Top 10 most delicious mushrooms from the magazine "site"

Wandering through the forest in search of delicious mushrooms - what could be more wonderful on a sunny autumn day? But which mushrooms are the most delicious, and therefore the most desirable, in a mushroom picker’s basket? It is difficult to answer this question unambiguously. Some people like fried mushrooms, some like pickled mushrooms, some like salted mushrooms. The main thing is to collect the gifts of the forest carefully, avoiding poisonous specimens, cook them correctly and with love, and then these dishes will turn out incredibly tasty. And now about which mushrooms are best to choose for your culinary masterpieces.

Porcini mushrooms (other names: boletus, ladybug) are considered the most delicious and valuable forest inhabitants. After drying and heat treatment, they do not turn brown or black, like many other mushrooms, retaining their beautiful white color, hence the name. Boletus mushrooms have a wonderful taste, bright aroma, and are valued for their high nutritional value and abundance of nutrients. Dishes made from them are especially popular in French, Italian and Russian cuisine. Properly cooked porcini mushrooms are a real delicacy. They are delicious boiled, stewed, fried and baked. Boletus mushrooms are frozen, dried, salted and pickled. Dried mushrooms make incredibly aromatic sauces, soups and casseroles.

Boletus mushrooms are excellent mushrooms. They are inferior to their close relatives, boletus mushrooms, only in that they darken with any treatment. True, this does not affect the taste. Of all the relatives (four species of these noble mushrooms are known), the most valuable and most delicious is the common boletus. It has all the advantages of wild mushrooms: it has an excellent taste and pleasant aroma, is suitable for drying, good for pickling, and ideal for frying. Gourmets do not like the hard legs of boletus mushrooms, but they adore the caps. Boletus mushrooms go best with buckwheat, lentils, pearl barley, potatoes and cabbage. Noble bouquets of aromas are obtained by combining them with other mushrooms - boletus, chanterelles and boletus.

Like boletus mushrooms, these mushrooms darken when cut, but in terms of taste they are equal to boletus mushrooms. Behind bright color caps, they are often called red mushrooms, and the first name is due to the fact that they grow near aspen trees. The uniqueness of these mushrooms is that they cannot be confused with any others; they are not like anyone else. All types of boletus - white, yellow-brown and red - are edible and have a similar taste. These mushrooms are used in cooking, frying, and pickling. True, they deteriorate very quickly, so they require immediate processing after collection. But boletuses are very pliable, forgive culinary mistakes, can be combined with a variety of products, and can be used to cook delicious snacks, salads and soups, they go well with potatoes, buckwheat, rice and cabbage.

Mushrooms that appear mainly on stumps (which owes their name) every year in the same places, grow in large colonies (having found one family, you can fill a basket to the top), and do not break during transportation - the desired prey of any mushroom picker. But honey mushrooms also have other advantages: these mushrooms are very healthy and incredibly tasty, especially when pickled. True, fried mushrooms also taste wonderful. In Rus', honey mushrooms have always been a desirable dish on the table. In old cookbooks you can find hundreds of recipes that contain these mushrooms. In addition to autumn honey mushrooms, there are other varieties - winter honey fungus, summer honey fungus and meadow honey fungus (clove mushroom); the latter has a very pleasant almond-like aroma.

Saffron milk caps (pine and spruce) are one of the most valuable and tasty mushrooms found in Russian forests. Such a kind, affectionate and gentle name was given to them for their beautiful color and wonderful taste. Milky juice bright orange color, which appears when the pulp is cut, has an aroma that resembles the smell of pine nuts mixed with the aroma of pine bark. Even after salting, the bright orange color remains. Collecting these noble lamellar mushrooms is a pleasure, as they grow large families. Ryzhiki do not lose their quality when dried; they are good in marinade, after pickling and fermentation. Fresh mushrooms make an incredibly tasty roast. And salted saffron milk caps can compete with the most delicious appetizers; their nutritional value is equal to that of beef.

Once upon a time, these mushrooms were considered a rare and expensive delicacy, an exquisite delicacy intended for the elite. Today champignons are the most common and popular mushrooms in the world, one of the first to be cultivated. Champignons are valued for their unpretentiousness, numerous beneficial features, excellent taste and aroma. They are used in a huge number of dishes, and gourmets enjoy eating champignons raw. The most delicious mushrooms are grilled and cooked in clay pots. Champignons make excellent sauces and gravies, delicious soups and soufflé. Baked goods also benefit from their presence - mushroom pies, pizza, pies. A wonderful dish is stuffed champignons, because the filling for the caps can be prepared from your favorite products.

