A lamellar mushroom with a greenish stalk. White mushroom - photo and description of how to distinguish a white mushroom from a false one. Description and photos of edible and conditionally edible mushrooms
Many people love to collect yellow mushroom. The so-called mushroom hunting is a year-round concept that has variable intensity in different periods.
Mushroom picking is not only a hunt for a mushroom harvest, but also an entertaining walk through the forest. Everyone knows that you can only collect edible species, which can be eaten without risk to health. Edible and inedible ones differ in shape, color and structure. In order not to get into trouble, you should carefully study all types of edible plants.
Yellow mushrooms are especially popular among mushroom pickers due to their beautiful appearance and unusually pleasant aroma. These representatives have a lot useful properties. They grow in different latitudes. Yellow species are used in cooking and medicine. When going for mushrooms, you should carefully study how they look based on the description and photo.
Instead of meat
Today it has become fashionable to use only plant foods. But sometimes you really want to eat a dish that smells like fried chicken. Comes to the rescue unusual mushroom yellow in color, its name is sulfur yellow. Dishes prepared from it have a smell chicken meat.
Sulfur-yellow tinder fungus grows on a tree. In the photo of young plants you can see a bright yellow color, thanks to which the plant can be seen several tens of meters away. This species is found in different latitudes. Situated on trees in small groups. Only young varieties can be eaten, because as the tinder fungus grows and accumulates toxins, it becomes poisonous.
Before cooking, the tinder fungus should be boiled for 30 minutes. Can be used in soups, roasts, casseroles, can be pickled and dried. Polypore is very often used for medicinal purposes. It contains 70% of useful substances that contribute to the normal functioning of the human body. Medicines are made from tinder fungus and are prescribed for the treatment of the liver, bile ducts and respiratory system. In pharmaceuticals you can find laxatives based on this plant.
Yellow milk mushroom (video)
Types and varieties
Yellow mushrooms come in a variety of varieties and differ from each other not only in appearance, but also in name. You can see all the main external differences in the photo.
There are several types:
- One interesting species is popular, called Yellow Hedgehog. Among avid mushroom pickers, this species is also called Gidnum notched. Famous for its pleasant fruity aroma. If you carefully study the photo of the yellow hedgehog, you can see that its cap is quite dense, with pulp. The surface of the cap is yellowish, lumpy and irregular in shape. During periods of drought, the surface of the cap tends to fade. The hedgehog is characterized by a leg, the diameter of which can reach 4 cm. The leg is white, dense, cylindrical in shape, sometimes slightly curved. The mushroom grows in coniferous or deciduous forests. Blackberries bear fruit at the end of summer and beginning of autumn. These mushrooms most often grow alone, but are sometimes found in small groups. During heat treatment, the product does not change its size, which is why housewives love it. The plants have a sour taste, which is very similar to chanterelles. You can cook it in any way. Famous chefs recommend frying with onions and sour cream. IN folk medicine Blackberries are used to boost immunity and renew blood. Various ointments are made from these plants to treat skin diseases. In the field of cosmetology, they are used to make regenerating face masks.
- Another 1 species is. These species have large, bright yellow caps. The hat can reach 12 cm in diameter and has a smooth and adhesive surface. Sometimes the cap becomes covered with a white coating. The pulp has brown plates. Cobwebs have a stem ranging from 7 to 14 cm in height, and it is quite thick in diameter. Most often, spider webs can be found on calcareous clay soil. Thanks to its bright yellow cap, this representative is visible from afar, which makes the search much easier. The taste of the cobweb is soft and delicate. Some cooks prefer pickling.
In the photos of real representatives you can see that they all have some similarities. This is a thick stem, a cap with a bright yellow color. They have a soft and delicate taste.
Basic collection rules
You should know very well so as not to harm your own health. But, having studied the entire mushroom encyclopedia, you should not forget about the basic rules of collection and processing. Representatives of bright yellow color are detected quite quickly, but it is still worth walking carefully through the forest in order not to damage undetected mushroom groups.
To collect, you should take with you a small but sharp enough knife and a low basket. Once plants are found, they should not be uprooted. The leg is cut from below at the base. To prevent damage to the crop, the cap should be facing down and the stem facing up in the basket.
Experienced mushroom pickers have created the following rules that should be strictly followed:
- You can’t taste a plant in the forest;
- You should not collect species of dubious appearance;
- do not cut off old plants;
- do not mix different types of crops in the basket;
- it is advisable to go on a quiet hunt with experienced people;
- if the leg is too thick at the bottom, there is no need to take such a specimen;
- Before going to the forest, you should refresh your knowledge about different types of plants.
First of all, you should know exactly what they look like inedible species. Poisonous ones are recognized by certain characteristics. The very first one is color. Poisonous specimens have an unusual color, most often it is unnaturally bright, red-yellow. Also, poisonous varieties do not have worms or other insects that like to feast on mushroom pulp. The last feature that distinguishes good varieties from poisonous, it is the smell.
Most often, poisonous ones have an unpleasant odor, with a hint of chlorine and rot.
How to distinguish edible mushrooms from poisonous ones (video)
Rules for processing yellow mushrooms
After the harvest is brought home, it should be processed.
Processing is divided into several stages:
- Primary processing consists of cleaning from various plant debris. To do this, you can use a brush with soft bristles. Most often, debris sticks to the smooth cap; it can be scraped off with a knife.
- Washing should be carried out depending on how the collection is planned to be used. There is no need to rinse to dry. Cold water is used for frying and other cooking methods. Representatives with uneven surfaces require prolonged rinsing.
- Next comes the soaking process. Soaking is used if the plants have a bitter taste. Afterwards, the washed products are cut into small pieces. The thick leg is cut into small circles.
- Heat treatment is necessary to eliminate bitter taste and toxins. There are several heat treatment options. In option 1, bring water with salt to a boil, then put the mushrooms in it. Keep the product in boiling water for 15 minutes. Afterwards, everything must be immersed in cold water. Method 2 among chefs is called blanching. This method is suitable if food is being prepared for pickling. This method involves scalding a pre-washed product with boiling water. You can also blanch over steam.
Proper processing guarantees preservation of the taste of mushrooms.
If you disrupt the cooking and processing processes, you can lose not only the aroma, but also the original taste.
After processing the yellow mushroom, you can start preparing it. Yellow mushrooms are suitable for preparing various appetizers, side dishes, and they can also serve as a main dish. Sauces made from yellow mushrooms have a very unusual taste. A popular dish is stewed mushrooms in sour cream sauce, which conveys the full bouquet of taste qualities of the yellow mushroom. There are many recipes using yellow cap mushrooms. They are all different and original.
A huge number of edible and inedible mushrooms grow in nature. Edibles can be eaten without risking your health. They differ from inedible ones in the shape, color and structure of the hymenophore. Let's look at what types of mushrooms there are and provide photos with names.
Some of the most famous edible mushrooms are. These are tubular mushrooms that belong to the genus Boletaceae. They are recognized by their oily and slippery cap.
It can be either flat or convex. The skin is easily removed. Under the cap there are blankets that form a ring. This mushroom has more than 40 representatives.
Grows in Russia, Australia, Africa, in places with temperate climates. In our country, the most common butterfly is the common or autumn butterfly.
Important! Every edible mushroom has a poisonous counterpart. Therefore, you need to be very careful andattentivewhen picking mushrooms.
