What is the gray mushroom called? Edible mushrooms of Siberia: description with photos. Poisonous mushrooms: photos and names

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, areas Central Asia– there are more than 300 species of edible mushrooms that lovers of “quiet 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 everyone interested in mushroom picking.

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:

Grow up Forest mushrooms from a mycelium resembling a grayish light mold that appears on rotting wood. 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 conifers and mixed forests There are many other mushrooms that mushroom pickers enjoy looking for:

• 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 maintain 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.

Best time to collect – early morning As long as 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 of them. 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) – he is given the palm, he is one of the rarest among his relatives, beneficial features This mushroom is 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 follow them into the birch grove after good rain, you need to look right at the roots of birches, 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 the stem too orange color, 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 color, 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 in mushroom season you can collect a sufficient number of white mushrooms, saffron milk caps, milk mushrooms and others; many avoid trumpet 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, with high humidity 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:

A trip to the forest is almost always accompanied by collecting forest berries or mushrooms. And if we have already studied, let’s now move on to mushrooms.

Mushrooms are a very nutritious and healthy food. Almost every culture uses them for cooking. Most edible mushrooms grow in middle lane– in Russia and Canada.

The biological species is of particular value due to its composition: Their high protein content allows them to replace meat. Unfortunately, the high chitin content guarantees a more complex and lengthy process of digesting mushrooms.

What types of mushrooms are there: types, description, photo

People are accustomed to calling the stem and cap, which are suitable for food, a mushroom. However, this is only a small part of a huge mycelium, which can be located both in the ground and, for example, in a stump. There are several common edible mushrooms.

List of inedible mushrooms

For all its diversity, the world of mushrooms is only half useful for humans. Other species are dangerous. Unfortunately, the types of mushrooms that can cause enormous harm to humans are not much different from their healthy and tasty counterparts. The only way to guarantee your safety is to collect and eat only familiar mushrooms.

They are classified as dangerous.

1. The pig is thin. Can harm the kidneys and change the composition of the blood.
2. Gall mushroom. Similar to white, differs in black mesh on the base.
3. Death cap. It is considered the most dangerous of all mushrooms. Most often they are confused with champignons. It differs from the latter in the absence of a skirt and white plates. Edible mushrooms have colored plates.
4. Fly agarics. The most famous of dangerous mushrooms. There are many subspecies, the classic one has a red speckled cap, and there may also be yellow and white caps. There are also edible subspecies, however, experts urge not to eat any of the fly agarics.
5. Row. It has several varieties that are equally dangerous to humans.
6. False scent. It looks like its edible counterpart, except for the skirt on its legs. Dangerous mushrooms do not have it.
7. Talker. It has a hollow stem and a small cap. Does not have a strong odor.
8. Fiber fiber. Grows in various forests and gardens, loves beech and linden. In case of poisoning, symptoms will appear within a few hours.

Below are color images of some edible mushrooms, and their detailed descriptions, which will practically help a novice mushroom picker understand the external signs of the mushrooms being collected, and will also make it possible to make sure that the collected mushrooms are edible.
It must be remembered that mushrooms have great variability in shape, size, color and consistency. Depending on the nature of the soil, surrounding vegetation and weather, the appearance and consistency of the mushroom can vary significantly, but experienced mushroom pickers will not go wrong.
Often mushrooms of the same species grow in the neighborhood, in which the changes are not so drastic and which are, as it were, transitional to the usual ones. appearance mushrooms
Descriptions of mushrooms are compiled in such a way that first the characteristics of the cap, the lower spore-bearing layer (sponge or plates) are given, then the stem, mushroom pulp, its smell and taste, as well as the color of the spore powder are described.

Porcini.
Local names: boletus, belovik, cowberry.
The cap is fleshy; young mushrooms have a pale yellowish color. Later, the cap becomes chestnut-brown in color, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is round, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous; in a young mushroom it is white, in a more mature one it is yellowish with a greenish tint.
The pulp is dense, has a pleasant mushroom smell and taste, and remains white when broken.
Spore powder is brown or yellowish-brown in color.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. Porcini mushrooms appear from mid-July to mid-October.
Eating. An edible mushroom, most highly valued for its excellent taste. Suitable for all types of culinary preparations and preparations; for soups, roasts, marinade, pickling and drying.
Its inedible counterpart, the gall mushroom, is similar to the porcini mushroom.

Features

Porcini
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The flesh at the break is white

Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The flesh is slightly pink at the break.

Photo of a porcini mushroom (click to enlarge):

Photo on the left - mountainamoeba, photo on the right - Joselu Blanco.

Polish mushroom.
The cap is fleshy, chestnut-colored, velvety in dry weather, and slightly sticky in wet weather. The shape of the cap is round, the edges are curved inward at a young age, then straighten, and later bend at the top. The lower surface of the cap is spongy, yellow-green in color (when pressed it turns bluish-green).
The leg is more or less elongated, smooth, yellowish or light brown in color, with a loose consistency.
The pulp is white, dense when young, later yellowish and soft; It turns slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. Grows mainly in coniferous forests summer and autumn.
Eating. An edible, good-tasting mushroom, used boiled, fried, as well as salted and dried.
It has no resemblance to poisonous mushrooms. The above-mentioned inedible gall fungus may to a certain extent be similar in shape, but with a characteristic distinguishing feature Polish mushroom is a bluish-green coloration of the spongy surface of the cap when lightly pressed.

Photo of a Polish mushroom (click to enlarge):

Photo on the left - Maja Dumat, photo on the right - Tomasz Przechlewski. Boletus.
Local names: aspen mushroom, red mushroom, red mushroom, red mushroom.
The cap is hemispherical, fleshy, slightly velvety, red, then brownish-red, sometimes orange. The lower surface is spongy, finely porous, white or gray.
The leg is cylindrical, thickened at the bottom, white, covered with longitudinally arranged flaky fibrous dark scales.
The pulp is dense, the white surface at the break first turns blue, then becomes violet-black. The smell is not pronounced.

Place and time of growth. It grows mainly under aspen trees, as well as in birch-pine forests from mid-July to mid-September, sometimes later.
Eating. An edible, tasty mushroom, used fresh for frying, cooking soups, as well as for pickling and drying. The disadvantage is the darkening of the mushrooms during processing.
Similarities with poisonous or inedible mushrooms does not have.

Photo of boletus (click to enlarge):

Photo (from left to right) - Zakwitnij!pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. Boletus.
Local names: birch grass, spikelet, obabok.
The cap is at first hemispherical, then convex, smooth, and in damp weather slightly slimy, in various tones of color - from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with individual rusty spots. The outer skin is very thin and cannot be removed, as is the case with other sponge mushrooms.
The leg is cylindrical, tapering upward, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The pulp is white or grayish-white, the color does not change when broken, relatively quickly becomes loose and spongy, and is very watery in wet weather. The smell is weak.
Spore powder is brownish-olive in color.
Place and time of growth. Grows in light deciduous forests, mainly under birch trees, from June to the end of September.
Eating. An edible, good-tasting mushroom, when fried and boiled it is not much inferior in taste to porcini mushroom. It is suitable for pickling, salting and drying. It darkens during processing. The lower half of the leg needs to be cut off, as it is inedible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarities are noted with the inedible gall fungus with birch grass.

Features

boletus
The taste is pleasant
The lower surface of the cap is light gray with rusty spots. The pulp is white, does not change color when broken

Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The pulp is white, turning slightly pink at the break. The most distinctive feature is the bitter taste of the mushroom.

