Types and names of mushrooms with pictures. What mushrooms can you eat without harm to your health? List of edible mushrooms Mushroom dishes description of mushrooms

Mushrooms sprout throughout the Russian Federation from the beginning of spring to the first frost. And in some regions, where the temperature does not drop below 0 degrees, winter mushrooms delight mushroom pickers in cold months. December, January and February, although not the most popular mushroom months, are still relevant among professionals who know all breeds not only by description and pictures, but also visually. But what should beginners do who do not know most of the popular mushrooms, but want to make quiet hunting their hobby? Alternatively, find out the names of mushrooms with pictures, finding out which of the mushrooms are edible and which are inedible according to the description from the photo.

Today's article contains the most popular types of mushrooms with a detailed description and distinctive features, telling how to distinguish false and poisonous breeds from conditionally edible and edible mushrooms. Useful information, presented in a brief form, can become not only useful in the study, but also a lifesaver and an extra reminder during a quiet hunt.

Classification of mushrooms

The mushroom world is divided not only into edible, inedible, conditionally edible and poisonous species, but also classifications. The criteria divide mushrooms into three types according to the structure of the cap:

1) spongy or tubular - on the back they resemble small tubes or a washing sponge;
2) lamellar - based on the name, they demonstrate the presence of plates;
3) marsupials - are wrinkled caps and are most often a breed of morels.

Mushroom season and germination sites

You can even find mushrooms close to the roadway. True, collecting the gifts of nature is not worth it near polluted areas. Mushrooms - resemble a sponge that absorbs toxins and poisons. Therefore, in order not to harm their health, doctors always urge to collect only in places remote from the city. The absence of factories, roads and garbage accumulations will save the health of the mushroom picker and his loved ones from poisoning, intoxication and death.

It is more correct to start the hunting season in forest zones, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous pillow. After all, clean air, no debris, favorable climate and fertile soil allow mushrooms to grow in large quantities.

The very first crop appears in the spring. From mid-April, mushroom pickers go hunting for morels and stitches. In the month of May, obabki (aspen and boletus), May ryadovka, mushrooms, raincoats and russula appear.

In the summer, there are many times more mushrooms. Honey mushrooms and mushrooms begin to appear in the ephedra, in the vast fields and deciduous forests - mushrooms, as well as russula and semi-white mushrooms. In the vicinity of the edible gifts of the forest, there are fly agarics and pale toadstools.

Since the end of summer, you can find Uspensky mushrooms, boletus, porcini and Polish mushrooms, volnushki and milk mushrooms.

In autumn, noble breeds prevail: chanterelles, honey agarics, boletus, mushrooms and milk mushrooms.

In winter, when the temperature is kept within the range of 0 - 10 degrees Celsius, you can find winter mushrooms in the forest zones.

Useful properties of mushrooms

Regardless of the breed of mushrooms, it can be generalized that all edible and conditionally edible varieties are 85-90% water. The rest is proteins, fats, carbohydrates, fiber and minerals. Almost all mushrooms are low-calorie. The exception to the rule is only three varieties of mushrooms, and then only in dried form. We are talking about boletus, boletus and porcini mushrooms.

1) Mushrooms are ideal for the diet for gastrointestinal diseases, diabetes mellitus and kidney disease.

2) Fresh mushrooms are low in calories and are suitable for dietary nutrition.

4) A rich number of vitamins, amino acids and trace elements, allow you to saturate the body with everything it needs.

5) Some breeds are used for the folk treatment of many diseases.

Edible breeds, names of mushrooms with pictures

Beginners should know what edible mushrooms look like. This will allow not to confuse valuable breeds with false ones.

White mushroom

Boletus are the most valuable representatives of edible mushrooms. Thanks to their usefulness, rich taste, pleasant aroma and large size, it is a pleasure to cook and consume them. They do not require heat treatment and are prepared without precooking. They can be used to cook any Russian cuisine, from light soups to delicious snacks. In addition, boletus can be dried, frozen and used for harvesting for the winter.

When picking porcini mushrooms, you should be extremely careful. Beginners should learn to distinguish boletus from false and poisonous brethren. We are talking about the gall and satanic mushroom.

Boletus

The category of obabkovy includes subordinates. They have a reddish-red cap resembling half a circle and a fleshy leg. On the back of the hat there is a spongy surface resembling small tubes drawn between each other.

Boletus

Another edible mushroom from the category of lumps. Its distinctive feature is a dark brown cap, a light stem with black spots and a light-colored flesh that changes its color to blue when cut.

False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on the back of the cap, others are grayish or dirty beige.

Dubovik

Lovers of porcini mushrooms will surely like the oak tree. A massive mushroom with a large rounded head and a fleshy leg, tenderly lemon flesh. Unlike its false cousin - the satanic mushroom, it has a less intense color, but in the same way it turns blue on the cut.

Chanterelles

The names of mushrooms with pictures help to identify not only conditionally edible, but also tasty breeds that are of great value for mushroom pickers. Chanterelles are one of those breeds that require special attention.

A distinctive feature of false chanterelles from edible species will be the color scheme. A real mushroom has a pale orange or slightly pinkish hue. The edge line of the cap is wavy. The chanterelle is included in the category of lamellar. On the back of the cap there is a corrugated surface that disappears in the area of ​​the leg.

Butterlets

Easiest to define. They have a mucous surface on the cap. A thin film covering the cap is removed during cleaning to continue heat treatment of the harvested crop.

False oil has a purple hue, less often - a dark, close to black color.

Mosswheel

Another name for a mushroom with a picture that a novice mushroom picker should know is the flywheel. In young individuals, the hat is velvety, with age it becomes cracked, from a greenish to burgundy hue. When cut, the pulp does not change color, remaining exactly the same.

