Mushroom with a gray cap on a thick stalk. Mushroom with a red cap and white stem. Growing porcini mushrooms from caps
Together with plants and animals, mushrooms represent the third kingdom of organisms: they were taken out separately, since they have the properties of both previous kingdoms. Mushrooms are found in water, on land, and in soil. Mycology studies them. Not all of these products are useful for humans, but there are mushrooms that are used as food. They are valued for their special taste and rich composition. Mushrooms contain fats, carbohydrates, vitamins, but most importantly, they are a source of protein, thanks to which, along with other products, they replace meat for vegetarians.
In small quantities (200–300 g), mushrooms can be eaten every day.
White mushroom (boletus)
This mushroom is the most valuable, tasty, aromatic and nutritious. The porcini mushroom has a large, fleshy cap and a thick, swollen white stalk. Moreover, the color of the caps - depending on the age and place of growth of the mushroom - can be light, yellowish or dark brown. Porcini mushrooms growing in pine forests usually have darker caps. The porcini mushroom can reach quite impressive sizes - the cap is up to half a meter in diameter and up to 30 cm in height.
Oyster mushrooms
The mushroom is quite large, the cap is gray or grayish-brown in color from 5 to 20 centimeters in diameter. The leg is very dense and, due to its rigidity, is not eaten. Oyster mushrooms grow in a bouquet, sometimes containing up to 30 mushrooms weighing 2-3 kilograms. To grow oyster mushrooms, you need to prepare sections of trunks and branches of deciduous trees with a diameter of at least 15 centimeters and a length of 25-30 centimeters. Thinner cuttings produce smaller yields. Oyster mushrooms develop in a humid environment, and the segments must be immersed in water for 1-2 days.
Gruzd
Cap mushroom from the genus of laticifers. The cap is 5-20 cm in diameter, concave in the middle, slightly slimy, with a shaggy edge, whitish with blurred concentric zones. The leg of the milk mushroom is short, thick, hollow. The pulp is caustic. Grows in spruce, birch and mixed forests from early summer to late autumn, singly and in groups. A very valuable edible mushroom, used for food only when salted. The cap of the milk mushroom can reach 25-30 centimeters in diameter, at first convex, then broadly funnel-shaped, with a hairy edge curved down, sticky, from white to greenish-brown, sometimes almost black, with faintly visible concentric zones. The plates are adherent or slightly descending, frequent, narrow, whitish, darkening.
Ivyshen (orchard)
Cap mushroom from the group of lamellar mushrooms. The cap is 3-10 cm, convex in a young mushroom, then becomes depressed or even funnel-shaped, with a wide tubercle in the middle, with an unevenly wavy edge, white, whitish or yellowish. The plates extend down to the stem, are white, and later become dirty pink. The leg is white, short, thinner towards the bottom. The pulp of the cherry blossom is soft, dense, white, with a strong powdery odor. The color of the pulp does not change at the break. The characteristic odor of cherry blossom is due to the presence in the tissues of the unsaturated aldehyde trans-2-nonenal. Cherry grows in deciduous forests, gardens, vegetable gardens, and sometimes in meadows from July to October. It is rare and not abundant.
Chanterelles
Forest mushrooms with a bright yellow, less often with a pale yellow color. A hat measuring 3-10 cm, in the form of an inverted umbrella or funnel; the stem almost merges with the cap. The main value of the chanterelle is that this mushroom is almost never wormy. Chanterelles can be found from early summer to late autumn. They especially love coniferous forests, birch and mixed: spruce-birch. Like many mushrooms, chanterelles grow in families or groups.
Butter
One of the most common types of edible mushrooms in the European part of Russia, Ukraine and Belarus. People say that boletus appears when the pine tree blooms.
They grow in large families in young spruce and pine forests. These are herd mushrooms. Butterflies are also found on open sunny lawns on green moss, on sandy hillocks, slopes with rare young pine trees. In Ukraine, boletus can be found mainly between young artificial pine plantations, where grass grows, or in old compacted needles.
Mosswort
It belongs to the genus of tubular mushrooms and grows from early summer to autumn in coniferous, deciduous and mixed forests, singly or in small groups. The cap of the moss fly is hemispherical, over time it becomes convex and then flat. On top it is velvety, dark green or brown-brown in color, the spongy layer is bright yellow. The flesh of the flywheel is hard, pale yellow, in old mushrooms it is white, and turns blue when broken. Moss mushroom is a first-class edible mushroom that can be used without prior boiling for preparing hot dishes, for pickling, pickling, and drying. The whole mushroom is used: cap and stem.
Muer
These are thin and brittle woody black mushrooms. Outwardly, they look like charred paper. They have a smoky smell and crispy, sweetish flesh. These mushrooms are widely used in Vietnam, Thailand, and China. Muer grows on tree trunks. Muer mushrooms were first used at imperial receptions in Japan. Now you can buy muer in an oriental spice store at a fairly affordable price.
Honey mushrooms
Mushrooms of the rowaceae family. They begin to be collected from the end of August until the autumn frosts. Loves old stumps, roots of coniferous and deciduous trees, and especially often settles on oak and birch stumps, found even in permafrost areas. The cap of a real honey mushroom has the shape of a ball, convex, then straightened, velvety, brownish-yellow in color. The edges of the cap are first rolled inwards, then straightened and striped. On top of the cap there are small brown scales. The plates are removed downwards, whitish, then light brown and often covered with rusty spots. The leg is long, fibrous, yellow or brown, darker towards the bottom. In young mushrooms, the leg is connected to the edges of the cap by a white film, which then breaks and remains on the leg as a white ring. It is this ring that helps distinguish real honey mushrooms from poisonous ones (fake, brick-red and fake sulfur-yellow). The pulp of the autumn honey mushroom is thin-fleshy, whitish, with a pleasant mushroom smell.
boletus
It belongs to the genus Obabok and grows from early summer to late autumn in light deciduous, mainly birch, and mixed forests, singly and in groups. Very often, boletus grows along the edges of forest roads. The boletus cap is up to 15 cm in diameter, hemispherical, later cushion-shaped, bare or thin-tomentose, dry, slightly slimy in wet weather, of various colors, from light gray to dark brown, almost black. The pulp is white, does not change color when broken, sometimes turns a little pink, with a pleasant mushroom smell and taste. The tubular layer peels off easily from the pulp, whitish, then grayish, sometimes with dark brown spots. The stem of the boletus is up to 15 cm long, up to 3 cm in diameter, solid, cylindrical, slightly widened at the bottom, whitish, covered with scales from gray to dark brown; in old mushrooms it is hard and fibrous.
Boletus
Belongs to the genus Obabok, grows in deciduous, mixed and pine forests singly and in groups from June to October. It especially loves young aspen trees, but it also forms mycorrhiza with birch, pine and other trees. The cap of the boletus is up to 30 cm in diameter; in young mushrooms it is semi-spherical, adjacent tightly to the stem, later convex, flat, dry, fleshy, velvety with a variable color from whitish to yellow-orange, bright red. The pulp is white, turns slightly pink or blue when cracked, turns green, then turns black, without any particular smell or taste. The leg of the boletus is up to 20 cm long, up to 5 cm in diameter, solid, cylindrical, thickened at the bottom, easily separated from the cap, white-gray, covered with elongated flaky fibrous scales of white, brown-black color.
Portobello
This is one of the types of champignon mushrooms that are more familiar to us. Their distinctive feature is their rather large size and a cap that can open completely. Moreover, its diameter often reaches 15 centimeters. By the way, it is precisely because of this feature that much more moisture evaporates from portobello compared to other types of mushrooms, due to which its structure is more dense and meaty. It is surprising that, being a delicacy, portobello often grows in not very attractive natural conditions - in pastures, along highways, and sometimes even in cemeteries.
Ryzhik
Belongs to the genus Lataria of the Russula family of the lamellar group, grows in pine and other forests with a large admixture of pine trees, especially in young pine forests, preferably on sandy soils from July to October, singly and in groups. The cap of the camelina is up to 15 cm in diameter, fleshy, convex at first, then funnel-shaped, with edges slightly turned down, smooth, slightly slimy, orange, red-orange, with concentric zones of varying color intensity, fading. The lower surface of the cap is brown, with frequent plates running down to the bottom. The plates are first adherent, then descending along the stem, orange, when pressed they turn brown and green. The flesh of the camelina is thick, dense, creamy-orange, turns red when broken, then turns green, and secretes abundantly bright orange, non-caustic milky juice with a resinous odor, which turns green in the air. The stem of saffron milk caps is up to 10 cm long, up to 3 cm in diameter, cylindrical, at first dense, then hollow, smooth, the same color as the cap, white inside, turning green when pressed.
