There are many people who want to combine a walk through the forest with a search for mushrooms. But not everyone knows the rules and features of the collection. Get to know the intricacies of "silent hunting".

mushroom places

The art of finding mushrooms can be learned by following advice and studying natural features that affect the growth of mycelium. Experience comes gradually with the knowledge of the specifics of the soil, vegetation cover and terrain. It is important to take into account the combination of trees, the presence of moss, grass, needles, access to the sun. Favorable places in the lowland, on the edge of the forest. It is necessary to "hunt" in a birch-spruce, pine forest with a nutrient medium for the mycelium - this is a litter of old foliage and humus. Where there is tall grass, there is no sunlight, there are no ravines, hills, a dense old spruce forest - this is not a place for a mushroom picker, it is useless to look here.

Each search is built differently. Some look under the overhanging spruce branches, go around free-standing birches along the edge of the forest. Someone is looking at the edges and clearings, examining the grass. In any case, attention and slowness are required.

The signs are a light forest, a clearing, although each mushroom has certain places for growth. For example, in old pine forests you will find a lot of greenfinches. In a birch forest mixed with young fir trees, boletus and birch trees like to grow. In the hazel with aspen you will find an abundance of pigs, black mushrooms. Many species prefer dense soil with short grass. For butterflies they go to pine-spruce forests, where there is a lot of moss. Places covered with morning fog, lowlands are signs of mushrooms, mushrooms, chanterelles. Mushroom sites are often identified by the mushroom smell.

autumn mushrooms

Heavy rains, lack of heat, high humidity, night coolness are characteristic features of autumn and favorable conditions for mushrooms.

Mushrooms in September
In September, the active time of mushroom pickers begins - this is the height of the collection and delicacy preparations. At this time, summer myceliums continue to bear fruit and autumn species appear: rows (smoky, purple, poplar), honey mushrooms, talkers, mushrooms, pigs, greenfinches, blackies. There is an intensive growth of boletus, mossiness, boletus, raincoats. There are many russula, umbrella mushrooms, boletus mushrooms (Polish mushroom).

Mushrooms in October
The lush palette of the October forest adds mystery and creates a fabulous feeling. The ground is covered with multi-colored foliage in the form of a dense blanket, under which mushrooms hide. At this time, the number of growing varieties is reduced. The mycelium of honey agaric, oil, black mushrooms, goats, talkers, russula, rows, greenfinches continue to bear fruit.

Cold creeping fogs are unfavorable for mushroom flies, they disappear, which allows the mushrooms to remain intact until adulthood. The October collection is good for processing and drying: heating is already working in houses, and pickles are well preserved on terraces and balconies until frost.

Mushrooms in November
Gray rows, autumn oyster mushrooms, greenfinches, blackberries are harvested before the onset of frost. On stumps and fallen trunks covered with frost, winter mushrooms continue to grow together, these colonies have a reddish color. After the onset of constant night frosts, the mushroom season ends.

Rules for mushroom pickers

1. Beginning mushroom pickers need to study the table of edible mushrooms and it is advisable to make the first trips to the forest with experienced friends.
2. Never collect dubious mushrooms or those that you do not know.
3. Do not take overripe, moldy mushrooms and with signs of decay.
4. To simplify the search, it is recommended to walk with a small stick (90-100 cm) and maintain a slow pace.
5. The container must be correct: a basket, a wicker basket. Mushrooms must breathe, so packages, buckets - not the best way.
6. Clothing is chosen closed and inaccessible to insects, ticks. Shoes - comfortable for long walks (sneakers, boots).
7. Mushrooms with tubular caps are folded legs down. In large specimens, it is better to immediately cut off the head and put it separately.
8. To facilitate home processing, it is better to immediately clean the dirt and do not put it together with the ground.
9. During the collection, be sure to follow your movement with a compass or navigate by the sun, cardinal points. Otherwise, you can get lost in an unfamiliar forest.

When to Go Mushrooming

It is impossible to name the exact time, since the sun rises differently in summer and autumn. You need to enter the forest while the morning sun glides over the grass at an acute angle. A long shadow makes it easier to spot the mushroom.

In dry weather, mushroom picking is useless. They begin to appear after rains, with good soil moisture, warm fogs. In the middle lane, the mushroom season begins early: in early May, morels and lines are already growing. The largest collections of all kinds occur in August - September.

The most necessary things for every mushroom picker are a mushroom picker's calendar and a mushroom guide. By checking the mushroom calendar, you can easily understand which mushrooms to pick at this particular time. Despite the fact that the timing of the appearance of a particular type of fungus is not constant and depends on weather conditions, each mushroom has its own specific start and end dates for the season. Here they are contained in the mushroom picker calendar for 2017. If you have forgotten the main differences between poisonous and edible mushrooms, be sure to refresh your memory by looking at the guide to mushrooms.

Mushroom picker calendar for summer

• Mushrooms in June According to the mushroom picker's calendar, in the first decade of June, lovers of mushroom picking should look for boletus in the pine forest, and boletus in birch groves. In the second half of June, the mushroom season begins at white loaders. Loaders are fruitful mushrooms, they are harvested all summer and until late autumn.
• Mushrooms in July In the first days of July, the season of mushrooms begins, and at the end of the first decade of July, the most desirable mushrooms for the mushroom picker are porcini mushrooms. At the same time, according to the calendar, the first russula appear - the most fruitful mushrooms. They can be found in almost any forest from July to late autumn frosts. In the second half of July, in coniferous and mixed forests, mushrooms begin to come across, black loads, and on the edges and forest clearings, chanterelles and pigs delight mushroom pickers.
• Mushrooms in August August is considered the most mushroom month. In harvest years, mushroom pickers in August collect porcini mushrooms, milk mushrooms, saffron mushrooms, boletus mushrooms, porcini mushrooms, russula, boletus and other mushrooms in baskets. At the beginning of August, the first mushrooms appear, and in the middle of the month - waves and whites. The second half of August and the first ten days of September are the best time for picking mushrooms.

Mushroom picker calendar for autumn

• Gibs in September. In September, mushroom pickers have joy. As the mushroom picker's calendar says: many summer mushrooms continue to grow, at the same time, autumn mushrooms appear in mass quantities. In the second half of September, part of the mushroom species disappears, but honey agaric, volnushki, whites, birch boletus, pigs, and white mushrooms are still plentiful.
• Mushrooms in October At the end of October, you can postpone the mushroom picker calendar until next year, because the mushroom season ends. In the second decade of October, when the average daily air temperature drops to 4-5 degrees Celsius and night frosts begin, the mushroom picking season will end. However, you can still find young mushrooms, preserved under the foliage and grass of saffron mushrooms, volnushki and whites.

Mushroom picker calendar for 2017

The phenological mushroom picker calendar will come to the aid of novice mushroom pickers. The most popular mushrooms and the period when to pick these mushrooms in the forest are marked in the mushroom picker's calendar. Of course, it all depends on the region and the weather in each season, however, the mushroom picker's calendar gives some of the useful knowledge when to pick mushrooms. You will also find it useful

What mushrooms to collect	When to pick mushrooms
	April	May	June	July	August	September	October
Morels	+	+	+	-	-	-	-
Stitches	+	+	+	-	-	-	-
May mushroom	-	+	+	-	-	-	-
Oyster mushroom	-	+	+	+	+	+	+
meadow honey agaric	-	-	+	+	+	+	-
boletus	-	-	+	+	+	+	-
Oil can granular	-	-	-	+	+	+	-
summer honey agaric	-	-	+	+	+	+	+
Chanterelle real	-	-	-	+	+	+	-
Porcini	-	-	+	+	+	+	+
boletus	-	-	+	+	+	+	+
Plyutey deer	-	-	+	+	+	+	+
Raincoat prickly	-	+	+	+	+	+	+
Champignon ordinary	-	-	+	+	+	+	-
field champignon	-	-	-	-	+	+	-
Value	-	-	-	+	+	+	-
Funnel talker	-	-	-	+	+	+	-
Umbrella mushroom white	-	-	-	+	+	+	-
Mushroom-umbrella motley	-	-	-	+	+	+	+
real breast	-	-	-	-	+	+	-
poddubovik	-	-	-	+	+	+	-
Ivyshen	-	-	-	-	+	+	+
White loader	-	-	-	-	+	+	-
Loader black	-	-	-	-	+	+	-
Pig fat	-	-	-	-	+	+	-
Russula yellow, food, etc.	-	+	+	+	+	+	-
Flywheel green	-	-	+	+	+	+	+
hedgehog yellow	-	-	-	-	+	+	-
Ringed cap	-	-	-	+	+	+	-
Larch butter dish	-	-	-	+	+	+	-
Volnushka pink	-	-	-	-	+	+	+
Black breast	-	-	-	+	+	+	+
Ginger spruce green	-	-	-	-	+	+	+
Ginger pine	-	-	-	-	+	+	+
Talker gray	-	-	-	-	+	+	-
Oiler late	-	-	-	-	+	+	-
winter mushroom	-	-	-	-	-	+	+
Loader black and white	-	-	-	-	-	+	+
polish mushroom	-	-	-	-	+	-	-
Oyster mushroom autumn	-	-	-	-	-	+	-
Row gray	-	-	-	-	-	+	-
Autumn line	-	-	-	-	-	+	+
Autumn honey agaric	-	-	-	-	-	+	+
Row purple	-	-	-	-	+	+	-
Greenfinch	-	-	-	-	+	+	+
Hygrophorus brown	-	-	-	-	-	+	+

Mushroom calendar 2017

for the Moscow region and central Russia

Types of mushrooms

May

June

July

August

September

October

Decades

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

I

II

III

Morel

Porcini

boletus

boletus

Chanterelle

Butter dish

mokhovik

Honey agaric

Ginger

Volnushka

breast

Value

Russula

Champignon

Belyanka (white wave)

bitterness

Greenfinch

Serushka

Kozlyak

Raincoat

Cap

Ryadovka

violinist

Mushroom calendar 2017

for the Leningrad region and the northern places of Russia

The mushroom season in the forests of the Leningrad region is from August to November. There are countless mushroom places in the Leningrad Region, the main thing is to know when to pick this or that mushroom. This will help the mushroom picker calendar for the Leningrad region. Edible mushrooms in the Leningrad region are diverse: bright aspen mushrooms, appetizing boletus mushrooms, valuable porcini mushrooms and mushrooms, red chanterelles, slippery butterflies and mossiness mushrooms, as well as volnushki, milk mushrooms and mushrooms. If you check the mushroom picker's calendar, you can pick up delicious morels, and raincoats, and russula. Do not be lazy, in the right weather after the rain, look at the mushroom calendar and get ready for a mushroom picking trip. Focus on the mushroom picker calendar for the Leningrad Region below.

Mushroom picker calendar for the Leningrad region
When to pick mushrooms	What mushrooms to collect	Where to collect mushrooms
March	Oyster mushroom, tree mushrooms, talker	There are practically no mushrooms, but at the end of the month the first snowdrops may appear. If the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the hat of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. It is not difficult to distinguish oyster mushroom from inedible mushrooms - it has a hat that is completely non-leather to the touch.
April	Oyster mushroom, tree mushrooms, talker, morel, line	Quite often there are mushrooms-snowdrops - morels and lines
May	Morel, line, butter dish, oyster mushroom, raincoat	Most mushrooms can be found not under trees, but in clearings, in thick grass.
June	Butter, boletus, boletus, oyster mushroom, morel, honey agaric, chanterelle, white mushroom, raincoat	In June, mushrooms of the highest (first) category begin to appear.
July	Butter, boletus, boletus, oyster mushroom, morel, raincoat, honey agaric, chanterelle, white mushroom, flywheel	There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and blueberries are already found.
August	Butter, boletus, boletus, oyster mushroom, morel, honey agaric, chanterelle, white mushroom, flywheel	At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on roadsides. In addition to mushrooms, lingonberries have already ripened, and cranberries appear in the swamps.
September	Oiler, boletus, boletus, oyster mushroom, morel, honey agaric, chanterelle, porcini mushroom, flywheel,	September is the busiest mushroom month. But you need to be careful: autumn comes to the forests, and it is difficult to see colorful mushroom caps in the bright foliage.
October	Valuy, oyster mushroom, camelina, honey agaric, champignon, boletus, porcini mushroom, milk mushroom, flywheel, russula	The number of mushrooms in the clearings begins to decrease. In October, it is better to look for mushrooms near stumps and under trees.
November	Butter dish, greenfinch, oyster mushroom, tree mushrooms.	Frosts begin, but there is a high probability of finding frozen mushrooms.

You will also find useful material about mushrooms with a mushroom picker calendar:

Mushroom guide

There are no reliable methods to distinguish between edible and poisonous mushrooms by eye, so the only way out is to know each of the mushrooms. If the species affiliation of mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of species found in nature, many differ in such clearly defined characters that it is difficult to confuse them with others. However, it is best to always have a mushroom guide handy.

Mushroom guide - How to distinguish edible mushrooms
1 - breast; 2 - camelina; 3 - cone mushroom; 4 - greenish russula; 5 - food russula; 6 - fox.	7 - oiler; 8 - morel; 9 - white mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.
Mushroom guide - How to distinguish poisonous mushrooms
1 - paneolus; 2 - gray float; 3 - luminous talker; 4 - ordinary veselka; 5 - pale grebe; 6 - white fly agaric (spring).	7 - fly agaric red; 8 - motley champignon; 9 - russula vomit; 10 - value; 11 - entoloma

Taking with you a guide to mushrooms and a mushroom picker's calendar, making your way through the forest in search of mushrooms, you can entertain yourself with a conversation about mushrooms. Share with friends interesting facts about mushrooms.

The most poisonous mushrooms

Certainly poisonous species of mushrooms in Europe, there are about a hundred. Of these, only eight are deadly poisonous.

• The most poisonous mushroom is Galerina sulciceps growing in Java and Sri Lanka. Even one eaten fruit leads to death in half an hour or an hour.
• In Europe and in North America the most poisonous are white fly agaric (spring) and smelly fly agaric.
• The most poisonous, deadly to humans is the pale grebe, for which no antidote has yet been found.

The largest edible mushrooms

The world's largest mushroom grows in Malheur National Park in the Blue Mountains (Oregon, USA). This mushroom covers an area of ​​890 hectares. However, we are interested in edible mushrooms.

• The largest edible mushroom was discovered in Canada by Jean Guy Richard. The unique raincoat (Calvatia gigantean) had a circumference of 2.64 meters and a weight of 22 kilograms.
• The largest mushroom was found in Italy by Francesco Quito in the province of Bari. The mushroom weighed 14 kilograms.
• The largest of the found truffles weighed even less - only 7 kilograms.