The place of growth is a moss pillow.

Champignon

Honey mushrooms

The most popular are Uspensky mushrooms growing in deciduous and mixed forests. Their distinctive features are: small size, pimples on the cap, a ring on the leg and a light brown tint.

Meadow mushrooms are small, grow in families. They have a reddish tint. They can be found not only in meadows and fields, but also in the vicinity of summer cottages and village plots. Less commonly, they are found on tracks.

Russula

There are many varieties of russula. They are not recommended for beginners who may confuse edible and conditionally edible varieties with false counterparts. Especially, such caution concerns russula red and purple.

Raincoat

It is difficult to confuse raincoats with other mushrooms. Small white balls with pimples, edible only at a young age, when the flesh is dense, white. With age, raincoats deteriorate, and their filling resembles a cracker. It is not for nothing that the people call them gypsy dust.

Ryzhiki

Camelina is one of the most expensive and delicious gifts of the forest. Most often they grow in ephedra. Young pines and spruces are favorite places for the sprouting of mushroom mushrooms.

These mushrooms are orange-red in color. Under the cap, the ribbed surface can be green or bluish.

Pink wave

Slightly similar to a saffron milk cap - a pink wave. True, unlike him, it has a pinkish tint, circles on the cap and light flesh. The place of germination is only deciduous and mixed forests.

Cobweb

Umbrella

A repulsive appearance is often deceiving. Umbrella or pop in the common people, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.

Rows

Stitches and morels

Germinate in springtime. Have a "brain-like" forum hats. Some are more elongated, others are short. Abroad, the lines are classified as inedible and even poisonous mushrooms. In Russia, there were no cases of poisoning, and they continue to be collected on a par with other edible mushrooms.

Oyster mushrooms

The simplest mushrooms, both for growing and for collecting, are oyster mushrooms. It grows on trees from early spring and bears fruit until the first frost. Less commonly, mushrooms survive even after a dormant period.

Birch sponges

In spring, you can enjoy the harvest of birch sponges growing on birch trees. At a young age, they are edible and incredibly tasty.

Pictures of mushrooms with names edible and inedible, photo:

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The knowledge of edible mushrooms will come in handy for every mushroom picker. Edible mushrooms are those that are safe to eat and do not need special preparation. Edible mushrooms are divided into several types, the most famous of which are tubular, lamellar and marsupials. You can read more about edible mushrooms in this article.

Signs

Mushrooms are called edible, which do not require special processing, they can be cooked and eaten right away. Edible mushrooms do not contain any toxic substances that can harm the body, they are absolutely safe for humans.

The nutritional value of edible mushrooms is divided into four categories, from high quality to low quality mushrooms.

In order to distinguish edible from inedible mushrooms, you need to know some common distinguishing features:

• edible mushrooms do not have a specific pungent odor;
• the color of edible mushrooms is less bright and catchy;
• edible mushrooms usually do not change color after cutting or breaking the cap;
• the flesh may darken when cooked or broken;
• in edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

All these signs are conditional and do not give an exact guarantee that the mushroom is edible.

The video clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells you what to do in case of poisoning:

Conditionally edible

In addition to edible mushrooms, there are also conditionally edible mushrooms. They are classified in a separate category because they secrete a bitter juice or contain very small amounts of poison.

Such mushrooms must be subjected to special processing before cooking, namely:

• soak (from 4 to 7 days);
• boil (15-30 minutes);
• scald with boiling water;
• dry;
• salt (50-70 g of salt per 1 liter of water).

Among conditionally edible mushrooms, even with special processing, it is recommended to use only young specimens, without signs of aging or decay.

Some mushrooms may only be inedible when consumed with other foods. For example, dung beetle is not compatible with alcohol.

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There are 3 types, which are subdivided into edible and conditionally edible.

Tubular

Tubular mushrooms are distinguished by the structure of the cap, which has a porous structure resembling a sponge. The inner part is permeated with a large number of small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.

Among tubular mushrooms, both edible and conditionally edible are common. Their fruits are very fleshy and have a high nutritional value.

Among the edible tubular mushrooms, there are many poisonous twins. For example, a safe porcini mushroom can be confused with an inedible bile. Before collecting, you should carefully examine the signs characteristic of edible fruits.

Most popular edible

Below are the tubular mushrooms that can be eaten without any precautions:

1 White mushroom or boletus

The most famous representative of tubular mushrooms. If you pay attention to the hat, you will notice that it is slightly convex in shape, pale brown in color, with light areas. The inner side of the cap is permeated with white or yellowish pores, depending on the age of the fungus, with a reticular structure. The pulp is white, fleshy, juicy, has a mild taste. When boiling and drying, a rich mushroom smell appears. The leg is thick, brown.

Mushroom pickers advise looking for boletus in the forests, in the shade of pines or birches. The best harvest is from June to September.

2

The hat is conical in shape, brown, oily to the touch due to the mucus covering it. The inner part of the cap is yellowish, in early mushrooms it is covered with a light mesh, which breaks out over time. The pulp is tender and light, closer to the leg it has a brownish tint. The leg is thin, light yellow.

Butter plants usually grow in families. They can be found in the pine forest from July to September.

3

The color of the cap can be light brown or pale green, with a yellow inner part. When cutting the pulp, it turns blue, but at the same time it does not belong to poisonous. The leg is dense, 4 to 8 cm high.

The mushroom grows in the forest, in loose soil, sometimes found near swamps. The optimal time for the cathedral of the moss is considered to be the period from July to October.

4

Differs in a convex wide orange-red hat. The pulp is porous, light, but becomes darker when broken. The leg is dense, narrowed from above, covered with dark scales.

