In the forests of the middle zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, in the regions of Central Asia, more than 300 species of edible mushrooms grow, which lovers of "quiet hunting" like to collect so much.

Indeed, the occupation is very exciting and interesting, allowing, moreover, to feast on the harvest. However, you need to know mushrooms so that poisonous ones do not get into the basket along with edible ones, eating which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are available for everyone interested in mushroom picking.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

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

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

Forest mushrooms grow from mycelium, resembling a grayish light mold that appears on a rotting tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• under-thickness;
• boletus;
• tannery;
• pine mushroom;
• mottled or ordinary oak, others.

poddubovik

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

• mushrooms;
• honey mushrooms summer, autumn, meadow;
• boletus;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

Chanterelles

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

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

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy mushrooms, there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten when a person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible wild mushrooms before going on a “silent hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, the beneficial properties of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.

It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.

- a delicious mushroom, rich in trace elements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.

Mushrooms love moist soil, it’s worth following them into a birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.

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

Prefers to grow in pine forests on sandy soils.

real breast - mushroom pickers consider and call it the “king of mushrooms”, although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of the characteristic features of the breast. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.

Further, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.

- refers to valuable, elite mushrooms, has some similarities with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.

- outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The flesh is fleshy and dense, bright yellow, turning green at the break.

Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms in this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white one has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Chanterelles ordinary - are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense fleshy pulp has a pleasant mushroom aroma, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.

Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.

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

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

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

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valuu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow annually in the same places, therefore, having noticed such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps, fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, with high humidity they acquire a reddish tint. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.

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

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area in order to be able to check the mushrooms they found with the photos available on the phone as a good clue.

An extended list of edible mushrooms with a photo

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

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, in soil. Mycology is the study of 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, due to which, together 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, fragrant and nutritious. The porcini mushroom has a large fleshy cap and a thick swollen white leg. Moreover, the color of the caps - depending on the age and place of growth of the fungus - can be light, yellowish and dark brown. In porcini mushrooms growing in a pine forest, the caps are usually darker. White fungus can reach quite impressive sizes - a hat up to half a meter in diameter, and a height of up to 30 cm.

oyster mushrooms

The mushroom is quite large, the hat is gray or grayish-brown in color from 5 to 20 centimeters in diameter. The leg is very dense and is not eaten due to rigidity. Oyster mushrooms grow in a bouquet, in which sometimes there are up to 30 mushrooms with a total weight of 2-3 kilograms. To grow oyster mushrooms, it is necessary to prepare segments of trunks and branches of hardwood trees with a diameter of at least 15 centimeters, a length of 25-30 centimeters. Thinner cuts produce less yield. Oyster mushrooms develop in a humid environment, and the segments must be immersed in water for 1-2 days.

breast

Hat mushroom from the genus milky. The cap is 5-20 cm in diameter, concave in the middle, slightly mucous, with a shaggy edge, whitish with unsharp concentric zones. The leg of the breast is short, thick, hollow. The pulp is acrid. Grows in spruce, birch and mixed forests from early summer to late autumn, singly and in groups. A very valuable edible mushroom, used in food only salted. The mushroom cap can reach 25-30 centimeters in diameter, initially convex, then broadly funnel-shaped, with a hairy edge bent 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.

Ivishen (pendant)

Cap mushroom from the lamellar group. Cap 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 pass down to the stem, white, later becoming dirty pink. The leg is white, short, thinner downwards. The pulp of the succulent is soft, dense, white, with a strong mealy smell. The color of the pulp at the break does not change. It owes its characteristic odor to the presence of the unsaturated aldehyde trans-2-nonenal in the tissues. Cherry grows in broad-leaved forests, gardens, orchards, sometimes in meadows from July to October. Rare and uncommon.

Chanterelles

Forest mushrooms with a bright yellow, less often with a pale yellow color. Hat size 3-10 cm, in the form of an inverted umbrella or funnel; the stem almost fuses with the hat. The main value of the chanterelle is that this mushroom is almost never wormy. You can find chanterelles 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.

Oilers

One of the most common types of edible mushrooms in the European part of Russia, Ukraine and Belarus. People say that butterflies appear when the pine blossoms.
They grow in young spruce and pine forests in large families. These are herd mushrooms. Butterfish are also found on open sunny lawns on green mosses, along sandy hillocks, slopes with rare young pine forests. In Ukraine, butterflies can be found mainly between young artificial pine plantations where grass grows, or in old, compacted needles.

mokhovik

Belongs to the genus of tubular fungi and grows from early summer to autumn in coniferous, deciduous and mixed forests singly or in small groups. The flywheel cap is hemispherical, becoming convex over time, and then flat. From above it is velvety, dark green or brown-brown in color, the spongy layer is bright yellow. The flesh of the flywheel is firm, pale yellow, white in old mushrooms, turning blue at the break. Mokhovik is a first-class edible mushroom that can be used without prior boiling for cooking hot dishes, for pickling, pickling, drying. The whole mushroom is used: cap and leg.

Muer

These are thin and brittle woody black mushrooms. Outwardly, they look like charred paper. They have a smoky smell and crispy sweet flesh. These mushrooms are widely used in Vietnam, Thailand, China. Muer grows on tree trunks. For the first time, muer mushrooms began to be 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 ordinary family. They begin to collect them from the end of August until the autumn frosts. It loves old stumps, roots of coniferous and deciduous trees, and especially often settles on oak and birch stumps, it is found even in permafrost areas. The cap of this honey agaric looks like a ball, convex, then straightened, velvety, brown-yellow. The edges of the cap are first rolled inward, then straightened, striped. On top of the cap, there are small brown scales. The plates are taken 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 with a white film, which then breaks and remains on the leg as a white ring. It is this ring that helps to distinguish real mushrooms from poisonous ones (fake, brick red and fake sulfur yellow). The pulp of the autumn honey agaric is thin-fleshy, whitish, with a pleasant mushroom smell.

boletus

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 cap of the boletus is up to 15 cm in diameter, hemispherical, later cushion-shaped, naked or thin-felt, dry, slightly slimy in wet weather, of various colors, from light gray to dark brown, almost black. The flesh is white, does not change color when broken, sometimes turns a little pink, with a pleasant mushroom smell and taste. The tubular layer easily exfoliates from the pulp, whitish, then grayish, sometimes with dark brown spots. The leg of the boletus is up to 15 cm long, up to 3 cm in diameter, solid, cylindrical, slightly expanded below, whitish, covered with scales from gray to dark brown, hard, fibrous in old mushrooms.

boletus

Belongs to the genus obabok, grows in deciduous, mixed and pine forests singly and in groups from June to October. Especially loves young aspens, but also forms mycorrhiza with birch, pine and other trees. The boletus cap 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 changeable color from whitish to yellow-orange, bright red. The flesh is white, slightly pink or blue on the break, turns green, then turns black, without any special smell and taste. Boletus leg up to 20 cm long, up to 5 cm in diameter, solid, cylindrical, thickened below, easily separated from the cap, white-gray, covered with oblong flaky-fibrous scales of white, brown-black color.

Portobello

This is one of the types of champignon mushrooms more familiar to us. Their distinctive feature can be called a rather large size and a hat that can be fully opened. 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 fleshy. 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.

Ginger

Belongs to the genus milky of the russula family of the lamellar group, grows in pine and other forests with a large admixture of pines, especially in young pine forests, preferably on sandy soils from July to October, singly and in groups. Camelina cap up to 15 cm in diameter, fleshy, convex at first, then funnel-shaped, with slightly turned down edges, smooth, slightly slimy, orange, red-orange, with concentric zones of different 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, turn brown and green when pressed. The flesh of the camelina is thick, dense, creamy-orange, turns red on the break, then turns green, secretes abundantly bright orange non-caustic milky juice with a resinous odor, which turns green in the air. The stem of mushrooms is up to 10 cm long, up to 3 cm in diameter, cylindrical, at first dense, then hollow, smooth, of the same color with a cap, white inside, turning green when pressed.