The most expensive mushrooms

• Of course, the most expensive mushrooms are truffles, white and black. Incredibly expensive white truffles grow mainly in Italy, in the Piedmont region. Also, the Perigord black truffle or Tuber melanosporum is considered a real masterpiece of nature.
• Matsutake mushroom competes with truffles for the title of the most expensive mushroom. This mushroom is often called the king of mushrooms due to its rich mushroom aroma and excellent taste. So far, no one has succeeded in artificially growing matsutake, which is why the price for them has increased significantly, unlike truffles, which the Chinese have learned to successfully cultivate.

Now, thanks to the mushroom picker's calendar, you know which mushrooms and when to pick in the Moscow and Leningrad regions. A brief guide to mushrooms will help you distinguish edible and recognize poisonous mushrooms. Happy silent hunting.

Kira Stoletova

Autumn mushrooms contain vegetable protein; they grow in almost all regions of Russia. At this time, everyone can easily collect a full basket of mushrooms for pickling, pickling, drying or frying.

general characteristics

Types of autumn mushrooms according to the degree of edibility are divided into:

• Edible. The most delicious and fragrant white, boletus, milk mushrooms belong to the first category of taste;
• inedible;
• conditionally edible;
• poisonous (fly agaric, pale grebe).

This classification depends on the percentage of toxins. The more of them, the less edible the selected specimen is.

To get rid of the bitterness of conditionally edible mushrooms, you need to soak them for several hours, rinse them in running water several times and only then cook them. This process takes a lot of time and requires patience.

edible mushrooms

Autumn is the best mushroom season. Evening and morning coolness has a good effect on the growth of mycelium. Autumn according to the collection period is divided into early and late. Each of them has its own characteristics and variety of species.

Types of early autumn

The beginning of September is a great period for collecting autumn delicacies. Some of the species still continue their fruiting from the summer, some are just emerging.

Honey mushrooms

They grow on fallen trunks and stumps, abundantly covered with moss. Large groups appear and disappear in waves. Therefore, it is good to look for them in already familiar places. Their colonies do not change their place of growth until 13-15 years. It is necessary to collect carefully, without pulling or damaging the main underground part of the mycelium.

Chanterelles

Chanterelles in translation from Old Russian mean "yellow". Fox mushrooms in autumn are best found on acidic soils, in deciduous or mixed forests. Their external description has a colorful appearance. A hat in the form of a cone or funnel, bright yellow or orange, stands on a dense tubular leg.

The inner side of the cap is covered with plates of medium thickness. The pulp of the fruiting body is tough, so chanterelles are often boiled. Sometimes edible chanterelles are confused with conditionally edible ones. They have a similar external description: the same cone-shaped hat, coloring. But there is no waviness around the edges. The false fox has a rounded edge. The details in this case matter. Chanterelles love moisture, and people collect them right after the rains in September.

Champignon

Field and meadow champignons are often found in rare withered autumn grass, in clearings or in fields. They prefer good lighting and slightly acidic soils.

mushrooms

Another tasty and healthy type of autumn forest organisms. The name speaks for itself, red, fiery hats are visible from afar. They can be found in coniferous forests. Young organisms have a convex, slightly rounded cap shape. Then it becomes even, reaching a size of 17-20 cm. This species grows up to 6-8 cm. It is good to salt, pickle or preserve mushrooms. The second decade of September is the best time for their collection and preparation.

Russula

In all regions of the current Russian Federation, late autumn mushrooms grow - russula. Their hats come in different colors - red, gray, lilac, slightly yellow and even spotted. Coloring depends on the humidity of the climate in which they grow. According to the degree of edibility, they are divided into edible, inedible and poisonous. The structure of all subspecies is similar. The flesh is fragile, and the surface is covered with a thin, slightly sticky film, which can be easily removed if desired.

Porcini

The most famous and popular mushroom is the king of the forest - white. The season of its collection begins from mid-summer and lasts until October. It got its name due to one feature: the pulp does not change its white color even when dried. Demand for them is always high, for several reasons. The pulp of these organisms is fragrant, dense and tasty. They are easy to clean and cook. Even when raw, they are edible. Therefore, they are popular among raw foodists. Their hats are red or brown, large in size, up to 30 cm in diameter. If the weather is wet, the surface becomes sticky. During drought, cracks appear along the edges. The leg is thick, barrel-shaped, reddish and high.

It is better to look for these noble individuals in coniferous, oak or birch groves. Closer to the swamps, where there is a lot of peat, they are rare.

Types of late autumn

Late autumn is good in its own way. The forest is already empty, the leaves begin to fall, the air becomes clearer and fresher. At this time, late autumn species appear:

• milk mushrooms of all colors;
• honey agaric winter;
• oyster mushrooms;
• greenfinches.

Together with cold weather, at temperatures below 10 ° C, mushroom flies disappear.

Pine rows appear under pines and poplars.

Lamellar species of late autumn mushrooms form a yellowish mycelium and settle in open glades. The number of individuals of one group reaches 30-35 pieces. Mushrooms have several subspecies. They are black, pepper, blue, white and gray.

The advantages of this species: they are found in different areas, throughout Russia and the absence of poisonous twins. Salted and pickled milk mushrooms have no taste analogues.

There are about 50-60 winter mushrooms on one stump. The caps of young organisms are dome-like, light beige, slightly slippery on top. They are held on a thin dense leg.

Zelenushki got its name because of its color. This species feels good in most regions of Russia, in mixed, deciduous and coniferous forests.

Outwardly, they look like russula. Fruiting continues until severe frosts and snowfalls. Brown spots are sometimes visible on the hat. The middle is slightly concave inward. With strong humidity, a light layer of mucus is noticeable on its surface. The pulp has a pleasant aroma, a yellowish tint and a dense texture. The leg has a cylindrical shape and a small height.

Oyster mushrooms, like mushrooms, grow on old deadwood. Their development requires a large number of cellulose. October is the best time for such a late look. The pulp always has a certain density. The surface is shiny, with a sticky top layer. The aroma is weak. Old fruiting bodies are best boiled because of their stiffness and dryness.

inedible mushrooms

Pick mushrooms carefully.

Inedible varieties include:

• toadstools;
• rows are greenish;
• rows are sulfuric;
• fly agaric blushing.

Toadstools are among the most poisonous forest mushrooms. Toxins can penetrate the skin directly into the bloodstream, causing severe bouts of vomiting and diarrhea.

Benefit and harm

The beneficial properties of mushrooms are due to their chemical composition, which includes the following substances:

• magnesium;
• potassium;
• vitamins;
• minerals;
• amino acids.

These elements are important for the proper functioning of the body. During the period of infectious diseases, regular consumption of dishes with the addition of such ingredients helps prevent diseases, stimulate immune system. Some species are used in pharmaceuticals to create medicines: ointments, tinctures and tablets. Used to treat certain diseases:

• cardiovascular;
• urolithiasis;
• sclerosis;
• cancerous and other tumors;
• gout;
• rheumatism.

Mushrooms for diabetics are an indispensable tool for lowering blood sugar.

But for people suffering from diseases of the gastrointestinal tract, food with mushrooms is contraindicated. Because they, especially the legs, contain an excessive amount of chitin, which causes fermentation processes in the intestines and prevents digestion.

It is dangerous to collect forest organisms growing near highways, factories, garbage dumps or residential buildings. This is due to the fact that their fruiting bodies are arranged like sponges and absorb all the toxic substances of their environment, from the air and soil. Collection of "forest meat" in contaminated areas entails radiation sickness.

Autumn mushrooms / Types of autumn mushrooms / Walk in the forest

Autumn mushrooms where to collect how to cook / Edible autumn mushrooms silent hunting

Sea of ​​mushrooms / Silent hunting / Types of autumn mushrooms

Conclusion

Autumn is a great time for pleasant and useful walks in the forest. The process of collecting mushrooms will bring real pleasure and bring many minutes of joy. At the same time, you should not forget about your own safety, take enough water, a compass and a knife with you, put out fires after you and do not spoil nature.

To collect edible mushrooms, it is not necessary to wait until the end of summer. Many appetizing species have inhabited the forest since June, and especially the early ones - already from spring. Knowing the species of some edible mushrooms will help distinguish them from dangerous ones.

Mushrooms that appear first of all, with proper preparation no less tasty than those collected in summer and autumn. The main thing is to distinguish them from poisonous species, which also grow immediately after the snow melts.

Morels

They appear in areas well warmed by the rays of the sun. Their hat is dotted with folds and indentations, giving the morel a wrinkled appearance. The mushroom has several common varieties, so the shape of the cap may vary.: be pear-shaped, elongated, conical.

Subpricot

Scientific name - thyroid rosacea. It has brown legs and a hat. The diameter of the latter is from 1 to 10 cm. The white pulp, which tastes good, is traditionally used in canning. Grows in gardens and wild groves with apricot.

Subpricot

oyster mushrooms

They grow in limbo on stumps, attaching to them with a thin leg. The color of the hat, often growing up to 30 cm in diameter, varies from snow-white to brown. Oyster mushrooms usually form whole flocks, which makes them easier to collect.

Meadow mushrooms

These are thin agaric mushrooms, appearing in May in glades and forest edges in the form of "witch's rings". The diameter of the chestnut hat is quite small: less than 4 cm.

Meadow mushrooms

Champignon

These valuable forest dwellers appear in mid-May in warm climate regions, choosing well-lit open spaces. The globular hat is painted white, and the leg may have beige shades. It is widely used in cooking, including for the preparation of gourmet dishes.

Gallery: edible mushrooms (25 photos)

boletus

They appear everywhere at the end of May. This is a hat mushroom that loves the sun. Boletus usually grows in "families" around trees. Their hemispherical cap can be either white or dark brown, depending on the age of the find. It is important to distinguish between boletus and gall fungus: the latter has a burning taste with bitterness and a pink layer of spores, while in boletus spores the spores are gray.

boletus

Oilers

Appear simultaneously with boletus, but prefer pine forests. A distinctive feature of the butter dish is a brown cap covered with a sticky film.

How to pick mushrooms (video)

summer edible mushrooms

In summer, spring mushrooms also grow, to which new ones join. Avid lovers of quiet hunting go to the forest from June itself, and in August, which is the peak of fruiting, everyone else joins them.

Porcini

The first place in the list of summer species is, of course, white. This is very valuable view, because it has not only excellent taste, but also healing properties: it contains substances that kill bacteria.

The appearance of "white" is difficult to confuse with others: a fleshy hat, dyed in warm shades of brown, pink or even white, is attached to a plump leg. The pulp has a pleasant taste and aroma.

For its positive properties, it is called the "king of mushrooms." You can find "white" in forests with birches and pines, in open areas. But the fungus itself prefers to stay in the shade, hiding under fallen trees or thick grass.

Porcini

mokhovik

Grows in forests that have oaks or pines. At first glance, the flywheel resembles a butter dish, but the surface of its brown or olive cap is dry and has a velvety texture. Their diameter does not exceed 10 cm, but in a favorable environment, this figure can become larger.

Russula

It is a small and very fragile mushroom that grows in large numbers everywhere. The color of the hats is the most diverse: yellow, pink, purple, white. White flesh, easily broken when pressed, sweet in taste. Russula grow until late autumn mainly in the lowlands of any forest, and are undemanding to the soil. Despite the name, russula is better to cook: fry in breadcrumbs, boil, add to soup and potatoes, or pickle for the winter.

Russula

bittersweet

They grow in large "families" in well-moistened areas of mixed and coniferous forests. This agaric does not exceed 10 cm in diameter. His hat in a young bitter is almost flat, with time it turns into a funnel-shaped one. Both the leg and the skin are brick-colored. The pulp, like that of russula, is fragile; when damaged, white juice may appear from it.

Chanterelles

These are mushrooms loved by many, making an excellent duet with potatoes when frying. They appear in June among moss in birch or pine forests.

Chanterelles grow in a dense carpet or bright yellow (for which they got their name). The funnel-shaped hat has a wavy edging. A nice feature of the fungus is that it is almost always untouched by worms.

Varieties of edible mushrooms (video)

Edible autumn mushrooms

The beginning of September can be called the most productive time for picking mushrooms, when a wide variety of species grow in the forest: from boletus that appeared in May to autumn mushrooms.

Honey mushrooms

Perhaps the most beloved inhabitants of the mushroom kingdom that appear in the fall are honey agarics (they are also called honey agarics). Some varieties begin to grow as early as late summer.

Honey mushrooms never grow alone: ​​they "attack" stumps, logs and even healthy trees in whole colonies. One family can have up to 100 pieces. Therefore, collecting them is easy and fast.

Honey mushrooms are brown and red hat mushrooms.. The diameter of the brown hat, darkening towards the middle, is from 2 to 10 cm. These are mushrooms that smell and taste good, therefore they are used for cooking in almost any form. Especially tasty are miniature young mushrooms with legs, marinated in spicy brine.

Ryadovki

A large family whose representatives grow in orderly rows in pine or mixed forests. Can sometimes form ring-shaped colonies . They have many species, most of which are edible. But there are also poisonous rows.

These are medium-sized mushrooms (average diameter is 5-13 cm), the caps of which are painted in various colors. Their shape changes over time: old specimens are usually almost flat, with a knob in the middle; young ones can be cone-shaped.

Mokruha

It is an edible species often confused with grebes. Its cap is usually covered with mucus, but may be dry. There are different types of mokruha, for example, spruce and pink.

How to distinguish edible mushrooms from inedible

The task of a lover of quiet hunting is not only to find mushrooms, but also to distinguish edible from inedible and even poisonous ones. Knowledge and practical experience help in this. The easiest way to avoid mistakes is to know the characteristics of the species. But there are still general rules to determine how safe the mushroom is for health.

edible mushrooms

They have the following properties:

• pleasant "edible" smell;
• the bottom of the cap is covered with a tubular layer;
• they were chosen by bugs or worms;
• the skin of the cap is characteristic in color for its species.

There are general rules to determine how safe a mushroom is for health.

inedible mushrooms

If there is any doubt about the suitability for eating the find, then it is better to leave it when the mushroom:

• has an unusual or bright color;
• a sharp and unpleasant odor emanates from it;
• there are no pests on the surface;
• the cut acquires an unnatural color;
• there is no tubular layer under the cap.

The variety of species does not allow us to derive an axiom of how to determine by appearance whether a mushroom is dangerous or not. They successfully disguise themselves as each other and almost do not differ. Therefore, the main rule of all mushroom pickers says: "If you're not sure - don't take it."

The main rule of all mushroom pickers is: If you're not sure, don't take it.

What mushrooms appear the very first

Poisonous mushrooms of small size usually appear first from the ground. They are thin, fragile and unremarkable; grow literally everywhere: in forests, parks and lawns along with the first grass.

The very first edible morels will appear a little later, from about mid-April in the middle lane.