Oyster mushrooms (as oyster mushrooms are called in the USA and Western Europe) can be found in any supermarket today. But in Southeast Asia, Canada and the USA, these mushrooms are considered an exquisite delicacy. In Asian countries, they are used to make sauces, savory snacks and stuffing for dumplings, served with rice, added to noodles, cooked in oil and marinated. Oyster mushrooms are unpretentious, their composition is similar to meat, their taste is very pleasant, with notes of anise, almonds and rye bread. Oyster mushrooms love onions and go well with zucchini, eggplant, carrots, potatoes and cabbage. If you cook vegetables and mushrooms separately and then combine them, you will get a very appetizing dish. Oyster mushrooms are good as a filling for puff pastries and homemade pizza. You can also make delicious borscht from these mushrooms.

Among forest mushrooms, the common chanterelle is one of the most popular. It is valued for the fact that it is almost never wormy and does not break at all. When cooking these mushrooms, similar in color to the color of fox fur (hence the name), it is recommended to cut them as finely as possible in order to get the maximum benefit from the finished dishes; Chanterelles are less digestible than other mushrooms. They can be prepared in different ways: boiled, pickled, dried, but the most delicious are fried chanterelles; there are countless recipes for this simple dish. Chanterelle sauces are amazingly tasty; they can be served with any side dishes - rice, potatoes, pasta, buckwheat and other cereals.

Butterflies are among the most common mushrooms throughout the northern hemisphere. These forest inhabitants owe their name to the oily cap. The British have a very funny name for the oiler – Slippery Jack. Granular oiler, late oiler and deciduous oiler are all edible. Young and small mushrooms are most often pickled. This cold appetizer in many homes it is associated with a cozy family feast, with the New Year and Christmas holidays. Each housewife has her own recipe for this delicacy. With pickled or salted boletus, the results are very delicious salads. These mushrooms are rarely dried; after such treatment they become brittle. Butternuts are delicious when fried; they are often added to main dishes to add a mushroom flavor.

10. Milk mushrooms
In the large family of these mushrooms, the most common types are white, black and yellow milk mushrooms. A glorious prey for every mushroom picker is white milk mushrooms. When salted, they acquire an original bluish tint, and the taste of these mushrooms is simply finger-licking! There are many recipes in Russian cuisine using milk mushrooms. Ever since Kievan Rus this mushroom was considered a valuable commercial product. Milk mushrooms are added to salads with sauerkraut, herring, peas, they prepare okroshka, soup, goulash, and roast. Any gourmet will be captivated by milk mushrooms baked with poultry. These mushrooms also make incomparable pickles. No less popular are milk mushrooms marinated with spices - bay leaf, cloves, allspice.

To understand which mushrooms are the most delicious, you need to cook them - in the oven, on the grill and in a frying pan, with vegetables, meat and fish, with spices, herbs and sour cream. Any mushrooms are a limitless field for culinary experiments. And special dishes are only those in which a piece of the soul of their creator lives. Happy cooking and delicious mushrooms!

Mushrooms sprout throughout the area Russian Federation from the beginning of spring until the first frost. And in some regions where the temperature does not fall below 0 degrees, winter mushrooms delight mushroom pickers even in the cold months. December, January and February, although not the most popular mushroom months, are still relevant among professionals who know all the breeds not only by description and pictures, but also visually. But what should beginners do who don’t know most of the popular mushrooms, but want to make quiet hunting their hobby? As an option, find out the names of mushrooms with pictures, finding out which mushrooms are edible and which are inedible based on the description with the photo.

Today's article contains the most popular types of mushrooms with detailed description and distinctive features, telling how to distinguish false and poisonous breeds from conditionally edible and edible mushrooms. Helpful information, set out in in brief, can become not only useful in studying, but also a lifesaver and an extra reminder during a quiet hunt.