You can find the mushroom in a mixed forest, under aspen trees or near pine trees. The yield is observed from August to September.

5 Common boletus

The gray-brown hat is in the shape of a semicircle. The lower part is light, soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.

The mushroom grows in families, under birches. Collection time - June-September.

6

Similar to boletus. Has a brown hat. Pulp with wide pores, pale yellow, darkens when cut. The stem is light brown with a barely noticeable striped pattern.

When wet, the skin of the mushroom is more difficult to separate.

Often found under pine trees, on loose soils. You can go on a quiet hunt for Polish mushrooms from July to October, inclusive.

7

The cap with a matte surface has thin scales. Variation in color from brown to yellowish can be observed. The pulp is yellow, has a pronounced mushroom smell. The leg is brown. In early mushrooms, you can see a yellowish ring on the stem.

It can be found in forests, in particular mixed types or in deciduous ones. They are usually harvested from August to October.

8

This mushroom is the rarest of all. It has a wide flat cap, slightly concave inward at the edges. The surface of the cap is dry, grayish-brown in color. When pressed, it turns blue. The pulp has a brittle structure, creamy in color, but when broken, it becomes cornflower blue. Has a delicate taste and smell. The leg is long, thick at the base.

Some mushroom pickers mistake the mushroom for poisonous because of its ability to change color. However, it is not poisonous and tastes good enough.

Most often seen in deciduous forests, between July and September.

Special attention should be paid to conditionally edible mushrooms. There are quite a few of them among tubular mushrooms. The most common ones are described below.

1 Olive brown oak tree

The caps are large, brown. The internal structure is porous, with time it changes color from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. It is used pickled.

They usually grow near oak forests. Duboviks are harvested from July to September.

2

It has a wide hat, the shape of which looks like a semicircle. The color generally ranges from brown to brownish black. The surface of the cap is velvety to the touch, it becomes darker when pressed. The flesh is red-brown in color; when broken, it changes color to blue. Odorless. The leg is high, thick, and you can see thin scales on it. Speckled oak is eaten only after boiling.

Can be found in both coniferous and deciduous forests. Yields a harvest from May to October. The peak of fruiting occurs in July.

Read more about Duboviks.

3 Chestnut mushroom

The hat has a rounded brown color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is characterized by a white color. Has a weak hazelnut scent. The leg is similar in color to the cap, thinner from above than from below. Dry the mushroom before eating.

Occurs near deciduous trees from July to September.

4

The cap of this mushroom is usually flattened. Reddish-red-brown in color. The skin is difficult to separate from the cap. The pulp is dense, firm, pale yellow in color. Turns pink when cut. Once cooked, the mushroom takes on a mauve color. The leg is high, cylindrical, usually curved. The color of the leg is similar to the cap. Most often boiled before meals, salted or pickled.

Can be found next to the pine trees. Distributed from August to September.

5

The cap is rounded, convex. Flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. Differs in a pronounced pungent taste. These mushrooms have a short, moderately thin stem. The color of the leg is almost the same as that of the cap, but lighter.

The mushroom is used in powder form as a pepper substitute. It cannot be eaten in any other form.

Pepper mushrooms can be found in coniferous forests. Most often it is harvested from July to October.

Lamellar

Lamellar mushrooms are called because of the cap, the inner side of which is riddled with thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.

Lamellar mushrooms are the most common and well-known type of mushrooms. A quiet hunt for this species of mushrooms lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

Most popular edible

The most famous of the edible lamellar mushrooms are given in this list:

1 Chanterelle

It features a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is delicate yellow, if you touch it, you can find that the structure is quite dense. The leg has a color identical to the cap and continues it.

Distributed in deciduous and coniferous forests. It is necessary to collect from July to October.

Chanterelles have poisonous counterparts. You should pay attention to the color of the cap, in harmful mushrooms it is usually light yellow or pinkish.

2

The hat is covered with rings, it can be concave towards the middle. Has a light orange color. The flesh is also almost orange in color, with a dense structure. The leg is small, identical in color to the cap.

You can find it in coniferous forests, under the pine trees. Harvested from July to October.

3

The cap is convex, covered with thin scales. The color ranges from honey to pale green-brown. The pulp is dense, light. Attractive for its delicate scent. Legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.

Can be found in deciduous forests, on woody surfaces. Honey mushrooms are advised to look from September to November.

The mushroom also has a dangerous double - the false mushroom. Its differences lie in the absence of a ringlet on the leg, its color is olive or almost black, more saturated.

4

In young mushrooms, the caps resemble a hemisphere in shape, in older ones they become flat. Differs in light brown, pink-brown, pink color. The inner side is fragile, whitish, becomes darker with age. The leg has the shape of a cylinder, it can be dense or hollow inside, depending on the variety.

You can see russula in mixed forests, from June to November.

5

The hat has a convex shape, cream color. The inner side is white, with a dense structure. It tastes like flour. The stem is long, white in color, an orange tint is noticeable at the base.

Grows in meadows and pastures. Fruiting time is from April to June.

6

The cap of this mushroom resembles a cap in shape, for which it got its name. She has a warm pale yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish. The leg is strong and long.

It can be found mainly under conifers, sometimes under birch or oak. Usually harvested between July and October.

7

The shape of the cap is like a dome and has a yellow-brown tint. The flesh is ocher color. The stem is elongated, covered with a white net in earlier mushrooms.

Distributed in coniferous forests. Harvested from June to October.

8 Rowing honeycomb

The hat is convex in shape. The surface is fibrous, the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is conical, white, covered with reddish scales. It is recommended to eat it only fresh.

You can find it under the pine trees, between March and November.

9

It has a round cap with edges rolled inward, white or brownish in color, it opens with age. The pulp is light, with time it changes its color to gray. The stem is low, light, dense in structure. When cooked, the mushrooms darken. They have a pronounced mushroom smell.