The importance of edible mushrooms in human nutrition

Mushrooms are widely used in cooking. Their taste and smell are determined by extractive and aromatic substances. The product is used mainly after heat treatment: as an addition to vegetable and meat dishes, salads and snacks. Dried caps and legs are added to soups to give them a characteristic flavor and aroma. Another common cooking method is canning, in which spicy spices and plants are added.

With the onset of October, the mushroom life in the forest does not end at all, the species set of mushrooms dear to our hearts simply changes. And some only in the cold and decide to grow. Even the first snowfalls cannot stop the layer of oyster mushrooms and honey mushrooms, rows and fly agarics, Polish mushrooms and autumn lines.

Until real frosts hit, mushrooms will courageously and staunchly fight night frosts and freezing rain.

And if late mushrooms still stop growing, they can remain bright, juicy and edible for weeks, patiently waiting for a belated mushroom picker.

In Russia, there are several areas with a relatively mild climate, where mushrooms grow even in winter. And in an abnormally warm winter, you may get the feeling that our autumn has stretched out for 4-5 months and the white snow was invented by some jokers.

Tree fungi suffer much less from the November and December bad weather. My good advice to mushroom pickers: after the first snowball, lift your head more often - mushroom happiness shines on you from branches and trunks. However, you should not forget about stumps, rhizomes and deadwood either.

STITCH AUTUMN

The autumn line (Helvetia infula) is also called the autumn lobe, the horned line, the inviolable gyromitra and the marshmallow. This is a very peculiar, beautiful mushroom in its own way, which is difficult to confuse with any other autumn species.

It usually grows from late August to late October, although it is extremely rare in humid and cool summers that the first families may appear as early as July.

The line prefers to grow in coniferous and mixed forests, on soil and rotting wood, in damp places, on the edges, on fires, on clearings, next to fallen trunks and on logs overgrown with moss; small groups.

However, occasionally hundreds of lines can be poured out on a small patch, however, in this case they are unlikely to grow to large sizes.

The hat can reach 5 and even 10 cm in width and height. It is folded, brown, becoming brownish-blackish with age, with a velvety surface. The shape of the cap is horn-shaped-saddle-shaped in the form of two, three or four fused horns, the edges of the cap grow together with the stem.

It is hollow inside, light brown, reddish brown, chestnut brown or brownish pink.

The leg at the line reaches a length of 10 cm, and a width of 1.5 and even 4 cm. It is hollow, often laterally flattened, longitudinally striated, often curved, the color can vary from whitish to pinkish chestnut, light brown and brownish - grayish.

The flesh is brittle, cartilaginous, thin, whitish, resembles wax, without much odor, very similar to the pulp of related species, for example, the ordinary line, which grows in early spring.

ON A NOTE

The autumn line is not very tasty.

In its raw form, it is poisonous, therefore, it is necessary to strictly follow the rules of preparation: before frying, it should be boiled for 15 minutes, and the broth should be drained.

And one more piece of advice: do not eat this line very often and in large quantities - health problems may arise.

Oyster mushroom late

In late autumn, many mushrooms can be found in forests and gardens, but single species grow in commercial quantities. Among them are glorious tree mushrooms - winter honey agaric and late oyster mushroom (Panellus serotinus).

Late oyster mushroom is otherwise called autumn or alder oyster mushroom, late panellus and willow pig.

This productive species grows from the last ten days of September until the establishment of permanent snow cover and severe frosts, that is, until November, December or January (and thawed or frozen ones can sometimes be harvested right up to mid-March) in deciduous and mixed forests, on living trees, stumps and deadwood of alder, willow, poplar, birch, oak, aspen and other hardwoods, in groups (sometimes large), annually.

The cap of oyster mushroom reaches a diameter of 8 and even 15 cm. It is lateral, lobe-shaped, tongue-shaped or ear-shaped, fleshy, solid, in youth with a curved edge, in maturity with a straight, thin, sometimes uneven edge.

It is finely pubescent, slightly mucous, shiny in the rain.

The color of the cap acquires a wide variety of shades: more often it is gray-brown-olive, olive-yellow, blue-green-brown and grayish-brown, sometimes dirty greenish, gray or brown, with a lilac tint or yellowish-green light spots, from frost may acquire a dark yellow or reddish tint.

The plates are frequent, unequal in length, adherent to the stem or descending, whitish, yellowish, cream, pale ocher, yellow ocher and grayish ocher, becoming ocher, dirty grayish brown or ocher brown with an uneven edge with age.

The oyster mushroom leg grows up to 3 cm long and up to 4 cm thick. It is cylindrical, short (sometimes almost absent), curved, lateral, finely scaly or pubescent, ocher, greenish-brown, yellowish-brown or yellow-brown, painted on top darker.

The flesh is firm or friable, fleshy, watery in wet weather, whitish or yellowish, becoming hard and rubbery with age.

ON A NOTE

It is better to collect late oyster mushrooms at a young age, fry, make soup and salt after boiling for 25 minutes.

In maturity, it becomes harsh.

Then you need to take off a thick slippery skin from it and stew longer.

After frost, oyster mushroom loses some of its taste, but often remains quite edible.

This is a real winter mushroom.

It is very important not to eat soured mushrooms.

If frosts alternate with thaws over and over again, oyster mushrooms may die, but look pretty decent when frozen.

An inedible mushroom is identified by its slimy cap, mold on the plates and the wine smell that appears when defrosted.

The autumn mushroom picking season starts from the end of August to November. The list of edible mushrooms is quite large, but knowing their characteristics and places of growth, you can not only stock up on this product in plenty, but also try to grow them yourself. Officially, there are more than 250 varieties of edible specimens. Below are the most popular and delicious.

Honey mushrooms

Color - honey, from light to dark. The stem has a ring, the cap is rounded, in young mushrooms it is covered with scales, in old ones it is smooth. Leg of the same shade.

Where and when do they grow?

Honey mushrooms can be found both near trees and around shrubs, in meadows and edges. More like hemp, marshy and wooded places. Distributed everywhere, more productive places in the northern hemisphere. Grow from late August to early December. Although spring mushrooms can be found with the first warming.

Are there varieties?

The honey agaric has several types that are very similar. They are divided according to the growing season.

• Winter honey agaric. It grows on trunks and stumps of willow, birch, linden, even on spruces. The hat is flat, light yellow, the stem is dense, with small villi. It occurs in spring and autumn, until frost.
• Honey agaric summer. It grows on dead trunks, sometimes in rich woody soil. The top is semi-circular, with time it turns into a flat one. The color of the cap is from brown to yellow. The leg has dark scales.
• Spring honey agaric. Likes mixed forests, grows alone. The cap of young mushrooms is convex, gradually becoming flat. The color changes from red-brown to brown. The leg is thin. Occurs from May to September.

Honey agaric winter

summer honey agaric

spring honey agaric

Scientists have proven that mushrooms appeared 400 million years ago, during the time of dinosaurs, and the structure was not changed, only divided into edible and poisonous.

Chanterelles

The color ranges from pale yellow to orange, it is provided by a high content of vitamin C. The cap is flat, with rolled edges, in mature mushrooms it resembles a funnel. Smooth to the touch, with small scales. The leg is thick, without a "skirt", light yellow.

Where and when do they grow?

They love dampness, mixed or coniferous forests, are found near pines, spruces and oaks. They can be found in moss or fallen leaves. Grow in groups, densely - after thunderstorms. The season is from June to October.

Are there varieties?

There are many types of chanterelles, so it is very important to distinguish them, especially from inedible "brothers".

• Chanterelle real. A characteristic feature is a bright, yellow color, with a hole in the cap, and twisted edges. The leg is attached in one layer.
• Chanterelle tubular. The hat is like a pipe, the edges are twisted downward, resembling a funnel. The color changes from brown to yellow.
• Chanterelle ordinary. One of the most delicious. Feature - fruity smell. The color ranges from yellow to brown, the more humidity, the darker. The hat is flat, with rolled edges and plate-like folds.
• Chanterelle velvety. The hat is convex, bright orange, with a dimple in the center.
• Chanterelle faceted. The color is bright yellow, the flesh is very dense. A rich harvest can be expected at the end of summer.

Chanterelle real

Chanterelle tubular

Chanterelle ordinary

Chanterelle velvety

Chanterelle faceted

Chanterelles can be boiled, fried, baked, they make delicious casseroles, pies and soups. Suitable for pickling, pickling, drying for the winter.

Mokruha

The mushroom is also called a slug due to the fact that the hat is covered with mucus, the color is purple, pink or brown. The plates fit on the leg, the color is white or yellow. On a whitish or pink leg - a mucous ring. In the center of the cap is a small tubercle. If you press on the leg, it darkens.

Where and when does it grow?

You can meet mokruha in mixed and coniferous forests, near spruces, in moss or heather thickets. There are many of these mushrooms in Siberia, the Far East, and the North Caucasus. The season is from mid-August to early October.

Are there varieties?

There are several types of mokruha.

• Spruce. Grows in groups, in the shade of firs or heather. The hat is bluish in color, the leg is off-white, covered with mucus.
• Purple. The name comes from the color of the hat, the edges of which are twisted up. Also called pine or shiny. Grows in coniferous forests.
• spotted. Also called mucous. Grows under spruces and larches, there are dark spots on the hat. Darkens after cutting.
• felt. Or fleecy, because the hat is covered with a light light fluff. Smooth, along the edges - small grooves. The plates descend on the leg, the color is orange-brown. Grows under pine trees.
• Pink. The hat is very bright, looks like a semicircle with a lowered edge, can change color to bright red.

Mokruha spruce

Mokruha purple

mokruha spotted

Mokruha felt

Mokruha pink

The taste of mokruha is similar to butter. Can be boiled, fried, canned.

Mokruha is listed in the Red Book in Belgium, Bulgaria, Hungary and Poland as a rare species.

There are no inedible or poisonous mushrooms similar to mokruha. You can safely collect, the main thing is to distinguish it from other gifts of the forest.

Ryadovki

Rows got their name due to the ability to grow in large groups, which are located in a row or in circles. The hat of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. Under the hat there are plates, the leg can be both naked and covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

They grow in the temperate zone, prefer coniferous trees, more often - pine. They can choose spruce and fir. Rarely found near oak, birch or beech. Grows from late summer until frost.

Are there varieties?

Ryadovka has about 100 species of mushrooms, it is worth mentioning the most common ones.

• Gray. The color of the cap is gray with a greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
• scaly. The name speaks of the distinctive features, the surface is in scales. Grows in groups, in coniferous and deciduous forests.
• earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. Grows only in coniferous forests, from August to October.
• Yellow—brown. The hat is convex, with a tubercle, red-brown. The stem is white above and brown below.
• Mitsutake. Or pine mushroom, valued in Korean and Japanese cuisine. The cap and stem are brown, the smell of the pulp is reminiscent of cinnamon.
• crowded. The hat is like a pillow; in mature mushrooms it opens. The leg is twisted, the color is from white to brown.
• poplar. Reproduces by spores in plates. The color of the cap is red, reminiscent of a hemisphere. The leg is pink-white, if pressed, spots appear.
• Violet or lilac. The name speaks of distinctive features. It grows in groups, in deciduous forests, where there is more ash. Harvest months are from April to November.

Row gray

Row scaly

Row earthy

Row yellow-brown

Row Mitsutake

Row crowded

Row poplar

Ryadovka lilac-legged

Rows have a very pleasant taste, they are marinated, salted and fried after boiling. It is better to take young mushrooms, the old ones have a bitter taste. The peel must be peeled off, washed and boiled for half an hour.

In many countries, rowing is considered a delicacy, and is grown strictly for export.

White mushrooms

The king of mushrooms is considered the pride of every “quiet hunt” lover. It is also called a boletus. The name "white" was received for the fact that the pulp remains snow-white even after processing. The color of the cap ranges from reddish-brown to white, the leg is small, light.

In 1961, a white mushroom was found in Russia, weighing up to 10 kg, the cap of which reached almost 60 cm.

Where and when do they grow?

White mushrooms are found on almost all continents, except for Australia, where it is too hot, and Antarctica, where it is too cold. It grows even in China, Japan, Mongolia and North Africa, in the British Isles. Mushrooms are also found in the northern taiga.

They love deciduous and coniferous trees, prefer to grow near spruce, pine, oak and birch, which are more than 50 years old. The soil is more suitable not very wet, closer to the sandstones.

Are there varieties?

There are several types of porcini mushrooms, which are somewhat different from each other.

• Reticulate. The hat is brown or orange, the stem is cylindrical, white or brown.
• Bronze. The whole mushroom is painted brown, on the leg you can see a mesh of white-walnut hue.
• Birch boletus (or spikelet). The hat is light, the leg looks like a barrel, white Brown, with white mesh.
• Pine. Large, dark hat, with a purple tint. The leg is short, thick, white or brown, with a reddish mesh.
• Oak. The pulp is loose and denser than that of other mushrooms. Hat gray color, with light spots.

white mushroom mesh

white mushroom bronze

white mushroom birch

white fungus pine

white oak mushroom

White mushroom is very tasty, you can cook it in any form: fry, boil, dry, marinate. It is valuable that the mushroom does not darken and retains a pleasant aroma.

A dangerous double is a false porcini mushroom. The main difference is the color of the cut. In the boletus, it remains white, while in the gall it darkens, becomes pink-brown.

Milk mushrooms

Milk mushrooms are one of the most common species in domestic forests. They got the name from the Church Slavonic “pile”, because they grow in heaps. They are easy to recognize by their milky hat, it is flat, and in old mushrooms it looks like a funnel, with a curved edge. The color is cream or yellow, covered with mucus. The leg is smooth, yellow in color. The pulp is dense, with a fruity smell.

Where and when do they grow?

Milk mushrooms love birch groves, from places - the northern regions of Russia, Belarus, Western Siberia, the Urals. They grow from July to October, usually in large groups.

Are there varieties?

The types of mushrooms differ from each other, which is very important to consider.

• Black. More « gypsy" or blackie. Grows in sunny places, near birches. The hat may have an olive or brown color, in the center it is darker. Leg of the same shade, smooth.
• peppery. Or poplar, still milky. Young mushrooms have a flat, white cap, old ones are yellow, with brown spots. The leg is dense, white, with cream plates.
• turning blue. Or doggy. Likes dampness, found near birches, willows and firs. The cap and stem are thick, light yellow, with dark spots.
• Yellow. The name refers to the color of the cap, the flesh is white. The leg is thickened, light.
• White. The top is light, convex, then it looks like a funnel, with a lowered edge. Pulp - with a slight smell of fruit. Leg - white, with yellow spots.

Black breast

Pepper

Blue breast

Yellow breast

White breast

Milk mushrooms need to be properly processed so as not to catch botulism. To do this, soak well or boil without salt. Use moderately, and if you have problems with the stomach or intestines, it is better to abstain. Not recommended for pregnant women.

mushrooms

This is one of the most delicious and common mushrooms, they got their name because of the cap, the color of which ranges from light yellow to orange. There are even red or bluish-green. This is the only mushroom in the world that has a yellow, thick and sweet, milky juice. The flesh, like the leg, is orange. This is due to the huge amount of beta-carotene. They also contain ascorbic acid and B vitamins.

