Mushroom brown on a thick brown leg. Getting to know edible types of mushrooms
Porcini - tubular fungus from the bioletaceae family, a genus of boletus mushrooms. The mushroom is also called: ladybug, capercaillie, feather grass, grandmother, boletus, yellow, cowshed, pan, bear and others. The porcini mushroom got its name in ancient times. Then the mushrooms were often dried, and after this process the pulp of the porcini mushroom remained perfectly white.
White mushroom - description and photo
Hat porcini mushroom (Boletus edulis) can reach a diameter of 32 cm. Slightly convex, matte shade, usually yellow, brown, reddish or lemon color. The center is usually slightly darker than the edges of the cap. To the touch, the cap is shiny and smooth, sometimes mucous.
The stem of the mushroom reaches a height of up to 25-28 cm. The color is slightly lighter than the cap, it can be reddish or pale brown. The shape is cylindrical, the grid is white or brown.
The tubular layer of the fungus is olive or yellowish in color. The layer can, without much effort, separate from the cap, small pores of a rounded shape.
The flesh of the white fungus is white and sometimes changes to yellowish.
Where to find and when it grows: most often white fungus is found near very old trees, next to chanterelles, russula, greenfinches, under oaks, birches, and spruces. It appears in the month of July and until the end of September. Most often it is found in wooded areas. It is used in the preparation of various dishes, as the mushroom has excellent taste.
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White mushroom pine (upland) - information and photo
White Pine Mushroom (Boletus pinicola) often found with a hat with a diameter of 6-32 cm. It is matte, with small tubercles and a small net. The color is reddish, brown, sometimes purple. In young mushrooms, the shape is similar to a hemisphere; in adulthood, it changes to a convex or flat one. During rains, it is slightly slippery and sticky.
The leg of the mushroom is quite thick, white, short and has a reddish or brown mesh. Its height is 7-16 cm, cylindrical in shape with small tubercles.
The tubular layer is olive or yellow, with the usual round pores. The pulp of the pine boletus is fleshy and dense, the smell is very pleasant, white on the cut.
Where to find and when it grows: can be found next to oaks or pines, also grows in groups near beeches, firs and chestnuts. You can meet this mushroom in the month of June and until mid-October.
Oak porcini mushroom - photo and description
Oak porcini mushroom (Boletus reticulatus) has a cap with a diameter of 7-31 cm, in young mushrooms it is spherical, then becomes flat or convex. Color most often: brown, coffee, brown, ocher.
The stem of the mushroom is 8-26 cm high, initially club-shaped, and then becomes cylindrical. There is a white mesh.
The flesh is fleshy, dense, white in color, does not change when cut. The taste is slightly sweet and the smell is very pleasant.
Where to find and when it grows: grows in deciduous forests, under beeches, lindens, oaks. You can already meet the first mushrooms in the month of May.
Birch porcini mushroom - twins, where to find
Birch porcini mushroom (Boletus betulicola) has a hat 6-18 cm in diameter, it is yellowish, white, ocher. In adulthood, it often becomes flat and smooth.
The leg of the mushroom is up to 13 cm high, brown, white solid. The tubular layer is up to 2 cm long, the pores are small and round. The flesh is tasteless, fleshy and white in color.
The bile fungus (Tylopilus felleus), which has a bitter flesh and nets on the stem, is considered to be twins.
Where to find and when it grows: you can see near the birches, on the forest edges. The first mushrooms appear in the month of July and until the beginning of October.
How to distinguish a real porcini mushroom from a false one
The twin of the white fungus is considered gall fungus (Tylopilus felleus) or mustards. Due to its appearance, mushroom pickers often confuse it with oak fungus.
The cap of the mushroom is brown or brown, convex, thickened, 5-15 cm in diameter. The leg is cylindrical, 4-14 cm high, and its finely porous tubular layer is colored gray-white or pinkish. The pulp of the gall fungus is odorless, fibrous.
The main difference is that if you pick a gall fungus, it will immediately begin to darken and acquire a brown hue. Also, mustards are rarely wormy.
remember, that this species mushrooms taste bitter. Look carefully at the leg, it has a pattern in the form of a brown mesh, and there is no such mesh on a real porcini mushroom.
The gall fungus grows next to coniferous trees, oaks or birches. Fruits until October, grows in small groups (4-12 mushrooms).
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How to quickly find White Mushroom - video
Together with plants and animals, mushrooms represent the third kingdom of organisms: they were taken out separately, since they have the properties of both previous kingdoms. Mushrooms are found in water, on land, in soil. Mycology is the study of them. Not all of these products are useful for humans, but there are mushrooms that are used as food. They are valued for their special taste and rich composition. Mushrooms contain fats, carbohydrates, vitamins, but most importantly, they are a source of protein, due to which, together with other products, they replace meat for vegetarians.
In small quantities (200-300 g), mushrooms can be eaten every day.
White mushroom (boletus)
This mushroom is the most valuable, tasty, fragrant and nutritious. The porcini mushroom has a large fleshy cap and a thick swollen white leg. Moreover, the color of the hats - depending on the age and place of growth of the fungus - can be light, yellowish and dark brown. In porcini mushrooms growing in a pine forest, the caps are usually darker. White fungus can reach quite impressive sizes - a hat up to half a meter in diameter, and a height of up to 30 cm.
oyster mushrooms
The mushroom is quite large, the hat is gray or grayish-brown in color from 5 to 20 centimeters in diameter. The leg is very dense and is not eaten due to rigidity. Oyster mushroom grows in a bouquet, in which sometimes there are up to 30 mushrooms with a total weight of 2-3 kilograms. To grow oyster mushrooms, it is necessary to prepare segments of trunks and branches of hardwood trees with a diameter of at least 15 centimeters, a length of 25-30 centimeters. Thinner cuts produce less yield. Oyster mushrooms develop in a humid environment, and the segments must be immersed in water for 1-2 days.
breast
Hat mushroom from the genus milky. The cap is 5-20 cm in diameter, concave in the middle, slightly mucous, with a shaggy edge, whitish with unsharp concentric zones. The leg of the breast is short, thick, hollow. The pulp is acrid. Grows in spruce, birch and mixed forests from early summer to late autumn, singly and in groups. A very valuable edible mushroom, used in food only salted. The mushroom cap can reach 25-30 centimeters in diameter, initially convex, then broadly funnel-shaped, with a hairy edge bent down, sticky, from white to greenish-brown, sometimes almost black, with faintly visible concentric zones. The plates are adherent or slightly descending, frequent, narrow, whitish, darkening.
Ivishen (pendant)
Cap mushroom from the lamellar group. Cap 3-10 cm, convex in a young mushroom, then becomes depressed or even funnel-shaped, with a wide tubercle in the middle, with an unevenly wavy edge, white, whitish or yellowish. The plates pass down to the stem, white, later becoming dirty pink. The leg is white, short, thinner downwards. The pulp of the succulent is soft, dense, white, with a strong mealy smell. The color of the pulp at the break does not change. It owes its characteristic odor to the presence of the unsaturated aldehyde trans-2-nonenal in the tissues. Cherry grows in broad-leaved forests, gardens, orchards, sometimes in meadows from July to October. Rare and uncommon.
