Description of poisonous mushrooms. For children about edible and poisonous mushrooms with names and descriptions Tree mushrooms of Primorye

A separate part of the Khabarovsk Territory, located across the Amur River, is called Primorye. This is a large area with its own specific climatic conditions. Edible mushrooms show peak activity in Primorye from April to the end of November. Mushrooms of the Primorsky Territory surprise avid mushroom pickers with their abundance.

In today's article we will provide a list of the most popular mushrooms in this region. Also, each species will be accompanied by a photo and a short description that allows you to characterize the fruiting body.

The famous white mushroom. His hat is 10-22 cm in diameter, convex in shape. The shell color is dark brown. The pulp is white, persistent, and does not change color when damaged.

The leg is quite long, about 7-12 cm and 2-5 cm in diameter. The color is pale brown. The leg itself is covered with a well-defined mesh.

It is the most delicious mushroom for cooking in any form. The porcini mushroom got its name for a reason, but due to the fact that after cutting and during drying its flesh remains white. All other tubular species darken, which is why they are called dark mushrooms.

The cap is 2-10 cm in diameter, initially spherical, becoming umbrella-shaped as the fruiting body ages. Covered with mucus, which is why the species got its name. The leg is small, about 5 cm in length and 50 mm in diameter.

The cap is about 4-7 cm in diameter, flat type, depressed in the center. The color of the shell is white, darker closer to the center (ocher). The leg is low, up to 3 cm in height and up to 1 cm in diameter. Empty inside.

The head is up to 10 cm in diameter, shaped like a saucer. The leg is very short, outwardly it seems to be missing.

Boletinus marsh

The head is up to 12 cm in diameter, on average 7-10 cm. The shape is cushion-shaped. The pulp is yellow, after damage it acquires a blue tint. The base is 4-9 cm in length, up to 2 cm in diameter. Closer to the root the leg becomes thicker.

The head is about 11-12 cm at maximum, cushion-shaped, with a clear convex tubercle in the center. The base is up to 9 cm in length and about 1 cm in diameter. Closer to the root, the leg becomes thicker and reaches 2 cm in diameter.

The head is up to 20 cm in diameter and has the shape of a pillow. The shell color is pink. When damaged, the pulp acquires a blue tint, but itself is pale yellow. The leg is long, about 10 cm. Up to 5 cm in diameter. The color is pink, with a pronounced convex mesh.

The head is up to 12 cm in diameter, dense, cream-colored. The leg is up to 10 cm long, up to 2 cm in diameter, white in color. Closer to the base it becomes thicker, up to approximately 3 cm in diameter.

Lemon oyster mushroom, or ilmak

The head is up to 6 cm in diameter, sometimes there are specimens with a 10 cm cap. Young mushrooms have a smooth cap, which over time acquires the characteristic funnel-shaped shape of oyster mushrooms. The leg is quite long, up to 9 cm. Diameter is about 2 cm.

A habitual inhabitant of our markets. The second mushroom after champignon. The head is up to 7 cm in diameter, painted gray. The middle has a characteristic half-funnel. The leg is very short, up to 1 cm in length. Thickness up to 1cm.

The head is up to 10 cm in diameter, pink in color, with dark zones. There is a characteristic depression in the center. The leg is medium long, 5-7 cm. Thickness 1-2 cm.

The head is up to 8 cm, convex in shape, very fleshy. The leg is of medium length, up to 6 cm. 1 cm thick.

The head is up to 11 cm in diameter, pink in color. The shape is convex, with a characteristic tubercle in the center. The flesh is pale salmon color. The base is up to 13 cm long. The thickness of the leg is up to 2 cm.

The fruiting body has the shape of a ball. The diameter of the ball is up to 15 cm. In general, it can reach up to 50 cm, but such specimens are not found in the Far East. Even though it doesn't look very appetizing, it is edible.

