Along with edible mushrooms, conditionally edible mushrooms grow in central Russia, that is, they are suitable for food only after careful heat treatment. Some types of these forest gifts are actively used for home preservation, even though their taste is inferior to ordinary mushrooms. True, many mushroom pickers actively dispute this opinion and claim that rubellas, oaks, morels, etc. are no worse than mushrooms of other categories.

Description of conditionally edible mushrooms in central Russia

Check out the photos and descriptions of conditionally edible mushrooms growing in central Russia.

Dubovik

Common dubovik(Boletus luridus), deaf boletus, olive-brown oak, found in the European part of Russia, the Caucasus, Siberia, the Far East, mainly in the south of the forest zone, distributed in Polesie and the forest-steppe of Ukraine. It grows from June to September mainly in oak and sparse deciduous and mixed forests, forming mycorrhiza with oak, beech and hornbeam.

The cap is up to 20 cm in diameter, fleshy, hemispherical, then convex, cushion-shaped, slightly velvety, dry, bare, smooth, dark brown or grayish-greenish. Turns blue when pressed.

Pay attention to the photo - this conditionally edible mushroom has dense, strong, lemon-yellow flesh, reddish near the base of the stem, quickly turning blue at the break, with a pleasant smell and taste:

The tubular layer is finely porous, at first greenish-yellowish, soon purplish-red, turning blue under light pressure. Olive spore powder.

The leg is up to 15 cm long, up to 6 cm thick, cylindrical, widening towards the base, yellow-orange, dark red below, with a brownish-red mesh pattern.

According to some sources, it is an edible mushroom of the second category, according to others, it is a conditionally edible mushroom (consumed only after prolonged boiling). Usually it is pickled, dried, and salted.

It is advised not to confuse the common oak mushroom with the similar inedible satanic mushroom, but it has a light or grayish cap, is slimy in wet weather, and the flesh has an unpleasant odor.

He also looks like speckled oakweed(Boletus erythropus), which has small specks on the leg instead of a mesh pattern, usually red, and its cap is darker.

Redneck

Redneck(Lactarius subdulcis), a sweetish milkweed, grows in deciduous and coniferous forests from July to October.

As you can see in the photo, the name of this conditionally edible mushroom is quite justified - its cap is red-brown, its shape is first convex, then funnel-shaped, 3-8 cm in diameter, with a curved edge:

The plates are pale reddish, 2-5 mm wide. The leg is the same color as the cap or slightly lighter, up to 6 cm long.

The pulp is reddish-brown, with white sweetish, later bitter, milky juice.

A conditionally edible mushroom of the fourth category, after boiling it is suitable for pickling.

White boletus

White boletus(Leccinum percandidum) grows (sometimes very abundantly) throughout the forest zone in humid pine forests with an admixture of spruce and other tree species.

In dry summers it is found in damp, shady, tall-stemmed aspen forests.

The cap is large, fleshy, reaches a diameter of up to 25 cm, at first hemispherical, then convex, cushion-shaped, felted or bare, dry. Grayish or white.

Its lower surface is finely porous, white in young mushrooms, and becomes gray and dirty brown with age. The leg is tall, thickened at the bottom, white, with oblong white or brown scales.

The flesh is strong, often with a blue-green area at the base of the stem; at the break it quickly turns blue and becomes dark purple or black. Edible mushroom of good quality of the second category.

Valuy

Valuy(Russula foetens), goby, crying mushroom. It grows in large families, in places abundantly, in deciduous and coniferous forests, from July to October.

The cap is up to 15 cm in diameter, hemispherical, then convex, with a strongly ribbed edge, smooth, glabrous, very slimy, dirty yellowish-brown. The pulp is dense, thick, very coarse, but brittle, yellowish-white, with an unpleasant smell of dampness, bitter. The plates are adherent, frequent, yellowish, with brownish spots and droplets of liquid. The spore powder is whitish-cream.

The leg is up to 6 cm long, 2 cm thick, cylindrical, sometimes swollen in the middle, dense, hard, white, quickly ages, becomes hollow and loose.

Valuy is considered a conditionally edible mushroom of the third category of satisfactory taste. It is consumed salted, less often - pickled. Only young mushroom caps up to 6 cm are used after preliminary thorough soaking and boiling.

Conical morel

Conical morel(Morchella conica) grows in the forest zone of the former USSR, sometimes found even in the tundra, and found in gardens and parks of Central Asia. It can often be found in pine forests on sandy soil, in cleared areas and old fires, in groups or alone, from April to June.

The cap is up to 8 cm in diameter and up to 10 cm in height, conical in shape, with edges fused with the stem, yellow-brown and gray-brown. The surface of the cap is mesh, reminiscent of a honeycomb.

The pulp is white, waxy, and has a pleasant mushroom smell and taste. Spore powder is yellowish in color.

A very tasty conditionally edible mushroom of the third category. In some Western European countries it is considered a delicacy.

It is recommended to eat conical morel in dried, boiled and fried form. Fresh mushrooms must be boiled for 15-20 minutes to remove toxic substances. In this case, the water should be drained twice. Dried mushrooms must be kept for a month before use.

The mushroom looks like an ordinary mushroom, but its cap resembles the convolutions of the brain.

Conditionally suitable mushrooms with photos and descriptions

Common morel

Common morel(Morchella esculenta), the morel is real. The places where it is most widespread are considered to be deciduous and mixed forests, clearings and edges, clearings and roadsides, and country roads.

The cap is up to 10 cm in diameter and up to 15 cm in height, ovoid-round in shape, dark brown or yellow-brown in color, narrower in its lower part and gradually turning into a stalk. The surface of the cap is wrinkled, the alternation of ribs and depressions resembles a honeycomb. The pulp is white, tender and waxy, and has a pleasant mushroom smell and taste. The spore powder is yellowish. The leg is up to 10 cm long and up to 5 cm thick, cylindrical, white, turning yellow over time. A very tasty conditionally edible mushroom of the third category. In a number of Western European countries it is considered a delicacy. Before eating fresh, the morel must be boiled for 15-20 minutes, after which the water must be drained. The mushroom darkens when dried and cooked.

Serushka

Serushka(Lactarius flexuosus), purple milk mushroom. Distributed mainly in the northern half of the forest belt of the European part of the former USSR and in Siberia, in birch and mixed with birch forests, on the edges and open areas of forest, along country roads. Grows singly and in groups, from July to October.

This conditionally suitable mushroom has a cap with a diameter of up to 12 cm, densely fleshy, initially convex, then taking the shape of a wide funnel with uneven edges, smooth to the touch, purple or brownish-gray.

The pulp is whitish-grayish in color and has a fruity or slightly spicy odor. The milky juice of the mushroom is white and watery. The plates are whitish-grayish, light yellow or ocher in color, dense.

The leg is up to 8 cm long and up to 2 cm thick, cylindrical, slightly swollen, narrower at the base, the same color as the cap, rarely a little lighter. Conditionally edible mushroom of the fourth category. After boiling or soaking, it is used only for pickling.

The mushroom is similar to smoothie, but differs from it in its dry cap and pungent taste.

The milkweed is also similar to the white milkweed (Lactarius musteus), but it has loose pulp and the milky juice turns gray in the air.

Gorkushka

Gorkushka(Lactarius rufus), bitter milk mushroom, grows in damp pine, spruce and mixed forests, under birch trees, often along the edges of swamps, especially abundantly in the northern half of the forest zone.

This conditionally edible mushroom got its name because of its bitter taste.

The cap is red-brown, up to 8 cm in diameter, in a young mushroom it is flat-convex with a rolled edge, then funnel-shaped, with a straight edge with a protruding papilla in the center. The surface is dry, smooth, shiny.

Conditionally edible mushrooms may be slightly poisonous, may have an unpleasant odor or bitter taste, i.e., contain harmful substances, but they are suitable for consumption after certain processing. Most often, conditionally edible mushrooms are boiled before cooking in order to remove the toxic substances they contain.

Curly lobe (Helvella crispa)

A peculiar mushroom that grows on forest edges and along roads throughout the European part of Russia. The cap, up to 5 cm in diameter, consists of two or four “blades” of light yellow color. The edges of the cap are noticeably wavy, hanging freely, less often - adherent to the stem. The thick leg, up to 8 cm high, may be slightly curved. Deep vertical grooves are clearly visible on the whitish stalk (Fig.).

Rice. Curly loafweed (Helvetia crispa)

At the base the leg widens. The pulp does not have a special smell or taste. Before cooking, the mushroom must be boiled.

Common stitch (Gyromitara esculenta)

A mushroom distributed throughout Russia, often found in forest fires. The hat has the shape of an irregular ball, dotted with wrinkles and folds. Young mushrooms have a chocolate brown cap, but become lighter as they mature. The thick, low leg has a cylindrical shape. Longitudinal grooves are clearly visible on the stem. The color of the leg is white, yellow, less often reddish. The whitish, waxy pulp is odorless and tasteless. Before cooking, the mushroom must be boiled for at least 15 minutes, after which the broth should be poured out (Fig.).

Rice. Common stitch (Gyromitara esculenta)

Attention! The lines contain the toxin gyromitrin, which does not disappear even after prolonged boiling. Some researchers attribute the line to poisonous mushrooms!

Real morel (Morchella esculenta), or common morel

One of the first mushrooms, grows from March to April. A mushroom widespread in the temperate zone. Found in forests, clearings, and parks. Loves the sun. Can be collected at the end of spring. Hiding under bushes in the meadows. The hat is the color of fallen leaves, ocher, gray, and hides the mushroom from view. It is hollow inside, ovoid in shape and up to 7 cm in diameter. The edges of the cap have grown to the stem. The entire surface of the cap is dotted with cells similar to a honeycomb. The thick stem has a cylindrical shape; in young mushrooms the stem is whitish, in mature mushrooms it is yellow-brown. The white pulp has a pleasant smell. Before cooking, the mushroom must be boiled for at least 10-15 minutes, and the broth must be drained (Fig.).