Rows
This is the collective name of mushrooms belonging to the genus of lamellar (Ryadovkov family). More than 2.5 thousand representatives of this family have been classified. Most of these mushrooms are edible, but there are also poisonous members of the family. Edible rows include: gray, poplar, scaly, massive, lilac-legged, yellow rows, giant, matsutake. The main part is classified as conditionally edible mushrooms.
Morels
Belongs to the group of marsupial fungi, grows in early spring in coniferous and mixed forests on fertile humus soil, rich in lime, in old fires, forest clearings, along forest roads, on the edges. The cap of morels is up to 15 cm high, up to 10 cm in diameter, ovoid, rounded, hollow, ocher-yellow, yellow-brown or light brown with uneven cells resembling a honeycomb, attached to the stem below. The stem of morels is up to 10 cm long, up to 5 cm thick, cylindrical, smooth, hollow, slightly widened at the bottom, whitish or yellow-brown. The flesh of morels is waxy-white, thin, brittle, with a pleasant mushroom smell and taste. The spore powder is yellowish. The mushroom is considered conditionally edible. It is recommended to boil them for 10-15 minutes before use, drain the broth, after which you can fry, stew, or use in soups. Morels can be dried and used three months after drying.
Russula
Belongs to the genus Russula of the Russula family of the lamellar group, grows singly and in groups from the beginning of summer to late autumn in deciduous, coniferous and mixed forests, on the edges, clearings, among mosses. The russula cap is up to 10 cm in diameter, in young mushrooms it is hemispherical, then flat-convex, slightly depressed in the center, fleshy, dry, with a slightly ribbed or smooth edge, the color is varied, often with large light spots, the skin of the cap does not reach the edge, is removed from labor. The pulp is dense, white with a nutty, sweetish taste and a pleasant fruity aroma. The plates are frequent, narrow, attached or slightly running down the stalk, white, yellowish. The stem of russula is dense, short, up to 4 cm long, up to 3 cm in diameter, cylindrical, solid, slightly tapering towards the bottom, slightly wrinkled, white.
Message quote Learning to pick mushrooms.
You only need to collect friends mushrooms!
Mushrooms, which raise doubts, it is better not to take!
Therefore, in this review we will limit ourselves to describing the most common edible mushrooms, which will (hopefully) slightly expand the knowledge of mushroom pickers.
White mushroom (boletus)
Exceptionally high quality edible mushroom. It is considered one of the most valuable types of mushrooms. Porcini can be used fresh (boiled and fried), dried, salted and pickled. At the same time, when dried, the pulp of porcini mushrooms, unlike the rest, remains white.
The cap of the porcini mushroom is tubular, cushion-shaped, it can reach 20 cm in diameter. The color of the cap is very varied: whitish, light gray. It can be yellow, brown or brown, purple, red, black-brown. Often, the cap of a porcini mushroom is unevenly colored - towards the edge it can be lighter, with a white or yellowish rim. The skin does not come off. The tubes are white, later yellowish-olive or yellowish-greenish.
The leg is thick, thickened at the bottom, solid, with a mesh pattern, sometimes only in the upper part. The color of the stem often has the same shade as the mushroom cap, only lighter.
The pulp is dense, white, with a nutty taste and without much odor. When cut, the flesh does not change color.
Growing White mushroom throughout Eurasia in the temperate and subarctic zones. Fruits in June - October.
Confuse White mushroom It’s difficult with poisonous inedible mushrooms. But the porcini mushroom has an inedible counterpart - the gall mushroom. Its pulp is so bitter that even one small fungus entering the cauldron will ruin the entire dish. It will simply be impossible to eat it. The color of the gall fungus tubes is dirty pink, and the flesh turns pink when cut.
Ryzhik
Edible mushroom exceptionally high quality. Some European peoples prefer it over porcini mushroom. In many countries saffron milk cap considered a delicacy. Particularly good saffron milk cap fried in sour cream. It is not recommended to dry only saffron milk caps.
Grow saffron milk caps, mainly in coniferous forests, especially pine and spruce. They prefer illuminated places: clearings, forest edges, young forests. Distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to October.
The cap of an adult mushroom is lamellar, funnel-shaped with a slightly curled and then straight edge. Most often, the cap of the saffron milk cap is orange or orange-red, but there are green-ocher or grayish-olive caps. Darker concentric zones are clearly visible on the cap. The plates are frequent, thick, orange or orange-yellow. When pressed or broken, they turn green or brown
The leg of the camelina is cylindrical, hollow, smooth, the same color as the cap or a little lighter.
The pulp is orange, green when cut, with a characteristic pleasant resinous odor. An orange-yellow or orange-red milky juice is released on the cut. In the air it gradually turns green.
In addition to the usual saffron milk cap, it is found in our forests saffron milk cap red (with wine-red milky juice, which turns purple in the air), salmon camelina (its milky juice is orange and does not change color in the air) and red pine camelina (its milky juice is orange, and in the air it turns wine-red) .
Boletus (berezovik, obabok)
Edible mushroom High Quality.
boletus- a very common species, forms a community with various types of birch. Distributed in the Arctic, forests of Europe, the Urals, Siberia, and the Far East. Grows in birch and mixed forests, swamps and tundras. Fruits from June to September.
The cap of the boletus is at first hemispherical, later cushion-shaped. The color can be grayish, whitish, gray-brown, mouse-gray, brown, dark brown, almost black. The tubes are whitish, brownish-gray in maturity.
The leg is cylindrical or slightly thickened towards the base, solid, fibrous, whitish, covered with dark scales (grayish, dark brown or almost black). The pulp is white, dense, and does not change color or turn pink when cut.
This mushroom can be consumed boiled or fried, without pre-processing. This mushroom is suitable for all types of preparations. If there is a need to avoid blue discoloration that appears during processing, the mushroom should be soaked in a 0.5% citric acid solution. Boletus is processed similarly. Boletus is especially good when freshly fried or boiled.
boletus may be confused with the inedible gall mushroom.
Boletus (aspen, redhead)
Edible mushroom High Quality.
Boletus- one of the most common edible mushrooms in the temperate zone of the northern hemisphere. In terms of its nutritional value and taste, it, together with boletus, takes an honorable second place after porcini mushroom and saffron milk cap.
Boletus distributed in the forests of Europe, the Urals, Siberia and the Far East. Fruits from June to September.
The cap of the boletus reaches 20 cm, at first hemispherical, then flatter. Color varies from red and red-brown to whitish-brown or white. The tubes are dirty white, cream or grayish. The leg is cylindrical or widening towards the base, covered with fibrous scales. The flesh turns blue when cut, later turns black, and in some species it becomes reddish or purple.
There are quite a few subspecies of boletus. It is processed in the same way as boletus.
A good edible mushroom.
Distributed Polish mushroom in coniferous, less often deciduous forests. Prefers mature pine forests. Grows among mosses, at the base of trunks or on stumps. Common in the forests of Europe, the Urals, Siberia, the Far East, Central Asia, and the Caucasus. This mushroom owes its name to the fact that it is widespread in the coniferous forests of Poland, from where it was widely exported to other countries.
Fruits in August - September.
The taste of the Polish mushroom is reminiscent of boletus, although it belongs to the genus of fly mushrooms. It is recommended to boil, fry, dry, salt, marinate.
Hat Polish mushroom reaches 12 cm. The cap is initially cushion-shaped, convex, later almost flat. The color of the cap of the Polish mushroom can be brownish or chestnut brown, with young mushrooms having a matte suede surface. The tubes are yellow-green and turn blue when pressed.
The pulp is yellowish, turns blue when broken, then turns brown, with a pleasant smell and taste.
The leg is cylindrical, solid, sometimes with a supine or slightly swollen towards the base. The color of the leg is light brown, lighter at the base, fawn.
The inedible counterpart of the Polish mushroom is the gall mushroom.
Common dubovik (Poddubovik)
Poddubovik- an edible mushroom that can be used without prior boiling for preparing hot dishes, for pickling, pickling, and drying. The whole mushroom is used: cap and stem. In its raw form, the mushroom is poisonous, and in combination with alcohol it can cause severe poisoning.
Poddubovik(common oak), belongs to the genus of tubular mushrooms, grows in sparse oak-mixed forests. It often grows on the edge of the forest.
Poddukovik can be found from mid-summer to autumn. This is one of the most beautiful mushrooms in appearance and color in the middle zone. Its cap grows up to 20 cm in diameter, thick, fleshy, hemispherical, then convex, velvety, olive-brown, dark brown, yellow-brown, dry. The pulp is dense, lemon-yellow, turns very blue when broken, without any particular smell or taste. The tubular layer is finely porous, in young mushrooms it is yellow-green, later dark red, turns green when broken, and turns blue when pressed. The leg is up to 15 cm long, up to 6 cm in diameter, tuberous-thickened below, cylindrical, solid, yellow, yellow-orange under the cap, reddish below, with a reddish mesh above. Spore powder is brown-olive.
