Mushroom with an orange cap on a thick stem. Description of mushrooms. What a charm these fairy tales are

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 agarics 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 russula mushroom fading in the photo

Mushrooms from the Russula family: russula girlish and stinging

Russula Maiden in the photo
The hat is smooth, gray in color 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 Russula genus is first convex, and then prostrate or slightly depressed, about 5 cm in diameter. Its surface is smooth, shiny, sticky, gray in color 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 mushrooms, 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 mushrooms 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 mushroom cap 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 mushroom cap 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 pulp is thin, brittle, tender in the cap, cotton-like in the stem, white or yellowish, 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 pulp 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 rounded, 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 mushroom that grows singly and in groups from mid-July to late September in sunlit glades and edges covered with thick 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 leg 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, dull, 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, wet areas of soil 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 tinge. 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 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 mushroom cap is 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 fine 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 rounded, 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.

The dark chestnut russula has a cap with a diameter of 5-12 cm. The cap 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 tint. 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 tucked 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 tint. 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:

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, and 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 leg 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 similarity 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 pulp 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 stem 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 does not present all edible mushrooms with photos, names and their detailed descriptions, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, 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:

A lot of people like to collect yellow mushroom. The so-called mushroom hunting is a year-round concept, which has a variable intensity in different periods.

Picking up mushrooms is not only hunting for a mushroom harvest, but also an entertaining walk through the forest. Everyone knows that you can collect only edible species that can be eaten without risk to health. Edible from inedible differ in shape, color and structure. In order not to get into a mess, you should carefully study all types of edible plants.

Yellow mushrooms are especially popular among mushroom pickers due to their beautiful appearance and unusually pleasant aroma. These representatives have a lot of useful properties. They grow in different latitudes. Yellow species are used in cooking and medicine. Going for mushrooms, you should carefully study how they look according to the description and photo.

Instead of meat

Today it has become fashionable to eat only plant foods. But sometimes you really want to eat a dish that smells like fried chicken. An unusual yellow mushroom comes to the rescue, its name is sulfur yellow. Dishes prepared from it have the smell of chicken meat.

A sulfur-yellow tinder fungus grows on a tree. In the photo of young plants, you can see a bright yellow color, thanks to which the plant can be seen for several tens of meters. This species is found in different latitudes. It thrives on trees in small groups. Only young varieties can be eaten, because, growing up and accumulating toxins in themselves, the tinder fungus becomes poisonous.

Before cooking, the tinder fungus should be boiled for 30 minutes. Can be used in soups, roasts, casseroles, pickled and dried. Trutovik is very often used for medical purposes. In its composition, it has 70% of useful substances that contribute to the normal functioning of the human body. Medicines are made from tinder fungus, which are prescribed in the treatment of the liver, biliary tract and organs of the respiratory system. In pharmaceuticals, you can find laxatives based on this plant.

Yellow mushroom (video)

Species and varieties

Yellow mushrooms are diverse, and differ not only in appearance, but also in name. You can see all the main external differences in the photo.

There are several types:

1. 1 interesting species is popular, called Yellow Hedgehog. Among avid mushroom pickers, this species is also called Gidnum notched. It is famous for its pleasant fruity aroma. If you carefully examine the photo of the yellow blackberry, you can see that its hat is quite dense, with pulp. The surface of the cap is yellowish, bumpy and has an irregular shape. During the dry season, the surface of the cap tends to fade. The hedgehog is characterized by a leg, the diameter of which can reach 4 cm. The leg is white, dense, has the shape of a cylinder, sometimes slightly curved. The mushroom grows in coniferous or deciduous forests. Hedgehogs bear fruit at the end of the summer, beginning of the autumn period. These mushrooms most often grow singly, but are sometimes found in small groups. During heat treatment, the product does not change its size, for which the housewives love it. Plants have a sour taste, which is very similar to chanterelles. You can cook in any way. Famous chefs recommend frying with onions and sour cream. In folk medicine, hedgehogs are used to boost immunity and renew blood. Various ointments are made from these plants for the treatment of skin diseases. In the field of cosmetology, they are used to make regenerating face masks.
2. Another 1 species is. These species have large caps of a bright yellow color. The hat in diameter can reach 12 cm, has a flat and sticky surface. Sometimes the hat is covered with a white bloom. The pulp has brown plates. Cobwebs have a stem 7 to 14 cm high, it is quite thick in diameter. Most often, the cobweb can be found on lime-clay soil. Thanks to its bright yellow hat, this representative is visible from afar, which greatly facilitates the search. In terms of taste, the cobweb is soft and tender. Some cooks prefer pickling.

