There are many common varieties of mushrooms, categorized as edible, conditionally edible (which can be eaten after cooking), and poisonous. To learn to distinguish edible mushrooms from those that are harmful to health, it is necessary to study the characteristics of different species, their habitats, and the time of their appearance.
Names and photos of edible mushroom varieties
Edible mushrooms include those collected in the wild or cultivated for culinary use. Most have a pleasant, distinctive flavor, and some are even considered delicacies. Edible mushrooms are nutritious, rich in vitamins, and promote rapid digestion. These include:
- porcini mushrooms;
- boletus mushrooms;
- saffron milk caps;
- russula;
- champignons;
- butter mushrooms;
- Shiitake mushrooms.
Before picking mushrooms, it's not enough to know the names of edible species; it's important to carefully study their photos and descriptions to avoid making mistakes in the forest.
Porcini mushrooms
These mushrooms belong to the genus Boletus. They are easily distinguished by the following characteristic features: a wide cap (averaging 15-30 cm in diameter) and a thick, barrel-shaped stem. The cap is characterized by a smooth outer surface and the presence of slime in damp weather.
Its color can vary from yellow to purple. The stem can reach 25 cm in diameter. In young organisms, its color can range from white to reddish-brown. A network of light-colored veins can be seen on the upper surface of the stem.
The flesh is firm and fleshy, with a faint odor when raw. The flesh of young organisms is white, while that of older organisms is yellowish. It does not change color when cut or broken. The white or yellowish hymenophore is easily separated from the cap. The pores are small and round. The spore print is olive-brown. The spores are spindle-shaped, typically reaching 15.5 × 5.5 µm in size.
You may be interested in:Porcini mushrooms "live" in mixed forests, most often choosing areas with abundant moss and lichen. Each species has its own characteristic habitat. For example, birch mushrooms can be found in birch groves and their edges, pine mushrooms in pine forests, and spruce mushrooms in fir forests. The optimal time for picking is from late June to early October.
Boletus mushrooms
Boletus mushrooms are a genus of the Boletaceae family. The boletus consists of a massive stem and a large, rounded cap. The cap is velvety to the touch, dry and smooth, and reaches 25 cm in diameter. The stem size varies by subspecies, with an average of 3-18 cm. The stem is massive and fibrous. It is most often yellowish or brown in color.
The flesh of boletus mushrooms is light lemon-colored, turning blue or red where cut. The hymenophore is olive or light yellow, and the spores are rounded. The spore powder comes in a wide range of colors.
Borovki are widespread in coniferous and deciduous forests with a temperate climate. They can grow in groups or singly. They are often found under trees such as pine, spruce, oak, and hornbeam.
Chanterelles
Saffron milk caps belong to the genus Lactarius. They are used in cooking and are prized for their excellent taste; some species are considered delicacies. Their name reflects their appearance: the fruiting body is typically orange, reddish, or yellow. This color is achieved through beta-carotene, which is subsequently converted into vitamin A.
Saffron milk caps are found in mixed forests and are easily found even under a layer of pine needles. The average diameter of the round cap is 7-18 cm. Its surface is slippery, especially sticky during the rainy season. Young saffron milk caps are convex, but over time, their shape changes: the edges rise, forming a funnel in the center.
The stem is hollow, no more than 10 cm in height. The flesh is dense and light, with a pungent flavor and a sweetish aroma due to the presence of milky juice. The tubular layer is lamellar, extending slightly onto the surface of the stem and difficult to separate.
Saffron milk caps are common in pine and spruce forests, often growing under a layer of fallen needles. They are rarely found in dry weather, but appear in greater numbers during the rainy season. The saffron milk cap harvest begins in July, with the richest harvest occurring in August.
Russula
These mushrooms belong to the family RussulaMost species are edible, although some may have a bitter taste. They are not eaten raw due to their potential to irritate mucous membranes. Russula caps are spherical, but gradually flatten or become funnel-shaped. The edges of the cap may be striped or ribbed. The cap is covered with a dry, matte skin that separates easily from the flesh.
