Edible and inedible talker mushrooms and their descriptions (+39 photos)

Talkers are one of the most common mushrooms found in our forests. They are highly sought after by mushroom pickers due to their excellent taste and the lack of poisonous lookalikes. After reading photos and descriptions, talkers are easy to recognize—they are small, funnel-shaped mushrooms that grow in clusters. They most often grow in deciduous forests. Typically, only the cap is eaten.

Characteristic features of talkers

Talking mushrooms belong to the family Trichomycetes and belong to the genus Govorushki (Cypripedium edulis). They also have some differences between them, which must be studied to distinguish edible varieties from inedible ones. There are also poisonous varieties in the genus, so foraging this species is recommended only for experienced mushroom pickers.

Appearance and photo

All species have medium to small fruiting bodies. The average cap diameter is 3-7 cm. The cap is mostly light in color, sometimes grayish, and has a small funnel-shaped depression in the center.

The cap is smooth and dry to the touch. The stem is thin and tall. On the underside of the cap are thin, white gills that extend to the top of the stem. The spore powder is light, sometimes creamy.

Place of distribution

Talkers are most often found in deciduous forests. This is where they form mycorrhiza with trees. The organisms grow in clusters, often called fairy circles. This phenomenon is characterized by the growth of numerous mushrooms in a circle, with a hollow space in the center.

In addition to forests, this species can also be found in grassy areas, such as meadows or parks. In Russia, these mushrooms are common in temperate climates and can also be found in the forests of Siberia and the Primorsky Krai.

Collection rules

Experienced mushroom pickers recommend picking talkers from mid-August to October. Their peak harvest occurs in mid-September. Many talker varieties grow in clusters, making harvesting much easier.

The location where talkers are collected depends on the variety, but most of them grow in forests near trees where there is a large amount of fallen leaves or moss.

Edible talkers with photos

To avoid confusing edible varieties with poisonous ones, it's important to be able to distinguish them by their appearance. Distinguishing features and descriptions of edible varieties, along with photos, are provided below.

Bent-over talker

This mushroom grows both singly and in large clusters, usually found at forest edges, near roads, and in thickets of shrubs. It has a large, smooth cap, often exceeding 12 cm in diameter. It is a dirty yellow color. The gills are white, gradually acquiring a pinkish tint.

The stem is dense and tall, about 15-20 cm. It's the same color as the cap. The flesh is dry. In young mushrooms, it's white, but with age, it turns brown and develops an unpleasant odor, so only young mushrooms should be harvested. The peak harvest occurs in late summer and lasts until October. Only young mushrooms are used for cooking, either pickled or boiled.

Gray

The cap of this variety is smaller than the previous one, with an average diameter of 8-15 cm. It is thick and fleshy in consistency, and can be various shades of gray in color. The gills are also typically gray. The stem is wide, dense, and low, matching the color of the cap.

The flesh exudes a scent reminiscent of soap. The mushroom is most often found in large groups in mixed and coniferous forests. It can be found in the forest from late summer to November. Before salting or pickling the gray talker, it must be cooked by boiling it for 30-40 minutes.

Goblet-shaped

This variety is characterized by its goblet-shaped cap, approximately 7-8 cm in diameter. It has inward-curving margins, a glossy surface, and is brown or ash-gray in color. The gills are few and brown in color. The flesh is thin and watery in consistency.

The stem is tall, approximately 10 cm, with a fluffy, widened portion near the ground. The goblet-shaped variety can be found in coniferous, mixed, and deciduous forests, where the forest floor is rich in organic matter. The peak of fertility occurs in August and lasts through September. The mushroom is eaten boiled or salted.

Orange

Orange-bellied chanterelles often grow in small groups or singly. They bear fruit from late summer to October. They are found in damp areas of coniferous or mixed forests, where the litter contains a large amount of moss and fallen rotten leaves.

The mushroom is small, yellow-orange in color, and gradually fades. The gills gradually merge with the stem, darkening when pressed. The stem is short, averaging 5 cm, rounded, and becomes thinner near the ground. The flesh is yellowish and odorless. Only the cap is eaten, fried or boiled.

Funnel-shaped

The variety's name speaks for itself, as the cap is very funnel-shaped, approximately 8 cm in diameter. The surface is dry, the edges are wavy, and it has a dirty yellow color. The gills blend smoothly into the stem. The flesh has a starchy aroma. The stem is tall, 8 cm long, thin, and solid.