Classification of mushrooms

The mushroom world is divided not only into edible, inedible, conditionally edible and poisonous species, but also into classifications. The criteria divide mushrooms according to the structure of the cap into three types:

1) spongy or tubular - on the reverse side they resemble small tubes or a washing sponge;
2) lamellar - based on the name, they demonstrate the presence of plates;
3) marsupials - are wrinkled caps and are most often a breed of morels.

Mushroom season and germination sites

You can find mushrooms even close to roadway. True, you should not collect the gifts of nature near contaminated areas. Mushrooms are like a sponge that absorbs toxins and poisons. Therefore, in order not to harm your health, doctors always urge collection only in places remote from the city. The absence of factories, roads and waste accumulations will protect the health of the mushroom picker and his loved ones from poisoning, intoxication and death.

It is better to start the hunting season in forest areas, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous bed. After all fresh air, lack of garbage, favorable climate and fertile soil, allow mushrooms to grow in large quantities.

The very first harvest appears in the spring. From mid-April, mushroom pickers go hunting for morels and strings. In the month of May, puffballs (aspen and birch boletuses), May row, champignons, puffballs and russula appear.

In summer, there are many times more mushrooms. Honey mushrooms and saffron milk mushrooms begin to appear in the coniferous forests, and honey mushrooms, as well as russula and semi-white mushrooms, begin to appear in the open spaces of fields and deciduous forests. Next door to edible gifts The forests are home to fly agarics and toadstools.

From the end of summer you can find Assumption honey mushrooms, boletus, porcini and Polish mushrooms, volushki and milk mushrooms.

In autumn, noble species predominate: chanterelles, honey mushrooms, boletus, saffron milk caps and milk mushrooms.

IN winter period When the temperature is between 0 and 10 degrees Celsius, winter honey mushrooms can be found in forest areas.

Useful properties of mushrooms

Regardless of the type of mushroom, we can generalize that all edible and conditionally edible varieties consist of 85-90% water. The rest is proteins, fats, carbohydrates, fiber and minerals. Almost all mushrooms are low-calorie. Only three varieties of mushrooms can be considered an exception to the rule, and then only in dried form. We are talking about boletus, aspen and porcini mushrooms.

1) Mushrooms are ideal for the diet for gastrointestinal diseases, diabetes mellitus and kidney diseases.

2) Fresh mushrooms are low-calorie and suitable for dietary nutrition.

4) A rich number of vitamins, amino acids and microelements allow you to saturate the body with everything you need.

5) Some breeds are used for traditional treatment many diseases.

Edible species, names of mushrooms with pictures

Beginners should know what they look like edible mushrooms. This will prevent you from confusing valuable breeds with false ones.

Porcini

Boletuses are the most valuable representatives of edible mushrooms. Due to their usefulness, rich taste, pleasant aroma and large size, preparing and eating them is a pleasure. They do not require heat treatment and are prepared without pre-cooking. You can use them to prepare any dishes of Russian cuisine, from light soups to delicious appetizers. In addition, boletus mushrooms can be dried, frozen and used for winter preparations.

You should be extremely careful when collecting porcini mushrooms. Beginners should learn to distinguish boletus from their false and poisonous counterparts. We are talking about gall and satanic mushroom.

Boletus

The category of obabaceae includes boletus. They have a reddish-red cap that resembles a half circle and a fleshy leg. On the back of the hat there is a spongy surface that resembles small tubes pressed together.

boletus

Another edible mushroom from the category of fungi. His distinctive feature is a dark hat Brown, a light leg with black spots and light-colored flesh that changes color to blue when cut.

False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on back side caps, others - grayish or dirty beige.

Dubovik

Fans of porcini mushrooms will definitely like oak mushroom. A massive mushroom with a large rounded cap and a fleshy stem, they have delicate lemon pulp. Unlike its false brother - satanic mushroom, has a less intense color, but turns blue in the same way when cut.

Chanterelles

The names of mushrooms with pictures help to identify not only conditionally edible, but also tasty species that are of great value to mushroom pickers. Chanterelles are one of those breeds that require special attention.

A distinctive feature of false chanterelles from edible species will be the color scheme. The real mushroom has a pale orange or slightly pinkish tint. The marginal line of the cap is wavy. The chanterelle is included in the lamellar category. On the reverse side of the cap there is a corrugated surface, tapering off in the stem area.