Edible mushrooms High Quality.
Fungi of this genus are distributed throughout the range of pine trees in the northern hemisphere. Some species of oilseed are found even in the tropics. Only in the territory of the former Soviet Union 15 species are known.
Butterfish are characterized by a smooth, sticky or slightly slimy cap. Less common are boletus with a fibrous cap. Usually the skin on the cap comes off easily. The partial cover on the bottom of the cap is either present or absent, and if the cap is not adhesive, then the cover is always missing. The leg of butterfish is smooth or granular, sometimes with a ring. The only drawback of this delicious mushroom is that it needs to be cleaned, which can be very tedious after a long journey.
Common oiler(late, true, yellow) - most common among boletus. It has a slimy brown, dark brown or chocolate cap. Less common is a yellow-brown or brownish-olive cap. Well-developed spathe, yellow tubes. The stem of this oiler is cylindrical, short, with a filmy ring. It bears fruit in July - September, often in large groups. Grows in pine forests, in sunny places, loves sandy soils. Distributed in the forests of Europe, the Urals, Siberia, the Far East, and the Caucasus.
Late oiler It is good to fry, boil, marinate, salt and dry.
This mushroom is similar to the inedible pepper mushroom.
Larch oiler- grows in larch forests of Siberia, prefers young forests.
Its cap is lemon yellow, yellowish-orange or golden brown, sticky with an easily removable skin. The size of the cap is from 4 to 13 cm. The tubes are yellow, later olive-yellow. The flesh turns slightly pink. Fruits in July - September.
This oiler cook and marinate well.
Oiler grainy(summer, maslyuk, zheltyak) - grows in the subzone of mixed and coniferous forests. Prefers pine forests, often grows in dry places, on roads, clearings and in holes, rarely singly and mostly in groups from late May to early autumn.
Its mucous cap is shiny when dry, and can range from yellow-brown to brownish-brown. The skin is easily removed. The lower surface of the cap of a young mushroom is light yellow in color, covered with a white film, which in an adult mushroom comes off from the cap and remains near the stem in the form of a ring. The pulp is thick, dense, light yellow, yellow-brown, does not change color when broken, with a pleasant taste and fruity smell. The tubular layer is finely porous, thin, white, light yellow, then sulfur-yellow, with drops of milky-white liquid. The leg is short, up to 8 cm long, up to 2 cm in diameter, solid, cylindrical, light yellow, granular at the top.
Summer boletus- high-yielding, tasty, edible mushrooms, used without prior boiling for hot dishes, pickling, pickling, drying. Summer butterfly should be distinguished from the pepper mushroom, which is part of the butterfly genus.
In fact, there are 18 species of moss fly, distributed in temperate latitudes of both hemispheres. The most common are: marsh moss, green moss and yellow-brown moss. They are all consumed boiled, fried, dried, pickled and salted.
Boss moss its structure resembles a boletus. Grows in mossy places of coniferous forests. The cap and leg are yellow, with a brown tint. The spongy layer is green or yellow-olive. The pulp is yellowish, turns blue when cut.
Green moss widespread in various forests of Europe, the Caucasus, the Urals, Siberia and the Far East. His cap is cushion-shaped, dry, velvety, grayish or olive-brown. The tubes are yellowish-green with wide pores, sometimes descending onto the stalk. The leg is solid fibrous, yellowish or with a reddish tint, with a brownish reticulation, the intensity of which is expressed to varying degrees. The pulp is dense, white or with a yellowish tint, does not change color or turns blue. They bear fruit in June - October.
Moss fly yellow-brown. Look like Polish mushroom. The cap is hemispherical to cushion-shaped, dry, velvety. In young mushrooms it is grayish or dirty yellow; with age it becomes olive or reddish yellow. The skin does not come off. The pores are yellow, then with a greenish or olive tint, turn blue when pressed, then turn brown. The leg is cylindrical, solid, yellow or ocher-yellow, brown towards the base with a reddish tint. The flesh is yellow and turns bluish-green in air. It grows in moist pine forests, often among blueberries and mosses. Fruits in July - October.
Edible mushroom with good taste but little nutritional value. Use without pre-boiling. The chanterelle is distributed throughout the temperate forests of the Old World. Fruits in July - October, often in large groups.
The chanterelle's cap is convex or flat, funnel-shaped at maturity, with a thin, often fibrous edge, and smooth. The entire fruiting body of the chanterelle is egg-yellow, with a reddish tint or pale orange. The pulp is dense, rubbery, whitish, with a pleasant taste and smell. Used chanterelles fresh, pickled, salted.
Often found in our forests. However, it is difficult for an inexperienced person to navigate their diversity. In addition, many species are not widespread. Representatives of the genus Russula distributed in the European part of Russia, Siberia, and the Far East. In addition, russulas are found in North America and East Asia.
These mushrooms have large or medium-sized fruiting bodies; their caps come in different colors, depending on the pigmentation of the skin. are very diverse and represent a very difficult genus with regard to species definition and limitation. The differences between species are sometimes very small, making these fungi difficult to identify.
These mushrooms appear in July, but there are especially many of them in August and September. Russulas are found in a wide variety of forest types. Most russula are edible mushrooms, mainly of the 3rd and 4th categories. Sometimes mushroom pickers eat some russula fresh with salt (hence their name). Only a few of the russula are poisonous, inedible, or mushrooms of no practical importance. The economic importance of russula is reduced due to the fragility of the fruiting bodies. Mushroom pickers do not use some types of mushrooms because of their pungent taste. The pungent taste disappears when salted.
They make up about 45% of the mass of all mushrooms found in our forests. The best mushrooms are those that have less red, but more green, blue and yellow. The cap of russula is initially more or less spherical, hemispherical or bell-shaped. Later, as it grows, it is prostrate, round, flat or funnel-shaped, depressed in the middle. The diameter of the cap is on average 2-20 cm. Some species have a characteristic edge of the cap. Thus, in some species the edge of the cap is long and strongly curled. But the edge of the cap may also be straight, especially in cases where the cap is spread out early. Sometimes the edge of the cap is striped or lumpy, wavy. The cap is covered with skin. The skin of the cap is dry, it can be shiny or matte. After rain and dew, the skin of the russula caps is sticky and shiny. In some russulas the skin is easily torn off, in others it is torn off only along the edge of the cap, etc. The skin is of very varied colors, very variable, but in many cases stable. It must be borne in mind that the color of the skin of young, developed and aging fruiting bodies may be different. Sometimes the color fades when exposed to the sun. Simultaneously with the blanching of the skin, coloring of the flesh of the cap is observed. Pigments are also destroyed when mushrooms are cooked. Russula's plates are free and adherent. The color of the plates ranges from white to ocher. The plates of young fruiting bodies are white, as an exception lemon-yellow.
It grows from June to October, on birch stumps or lying trunks, sometimes on the stumps of other deciduous, less often coniferous, trees.
The cap of the summer mushroom is up to 7 cm in diameter with thin flesh; in young mushrooms it is convex with a tubercle in the center, covered with a cobwebby blanket, then flat-convex, sticky when it rains. The color of the cap is yellow-brown, in the center the cap is lighter. The pulp is light brown, the smell and taste are pleasant. The plates adhere to the stem, sometimes slightly descending; in young mushrooms they are light yellow, in old ones they are rusty-brown. The leg is up to 8 cm long, up to 1 cm in diameter, hollow, cylindrical, curved, hard, brown, with a membranous brown ring, dark brown below the ring, with scales. Spore powder is dark brown.
- a delicious, delicious mushroom, the caps of which can be used without prior boiling for hot dishes, for drying, pickling, and salting. This mushroom, not known to all mushroom pickers, is very productive and is often found in Russian forests in large groups. The late autumn edible mushroom Hypholoma capita is similar to summer honey fungus. Unlike the summer honey fungus, Hypholoma cephaloforma does not have a ring on the stalk, the color of the plates is gray, and grows on pine stumps.
It is necessary to distinguish the summer honey fungus from the poisonous sulfur-yellow honey mushroom, bitter in taste, without a ring with sulfur-yellow plates, as well as from the brick-red honey mushroom, bitter in taste, without a ring, the cap of which is darker in the center, the plates of old mushrooms are gray or dark gray.
Autumn honey fungus (real)
Edible mushroom.