Umbrellas are very tasty mushrooms. Young specimens have an ovoid shape, which later becomes like an umbrella. The head is approximately 15-20 cm, the leg is up to 35 cm in length. Leg diameter up to 2.5 cm.

Another specific mushroom up to 25 cm in diameter. The body shape is round and consists of numerous curly “leaves”. Color yellow-cream.

The diameter of the fruiting body is up to 12 cm, there is no stalk. It consists of numerous “leaves” hanging down to the bottom.

Milk mushrooms

In Primorye you can find many types of milk mushrooms. Among them:

These mushrooms belong to the Russula family. A very tasty and widespread mushroom throughout the Russian Federation. The fruiting bodies of this species can be easily classified by the milky color of the cap. This is a social species that often grows in large families.

A popular mushroom that is very often confused with the Satanic mushroom. The cap is up to 20 cm, has a chestnut color. Closer to the edges the color fades. The flesh is yellow in color and immediately turns blue when damaged. The leg is quite long, up to 12 cm. Its thickness is about 3-4 cm.

Hedgehogs

There are a lot of Ezhovikov in the Primorsky Territory. In particular, you can find:

They are called hedgehogs because of their characteristic spine-like growths. All of them are edible and respond well to heat treatment.

Coral mushrooms

Also, the territory of the Primorsky Territory is rich in coral mushrooms. In particular, you can find there:

1. Coral mushroom, amethyst hornet.
2. Coral mushroom, horned grape.
3. Coral mushroom, yellowish horned mushroom.
4. Coral mushroom, golden yellow horned mushroom.

These mushrooms have a unique body structure that closely resembles coral.

Amethyst horn

Rogatik grape-like

Rogatik yellowish

Rogatik golden yellow

Delicious little mushroom. The cap does not exceed 6 cm in diameter, and the leg is up to 5 cm long. The color is brown, which loses its intensity over time.

The hat is flat with a characteristic funnel in the center. Its diameter is 3-6 cm. The color is yellow. The stem is short, up to 5 cm. The mushroom is very beautiful, neat and emits a pleasant aroma. Moreover, chanterelles are one of those species that are rarely (almost never) affected by worms.

Oilers

Oilers are divided into a number of subspecies, which can also be found in the Primorsky Territory. Among them:

1. The oiler is pale (aka white).
2. The oiler is real, late.

All of them belong to the genus Tubular. They got their name due to the oil layer covering the surface of the cap. Characteristic features of the butterfish are a ring on the stem and a sticky skin covering the cap. The peel is very easily separated from the fruiting body, which greatly simplifies the preparation of butter.

Mokhoviki

Primorye is also rich in moss mushrooms:

1. Polish mushroom, chestnut mushroom.

Very tasty mushrooms that belong to the Boletaceae family, like the Boletaceae. They got their name because they prefer to grow in moss.

Real honey fungus, autumn

His hat reaches 10 cm. The shape is hemispherical, with characteristic rounded edges. The color is brown, close to the color of wood. The leg is quite long and reaches 10 cm. The thickness is no more than 1.5 cm. It grows in “packs”.

boletus, boletus

It got its name due to the fact that it mainly grows under birch trees. The head is medium-sized, up to 12 cm. The leg is medium-long, up to 9 cm. In diameter, up to 1.5 cm.

Boletuses have a large cap up to 20 cm in diameter. The shape resembles a pillow. In young mushrooms, the cap is pulled over the stem, like a hat on a person’s head. During the ripening of the fruiting body, it takes on a more open appearance. The pulp is white, when damaged it turns gray and then turns black. The leg is up to 14 cm long, cylindrical in shape. Diameter up to 2 cm.

This mushroom has a 6-12 cm cap. Initially it has a flat type, which later transforms into a funnel-shaped one. Saffron milk caps are often confused with chanterelles. The leg is low, up to 5 cm in length and about 1 cm in diameter.

Rows

There are many subspecies of rowers. In the Primorsky Territory, in particular, the following species grow:

These are above-ground mushrooms with caps painted in different colors (less often just white). Young specimens have convex, rounded caps, which become open as the fruiting body ages.