Butter

Easiest to define. They have a mucous surface on the cap. The thin film covering the cap is removed during cleaning to continue the heat treatment of the harvested crop.

False oil has a violet tint, less often - dark, close to black.

Mosswort

Another name of a mushroom with a picture that a novice mushroom picker should know is flywheel. In young individuals the cap is velvety, but with age it becomes cracked, from greenish to burgundy. When cut, the pulp does not change color, remaining exactly the same.

The place of growth is a cushion of moss.

Champignon

Honey mushrooms

The most popular are Uspensky honey mushrooms, which grow in deciduous and mixed forests. Their distinctive features are: small size, pimples on the cap, a ring on the stem and a light brown tint.

Meadow mushrooms are small and grow in families. They have a reddish tint. They can be found not only in meadows and fields, but also in the vicinity of cottages and village plots. Less often, they are found on paths.

Russula

There are many varieties of russula. They are not recommended for collecting by beginners, who may confuse edible and conditionally edible varieties with false doubles. This caution especially applies to red and purple russula.

Raincoat

It is difficult to confuse puffballs with other mushrooms. Small balls white with pimples, edible only at a young age, when the flesh is dense, white. With age, raincoats deteriorate, and their filling resembles a firecracker. It’s not for nothing that people call them gypsy dust.

Saffron milk caps

One of the most expensive and delicious gifts of the forest is saffron milk caps. Most often they grow in coniferous forests. Young pines and spruces are favorite places for the germination of saffron milk mycelium.

These mushrooms are orange-red in color. Under the cap, the ribbed surface may be green or bluish.

Pink wave

Slightly similar to a saffron milk cap - a pink wave. True, unlike it, it has a pinkish tint, circles on the cap and light flesh. The place of germination is only deciduous and mixed forests.

Cobweb

Umbrella

Repulsive appearance is often deceiving. Umbrella or pop in common parlance, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.

Rows

Stitches and morels

They germinate in spring. They have a “brain-shaped” forum cap. Some are more elongated, others are short. Abroad, strings are classified as inedible and even poisonous mushrooms. In Russia, there have been no cases of poisoning, and they continue to be collected along with other edible mushrooms.

Oyster mushrooms

The simplest mushroom, both to grow and to collect, is oyster mushroom. It grows on trees from the beginning of spring and bears fruit until the first frost. Less commonly, mushrooms survive even after a period of dormancy.

Birch sponges

In spring you can enjoy the harvest of birch sponges sprouting on birch trees. When young, they are edible and incredibly tasty.

Pictures of mushrooms with names: edible and inedible, photo:

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2017-07-12 Igor Novitsky

Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, ordinary person The term "mushrooms" refers almost exclusively to wild mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own unique taste, which is called “mushroom”. By nutritional value they are more closely related to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also to the climatic characteristics of individual countries that influence species composition mushrooms in a specific region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

1. The first category includes types of edible mushrooms that have maximum value and a rich, rich taste. For example, boletus, yellow milk mushroom, real saffron milk cap.
2. The second category includes slightly less tasty mushrooms with significantly less nutritional value - boletus, boletus, champignons.
3. The third category includes edible mushrooms of Russia with mediocre taste and mediocre nutritional value - green flywheel, russula, honey fungus.
4. The fourth category is mushrooms with minimal nutritional value and questionable taste. These are, for example, variegated moss mushroom, puffball, oyster mushroom.

• Edible mushrooms. They do not require mandatory temperature treatment and are theoretically suitable for consumption even in raw form without any risk.
• Conditionally edible mushrooms. This category includes mushrooms that are not suitable for consumption raw due to toxins or unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) This also includes mushrooms that are edible only at a young age, or that can cause poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
• Inedible mushrooms. They are completely safe for the human body, but due to poor taste, hard pulp or other reasons, they are not of culinary interest. Often in other countries they are described as edible mushrooms or conditionally edible.
• Poisonous mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption as food is extremely dangerous.

For Russians, mushrooms are not only tasty dish, always relevant as on festive table, and in weekdays. Mushroom hunting is also a favorite leisure activity for many people. fresh air. Unfortunately, most city dwellers and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.

It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.