Photo of boletus (click to enlarge):

Photo (from left to right) - Jason Hollinger, JÃrg Hempel. Ordinary oiler.
Local names: maslekha, chalysh, zheltak.
The cap is hemispherical, later convex, mucous-oily, in wet weather it is abundantly covered with mucus, in dry weather it is shiny, silky, yellowish-brown in color. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, and easily separates from the base.
The leg is cylindrical, dense, yellowish, and has an easily detachable membranous ring closer to the cap.
The pulp is white or light yellow, soft, and does not change color when broken. The smell is faintly fruity.
Spore powder is yellow-ocher in color.
Place and time of growth. Grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. Edible, tasty mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the skin of the mushroom cap should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter and peppery taste. The lamb's cap has a rusty-red color on the underside of its cap.

Photo of a common oiler (click to enlarge):

Photo (from left to right) - Jason Hollinger, Charles de Martigny. Moss fly green.
Local names: pestr, pomoshnik, reshetnik.
The cap is fleshy, hemispherical, over time it becomes prostrate, velvety, brown-olive in color. The lower surface of the cap is spongy, with uneven coarse angular pores, bright yellow and then greenish-yellow. The top skin does not separate from the cap.
The leg is more or less cylindrical in shape, somewhat thinner downwards, brown above, yellowish below,
The pulp is light yellow, turning slightly blue at the break. The smell is faintly fruity.
Spore powder ranges from light ocher-brown to brownish-olive in color.
Place and time of growth. Grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfactory taste. Used fried and boiled, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. It is slightly similar to the inedible sheep mushroom, but, like the butterdish, it differs from it in the color of the lower spongy layer.

Photo of green flywheel (click to enlarge):

Photo (from left to right) - Mukhrino FS, Jason Hollinger. Ryzhik.
The cap is fleshy, initially flat, then funnel-shaped, with the edges turned inward, smooth, slightly slimy, red or orange in color with darker concentric circles (variety - hog mushroom) or orange in color with a clear bluish-green tone with the same concentric circles ( variety - spruce saffron).
The plates are orange, with greenish spots, descending, frequent.
The leg is initially dense, later hollow, the same color as the cap.
The pulp is brittle, white, but when broken, it quickly turns red and then turns green, releasing abundant, non-hot-tasting, bright orange juice. The smell is pleasant, refreshing, spicy.
Spore powder is white with a faint yellowish or pinkish tint.
Place and time of growth. Grows in coniferous forests, mostly sparse, and in young forests from late July to late September.
Eating. Edible, tasty mushroom of high quality. It is used mainly for pickling and pickling, but can also be consumed fried. Not suitable for drying.

Photo of saffron milk cap (click to enlarge):

Ryzhik real

Ryzhik real

Photo (left to right) - furtwangl, Ian Sutton.

Russula is greenish.
The cap is initially hemispherical, later spread out and slightly concave, fleshy, hard, light greenish and then green in color, more or less rough. The skin does not separate from the cap; When the fungus grows, it easily breaks and cracks. The edges of the cap are smooth.
The plates are free or attached, often branched (forked), thick, white or slightly yellowish in color.
The leg is hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder is white or with a slightly yellowish tint.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birch trees, on the edges from July to October.
Eating I food. An edible, good-tasting mushroom, the best among russulas. Used fried and boiled, as well as for pickling.
To a certain extent, greenish russula may be similar to poisonous mushrooms (causing fatal poisoning) from the group of pale toadstools, but it differs sharply from them in the absence of a ring on the stalk and a tuberous thickening of the lower end of the stalk with the volva. In addition, the greenish russula has a fragile consistency, which the pale toadstool does not have.

Photo of greenish russula (click to enlarge):

Photo commanster.eu and bogiphoto.com. Green russula.
The cap is initially hemispherical, then spread out and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-purple.
The plates are free or attached, frequent, narrow, of uneven length, sometimes branched at the stem, white.
The stem is quite dense, smooth, in old mushrooms it is loose, easily crumbles, and white.
The pulp is dense at first, but then becomes soft and easily crumbles. The smell is normal mushroom.
Spore powder is light yellowish.
Place and time of growth. It grows in coniferous and deciduous forests, often under birch trees, on forest roads, in bushes and in forest clearings from July to September.
Eating. Edible, good-tasting mushroom. It is used fried and boiled, as well as pickled.
Green russula may have a certain resemblance to mushrooms from the toadstool group, but differs sharply from them in the absence of a ring on the stalk and a volva at its base, as well as the fragility of its consistency.

Photo of green russula (click to enlarge):

Photo by wikipedia. Russula food.
The cap is initially hemispherical, later depressed in the center, red or red-brown in color, with a violet tint, darker in the center, and in young specimens, on the contrary, lighter in color. The edge of the cap is smooth or slightly ribbed. The skin is not torn off or is separated only along the edge of the cap.
The plates are attached or slightly descending, branching, sometimes shortened, narrow, white. When the mushroom dries, the plates take on a yellowish tint.
The leg is white, hard, smooth, somewhat tapering downwards, wrinkled.
The flesh is dense white and often has rusty yellow spots, especially in areas eaten away by larvae. Smell with a slight fruity or mushroom tint. Old mushrooms have no odor.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, and can also be found in meadows in July and August.
Eating. Edible and very tasty mushroom. Used in soups, for frying, pickling and home drying.
Russula has no resemblance to poisonous and inedible mushrooms.

Photo of food russula (click to enlarge):

Photo by funghiepaеsaggi.net and саntharellus.kzl.

Greenfinch.
Local name: brilliant green.
The cap is initially convex, then spread out, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish-yellow, olive-yellow, greenish-yellow or olive-brown in color. The center of the cap is darker. The top skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the leg, gray-yellow in color
The leg is short, tuberous at first, then lengthens, dense, gray-yellow in color. Often the stem of the mushroom is half hidden in the ground. The cap rises slightly above the ground and is easily visible.
The pulp is dense, white or slightly yellowish, under the cap shell is yellowish-greenish in color. The smell is not pronounced.

Place and time of growth. Grows in sandy coniferous, often pine forests from September to November.
Eating. Edible mushroom, delicious. It can be used and prepared in any form. Before use and preparation, it is recommended to remove the skin from the cap. If the plates become dirty, they should be cut off. Chopped mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with the deadly poisonous toadstool, from which it is easily distinguished by the yellow color of the plates, as well as the absence of a ring and a tuberous thickening with a collar at the base of the mushroom.

Photo of greenfinch (click to enlarge):

Photo: skynet.be and gmlu.wordpress.com. Row.
Local name; row is gray.
The cap is convex, with uneven edges, dark gray, ashen with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales, which in the old mushroom crack at the edges. The top skin peels off easily.
The plates are relatively sparse, wide, white (yellowish with age), notched at the point of attachment to the stalk.
The leg is strong, dense, smooth, cylindrical, white or slightly yellowish; is immersed more or less deeply in the soil, so the cap protrudes slightly above it.
The pulp is loose, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. It grows in groups in sandy, coniferous, and less often deciduous forests in September until the first frost.
Eating. Edible, tasty mushroom. Suitable for boiling, frying and pickling. Before use, it is recommended to remove the top skin from the cap and thoroughly wash off the adhering sand.
It has no resemblance to poisonous or inedible mushrooms.