Chanterelles
Forest mushrooms with a bright yellow, less often with a pale yellow color. Hat size 3-10 cm, in the form of an inverted umbrella or funnel; the stem almost fuses with the hat. The main value of the chanterelle is that this mushroom is almost never wormy. You can find chanterelles from early summer to late autumn. They especially love coniferous forests, birch and mixed: spruce-birch. Like many mushrooms, chanterelles grow in families or groups.
Oilers
One of the most common types edible mushrooms in the European part of Russia, Ukraine and Belarus. People say that butterflies appear when the pine blossoms.
They grow in young spruce and pine forests in large families. These are herd mushrooms. Butterfish are also found on open sunny lawns on green mosses, along sandy hillocks, slopes with rare young pine forests. In Ukraine, butterflies can be found mainly between young artificial pine plantations where grass grows, or in old, compacted needles.
mokhovik
Belongs to the genus of tubular fungi and grows from early summer to autumn in coniferous, deciduous and mixed forests singly or in small groups. The flywheel cap is hemispherical, becoming convex over time, and then flat. From above it is velvety, dark green or brown-brown in color, the spongy layer is bright yellow. The flesh of the flywheel is firm, pale yellow, white in old mushrooms, turning blue at the break. Flywheel is a premium edible mushroom that can be used without pre-boiling for cooking. hot dishes, for salting, pickling, drying. The whole mushroom is used: cap and leg.
Muer
These are thin and brittle woody black mushrooms. Outwardly, they look like charred paper. They have a smoky smell and crispy sweet flesh. These mushrooms are widely used in Vietnam, Thailand, China. Muer grows on tree trunks. For the first time, muer mushrooms began to be used at imperial receptions in Japan. Now you can buy muer in an oriental spice store at a fairly affordable price.
Honey mushrooms
Mushrooms of the ordinary family. They begin to collect them from the end of August until the autumn frosts. He loves old stumps, roots of coniferous and deciduous trees, and especially often settles on oak and birch stumps, even found in permafrost areas. The cap of this honey agaric looks like a ball, convex, then straightened, velvety, brown-yellow. The edges of the cap are first rolled inward, then straightened, striped. On top of the cap, there are small brown scales. The plates are taken downwards, whitish, then light brown and often covered with rusty spots. The leg is long, fibrous, yellow or brown, darker towards the bottom. In young mushrooms, the leg is connected to the edges of the cap with a white film, which then breaks and remains on the leg as a white ring. It is this ring that helps to distinguish real mushrooms from poisonous ones (fake, brick red and fake sulfur yellow). The pulp of the autumn honey agaric is thin-fleshy, whitish, with a pleasant mushroom smell.
boletus
Belongs to the genus obabok and grows from early summer to late autumn in light deciduous, mainly birch, and mixed forests singly and in groups. Very often, boletus grows along the edges of forest roads. Boletus cap up to 15 cm in diameter, hemispherical, later cushion-shaped, naked or finely felted, dry, slightly mucous in wet weather, various colors, from light gray to dark brown, almost black. The flesh is white, does not change color when broken, sometimes turns a little pink, with a pleasant mushroom smell and taste. The tubular layer easily exfoliates from the pulp, whitish, then grayish, sometimes with dark brown spots. The leg of the boletus is up to 15 cm long, up to 3 cm in diameter, solid, cylindrical, slightly expanded below, whitish, covered with scales from gray to dark brown, hard, fibrous in old mushrooms.
boletus
Belongs to the genus obabok, grows in deciduous, mixed and pine forests singly and in groups from June to October. Especially loves young aspens, but also forms mycorrhiza with birch, pine and other trees. The boletus cap is up to 30 cm in diameter, in young mushrooms it is semi-spherical, adjacent tightly to the stem, later convex, flat, dry, fleshy, velvety with a changeable color from whitish to yellow-orange, bright red. The flesh is white, slightly pink or blue on the break, turns green, then turns black, without any special smell and taste. Boletus leg up to 20 cm long, up to 5 cm in diameter, solid, cylindrical, thickened below, easily separated from the cap, white-gray, covered with oblong flaky-fibrous scales of white, brown-black color.
Portobello
This is one of the types of champignon mushrooms more familiar to us. Their distinctive feature can be called a rather large size and a hat that can be fully opened. Moreover, its diameter often reaches 15 centimeters. By the way, it is precisely because of this feature that much more moisture evaporates from portobello compared to other types of mushrooms, due to which its structure is denser and fleshy. It is surprising that, being a delicacy, portobello often grows in not very attractive natural conditions- in pastures, along roads, and sometimes even in cemeteries.
Ginger
Belongs to the genus milky of the russula family of the lamellar group, grows in pine and other forests with a large admixture of pines, especially in young pine forests, preferably on sandy soils from July to October, singly and in groups. Camelina cap up to 15 cm in diameter, fleshy, convex at first, then funnel-shaped, with slightly turned down edges, smooth, slightly slimy, orange, red-orange, with concentric zones of different color intensity, fading. The lower surface of the cap is brown, with frequent plates running down to the bottom. The plates are first adherent, then descending along the stem, orange, turn brown and green when pressed. The flesh of the camelina is thick, dense, creamy-orange, turns red on the break, then turns green, secretes abundantly bright orange non-caustic milky juice with a resinous odor, which turns green in the air. The stem of mushrooms is up to 10 cm long, up to 3 cm in diameter, cylindrical, at first dense, then hollow, smooth, of the same color with a cap, white inside, turning green when pressed.
Ryadovki
This is the collective name of the lamellar (Ryadovkovy family) fungi belonging to the genus. More than 2.5 thousand representatives of this family have been classified. Most of these mushrooms are edible, but there are also poisonous members of the family. Edible rows include: gray, poplar, scaly, massive, purple-legged, yellow rows, giant, matsutake. The main part is classified as conditionally edible mushrooms.
Morels
Belongs to the group of marsupial mushrooms, grows in early spring in coniferous and mixed forests on fertile humus soil rich in lime, on old fires, forest clearings, along forest roads, on the edges. The hat of morels is up to 15 cm tall, up to 10 cm in diameter, ovoid, rounded, hollow, ocher-yellow, yellow-brown or light brown with uneven cells resembling honeycombs, adhering to the bottom of the stem. Leg of morels up to 10 cm long, up to 5 cm thick, cylindrical, smooth, hollow, slightly widened at the bottom, whitish or yellow-brown. The pulp of morels is waxy-white, thin, brittle, with a pleasant mushroom smell and taste. Spore powder is yellowish. The mushroom is considered conditionally edible. It is recommended to boil them for 10-15 minutes before use, drain the broth, after which you can fry, stew, use in soups. Morels can be dried and used three months after drying.
Russula
Belongs to the genus russula of the russula family of the lamellar group, grows to singly and in groups from the beginning of summer to late autumn in deciduous, coniferous and mixed forests, on the edges, glades, among mosses. The russula cap is up to 10 cm in diameter, in young mushrooms it is hemispherical, then flat-convex, slightly depressed in the center, fleshy, dry, with a slightly ribbed or smooth edge, the color is varied, often with large light spots, the skin of the cap does not reach the edge, is removed from labor. The pulp is dense, white with a nutty sweetish taste, with a pleasant fruity smell. The plates are frequent, narrow, attached or slightly descending along the stem, white, yellowish. The leg of russula is dense, short, up to 4 cm long, up to 3 cm in diameter, cylindrical, solid, slightly tapering towards the bottom, slightly wrinkled, white.