Where and when do they grow?

Redheads love coniferous trees and sandy soil, closer to pines or larches. Often found in the forest, large groups can be found on the north side of the trees, in the moss. Well camouflaged. Grow from mid-July to October, until the first frost. More common in northern Europe and Asia.

Are there varieties?

Some types of mushrooms are considered conditionally edible, however, only with good processing they can be harvested.

• Spruce. The hat of young mushrooms is convex, with a tubercle, the edges are bent down, while in old ones it is flat or in the form of a funnel. Smooth, orange, with spots. The leg of the same color turns green on the cut.
• Red. The hat can be either flat or convex, depressed in the center, smooth, orange in color. Leg with powdery coating. The juice is thick and red.
• Japanese. The hat is flat, with a tucked edge, eventually turning into a funnel. Orange color with white line. The leg is red-orange, the juice is red.

spruce ginger

Ginger red

Japanese Ginger

Considered a delicacy, they can be salted, fried, marinated and dried. It is not necessary to soak, it is enough to pour over with boiling water.

Aspen mushrooms

It got its name because of the desire to settle nearby aspens, where they are most often found. And also - because of the color, which is similar to aspen foliage. In young mushrooms, the caps look like a worn thimble, the stem resembles a pin, with brown or black small scales. Also called the mushroom of luck, redhead.

Where and when do they grow?

It grows in the forests of Europe, Asia and North America. They are found not only under aspens, but also near firs, birches, oaks, beeches, poplars, and willows. You can find both groups and single mushrooms. Collection time is different, depending on the species, spikelets grow in June-July, stubblers - from July to September, and leaf fall - in September-October, until frost.

Are there varieties?

The boletus has several common species.

• Red. Or a harvester. Grows under aspen, poplar, willow, birch, oak. The color of the cap ranges from red-brown to red, smooth. The leg is covered with grayish-white scales.
• yellow-brown. Or a spikelet. The hat is yellow in color, a characteristic feature is that the flesh on the cut changes to pink, then purple, and in the stem it turns green.
• Spruce. Or leaf fall. The leg looks like a cylinder, covered with scales, the hat is brown, slightly hanging over the edge.

Boletus red

Boletus yellow-brown

Boletus spruce

Considered a nutritious mushroom, it is boiled, fried, dried and pickled. You can use not only a hat, but mushroom pickers consider the leg to be tough.

The boletus has no poisonous "brothers". The main thing is not to confuse it with a gall fungus. A characteristic difference is that the poisonous mushroom turns pink or brown on the fault.

boletus

It got its name for the desire to settle near birches, it has more than 40 species. In young mushrooms, the cap is white, in old mushrooms it is dark brown. It resembles a ball, and gradually becomes like a pillow. Leg gray or white.

Where and when do they grow?

Boletus grows both in groups and one at a time, they prefer deciduous or mixed forests. There are in many countries, even found in the tundra and forest-tundra, near dwarf birches. They prefer bright places, on the edges and clearings. Grow from spring to mid-autumn.

Are there varieties?

Boletus boletus is divided into species, taking into account the places of growth.

• Ordinary. The hat is brown or red, the stem is white.
• Black. The leg is thick, short, with gray scales, the hat is dark. A very rare mushroom.
• tundra. The hat is light, the leg is beige.
• Bolotny. Prefers moisture. The cap is light brown, the stem is thin.
• pinking. The cap is red-brick in color, the leg is thick and crooked.
• Gray boletus (or hornbeam). The color of the cap varies from ashen and brown-gray to white or ocher.
• Harsh. It has many shades, from gray to brown or purple. Young mushrooms are covered with scales, the old ones have a smooth hat. The leg of the hat is white, and below it is cream. step
• Chess (or blackening). A characteristic feature: on the cut, the flesh turns red, and then black.

Common boletus

Black boletus

Boletus tundra

Boletus marsh

Boletus rosy

boletus gray

Boletus harsh

Chess boletus

Boletus mushrooms are fried, salted, pickled, they are great for diets, because they contain few calories.

The twin of the boletus is called the gall fungus. His hat is white-gray, the leg is gray, it has a bitter taste. A distinctive feature is the absence of worminess.

Oilers

Mushroom pickers are very much appreciated by oil, mushrooms are so affectionately called because of the shiny, sticky skin on the hat. In Belarus it is called maslyuk, in Ukraine - maslyuk, in the Czech Republic - maslyak, in Germany - oil mushroom, and in England - "slippery Jack". In young mushrooms, the cap is in the form of a cone, in old ones it looks like a pillow. Color - from yellow to brown. Leg - white or under the hat.

Where and when do they grow?

These mushrooms are found in Europe, Asia and North America. They prefer coniferous trees, but also grow near birches and oaks. The season is from early summer to mid-autumn.

Are there varieties?

Types of oil are divided according to their appearance.

• White. The hat is first convex, then flat, the stem is yellowish, with a white bottom.
• Grainy. In young mushrooms, the hat is convex, in old ones it looks like a pillow, the color is yellow-orange. The legs are brown, with brown spots.
• yellow-brown. The shape of the hat also changes from curved to lush, the color is olive. Old mushrooms are yellow.

Butterfly white

Oil grains

Yellow-brown butterflies

There are many useful substances in butter, they can be stewed, salted.

Butter mushrooms are often confused with pepper mushroom, which is also called flywheel and perchak. The color is brownish, the flesh of the leg is yellow. Strongly gives pepper.

Russula

Russula is readily harvested, only in Russia there are about 60 species. So named because they were often eaten raw in the past. The hat at first looks like a ball, then it becomes flat, the color is greenish-brown. The stem is white with a yellow tinge.

Where and when do they grow?

Russula are found in Europe, Asia, America, prefer to live in coniferous or deciduous forests, can be found on swampy river banks. They appear at the end of spring and delight mushroom pickers until the end of autumn.

Are there varieties?

Russula has many species, but the differences between them are small. Allocate such:

• Green
• Bureyaya
• yellow
• Golden
• Red
• green-red
• bluish
• food

Russula green

Russula brown

Russula yellow

Russula golden

Russula red

Russula green-red

Russula bluish

Russula food

The pulp of russula is bitter, so the mushrooms must be soaked and boiled for up to 10 minutes. You can salt and marinate.

The most dangerous double is the pale grebe. Her hat can be both olive and grayish. The main difference is that the toadstool has plates, while the russula does not.

Duboviki

They are also called poddubniks, because they prefer to settle near the strongest trees. The hat is large, in old mushrooms it is pillow-shaped, in young ones it resembles a ball. Color - from yellow-brown to gray-brown. The leg is yellowish, dark below. Some species have a dark mesh on the hat.

Where and when do they grow?

They got their name from the place of "residence", because they grow near oaks, in deciduous groves. Sometimes found near linden. They are collected from May to June.

Are there varieties?

There are two types:

• Olive brown. The hat is of the same color, the leg is thickened, yellow-orange.
• Mottled. The surface is velvety, the hat is chestnut, sometimes reddish. Reminds me of a pillow. The leg is yellow-red, with a thickening at the bottom.

Umbrellas

The name was given due to the resemblance to open umbrellas, they are considered an exquisite delicacy. The hat is ovoid or spherical, in old mushrooms it is flat. Colors range from white to brown. The leg is like a cylinder, hollow inside.

Where and when do they grow?

They grow in forests, more in clearings, edges, clearings, in fields. Can be found in all countries except Antarctica. The season is from mid-June to October.

Are there varieties?

Umbrellas are divided into such types.

• White. In young fungi, the hat resembles an egg; in mature ones, it is flat. In the middle is a brownish tubercle. Shade - cream, with scales, leg - hollow.
• Elegant. The hat looks like a bell, in old mushrooms it is flat, with a tubercle. The leg is white or light brown, with scales.
• Conrad. The hat is thick in the center, semicircular - in young mushrooms, in mature mushrooms - convex. The leg is solid, expanding at the bottom.
• Mastoid. The hat looks like a bell, later becomes flat, the stem is hollow, with a thickening.
• Motley. The hat is a hemisphere, with a curved edge, in the center is a tubercle. Color - brown-gray. The leg is cylindrical.

White umbrella mushroom

Mushroom umbrella graceful

Mushroom umbrella conrad

Mushroom umbel mastoid

Mushroom umbrella variegated

goats

It is also called the lattice, cow mushroom, mullein or cow tongue, because it often grows in pastures. The color is orange-brown or brown, the hat is convex at first, then it becomes like a pillow. The leg is of the same color, it is small, almost invisible under the mushroom.

Where and when do they grow?

The mushroom settles in pine trees, in swamps, independently and in groups. It can be found in many countries, even in Japan. Collected from July to November.

Are there varieties?

The closest relatives are butterflies.

The goat is a delicious mushroom, it is boiled, salted and marinated, ground into a powder for meat and sauces.

Talkers

There are edible and conditionally edible mushrooms. The hat is large, in young mushrooms it looks like a ball, in old ones it is flat. Color - ash yellow. The leg is cylindrical.

Where and when do they grow?

Grow in many countries, in deciduous, coniferous and mixed forests, often in groups. They love edges, meadows, even gardens and parks. Harvest months are from late summer to November.

Are there varieties?

It is important to distinguish poisonous talkers from edible ones, so you need to pay attention to their appearance.

• tucked in. The hat is similar to a bell, in old mushrooms it is denser, light yellow in color. Leg of the same shade.
• funnel. The stem is cylindrical, white and smooth. The hat is flat at first, then resembles a funnel. Color - pink-ocher.
• odorous. The top is convex, becomes deepened over time, with a tubercle in the middle. The stem and cap are blue-greenish. The pulp has a strong anise aroma and taste.
• Snowy. The leg is red-cream, the hat is convex, with a white coating, the color is gray-brown. The pulp is creamy, with an earthy smell.
• grooved. The cap of a young mushroom is convex, while that of an old mushroom is depressed. The same color with the leg - gray-brown.

Talker bent

Funnel talker

odorous talker

Snow talker

Grooved talker

Edible talkers are boiled, stewed, salted, marinated, taken as a filling for pies. But only young mushrooms are good, which give a strong aroma.

oyster mushrooms

Oyster mushrooms love trees, and climb higher, grow in families. Their hat is one-sided or round, the plates slide onto the leg. The color ranges from dark gray or brown to ashen with a purple tint. The stem is white, cylindrical, tapering towards the bottom.

Where and when do they grow?

Oyster mushrooms can be found in temperate forests, grow near stumps and weak trees, prefer oaks, mountain ash, birches. Settled high from the ground, gather in groups. The harvest is taken from September to December.

Are there varieties?

Oyster mushrooms are very similar to each other, there are several types.

• covered. The hat is grayish-brown or flesh-colored, the flesh is dense, white, with the smell of raw potatoes.
• oak. The hat is white, cream or yellowish, the plates grow densely. The leg is light, velvety.
• corniculate. The leg is curved, tapering towards the bottom, white-ocher shade. The hat is often funnel-shaped, with a wavy edge, cream in color.
• Steppe (or white steppe mushroom). The hat is red-brown or brown, the stem is thickened, looks like a cylinder, white or ocher.
• Pulmonary. The edge of the cap is thin, it is convex-stretched, the shade is cream. The leg is light.

Oyster mushroom covered

Oyster Oak

Oyster mushroom

Oyster mushroom steppe

Oyster mushroom

Can be fried, boiled, canned, put in stir-fry and soups.

Oyster mushrooms are actively grown artificially, they grow well on almost all substrates where there is cellulose and lignin.

Flywheel velvet

A hat in the form of a ball, then - resembles a pillow. The color of the cap varies from red-brown to dark brown. The leg is smooth, the shade is from yellowish to red-yellow. There is a tubular layer.

Where and when does it grow?

Prefers deciduous forests, found under oaks and beeches. Grows in groups from late summer to mid-autumn.

Are there varieties?

Among them there are edible and inedible, which are important to distinguish from each other.

• Chestnut Flywheel (or Polish Mushroom). The cap is convex, in mature mushrooms it is flat, brown or brown in color. Leg brown-yellow.
• fissured. The hat is in the form of a pillow, sometimes with a depression in the center, the color is from crimson red to ocher gray. The leg is light yellow, below - red.
• Red. The color of the cap is from the name, the shape is convex, velvety. Leg - yellow-crimson.
• Green. The cap is olive-brown, convex, and the flesh is light, the stem tapers towards the bottom.

Flywheel velvet

Mokhovik chestnut

Flywheel fissured

Flywheel red

Flywheel green

forest champignon

From French, the word is translated as "mushroom". The cap is dense, smooth, sometimes with scales, the color varies from white to brown. The leg is straight, with a two-layer ring.

Where and when does it grow?

They grow on soil with good humus, on inanimate trees and anthills. Different types found in forests, grass and fields. They love the steppe and forest-steppe, they are found even in the prairies and pampas. The collection begins in May and lasts until mid-autumn.

Are there varieties?

Mushrooms have several types, they are divided by shape.

• Ordinary. Or a bakery. Hat in the form of a ball, with a curved edge, white or brown. Leg of the same color, with a large, light rim.
• Crooked. The hat is like an egg, gradually becoming flat. Cream color, thickens at the bottom.
• Field. The shape of the hat resembles a bell, with a wrapped edge, cream-colored. The leg of the same color is decorated with a ring.
• Bernard. The cap is convex, grayish, smooth, the stem is dense and light.
• Bisporous. The hat is round, with a rolled edge, the color ranges from white to brown. The leg is smooth, with a ring.
• Double ring. The top is round, white, turning pink at the break. Double ring on the leg.
• dark fibrous. The hat is convex, with a tubercle, brown. The leg is lighter, with a white ring.
• Dark red. The shape is conical, the color is brown-brown, the flesh on the cut is red. Leg with ring, white.
• Forest. The hat is like a ball, light brown. The same color, with a ring, leg.
• porphyry. The cap is fibrous, lilac-purple, flesh with almond flavor. The leg is white, with a ring.
• Elegant. It is similar in shape to a bell, with a tubercle, yellowish. Leg of the same shade, flesh with an almond smell.
• Stocky. The hat is round, white, smooth. The leg is like a mace.

Champignon ordinary

Curve champignon

field champignon

Bernard champignon

Champignon two-spored

double ring champignon

Champignon dark red

forest champignon

Champignon porphyry

elegant champignon

Champignon stocky

Mushrooms are grown artificially for sale in large volumes. They are fried, boiled, marinated, added to salads and raw.

Hygrofor

Refers to agaric mushrooms, caps are convex, with a tubercle, white, gray, yellow or olive. The plates are thick, light, sometimes pink or yellow. The leg is solid, the same color as the top.

