How and how long to cook and fry edible wild mushrooms, their names (+39 photos)

It's hard to imagine a holiday or even everyday table without mushrooms these days. They're readily available at any supermarket—grown in greenhouses, they're safe and delicious. But wild mushrooms, harvested in the wild, have particularly high culinary value. Dishes made with them are flavorful and nutritious. Some species are considered delicacies, commanding a high market price.

Names, photos, and descriptions of popular edible wild mushrooms

Wild mushrooms are strikingly different from their greenhouse-raised counterparts. Firstly, their flavor is significantly superior, and secondly, the diversity of wild mushrooms is much greater. Furthermore, mushrooms picked in the forest are completely free, while greenhouse mushrooms command a hefty price tag. The foraging process itself is a truly captivating experience, not to mention the benefits of a long walk in the fresh forest air.

On the other hand, wild mushrooms can pose a threat to human health and life. The presence of dangerous poisonous lookalikes and improper collection locations can increase the risk of poisoning. Before heading out on a quiet mushroom hunt, mushroom pickers should familiarize themselves with the names and descriptions of edible mushrooms, as well as their photos. They should also choose a suitable location for collection. Once the mushroom harvest is brought home, it should be properly prepared or stored.

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White mushroom

Porcini mushrooms are often found under spruce and pine trees, as well as oak and birch trees. This species prefers old forests. The peak harvest period is August, but the harvest begins in early June and ends in October.

The cap, shaped like a shallow dome, flattens slightly over time. The cap surface can be smooth or slightly wrinkled. Its margins often crack. During periods of high humidity, it is slightly slimy; in dry weather, it is dry and matte. The color of the cap surface varies from reddish-brown to white, depending on the variety and its habitat. Most often, the cap margin is slightly lighter in color.

The stem is thick and barrel-shaped. As it grows, it becomes cylindrical, with thickenings at the base. The stem color can match the cap, but most often the former is a shade or two lighter. Almost all varieties have a veined mesh of white or off-white shades on the stem. This mesh is usually clearly visible on the upper part of the stem.

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The flesh is juicy and fleshy, somewhat fibrous in older fruits. It often has a white or slightly yellowish tint and remains unchanged in color. The flavor and aroma of the raw flesh are subtle. However, when cooked, the pleasant mushroom aroma intensifies and acquires sweet notes.

The tubular layer is easily separated from the cap. Initially, it is white, but as it ages, it turns yellow, eventually acquiring an olive color. The spore powder is also olive green.

Chanterelles

Chanterelles Can be found in various types of forests in early June and again from August to October. Their fruiting body resembles the cap-and-stem structure of mushrooms, but in chanterelles it has no clearly defined boundaries. The fruiting body color varies from light yellow to orange.

The cap is concave and spreading, flattening over time and taking on a funnel-shaped form. The initially wavy edge curls inward as the chanterelle matures. The surface is smooth and matte.

The stem is smooth, tapering slightly toward the base. The flesh is dense, fleshy, and slightly fibrous near the stem. It is white, slightly yellowish along the edges, and takes on a reddish tint when pressed. The chanterelle flesh exudes a dried fruit aroma and has a slightly sour taste. Chanterelles have a plicated hymenophore, formed by wavy folds. The spores are light yellow.

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Talkers

Talkers grow in groups, often forming so-called fairy circles (a regular ring). They can be found in forests of all types, as well as in some parks and squares.

The cap is bell-shaped, with curved edges and a distinct bulge in the center. The surface is smooth and matte. The cap is gray-brown or reddish in color.

The stem is cylindrical and structurally dense. Its surface color matches the cap's. The flesh is dry but fleshy, with a whitish color that remains unchanged when broken or pressed. The flesh has an almond-like aroma. The spores are a light creamy powder.

Chanterelles

Saffron milk caps grow in large groups, primarily in coniferous forests. They bear fruit in waves. Peak activity occurs in late July and from August to September. Saffron milk caps are found from July to October.

The cap of young saffron milk caps is convex with a rolled-up edge. Over time, it straightens out, taking on a funnel shape, and the edges become smoother. Some saffron milk caps have a small bump in the center. The surface is glossy, becoming sticky in high humidity. The cap's surface is orange with dark rings and spots.

The stem is smooth, cylindrical, and structurally hollow. It tapers slightly at the base. The stem surface is completely covered with dimples. The color matches the cap or may be a shade lighter.