Photo of the row (click to enlarge):

Photo by stridvall.se and healing-mushrooms.net. Wet.
The cap is very sticky, slimy, initially convex, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young mushroom are connected to the stalk by a mucous transparent film, which remains in the adult mushroom in the form of an unclear ring on the stalk.
The plates are descending, soft, sparse, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside it is bright yellow. Has remains of a ring.
The pulp is soft, white, with a slightly yellowish tint, odorless.
Spore powder is dark brown in color.
Place and time of growth. Grows in groups in coniferous forests, in moss, under spruce trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing, as it is covered with a slimy skin. This skin is removed before eating. Young specimens of mokrukhs are suitable for all species culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.

Photo of mikruha (click to enlarge):

Photo by wikipedia. Ringed cap.
Local name: forest champignon, chicken, white marshwort, dim rosetes, Turk
The cap is initially cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher in color, striped along the edge. The top of the cap is covered with a powdery coating.
The plates are weakly adherent or free, frequent, whitish, light clay in color, later becoming rusty brown, and have jagged edges.
The stem is cylindrical, dense, whitish (becomes yellowish over time), in the first hours of life it is connected to the edges of the cap by a film, which then remains on the stem in the form of a yellowish-white ring. At the base of the leg, the remains of a common cover in the form of an adherent collar are sometimes visible, but more often the remains of the collar disappear or are hardly noticeable.
The pulp is soft, often watery, white, yellowish under the skin of the cap.
Spore powder is rusty-ocher in color.
Place and time of growth. It often grows in groups in coniferous and mixed forests from August to October.
Eating. An edible, tasty mushroom, not inferior in taste to real champignon. It is not for nothing that this mushroom is called “forest champignon” in some areas. Young mushrooms can be consumed boiled, fried, salted and especially pickled.
The annular cap is similar to poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as the rusty color of the spore powder. In poisonous fly agarics, the spore powder is white.
In older specimens of the annular cap, the plates are rusty-brown in color; in the pale toadstool and fly agaric, the plates remain white until old age.

Photo of the ringed cap (click to enlarge):

Photo drustvo-bisernica.si. Common champignon.
Local name: pecheritsa.
The slap is hemispherical, fleshy, smooth silky or scaly, whitish, yellowish or light brown.
The plates are loose, frequent, at first pale pink, then pink, and finally, when the spores mature, black-brown.
The leg is dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stalk by a white blanket, which later remains in the form of a clear leathery white ring on the stalk.
The pulp is dense, white, slightly pink at the break. The smell is pleasant
Spore powder is black-brown in color.
Place and time of growth. Grows in vegetable gardens, parks, gardens, boulevards, pastures, landfills, fields, meadows, and generally on manured soil from July to September; in the south earlier. Cultivated all year round in champignon farms, greenhouses, mines, etc.
Eating. A very valuable edible mushroom with excellent taste. Suitable for all types of dishes, salted and marinated. Old mushrooms with black-brown plates are tasteless.
Champignon is similar to deadly poisonous mushrooms from the group of toadstool, from which it differs in the following main characteristics: in pale toadstool, the plates are only white and are never pink or black-brown, the tuberous base of the stem is enclosed in a volva (the remnant of a common veil). The Volva champignon, as well as the tuberous thickening at the base of the stem, are absent. The toadstool's spore powder is white, while the champignon's is black-brown.

Photo of common champignon (click to enlarge):

Photo of a real honey fungus (click to enlarge):

Photo by Nathan Wilson and Mukhrino FS Chanterelle.
Local name: sploen.
The cap is initially convex with a rolled edge, then almost flat and later funnel-shaped, with uneven, strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
The plates run down the stem, narrow, forked-branched, the same color as the cap.
The leg is short, solid, expanding upward, directly into the cap, yellow, smooth.
The pulp is dense, rubbery, light yellow, never worms, the smell is aromatic, reminiscent of dried fruit.
Spore powder is light yellowish in color.
Place and time of growth. Grows in mixed forests from June to the end of September.
Eating. An edible mushroom with a relatively good taste, it is consumed boiled, fried, pickled and pickled. It is recommended to collect young specimens.
The chanterelle bears no resemblance to poisonous and inedible mushrooms. The chanterelle is similar to the false chanterelle, which was previously mistakenly considered poisonous, but is actually an edible mushroom. The false chanterelle is distinguished from the real one by its reddish-orange color, especially the color of the plates, rounder edges of the cap and full stipe. This mushroom is often collected by mistake along with the real chanterelle.

Photo of the chanterelle (click to enlarge):

Photo Sandra Cohen-Rose and Martin Jambon Blackberry yellow.
Local name: yellow kolchak.
The cap is flat-convex with an uneven surface, dense, yellowish. The outer edge is usually sinuous-lobed. On the lower surface of the cap, instead of plates, there are densely seated spines that extend onto the stalk, whitish, and then yellowish-pinkish in color, very brittle and easily wiped off the surface with a finger.
The leg is dense, solid, white or yellowish, expanding towards the top, turning into a cap.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder is white with a yellowish tint.
Place and time of growth. It grows in coniferous and deciduous forests in nests from August to October.
Eating. Edible mushroom, medium taste qualities. Only young ones are consumed (with a cap size of up to 6 centimeters), since with age the consistency of the mushroom becomes coarser and a bitter taste appears. Can be used for boiling, frying and drying.
Yellow blackberries have no resemblance to poisonous and inedible mushrooms.

Photo of yellow blackberry (click to enlarge):

Photo by Tomasz Przechlewski and Norte Blackberry is variegated.
Local name; motley kolchak.
The cap is initially hemispherical with a rolled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentrically located, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are densely seated grayish spines, which somewhat run along the stem.
The leg is short, dense, smooth, white above, gray-brown below.
The pulp is quite dense, whitish, then reddening, dense with a faint spicy odor.
Spore powder is brown in color.
Place and time of growth. Grows in dry coniferous forests, on sandy soil from August to November.
Eating. Edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes hard and a bitter taste appears.
The variegated blackberry has no resemblance to poisonous or inedible mushrooms.

Photo of variegated blackberry (click to enlarge):

Photo by Fred Stevens and swims.ca 

If you are not confident in your knowledge of mushrooms, collect only the most common and familiar to you personally!

White mushroom (boletus)

There is a special category of mushroom pickers who disdain all mushrooms except porcini mushrooms. " well just empty forest, I found only a dozen mushrooms!“- in their mouths, this does not mean at all that the forest is really “empty”: they just won’t bend over for the sake of everything else. You can do whatever you want with white: dry, pickle, salt, fry - and fry without first boiling. As a rule, they prefer to dry it so that they can eat mushroom soup in winter.

White mushroom (Boletus edulis). © Michael Wood

A small boletus can be completely white, but with age its cap becomes brown, and then dark brown. Also, with age, the cap unfolds: in babies it is semicircular, with the edges adjacent to the stem, in white adults it is unfolded, simply convex, maybe even flat. The tubes (those on the underside of the cap) are first white, then light yellow, then greenish, even completely green. The boletus leg looks like a barrel, widened downward, white or cream.

White mushroom (Boletus edulis). © Dezidor

The porcini mushroom also has other forms: reticulated (with a slightly cracked cap), dark bronze (with a dark brown, almost black cap), rooted (yellow-brown in color, with completely yellow tubes and stem and slightly blue flesh when cut) . There is a royal boletus with a red cap and yellow tubes and legs. They are all edible and very tasty.