Where and when does it grow?

Grow in deciduous or mixed forests, near beeches and oaks. Up to the very hat it hides in the moss. Often found in large groups. Appears in September and occurs before the first snow.

Are there varieties?

• Fragrant. The hat is convex, with a tucked edge, there are yellow, white and gray colors. The smell of the pulp is similar to anise, the leg is white.
• yellowish white. Also called the ivory wax hat or cowboy handkerchief. When it rains, it becomes covered with mucus, it feels like wax to the touch.
• Early. Also called March or snow mushroom. The young have a gray cap, while the mature ones have a blackish cap. The leg is curved, casts silver.
• olive white. In mature mushrooms, the hat looks like a ball, olive-brown in color. The leg is the same color, looks like a spindle.
• Russula. The cap gradually becomes convex, with a tucked edge, in young mushrooms it is pink, in mature mushrooms it is dark red. The stem is white with pink spots.

Hygrophorus fragrant

Hygrophorus yellowish white

Hygrophorus early

Hygrophorus olive white

Hygrofor russula

It is beneficial to collect hygrophorus, the pulp is dense, does not boil down, with a delicate taste. Suitable for frying and marinades. The slimy film must be cleaned, it spoils the taste.

The hat resembles a ball, bright yellow, with reddish scales. Leg with scales, yellow-brown, in young mushrooms - a fibrous ring.

Where and when does it grow?

They grow in deciduous forests, on fallen trees, they can be found in many countries, even in Japan. Keep in groups, appear from spring to autumn.

Are there varieties?

There are no similar species.

It is considered an edible mushroom of low quality because it has a tough flesh and a bitter taste. The hat changes shape from spherical to convex, with ocher protruding scales. Leg rusty-brown below, with the same scales. The flesh is white or yellowish.

Where and when does it grow?

It grows in different forests, both on dead and living trees, on fallen trees. Prefers birch, aspen, spruce. Gather more in groups. Can be found from July to October.

Are there varieties?

Similar species were not noted.

Because of the hardness, the flake is rarely cooked, but the hardness can be quenched by boiling. Suitable for fillings and stewing, salting. It is recommended to use only hats, the legs are too stiff.

Raincoat

It got its name because it actively grows after the rains. It has many names: bee sponge, hare potato, ripened mushrooms are called porkhovki, "grandfather's tobacco", damn tavlinka.

The stem of the mushroom resembles a mace, a hat with spikes, the stem is very small. In old mushrooms, the color is not white, but brown or ocher.

Where and when does it grow?

They are found in coniferous and deciduous forests, on all continents except Antarctica. Collection time is from June to September. But it is important to remember that these mushrooms are not picked in wet weather, because after a few hours they resemble a rag that cannot be eaten. Old mushrooms also lose their taste, they resemble cotton wool.

Are there varieties?

There are several edible species:

• Spiky or pearly. The shape resembles a mace, the color is white or grayish.
• Lugovoi. It resembles a ball, from above it is white, with a flattened top.
• Pear-shaped. It resembles this fruit, the color is white, the pulp of old mushrooms is olive. In its composition, scientists found substances that block the growth of tumors.

Known as swamp, chicken, rosites dim, mushroom-turk. Outwardly, it resembles a brown cap, the hat looks like a ball, in old mushrooms it is flat. The leg is off-white, with a membranous ring. The pulp is white.

Where and when does it grow?

It is found in foothill and mountain forests, throughout Europe, they find a cap even in Japan and in the north: Greenland, Lapland. The highest height is 2 thousand meters above sea level. Settles near birches and deciduous trees, grows from August to September.

Are there varieties?

It looks like an early vole and a hard vole. The difference is that they are smaller and the flesh is bitter.

Considered a rare edible mushroom, the taste is reminiscent of meat. The later they are harvested, the tastier they are. The most common species on the territory of Russia, but it has no value of real truffles. Flattened in appearance, with a yellow-brown cap.

Where and when does it grow?

He loves coniferous forests, especially young trees. Hiding in hazel, under birch, aspen. It is rare and not even every year. White truffles are harvested from August to September.

Are there varieties?

Similar species were not noted.

Grifola curly

It is also called the ram mushroom, leafy or leafy tinder fungus, maitake and even “dancing mushroom”. It looks like a lamb with a dense confluence of hats, with small legs. Color - gray-greenish or gray-pinkish. Flesh with a nutty flavor.

Where and when does it grow?

It grows in deciduous forests, settles near oaks, maples and lindens, on stumps, less often on living trees. The season is considered the months from mid-August to September.

Are there varieties?

There are only two related species:

• Grifola umbrella. Growth of small, round hats on trees.
• Sparassis curly (or mushroom cabbage). It looks like a yellow-white head of cabbage with openwork leaves-hats. Grows on coniferous trees.

Fly agaric Caesar

It is also called Caesar or Caesar mushroom, very tasty edible, it was appreciated in ancient times. Translated from Latin, like a mushroom from Mount Aman, such was in the ancient Roman province. In young mushrooms, the cap resembles a circle; in mature ones, it is convex. Color is orange or red. The plates are orange, the leg is light yellow.

Where and when does it grow?

Grows in light forests, under chestnut and oak trees, sometimes settles near beech, birch, hazel. It occurs in many European countries, is listed in the Red Book of Ukraine and Germany. The Caesarean mushroom is harvested from June to October.

Are there varieties?

Of the other types of edible fly agaric noted:

• Pearl or pink. The hat is red-brown, the stem is pink.
• Ovoid. The hat resembles an egg, in mature mushrooms it is stretched. The leg is white, with powdery coating.

Amanita ovoid

cobweb

Also called a bog keeper. The hat can be in the form of a cone, convex or flat, in a variety of shades: yellow, brown, dark red, brown, purple. The leg looks like a cylinder, the same color as the hat.

Where and when does it grow?

Likes wet places, suitable for all types of forests. Often found in swamps. Grows from late summer to mid-October.

Are there varieties?

Includes both edible and non-edible species.

In the first list:

• Bracelet. The hat is convex, yellow-red, the leg is gray-brown.
• Blue-barreled. The hat is convex, in mature mushrooms it is flat, brown or yellow. Leg purple or white.



Also called yellow boletus. The hat is convex, in mature mushrooms it resembles a pillow. Color - yellow-reddish or light gray. The leg is yellow, the color does not change when cut.

Where and when does it grow?

He loves warmth, lives in the south, in coniferous forests, mostly under oaks and beeches. Prefers calcareous soils. Grows rarely, but densely. Seasonal time - from the end of May to the beginning of autumn.

Are there varieties?

Of the related species, two are noted:

• Porcini.
• Bolet girlish.




Lakovitsa

The shape of the cap is different: from convex to similar to a funnel. The color depends on the weather: in normal humidity - pink or carrot, in the heat - yellow. The stem retains the overall color of the mushroom, similar to a cylinder.

Where and when does it grow?

Grows in parks and gardens, on the edges. But he is very capricious: he does not like both very dark and damp, and dry, sunny places. Occurs from June to September.

Are there varieties?

• amethyst. The cap and leg are bright purple.
• Bicolor. The top resembles a ball, over time it is pressed. Color - brown, with a lilac tint. The stem is pinkish brown.
• Big. The top resembles a cone, red-brown, like the leg.



It is called bubble-shaped, bag-shaped, round. And also - a hare or a gigantic raincoat, because it always grows well after rain or a giant langermania. The hat is large, smooth, white, like a ball, prickly. The leg is light, similar to a cylinder.

Where and when does it grow?

It grows more in tropical places, they can be found both in the forest and in the clearings. They appear from the middle of summer and delight mushroom pickers until the cold weather.

Are there varieties?

There are several types of edible golovach:

• Giant. The hat is white, looks like a ball, turns yellow in mature mushrooms.
• Baggy. The width of the cap can reach 25 cm, there is a white thorn shell.
• Oblong. Long leg and small hat. The surface is spiny, white.



Also called cherry, common clitopilus. The cap is convex, can turn into a funnel-shaped. The color varies from white to yellow-gray, the surface is smooth. The stem retains the color of the mushroom.

Where and when does it grow?

It grows in all cities of Europe, in different forests, in woodlands, among the grass. Likes acidic soils. It settles closer to apple and cherry trees, but is also found near coniferous trees.


offline 4 weeks Posts: 149

A mushroom is a living organism that forms a separate kingdom of the same name. For a long time they were attributed to the plant kingdom. But due to the fact that mushrooms are characterized by some features that distinguish and at the same time unite them with plants and animals, they were decided to be placed in a separate kingdom. The fact is that fungi cannot carry out the process of photosynthesis and receive nutrients from sunlight. As food, they need ready-made organic substances.

Pine forest mushrooms

Experienced mushroom pickers know what mushrooms grow in a pine forest. It depends on the type of nutrients available and on the climate. Mushrooms can be found both on the ground among plants, and on tree trunks and even on stones.

Eatable species

In coniferous forests, about two hundred species of mushrooms have been identified, but only 40 of them are suitable for human consumption.

In coniferous forests and plantings at the age of two to fifteen years, you can find a mushroom called butterdish. It is brown on the outside and yellow on the inside. The butterdish is thermophilic and grows mainly on the edges or along the edges of glades, where the branches of huge trees do not interfere with the sun's rays. They can also be seen in places where groups of relatively small pines grow. They prefer sandy soil with good drainage.

It got its name from the oily mucus covering his hat. Usually butterflies grow in groups. You can find them on small hills among the fallen needles. This is a very fruitful species that grows actively throughout the warm summer and early autumn periods.

They can be found both under a pine tree in the forest, and in fields, meadows, sometimes even among shrubs. Honey mushrooms prefer not to grow on the ground, like many others, but on stumps and trunks of dead or weakened trees. Live in large groups and can cover a fairly large area. Honey mushrooms have a long and high leg and a flat disc-shaped hat of a dark brown color.

Ryadovka

Ryadovka grows in old pine forests in small colonies lined up in a row, for which it got its name. The mushroom cap can reach 15 cm in diameter. In some countries, the rowweed is among the poisonous mushrooms, but in some it is considered edible. Subdivided into types:

The color and structure of the fungus depend on the species.

Greenfinch

These mushrooms belong to the family of rows, but got their name for their characteristic green-yellow color. They grow more often in middle-aged forests, also in a few colonies, stretched out in a row, or singly. Unlike oil, greenfinches do not like light and therefore grow mainly in darkened lowlands under a layer of fallen needles, and sometimes even under a layer of soil. They have a straight leg, slightly expanding downwards.

mokhovik

These mushrooms in the pine forest are also not uncommon. They live in moss-covered places, for which they got their name. This mushroom has a large thick cap and a high stem. The color is different: red, yellow, brown. The main difficulty in collecting flywheels is that they have a double - a false flywheel, which is not poisonous, but has an unpleasant taste.

Russula

One of the most famous and commonly encountered mushrooms is russula.
There are a lot of species of this fungus. Among them there are both edible and inedible representatives. Their distinguishing feature is a concave funnel-shaped hat and a straight stem. If the russula leg itself is white, then the hats come in various colors, depending on the environment. They can be either red or pink, or green, yellow, purple, brown. Despite the presence of inedible counterparts, this is one of the leading mushrooms in cooking.

Chanterelles

This is one of the unique mushrooms growing in pine forests. They are difficult to confuse with other mushrooms. They have a bright orange color and a funnel-shaped hat. The main difference between the chanterelle is that it is difficult to say where her leg ends and the hat begins. These are very moisture-loving mushrooms, and therefore they are found mainly in places with high humidity. The main burst of their appearance begins after heavy rains. They grow in numerous heap-shaped colonies.

umbrella mushroom

It got its name from the structure. Having a long thin stem and an open dome of the hat, it resembles an umbrella in shape. In diameter, the umbrella can reach 35 cm, and the leg height is 40 cm. Basically, the color of this mushroom is white, but as it grows, the cap cracks and becomes covered with scales that darken and become cream-colored. The very same leg is decorated with a fluffy skirt.

Boletus, or porcini mushroom

The most popular and favorite mushroom of every mushroom picker is boletus. He is almost the elite of his kingdom. Despite the fact that the real name of this mushroom is boletus, many call it white. This is due to the fact that after heat treatment (drying) it retains the original white color of the pulp. They grow everywhere, with the exception of particularly cold regions and places with a large abundance of moisture.

The sizes of these famous mushrooms reach 30, and sometimes 50 cm in diameter and 25 cm in height. The leg is thick, barrel-shaped, has a gray color on the outside. The cap, on the other hand, has a rounded shape, and only in adult mushrooms can it be flattened. The color of the hat is quite varied. It can be either bright red or white, depending on the age of the boletus.

Mushrooms also grow in colonies, but, unlike other varieties, they are not so dense and more scattered. If at least one such mushroom is encountered, then it is guaranteed that there are more nearby, they just grow at a distance from each other.

Talker

Why these mushrooms were given such a name is unknown. They are not very popular among mushroom pickers due to the fact that among them there are not only edible mushrooms, but also poisonous ones. They grow in the same way as many others - in colonies. The uniqueness of the talkers lies in the fact that their colonies often form a circle - the so-called "witch's circle". The size of the talkers is small, in rare cases exceeds 6 cm in diameter and 3 cm in height.

mushroom.guru

Description

Many types of mushrooms grow in the moss: Ceps, Boletus mushrooms, Volnushki. But the most common is Mokhovik. That's where its name came from.

It belongs to the Boletov family and looks like a boletus. All types of Mokhovik have a certain similarity in the description:

• the hat has a velvety outer part;
• cap diameter up to 10 cm;
• the lower part is spore-forming;
• spores are tubular, wide;
• the aroma is characteristic, medium.

The color of the hat depends on the light. The produced vitamin D causes a certain coloration of the surface. Hymenophore or hymenium (spore part), depending on the species, has a different color (yellow, red or yellow-green). The color of the spore powder also changes.

Kinds

In total, there are 18 types of Mokhovikov. But the most popular edibles include:

• green;
• red;
• yellow-brown;
• Polish;
• fissured.

There are several false species (inedible):

This is the most popular and widespread type. In the forest, it is easy to recognize by the golden color of the cap. Its shape is similar to a flattened pillow of medium size (up to 10 cm), the hat is held on a leg thickened downwards, up to 8-10 cm high and up to 3-3.5 cm in diameter. The leg has a reddish color with a brick tint, and dense and white flesh at a break it immediately acquires a blue color.

The fungus is found under deciduous trees, in open glades, near roads and paths. They begin to collect it in late spring, in May and end in October.

brown yellow

This subspecies belongs to the genus Butter, although its description does not look like the usual Butter:

• cap color brown-yellow;
• the edge is tucked to the bottom layer;
• surface size up to 14 cm in diameter;
• the flesh turns blue on the cut or when pressed;
• cylindrical leg;
• height up to 10 cm.