The brown mushroom is found in the forests quite often and is distinguished by its tasty and fragrant pulp, which is why it is highly valued by mushroom pickers. However, you need to know how to do it right.
Brown mushroom is found in forests quite often
A fairly popular species is considered to be from the flywheel family. It mainly grows next to such trees:
- oak;
- beech;
- spruce.
The diameter of the cap is from 4 to 12 cm. Initially, it has a convex shape, and over time it can become flat. The skin does not peel off and is dry and smooth to the touch, becoming slightly slippery in wet weather.
The pulp of this mushroom is fleshy and dense, when cut in the cap, it turns a little blue, and then becomes light again, and turns blue on the stem, and turns brown after a while. The aroma is pronounced, mushroom, and the taste is distinguished by its softness.
The leg is from 4 to 12 cm in height, and 1-4 cm in thickness, has a cylindrical shape and can be somewhat narrowed or, conversely, swollen. This mushroom is widely used for cooking various dishes, and is also excellent for drying and pickling.
Gallery: brown mushrooms (25 photos)
Popular Brown Mushrooms
There are a variety of brown mushrooms, which it is quite possible to both collect in the forest and grow on your own. When picking mushrooms, be sure to pay attention to the shade of the cap, crumb, rings and plates located on the stem. All mushrooms are divided into the following types:
- edible;
- conditionally edible;
- inedible.
A description of the edible, as well as a complete description of each species, will help you choose the most suitable mushroom, which is distinguished by its excellent taste and unique aroma.
Mushrooms collected in the forest are characterized by excellent taste. Of the self-grown mushrooms, brown-capped champignons should be distinguished, as they have a richer aroma and taste.
The most popular brown mushrooms in high demand are:
- porcini;
- boletus;
- breast;
- boletus;
- honey mushrooms;
- truffles.
White fungus is not so common, it has amazing healing qualities. It has a large convex hat of a light brown hue, its leg is white. It grows mainly in summer, which is why it is possible to harvest in the midst of the season. It grows mainly singly, usually in clean clearings, sand.
Depending on the area where it grows, the porcini mushroom may differ in the shape of the cap, stem, and shape of the mycelium. White mushroom is characterized by the fact that the shade of its pulp does not change at all. The hat has a spherical shape, and eventually becomes flat.
The boletus belongs to the tubular type and, in terms of its value, occupies the next place, immediately after honey mushrooms. The cap of the boletus is quite rich brown-brown, fleshy and large. The leg is white, rather large, expanding towards the base. You can find aspen mushrooms under deciduous trees.
Known for a long time and is considered one of the largest in diameter among rivals. You can meet him only in coniferous forests, mainly on sandy areas, as he tends to retain moisture. The cap is large, it can reach 20 cm in diameter. This is a very tasty plant with a dense thick stem, reaching the width of the cap. It has excellent taste qualities in fried and pickled form. Quite often it is used to prepare various sauces.
Butterflies are often found in coniferous forests. They have a very interesting look and taste, and are also suitable for consumption even raw. In the photo you can see these unusual plants. The tubular cap is somewhat convex, on the surface it seems to be covered with a slight layer of mucus. Because of this, it has a very beautiful and attractive sheen. The leg of a young plant is thin and even, but over time, under the weight of the cap, it bends.
Butter is characterized by excellent taste, especially well suited for fried consumption. The pulp is dense, dry, has excellent taste and good mushroom aroma.
Honey mushrooms are of the highest value among all other species. The hat of mushrooms has a light brown color and excellent taste. At first it is slightly rounded, but over time it becomes flat.
They are considered a real delicacy. This is an interesting and peculiar type, having a dark brown color. Truffles grow underground and are somewhat similar to raincoats, however, they have characteristic depressions all over the surface. They grow mainly at the roots of trees, mostly near oaks or pines, but the forest must be quite old.
In addition, there are many other representatives with brown caps, which are distinguished by excellent taste and high nutritional value.
Collibia oil
Pretty interesting in its own way. appearance and taste is considered to be collibia oil. Other names:
- collibia oily;
- rhodocollibia oil;
- oil money.
The cap of a young plant is convex, light brown in color, but over time it becomes wide, with a slightly depressed center. With an increased level of humidity, the cap has a dark brown tint with a reddish tint, and then becomes light brown.
Collibia oil is considered quite interesting in its appearance and taste.
The pulp has almost milky color. This plant is characterized by a rather long and thin stem. At the base, it is slightly thickened, whitish at the very bottom. The leg itself has a light brown color, it is quite dense and completely empty inside. It has good taste indicators, it is used mainly in boiled and fried form, it is suitable for preparing various sauces.
Unlike other similar types, it has an oily cap and good taste.
Common milkweed
The milkweed is quite common and is considered a pretty good edible mushroom. Other names:
- breast red-brown;
- rubella;
- spurge.
Its hat is quite dense and fleshy, light brown in color, can reach 10 cm in diameter, its shape is flat, slightly convex at the edges, and has a small notch in the middle. The shade of the hat can be very different - from light yellow to dark brown. The flesh is light, but when cut it darkens very quickly. A lot of light juice is formed on the cut.
The thrush is quite common
The taste is quite pleasant and slightly sweet. The stem has a color similar to the hat. It has good taste qualities and is great for cooking various dishes, quite tasty when fried. Well suited for the preparation of various sauces, for salting and marinating. Before cooking, it is advisable to boil the mushrooms to eliminate the unpleasant odor.
It grows mainly under oak trees. Widely distributed, but quite rare. They grow mostly singly, but sometimes they can grow in groups.
Pepsi dark chestnut
Petsitsa dark chestnut grows in coniferous and mixed forests. It also has other names such as:
- brown pepper;
- chestnut pepper;
- brown-chestnut pepper.
The fruit body leaves 1-5 cm in diameter, initially it is almost spherical, and then becomes oval and somewhat flattened. The inner part is matte, dark brown, sometimes with an orange tint. The pulp is quite thin, brittle, without a characteristic odor.
Dark chestnut pepper grows in coniferous and mixed forests
It is quite possible to confuse with other specialties. It is mainly used fresh and dried. To prepare, boil for a few minutes.
Porcini ( Boletus edulis) is a type of fungus that belongs to the department Basidiomycetes, the class Agaricomycetes, the order of boletes, the family of boletes, boletus. This is the most colorful representative of the mushroom kingdom. The abbreviated name of the mushroom is simply “white”, some call it boletus. Even inexperienced mushroom pickers easily recognize the "forest celebrity" and fill their baskets with it.
Why is white mushroom called white?
The porcini mushroom got its name in ancient times, when mushrooms were more often dried than fried or stewed. The marble pulp of the porcini fungus remains perfectly white even after heat treatment and drying. People noticed this feature and called the mushroom with a dark hat white. Another version of the name is associated with the opposition of the white fungus to the less tasty and not so valuable "black" butternut squash, the flesh of which darkens on the cut.
White mushroom - description and photo, characteristics and properties
Hat
All mushrooms of the boletus genus have a strikingly delicate aroma and spicy taste.