Carefully! White mushrooms can be confused with the inedible gall and satanic mushrooms, as well as the poisonous pink-golden boletus.

. © Ak ccm . © H. Krisp . © Archenzo

• Gall fungus, gall fungus (Tylopilus felleus). An adult gall fungus has pinkish tubes and pores. It is not poisonous, but it tastes so bad that it is not without reason that it is called gall.
• Satanic mushroom, satanic boletus (Boletus satanas). The Satanic mushroom is distinguished by a red stalk (right under the cap it is yellowish) and orange-red tubes, the pores of which turn blue if you press on them.
• Pink-skinned boletus, pink-skinned boletus, rose-golden boletus (Boletus rhodoxanthus). Rose-golden, poisonous, boletus similar to satanic mushroom: it has red tubes, which also turn blue when pressed, and the leg is yellow, but with such a dense red mesh that sometimes it seems completely red.

Honey fungus

Honey mushrooms also grow in large groups and, as a rule, in the same places every year. Once you find a honey fungus colony, you can “graze” on it every year.

Autumn honey fungus (Armillaria mellea). © MdE

These mushrooms grow in bunches on rotten stumps and fallen trees. The caps of mushrooms are brown, slightly reddish in wet weather, but in dry weather their color is closer to beige. The very middle and edges of the cap are darker than the whole

hat On the stem of honey mushrooms there is a ring (in young mushrooms the film of the ring covers the underside of the cap), the stem itself above the ring is smooth, below it is scaly, and hollow in the lower part.

Sulphur-yellow false honey fungus(Hypholoma fasciculare). © Rasbak

Carefully! Summer honey fungus can be confused with the poisonous sulfur-yellow honey fungus. They differ in the leg (in the false honey fungus it is smooth, without scales) and in the color of the sulfur-yellow honey fungus, which is really sulfur-yellow, bright, with an orange center of the cap. And one more thing: the false honey agaric has a very bad smell, but the real one is pleasant, mushroomy. If this, of course, tells you anything.

Chanterelle

Chanterelles are good because worms do not like them. Therefore, if you come across a colony of these mushrooms, you can be sure that half of the forest harvest will not have to be thrown away. Chanterelles are less likely than other mushrooms to accumulate harmful substances, so they are completely harmless to the liver and kidneys. But at the same time they are very hard and are less digestible than others. Small foxes resemble egg yolk in color; they turn pale with age, and older specimens can be almost white. The middle of the cap of an adult chanterelle is pressed in so that the mushroom is shaped like a funnel; Small mushrooms have convex caps. The stem, fused with the cap, tapers downward.

Chanterelle (Chanterelle). © James Lindsey

Carefully! The common chanterelle can be confused with the inedible false chanterelle. They are no different in shape, but the color of the false chanterelle is very characteristic, bright orange. But in old age, mushrooms turn pale and become indistinguishable from edible ones.

Orange talker, or false fox(Hygrophoropsis aurantiaca). © H. Krisp

But it doesn’t matter: after all, chanterelles always grow in large colonies; where there are old people, there are also little ones, and by the color of these little ones the false fox can always be identified

Nigella (black milk mushroom)

Europeans consider nigella, one of the most common mushrooms in the Moscow region, to be inedible, and for good reason. Maybe they didn't soak it? Unsoaked black milk mushroom is really bitter. And the soaked one is even sweeter. Black milk mushrooms are perhaps the best mushrooms for pickling, hard, crispy, and do not lose their taste for a long time.

Black breast (Lactarius turpis). © Igor Lebedinsky

They grow mostly under fir trees, and they grow in groups, which is not noticeable at first glance. Just, once you find a nigella, don’t move. Squat down and look at the ground for a long, long time. Mushrooms will “grow” right before your eyes! Most likely, you will even find out that you sat on a couple of milk mushrooms...

The cap of the nigella is brown or almost black, with an olive tint, in the middle there is a depression, the edges are rounded. White plates grow to the stem, the stem itself is brownish-green, tapering downward. The pulp is white or grayish and produces abundant milky juice.

Oiler

The flesh of baby butterflies is white, while that of adults is yellowish or completely yellow.

Butter mushrooms are good when pickled and fried, but you shouldn’t dry them: these mushrooms contain too much water, and after drying they will remain horns - legs.

A young oiler is slippery to the touch; with age, the cap becomes dry. It can be red-brown, ocher-yellow, grayish-orange, and the tubes and pores of all types of butterweed are yellow, in maturity they are closer to olive. A milky white liquid is released from the tubes

Pepper mushroom, or pepper buttercup(Chalciporus piperatus). © Ak ccm

Carefully! Butterfly can be confused with an inedible pepper mushroom, not poisonous, but very spicy, truly peppery in taste. Only the oiler has small pores and yellow tubes, while the pepper mushroom has large pores and the tubes are reddish in color. And one more thing: if you break the pepper mushroom, its flesh will soon turn pink, but the flesh of the butterdish will not change color.

Boletus (boletus) and boletus

Boletus mushrooms can have a brown, gray or even black cap and white or cream tubes, which can turn dirty gray with age. Its leg is thinner and higher than that of the boletus, white, with brown or black scales. The only way to confuse the boletus is with the aspen boletus, whose cap is orange, brick-red or ocher-yellow. But don’t confuse it, it won’t get any worse, because both of these mushrooms are edible and very tasty.

It is best to collect mushrooms in a wicker basket: they will be ventilated and will not be crushed. Never use plastic bags, otherwise, when you come home, you will find that you have brought a shapeless, sticky mass.

Autumn is the time of harvest, and for experienced mushroom pickers it is also an opportunity to fill their basket with useful and delicious mushrooms. To know which mushrooms are edible and which are not, you need to carefully study encyclopedias and it is advisable to use the advice of experienced mushroom pickers. Mushrooms that have a lamellar cap structure are usually classified as edible, but not all of them have such a structure, so you should become more familiar with all descriptions of edible types of mushrooms.

Albatrellus ovine

The mushrooms are usually solitary, but can grow together with a lateral or central stalk. The stem of the mushroom grows about 7 centimeters in length and 3 centimeters in diameter, the shape of the cap is similar to an irregular circle, it is slightly convex in the center, and later becomes flat and elastic. The surface of the cap may be grayish yellow, pale gray or white color. When the mushroom is young, the cap is slightly scaly and almost smooth, then the scales acquire a more pronounced shape. The mushroom has white flesh, which tends to change color to lemon yellow when dried.

Auricularia (Ear-shaped)

A unique mushroom in terms of the amount of useful substances. He's different interesting shape, which resembles a shriveled ear, its cap grows 8 centimeters in height, 12 centimeters in diameter and 2 millimeters in thickness. On the outside it is covered with a small fluff and has an olive-yellowish-brown color, while on the inside it is shiny and gray-violet. The stem of the mushroom is usually difficult to notice, it dries out in drought and is able to recover after rain. This forest edible mushroom is found in trees and prefers oak, alder, maple and elderberry.

Porcini

The mushroom has a hemispherical cushion-shaped cap, it is quite fleshy and convex, the span of the cap is 20-25 centimeters. Its surface is slightly sticky, smooth, its color is brown, light brown, olive or violet-brown. The mushroom has a fleshy cylindrical stalk, the height of which does not exceed 20 centimeters and 5 centimeters in diameter, it expands at the bottom, the outer surface has a light brown or white tint, and there is a mesh pattern on top. The larger half of the leg is usually in the litter (underground). This is one of the many edible mushrooms that are common in the Saratov region.

