Epithelial threads. Mushrooms are not able to produce chlorophyll like plants, so they are highly dependent on their environment. It is from rotting leaves and decomposing remains of living beings that they consume all the necessary substances for growth and development. They are rich in organic matter.
About 200 species of mushrooms grow in the forests of our country, but only 40 species of them can be eaten by humans. The energy value of the product is low, about 300-500 calories per 1 kg. The chemical is close to vegetable crops, despite the fact that the set of amino acids is similar to products of animal origin.
What mushrooms grow under pine trees? These are saffron milk caps, svinushki, russula, Polish mushrooms, boletus, greenfinches, mokrukha and fly agarics. In spruce forests you can find porcini mushrooms, butterfly mushrooms, spruce mushrooms, garlic mushrooms, forest champignons, puffballs and yellow milk mushrooms.
Most often, when asked what mushrooms grow under pine and spruce, the answer is “white.” This fruiting body has many synonyms: porcini mushroom, pine boletus.
Its cap can reach 20 cm in diameter, predominantly wine-red or brownish in color. The leg has a swollen appearance and is similar in color to the color of the cap, but of a lighter shade. The pulp does not darken when cut, but is always white.
The mushroom can be found in darkened and highly lit areas of the forest. It has been established that illumination does not affect yield. It can bear fruit either singly or in groups.
Mushroom picking occurs in the summer-autumn period. The highest yield occurs at the end of August. In some regions there are specimens weighing up to 1 kg. Mushroom pickers prefer young mushrooms that are not affected by larvae and have a more delicate taste.
Porcini mushroom can be prepared in any way: fried, pickled, dried. In some regions, salads are seasoned with fresh porcini mushroom.
Camelina is one of those mushrooms that grow under pine and spruce. They are distinguished as having a cap of orange or red-orange color. has a yellowish tint or lilac-greenish. The fruiting individuals of this species are covered with mucus. When you cut or touch it, green spots appear. It has a pronounced smell of milky juice.
Spruce mushrooms feel best in places where moss grows, there are small hummocks, and also near lingonberries and blueberries.
The pine species is most often found in drier areas of the forest, on small hills near young pines.
The mushroom is best suited for marinating and frying in sour cream.
Externally, the mushroom looks like an aged white one. In our region, green moss fly is predominantly found. The velvety cap acquires a greenish-purple hue over time. The advantage grows on the edges and roadsides.
The mushroom has a pronounced fruity flavor and is eaten boiled or fried.
If we discuss what mushrooms grow under pine trees, then they include the “relative” of the flywheel - the Polish mushroom. In appearance it strongly resembles white. The cap can reach 15 cm in diameter, velvety, brown or brown. A blue color appears on the cuts; the flesh itself is white, with a yellowish tint. The mushroom can be prepared in any way known to man.
Oiler is the name of a huge group of mushrooms from the Boletaceae family, which includes about 40 representatives. The main difference between the family is that all its representatives have an oily cap.
Perhaps this species leads the list of what mushrooms grow under pine trees in our country. Although they are found in Africa and Australia, that is, in those countries with a temperate climate.
In our forests, the common and autumn oiler are found predominantly. The fungal cap has a small bump in the center. The color is usually brownish, but there are specimens with a brown or olive tint. The peel is easily removed from the mushroom; inside there is soft and juicy pulp, yellowish in color.
The oiler feels good near young pines, but is also found in mixed forests. The mushroom loves soil with good drainage, that is, sandstone. He accepts greenfinches, chanterelles and russula as neighbors. Grows mainly in groups.
It bears fruit almost throughout the warm season, from July to October, the main thing is that the atmospheric temperature is above 18 degrees. When the temperature drops to -5, mushroom growth stops completely.
The category of what mushrooms grow under pine trees includes summer and granular butterflies. There are few differences from the autumn and ordinary species; the color of the cap is ocher-yellow. Found mainly in pine forests.
This family of mushrooms includes several species. These are bitter milk mushrooms or bitter mushrooms, black milk mushrooms or chernukha mushrooms. Prefers forest floors. It can grow in spruce and pine forests, birch groves and areas where there is hazel undergrowth.