The brownish-brown cap of a mature porcini mushroom grows on average in diameter up to 7-30 centimeters. But in certain latitudes, subject to heavy rains and mild temperatures, porcini mushrooms with a cap diameter of 50 centimeters also appear.
Determining the age of a mushroom is quite simple: in a young porcini mushroom, the cap has an almost artistically deduced convex shape, overripe mushrooms are flatter, sometimes even prostrate in appearance. The surface of the white mushroom cap in most cases has a pleasant to the touch, slightly velvety texture, the upper skin is tightly connected with the pulp, so it is difficult to separate from it. In dry and windy weather, the cap becomes covered with a network of small but deep wrinkles or cracks, which leads to damage to the internal pores of the fungus. In rainy weather, a thin film of mucus can be seen on the top of the cap. The color of the cap of the porcini mushroom can be varied - from reddish brown to almost milky white. The older the mushroom, the darker and denser the hat becomes, and the skin acquires a characteristic roughness.
pulp
The flesh of a ripe porcini fungus is dense, juicy and mostly fleshy, of an attractive white color. In old mushrooms, it turns into a fibrous structure, the shade of the pulp acquires a slightly yellow or light beige tone.
Leg
The height of the stem of the porcini fungus is small, on average it reaches 12 centimeters, but you can also meet more “tall” representatives, the stem of which reaches 25 centimeters in height. The diameter of the stem is 7 cm, less often - 10 cm. A distinctive feature of the white fungus is the shape of its stem: it is barrel-shaped or club-shaped, over time, in old mushrooms it becomes cylindrical, slightly elongated in the center and thick at the base and cap. Its color varies from white to deep brown, sometimes with dark red spots. There are porcini mushrooms, the color scheme of the cap and legs of which are almost completely identical. Often, at the base of the cap, the stem has a network of light thin veins, sometimes almost indistinguishable against the main background of the skin.
Bedspread and spore powder
There are no remains of the veil in the porcini fungus - the base of the leg is perfectly clean.
Spore powder of a juicy olive-brown hue, the porcini spores themselves resemble a spindle in shape, their dimensions are amazingly tiny: 15.5 x 5.5 microns. The tubular layer is light, then turns yellow, acquiring an olive-green hue.
Where do white mushrooms grow?
White mushrooms grow on all continents, with the exception of too dry Australia and cold Antarctica. It is found everywhere in Europe, in North and South America, in Mexico, in the territories of China, Japan and in the northern regions of Mongolia, in North Africa, in the British Isles, in the Caucasus, Kamchatka, the Far East, in the middle and southern latitudes of Russia. Very often, white mushrooms can be found in the northern taiga, in the European part of Russia and in the Far East.
When and in what forests do porcini mushrooms grow?
The growth cycle of porcini mushrooms is very unstable and depends on the place of growth. White mushrooms begin to grow in May or June, and the abundant appearance of mushroom islands ends in late autumn - in October-November (in warm regions). In the northern regions, the white fungus grows from June to September, and the mass collection begins in the second half of August. The growth phase of the white boletus is quite long: only in a full week does it reach adulthood. Mushrooms grow in families or colonies-rings, so meeting in the forest with even one white mushroom often promises indispensable success for the mushroom picker.
White mushrooms grow in both coniferous and deciduous or mixed forests under trees such as spruce, pine, oak, birch, hornbeam, and fir. Collection of white mushrooms can be carried out in places covered with moss and lichen, on sandy, sandy and loamy soils, but these mushrooms rarely grow on swampy soils and peat bogs. White fungus loves sunlight, but it can also grow in dark areas. The fungus grows poorly when the soil is waterlogged and low daily air temperatures. Whites rarely grow in the tundra and forest-tundra, forest-steppe, and in the steppe regions, whites are not found at all.
Types of white mushrooms, names and photos
Among porcini mushrooms, the following varieties are considered to be the most famous:
- White mushroom mesh (boletus mesh) (Boletus reticulatus )
Edible mushroom. Outwardly similar to flywheel, it has a hat of brown or ocher color, sometimes with an orange tint, located on a short cylindrical stalk. The mesh on the stem of the mushroom is white or brown. The cap has a diameter of 6-30 cm. The flesh is white.
There is a white fungus reticulated in beech, oak, hornbeam, chestnut forests of Europe, North America and Africa, in the Transcaucasus. It occurs in June-September, but not too often.
- Cep dark bronze (copper, hornbeam) (bronze boletus) ( Boletus aereus)
An edible type of porcini mushroom, it is distinguished by a very dark brown color of the cap and legs - sometimes they are almost black. On the leg there is a mesh, first white, then walnut. The leg has a cylindrical shape. The flesh of the bronze porcini mushroom is white, does not change color when cut, dense, with pleasant smell and taste.
Dark bronze porcini mushroom can be found in oak, beech, oak-hornbeam forests from July to October, it is common in western and southern countries of Europe, often found in the United States.
- White mushroom birch (spikelet) ( Boletus betulicol a )
A feature of the species is a very light, almost white color of the cap, which reaches 5-15 cm in diameter. Less often, its color has a slightly creamy or light yellow tint. The stem of the mushroom is barrel-shaped, white-brown in color, has a white mesh in its upper part. On the cut, the mushroom does not turn blue, the pulp of the mushroom is white.
The birch white fungus grows exclusively under birch trees, it is found throughout its habitat, where there are birch forests and groves, along roads and on the edges. Fruits from June to October singly or in groups. It often grows throughout Russia, as well as in Western Europe.
- White mushroom pine (upland, boletus dine-loving) ( Boletus pinophilus)
A type of porcini mushroom with a large dark-colored hat, sometimes with a purple hue. The cap has a diameter of 6-30 cm. The pulp of the mushroom under the thin skin of the cap has a brownish-red color, it is white in the stem, does not turn blue on the cut. The stem of the mushroom is thick, short, white or brown in color, has a mesh of light brown or reddish hue.
White fungus pine grows in pine forests on sandy soils and in mountains, less often in spruce forests and deciduous forests, found everywhere: in Europe, Central America, Russia (in the northern regions of the European part, in Siberia).
- White oak mushroom ( Boletus edulis f. quercicola)
A mushroom with a brown hat, but not with a brownish, but with a gray tint, sometimes light spots are “scattered” on the hat. The pulp of this species is loose and less dense than that of other varieties of white.
Oak white fungus can be found in the oak forests of the Caucasus and Primorsky Krai, it is often found in middle lane Russia and its southern territories.
- Spruce porcini mushroom ( Boletus edulis f. edulis)
The type of the most common white fungus. The leg is elongated and has a thickening at the bottom. The mesh reaches a third or half of the leg. The hat has a brown, reddish or chestnut color.
Spruce white fungus grows in fir and spruce forests in Russia and Europe, except for Iceland. White mushroom appears in June and bears fruit until autumn.
Useful properties of white mushrooms, vitamins and minerals
Due to the high content of minerals, white fungus is one of the most popular and useful mushrooms. What is useful white mushroom?
- First of all, the pulp of the porcini mushroom contains the optimal amount Selena capable of curing cancer in the early stages.
- Vitamin C, which is contained in white, is necessary for the normal functioning of all organs.
- The fragrant gourmet white pulp contains calcium vital to the human body iron, as well as phytohormones to reduce inflammation in the body.