They grow in mixed forests or meadows. It is advised to harvest from June to September.

10

The hat is ear-shaped and has curved edges. Usually light or pale gray in color. Has a smooth surface. The leg is short, thin, white. Flesh with wide blades, white or pale yellow. They do not have a pronounced odor. Recommended to be eaten young, as old mushrooms have a tough structure.

They belong to oyster mushrooms, usually grow in families on trees or rotten stumps. It can usually be harvested during warm months from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are artificially bred for human consumption. They are most often found on the shelves of shops and supermarkets. Oyster mushrooms can.

Most popular conditionally edible

Among the lamellar mushrooms, you can also find conditionally edible ones. You will read about some of them below:

1

The cap is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, smells like fruit. The leg is white, cylindrical. When cut, the stem produces a caustic juice. Must be soaked before use.

Collected in birch groves and coniferous forests. Collection time is from June to October.

2

The hat has a marsh green color. Differs in a semicircular shape, wrapped around the edges. The pulp has a delicate yellow color. The leg is short, full, pale yellow, if the mushroom is broken, then acrid juice is released. Can be eaten after salting.

Distributed in coniferous forests, from June to October.

3

In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. In older ones, it is flatter, the edges are even, concave in the middle. The skin is covered with thin villi, has a pale pink or almost whitish color. The pulp is white, dense, exudes a burning juice when broken. The leg is firm, pale pink, narrowed towards the top. They are eaten salted.

Grows in birch and mixed forests. Collect from June to October.

4

The cap is convex, gray-brown, covered with a whitish coating. The pulp has a pale white color, an earthy smell. The leg is short, cream-colored. Before meals - boil for 25-30 minutes.

Grows in mixed forests. You can harvest from March to April.

5

In this mushroom, the shape of the cap is curved, has a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown with a glossy surface. The lower part is light brown. The pulp tastes bitter. The leg is medium in length, brownish in color. This mushroom can be eaten after salting.

Occurs under beech or oak from June to October.

6

The hat is light, fully covers the leg. At the end of the cap there is a brown tubercle. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung should be prepared in the first 2 hours after cutting, having previously boiled.

You can find it in loose soil in pastures and meadows. It grows from June to October.

7

The cap is rounded in young mushrooms, but becomes flat with age. The color ranges from yellow to brown. The surface is shiny and slightly slippery when touched. The pulp is light, fragile enough, bitter. The valuy leg has a barrel-shaped shape, it is light, covered with brown spots. Before eating, the mushroom must be peeled, soaked in salted water or boiled for 15-30 minutes. Usually mushrooms are salted.

Grows in coniferous forests, occurs from June to October.

8

The cap is semicircular, with a tubercle in the middle. The color of the mushroom ranges from dark gray to brown with a purple tint. The pulp has a light color, it has a fruity smell. The leg is medium in height, hollow, and has the same color as the cap. Mushrooms are soaked and salted.

Grows in clearings and forest edges. You can find it from July to September.

9

These mushrooms have a wide, white cap, covered with small villi. The pulp is dense, firm, secreting acrid juice. The leg is short, fleecy. It is recommended to soak before salting.

They grow in groups, under needles or birches. Harvested from July to October.

10 Bitter

The cap has a bell-shaped shape, with the edges raised up. Outwardly it resembles chanterelles, but differs in brown-red color. The surface is smooth, covered with small villi. The color of the pulp is lighter than that of the cap, fragile, secreting acrid juice. The stem is of medium length, reddish in color, covered with villi. The mushroom should also be soaked and salted.

Collected near coniferous trees and birch groves. Mostly found from July to October.

Marsupials

This category includes all mushrooms in which the spores are in a special bag (asuke). Therefore, the second name of this type of mushroom is ascomycetes. The bag in such mushrooms can be located both on the surface and inside the fruiting body.

Many mushrooms of this species are conditionally edible. Among the absolutely edibles, only black truffle.

The fruit body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the mushroom, it changes color to rusty. The pulp is light gray in young mushrooms and dark brown or black-purple in older ones. Permeated with white streaks. Has a pronounced aroma and pleasant taste.

The black truffle is considered a delicacy.

Grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.

Conditionally edible marsupial mushrooms include:

1

Fruit bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms are covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it needs additional cooking.

Found among conifers during the cold season.

2 lines ordinary

The cap is irregular in shape, dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, tastes good. The leg is full, light.

This mushroom must be boiled before eating, for 25-30 minutes. Most often, the line is dried.

Can be found in coniferous forests and under poplars. Fruiting from April to June.

3

The hat is rounded in shape, elongated at the end. The color can vary from yellowish to brown. The surface is uneven, covered with cells of various shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and tastes good. The leg is cone-shaped. In young mushrooms it is white, in older ones the color becomes close to brown. Suitable for use after boiling or drying.

Grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can harvest from April to October.

4

The fruit has an irregular blade shape, while the leg grows together with the cap. The leg is covered with small grooves. The fruits are usually light to cream in color. It is eaten after boiling.

It is advised to search in coniferous forests from July to October.

5 Otydea (donkey ear)

The fruiting body is a bowl with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely visible false stem. Boil for 20-30 minutes before use.

Distributed in deciduous forests from September to November. It grows mainly in moss or old wood.

Marsupials also include yeast, which is often used in confectionery.

It should be remembered that not all mushrooms are safe - there are many poisonous twins, and without knowing the distinctive features, it is difficult not to be mistaken. Therefore, it is better to eat only well-known edible mushrooms, use the advice of experienced mushroom pickers, and if in doubt, it is better not to take such a mushroom.