Skripun, violinist

Its cap is up to 15 cm in diameter and has a dense, fleshy structure. The color of the shell is white, with local brown spots. Young mushrooms have a flat cap with rolled edges. As the fruiting body ages, a funnel forms in its center. Leg up to 8 cm, thickness no more than 3.5 cm.

Morel

There are also morels in the Primorsky Territory:

1. The morel is real and edible.

At first glance they seem inedible. Moreover, there is no desire to taste them. But connoisseurs of morels note that this is quite a tasty delicacy. Mushrooms are classified as conditionally edible, as they require careful heat treatment before consumption.

Russula

The most common family in the Primorsky Territory. In this territory you can find such subspecies as:

1. Russula is brownish, herring.

Some subspecies have a bitter taste, but it disappears with prolonged soaking and heat treatment. Another interesting fact is that russulas include the entire range of colors of the rainbow.

An edible mushroom with a cap up to 10 cm. The shape is irregular, round, convex. The color of the shell is grayish-white or grayish-yellow. There is often a hint of green. When ripe, the skin on the fruiting body begins to crack, causing the mushroom to resemble a body covered with flakes.

Grows on trees. The hat resembles a fan. Its size varies from 10 to 30 cm. Thickness is up to 4 cm. They grow in groups, very rarely alone. The flesh of young specimens is soft and juicy. As the fruiting body ages, it becomes rougher and rougher. At the final stage, the mushroom takes on a woody appearance that crumbles and has a sour taste.

The fruiting body of this mushroom resembles a root vegetable (potato). The diameter of a mature fruit is up to 5 cm. The fungus develops in the top layer of soil, after which it gradually crawls out. This is a little-studied species, but nevertheless very tasty.

Initially, the fruits develop underground, in the upper layer of the plant. After ripening, the truffle begins to come out, but only 1/3. Lives in oak and mixed forests. The color of the truffle resembles dried fallen leaves. Because of this, it is difficult to detect.

Champignon

The Primorsky Territory is also rich in champignons. This mushroom has long gained the status of royal, displacing even the porcini mushroom. In the Primorsky Territory you can find the following species:

Champignon got its name from the word champignon, which means “mushroom”. Champignon belongs to category 1 edible species. That is, this is the most edible mushroom that can be eaten even raw.

Mushrooms are a very specific “gift of the forest” when considered as a food product for humans. In addition to chanterelles, milk mushrooms, russula, boletus, champignons, honey mushrooms and truffles, there are also types of mushrooms found in nature that can greatly undermine human health and even kill him. Therefore, it will be extremely useful to know the difference between inedible mushrooms and edible ones.

Characteristics of dangerous mushrooms

Almost every season there is news about poisoning as a result of eating one or another type of inedible mushroom. Most often this happens due to the fact that in appearance they can very much resemble their edible “brothers”. In some cases, even experienced foresters cannot distinguish, for example, a porcini mushroom from a gall mushroom.

Therefore, before you rejoice at your discovery in the forest and put it in your basket, you need to know by what signs you can distinguish a poisonous and unedible mushroom from an ordinary one. Some useful tips include the following:

Another characteristic of toadstools is their hard flesh, which feels like rubber.

The variegated color (like orange aleuria) and the unusual shape of the cap may also indicate that these forest gifts cannot be collected. Moreover, it is not at all necessary that they will be harmful or poisonous - bad mushrooms can spoil a soup or main course with their bitterness and specific smell.

If the stem of the mushroom is cut off, the flesh does not change color. The smell and taste of the product are barely noticeable and do not cause disgust in a person. Sometimes there may be no smell at all. On the stem itself there is a thickening or ring, by which you can often distinguish the mushroom from champignon or green russula. There have been cases when careless mushroom pickers cut off almost one cap, leaving the main distinguishing feature (ring) on ​​the ground, which subsequently led to poisoning.