- Riboflavin, which is part of the porcini fungus, contributes to the normalization of the thyroid gland, and also improves the growth of hair and nails.
- B vitamins contained in white, have a beneficial effect on nervous system, energy metabolism, memory and brain function, protect skin and mucous membranes from infections, are responsible for deep sleep, good mood and appetite.
- Lecithin white fungus is beneficial in atherosclerosis and anemia, helps to clean blood vessels from cholesterol.
- The value of the porcini mushroom also lies in the presence B-glucan, an antioxidant that protects the human immune system and fights fungi, viruses and bacteria.
- Ergotionein as part of the porcini fungus, it stimulates the renewal of body cells, and is also useful for the kidneys, liver, eyes, and bone marrow.
- Also white fungus perfectly stimulates the secretion of digestive juices.
Porcini mushroom is low-calorie, 90% consists of water, perfect for drying, it is fried and stewed, pickled for the future for the winter. The taste of cooked pulp is unusually soft, immediately after cleaning it gives off an attractive mushroom smell, which only intensifies after heat treatment. The porcini mushroom has the strongest aroma after proper drying, when the pulp gradually loses moisture.
Any mushroom is quite difficult for human digestion. But it is dried porcini mushrooms that are most accessible for digestion, since in the dried form the human body absorbs up to 80% of the proteins of the porcini mushroom. It is this form of fungus recommended by nutritionists.
Harm of white fungus
White fungus is an edible mushroom, but it can also be poisoned in several cases:
- The white fungus contains chitin, which is difficult to digest by the child's body, pregnant women, people with diseases of the digestive system and kidneys. Even porcini mushroom broth can lead to exacerbations.
- White mushrooms, like any other mushrooms, accumulate toxic heavy metals contained in the ground. That is why you need to be careful and in no case pick up mushrooms growing in the city or near industrial enterprises, landfills, waste, next to freeways.
- The third reason for feeling unwell when eating porcini mushrooms is the occurrence of an allergic reaction to fungal spores.
- And, of course, the use of a dangerous double of the white fungus, which is called the gall fungus or bitter fungus, can lead to poisoning.
The simplest advice for people who do not understand mushrooms and can confuse white mushroom with bile mushroom is not to pick mushrooms that turn blue (turn pink, redden) when cut and have a bitter taste!
False white fungus (gall fungus). How to distinguish a white mushroom from a false one?
- pulp
One of the main differences between the white fungus and the false gall fungus is the color of the cut. When cut, the pulp of the gall fungus darkens and becomes pinkish-brown. The pulp of the white fungus does not change color and remains white.
- Leg
The gall fungus on the stem has a rather bright pattern in the form of a mesh, which the edible porcini mushroom does not have.
- Hymenophore
The tubular layer of the false white fungus is pinkish in color, while the true white fungus is white or yellow.
- Taste
The false porcini mushroom is bitter, unlike the edible porcini. Moreover, the bitter taste of the gall fungus does not change during cooking or frying, but may decrease during pickling due to the addition of vinegar.
false porcini mushroom
Growing porcini mushrooms at home on a personal plot
Many are wondering how to plant and grow porcini mushrooms on suburban area. The technology for growing porcini mushrooms at home or on a personal plot is not at all complicated, although it takes time, it will require perseverance and maximum accuracy from you. When planning to grow porcini mushrooms, keep one caveat in mind: the porcini mushroom is a forest dweller, so it cannot exist without symbiosis with a tree. Perfect option if the plot of land is adjacent to the forest, although a plot on which only a few individual trees grow is also suitable - pine, a pair of aspens, birch, oak or spruce. It is desirable that the age of the trees be at least 8-10 years.
There are 2 main ways to grow porcini mushrooms in the country at home:
- growing from mycelium;
- growing from spores in the mushroom cap.
Let's consider each of them in more detail.
Growing porcini mushrooms from mycelium
The first step is to get a quality planting material, that is, buy white fungus mycelium in a specialized store. Now you need to start preparing the selected area for direct landing. You can do this from May until the end of September - later there is already a possibility of frost, which can nullify all your efforts.
Around the tree trunk (pine, birch, oak, aspen, spruce) it is necessary to expose the soil, removing 15-20 cm of the top layer from its surface, thus creating a circle with a diameter of 1-1.5 meters. The soil must be saved for the subsequent shelter of the site.
Peat or well-rotted compost is laid on the formed site: the thickness of the fertile layer should not exceed 2-3 cm.
Pieces of the purchased mycelium of the porcini fungus are laid out on the prepared soil, this is done in a checkerboard pattern, and it is desirable to maintain a distance between the pieces of mycelium of 30-35 cm.
The next step is to carefully cover the laid mycelium of the porcini mushroom with a layer of soil that you removed at the very beginning. Landing must be carefully and abundantly watered (2.5-3 buckets for each tree). It is advisable to do this very carefully so as not to erode the soil.
The watered area is mulched with a layer of straw 25-35 cm thick, which will maintain the desired humidity and prevent the mycelium from drying out. In the future, watering is carried out a couple of times a week, adding top dressing to the water, for example, the Baikal EM-1 complex.
Before the onset of frost and before snow falls, the mushroom plot is covered with forest moss, spruce branches or a layer of fallen leaves to create a “blanket” from frost. In early spring this coating is carefully removed with a rake. The first crop of fragrant porcini mushrooms is obtained in a year, and when proper care behind the accustomed mycelium, that is, with timely watering and top dressing, such a “home plantation” of porcini mushrooms can bear fruit for 3-5 years.
Growing porcini mushrooms from caps
For this method, you will need to go into the forest and get hats from mature, and even overripe porcini mushrooms. The diameter of the cap should not be less than 10-15 cm. It is optimal if the flesh of the fungus at the break has a greenish-olive tint, which indicates the maturation of the spore powder.
When collecting porcini mushrooms, pay attention to which trees you cut them under, because it is under the same trees that you should plant them on your site. A white mushroom growing under a birch in a forest thicket is unlikely to take root under a pine or oak.
Caps of porcini mushrooms are separated from the legs and, at the rate of 7-12 caps per bucket of water (preferably rain), soak for 24 hours. It is desirable to add alcohol (3-5 tablespoons per 10 l) or sugar (15-20 g per 10 l) to the water. Please note that all mushrooms, and even more so overripe ones, quickly deteriorate, so they need to be soaked as soon as possible after picking, but no later than after 8-10 hours.
A day later, hands thoroughly knead the soaked mushroom caps to a homogeneous jelly-like mass, filter it through a layer of gauze, thereby separating the aqueous solution with mushroom spores from the fungus tissue. It is not necessary to throw away the strained pulp.
The place for planting porcini mushrooms is prepared identically to the first option (planting the mycelium of the porcini mushroom). The only difference is that peat or a layer of compost is shed with a solution of tannins to disinfect planting material and soil. Such a solution is prepared as follows: a 100-gram pack of black tea is brewed with a liter of boiling water, or 30 grams of oak bark is boiled in a liter of water for an hour. After cooling, this product is watered with the area selected for planting, at the rate of 3 liters of tanning solution per tree.