White boletus

The shape of the mushroom cap is hemispherical and then cushion-shaped, its diameter is about 15 centimeters, it is bare and can become slimy. The outer part of the cap may acquire various shades gray and brown. The leg is solid, cylindrical, the diameter is 3 centimeters, the length is about 15 centimeters. At the bottom, the stem of the mushroom widens slightly, its color is whitish-gray and there are longitudinal dark scales. The tubes of the spore-bearing layer are long, its color is white, turning into dirty gray.

White boletus

The mushroom belongs to large species, the span of the cap reaches a diameter of 25 centimeters, the color of the outer part is white or some shades of gray. The lower surface of the mushroom is finely porous, white at the beginning of growth; in older mushrooms it becomes gray-brown. The leg is quite tall, thickens at the base, its color is white, there are oblong scales of brown or white color. The structure of the pulp is dense, usually it is blue-green at the base of the mushroom, and at the break it becomes blue, almost black. This species belongs to the edible mushrooms that are collected by mushroom pickers in the Rostov region.

The size of the mushroom cap varies from 2-15 centimeters, sometimes 30 centimeters; in young animals it is hemispherical; when mature, it becomes concave or flat-spread, usually has an irregular shape. The structure of the cap is scaly and smooth, the color of the outer surface is usually white, but yellowish-white caps are found in older specimens. The stem of the mushroom is thick, its height is only 4 centimeters, and its diameter is about 3 centimeters, it narrows closer to the base, the skin of young growth is white, becoming slightly yellowish with age. The pulp has an elastic structure, the plates of the spore-bearing layer are wide and white or yellowish-brown.

Bolethin swamp

The diameter of the mushroom cap usually does not exceed 10 centimeters, its shape is flat-convex, cushion-shaped, with a tubercle in the center. It is felt-scaly, fleshy and dry, the color of young mushrooms is quite bright purple or cherry-red, burgundy, and of older mushrooms it has a yellowish tint. The height of the stem reaches 4-7 centimeters, and the diameter is 1-2 centimeters; at the base of the mushroom the stem is slightly thickened; sometimes the remains of a ring are visible, under which it is red and yellow on top. The pulp has a yellow, slightly bluish color, the spore-bearing layer runs down to the stem, its color is yellow and then brown, the pores are wide.

Borovik

The cap has a round shape at the beginning of growth, later it transforms into a flat-convex one, its color is dark almost black, the skin is smooth and slightly velvety. The pulp is dense in structure, its color is white and does not change when cut, it has a pronounced mushroom aroma. The leg is massive, club-shaped, it is very thick at the base, its color is terracotta, and on top you can always notice a white mesh. If you press the hymenophore with your fingers, you can observe the appearance of olive-green spots.

Valuy

The cap grows from 8 to 12 centimeters in diameter, and sometimes 15 centimeters, and is colored yellow or brownish-yellow. The young have a spherical cap, which, when ripe, opens and becomes flat, it is shiny and smooth, and mucus is present. The shape of the leg is barrel-shaped or cylindrical, the length is 5-11 centimeters, and the thickness is about 3 centimeters, its color is white, but can be covered with brown spots. The pulp is quite fragile, it is white, but gradually darkens when cut until brown. The spore-bearing layer is white or dirty cream, the plates are narrowly adherent, frequent, and have different lengths.

Oyster mushroom

The size of the mushroom cap in diameter varies from 5 to 22 centimeters. The skin is found in different colors: yellowish, white, fawn, blue-gray, ashy or dark gray, the shape is shell-shaped, round or ear-shaped, its surface is matte and smooth, and the edges are thin. The short leg is cylindrical, its surface is smooth, the base is felt. The fleshy pulp is juicy, white and pleasant to the taste with a light mushroom aroma. The plates fall onto the stem, they are wide and mid-frequency, white in young animals, and then become grayish. This edible mushroom is common in Kuban.

Volnushka

The cone-shaped cap reaches 5-8 centimeters in diameter, it has a creamy-white color and darkens closer to the middle, the surface is very fleecy along the edges of the cap, fluffy. The stem of the mushroom can grow 2-8 centimeters in length and about 2 centimeters in thickness, the color of the surface does not differ from the outer part of the cap, tapering closer to the base. The pulp is brittle and white; milky juice is released at the break. The plates are descending, adherent, narrow and frequent, white in young mushrooms, cream or yellow in old mushrooms. This species can be found throughout the Moscow region.

Hygrofor

The mushroom cap usually does not grow more than 5 centimeters in diameter, rarely grows to 7-10 centimeters, it has a convex shape, often with a small tubercle in the middle, secretes mucus in rainy weather, and can be gray, white, reddish or olive in color. The leg has a dense structure, its shape is often cylindrical, and the color matches the cap. The plates are sparsely located, they are thick, descending and waxy, and are white, pink or yellow.

Talker

The mushroom cap is usually small, only 3-6 centimeters in diameter, its shape is funnel-shaped, the skin is dry and smooth, the cap is very thin, its color is pale yellowish-brown, light chestnut or gray-ash. The cylindrical leg does not grow more than 4 centimeters in height and 0.5 centimeters in thickness, the color of the skin is pale yellow, it is always lighter than the surface of the cap. The plates are adherent, infrequent and wide, they are always light-colored or whitish.

Golovach

A very unusual and peculiar representative of rain mushrooms. Its fruiting body is huge, has the shape of a skittle or club; in young growth the color is rich white. The height of the mushroom can reach 20 centimeters; its white flesh has a loose structure. The mushroom stalk can be much larger than the fruiting body or much smaller. Only mushrooms that are not fully ripe can be eaten; they can be easily distinguished from old ones, since they are darker and the outer surface of the cap is cracked.

Lattice mushroom

The size of the mushroom cap is about 5-11 centimeters, the outer surface can be brown, brown or reddish, sometimes with a red tint; in young animals it is slightly convex, then it becomes more even, flat, and smooth to the touch. The height of the cylindrical stem reaches 5-12 centimeters, the color usually does not differ from the cap, it is smooth to the touch, hard and dense, sometimes slightly curved. The flesh of the mushroom has a brown or yellow tint and becomes slightly pinkish at the cut site. The tubular layer is always slightly lighter than the cap, it is light brown or yellowish.

Pepper milk mushroom

The cap is convex in young animals and spread out in more mature ones, funnel-shaped in older ones, with a diameter of 13-15 centimeters. The skin is dry, matte, its color is white with small brown-yellow spots. Dense, thick, white pulp secretes a light milky juice when cut; it turns green over time. A distinctive feature of the mushroom is its narrow and frequent plates of white color with a creamy tint.

Black breast

The mushroom usually grows singly, despite its name, its color is not black, but greenish-olive-brown. The cap is flat or funnel-shaped with a hole in the middle, its surface is adhesive and astringent, the span is 10-20 centimeters. The leg is quite short, only 3-7 centimeters, its thickness usually does not exceed 3 centimeters, and is more narrowed at the base. The pulp has a grayish-white tint and darkens when cut, releasing milky juice. The lamellar layer is off-white and turns black when pressed. The land of the Kaliningrad region is very rich in this type of edible mushrooms.