Also a distinctive feature is the presence of a volva - a kind of pouch at the base of the mushroom. A white or greenish color of the plates under the cap indicates a toadstool, while a pinkish or dark tint indicates a mushroom. manifests itself a long time after eating it (after 5, 10 or even 20 hours) and is characterized by continuous vomiting, intestinal colic, pain throughout the body, as well as bloody diarrhea and thirst.

Its typical habitat can be called mixed or deciduous forests. It can be found growing alone or as part of a family. It can be confused with the May row, cherry blossom, smoky talker, as well as with the common champignon.

When intoxicated by this fungus, severe irritation of the mucous membrane of the gastrointestinal tract occurs, which leads to diarrhea, as well as cutting pain in the abdominal area. If a large amount of poisonous enthol was consumed in food, then death or the occurrence of serious pathologies of the intestines and liver is very likely.

Almost all mushroom pickers know that there are edible and inedible, as well as poisonous mushrooms that can cause human poisoning. Inedible types of mushrooms are mildly toxic mushrooms that, for certain reasons, are not used for food purposes. The list of such species is quite extensive.

Features of inedible mushrooms

The description and name of many inedible species is known to most experienced silent hunters, but It can be very difficult for novice mushroom pickers to determine the degree of inedibility of a mushroom, as well as distinguish between inedible varieties and edible species.

• truly inedible are varieties that have an unpleasant odor or a bitter, pungent and repulsive taste that cannot be eliminated during heat treatment;
• some types of mushrooms are inedible at certain stages of development;
• Fruiting bodies with a corky, leathery or woody consistency are not used for food purposes.

The category of inedible mushrooms usually includes potentially edible species that grow on unattractive substrates, including manure or excrement. Also, the fruiting bodies of many mushrooms from the family Mycenaceae, non-gnumaceae, crepidotaceae, rowaceae, strophariaceae, nesters, heterobasidiaceae and marsupials are not used for preparing mushroom dishes, which is due to their too small size and mediocre taste.

Common inedible mushroom species

It should be noted that inedible varieties are not capable of posing a significant threat to human health and life, but can spoil the taste of a mushroom dish, so it is important to distinguish which species belong to this category. A special table will allow inexperienced mushroom pickers to distinguish such mushrooms.

Species name	Latin	Distribution area	Reason for inedibility
Boletus inedible	Boletus calopus	Coniferous, oak and broad-leaved forests with acidic sandy soils, under oak trees in public gardens and parks	The taste of the pulp is too bitter
Milk breast golden yellow	Lactarius chrysorrheus	Grows singly or in small groups in deciduous forest zones
Bile mushroom	Tylopilus felleus	More often, fruiting bodies grow singly or in small groups on acidic and fertile soils of coniferous forests	The bitterness of the pulp increases during heat treatment
Common puffball	Scleroderma citrinum	On soil or rotting wood in forests, young plantings, meadows and fields, on roadsides and forest edges	The fruit body is dense and leathery, dotted with brownish scales or raised warts
The sharpest milkman	Lactarius acerrimus	In deciduous forest areas under oak trees	Very strong and unpleasant peppery taste
Dung beetle	Coprinellus domesticus	Grows in clumps on dead wood and stumps of deciduous trees	Unpleasant appearance and taste of the pulp
Deceptive cobweb	Cortinarius decipiens	Grows in coniferous and deciduous forest zones	Has no nutritional value
Pepper oil can	Chalciporus piperatus	Most often found in coniferous forests, where it forms mycorrhiza with pine	Has a very hot and peppery taste
	Phellinus igniarius	Focal damage to living and dead wood, stumps and dead wood	The tissues of the fruiting body are very hard, woody type
Russula pungent	Russula emetica	Forms mycorrhizae with trees in coniferous and deciduous forests	Inedible due to bitter pulp
Pluteus meager	Pluteus exiguus	Dead remains of wood from deciduous trees	Has no nutritional value
Cupped talker	Clitocybe diatreta	Infertile and sandy soils in pine and birch forests	May contain muscarine or muscarinic-like components