Rice. Real morel (Morchella esculenta), or common morel

Conical morel (Morchella conica), or smarzhok

It is found throughout Russia, in forests and on the edges. Loves old fires. Can be collected at the end of spring. The brown cap has the shape of an elongated cone. The edges are adherent to the leg. The hat is dotted with cells in the form of a grid. The thick, low leg has a cylindrical shape, narrowing at the base. The color of the leg is whitish-yellowish. The white pulp does not have a special smell or taste. Before cooking, it is necessary to boil for at least 10-15 minutes, pour out the broth (Fig.).

Rice. Conical morel (Morchella conica), or smarzhok

Tall morel (Morchella elata)

Found in the mountains of the Urals, Altai, and Caucasus. Loves grassy edges. Grows in small colonies. The olive-brown cap has the shape of an elongated cone. The cap is dotted with sharply visible cells in the form of a fine grid. The thick, very low leg is cylindrical in shape, tapering at the base. The grooves are clearly visible on the stem. The color of the leg is whitish. The white pulp does not have a special smell or taste (Fig.).

Rice. Tall morel (Morchella elata)

Before cooking, boil for at least 10-15 minutes and drain the broth.

Morel cap (Verpa bohemica)

The mushroom is widespread throughout Russia; it prefers deciduous forests and illuminated meadows. Can be collected in spring. Hat up to 5 cm high

has the shape of a wide bell, as if a “cap” is put on a leg. It is difficult to separate the cap from the stem. The entire surface of the cap is dotted with longitudinal wrinkles. The color of the cap ranges from yellow-brown to ocher-brown. The inside of the cap is white. The high leg has the shape of a cylinder, with an extension downwards. The white stem of young mushrooms is covered with small scales. At maturity, the cap acquires a yellowish tint. The thin, waxy pulp does not have a special smell or taste. Before cooking, it is necessary to boil for at least 10-15 minutes, drain the broth (Fig.).

Rice. Morel cap (Verpa bohemica)

It is considered a conditionally edible mushroom.

Scaly polypore (Polyrogus squamosus)

A mushroom widespread in the temperate zone throughout Russia. Grows on the wood of fruit trees, less often of broad-leaved trees. Appears in early summer. It has a wide, up to 60 cm, creamy cap, covered with large brown scales. The thin edges of the cap are folded inward. The thick, low leg is painted whitish, turning black at the base. The whitish pulp has a pleasant taste and floury smell. Only young fruiting bodies are suitable for food (Fig.).

Rice. Scaly polypore (Polyporus squamosus)

Kele oak (Boletus queleti)

A mushroom widespread in the Caucasus and the Far East. Grows in deciduous forests. You can collect from May to October. The chestnut-brown cap, up to 15 cm in diameter, has a rounded cushion shape. In youth, the surface of the cap is velvety, but with age it becomes dry and matte. The tall leg is cylindrical in shape, often thickened in the lower third. The color of the leg is yellow-brown (Fig.).

Rice. Kele oak (Boletus queleti)

Speckled Oak (Boletus erythropus)

The mushroom is widespread throughout almost the entire territory of the European part of Russia and is occasionally found in Western Siberia. Prefers the proximity of oak and beech. It grows all summer and autumn. The dark brown cap, up to 20 cm in diameter, has a rounded cushion shape. In youth, the surface of the cap is velvety, but with age it becomes dry and matte. The tall leg is cylindrical in shape, often thickened in the lower third. The color of the leg is yellowish-red. The leg is covered with noticeable red small scales (Fig.).

Rice. Speckled Oak (Boletus erythropus)

The yellowish pulp is odorless. Before cooking, boil for at least 10-15 minutes and drain the broth.

Olive-brown oak (Boletus luridus), or common oak

The mushroom, widespread throughout almost the entire territory of the European part of Russia, is rarely found in Western Siberia. Prefers the proximity of oak and beech. Sometimes observed in the Krasnoyarsk Territory, where it grows near birches. It grows from May to October. The olive-brown cap, up to 20 cm in diameter, has a rounded cushion shape. In youth, the surface of the cap is velvety, but with age it becomes dry and matte. The tall leg is cylindrical in shape, often thickened in the lower third. The color of the leg is yellow-brown.

The leg is covered with a distinct mesh pattern (Fig.).

Rice. Olive-brown oak (Boletus luridus), or common oak

The yellowish pulp is odorless. Before cooking, boil for at least 10-15 minutes and drain the broth.

Violin (Laetarius vellereus)

A mushroom distributed throughout Russia. Grows in families from July to October. The wide cap of young mushrooms is flat, with a depressed center, while that of mature ones is funnel-shaped. The edge is turned down. It is painted white; as the mushroom matures, the cap turns yellow and may become covered with brown spots. The thick, short white leg is cylindrical in shape. The white pulp has no particular odor. The milky juice is white and acrid. After boiling for 2-3 days and boiling for about 30 minutes, it is suitable for pickling (Fig.).

Rice. Violin (Lactarius vellereus)

Pink torminosus (Laetarius torminosus)

The mushroom grows throughout the European part of Russia and is often found in Western Siberia. It prefers the neighborhood of birch, most often growing in mushroom families from July to October. The reddish-pink cap, up to 12 cm in diameter, has a folded, pubescent edge. The hat feels like wool to the touch. The leg is up to 7 cm high and has a cylindrical shape, the same color as the cap. In young mushrooms, the stem, like the cap, is covered with fluff, but by maturity it becomes bare (Fig.).

Rice. Pink torminosus (Lactarius torminosus)

The loose pulp has a faint resinous odor. The milky juice is white and acrid. After a long and thorough boiling, it is only suitable for pickling. Category II mushroom.

Serushka (Lactarius flexuosus)

A mushroom widespread in central Russia. Grows in forests and forest edges from mid-summer to September. Prefers the neighborhood of birch or aspen. The pinkish-gray or brownish-gray cap is shaped like a shallow funnel. The edge is curved inward, wavy. Faint annular zones are visible on the cap. The thick leg, up to 9 cm high, is cylindrical in shape and painted the same color as the cap. The white pulp has a spicy odor. After thorough soaking and boiling, it is suitable for pickling (Fig.).

Rice. Serushka (Lactariusflexuosus)

Bitterweed (Lactarius rufus)

Found in wet pine forests throughout European Russia during summer and autumn, it loves wetlands. The cap, up to 8 cm in diameter, of young mushrooms is flat-convex, with a conical tubercle in the center. In mature mushrooms, the cap takes the shape of a wide funnel with a tubercle inside. The color of the cap is red-brown. Sometimes it looks gray. The thin stem, up to 12 cm high, has a cylindrical shape and the same color as the cap. The pale yellow pulp has an unpleasant odor (Fig.).

Rice. Bitterweed (Lactarius rufus)

Milky juice is caustic. After thorough soaking and boiling, it is suitable for pickling. Category IV mushroom.

Blackening Podgruzdok (Russula nigricans)

Grows in pine forests in the temperate zone. The cap reaches 16 cm in diameter. Young mushrooms have a light fawn or gray-brown cap with a convex shape. In mature ones, the cap becomes convexly spread, a depression is noticeable in the middle, and the color changes to dark brown. The thick leg, up to 7 cm high, has a cylindrical shape and the same color as the cap. If you press on the stem, it turns black, which is why the mushroom got its name. The white pulp has a sweetish taste. After thorough soaking and boiling, it is suitable for pickling. When salted it turns black (Fig.).

Rice. Blackening Podgruzdok (Russula nigricans)

Gray talker (Clitocybe nebularis)

It is found throughout the European part of Russia, in Siberia and Primorye, often in the form of “witch circles”. Grows in late summer. The cap, up to 15 cm in diameter, has a convex shape, with a thickening in the center. In young mushrooms, the cap has a curled edge and is colored purple or grayish. Mature mushrooms have a brown-gray cap, the edge of the cap is torn. The tall whitish leg is slightly widened towards the base. A powdery coating is noticeable on the stem (Fig.).

Rice. Gray talker (Clitocybe nebularis)

The dense pulp has a fruity smell, less often floury, and a pleasant taste. Needs boiling before cooking.

Common milkweed (Lactarius trivialis), or smooth grass

It is found in pine forests in the north of the European part of Russia at the end of summer and until October; it loves damp places. The cap, up to 15 cm in diameter, of young mushrooms is flat, with a small notch in the center. The color of the cap varies from leaden to violet-gray or gray-red-yellow. The thin leg, up to 8 cm high, has a cylindrical shape and the same color as the cap (Fig.).

Rice. Common milkweed (Lactarius trivialis), or smooth grass

Sometimes it turns yellow. The milky juice is bitter and smells unpleasant. After thorough soaking and boiling, it is suitable exclusively for pickling. After salting it turns yellow.

Lactarius vietus, or swamp moth

It is found in wet birch forests throughout the European part of Russia in August and September; it loves wetlands. The moist and sticky cap, up to 8 cm in diameter, is flat-convex and has a funnel-shaped depression in the center. The color of the cap is lilac-gray. Sometimes it turns brown. The thin leg, up to 11 cm high, has a cylindrical shape and the same color as the cap (Fig.).

Rice. Faded milkweed (Lactones vietus), or swamp wave

The whitish pulp has a pungent taste. After thorough soaking and boiling, it is suitable for pickling. Category III mushroom.

Russula brittle (Russula fragilis)

It is found in wet pine forests throughout Russia in August and September. The wet cap, up to 5 cm in diameter, is flat and has a small tubercle in the center. The color of the cap is violet-red. Sometimes it has a greenish tint. The thin leg, up to 11 cm high, has a cylindrical shape and is painted pink (Fig.).

Rice. Russula brittle (Russula fragilis)

The white pulp has a pungent taste. After thorough soaking and boiling, it is suitable exclusively for pickling. Category IV mushroom.

Real or raw breast milk (Lactarius resimus (Fr.) Fr.)

The mushroom grows in birch or mixed forests with an admixture of birch from July to September.

The mushroom cap is quite large, up to 20 cm in diameter. Initially, the cap is white, rounded-convex or flat. Then the cap becomes funnel-shaped, with a furry edge turned down, of a faint yellow color with almost imperceptible watery zones. In wet weather, the surface of the cap is quite slimy.