In the photo of real representatives, you can see that they all have some similarities. This is a thick leg, a hat with a bright yellow color. They have a soft and delicate taste.

Basic collection rules

You should know very well so as not to harm your own health. But, having studied the entire mushroom encyclopedia, you should not forget about the basic rules for collecting and processing. Representatives of a bright yellow color are detected quite quickly, but it is still worth walking carefully through the forest in order not to damage unnoticed mushroom groups.

For collection, you should take with you a small but sharp enough knife and a low basket. Once plants are found, they must not be uprooted. The leg is cut from the bottom at the base. In order for the crop not to be damaged, in the basket the hat should look down and the leg up.

Experienced mushroom pickers have created the following rules that should be strictly followed:

• you can not taste the plant in the forest;
• species of questionable appearance should not be collected;
• do not cut old plants;
• do not mix crops of different types in the basket;
• it is advisable to go on a quiet hunt with experienced people;
• if the leg is too thick at the bottom, do not take such a copy;
• before going to the forest, you should refresh your knowledge about different types of plants.

First of all, you should know exactly what inedible species look like. Poisonous are recognized by certain signs. The first one is color. Poisonous specimens have an unusual color, most often it is unnaturally bright, red-yellow. Also, poisonous varieties do not have worms or other insects that like to eat mushroom pulp. The last sign that distinguishes good varieties from poisonous ones is the smell.

Most often, poisonous ones have an unpleasant odor, with a hint of chlorine and rot.

How to distinguish edible mushrooms from poisonous (video)

Rules for processing yellow mushrooms

After the crop is brought home, it should be processed.

Processing is divided into several stages:

1. Primary processing consists in cleaning from various plant debris. To do this, you can use a brush with soft bristles. Most often, debris sticks to a smooth hat, it can be scraped off with a knife.
2. Washing should be carried out depending on how the collection is planned to be used. There is no need to rinse for drying. Cold water is used for frying and other cooking methods. Prolonged rinsing requires representatives with an uneven surface.
3. Next comes the soaking process. Soaking is used if the plants have a bitter taste. After the washed products are cut into small pieces. The thick leg is cut into small circles.
4. Heat treatment is necessary to eliminate the bitter taste and toxins. There are several options for heat treatment. In option 1, bring water with salt to a boil, then lower the mushrooms there. Keep the product in boiling water for 15 minutes. After that, everything must be lowered into cold water. 2 way at culinary specialists is called blanching. This method is suitable if the products are being prepared for salting. This method consists in scalding the pre-washed product with boiling water. You can also blanch over steam.

Proper processing is a guarantee of preserving the taste of mushrooms.

If you disrupt the cooking and processing processes, you can lose not only the aroma, but also the original taste.

After processing the yellow mushroom, you can start cooking it. Yellow mushrooms are suitable for preparing various snacks, side dishes, and they can also act as a main dish. Yellow mushroom sauces are very unusual in taste. A popular dish is stewed mushrooms in sour cream sauce, which conveys the full bouquet of the taste of the yellow mushroom. There are a lot of recipes using yellow cap mushrooms. All of them are different and original.

polish mushroom Xerocomus badius

fruit body. The hat is 5 to 12 cm in diameter, fleshy, hemispherical when young, prostrate later, brown. The dry skin is velvety. The tubular layer is first whitish, then yellow, and finally yellow-green, when pressed, it acquires an intense blue-green color. Spore powder olive-brown. Leg brownish to yellow-brown, lighter than cap, without reticulate pattern, fleshy. The pulp is juicy, whitish, turning blue on the cut, with a pleasant smell and taste.

season and place. In summer and autumn it grows in coniferous forests. Occurs frequently.

similarity. Sometimes the Polish mushroom is confused with the porcini mushroom and with the gall fungus.