Common dubovik

The massive cap, the span of which is 5-15 centimeters, rarely grows to 20 centimeters, is hemispherical in young animals, then opens and transforms into a cushion-shaped one. The velvety surface is gray-brown and brown-yellow, irregularly colored. The pulp is dense with a yellow tint; when cut, it immediately acquires a blue-green color and eventually turns black. The leg is club-shaped and thick, its height is 5-11 centimeters, and its thickness is from 3 to 6 centimeters, the color is yellowish, but darker closer to the base, there is a dark mesh. The hymenophore changes color greatly as the mushroom ages; at first it is ocher, then red or orange, and in older specimens it is dirty olive.

Blackberry (Blackberry) yellow

The diameter of the cap varies between 4-15 centimeters, its shape is unevenly wavy, convex-concave, and the edges are curved inward. The slightly velvety skin is dry and comes in reddish-orange and light ocher colors. The length of the leg is about 4 centimeters, the width is no more than 3 centimeters, the structure is dense, the shape is rounded-cylindrical, the surface is smooth and light yellow. The pulp is light, fragile and dense; when cut it acquires a brownish-yellow tint. The hymenophore has thick spines of light cream color that descend onto the stalk.

Yellow-brown boletus

The large cap grows about 10-20 centimeters, and sometimes up to 30 centimeters in diameter, its color is yellowish-gray and bright red, its shape changes with age, at first spherical, later becoming convex or flat (rare). The fleshy pulp at the break acquires a distinct purple tint, and later an almost black color. The leg is high, about 15-20 centimeters, 4-5 centimeters wide, has a cylindrical shape, thickens towards the bottom, white on top, with a green tint below. The spore-bearing layer is gray or whitish, the pores are small, the tubular layer is very easy to separate from the cap.

Yellow and yellow-brown moss

At first, the cap has a semicircular shape with a tucked edge, and then becomes cushion-shaped, size 5-14 centimeters, the surface is pubescent, gray-orange or olive, over time it cracks, forming small scales, they disappear when ripe. The leg is club-shaped, its height is 3-9 centimeters, and its thickness is 2-3.5 centimeters, the surface is smooth, lemon-yellow or slightly lighter, brownish or red underneath. The flesh is light yellow or orange, hard, and may turn blue in places when broken. The tubes are attached to the stem, the pores are small, and become larger as they mature.

Winter mushroom

A small cap can grow about 2-8 centimeters in diameter; in young animals it is convex-rounded, later it becomes convex-prostrate, the surface is smooth, the mucous is orange-brown, but slightly darker in the middle. The plates are sparse, cream-colored, and darken with age. The leg grows up to 8 centimeters in height, it does not exceed 1 centimeter in thickness, has a cylindrical shape, is usually yellow on top and darker below, brown or red. The flesh of the cap is soft, but the flesh on the stem is tougher and has a light yellow tint.

Variegated umbrella

The diameter of the mushroom cap is impressive, from 15 to 30 centimeters, and sometimes all 40 centimeters; it is ovoid at the beginning of growth and gradually transforms into flat-convex, prostrate and umbrella-shaped, with a tubercle in the middle. The surface of the cap is white-gray, pure white or brown; it always has large brown scales, with the exception of the center of the cap. The plates are adherent to the collarium, their color is creamy white, and over time red veins appear. The leg is very long, 30 centimeters or more, its thickness is only 3 centimeters, thickens at the base, the surface of the skin is brown.

Kalotsibe May (Ryadovka)

The size of the cap is 5-10 centimeters, in young animals its shape is pillow-shaped or hemispherical, it opens with age and loses its symmetry, the edges can bend. The surface is yellowish-white, dry and smooth, the flesh is dense, its color is white, and there is a distinct powdery odor. The plates are adherent, narrow and frequent, at first almost white and light cream in maturity. The width of the stem is 1-3 centimeters, the height is 2-7 centimeters, the surface is smooth, usually the shade is identical to the color of the outer surface of the cap.

Pink lacquer

The cap changes its shape with age; in young mushrooms it is bell-shaped or convex-depressed, and in mature age becomes convex with a depression in the middle and often cracks with wavy edges. Color depending on weather conditions It can be carrot-pink, yellow or almost whitish. The plates are adherent, wide, usually their color matches the shade of the outer part of the cap. The length of the cylindrical stem is 8-10 centimeters, it is smooth, the structure is dense, slightly darker than the cap or has an identical color. The pulp is watery and has no special odor.

Lyophyllum elm

The cap is about 4-10 centimeters, convex in young animals, fleshy, the edge is rolled up, tends to transform into a more prostrate one when ripe, its color is light beige or white, and there are “watery” spots on the surface. The plates are attached to the stem like a tooth, they are frequent and always slightly lighter than the shade of the cap. The length of the mushroom stem is 5-8 centimeters, the diameter is usually no more than 2 centimeters, the shape is curved, the shade often matches the outer part of the cap.

Chanterelles

The fruiting bodies of mushrooms are large and medium-sized; their shape is capped, the cap is almost funnel-shaped, fleshy, its edge is thick and blunt, the color varies within shades of red or yellow, rarely whitish. The stem is usually short and rather thick, the flesh is yellow or white, and when cut it generally becomes distinctly blue or red. The hymenophore is folded, the thick folds are not separated from the cap, but there are specimens with a smooth spore-bearing layer.

Oiler white

The diameter of the cap does not exceed 11 centimeters, it has a convex cushion-shaped shape in the early stage of ripening, and later becomes flattened or concave; in young animals, the surface is painted white and only at the edges the outer part is pale yellow, then acquires a yellowish or grayish-white tint, which darkens in wet weather. The skin of the cap is bare, smooth and slightly slimy, but when dry it begins to shine. The pulp has a yellow or white color; it tends to change it to wine red when cut. The height of the leg is 3-8 centimeters, the thickness is no more than 2 centimeters, its shape is cylindrical, but it can also be spindle-like at the base.

Oiler yellowish (Marsh)

Mushrooms grow singly and in large groups, on average the size of the cap is 3-6 centimeters, but can grow about 10 centimeters, young growth usually has a spherical cap, the mushroom takes on an open or cushion shape when ripe. Its color varies between gray-yellow and yellowish-brown, but it can also be rich chocolate. The thickness of the leg does not exceed 3 centimeters, there is an oily ring, above which the leg is white and below it is yellow. In young specimens the ring is white, in old specimens it is purple. The pores of the spore-bearing layer are round and small, the pulp is mostly white.

Summer oiler grainy

The mushroom gives the impression of being dry, since the surface of the cap is not sticky, its shape is rounded-convex, can grow up to 10 centimeters in diameter, and is first colored brownish-brown, red, then yellow-ocher and pure yellow. The thin tubular layer is light in young animals and light gray-yellow in maturity; the tubes are short with rounded pores. The pulp is quite soft, brown-yellow and thick, has almost no smell, but the taste is pleasant. The length of the leg is about 7-8 centimeters, the thickness is almost 2 centimeters, the surface is painted yellow.

Larch oiler

The size of the cap ranges from 3 to 11 centimeters, it is conical or hemispherical, elastic and fleshy, and when ripe it tends to transform into a convex or prostrate shape. The surface of the cap is shiny, slightly sticky, smooth and easy to separate. The tubes are short, adherent, the pores are small, their edges are sharp, and they secrete a little milky juice. The length of the leg is 4-7 centimeters, the diameter is about 2 centimeters, it is curved or cylindrical, and is hard. The pulp has a yellow tint and a dense structure; it does not lose color when cut.