Differences between inedible counterparts

The absolute external similarity of inedible twin mushrooms with edible species is obvious only at first glance. A closer examination of the fruiting bodies allows us to recognize a number of differences that distinguish these species:

• or false white, has a pronounced external resemblance to boletus, but unlike its “noble” brother, it has a pink tubular layer and a reddening cap;
• false boletus unlike the present, as it grows and develops, the tubular layer acquires a pronounced pinkish tint, and the lower part of the leg usually has a rather impressive thickening;
• It is found quite rarely in our forests and has a characteristic, very pronounced thickening in the lower part of the stem, which is immersed in the soil or coniferous litter;
• false chanterelles have a round funnel-shaped cap with smooth edges and a characteristic reddish-orange coloring with a copper tint;

• category includes representatives of several species that grow on wood, and the most famous sulfur-yellow honey fungus and brick-red false honey fungus have a pronounced coloring, reflected in the name;
• death cap It is very reminiscent of a champignon and some, so you should pay attention to the pale green coloring of the cap and the presence of a ring on the stem of the poisonous double.

Most inedible species have a very noticeable ovoid thickening at the root of the stalk. Among other things, there are several very common misconceptions regarding the determination of the edibility of mushrooms.

It must be remembered that many inedible species have a quite pleasant mushroom aroma, and the fruiting body can be gnawed by snails and slugs. It is also important to note that poisoning can be caused not only by inedible and potentially dangerous varieties of mushrooms, but also by completely edible species whose fruiting bodies are overgrown or spoiled by worms and other insect larvae.

How to distinguish edible mushrooms from false ones (video)

Signs of poisoning

Despite the fact that most inedible species do not cause poisoning, in some cases a reaction similar to poisoning may occur, which is determined by the individual characteristics of the body. The main symptoms of mushroom poisoning are as follows:

• poisoning with improperly prepared early spring mushrooms such as strings and morels occurs after about six hours and is accompanied by stomach pain, nausea, uncontrollable vomiting, severe headache and general weakening of the body. It is precisely because of possible poisoning that the fruiting bodies of strings and morels must first be boiled twice for ten to fifteen minutes;
• mushrooms from the toadstool group contain poisons such as phalloidin and amanitin, which are not destroyed during heat treatment. Poisoning can result in severe abdominal pain, frequent diarrhea and uncontrollable vomiting, severe thirst and convulsions;

• the fruiting bodies of mushrooms belonging to the genus Inocybe and Clitocybe contain poisons, represented by muscarine, mycoatropine and fly venom, which cause nausea, frequent vomiting, diarrhea, abdominal pain, profuse sweating, increased salivation and severe lacrimation;
• false honey mushrooms, as well as burning lacticaria and russula most often cause a relatively severe intestinal disorder, accompanied by mild symptoms of intoxication of the body.

Poisoning is also caused by old or not immediately processed fruiting bodies of edible mushrooms.

First aid

Any poisoning is especially dangerous for children, the elderly, pregnant or lactating women, and those suffering from allergic reactions. In this case, the victim must be taken to a medical facility as quickly as possible. First aid measures include:

• rinse the stomach with water at room temperature with the addition of soda or several crystals of potassium permanganate;
• take several tablets of activated carbon at the rate of 1 tablet per 10 kg of weight;
• use medications that reduce the risk of dehydration in case of uncontrollable vomiting and repeated diarrhea.

Pallid grebe: characteristics (video)

It is necessary to make it a rule to collect only well-known mushrooms, the edibility of which is certain, which will reduce the risk of poisoning to a minimum.

Of the incredible number of varieties of mushrooms (more than 100,000), mushroom pickers can encounter only 700 species in our forests. Surprisingly, more than 400 of them are poisonous. And although “silent hunting” for mushrooms does not seem as dangerous as chasing tigers and rhinoceroses, the inability to distinguish between inedible species can have very serious consequences.