Next, water with spores is evenly poured with a ladle onto a fertile “pillow”, while the aqueous solution should be stirred periodically. From above, the mushroom “cake” from the hats is carefully laid out, the prepared “seedlings” are covered with a layer of soil removed around the tree initially, and a layer of straw.
Caring for a mushroom clearing consists in infrequent, but regular and abundant watering, since drying out will lead to the death of porcini mushroom spores that have not yet germinated. For the winter season, the plot should be insulated, and in the spring the “blanket” of spruce branches, fallen leaves or straw should be removed from it. It will be possible to enjoy home-grown porcini mushrooms next summer or autumn.
Other ways to grow white mushrooms
There are a couple more ways to grow porcini mushrooms in the backyard, they are not so popular, but they can also give good results.
- In the forest, carefully dig out pieces of mycelium the size of a large egg. Then they are laid out in not very deep pits under a tree on the site, sprinkled a little with soil and watered regularly.
- Overripe porcini mushrooms are crushed, dried in the shade for a day, periodically mixing the pieces. Then the top layer of turf is lifted under the tree in the area and the prepared mass is laid there, returning the turf to its place and compacting it well. The site is abundantly watered.
- Life cycle white fungus does not exceed 9 days, but there are separate varieties that can "live" for as long as 15 days. During this time, they significantly increase in size, far exceeding their relatives.
- After cutting, the mushroom quickly loses its beneficial properties without special processing. After 10 hours, its pulp contains only half of the minerals and macronutrients.
- In the forest more often you can meet a white mushroom with an unusual lemon or orange caps, which in most cases scares off inexperienced mushroom pickers, although in fact such specimens are edible and no less tasty.
Below are color images of some edible mushrooms, and their detailed description, which will practically help a novice mushroom picker to understand the external signs of the collected mushrooms, and also make it possible to make sure that the collected mushrooms are edible.
It must be remembered that mushrooms have great variability in shape, size, color and consistency. Depending on the nature of the soil, the surrounding vegetation and the weather, the appearance and consistency of the mushroom can vary significantly, but experienced mushroom pickers will not be mistaken.
Often mushrooms of the same species grow in the neighborhood, in which the changes are not so sharp and which are, as it were, transitional to mushrooms that are ordinary in appearance.
Descriptions of mushrooms are compiled in such a way that first a characteristic of the cap, the lower spore-bearing layer (sponge or plates) is given, then the stem, mushroom pulp, its smell and taste, as well as the color of the spore powder are described.
Porcini.
Local names: boletus, belovik, cowshed.
The hat is fleshy, young mushrooms have a pale yellowish color. Later, the hat becomes chestnut-brown, sometimes dark brown (in porcini mushrooms growing in pine forests). The shape of the cap is rounded, convex, then flatter. The upper surface of the cap is smooth, the lower surface is spongy, finely porous, in a young mushroom it is white, in a more mature one it is yellowish with a greenish tint.
The pulp is dense, with a pleasant mushroom smell and taste, white color remains at the break.
Spore powder - brown or yellowish-brown.
Place and time of growth. Coniferous and deciduous forests, mainly under pine, spruce, birch and oak. White mushrooms appear from mid-July to mid-October.
Eating. Edible mushroom, most highly valued for its excellent taste. Suitable for all types of culinary preparations and preparations; for soups, roasts, marinade, salting and for drying.
The resemblance to the white fungus is its inedible counterpart - the gall fungus.
Features
Porcini
The taste is pleasant
The lower surface of the cap is white, yellowish, greenish
The flesh on the break is white
gall fungus
The taste is intensely bitter The lower surface of the cap is white, then pink and dirty pink The flesh at the break is slightly pinking
Photo of white mushroom (click to enlarge):
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Polish mushroom.
The hat is fleshy, chestnut in color, velvety in dry weather, and slightly sticky in wet weather. The shape of the hat is rounded, the edges are bent inward at a young age, then straighten out, and later bend at the top. The lower surface of the cap is spongy, yellow-green in color (turns bluish-green when pressed).
Leg - more or less elongated, even, yellowish or light brown in color, loose consistency.
Pulp - at a young age white, dense, later yellowish and soft; slightly blue at the break. The smell is pleasant.
Spore powder is brown.
Place and time of growth. It grows mainly in coniferous forests in summer and autumn.
Eating. An edible, good tasting mushroom used boiled, fried, salted and dried.
It has nothing to do with poisonous mushrooms. The inedible gall fungus mentioned above may to some extent be similar in shape, however, a characteristic distinguishing feature of the Polish fungus is the bluish-green color of the spongy surface of the cap when lightly pressed.
Photo of the Polish mushroom (click to enlarge):
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Local names: aspen, krasnyuk, red mushroom, krasnogolovik.
The hat is hemispherical, fleshy, slightly velvety, red, then brown-red, sometimes orange. The lower surface is spongy, finely porous, white or gray.
The leg is cylindrical, thickened below, white, covered with longitudinally arranged flaky fibrous dark scales.
The flesh is dense, white at the break, the surface first turns blue, then becomes purple-black. The smell is not pronounced.
Place and time of growth. It grows mainly under aspens, as well as in birch-pine forests from mid-July to mid-September, sometimes later.
Eating. An edible, tasty mushroom, used fresh for frying, cooking soups, as well as for pickling and drying. The disadvantage is the darkening of the mushrooms during processing.
Similarities to poisonous or not edible mushrooms does not have.
Photo of the boletus (click to enlarge):
Photo (left to right) - Zakwitnij!pl Ejdzej & Iric, Miran Rijavec, Maja Dumat. boletus.Local names: birch, spikelet, obabok.
The hat is at first hemispherical, convex, smooth, and slightly slimy in wet weather, of various tones of color - from light yellow to dark brown. The lower surface is spongy, finely porous, light grayish, with separate rusty spots. The upper skin is very thin and cannot be removed, as is the case with other spongy mushrooms.
Leg - cylindrical, tapering upwards, dense, white, covered with longitudinally arranged gray flaky fibrous scales.
The flesh is white or grayish-white, the color does not change at the break, it becomes friable and spongy relatively quickly, very watery in wet weather. The smell is weak.
Spore powder is brownish-olive in color.
Place and time of growth. It grows in light deciduous forests, mainly under birches, from June to the end of September.
Eating. Edible, good-tasting mushroom, fried and boiled, slightly inferior in taste porcini mushroom, Goes for marinating, salting and drying. Darkens when processed. The lower half of the leg must be cut off, as it is inedible - fibrous and tough.
It has no resemblance to poisonous mushrooms. Some similarity is noted with birch in an inedible gall fungus.
Features
boletus
The taste is pleasant
The underside of the cap is light gray with rust spots. The flesh is white, does not change color when broken.
gall fungus
The taste is intensely bitter. The lower surface of the cap is white, then pink and dirty pink. The flesh is white, slightly turning pink at the break. The most distinctive feature is the bitter taste of the mushroom.
Photo of a boletus (click to enlarge):
Photo (left to right) - Jason Hollinger, JÃrg Hempel. An ordinary oiler.Local names: maslekha, chalysh, zheltak.
The hat is hemispherical, later convex, slimy-oily, in wet weather it is abundantly covered with mucus, in dry weather it is shiny, silky, yellowish-brown-brown in color. The edges of the cap are connected to the stem by a white, rather dense film, which breaks with age, forming a ring around the stem. The lower surface is spongy, light yellow, easily separated from the base.