The aroma is pleasant, the taste is characteristic, average. The pulp has a firm uniform texture, light color at a young age. In old mushrooms, it becomes reddish. It occurs in moss, in conifers, in mixed forests of Russia, from late June to late October.

Red

In the grass or in the mosses, there is a red Mokhovik, which cannot be overlooked and confused with other species.

The organism has a crimson leg, on which a beautiful pillow-shaped hat is held, up to 9 cm in diameter.

The pulp is homogeneous, fairly dense, yellowish in color. The bottom layer (under the hat) is yellow and turns blue when pressed. Fruiting about a month: August-September.

Polish

The second name of Polish is Brown mushroom. This is due to the brown color of its legs and hat. The yellow tubular surface is located under the upper part, which reaches a diameter of 20-22 cm. It becomes brown, covered with ugly spots, after pressing.

The hat rests on a beautiful dense cylindrical leg. The body reaches a height of 14-18 cm. It has original pulp, with the aroma of fruits and mushrooms. Grow in moss from July to November, in deciduous and mixed forests.

fissured

This species prefers conifers and larch. Mass collection lasts from July to October. Its cap, covered with cracks, is dense and fleshy. The flesh can have a different color, white or red. The cap is medium in size, sits tightly on a cylindrical leg and is poorly separated from it. The color of the stem is yellow to the middle and becomes reddish closer to the cap.

The flesh on the cut becomes yellow. Prolonged contact with air causes the cut to turn blue.

These are conditionally edible mushrooms, they cannot be poisoned. The taste is bitter.

The aroma is weak and the size is not large, the hat reaches 4-5 cm in diameter.

bilious

Gallstone is found in forests in summer and early autumn. Outwardly, it is very similar to the noble White.

• the leg is thick, strong, dense;
• spongy structure of the cap;
• at the break, the hat is pink inside;
• bitter taste;

Even insects and forest pests do not like this mushroom because of the disgusting taste.

Chestnut

False Flywheels include Chestnut mushroom, which grows in the same places as edible counterparts. He has a brown or reddish convex hat, medium in size (up to 7-8 cm).

The leg is common for these species, cylindrical and dense. The color matches the color of the surface of the cap. Not more than 4 cm in height and up to 3.5 cm in diameter.

Chestnut is often confused with Polish Edible and Satanic Poison.

Beneficial features

These mushrooms have many beneficial properties for humans. They help lower blood sugar levels, stabilize blood pressure and normalize the overall health of the immune system.

These properties are due to the chemical composition of Mokhoviks, which include the following elements:

• vitamins;
• potassium;
• zinc;
• iron;
• amino acids;
• cellulose;
• etc.

Eating regularly during viral epidemics helps protect the body from disease. The fiber included in the composition contributes to the regulation of bowel function.

Contraindications

Along with useful properties, Mossiness mushrooms can be harmful. They should be used with caution, people suffering from diseases of the gastrointestinal tract. Chitin accumulates in their legs, which inhibits digestion and promotes the development of putrefactive bacteria in the stomach.

Forest organisms have the property of a sponge, which in nature absorbs all harmful substances from the soil, air and water. The environment in which they grow has a direct impact on the quality of mushrooms. Therefore, flywheels should not be collected near landfills, cities, railway tracks, roads, etc.

It is better for the elderly, pregnant women and children to eat "forest meat" in moderation and after consulting a doctor.

Application

Moss mushrooms are used for various purposes, in medicine and pharmaceuticals, in dietetics and folk remedies. Edible species are popular in cooking.

Green Flywheel cannot be stored for a long time. It turns black and deteriorates. Therefore, it is not dried and not laid for winter storage. This variety is tasty when fried, pickled and salted.

Red Flywheel has a pleasant and strong aroma, which allows it to be used in hot dishes, soups, and garnishes. But you can't keep it for a long time. The red look becomes dark and unsightly, loses its taste and deteriorates.

The fissured is harvested and eaten at a young age. Old mushrooms become slimy and tasteless. This species lends itself well to freezing, retaining all its taste and external qualities.

Conclusion

Collecting mushrooms among the moss is easy. But a trip to the forest must be accompanied by careful preparation. Take care of your own safety, bring a knife, a ventilated basket, mosquito repellent, ticks and a compass.

fermoved.ru

Porcini

This mushroom is very rare, has unique beneficial properties. It has a pillow-shaped thick cap of a tubular structure, dense pulp. The color of the hat is different, the white mushroom can have both purple-brown and dark olive color, but when you find this mushroom, you will immediately understand - this is it!

Also, white mushrooms are called summer mushrooms, since it is easiest to find them at the height of summer. They grow singly, so when you find one, don't have high hopes of finding another white mushroom in the area. Such mushrooms grow in clean glades, in sand, and can grow in grass.

White mushrooms make delicious soups, so they should be dried. By the way, when dried, these mushrooms emit a wonderful smell.

boletus

This mushroom is tubular. In terms of value, it ranks second after honey mushrooms. The cap of the boletus is quite fleshy, brown-red. Sometimes you can find boletus with a white cap, they are no different from ordinary ones. The leg of the boletus is quite thick, expands towards the base, has many dark gray scales.

The habitats of these mushrooms can be determined by their name. They can be found under aspens and other deciduous trees.

The best time to look for boletus is from mid-July to the end of October. If you collect these mushrooms after long rains, beware of picking up worms, as in abundance of moisture they appear very quickly in aspen mushrooms. For them, dry weather conditions with changeable precipitation are more favorable.

These mushrooms grow in groups, so looking for them is quite simple.

boletus

Boletus is a mushroom with a dark brown shiny cap. It is difficult to confuse it with mushrooms of other species. Boletus mushrooms are rich in useful substances, they are able to remove toxins from the body. You need to look for these mushrooms in sunny birch groves. They grow right at the root of a birch. These mushrooms prefer moist soil, you can go in search of them after a good torrential rain.

The boletus has a thick stalk with small scales that expands towards the base. These mushrooms are tubular. Their hat is convex, reaches 11-12 cm in diameter.

Russula

Russula are one of those mushrooms that delight mushroom pickers every year, regardless of the weather. They can be found in autumn even after the first frost.

Ordinary russula has slightly, and sometimes strongly rounded down edges, may have a green, bluish, reddish or pink color, and the color can be either monophonic and saturated, or mixed with white.

There is another type of russula, but not everyone considers it a separate species - overripe russula. Such a mushroom has slightly finely ribbed edges, a flat cap, and the skin can be easily separated from the lamellar base. Most often, such a mushroom can be found in brown-brown colors. The leg of a ripe russula is bent, has a diameter of 1.5 - 2 cm. Such russula is edible and tastes little different from ordinary ones.

There are many varieties of these mushrooms, they are found depending on the area and climatic conditions. As for the origin of the name of these mushrooms, eating them raw is not the best option. In order to try a real mushroom, you can bite off a little, but eating raw russula, even in the amount of a few pieces, is not recommended, besides, they leave an unpleasant bitter aftertaste.

breast

The fact that the mushroom is edible has been known since the time of Russia. Then a variety of dishes were prepared from these mushrooms, they were used to make stuffing for pies.

The mushroom is an agaric, in Russia it is considered one of the largest mushrooms in diameter. With us, they can only be found in coniferous forests in sandy areas, where the soil always retains moisture. In search of mushrooms, you should go out either from May to June, or from August to September, it is during these periods that such mushrooms grow most abundantly.

The mushroom cap is very wide, its diameter can reach 20 cm. The mushrooms have rather thick legs, which in younger mushrooms almost merge with the width of the cap. Their cap has a whitish tint, but its coloring can be from pale greenish to faint blue. The surface of the cap is easily soiled.

When raw, mushrooms are poisonous. Most often they are consumed fried, and also pickled. Milk mushrooms are also one of the components of many meat sauces, which is why they are used abroad.

Volnushka

Most often in our forests you can find a pink wave. Such a mushroom has a rather bright pink hat, the diameter of which can be up to 12 cm. The wave is slightly convex on the sides, and a funnel forms closer to the middle. On the skin of such a mushroom there is a pattern in the form of waves, the color of the pattern is also pink, only the saturation of the color changes. The skin is slightly slimy to the touch.
The pulp of the volnushki is strong, this type of mushroom is quite durable, so the volnushki are quite suitable for transportation over long distances. The leg of the mushroom is even and smooth, the height of the leg can reach 6 cm.

Volnushki - agaric mushrooms. The plates at the waves fit snugly against each other. Mushrooms must undergo a fairly long heat treatment before they are suitable for human consumption.

Serushka

This mushroom is named so because of the invariably gray color of the cap. This mushroom is lamellar. On the skin of his cap, there are circles characteristic of serushka, highlighted in a darker color. The pulp of the mushroom is quite dense, white. In diameter, the cap of the serushka can be up to 10 cm. Young mushrooms have a convex shape, and over time become funnel-shaped. The older the serushka, the richer and darker its color.

You need to look for these mushrooms in deciduous and mixed forests. Quite often, gray mushrooms grow in sunny glades, in birch groves, as they love the heat of the sun. In search of these mushrooms, you should go from mid-summer to early autumn.

Most often, serushkas are used in pickled form. Also, these mushrooms are actively used as a component for a particular sauce. You can’t fry or boil serushki, so mushroom pickers often refuse them.

Chanterelle

These mushrooms are incredibly tasty, no matter how you cook them. You can often meet them just walking through the forest, for this you do not need to focus your eyes on the ground and look closely at every leaf. The bright orange color of these sun mushrooms immediately catches the eye. Description of chanterelles can be found in any textbook about mushrooms, as they are one of the most popular mushrooms growing in Russia.

Many confuse them with mushrooms, but there are differences between these mushrooms. Unlike the camelina, the chanterelle has a wavy, sometimes even curly, and not concave hat. The color of the chanterelle is much lighter than the camelina, if you look at this mushroom in the light, it seems almost transparent. The main advantage of chanterelles is that they are not attractive to worms, and therefore can grow until old age in excellent condition. More often, the chanterelle grows singly, but there are also groups of these mushrooms.

In diameter, the cap of a chanterelle is from 2 to 7 cm. The younger the mushroom, the more convex its cap.

From chanterelles it turns out very tasty soup, these mushrooms are popular in Germany, where they are eaten even raw.

These mushrooms are one of the most delicious, they are used both fried and boiled and pickled, and various sauces for gourmet dishes are often prepared from them.

Already in July, these sunny mushrooms can be found in forest glades. Each mushroom picker has his own secrets of finding mushrooms. Most often, such mushrooms grow in forest clearings and clean glades.

The cap of the camelina can reach a diameter of 10 cm. It is lamellar, pressed inward, the edges are slightly bent. On the surface of the cap, small spots are scattered, forming a wavy color. When you cut off the leg of such a mushroom, you will see an orange juice that darkens in the air. The stem of the camelina is very brittle and fragile, often curved. These mushrooms have a pleasant smell.

Most often you can find them near spruce forests.

mokhovik

Mossiness mushrooms are found in almost all forests of our country. The cap of this mushroom reaches 15 cm in diameter, it has a convex shape and a tubular base. The cap margins droop with age. The color of the cap can vary from marsh green to yellow-brown. The stem of this fungus is even, slightly narrowed closer to the base, and has a smooth surface.

Most often, the flywheel is marinated, this is how its taste is most pronounced.

Butterflies can most often be found in coniferous forests. They have a pleasant appearance and are suitable for eating raw. The cap of the butter dish is convex tubular, on the surface it seems to be covered with a thin layer of mucus, which is why it has a peculiar sheen. The stalk of a young mushroom is even and smooth; when the butter dish gets older, the stalk bends under the weight of the cap.

Butter mushrooms are distinguished by excellent taste, it is especially tasty to use them fried.

The butterdish pulp is dense, slightly dry, has a pronounced pleasant mushroom aroma and a delicate taste with a sweetish aftertaste.

Butterflies grow, as a rule, in groups. Experienced mushroom pickers know where these wonderful mushrooms grow.

Well, what kind of mushroom picking without traditional mushrooms? In structure, these mushrooms are lamellar, they have the highest nutritional value among other types of mushrooms. Honey mushrooms are autumn mushrooms, you can go looking for them from the end of August. They grow in groups, several at a time, sometimes they grow in whole glades. The hat of the mushroom has a bronze color, at first it is rounded, then it becomes flat. There are many small scales on the hat.

Despite its prevalence, this mushroom is easily confused with false honey agaric. Even experienced mushroom pickers can buy into it. False mushrooms grow in groups on birch stumps, they are poisonous. There are much fewer scales on the surface of the cap of the false honey agaric, often they are completely absent.

Before you go to the forest for these mushrooms, study the types and signs of false mushrooms.

Champignon

These mushrooms are one of the most popular in various elite restaurants, because champignons are good in any form, they are great as an addition to main dishes, they can be served separately, they can be an ingredient in meat sauce. In general, the range of applications of these mushrooms is unimaginably wide, but they must be collected wisely and with a good stock of knowledge, since it is very easy to confuse them with grebes. Quite often, champignons are grown right at home, like greens or anything else. It is quite easy for them to provide comfortable growing conditions.

Some people ignore champignons when picking mushrooms for fear of picking poisonous mushrooms.

Common champignon is familiar to everyone, if you did not collect them, then you probably met them in a store or in the market. It has a rather pronounced white color, which significantly differs from, say, the same mushroom. The younger the mushroom, the stronger the edges of its cap are pressed against the stem; over time, the cap flattens out a little, reaching 15 cm in diameter. Also, at an older age, the plates located on the mushroom cap begin to darken, there is nothing wrong with this and this does not affect the taste in any way. The stem of the mushroom is short and straight.

You can find champignons in coniferous and mixed forests, where they grow most often.

Umbrella

We are still talking about mushrooms. Umbrella is a very common type of mushroom. Umbrellas can be found both in deciduous and mixed forests of our region, and sometimes in coniferous ones. They are quite easy to look for, a long leg with a characteristic rounded hat quickly gives itself away.

Mushrooms called umbrellas can be found from mid-July until the end of autumn. They usually grow in clear glades, and can also be found along the road. Best of all, they grow immediately after heavy rain, so after such rainfall, you can go mushrooming the next day.

At the beginning of its growth, the mushroom has a rounded hat with many scales. In the process of growth, the cap opens and can reach a diameter of 20 cm. It can open up to the point that the bends of the edges are located upwards. The leg of the umbrella is always even, covered with scales, with a small “dress” closer to the top.

Truffles

Truffles are considered a great delicacy, and those who manage to find a place where these mushrooms grow can get a lot of money for them. Cooking truffles is a very delicate matter. Growing these mushrooms also requires a lot of opportunity, effort and labor.