Grade. The mushroom is edible. Popular, almost like white, which is not inferior in taste.

motley mossXerocomus chrysenteron

fruit body. The hat is from 3 to 8 cm in diameter, olive-brown or black-brown, hemispherical in youth, velvety, convex and reticulate-cracked with age, reddening in cracks. The tubular layer is yellow at first, then olive-green, slightly bluish when pressed. Spore powder olive-brown. The leg is fleshy, often curved, thin, reddish on a yellowish background. The flesh is juicy, soft, whitish-yellow, reddish under the skin of the cap and at the base of the stem, slightly bluish, sour when cut.

season and place. It grows in summer and autumn, is found in any forests and does not impose special requirements on the soil.

similarity. It resembles green flywheel and old specimens of red flywheel.

Grade. The fungus is edible, but often affected by mold.

mokhovik greenXerocomus subtomentosus

fruit body. Hat with a diameter of 4 to 10 cm, olive-brown or olive-green, convex, suede-velvety, sometimes fissured. The tubular layer has a characteristic bright yellow color, does not turn blue when pressed, the pores of the tubules are angular. Spore powder olive-brown. The leg is even, yellowish, in the middle part it happens with a brownish or reddish tint. The pulp is juicy, soft, whitish, yellowish in the stem, only occasionally slightly blue, not sour.

season and place. Grows in summer and autumn in forests. Occurs very often.

similarity. Looks like motley flywheel.

Grade. The mushroom is edible. Often affected by mold. Protein decomposition threatens with severe secondary poisoning.

powdered flywheel Boletus pulverulentus

fruit body. At the slightest pressure, the entire mushroom instantly turns inky. The hat is 6 to 12 cm in diameter, at first hemispherical, then curved, from gray-brown to red-brown, felted when dry, sticky-mucous when wet, often gray in places. The tubular layer is bright yellow, in older specimens it is more yellow-brown. Spore powder olive. The leg is fleshy, strong, yellow above, becoming rusty-brown towards the base. The flesh is yellow.

season and place. It grows in summer and autumn in coniferous and (even more often) in deciduous forests.

similarity. Distinguished by conspicuous coloration.

Grade. The mushroom is edible, but does not differ in special taste qualities.

Dubovik speckled Boletus erythropus

fruit body. The cap is 6 to 20 cm in diameter, hemispherical when young, later convex or prostrate, brown, velvety when dry, slimy when wet. The skin does not separate. The tubular layer is greenish-yellow with red pores. The spore powder is olive green. The leg is thick, club-shaped, on a yellow background dotted with dense red flakes, in the lower part it is often yellowish, felted, but without a reticulate pattern over its entire height. The pulp is yellow, dense. All parts of the mushroom, when pressed or cut, turn into an intense blue color.

season and place. From early summer to autumn in forests, mostly on acidic soil.

similarity. Reminiscent of other types of oak trees (for example, ordinary oak tree), also poisonous in its raw form. The reddish leg and red pores of the tubes have a poisonous satanic mushroom, which beginners often mistake for a speckled oak. The inedible boletus also has a reddish leg, but the tubular layer is olive green.

Grade. The mushroom is edible and tastes great, but when raw, it is POISONOUS and can lead to various disorders. Prolonged heat treatment required. Nevertheless, in terms of taste, the speckled oak is not inferior to the white fungus and is practically never wormy. The bluish color disappears during cooking, and the flesh becomes appetizing yellow.