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The best way to learn how to recognize edible and inedible mushrooms on your own is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your prey at home, but everyone needs to learn to distinguish between real and false mushrooms.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types and names of mushrooms with pictures

The species diversity of fungi is very wide, therefore there is a strict classification of these forest dwellers (Figure 1).

So, according to their edibility, they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (oak, green leaves, veselka, milk mushrooms, lines);
• Poisonous (satanic, pale toadstool, fly agaric).

In addition, it is customary to divide them according to the type of the bottom of the hat. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (plates are clearly visible on the inner side of the cap). The first group includes boletus, white, boletus and boletus. To the second - mushrooms, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which include morels and truffles.

Figure 1. Classification of edible varieties

It is also customary to divide them according to their nutritional value. According to this classification, they are of four types.:

Since there are so many types, we will give the names of the most popular with their pictures. The best edible mushrooms with photos and names are shown in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried, and boiled. They have high taste, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruit body, smell and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - volushki, 4 - chanterelles

We offer a list of the most popular edible mushrooms with photos and names(Figure 2 and 3):

• White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. At the break, the flesh does not change color, and has a light nutty aroma. It is of several types: birch, pine and oak. All of them are similar in appearance and are good for food.
• Oyster mushroom: royal, pulmonary, horn-shaped and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing mycelium on logs or stumps.
• Volnushki, white and pink, have a cap depressed in the center, the diameter of which can reach 8 cm. The wave has a sweet pleasant smell, and at the break, the fruit body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open places.
• Chanterelles- are more often bright yellow, but there are also light species (white chanterelle). They have a cylindrical leg, which expands upward, and the cap is irregular in shape, slightly depressed in the middle.
• Oiler there are also several types (real, cedar, deciduous, granular, white, yellow-brown, colored, red-red, red, gray, etc.). The most common is considered a real oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and the characteristic feature is a slimy skin that easily separates from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, are edible varieties that are very easy to harvest as they grow in large colonies on tree trunks and stumps. The color of the honey fungus may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible honey agarics is the presence of a ring on a leg, which false counterparts do not have.
• Aspen boletus belong to the tubular: they have a thick leg and a regular-shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Ryzhiki- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular, flat or funnel-shaped. The stem is cylindrical and dense, the color matches the cap. The pulp is orange, but in the air it quickly turns green and begins to secrete juice with a pronounced smell of coniferous resin. The smell is pleasant, and its flesh tastes slightly spicy.

Figure 3. The best edible mushrooms: 1 - butter dish, 2 - mushrooms, 3 - aspen mushrooms, 4 - mushrooms

Edible varieties also include champignons, shiitake mushrooms, russula, truffles and many other species that are not so interesting for mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous twin, the names and features of which we will consider below.

Conditionally edible

There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, you need to either cook it for a long time, periodically changing the water, or simply soak it in clean water, squeeze it and cook.

The most popular conditionally edible varieties include(Figure 4):

1. Lactose- a variety with dense pulp, which is quite suitable for human consumption, although in Western countries, milk mushrooms are considered inedible. It is customary to soak them to remove bitterness, and then pickle and pickle.
2. Row green (green tea) differs from others in the pronounced green color of the leg and cap, which remains even after heat treatment.
3. Morels- conditionally edible specimens with an unusual cap shape and a thick leg. It is recommended to eat them only after thorough heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushroom, 2 - greenfinch, 3 - morels

Some types of truffles, russula and fly agaric are also classified as conditionally edible. But there is one important rule that you should adhere to when collecting any mushrooms, including conditionally edible ones: if you have even small doubts about edibility, it is better to leave the prey in the forest.

Inedible mushrooms: photos and names

Inedible species are those that are not eaten due to health hazards, poor taste, and too hard flesh. Many representatives of this category are completely toxic (fatal) to humans, others can cause hallucinations or mild discomfort.

It is worth avoiding such inedible specimens.(with photos and names in Figure 5):

1. Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to find it. Outwardly, it is absolutely proportional and very attractive: in young specimens, the cap is spherical with a slight greenish tint, with age it turns white and stretches. Pale toadstools are often confused with young floats (conditionally edible mushrooms), mushrooms and russula, and since one large specimen can easily poison several adults, in case of the slightest doubt, it is better not to put a suspicious or dubious specimen in a basket.
2. Amanita muscaria, perhaps familiar to everyone. He is very handsome, with a bright red cap covered in white spots. It can grow both singly and in groups.
3. Satanic- one of the most common doubles of the porcini mushroom. It is easy to distinguish it by its light cap and brightly colored leg, uncharacteristic for boletus.

Figure 5. Dangerous inedible varieties: 1 - pale grebe, 2 - red fly agaric, 3 - satanic mushroom

In fact, every edible double has a false double that disguises itself as a real one and can fall into the basket of an inexperienced lover of quiet hunting. But, in fact, the greatest mortal danger is the pale grebe.

Note: Not only the fruit bodies of pale toadstools are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.

Most of the inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to receive medical attention. In addition, many inedible varieties are unattractive in appearance and low in taste, so they can only be eaten by accident. However, you should always remember about the danger of poisoning, and carefully review all the prey that you brought from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic and other species is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, therefore their deliberate collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(Figure 6):

1. Amanita muscaria- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, an immunomodulating agent and an intoxicating substance for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the effect of hallucinations, but because of severe poisoning.
2. Stropharia shitty got its name from the fact that it grows directly on heaps of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
3. Paneolus bell (bell asshole) also grows mainly on soils fertilized with manure, but can also be found simply on swampy plains. The color of the cap and leg is from white to gray, the flesh is gray.
4. Stropharia blue-green prefers stumps of coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, since it has a very unpleasant taste. In Europe, such stropharia is considered edible and even bred on farms, while in the United States it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - shitty stropharia, 3 - bell-shaped paneolus, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edibles simply won't take root (too swampy soils, completely rotten stumps and heaps of dung). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are somehow similar to edible ones (Figure 7). Even the deadly pale toadstool, especially young specimens, can be confused with russula.