The flesh of the mushroom is dense, white in color with a specific aroma. The milky juice of the mushroom is also white, sharp and bitter in taste. When exposed to air, the milky sap turns sulfur-yellow.

The plates of the mushroom are wide, sparse, descending along the stem, white or cream-colored, the edges of the plates are yellowish.

The stem of the mushroom is up to 5 cm in length, quite thick, white. When ripe, it becomes hollow (Fig.).

Rice. Real or raw breast milk (Lactarius resimus (Fr.) Fr.)

Yellow breast, or yellow breast (Lactarius scrobiculatus (Fr.))

The mushroom grows mainly in birch forests, but is also found in coniferous forests. Fruits from July to September.

The mushroom cap reaches 20 cm in diameter. It is quite fleshy, moist, and in damp weather it becomes slimy and sticky. The shape of the cap is first round-convex, and then becomes spread out, funnel-shaped. The edges of the cap are rolled down and shaggy.

The surface of the cap is golden-yellow in color; in addition, there are faintly defined dark concentric zones on it.

The flesh of the mushroom is white and turns yellow when touched. When cut, a caustic white milky juice is released, which turns yellow in air.

The plates of the mushroom are descending along the stalk, white or cream-colored. The spore powder is yellowish. The spores are spherical, finely warty.

The stem of the mushroom is short, 4-5 cm long, up to 3 cm thick, pale yellow with small dark spots. The leg narrows downwards (Fig.).

Rice. Yellow breast, or yellow breast (Lactarius scrobiculatus (Fr.))

Oak breast, or oak milk cap (Lactarius insuisus (Fr.) Fr.)

The mushroom grows mainly under oak or hazel on humus loams from July to September.

The cap of the oak milk mushroom is fleshy, up to 17 cm in diameter. In young mushrooms it is flat-round, then becomes funnel-shaped, irregular in shape with wavy, curved edges.

The surface of the cap is bare, yellowish-orange, with concentric zones.

The flesh of the mushroom is dense, white, and turns yellow when cut. The milky juice is white; the color does not change in air.

The plates descending along the stem are first white and then pale ocher. The spore powder is yellowish. The spores are spherical and bristly.

The leg is 10 cm long, up to 2 cm thick, white with yellow spots. When the mushroom ripens, the stem becomes hollow (Fig.).

Rice. Oak breast, or oak milk cap (Lactarius insuisus (Fr.) Fr.)

Blue breast, or dog breast (Lactarius reprasentaneus Britz.)

The mushroom grows mainly under birch or willow in damp places. It is also found in deciduous and coniferous forests. It grows in small groups or in single copies from July to August. It is quite rare.

The shape of the cap of the blue milk mushroom is very similar to the cap of the real milk mushroom. It is yellowish in color, in addition, it has protruding hairs. The edge of the cap is shaggy.

The flesh of the mushroom is dense, white in color, and has a bitter taste. The smell is pleasant, mushroom. The milky juice of the mushroom is white, and upon contact with air it turns purple.

The plates of the fungus are often located, rather narrow, pale yellow in color. They go down the leg. The spore powder is yellowish.

The length of the leg is 7 cm, thickness up to 3 cm, pale yellow with spots. It is loose inside, but when ripe it becomes hollow and turns blue when touched (Fig.).

Rice. Blue breast, or dog breast (Lactarius reprasentaneus Britz.)

Aspen or poplar milkweed (Lactarius controversus (Fr.) Fr.)

The mushroom grows in aspen or poplar forests. Typically grows in small groups from July to September and is rare.

The mushroom cap is up to 20 cm in diameter, fleshy. In young mushrooms it is convex, in more mature ones it is funnel-shaped with curled edges. The color of the cap is off-white with less pronounced concentric zones. In damp weather the cap becomes sticky and slimy.

The pulp of the mushroom is white, without a distinct odor, but with a burning taste. The milky juice is white; the color does not change in air.

The plates of the mushroom descending along the stalk are white or pinkish in color. The spore powder is whitish-pink. The spores are spiny, round in shape.

The mushroom stalk is up to 5 cm long and up to 3 cm thick. It is dense, the stalk tapers at the base (Fig.).

Rice. Aspen or poplar milkweed (Lactarius controversus (Fr.) Fr.)

The mushroom belongs to category II and can only be eaten in salted form.

Pepper milkweed (Lactarius piperatus (Fr.) S. F. Gray)

The mushroom grows mainly in deciduous forests from July to October. It grows in large groups and is quite common.

Young mushrooms are white, while more mature ones have a yellowish tint. The cap reaches 20 cm in diameter, it is fleshy and dense. Initially, the cap is flat with curled edges, and then funnel-shaped, dry and matte.

The pulp is white, when cut, when in contact with air it becomes bluish-blue, and the taste is hot and peppery. The milky sap is white and turns blue in air.

The plates of the mushroom are white or cream-colored, often located, narrow and descending along the stem.

The spores are broad, broadly oval. Spore powder is white.

The stem of the mushroom is up to 8 cm long, 2.5 cm thick. Dense, smooth, white, sometimes with depressed spots (Fig.).

Rice. Pepper milkweed (Lactarius piperatus (Fr.) S. F. Gray)

Parchment breast (Lactarius pergamenus (Fr.) Fr.)

The mushroom is found mainly in deciduous and coniferous forests from August to September, growing in fairly large groups.

The cap is up to 10 cm in diameter, at first flat-convex, and then funnel-shaped, smooth or wrinkled, white in young mushrooms, yellowing in mature and aging mushrooms.

The flesh of the mushroom is bitter and white. The milky sap is abundant, white, and does not change color upon contact with air.

The plates of the mushroom descending along the stalk, often located, are yellowish in color. Spore powder is white.

The stem of the mushroom is quite long, dense, and white in color (Fig.).

Rice. Parchment breast (Lactarius pergamenus (Fr.) Fr.)

The mushroom is conditionally edible, category II, but little known. It is eaten only in salted form.

Hygrocybe conica (Hygrocybe nigrescens)

These mushrooms can be found in summer and autumn in clearings and forest edges. The cap of Hygrocybe is cone-shaped, orange-red or yellow-red, darkens with age, sticky, and in old specimens it breaks along the edge (Fig.).

Rice. Hygrocybe conica (Hygrocybe nigrescens)

The plates are yellow and waxy. Spore powder is white. The leg is yellow or orange-yellow, whitish at the base, fibrous, hollow. The pulp inside is white, yellow towards the edges, transparent, darkens when touched. When the flesh of mushrooms is tender, they are edible, but at other times they can cause digestive upset.

Fiddler, or creaker, or spurge (Lactarius vellereus (Fr.) Fr.)

The mushroom can be found in mixed forests and under birch trees from July to September. It usually grows in large groups.

The mushroom cap grows up to 20 cm in diameter. It is quite meaty and dense. Young mushrooms have a flat cap, while mature ones have a funnel-shaped, slightly drooping cap, with yellow spots.

The pulp of the mushroom tastes bitter. The milky juice is abundant, pungent and pungent, and slowly turns yellow on contact with air.

The plates descend along the stalk, often located, yellowish. Spore powder is white. The spores are round, finely spineed.

The stem of the mushroom is dense and rather short, up to 6 cm long, up to 3.5 cm thick (Fig.).

Rice. Fiddler, or creaker, or spurge (Lactarius vellereus (Fr.) Fr.)

Serushka, or seraukha, or plantain, or plantain (Lactarius flexuosus (Fr.) S. F. Gray)

The mushroom can most often be found in birch or aspen forests. Prefers to grow on sandy or loamy soils, in damp lowlands in which melt water stagnates.

The mushroom grows in fairly large groups, from July until late autumn.

The mushroom cap is not very large, up to 10 cm in diameter. At first it is convex and then becomes funnel-shaped. The edges of the cap are uneven and wavy. The cap is grayish-violet in color with a leaden tint, as well as with noticeable concentric zones of dark color.

The pulp is white, dense. The milky juice is white or watery in color and does not change in air. The milky juice tastes acrid.

The plates of the mushroom descend along the stalk, sparsely spaced and thick. The spores are almost spherical, warty, and generally yellow.

The stem of the mushroom is about 8 cm long, up to 2 cm thick, light gray in color, sometimes swollen. In young mushrooms it is dense, in mature ones it is hollow (Fig.).

Rice. Serushka, or seraukha, or plantain, or plantain (Lactarius flexuosus (Fr.) S. F. Gray)

Rubbella (Lactarius subdulcis (Fr.) S. F. Gray)

A fairly common mushroom, it grows in coniferous and deciduous forests, usually on a mossy surface. Fruits from July to October.

The mushroom cap is small, up to 8 cm in diameter. At first it is flat-convex, its edges are curved down, then the cap becomes funnel-shaped, with a small bump in the center, red-brown or yellowish-brown in color, dry, thin-fleshy.

The flesh of the mushroom is brownish-yellowish. The milky sap is white and turns watery white when exposed to air. In young mushrooms, the milky juice is not pungent, but in old mushrooms it is acrid and bitter, with an unpleasant odor.

The plates of the mushroom are attached to the stem or slightly descending along it. Initially they are yellowish or pinkish, but then become reddish. The spores are broadly ellipsoid. White spore powder.

The stem of the mushroom is up to 6 cm long, smooth, the same color as the cap or slightly lighter than it (Fig.).

Rice. Rubbella (Lactarius subdulcis (Fr.) S. F. Gray)

White trumpet, or white trumpet, or fluffy white trumpet (Lactarius pubescens (Krombh.) Fr.)

This mushroom is somewhat less common than the pink trumpet mushroom. Grows in deciduous or mixed forests with an admixture of birch, in dry forest meadows, on the sides of abandoned roads. Fruiting from August to September.

The cap is relatively small, about 4-6 cm in diameter. In its shape, the cap of the white wavefish is similar to the cap of the pink wavefish. White or slightly pink, fluffy-silky, with curled edges.

The pulp of the mushroom is white. Under the skin it is slightly pinkish, with a pronounced mushroom smell. The milky juice is white and tastes bitter.