The toxins contained in mushrooms act in different ways: some exhibit a gastroenterotropic effect (disorder of the digestive system), others have a hepatonephrotoxic effect (damage to the kidneys, liver). May harm the heart and nervous system. In general, poisonous mushrooms can be divided into three groups by type: causing food poisoning, causing disruption of the nervous system And deadly poisonous.

Did you know? ABOUT the bottom of a small pale grebe can kill four people. The wife of Emperor Claudius poisoned her husband with toadstool soup.

TO deadly poisonous mushrooms include those that contain:

1. Poisons phallotoxins (cyclopeptides). Present in pale toadstools, galerinas, and special types of umbrella mushrooms. Unpleasant symptoms appear after 6-24 hours, less often after 48 hours. A person suffers from vomiting, diarrhea, thirst, convulsions, and frequent urination. Three days of suffering is replaced by improvement, which ends in jaundice; As a result, the victim dies from a failure of the liver. Beginning mushroom pickers often confuse toadstools with russula, and white fly agarics with champignons.
   
2. Poison monomethylhydrazine. Found in strings and other mushrooms of the Helwellian family (for example, lobes). Signs of poisoning appear after 6-12 hours, sometimes only after a couple of hours. Headache, colic, vomiting, dizziness, weakness last for a couple of days. Liver function is disrupted and jaundice occurs. Possible death. However, the poison is easily neutralized by boiling for 15 minutes (drain the liquid, rinse, boil again - and you can eat).
   Lobed mushrooms
3. Poisons such as orellanine, cortinarine, grismaline. Contained in cobwebs and fibers. After 3-14 days and later, a feeling of dry mouth, vomiting, stomach pain, and excessive urination occurs. Kidney function stops. Poisoning cannot be treated and is fatal. Poisonous mushrooms are rarely confused with the edible group of spider webs.
4. Alkaloid muscarine. It is found primarily in torn mushrooms, such as conical torn, brick torn, torn with a beet-shaped leg, white torn, red torn, fibrous puff earthen head, as well as in representatives of a number of rows (talkers). Funnelworts have lower concentrations: puff, lead-white, meadow, field. Brown fly agaric and panther mushroom are endowed with muscarine in minute doses. Literally after fifteen minutes (sometimes after forty), vision decreases, the heartbeat quickens, shortness of breath, fever occurs, the face becomes red, the secretion of saliva and sweat exceeds the norm. Classified as deadly. The antidote is atropine. Among the folk remedies, tea based on the belladonna herb helps.
5. Lectins (special toxins). This substance is not destroyed when boiled. Identified in thin pig. It is impossible to indicate the exact time of onset of illness after taking mushrooms - there are cases of manifestations after several years. Abdominal pain, diarrhea, dizziness, and fever occur. Then the kidneys fail.
   Thin pig

To disrupt the functioning of the nervous system include mushrooms containing:




Mushrooms that cause food poisoning, containing unknown substances that cause stomach and intestinal disorders. They are present in yellow-skinned champignons, false mushrooms, and entolomas. After 30 minutes (or two hours), vomiting, diarrhea, nausea, headache, and colic occur. Death can be avoided in most cases.

Important! It is strictly forbidden to look for mushrooms in places where industrial waste is dumped, near railway tracks and highways, because mushrooms tend to accumulate heavy metals. The latter give rise to the same poisoning as the poison contained in mushrooms.

Poisonous mushrooms: names and photos

Poisonous mushrooms do not have a frightening appearance and do not have a particularly unpleasant odor (with the exception of the stinking fly agaric). Therefore, it is strictly forbidden to take dubious, completely unfamiliar gifts from the forest. Recognizing them by sight is a reliable way to protect against poisoning.

The pig is thin.

Alder pig (damages the kidneys and changes the quality characteristics of the blood).
Alder pig

It is similar to a porcini mushroom, but unlike it, it has a black mesh on the stalk and pink pores.