Dubovik KeleBoletus queletii

fruit body. The hat is 8 to 15 cm in diameter, leathery-brown, hemispherical, later prostrate, velvety when dry, sticky-mucous when wet. Tubular layer of olive color. The pores of tubules are orange, later olive-brown. Spore powder olive. The leg is strong, yellow or purplish-red without a reticulate pattern. The pulp is dense, turning blue on the cut; when pressed, the tubular layer also turns blue.

season and place. It grows in summer and autumn in deciduous forests on lime-rich soil.

similarity. See the description of the mottled oak tree. Be careful: a similar satanic mushroom is poisonous!

Grade. Edible, but POISONOUS when raw. Requires prolonged heat treatment. Rare mushroom!

Dubovik common, Dubovik olive-brown Boletus luridus

fruit body. Hat up to 20 cm in diameter, yellow-brown or olive-brown, fleshy, hemispherical in youth, later cushion-shaped, velvety like suede when dry, slippery, sticky when wet. The tubular layer is olive green, the pores are not as red as in the species described above, but rather orange. The leg is thick, thickened below, yellowish, with a red-brown mesh. The pulp is dense, yellowish, purple at the base of the stem, a specific purple-red zone above the tubular layer. When pressed, the tubes and the leg turn blue. On the cut, the pulp also turns blue.

season and place. It grows in summer and early autumn in deciduous forests, in parks on clay and calcareous soil.

similarity. With the types of oak trees described above, as well as with a poisonous satanic mushroom. A characteristic feature is a purple-red zone above the tubular layer.

Grade. Edible under certain conditions! Raw is POISONOUS! In combination with alcohol, it can cause severe poisoning.

satanic mushroom Boletus satanas

fruit body. The hat is white-gray or olive-gray, fleshy, hemispherical in youth, later convex, cushion-shaped. The cuticle is matte and dry, not removed. The tubules are yellowish or olive-green; the pores of the tubules turn greenish-blue when pressed. Spore powder olive-brown. The leg is strong, short, yellow with a carmine zone in the center and a fine carmine mesh. The flesh is whitish, slightly bluish in the cut of the cap, and slightly reddening in the cut of the stem, with a fecal odor.

season and place. It occurs in summer and autumn in deciduous forests on lime-rich soil.

similarity. It resembles an ordinary oak tree and an inedible boletus. You should pay attention to the gray color of the cap, almost white flesh, very slightly blue, and a disgusting smell. The main thing is not to collect large boletus mushrooms with a gray cap!

Grade. The mushroom is POISONOUS!

Boletus inedible Boletus calopus

fruit body. Hat diameter from 5 to 20 cm, light or brown-gray, velvety, often cracked, hemispherical, uneven with age, cushion-shaped. The tubular layer in young specimens is yellow, in old specimens it is olive-green, turning blue when pressed. Spore powder olive. The leg is yellow above, red below, with a faintly distinguishable mesh. The flesh is whitish or yellow, on the cut (especially the legs) bluish, bitter.

season and place. It grows in summer and autumn in forests, mainly on acidic soil. Rarely found on the plains.

similarity. It can be confused with an ordinary and satanic mushroom, in this fungus the pores of the tubes are not red, but olive-green.

Grade. Tasteless, raw POISONOUS!

Boletus brown-yellow Boletus appendiculatus

fruit body. The hat is 5 to 20 cm in diameter, hemispherical in youth, later cushion-shaped, yellow-brown, light brown or chestnut-brown, dry felt-fluffy, fleshy, with a sharp edge. Tubular layer, leg and flesh of intense yellow color. Spore powder olive-brown. The leg is elongated, often has a growth resembling a root, darkens from the base upwards, and is distinguished by a thin mesh pattern (light or brownish). The pulp is dense, slightly blue, the smell is sour.

season and place. Grows in summer and autumn in deciduous forests. Occurs rarely.

similarity. There are many similar mushrooms, but they are rare.

Grade. The mushroom is edible and has a great taste. Rare mushroom.