Honey fungus (autumn), belongs to the genus of the honey fungus family of the family of the lamellar group. This popular and very productive mushroom grows in large groups from late August to late autumn on stumps, roots, dead and living trunks of deciduous, mainly birch, less often coniferous trees, sometimes in nettle thickets. The caps are up to 13 cm in diameter; in young mushrooms they are spherical, with an edge curved inward, then flat-convex with a tubercle in the center. The color of the cap is gray-yellow, yellow-brown with shades, darker in the center, with thin small, sometimes missing brown scales. The pulp is dense, white with a pleasant smell, sour-astringent taste; in old mushrooms it may be slightly bitter. The plates are slightly descending, white-yellow, then light brown, in old mushrooms with dark spots, with a white coating from spores. The stalk is up to 15 cm long, up to 2 cm in diameter, cylindrical, slightly thickened at the bottom, with a white membranous ring at the top, light at the cap, brown at the bottom, with fibrous pulp in young mushrooms, hard in old mushrooms. Spore powder is white.
High-yielding edible mushroom. For young mushrooms (with a cape without a ring), the entire mushroom is used; for mature mushrooms with a ring, only the cap is used. Honey fungus is good for preparing hot dishes, drying, salting, and pickling. For hot dishes, these mushrooms must be boiled for at least 30 minutes, as there are known cases of poisoning by undercooked autumn mushrooms. Autumn honey mushrooms usually appear in early autumn for a short period of up to 15 days, after which they disappear. Under favorable conditions, when it is not hot and there is enough moisture, autumn honey mushrooms appear in July or early August, but they may not appear in the fall or bear fruit a second time.
Favorite places for autumn honey mushrooms are old birch forests with dry birch trees, on which honey mushrooms grow at a height of up to 5 m and higher, swampy birch forests with many lying trunks and stumps, birch clearings with stumps, swampy alder forests with dry standing alders and lying trunks.
Winter mushroom (Winter mushroom)
Edible mushroom.
It is found on the edges of forests, in bushes, alleys and parks. Always grows on trees: on dry trunks and stumps, as well as on dried parts of living trees. Grows in small clumps, prefers willow and poplar, as well as other deciduous trees. This is a widespread mushroom. It appears in the fall, but can also be found in the winter, as it is well preserved under the snow.
The cap of the winter honey fungus is 2-6 cm in diameter, slightly convex, sticky or slippery, the color of the cap varies from pale yellow to brown; in the center it is darker, at the edges it is lighter; in freshly cut mushrooms, stripes are visible along the edges of the cap. The plates are white or yellowish-brown, the same shade as the cap, attached. Spore powder is white. The leg is elastic, velvety-hairy brown, lighter at the top. At first, the leg of the winter honey mushroom is light, but quickly darkens, starting from the base. The height of the stem is 3-10 cm, with a diameter of 3-7 cm. Under a magnifying glass, hairs are visible on the surface of the stem. The pulp is whitish. The taste is mild. The smell is weak.
Only the caps are eaten; the stems are too hard. Winter mushroom is used in soups and stews, but does not have any special taste.
Winter honey fungus can always be recognized by its fuzzy leg; of course, it is best to use a magnifying glass for this. Very few mushrooms grow in late autumn and winter, so it is difficult to confuse it with anything else. In October, when the winter honey fungus appears, it can be confused with other varieties of honey mushrooms, including inedible ones, but the stem of these mushrooms is smooth, the plates are darker, and the cap is not slippery.
Edible mushroom.
Raincoat common grows in deciduous and coniferous forests, meadows from June to autumn on the forest floor, manured soil or rotten stumps.
The fruiting body of the raincoat is of variable shape - round, pear-shaped, ovoid, up to 10 cm long, up to 6 cm in diameter, white, gray-white, yellowish, sometimes with small spines, covered with outer and inner shells. The flesh of young mushrooms is white with a strong pleasant odor, while that of old mushrooms is brownish-olive. A false stalk up to 5 cm long and up to 2 cm in diameter may be absent. Spore powder is dark brown.
The mushroom is edible when young, when the flesh is white. It can be used without prior boiling for hot dishes, for salting and drying.
It is necessary to distinguish raincoat edible, from young pale toadstools of the white variety with an unopened common veil. If you cut a young pale grebe, then under the general cover you can clearly see the leg and plates, which are always absent from puffballs.
Edible mushroom.
Ryadovka purple grows in mixed and coniferous forests, often in open places, along ditches, forest roads, on forest edges, in clearings from September to late autumn, singly and in groups, often large.
The cap of the row is purple, up to 15 cm in diameter, fleshy, in young mushrooms it is convex, with the edge turned down, then spread out, smooth, moist, brown-violet, fading. The pulp is dense, slightly watery, at first bright purple, then fades to white, with a mild pleasant taste and aromatic anise smell. The plates are free or slightly adherent to the stem, wide, relatively frequent, first violet, then light violet. The stalk is up to 8 cm long, up to 2 cm in diameter, cylindrical, sometimes widened at the bottom, solid, with a flaky coating at the top, with purple-brown pubescence at the bottom, first bright purple, then whitish. Spore powder is pink-cream.
- a productive edible mushroom. However, it is best to salt this mushroom, since during the fermentation process its dense pulp becomes softer. This mushroom is also advisable to use for preparing mushroom caviar.
Sometimes this mushroom is also called mouse
Grows in forests from September until frost. This mushroom often grows in rows, which is how it got its name.
The cap of the row is dark gray or ash-colored with a lilac tint, darker in the center, with radiant stripes, radially fibrous, sticky, fleshy, cracking at the edges. The peel comes off well. The pulp has a faint pleasant odor, is loose, brittle, white, and turns slightly yellow when exposed to air. The plates are sparse, wide, slightly grayish-yellowish. The stem is strong, smooth, white or slightly yellowish, and sits deep in the soil, so the cap barely stands out above it.
- edible, quite tasty mushroom. It is used boiled, fried and salted.
Edible mushroom good quality.
It usually grows on sandy soils under pine trees, usually along paths. True, sometimes it is difficult to notice, since only its cap is visible on the surface of the earth. Therefore, look closely at the bumps and elevations in the sand - a greenfinch may be hiding there. The mushroom is quite common. Less commonly, greenfinch can be found under aspen trees, but here it grows a little taller, so it is sometimes mistaken for another mushroom. Greenfinch grows in October - November. In the same places, red pine saffron milk caps are found, and where there is enough lime in the soil, there are noble saffron milk caps.
The main distinguishing features of the greenfinch are its yellow color, notched plates, and grows under a pine tree. The greenfinch's cap is 4-10 cm in diameter, convex, sticky, the color varies from light yellow to yellow-brown. The hat is colored unevenly, often pine needles or sand stick to it, since it straightens out already underground. The plates are bright, sulfur-yellow, frequent and notched. Spore powder is white. The leg is 4-8 cm high, 1-2 cm in diameter, cylindrical in shape, usually covered with sand at the base. Very often the entire stem is in the ground, only the mushroom cap is visible on the surface. The pulp is pale yellow. The taste is mild. The smell is weak, mealy or cucumber.
is a good edible mushroom, but you need to pick it carefully so as not to collect a lot of sand. When cutting a mushroom, you need to hold it vertically and immediately remove the base of the stem with the adhering sand; the cap should be cleaned with a brush or scraped with a knife. Now the sand will not get between the plates, and the mushroom can be safely placed in the basket. Greenfinch can be dried, frozen and salted. When dried, the taste of these mushrooms intensifies. Salted greenfinches retain their beautiful color. They are frozen in the same way as other mushrooms.
There are no dangerous greenfinch doppelgangers. The stinging row is also yellow in color, but its cap is cone-shaped, the plates are not as frequent and the taste is rather pungent. It grows under spruce and pine trees. In deciduous forests you can find poisonous varieties of spider webs similar to greenflies. They are yellowish in color, but at the base of the stem they have a tuber and the remains of a mucous film between the stem and the edges of the cap. These mushrooms never grow under pine trees.
The yellow-red row can be confused with greenfinch. It grows in pine forests on or near stumps. Severely faded specimens resemble greenfinches and are also edible.
It grows on stumps, trunks of dead and weakened deciduous trees, most often birch and aspen, from May to autumn, often in large groups, merging with legs into bunches.
The cap of the oyster mushroom is lateral, semicircular, ear-shaped, with a downward curved edge in young mushrooms, up to 15 cm in diameter, white-gray, fading to white. The pulp is white, the taste and smell are pleasant. The plates descending along the stem, sparse, thick, white. The leg is short, up to 4 cm long, 2 cm thick, hairy, eccentric.
Young mushrooms are edible; without prior boiling, they can be used for preparing hot dishes, for drying, salting, and pickling.
Edible mushroom High Quality. Champignon common is often found in large groups from early summer to late autumn in fields, meadows, pastures, gardens, vegetable gardens, forest clearings, and forest edges.