They are the most dangerous and most often eaten, therefore they exceed all other varieties in terms of the number of victims.


fly agaric







Porphyritic fly agaric. The fly agaric is bright yellow.


Ryadovka











False foam






Champignon






Galerina






Did you know? Mushrooms cannot be classified as either animal or plant. Finding in themselves the qualities of both, they belong to a separate kingdom of organisms.

Talker









fiberglass











Mitsena





Line





Borovik








Umbrella






Cobweb












Russula




Lepiota

The best way to independently learn to recognize edible and inedible mushrooms is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your catch at home, but everyone needs to learn to distinguish between real and false mushrooms.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types and names of mushrooms with pictures

The species diversity of fungi is very wide, so there is a strict classification of these forest inhabitants (Figure 1).

So, according to edibility they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (dubovik, greenfinch, veselka, milk mushroom, line);
• Poisonous (satanic, toadstool, fly agaric).

In addition, they are usually divided according to the type of bottom of the cap. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (plates are clearly visible on the inside of the cap). The first group includes boletus, boletus, boletus and aspen. The second includes saffron milk caps, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which includes morels and truffles.

Figure 1. Classification of edible varieties

It is also customary to separate them according to their nutritional value. According to this classification, they are of four types:

Since there are so many types, we will give the names of the most popular ones with their pictures. The best edible mushrooms with photos and names are given in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried or boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - oyster mushroom, 4 - chanterelle

We offer a list of the most popular edible mushrooms with photos and names(Figure 2 and 3):

• White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color and has a light nutty aroma. It comes in several types: birch, pine and oak. All of them are similar in external characteristics and are suitable for food.
• Oyster mushroom: royal, pulmonary, carob and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing the mycelium on logs or stumps.
• Volnushki, white and pink, have a cap pressed in the center, the diameter of which can reach 8 cm. The volushka has a sweet, pleasant smell, and at the break the fruiting body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open areas.
• Chanterelles- most often they are bright yellow, but there are also light-colored species (white chanterelle). They have a cylindrical stem that widens upward, and an irregularly shaped cap that is slightly pressed into the middle.
• Oiler There are also several types (real, cedar, deciduous, grainy, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be the true oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey mushroom may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible honey mushrooms is the presence of a ring on the stem, which false doubles do not have.
• Boletus belong to the tubular species: they have a thick stem and a regularly shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Saffron milk caps- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular in shape, flat or funnel-shaped. The stem is cylindrical and dense, matching the color of the cap. The pulp is orange, but when exposed to air it quickly turns green and begins to secrete juice with a pronounced smell of pine resin. The smell is pleasant, and the taste of its flesh is slightly spicy.

Figure 3. The best edible mushrooms: 1 - butterfly, 2 - honey mushrooms, 3 - aspen mushrooms, 4 - saffron milk caps

Edible varieties also include champignons, shiitakes, russula, truffles and many other species that are not so much of interest to mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous counterpart, the names and features of which we will consider below.

Conditionally edible

There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeezed out and cooked.

The most popular conditionally edible varieties include(Figure 4):

1. Gruzd- a variety with dense pulp, which is quite suitable for eating, although in Western countries milk mushrooms are considered inedible. They are usually soaked to remove bitterness, then salted and pickled.
2. Row green (greenfinch) differs from others in the pronounced green color of the stem and cap, which persists even after heat treatment.
3. Morels- conditionally edible specimens with an unusual cap shape and a thick stem. It is recommended to eat them only after careful heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushroom, 2 - greenfinch, 3 - morels

Some types of truffles, russula and fly agarics are also classified as conditionally edible. But there is one important rule that should be followed when collecting any mushrooms, including conditionally edible ones: if you have even slight doubts about edibility, it is better to leave the catch in the forest.

Inedible mushrooms: photos and names

Inedible species include species that are not eaten due to health hazards, poor taste and too hard flesh. Many members of this category are completely poisonous (lethal) to humans, while others can cause hallucinations or mild illness.