For example, there are several boletus twins - boletus le Gal, beautiful and purple, which differ from the real ones in the too bright color of the leg or cap, as well as the unpleasant smell of pulp. There are also varieties that are easy to confuse with mushrooms or russula (for example, fiber and talker). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous twins: 1 - purple boletus, 2 - bilious, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous twins of honey agarics, which differ from the real ones by the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: grebe, panther, red, royal, smelly and white. Cobwebs are easily disguised as russules, mushrooms or aspen mushrooms.

There are also several types of poisonous mushrooms. For example, yellow-skinned is easy to confuse with a common edible specimen, but when heat treated, it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is a truly mushroom country, very unusual specimens can be found not only here, but all over the world.

We offer you several options for unusual edible and poisonous varieties with photos and names.(Figure 8):

1. Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity is poorly understood, it is not recommended to eat it.
2. Bleeding tooth is a very bitter variety that is theoretically edible, but its unattractive appearance and bad taste make it unfit for food. Found in North America, Iran, Korea and some European countries.
3. bird's Nest is an unusual New Zealand variety that really resembles a bird's nest in shape. Inside the fruiting body there are spores, which, under the influence of rainwater, spread around.
4. Blackberry comb is also found in Russia. Its taste is similar to shrimp meat, but outwardly resembles a shaggy heap. Unfortunately, it is rare and listed in the "Red Book", so it is grown mainly artificially.
5. Giant Golovach- a distant relative of the champignon. It is also edible, but only young specimens with white flesh. It is found everywhere in deciduous forests, fields and meadows.
6. Devil's cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - blackberry comb, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremor, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have given a far from complete list of unusual varieties, since specimens of strange shapes and colors are found all over the world. Unfortunately, most of them are inedible.

An overview of the world's most unusual mushrooms is shown in the video.

Lamellar and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is lamellar.

The most famous representative of tubular is considered white, but this group also includes boletus, boletus and aspen mushrooms. Lamellar, perhaps, everyone saw: this is the most common champignon, but it is among the lamellar varieties that are most poisonous. Among edible representatives russula, mushrooms, honey mushrooms and chanterelles can be distinguished.

The number of mushroom species on earth

Hiking in the forest is almost always accompanied by picking wild berries or mushrooms. And if we have already studied, now let's move on to the mushrooms.

Mushrooms are very nutritious and healthy food. Almost every culture uses them for cooking. Most edible mushrooms grow in the middle lane - in Russia and Canada.

This biological species is of particular value due to its composition: high protein content allows them to replace meat. Unfortunately, the high chitin content guarantees a more difficult and time-consuming process for the digestion of the mushrooms.

What are mushrooms: types, description, photos

People are used to calling the stem and cap itself, which are good for food, as a mushroom. However, this is only a small part of a huge mycelium, which can be located both in the ground and, for example, in a stump. There are several common edible mushrooms.

List of inedible mushrooms

With all its diversity, the world of mushrooms is only half useful for humans. The rest of the species are dangerous. Unfortunately, the types of mushrooms that can cause great harm to humans are not much different from their healthy and tasty counterparts. The only way to guarantee your safety is to collect and eat only familiar mushrooms.

They are dangerous.

1. The pig is thin. It can harm the kidneys and change the composition of the blood.
2. Gall mushroom. It is similar to white, with a black mesh on the base.
3. Death cap. It is considered the most dangerous of all mushrooms. Most often they are confused with mushrooms. It differs from the latter in the absence of a skirt and white plates. In edible mushrooms, the plates are colored.
4. Amanita. The most famous of the dangerous mushrooms. There are many subspecies, the classic one has a red speckled cap, there can also be yellow and white caps. There are also edible subspecies, however, experts urge not to eat any of the fly agaric.
5. Rowing. It has several varieties that are equally dangerous to humans.
6. False mushroom. Looks like an edible sibling, except for the legged skirt. Dangerous mushrooms do not have it.
7. Talker. It has a hollow stem and a small cap. Does not have a strong odor.
8. Fiber. Grows in various forests and gardens, loves beech and linden. In case of poisoning, symptoms will appear within a few hours.

Kira Stoletova

Mushrooms are a separate kingdom, which has a huge variety of species included in it. People use only a small number of them in cooking. Some varieties are used in medicine. To recognize valuable specimens, you need to know what types of mushrooms exist, how they look.

Classification of mushrooms

The criterion of edibility was taken as the basis for the classification. The whole kingdom was divided into:

Edible: This includes those species that are suitable for consumption, even raw or dried. However, doctors recommend pre-subjecting them to heat treatment.

Conditionally edible: this group includes those species that are consumed only after prolonged heat treatment. They are soaked in water before cooking. Some types are boiled 2-3 times, changing the water each time. Also in this group are those mushrooms that are consumed, if they are not overripe.

Inedible mushrooms: they are divided into hallucinogenic and poisonous. The former cause hallucinations after consumption, while the latter are deadly. If you consume a large amount of hallucinogenic mushrooms, a person risks dying. For collection, use and distribution hallucinogenic mushrooms criminalized... Hallucinations are images that arise in the mind of a person without the presence of the so-called. external stimulus. They are due to a special chemical composition, which includes muscarine, psilocybin, or psilocin.