Funnel-shaped talkers are among the most common varieties of this species, and can be found on fallen leaves along forest paths, in bushes, in small groups, or singly. They are heat-treated before cooking. This species can be dried and eaten with other mushrooms.

Aniseed

Anise talkers are a rare variety of this species. Their main characteristic is the variable shape of the cap. Initially, the mushroom has an inward-curving cap that straightens out over time. The color is predominantly green, with a gray tint. The stem is low and rounded.

The flesh is thin, watery, and has an aniseed aroma, hence the name. This variety grows in mixed or coniferous forests, singly or in small groups, from late summer to October. The aniseed mushroom can be fried, boiled, or pickled after soaking it in boiling water for about half an hour. Cooking virtually eliminates the pungent aniseed aroma.

Giant

Giant talkers can be found in open areas, where they grow from August to October. The cap is funnel-shaped with an outward-curved edge. The diameter is 12-15 cm, but some specimens can grow up to 30 cm. The surface is pleasant to the touch, silky, and milky in color. The stem is dense and tall.

The flesh is fleshy, beige in color, and has a slightly floury aroma; as the mushroom ages, it becomes bitter. This mushroom can be salted, pickled, or added to various dishes. It is very important to thoroughly heat the fruiting body before cooking. This variety contains natural antibiotics that kill tuberculosis bacteria.

Inedible types of mushrooms

The distinctive features of inedible varieties are quite striking; even a novice mushroom picker can spot them. These characteristics depend on the type of inedible talker.

Inverted

The main distinguishing feature of this species is its distinctly reddish or brick-red cap. The cap is funnel-shaped, with a deep pit in the center, and the margins are curved inward.

The fruiting body and stem are small. The gills are sparse and extend to the upper part of the stem. It contains toxins that are dangerous to humans.

Waxy

This species initially has a convex cap, but over time it becomes flatter with wavy edges. The cap surface is matte and light gray in color.

The stem is dirty white, short, and has a small amount of hair at the base. The flesh has an unpleasant odor. Consuming it can cause severe poisoning.

Whitish

The White Talking Mushroom is a small, white mushroom with gray zones along the edges of its irregularly shaped cap. A powdery coating with small cracks may also develop on the surface.

The gills are mostly white. The flesh has a faint, floury aroma. The stem is low and cylindrical. It most often grows in open areas.

Reddish

The cap is small, depressed in the center, reddish-brown in color, the surface is often covered with a white coating that cracks and forms concentric zones.

The stem is up to 4 cm tall. The flesh is thin, without a strong odor or taste. The gills are initially reddish-white, gradually turning white.

Reddish-brown

The mushroom has a wide, funnel-shaped cap, rusty in color with a brownish tint. The gills are creamy and sparse.

The stem is low. This variety grows in coniferous or deciduous forests until the first frost.

Useful properties and limitations of talking mushrooms

Talkers are rich in vitamins, minerals, and amino acids. They have a beneficial effect on the digestive system and strengthen the immune system. Talkers are often used in diets because they are low in calories.

This variety is used to remove waste, toxins, and metal salts from the body. It also lowers cholesterol levels, thereby reducing the risk of blood clots.

Eating inedible and poisonous varieties is contraindicated, as it can cause severe poisoning and intoxication. Children under 12 years of age, people with gastrointestinal diseases, and pregnant and breastfeeding women should avoid consuming mushrooms.

Processing

Only those varieties of talkers that are listed as edible are edible. Before eating, the mushrooms are washed, cleaned, and cooked. To do this, place them in a pot of boiling water for 30-40 minutes. The resulting broth is not used. After this, the mushrooms are ready for further cooking.

Recipes

To make fried govorushki, boil the mushrooms and place them in a preheated frying pan. Add chopped onion, salt, and pepper during cooking. Sour cream can be added at the end. Serve warm, sprinkled with fresh herbs.

Experienced cooks recommend baking govorushki mushrooms with meat and potatoes. To do this, prepare and chop the mushrooms and place them on a baking sheet. Top with the meat and potatoes and sprinkle with spices. Govorushki mushrooms can be served not only as a stand-alone dish but also as an addition to first and second courses.

Answers to frequently asked questions

The most frequently asked questions are about the toxicity, poisoning, and preparation of talkers:

Talking mushrooms are a common type of mushroom, including both edible and poisonous varieties. Unless you're experienced in mushroom hunting, it's best to avoid these mushrooms. However, the edible varieties have numerous beneficial properties and are widely used in cooking.