The cap of the champignon is up to 15 cm in diameter, hemispherical, then rounded-convex, the edges are curved down, fleshy, white or grayish, dry, with small brownish fibrous scales. In young mushrooms, the edges of the cap are connected to the stem by a white membranous blanket. As the mushroom grows, the cover breaks off and remains on the stem in the form of a white ring. The pulp is dense, white, turns pink when broken, with a pleasant mushroom smell, not bitter. The plates are frequent, free (not attached to the stem), white in young mushrooms, then they turn pink, darken, become brown, almost black. The stalk is up to 10 cm long, up to 2 cm in diameter, cylindrical, solid, white, in adult mushrooms with a single-layer white ring. Spore powder is dark brown.
Champignon- delicious edible mushroom, used without preliminary boiling for hot dishes, pickling, salting and drying.
Edible mushroom.
It grows in various forests, in clearings, along forest roads, on forest edges, in fields, pastures, orchards, and vegetable gardens from July to October, singly and in groups.
The umbrella's cap is up to 25 cm in diameter, at first ovoid, then flat-convex, outstretched, umbrella-shaped, with a small tubercle in the middle, whitish, white-gray, gray-brown, with lagging large brown scales, darker in the center, without scales. The pulp is thick, loose, cotton-like, white, with a pleasant nutty taste and faint odor. The plates are free, fused at the stem in a cartilaginous ring, first white, then with reddish veins. The leg is up to 30 cm long, up to 3 cm in diameter, cylindrical, hollow, swollen at the base, hard, light brown, covered with concentric rows of brown scales, with a wide, white above, brownish below ring, often free. The spore powder is white.
- delicious edible mushroom. Used without preliminary boiling for preparing hot dishes and for drying. It is sometimes fried whole (the cap) like a steak, rolled in breadcrumbs. It is better to dry cut mushrooms, including the hard stem, which gives dishes a special aroma.
— edible mushroom good quality. It prefers humus soils in forests and pastures where there are thickets of bushes. It is found in many places, for example in small forests, as well as in forests on humus and limestone soils. Does not give preference to any particular types of trees. Often forms "witch rings". It first appears at the end of April, the peak season is in May, in June (depending
Mushrooms are beautiful, unique representatives of the kingdom of living nature, differing from each other in color, cap shape and even taste. Their appearance can be simple and ornate, original and caricatured. Probably every mushroom picker has admired the elegance and grace of these protein delicacies at least once in their life.
Have you ever come across an orange mushroom? If so, then you probably noticed its bright, cheerful color and thought - is it edible? This article will be devoted to this organism. What is a mushroom? Where does it grow? Can it be eaten? Moreover, a little lower we will examine another, no less important question: “How to distinguish edible mushrooms from inedible ones, so as not to get confused and not make a fatal mistake?”
Varieties
First of all, it should be mentioned that neither in biology nor in botany there is a separate family or species called “orange mushroom”. When we meet representatives of this color in the forest, we are talking only about the diversity of individual colors, and not about the collective name of a specific subspecies. Which ones have a bright, rich orange color? Let's take a quick look at some specimens of fungal families and find out their growing conditions.
Boletus and its description
The most common orange mushroom is boletus. This family is considered completely edible and includes many subspecies. First of all, these are red, yellow-brown and oak boletus. It is their caps that have a bright, rich orange color.
Red boletus(also called redhead, or redhead) has very tasty fleshy white pulp. A hat of this type can reach thirty centimeters in diameter, but often the sizes vary from four to fifteen centimeters. The color of the cap of this large orange mushroom is most often dominated by reddish or reddish shades. It is worth mentioning here that the color depends on the growing conditions. For example, in forests where aspen trees predominate, the mushroom cap has dark red hues. If poplars are more common, then the cap becomes slightly grayish, but if the forests are mixed, then it becomes orange or yellow-red.
The gray scaly legs of the mushroom, expanding towards the bottom, also have different lengths (from five to fifteen centimeters) and thickness (from one and a half to five centimeters). The red boletus is not capricious in relation to trees with which it enters into a natural symbiosis. They can be oaks, birches, beeches, hornbeams and, of course, aspens and poplars. The growing season of the mushroom is from June to October. Most often it can be found under young trees, in damp aspen groves and even along roads. Redhead is tasty in any preparation. However, many recommend removing its legs, as they are quite harsh in taste and difficult to digest in the human gastrointestinal tract.
Boletus yellow-brown- another variety of orange mushroom. Its hemispherical cap with a diameter of five to fifteen centimeters can sometimes reach 25 cm. It has dry, rough skin of orange or yellow-brown color. The white, dense flesh of the mushroom begins to turn blue when cut. The leg of the yellow-brown boletus can be very thick (2-4 cm in diameter, sometimes reaching seven centimeters). Its length is also varied and depends on the parameters of the entire specimen: from eight to fifteen centimeters and above. The yellow-brown boletus prefers to create mycorrhiza with birch. It loves to grow in mixed forests and pine forests. Ripening season: from June to September, sometimes until November.
Redhead oak(or obabok) is an orange mushroom that grows in the north of our country. It forms symbiotic associations with oak trees, beginning to appear from mid-summer until late autumn. The hemispherical cap of the oak plant can vary between eight and fifteen centimeters in diameter. Usually its skin is chestnut in color with an orange tint. The pulp is white, has brown-gray veins, and may turn black when cut. The cylindrical stem of the mushroom, 10-15 cm high and 2-3 cm thick, has small scales and can thicken at the base.
Such common saffron milk caps
Camelina is another variety of orange mushroom. They are distinguished by their bright orange, even red color. They are highly valued for their taste; some subspecies are even considered a delicacy. Saffron milk caps owe their color to a substance such as beta-carotene, which is converted into beneficial microelements (B vitamins, ascorbic acid, vitamin A).
This family is also rich in mineral salts of iron, magnesium, phosphorus, sodium and even calcium. Moreover, these mushrooms contain a natural antibiotic - lactrioviolin, which is used for inflammatory diseases and is used in complex therapy in the treatment of tuberculosis. Let's talk about some types of these edible orange mushrooms.
The saffron milk cap is real
Sometimes it is also called the delicious milkweed. It belongs to the lamellar mushrooms, completely orange in color. The smooth and shiny cap of this species can reach from 4 to 18 centimeters in diameter. Its surface, which has brown spots, is sticky and unpleasant to the touch in wet weather. Frequent and thin plates, orange, like the whole mushroom, can turn slightly green when pressed.
The leg of the true camelina is low (up to seven centimeters) and thin (two centimeters in diameter), and can be covered with soft light fluff. The dense flesh also has an orange color that turns green when broken. The delicious milkweed is often found in pine or spruce forests, where it hides in thick grass or among moss. Growing season: July to October.
Spruce mushroom
With an orange cap from the Russula family. Its cylindrical leg (three to seven centimeters high and one centimeter thick) is quite brittle and hollow inside. The orange pulp, turning green when broken, has a fruity aroma and taste. The small orange cap of the plant has a diameter of four to eight centimeters. The plates, descending and frequent, are slightly lighter than the cap itself. The color of the mushroom itself can vary between pale pink and dark orange. They grow from summer to autumn, hiding in the natural litter covered with pine needles.
Red saffron milk caps
This is another variety of lamellar mushrooms. The cap is orange in color, dense and fleshy to the touch, and varies in diameter from five to fifteen centimeters. The flesh of the mushroom is white, with dark red spots randomly located on it. When broken, the pulp releases thick, blood-red juice. Frequent and thin plates, located under the bottom of the cap, descend deeply along the stem of the camelina. The leg itself is small, about four to six centimeters high, tapering towards the bottom. It is covered with plaque and furrowed with red pits. The color of the leg can be different: orange, pink and even purple. This type of mushroom is not widespread in Russia; it most often grows in coniferous forests on mountainous slopes.
Japanese saffron milk caps
These mushrooms are found in the valleys of the Primorsky Territory under tall fir trees. The caps of this type, with a diameter of six to eight centimeters, are decorated with all sorts of ocher colors, while the plates have brighter, more saturated colors of orange shades. The stem of the mushroom (five to eight centimeters high and one to two centimeters thick) is often hollow inside and brittle, and is also bright orange in color.
Small varieties
Bear ears(or Sarcoscypha scarlet) are small orange mushrooms common throughout the world, but rarely used in folk cooking. The pulp of these mushrooms is very elastic, but edible, especially tasty after frying in a heated frying pan. The caps of this species, up to five centimeters in diameter, usually have an orange-scarlet color. Mushrooms grow on felled tree trunks covered with a layer of soil or dry leaves. They appear in the cool season (early spring or even winter).
Another type of small mushroom is aleuria orange, distinguished by its unusual appearance. The fruiting body of the mushroom is saucer-shaped, varied in shape and size. These representatives of eukaryotes usually do not exceed five centimeters in height. This small, bright orange mushroom has thin, cartilaginous pulp, pleasant to the taste and aroma, as well as a short, slightly pronounced stalk. Orange aleuria grows in a variety of forest plantations and can even be found in parks, on lawns and between stones. Grows in soil from summer to late autumn. This mushroom can be used in cooking after drying, for example, adding it to soups or stir-fries.