Ryadovki

This is the collective name of the lamellar (Ryadovkovy family) fungi belonging to the genus. 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. Edible rows include: gray, poplar, scaly, massive, purple-legged, yellow rows, giant, matsutake. The main part is classified as conditionally edible mushrooms.

Morels

Belongs to the group of marsupial mushrooms, grows in early spring in coniferous and mixed forests on fertile humus soil rich in lime, on old fires, forest clearings, along forest roads, on the edges. The hat of morels is up to 15 cm tall, up to 10 cm in diameter, ovoid, rounded, hollow, ocher-yellow, yellow-brown or light brown with uneven cells resembling honeycombs, adhering to the bottom of the stem. Leg of morels up to 10 cm long, up to 5 cm thick, cylindrical, smooth, hollow, slightly widened at the bottom, whitish or yellow-brown. The pulp of morels is waxy-white, thin, brittle, with a pleasant mushroom smell and taste. 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, 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 to singly and in groups from the beginning of summer to late autumn in deciduous, coniferous and mixed forests, on the edges, glades, 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, with a pleasant fruity smell. The plates are frequent, narrow, attached or slightly descending along the stem, white, yellowish. The leg 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.

Edible russula mushroom in the photo

Edible russula mushroom or not - there is no doubt, something else is important: know which ones are the most valuable and which ones are bitter. The bitter taste disappears when boiled. When collecting russula, you need to taste it (chew a small piece of the cap). The best are those russula, in the color of which there is less red, and more green, blue, yellow. There are no poisonous ones among russula, they are all edible, only the technology for preparing dishes from them is different.

Bittersweet russula must first be boiled. Non-caustic forest russula can be boiled, fried, salted immediately, without boiling. Russula is equally good salted, boiled or fried. Most russula are edible mushrooms of the third and fourth quality categories. Edible russula is a good addition to birch trees, aspen trees, butterflies. They will absorb some of the moisture from these mushrooms and will crunch nicely. When salted, they are salted very quickly, sometimes they become usable in a day, which is probably why these mushrooms began to be called russula. In lean years, russula will help to avoid mushroom deficiency on the table. Russula are unpretentious. They are not afraid of drought or wet weather, heat-loving and cold-resistant.

Undemanding settlers of various types of coniferous, deciduous and mixed forests. Russula does not tolerate transportation well, as they are fragile, easily broken and crumbled, so they are scalded with boiling water. Before cooking, as far as possible, the skin of the cap should be removed. Russula form mycorrhiza with many trees. In all russula, the legs never have a ring (cuff) and a tuberous thickening with a collar at the base of the fungus. There is no milky juice. These signs are distinctive and easy to remember. The residents of the Urals willingly collect this mushroom, calling all of them bruises.

Russula is light yellow in the photo
(Russula claroflava) pictured

Russula light yellow (Russula claroflava) is edible. Cap 5-10 cm, convex at an early age, with a tucked edge, later open or concave in the middle, smooth, bright, lemon yellow or chrome yellow. The plates are whitish, cream, light ocher, when damaged and become gray in old age. The leg of the agaric russula is white, graying, 5-9 cm long, 1-2 cm thick. The pulp with a mild taste turns gray on the cut. The pulp is not fibrous, brittle, looks like small crystals when broken. Milky juice is neither white nor transparent. The spore powder of this russula is light ocher in color.

It grows in cheese forests, on peat bogs, under birch, alder or pine. Fruiting from July to October.

Russula light yellow differs from yellow fly agaric in the absence of a ring and volva, and a fragile, non-fibrous leg.

Russula Pale ocher in the photo
Hats are smooth, bright yellow

Russula pale ocher

The cap of the mushroom is hemispherical, becoming prostrate with time, with a small notch in the middle and ribbed edges. Its diameter is about 6 cm. The surface of the cap is smooth, shiny, sticky, bright yellow, more saturated in the center. The plates are slightly adherent, first white, and then orange-yellow. The leg is round, hollow inside, about 8 cm high and about 1 cm in diameter. Its surface is smooth, matte, painted white or slightly pinkish. The pulp is thin, soft, friable, white, odorless.

Russula pale buffy belongs to the fourth category of mushrooms. As a rule, it is eaten only in fried form.

Look at the photos of russula, the description of which is presented above:

Edible mushroom Russula Light yellow photo

Where mushrooms grow russula marsh and brown

Russula marsh in the photo
Russula "Float" in the photo

Russula marsh, or float, is a rather rare edible agaric that grows singly or in small groups from mid-July to late September in northern Russia.

It occurs in coniferous and mixed forests, blueberries. Where this russula grows, there are always nearby swamps or places with peat-sandy soil.

The hat of this russula is bell-shaped, but in the process of growth it becomes prostrate, with a small notch in the middle and lowered edges. Its diameter is about 15 cm. The surface of the cap is smooth, shiny, sticky, bright red, darker in the middle. In dry, hot summers, it burns out, and lighter blurry spots appear on it. The plates are frequent, wide, with jagged edges, painted yellowish. The leg is round, may be swollen, inside is made or hollow, about 8 cm high and about 3 cm in diameter. Its surface is smooth, matte, pinkish. The pulp is thick, brittle, tender, white, odorless.

Russula marsh belongs to the third category. It is eaten boiled and salted.

Russula Browning in the photo
Russula Fragrant in the photo

Russula brown, or fragrant russula, is an edible agaric that grows singly and in small groups from mid-July to early October in coniferous and deciduous forests, especially pine, oak and birch.

The cap of the mushroom is first convex and then prostrate, about 8 cm in diameter. Its surface is smooth, dry, matte, depending on the habitat, it can be painted in a wide variety of colors - from burgundy to brownish-olive. The plates are frequent, almost white, in mature mushrooms they become yellowish-brown. The leg is rounded, at first solid inside, and then made, about 7 cm high and about 2 cm in diameter. Its surface is dry, smooth or wrinkled, white, pink or red. The pulp is thick, elastic, dense, yellowish in color. Turns brown quickly in air. When describing this russula, it is especially worth noting its strong herring smell, which disappears during frying or boiling.

Russula brown belongs to the third category. It is distinguished by its high taste qualities, due to which it is considered a delicacy in some countries. It is eaten in boiled, fried, salted and pickled form.

Russula Forked in the photo
Russula Heterophilic in the photo

Russula forked, or russula heterophilous is a rare edible agaric that grows singly and in groups from late July to late September in mixed and deciduous forests, especially in young forest plantations.

The cap of the mushroom is hemispherical, becoming prostrate with time, with a small notch in the middle. Its diameter is about 10 cm. The surface of the cap is smooth, shiny, sticky, brown or yellowish-green, brown in the middle. The plates are frequent, narrow, yellowish in color with brown specks along the edge. The leg is rounded, may be thinner at the base, at first solid inside, and then hollow, about 6 cm high and about 3 cm in diameter. Its surface is smooth, matte, almost white above and brown below. The pulp of this russula looks like that of other species - it is thick, brittle, dense, white, odorless.

Russula fork belongs to the fourth category of mushrooms. It is eaten fried, salted and pickled.

Russula Fading in the photo
Russula "pretty" in the photo

The russula is fading, or the russula is pretty is a conditionally edible agaric that grows singly and in groups from early July to late September in broad-leaved and mixed forests.