Pepper oiler

The span of the cap is 3-8 centimeters, the convex-round shape is characteristic of the younger generation, later it is almost flat, the surface is velvety, dry usually glistens in the sun, becomes slimy when high humidity. The cap is colored light brown or copper, sometimes with an orange, brown or red tint. The length of the leg is 3-7 centimeters, and the thickness is only 1.5 centimeters, it is mainly cylindrical or slightly curved, tapering closer to the base. The pulp is yellowish, loose, the tubes descend to the stem, the pores are large, colored brown-red.

Late oiler

The diameter of the cap is about 10 centimeters, in young animals it is convex, then it transforms into a flat one, in the middle you can see a tubercle, it is colored chocolate-brown, sometimes there is a purple tint. The surface is mucous and fibrous, the tubes are adherent, the pores are small, pale yellow in young animals, then acquire a brownish-yellow tint. The solid leg has a cylindrical shape, no more than 3 centimeters in diameter, closer to the cap it is colored lemon yellow, and brown at the base. The pulp is juicy, soft, white with a lemon tint.

Oiler gray

The cushion-shaped cap has a span of 8-10 centimeters, is colored light gray, there may be a purple or green tint, the surface is mucous. The color of the tubular layer is usually grayish-white or brownish-gray, the wide tubules are descending. The pulp is watery, has no strong taste or smell, its color is white, but towards the base of the stem it turns yellow, turning blue at the break. The height of the stem is 6-8 centimeters, there is a wide felt ring that disappears as it matures.

Wet purple

The span of the cap does not exceed 8 centimeters, it is neatly rounded at a young age, when ripe, it opens and even becomes funnel-shaped, its color is lilac-brown with a wine-red tint. The outer part is smooth, in young animals it is mucous, the flesh does not have a strong odor, it is lilac-pink and thick. Wide plates descending on the stem, pinkish-purple in young animals, and in adulthood dirty brown even black. The leg is curved, 4-9 centimeters long, diameter 1-1.5 centimeters, its color usually matches the tone of the outer surface of the cap.

Mosswort

The cap has a hemispherical shape, the surface is brown and velvety, there are cracks on it, the diameter does not exceed 9-10 centimeters, in mature mushrooms the cap transforms into a cushion shape. The leg is thin (2 centimeters) and long (5-12 centimeters), tapers at the base, and is slightly curved. The color of the pulp is red or yellow, hallmark it is considered to acquire a blue tint when cut.

Honey mushrooms

At a young age, the cap is hemispherical, then it acquires an umbrella-shaped or almost flat shape, its scope ranges from 2-9 centimeters, usually the surface is covered with small scales, but as it matures, the mushroom gets rid of them. The color of the cap can be light yellow, cream or reddish, but the center is always darker than the rest of the surface. Mushrooms have a very long stalk, it can grow from 2 to 17 centimeters, and the thickness is no more than 3 centimeters. This type of edible mushroom is loved by mushroom pickers in Crimea.

Cobweb

Capped fruiting bodies, growing to different sizes, create a general cobwebby blanket around themselves. In young animals, the cap most often has a conical or hemispherical shape, and when mature, it becomes convex, usually with a pronounced tubercle in the middle. The skin is colored orange, yellow, brown, brown, purple or dark red. The shape of the stem is cylindrical, but can also be club-shaped, usually its shade matches the color of the outer part of the cap, the fleshy flesh is yellow, white, olive-green, ocher or violet, and tends to change color when cut.

Gossamer violet

The span of the cap does not exceed 9 centimeters; at the beginning its shape is rounded-bell-shaped; as it matures, it becomes convex with a blunt tubercle of medium size, and then completely prostrate, often with a wide tubercle in the middle. The surface is smooth and shiny, its color is initially whitish-lilac or lilac-silver, and with age the yellow-brown or ocher center becomes more prominent. The plates are narrow, of medium frequency, attached to teeth; in young animals they are bluish-gray, then they acquire an ocher-gray or brownish-brown tint. The cobwebby blanket is dense lilac-silver, and later reddish. The height of the club-shaped leg reaches 5-9 centimeters, the thickness is usually no more than 2 centimeters, the flesh is soft and thick, watery in the leg.

Petsitsa

The mushroom is quite interesting, as such it has neither a cap nor a stem, it consists of a sessile fruiting body, which in young growth has the shape of a bubble, and when ripe it more closely resembles a saucer, the edges of which are wrapped. The diameter of such a saucer reaches 8-10 centimeters, the surface of the mushroom is smooth, painted in various shades of brown, and shines in damp weather. The flesh of the fruiting body is quite brittle and thin.

Pluteus

The mushroom has a cap-footed fruiting body, the size of which can be completely different. The shape of the cap is bell-shaped or spread out, usually with a small tubercle in the middle; the span of the caps varies between 2-20 centimeters. The surface is dry, fibrous, smooth and even scaly; its color varies from white to black, usually brownish-brown. The fleshy pulp is yellow, white or grayish, and does not change color. The cylindrical leg widens slightly closer to the base, the lamellar hymenophore is white or pink, but over time it acquires a brown tint.

Pluteus lion-yellow

The size of the cap is 2-5 centimeters, at the beginning of growth its shape is bell-shaped, later it acquires a flat-convex, convex or prostrate shape, its skin is matte-velvety, smooth to the touch, the color is honey-yellow or brownish. The wide plates are initially yellow, and in older mushrooms they become pink. The length of the leg is about 4-6 centimeters, it is quite thin, only 0.4-0.7 centimeters, the shape is cylindrical, it can be smooth or slightly curved, fibrous, there is often a nodule base, the leg is colored yellow-brown, always slightly darker closer to the base . The pulp, dense in structure, has a pleasant aroma.

Pluteus deer

The caps are usually small, their diameter is from 5 to 15 centimeters; in young animals they are convex, then they acquire a flatter shape, and in the center there is a tubercle; the skin is smooth, brownish or gray-brown. Wide plates are often located, their color is pink or white. The stem is thin and long, the flesh is fleshy, white and has a pleasant smell, a little like the smell of radish.

Black boletus obabok

The span of the mushroom cap is 5-10 centimeters, but can grow up to 20 centimeters; at first it has a hemispherical shape, later it is convex-pillow-shaped, the smooth skin does not separate from the cap, is covered with a small layer of mucus in wet weather, and is colored brown-black. The free hymenophore is easy to separate from the cap; it is white, becoming gray-brown with age. The leg is dense, 5-13 centimeters in height, thickness does not exceed 6 centimeters, usually widened at the base, the surface is covered with small scales.

Common boletus

The cap is hemispherical, convex or cushion-shaped, size from 6 to 15 centimeters. The shade of the outer part is gray-brown or brown, the surface is silky, usually hanging over the edge of the cap slightly. The hymenophore is light, turns gray with age, the leg of the young is club-shaped, thickened at the bottom, its height can reach 10-20 centimeters, but it is thin, only 1-3 centimeters, covered with scales of dark shades over the entire surface. The pulp is almost white, the structure in the stem is dense, in the cap it is loose. This is one of the many edible types of mushrooms that are found even in Siberia.

Boletus variegated

The mushroom cap is painted gray-white, its distinctive feature is the uneven color, its span reaches 7-11 centimeters, the shape can vary from closed hemispherical to slightly convex and cushion-shaped. The spore-bearing layer in young mushrooms is light gray, in old mushrooms it is gray-brown, the tubes are finely porous. The leg is cylindrical, 10 to 15 centimeters high, its diameter is 2-3 centimeters, it thickens closer to the base, usually it is densely covered with dark-colored scales.