White mushroom, boletusBoletus edulis

fruit body. Hat with a diameter of 5 to 30 cm; in youth hemispherical, light brown, later arched, brown or red-brown, often uneven, even clumsy, slippery when raw. The cuticle does not separate. The tubular layer is first whitish, then yellowish, and finally olive-green, at the stem - with a notch, the pores of the tubes do not change color when pressed. Spore powder is dark olive. The stalk is thick, club-shaped swollen at the base, brownish, the upper third with a brownish reticulate pattern - lighter above than below. The flesh is white, brownish under the cuticle, elastic, does not change color on the cut.

season and place. It grows in summer and autumn in coniferous and mixed forests.

similarity. It resembles other types of porcini mushrooms, and in addition - a chestnut mushroom, but in the latter, the tubular layer turns greenish-blue when pressed. White mushrooms (especially young ones) are most often confused with gall mushrooms. In gall fungus, the tubular layer initially has the same white color, but then turns pink, and the mesh pattern stands out against a darker background. In case of doubt, a taste test gives an accurate answer.

Grade. It is considered the best of edible mushrooms. Great for drying too.

white fungus pine Boletus pinophilus (Boletus pinicola)

fruit body. Hat with a diameter of 8 to 20 cm, at first a hemisphere with a whitish edge, later convex and even, from wine-red to brown-red. The tubular layer is initially white, then yellow, and finally olive green. The spore powder is olive green. The leg is swollen, brown-red (but lighter than the cap), with a red mesh pattern. The pulp is dense, white, does not darken on the cut, with a wine-red zone under the cuticle.

season and place. It grows in summer and autumn, mainly in coniferous forests.

similarity.

Grade. The mushroom is edible. Very tasty.

White mushroom, mesh form Boletus reticulatus (Boletus aestivalis)

fruit body. The hat is from 8 to 16 cm in diameter, light brown, in young specimens with a white edge, felt, rough, the tubular layer is white, in old specimens it is yellow-green, the pores of the tubules are rounded. Spore powder olive-brown. The leg is covered with a mesh pattern. The flesh is white, brownish under the upper skin.

season and place. It occurs from early summer to autumn in deciduous forests.

similarity. With other white and inedible gall fungus.

Grade. Edible and excellent in taste; suitable for drying.

Gall mushroom, mustard Tylopilus felleus

fruit body. The hat is 5 to 15 cm in diameter, light brown to brown, at first hemispherical and velvety felt. The tubular layer is white in young specimens, dirty pink in old specimens, arched, notched at the stem. Spore powder pink. The leg is brownish, club-shaped, but not swollen, covered along the entire length with a dark mesh pattern. The flesh is white, firm and bitter.

season and place. It grows in summer and winter mainly in coniferous forests.

similarity. Young specimens are very similar to white mushrooms (also young). The exact definition is given only by a taste test. Sometimes gall fungus is confused with chestnut fungus.

Grade. Unpalatable due to bitterness. Even one mushroom can ruin a whole dish. But a strange thing: there are people who do not feel the bitterness of this mushroom at all!

Common boletus Leccinum scabrum

fruit body. Hat with a diameter of 6 to 12 cm, color - from brown to white; hemispherical in youth, then convex, smooth, sticky when wet. The tubular layer is white, gray with age, elongated, notched at the stem, easily separated from the pulp of the cap. The cuticle does not separate. Spore powder olive-brown. The stalk is long, thin, slightly widened below, whitish, covered with dark brown or brown-black scales. The pulp in young mushrooms is dense, in old ones it is spongy, in the stem it is lignified-rigid, white, it may turn slightly pink in the cut.

season and place. It grows in summer and autumn everywhere under birch trees.

similarity. It looks like a yellow-brown boletus and a red boletus.

Grade. The mushroom is edible. Young specimens are very tasty, but in old ones the flesh is spongy and tasteless, the leg is too hard. When cooked, the flesh darkens.