So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go on a “quiet hunt”, listen to the following recommendations:

• If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, the “trophies” can be shown to him for control after returning from the forest.
• Study as thoroughly as possible one or two (no more!) types of the most common edible mushrooms in your region. Moreover, it is advisable to find out what edible mushrooms look like by seeing them in person, and not on a monitor screen. Memorize well their differences from all possible doubles. When you go to the forest, collect only these mushrooms that you are familiar with and no others.
• Do not take mushrooms that cause you the slightest doubt about their species.
• Having discovered a “family” of mushrooms, take a closer look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms with an average level of toxicity.
• Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about the lamellar varieties of edible mushrooms.
• Never taste raw mushrooms. He won't tell you anything, but if you come across a poisonous mushroom, you can easily get poisoned.

The most common mushrooms are edible and inedible

White mushroom, or boletus - best representative a group of definitely edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance by which it is easily recognized, the boletus has an inedible twin - the gall mushroom or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when broken, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red boletuses are also very popular edible among Russians Forest mushrooms. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never next to conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since it does not have false doubles.

Maslyata are very loved and popular in Russia. They can be recognized by the yellow color of the stem, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.

Chanterelles have a rather unusual appearance, which makes them easy to identify among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stalk (the real one is dense and solid) and white discharge on the broken cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.

Russulas are widespread edible mushrooms middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.

We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.

Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to disorders nervous system. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without good knowledge actually poisonous mushrooms.

Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.

False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).

Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way, the pale grebe formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has irregular shape a hat and a massive leg. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.

Thin mushroom is a harmful, although not deadly, mushroom. For a long time, experts did not have a consensus on whether the pig mushroom is edible or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.

You don't have to wait until late summer to harvest edible mushrooms. Many delicious species inhabit the forest from June, and especially early ones - from spring. Knowing the types of some edible mushrooms will help distinguish them from dangerous ones.

Mushrooms that appear the earliest, when properly prepared, are 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 sun's rays. Their cap is dotted with folds and indentations, which gives the morel a wrinkled appearance. The mushroom has several common varieties, so the shape of the cap may vary: be pear-shaped, elongated, conical.

Podabrikosovik

Scientific name: roseoplate thyroid. It has a brown stem and cap. The diameter of the latter ranges from 1 to 10 cm. The pleasant-tasting white pulp is traditionally used in canning. Grows in gardens and wild apricot groves.

Podabrikosovik

Oyster mushrooms

They grow in a suspended state on stumps, attached to them with a thin stalk. The color of the cap, which often grows 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 lamellar mushrooms, appearing in May in clearings and forest edges in the form of “witch’s rings.” The diameter of the chestnut cap is very small: less than 4 cm.

Meadow mushrooms

Champignon

These valuable inhabitants forests appear in mid-May in regions with warm climates, choosing well-lit open spaces. The spherical cap is painted white, and the leg may have beige shades. Widely used in cooking, including for preparing gourmet dishes.

Gallery: edible mushrooms (25 photos)

boletus

They appear everywhere at the end of May. This is a cap mushroom that loves the sun. Boletus mushrooms usually grow 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 mushroom: the latter has a pungent, bitter taste and a pink layer of spores, while boletus mushrooms have gray spores.

boletus

Butter

Appear simultaneously with boletus mushrooms, but they prefer pine forests. A distinctive feature of the oiler is its brown cap covered with a sticky film.

How to pick mushrooms (video)

Summer edible mushrooms

In summer, spring mushrooms also grow and are joined by new ones. Avid lovers of quiet hunting have been going into the forest since June, 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 a very valuable species because it not only has an 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, colored in warm shades of brown, pink or even white, mounted on a plump stem. 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 birch and pine trees, in open areas. But the mushroom itself prefers to remain in the shade, hiding under fallen trees or thick grass.

Porcini

Mosswort

Grows in forests that contain oak or pine trees. At first glance, the flywheel resembles an oil can, but the surface of its brown or olive cap is dry and has a velvety structure. Their diameter does not exceed 10 cm, but in a favorable environment this figure can become larger.

Russula

This is a small and very fragile mushroom that grows everywhere in large quantities. The color of the caps can be very diverse: yellow, pink, purple, white. White pulp, easily broken when pressed, sweet in taste. Russulas grow until late autumn, mainly in the lowlands of any forest, and are undemanding to soil. Despite the name, it is better to prepare russula: fry in breading, boil, add to soup and potatoes, or pickle for the winter.