Truffles grow underground, so they are very difficult to find. It is possible to confuse these mushrooms with puffballs, but unlike them, truffles have depressions over the entire surface. Outwardly, the relief of these mushrooms resembles marble. Another distinguishing feature of truffles from puffballs is that their meat never turns to dust, it either rots due to an excess of moisture or dries out due to extreme heat.

Truffles are born in the middle of spring, during this period they look like a pea. However, truffles are suitable for eating only in autumn, when they acquire a pronounced pleasant smell.

Truffles grow quite often at the root of a tree. They are found in pine and oak forests. The forest must be old enough for these incredibly valuable mushrooms to appear there.

To date, many people are actively looking for truffles to earn money, for this purpose they even use dogs and pigs, as these animals are able to find the truffle.

Among you, there must be someone who is well versed in mushrooms and is able to distinguish a good mushroom from a toadstool, you will be such a person.

dolgieleta.com

They grow in families and not in thickets, but in clearings and forest edges, in a rare young spruce forest, on moist soil, in green moss, in lingonberry places, as well as in old forests, spruce, pine, birch and oak. They appear around the end of June and often stay until the end of frost. The first white, so-called spikelets, appear during the flowering of winter rye.

Boletus (ordinary, pinking and marsh).

They usually appear in mid-June and stay until the first frost. You need to look for them on the edges and in glades in light deciduous white-trunked forests, mainly birch.

Beautiful edible mushrooms with a hard, fleshy cap in red, orange and yellow. It occurs both in deciduous and coniferous forests, under birch, aspen, among spruces and pines, on edges and clearings. Prefers an environment of aspens. It is better to collect aspen mushrooms with a bright red hat, because as they grow, their hat darkens and the mushrooms become less tasty.

They love clearings and edges in coniferous forests, young pine forests. They appear after the waves in July, and in wet summer - at the end of June. The first wave of mushrooms coincides with the flowering of heather, the second - more abundant - begins at the end of August and continues throughout September. These mushrooms are harvested for pickles and marinades. Drying and frying them is not recommended.

Meet everywhere. Roast from young russula is very tasty.

Openki.

Nutritionally superior to all other mushrooms, including porcini. They grow in groups, mainly near old stumps and tree roots, on fallen, rotten trunks. Near a healthy tree you will rarely meet them. Gather mushrooms in August, September. They should not be confused with false mushrooms (they are smaller and do not have films on their legs; the hat is gray-yellow, reddish in the middle, the plates are greenish-gray). Mushrooms can be boiled, salted, marinated, but they are tastiest when fried.

Morels and lines.

They appear at the end of April, as soon as the snow melts in pine and spruce forests, and more often in clearings, clearings, clearings and edges. At the end of May, they already disappear. The surface of the cap of the morel is dark brown, with large, slightly convex cells. irregular shape. An oval-shaped hat, fused with a white stem. The pulp is also white, brittle with a pleasant mushroom smell. Inside the mushroom is hollow. These delicious, fragrant mushrooms are rarely harvested for fear of being confused with strings that contain poisonous gelvellic acid.

However, the lines can also be eaten if you boil them for 15-20 minutes and drain the water, and then rinse thoroughly with cold water. They are boiled, fried in the same way as all other mushrooms. The lines are noticeably different in appearance from morels. Their hat looks like a piece of brown velvet crumpled into a ball, thrown over a short full leg. They are also very tasty in all forms, including dried ones. But dried lines can be consumed no earlier than a month after drying (during this period, the poison destroyed during drying is completely removed).

It is necessary to search mainly in a young pine forest, spruce forest, on lawns and hillocks. Unlike many other edible mushrooms, the skin of the butter cap comes off easily. When cooking, frying, it is removed, and when marinating, it is left.

Milk mushrooms.

They grow in large groups among young spruce and pine forests. They appear at the end of summer and grow until the first night frosts. Finding them is not easy, as they are often hidden by fallen blackened leaves. Milk mushrooms are excellent salty. A violin is similar to milk mushrooms. If you hold a hard, smooth object along the edge of the mushroom cap, you will hear a creak, for which the violinist got her name. The plates of the violinist are not frequent, thick, the milky juice is white, sharp.

Champignon.

Valuable, tasty mushroom. It grows in forests, meadows and gardens, near housing, often in city parks, yards and gardens. Roast champignons is a gourmet dish. They also make sauces.

They pour out amicably among juicy greenery in June and keep until September. In light, sparse birch forests and clearings grow until mid-October.

Raincoat mushroom.

When it is still fleshy, low, it is also suitable for food.

In dry summers, edible mushrooms should be sought in lower places. If summer and autumn are humid - in higher places, where it is not very damp. In places where there are a lot of fly agarics, be more careful - you will certainly come across white mushrooms. And do not rush to leave, look around - mushrooms grow in families. Human body assimilates mushroom proteins somewhat worse than the proteins of meat, fish, eggs. Therefore, you should boil them well and fry them, cutting them as small as possible. Not all parts of the mushroom are equally nutritious. Hats have less mushroom fiber, so they are better digested. But in old mushrooms, it is recommended to cut off the lower tubular layer from the cap, where spores form.

Large but strong mushrooms, boletus mushrooms, boletus mushrooms are best dried, because when cooked they boil soft, break up into separate threads, the marinade becomes cloudy, clogged. Fresh mushrooms can not be stored for more than 2-3 hours, and collected in wet weather - even less. If it is not possible to cook them immediately after collection, then they are poured with cold salted water or laid out in a thin layer on paper, plywood and put in the cold.

So that edible mushrooms do not wrinkle in a bag or backpack, you need to insert a frame of willow twigs tied with twine there. And chanterelles are not afraid of any tightness. You can enjoy freshly picked mushrooms right in the forest. If there is a frying pan, they make a hearth-trench in the ground and make a fire. By winding a piece of wire on a stick, you can fry mushroom skewers on a fire. It will turn out especially tasty if you first dip each mushroom in vegetable oil.

Based on the materials of the book “In the forest and in the field - at home. To help novice tourists.
V. I. Astafiev.

survival.com.ua

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, because their hats on the underside resemble a sponge, inside which there are spores.

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, resembling a grayish light mold that appears on a rotting tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• under-thickness;
• boletus;
• tannery;
• pine mushroom;
• mottled or ordinary oak, others.

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

• chanterelles;
• mushrooms;
• honey mushrooms summer, autumn, meadow;
• boletus;
• Champignon;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

The best time to harvest is early morning, while the mushrooms are strong and fresh, they will last longer.

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms, there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten when a person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible forest mushrooms before going on a “silent hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, beneficial features of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.

It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.

boletus – delicious mushroom, rich in trace elements, is known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.

Mushrooms love moist soil, it’s worth following them in birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.

Ginger - a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat, with a recess in the middle, circles are visible from the recess to the edges, the lower part and the stem are also orange, plastics turn green when pressed. The pulp is also bright orange, gives off a slight tarry aroma and taste, the milky juice that stands out at the break turns green, then turns brown. The taste qualities of the mushroom are highly valued.

Prefers to grow in pine forests on sandy soils.

real breast - mushroom pickers consider and call it the “king of mushrooms”, although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of characteristic features breast milk. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.

Further, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

Butter dish - a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.

polish mushroom - refers to valuable, elite mushrooms, has some similarities with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.

Dubovik speckled - outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The flesh is fleshy and dense, bright yellow, turning green at the break.

Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms of this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Chanterelles ordinary - are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense fleshy pulp has a pleasant mushroom aroma, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.

Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.

When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms fox false , which differs from the present only at a young age, becoming old, it acquires a pale yellow color.

They are distinguished when they find colonies of chanterelles with mushrooms of different ages:

• real mushrooms of any age of the same color;
• false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow annually in the same places, therefore, having spotted such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps, fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.

The article presents not all edible mushrooms with photos, names and their detailed descriptions, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, raincoats, pigs, oyster mushrooms, blackberries, bitters, others - their diversity is simply huge.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area in order to be able to check the mushrooms they found with the photos available on the phone as a good clue.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, because their hats on the underside resemble a sponge, inside which there are spores.

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, resembling a grayish light mold that appears on a rotting tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• under-thickness;
• boletus;
• tannery;
• pine mushroom;
• mottled or ordinary oak, others.

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

• chanterelles;
• mushrooms;
• honey mushrooms summer, autumn, meadow;
• boletus;
• Champignon;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

The best time to harvest is early morning, while the mushrooms are strong and fresh, they will last longer.

There are many people who want to combine a walk through the forest with a search for mushrooms. But not everyone knows the rules and features of the collection. Get to know the intricacies of "silent hunting".

mushroom places

The art of looking for mushrooms can be learned by following advice and studying natural features that affect the growth of mycelium. experience comes gradually with the knowledge of the specifics of the soil, vegetation cover and terrain. it is important to take into account combinations of trees, the presence of moss, grass, needles, access to the sun. favorable places in the lowlands, on the edge of the forest. you need to "hunt" in a birch-spruce, pine forest with a nutrient medium for the mycelium - this is a litter of old foliage and humus. where there is tall grass, there is no sunlight, there are no ravines, hills, a dense old spruce forest - this is not a place for a mushroom picker, it is useless to look here.
Each search is built differently. Some look under the overhanging spruce branches, go around free-standing birches along the edge of the forest. Someone is looking at the edges and clearings, examining the grass. In any case, attention and slowness are required.

The signs are a light forest, a clearing, although each mushroom has certain places for growth. For example, in old pine forests you will find a lot of greenfinches. In a birch forest mixed with young fir trees, boletus and birch trees like to grow. In the hazel with aspen you will find an abundance of pigs, black mushrooms. Many species prefer dense soil with short grass. For butterflies they go to pine-spruce forests, where there is a lot of moss. Places covered with morning fog, lowlands are signs of mushrooms, mushrooms, chanterelles. Mushroom sites are often identified by the mushroom smell.

autumn mushrooms

Heavy rains, lack of heat, high humidity, cool nights are the characteristic features of autumn and favorable conditions for mushrooms.

Mushrooms in September
In September, the active time of mushroom pickers begins - this is the height of the collection and delicacy preparations. At this time, summer myceliums continue to bear fruit and autumn species appear: rows (smoky, purple, poplar), honey mushrooms, talkers, mushrooms, pigs, greenfinches, blackies. There is an intensive growth of boletus, mossiness, boletus, raincoats. There are many russula, umbrella mushrooms, boletus mushrooms (Polish mushroom).
Mushrooms in October
The lush palette of the October forest adds mystery and creates a fabulous feeling. The ground is covered with multi-colored foliage in the form of a dense blanket, under which mushrooms hide. At this time, the number of growing varieties is reduced. The mycelium of honey agaric, oil, black mushrooms, goats, talkers, russula, rows, greenfinches continue to bear fruit.

Cold creeping fogs are unfavorable for mushroom flies, they disappear, which allows the mushrooms to remain intact until adulthood. The October collection is good for processing and drying: heating is already working in houses, and pickles are well preserved on terraces and balconies until frost.
Mushrooms in November
Gray rows, autumn oyster mushrooms, greenfinches, blackberries are harvested before the onset of frost. On stumps and fallen trunks covered with frost, winter mushrooms continue to grow together, these colonies have a reddish color. After the onset of constant night frosts, the mushroom season ends.

Rules for mushroom pickers

1. Beginning mushroom pickers need to study the table of edible mushrooms and it is advisable to make the first trips to the forest with experienced friends.
2. Never collect dubious mushrooms or those that you do not know.
3. Do not take overripe, moldy mushrooms and with signs of decay.
4. To simplify the search, it is recommended to walk with a small stick (90-100 cm) and maintain a slow pace.
5. The container must be correct: a basket, a wicker basket. Mushrooms need to breathe, so bags, buckets are not the best option.
6. Clothing is chosen closed and inaccessible to insects, ticks. Shoes - comfortable for long walks (sneakers, boots).
7. Mushrooms with tubular caps are folded legs down. In large specimens, it is better to immediately cut off the head and put it separately.
8. To facilitate home processing, it is better to immediately clean the dirt and do not put it together with the ground.
9. During the collection, be sure to follow your movement with a compass or navigate by the sun, cardinal points. Otherwise, you can get lost in an unfamiliar forest.

when to go for mushrooms

It is impossible to name the exact time, since the sun rises differently in summer and autumn. you need to enter the forest while the morning sun glides over the grass at an acute angle. a long shadow allows you to quickly notice the mushroom.
In dry weather, mushroom picking is useless. They begin to appear after rains, with good soil moisture, warm fogs. In the middle lane, the mushroom season begins early: in early May, morels and lines are already growing. The largest collections of all kinds occur in August - September.

What mushroom grows under the tree. Top 7 autumn edible mushrooms that are not harvested in Russia

We expand our horizons. Today, the top 9 mushrooms, which are harvested by 15 percent only by experienced mushroom growers. Each mushroom is interesting in its own way. Let's say a few words about each.

Smoky talker

Smoky talker is an autumn mushroom. The mushroom is very controversial, I would say that it is not for everyone. It has a strong smell, which disappears after boiling. It causes severe intestinal upset in some people, and some people eat it in batches. Therefore, all those who collect this mushroom must be boiled for 15 minutes and at the same time drain the water.

Common flake

Also applies to autumn mushrooms. Likes to grow on rotten wood. The name speaks for itself. There are scales on the hat. The hat can grow up to 12 cm in diameter. Edible mushroom, after boiling for 20 minutes.

Mokruha spruce

Edible mushroom. It has more protein than white mushrooms. The hat is always covered with mucus. Grows under trees.

hedgehog yellow

Refers to edible mushrooms. It is fried, steamed, dried, salted, boiled, cutlets are made. Collect it separately from others so that the spines do not come off. You can see them in the photo.

Stropharia blue-green

Grows in coniferous and mixed forests. Grows in autumn singly or in bunches. Highly unusual color hats like from a fairy tale. Edible mushroom after preliminary boiling.

Hygrophorus pimply

Late autumn mushrooms. Edible mushroom. It is collected in the forest when there is nothing to take. Because the hygrophor has small size. Sweetish in taste.

Fly agaric gray - pink

This mushroom is considered a delicacy. Fried one of the best mushrooms. It is important to be able to distinguish them from poisonous brothers. Especially often confused with panther fly agaric. The gray-pink fly agaric has pink shades, dots on the hats are gray, brown, but not white.

What mushrooms grow in a pine forest. Ryadovki

Rows got their name due to the ability to grow in large groups, which are located in a row or in circles. The hat of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. Under the hat there are plates, the leg can be both naked and covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

They grow in the temperate zone, prefer coniferous trees, more often - pine. They can choose spruce and fir. Rarely found near oak, birch or beech. Grows from late summer until frost.

Are there varieties?

Ryadovka has about 100 species of mushrooms, it is worth mentioning the most common ones.