Boletus turning pink

The cap is unevenly colored, it is small brownish-yellow, but there are also lighter spots. Initially, the tubular layer is white, maturing, and acquires a dirty gray color. The pulp has a dense structure, its color is white, but when cut it turns pink and then darkens. The stem of the mushroom is short, the surface is painted white, but covered with dark-colored scales; it is slightly curved, and thickens closer to the base.

Loading

The mushroom is a large one, there are specimens whose cap diameter is 30 centimeters, its shape is flat-convex, there is a hole in the center, the edges are concave, the surface is painted in light colors in young animals, and darkens with age. The plates are narrow and quite thin, usually white, but they can also be bluish-green. The stem of the mushroom is powerful, usually matching the outer surface of the cap, and wider at the base.

Milkweed (Euphorium)

The cap is medium-sized (10-15 centimeters) colored brown-orange, often the surface is covered with cracks, its shape is flat-convex, then becomes funnel-shaped. The dense pulp has a creamy-yellow tint and secretes milky juice at the break. The plates descending onto the stem are adherent, creamy-yellow, but immediately darken when pressed. The shape of the leg is cylindrical, height is about 10 centimeters, thickness is 2 centimeters, the color usually matches the tone of the cap.

Boletus boletus

The cap changes with age; at first it is hemispherical, tightly fitting to the stem, then it acquires a convex cushion-like shape, easily separated from the stem, and usually does not exceed 16 centimeters in diameter. The surface is velvety, red-brown in color, the notched hymenophore is easy to separate from the pulp, its color is white or creamy-gray, and turns red when pressed. The length of the leg varies from 6 to 15 centimeters, the thickness can reach 5 centimeters, it is cylindrical, solid, and can sink quite deeply into the ground. The pulp is dense, white, but immediately turns blue when cut.

Red boletus (Redhead)

The cap is distinguished by a bright red-orange color, its span reaches 4-16 centimeters, spherical at a young age, then becomes more open form, the surface is velvety, protruding at the edges. The pulp has a dense structure, white color, turning black when broken. The spore-bearing layer is uneven, thick, white in young mushrooms, brown-gray in old mushrooms. The massive leg is about 5 centimeters thick, thickens at the base, the entire surface of the leg is covered with fibrous longitudinal scales.

Early field grass

Young specimens have a cap 3-7 centimeters in diameter, it is hemispherical, but when ripe, it tends to open up to a prostrate shape, the skin is indefinitely yellow, it can fade and become dirty white. The wide plates are attached to the teeth, are light in young animals, then acquire a dirty brown tint. The leg, 5-7 centimeters long, usually has an identical color to the cap, but is slightly darker at the base, and remnants of a ring may remain on top. The pulp has a pleasant smell, it is white in the cap and brown in the stem.

Semi-white mushroom

The cap is of medium size from 5 to 15 centimeters, and sometimes grows up to 20 centimeters, its shape transforms as it matures from convex to almost flat, the outer part is smooth, colored light brown. The pulp is yellowish, dense, does not change color when cut, and has a distinct odor of iodine. The length of the stalk is 5-13 centimeters, the diameter is about 6 centimeters, the skin on the stalk is rough and slightly fleecy at the base. The spore-bearing layer is yellow or olive-yellow, the pores are small and round.

Polish mushroom

The span of the cap is about 5-13 centimeters, but sometimes there are specimens of about 20 centimeters, at the beginning of growth it is hemispherical, then it becomes more convex and in old age it acquires a flat shape. The surface can be brown-red, olive-brown, almost chocolate or brown-brown, it is smooth, velvety and dry. The tubular layer is adherent, the pores are wide or small, colored yellow, but turns blue when pressed. The leg is massive, reaches 4-12 centimeters in length and 1-4 centimeters in thickness, the shape is usually cylindrical or swollen, the surface is smooth and fibrous. The pulp has a distinct mushroom smell; it is firm when young and becomes softer with age.

Float white

The medium-sized cap is ovoid in youth and opens in old age, but usually there is a tubercle in the center, the skin is white, and the edges of the cap are ribbed. The plates are frequent, free and white. The thickness of the leg is 2 centimeters, the length is no more than 10 centimeters, the entire surface is covered with white scales, the leg thickens at the base. The pulp is white and has no strong smell or taste.

Porkhovka

The fruiting body of the mushroom is ovoid or spherical, 3-6 centimeters in diameter, the flesh is white and has a pleasant smell, the stalk is absent. The mushroom can be consumed only at a young age, when the color of the outer surface is still white; after it turns black, spores begin to be ejected.

Ryzhik

The thick, fleshy cap reaches 4-13 centimeters in diameter, it is flat at a young age, later it becomes funnel-shaped with the edges turned inward, the surface is slightly covered with mucus, colored red or whitish-orange, but there are concentric circles of dark color. The plates are notched, adherent, narrow, their color is yellow-orange. The pulp is fragile, turns red when cut, and then turns green and secretes a milky juice. The cylindrical leg is usually colored identical to the cap, its height is about 4-6 centimeters, and its diameter is 2 centimeters. These edible mushrooms are often collected by mushroom pickers in the Stavropol region.

Sparassis curly

The fruiting body is a cluster of curly, fleshy lobes, in general it looks like a lush spherical bush, the lobes are wrinkled or smooth, their edges are wavy or dissected. The diameter of the fruiting body varies between 5-35 centimeters, its height is 15-20 centimeters, and it can weigh 6-8 kilograms. The root-like stalk is thick and is attached in the middle of the fruiting body. The spore-bearing layer is located on the blades (on one side), it is colored gray or creamy white. The pulp is fragile, but fleshy, its smell is completely different from mushroom.

Russula

In young animals, the shape of the cap is usually bell-shaped, spherical or hemispherical, later transforming from flat to prostrate or funnel-shaped with straight or curled edges. The surface can be of different colors, matte or shiny, dry, but sometimes wet, and easily separated from the pulp. The adherent plates are notched, free or descending. The leg is smooth, cylindrical, hollow inside, the flesh is fragile, dense, painted white, but tends to change color with age or when cut. The most delicious and common type of edible mushrooms in the Belgorod region.

Caesar mushroom

The diameter of the cap varies between 7-21 centimeters, at first its shape is hemispherical or ovoid, then it becomes convex-prostrate, the skin is colored fiery red or orange, bare, with a ribbed edge. The plates are frequent, free, yellow-orange. The strong leg reaches 6-18 centimeters in length, and does not exceed 3 centimeters in thickness, it is cylindrical-club-shaped, painted in a golden or light yellow hue. The pulp is strong, yellow-orange or white.

Golden scale

The mushroom grows in large groups, usually on or near trees. The span of the cap is from 5 to 20 centimeters, broadly bell-shaped at the initial stage of growth, later flat-round, the shade of the outer part is dirty golden or rusty yellow, red scales are present over the entire surface. The plates are attached to the stem with a tooth, are wide, and have a light yellow color. The height of the leg is 8-10 centimeters, thickness is 1-2 centimeters, the surface color is yellow-brown, the skin is covered with scales.

Champignon

The size of the fruiting body can reach 5-25 centimeters, the massive cap has a dense structure, in young growth it is round, when ripe it takes on a flatter shape, the skin is smooth, rarely covered with scales, the color can be white, brown and brown. The plates are arranged freely, have a white color, and as they ripen they change color to pinkish and then almost black. The leg is smooth, central, hollow inside, there is a ring. The pulp is whitish and tends to turn yellow or red when exposed to air.