The cap of this fungus from the genus Russula is hemispherical, becoming depressed over time, sometimes with a slight bulge in the middle. Its diameter is about 8 cm. The surface of the cap is smooth, even, sticky, red along the edge, grayish-pink in the middle with decorative yellow and brown spots. In the process of growth, it fades and becomes faded. The plates are frequent, adherent, white. The leg is rounded, made inside, about 5 cm high and about 2 cm in diameter. Its surface is smooth, matte, off-white above, yellowish-brown below. The pulp is dense, brittle, white in color, with a slight fruity odor and a bitter pungent taste.

Russula fading is used exclusively for salting after pre-treatment.

Look at the photo, what these russula mushrooms look like:

Edible mushroom russula Forked in the photo

Edible mushroom russula fading in the photo

Mushrooms from the Russula family: russula girlish and stinging

Russula Maiden in the photo
The hat is smooth, gray with a lilac tint

Russula girlish is an edible agaric that grows singly and in groups from mid-August to early October in deciduous and coniferous forests.

The cap of this mushroom from the genus Russula is first convex, and then prostrate or slightly depressed, about 5 cm in diameter. Its surface is smooth, shiny, sticky, gray with a lilac, yellow or pink tint. The center of the cap is brown. The plates are thin, adherent, first white and then yellow.

The stalk is rounded, thicker at the base, made inside in young mushrooms, in mature ones it is hollow, about 5 cm high and about 1 cm in diameter. Its surface is smooth, even, almost white. The pulp is thin, brittle, tender, yellowish in color, odorless.

Russula girlish is eaten as the main product for the preparation of first and second courses.

Russula Burning in the photo
Russula Vomiting in the photo

Russula burning, or russula vomit, is an inedible agaric that grows singly and in groups from mid-July to late September in coniferous and deciduous forests, near swamps and in lowlands.

The cap of this mushroom from the Russula family is first spherical, and then slightly depressed, about 8 cm in diameter. Its surface is smooth, shiny, sticky, painted bright red at the edges, and darker in the middle. The plates are wide and white. The leg is rounded, made inside, about 6 cm high and about 2 cm in diameter. Its surface is smooth, matte, white with a pinkish tinge at the base. The pulp is thin, brittle, elastic in young mushrooms, loose in mature ones, painted white with a reddish tint, odorless, with a sharp pungent taste.

Russula is burning-caustic, according to some experts, contains substances harmful to the human body and is slightly toxic. Others classify it as inedible due to its low taste.

Lamellar mushrooms russula yellow and bile

Russula Yellow in the photo
The surface of the cap is smooth, matte, lemon yellow

Russula yellow is an edible agaric that grows singly and in groups from mid-July to late September, mainly in northern Russia. It occurs in deciduous forests, especially in birch forests, as well as in blueberries, around swamps and lowlands overgrown with moss.

The cap of the mushroom is at first hemispherical, and then prostrate, about 12 cm in diameter. Its surface is smooth, dry, matte, lemon yellow, more saturated in the center. The plates are painted white or yellowish. The leg is rounded, at first solid inside, and then made, about 6 cm high and about 2 cm in diameter. Its surface is smooth, dry, white in color, which becomes dirty gray with time. The pulp is thin, brittle, dense in young mushrooms, in mature ones it is loose, white, odorless. In air and under the influence of high temperature, the color of the pulp changes to dark gray.

Russula yellow belongs to the third category of mushrooms. It is eaten boiled, fried and salted.

Russula Gallic in the photo
The surface of the cap is yellowish along the edges, brown-yellow in the middle

Russula bile is a rare edible agaric that grows singly and in groups from mid-July to late September in broad-leaved, deciduous and coniferous forests.

The mushroom cap is first convex and then depressed, about 8 cm in diameter. Its surface is smooth, sticky, yellowish at the edges, brown-yellow in the middle. The plates are frequent, adherent, yellowish.

The leg is rounded, first made inside, and then cellular, about 6 cm high and about 2 cm in diameter. Its surface is smooth, dry, grayish at the cap, yellow at the base. The pulp is dense, brittle, white or various shades of yellow, with a pleasant honey smell and a bitter taste.

Russula bile belongs to the third category of mushrooms. As a rule, it is eaten in salty form.

Russula Green in the photo
The surface of the cap along the edges is painted in pure green color.

Russula green is an edible agaric that grows singly from the beginning of July to the end of September, yielding the largest crops in August. Most often found in mixed, deciduous and coniferous forests, especially in sunny glades and along paths, as well as in sandy soils and areas overgrown with thick grass or moss.

The cap of the mushroom is first hemispherical, and then depressed, about 10 cm in diameter. Its surface is smooth, shiny, sticky, painted at the edges in pure green, which has an olive, yellow or brown tint in the middle. The plates are frequent, adherent, first white, and then cream with rusty spots. The leg is rounded, sometimes thinner at the base, inside is made, about 5 cm high and about 2 cm in diameter. Its surface is smooth or wrinkled, dry, dull, white with rusty spots in the lower part. The pulp is thin, brittle, dense in the cap, loose in the stem, white, odorless, with a bitter taste. Turns brown in the air.

Russula green belongs to the fourth category of mushrooms. It has good taste qualities. It is used in fried form and for salting.

Russula Golden yellow in the photo
The surface of the cap is yellow with a beautiful orange tint.

Russula golden yellow is an edible agaric that grows singly and in groups from mid-July to early October in broad-leaved, deciduous and coniferous forests.

The cap of the mushroom is first hemispherical, and then depressed, about 6 cm in diameter. Its surface is smooth, shiny, sticky, yellow in color with a beautiful orange tint and a darker middle. The plates are slightly adherent, connected by bridges, painted white, which eventually becomes orange-yellow. The leg is round, hollow inside, about 8 cm high and about 1 cm in diameter. Its surface is smooth, white-pink. The pulp is thin, brittle, friable, white, odorless.

In food it is used mainly in fried form.

Russula Golden-red in the photo
The surface of the cap is bright red with blurry yellow spots in the middle.

Russula golden red is an edible agaric that grows singly and in small groups from mid-July to the end of September in coniferous and deciduous forests, on patches of soil overgrown with dense grass.

The cap of the mushroom is at first hemispherical, and then slightly depressed, about 10 cm in diameter. Its surface is smooth, shiny, in young mushrooms it is sticky, bright red in color with blurry yellow spots in the middle. The plates are frequent, free, first cream, and then yellow.

The leg is rounded, inside the young mushrooms is solid, in mature mushrooms it is made, about 8 cm high and about 2 cm in diameter. Its surface is smooth, even, yellowish. The flesh is thin, brittle, tender in the cap, cotton-like in the stem, white or yellowish in color, odorless.

It has high taste qualities. It is mainly eaten in boiled, fried and salted form.

In these photos you can see russula mushrooms, the description of which is presented on this page:

Russula green belongs to the fourth category of mushrooms

Russula golden-red belongs to the third category.

Varieties of russula: beautiful, red and kid

Russula Beautiful in the photo
The surface of the cap is painted blood red.

Russula is beautiful is a rare edible agaric that grows singly and in groups from mid-August to late September in mixed and deciduous forests, as well as on sandy soils.

The cap of the mushroom is first convex and then depressed, about 8 cm in diameter. Its surface is matte, velvety, can be wavy or cracked, painted in blood-red or pink of uneven intensity. The edges of the cap fade quickly. The plates are narrow, adherent, cream-colored. The leg is rounded, thicker at the base, hollow inside, about 4 cm high and about 2 cm in diameter. Its surface is smooth, dry, matte, pure white, which can sometimes acquire a pinkish tint. The pulp is thin, elastic, hard, white, odorless, with a bitter taste.

Russula beautiful belongs to the third category of mushrooms. It has good taste qualities. It is eaten mainly in salt form. Requires pre-cooking.