The leg is cylindrical, dense, yellowish, has an easily detachable membranous ring closer to the cap.
The flesh is white or light yellow, soft, does not change color when broken. The smell is slightly fruity.
Spore powder - yellow-ocher color.
Place and time of growth. It grows in coniferous forests under pine trees from mid-July to mid-September.
Eating. Edible, tasty mushroom. It is used for cooking in soups and for frying, as well as for salting and pickling. Less suitable for drying. When processing, the skin from the mushroom cap should be removed.
It has no resemblance to poisonous mushrooms. Slightly similar to the inedible sheep mushroom, which has a bitter taste. In sheep, the undersurface of the cap is rusty red.
Photo of an ordinary oiler (click to enlarge):
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Local names: pestrets, podmoshnik, reshetnik.
The hat is fleshy, hemispherical, becoming prostrate, velvety, brown-olive in time. The lower surface of the cap is spongy, with uneven large-mesh angular pores, bright yellow, and then greenish-yellow. The upper skin does not separate from the cap.
Leg - more or less cylindrical in shape, somewhat thinner downwards, brown above, yellowish below,
The flesh is light yellow, turning slightly blue at the break. The smell is slightly fruity.
Spore powder - from light ocher-brown to brownish-olive color.
Place and time of growth. It grows in coniferous and mixed forests, mainly along forest edges and clearings, from June to the end of September.
Eating. Edible mushroom, satisfactory taste. It is used in fried and boiled form, as well as for drying and salting,
It has no resemblance to poisonous mushrooms. It is slightly similar to the inedible sheep mushroom, but, like the butter dish, it differs from it in the color of the lower spongy layer.
Photo of a green flywheel (click to enlarge):
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The cap is fleshy, at first flat, then funnel-shaped, with edges turned inward, smooth, slightly slimy, red or orange in color with darker concentric circles (a variety - pine forest) or orange in color With a clear bluish-green tone with the same concentric circles ( variety - spruce camelina).
The plates are orange, with greenish spots, descending, frequent.
Leg - at first dense, later hollow of the same color with a hat.
The pulp is brittle, white, but quickly turns red at the break, and then turns green, it secretes abundant bright orange juice that is not burning in taste. The smell is pleasant, refreshing, spicy.
Spore powder is white with a slight yellowish or pinkish tinge.
Place and time of growth. It grows in coniferous forests, mostly sparse, and in young forests from late July to late September.
Eating. Edible, tasty mushroom of high quality. It goes mainly for salting and pickling, but can also be consumed fried. Not suitable for drying.
Gingerbread photo (click to enlarge):
 Ginger real |
 Ginger real |
Russula is greenish.
The cap is at first hemispherical, later prostrate and slightly concave, fleshy, hard, light greenish, and then green, more or less rough. The skin does not separate from the cap; with the growth of the fungus, it is easily torn and gives cracks. The edges of the cap are even.
The plates are free or attached, often branched (forked), thick, white or slightly yellowish in color.
Leg - hard, dense, later hollow, white or slightly yellow.
The pulp is hard, brittle, white, without a particularly pronounced odor.
Spore powder is white or slightly yellowish.
Place and time of growth. The mushroom grows in light deciduous and mixed forests, under birches, on the edges from July to October.
Eating i food. An edible, good-tasting mushroom, the best among russula. It is used in fried and boiled form, as well as for pickling.
To a certain extent, greenish russula may resemble poisonous mushrooms (causing fatal poisoning) from the group of pale grebe, but differs sharply from them in the absence of a ring on the stem and a tuberous thickening of the lower end of the stem with Volvo. In addition, the greenish russula has a brittle texture that the pale grebe does not have.
Photo of greenish russula (click to enlarge):
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The hat is initially hemispherical, then prostrate and slightly concave, with a ribbed edge, fleshy, olive-greenish or yellow-greenish in color. In old mushrooms, the color of the cap changes and turns into gray-brown or gray-lilac.
The plates are free or attached, frequent, narrow, uneven in length, sometimes branched at the stem, white.
The leg is quite dense, smooth, in old mushrooms it is loose, easily crumbling, white.
The pulp is firm at first, but then becomes soft and crumbles easily. The smell is a typical mushroom.
Spore powder - light yellowish.
Place and time of growth. Grows in coniferous and deciduous forests, often under birches, on forest roads, in bushes and forest clearings from July to September.
Eating. Edible, good tasting mushroom. It is used in fried and boiled form, as well as in pickling.
Green russula may, to a certain extent, resemble mushrooms from the group of pale grebe, but differs sharply from them in the absence of a ring on the stem and volva at its base, as well as in the fragility of its consistency.
Photo of green russula (click to enlarge):
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The hat is initially hemispherical, later depressed in the center, red or red-brown in color, with a purple tint, darker in the center, and in young specimens, on the contrary, lighter in color. The edge of the cap is smooth or slightly ribbed. The skin is not torn off or separated only along the edge of the cap.
The plates are attached or slightly decurrent, branching, sometimes shortened, narrow, white. When the fungus dries, the plates take on a yellowish tint.
The leg is white, firm, even, slightly tapering downwards, wrinkled.
The flesh is firm white, often there is a rusty yellow spot, especially in places eaten by larvae. Smell with a slight fruity or mushroom tint. In old mushrooms, there is no smell.
Spore powder is white.
Place and time of growth. It grows in deciduous and coniferous forests, can also be found in meadows in July and August.
Eating. Edible and very tasty mushroom. It is used in soups, for frying, salting and home drying.
Russula has no similarities with poisonous and inedible mushrooms.
Photo of food russula (click to enlarge):
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Greenfinch.
Local name: green.
Hat - initially convex, then prostrate, sticky, smooth or slightly covered with scales with curved edges; dense, fleshy, brownish-yellow, olive-yellow, greenish-yellow or olive-brown in color. The center of the cap is darker. The top skin is easily removed.
The plates are frequent, wide, notched at the point of attachment to the leg, gray-yellow in color.
Leg - short, tuberous at first, then lengthens, dense, gray-yellow. Often the stem of the mushroom is half hidden in the ground. The hat rises little above the ground and is easily visible.
The flesh is dense, white or slightly yellowish, under the shell of the cap is yellowish-greenish. The smell is not pronounced.
Place and time of growth. Grows in sandy coniferous, often pine forests from September to November.
Eating. Edible mushroom, delicious. Used and prepared in any form. Before use and harvesting, it is recommended to remove the skin from the cap. If the plates are dirty, they should be cut off. Crushed mushrooms should be thoroughly rinsed in water, as they are often contaminated with sand.
Zelenka is sometimes confused (abroad) with a deadly poisonous pale grebe, from which it is easily distinguished by the yellow color of the plates, as well as the absence of a ring and a tuberous thickening with a collar at the base of the fungus.
Greenfinch photo (click to enlarge):
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Local name; row gray.
The hat is convex, with jagged edges, dark gray, ashy with a lilac tint, dark in the center with radiant stripes, sticky, fleshy, slightly covered with scales, which crack at the edges of an old mushroom. The top skin peels off easily.
The plates are relatively rare, wide, white (yellowish with age), notched at the point of attachment to the stem.
