Description of lamellar mushrooms and their names (+38 photos)

A large niche in the mushroom kingdom is occupied by the Agaricaceae, a subgroup of the Basidiomycetes. Until recently, all members of this genus were grouped together under the family Agaricales. Most members of this genus have annual fruiting bodies, which are often fleshy, or less commonly, leathery. These mushrooms grow in open clearings, woodlands, and plantations. Some species can be found in conifers and on sandstone.

There are many poisonous mushrooms, and to avoid being fooled during your "silent hunt" and to collect only edible agaric mushrooms, you need to carefully study the photos and names of these varieties.

Lamellar mushrooms include saffron milk caps, honey mushrooms, milk mushrooms, rowan mushrooms, russula, and champignons. These mushrooms primarily produce fruit in the fall, due to their active fruiting period. Their caps can vary greatly in color: white, yellow, gray, brown, and even greenish.

Characteristic features of the species

A distinctive feature distinguishing lamellar mushrooms from spongy mushrooms is the spore-bearing hymenophore, consisting of radial plates extending from the stem to the margins. The cap's shape varies, resembling an inverted cone that changes as it grows. It can be cushion-shaped, prostrate, bell-shaped, or with a tubercle or depression, depending on the species. The fruiting body has a fragile structure, unlike its spongy counterparts.

The stalk consists of a large number of hyphae—thin, thread-like fibers that are very tightly packed together. They are typically cylindrical and hollow, though a combination of hollow and solid parts is less common.

Often, in the early stages of growth, the stem is connected to the cap by a thin film, usually white. As growth progresses, this film breaks, forming a distinctive ring on the stem. This ring serves as a distinguishing feature for both edible mushrooms (e.g., honey mushrooms, ringed caps) and poisonous mushrooms (fly agaric, death cap).

A distinctive feature of some lamellar fruits is the presence of juice, which is released when cut. This liquid is milky or clear, thick and watery, and has a slightly bitter taste that can be removed by soaking and boiling. These mushrooms (milk caps, milk mushrooms, and bitter mushrooms) are often used for pickling. Varieties that lack juice are called "sukhar" (literally, "cracks"); they dry out in the sun rather than rot.

Types of edible lamellar mushrooms

This subspecies encompasses thousands of varieties. There are many similar, false, and poisonous varieties, so to always choose edible mushrooms, you need to study the photos, characteristics, and features of the species.

The most famous species of this group are:

1. The milk mushroom is common in the northern regions of Russia, including the Urals and the Volga region. It prefers moist, shaded areas and grows close to the ground. It has a wide, white cap attached to a very thick stem. The flesh of the fruiting body is firm but quite brittle, releasing a milky sap when broken, which turns yellow when exposed to air. It has a pleasant, distinctive aroma.

   

   

   

2. The common champignon has a forest cousin, which grows throughout Europe in forests and semi-deserts, and in Russia, in temperate zones. It bears fruit from June to October. This mushroom has a brown, spherical cap and a long, thin stem, white or gray. The flesh is dense and white, darkening when exposed to high temperatures. It has a pleasant, starchy aroma.

   

   

   

3. Edible russula mushrooms are common in Europe, Asia, Russia, America, and even Africa. They are often found in deciduous and coniferous forests and near-marsh areas. They grow from June to October. The hemispherical cap can be brown, reddish, or tan, and is attached to a thick white stem. The flesh is white and very soft and crunchy. Russula mushrooms have a pleasant forest aroma and a delicate flavor.

   

   

Conditionally edible fruits

The main difference between semi-edible mushrooms and regular ones is that they cannot be eaten raw. To make these varieties edible, they require additional processing: some require repeated boiling and draining, while others simply require soaking and frying.

It is very difficult to distinguish conditionally edible mushrooms from others based on external characteristics, since they do not stand out in any way.

These species do not contain hallucinogenic or toxic substances, but some species have a specific taste that disappears during cooking.

Some of these fruits contain either milky juice, such as milk caps and russula, or mildly toxic substances, such as morels. In the former case, this can be eliminated by soaking the mushroom for a while; in the latter case, drying and repeated boiling can be effective.

The most famous varieties are:

• white and black milk mushrooms;
• white and brown milkweed;
• purple rowan;
• poplar rowan;
• winter honey fungus.

How to distinguish from poisonous varieties?