Russula Red in the photo
The surface of the cap is bright red or pink

Russula red is an edible agaric that grows singly and in groups from mid-August to early October in deciduous and coniferous forests, preferring sandy soils.

The cap of the mushroom is convex, with time it becomes prostrate-depressed, about 8 cm in diameter. Its surface is smooth, shiny, sticky, bright red or pink, more saturated in the middle. The plates are frequent, wide, first white, and then light yellow.

The leg is rounded, at the base it can be thinner, solid inside, about 6 cm high and about 2 cm in diameter. Its surface is smooth, painted white, which in mature mushrooms becomes gray or pink. The flesh is thin, brittle, white, odorless, with a sharp bitter taste.

Russula red is eaten mainly in salt form.

Russula Like in the photo
Russula Green-red in the photo

Russula kid, or Russula green-red is an edible agaric that grows singly and in groups from mid-July to late September in deciduous, coniferous and mixed forests.

The cap of the mushroom is first convex and then depressed, about 15 cm in diameter. Its surface is smooth, shiny, sticky, bright red in color with yellow blurry spots. It fades in the sun and becomes creamy, from this spots stand out even more and seem completely dark. The plates are rare, thick, first white, and then yellow.

The leg is rounded, sometimes thinner at the base, about 8 cm high and about 3 cm in diameter. Its surface is smooth, matte, white in color, with a delicate pinkish tinge at the very cap. The pulp is colored yellowish-white, in the cap it is elastic, dense, loose, soft in the leg.

Russula kid belongs to the third category of mushrooms. It has good taste qualities. It can be boiled, fried and salted.

Russula lilac, brittle and inconspicuous

Russula Lilac in the photo
The surface of the cap is a pure lilac color

Russula lilac is a rare edible agaric that grows singly and in groups from mid-July to late September in coniferous and deciduous forests.

In young mushrooms, the cap is hemispherical, in mature mushrooms it is depressed, with a wavy edge. Its diameter is about 8 cm. The surface of the cap is smooth, sticky, pure lilac or mauve. The plates are frequent, adherent, yellowish. The leg is round, hollow inside, about 6 cm high and about 2 cm in diameter. Its surface is smooth, matte, white in color, which acquires a pinkish tint below. The pulp is thin, brittle, white, odorless.

Lilac russula is eaten boiled, fried and salted.

Russula Brittle in the photo
The surface of the cap is light red or pinkish-lilac.

Russula brittle is a rather rare edible agaric that grows singly and in groups from mid-August to early October in deciduous and coniferous forests, in bushes, in forest glades and edges, as well as near marshes and in lowlands.

The hat of this species of russula is convex, with time it becomes prostrate, slightly convex or, conversely, depressed, with ribbed edges. Its diameter is 5–7 cm. The surface of the cap is smooth, shiny, sticky, light red or mauve in color with a bluish or greenish tint in the middle, respectively. The plates are frequent, narrow, white. The leg is rounded, at the base it can be thicker, about 5 cm high and about 1 cm in diameter. Its surface is smooth, matte, pinkish-white. The pulp is thin, brittle, friable, white, odorless, with a bitter taste.

Brittle russula belongs to the fourth category of mushrooms. Like most russula, it is mainly used for salting.

Russula Nondescript in the photo
The surface of the cap is dark pink or dirty red.

Russula nondescript is a rare edible agaric that grows singly and in groups from early August to early October in coniferous and deciduous forests.

In young mushrooms, the cap is convex, in mature mushrooms it is slightly depressed, with ribbed edges. Its diameter is about 5 cm. The surface of the cap is smooth, matte, sticky, dark pink or dirty red. The plates are frequent, narrow, first cream, and then yellow. The leg is rounded, made inside, about 5 cm high and about 1 cm in diameter. Its surface is smooth, matte, painted white. The flesh is thin, brittle, white, odorless, with a bitter taste.

Russula nondescript belongs to the fourth category of mushrooms. It is eaten exclusively in salt form.

Russula Olive in the photo
The surface of the cap is olive green

Russula olive is a rare edible agaric that grows singly and in groups from late July to early October in deciduous and coniferous forests.

The cap of the mushroom is first convex, and then prostrate-depressed, about 8-10 cm in diameter. Its surface is smooth, matte, bright red or olive green. The plates are frequent, forked, at first almost white, and then yellow.

The leg of this variety of russula is round, sometimes swollen, solid inside, about 8 cm high and about 2 cm in diameter. Its surface is smooth, velvety, painted lilac-yellow, rusty at the base. The flesh is fleshy, elastic, dense, odorless, yellowish in color. Turns brown in the air.

Russula olive has good taste. It can be used to prepare a variety of dishes and salt.

Russula food in the photo

Russula food, or russula edible is an edible agaric that grows singly and in groups from mid-July to the end of September in sunlit glades and edges covered with dense grass, in broad-leaved and deciduous forests.

As can be seen in the photo, in this type of edible russula, the mushroom cap is first hemispherical and then depressed, about 10 cm in diameter:

Its surface is smooth, matte, sticky, even or wavy-curved. It is painted pink or red, depending on the habitat it can be covered with irregularly shaped spots of gray, lilac or white. The plates are frequent, first white and then yellow, with small rusty spots.

The stem is rounded, at the base it may be thinner, in young mushrooms it is solid inside, in mature mushrooms it is made, about 5 cm high and about 3 cm in diameter. Its surface is smooth, dry, matte, first white, and then yellowish. The pulp is thick, fleshy, elastic, hard, white, odorless.

Russula food belongs to the third category of mushrooms. Possesses the best taste qualities from all family of russula. It can be boiled, fried, and also harvested for future use in salted and dried form.

Russula Purple-red in the photo
Red cap surface

Russula purplish red is an edible agaric that grows singly and in groups from mid-July to early October. Favorite habitats are mixed and coniferous forests, lichens, moist soil areas overgrown with moss or dense grass.

The cap of the mushroom is at first hemispherical, and then depressed, about 12–15 cm in diameter. Its surface is smooth, matte, sticky, red in color with a blue or brown tint in the middle. In hot and dry summers, it burns out, becoming dirty yellow. The plates are wide, free, first white, and then yellow with brown spots. The leg is rounded, sometimes thinner at the base, at first solid inside, and then hollow, about 8 cm high and about 3 cm in diameter. Its surface is dry, wrinkled, white, sometimes with a slightly noticeable pinkish tint. The flesh is thick, brittle, tender, odorless, pale pink in color, which in mature mushrooms changes to grayish.

Russula purple-red belongs to the third category of mushrooms. It has good taste qualities that allow it to be eaten boiled, fried and salted.

What other types of summer and autumn russula are there (with video)

Russula Related in the photo
The surface of the cap is brownish-olive in color.

Russula related is a rare conditionally edible agaric that grows singly and in groups from late July to late September in coniferous and mixed forests, especially in areas of soil covered with a thick layer of moss.

The cap of this species of russula is first hemispherical, then slightly depressed. Its surface is smooth, matte, sticky, grayish or brownish-olive in color. The plates are frequent, adherent, first white, and then cream. It happens that drops similar to dew appear on them, leaving dark spots on the surface of the plates. The leg is rounded, thinner at the base, inside the young mushrooms is solid, in mature mushrooms it is made, about 8 cm high and about 2 cm in diameter. Its surface is dry, matte, wrinkled, grayish in color. The pulp is thick, brittle, dense, first white and then gray, odorless, but with a pungent bitter taste.

Russula related belongs to the third category of mushrooms. After preliminary culinary processing, it can be fried and harvested for future use in a salty form.