The shape of russula gills varies among species. They can be of uneven length, with blunt or pointed edges. A common feature of the gills across all species is their brittleness and color, ranging from yellow to ochre.
Russula stems are smooth, cylindrical, and rarely thickened at the base. Depending on the species, they can be hollow or dense. The average size is 4-7 cm. The flesh can be brittle or spongy and does not change color when cut. The spore powder is white.
Russula mushrooms grow in temperate climates, near many trees: pine, linden, aspen, and birch. They can be found in groups on sandy and moist soils. Russula mushrooms appear in the spring, but the harvest season is in August and September.
Champignons
Mushrooms belong to the Agaricaceae family and are cultivated worldwide. They are of great economic importance and are widely used in cooking. Mushrooms contain essential amino acids, including cysteine and methionine. Some species are used to produce antibiotics.
The size of champignons varies greatly depending on the species, from 5 to 25 cm. The cap is dense, smooth, and can be either pure white or brownish with dark scales. The gills are very dark, allowing one to distinguish the champignon from poisonous varieties, whose gills do not darken.
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The stem is small and smooth, the flesh is light-colored, turning yellow when broken and exposed to air. Its aroma is distinct. The mushrooms have a private veil, which leaves a mark on the stem.
Mushrooms can be found in steppes, meadows, and open clearings. They grow primarily in fertile, humus-rich soil and can also be found on dead tree bark. Mushrooms can be harvested from early May until late summer.
Shiitake
Shiitake is a mushroom, widely found and often used in culinary and medicinal practices in China and Japan. It has a hemispherical cap, no more than 20 cm in diameter. The cap's surface is dry and velvety to the touch, with a coffee-colored hue and often cracked skin.
The gills are very thin and white, darkening when pressed. The stem is straight, averaging 15 cm in length. It is beige or light brown in color and has a noticeable fringe. The flesh is fleshy and dense, with a distinct spicy aroma. The spores are elliptical and white.
Shiitake is most often sold dried, then soaked and used in cooking. Shiitake's beneficial properties include preventing respiratory diseases and improving circulation.
Butterlets
Butterlets They are edible tubular mushrooms, named for the slippery surface of their caps. A distinctive feature is the sticky skin, which peels off easily. The cap can be convex or flat. The stems of butter mushrooms are smooth, sometimes with remnants of a veil.
You may be interested in:The flesh of butter mushrooms is light-colored, turning blue or red where cut. The spore powder has a yellow tint. Butter mushrooms are common in coniferous forests and grow in temperate climates.
Conditionally edible types of mushrooms
Conditionally edible species include those that can be eaten only after heat or other processing:
- soaking;
- boiling;
- scalding with boiling water;
- drying.
Only young organisms are suitable for processing; older, conditionally edible ones are not used for food due to the high risk of food poisoning. These species include the following:
- rows;
- raincoats;
- morels;
- milkers.
Rows
Edible rowan mushrooms They are easily distinguished by the color of their caps. If their caps are colorless in daylight and their odor is pungent, avoid them. Edible caps come in red, purple, and gray. The average cap diameter is 15 cm. The stalks of Trichis mushrooms are smooth, thickened at the base, and covered with a powdery coating. Spores are elongated and usually colorless. The spore powder can be white or brown.
Tricholoma mushrooms grow primarily in pine forests and can be found in parks and gardens. The first mushrooms appear in May, and the main harvest occurs in early August. Before cooking, tricholoma mushrooms should be soaked in water and boiled.
You may be interested in:Raincoats
Distinguishing feature raincoats – a closed fruiting body. The cap and stem are inseparable, and the mushrooms are spherical or egg-shaped. The surface of the puffballs is smooth, sometimes covered with small spines, and colored yellow or white.