The plates are adherent to the stem, frequent, narrow, pinkish or light fawn.

The leg is 4 cm long, up to 2 cm thick, whitish-pinkish (Fig.).

Rice. White trumpet, or white trumpet, or fluffy white trumpet (Lactarius pubescens (Krombh.) Fr.)

The mushroom belongs to category II and is eaten fresh, pickled or salted.

Gladish, or common milkweed (Lactarius helvus (Fr.) Fr.)

The mushroom grows in deciduous or coniferous forests, among mosses, most often solitary. Fruits from August to September.

The mushroom cap is large, about 15 cm in diameter, flat with a small dimple in the center, smooth and slimy. The color of the cap is variable: at first leaden or violet-gray, with slightly noticeable concentric zones.

The flesh of the mushroom is white or slightly creamy, soft and fragile.

The milky sap is white and turns yellowish when exposed to air. The spores of the fungus are round-ovoid, large-warty.

The stem of the mushroom is up to 8 cm long, about 3 cm thick, hollow, smooth and sticky inside (Fig.).

Rice. Gladish, or common milkweed (Lactarius helvus (Fr.) Fr.)

Faded milkweed (Lactarius vietus (Fr.) Fr)

The mushroom grows in deciduous or mixed forests with an admixture of birch, in damp places from August to September.

The cap is up to 8 cm in diameter, thin-fleshy. In young mushrooms it is flat-convex, and then becomes funnel-shaped, with sinuous edges. The mushroom cap is usually moist, sticky, lilac-gray or brownish-gray.

The pulp is whitish or grayish, pungent in taste. The milky juice is white, becoming olive-gray in air.

The plates of the mushroom descend along the stalk, often located; in young mushrooms they are whitish in color, and in mature ones they are yellowish-cream. When touched, the plates turn gray.

The spore powder is pale ocher. The spores are round, spiny-warty.

The stem of the mushroom is up to 11 cm long, up to 2 cm thick. Inside the stem is hollow, smooth, somewhat paler than the cap (Fig.).

Rice. Faded milkweed (Lactarius vietus (Fr.) Fr)

Gray-pink milkweed (Lactarius helvus (Fr.) Fr.)

The mushroom grows in damp pine forests, on the outskirts of sphagnum bogs, and bears fruit from July to September.

The mushroom cap is up to 15 cm in diameter, pinkish-brown in color, sometimes with a gray tint. In young mushrooms it is flat, in more mature ones it is deep funnel-shaped, with curled edges. In dry weather, the cap acquires a silky shine.

The pulp is light yellow, fawn. The milky sap is watery-white and does not change color in air.

The plates descend along the leg. At first they are whitish in color and then become fawn. The spores are round, the spore powder is light ocher.

The stem of the mushroom is up to 9 cm long, up to 1.5 cm thick. Cylindrical in shape, hollow inside. The stalk is lighter and mealy on top, and whitish fibers are located on the stalk below (Fig.).

Rice. Gray-pink milkweed (Lactarius helvus (Fr.) Fr.)

The mushroom is little known, but conditionally edible. As a rule, it is consumed salted or pickled. Suitable for drying, but when dry it smells like fresh hay.

Lilac milky (Lactarius vioascens Fr.)

The mushroom grows in deciduous forests, mainly aspen and birch forests. Fruits from August to October.

The mushroom cap is up to 12 cm in diameter, depressed, slightly crown-shaped, with a small tubercle located in the center. It is colored grayish-brown with a purple tint.

The flesh of the mushroom is white or cream-colored, dense and bitter. The milky juice is not caustic, white in color. When exposed to air it turns purple in color.

The leg is cylindrical, about 6 cm in length and 1-2 cm in thickness. The leg is hollow inside (Fig.).

Rice. Lilac milky (Lactarius vioascens Fr.)

The mushroom is conditionally edible, category III, can only be eaten in salted form.

Some researchers consider it inedible.

Stinging milkweed (Lactarius pyrogalus (Fr.) Fr.)

The stinging milky plant grows in sparse deciduous or mixed forests, in clearings, forest edges, and under bushes. Most often it grows singly or in small groups. Fruits from August to October.

The mushroom cap is up to 10 cm in diameter, flat, smoky gray or ash gray in color. There are also vaguely defined narrow concentric zones on the cap.

The pulp is white, under the skin of the cap it is grayish in color with a mushroom smell. The milky juice is abundant, white, tastes quite pungent, and dries on the plates in small gray lumps.

The plates descending along the stalk are ocher-cream in color, thin and sparse.

The leg is hollow, about 5 cm long, up to 1 cm thick (Fig.).

Rice. Stinging milkweed (Lactarius pyrogalus (Fr.) Fr.)

Non-caustic milkweed (Lactarius mitissimus (Fr.) Fr.)

The mushroom grows mainly in deciduous and mixed forests with an admixture of birch, and bears fruit from August to September.

The cap is not very large, up to 8 cm in diameter, thin, brown-red or orange-yellow, smooth, flat, sometimes slightly funneled with a small tubercle in the center. In dry weather the cap is dry, and in wet weather it is slippery.

The pulp is pale, yellowish in color. The milky juice is abundant, white, tastes sweet at first, and then bitter.

The plates are thin, frequent, adherent to the stem.

The spore powder is light ocher in color, the spores are ellipsoidal and warty.

The stem is about 8 cm long, up to 1 cm thick, dense, sometimes hollow, the same color as the cap (Fig.).

Rice. Non-caustic milkweed (Lactarius mitissimus (Fr.) Fr.)

Pale milkweed (Lactarius paIIidus (Fr.) Fr.)

The mushroom can be found in oak groves or forests mixed with oak from July to August.

The cap has a diameter of 4 to 12 cm. In young mushrooms it is convex, and then becomes funnel-shaped, depressed, smooth, slimy, pale ocher-fawn.

The milky juice is white, the pulp is creamy.

The plates descend along the stem, sometimes branched, the same color as the cap.

The spores are round, spiny, white.

The leg is cylindrical, hollow, up to 9 cm long, about 1.5 cm thick (Fig.).

Rice. Pale milkweed (Lactarius pallidus (Fr.) Fr.)

Little-known mushroom, category III, conditionally edible. Can be eaten salted with other mushrooms.

White milkweed (Lactarius musteus Fr.)

The mushroom grows in dry pine or mixed forests, on thin sandy soils, bears fruit from August to October. The mushroom cap is up to 10 cm in diameter. In young mushrooms it is convex, in more mature ones it is funnel-shaped, fleshy, smooth, slimy, yellowish-white in color.

The plates are whitish, forked-branched, descending along the stalk. The spore powder is pale yellow, the spores are broadly oval and warty.

The stem of the mushroom is not very long, from 3 to 7 cm, up to 2.5 cm thick. Smooth, cylindrical in shape, hollow inside, whitish in color (Fig.).

Rice. White milkweed (Lactarius musteus Fr.)

Neutral milkweed (Lactarius quetus (Fr.) Fr.)

The mushroom is found mainly in deciduous forests, from July to September.

The mushroom cap is 3-10 cm in diameter, first flat-convex and then funnel-shaped. Dry, smooth, with barely visible areas. In the center the cap is dark, brownish-red.

The pulp is first white and then reddish, with a bitter taste. The milky juice is white, sweet in taste, and does not change color when exposed to air.

The plates are brick-red or brown, attached with a tooth to the stem of the mushroom. Spore powder is white. The spores are spherical and warty.

The stem of the mushroom is up to 10 cm long, about 1 cm thick. Cylindrical in shape, dense. In old mushrooms, the stem becomes hollow (Fig.).

Rice. Neutral milkweed (Lactarius quetus (Fr.) Fr.)

Fragrant milkweed, or fragrant milk mushroom (Lactarius glyciosmus (Fr.) Fr.)

The mushroom can be found in coniferous or mixed forests from August to September.

The mushroom cap is about 7 cm in diameter, with a papilla located in the center. The cap is depressed, felt, with weakly defined zones, brownish-gray with a lilac, yellowish or pinkish tint.

The flesh of the mushroom is thin, whitish or reddish-brown in color, with a strong smell of fresh hay.

When exposed to air, the milky juice turns slightly green and tastes sweetish; in old mushrooms the juice is acrid.

The plates are frequent, pale ocher, attached to the stem with a tooth.

The spore powder is yellowish. The spores are broadly oval, finely warty.

The length of the leg is about 6 cm, thickness - up to 1.2 cm. The leg is cylindrical, hollow, whitish with a faint yellowish tint (Fig.).

Rice. Fragrant milkweed, or fragrant milk mushroom (Lactarius glyciosmus (Fr.) Fr.)

The mushroom is conditionally edible, little known. Can be consumed both fresh and salted along with other milkweeds.

Watery milkweed (Lactarius seriffuus (Fr.) Fr.)

The mushroom grows in deciduous and mixed forests from August to September.

The mushroom cap is up to 7 cm in diameter, at first flat and then funnel-shaped with curved edges, smooth, dry, brownish-reddish-brown.

The pulp is thin, tender, brownish-red in color, with a slight bitter taste.

The milky juice is watery-whitish, slightly pungent, and does not change color in air.

The plates of the mushroom are thin, yellow-ocher, frequent, adherent to the stem.

The leg is up to 7 cm long, about 1.2 cm thick, cylindrical in shape, hollow inside, sometimes bent (Fig.).

Rice. Watery milkweed (Lactarius serifluus (Fr.) Fr.)

The mushroom is little-known, conditionally edible, belongs to category III. Used salted.

Acute milkweed (Laetarius acris (Fr.) Fr.)

Grows in coniferous and deciduous forests with hazel undergrowth. Fruits from late July to August.

The mushroom cap is first round-convex, then funnel-shaped, up to 8 cm in diameter, dark brownish-brown in color.

The flesh is white, turns red when cut. The milky sap is white, but turns red in the air. The taste is sharp, burning.

The plates are frequent, descending along the stem, light yellow in color. Ocher-colored spore powder. The spores are round, with spines and ridges.

The stem of the mushroom is cylindrical, up to 5 cm long, up to 1.8 cm thick (Fig.).

Rice. Acute milkweed (Lactarius acris (Fr.) Fr.)

The mushroom is conditionally edible, but little known. It can be eaten salted along with other milkweeds.

Umber milkweed (Lactarius umbrinus (Pers.) Fr.)

The mushroom is found in broad-leaved and coniferous forests from September to October.

The cap is up to 8 cm in diameter, convex, later depressed in the center, gray-brown, umber, cracking along the edge.

The pulp is white, turning brown at the break. The milky juice is watery-white, the color does not change in air, the taste is slightly pungent.

The plates are descending, frequent, forked, fawn or dirty yellow.

The spores are round, rough-wrinkled.

The stem of the mushroom is quite short, about 5 cm long, up to 1.5 cm thick. The shape is cylindrical, dense, white or grayish in color (Fig.).

Rice. Umber milkweed (Lactarius umbrinus (Pers.) Fr.)

The mushroom belongs to category III. It is eaten salted.

Lilac milkweed (Lactarius lilfcinus (Lasch.) Fr.)

The mushroom grows in deciduous and coniferous forests under alder trees. Fruits from September to October.

The cap is up to 8 cm in diameter, at first flat and then funnel-shaped, lilac-pink in color with a mushroom smell, without zones, but fluffy-fibrous.

The pulp is whitish-pink in color, with a pleasant mushroom smell. The milky juice is white, bitter in taste and abundant.

The plates are frequent, either adherent to the stem, or slightly descending, with a purple tint.

The leg is up to 8 cm long, hollow, cylindrical, slightly flattened, straight or slightly curved, buffy (Fig.).

Rice. Lilac milkweed (Lactarius lilfcinus (Lasch.) Fr.)

The mushroom can be eaten salted with other mushrooms.

Russula beautiful (Russula rosacea S. F. Gray)

The mushroom grows in small groups in birch forests on sandy loam soil. Fruits in September.

The mushroom cap is about 10 cm in diameter, quite fleshy. At first it is convex, and then spread, but depressed in the center. Blood red in color, but its coloring is uneven and blurry. The skin is practically not separated from the pulp.

The pulp is white, dense, without a pronounced odor, but the taste is bitter and not pungent.

The plates are white or cream-colored, with bridges, adherent to the stem. The leg is up to 4 cm long and up to 2 cm thick. Straight, hollow inside, white with a pinkish tint (Fig.).

Rice. Russula beautiful (Russula rosacea S. F. Gray)

The mushroom belongs to category III. Used salted or fresh.

Russula inconspicuous (fiussula nauseosa Fr.)

The mushroom can be found in spruce, aspen and birch forests. It grows either singly or in small groups. Fruits from August to September.

The cap is small, up to 5 cm in diameter. It is thin-fleshy, brittle, sticky in wet weather, matte in dry weather, pinkish-gray, reddish or pinkish-purple in color. In the center the cap is yellowish, brown or olive. The edges of the cap are blunt and ribbed.

The mushroom pulp is white, brittle, odorless and non-caustic.

The plates adhere to the stem, first creamy-yellow in color, and then ocher.

The spores are warty, the spore powder is ocher.

The mushroom stalk is about 6 cm long and 1 cm thick, white or light gray in color, dense (Fig.).

Rice. Russula nauseosa Fr.

Giant talker (Leucopaxillus giganteus (Fr.) Sing.)

The mushroom is found in coniferous, deciduous and mixed forests, as well as on forest edges and pastures. Mushrooms appear in August, and the mushroom season ends in October. Sometimes it forms “witch rings”.

The cap of young mushrooms is convex and outstretched, somewhat depressed in the center. In mature mushrooms it is funnel-shaped, with thin edges turned down. The diameter of the cap can be from 10 to 15 cm; there are specimens with a cap diameter of up to 30 cm. It can be snow-white, cream, or yellowish.

The pulp of the mushroom is thick, white, with a mealy odor, but without taste.

The plates are the same color as the cap, running down the stem.

The spore powder is white, the spores are ovoid.

The leg is up to 8 cm long, about 4 cm thick, dense and white (Fig.).

Rice. Giant talker (Leucopaxillus giganteus (Fr.) Sing.)

Funnel talker (Clitocybe gibba (Fr.) Kumm.)

Funnel talker grows in deciduous and mixed forests, in thickets of bushes, on the forest floor from July to October, singly or in groups.

The cap is up to 10 cm in diameter, thin. In young mushrooms it is slightly convex, with a curled edge, later it is funnel-shaped, with a thin and sinuous edge, finely scaly, light yellowish, reddish or brownish.

The pulp is thin, white, quite soft, with a pleasant taste and aroma.

Rice. Funnel talker (C lit osu be gibba (Fr.) Kumm.)

The plates are whitish, narrow, descending along the stalk.

The spore powder is white, the spores are ovoid or granular. The leg is up to 8 cm long, about 1 cm thick, cylindrical, dense, elastic. The leg is thickened at the base (Fig.). Category IV mushroom. Only the caps can be eaten fresh or salted; they are also suitable for drying.

Clubfoot talker (Clitocybe davipes (Fr.) Kumm.)

The clubhead can be found in coniferous, mixed and deciduous forests. Typically grows

alone or in small groups. Mushroom season is from July to October.

The cap is first convex and then flat, dark gray in color, smooth, up to 4-7 cm in diameter.

The flesh in the center of the cap is thick, and at the edges it is thin. In young mushrooms it is light brownish, in more mature ones it is white and waxy.

The plates are sparse, wide, creamy, descending along the stalk.

The leg is swollen at the base, dense, the same color as the cap, obversely club-shaped, from 4 to 8 cm long, up to 1 cm thick (Fig.).

Rice. Clitocybe clavipes (Fr.) Kumm.)

The mushroom is little-known, conditionally edible. It is eaten fresh, pickled or salted.

Violet row or lilac row (Lepista nu da (Fr.) Cke.)

Grows in deciduous, mixed or coniferous forests. It grows in large groups, forming “witch circles.” The mushroom season lasts from September to October.

The cap is flat-convex, up to 15 cm in diameter, with thin curved edges, naked,

brown-violet color, later fading, with a bronze tint, moist and watery.

The flesh of the mushroom is thick, in young mushrooms it is bright purple in color, in mature mushrooms it fades. The taste and smell are pleasant.

The plates are either adherent to the stem or free, frequent, violet, later light violet in color.

The spore powder is pale pink, the spores are finely warty and ellipsoidal.

The stem is dense, cylindrical, slightly thickened at the bottom, up to 8 cm long, about 2 cm thick. In young mushrooms it is purple, in mature ones it is whitish, under the cap it is whitish-powdery (Fig.).

Rice. Violet row, or lilac row (Lepista nuda (Fr.) Cke.)

Red-brown row (Tricholoma flavobrunneum (Fr.) Kumm.)

The mushroom can be found from August to October in deciduous forests, mainly in birch forests. It grows singly or in large groups, forming “witch circles.”

The cap of young mushrooms is rounded-conical, while that of mature ones is spread out, up to 15 cm in diameter. The color is red-brown, but the cap is darker in the center and lighter at the edges.

The pulp is whitish or yellowish, with a delicate taste and smell of fresh flour.

The plates grow towards the stem with a tooth or are free, narrow, frequent, sulfur-yellow. In old mushrooms, brown or reddish spots appear on the plates.

The leg is solid and then hollow, cylindrical, about 12 cm long,

Up to 1.5 cm thick, brown or reddish-brown in color, yellow in the upper part, fibrous (Fig.).

Rice. Red-brown row (Tricholomaflavobrunneum (Fr.) Kumm.)

Silver row or dirty row (Tricholoma scalpturatum (Fr.) Quel.)

This mushroom can be harvested from August to October. It grows in deciduous and coniferous forests.

The cap is from 3 to 8 cm in diameter; in young mushrooms it is convex, then becomes prostrate, with a wide, low tubercle. The color of the cap is brownish-white, silver.

The pulp is whitish, thin, with a mealy taste and smell.

The plates are frequent, white, attached to the stem with a tooth.

The spore powder is white, the spores are ellipsoidal.

The leg is dense, cylindrical, 4-5 cm long, up to 0.7 cm thick. At the base, the leg is slightly swollen, white, silky to the touch (Fig.).

Rice. Silver row or dirty row (Tricholoma scalpturatum (Fr.) Quel.)

The mushroom is conditionally edible, little known. It can be eaten either salted or pickled, or fresh.

White-brown row, or white-brown row (Tricholoma albobrunneum (Fr.) Kumm.)

The mushroom season lasts from July to September. The mushroom grows in pine forests.

The cap is at first hemispherical (Fig. a), later spread out (Fig. b), up to 9 cm in diameter, with a small tubercle and a drooping edge, brown-red-brown in color.

Rice. (a, b). White-brown row, or white-brown row (Tricholoma albobrunneum (Fr.) Kumm.)

The pulp is white, slightly reddish-brownish under the skin of the cap, with a pronounced powdery odor and sweetish taste.

The plates have grown to the stem, white, reddish, with brown spots.

The spore powder is white, the spores are ellipsoidal in shape.

The leg is cylindrical, dense, brown-brown in color, up to 10 cm long, up to 1.2 cm thick.

The mushroom is little-known, conditionally edible. It is eaten fresh.

Tied row (Tricholoma focale (Fr.) Ricken)

The mushroom grows on sandy soils in pine forests. It can be collected from August to October.

The cap is up to 3 to 10 cm in diameter, at first convex, later spread out, cracked, radially fibrous, reddish-brown in color.

The flesh of the mushroom is white and thick. Under the skin it is slightly reddish, tastes bitter, and has the smell of fresh flour.

The plates are slightly attached to the stem with a tooth, white or somewhat yellowish, often located.

Spore powder is white, spores are ovoid or spherical.

The leg is cylindrical, narrowed at the base, spindle-shaped, at first quite dense, and later hollow. There is a ring on the leg. Above the ring the leg is white, mealy, under the ring it is one color. The length of the leg is from 4 to 8 cm, thickness - from 1.5 to 3 cm (Fig.).

Rice. Tied row (Tricholomafocale (Fr.) Ricken)

Collybia platyphylla (Fr.) Mos.

The mushroom can be found at the base of old birch stumps from July to October.

The cap of this mushroom is quite large, up to 20 cm in diameter. In young mushrooms it is convex, later it is spread out, with a small tubercle, dark black, but subsequently fading in color.

The pulp is white, without any special smell or taste.

The plates of young mushrooms are attached to the stem, while in mature ones they are loose, rather wide, white, and brittle.

The spore powder is white, the spores are broadly ellipsoidal.

The leg is smooth, dense, cylindrical, longitudinally fibrous, up to 12 cm long, 1-2 cm thick.

The mushroom is little known, conditionally edible, and is eaten in salted form (Fig.).

Rice. Collybia platyphylla (Fr.) Mos.

Flaky umbrella, or odorous cystoderm (Cystoderma carcharias (Seer.) Fayod.)

The mushroom grows in pine and spruce forests, on mossy litter, singly or in small groups. Fruits from June to November.

The cap is 3-6 cm in diameter. In young mushrooms it is convex, later it is flat-convex or spread out, with a blunt tubercle, which is located in the center. The skin of the cap is light pink, cream, whitish or light gray, dry and fine-grained (Fig.).

Rice. Flaky umbrella, or odorous cystoderm (Cystoderma carcharias (Seer.) Fayod.)

The pulp is whitish-yellowish, with a moldy smell, without taste.

The plates adhere to the stem or descend along it, frequent, white or pink.

Spore powder is white. The spores are ovoid.

The leg is cylindrical, widened at the base, with a ring. Above the ring it is white, below it is the same color as the cap.

The mushroom is conditionally edible, little known. It is consumed fresh; after boiling, the unpleasant odor disappears.

Candol's honey fungus (Psathyrella Candolleana)

The cap is thin, watery, bell-shaped, later rounded-outstretched, ocher-cream, then white. Diameter up to 7 cm. The plates are frequent, adherent to the stem; in a young mushroom it is grayish-pinkish in color, in a mature one it is dark brown.

The leg is hollow, cylindrical, white or cream-colored, silky. Length - 7-10 cm.

The pulp is thin, white, has a pleasant taste, but is odorless.

The fungus grows on rotten stumps and treated deciduous wood in large groups from May to October (Fig.).

Rice. Candol's honey fungus (Psathyrella candolleana)

Conditionally edible mushroom.

Psathirella velutina

The mushroom cap is bell-shaped, fibrous, yellow-clay, with white hanging flakes visible at the edges. The plates adhere to the stem, are wide, brown in color with a purple tint. The leg is hollow, off-white in color with brown fibers, 5 to 12 cm long.

The mushroom grows in various forests, on rotten stumps and soil from August to October.

It belongs to the little-known conditionally edible mushrooms (Fig.).

Rice. Psathirella velutina

Early scale (Agrocybe praecox)

The cap is convex, later spread out, in its center there is a wide rounded tubercle, brownish or light yellow-brownish in color, smooth. The plates are adherent to the leg. First whitish, then reddish. The leg is hollow with a ring, white at the top, brown at the bottom. The length of the leg reaches 8 cm. The ring is whitish, membranous.

The pulp is white, has a powdery odor and a sweetish taste.

The mushroom grows in gardens, forests and parks on humus soil from early spring to late autumn, usually in small groups or singly. This mushroom is quite rare. Refers to little-known mushrooms (Fig.).

Rice. Early scale (Agrocybe praecox)

Yellow-green scale (Pholiota gumossa)

The cap is at first hemispherical, then spread out with a tubercle in the center; mucous membrane, light yellow in the center and darker at the edges. The plates are frequent, adherent to the stem, at first cream or light brown in color. The leg is dense, cylindrical, curved, the same color as the cap, 4 to 9 cm long.

The flesh of the mushroom is yellowish in color, without a distinct smell or taste.

The mushroom grows in deciduous forests on or near stumps, as well as in grassy areas from August to September (Fig.).

Rice. Yellow-green scale (Pholiota gumossa)

Silky rosewort (Phodophyllus serlceus)

The mushroom cap is first convex, then extruded in the center with a tubercle, dark gray-brown in color, shiny, silky-fibrous. The plates are whitish in a young mushroom, in a mature one they are pinkish or reddish, adherent

to the leg. The leg is cylindrical, hollow, slightly curved, gray or gray-brownish in color.

The mushroom grows on forest edges and grassy areas or in meadows singly or in groups from August to October (Fig.).

Rice. Silky rosewort (Phodophyllus serlceus)

A little-known conditionally edible mushroom.

Auriscalpium vulgare

This mushroom grows until late autumn, usually near rotting pine trees. The cap is 1-2 cm in diameter, semicircular or kidney-shaped, initially brownish, later brownish-black, rubbery, with a felt-like pubescent upper side (Fig.).

Rice. Auriscalpium vulgare

On the underside there are thin spines - initially faded, then dark brown, not turning into a stalk. The leg is long and thin, bristly-felt, dark brown, attached to the side of the cap. At the base, it is connected to the pine cone by tangled hyphae.

The mushroom is tasteless and conditionally edible.

Decorated stropharia (Stropharia coronilIa)

The mushroom cap is hemispherical, smooth, and lemon-yellow in color. Diameter - from 3 to 8 cm. The plates are lilac-gray, adherent to the stem. The leg is cylindrical, smooth, white, with a narrow ring. Leg length - from 3 to 8 cm.

The pulp of the mushroom is dense, whitish in color, and has a pleasant taste and smell.

The mushroom grows in forests, gardens, fields, pastures and meadows from June to September.

Rice. Decorated stropharia (Stropharia coronilla)

Straight web spider (Cortinarius collinitus)

The cap is first convex, then flat, blunt-conical, ocher-brown in color. The plates of young mushrooms are light, bluish-grayish in color, then brown, attached to the stem. The leg is cylindrical, dense, and has several brown bands. Leg length - up to 14 cm.

The mushroom grows in deciduous and coniferous forests singly or in small groups from August to September (Fig.).

Rice. Straight web spider (Cortinarius collinitus)

It is a little-known conditionally edible mushroom.

Blue web spider (Cortinarius glaucopus)

The mushroom cap is convex, dirty yellow, then flat and brown. Diameter - from 5 to 15 cm. The plates are frequent, thin, first bluish in color, then light brown, adherent to the stem.

The leg is dense, tuberous at the base, first bluish in color, then yellowish, with traces of fibers from the arachnoid cover. Leg length - from 3 to 10 cm.

The pulp is whitish-bluish, then turns yellow, has an unpleasant odor and a mild taste (Fig.).

Rice. Blue web spider (Cortinarms glaucopus)

The mushroom grows in coniferous and mixed forests from August to September.

Blue web spider (Cortinarlus coerulescens)

The cap is convex, slimy, lilac or bluish-violet in color. Diameter - from 5 to 10 cm. The plates are frequent, wide, first lilac, then brown with a rusty tint, adherent to the stem.

The leg is first bluish-violet in color, later dirty brown, and has a tuberous base.

The pulp is thick, pale fawn in color, has an unpleasant odor and a sweetish taste (Fig.).

Rice. Blue web spider (Cortinarlus coerulescens)

The mushroom grows in deciduous and coniferous forests on calcareous soil singly or in large groups from September to August.

Brilliant cobweb (Cortinarlus fulmineus), or sparkling cobweb

The cap is first convex, then flat, reddish-buff or red in color. Diameter - from 5 to 10 cm. The plates are frequent, wide, first yellow, then reddish-brown, adherent to the stem. The leg is bright ocher in color and has a tuberous thickening at the bottom. Leg length - 5-10 cm.

The pulp is thick, pale yellowish in color, and has no special smell or taste.

The mushroom can be found in deciduous forests from August to September (Fig.).

Rice. Brilliant cobweb (Cortinarius fulmineus), or sparkling cobweb

White-purple web spider (Cortinarius lboviolaceus)

The cap is initially convex, then flat, whitish-violet in color, becoming dirty white as the specimen matures. The plates adhere to the stem, are gray-bluish in color, at first covered with a cobwebby blanket, later they acquire a tobacco-brown color.

The leg is flat with whitish ring-shaped bands, tuberously swollen below, white with a purple tint. Leg length - up to 10 cm.

The flesh of the mushroom is thick in the middle, whitish-bluish in color. Does not have a special taste or smell.

The mushroom grows in coniferous and deciduous forests on damp soils from August to October (Fig.).

Rice. White-purple web spider (Cortinarius alboviolaceus)

It is a little-known conditionally edible mushroom.

Swollen webweed (Cortinarius turgidus)

The cap is at first convex, white, later light clay-yellow with a silvery sheen, spread out, silky. The diameter of the cap is 10 cm. The plates are frequent, wide, adherent to the stem, first white, then reddish in color. The leg is dense, thickened below, elongated into a small process below, first white, then pale brown with white silky girdles. Leg length - 3-8 cm.

The flesh of the mushroom is dense, whitish, and has a pleasant smell and taste.

The mushroom grows in deciduous forests, mainly near birch trees from August to October (Fig.).

Rice. Swollen webweed (Cortinarius turgidus)

It is a little-known conditionally edible mushroom.

Purple web spider (Cortinarius purpurascens)

The cap of young mushrooms is convex, while that of mature ones is spread out, flat, reddish-brown, olive-brown, darkening in the center. The diameter of the cap is 15 cm. The plates are first purple, then rusty-brown or rusty-brown, adherent to the stem.

The leg is dense, purple in color. The length is 6-8 cm.

The flesh is bluish, turning purple when cut. It does not have a special taste, but it has a pleasant smell (Fig.).

Rice. Purple web spider (Cortinarius purpurascens)

It is a little-known conditionally edible mushroom.

Apricot-yellow web spider (Cortinarius armeniacus)

The cap is at first unevenly convex, then flat, smooth, orange-yellow or orange-ocher in color. Diameter - from 3 to 10 cm. The plates are initially yellowish-ochre, later rusty-brown or brown, adherent to the stem.