Russula family. The hat is very dense, its diameter can reach 20 cm. At first it is flat-convex, and then takes on a funnel-shaped shape with the edge turned inward. 
The skin is wet, slimy, and may be yellowish or milky white. The leg of the milk mushroom is hollow, cylindrical and smooth, up to 7 cm high and up to 5 cm in diameter. Sometimes there are yellow spots or pits on it. This pulp is dense, white, and has a characteristic odor similar to that of fruit.
This type of mushroom, like milk mushrooms, belongs to the Russula family. The redneck's hat is dense, but brittle. At first it is convex, and then becomes flat and slightly depressed. 
Its diameter can be up to 7 cm. The smooth or slightly wrinkled matte skin is brown in color. The fragile flesh has an unpleasant odor, reminiscent of rubber or a crushed bug.
The taste is bitter. If you cut it, a watery-white milky juice will be released. The taste of the mushroom is sweet at first, but then gives off bitterness.
In rubella, the plates are frequent and narrow. They are white in color, but change to light brown with a pink tint as they age. This mushroom has a cylindrical stalk, narrowed at the base, with a diameter of 1.5 cm and a height of up to 7 cm. It has longitudinal fleecy stripes.
This type of tubular mushroom belongs to the Boletaceae family. The name of these mushrooms appeared due to their frequent growth in moss. They have a dry, slightly velvety cap.
And in some species it is sticky in wet weather. As the mushroom ages, cracks appear on the skin. It has yellow, white or red flesh, sometimes turning blue when cut. 
The tubular hymenophore, which descends the stalk, can be yellow or red, sometimes greenish. The tubes have wide pores. The leg can be either smooth or wrinkled. This type of mushroom lacks a volva and a ring.
Important! Never buy dried mushrooms. After heat treatment, even a mycologist will not be able to identify them.
They belong to the Physalacriaceae family. The cap has a diameter of 3-10 cm. At first it is convex, and then becomes flat, has wavy edges. The color of the skin can be different: from brown to greenish. The color is darker in the center. 
There may be sparse light scales on the surface, which sometimes disappear with age. The flesh of young caps is dense, whitish, and the stems are fibrous.
In young mushrooms they are white or beige. When the mushroom matures, they change color to pink-brown. Sometimes brown spots appear on them. The legs of honey mushrooms are light yellow-brown in color, and the lower part is brownish-brown. Their diameter is about 2 cm, and their length is up to 10 cm. There may be scales on the legs, as well as on the caps. Honey mushrooms often grow together at the base of the legs.
Another type of mushroom belongs to the family - saffron milk caps. At first they have a convex cap, and then it takes on a funnel-shaped shape with curled (later straightened) edges. 
Sometimes there is a small bump in the center. The surface is smooth and shiny, orange in color with darker spots and rings. The diameter of the cap can reach 18 cm.
The stem has the same color as the cap, or a little lighter. The diameter of the leg is up to 2 cm, and the height can reach 7 cm. It has a cylindrical shape, hollow, and tapers towards the base.
There are small pits on the surface. The plates of this mushroom are thin, frequent, and forked. They go down the leg a little. They are orange-red in color and turn green when pressed. The pulp is yellow-orange in color and dense. The orange and thick milky juice has a fruity aroma. It turns green in the air.
Did you know? An antibiotic called lactarioviolin was derived from true camelina and red camelina. It suppresses the development of many bacteria and even the causative agent of tuberculosis.
Boletus from the boletaceae family belongs to autumn mushrooms. It has a convex cap that is easily separated from the stem. Its diameter can be up to 15 cm. 
The young mushroom has a hemispherical cap; its edge is pressed against the stem. The skin is velvety red, orange or brownish in color. The dense pulp turns soft with age.
The flesh in the stem is fibrous. On the cut it is white, and at the bottom the legs are bluish. Smell and taste are not expressed.
The boletus legs have a thickness of up to 5 cm and a height of up to 15 cm. They are solid, mainly expanding downwards. The hymenophore is white and free, later becoming gray with an olive or yellow tint. The porous surface darkens when touched.
White mushrooms
Belongs to the boletus genus. An adult mushroom has a convex cap, the diameter can reach up to 30 cm. It has a smooth or wrinkled surface, which cracks in dry weather.
The skin can range from reddish-brown to white. But with age it darkens and does not separate from the pulp. Usually the color is uneven, the edges are light. 
The pulp is juicy and strong. When young it is white, but later turns yellow. The stem of this mushroom is 8-25 cm high and approximately 7 cm thick.
This type of mushroom belongs to the family and has a dense rounded cap, the diameter of which can be up to 15 cm. It is white in color, sometimes brownish, the cap is smooth or with small scales. 
The hymenophore is free, initially white, then darkens and turns brown. The pulp is white in color.
Did you know? Each mushroom consists of 90% water.
Milkies
Edible lactic mushrooms belong to the Russula family. Young milkweeds have slimy and convex caps, which later become depressed. 
It has a color of all shades of violet or brownish. The hymenophore descends along the stalk, often. Young mushrooms have white plates, later they darken.
When damaged they turn gray-green. The pulp is white. At first it is strong, later it becomes loose. The leg is cylindrical and smooth, becoming hollow with age. It is about 10 cm long. The color is the same as the cap.
These mushrooms belong to the Russula family. This type of mushroom has a hemispherical or bell-shaped cap. Later it becomes flat or funnel-shaped. 
The edge can be curled or straight, with stripes. The skin is dry and may be matte or shiny. The hymenophore is adherent. It can be free or go down the leg. The flesh of these mushrooms is fragile and spongy, whitish.
With age, it can change color to brown, gray, black and red. The leg has a cylindrical shape. It is smooth, but sometimes can be thickened or pointed at the end.
These mushrooms belong to the chanterelle genus. The diameter of the cap reaches 12 cm. Basically, it has a wavy and curled edge. The cap is flat and depressed, and in adult mushrooms it can be funnel-shaped. Its surface is smooth. 
The skin is difficult to separate from the cap. The pulp is very dense, yellow at the edges and whitish in the center. It has a sour taste and smells like dried fruit. If you press on the flesh, it may turn a little red.
The stem is about 7 cm long and 3 cm thick. It is fused together with the cap and has the same color. The hymenophore in chanterelles is folded and consists of wavy folds that strongly descend along the stalk.
Now you know what types of edible mushrooms there are, their description and you saw them in the photo. This will make it easy to choose the right one delicious mushroom, without making a mistake.
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Together with plants and animals, mushrooms represent the third kingdom of organisms: they were taken out separately, since they have the properties of both previous kingdoms. Mushrooms are found in water, on land, and in soil. Mycology studies them. Not all of these products are useful for humans, but there are mushrooms that are used as food. They are valued for their special taste and rich composition. Mushrooms contain fats, carbohydrates, vitamins, but most importantly, they are a source of protein, thanks to which, along with other products, they replace meat for vegetarians.
In small quantities (200–300 g), mushrooms can be eaten every day.
White mushroom (boletus)
This mushroom is the most valuable, tasty, aromatic and nutritious. The porcini mushroom has a large, fleshy cap and a thick, swollen white stalk. Moreover, the color of the caps - depending on the age and place of growth of the mushroom - can be light, yellowish or dark brown. Porcini mushrooms growing in pine forests usually have darker caps. The porcini mushroom can reach quite impressive sizes - the cap is up to half a meter in diameter and up to 30 cm in height.
