Let's get acquainted with edible types of mushrooms. Mushrooms with a round fruiting body. Black mushroom inside.
Mushrooms are beautiful, unique representatives of the kingdom of living nature, differing from each other in color, cap shape and even taste. Their appearance can be simple and ornate, original and caricatured. Probably every mushroom picker has admired the elegance and grace of these protein delicacies at least once in their life.
Have you ever come across an orange mushroom? If so, then you probably noticed its bright, cheerful color and thought - is it edible? This article will be devoted to this organism. What is a mushroom? Where does it grow? Can it be eaten? Moreover, a little lower we will examine another, no less important question: “How to distinguish edible mushrooms from inedible ones, so as not to get confused and not make a fatal mistake?”
Varieties
First of all, it should be mentioned that neither in biology nor in botany there is a separate family or species called “orange mushroom”. When we meet representatives of this color in the forest, we are talking only about the diversity of individual colors, and not about the collective name of a specific subspecies. Which ones have a bright, rich orange color? Let's take a quick look at some specimens of fungal families and find out their growing conditions.
Boletus and its description
The most common orange mushroom is boletus. This family is considered completely edible and includes many subspecies. First of all, these are red, yellow-brown and oak boletus. It is their caps that have a bright, rich orange color.
Red boletus(also called redhead, or redhead) has very tasty fleshy white pulp. A hat of this type can reach thirty centimeters in diameter, but often the sizes vary from four to fifteen centimeters. The color of the cap of this large orange mushroom is most often dominated by reddish or reddish shades. It is worth mentioning here that the color depends on the growing conditions. For example, in forests where aspen trees predominate, the mushroom cap has dark red hues. If poplars are more common, then the cap becomes slightly grayish, but if the forests are mixed, then it becomes orange or yellow-red.
The gray scaly legs of the mushroom, expanding towards the bottom, also have different lengths (from five to fifteen centimeters) and thickness (from one and a half to five centimeters). The red boletus is not capricious in relation to trees with which it enters into a natural symbiosis. They can be oaks, birches, beeches, hornbeams and, of course, aspens and poplars. The growing season of the mushroom is from June to October. Most often it can be found under young trees, in damp aspen groves and even along roads. Redhead is tasty in any preparation. However, many recommend removing its legs, as they are quite harsh in taste and difficult to digest in the human gastrointestinal tract.
Boletus yellow-brown- another variety of orange mushroom. Its hemispherical cap with a diameter of five to fifteen centimeters can sometimes reach 25 cm. It has dry, rough skin of orange or yellow-brown color. The white, dense flesh of the mushroom begins to turn blue when cut. The leg of the yellow-brown boletus can be very thick (2-4 cm in diameter, sometimes reaching seven centimeters). Its length is also varied and depends on the parameters of the entire specimen: from eight to fifteen centimeters and above. The yellow-brown boletus prefers to create mycorrhiza with birch. It loves to grow in mixed forests and pine forests. Ripening season: from June to September, sometimes until November.
Redhead oak(or obabok) is an orange mushroom that grows in the north of our country. It forms symbiotic associations with oak trees, beginning to appear from mid-summer until late autumn. The hemispherical cap of the oak plant can vary between eight and fifteen centimeters in diameter. Usually its skin is chestnut in color with an orange tint. The pulp is white, has brown-gray veins, and may turn black when cut. The cylindrical stem of the mushroom, 10-15 cm high and 2-3 cm thick, has small scales and can thicken at the base.
Such common saffron milk caps
Camelina is another variety of orange mushroom. They are distinguished by their bright orange, even red color. They are highly valued for their taste; some subspecies are even considered a delicacy. Saffron milk caps owe their color to a substance such as beta-carotene, which is converted into beneficial microelements (B vitamins, ascorbic acid, vitamin A).
This family is also rich in mineral salts of iron, magnesium, phosphorus, sodium and even calcium. Moreover, these mushrooms contain a natural antibiotic - lactrioviolin, which is used for inflammatory diseases and is used in complex therapy in the treatment of tuberculosis. Let's talk about some types of these edible orange mushrooms.