The main indicator of a poisonous mushroom is the structure of the hymenophore. It's also worth paying attention to the color and shape of the fruit; the smell and taste aren't necessarily unpleasant, which can be misleading. Even common varieties can be dangerous to life and health if they're overripe or grow in environmentally polluted areas, such as near industrial zones or highways. There are about 30 inedible varieties of agaric mushrooms.

Distribution by regions

Each region has its own popular mushrooms, which are most often found in the forest and end up on the tables of mushroom pickers.

Lamellar mushrooms of the Moscow region

The Moscow region's natural environment is rich in a large number of mushroom-growing areas, due to the presence of deciduous forests, in which the most common are:

• honey mushrooms;
• chanterelles;
• saffron milk caps;
• russula;
• milk mushrooms;
• champignons;
• purple and gray rows.

The harvest peaks in August and September. There are dozens of locations in the region where you can go "silent hunting," with popular ones being the Ruzsky, Yegoryevsky, Odintsovsky, Kolomensky, Meshchersky, and Dmitrovsky districts.

Mushrooms of the Leningrad Region

The Leningrad region is famous for its coniferous forests, where you can find:

• chanterelles;
• red and yellow russula;
• bitterlings;
• black milk mushrooms.

The harvest season begins in late April, with the peak month being August, when death caps and fly agarics also flourish. Popular fertile spots include the villages of Sosnovo and Snegirevka.

Views of Belarus

Belarus's climate, along with its vast coniferous, mixed, and deciduous groves, is ideal for the development of numerous mushroom-picking sites. The following species grow in the area:

• parasol mushroom;
• milk mushrooms;
• russula;
• chanterelles;
• saffron milk caps.

The harvest season lasts from April until the first frost, and in warm, humid September, autumn mushrooms begin to actively grow, such as honey mushrooms, which are popular with mushroom pickers. The most productive areas are located near Minsk and Vitebsk, including the Khatyn Forest, Logoyshchyna, and the village of Stolbtsy.

Useful properties and restrictions on use

There's no definitive answer as to whether mushrooms are healthy or not, as they contain a host of micronutrients that can have varying effects on the body. They contain a large amount of pure protein, yet are low in calories. They also contain vitamins such as B1, B2, C, PP, D, A, magnesium, potassium, phosphorus, and amino acids, which stimulate brain function and promote stress resistance.

On the downside, due to their spongy structure and rapid growth, mushrooms can absorb toxins and radionuclides, so be careful when choosing harvesting locations. In addition to beneficial micronutrients, the fruits contain chitin, which is difficult to digest.

It is not recommended for people with stomach problems, as it may exacerbate these conditions. This product is strictly prohibited for those suffering from pancreatitis and peptic ulcers. Any variety should be consumed in limited quantities to avoid harm to the body.

Recipes and cooking features for lamellar mushrooms

Although these mushrooms are from the same group, different types require different approaches when cooking:

• Milk mushrooms contain milky juice, so they are soaked for at least 3 days before pickling;
• oyster mushrooms and champignons are versatile, suitable for any dish and combined with different ingredients;
• Russula mushrooms can be boiled, stewed, pickled, or fried. They are not suitable for drying, as they are too fragile. The cap skin must be removed before cooking.

  

• Autumn honey fungus is very tasty when fried, and it can also be salted and pickled.

There are many ways to cook these mushrooms, the basic ones being frying and stewing:

• Fried chanterelles:
  • heat 100 ml of sunflower oil in a frying pan;
  • add 300 grams of pre-boiled and squeezed chanterelles;
  • increase heat, brown, stirring;
  • Reduce heat and pour in 300 ml of the mixture of sour cream and water;
  • add chopped onion, salt;
  • Bring to a boil under a lid.

    

• Baked champignons:
  • Place 0.5 kg of boiled and thoroughly squeezed fruit on a greased baking sheet;
  • mix 150 g of mayonnaise or sour cream with 200 g of hard cheese, add spices and salt to taste;
  • pour the resulting mixture over the mushroom layer and place in an oven preheated to 150 ºС;
  • after 10 minutes increase the temperature to 200 ºС and leave for 30-40 minutes.

    

Spices are often not needed, but if desired, you can add garlic, onion, allspice, basil, oregano, and marjoram.

Answers to frequently asked questions

There are a huge number of varieties of this species, and when planning a foraging expedition into the forest, it's important to thoroughly study all the mushrooms' characteristics to avoid health problems and ensure a pleasant harvest.

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