Oyster mushrooms
The mushroom is quite large, the cap is gray or grayish-brown in color from 5 to 20 centimeters in diameter. The leg is very dense and, due to its rigidity, is not eaten. Oyster mushrooms grow in a bouquet, sometimes containing up to 30 mushrooms weighing 2-3 kilograms. To grow oyster mushrooms, you need to prepare sections of trunks and branches of deciduous trees with a diameter of at least 15 centimeters and a length of 25-30 centimeters. Thinner cuttings produce smaller yields. Oyster mushrooms develop in a humid environment, and the segments must be immersed in water for 1-2 days.
Gruzd
Cap mushroom from the genus of laticifers. The cap is 5-20 cm in diameter, concave in the middle, slightly slimy, with a shaggy edge, whitish with blurred concentric zones. The leg of the milk mushroom is short, thick, hollow. The pulp is caustic. Grows in spruce, birch and mixed forests from early summer to late autumn, singly and in groups. A very valuable edible mushroom, used for food only when salted. The cap of the milk mushroom can reach 25-30 centimeters in diameter, at first convex, then broadly funnel-shaped, with a hairy edge curved down, sticky, from white to greenish-brown, sometimes almost black, with faintly visible concentric zones. The plates are adherent or slightly descending, frequent, narrow, whitish, darkening.
Ivyshen (orchard)
Cap mushroom from the group of lamellar mushrooms. The cap is 3-10 cm, convex in a young mushroom, then becomes depressed or even funnel-shaped, with a wide tubercle in the middle, with an unevenly wavy edge, white, whitish or yellowish. The plates extend down to the stem, are white, and later become dirty pink. The leg is white, short, thinner towards the bottom. The pulp of the cherry blossom is soft, dense, white, with a strong powdery odor. The color of the pulp does not change at the break. The characteristic odor of cherry blossom is due to the presence in the tissues of the unsaturated aldehyde trans-2-nonenal. Cherry grows in deciduous forests, gardens, vegetable gardens, and sometimes in meadows from July to October. It is rare and not abundant.
Chanterelles
Forest mushrooms with a bright yellow, less often with a pale yellow color. A hat measuring 3-10 cm, in the form of an inverted umbrella or funnel; the stem almost merges with the cap. The main value of the chanterelle is that this mushroom is almost never wormy. Chanterelles can be found from early summer to late autumn. They especially love coniferous forests, birch and mixed: spruce-birch. Like many mushrooms, chanterelles grow in families or groups.
Butter
One of the most common types of edible mushrooms in the European part of Russia, Ukraine and Belarus. People say that boletus appears when the pine tree blooms.
They grow in large families in young spruce and pine forests. These are herd mushrooms. Butterflies are also found on open sunny lawns on green moss, on sandy hillocks, slopes with rare young pine trees. In Ukraine, boletus can be found mainly between young artificial pine plantations, where grass grows, or in old compacted needles.
Mosswort
It belongs to the genus of tubular mushrooms and grows from early summer to autumn in coniferous, deciduous and mixed forests, singly or in small groups. The cap of the moss fly is hemispherical, over time it becomes convex and then flat. On top it is velvety, dark green or brown-brown in color, the spongy layer is bright yellow. The flesh of the flywheel is hard, pale yellow, in old mushrooms it is white, and turns blue when broken. Moss mushroom is a first-class edible mushroom that can be used without prior boiling for cooking hot dishes, for salting, marinating, drying. The whole mushroom is used: cap and stem.
Muer
These are thin and brittle woody black mushrooms. Outwardly, they look like charred paper. They have a smoky smell and crispy, sweetish flesh. These mushrooms are widely used in Vietnam, Thailand, and China. Muer grows on tree trunks. Muer mushrooms were first used at imperial receptions in Japan. Now you can buy muer in an oriental spice store at a fairly affordable price.
Honey mushrooms
Mushrooms of the rowaceae family. They begin to be collected from the end of August until the autumn frosts. Loves old stumps, roots of coniferous and deciduous trees, and especially often settles on oak and birch stumps, found even in permafrost areas. The cap of a real honey mushroom has the shape of a ball, convex, then straightened, velvety, brownish-yellow in color. The edges of the cap are first rolled inwards, then straightened and striped. On top of the cap there are small brown scales. The plates are removed downwards, whitish, then light brown and often covered with rusty spots. The leg is long, fibrous, yellow or brown, darker towards the bottom. In young mushrooms, the leg is connected to the edges of the cap by a white film, which then breaks and remains on the leg as a white ring. It is this ring that helps distinguish real honey mushrooms from poisonous ones (fake, brick-red and fake sulfur-yellow). The pulp of the autumn honey mushroom is thin-fleshy, whitish, with a pleasant mushroom smell.
boletus
It belongs to the genus Obabok and grows from early summer to late autumn in light deciduous, mainly birch, and mixed forests, singly and in groups. Very often, boletus grows along the edges of forest roads. The boletus cap is up to 15 cm in diameter, hemispherical, later cushion-shaped, bare or thin-tomentose, dry, slightly slimy in wet weather, of various colors, from light gray to dark brown, almost black. The pulp is white, does not change color when broken, sometimes turns a little pink, with a pleasant mushroom smell and taste. The tubular layer peels off easily from the pulp, whitish, then grayish, sometimes with dark brown spots. The stem of the boletus is up to 15 cm long, up to 3 cm in diameter, solid, cylindrical, slightly widened at the bottom, whitish, covered with scales from gray to dark brown; in old mushrooms it is hard and fibrous.
Boletus
Belongs to the genus Obabok, grows in deciduous, mixed and pine forests singly and in groups from June to October. It especially loves young aspen trees, but it also forms mycorrhiza with birch, pine and other trees. The cap of the boletus is up to 30 cm in diameter; in young mushrooms it is semi-spherical, adjacent tightly to the stem, later convex, flat, dry, fleshy, velvety with a variable color from whitish to yellow-orange, bright red. The pulp is white, turns slightly pink or blue when cracked, turns green, then turns black, without any particular smell or taste. The leg of the boletus is up to 20 cm long, up to 5 cm in diameter, solid, cylindrical, thickened at the bottom, easily separated from the cap, white-gray, covered with elongated flaky fibrous scales of white, brown-black color.
Portobello
This is one of the types of champignon mushrooms that are more familiar to us. Their distinctive feature is their rather large size and a cap that can open completely. Moreover, its diameter often reaches 15 centimeters. By the way, it is precisely because of this feature that much more moisture evaporates from portobello compared to other types of mushrooms, due to which its structure is more dense and meaty. It is surprising that, being a delicacy, portobello often grows in not very attractive natural conditions - in pastures, along highways, and sometimes even in cemeteries.
Ryzhik
Belongs to the genus Lataria of the Russula family of the lamellar group, grows in pine and other forests with a large admixture of pine trees, especially in young pine forests, preferably on sandy soils from July to October, singly and in groups. The cap of the camelina is up to 15 cm in diameter, fleshy, convex at first, then funnel-shaped, with edges slightly turned down, smooth, slightly slimy, orange, red-orange, with concentric zones of varying color intensity, fading. The lower surface of the cap is brown, with frequent plates running down to the bottom. The plates are first adherent, then descending along the stem, orange, when pressed they turn brown and green. The flesh of the camelina is thick, dense, creamy-orange, turns red when broken, then turns green, and secretes abundantly bright orange, non-caustic milky juice with a resinous odor, which turns green in the air. The stem of saffron milk caps is up to 10 cm long, up to 3 cm in diameter, cylindrical, at first dense, then hollow, smooth, the same color as the cap, white inside, turning green when pressed.