Russula Pink in the photo
The surface of the cap is pinkish-red

Russula pink is a rare edible agaric that grows singly and in groups from mid-August to early October in deciduous and coniferous forests, especially in pine forests, as well as on sandstones. The cap of the mushroom is hemispherical, becoming prostrate with time, with a slight indentation in the middle. Its diameter is about 8 cm. The surface of the cap is smooth, matte, pinkish-red. By the end of the season, it fades to pale pink and becomes covered with yellowish spots. The plates are frequent, adherent, creamy. The leg is rounded, thicker at the base, inside the young mushrooms is solid, in mature mushrooms it is hollow, about 6 cm high and about 2 cm in diameter. Its surface is smooth, even. The pulp is elastic, dense, pale pink, odorless, with a bitter taste.

Russula belongs to the third category of mushrooms. It is eaten exclusively in salt form.

Russula Gray in the photo
The surface of the cap is greenish

Russula gray is an edible agaric mushroom that grows singly and in groups from mid-June to late September in coniferous, deciduous and mixed forests, in glades and sandstones well warmed by the sun.

The cap of the mushroom is at first convex, and then slightly depressed, about 10–12 cm in diameter. Its surface is smooth, matte, sticky, gray in color with a bluish, greenish or red tint. By the end of the season, it fades and becomes faded. The plates are frequent, thick, yellowish. The leg is round, hollow inside, about 6 cm high and about 3 cm in diameter. Its surface is smooth, dull, dry, sometimes wrinkled. The pulp is thick, fleshy, elastic, white, odorless.

Russula gray belongs to the third category of mushrooms. She has good taste. It is eaten fried and traditionally salted.

Russula Graying in the photo
The surface of the cap is yellow-brown

Russula graying, or russula fading, is a rare edible agaric that grows in groups and singly from mid-July to late September on moist soil in coniferous, especially pine, forests, as well as among moss and blueberries.

The cap of the mushroom is at first hemispherical, and then slightly depressed, about 15 cm in diameter. Its surface is smooth, dry, matte, in young mushrooms it is sticky, orange or yellow-brown in color. At the end of the season, it fades to a dirty gray. The plates are thin, wide, first white, and then dirty gray. The leg is rounded, sometimes thinner at the base, solid inside, about 10 cm high and about 2 cm in diameter. Its surface is smooth, dry, sometimes wrinkled, painted grayish. The pulp is fleshy, elastic, dense in the cap, loose in the stem, white in color, which eventually acquires a pronounced gray tint. It has a pleasant mushroom aroma and slightly bitter taste.

Russula gray belongs to the third category of mushrooms. Only the caps of young mushrooms are used for food. They can be boiled, fried and harvested for future use in salted and pickled form.

Russula Blue-yellow in the photo
Russula Multicolored in the photo

Russula blue-yellow, or multi-colored russula, is an edible agaric that grows singly and in groups from mid-July to late September in mixed and deciduous forests, especially in pine and birch groves.

The cap of the mushroom is at first hemispherical, and then slightly depressed, about 12–15 cm in diameter. Its surface is dry, sticky, with small wrinkles or cracks along the edges. It is painted in gray color with various shades - from purple to violet. The plates are frequent, adherent, light.

The leg is rounded, sometimes thinner at the base, at first solid inside, and then cellular or made, about 12 cm high and about 3 cm in diameter. Its surface is dry, covered with a network of small wrinkles, pale lilac or light pink in color, sometimes spotted. The pulp is elastic, brittle, cotton-like in the stem, white with a lilac tint, odorless.

Russula blue-yellow belongs to the third category of mushrooms. She is the most delicious representative of the russula family. It can be fried, salted and marinated.

Russula Blue in the photo
Russula Azure in the photo

Russula blue, or russula azure, is an edible agaric that grows singly and in groups from mid-August to late September in mixed and coniferous forests.

The cap of the mushroom is at first convex, and then slightly depressed, about 7 cm in diameter. Its surface is smooth, dry, blue or dark lilac in color, more saturated in the center, with a powdery coating. The plates are frequent, forked, white. The leg is round, may be swollen, first made inside, and then hollow, about 5 cm high and about 2 cm in diameter. Its surface is smooth, dry, white. The pulp is dense, brittle, medium fleshy, white in color, odorless.

Russula blue belongs to the third category of mushrooms. It is mainly eaten fried and salted.

Russula Whole in the photo
Russula Wonderful in the photo

Whole russula, or wonderful russula, is a rare edible agaric that grows exclusively in small groups from mid-July to late September in coniferous and deciduous forests in southern Russia.

In young mushrooms, the cap is hemispherical, in mature mushrooms it is prostrate, with a slight depression in the middle. Its diameter is about 10 cm. The surface of the cap is smooth, shiny, sticky, dark red or lilac-brown. The plates are frequent, thin, first cream, and then yellow. The leg is rounded, sometimes thicker at the base, hollow inside, about 8 cm high and about 3 cm in diameter. Its surface is smooth, dry, dull, white. May be covered with rust spots. The flesh is thick, fleshy, in young mushrooms it is white, hard, in mature ones it is yellowish, brittle, odorless.

Russula whole belongs to the third category of mushrooms. In food it is used in fried and salted form.

Russula Black-Purple in the photo
The surface of the cap is purple-violet

Russula black-purple is a rare edible agaric that grows singly and in groups from mid-August to late September in coniferous and deciduous forests.

In young mushrooms, the cap is hemispherical, in mature ones it is prostrate-depressed, about 12–15 cm in diameter. Its surface is smooth, matte, purple-violet in color, more saturated in the middle. The plates are frequent, adherent, yellowish. The leg is rounded, about 8 cm high and about 3 cm in diameter. Its surface is smooth, dry, pinkish above, yellowish-brown below. The pulp is thick, elastic, dense, lilac-white in color, odorless.

Russula black-purple is used for cooking first and second courses, and is also harvested for future use in a salty form.

Russula Scaly in the photo
Russula Greenish in the photo

Russula scaly, or greenish russula, is a rare edible agaric that grows singly and in groups from mid-July to mid-October in sunny glades in mixed and deciduous forests of southern Russia.

The cap of the mushroom is hemispherical, with time it becomes slightly depressed, with wavy edges. Its diameter is about 13–15 cm. The surface of the cap is dry, dull, sometimes covered with a network of small cracks, especially along the edge. Painted in green with a gray, blue or olive tint. The plates are adherent, cream-colored. The leg is round, sometimes swollen, inside is made, about 10 cm high and about 3 cm in diameter. Its surface is dry, dull, greenish in color.

The pulp is hard, elastic and dense in the cap, brittle and loose in the stem, white, odorless.

Russula scaly belongs to the third category of mushrooms. It has good taste qualities, which allows it to be used for preparing a wide variety of dishes, as well as salting and marinating.

Russula dark chestnut has a hat with a diameter of 5-12 cm. The hat is densely fleshy, at first semicircular, convex, broadly depressed with age, concave procumbent, with a blunt, smooth, wavy-curved short-ribbed edge. Cherry-brown, sometimes unevenly colored, with lighter, yellowish-brown spots; purplish-purple-brown, often darker to black in the center. The plates are narrow, shortly descending or adhering to the stalk with a tooth, thick, whitish at first, then yellow, with an ocher, sometimes with a yellowish tinge. The pulp is dense, white, acrid, with the smell of raw wood. The leg is cylindrical, solid, white, sometimes with a dirty pink tint. It grows in coniferous, mainly in pine forests. Fruit bodies form in August - October. Happens rarely.

Cooking. Suitable for salting after mandatory pre-boiling.