Its fruiting body is heterogeneous, up to seven centimeters thick and the cap size from ten to forty centimeters. It can weigh up to nine kilograms. The pulp of the mushroom is soft and juicy, sour in taste, with an unusual lemon smell. However, if the polypore grows old, its nutritional and aromatic qualities quickly deteriorate. Young mushrooms are used boiled and fried, for pickling and as a filling for pies. After drying, they become brittle, fibrous and very light, and can be stored frozen for a long time. If the mushroom is old or grows on coniferous trees, then it should not be eaten, as it can cause all kinds of allergic reactions and poisoning.
Chanterelles
Chanterelles are a whole family of mushrooms with an orange stem and the same cap. Not all of them are edible, as it might seem at first glance. The following names of mushrooms are considered tasty and nutritious: velvety chanterelle, faceted chanterelle and yellow hedgehog.
hat velvety fox small, about four to five centimeters. The leg is also small, measuring two to three centimeters. The orange pulp is tender and slightly sour in taste. The fungus settles in acidic soil, mainly among deciduous plants.
Faceted chanterelle- a very beautiful representative of wildlife, with a fibrous fruiting body ranging in size from three to ten centimeters. Forms mycorrhiza with oak and grows from June to October. Poisonous chanterelles include species such as the false chanterelle and olive omphalot, which is found quite rarely, mainly in the Crimea.
Poisonous
False fox- an inedible orange mushroom that looks like a chanterelle. Its other name is orange talker. The talker differs from its edible counterparts in the red-orange hue of the cap and almost smooth edges, as well as an unpleasant odor. The mushroom cap varies between two and six centimeters in diameter, and the stalk, usually very short, rarely reaches four centimeters. And yet, false chanterelle is considered a conditionally inedible product, as it is successfully used in the cooking of other countries after long and thorough heat treatment.
Cobweb orange-red- another type of poisonous mushroom, considered deadly. The hemispherical cap of the spider web has a small tubercle in the very center, and the leg, small in height, tapers towards the base.
So, we briefly looked at the description of different mushrooms with orange colors. Now let's briefly discuss how to distinguish an edible mushroom from an inedible one.
Note to mushroom pickers
- First of all, mushrooms that cannot be eaten are distinguished by the fact that when cut, their flesh turns an unnatural color and emits an unpleasant odor (fetid or medicinal). Sometimes the caps of these varieties have a sticky coating.
- Also take a closer look at the appearance of the mushroom: if it has no insects or worms inside or outside, then it is most likely a poisonous mushroom. Moreover, the inedibility of many species is indicated by the absence of a tubular layer located under the cap.
- And the most important rule: do not taste the mushrooms! If in doubt, don't cut it. Go mushroom hunting only with knowledgeable people. Don't pack everything in hopes of sorting it out at home.
Below are color images of some edible mushrooms, and their detailed descriptions, which will practically help a novice mushroom picker understand the external signs of the mushrooms being collected, and will also make it possible to make sure that the collected mushrooms are edible.
It must be remembered that mushrooms have great variability in shape, size, color and consistency. Depending on the nature of the soil, surrounding vegetation and weather, the appearance and consistency of the mushroom can vary significantly, but experienced mushroom pickers will not go wrong.
Often mushrooms of the same species grow in the neighborhood, in which the changes are not so drastic and which are, as it were, transitional to mushrooms that are ordinary in appearance.
Descriptions of mushrooms are compiled in such a way that first the characteristics of the cap, the lower spore-bearing layer (sponge or plates) are given, then the stem, mushroom pulp, its smell and taste, as well as the color of the spore powder are described.
Porcini.
Local names: boletus, belovik, cowberry.
The cap is fleshy; young mushrooms have a pale yellowish color. Later, the cap becomes chestnut-brown in color, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is round, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous; in a young mushroom it is white, in a more mature one it is yellowish with a greenish tint.
The pulp is dense, has a pleasant mushroom smell and taste, and remains white when broken.
Spore powder is brown or yellowish-brown in color.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. Porcini mushrooms appear from mid-July to mid-October.
Eating. An edible mushroom, most highly valued for its excellent taste. Suitable for all types of culinary preparations and preparations; for soups, roasts, marinade, pickling and drying.
Its inedible counterpart, the gall mushroom, is similar to the porcini mushroom.
Features
Porcini
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The flesh at the break is white
Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The flesh is slightly pink at the break.
Photo of a porcini mushroom (click to enlarge):
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Polish mushroom.
The cap is fleshy, chestnut-colored, velvety in dry weather, and slightly sticky in wet weather. The shape of the cap is round, the edges are curved inward at a young age, then straighten, and later bend at the top. The lower surface of the cap is spongy, yellow-green in color (when pressed it turns bluish-green).
The leg is more or less elongated, smooth, yellowish or light brown in color, with a loose consistency.
The pulp is white, dense when young, later yellowish and soft; It turns slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. It grows mainly in coniferous forests in summer and autumn.
Eating. An edible, good-tasting mushroom, used boiled, fried, as well as salted and dried.
It has no resemblance to poisonous mushrooms. The inedible gall mushroom mentioned above may be somewhat similar in shape, but a characteristic distinguishing feature of the Polish mushroom is the bluish-green coloration of the spongy surface of the cap when lightly pressed.
Photo of a Polish mushroom (click to enlarge):
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Local names: aspen mushroom, red mushroom, red mushroom, red mushroom.
The cap is hemispherical, fleshy, slightly velvety, red, then brownish-red, sometimes orange. The lower surface is spongy, finely porous, white or gray.
The leg is cylindrical, thickened at the bottom, white, covered with longitudinally arranged flaky fibrous dark scales.
The pulp is dense, the white surface at the break first turns blue, then becomes violet-black. The smell is not pronounced.
Place and time of growth. It grows mainly under aspen trees, as well as in birch-pine forests from mid-July to mid-September, sometimes later.
Eating. An edible, tasty mushroom, used fresh for frying, cooking soups, as well as for pickling and drying. The disadvantage is the darkening of the mushrooms during processing.
It has no resemblance to poisonous or inedible mushrooms.
Photo of boletus (click to enlarge):
Photo (from left to right) - Zakwitnij!pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. Boletus.Local names: birch grass, spikelet, obabok.
The cap is at first hemispherical, then convex, smooth, and in damp weather slightly slimy, in various tones of color - from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with individual rusty spots. The outer skin is very thin and cannot be removed, as is the case with other sponge mushrooms.
The leg is cylindrical, tapering upward, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The pulp is white or grayish-white, the color does not change when broken, relatively quickly becomes loose and spongy, and is very watery in wet weather. The smell is weak.
Spore powder is brownish-olive in color.
Place and time of growth. Grows in light deciduous forests, mainly under birch trees, from June to the end of September.
Eating. An edible, good-tasting mushroom, when fried and boiled it is not much inferior in taste to porcini mushroom. It is suitable for pickling, salting and drying. It darkens during processing. The lower half of the leg needs to be cut off, as it is inedible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarities are noted with the inedible gall fungus with birch grass.
Features
boletus
The taste is pleasant
The lower surface of the cap is light gray with rusty spots. The pulp is white, does not change color when broken
Gall mushroom
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The pulp is white, turning slightly pink at the break. The most distinctive feature is the bitter taste of the mushroom.
Photo of boletus (click to enlarge):
Photo (from left to right) - Jason Hollinger, JÃrg Hempel. Ordinary oiler.Local names: maslekha, chalysh, zheltak.
The cap is hemispherical, later convex, mucous-oily, in wet weather it is abundantly covered with mucus, in dry weather it is shiny, silky, yellowish-brown in color. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, and easily separates from the base.
The leg is cylindrical, dense, yellowish, and has an easily detachable membranous ring closer to the cap.
The pulp is white or light yellow, soft, and does not change color when broken. The smell is faintly fruity.
Spore powder is yellow-ocher in color.
Place and time of growth. Grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. Edible, tasty mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the skin of the mushroom cap should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter and peppery taste. The lamb's cap has a rusty-red color on the underside of its cap.
Photo of a common oiler (click to enlarge):
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Local names: pestr, pomoshnik, reshetnik.
The cap is fleshy, hemispherical, over time it becomes prostrate, velvety, brown-olive in color. The lower surface of the cap is spongy, with uneven coarse angular pores, bright yellow and then greenish-yellow. The top skin does not separate from the cap.
The leg is more or less cylindrical in shape, somewhat thinner downwards, brown above, yellowish below,
The pulp is light yellow, turning slightly blue at the break. The smell is faintly fruity.