Russula

Bitters

They grow in large “families” in well-moistened areas of mixed and coniferous forest. This lamellar mushroom does not exceed 10 cm in diameter. The cap of a young bitterling is almost flat, and over time it turns into a funnel-shaped one. Both the stem and the skin are brick-colored. The pulp, like that of russula, is fragile; if damaged, white juice may appear from it.

Chanterelles

These are mushrooms loved by many and make an excellent duo with potatoes when fried. They appear in June among moss in birch or pine forests.

Chanterelles grow in a dense carpet or bright yellow color(which is why they got their name). The funnel-shaped cap has a wavy edge. A pleasant feature of the mushroom 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 mushrooms grow in the forest. different types: starting with boletus mushrooms that appeared in May and ending with autumn mushrooms.

Honey mushrooms

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

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

Honey mushrooms are cap mushrooms brown and red color. The diameter of the brown cap, darkening towards the middle, is from 2 to 10 cm. These are mushrooms that have a pleasant smell and taste, so they are used for cooking in almost any form. Miniature young mushrooms with legs marinated in spicy brine are especially tasty.

Rows

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

These are medium-sized mushrooms (the 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.

Wet

This is an edible species that is often confused with toadstools. Its cap is usually covered with mucus, but can also be dry. There are different types of mothweed, for example, spruce and pink.

How to distinguish edible mushrooms from inedible ones

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 with this. The easiest way to avoid mistakes is to know the characteristics of the species. But there are still general rules that allow you to determine how safe a 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 of a find for consumption, then it is better to leave it when the mushroom:

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

The variety of species does not allow us to derive an axiom on how to determine by appearance– is the mushroom dangerous or not? They successfully disguise themselves as each other and are almost indistinguishable. Therefore, the main rule of all mushroom pickers is: “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.

Which mushrooms appear first?

Small poisonous mushrooms are usually the first to emerge from the ground. They are thin, fragile and unremarkable; They grow literally everywhere: in forests, parks and on lawns along with the first grass.

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

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 a supplement to vegetables and meat dishes, salads and appetizers. Dried caps and legs are added to soups to give them a characteristic taste and aroma. Another common method of preparation is canning, in which spicy spices and plants are added.

IN forest areas middle zone, in the mountains of Kamchatka and on the Kola Peninsula, in forest belts North Caucasus and the famous steppes of Kazakhstan, regions of Central Asia - more than 300 species of edible mushrooms grow, which lovers of “silent hunting” love to collect.

Indeed, the activity is very exciting and interesting, which also allows you to feast on the harvest. However, you need to know about mushrooms so that poisonous ones do not end up in the basket along with edible ones, which, if eaten, can cause severe food poisoning. Edible mushrooms with photos, names and descriptions are offered for review by anyone interested in collecting mushrooms.

Mushrooms are considered edible; they can be used as food with absolutely no risk to life and health, since they have significant gastronomic value, are distinguished by a delicate and unique taste; dishes made from them do not become boring and are always in demand and popularity.

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

When picking, experienced mushroom pickers always pay attention to special signs that a mushroom is edible:

Forest mushrooms grow from a mycelium that resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium intertwine the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms receive organic matter from the tree, and the tree receives mineral nutrients and moisture from the mycelium. 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;
• registry;
• boletus;
• subdukovik;
• pine mushroom;
• speckled oak or common oak, others.

Poddubovik

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

• saffron milk caps;
• honey mushrooms summer, autumn, meadow;
• boletus;
• Russula;
• milk mushrooms;
• Polish mushroom, and so on.

Chanterelles

During harvesting, it is best to place mushrooms in special wicker baskets, where they can be ventilated; in such a container it is easier for them to retain their shape. You cannot collect mushrooms in bags, otherwise, after returning home, you may find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are definitely known to be edible and young; old and wormy ones should be thrown away. It is better not to touch suspicious mushrooms at all and avoid them.

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

Characteristics 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. They are dangerous because they usually grow next to edible ones and often look similar to them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten, when the person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look again at the photos, names and descriptions of edible forest mushrooms before going on a “quiet 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) - it is given the palm of the championship, it is one of the rarest among its relatives, the beneficial properties of this mushroom are unique, and its 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 when cut. This is important to know, since it is poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus, the legs have the shape of a drop or a barrel, with age it changes to cylindrical.