Russula Smooth-skinned in the photo
Russula Wood in the photo

Russula smooth-skinned(russula brown, russula spruce, russula wood) has a hat with a diameter of 8-14 cm. The hat is thick-fleshy, semicircular in the early stage of growth, later slightly convex, depressed, with a smooth beginning, then a ribbed edge, usually deepened in the middle, sticky in wet weather, matte - dry, slightly velvety, ocher, ocher-brown, dark brown, sometimes with an olive tint. The plates are thick, forked, with anastomoses and intermediate short plates, creamy-white, eventually covered with reddish-brown spots. The pulp is dense, white, slowly becoming light brown in color, has a pleasant sweetish nutty taste. Leg 7-11 cm high, very strong, sometimes with shallow dimples, narrowed or fusiform below, solid, soon hollow, mealy, white, then with rusty spots. It grows in summer and autumn in coniferous-deciduous forests, especially under young spruce trees, prefers acidic soils.

When describing this russula mushroom, it is worth noting that it belongs to the most delicious species suitable for cooking in any way.

Russula Changeable in the photo
The surface of the cap is ocher-olive-yellow in color

Russula changeable has a hat with a diameter of 3-6 cm. The hat is convex, depressed, with a blunt, slightly ribbed, often folded edge, dry, velvety, unevenly colored, matte, pink, dark red in the center or ocher-olive-yellow, light pink along the edge , with a yellow tint or spots. The plates are very brittle, attached to the stem, forked, with anastomoses, cream-buff, yellow, often with an orange tint. The pulp is thin, very fragile, white, grayish with age, not caustic, slightly sharp in taste in plates, without a definite smell. Leg at the bottom expanded, very brittle, lowered, white with pink spots. Rarely growing mushroom. It grows in deciduous and spruce forests, under oak and birch, in small groups and singly, in July-September. Polymorphic species, very variable in cap color.

Used for freshly cooked and salted food.

Russula Birch in the photo
The hat is red-pink, with yellow blurry areas

Russula birch has a hat with a diameter of 2-6 cm. The hat is light, red-pink, with yellow blurry areas; edge furrowed, often warty; The cap skin is easily removed. The plates are attached, white, with a slightly serrated edge. The pulp is brittle, has a sharp pungent taste. The leg is white, 3-6 cm high. This small, thin russula always grows near birch trees.

Conditionally edible mushroom. After preliminary boiling it is salted. Eating large amounts can cause nausea .

Russula Miscellaneous in the photo
The surface of the cap is olive brown

Russula of various lamellar has a cap with a diameter of 5-12 cm. The cap is densely fleshy, at first hemispherical, then convex-prostrate, often concave in the center, with a thin, and in mature mushrooms with a ribbed edge, with a smooth brown-olive, greenish-brown, brown skin in the center, poorly lagging behind the pulp. The plates are slightly descending on the stem, often forked-branched, narrow, white, turning yellow with time, often with reddish spots along the edge. Leg 3-6x1.8-3.5 cm, dense, narrowed downwards, white or reddish. The pulp is dense, developed, brittle, white, with a pleasant taste and no special smell.

Growth. Grows in deciduous and coniferous forests, singly and in small groups.

Fruiting. Fruit bodies form in June - October.

Usage. Edible mushroom. Used fresh, pickled, salted.

Differences. It has no resemblance to poisonous mushrooms.

Russula Blackening in the photo
The surface of the cap is off-white or grayish-brown.

Russula blackening has a cap with a diameter of 5-16 cm. The cap is densely fleshy, convex at first, then concavely open, off-white or grayish-brownish-brown, eventually black, often lighter along the edge, smooth; the skin is not removed. The plates are thick, sparse (4–5 by 1 cm along the edge of the cap), whitish at first, then yellowish, with a reddish tinge. The leg is short, white, with time dirty-white-brown, dense. Pulp with a pleasant smell, very dense, white, turns red when cut, then blackens.

Growth. Grows in deciduous and coniferous forests.

Fruiting. Fruit bodies form in July-October.

Usage. Conditionally edible mushroom of poor quality, used for salting.

Differences. This summer-autumn russula has no similarities with poisonous mushrooms.

Russula Azure in the photo
The surface of the cap is brownish-violet

Russula azure in Russia it is noted in the Urals and the Caucasus. Outside of Russia, it is found in Europe, Western and East Asia, as well as in North Africa.

Mushroom with lamellar fruiting bodies of medium size. The hat is 3-7 cm in diameter, convex or depressed in the center, amethyst-, gray- or brownish-violet, often with an olive tint in the center, covered with a characteristic whitish coating. The plates are white. Leg 4-6 x 0.5-2 cm, cylindrical, white. The pulp is white, without a special smell and taste. Spore powder is white. Spores 8-10 x 7.5-9 microns. Spruce mycorrhizal symbiont.

Lives in spruce forests. Prefers acidic soils.

Russula Mayra in the photo
Cap surface red or pink

Russula Mayra has a cap 3–9 cm in diameter. The cap is convex at first, later depressed, red or pink, sometimes almost completely white. The skin is removed by one third. The plates are rather rare, adherent, fragile, white with a bluish tinge, later cream. The pulp is dense, the taste is bitter, the smell resembles coconut.

Leg. Height up to 5 cm, cylindrical or club-shaped, white, solid.

Spore powder. Whitish.

Habitat. In deciduous forests under beeches.

Season. Summer autumn.

similarity. With other red russula.

Use. Because of the bitter taste, it is only suitable for pickling after boiling. Sometimes in Western literature it is interpreted as slightly toxic.

The video "Russula in the Forest" shows how these mushrooms grow:

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 it is strictly forbidden to eat them! Even after long and careful processing (drying, soaking, salting, etc.) poisonous mushrooms may not lose harmful substances. Before you go to the forest to pick mushrooms, you need to know at least in theory what some types of poisonous mushrooms that can be found in our forests. Every person who likes to go for mushrooms should clearly remember that putting unknown mushrooms in the basket is not worth it. After all, even the smallest poisonous mushroom, processed already along with the rest of the mushrooms, can lead to serious consequences.

poisonous mushrooms- These are mushrooms, when consumed in normal doses, a person receives severe poisoning. The nature of the action of toxins poisonous mushrooms are divided into three groups:

• mushrooms with a local irritant effect (food intoxication);
• fungi that cause disruption of activity 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, fever.

The matter may end with this, but sometimes, after the first symptoms, severe damage to the liver, pancreas, and kidneys develops. Death may occur. That is why self-treatment should not be done in any case! If you have eaten mushrooms and feel unwell, contact your doctor immediately. While the ambulance is on the way, drink in small sips 4-5 glasses of boiled water at room temperature (a weak solution of potassium permanganate or soda solution). This is done in order to make you vomit and flush your stomach. Mortality from mushroom poisoning is very high - from 50 to 90% in the regions of Russia. Tragic cases are known when entire families died.
IT'S IMPORTANT TO KNOW:
In general, mushrooms are a very difficult product to digest. Mushrooms are not recommended for children, the elderly, and those who suffer from diseases of the gastrointestinal tract. Moreover, even healthy people mushrooms should not be consumed with alcohol and with starchy foods, in particular with potatoes.

Poisonous mushrooms in the forests of Russia

Mortality from poisoning with poisonous mushrooms in some cases reaches 90%! Poisonous mushrooms are especially dangerous for a child's body. The main distinguishing feature of poisonous mushrooms is the presence of deadly substances in them, and not the external resemblance or absence of any "normal" mushroom sign. Therefore, going on a mushroom hunt, it is important to get acquainted with the representatives of poisonous mushrooms.

• Poisonous Mushrooms - Pale Grebe

Pale grebe - perhaps the most poisonous mushroom! It is better to avoid poisoning with a pale toadstool! The appearance of this mushroom is practically not much different from other mushrooms growing in forests, so it is easy to quite simply confuse it with an edible mushroom.
The color of the cap of this toadstool has a yellowish-brown, pale greenish or greenish-olive color. Usually the center of the cap is darker in color than its edges. The structure of this mushroom species is quite fleshy, with pale green cylindrical stripes. On top of the leg is a striped-pale or white ring.
Pale grebe (photo) forms mycorrhiza with deciduous trees, growing in mixed and deciduous forests. Fruiting begins in late summer to late September. Pale grebe (pictures) has a strong toxic effect.