The saffron milk cap is real
Sometimes it is also called the delicious milkweed. It belongs to the lamellar mushrooms, completely orange in color. The smooth and shiny cap of this species can reach from 4 to 18 centimeters in diameter. Its surface, which has brown spots, is sticky and unpleasant to the touch in wet weather. Frequent and thin plates, orange, like the whole mushroom, can turn slightly green when pressed.
The leg of the true camelina is low (up to seven centimeters) and thin (two centimeters in diameter), and can be covered with soft light fluff. The dense flesh also has an orange color that turns green when broken. The delicious milkweed is often found in pine or spruce forests, where it hides in thick grass or among moss. Growing season: July to October.
Spruce mushroom
With an orange cap from the Russula family. Its cylindrical leg (three to seven centimeters high and one centimeter thick) is quite brittle and hollow inside. The orange pulp, turning green when broken, has a fruity aroma and taste. The small orange cap of the plant has a diameter of four to eight centimeters. The plates, descending and frequent, are slightly lighter than the cap itself. The color of the mushroom itself can vary between pale pink and dark orange. They grow from summer to autumn, hiding in the natural litter covered with pine needles.
Red saffron milk caps
This is another variety of lamellar mushrooms. The cap is orange in color, dense and fleshy to the touch, and varies in diameter from five to fifteen centimeters. The flesh of the mushroom is white, with dark red spots randomly located on it. When broken, the pulp releases thick, blood-red juice. Frequent and thin plates, located under the bottom of the cap, descend deeply along the stem of the camelina. The leg itself is small, about four to six centimeters high, tapering towards the bottom. It is covered with plaque and furrowed with red pits. The color of the leg can be different: orange, pink and even purple. This type of mushroom is not widespread in Russia; it most often grows in coniferous forests on mountainous slopes.
Japanese saffron milk caps
These mushrooms are found in the valleys of the Primorsky Territory under tall fir trees. The caps of this type, with a diameter of six to eight centimeters, are decorated with all sorts of ocher colors, while the plates have brighter, more saturated colors of orange shades. The stem of the mushroom (five to eight centimeters high and one to two centimeters thick) is often hollow inside and brittle, and is also bright orange in color.
Small varieties
Bear ears(or Sarcoscypha scarlet) are small orange mushrooms common throughout the world, but rarely used in folk cooking. The pulp of these mushrooms is very elastic, but edible, especially tasty after frying in a heated frying pan. The caps of this species, up to five centimeters in diameter, usually have an orange-scarlet color. Mushrooms grow on felled tree trunks covered with a layer of soil or dry leaves. They appear in the cool season (early spring or even winter).
Another type of small mushroom is aleuria orange, distinguished by its unusual appearance. The fruiting body of the mushroom is saucer-shaped, varied in shape and size. These representatives of eukaryotes usually do not exceed five centimeters in height. This small, bright orange mushroom has thin, cartilaginous pulp, pleasant to the taste and aroma, as well as a short, slightly pronounced stem. Orange aleuria grows in a variety of forest plantations and can even be found in parks, on lawns and between stones. Grows in soil from summer to late autumn. This mushroom can be used in cooking after drying, for example, adding it to soups or stir-fries.
Its fruiting body is heterogeneous, up to seven centimeters thick and the cap size from ten to forty centimeters. It can weigh up to nine kilograms. The pulp of the mushroom is soft and juicy, sour in taste, with an unusual lemon smell. However, if the polypore grows old, its nutritional and aromatic qualities quickly deteriorate. Young mushrooms are used boiled and fried, for pickling and as a filling for pies. After drying, they become brittle, fibrous and very light, and can be stored frozen for a long time. If the mushroom is old or grows on coniferous trees, then it should not be eaten, as it can cause all kinds of allergic reactions and poisoning.
Chanterelles
Chanterelles are a whole family of mushrooms with an orange stem and the same cap. Not all of them are edible, as it might seem at first glance. The following names of mushrooms are considered tasty and nutritious: velvety chanterelle, faceted chanterelle and yellow hedgehog.
hat velvety fox small, about four to five centimeters. The leg is also small, measuring two to three centimeters. The orange pulp is tender and slightly sour in taste. The fungus settles in acidic soil, mainly among deciduous plants.
Faceted chanterelle- a very beautiful representative of wildlife, with a fibrous fruiting body ranging in size from three to ten centimeters. Forms mycorrhiza with oak and grows from June to October. Poisonous chanterelles include species such as the false chanterelle and olive omphalot, which is found quite rarely, mainly in the Crimea.
Poisonous
False fox- an inedible orange mushroom that looks like a chanterelle. Its other name is orange talker. The talker differs from its edible counterparts in the red-orange hue of the cap and almost smooth edges, as well as an unpleasant odor. The mushroom cap varies between two and six centimeters in diameter, and the stalk, usually very short, rarely reaches four centimeters. And yet, false chanterelle is considered a conditionally inedible product, as it is successfully used in the cooking of other countries after long and thorough heat treatment.
Cobweb orange-red- another type of poisonous mushroom, considered deadly. The hemispherical cap of the spider web has a small tubercle in the very center, and the leg, small in height, tapers towards the base.
So, we briefly looked at the description of different mushrooms with orange colors. Now let's briefly discuss how to distinguish an edible mushroom from an inedible one.
Note to mushroom pickers
- First of all, mushrooms that cannot be eaten are distinguished by the fact that when cut, their flesh turns an unnatural color and emits an unpleasant odor (fetid or medicinal). Sometimes the caps of these varieties have a sticky coating.
- Also take a closer look at the appearance of the mushroom: if it has no insects or worms inside or outside, then it is most likely a poisonous mushroom. Moreover, the inedibility of many species is indicated by the absence of a tubular layer located under the cap.
- And the most important rule: do not taste the mushrooms! If in doubt, don't cut it. Go mushroom hunting only with knowledgeable people. Don't pack everything in hopes of sorting it out at home.
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.
Boletaceae, a member of the Boletaceae family, belongs to the 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. Thanks to this, it will be easy to choose the right tasty mushroom without making a mistake.
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Many mushrooms of the family Raincoats (Lycoperdales) are often collectively called “raincoats”, although among them there are not only raincoats ( Lycoperdon), but also flutters (powder flasks, Bovista), golovach (Calvatia) and some other types. Any mushroom picker has seen a variety of raincoats many times: with a smooth surface and with growths, warts and needles. These mushrooms also differ in the shape of the fruiting body: spherical, pear-shaped, ovoid, etc. The white balls of some mushrooms lie on the ground, while others rise on a false stalk.
Puffballs grow in forests and parks, appear in steppes, agricultural fields, pastures and manicured lawns. If you trample a ripe mushroom, it will release “smoke” with spores.
Mushroom pickers often trample raincoats to release a cloud of “smoke.”
There are several popular names for raincoats: “grandfather’s gunpowder”, “dust duster”, “wolf’s tobacco”, “devil’s tobacco”, “hare’s potato”, “mushroom-egg” and “forest egg”.
Variety of species
Even an experienced mushroom picker does not always navigate the complex taxonomy. This applies to many mushrooms, including puffballs.
At first you call all the mushrooms “wolf tobacco”, then, having learned that these are puffballs, you will call them puffballs, and then you will understand that puffballs are different: just a puffball, a prickly puffball, a pear-shaped puffball, a needle-shaped puffball, a blackish puffball, a round bighead, bighead oblong. (V.A. Soloukhin).
Raincoats, fluff and golovach belong to the group gasteromycetes (« nutrevikov"), because their fruiting bodies remain intact until the spores mature. The shell then ruptures, releasing “smoke” containing the spores. These mushrooms are classified as saprophytes, because They need rotted organic matter for nutrition.
Here is a brief description of several mushrooms that we call “puffballs”. They are all very tasty. They are harvested young while their fruiting bodies are firm and filled with white pulp.
Raincoat spiny (Lycoperdon perlatum) is covered with clearly visible conical spines. If you peel off their white or creamy skin, a more or less noticeable mesh pattern will remain on it. The smell of mushroom is pleasant. This type of raincoat can be safely placed in the basket while the mushroom is young and strong, and its flesh is white and elastic. The mushroom often grows in groups.
Raincoat pearl (Lycoperdon perlatum) prefers manured pastures, although it is also found in forests. Pearl puffball grows (usually in waves) from May to mid-November. This mushroom has a white, pear-shaped fruit body that turns yellow as it matures, then turning grey-brown. Old mushrooms are filled with spore powder inside. A skin with small growths or non-prickly spines, which are sometimes found only in the upper part.
This is a very beautiful and tasty mushroom (photo from Wikipedia)
Golovach oblong (Calvatia excipuliformis) in some reference books is called a variety of spiny puffball. However, the bighead is taller, its spines are more delicate and thinner, and it is edible at a young age. Sometimes the mushroom resembles the shape of a bubble, which was inflated with air and pulled from below (sac-shaped, or bladder-shaped, capitol). These mushrooms often grow in pastures.
Stunning appearance raincoat giant, or Langermannia gigantic (Langermannia gigantean). In some publications it is classified as a golovach. This is a huge mushroom. It grows in forests (deciduous and mixed), meadows, fields and pastures. There is a better chance of finding it from the end of summer (August - October). The huge “soccer ball” can weigh up to 8 kg and is 40 cm in diameter. There are individual record-breaking specimens that weighed almost 20 kg and had a fruiting body diameter of 30 cm!!! There is a better chance of finding a gigantic one-kilogram raincoat the size of an average head of cabbage.
The skin of this puffball can be either smooth or slightly flaky. As it grows, the color of the flesh changes from white (or slightly yellowish) to greenish-brown, then to dirty brown. In old mushrooms, the skin dries out and resembles parchment. The edible pulp is often loose, reminiscent in consistency of homemade cheeses. As the mushroom grows, it becomes lighter and noticeably loses weight. The mycelium of the giant puffball is durable and can live up to 25 years.
Raincoat pear-shaped (Lycoperdon pyriforme) refers to small species (maximum up to 5 cm in height). It often grows on rotting wood, tree trunks and stumps. The shape of the fruiting body is pear-shaped, resembling a white ball narrowed downwards, which has a short false stalk with sparse light threads of mycelium. This very tasty mushroom is fried and boiled (in soups), unless it is overripe. The degree of maturity can often be determined not in the forest, but in the kitchen, because When ripe, the mushroom does not always quickly change the color of its skin.
False puffball (Scleroderma)
False raincoat (scleroderma) should not be collected. In most books of the Soviet period, this mushroom is considered inedible or poisonous. Western authors only call it inedible, specifying that cooks sometimes add pulp to sausages instead of truffles. They all warn that puffballs can be hazardous to health if eaten in large quantities.
I have not tried this mushroom, so I can only refer to the opinions of authoritative mushroom experts. I quote them verbatim.
The false puffball, which they scare us with in all the books about mushrooms, is not at all poisonous, even in its raw form. It is simply tasteless, and according to the rules it should be classified as an inedible mushroom. Moreover, young false puffball (when the flesh is white when cut) has a sharp, spicy taste and can serve as a piquant seasoning for meat and poultry dishes. This is how it is used in Europe, especially in Slavic countries.
The final inedibility of the false puffball occurs from the moment when its flesh ceases to be pure white when cut. (M. Vishnevsky).Let me remind you once again: false puffballs are poisonous, however, only if you eat them in large quantities. In the Czech guide to mushrooms of J. Klan it is written that “for the sake of a strong spicy taste, young mushrooms are used instead of roots in the preparation of soups and sauces.” These are truly inscrutable human whims! For the sake of an exotic taste, sacrifice the health of your stomach? (M. Sergeeva).
We conclude: the degree of poisoning by false puffballs depends, first of all, on the number of mushrooms eaten.
False puffballs are easy to distinguish from edible species. False puffballs usually have warty-scaly, dense skin of a yellowish-ochre color, which may have small cracks. In older mushrooms, the skin dries out, breaks, and no longer holds the spores underneath.
False raincoats often grow in nests (photo from Wikipedia)
The color of the flesh of young mushrooms, according to most authors, is yellowish or light olive even at a young age. A marble pattern with white veins can be seen on it. The central part of the false puffball darkens as it matures, first becoming gray-violet, then almost black. The pulp of even adult puffballs retains its density. Everyone notes an unpleasant, pungent odor.
Mushroom pickers who have not collected puffballs before should not take risks and not collect mushrooms with elongated false legs that grow in nests. To be on the safe side, it is better not to take raincoats with clearly yellow or brown skin. Especially when it is covered with rough growths and has noticeable cracks. The unpleasant smell should also stop.
Which raincoats taste better?
Edible puffballs are eaten while they are young. They then have tasty, dense white flesh, which is located under the skin (smooth or with growths). In an adult mushroom, the pulp changes its quality and color. It becomes looser, often sticky, gray or greenish-yellow. Old mushrooms are filled with spores. The shell of their fruiting body becomes thin, dries and is easily damaged. Then the mushroom becomes dusty, releases a cloud of spores and settles on the ground. It is worth saying that raincoats grow up quickly.
As you know, a young raincoat is hard and strong to the touch, and when cut, it is white as sour cream. At this time, you can, without any doubt, put it in the frying pan. The roast will be fragrant with an excellent mushroom aroma. With age, the pulp of the puffball begins to turn slightly yellow, becomes watery, when pressed with a finger, it does not spring back and does not try to straighten out. At this stage, raincoats should no longer be taken. (V.A. Soloukhin).
Few people find a ripe raincoat appetizing.
How to prepare a raincoat?
Puffballs are a great addition to any mushroom mixture. When prepared separately, raincoats will not be to everyone's liking (due to their specific taste). Another thing is a giant raincoat. One such mushroom can be the reason for a separate party! (A. Schwab).
I love this mushroom. True, I only take smooth young white “balls”. A skillet of fried puffballs is a delicious and satisfying meal. This mushroom tastes a little like something between mushrooms, scrambled eggs and... chicken. The flavor of the protein is enhanced when the puffball is fried with butter or ghee.
I don't like raincoats boiled, but fried. They can be cut into pieces, slices or circles and placed in a frying pan with oil. Sometimes before frying, large slices up to 2 cm thick are rolled in flour or breadcrumbs. They can be salted and even peppered beforehand. Whole balls fried in oil are also tasty. First, fry on one side until beautifully golden brown, then turn over or roll over to the other side. This takes a little time. Especially if you fry the mushroom in a frying pan with a lid.
It is worth saying that almost all raincoats have a skin that resembles either a skin or an eggshell. It's better to remove it.
V.A. Soloukhin described in detail the condition of a man who always considered all raincoats toadstools:
I remember with what embarrassment I brought home the first raincoats, how my wife refused to fry them, and with what interest I tried them for the first time. And now for me this is the most common edible and tasty mushroom, of course, when there are no boletus, chanterelles or aspen mushrooms in the forest. But even when you have them, it’s a good idea to add some strong young raincoats to the pan for a bouquet.
Let us once again appreciate the culinary merits of the giant puffball while its flesh is pure white. During this period, the mushroom competes with the noble mushrooms themselves. The “ball” is peeled and fried, soup is made from it and dried. Other raincoats, even pearl ones, are also suitable for drying.
V.A. Soloukhin quotes one of his readers, who not only describes the method of preparing raincoats, but also compares the methods of processing them:
I really love raincoats. When fried, they are actually a little inferior to white ones. To make the dish more tender, it is better to remove the rough shell of some of them. The golovach is oblong - gently crush it in your hands, and the shell cracks and comes off, like the shell from a hard-boiled egg. It is best to do this under the tap. In some spherical puffballs, the shell can be peeled off like peeling an orange. The best one - prickly - does not cause any worries at all: cut it into a frying pan. I dry them successfully. By grinding them into powder, you can make an excellent soup from them.
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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 ones. It is worth remembering that even an edible mushroom can cause poisoning.
IT IS IMPORTANT TO KNOW:
Overripe mushrooms with their caps 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. Do not confuse the white mushroom with the poisonous yellow one - its flesh turns pink when cut. | |
| 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 provides detailed descriptions of 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, white in a young mushroom, slightly yellowish in a more mature one. 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. When you take this mushroom in your hand, it’s like a piece of fresh butter 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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