Rows
This is the collective name of mushrooms belonging to the genus of lamellar (Ryadovkov family). More than 2.5 thousand representatives of this family have been classified. Most of these mushrooms are edible, but there are also poisonous members of the family. TO edible rows include: gray, poplar, scaly, massive, lilac-legged, yellow row, giant, matsutake. The main part is classified as conditionally edible mushrooms.
Morels
Belongs to the group of marsupial fungi, grows in early spring in coniferous and mixed forests on fertile humus soil, rich in lime, in old fires, forest clearings, along forest roads, on the edges. The cap of morels is up to 15 cm high, up to 10 cm in diameter, ovoid, rounded, hollow, ocher-yellow, yellow-brown or light brown with uneven cells resembling a honeycomb, attached to the stem below. The stem of morels is up to 10 cm long, up to 5 cm thick, cylindrical, smooth, hollow, slightly widened at the bottom, whitish or yellow-brown. The flesh of morels is waxy-white, thin, brittle, with a pleasant mushroom smell and taste. The spore powder is yellowish. The mushroom is considered conditionally edible. It is recommended to boil them for 10-15 minutes before use, drain the broth, after which you can fry, stew, or use in soups. Morels can be dried and used three months after drying.
Russula
Belongs to the genus Russula of the Russula family of the lamellar group, grows singly and in groups from the beginning of summer to late autumn in deciduous, coniferous and mixed forests, on the edges, clearings, among mosses. The russula cap is up to 10 cm in diameter, in young mushrooms it is hemispherical, then flat-convex, slightly depressed in the center, fleshy, dry, with a slightly ribbed or smooth edge, the color is varied, often with large light spots, the skin of the cap does not reach the edge, is removed from labor. The pulp is dense, white with a nutty, sweetish taste and a pleasant fruity aroma. The plates are frequent, narrow, attached or slightly running down the stalk, white, yellowish. The stem of russula is dense, short, up to 4 cm long, up to 3 cm in diameter, cylindrical, solid, slightly tapering towards the bottom, slightly wrinkled, white.
Some forest mushrooms grow on such thin stalks that they can be damaged by the slightest touch. Such fragile fruiting bodies must be collected very carefully, trying not to break off the cap. Among the edible mushrooms with thin stalks, one can distinguish various types of russula; fruiting bodies with similar features are also found among the mushrooms.
Green russula (Russula aeruginea).
Family: Russulaceae
Season: beginning of July - end of September
Growth: alone and in groups
Description:
The leg is cylindrical, white, with rusty-brown speckles. The skin is easily removed 2/3 of the radius of the cap.
The cap is green, convex or depressed, sticky.
The pulp is brittle, white, with a bitter taste. The edge of the cap is grooved. The plates are frequent, adherent, white, then creamy-yellowish, sometimes with rusty spots.
A good edible mushroom, used fresh (it is recommended to boil it to remove bitterness) and salted. It is better to collect young mushrooms with the edge down.
Ecology and distribution:
Grows in deciduous, mixed (with birch), sometimes in coniferous forests, in young pine-birch forests, on sandy soils, in grass, in moss, on the edges, near paths.
Yellow russula (Russula claroflava).
Family: Russulaceae
Season:
Growth:
Description:
The plates are adherent, dense, yellow.
The cap is bright yellow, dry, convex or flat.
The stem is white, smooth, turning gray with age. The skin is easily removed only along the edge of the cap. The pulp is cotton-like, white, orange-yellow under the skin, and darkens when cut.
This edible mushroom has a thin white stalk. When boiled, the flesh darkens. It is better to collect young mushrooms with the edge down.
Ecology and distribution:
Grows in damp deciduous (with birch) and pine-birch forests, along the edges of swamps, in moss and blueberries. Forms mycorrhiza with birch.
Blue-yellow russula (Russula cyanoxantha).
Family: Russulaceae
Season: mid-June - end of September
Growth: alone and in groups
Description:
The cap is dry or sticky, greenish or brownish in the center, violet-gray, violet-purple or grayish-green along the edge. The skin is removed to 2/3 of the radius of the cap.
The leg is first dense, then hollow, white.
The pulp is white, sometimes with a purple tint, strong, not caustic. The plates are frequent, wide, sometimes branched, silky, white. The pulp in the stalk is cotton-like.
The best of russula. Used fresh (after boiling), salted and pickled.
Ecology and distribution:
Grows in deciduous and mixed forests (with birch, oak, aspen).
Russula emetica (Russula emetica).
Family: Russulaceae
Season: mid July - October
Growth: alone and in small groups
Description:
The cap is convex, outstretched, slightly depressed, sticky, shiny, red in color. The cap of young mushrooms is spherical.
The pulp is brittle, white, reddish under the skin, with a burning taste. The skin is easily removed.
The plates are of medium frequency, wide, adherent or almost free. The stem is cylindrical, brittle, white.
This small, thin-stemmed mushroom is inedible due to its bitter taste. According to some reports, it may cause gastrointestinal upset.
Ecology and distribution:
Grows in deciduous and coniferous forests, in damp places, near swamps.
Russula gall (Russula fellea).
Family: Russulaceae
Season: June - September
Growth: alone and in small groups
Description:
The cap is initially convex, then half-spread, depressed in the center, straw-yellow. The edge of the cap is first smooth, then striped.
The pulp is yellowish-white, fawn, pungent, bitter. The plates adhere to the stem, frequent, thin, first whitish, then light yellow.
The leg is smooth, loose, with a hollow in old age, whitish, straw-yellow below. The skin is easily removed only at the edges.
Information about edibility is conflicting. According to some reports, it can be used salted after long soaking.
Ecology and distribution:
It forms mycorrhiza with beech, less often with oak, spruce and other tree species. It grows in various types of forests on well-drained acidic soils, often in hilly and mountainous areas.
Russula brittle (Russula fragilis).
Family: Russulaceae
Season: mid-August - October
Growth: alone and in small groups
Description:
The plates are narrowly adherent, relatively sparse. The pulp is white, very brittle, with a pungent taste.
The cap is purple or purple-red, sometimes olive green or even light yellow, convex or depressed in shape.
The leg is white, brittle, slightly club-shaped.
Information about edibility is conflicting. According to domestic data, it can be used salted after boiling and draining the broth. In Western sources it is considered inedible.
Ecology and distribution:
Grows in coniferous and deciduous (with birch) forests, in damp places, on the edges, in bushes.
Russula mairei (Russula mairei), poisonous.
Family: Russulaceae (Russulaceae).
Season: summer autumn
Growth: in groups and alone
Description:
The pulp is dense, brittle, white, with the smell of honey or coconuts.
The cap is bright scarlet, convex or flat, sticky in wet weather.
The leg is smooth, whitish, slightly club-shaped. The plates are relatively sparse, fragile, narrowly adherent, white with bluish.
The most poisonous of russulas; causes gastrointestinal disorders.
Ecology and distribution:
Grows in deciduous and mixed forests on fallen leaves and even rotten trunks, in well-drained soil. Widely distributed in beech forests of Europe and adjacent areas of Asia.
Pale ocher russula (Russula ochroleuca).
Family: Russulaceae
Season: end of August - October
Growth: alone and in groups
Description:
The cap is smooth, buffy-yellow, convex, then spread out.
The pulp is dense, brittle, white, slightly darker when cut, with a pungent taste.
The leg is barrel-shaped, strong, whitish, with a brown tint. The base of the leg turns gray with age. The plates are adherent, relatively frequent, white.
Conditionally edible mushroom. Used fresh (after boiling) and salted.
Ecology and distribution:
This mushroom on a thin stalk with a brown tint grows in coniferous (spruce) and damp broad-leaved (birch, oak) forests, in moss and on the litter. More often found in the southern regions of the forest zone.
Swamp russula (Russula paludosa).
Family: Russulaceae
Season: mid July - October
Growth: alone and in groups
Description:
The cap is fleshy, convex, slightly depressed in the center, with a blunt edge. The plates are weakly adherent, frequent, sometimes branched, white or ocher.
The skin of the cap is dry, dark red in the center, bright pink along the edge. The flesh is white, in young mushrooms it is dense, then loose, with a fruity smell.
The leg is club-shaped or fusiform, hard, sometimes hollow, felt, pink or white.
Edible mushroom. Used fresh (after boiling) and salted.
Ecology and distribution:
Grows in coniferous (with pine) and mixed (pine-birch) forests, in damp places, on the edges of swamps, on sandy-peaty soils, in moss, in blueberry fields.
Russula (Russula puellaris).
Family: Russulaceae
Season: mid-August - October
Growth: in groups and alone
Description:
The pulp is brittle, whitish or yellowish. The cap is first convex, then prostrate, sometimes slightly depressed, yellowish or brownish-gray. The edge of the cap is thin, ribbed.
The leg is slightly widened towards the base, solid, then hollow, brittle, whitish or yellowish.
The plates are frequent, thin, adherent, white, then yellow.
Edible mushroom. Used fresh (after boiling).
Ecology and distribution:
Grows in coniferous and less often in deciduous forests.
Turkish russula (Russula turci).
Family: Russulaceae
Season: July-October
Growth: alone and in groups
Description:
The cap is wine-red, black or orange, shiny. The shape of the cap is first hemispherical, then depressed. The plates are adherent, sparse, white or yellowish.
The leg is club-shaped, white.
The pulp is brittle, white with a fruity odor.
Edible mushroom.
Ecology and distribution:
Found in mountain coniferous forests of Europe and North America. Forms mycorrhiza with pine and fir.
Russula (Russula vesca).
Family: Russulaceae
Season: mid-July - end of September
Growth: alone and in small groups
Description:
The cap is flat-convex, pink, reddish, brownish, unevenly colored. The plates are frequent, of equal length, white or yellowish.
The stem is dense, narrowed towards the base, white. The skin does not reach 1-2 mm to the edge of the cap, half is removed.
The pulp is whitish, dense, non-caustic or somewhat pungent in taste. The plates are frequent, narrowly adherent, creamy-white, sometimes forked-branched.
One of the most delicious russula. Used fresh (after boiling) in main courses, salted, pickled, dried.
Ecology and distribution:
Grows in deciduous and broad-leaved (with birch, oak) forests, less often in coniferous ones, in bright places, in grass.
Greenish russula (Russula virescens).
Family: Russulaceae
Season: mid-July - mid-October
Growth: alone and in groups
Description:
The leg is white, with brownish scales at the base.
The cap is fleshy, matte, yellow or blue-green, hemispherical in young mushrooms. The cap of mature mushrooms is prostrate. The skin cannot be removed and often cracks.
The pulp is whitish, dense, non-caustic or somewhat pungent in taste. The plates are frequent, narrowly adherent, creamy-white, sometimes forked.
One of the most delicious russula. Used fresh (after boiling), salted, pickled, dried.
Ecology and distribution:
Grows in deciduous, mixed (with birch, oak) forests, in bright places. Distributed in the southern regions of the forest zone.
Brown Russula (Russula xerampelina).
Family: Russulaceae
Season: mid July - October
Growth: alone and in small groups
Description:
The cap is wide, burgundy, brown or olive in color, darker in the center.
The pulp is white, turning brown when cut, with a shrimp or herring smell. The plates are adherent, white, turning brown with age.
The stem is white, sometimes with a reddish tint, becoming ocher or brownish with age. The caps of young mushrooms are hemispherical.
It is used salted, pickled, and sometimes fresh (after boiling to remove unpleasant odors).
Ecology and distribution:
Grows in coniferous (pine and spruce), deciduous (birch and oak) forests.
Other mushrooms with thin stems
White podgrudok (Russula delica).
Family: Russulaceae
Season: mid July - October
Growth: groups
Description:
The cap is at first convex, white, with age it becomes funnel-shaped, sometimes cracking. The plates are descending, narrow, white with a bluish-greenish tint.
The leg is dense, white, slightly narrowed at the bottom and slightly brownish.
The pulp is white, dense, non-caustic.
A good edible mushroom, used salted (after boiling).
Ecology and distribution:
This mushroom with a thin long stalk grows in deciduous and mixed (with birch, aspen, oak) forests, less often in coniferous (with spruce). A significant part of the life cycle of the fruiting body takes place underground; Only tubercles are visible on the surface.
Blackening Podgruzdok (Russula nigricans).
Family: Russulaceae
Season: mid July - October
Growth: groups
Description:
The cap is compressed in the center, grayish in youth, then brownish. The plates are sparse, thick, adherent, yellowish, then brownish, later almost black.
When cut, the pulp first turns red, then turns black, the smell is fruity, the taste is pungent.
The leg is hard, at first light, then turning brown and black.
Conditionally edible mushroom. Used salted after boiling for 20 minutes. When salted it turns black.
Ecology and distribution:
Grows in coniferous (with spruce), mixed, deciduous and broad-leaved (with birch, oak) forests
Valuy (Russula foetens).
Family: Russulaceae
Season: early July - October
Growth: alone and in small groups
Description:
The cap of young mushrooms is almost spherical, with an edge pressed to the stem, mucous. The cap is convex, sometimes spread out and depressed in the middle, tuberculate, curved, with an edge, dry or slightly sticky, brown. The cap is often eaten away by insects and slugs. The edge of the cap is strongly ribbed, furrowed , sometimes cracked.
The stalk is swollen or cylindrical, often narrowed towards the base, whitish, yellowish, brownish at the base. Drops of clear liquid and brown spots after drying are often visible on the plates. The plates are sparse, narrow, often forked, adherent, yellowish. In young mushrooms the stalk is solid, then acquires a cellular structure.
The pulp is dense, hard, white, then yellowish, brittle in mature mushrooms, with a herring odor and bitter taste. In mature mushrooms, a rusty internal cavity forms in the stem.
Conditionally edible mushroom; in the West it is considered inedible. Usually, young mushrooms with an unopened cap with a diameter of no more than 6 cm are collected. The skins are removed from the mushrooms and after soaking for 2-3 days and boiling for 20-25 minutes. salted, less often pickled.
Ecology and distribution:
This thin stalked mushroom with a brown cap forms mycorrhiza with both coniferous and deciduous trees. Grows in deciduous, mixed (with birch) forests, less often in coniferous ones, at the edge of the forest, on the edges, in the grass and on the litter. Prefers shady, damp places. Common in forests in Eurasia and North America, in Russia it is most common in the European part, the Caucasus, Western Siberia and the Far East.
Poisonous mushrooms of Russia: How to identify a poisonous mushroom, how to distinguish an edible mushroom
Poisonous mushrooms They contain deadly toxins and that is why eating them is strictly prohibited! Even after long and thorough processing (drying, soaking, salting, etc.) poisonous mushrooms may not lose harmful substances. Before you go into the forest to pick mushrooms, you need to know, at least in theory, what some of them look like types of poisonous mushrooms, which can be found in our forests. Every person who likes to go mushroom picking should clearly remember that it is not worth putting unknown mushrooms in the basket. After all, even the smallest poisonous mushroom , processed together with other mushrooms, can lead to serious consequences.
Poisonous mushrooms- these are mushrooms that, when consumed in normal doses, cause severe poisoning. According to the nature of the action of toxins Poisonous mushrooms are divided into three groups:
- mushrooms with local irritant effects (food intoxication);
- mushrooms that cause disturbances in the central nervous system;
- mushrooms that cause poisoning leading to death.
The first signs of mushroom poisoning - what to do in case of mushroom poisoning
The first signs of mushroom poisoning are similar to many other pathologies:
- vomiting, diarrhea, weakness, high fever.
This may be the end of the matter, but sometimes, after the first symptoms, severe damage to the liver, pancreas, and kidneys develops. Death may occur. This is why you should never self-medicate! If you eat mushrooms and feel unwell, consult a doctor immediately. While the ambulance is driving, drink 4-5 glasses of boiled water at room temperature (a weak solution of potassium permanganate or soda solution) in small sips. This is done to induce vomiting and flush out your stomach. The mortality rate from mushroom poisoning is very high - from 50 to 90% in the regions of Russia. There are tragic cases when entire families died.
IT IS IMPORTANT TO KNOW:
In general, mushrooms are a very difficult product to digest. Mushrooms are not recommended for children, the elderly, or those who suffer from diseases of the gastrointestinal tract. Moreover, even healthy people Mushrooms should not be consumed with alcohol or starchy foods, in particular potatoes..
Poisonous mushrooms in Russian forests
The mortality rate from poisoning with poisonous mushrooms reaches 90% in some cases! Poisonous mushrooms are especially dangerous for children. The main distinguishing feature of poisonous mushrooms is the presence of deadly substances in them, and not external similarity or the absence of any “normal” mushroom characteristic. Therefore, when going on a mushroom hunt, it is important to become thoroughly familiar with the representatives of poisonous mushrooms.
Poisonous mushrooms - Pale toadstool
Pale toadstool is perhaps the most poisonous mushroom! It is better to avoid poisoning with toadstool! The appearance of this mushroom is practically not much different from other mushrooms growing in forests, so it can easily be confused with an edible mushroom.
The color of the cap of this toadstool is yellowish-brown, pale greenish or greenish-olive. Usually the center of the cap is darker in color than its edges. The structure of this type of mushroom is quite fleshy, with cylindrical stripes of pale green color. On top of the leg there is a ring of striped pale or white color.
Pale grebe (photo) forms mycorrhiza on deciduous trees, growing in mixed and deciduous forests. It begins to bear fruit at the end of summer to the end of September. Toadstool (pictures) is highly toxic.
Poisonous mushrooms - False mushroom
The mushroom has a convex cap up to 5 cm in diameter. The color of the cap is predominantly yellowish with a red or orange tint and a darker color in the center. The mushroom has a thin, smooth, hollow, fibrous stalk. The flesh of the mushroom is light yellow, has a bitter taste and an unpleasant odor.
The false honey fungus lives from June to October.
Most often it can be found in fairly large groups on rotting wood.
The mushroom is poisonous and causes digestive upset. After 1-6 hours, signs of poisoning immediately appear: vomiting, loss of consciousness, nausea, excessive sweating.
The false honey fungus is similar in appearance to the autumn, winter, summer and gray-plate honey fungus.
Poisonous mushrooms - False chanterelle (orange talker)
This poisonous mushroom has a brightly colored cap from orange-red to copper-red. The shape of the false chanterelle's cap resembles a funnel with a smooth edge. The plates of the mushroom are bright red, sinuous. The stalk is approximately 10 cm long and 10 mm wide, often narrowed towards the base. False chanterelles mainly grow in the warm season from July to October, near real chanterelles. Also, this type of mushroom often grows in families, in rare cases alone.
The false chanterelle can be easily distinguished from the edible chanterelle: The real chanterelle has a bright yellow color, a concave cap, smooth on top and wavy at the edges. The leg is dense and elastic, slightly darker than the cap. A characteristic feature of chanterelles is their pleasant fruity aroma. False relatives of the chanterelle are brighter in appearance, yellow-orange in color, with a hollow and thin leg. The edges of her hat are smooth, unlike a real chanterelle. And most importantly: the pulp of the false chanterelle has a very unpleasant odor.
How to distinguish a poisonous mushroom - How to distinguish edible mushrooms
It is no secret that many poisonous mushrooms are disguised as edible ones. So, let's figure out how to distinguish edible mushrooms from inedible. It is worth remembering that even an edible mushroom can cause poisoning.
IT IS IMPORTANT TO KNOW:
Overripe mushrooms with a cap open like an umbrella have no nutritional value. It is better to hang such a mushroom on a branch - let the spores spread throughout the area. But if the hat is curved like a dome, it means the mushroom has already released spores and a poison similar to that of a corpse is formed in it. It is dangerous and is the main cause of poisoning.
Differences between poisonous and edible mushrooms
Let's figure out what differences between poisonous and edible mushrooms novice mushroom pickers need to know. What you should pay attention to when picking mushrooms, what mushroom lovers should be wary of, and how to avoid becoming a victim of poisonous mushrooms.
| Porcini | Description: The porcini mushroom is distinguished by a thick and dense stem, a brown cap, white flesh, a pleasant taste and smell. Porcini mushrooms are quite easy to distinguish from poisonous ones. |
| Danger: discoloration at break, bitter taste. Don't get confused White mushroom with poisonous yellow - when cut, its flesh turns pink. | |
| Boletus | Description: The boletus is distinguished by a dense, brown-red cap, the flesh turns blue at the break. This is how you can distinguish the edible boletus mushroom from other mushrooms. |
| Danger | |
| boletus | Description: The boletus is distinguished by a white leg with bright scales, the cap is brownish on top, the cap is white below, and the flesh at the break is white. These are the main differences between an edible mushroom and how edible boletus mushrooms are distinguished from inedible mushrooms. |
| Danger: The mushroom does not grow under its own tree. | |
| Butter | Description: The butterdish (butterfly) has a yellow stem and the same cap with white marks on the edges and a sticky, as if oiled, skin on top, which is easily removed with a knife. Learn to identify poisonous mushrooms. |
| Danger: discoloration at the break, reddish spongy layer, bitter taste. | |
| Mokhoviki | Description: Moss mushrooms have a dark green or reddish velvety cap, a yellow stem and a spongy layer. These are the main signs by which you can distinguish the edible flywheel mushroom from inedible mushrooms. |
| Danger: lack of velvety, reddish color of the spongy layer, bitter taste. | |
| Chanterelle | Description: Chanterelle - dense, apricot or light orange in color, the plates from under the cap smoothly turn into a dense and durable stem. A way to distinguish the edible chanterelle mushroom from inedible mushrooms. |
| Danger: red-orange color, empty stem. | |
| Ryzhik | Description: Camelina is a lamellar mushroom of the appropriate color that secretes a milky juice - orange and not bitter in taste. This is how to distinguish the edible saffron mushroom from its look-alike mushrooms. |
| Danger: white, bitter, acrid milky juice. | |
| Honey mushrooms | Description: Honey mushrooms are pecked by families on stumps, roots, and trunks of dead trees. The cap of the honey fungus is ocher-colored and covered with small black scales directed from the middle, underneath there are whitish plates, and on the stem there is a white ring or film. |
| Danger: grows on the ground, yellow or reddish cap, without scales, black, green or brown plates, no film or ring on the stem, earthy smell. | |
| Gruzd | Description: Milk mushroom is a lamellar mushroom, white, with fluffy edges, white and acrid milky juice, grows in flocks next to birch trees. This way you can distinguish milk mushrooms from poisonous and inedible mushrooms. |
| Danger: sparse blades, sharp blueness and stone hardness at the fracture, absence of birch trees nearby. | |
| Volnushka | Description: Volnushka is a lamellar mushroom with a shaggy pink cap, curved at the edges, white and acrid milky juice. These are the distinctive features of the wave. |
| Danger: “wrong” hat - not pink, unfurled, without hairiness. | |
| Russula | Description: Russulas are lamellar mushrooms, they break easily, the caps are of different colors - pink, brownish, greenish, the skin is easily removed from them. This way you can distinguish edible russula mushrooms from inedible ones. |
| Danger: red or brown-black cap, pink leg, reddened or darkened soft film on the leg, coarse and tough flesh, unpleasant and bitter taste. |
There are no reliable methods for distinguishing edible and poisonous mushrooms by eye., so the only way out is to know each of the mushrooms. If the species identity of mushrooms is in doubt, you should under no circumstances eat them. Fortunately, among the hundreds of species found in nature, many have such clearly defined characteristics that it is difficult to confuse them with others. However, it is better to always have a mushroom identification tool on hand to distinguish a poisonous mushroom from an edible mushroom.
How to identify poisonous mushrooms
1 - paneolus; 2 — gray float; 3 — glowing talker; 4 - common veselka; 5 - pale grebe; 6 - white fly agaric (spring). 
7 - red fly agaric; 8 - variegated champignon; 9 - Russula emetic; 10 — value; 11 - entoloma.
How to identify edible mushrooms
1 - breast; 2 - saffron milk cap; 3 - cone mushroom; 4 - greenish russula; 5 - edible russula; 6 - fox. 
7 - oiler; 8 - morel; 9 - porcini mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.
What to do to avoid mushroom poisoning
If you're worried about whether you're in the wrong poisonous mushroom, know: there are two ways to remove the poison:
- Boil the mushrooms for 15-30 minutes, then drain the broth and rinse the forest fruits in running water. To be sure, the procedure can be repeated twice. Only then can mushrooms be fried, marinated, or added to soups.
- Dry the mushrooms. By the way, this should be done in a warm but well-ventilated room, strung on a thread and hung, and not placed on a radiator or stove. In the first case, the toxin turns into a decoction, in the second it evaporates.
Both of these methods do not work on only one mushroom - toadstool.
We wish you a pleasant quiet hunt. And remember that brought home mushrooms need to be processed on the same day. The exception is lamellar mushrooms - they can be soaked overnight.
Read also:
Edible mushrooms
Edible mushrooms are usually called mushrooms that can be eaten without risk to health, since they have high gastronomic value, without subjecting them to preliminary heat treatment.
Edible mushrooms differ from inedible and poisonous ones in the structure of the hymenophore, the shape and color of the fruiting body, and only last but not least, the smell.
Almost all “good” mushrooms have sponge-like tubes or plates under their caps that contain spores. That is why they are called lamellar or tubular mushrooms. When collecting edible mushrooms, attention should be paid to the frequency with which the plates are located, the method of attachment to the stem, the color of the spores, the presence of a volva and a ring remaining after ripening.
In addition, almost all mushrooms change the color of their flesh when pressed or cut. Therefore, before going to the forest, it is worth asking what color particular edible mushrooms can be.
On our website you can find detailed information that will allow you to distinguish edible mushrooms from their dangerous counterparts.
The section on edible mushrooms presents detailed description many mushrooms that can be eaten without fear of consequences for your health. Here are just some of the names of edible mushrooms: porcini mushroom, chanterelles, oyster mushroom, saffron milk cap, honey mushroom, moss mushroom, russula, tinder fungus, truffle, shiitake, boletus, milk mushrooms, buttermilk, boletus, boletus, Polish mushroom, row, champignons, kombucha.
If we talk about the reproduction of such fungi, then it usually occurs in a vegetative way, in which the synthesis of fungal cells occurs from the parent by its decay or division. You can see how edible mushrooms reproduce by carefully lifting the top layer of soil. Beneath it are the thinnest threads of mycelium. Mushrooms can also reproduce with the help of spores - the smallest fungal embryos.
The spores themselves are located in basidia - special projections located in a close layer in the hymenophore. Basidia can have the shape of tubes, which is why such mushrooms will be called tubular, and mushrooms with plate-shaped basidia will be called lamellar. But the spores and basidia are so small that it seems possible to examine them only under a microscope.
Description of mushrooms: edible mushrooms
For obvious reasons, in this short essay it is absolutely impossible to talk about all the edible mushrooms growing in the forests of the middle zone. In addition, there is an iron rule that all mushroom pickers adhere to:
You only need to collect familiar edible mushrooms!
It is better not to take mushrooms that raise doubts!
Therefore, in this review we will limit ourselves to descriptions and stories about the most common edible mushrooms, which will (hopefully) slightly expand the knowledge of lovers of “quiet hunting”.
White mushroom (boletus)
An exceptionally high quality edible mushroom.
It is considered one of the most valuable types of mushrooms. Porcini mushroom can be used fresh (boiled and fried), dried, salted and pickled. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.
The cap of the porcini mushroom is tubular, cushion-shaped, it can reach 20 cm in diameter.
The color of the cap is very varied: whitish, light gray. It can be yellow, brown or brown, purple, red, black-brown. Often, the cap of a porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin does not come off. The tubes are white, later yellowish-olive or yellowish-greenish.
The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.
The pulp is dense, white, with a nutty taste and without much odor. When cut, the flesh does not change color.
The white mushroom grows throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.
It is difficult to confuse the porcini mushroom with poisonous inedible mushrooms. But the porcini mushroom has an inedible counterpart - the gall mushroom. Its pulp is so bitter that even one small fungus entering the cauldron will ruin the entire dish.
It will simply be impossible to eat it. The color of the gall fungus tubes is dirty pink, and the flesh turns pink when cut.
Ryzhik
Edible mushrooms are of exceptionally high quality.
Some European peoples prefer it over porcini mushroom.
In many countries, camelina is considered a delicacy. The saffron milk cap fried in sour cream is especially good. It is not recommended to dry saffron milk caps.
Camelinas grow mainly in coniferous forests, especially pine and spruce. They prefer illuminated places: clearings, forest edges, young forests. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to October.