• Poisonous mushrooms - False mushroom

The mushroom has a convex hat 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, even, hollow, fibrous leg. The flesh of the mushroom is light yellow, has a bitter taste and an unpleasant odor.
False worm lives from June to October.
Most often it can be found in fairly large groups on rotting wood.
The fungus is poisonous and causes upset of the digestive organs. After 1-6 hours, signs of poisoning immediately appear: vomiting, loss of consciousness, nausea, excessive sweating.
False honey agarics are similar in appearance to autumn, winter, summer and gray-lamellar honey agarics.

• Poisonous mushrooms - Chanterelle false (orange talker)

This poisonous mushroom has a cap of a bright color from orange-red to copper-red. The shape of the false chanterelle hat resembles a funnel with a smooth edge. The plates of the fungus are bright red, sinuous. The stalk is about 10 cm long and 10 mm wide, often narrowed towards the base. Chanterelle false mainly grows in the warm period of the year from July to October, near real chanterelles. Also, this type of mushroom often grows in families, in rare cases singly.
A false chanterelle can be easily distinguished from an edible chanterelle: A real chanterelle has a bright yellow color, a hat that is concave, 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 outwardly brighter, yellow-orange in color, with a hollow and thin leg. The edges of her hat are even, unlike a real fox. And most importantly: the pulp of the false chanterelle has a very unpleasant odor.

How to spot a poisonous mushroom How to spot an edible mushroom

It's no secret that many poisonous mushrooms disguise themselves 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'S 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 twig - let the disputes scatter around the area. But if the hat is curved like a dome, it means the mushroom has already released spores and poison is formed in it, similar to cadaveric. It is dangerous, it is the main cause of poisoning.

Differences between poisonous and edible mushrooms

Let's figure out what differences between poisonous and edible mushrooms beginner mushroom pickers need to know. What you should pay attention to when picking mushrooms, what should alert mushroom lovers and how not to become a victim of poisonous mushrooms.

Porcini	Description: Cep is distinguished by a thick and dense stem, brown cap, white flesh, pleasant taste and smell. White fungus is quite easy to distinguish from poisonous ones.
Danger: discoloration at the break, bitter taste. Do not confuse the white mushroom with the poisonous yellow - on the cut, its flesh turns pink.
boletus	Description: The boletus is distinguished by a dense, brown-red hat, the flesh turns blue at the break. So you can distinguish the edible boletus mushroom from other mushrooms.
Danger
boletus	Description: The boletus is distinguished by a white leg with bright scales, a brownish hat on top, a white hat below, and white flesh at the break. These are the main differences between an edible mushroom, this is how edible boletus is distinguished from inedible mushrooms.
Danger: the mushroom does not grow under its own tree.
Oilers	Description: Oiler (butter) has a yellow leg and the same hat with white marks along the edges and 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: Flywheels have a dark green or reddish velvet cap, yellow stem and spongy layer. These are the main features by which you can distinguish edible fly 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 pass to a dense and strong leg. A way to distinguish edible chanterelle mushroom from inedible mushrooms.
Danger: red-orange color, empty stem.
Ginger	Description: Camelina is an agaric mushroom of the corresponding color that secretes milky juice - orange and not bitter in taste. So to distinguish the edible mushroom mushroom from twin mushrooms.
Danger: white, bitter, caustic milky juice.
Honey mushrooms	Description: Honey mushrooms are hatched by families on stumps, roots, trunks of dead trees. The ocher cap is covered with small black scales directed from the middle, under it are whitish plates, on the stem there is a white ring or film.
Danger: growing on the ground, cap yellow or reddish, without scales, black, green or brown plates, no film or ring on the stem, earthy smell.
breast	Description: Milk mushroom - agaric, white, with fluffy edges, white and caustic milky juice, grows in flocks next to birch trees. So you can distinguish a mushroom from poisonous and inedible mushrooms.
Danger: sparse blades, sharp blueness and stone hardness at the break, absence of birches nearby.
Volnushka	Description: Volnushka is an agaric mushroom with a shaggy pink hat, curved at the edges, white and caustic milky juice. These are the distinguishing features of the wave.
Danger: "wrong" hat - not pink, unfolded, without hairiness.
Russula	Description: Russula - agaric, easily broken, hats of different colors - pink, brownish, greenish, the skin is easily removed from them. So you can distinguish edible russula mushrooms from inedible ones.
Danger: red or brown-black cap, pink stem, reddened or darkened soft film on the stem, rough and hard flesh, unpleasant and bitter taste.

There are no reliable methods for distinguishing between edible and poisonous mushrooms by eye., so the only way out is to know each of the mushrooms. If the species affiliation of mushrooms is in doubt, it is by no means worth eating them. Fortunately, among the hundreds of species found in nature, many differ in such clearly defined characters that it is difficult to confuse them with others. However, it is best to always have a mushroom guide on hand to distinguish poisonous mushrooms from edible mushrooms.

How to identify poisonous mushrooms

1 - paneolus; 2 - gray float; 3 - luminous talker; 4 - common veselka; 5 - pale grebe; 6 - fly agaric white (spring).

7 - fly agaric red; 8 - motley champignon; 9 - russula vomit; 10 - value; 11 - entoloma.

How to identify edible mushrooms

1 - breast; 2 - camelina; 3 - cone mushroom; 4 - greenish russula; 5 - food russula; 6 - fox.
7 - oiler; 8 - morel; 9 - white mushroom; 10 - large umbrella; 11 - row; 12 - field champignon.

What to do in order not to get poisoned by mushrooms

If you're worried about getting into a basket poisonous mushroom, know: there are two ways to remove the poison:

1. Boil the mushrooms for 15-30 minutes, then drain the broth and rinse the gifts of the forest in running water. To be sure, the procedure can be repeated twice. Only then mushrooms can be fried, marinated, added to soups.
2. Dry mushrooms. By the way, this should be done in a warm, but well-ventilated room, strung on a thread and hung up, and not laid out on a battery or on a stove. In the first case, the toxin passes into the decoction, in the second it evaporates.

Both of these methods do not work on only one fungus - pale grebe.

We wish you a pleasant quiet hunting. And remember that brought home mushrooms must be processed on the same day. The exception is agaric mushrooms - they can be soaked overnight.

Read also:

edible mushrooms

Edible mushrooms are commonly referred to as mushrooms that can be eaten without risk to health, since they have a high gastronomic value, while not 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 tubules under their hats, or plates that contain spores. That is why they are called lamellar or tubular fungi. 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 Volvo and the ring left after ripening.

In addition, almost all mushrooms change the color of the pulp when pressed or cut. Therefore, before going to the forest, you should ask what color certain edible mushrooms can be painted in.

On our website you can find detailed information to distinguish edible mushrooms from their dangerous counterparts.

The section on edible mushrooms provides a detailed description 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, camelina, mushrooms, flywheel, russula, tinder fungus, truffle, shiitake, boletus, milk mushrooms, butterdish, boletus, boletus, Polish mushroom, rowing, champignons, kombucha.

If we talk about the reproduction of such fungi, then usually it occurs in a vegetative way, in which the synthesis of fungal cells occurs from the parental principle through its decay or division. You can see how edible mushrooms reproduce by carefully lifting the top layer of the earth. Under 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 protrusions that are in a close layer in the hymenophore. Basidia can be tube-shaped, which is why such fungi will be called tubular, and fungi that have plate-shaped basidia will be called lamellar. But the spores and basidia are so small that they can only be seen under a microscope.