It is most often found in summer, does not grow in groups, and can be found in sandy or grassy meadows.

– a delicious mushroom, rich in microelements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is a muted brown shade, convex, reaching a diameter of 12 cm, the stem is covered with small scales, and widened towards the base. The pulp does not have a specific mushroom smell; when broken, it acquires a pinkish tint.

Mushrooms love wet soil, you should go after them into a birch grove after a good rain, you need to look right at the roots of birch trees, they are found in aspen forests.

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

Prefers to grow in pine forests on sandy soils.

Real milk mushroom - 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 into a funnel-shaped, yellowish or greenish-white with age. It has transparent, glassy-like diametric circles - one of the characteristic signs of milk mushrooms. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. The white, brittle pulp has a recognizable mushroom smell; the white juice, as it weathers, begins to turn yellow.

Next, 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 ignore them.

- a genus of tubular mushrooms, it received its name because of its oily cap, initially red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changing when cut.

Boletus (aspen) – while young, the cap is spherical, after a couple of days its shape resembles a plate on a stocky leg elongated to 15 cm, covered with black scales. A cut of the flesh turns from white to pink-violet or gray-violet.

- belongs to valuable, elite mushrooms, has some similarities with the porcini mushroom, its cap is chestnut-brown, first curled downwards, in adult mushrooms it curls up, becomes flatter, in rainy weather a sticky substance appears on it, the skin is difficult to separate . The leg is dense, cylindrical-shaped up to 4 cm in diameter, often smooth, with thin scales.

- looks similar to a porcini mushroom, but it has a slightly different color, black-brown, the stem is a pale yellowish color with reddish splashes. The pulp is fleshy and dense, bright yellow, turning green at the break.

Common dubovik – its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The flesh is also fleshy and dense, bright yellow, turning green at the break.

The names of edible mushrooms of the third, penultimate category are not so familiar to novice mushroom pickers, but it is quite numerous; mushrooms of this category are found much more often than the first two combined. When during the mushroom season it is possible to collect a sufficient number of white mushrooms, saffron milk caps, milk mushrooms and others, many people bypass the mushrooms, chanterelles, russula, and valui. But when problems occur with the quantity of noble mushrooms, these mushrooms are willingly collected, so you don’t return home with empty baskets.

– pink, white, very similar to each other, the only difference is in the color of the cap, the pink one has a young cap with a beard, a convex shape with red rings that fade with age, the white one has a lighter cap, no circles, a thin stem, narrow plates and frequent. Thanks to their dense pulp, the trumpets tolerate transportation well. They require long-term heat treatment before use.

- the most common of the Russula family, more than ten species grow on the territory of Russia, sometimes they are given the poetic definition of “gems” for the beautiful varied shades of their caps. The most delicious are russulas with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored and have white spots. The stem of russula is from 3 to 10 cm in height, the flesh is usually white and quite fragile.

Common chanterelles – 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 and pungent taste. Chanterelles differ from saffron milk caps by having a wavy or curly cap, they are lighter than saffron milk caps, and appear translucent in the light.

Interestingly, chanterelles are not worm-bearing because they contain quinomannose in the pulp, which kills insects and arthropods from the fungus. The accumulation rate of radionuclides is average.

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

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

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

– with spherical caps, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the pulp of valuu is white and dense. Old mushrooms have an unpleasant smell, so it is recommended to collect only young mushrooms that look like fists.

- mushrooms that grow in groups of many, they grow every year 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 and fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, and with high humidity they acquire a reddish tint. The shape of the caps of young honey mushrooms is hemispherical, while that of mature ones is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the stem to the cap, which breaks as it grows, leaving a skirt on the stem.

The article does not present all edible mushrooms with photos, names and their detailed descriptions; there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, puffballs, pigs, blackberries, bitters, others - their diversity is simply enormous.

When going to the forest to pick mushrooms, modern inexperienced mushroom pickers can take advantage of mobile phones, in order to capture in them photos of edible mushrooms that are most often found in a given area, in order to be able to check the mushrooms they found with the photos available on the phone, as a good hint.

Expanded list of edible mushrooms with photos

This slideshow contains all the mushrooms, including those not mentioned in the article: