What are the names of edible mushrooms? Types of edible mushrooms: names, photos and descriptions. Based on the composition of the lower layers, mushroom caps can be

Anyone who does not understand mushrooms is limited to buying them in the supermarket. After all, champignons and oyster mushrooms grown under the artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that have not smelled of pine needles and have not been washed with morning dew. And it’s very difficult to deny yourself forest walks on a clear weekend. Therefore, let's take a closer look at the external signs of popular edible mushrooms in our region.

Main characteristics of edible mushrooms

It is simply impossible to cover all the biological and ecological diversity of fungi on a planetary scale. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many species of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here, just like in the forest.

Did you know? Contemporaries consider the most unusual mushroom in the world to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter every few days.

Edible mushrooms are considered to be those specimens that are approved for consumption and do not pose any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as the smell and taste. Their peculiarity lies in their high gastronomic properties. It’s not for nothing that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It has been scientifically proven that such gifts of nature are rich:

• proteins;
• amino acids;
• mycosis and glycogen (specific mushroom sugar);
• potassium;
• phosphorus;
• gray;
• magnesium;
• sodium;
• calcium;
• chlorine;
• vitamins (A, C, PP, D, all group B);
• enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).

Many types of mushrooms in their nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant drawback is the poorly digestible shells of mushroom bodies. That is why dried and ground fruits bring the greatest benefit to the human body.

Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which translated means “devil’s cigar.” It is found in isolated cases only in the central zones of Texas and on some islands of Japan. A unique feature of this natural miracle is the specific whistle that is heard when the mushroom releases spores..

Soviet scientists, based on the nutritional characteristics of mushrooms, divided the edible group into 4 varieties:

1. Boletuses, saffron milk caps and milk mushrooms.
2. Birch boletus, aspen boletus, oak boletus, buttercup, trumpet mushroom, white mushroom and champignon.
3. Moss mushrooms, valui, russula, chanterelles, morels and autumn honey mushrooms.
4. Rowers, raincoats and other little-known, rarely collected specimens.

Today this classification is considered a little outdated. Modern botanists agree that dividing mushrooms into food categories is ineffective and the scientific literature provides an individual description of each species. Beginning mushroom pickers should learn the golden rule of “quiet hunting”: one poisonous mushroom can ruin all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested crop, do not hesitate to throw all the contents into the trash. After all, the risks of intoxication cannot be compared with the time and effort spent.

Edible mushrooms: photos and names

Of the entire variety of edible mushrooms known to mankind, there are only a few thousand. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Let's look at the most popular types.

Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find was striking with its 140-kilogram weight, and the second with the area of ​​the mycelium, which occupied about a thousand hectares.

In botanical literature this forest trophy is designated as or ( Boletus edulis). In everyday life it is called pravdivtsev, dubrovnik, shirak and belas.
The variety belongs to the Boletaceae genus and is considered the best of all known edible mushrooms. In Ukraine it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often, boletus can be found under birch, oak, hornbeam, hazel, spruce and pine trees.

It is characteristic that you can find both squat specimens with a small cap, and broad-legged ones, in which the leg is four times smaller than the upper part. Classic variations of boletus mushrooms are:

• a cap with a diameter of 3 to 20 cm, a hemispherical, convex shape, brown in color with a smoky or reddish tint (the color of the cap largely depends on the place where the fungus grows: under pine trees it is purple-brown, under oak trees - chestnut or olive green, and under birch trees - light brown);
• leg from 4 to 15 cm long with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
• white mesh on the top of the leg;
• the flesh is dense, juicy, white, and does not change when cut;
• fusiform spores of yellowish-olive color, about 15-18 microns in size;
• a tubular layer of light and greenish tones (depending on the age of the mushroom), which is easily separated from the cap;
• The smell at the cutting site is pleasant.

Important! Boletuses are often confused with bitterlings. These are inedible mushrooms that are distinguished by pinkish spores, a black mesh on the stem and bitter pulp.

It is worth noting that the skin of true porcini mushrooms is never removed from the cap. In Ukraine, industrial harvesting of these forest trophies is carried out only in the Carpathian region and Polesie. They are suitable for fresh consumption, drying, canning, salting, and pickling. Traditional medicine advises introducing belas into the diet for angina, tuberculosis, frostbite, loss of strength and anemia.

Volnushka

These trophies are considered conditionally edible. They are used for food only by residents of the northern regions of the globe, and Europeans do not recognize them as food. Botanists call these mushrooms Lactárius torminósus, and mushroom pickers call them tormentos, decoctions and rubellas. They represent the Russula family of the genus Mlechnik, and are pink and white.

Pink waves are characterized by:

• cap with a diameter of 4 to 12 cm, with a deep depression in the center and convex, pubescent edges, pale pink or grayish in color, which darkens when touched;
• leg about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
• cream or white spores;
• the plates are frequent and narrow, which are always interspersed with intermediate membranes;
• the pulp is dense and hard, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.

Important! Mushroom pickers should pay attention to the fact that mushrooms are characterized by variability, which depends on their age. For example, the caps can change their color from yellow-orange to light green, and the plates can change from pinkish to yellow.

White waves are different:

• a cap with a diameter of 4 to 8 cm with white, densely pubescent skin (in older specimens its surface is smoother and yellower);
• stem with a height of 2 to 4 cm with a volume of up to 2 cm, cylindrical in shape with slight hairiness, dense structure and uniform color;
• the pulp is slightly aromatic, white, with a dense but brittle structure;
• white or cream-colored spores;
• the plates are narrow and frequent;
• white milky juice, which does not change when interacting with oxygen and is characterized by causticity.

Most often they grow in groups under birch trees, on forest edges, and rarely in coniferous forests. They are collected from early August to mid-autumn. Any cooking requires careful soaking and blanching. These mushrooms are used for preservation, drying, and pickling.

Important! Edible volnushki can be easily distinguished from other milky mushrooms by the hairiness on the cap.

But in the latter version, the pulp becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic and can cause digestive tract disorders and irritation of the mucous membranes. In salted form they are allowed to be consumed no earlier than an hour after salting.

The variety also represents the Russula family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactárius résimus, but in everyday life it is called real.
Externally, this mushroom is characterized by:

• a funnel-shaped cap with a diameter of 5 to 20 cm with highly fleecy edges turned inward, with a wet, mucous skin of a milky or yellowish color;
• stalk up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and hollow interior;
• firm white pulp with a specific fruity smell;
• yellow spores;
• plates frequent and wide, white-yellow;
• milky juice, pungent in taste, white in color, which changes to dirty yellow in the cut areas.

The milk mushroom season occurs from July to September. For them to bear fruit, +8-10 °C on the ground surface is sufficient. The mushroom is common in the northern part of the Eurasian continent and is considered completely unsuitable for food purposes in the West. Most often found in deciduous and mixed forests. In cooking it is used for pickling. Beginning mushroom pickers may confuse the trophy with a violin, a white wave and a loader.

Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spots may appear on the cap.

This bright mushroom with a peculiar shape is found on postage stamps of Romania, Moldova, and Belarus. The true chanterelle (Cantharellus cibarius) is a member of the genus Cantharelaceae.
Many people recognize her by:

• cap - with a diameter of 2.5 to 5 cm, which is characterized by asymmetrical bulges at the edges and a watering can-shaped depression in the center, a yellow tint and a smooth surface;
• stem - short (up to 4 cm in height), smooth and solid, identical in color to the cap;
• spores - their size does not exceed 9.5 microns;
• plates - narrow, folded, bright yellow in color;
• pulp - is dense and elastic, white or slightly yellowish, with a pleasant aroma and taste.

Experienced mushroom pickers have noticed that true mushrooms, even overripe ones, are not spoiled by the wormhole. Mushrooms grow quickly in a humid environment; in the absence of rain, the development of spores stops. It is not difficult to find such trophies throughout Ukraine; their season starts in July and lasts until November. It is best to go searching in moss-covered, damp, but well-lit areas with weak grass cover.

Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, you need to pay special attention to the color of the trophy pulp. In pseudo-chanterelles it is yellow-orange or pale pink.

Please note that this species is not found on forest edges. In cooking, chanterelles are usually consumed in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all mushrooms known to mankind in terms of carotene composition, but is not recommended in large quantities because it is difficult to digest in the body.

In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to the predatory species. The fact is that their spores are capable of paralyzing and digesting nematodes living in the soil. In this way, the body compensates for its nitrogen needs. In addition, the variety is considered wood-destroying, since it grows in groups on stumps and trunks of weakened living plants, as well as on dead wood.
It can most often be found on oaks, birches, rowan trees, willows, and aspens. As a rule, these are dense bunches of 30 or more pieces, which grow together at the base and form multi-tiered growths. Oyster mushrooms can be easily recognized by the following characteristics:

• the cap reaches about 5-30 cm in diameter, very fleshy, rounded ear-shaped with wavy edges (in young specimens it is convex, and in adulthood it becomes flat), smooth glossy surface and unstable peculiar tonality, which borders on ashy, violet-brown and faded dirty yellow shades;
• mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
• leg up to 5 cm long and 0.8-3 cm thick, sometimes almost invisible, dense, cylindrical in structure;
• the plates are sparse, up to 15 mm wide, have bridges near the legs, their color varies from white to yellow-gray;
• spores are smooth, colorless, elongated, up to 13 microns in size;
• The pulp becomes more elastic with age and loses its juiciness, it is fibrous, has no smell, and has an anise flavor.

Did you know? In 2000, a Ukrainian mycelium hunter from Volyn, Nina Danilyuk, managed to find a giant boletus mushroom that did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the circumference of the cap was 94 cm.

Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms whose caps do not exceed 10 centimeters in diameter are suitable for food. In this case, the legs are removed from all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This species cannot be confused with anything in our latitudes, but for Australians there is a risk of putting the poisonous omphalotus in the basket.

This is the popular name for a certain group of mushrooms that grow on living or dead wood. They belong to different families and genera, and also differ in their preferences for living conditions.
Autumn honey mushrooms are most often used for food purposes. ( Armillaria mellea), which represent the Physalacriaceae family. According to various estimates by scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe, these are one of the favorite trophies of mushroom pickers.

Important! Undercooked honey mushrooms cause allergic reactions and severe eating disorders in people.

Honey mushrooms are easily recognizable by their external features. They have:

• the cap develops up to 10 cm in diameter, is characterized by a convexity at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive coloring;
• the leg is solid, yellow-brown, from 8 to 10 cm long with a volume of 2 cm, with small flocculent scales;
• the plates are sparse, white-cream in color, darkening with age to pinkish-brown shades;
• spores are white, up to 6 microns in size, have the shape of a wide ellipse;
• the pulp is white, juicy, with a pleasant aroma and taste, on the caps it is dense and fleshy, and on the stem it is fibrous and rough.

The honey mushroom season begins at the end of summer and lasts until December. September is particularly productive, when forest fruits appear in several layers. It is best to look for trophies in damp forest areas under the bark of weakened trees, on stumps, and dead plants.
They love the wood left after cutting: birch, elm, oak, pine, alder and aspen. In particularly fruitful years, there is a night glow of stumps, which is emitted by group growths of honey mushrooms. For food purposes, the fruits are salted, pickled, fried, boiled and dried.

Important! When collecting honey mushrooms, be careful. The color of their cap depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that grow from elderberry are dark gray, those from conifers are purple-brown, and those from oak are brown. Edible honey mushrooms are often confused with false mushrooms. Therefore, only those fruits that have a ring on the stem should be placed in the basket.

Most mushroom pickers prefer green moss mushrooms (Xerócomus subtomentosus), which are the most common of their kind. Some botanists classify them as boletus mushrooms.
These fruits are characterized by:

• a cap with a maximum diameter of up to 16 cm, a cushion-shaped convexity, a velvety surface and a smoky olive color;
• the leg is cylindrical, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
• brown spores, up to 12 microns in size;
• The pulp is snow-white; upon contact with oxygen it may acquire a slight blue tint.

To hunt for this species, you should go to deciduous and mixed forests. They also grow along the edges of roads, but such specimens are not recommended for consumption. The fruiting period lasts from late spring to late autumn. The harvested fruit is best eaten freshly prepared. When dried it turns black.

Did you know? Although fly agarics are considered very poisonous, they contain much less toxic substances than the toadstool. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agarics. And one toadstool is enough to poison 4 people.

Among the edible varieties of boletus, white, swamp, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular.
She is characterized by:

• cap up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
• the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
• spores are smooth, pale yellow, ellipsoidal, up to 10 microns in size;
• the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers; in old mushrooms, the cuts turn a little pink.

The season lasts from July to September. The species is very common in the countries of the Northern Hemisphere. Most often found in groups in deciduous forests where the soil is acidic and enriched. In cooking, these forest trophies are used for making soups, frying, salting, and pickling.

Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2 thousand euros..

This mushroom is also popularly called blackhead and. In botanical literature it is designated as Léccinum scábrum and represents the genus Obabok.
He is recognized by:

• a cap with a specific color that varies from white to gray-black;
• club-shaped leg, with oblong dark and light scales;
• white pulp that does not change when in contact with oxygen.

Young specimens are tastier. You can find them in summer and autumn in birch thickets. They are suitable for frying, boiling, pickling and drying.

Represents a family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest products.
Of the entire mushroom kingdom, russula stands out:

• the cap is spherical or prostrate (in some specimens it may be in the form of a funnel), with rolled, ribbed edges, dry skin of different colors;
• a cylindrical leg, with a hollow or dense structure, white or colored;
• the plates are frequent, brittle, yellowish in color;
• spores of white and dark yellow tones;
• the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.

Important! Russulas with caustic, burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..

Fruiting for these representatives of the Obabok genus begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely can such a trophy be found in coniferous forests. Boletuses are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America.
The signs of this forest fruit are:

• a hemispherical cap, up to 25 cm in circumference, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
• the leg is club-shaped, tall, white with brown-gray scales that appear over time;
• brown spores;
• the tubular layer is white-yellow or gray-brown;
• the pulp is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen it very soon acquires a bluish tint, after which it turns black (it turns purple in the stem).

Most often collected for marinades, drying, as well as for frying and boiling.

Did you know? It has been scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before dinosaurs. Like ferns, these gifts of nature were one of the most ancient inhabitants of the globe. Moreover, their spores were able to adapt to new conditions for thousands of years, preserving all ancient species to this day.

These edible representatives of the Russula family have captivated all mushroom pickers with their specific taste. In everyday life they are called ridz or, and in scientific literature - Lactarius deliciosus.
The harvest should be done between August and October. Often such trophies are found in damp forest areas. In Ukraine, these are Polesie and the Carpathian region. Signs of saffron milk caps are:

• cap with a diameter of 3 to 12 cm, watering can-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
• the plates are deep orange and begin to turn green when touched;
• spores are warty, up to 7 microns in size;
• the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
• the flesh is yellow in the cap and white in the stem; when exposed to oxygen, the cut areas turn green;
• The milky juice is purple-orange (it turns dirty green after a few hours) and has a pleasant smell and taste.

In cooking, saffron milk caps are boiled, fried, and salted.

Did you know? A natural antibiotic, lactarioviolin, was found in saffron milk caps..

In France they call absolutely all mushrooms. Therefore, linguists are inclined to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin.
Champignons have:

• the cap is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
• the plates are initially white, which turn gray with age;
• leg up to 5 cm high, dense, club-shaped, always having a one- or two-layer ring;
• the pulp, which comes in all sorts of shades of white, when exposed to oxygen becomes yellow-red, juicy, with a pronounced mushroom smell.

In nature, there are about 200 types of champignons. But they all develop only on a substrate enriched with organic substances. They can also be found on anthills and dead bark. It is characteristic that some mushrooms can grow only in the forest, others - exclusively among grasses, and still others - in desert areas.

Important! When collecting champignons, pay attention to their plates. This is the only important sign by which they can be distinguished from poisonous representatives of the Amanitov genus. In the latter, this part remains invariably white or lemon throughout their lives..

In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should only beware of yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other types are non-toxic. They are even mass-cultivated on an industrial scale.

Outwardly, these fruits are very unattractive, but in terms of their taste they are considered a valuable delicacy. In everyday life they are called “earth heart”, since they can be located underground at a depth of half a meter. They are also the “black diamonds of cooking.” Botanists classify truffles as a separate genus of marsupial fungi with an underground fleshy and juicy fruiting body. In cooking, the Italian, Perigord and winter varieties are most valued.
They mainly grow in oak and beech forests in Southern France and Northern Italy. In Europe, specially trained dogs and pigs are used for “silent hunting”. Experienced mushroom pickers advise paying attention to flies - in places where they swarm, there will probably be an earthen heart under the foliage.

You can recognize the most valuable fruit by the following signs:

• the fruiting body is potato-shaped, with a diameter of 2.5 to 8 cm, with a weak pleasant odor and large pyramidal protrusions with a diameter of up to 10 mm, olive-black in color;
• the flesh is white or yellow-brown with clear light veins, tastes like fried sunflower seeds or nuts;
• ellipsoidal spores develop only in humus substrate.

Truffles form mycorrhizae with the rhizomes of oak, hornbeam, hazel, and beech. Since 1808, they have been cultivated for industrial purposes.

Did you know? According to statistics, the world's truffle harvest is decreasing every year. On average, it does not exceed 50 tons.

This is a species of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name from growing on chestnut trees. Translated from Japanese, the word means “chestnut mushroom.” In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine there are also many recipes for treatment with these fruits.
In everyday life, the mushroom is also called oak, winter, black. It is characteristic that in the world market shiitake is considered the second important mushroom that is cultivated industrially. It is quite possible to grow the delicacy in the climatic conditions of Ukraine. To do this, it is important to acquire an artificial mushroom substrate.

When collecting shiitake, you need to focus on the following characteristics of the mushroom:

• a hemispherical cap, up to 29 cm in diameter, with a dry, velvety skin of coffee or brownish-brown color;
• the plates are white, thin and thick, in young specimens they are protected by a membrane covering, and when squeezed they become dark brown;
• the leg is fibrous, cylindrical, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
• white ellipsoidal spores;
• the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.

Did you know? The increased interest in shiitake on the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.

The mushroom belongs to the Boletaceae family. In everyday life it is called bruise, poddubnik, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most productive. To search, you should go to forest areas where there are oaks, hornbeams, beeches, and birches. They also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East.
The signs of the mushroom are:

• cap with a diameter of 5 to 20 cm, semicircular in shape, with olive-brown velvety skin that darkens when touched;
• the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
• the plates are yellow, about 2.5-3 cm long, green or olive in color;
• the leg is club-shaped, up to 15 cm high with a volume up to 6 cm, yellow-orange in color;
• spores are olive-brown, smooth, fusiform.

Experienced mushroom pickers advise paying attention to the color of the oak mushroom cap. It is highly variable and can vary between red, yellow, brown, brown and olive tones. These fruits are considered conditionally edible. They are prepared for marinades and drying.

Important! If you eat undercooked or raw oak, severe poisoning can occur. It is strictly contraindicated to combine this product of any degree of culinary processing with alcoholic beverages.

Edible varieties of these fruits must undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart odor. Most often used for filling pies, and also consumed freshly prepared.
Experienced mushroom pickers advise going on a “quiet hunt” from the beginning of July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can recognize them by:

• a bell-shaped cap with a circumference of up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
• stem up to 15 cm high, with a dense structure, cylindrical shape and color scheme corresponding to the cap (there are darker shades at the base);
• medium thick brown plates;
• The pulp is fleshy, dry, with a weak almond aroma, white in color, which does not change when cut.

Important! Pay attention to the skin of the talker's cap. Poisonous fruits always have a characteristic powdery coating on it.

Many novice mushroom pickers are always impressed by the appearance of bigheads. These trophies stand out very favorably against the background of their counterparts due to their impressive size and shape.
They have:

• the fruiting body is large, can develop up to 20 cm in diameter, has a non-standard club-shaped shape, which hardly fits into generally accepted ideas about mushrooms;
• the leg can also reach 20 cm in height, it can be larger or smaller than the cap, its color is in harmony with the top;
• The pulp is loose, white in color.

Only young fruits, which are distinguished by light shades of the fruiting body, are suitable for culinary purposes. With age, the cap darkens and cracks appear on it. You can harvest bigheads in any forest area. Some young mushrooms are very similar to puffballs. But such confusion is not dangerous to health, since both varieties are edible. The mushroom season begins in the second decade of July and lasts until the coldest weather. It is better to dry the collected trophies.

Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive radiation and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid.

He is a representative of the Borovikov family. In everyday life it is referred to as the yellow gill or yellow boletus. Very common in Polesie, Carpathian region and Western Europe. It is considered a heat-loving variety of Boletaceae. It can be found in oak, hornbeam, and beech plantings with high air humidity and clay substrate.
Externally the mushroom is characterized by:

• a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte clay-colored surface;
• heavy pulp, with a dense structure, white or light yellow color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
• leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without mesh;
• a tubular layer up to 3 cm in size, yellow at an early age and olive-lemon at maturity;
• spores of yellow-olive color, up to 6 microns in size, fusiform and smooth.

Semi-white mushrooms are often prepared for preparing marinades and drying. It is important to thoroughly boil the harvested crop before use - then the unpleasant smell disappears.

Did you know? The history of mushrooms records a fact when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant honey fungus measured 800 m in length and 500 m in width, and its mycelium occupied 35 hectares of the local national park in the city of Ofenpass.

Basic rules for picking mushrooms

Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties.
To safely harvest forest trophies, you need to follow these rules:

1. To search, go to environmentally friendly areas, away from noisy highways and production assets.
2. Never put items in your cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
3. Under no circumstances should samples be taken from raw fruits.
4. During a “silent hunt,” minimize touching your hands to your mouth and face.
5. Do not take mushrooms that have a white tuberous formation at the base.
6. Compare found trophies with their toxic counterparts.
7. Visually evaluate the entire fruit: stem, plates, cap, pulp.
8. Do not delay cooking the harvested crop. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
9. Never drink water in which mushrooms have been boiled. It may contain many toxic substances.
10. Remove copies damaged by the wormhole, as well as those that have any damage.
11. Only young fruits should fall into the mushroom picker's basket.
12. All trophies should be cut, not pulled out.
13. The best time for “silent hunting” is considered to be early morning.
14. If you go mushroom picking with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.

Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.

Video: rules for picking mushrooms

First aid for poisoning

Mushroom poisoning is indicated by:

• nausea;
• vomit;
• headache;
• abdominal cramps;
• diarrhea (up to 15 times a day);
• weakened heartbeat;
• hallucinations;
• cold extremities.

Similar symptoms can occur within one and a half to two hours after eating mushrooms. When intoxicated, it is important not to waste time. It is necessary to immediately call an ambulance and provide the victim with plenty of fluids. You are allowed to drink cold water or cold strong tea. It is recommended to take activated carbon tablets or Enterosgel.

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Seed propagation in the garden strawberries we are used to, unfortunately, leads to the appearance of less productive plants and weaker bushes. But another type of these sweet berries, alpine strawberries, can be successfully grown from seeds. Let's learn about the main advantages and disadvantages of this crop, consider the main varieties and features of agricultural technology. The information presented in this article will help you decide whether it is worth allocating a place for it in the berry garden.

Often, when we see a beautiful flower, we instinctively bend down to smell its fragrance. All fragrant flowers can be divided into two large groups: nocturnal (pollinated by moths) and daytime, whose pollinators are mainly bees. Both groups of plants are important for the florist and designer, because we often walk around the garden during the day and relax in our favorite corners when evening comes. We are never overwhelmed by the scent of our favorite fragrant flowers.

Many gardeners consider pumpkin to be the queen of garden beds. And not only because of its size, variety of shapes and colors, but also for its excellent taste, healthy qualities and rich harvest. Pumpkin contains a large amount of carotene, iron, various vitamins and minerals. Thanks to the possibility of long-term storage, this vegetable supports our health all year round. If you decide to plant a pumpkin on your plot, you will be interested in learning how to get the largest possible harvest.

Scotch eggs - incredibly delicious! Try to prepare this dish at home, there is nothing difficult in preparation. Scotch eggs are a hard-boiled egg wrapped in minced meat, breaded in flour, egg and breadcrumbs and deep-fried. For frying, you will need a frying pan with a high side, and if you have a deep fryer, then that’s just great - even less hassle. You will also need oil for frying so as not to smoke in the kitchen. Choose farm eggs for this recipe.

One of the most amazing large-flowered tubs of Dominican Cubanola fully justifies its status as a tropical miracle. Warm-loving, slow-growing, with huge and in many ways unique bells of flowers, Cubanola is a fragrant star with a complex character. It requires special conditions in the rooms. But for those who are looking for exclusive plants for their interior, a better (and more chocolatey) candidate for the role of indoor giant cannot be found.

Chickpea curry with meat is a hearty hot dish for lunch or dinner, inspired by Indian cuisine. This curry is quick to prepare but requires some prep. The chickpeas must first be soaked in plenty of cold water for several hours, preferably overnight; the water can be changed several times. It is also better to leave the meat in the marinade overnight so that it turns out juicy and tender. Then you should boil the chickpeas until tender and then prepare the curry according to the recipe.

Rhubarb cannot be found in every garden plot. It's a pity. This plant is a storehouse of vitamins and can be widely used in cooking. What is not prepared from rhubarb: soups and cabbage soup, salads, delicious jam, kvass, compotes and juices, candied fruits and marmalade, and even wine. But that's not all! The large green or red rosette of leaves of the plant, reminiscent of burdock, acts as a beautiful background for annuals. It is not surprising that rhubarb can also be seen in flower beds.

Today, the trend is to experiment with unusual combinations and non-standard colors in the garden. For example, plants with black inflorescences have become very fashionable. All black flowers are original and specific, and it is important for them to be able to select suitable partners and location. Therefore, this article will not only introduce you to an assortment of plants with slate-black inflorescences, but will also teach you the intricacies of using such mystical plants in garden design.

3 delicious sandwiches - a cucumber sandwich, a chicken sandwich, a cabbage and meat sandwich - a great idea for a quick snack or for an outdoor picnic. Just fresh vegetables, juicy chicken and cream cheese and a little seasoning. There are no onions in these sandwiches; if you wish, you can add onions marinated in balsamic vinegar to any of the sandwiches; this will not spoil the taste. Having quickly prepared snacks, all that remains is to pack a picnic basket and head to the nearest green lawn.

Depending on the varietal group, the age of seedlings suitable for planting in open ground is: for early tomatoes - 45-50 days, average ripening periods - 55-60 and late ones - at least 70 days. When planting tomato seedlings at a younger age, the period of its adaptation to new conditions is significantly extended. But success in obtaining a high-quality tomato harvest also depends on carefully following the basic rules for planting seedlings in open ground.

Unpretentious “background” plants of sansevieria do not seem boring to those who value minimalism. They are better suited than other indoor decorative foliage stars for collections that require minimal care. Stable decorativeness and extreme hardiness in only one species of sansevieria are also combined with compactness and very rapid growth - rosette sansevieria Hana. The squat rosettes of their tough leaves create striking clusters and patterns.

One of the brightest months of the garden calendar pleasantly surprises with the balanced distribution of favorable and unfavorable days for working with plants according to the lunar calendar. Vegetable gardening in June can be done throughout the entire month, while the unfavorable periods are very short and still allow you to do useful work. There will be optimal days for sowing and planting, for pruning, for a pond, and even for construction work.

Meat with mushrooms in a frying pan is an inexpensive hot dish that is suitable for a regular lunch and for a holiday menu. Pork will cook quickly, veal and chicken too, so this is the preferred meat for the recipe. Mushrooms - fresh champignons, in my opinion, are the best choice for homemade stew. Forest gold - boletus mushrooms, boletus and other delicacies is best prepared for the winter. Boiled rice or mashed potatoes are ideal as a side dish.

I love ornamental shrubs, especially unpretentious ones and with interesting, non-trivial foliage colors. I have various Japanese spirea, Thunberg barberries, black elderberry... And there is one special shrub, which I will talk about in this article - viburnum leaf. To fulfill my dream of a low-maintenance garden, it is perhaps ideal. At the same time, it is capable of greatly diversifying the picture in the garden, from spring to autumn.

2017-07-12 Igor Novitsky

Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, the average person associates the term “mushrooms” almost exclusively with wild mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own unique taste, which is called “mushroom”. In terms of nutritional value, they are more likely to be closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also to the climatic characteristics of individual countries, affecting the species composition of mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

1. The first category includes types of edible mushrooms that have maximum value and a rich, rich taste. For example, boletus, yellow milk mushroom, real saffron milk cap.
2. The second category includes slightly less tasty mushrooms with significantly less nutritional value - boletus, boletus, champignons.
3. The third category includes edible mushrooms of Russia with mediocre taste and mediocre nutritional value - green flywheel, russula, honey fungus.
4. The fourth category is mushrooms with minimal nutritional value and questionable taste. These are, for example, variegated moss mushroom, puffball, oyster mushroom.

• Edible mushrooms. They do not require mandatory temperature treatment and are theoretically suitable for consumption even in raw form without any risk.
• Conditionally edible mushrooms. This category includes mushrooms that are not suitable for consumption raw due to toxins or unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) This also includes mushrooms that are edible only at a young age, or that can cause poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
• Inedible mushrooms. They are completely safe for the human body, but due to poor taste, hard pulp or other reasons, they are not of culinary interest. Often in other countries they are described as edible mushrooms or conditionally edible.
• Poisonous mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption as food is extremely dangerous.

For Russians, mushrooms are not only a tasty dish, always relevant both on the festive table and on weekdays. Mushroom hunting is also a favorite outdoor activity for many. Unfortunately, most city dwellers and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.

It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.

So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go on a “quiet hunt”, listen to the following recommendations:

• If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, the “trophies” can be shown to him for control after returning from the forest.
• Study as thoroughly as possible one or two (no more!) types of the most common edible mushrooms in your region. Moreover, it is advisable to find out what edible mushrooms look like by seeing them in person, and not on a monitor screen. Memorize well their differences from all possible doubles. When you go to the forest, collect only these mushrooms that you are familiar with and no others.
• Do not take mushrooms that cause you the slightest doubt about their species.
• Having discovered a “family” of mushrooms, take a closer look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms with an average level of toxicity.
• Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about the lamellar varieties of edible mushrooms.
• Never taste raw mushrooms. He won't tell you anything, but if you come across a poisonous mushroom, you can easily get poisoned.

The most common mushrooms are edible and inedible

The porcini mushroom, or boletus mushroom, is the best representative of the group of undoubtedly edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance by which it is easily recognized, the boletus has an inedible twin - the gall mushroom or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when broken, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red boletus is also a very popular edible forest mushroom among Russians. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never next to conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since it does not have false doubles.

Maslyata are very loved and popular in Russia. They can be recognized by the yellow color of the stem, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.

Chanterelles have a rather unusual appearance, which makes them easy to identify among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stalk (the real one is dense and solid) and white discharge on the broken cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.

Russulas are widespread edible mushrooms in the middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.

We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.

Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to nervous system disorders. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the poisonous mushrooms themselves.

Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.

False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).

Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way, the pale grebe formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has an irregularly shaped cap and a massive stalk. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.

Thin mushroom is a harmful, although not deadly, mushroom. For a long time, experts did not have a consensus on whether the pig mushroom is edible or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.

There are quite a few of them, and even fewer that are tasty and satisfying. However, it would be useful to learn more about them. This is what we propose to do after reading this article. In it you will find photos and names of mushrooms on a tree, and at the same time the answer to the question: are they edible or not.

Is it possible to eat?

As we wrote above, among the mushrooms growing on trees and stumps, there are those that can be eaten. Although it should be noted that there are much fewer of them than among those that grow in The most famous among the mushrooms found on trunks are This is the popular name for a group of edible mushrooms that belong to various morphological groups. That's what the mushroom was called - honey fungus, because most often it grows on living or dead wood, on stumps.

Did you know? Honey mushroom is an important product for human health. Thus, it contains microelements involved in hematopoiesis. By consuming 100 g of these mushrooms per day, a person will satisfy his daily need for such important elements as copper and zinc.

The honey mushroom category includes quite a few different mushrooms. They can also disguise inedible specimens, which are called Therefore, it is very important to know the characteristic differences between dangerous and non-dangerous mushrooms. Below we provide photos and descriptions of mushrooms that grow on trees and are most common.

How not to make a mistake in choosing?

Among the mushrooms on wood, there are not only honey mushrooms, but also polypores and scales. They can be edible, poisonous and medicinal. Let's get to know them better.

Edible

Not all of the mushrooms listed below are tasty and nutritious, however, they do not cause harm to health. Some of them are well known and popular among experienced mushroom pickers. Here is a list of edible mushrooms growing on trees, with photos and descriptions:

1. . It has a cap in the shape of a horn or funnel. It is light, slightly gray in color. It has a diameter of 3-12 cm. The leg of the oyster mushroom is located in the center, strewn with descending plates, 2-6 cm long. The pulp of the oyster mushroom is white, fleshy, elastic. The mushroom has a slightly pronounced, almost imperceptible aroma and taste. Inhabits deciduous crops from May to September.
   
2. . It also has other names: ram mushroom, dancing mushroom. The specimen is easily recognized by its pseudocap joint and light-colored stem. Its flesh is white and fibrous. It has a pleasant taste and aroma. Fruits from June to October. It is most common at the base and can weigh up to 10 kg.
   
3. . It has a convex brown cap and stem. The center of the fruiting body is darker. The leg is covered with villi. Its diameter is from 2 to 10 cm. The leg is brown, about 7 cm long. The pulp is white, tasty and fragrant. It is most often found on damaged deciduous trees that have dried out and grows in groups from autumn to spring, and can even be found under snow.
   
4. . Inhabitant of deciduous forests. Fruits from April to November. It has a small cap - its average diameter is 6 cm. Like all honey mushrooms, it is convex in youth, and in old age it levels out and becomes flat. Color: brown or yellow. The leg of this honey mushroom is smooth, 7 cm high. The flesh is yellowish in color, refined, with a mild taste.
   
5. . The hat has a diameter of 17 cm. It is painted in different shades of green and brown. The legs of autumn honey mushrooms are 10 cm long, light brown in color, and covered with scales. The pulp is dense, white. The mushroom is tasty and has a pleasant aroma. Most often they can be seen on the stumps of such trees:
   

   Important! Many of the mushrooms have dangerous doubles. The main difference by which honey mushrooms can be distinguished from false honey mushrooms is the presence of a ring on the stem under the cap on edible mushrooms.

6. . The specimen is named because in cross-section it resembles a piece of liver. It has a semicircular brown, slightly red or brown cap 10-30 cm in circumference. Grows on a short lateral stalk. The pulp has a reddish tint and is fleshy. The fruit body is sour in taste and fruity in smell. Prefers to grow on living trees. It usually settles on oak trees. It can rarely be seen on deciduous plants. The mushroom can be found from late summer to autumn.
   
7. The cap of this specimen grows up to 4-8 cm. It is painted in light shades - it can be white, yellowish, or walnut. Covered with dark brown or black scales. The leg is curved, 3-8 cm in length. The pulp is hard and has no special smell or taste. Characterized by high protein content. The collection period is from mid-summer to autumn. Grows on deciduous trees.
   
8. . His hat is oval or semicircular. It has a yellow color with a reddish tint. Covered with small scales. Reaches a diameter of 2-8 cm. The leg is white, short (about 10 mm), located on the side. Some specimens grow without a stem at all. The pulp is hard and white. Its smell and taste are inexpressive. Fruits on deciduous crops from April to August.
   
9. is one of the popular mushrooms growing on trees - you can see it in the photo and description. This specimen grows with a yellow leathery cap dotted with brown scales. Its dimensions are about 30 cm. The leg is also covered with scales and is brown. Reaches a length of 10 cm. The pulp is characterized by density and juiciness, with a rich, pleasant mushroom aroma. The tinder fungus is edible only when young; if it is too old, it will already have hard flesh. Its fruiting period falls in spring and summer. Typically grows in parks and deciduous forests. Likes to live on elms.
   
10. . Popularly nicknamed chicken mushroom. It grows with a yellowish cap in the form of a drop, 10-40 cm in diameter. Its leg is poorly defined, and like its cap, it is yellowish in color. The pulp is elastic and juicy. Grows on a variety of deciduous trees and can attack fruit trees. Fruits from late spring to early autumn.
    

Important! Since mushrooms are a heavy food for the human digestive tract, they should not be eaten at night. They also do not need to be fed to children under five years of age. Before eating, any mushrooms must be boiled for at least 20 minutes.

Poisonous

1. . The cap of this specimen is flat and very large – up to 40 cm in diameter and up to 13 cm in thickness. It has brownish, gray, brown shades. Almost no legs. The pulp of the fruiting body is soft, brown or reddish in color. Likes to settle on poplars, oaks and
   
2. . The fruiting body of this mushroom can be up to 20 cm in diameter. It has a bronze, brown, reddish color. When the ishnoderma is actively growing, drops of red liquid are released on the cap. The flesh of the mushroom is juicy and white. Ischnoderma is found from August to October in deciduous forests (most often on beech, birch, linden). Calls u
   
3. . It is characterized by a large oval or fan-shaped fruiting body 10-15 cm in diameter with a velvety surface. The color can be white, brown, yellowish. It grows on living plants, most often on oak trees.
   
4. . This specimen is very common and can be recognized by its white fruiting body of various shapes. Young mushrooms are covered with drops of liquid. They have juicy and fleshy pulp with a bitter taste. They mainly grow on conifers.
   
5. . The caps grow 10 cm in circumference. Their surface is gray with various shades. The pulp is white, leathery. Most often found on stumps and dead wood. Likes to settle on birch and coniferous trees.
   

Important! Be careful - poisonous mushrooms can be just as attractive in appearance and very fragrant as edible ones.

Medicinal

Some mushrooms, growing together with a tree, form fruiting bodies that have medicinal properties. Traditional healers use them to make medicines. These, for example, include mushrooms growing on trees, the photos and names of which you can find below.

Using stumps to grow mushrooms

Stumps can be used for growing oyster mushrooms. This is easy to do, for example, on To do this, you will need a shady area or room and several stumps from deciduous trees (birch, aspen, poplar). Coniferous crops are not suitable for these purposes.

The stumps should not be old, ideally if they are freshly cut. Dry ones will need to be soaked in water for several days. Their sizes do not make a fundamental difference. Convenient sections with a diameter of 15 to 40 cm and a height of 40 to 50 cm.

Oyster mushrooms can be grown both in open areas and indoors. If you plan to place stumps outside, the place should be in the shade and well ventilated. At temperatures below +20°C, agrofibre cover will be required. The optimal time for planting is April-May and August-September. The mycelium germinates within three months.

Exists several ways of laying logs. In each of them you will need to dig a ditch at least 30 cm deep and wide, corresponding to the diameter of the wooden blanks. If you have supports for the logs, you don’t have to dig the ground, but place the stumps on its surface.

There are also several ways to introduce mycelium into a stump - for example, by drilling holes, by sawing off the top part, by building a pyramid of logs with several layers of mycelium, etc.

In winter, the stumps will need to be brought indoors or covered with agrofibre.

When growing oyster mushrooms indoors, you need it disinfect. For example, you can use a 4% lime solution. After disinfection, the room will need to be closed for 48 hours and then well ventilated until there is no odor in it. The room must have ventilation, lighting, and maintain the required temperature (+15°C).

It is most convenient to lay the logs horizontally, on top of each other, after seeding them with mycelium in the basement or barn. On top they are covered with burlap or perforated film.

When installing logs vertically, they are made into columns and covered with straw. The sides of the columns are covered with film or burlap.

The air in the room should be constantly humid. Frequent ventilation is mandatory.

In May, the stumps can be transplanted outdoors.

The effect of fungi on tree bark

Fungi have a destructive effect on trees. It concerns both the bark and its roots. Typically, fruiting bodies are formed on old, diseased, damaged, infected trunks. They can affect both forest plants and fruit crops. They often provoke the development of various rots, others. As a result, the tree can completely die.

But some of the tree fungi, such as tinder fungi, are called forest health workers, since they contribute to the decomposition of old and diseased wood and enrich the soil with nutrients.

Mushroom pickers, while conducting a “silent hunt,” most often look intently at their feet, looking for the desired prey among them. However, some of the fungi prefer to grow on tree trunks and roots. And among such mushrooms you can find quite tasty and aromatic specimens, suitable for preparing various dishes. If you don’t have a forest overflowing with mushrooms nearby, then you can grow them for yourself using recently cut down stumps.

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Before you go into the forest, you need to be firmly sure which mushrooms are edible. Photos of mushrooms, with names, descriptions, information about the place of growth will help you understand this difficult process. If you are not careful about these truly delicious gifts of nature, it is very easy to make a mistake, because a mushroom growing in the shade can differ significantly from a fellow heated by the sun's rays, and an old mushroom is completely different from a young one.

When picking mushrooms, you need to carefully look at the color of the cap, crumb, plates and even rings on the stem. But the smell can let you down; sometimes poisonous mushrooms smell very pleasant, and this can be misleading.

• Edible;
• Inedible;
• Conditionally edible.

Edible mushrooms, photo and name, and description, of course, will help you decide when identifying a valuable food product rich in proteins and vitamins, minerals and aromatics. The number of edible mushrooms reaches 500 species, but no more than 100 species are known to a wide circle, and to most mushroom pickers no more than 10-15.

Great lovers and connoisseurs of mushrooms will always help a beginner understand their findings, but one should not trust them completely; mistakes are human. Therefore, by carefully looking at the photo and remembering exactly what the most common and valuable mushrooms look like, you can easily and independently decide on the edibility of a mushroom.

Mushrooms are divided into

• Marsupials or ascomycetes.

Morels and stitches belong to this family. Most morels are good, edible mushrooms, but strings without first boiling can be poisonous.

Truffles are also wonderful, delicious edible mushrooms with a tuberous body.

• Basidiomycetes

It is to this class that most of the edible and tasty mushrooms familiar to us belong.

Family Agaricaceae or Champignonaceae

Probably the most popular and famous mushroom, the champignon, belongs to this family. Translated from French, it’s called a mushroom. Fleshy, large, white, with wide, loose plates under the cap. This mushroom has been cultivated by humans for over 200 years. Distributed in steppes and forest-steppes on manured, nutrient-rich soil.

Champignon can be forest, elegant, two-ringed, thin, and the most valuable are:

• Meadow or ordinary. The cap of a young mushroom is from 2 to 6 cm, spherical, with age it becomes prostrate and increases to 12 cm. White, dry, clean, finely scaly. When broken, the white flesh turns slightly pink and emits a pleasant smell. The plates are slightly pink, wide. The mushroom stalk is widened at the base, white, ringed;
• Augustovsky. It differs from the others in that with age the cap becomes scaly with a more intense color in the center.

Boletaceae family

Types of edible mushrooms, photos and names from this family are familiar to many.

(gray, grainy, swamp and others), but the most delicious is considered to be real or autumn butterdish. The mushroom cap is covered with a slippery, brown, shiny film that must be removed before cooking. The cap of a young mushroom itself is slightly spherical, and with age it becomes spread out. The tubular layer is light yellow to olive in color, covered with a white veil. The pulp is white to yellow-creamish. It bears fruit productively, especially in rainy summer and autumn in pine plantings and on sandy soils.

White (boletus)

Depending on the place of growth, its forms may differ in the cap, the shape of the stem, and the mesh pattern. This mushroom can be found both in summer and autumn, both in pine forests and oak groves, and its hat will depend on this. But it grows in groups, where one is there and the other is not related. But it is “white” because under any circumstances the color of its flesh does not change and remains snow-white.

The mushroom cap is spherical, and as it ages, it becomes flat. But the lower part, the pipes, turn slightly yellow as they age. The stem of the mushroom is covered with a mesh, from light brown to burgundy.

Polish

Delicious, beautiful and very aromatic. Its qualities are not inferior to white. The mushroom is not picky about its surroundings; it grows under pine and oak trees, both in summer and autumn. The cap resembles a convex brown mucus cushion, and in dry times it dries out.

Polish can be easily distinguished from all others by the bluish coloration appearing in the place where the tubular area was injured. The tubes themselves are initially light yellow, and then acquire a more intense green color. When cut, the pulp also turns blue and then becomes brownish.

The stem of the mushroom is dense, strong, white in young mushrooms, and slightly yellowed in old ones. The smell of this mushroom is no different from a real porcini mushroom.

boletus

White, pinkish, swamp, gray and many of its other brethren grow on moist soils, both under pine trees and birch trees, both singly and crowded. Depending on its proximity to the tree, the mushroom cap can be dark brown, brown, or light yellow. When it is humid, the hat is wet; in dry weather, it is dry. Sometimes the mushroom grows, but the cap seems to lag behind, then the flesh with the tubes is exposed and turns out slightly.

When cut, the mushroom is light in color, but as it weathers it turns pink and then darkens. The tubes are jagged at the ends, gray-brown. The leg is scaly, light, up to 5 cm in height. A young fungus has a thickened stalk at the bottom, which becomes slimmer with age.

Boletus

The name is completely unrelated to aspens; the mushroom can grow under different trees in mixed forests.

The cap of this mushroom can be either brown or red, yellow-brown or just brown. The young mushroom is bright, juicy, rich in color, convex in shape, and large. With age, it becomes smaller, as if drying out, and becomes much paler. The flesh is white, but turns pink when cut. The leg is long, dense, white with gray-brown scales.

The fungal tubes are small, gray at a young age, and then gray-brown.

White boletus

Significantly different from its counterparts. Very large, with a fleshy top, white or with a slight pinkish-grayish tint. The underparts with small pores are white when young, then slightly grayish.

The leg is slender downwards with a widening, the flesh of the base of the leg is blue, reaching black.

White boletus is usually more autumnal than all the others.

There are also at least 150 species of inedible and even poisonous mushrooms. Some inedible mushrooms are not poisonous at all, but their smell and taste are so disgusting that they cannot be eaten.

Moss fly green

It can be either brown or red, olive green or burgundy. With a small convex, matte and dry cap. The tubular sublayer with large pores is yellow in color and turns blue under mechanical stress.

The leg is dark gray with a green tint, with small scales in the upper part.

A summer-autumn mushroom, sometimes until frost. It grows in both mixed and purely coniferous forests.

Moss fly brown

It is very similar to the previous one, but its flesh does not turn blue, but the tubes become blue when pressed.

Kozlyak

The cap is brown with dark and light shades, slimy in rain and matte, velvety in dry weather.

The pulp is elastic, yellow. Tubes with a yellow and greenish tint. The leg is smooth and even.

Loves damp places in coniferous forests.

Family Strophariaceae

Mostly edible mushrooms are included in this family. However, a large category of experts classify them as “conditionally edible mushrooms.” The fact is that the same honey fungus has only an edible cap and 2-3 cm of legs, closer to the cap, the rest of the mushroom is not edible. On the other hand, if porcini mushrooms can be safely eaten raw, then conditionally edible mushrooms should be boiled in salted water for at least 40 minutes with the obligatory draining of the water, or even better twice for 20-25 minutes each with changing the water.

Summer honey fungus

Like all strophariids, the honey fungus loves company. These mushrooms grow in large groups; mushroom pickers are very fond of collecting these “seeds”. These mushrooms can be harvested from mid-summer until frost. The favorite place to grow is old wood, stumps, and the base of dried trees.

The young fungus has a hemispherical hat, its edges bend and turn into a veil that covers the plates. The mushroom can be any shade of brown with a transition to either yellow or olive green. The plates of the fungus are thin and frequent. A young mushroom wears a ring from the veil; with age, it falls off, leaving a slight trace.

The stem of the mushroom can reach 10 cm, and in diameter no more than 1 cm. When cut, the stem is filled, and only as it ages, it becomes hollow.

The body of the mushroom is soft with a very pleasant mushroom smell, watery during the rainy season.

All summer and autumn honey mushrooms are very similar to each other, but the dark honey fungus is a more powerful mushroom and grows both in a family and alone.