Description of mushrooms: edible mushrooms

For obvious reasons, in this short essay it is absolutely impossible to tell 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:

Collect only familiar edible mushrooms!

Mushrooms that are in doubt are better not to take!

Therefore, in this review, we will limit ourselves to describing and stories about the most common edible mushrooms, which will slightly expand (hopefully) the knowledge of “silent hunting” lovers.

White mushroom (boletus)

An exceptionally high quality edible mushroom.

It is considered one of the most valuable types of mushrooms. White 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 white mushroom cap is tubular, cushion-shaped, it can reach 20 cm in diameter.

The color of the cap is very diverse: whitish, light gray. It can be yellow, brown or brown tones, purple, red, black-brown. Often, the cap of the porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin is not removed. Tubules 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 no special smell. On the cut, the flesh does not change color.

White fungus grows throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.

It is difficult to confuse the white mushroom with poisonous inedible mushrooms. But the white fungus has an inedible counterpart - the gall fungus. Its pulp is so bitter that even one small fungus caught in the cauldron will spoil the whole dish.

It simply cannot be eaten. The color of the tubules of the gall fungus is dirty pink, and the flesh turns pink on the cut.

Ginger

Edible mushrooms of exceptionally high quality.

Some European peoples give it preference over the porcini mushroom.

In many countries, camelina is considered a delicacy. Especially good camelina fried in sour cream. It is not recommended only to dry mushrooms.

Grow mushrooms, mainly in coniferous forests, especially in pine and spruce. They prefer lighted places: glades, edges, young forest. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to October.

The cap of an adult fungus is lamellar, funnel-shaped with a slightly wrapped, and then a straight edge. Most often, the hat of the camelina is orange or orange-red, but there are green-ocher or grayish-olive hats. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow.

When pressed or at a break, they turn green or turn brown

The stem of the camelina is cylindrical, hollow, smooth, of the same color as the hat or slightly lighter.

The flesh is orange, turns green on the cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice stands out 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 air) and pine red camelina (its milky juice is orange, turns wine-red in air).

Boletus (birch, 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, the Far East. Grows in birch and mixed forests, swamps and tundra.

Fruiting 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 tubules are whitish, brownish-gray at 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, on the cut does not change color or turns pink.

This mushroom can be consumed boiled or fried, without pre-treatment. This mushroom is suitable for all types of preparations.

If there is a need to avoid bluing that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution.

The boletus is processed similarly. The boletus is especially good freshly fried or boiled.

The boletus can be confused with the inedible gall fungus.

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 nutritional value and taste, together with the boletus, it occupies an honorable second place after the porcini mushroom and camelina.

Boletus is common in the forests of Europe, the Urals, Siberia and the Far East. Fruiting from June to September.

The cap of the boletus reaches 20 cm, at first hemispherical, then flatter.

Coloration varies from red and red-brown to whitish-brown or white. The tubules are off-white, cream or greyish. The leg is cylindrical or expanding towards the base, covered with fibrous scales.

The flesh on the cut turns blue, later blackens, 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 photo of edible and conditionally edible mushrooms

Goblet talker (Pseudoclitocybe cyathiformis)

Curved talker, red (Clitocybe geotropa)

Clubfoot talker (Clitocybe clavipes)

Aniseed (fragrant) talker (Clitocybe odora)

May mushroom. Mike. George mushroom (Calocybe gambosa)

Violet rowing (lilac) (Lepista nuda)

Titmouse. Dirty Lepista (Lepista sordida)

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Home> Taiga articles > Edible mushrooms of Siberia and the Urals

Edible mushrooms of Siberia and the Urals

In this article, we will consider the most popular and most beloved edible mushrooms in Siberia, the Urals, the Russian North, in general, the entire taiga zone of our country, taiga mushrooms, which we all love to hunt, because going for mushrooms is a quiet hunt, does not require shooting.

Every autumn, crowds of people go to the taiga and collect full boxes of various edible mushrooms.

Then they fry them with potatoes, cook mycelium with sour cream from them, dry them in the oven, pickle 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 never absorbed due to the presence of chitinous membranes that do not dissolve in gastric juice.

However, not all mushrooms are like that. And even if sometimes we don’t get as much benefit as we would like, we still won’t be able to refuse such an autumn delicacy.

In the Soviet Union, the division of edible mushrooms into 4 categories was adopted.

Porcini

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, they can call him a zhytnik, a stove, a capercaillie, a bear cub, a boletus, a boletus, a belovik, a driller, a cow.

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 him once, you will not confuse him with any other. Be sure of this.

boletus

The closest neighbor of the boletus is the boletus.

This mushroom is beautiful and strong only in youth. His hat at this time has a dark color. At this time, he is strong and firm. A little old - loses its appearance. On the tenth day, his leg is no longer a hat, but a hat. The pulp of this taiga mushroom is white at the break, but with further cooking it darkens, like that of the boletus. It is no coincidence that both of these mushrooms are recognized as black.

Oilers

There are several types of them.

But in the taiga forests of Siberia and the Urals, the main oiler, or, as it is also called, oilseed granular. Its hat is covered on top with a yellowish-brown or brown thin but dense film, which is easily removed. But in wet weather, the film on the hat becomes sticky and slimy. In young fungi, the edges of the cap are connected to the stem with a white film, which eventually comes off the cap and remains on the stem in the form of a dark ring. The spongy part of the cap is delicate, light yellow, the stem is short.

The pulp of the butter dish is cool. Take such a mushroom in your hand - like a piece of fresh butter from the refrigerator.

Ginger

This fungus rightfully belongs to the first category.

The cap of the camelina is reddish-red on top with a depression in the center in the form of a funnel. The lower part of the cap looks like it is made of orange plates.

The leg is short, also orange, hollow, on the cut it looks like a ringlet. At the break of the fungus, orange-red juice immediately stands out. You touch the orange plates, you just take them a little, as they immediately turn green.

Ginger, unlike other mushrooms, is incomparably fragrant.

In Paris, they were valued more than champagne. Those are the redheads.

Volnushka

How many?

The name is one - russula, and the color differs greatly. Lots of variety. The hat 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 pulp of the russula, like a porcini mushroom, always remains sugar-white.

This is the most important difference and sign of a delicate mushroom, which is called russula.

Another common name for the mushroom is bruise. In the Urals and Siberia, it grows everywhere.

Skripun

Or violinist.

This mushroom got its name for the very squeak that occurs if you rub the hat on the hat of freshly picked mushrooms. Few hunters take them into the basket, do not want to interfere with other mushrooms. But in vain. This mushroom is not at all as bad as they think about it. Mostly the creaker goes to salting. Previously, the mushroom must be boiled well, in two waters.

Well, recognizing a violinist among relatives is as easy as shelling pears: you break off a piece of a hat - and immediately white milky juice, like milk, comes out in large drops.

Lightly touch with the tip of the tongue - it will burn with bitterness.

breast

There is parchment, yellow, black, and this one is dry. The hat is funnel-shaped from above, the young fungus is flat.

The plates under the hat are frequent, the stem is dense, the same color as the headdress; the pulp is brittle. From time immemorial, dry mushrooms have 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 hat.

He loves, like his brother, forest silence, so he tries to hide under spruce and fir paws.

Horned

The people called him a scallop.

In Western Europe, and in some parts of our country, this mushroom is considered a delicacy and is highly valued for its delicate taste and aroma. The body of the horned beetle may be yellow or white, with a pink tinge. It is branched like a coral, and a rare mushroom picker will dare to put a horntail in a basket. But there is nothing to be afraid of the find, you just need to know that the horned ones are eaten only young and freshly prepared.

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