Irina Selyutina (Biologist):

Poisonous mushrooms, in turn, are divided into groups depending on the degree of their danger to human health:

1. Deadly Poisonous: are characterized by a pronounced plasmotoxic effect, because in its composition have the following toxic compounds: phalloidin, phalloin, phallocin, phallisin, amanitins, amanin, orellanin, etc. These include: pale grebe, gallerina bordered, stinking fly agaric, plush webcap.
2. Mushrooms affecting nerve centers: they necessarily contain muscarine, muscaridin and other toxins with neurotropic action. This group includes: fiberglass, whitewashed govorushka, panther fly agaric, lemon fly agaric, pink mycena, etc. The effect of toxins is not fatal.
3. Mushrooms with a local stimulating effect: the group includes the vast majority of species, the use of which causes mild poisoning with gastrointestinal disorders. Among them: sulfur-yellow false honey fungus, brick-red false honey fungus, ryadovka toad, etc. Poisoning by mushrooms belonging to this group is extremely rarely fatal.

There is another classification according to which mushrooms are:

1. Tubular: these include those species, the underside of the cap of which resembles a fine-pored sponge.
2. NS lamellar: their inner (lower) side of the cap consists of thin plates.

In a separate group are truffles and morels, which are also called "snowdrops" mushrooms. This name was taught by morels due to the fact that they appear in the forests at the end of winter, along with the first forest flowers.

Soil mushrooms are of no interest to mushroom pickers, because are microscopic organisms.

Edible varieties

Boletus

White mushroom (boletus) is the most popular member of the mushroom family. Due to its taste, it is considered the most valuable forest gift. On a thick leg there is a massive, porous cap on the underside, covered with a smooth skin. There are white, cream and light brown varieties, less often there are boletus, the cap of which is colored dark brown: this distinctive feature is due to the region of growth. The structure of the hymenophore is tubular. The pulp is white or creamy. The color at the cut site does not change. There is a light nutty aroma.

Depending on the type of forest in which the boletus grows, there are birch, pine and oak varieties. Each of them has excellent taste and is used in cooking.

Oyster mushrooms

A feature of oyster mushrooms is that they grow on trees and are considered wood-destroying mushrooms. Although most representatives of the fungal kingdom growing on trees are conditionally edible, oyster mushrooms are edible. A colony organism is a large number of thin flat-shaped caps, which are arranged in rows one above the other. The skin covering the caps, which look like small saucers, is colored gray. A special feature is that they are easy to grow at home. They will not grow on the ground, because are not saprophytes, and even more so - mycorrhiza formers. The substrate for them is prepared from wood and other components, or tree stumps are used. At a break, the color of the fruiting body remains unchanged.

In order for oyster mushrooms to produce a crop, they create conditions that are as close as possible to their natural habitat.

Volnushki

Waves are white and pink. The pink variety is called rubella. Her hat is concave in the center, the edges are slightly bent outward. The diameter of the rounded cap, covered with a thin skin, is 6-8 cm. The fruiting body has a pleasant taste and a faint resinous odor. A white, acrid milky juice appears on the cut. The wave grows in forests and glades, loves moss.

Chanterelles

Chanterelles got their name because of their bright yellow or gold color. On a cylindrical leg, which is slightly thicker at the top than at the bottom, there is a cap with a slightly depressed middle. The shape of the cap is irregular, the edges are uneven and wavy. White chanterelles also exist in nature, but they are rare.

Irina Selyutina (Biologist):

White chanterelle, or l. pale, or l. light is characterized by the presence in young specimens of smooth, downward-curving edges of the cap. As the fruiting body grows, a winding edge begins to form, but the bend decreases. This species differs from the rest of the cantarella species precisely in its color of the funnel-shaped cap - it is usually pale yellow or white and yellow. Even with a superficial examination, it becomes noticeable that the color is not uniform and resembles zonal spots. Chanterelle prefers deciduous forests, their areas where there is natural forest litter or moss and grass. The first fruiting bodies can be found in June. September ends the season for collecting the white chanterelle. According to the edibility classification, the pale chanterelle species belongs to category 2. According to its taste data, it is no different from ordinary (red) chanterelles.

Do not pick chanterelles in coniferous forests - specimens grown there usually taste bitter. The extract obtained from the fruiting body is used to get rid of worms.

Butterlets

In nature, there are many types of boletus, in particular m. Real, m. Cedar, m. Gray, m. White, m. Larch and m. Yellow-brown. The list of these varieties of tubular mushrooms goes on and on. They are all similar in appearance. The mushroom grows on sandy soils, chooses deciduous forests. The flat cap, colored light brown, has a tubercle. The thin skin, covered with sap of the mucous structure, can be easily separated from the fruiting body. The leg is cream colored.

Honey mushrooms

There are meadow, winter, summer and autumn varieties. They grow in groups. It will be possible to find mushroom groups - "families" next to trees and stumps. On a thin stem, there is a tubular rounded cap. Painted oil in cream and light brown. The leg is the same color as the hat and is decorated with a skirt.

Boletus (Redheads)

Aspen boletuses, or redheads, should be looked for, as folk wisdom says, next to aspens. A cap of the correct hemispherical shape is located on a thick and widened leg. The hat is colored cream, dark brown, rarely yellow. The leg, on which small dark scales are present, is white.

Ryzhiki

In coniferous forests, mushrooms grow. A concave cap is located on the cylindrical leg, resembling a funnel in shape. There is a coniferous smell, which the fruit pulp absorbs from the resin secreted by coniferous crops. A large number of fruits grow in the Ukrainian city of Liman (until 2016, Krasny Liman, Donetsk region).