• Gray. The color of the cap is gray with a greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
• scaly. The name speaks of the distinctive features, the surface is in scales. Grows in groups, in coniferous and deciduous forests.
• Earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. Grows only in coniferous forests, from August to October.
• Yellow - brown. The hat is convex, with a tubercle, red-brown. The stem is white above and brown below.
• Mitsutake. Or pine mushroom, valued in Korean and Japanese cuisine. The cap and stem are brown, the smell of the pulp is reminiscent of cinnamon.
• Bored. The hat is like a pillow; in mature mushrooms it opens. The leg is twisted, the color is from white to brown.
• Poplar. Reproduces by spores in plates. The color of the cap is red, reminiscent of a hemisphere. The leg is pink-white, if pressed, spots appear.
• Violet or lilac. The name speaks of distinctive features. It grows in groups, in deciduous forests, where there is more ash. Harvest months are from April to November.

Video mushrooms in autumn in a pine. hike. Oilers, Ryzhiks, Raincoats, Zelenushki and others.

What mushrooms grow in autumn? This question can be answered briefly: “yes, almost the same as in summer,” and in principle, it is so. However, in order to give a more detailed answer, you will have to answer three more questions that naturally follow from the first: “Which mushrooms give the most abundant harvest in autumn?”, “Until what time can you visit the autumn forest with a basket?”, And the most the main thing is “Which autumn mushrooms are the most resistant to cold?”

This article aims to answer these questions in full.

Variety of autumn mushrooms

A lot of mushrooms grow in autumn, but they can all be divided into three categories:

There are also mushrooms, the fruiting period of which falls in the summer and partially captures September. It seems like they can also be attributed to autumn mushrooms. However, those decades of September - when these mushrooms are harvested - still show all the signs of summer, and as soon as the real autumn begins, the mushrooms stop appearing. Therefore, I will not consider these mushrooms, as I tend to consider them summer. But, even if I had agreed to do this, the article would have turned out to be colossal in volume and would not have fit within the framework of one publication.

I also intend to state that in the following narrative, we will talk purely about edible mushrooms. It is clear that in the fall, in addition to them, a mass of poisonous and inedible mushrooms appears, but they all require separate consideration.

obabki

Obabki should be attributed to summer or summer-autumn mushrooms, because in this period they are mainly collected. More information about these mushrooms - about their places of growth and fruiting periods - can be found in the following articles:

• (By the way, aspen mushrooms - according to scientific classification - are also butterflies).

However, some of these mushrooms bear fruit even at the end of October. Next, I intend to consider the most "autumn" of the trees.

Obabok is harsh

He is also a harsh or poplar boletus. Named for its very firm flesh.

It grows under poplars and aspens, in places with calcareous, loamy and sandy soils, but is quite rare. bears fruit from the end of July to November.

Boletus marsh

Known for its light color, through which typical boletus tones barely noticeably break through, love for damp places and loose flesh (especially after heat treatment).

It grows under birches - on the outskirts of marshes, in damp mixed forests, on a mossy litter. bears fruit the entire snowless period(according to rumors, it can appear even in May, so it can also be attributed to). In autumn, this mushroom can be found in the forest almost until the very first snow.

Black boletus

Outwardly, it is a complete antipode of the previous mushroom, but in all other respects it is practically similar to it - it also loves wet places and can appear in the midst of autumn.

Boletus white

Interestingly, among the boletus there is a light variety that loves wet places and is quite cold-resistant.

Boletus boletus - a rare mushroom, bears fruit June to September, but you can find it in the forest until the very first snow. Due to the lack of knowledge, it is not known exactly with which trees it enters into symbiosis. According to one version - with conifers, according to another - with birch.

Boletus yellow-brown

Mostly yellow-brown boletus is harvested in the summer, most massively at the end of the season. Nevertheless, its fruiting bodies, just like the previous mushroom, continue to be caught until the first snow. Mycorrhiza forms with birch.

Oilers

Once I happened to collect boletus in the third decade of October. The culmination of autumn was frosty, the first snow was in no hurry. In the young pine forests - on the frozen "petrified" litter, among the brittle frosty grass - there were thousands of "freshly frozen" butterflies, among which there were almost no worms. Nobody collected them, as the people considered these mushrooms already spoiled. But in vain. After all, they were frozen once and have not yet been thawed. Yes, in the heat they became loose and dark, but they smelled good during cleaning. However, in boiling water, the boletus quickly brightened and gave all their flavor to the broth. The mushroom picker turned out to be breathtaking, and as it seemed to me then - even tastier than the one I ate in the summer - from fresh, not frozen mushrooms.

Butter mushrooms are another mushroom that grows in autumn, and at times they can be harvested before the very first frost or even from under the snow. The main thing is that the weather is calm and clear.

You can read more about oils in the article: "". In the following list, I will describe the most autumn of them.

Summer butter dish

He is - granular oiler, oiler early.

Mycorrhiza forms with pine, bears fruit June to October, but sometimes it is observed in the second half of May (for which, it would probably be worth classing it with) and early November.

Clinton butter dish

Named after an American naturalist, this mushroom is popularly known as chestnut butter dish or belted oiler, but most often it is confused with a larch butter dish very similar to it.

Clinton's butterdish grows under larches. bears fruit July to October.

Butter Nyusha

Another mushroom named after a scientist - a German botanist.

Just like the previous butter dish - it forms mycorrhiza with larches. Distributed very widely in the temperate zone of the continent, likes to climb high into the mountains. bears fruit July to October.

Marsh butterdish

He is - marsh oil can yellow. It has a very expressive memorable coloring in the direction of yellow and golden tones. Pure autumn mushroom.

A lover of wet lowlands, river floodplains, lake edges and swamps - all those places where it is more humid. Mycorrhiza forms with Scotch pine and some other double pines. bears fruit September to October.

Butter dish sour

The owner of a somewhat loose pulp, inferior in taste to ordinary oils. The mucus that covers its cap has a sour taste - for which the mushroom got its name.

Mycorrhiza forms with five-needle pines, including and with Siberian cedar. Very common in Western Siberia. bears fruit July to early October.

Butter dish yellowish

The lower surface of the cap of this mushroom has a pleasant buffy hue.

It is quite widely distributed, found both in Eurasia and in North America. grows under double pines, including and under ordinary pine. bears fruit June to October.

There is information that the skin of the cap of this butter dish has powerful laxative properties, so it should be peeled off before cooking.

Oil can red-red

He is also a butter dish of Trent, a butter dish of Trident, known for its good taste.

A very rare fungus that forms mycorrhiza with larches. fruiting period - June to October.

White

Almost all porcini mushrooms collected in our latitude grow in autumn - you don’t even need to go into reference books to confirm this fact. Nevertheless, in the summer the most massive fruiting was noticed behind them, and in the fall (approximately until October) are less common. But still they are collected at this time, and the further south the region, the more often and longer. There are several varieties of porcini mushrooms that form mycorrhiza with different trees − birches, pines, firs, oak trees and others. You can read more about the places where white mushrooms grow in the article "".

hedgehogs

Photo 15

Their distinguishing feature is unusual spines-needles on the underside of the cap, instead of the usual plates or tubes.

Photo 16

These mushrooms grow just as well in autumn as they do in summer and can last until the first frost. They are found in different forests, because they can form mycorrhiza with various trees - both deciduous and coniferous.

We don’t collect hedgehogs everywhere, but in Europe they are considered very edible, also one of the species - hedgehog motley- used as a condiment.

Russula

The bulk of russula (including edible ones) bears fruit in summer and at the very beginning of autumn - when the foliage has not turned very yellow and the weather is warm. However, among the russula there are some varieties that are found in the forests at the height of autumn. I intend to list them.

Russula caustic

Named for its pungent, pungent taste, it should be boiled before cooking or salting.

It grows in damp pine and mixed forests, on the outskirts of swamps. bears fruit July to October, is quite common.

Russula brown

She is - russula purpurea or herring. It is noteworthy that, being dried, it smells very noticeably of seafood. Does not require boiling before cooking.

There is a russula turning brown in coniferous forests - usually under pine or spruce. bears fruit July to October.

Value

The name heading this chapter has taken root well in reference books, but among the people (at least in our area) this mushroom is called in two ways: goby- this is how he is known among urban mushroom pickers, kulbik- that's what the villagers prefer to call him. Being unprocessed in a special way - it is pungently bitter and has a strange smell, but after boiling it is suitable for salting, and how! Properly salted and seasoned, the kulbik is not inferior in taste to the milk mushroom. And some gourmets even prefer it to other salted mushrooms. But the youngest fruiting bodies with unopened caps, the diameter of which is from 5 to 10 cm, should be collected. Older mushrooms, as a rule, are already wormy, corroded, loose and smelly.

Kulbika habitat - birch forests and forests mixed with birch. The fungus can also be found under coniferous trees. He loves shady and damp places, where he forms massive clusters. bears fruit July to October, but not as massive in autumn as in summer.

Umbrellas

They are very controversial - among them there are both edible and poisonous mushrooms. Almost all umbrellas grow in autumn - until October.

It is not easy to distinguish edible umbrellas from poisonous ones, only experienced mushroom pickers are capable of this, so few people collect them.

Champignon

Mushrooms cannot be called purely autumn mushrooms, because they begin to appear quite early, some - as early as May. However, almost all edible varieties of them bear fruit in September, and some species come across until mid-October.

In our area, I happened to observe these mushrooms in different places - along the banks of rivers, in forests and meadows, but only where cattle are regularly driven. In the city on the lawn - a common thing. But the only place where champignons are “collected” with us is a grocery store.

Volnushki

Photo 23

Both types of our waves - pink and white- I happened to collect in the middle - the second half of September, while I always observed massive fruiting.

Photo 24

Pink wave met in high birch forests, white - in young pine-birch woodland. Both mushrooms bear fruit from summer to early autumn, but pink appears before white - from the third decade of June, while white begins to come across only in august. Mushrooms finish fruiting in September, but it looks like the white wave makes it pink later.

Milk mushrooms

Nevertheless, among the mushrooms there are varieties that can be found in the midst of autumn.

Yellow breast

In some places it is also called "spruce mushroom" - and sometimes confused with a blue mushroom that is very similar in color to it. A distinctive feature is the almost smooth edge of the cap, which is pubescent in the blue milk mushroom.

You can find a yellow mushroom in coniferous and mixed forests - under spruce or fir. He loves mountain forests - there (at least in our area) they collect quite a lot of it. bears fruit July to October.

Red-brown breast

He is - " undersock". It is notable for the fact that it smells like herring (or seafood - according to some authors), and this aroma changes over time: in young fruiting bodies it is quite pleasant, in old ones it looks more like stale, or even completely spoiled fish.

It grows in broad-leaved forests - under oak and hazel (also, according to some sources, it can enter into symbiosis with spruce). He loves damp places, does not hesitate to climb mountains - up to a height of 1 km above sea level. Fruits in small groups.

poplar mushroom

He is -. It is somewhat similar to waves, in particular, to whites, but smoother and larger.

Prefers to enter into symbiosis with poplars, aspen and even willow. It is thermophilic, most of all it is collected in the southern regions, in particular - in the Lower Volga region. bears fruit from mid July to early October.

Shaggy breast

He is - fringed mushroom. It is notable for a noticeable fringe along the edge of the hat, which sometimes hangs down as much as a whole centimeter. It is also famous for its very caustic milky juice, because of which the mushroom is considered inedible in some countries. Rumor has it that you can get rid of this inconvenience by soaking, followed by boiling.

Prefers broad-leaved forests, where it can be found under oak, beech, hornbeam, hazel, and even under birches. bears fruit July to October.

mushrooms

There are about a dozen varieties of saffron mushrooms, and almost all of these mushrooms grow in autumn, most of them also appear in summer. A separate article is devoted to all of them: "". Here, as an example, I will consider a typical species, the most massive and popular among mushroom pickers.

real saffron

Autumn-summer fungus that forms mycorrhiza with pine and adoring young forests. It is also found in June, and in October- including before the appearance of a stable snow cover. But massively camelina bears fruit in midsummer, and especially in early autumn.

Chanterelles

These mushrooms, remarkable for their canary appearance, grow quite stably in autumn and can now bear fruit no less massively than in summer. The same can be said about other varieties of chanterelles, of which by no means all have a yellow-orange color. A separate article is devoted to all of them: "", so I see no point in considering them here, except perhaps for the most famous chanterelle.

Chanterelle ordinary

Photo 30

It occurs everywhere in coniferous and mixed forests, enters into symbiosis with various types trees, especially pine, spruce, oak, beech. fruiting season - from the beginning of June to October, but these mushrooms usually appear most amicably closer to July and September.

Honey mushrooms

There are several varieties of honey mushrooms (namely real mushrooms, and not other representatives of the mushroom kingdom, similar to them). Some of them begin to bear fruit in August, and summer honey agaric, for example, may even appear in spring, but all mushrooms have one thing in common - these mushrooms grow in autumn, and it is during this period that many of them have the most massive fruiting. We devoted a separate article to honey mushrooms: "". Here I will also mention the autumn mushroom - the most massive and popular among mushroom pickers.

autumn honey agaric

It is found in many forests - on stumps, at the base of trees, on their roots and butt, on all kinds of woody residues - always in clusters of several pieces. Appears in august and keeps showing up in the woods until november, and when the autumn is warm - and at all till December. The most massive fruiting is observed in August-September, in three separate "layers" - as knowledgeable mushroom pickers say.

Greenfinch

She is - rowing green, yellow or lemon. Zlenushki are typical autumn mushrooms that bear fruit until the very first light frost - when other edible mushrooms no longer come across. It happens that greenfinch is collected from under the snow.

Mycorrhiza forms with coniferous trees, mainly with pines. Prefers to grow on sandy or sandy soils. Most massively appears in the forests September to November.

AT recent times around the greenfinch there is talk about its toxicity. European researchers claim that it can be poisonous, especially if you eat a large amount of mushrooms. In our country, this mushroom has been considered edible from time immemorial, however, connoisseurs strongly recommend using greenfinch only after pre-treatment (boiling) and in moderation.

Honey agaric winter

Already from the name it is clear that this is a typical extreme mushroom, which does not care about the cold.

Winter honey agaric is found everywhere in the temperate zone of the continent - on stumps, all kinds of woody debris and weakened trees. Most often, it can be found on poplars and willows - on forest edges, near rivers and streams, in urban plantings (recently, this fungus comes across in the city most often - due to the fact that it is usually warmer by a couple of degrees). fruiting season - from the beginning of autumn to the beginning of spring, including and in winter- the fungus may well throw out fruiting bodies during thaws. But it appears most massively end of October to November.

The mushroom has a good taste, though it has a very slippery texture. This property does not disappear even after boiling and frying, which is not liked by all lovers of mushrooms. Nevertheless, in Asian countries, winter honey agaric is highly valued - it is cultivated there. It is also on sale with us - under the trade name "enokitake" or "inoki".