The leg is dense, thickened at the base, white. Leg length - 3-12 cm.

The flesh of the mushroom is white or yellowish, dense, and has a pleasant smell and taste.

The mushroom grows in coniferous, mainly pine forests, from August to October.

It is a little-known conditionally edible mushroom (Fig.).

Rice. Apricot-yellow web spider (Cortinarius armeniacus)

Tall spiderwort (Cortinarius elatior)

The cap of young mushrooms is bell-shaped, while that of mature ones is semi-prostrate-conical with radial wrinkled stripes of ocher or violet-brown color. The diameter of the cap is up to 12 cm. The plates are wide, first lilac-ocher, then dark brown, adherent to the stem.

The leg is dense, pale purple in color. Length - up to 18 cm.

The pulp is whitish or yellowish and does not have a special taste or smell.

The mushroom grows in coniferous and deciduous forests in damp places from August to September (Fig.).

Rice. Tall spiderwort (Cortinarius elatior)

It is a little-known conditionally edible mushroom.

Smooth-skinned spiderwort (Cortinarius allutus)

The mushroom cap is convex, later flat-spread with a wavy edge of orange-brown color. Diameter - from 3 to 8 cm. The plates are wide, frequent, whitish in young mushrooms, rusty-ochre in mature ones, adherent to the stem.

The leg is dense, yellowish in color, with a nodule at the base. Leg length - 4-8 cm.

The flesh of the mushroom is thick, white, has no special taste, but has a honey smell.

The mushroom grows in coniferous (pine and spruce) and deciduous forests from July to October.

It is a little-known conditionally edible mushroom (Fig.).

Rice. Smooth-skinned spiderwort (Cortinarius allutus)

Brown web spider (Cortinarius brunneus)

The cap of a young mushroom is bell-shaped, then almost flat, dark brown or brown in color, with fibrous flakes along the edge. Diameter - 3-10 cm.

The plates are sparse, dark brown-brown in color, adherent to the stem.

The leg is dense, cylindrical, widened at the bottom, the same color as the cap, but with whitish fibrous bands. Length 4-12 cm.

The pulp is brownish in color and does not have a special taste or smell.

The mushroom grows in damp places of coniferous and mixed forests from July to October. It is a little-known edible mushroom (Fig.).

Rice. Brown web spider (Cortinarius brunneus)

Elegant web spider (Cortinarius elegantior)

The mushroom cap is straw-yellow, brownish-yellow or olive-brown in color, first hemispherical, then almost flat in shape. Diameter - 5-14 cm. Plates of the same color as the cap, fused to the stem.

The leg is dense, pale yellow or brownish in color, the base is tuberous-thickened. Leg length - up to 10 cm.

The pulp is yellowish in color and does not have a special taste or smell. The mushroom can be found in coniferous forests, under spruce or pine trees from August to October.

Rice. Elegant web spider (Cortinarius elegantior)

Cobweb plant (Cortinarius delibutus), or smeared web plant

The cap is hemispherical or flat-convex, bright yellow, smooth, slimy. Diameter - 2-9 cm. The plates are first bluish-violet in color, then brownish-brown, adherent to the stem.

The stem has a thickening at the base; in mature mushrooms it is whitish with a yellow belt, in young mushrooms it is whitish without a belt. Leg length - 5-10 cm.

The pulp is thick, yellowish in color, tasteless and odorless (Fig.).

Rice. Cobweb plant (Cortinarius delibutus), or smeared web plant

The mushroom can be found in coniferous and mixed forests from August to September.

It is a little-known conditionally edible mushroom.

Hard webweed (Cortinarius talus)

The mushroom cap is convex or flat, reddish-brown in color, lighter along the edge. Diameter - 8 cm. The plates are wide, frequent, initially white, later pale ocher or brown, adherent to the stem.

The leg is dense, hard, tuberous at the base, whitish or yellow-brown in color. Leg length - 3-9 cm.

The pulp is thick, whitish or yellowish, and has a pleasant horseradish smell and taste.

The mushroom can be found in deciduous and mixed forests from August to September.

It is a little-known conditionally edible mushroom (Fig.).

Rice. Hard webweed (Cortinarius talus)

Variable web spider (Cortinarius varius)

The cap of young mushrooms is almost spherical, while that of mature ones is half-outstretched, shiny, with remnants of a private cover, yellowish or reddish-brown in color. Diameter - 4-10 cm. The plates are frequent, first bright purple, then pale brown, adherent to the stem.

The stem is dense, thickened towards the base, white in young mushrooms, buffy in mature ones. Leg length - 4-10 cm.

The pulp is dense, white, has a faint smell of dust, and has no taste.

The mushroom grows in deciduous and coniferous forests from July to October.

It is a little-known conditionally edible mushroom (Fig.).

Rice. Variable web spider (Cortinarius varius)

Tuberous webweed (Leucococrtinarius bulbiger)

The cap of young mushrooms is convex, while that of mature ones is spread out, with a wide tubercle in the center, pale brown or dirty yellow. Diameter - 5-10 cm. The plates are first white, then creamy, adherent to the stem.

The leg is dense, tuberous-swollen below, whitish or dirty brown in color with flaky fibers on the surface. Leg length - 5-8 cm.

The pulp is white, without much taste, but with a mushroom smell.

The mushroom can be found in pine and pine-birch forests from August to October.

It is a little-known conditionally edible mushroom (Fig.).

Rice. Tuberous webweed (Leucococrtinarius bulbiger)

Leathery mycenasturm (Mycenastrum corium), or leathery starweed

The fruiting body has a spherical or flattened-spherical shape. Diameter - 5-10 cm. Mycelium threads are noticeable at the base of young fruiting bodies, then a tubercle forms at this place. The outer shell is thin, white, yellowish or gray-lilac in color. The inner shell is elastic and fleshy.

The pulp is yellowish and does not have a special taste or smell (Fig.).

Rice. Leathery mycenasturm (Mycenastrum corium), or leathery starweed

The mushroom can be found in forests, fields, and meadows from June to September.

Conditionally edible mushroom. Edible when young, while the flesh is white.

Inval's Horntail (Ramaria Invalii)

The fruit body is highly branched, ocher-yellow, yellow-orange or yellow-brown. The branches are straight, irregularly branched or comb-like. Height - 2-8 cm.

The stem at the base is covered with mycelium threads and is paler in color than the cap.

The pulp is white, has a bitter taste and sour odor.

The mushroom can be found under coniferous trees singly or in groups from August to September.

A little-known conditionally edible mushroom (Fig.).

Rice. Inval's Horntail (Ramaria Invalii)

Giant stitch (Giromitra gigas)

The fruiting body of the mushroom is large, the cap is shapeless, light brown or ocher-brown in color, almost completely attached to the stem.

The leg is hollow, watery, whitish, dirty white below. The length of the leg is 3-6 cm, the width reaches 10 cm.

The flesh of the mushroom is white or grayish and does not have a special taste or smell.

The mushroom grows in groups in deciduous and coniferous forests, mainly on sandy, humus-rich soils from April to May (Fig.).

Rice. Giant stitch (Giromitra gigas)

It is a conditionally edible mushroom of category IV.

Autumn stitch (Gyromitra infula)

The mushroom cap is saddle-lobed, chestnut-brown, and has 2-4 apices. The blades are fused along the edge. Height - 7-12 cm. The leg is hollow, cylindrical, whitish or pinkish in color. Length - 4-10 cm.

The mushroom can be found in damp pine and pine-birch forests, near roads, on forest edges and clearings, singly and in small groups from September to October.

It is a conditionally edible mushroom of category IV (Fig.).

Rice. Autumn stitch (Gyromitra infula)

Elastic lobe (Helvetia elastica)

The cap is two-lobed, saddle-shaped, light yellowish or grayish-brownish in color. Height - 1.5-4 cm.

The leg is dense, cylindrical in shape, widened at the bottom, with small longitudinal grooves, whitish or brownish in color. Leg length - up to 7 cm.

The flesh of the mushroom is thin, white or grayish, and does not have a special smell or taste.

The mushroom can be found in moist deciduous forests from July to October.

It is a conditionally edible mushroom (Fig.).

Rice. Elastic lobe (Helvella elastica)

Hare's ears (Otidea leporina), or hare's ear

The fruiting body of the mushroom is ear-shaped, the edges are curled inward, sessile, 1-3 cm in diameter. The inside is yellow-brown in color. The pulp is thin, has a fresh taste, and is odorless.

The mushroom can be found in coniferous and mixed forests on the forest floor, under pine trees in mossy places from July to September (Fig.).

Even a child can list the names of the main edible mushrooms. Most people recognize these gifts of the forest at first sight, put them in their basket with confidence, and use them for food with the full understanding that there is no risk of poisoning. Any person will confidently refuse fly agaric or toadstool, pointing out the toxicity of these mushrooms.

But the nature of Russian forests is diverse; In addition to the well-known, easily recognizable edible and inedible mushrooms, dozens of other varieties can be found on the edges of the forest. Those who are not very well versed in all this diversity, do not want to take risks, avoid unknown mushrooms, and do the right thing. After all, this is the golden rule of a mushroom picker: you should not take a fruiting body that cannot be identified.

But other people take confidence in some of these mushrooms, which are classified as conditionally edible and may fall into the second or third category according to the generally accepted classification. After all, they are also nutritious and have a pleasant taste; you just need to be able to correctly identify them and cook them accordingly. It is worth giving as an example the five most popular conditionally edible mushrooms, which are the most popular.

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Fifth place - raincoat

This mushroom is also called grandfather’s tobacco, because during the ripening process a cavity with grayish or brownish spores is formed inside its pulp. When the fruiting body is fully ripe, it will be a whitish ball with a thin skin, filled with these spores. This mushroom should be collected before this process is completed, while the flesh is still white. It is recommended to soak it for 1-2 hours, or boil it for 10 minutes before further cooking.