The flesh is dense and yellow-orange, turning green when broken. The flesh of the saffron milk caps abundantly exudes a thick, milky juice, which also turns green when exposed to air. The juice has a pleasant fruity aroma. The gills are thin but closely spaced, orange-red in color, and turn green when broken. The spore powder is yellow.

Honey mushrooms

Honey mushrooms grow on rotten wood and old stumps. They are quite common in deciduous forests, while meadow honey mushrooms prefer open grassy areas. Honey mushrooms can be collected year-round.

The cap is hemispherical and convex. Over time, it changes shape, becoming umbrella-shaped with a distinct central tubercle. Very old honey mushrooms have spreading caps. The coloration is shades of brown. In high humidity, the caps darken, and after drying, they return to their usual color. Some species have numerous scales on the surface. However, in many, these scales disappear with age.

The stem of honey mushrooms is cylindrical and hollow inside. In some species, the stem thickens toward the base. Certain species have a skirt or a mushroom ring. The surface of the stem is colored in shades of brown. The stem of older honey mushrooms is always darker than that of younger ones.

The flesh is thin, often watery. Many species have white flesh, but some have yellowish flesh. Honey mushroom flesh has a pleasant mushroom aroma and a slightly sweet taste. The gills are loose and white or cream-colored. Some species change color when exposed to air or water.

Boletus mushrooms

Boletus mushrooms can be found in any forest where birch trees grow. They form mycorrhiza with these trees. Boletus mushrooms begin to bear fruit actively in the first half of summer. They can be harvested until October.

The birch bolete has quite a number of varieties, so the color and shape of the cap vary. These mushrooms are recognized by their white stems, completely covered with black and white scales. The stems are slightly thicker at the base. The flesh of the birch bolete is white and does not change color. The only exception is the reddening variety, which has a reddish tint when cut.

Butterlets

Butter mushrooms are very common and have a wide variety of species. They are found in various types of forests, primarily coniferous forests. Butter mushrooms can be harvested from July to September.

The cap is convex, becoming flatter with age. The cap surface is smooth. Sometimes, remnants of a black veil are present. The surface is always sticky or slimy. The cap color varies depending on the species (yellow, orange, brown).

The stem is club-shaped, with a smooth or grainy surface. It is solid inside. The stem's coloring completely matches the cap's. Remnants of a black veil or a mushroom ring may be present on the surface.

The flesh is soft and juicy. It can be whitish or yellowish. In some species, the flesh takes on a bluish or reddish tint when cut. The hymenophore separates easily from the cap and is yellow or white. The spores are yellow.

Russula

Russula mushrooms come in a huge variety, most of which are edible. In Russia alone, there are 60 species of these mushrooms.

Initially, the cap may be spherical, bell-shaped, or hemispherical. As it matures, it becomes spreading, flattened, funnel-shaped, and very rarely convex. The margins may be either rolled or straight. They often have stripes or scars, and sometimes the margins are cracked. Depending on the species, the surface may be dry or moist, shiny or matte. Coloration can vary.

The stem is thickened, smooth, sometimes widened or narrowed at the base. It can be hollow or solid inside. The stem's color depends on the species of russula. The flesh is brittle, dense, or spongy. In young specimens, it is white; in older specimens, it has a brownish or other dark hue.

Milk mushrooms

Milk mushrooms are common in deciduous and mixed forests. They are harvested from July through September.

The cap of young milk mushrooms lies close to the stem at its edges. Over time, it straightens out, acquiring a flat, flat-concave, or, less commonly, funnel-shaped form. The center of the cap often has a depression or bump. The edges are smooth, but some milk mushrooms have caps with wavy edges. Coloration can vary.

The stem is cylindrical, narrowing or widening at the base. Its surface color matches the cap or is lighter. The flesh is firm and has a distinctive fruity aroma. Typically, milk mushroom flesh is white with fawn, cream, or grayish hues. The gills are dense, wide, and white-yellow. The spore powder is available in shades of yellow.

Oyster mushrooms

Oyster mushrooms grow on the trunks of weakened and dry deciduous trees. The mushrooms grow in clusters of approximately 30 fruits each. The mushroom season begins in September and lasts almost until New Year's. A pleasant feature of these mushrooms is the complete absence of inedible lookalikes, at least in our latitudes.