Boletus yellow-brown Leccinum versipelle (Leccinum testaceoscabrum)

fruit body. Hat diameter from 5 to 20 cm, from yellow-orange to orange-red, at first hemisphere, slightly wider than the legs, and later curved, fleshy, slightly slippery when wet. The cuticle does not separate, protrudes slightly beyond the edge of the cap. The tubular layer is whitish-gray when young, later gray, easily separated. Spore powder is ocher-brown. The leg often goes deep into the soil, white, with blackish scales, often greenish at the base. The flesh on the cut turns wine-red.

season and place. It grows in summer and autumn in forests, most often under aspens and birches.

similarity. It is very similar to red boletus, to some types of boletus, but all these mushrooms are edible.

Grade. The mushroom is edible.

Boletus red Leccinum rufum (Leccinum aumntiacum)

fruit body. The cap in youth is barely wider than the stem; then expands to a diameter of 5-12 cm, orange-brown. The cuticle (skin) on the cap is velvety, clearly protruding along the edge. The tubular layer is white when young, later gray-brownish, the pores of the tubules turn reddish when pressed. Spore powder is ocher-brown. The leg is white, with whitish, later reddish-brown scales. The flesh is whitish, dense, on the cut from gray-lilac to blackish.

season and place. Grows in summer and autumn under aspens.

similarity. It resembles yellow-brown boletus (although it has a different color of scales on the stem) and other boletus and boletus.

Grade. Edible and tasty mushroom. Aspen mushrooms are rarely wormy.

Pig thinPaxillus involutus

fruit body. When pressed or cut, all parts of this fungus are painted in a characteristic brown color. The hat is 5 to 12 cm in diameter, ocher-brown or brown, slightly convex when young, with a furry-felt wrapped edge, then flat, slightly depressed in the middle, unevenly wavy. The cuticle (skin) in dry form is felt. The plates are ocher-yellow, later brownish, descending along the stem, easily separated from the pulp of the caps. Spore powder is rusty-brown. The leg is thick, fleshy, brownish. The pulp is soft, yellowish, with a sour taste.

season and place. It grows from early summer to autumn in forests and even in gardens.

similarity. If you remember the plates descending along the leg, which are easily separated, and the obvious darkening when pressed, then you cannot confuse it with other mushrooms.

Grade. The mushroom is POISONOUS! But for centuries it was considered suitable for food, or rather, poisonous in its raw form and requiring prolonged heat treatment. Today it has been proven that even with all the precautions, frequent consumption of thin pigs can lead to serious illnesses and even death.

Pig fat Paxillus atrotomentosus

fruit body. The hat is from 8 to 20 cm in diameter, brown, velvety felt when young, later glabrous, often cracked, dry. The edge is softly wrapped inward. The plates are yellowish, descending along the stem and branching; when pressed, dark spots appear. Spore powder of clay-brown color. The leg is thick, short, fleshy, velvety fibrous, usually shifted to the edge. The flesh is yellowish, watery, bitter.

season and place. In summer and autumn, it grows in coniferous forests on rotten stumps.

similarity. You need to pay attention to the lateral leg and do not forget that these mushrooms grow near the stumps of coniferous trees.

Grade. The mushroom is tasteless.

Mokruha pinkgomphidius roseus

fruit body. Hat with a diameter of 2 to 6 cm, pink-red, slimy, lint-free. In young specimens, the edge of the cap is connected to the leg with a cobweb cover. Spore powder gray-brown. The leg is whitish, girded with the rest of the bedspread, yellow-pink at the base, darkening when pressed.

season and place. In summer and autumn it occurs in pine forests on sandy soil.

similarity. It is easy to distinguish due to the color of the cap, the descending gray plates and the yellow-pink base of the stem.

Grade. The mushroom is edible.

Mokruha purple Chroogomphus rutilus

fruit body. Hat with a diameter of 3 to 10 cm, orange-brown or copper-red, conical-round, sticky. In young specimens, the edge of the cap is connected to the leg with a cobweb cover. The plates are reddish-brown, descending along the stem. Spore powder is almost black. Leg from yellow-brown to copper-red, with remnants of a bedspread. The flesh is saffron-colored, wine-red when pressed.

season and place. Grows from mid-summer to autumn in pine forests, often on hills.

similarity. It looks like mokruha spotted (edible), but it grows under larches.