Leg - strong, dense, smooth, cylindrical, white or slightly yellowish; sunk more or less deeply into the soil, so the hat protrudes slightly above it.
The flesh is loose, brittle, white, gradually turning slightly yellow in the air. The smell is slightly aromatic.
Spore powder is white.
Place and time of growth. Grows in groups in sandy, coniferous, rarely deciduous forests in September until the first frost.
Eating. Edible, tasty mushroom. Suitable for boiling, frying and salting. Before use, it is recommended to remove the upper skin from the cap and wash the adhering sand well.
It has no resemblance to poisonous and inedible mushrooms.
Row photo (click to enlarge):
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The cap is very sticky, slimy, convex at first, then flat-convex, grayish-brown with a purple tint. The edges of the cap of a young fungus are connected to the stalk by a mucous transparent film, which remains in the adult mushroom in the form of an obscure ring on the stalk.
The plates are descending, soft, sparse, at first light, then gray, brown or almost black.
The leg is cylindrical, mucous on the surface, white and only in the lower part outside and inside is bright yellow. Has the remains of a ring.
The pulp is soft, white, with a slightly yellowish tint, odorless.
Spore powder is dark brown in color.
Place and time of growth. It grows in groups in coniferous forests, in moss, under fir trees, from July to October.
Eating. An edible, tasty mushroom, although it looks unappetizing, as it is covered with a slimy skin. The skin is removed before eating. Young specimens of mokruh are suitable for all types of culinary processing, especially for pickling.
Mokruha has no resemblance to poisonous inedible mushrooms.
Photo of Mikruha (click to enlarge):
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Local name: forest champignon, chicken, white bog, dull rosites, Turk
Hat - at first cap-shaped, then flat-convex, gray-yellow, straw-yellow or ocher in color, striped along the edge, the top of the cap is covered with powdery coating.
The plates are weakly adherent or free, frequent, whitish, light clay color, later becoming rusty-brown, have jagged edges.
The stem is cylindrical, dense, whitish (becomes yellowish over time), in the first hours of life it is connected to the edges of the cap with a film, which then remains on the stem in the form of a yellowish-white ring. At the base of the leg, the remains of a common coverlet in the form of an adherent collar are sometimes visible, but more often the remains of the collar disappear or are hardly noticeable.
The flesh is soft, often watery, white, yellowish under the skin of the cap.
Spore powder - rusty-ocher color.
Place and time of growth. Often grows in groups in coniferous and mixed forests from August to October.
Eating. Edible, tasty mushroom, not inferior in taste to real champignon. No wonder this mushroom in some areas is called "forest champignon". Young mushrooms can be consumed boiled, fried, salted and especially pickled.
The annular cap resembles poisonous mushrooms from the group of pale toadstools and fly agarics, from which it differs in the absence of whitish scales and the presence of a powdery coating on its cap, as well as the rusty color of the spore powder. In poisonous fly agarics, the spore powder is white.
In old specimens of the ringed cap, the plates have a rusty-brown color; in the pale grebe and fly agaric, the plates remain white until old age.
Photo of a ringed cap (click to enlarge):
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Local name: Pecheritsa.
Slap - hemispherical, fleshy, smooth silky or scaly, whitish, yellowish or light brown.
The plates are free, frequent, first pale pink, then pink, and finally black-brown when the spores ripen.
Leg - dense, thick, cylindrical, short. In a young mushroom, the edges of the cap are connected to the stem with a white veil, which later remains in the form of a clear leathery white ring on the stem.
The pulp is dense, white, slightly turning pink at the break. The smell is pleasant
Spore powder - black-brown.
Place and time of growth. Grows in gardens, parks, gardens, boulevards, pastures, landfills, fields, meadows, and generally on manured land from July to September; earlier in the south. cultivated all year round in champignons, greenhouses, mines, etc.
Eating. Very valuable edible mushroom, excellent taste. Suitable for all kinds of dishes, in pickles and marinade. Old mushrooms with black-brown plates are tasteless.
Champignon resembles deadly poisonous mushrooms from the group of pale toadstool, from which it differs in the following main features: in pale toadstool, the plates are only white and are never pink and black-brown, the tuberous base of the leg is enclosed in a volva (the remnant of a common veil). The Volvo champignon, as well as the tuberous thickening of the base of the legs, are absent. The pale grebe has a white spore powder, while the champignon has a black-brown spore powder.
Photo of common champignon (click to enlarge):
Photo of a real honey agaric (click to enlarge):
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Local name: sploen.
Hat - initially convex with a rolled edge, then almost flat and later funnel-shaped, with uneven, strongly wavy edges, fleshy. The color of the cap, like the whole mushroom, is egg yellow.
Plates - run down the stem, narrow, forked-branched, the same color as the hat.
Leg - short, solid, expanding upwards, directly passes into the hat, yellow, smooth.
The pulp is dense, rubbery, light yellow, never wormy, the smell is aromatic, reminiscent of dried fruit.
Spore powder-light yellowish color.
Place and time of growth. Grows in mixed forests from June to late September.
Eating. An edible mushroom with a relatively good taste, it is used boiled, fried, pickled and pickled. It is recommended to collect young specimens.
The chanterelle has no resemblance to poisonous and inedible mushrooms. The chanterelle has similarities with the false chanterelle, which was previously mistakenly considered poisonous, but in reality is an edible mushroom. false fox differs from the real one by its reddish-orange color, especially the color of the plates, rounder cap edges and full stem. This mushroom is often collected by mistake along with a real chanterelle.
Chanterelle photo (click to enlarge):
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Local name: Kolchak yellow.
Hat - flat-convex with an uneven surface, dense, yellowish. The outer margin is usually sinuously lobed. On the lower surface of the cap, instead of plates, there are densely seated and passing to the stem spines of whitish, and then yellowish-pinkish color, very brittle and easily erased from the surface with a finger.
Leg - dense, solid, white or yellowish, expanding upwards, turning into a hat.
The pulp is light yellowish, brittle. The smell is pleasant.
Spore powder is white with a yellowish tint.
Place and time of growth. It grows in coniferous and deciduous forests in nests from August to October.
Eating. Edible mushroom, medium taste. Only young ones are used (with a cap size of up to 6 centimeters), since with age the consistency of the fungus coarsens and a bitter taste appears. It can be used for boiling, frying and drying.
Blackberries have no resemblance to poisonous and inedible mushrooms.
Photo blackberry yellow (click to enlarge):
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Local name; kolchak motley.
The cap is at first hemispherical with a rolled edge, and then slightly funnel-shaped, gray-brown, covered with large, concentric, lagging dark brown scales. On the lower surface of the cap, instead of plates, there are densely seated grayish spines, which somewhat “avoid along the stem.
Leg - short, dense, smooth, white above, gray-brown below.
The pulp is quite dense, whitish, then reddening, dense with a slight spicy smell.
Spore powder - brown.
Place and time of growth. It grows in dry coniferous forests, on sandy soil from August to November.
Eating. An edible mushroom with a specific taste. It is used only at a young age (with a cap size of up to 6 centimeters), since in adult mushrooms the consistency becomes rigid, a bitter taste appears.
Blackberries have no resemblance to poisonous to inedible mushrooms.
Photo blackberry variegated (click to enlarge):
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