The cap is shell-shaped with a wavy edge. The surface is smooth and glossy. The cap color can vary from ash-gray, gray with a violet tint, to dirty yellow. The stem is very dense. Its surface is often white, sometimes with a grayish tint.

The flesh has an aniseed flavor and no distinct odor. It is fibrous in texture, especially around the stem. With age, the flesh loses its juiciness, becoming very firm. Therefore, only young mushrooms are culinary valuable. The gills are wide but sparse. They are white with a yellowish or grayish tint. The spore powder is colorless.

Truffle

The black diamonds of the culinary arts—truffles—grow underground. Sometimes they are found at a depth of about half a meter. They grow in oak and beech forests. These mushrooms have a very high culinary value, considered a delicacy.

The fruiting body is tuberous. The outer surface of the truffle is covered with a leathery layer. The surface can be smooth or warty, often covered with cracks. The cut truffle has a marbled pattern due to numerous dark and light veins. The flesh is whitish or yellowish-brown. Its taste is reminiscent of roasted sunflower seeds and nuts.

Rules for collecting and processing mushrooms

Among mushroom pickers, there are a number of unspoken rules for mushroom picking that everyone, both experienced and novice, must follow. These rules can be summarized as follows:

1. Avoid collecting mushrooms near industrial facilities and highways. These mushrooms may contain toxins hazardous to human health.
2. Don't put poisonous mushrooms in your basket. Even one poisonous fruit can ruin your entire mushroom harvest.
3. Avoid any fruit that raises the slightest doubt. It's better to sacrifice a mushroom than to be poisoned by it.

   

4. Do not break the mycelium. Mushrooms must be cut with a sharp knife. Otherwise, the mushroom picker risks destroying the entire mushroom family.
5. Harvest the mushrooms in baskets or boxes. Plastic bags are not suitable for harvesting mushrooms, as the fragile berries can become crushed and broken.
6. Go hunting quietly early in the morning. Early in the day, dew will be on the mushrooms, and its sheen can help with the search.
7. Inspect mushroom units at the collection site.

Picking mushrooms is only half the battle; these forest bounty also needs to be properly processed. Processing the harvest involves five essential steps:

1. Careful inspection for rot and worms.
2. Cleaning from forest debris, washing.
3. Trimming off unusable parts of fruiting bodies.
4. Soaking (from 2 hours to 2 days).
5. Boiling.

Cooking Features

When preparing wild mushroom dishes, it's important to follow the proper guidelines. Improperly prepared mushrooms often pose a health risk.

How and how long should you boil wild mushrooms before frying?

Boiling time depends on the type of mushroom and its intended culinary use. Depending on the type, mushrooms are boiled as follows:

• porcini mushrooms – 35-40 min;
• butter mushrooms, honey mushrooms – 30 min;
• russula, birch boletes – 40 min;
• chanterelles – 20 min;
• milk mushrooms – 15 min.

For mushroom soup, boiling time is up to 50 minutes. Before frying, mushrooms can be boiled for 10-20 minutes after the water boils.

How to fry properly?

Frying a mushroom harvest is easy. To do this, place the prepared, boiled mushrooms in a frying pan with heated oil and fry until golden brown. It's best to sauté the mushrooms with onions. The dish is usually seasoned with salt and pepper to taste.

If desired, you can prepare the dish with sour cream. To do this, after frying, add a couple of tablespoons of sour cream and the same amount of water to the pan with the mushrooms. Then mix everything well and simmer for 10 minutes, covered, over low heat.

Methods of preparation for winter

If the harvest is large, the remaining mushrooms can be preserved. To do this, place the fully processed mushrooms in plastic containers or a plastic bag and place them in the freezer. Frozen mushrooms can be used in any mushroom-based dish.

Pickling and marinating are the most popular methods of preserving fruit for the winter. Pickling can be done simply: layer washed and boiled mushrooms in a container, sprinkle with salt and spices, and press down with a weight. After a few weeks, you can sample the mushrooms. Marinoka can be done either cold or hot, depending on where you plan to store the preserves.

Answers to frequently asked questions

The forest is very generous with mushrooms. Its bounty includes many delicious and nutritious varieties. When hunting, it's crucial to follow the rules of mushroom picking. Knowing how to properly process and cook the harvested mushrooms ensures that a delicious dinner doesn't turn into an eating disorder.