Grade. The mushroom is edible.

Mokruha spruceGomphidius glutinosus

fruit body. The hat is 4 to 12 cm in diameter, first gray, then brownish-gray, covered with a thick layer of mucus. The plates - at first whitish, later gray-black, soft, far apart from each other and descending along the stem - are also first covered with a mucous layer-veil, which then comes off along the edge of the cap and remains a ring on the stem. Spore dust is almost black. The leg, under the ring, is stained with spores in a dark color, the same mucous, white or brownish-gray, bright yellow at the base. The pulp is white or light gray, dense, soft, juicy, yellow at the base of the stem.

season and place. In summer and autumn, it grows in coniferous forests under spruce trees. It occurs mainly in the mountains, less often on the plains.

similarity. It is difficult to confuse with other mushrooms.

Grade. The mushroom is edible. Despite the thick mucous cover (should be removed before cooking), it has a wonderful taste.

Hygrophorus earlyHygrophorus marzuolus

fruit body. The hat is from 4 to 10 cm in diameter, white and convex when young, gray with age, even blackish, dry, prostrate, unevenly curved. The plates are fleshy, at first white, then gray, waxy, far apart, descending along the stem. Spore powder is white. The leg is fleshy, short and thick, white or gray. The flesh is white, gray under the cuticle, tender.

season and place. Occurs in spring after snowmelt in deciduous and coniferous forests at higher elevations. Often grows deep in the soil or burrows into a layer of leaves and needles.

similarity. It appears very early, so it is difficult to confuse it with other mushrooms.

Grade. Edible and tasty mushroom.

Brown hygrophorus, late hygrophorus Hygrophorus hypothejus

fruit body. Cap 1 to 6 cm in diameter, covered with olive-brown mucus, convex, with rolled edges, prostrate at maturity. The plates are whitish at first, then yellow, dense, sparse, descending along the stem. Spore dust is white. The leg is olive-yellow, thin, even, under the ring from the bedspread is mucous. The flesh is yellowish, with a pleasant taste.

season and place. It occurs in late autumn, after the first frost, in pine forests.

similarity. It resembles larch hygrophorus (edible), whose cap is evenly yellow and less slimy; moreover, it grows only near larches.

Grade. Edible mushroom. The mucous membrane must be removed.

Hygrophorus olive white Hygrophorus olivaceoalbus

fruit body. The hat is from 2 to 6 cm in diameter, light olive or olive-brown, darker in the center, covered with a layer of mucus, first convex or hemispherical, then flat. The plates are white, thick, sparse, slightly descending along the stem. Spore powder is white. The leg is white, fleshy, at first connected by a mucous cover with the edges of the cap. Above the veil is white, sometimes with visible droplets, below it is covered with olive-white scales arranged in rings. The pulp is white, tender.

season and place. Grows in late summer and autumn under fir trees, mainly in the mountains. Occurs frequently.

similarity. Reminds other hygrophores, but also edible.

Grade. Edible and tasty mushroom. The mucous membrane must be removed.

Hygrocybe conical, hygrocybe blackening Hygrocybe conica (Hygrocybe nigrescens)

fruit body. The cap is from 1 to 5 cm in diameter, cone-shaped, in old specimens it breaks along the edge, orange-red or yellow-red, darkening with age, sticky. The plates are yellow, waxy. Spore powder is white. Leg yellow or orange-yellow, whitish at the base, fibrous, hollow. The flesh inside is white, yellow on the edge, juicy, transparent, darkening when touched, tender.

season and place. In summer and autumn, in glades and forest edges.

similarity. The same family includes other orange-red mushrooms that also darken. When their flesh is tender, they are edible.

Grade. Turns black during heat treatment. Eating can interfere with digestion.