Spore powder ranges from light ocher-brown to brownish-olive in color.
Place and time of growth. Grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfactory taste. Used fried and boiled, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. It is slightly similar to the inedible sheep mushroom, but, like the butterdish, it differs from it in the color of the lower spongy layer.
Photo of green flywheel (click to enlarge):
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The cap is fleshy, initially flat, then funnel-shaped, with the edges turned inward, smooth, slightly slimy, red or orange in color with darker concentric circles (variety - hog mushroom) or orange in color with a clear bluish-green tone with the same concentric circles ( variety - spruce saffron).
The plates are orange, with greenish spots, descending, frequent.
The leg is initially dense, later hollow, the same color as the cap.
The pulp is brittle, white, but when broken, it quickly turns red and then turns green, releasing abundant, non-hot-tasting, bright orange juice. The smell is pleasant, refreshing, spicy.
Spore powder is white with a faint yellowish or pinkish tint.
Place and time of growth. Grows in coniferous forests, mostly sparse, and in young forests from late July to late September.
Eating. Edible, tasty mushroom of high quality. It is used mainly for pickling and pickling, but can also be consumed fried. Not suitable for drying.
Photo of saffron milk cap (click to enlarge):
 Ryzhik real |
 Ryzhik real |
Russula is greenish.
The cap is initially hemispherical, later spread out and slightly concave, fleshy, hard, light greenish and then green in color, more or less rough. The skin does not separate from the cap; When the fungus grows, it easily breaks and cracks. The edges of the cap are smooth.
The plates are free or attached, often branched (forked), thick, white or slightly yellowish in color.
The leg is hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder is white or with a slightly yellowish tint.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birch trees, on the edges from July to October.
Eating I food. An edible, good-tasting mushroom, the best among russulas. Used fried and boiled, as well as for pickling.
To a certain extent, greenish russula may be similar to poisonous mushrooms (causing fatal poisoning) from the group of pale toadstools, but it differs sharply from them in the absence of a ring on the stalk and a tuberous thickening of the lower end of the stalk with the volva. In addition, the greenish russula has a fragile consistency, which the pale toadstool does not have.
Photo of greenish russula (click to enlarge):
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The cap is initially hemispherical, then spread out and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-purple.
The plates are free or attached, frequent, narrow, of uneven length, sometimes branched at the stem, white.
The stem is quite dense, smooth, in old mushrooms it is loose, easily crumbles, and white.
The pulp is dense at first, but then becomes soft and easily crumbles. The smell is normal mushroom.
Spore powder is light yellowish.
Place and time of growth. It grows in coniferous and deciduous forests, often under birch trees, on forest roads, in bushes and in forest clearings from July to September.
Eating. Edible, good-tasting mushroom. It is used fried and boiled, as well as pickled.
Green russula may have a certain resemblance to mushrooms from the toadstool group, but differs sharply from them in the absence of a ring on the stalk and a volva at its base, as well as the fragility of its consistency.
Photo of green russula (click to enlarge):
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The cap is initially hemispherical, later depressed in the center, red or red-brown in color, with a violet tint, darker in the center, and in young specimens, on the contrary, lighter in color. The edge of the cap is smooth or slightly ribbed. The skin is not torn off or is separated only along the edge of the cap.
The plates are attached or slightly descending, branching, sometimes shortened, narrow, white. When the mushroom dries, the plates take on a yellowish tint.
The leg is white, hard, smooth, somewhat tapering downwards, wrinkled.
The flesh is dense white and often has rusty yellow spots, especially in areas eaten away by larvae. Smell with a slight fruity or mushroom tint. Old mushrooms have no odor.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, and can also be found in meadows in July and August.
Eating. Edible and very tasty mushroom. Used in soups, for frying, pickling and home drying.
Russula has no resemblance to poisonous and inedible mushrooms.
Photo of food russula (click to enlarge):
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Greenfinch.
Local name: brilliant green.
The cap is initially convex, then spread out, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish-yellow, olive-yellow, greenish-yellow or olive-brown in color. The center of the cap is darker. The top skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the leg, gray-yellow in color
The leg is short, tuberous at first, then lengthens, dense, gray-yellow in color. Often the stem of the mushroom is half hidden in the ground. The cap rises slightly above the ground and is easily visible.
The pulp is dense, white or slightly yellowish, under the cap shell is yellowish-greenish in color. The smell is not pronounced.
Place and time of growth. Grows in sandy coniferous, often pine forests from September to November.
Eating. Edible mushroom, delicious. It can be used and prepared in any form. Before use and preparation, it is recommended to remove the skin from the cap. If the plates become dirty, they should be cut off. Chopped mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with the deadly poisonous toadstool, from which it is easily distinguished by the yellow color of the plates, as well as the absence of a ring and a tuberous thickening with a collar at the base of the mushroom.
Photo of greenfinch (click to enlarge):
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Local name; row is gray.
The cap is convex, with uneven edges, dark gray, ashen with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales, which in the old mushroom crack at the edges. The top skin peels off easily.
The plates are relatively sparse, wide, white (yellowish with age), notched at the point of attachment to the stalk.
The leg is strong, dense, smooth, cylindrical, white or slightly yellowish; is immersed more or less deeply in the soil, so the cap protrudes slightly above it.
The pulp is loose, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. It grows in groups in sandy, coniferous, and less often deciduous forests in September until the first frost.
Eating. Edible, tasty mushroom. Suitable for boiling, frying and pickling. Before use, it is recommended to remove the top skin from the cap and thoroughly wash off the adhering sand.
It has no resemblance to poisonous or inedible mushrooms.
Photo of the row (click to enlarge):
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The cap is very sticky, slimy, initially convex, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young mushroom are connected to the stalk by a mucous transparent film, which remains in the adult mushroom in the form of an unclear ring on the stalk.
The plates are descending, soft, sparse, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside it is bright yellow. Has remains of a ring.
The pulp is soft, white, with a slightly yellowish tint, odorless.
Spore powder is dark brown in color.
Place and time of growth. Grows in groups in coniferous forests, in moss, under spruce trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing, as it is covered with a slimy skin. This skin is removed before eating. Young specimens of mokrukh are suitable for all types of culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.
Photo of mikruha (click to enlarge):
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Local name: forest champignon, chicken, white marshwort, dim rosetes, Turk
The cap is initially cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher in color, striped along the edge. The top of the cap is covered with a powdery coating.
The plates are weakly adherent or free, frequent, whitish, light clay in color, later becoming rusty brown, and have jagged edges.
The stem is cylindrical, dense, whitish (becomes yellowish over time), in the first hours of life it is connected to the edges of the cap by a film, which then remains on the stem in the form of a yellowish-white ring. At the base of the leg, the remains of a common cover in the form of an adherent collar are sometimes visible, but more often the remains of the collar disappear or are hardly noticeable.
The pulp is soft, often watery, white, yellowish under the skin of the cap.
Spore powder is rusty-ocher in color.
Place and time of growth. It often grows in groups in coniferous and mixed forests from August to October.
Eating. An edible, tasty mushroom, not inferior in taste to real champignon. It is not for nothing that this mushroom is called “forest champignon” in some areas. Young mushrooms can be consumed boiled, fried, salted and especially pickled.
The annular cap is similar to poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as the rusty color of the spore powder. In poisonous fly agarics, the spore powder is white.
In older specimens of the annular cap, the plates are rusty-brown in color; in the pale toadstool and fly agaric, the plates remain white until old age.
Photo of the ringed cap (click to enlarge):
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Local name: pecheritsa.
The slap is hemispherical, fleshy, smooth silky or scaly, whitish, yellowish or light brown.
The plates are loose, frequent, at first pale pink, then pink, and finally, when the spores mature, black-brown.
The leg is dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stalk by a white blanket, which later remains in the form of a clear leathery white ring on the stalk.
The pulp is dense, white, slightly pink at the break. The smell is pleasant
Spore powder is black-brown in color.
Place and time of growth. Grows in vegetable gardens, parks, gardens, boulevards, pastures, landfills, fields, meadows, and generally on manured soil from July to September; in the south earlier. Cultivated all year round in mushroom gardens, greenhouses, mines, etc.
Eating. A very valuable edible mushroom with excellent taste. Suitable for all types of dishes, salted and marinated. Old mushrooms with black-brown plates are tasteless.
Champignon is similar to deadly poisonous mushrooms from the group of toadstool, from which it differs in the following main characteristics: in pale toadstool, the plates are only white and are never pink or black-brown, the tuberous base of the stem is enclosed in a volva (the remnant of a common veil). The Volva champignon, as well as the tuberous thickening at the base of the stem, are absent. The toadstool's spore powder is white, while the champignon's is black-brown.