The cap of an adult mushroom is lamellar, funnel-shaped with a slightly curled and then straight edge. Most often, the cap of the saffron milk cap is orange or orange-red, but there are green-ocher or grayish-olive caps. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow.
When pressed or broken, they turn green or brown
The leg of the camelina is cylindrical, hollow, smooth, the same color as the cap or a little lighter.
The pulp is orange, green when cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice is released on the cut.
In the air it gradually turns green.
In addition to the usual camelina, in our forests there is red camelina (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and red pine camelina (its milky juice is orange, and in the air it turns wine-red).
Boletus (berezovik, obabok)
Boletus is a very common species that forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, and the Far East. Grows in birch and mixed forests, swamps and tundras.
Fruits from June to September.
The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black.
The tubes are whitish, brownish-gray in maturity.
The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, and does not change color or turn pink when cut.
This mushroom can be consumed boiled or fried, without pre-processing. This mushroom is suitable for all types of preparations.
If there is a need to avoid blue discoloration that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution.
Boletus is processed similarly. Boletus is especially good when freshly fried or boiled.
The boletus mushroom can be confused with the inedible gall mushroom.
Boletus (aspen, redhead)
High quality edible mushroom.
Boletus is one of the most common edible mushrooms in the temperate zone of the northern hemisphere.
In terms of its nutritional value and taste, it, together with boletus, takes an honorable second place after porcini mushroom and saffron milk cap.
Boletus is common in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to September.
The cap of the boletus reaches 20 cm, at first hemispherical, then flatter.
Color varies from red and red-brown to whitish-brown or white. The tubes are dirty white, cream or grayish. The leg is cylindrical or widening towards the base, covered with fibrous scales.
The flesh turns blue when cut, later turns black, and in some species it becomes reddish or purple.
There are quite a few subspecies of boletus. It is processed in the same way as boletus.
Types of mushrooms => Description and photos of edible and conditionally edible mushrooms
Goblet talker (Pseudoclitocybe cyathiformis)
Tucked talker, red (Clitocybe geotropa)
Clitocybe clavipes
Anise talker (fragrant) (Clitocybe odora)
May mushroom. T-shirt. St. George's mushroom (Calocybe gambosa)
Violet row (lilac) (Lepista nuda)
Titmouse. Lepista sordida
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Edible mushrooms of Siberia and the Urals
In this article, we will look at the most popular and most beloved edible mushrooms of Siberia, the Urals, the Russian North, in general, the entire taiga belt of our country, taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt, not requiring shooting.
Every autumn, crowds of people go to the taiga and collect boxes full of various edible mushrooms.
Then they fry them with potatoes, cook mycelium with sour cream, dry them on the stove, marinate them for the winter and use them in other dishes.
Mushrooms are a very nutritious food, however, due to some features, not all nutrients can be absorbed by our body. Mushrooms contain many essential amino acids, but many of them are not absorbed due to the presence of chitinous shells that do not dissolve in gastric juice.
However, not all mushrooms are like this. And even if sometimes we don’t get as much benefit as we would like, we still can’t resist such an autumn delicacy.
In the Soviet Union, edible mushrooms were divided into 4 categories
Porcini
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Porcini mushrooms are good in marinade, mushroom sauce and mushroom soup.
They are famous not only for their taste, but also for their appearance. “Colonel to all mushrooms,” they say about the porcini mushroom. White has many synonyms: in different parts of Siberia and the Urals it can be called zhitnik, pechura, wood grouse, bearcrawler, cowbird, boletus, belovik, driller, cowbird.
And in the Urals it has a strong and strict name - white.
If we talk about appearance, then the porcini mushroom cannot be confused with any other. The lower part of the cap is spongy, young mushroom white, in more mature ones - slightly yellowish. The leg is thick, white at the break. In a word, if you see it once, you will not confuse it with any other. Be sure of this.
Boletus
The closest neighbor of the boletus is the boletus.
This mushroom is beautiful and strong only when it is young. His hat at this time is dark in color. At this time he is strong and firm. When it gets old a little, it loses its appearance. On the tenth day, on his leg there is no longer a hat, but a hat. The flesh of this taiga mushroom is white when broken, but with further cooking it darkens, like that of boletus. It is no coincidence that both of these mushrooms are recognized as black.
Butter
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There are several types of them.
But in the taiga forests of Siberia and the Urals the main thing is oiler, or, as he is also called, Maslenik granular. Its cap is covered on top with a yellowish-brown or brown thin but dense film, which is easily removed. But in damp weather, the film on the cap becomes sticky and slimy. In young fungi, the edges of the cap are connected to the stem by a white film, which over time comes off the cap and remains on the stem in the form of a dark ring. The spongy part of the cap is tender, light yellow, the stem is short.
The flesh of the oiler is cool. If you take such a mushroom in your hand, it’s like a piece fresh oil from the refrigerator.
Ryzhik
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This mushroom is rightfully classified in the first category.
The cap of the saffron milk cap is reddish-red on top with a funnel-shaped depression in the center. The lower part of the cap seems to be made of orange plates.
The leg is short, also orange, hollow, and looks like a ring when cut. At the break of the mushroom, orange-red juice immediately releases. You touch the orange plates, give them a little squeeze, and they immediately turn green.
Rizhik, unlike other mushrooms, is incomparably fragrant.
In Paris they were valued more than champagne. They are such saffron milk caps.
Volnushka
How many are there?
The name is the same - russula, but they vary greatly in color. Lots of variety. The cap of all russula is covered with a film, and this mushroom is distinguished by the color of the film. But no matter what color the cap is, the flesh of the russula, like a porcini mushroom, always remains sugar-white.
This is the most important difference and sign of a delicate mushroom called russula.
Another common name for the mushroom is bruise. It grows everywhere in the Urals and Siberia.
Skripun
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Or violin.
This mushroom got its name from the very squeaking noise that occurs when you rub the cap against the cap of freshly picked mushrooms. Few hunters take them into the basket; they do not want to interfere with other mushrooms. But in vain. This mushroom is not at all as bad as they think it is. The creaking goes mainly to salting. First, the mushroom must be thoroughly boiled in two waters.
Well, recognizing a violin among its relatives is as easy as shelling pears: break off a piece of the cap and immediately milky juice, white as milk, will appear in large drops.
If you touch it lightly with the tip of your tongue, it will burn with bitterness.
Gruzd
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There are parchment mushrooms, yellow and black, but this one is dry. The cap is funnel-shaped on top, while the cap of the young mushroom is flat.
The plates under the cap are frequent, the stem is dense, the same color as the cap; the pulp is brittle. Dry milk mushrooms have long been valued in Russian cuisine for their taste and aroma.
One of the most popular edible mushrooms in Siberia, the Urals and the East European Plain. Next to the dry milk mushrooms lives a yellow spruce mushroom with a fringe on the cap.
He, like his brother, loves the silence of the forest, so he tries to hide under the spruce and fir paws.
Rogatik
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People called it the scallop.
In Western Europe, and even in some parts of our country, this mushroom is considered a delicious dish and is highly valued for its delicate taste and aroma. The body of the cattail can be yellow or white, with a pink tint. It is branched like coral, and it is rare that a mushroom picker will decide to put a horned mushroom in a basket. But there is nothing to be afraid of the find, you just need to know that the horned mushrooms are eaten only when they are young and freshly prepared.
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