Conditionally edible mushrooms

There are fewer conditionally edible varieties of mushrooms than edible ones. On the territory of Russia, milk mushrooms, greenfinches (green ryadovki), morels, serushki (serukhs), certain types of truffles and russula, some varieties of fly agarics are most often found. Rows grow in clusters, sometimes they form mushroom paths. Less common are otidea hare, pig (cow's lip, pork ears), pink wave, gray-pink fly agaric, motley barnacle (elk lip), “chicken” mushrooms (ringed cap) or yellow tinder fungi. The gray-pink fly agaric needs preliminary heat treatment at a temperature of at least 80 ° C in order to destroy the hemolytic rubescenslisin that is part of it and is dangerous to the body. This compound is capable of affecting blood cells - erythrocytes and leukocytes - to destroy their cell membranes. This compound is capable of manifesting its abilities upon direct contact with the blood.

Milk mushrooms

In nature, milk mushrooms are divided into g. Yellow, g. White, g. Blue (spruce mushroom). They belong to the lamellar varieties, they have a depression in the center of the cap. The color of the cap varies depending on the variety. The taste contains bitterness due to the presence of pungent milky juice. Before heat treatment, they are soaked in water.

Zelenushki

Greenfinch stands out among other varieties in the pale green color of the cap and legs. The edges of the cap are down, the stem is long and slightly curved. There is a tubercle in the center of the cap. The color remains unchanged even after heat treatment, which was the reason for the apt folk name.

Morels

Morels have a thick leg, the cap has an unusual folded structure. Apothecia (fruiting bodies) in morels are large, usually at least 6-10 cm, fleshy, they clearly show a clear distinction into a leg and a cap - in color. The cap can be either ovoid or conical in shape, always with a network of longitudinal and transverse folds, often oblique. They form cells lined with hymenium (spore-forming layer), but the ribs separating them remain sterile. The edges of the cap grow together with the leg hollow inside.

Before consumption, morels are subjected to prolonged heat treatment.

Inedible mushrooms

This category should be bypassed. They cause death even when consumed in small quantities. The most dangerous are the pale toadstool, the red fly agaric and the satanic mushroom. Powerful hallucinogenic mushrooms include red fly agaric, blue-green stropharia, bell-shaped paneolus. Less common are bears' sawlifters, gebeloma, changeable pecica, panther fly agaric (panther), orange or orange-red cobweb, common line (“brain” mushroom), multicolored trametes (tinder fungus).

Differences between edible and inedible mushrooms

When going on a quiet hunt, you need to know the main differences between edible and inedible species:

1. If mushrooms become blue, bright red or change color significantly at a break, most likely they belong to the poisonous group.
2. A strong and unpleasant odor also indicates inedibility.
3. Among all the representatives of poisonous mushrooms, many have a skirt on the leg - the remainder of a private blanket that covers the spore-bearing layer. This trait is not the main one; this element is also present in a number of edible specimens.
4. During the cooking of poisonous fruit bodies, the water changes color, acquiring a blue or greenish tint. This is also inherent in some conditionally edible varieties due to the presence of hydrocyanic acid in their organisms, albeit in small quantities.
5. On the caps of edible varieties, unlike inedible ones, specks are rarely present.
6. The leg of poisonous mushrooms usually has at its base a well-pronounced tuberous thickening and a kind of sac surrounding it - a volva, the remainder of the common veil.
7. Animals and insects bypass poisonous mushrooms, which is why their caps and legs often remain intact throughout the season.

It is worth putting in the basket those copies that are familiar.

Unusual varieties

There are varieties with an unusual appearance. These include a blue mushroom, a bleeding tooth (the mushroom body is covered with drops of a red compound), a trellised red mushroom, a bird's nest (mold), lycogala (wolf milk), a combed hedgehog, a giant bighead, a devil's cigar (a Texas star). Some of them are found everywhere, others are found in certain countries.

Sometimes groups of mushrooms grow in forests in the form of a circle, which is popularly called the "witch's circle". Previously, many associated a similar phenomenon with magic. Science has provided a logical explanation for this phenomenon. Sometimes the mycelium grows equally quickly in all directions. When the main fungus growing in the center dies, new ones grow along the edges of the mycelium, forming a circle and absorbing all nutrients from the soil. As a result of this, a circle with mushrooms growing along the edges of it (like a barrier of an arena) is formed in a place very inaccessible to people.

Medicinal varieties

Ganoderma, maitake (curly griffin) or mutton mushroom, kombucha have medicinal properties. In oncology, the red camphor mushroom is widely used, which is also called camphor anthrodia. It grows in Taiwan and is the property of the country. It contains substances that eliminate tumors. It not only helps fight cancer, but it also removes toxins.

The exotic species Iiitake (Japanese mushroom) is also of interest to physicians. It can be grown in a garden or greenhouse. Japanese and Chinese doctors have long known about its medicinal properties. At home, it is called the "elixir of youth" and is used to treat various diseases.

Black muer mushrooms growing on trees are also popular in the modern world. They are rarely found on the territory of Russia. The dried black fruiting bodies are like charred paper. Their use in cooking does not differ from the preparation of forest boletus. Black mushrooms taste like seafood.

There are also such varieties, on the edibility of which there is no exact data today, i.e. someone collects them and is happy, and someone cautiously walks by. These include the sarcoscifa bright red. These small mushrooms are shaped like deep red cups. The diameter of the bowl does not exceed 3 cm, which is why they are not of interest to mushroom pickers. Appear in forests in early spring.

The smallest mushroom in the world is a slime mold, and the largest grows in the United States and is called armillaria, or dark mushroom. Most of it is located underground (mycelium) and occupies about 900 hectares in the Malheur National Park, which is located in the east of Oregon.

Conclusion

Mushrooms are a large kingdom with a huge variety of species. Forest gifts are mushrooms, collected carefully so as not to put poisonous representatives of the group in the basket. They will appear after the spring rains. Previously, you should not go to the forest.