Photo of common champignon (click to enlarge):
Photo of a real honey fungus (click to enlarge):
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Local name: sploen.
The cap is initially convex with a rolled edge, then almost flat and later funnel-shaped, with uneven, strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
The plates run down the stem, narrow, forked-branched, the same color as the cap.
The leg is short, solid, expanding upward, directly into the cap, yellow, smooth.
The pulp is dense, rubbery, light yellow, never worms, the smell is aromatic, reminiscent of dried fruit.
Spore powder is light yellowish in color.
Place and time of growth. Grows in mixed forests from June to the end of September.
Eating. An edible mushroom with a relatively good taste, it is consumed boiled, fried, pickled and pickled. It is recommended to collect young specimens.
The chanterelle bears no resemblance to poisonous and inedible mushrooms. The chanterelle is similar to the false chanterelle, which was previously mistakenly considered poisonous, but is actually an edible mushroom. The false chanterelle is distinguished from the real one by its reddish-orange color, especially the color of the plates, rounder edges of the cap and full stipe. This mushroom is often collected by mistake along with the real chanterelle.
Photo of the chanterelle (click to enlarge):
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Local name: yellow kolchak.
The cap is flat-convex with an uneven surface, dense, yellowish. The outer edge is usually sinuous-lobed. On the lower surface of the cap, instead of plates, there are densely seated spines that extend onto the stalk, whitish, and then yellowish-pinkish in color, very brittle and easily wiped off the surface with a finger.
The leg is dense, solid, white or yellowish, expanding towards the top, turning into a cap.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder is white with a yellowish tint.
Place and time of growth. It grows in coniferous and deciduous forests in nests from August to October.
Eating. Edible mushroom, medium in taste. Only young ones are consumed (with a cap size of up to 6 centimeters), since with age the consistency of the mushroom becomes coarser and a bitter taste appears. Can be used for boiling, frying and drying.
Yellow blackberries have no resemblance to poisonous and inedible mushrooms.
Photo of yellow blackberry (click to enlarge):
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Local name; motley kolchak.
The cap is initially hemispherical with a rolled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentrically located, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are densely seated grayish spines, which somewhat run along the stem.
The leg is short, dense, smooth, white above, gray-brown below.
The pulp is quite dense, whitish, then reddening, dense with a faint spicy odor.
Spore powder is brown in color.
Place and time of growth. Grows in dry coniferous forests, on sandy soil from August to November.
Eating. Edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes hard and a bitter taste appears.
The variegated blackberry has no resemblance to poisonous or inedible mushrooms.
Photo of variegated blackberry (click to enlarge):
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Many people love to collect yellow mushroom. The so-called mushroom hunting is a year-round concept that has variable intensity in different periods.
Mushroom picking is not only a hunt for a mushroom harvest, but also an entertaining walk through the forest. Everyone knows that you can only collect edible species that can be eaten without risk to health. Edible and inedible ones differ in shape, color and structure. In order not to get into trouble, you should carefully study all types of edible plants.
Yellow mushrooms are especially popular among mushroom pickers due to their beautiful appearance and unusually pleasant aroma. These representatives have a lot of useful properties. They grow in different latitudes. Yellow species are used in cooking and medicine. When going for mushrooms, you should carefully study how they look based on the description and photo.
Instead of meat
Today it has become fashionable to 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.
Sulfur-yellow tinder fungus grows on a tree. In the photo of young plants you can see a bright yellow color, thanks to which the plant can be seen several tens of meters away. This species is found in different latitudes. Situated on trees in small groups. Only young varieties can be eaten, because as the tinder fungus grows and accumulates toxins, it becomes poisonous.
Before cooking, the tinder fungus should be boiled for 30 minutes. Can be used in soups, roasts, casseroles, can be pickled and dried. Polypore is very often used for medicinal purposes. It contains 70% of useful substances that contribute to the normal functioning of the human body. Medicines are made from tinder fungus and are prescribed for the treatment of the liver, bile ducts and respiratory system. In pharmaceuticals you can find laxatives based on this plant.
Yellow milk mushroom (video)
Types and varieties
Yellow mushrooms come in a variety of varieties and differ from each other not only in appearance, but also in name. You can see all the main external differences in the photo.
There are several types:
- One interesting species is popular, called Yellow Hedgehog. Among avid mushroom pickers, this species is also called Gidnum notched. Famous for its pleasant fruity aroma. If you carefully study the photo of the yellow hedgehog, you can see that its cap is quite dense, with pulp. The surface of the cap is yellowish, lumpy and irregular in shape. During periods of drought, the surface of the cap tends to fade. The hedgehog is characterized by a leg, the diameter of which can reach 4 cm. The leg is white, dense, cylindrical in shape, sometimes slightly curved. The mushroom grows in coniferous or deciduous forests. Blackberries bear fruit at the end of summer and beginning of autumn. These mushrooms most often grow alone, but are sometimes found in small groups. During heat treatment, the product does not change its size, which is why housewives love it. The plants have a sour taste, which is very similar to chanterelles. You can cook it in any way. Famous chefs recommend frying with onions and sour cream. In folk medicine, hedgehogs are used to boost immunity and renew blood. Various ointments are made from these plants to treat skin diseases. In the field of cosmetology, they are used to make regenerating face masks.
- Another 1 species is. These species have large, bright yellow caps. The hat can reach 12 cm in diameter and has a smooth and adhesive surface. Sometimes the cap becomes covered with a white coating. The pulp has brown plates. Cobwebs have a stem ranging from 7 to 14 cm in height, and it is quite thick in diameter. Most often, spider webs can be found on calcareous clay soil. Thanks to its bright yellow cap, this representative is visible from afar, which makes the search much easier. The taste of the cobweb is soft and delicate. Some cooks prefer pickling.
In the photos of real representatives you can see that they all have some similarities. This is a thick stem, a cap with a bright yellow color. They have a soft and delicate taste.
Basic collection rules
You should know very well so as not to harm your own health. But, having studied the entire mushroom encyclopedia, you should not forget about the basic rules of collection and processing. Representatives of bright yellow color are detected quite quickly, but it is still worth walking carefully through the forest in order not to damage undetected mushroom groups.
To collect, you should take with you a small but sharp enough knife and a low basket. Once plants are found, they should not be uprooted. The leg is cut from below at the base. To prevent damage to the crop, the cap should be facing down and the stem facing up in the basket.
Experienced mushroom pickers have created the following rules that should be strictly followed:
- You can’t taste a plant in the forest;
- You should not collect species of dubious appearance;
- do not cut off old plants;
- do not mix different types of crops in the basket;
- it is advisable to go on a quiet hunt with experienced people;
- if the leg is too thick at the bottom, there is no need to take such a specimen;
- Before going to the forest, you should refresh your knowledge about different types of plants.
First of all, you should know exactly what inedible species look like. Poisonous ones are recognized by certain characteristics. The very first one is color. Poisonous specimens have an unusual color, most often it is unnaturally bright, red-yellow. Also, poisonous varieties do not have worms or other insects that like to feast on mushroom pulp. The last sign that distinguishes good varieties from poisonous ones is smell.
Most often, poisonous ones have an unpleasant odor, with a hint of chlorine and rot.
How to distinguish edible mushrooms from poisonous ones (video)
Rules for processing yellow mushrooms
After the harvest is brought home, it should be processed.
Processing is divided into several stages:
- Primary processing consists of cleaning from various plant debris. To do this, you can use a brush with soft bristles. Most often, debris sticks to the smooth cap; it can be scraped off with a knife.
- Washing should be carried out depending on how the collection is planned to be used. There is no need to rinse to dry. Cold water is used for frying and other cooking methods. Representatives with uneven surfaces require prolonged rinsing.
- Next comes the soaking process. Soaking is used if the plants have a bitter taste. Afterwards, the washed products are cut into small pieces. The thick leg is cut into small circles.
- Heat treatment is necessary to eliminate bitter taste and toxins. There are several heat treatment options. In option 1, bring water with salt to a boil, then put the mushrooms in it. Keep the product in boiling water for 15 minutes. Afterwards, everything must be immersed in cold water. Method 2 among chefs is called blanching. This method is suitable if food is being prepared for pickling. This method involves scalding a pre-washed product with boiling water. You can also blanch over steam.
Proper processing guarantees preservation of the taste of mushrooms.
If you disrupt the cooking and processing processes, you can lose not only the aroma, but also the original taste.
After processing the yellow mushroom, you can start preparing it. Yellow mushrooms are suitable for preparing various appetizers, side dishes, and they can also serve as a main dish. Sauces made from yellow mushrooms have a very unusual taste. A popular dish is stewed mushrooms in sour cream sauce, which conveys the full bouquet of taste qualities of the yellow mushroom. There are many recipes using yellow cap mushrooms. They are all different and original.