It is worth avoiding such inedible specimens(with photos and names in Figure 5):

1. Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet. Outwardly, it is absolutely proportional and very attractive: young specimens have a spherical cap with a slight greenish tint; with age it turns white and elongates. Pale toadstools are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, if there is the slightest doubt, it is better not to put a suspicious or dubious specimen in the basket.
2. Red fly agaric, is probably familiar to everyone. It is very beautiful, with a bright red cap covered with white spots. Can grow either singly or in groups.
3. Satanic- one of the most common doubles of the porcini mushroom. It can be easily distinguished by its light cap and brightly colored leg, which is not typical for boletus mushrooms.

Figure 5. Dangerous inedible varieties: 1 - toadstool, 2 - red fly agaric, 3 - satanic mushroom

In fact, every edible doppelgänger has a false doppelgänger that masquerades as the real one and can end up in the basket of an inexperienced silent hunter. But, in fact, the greatest mortal danger is the pale grebe.

Note: Not only the fruiting bodies of pale toadstools themselves are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.

Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and the person only needs medical attention. In addition, many inedible varieties are distinguished by their unattractive appearance and poor taste, so they can only be eaten by accident. However, you should always be aware of the danger of poisoning, and carefully review all the loot you bring from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic drugs and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, therefore their intentional collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(Figure 6):

1. Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulatory agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the hallucination effect, but because of severe poisoning.
2. Stropharia shit got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
3. Paneolus campanulata (bell-shaped asshole) also grows mainly on soils fertilized with manure, but can also be found simply on swampy plains. The color of the cap and stem is from white to gray, the flesh is gray.
4. Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, as it has a very unpleasant taste. In Europe, this stropharia is considered edible and is even bred on farms, while in the USA it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - stropharia shit, 3 - paneolus bell-shaped, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edible species simply will not take root (overly swampy soils, completely rotten tree stumps and piles of manure). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are in one way or another similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.

For example, there are several boletus doubles - Le Gal boletus, beautiful and purple, which differ from the real ones by the too bright color of the stem or cap, as well as the unpleasant smell of the pulp. There are also varieties that are easily confused with honey mushrooms or russula (for example, fiber and govorushka). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous counterparts: 1 - purple boletus, 2 - gall mushroom, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous doubles of honey mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, stinking and white. Cobwebs are easily disguised as russula, saffron milk caps or boletuses.

There are several types of poisonous champignons. For example, the yellow-skinned one is easy to confuse with a regular edible specimen, but when cooked it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is truly a mushroom country, very unusual specimens can be found not only here, but throughout the world.

We offer you several options for unusual edible and poisonous varieties with photos and names(Figure 8):

1. Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity has been little studied, it is not recommended to eat it.
2. Bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. Found in North America, Iran, Korea and some European countries.
3. bird's Nest- an unusual New Zealand variety that really resembles a bird’s nest in shape. Inside the fruiting body there are spores that spread around under the influence of rainwater.
4. Comb blackberry also found in Russia. Its taste is similar to shrimp meat, and its appearance resembles a shaggy heap. Unfortunately, it is rare and is listed in the Red Book, so it is grown mainly artificially.
5. Giant golovach- a distant relative of the champignon. It is also edible, but only young specimens with white flesh. Found everywhere in deciduous forests, fields and meadows.
6. Devil's Cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - combed blackberry, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremors, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have provided a far from complete list of unusual varieties, since specimens of strange shape and color are found all over the world. Unfortunately, most of them are inedible.

An overview of unusual mushrooms of the world is given in the video.

Plate and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is plate-like.

The most famous representative of the tubular ones is considered to be white, but this group also includes boletus, boletus and boletus. Perhaps everyone has seen the lamellar one: it is the most common champignon, but it is among the lamellar varieties that there are the most poisonous ones. Among the edible representatives are russula, saffron milk caps, honey mushrooms and chanterelles.

Number of mushroom species on earth