You may be interested in:The flesh is white and soft, but gradually dries over time, transforming into a spore print. Puffballs are common in meadows, clearings, and coniferous forests. Only young fruits, harvested in areas far from production facilities and highways, are suitable for cooking.
Morels
Morels are different Morels have large, porous fruiting bodies. Their average height is 25 cm. Their caps are unusual for mushrooms: they are oblong, can grow up to 15 cm in height, and are attached to the stem. Morel stems are hollow. The flesh of all morel varieties is very tender and fragile, with no distinct aroma or flavor.
Morels appear in early April and grow for a short time—2-3 weeks. They most often appear near aspen trees, in areas with moist soil, on a bed of last year's fallen leaves. Morels must be boiled before cooking.
Milkweeds
Conditionally edible mushrooms get their name from the milky juice contained within their flesh, which flows out when broken. The caps of young mushrooms are flat and convex, grayish, purple, or brown in color. It is this part that is eaten, as the stems are very tough. The stems reach 10 cm in height and are cylindrical. The flesh of milky mushrooms is fragile and has a sharp taste.
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Milk caps are found in oak, birch, and mixed forests. The harvesting season is from July to October. Only the larger milk caps are typically eaten.
Common inedible and poisonous mushrooms
Inedible mushrooms are those with a strong, unpleasant odor and a bitter taste. Therefore, they are unsuitable for consumption. Inedible mushrooms do not cause poisoning, but they can cause digestive upset. Poisonous mushrooms, on the other hand, contain toxins. These mushrooms are divided into two classes: those that cause food poisoning and those that are deadly poisonous.
Russula acrid and brittle
The caustic russula has a funnel-shaped cap up to 9 cm in diameter. Its edges are ribbed and blunt. The spore powder is white. The russula's flesh can be white or pinkish; it is very bitter and pungent, which is why it is not used in cooking. When consumed, it can upset the stomach.
The brittle russula is distinguished by its small size and highly variable coloration, ranging from pale purple to light yellow. Its gills are sparse, and the stem is strong and cylindrical. The flesh is brittle and has a sweet aroma, but is very bitter, which is why it is not used in cooking. Eating raw russula can cause gastrointestinal poisoning.
Cobwebs
Almost all cobwebs are inedible. and poisonous. Some species contain slow-acting toxins. Symptoms of poisoning appear only after a week, when treatment has already failed. Although some spider web caps are considered edible, eating them is not recommended due to the high risk of confusing them with a poisonous species.
The fruiting bodies of cobweb caps consist of a spherical cap and a cylindrical stem. The cap is usually ochre in color, sometimes brown or dark red. The hymenophore is lamellar, with descending and dense gills. Cobweb caps can have either a slimy or dry surface. They are found in coniferous forests.
Tinder fungi
Tinder fungi are organisms that form on wood and are characterized by a developed, prostrate, perennial fruiting body. Tinder fungi are characterized by very tough, crumbly, but pleasantly fragrant flesh. These fungi can grow up to 50 cm in width.
Polypores are not considered deadly poisonous mushrooms, but are not used in cooking due to their tough flesh.
You may be interested in:False mushrooms that look like edible ones
There are several types of false mushrooms that can be mistaken for edible mushrooms due to their similar appearance. These include:
- False chanterelles. They can be distinguished from edible ones by two characteristics: the shape and color of the cap. False chanterelles have a round, funnel-shaped cap with smooth edges, while true chanterelles have fringed edges. False chanterelles are light yellow, while edible ones are deep orange.
False chanterelles - False honey mushrooms. They have a very brightly colored cap, ranging from yellow to dark red, while edible mushrooms are light brown. You can also distinguish them by their smell and the lack of a frill. Inedible mushrooms have an earthy aroma, while true mushrooms have a pleasant mushroomy odor.