Fourth place – Valui, Kulbik

This mushroom with a short stem and an amber cap is collected for further pickling. It appears closer to autumn, after the rains, and comes out of the ground with a closed cap, which then gradually opens. In the Urals, this mushroom is valued as a delicacy, and is confidently collected, despite the huge abundance of other forest gifts. But before salting it must be soaked, longer than milk mushrooms. If the milk mushroom gets rid of bitterness in 2 days, then the valui is soaked for at least 3 days, and only then used for pickling using the cold or hot method.

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The most useful mushrooms

Third place – hens, cockerels

These mushrooms are also called annular caps, and in the eyes of many people they are ordinary toadstools. But don’t rush to conclusions; this is also an edible mushroom that grows mainly in deciduous forests, where it appears in August and continues to grow until late autumn. Gravitates towards low-lying areas and waterlogged soil. It has a whitish tint, as well as a ring on the stem - the remnant of the film that is under the cap of the young mushroom. It can be used as food after preliminary boiling or soaking, which will remove its milky juice.

What should you know about mushrooms before going “hunting” for them for food purposes? In order for your collected mushrooms to turn into delicious dishes at the table, you need to be able to collect mushrooms, process them after collection and cook them! We will talk about this today.

In order for the collected mushrooms to be not only a valuable trophy, but also turned into delicious dishes, you need to know the rules and sequence of processing mushrooms.

• First, you need to learn to distinguish edible mushrooms from inedible ones, and especially from poisonous ones.
• Secondly, it is important to have a clear idea of ​​how to prepare this or that “trophy”, because, for example, mushrooms belonging to the so-called conditionally edible species can be eaten only after special and very careful processing.
• Thirdly, in order to successfully complete the job you started and please your family with a delicious dinner, you need to be able to properly prepare mushrooms, for which you should first study which type is best to fry, which one to cook into soup, etc.

Sequence of processing mushrooms after collection

Sorting mushrooms after harvesting. Do not mix different types of mushrooms together. It is advisable to sort them and use them separately.

Cleaning mushroom debris. Debris, pine needles, and leaves from mushrooms can be carefully removed with a soft brush, tassel, sponge or cloth.

Washing mushrooms. Wash mushrooms with cold running water.

How to process conditionally edible mushrooms after collection

How to distinguish conditionally edible mushrooms

Is there a difference between poisonous and inedible mushrooms? Isn't this the same thing? No. The fact is that inedible mushrooms are not eaten in most cases, not because they can cause great harm to the body, but because:

• unpleasant taste or smell;
• small fruiting bodies;
• pulp hardness;
• growths on the fruiting body (scales, thorns, etc.);
• specificity of the place of growth;
• rarities.

In addition to the listed parameters, the inedibility of mushrooms can also be expressed in the content of a certain amount of hazardous substances. Eating such mushrooms will not lead to death, but it can cause poisoning. Poisonous mushrooms should never be consumed, under any circumstances! Even during the process of cooking and drying, hazardous substances do not evaporate from them, and poisoning with them can lead to death. The most poisonous mushroom currently is the toadstool.

This guide will help inexperienced mushroom pickers or those who are unsure of their knowledge to distinguish conditionally edible mushrooms from poisonous ones. Use it when picking mushrooms!

There are different ways to prepare mushrooms. They are boiled, fried, stewed, dried, baked, canned, and sauces are made from them. Whatever you are going to do with them, do not forget about pre-processing the mushrooms - sorting, clearing debris, washing, which we discussed above.

Rules for collecting conditionally edible mushrooms

• never collect old, wormy, diseased mushrooms;
• never take mushrooms that have grown on the edge of or near a highway, railroad, factory, etc. The fact is that these gifts of nature, like sponges, absorb all harmful substances from the environment, so in some places even edible mushrooms, “fed » toxins and other hazardous substances that may become toxic;
• never pick suspicious mushrooms. If there is even the slightest doubt about the edibility of a mushroom, it is better to throw it away;
• Do not store mushrooms for a long time! The sooner you use them as intended, the less likely they are to spoil and cause harm to your body.

Features of processing conditionally edible mushrooms after collection

You should not deny yourself the pleasure of eating mushrooms, which are included in the column entitled “Conditionally edible”. This name literally means: “edible, but subject to certain conditions.” Usually this is a special preparatory treatment, i.e., before preparing a certain dish from mushrooms, they should be boiled, soaked or dried. These methods are presented in strict sequence: as the time for pre-processing the mushrooms increases.

Pre-boiling mushrooms for processing. Cut carefully selected, washed and peeled mushrooms into pieces and boil for 20 minutes, then drain the water, wash them thoroughly with cold water and cook again for 20 minutes. Be sure to drain the water again, wash the mushrooms with cold water, place in a colander and you can safely use them for preparing any dishes.

Soaking mushrooms for processing. Pour plenty of cold water over the mushrooms and leave for two days. Then drain the water. This must be done, because it absorbs all the toxic and poisonous substances contained in conditionally edible mushrooms. Wash the mushrooms thoroughly with running water and use as intended.

Drying mushrooms for processing. Dangerous substances can not only be boiled and soaked, but also dried from mushrooms. Why should they be dried in the fresh air under direct exposure to sunlight or in a well-ventilated area directly near a heat source. After reaching full readiness, the mushrooms should be stored in a dark place for 2-3 months. You can cook food from them only after this period.

If you correctly understand how to process mushrooms after picking and use our tips to distinguish conditionally edible mushrooms, you can not only prepare mushrooms for the winter, but also benefit from mushroom dishes.

Mushroom pickers often collect conditionally edible mushrooms along with edible ones. Their main difference is that such fruiting bodies can be consumed only after careful heat treatment. Some specimens are suitable for canning. The taste is often not inferior to popular edible species.

Photos and names of mushrooms

About the category

It is prohibited to try mushrooms of this group raw.

They do not contain toxins or hallucinogenic substances, but they do contain:

• bitter milky juice;
• mildly toxic substances.

To get rid of these components or neutralize their effect, mushrooms are soaked in salted water or boiled. The fluid is changed several times. Failure to comply with the processing conditions may result in stomach upset. In severe cases, consumption of improperly prepared conditionally edible mushrooms leads to death.

Some species are toxic if consumed with certain foods. For example, dung beetle in combination with alcohol causes poisoning.

Conditionally edible organisms are divided into the following types:

• tubular;
• lamellar;
• marsupials;
• undefined.

Application area

• the first is those that have an excellent taste and contain a lot of proteins, vitamins and minerals;
• the second - no less tasty fruit bodies, but slightly inferior to the previous group in terms of the content of useful components;
• third - the specimens related to it have good taste, but their value is low;
• fourth – have mediocre performance.

Often in diets, those types that have low calorie content are used. Various dishes are prepared from them, including soups, pates, casseroles, salted and pickled. Some canned fruiting bodies are eaten only after a certain time has passed.

Conditionally edible mushrooms are used for medicinal and prophylactic purposes and are used in cosmetology. The benefits of mushrooms are still being studied today.

Examples

It is difficult for an inexperienced mushroom picker to distinguish these species from edible fruiting bodies. They have no special differences. To recognize them, it is worth studying the descriptions of category representatives.

Autumn oyster mushroom

Other names: green oyster mushroom, alder oyster mushroom, late oyster mushroom.

Fruiting lasts from mid-autumn to mid-winter. The largest harvest is harvested during thaws, when the ambient temperature is 4-6 °C. It grows on deciduous wood: aspen, alder, birch, poplar, and less often on coniferous plants. Occurs in groups.

Worms do not damage autumn oyster mushrooms. Only young mushrooms are used for cooking. They are pre-boiled for 20 minutes. They are used to prepare soups, main courses, and pickles.

Volnushka pink

Other names: Volzhanka, rubella, volukha. Grows in colonies in birch groves and mixed forests. Sometimes chooses damp areas. Creates a symbiotic union with birch. The harvest is harvested from late June to October and grows mainly in the northern part of the forest. It bears the most fruit at the end of July and at the end of August - beginning of September.

Rules of use:

• the mushrooms are pre-cooked;
• soak before frying;
• eaten several months after salting.

Black milk mushroom

The second popular name is nigella. Found in birch and mixed forests, near roads. Hides in mosses and leaf litter. Prefers bright places. Forms mycorrhiza with birch. It grows in large groups from early August to November. Mass harvest occurs in mid-August - early September.

Mushrooms are often used salted. Canned milk mushrooms acquire a purple-burgundy color and do not lose their taste for 3 years. To remove bitterness, it is pre-soaked or boiled.

Common liverwort

It got its name due to its external resemblance to animal liver. Grows on oaks and chestnuts. Prefers a warm climate, although it is also found in northern regions. The harvest is harvested from the second half of July until frost.

Young specimens are classified as gourmet products. They contain a large amount of acid, which protects the fungus from wood tannins. For this reason, the recipe for their preparation is special:

• they are soaked in salted water from several hours to a day;
• the fluid is changed periodically;
• liverwort preparations are not made.

Gorkushka

Bitter milkweed, bitterweed or bitterweed are more common in coniferous forests. Loves acidic soils. Creates a symbiotic union with conifers and birch. Grows in the northern and middle parts of the forest zone. Fruiting is abundant and frequent, lasting from May to November.

Serushka

Other names: gray milkweed, purple milk mushroom. Grows in birch and mixed with birch forests. It is found in their northern part, as well as on forest edges, clearings, and near roads. It is collected from July to October. Grows in groups or individually. Loves wet weather.

Poplar row mushrooms - how to process (clean, soak)

Mushrooms - Poplar row

Poplar row mushroom.

Dubovik

Deaf boletus or olive-brown boletus. Grows in deciduous and mixed forests, mainly oak. Creates mycorrhiza with hornbeam, oak, and beech. Prefers bright places. Fruits from June to September. Massively harvested in August.

Usually oak wood is dried, pickled, and salted. It is not used without prolonged heat treatment, because the fruiting bodies contain toxic substances. The taste is good. It is prohibited to combine the product with alcohol.

Conclusion

It is worth consuming conditionally edible mushrooms after certain processing. It is better to collect young specimens that are not damaged or wormy. They should be free of mold and mucus. Only well-known species are used for food.

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