Row crowded Lyophyllum loricatum

fruit body. The hat is from 3 to 8 cm in diameter, convex or semi-prostrate, light or dark brown, slightly slippery, shiny when dried, with a dense skin that can be easily removed. The plates are white or yellowish, frequent. Spore powder is white. The legs are grayish-brown, fibrous, often growing from a common thickened stump. The pulp is thickened in the center of the cap, the taste is slightly spicy.

season and place. It grows in summer and autumn in deciduous or mixed forests, parks, gardens, even tree-lined streets and landfills. Often found in the same place as morels.

similarity. You can only confuse with similar (also edible) rows.

Grade. The mushroom is edible and often grows in very large colonies.

May mushroomCalocybe gambosa

fruit body. Hat with a diameter of 3 to 10 cm, dull, dry, at first a hemisphere with a wrapped edge, then prostrate, wavy-convex, often horseshoe-shaped. The plates are whitish, located very close to each other, adhering to the leg with a tooth. Spore powder is white. Leg whitish, strong, short. The pulp is white, with a floury smell.

season and place. It grows in May-June in floodplain forests, on edges and pastures.

similarity. May fungus is similar to poisonous entoloma, and even more like Patouillard fiber, which is very poisonous. You can distinguish fiber by reddening pulp, fibrous cap and brownish (in old age) plates; it doesn't have a floury smell.

Grade. Edible mushroom; when cooked, it retains a mealy taste.

Anise talker Clitocybe odora

fruit body. The cap is 3 to 8 cm in diameter, when young it is bluish-green, with a tubercle or convex, with a curled edge, and later faded to yellow-gray, fleshy, unevenly convex, smooth. The plates are pale green. Spore powder whitish. The stem is the same color as the cap, or paler, fibrous-felt, club-shaped at the base. The flesh is greenish, with an intense smell of anise.

season and place. In late summer and autumn, it grows in deciduous and coniferous forests.

similarity. When young, it is easy to distinguish by color and smell. Old specimens are easily confused with poisonous white anise talker, which in a humid place acquires a faint ocher color.

Grade. The mushroom is edible. But the anise flavor persists even after heat treatment.

Gray talker, smoky talker Clitocybe nebularis (Lepista nebularis)

fruit body. The hat is 6 to 15 cm in diameter, gray, lighter at the edges, hemispherical and convex in youth, with a strongly wrapped edge, and later funnel-shaped, often with a whitish coating that is easy to remove. The plates are yellowish-gray, frequent, descending along the stem. Spore powder is white or pale yellow. The leg is fleshy, whitish or light gray, club-shaped. The pulp is whitish, dense, with a sweet smell.

season and place. It occurs in late summer and late autumn in mixed and coniferous forests.

similarity. Looks like poisonous entholoma.

Grade. This talker is edible and very common. But not all people tolerate it well: it sometimes causes allergies.

Talker bent Clitocybe geotropa

fruiting body. The hat is from 8 to 25 cm in diameter, pale reddish color or the color of baked milk, very small, flat when young, dry, smooth, dull, sometimes fissured, takes the form of a funnel. The plates are somewhat lighter than the cap, descending along the stem, frequent. Spore powder is white. The leg is long, of the same color as the cap, fluffy at the base, fibrous. The flesh is the same color with a cap, dry, thin.

season and place. It grows from late summer to late autumn in bushes, forests in rows or "witch circles".

similarity. May be confused with poisonous entoloma. Young specimens are easily recognizable by the shape of the cap and the length of the stem.

Grade. Young mushrooms are edible, old ones are too tough.

Lacquer lacquer, pink lacquer Laccaria laccata

fruit body. The cap is from 2 to 5 cm in diameter, pinkish-brown or red, even and hemispherical in youth, later lowered and, finally, unevenly procumbent or slightly depressed, with the smallest scales. The plates are thick, very rare, pink, later covered with a white coating, adherent to the stem or slightly descending. Spore powder is white. Leg of the same color with a hat, thin, fibrous-rigid, white-felt below. The pulp is watery, thin, tender, odorless.

season and place. It grows in large quantities in deciduous and coniferous forests.

similarity. This species is very diverse in shape, size, and color. But it can still be always distinguished by dense, rare pink plates.

Grade. The mushroom is edible.