False honey mushrooms - Mushroom lookalikes. The death cap can be mistaken for a button mushroom or a russula. To avoid this, inspect the gills. Button mushrooms have dark gills, while death caps have light gills. Russulas, however, lack a "skirt" on their stems.
Death cap - False butter mushrooms. These are uncommon and can be distinguished from true butter mushrooms by the thickening at the base of the stem. Furthermore, if the film on the cap doesn't stretch when removed, the mushroom is definitely false.
Red fly agaric
Fly agarics Belong to the Basidiomycetes family and stand out among other mushrooms with their distinctive bright red, flat cap, which is dotted with white, cottony flakes. The flesh of the fly agaric is white, light orange under the skin. The gills of the fly agaric are numerous, reaching up to 1.2 cm in width. The stem is straight, with a thickened base. A membranous ring hangs from its upper part.
The main habitat is meadows, fields, and deciduous and coniferous forests. The fly agaric is a poisonous fruit, but fatalities from its consumption are rare. A lethal dose of poison is found in 3-5 mushrooms. In other cases, eating the fly agaric only causes digestive problems.
Autumn morel
Morels are a type of mushroom called marsupial. They get their name from the fact that they appear in early autumn. Their caps are unusually shaped, typically no more than 10 cm long, and feature folds and a velvety surface.
The hollow stem varies in size from 3 to 10 cm. The flesh is cartilaginous and has no distinct odor. When raw, the autumn morel is deadly poisonous, and if improperly prepared or untreated before cooking, it can cause poisoning if ingested.
Waxy and white talker
The wax talker is distinguished by its snow-white color and a small tubercle in the center of the cap. The edges of the cap are wavy and inverted. The talker reaches 5 cm in height and 3-4 cm in width. They are most often found in acidic soils. Their season is July-August. The mushroom is inedible, and when consumed, it causes dizziness and vomiting, possibly even death.
The white talker differs in its waxy cap shape: the former has a slightly depressed cap with drooping edges. The stem is thick, reaching 8 cm in thickness. The flesh is watery and crumbly, and can have a fruity aroma. It is found in mixed forests and spruce forests, but appears in small numbers and not every year.
Fiberwort
The scaly-sided mushroom is an elongated mushroom with a bell-shaped cap with a central tubercle. The cap's edges are torn, and its color can be yellow or brown. The flesh is neutral in taste but has an unpleasant odor. The stems are long, thin, and dense, matching the color of the cap. The scaly-sided mushroom grows from July to October.
Death cap
The toadstool is a deadly poisonous mushroom from the fly agaric family. Picking them is prohibited, as they can even poison nearby mushrooms with just the slightest contact. The mushroom is distinguished by a greenish cap with a fibrous surface, which grows up to 15 cm in diameter. The flesh is white and has a neutral odor. Older mushrooms have an unpleasant sweet odor. The stem is cylindrical and thickened at the base.
Inexperienced mushroom pickers often confuse death caps with champignons and russulas. To avoid this, remember that champignon gills darken with age, while russulas have neither a volva nor a ring.
You may be interested in:Safety rules for "silent hunting"
To avoid picking poisonous mushrooms and prevent poisoning, follow these recommendations:
- Do not pick mushrooms growing near factories, highways, or railway tracks.
- Do not cut old and wormy mushrooms, as well as those that grow near poisonous ones.
- Do not eat mushrooms raw.
- Don't pick mushrooms that you doubt are edible, or better yet, don't even touch them.
- Cut off all mushrooms with stems: this will allow you to verify that the mushroom is not poisonous.
- Harvest your produce in wicker baskets to keep it fresh longer.
- Do not handle poisonous mushrooms, and use gloves to protect yourself from accidental contact.
- Do not allow children to touch any mushrooms without adult permission.
Answers to frequently asked questions
Due to the wide variety of mushrooms, it's important to learn how to identify them and only collect the ones you know. By learning the descriptions of different species and the rules of "silent hunting," you can safely harvest a bountiful crop and prepare a variety of dishes from it.
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