The bitterberry cap usually does not exceed 8 cm, similar to a funnel, the stem is high, up to 10 cm, and up to 1.5 cm in diameter. The color of the cap and stem is the same, reddish-brown.
The cap of the chernuka can reach 20 cm in diameter and is olive-brown in color. The leg is not high - up to 6 cm, but fleshy - up to 2.5 cm in diameter.
Although these species fall under the category of what mushrooms grow under pine trees (photos are located in the article), they are still conditionally edible, that is, they require compliance with a certain preparation technology. The mushroom is pickled only after pre-soaking or cooking.
In coniferous forests there are russulas, which have an unusually large species composition. The color of the caps is amazing: from brown and red to green and purple shades. But the structure of the cap is very fragile. Russulas are also called the most “democratic” mushrooms: they grow in spruce and pine groves, deciduous forests and wastelands. They can bear fruit in cool and hot seasons, depending on the subspecies.
Mostly russulas are fried or boiled, dried, since they are not suitable for pickling due to their fragile structure.
It is very easy to recognize the mushrooms that grow under the pine tree. There are plenty of photos on the Internet; almost every home has a book on mushrooms. But even edible mushrooms can be dangerous to humans if certain rules are not followed:
If you have the slightest doubt, for example, if the mushroom is of an unknown species, discard it. Happy quiet hunting.
Experienced mushroom pickers can quickly distinguish edible mushrooms from inedible ones. Since the latter are extremely dangerous, it is necessary to be able to distinguish poisonous types from those that can be safely eaten.
In most classifications, mushrooms are divided not into two, but into three large groups:
conditionally edible: some of them are edible only at a young age, others cause poisoning only when mixed with alcohol or certain foods; still others require lengthy cooking to remove the acrid taste; for example, in Poland, white milk mushroom is considered inedible, while in Russia it is soaked and then salted, resulting in a unique dish with a pleasant aftertaste.
According to the composition of the lower layers of the mushroom caps, they can be:
There is also a classification of fungi according to methods of reproduction, cell type and some other principles, but they will not be considered within the scope of this article.
All types of mushrooms, with the exception of morels, strings and truffles, consist of a cap and stem, forming a fruiting body. The part located underground has the appearance of thin threads called mycelium. Mushrooms are one of the most amazing representatives of the kingdom of nature, combining the characteristics of not only plants, but the simplest animals.
Therefore, scientists have separated them into a separate section of botany. Like plants, they have a cellular shell structure, feed by absorbing nutrients from the soil, and reproduce by spores. A similar feature is their low mobility.
Fungi can be classified as animals due to the presence of multicellular forms and chitin, which is characteristic only of the skeletons of arthropods. In addition, mushrooms contain glycogen, which is found only in vertebrates in the muscles and liver.
The color of the cap of this mushroom is not white at all - it is brown. The name is connected only with its contrast to the “black” obebuk, the cut of which quickly darkens. The pulp of the porcini mushroom remains the same even after prolonged heat treatment. Fruiting time for the main species is June-October.
In each locality it has a special name, for example, boletus, pan-mushroom, cow or mullein. In some areas, other types of mushrooms with a light color of the stem and the space under the cap are called porcini: in the Cis-Urals and the Far East, this name is used for boletuses and boletuses. In Central Asia, white is called oyster mushroom, and in Crimea it is a giant talker mushroom growing in the mountains.
Porcini
Porcini mushrooms are found everywhere except Antarctica and arid regions. The main habitats are coniferous, deciduous or mixed forests. Ripening time depends on the region. The first mushrooms appear already in May or June. The harvest ends in the southern part of Russia and Europe in October-November, and in the northern regions at the end of August.
White mushrooms
The pulp is quite fleshy, light in color, dense. With age, it turns fibrous and begins to turn yellow. Hence the name of the porcini mushroom used in the Perm and Novgorod regions - zheltyak. Olive colored spores.
The tubular layer of the cap with a notch almost at the stem itself is separated from the pulp quite easily. Light or soft pink in young fungi, it turns yellow over time and then becomes greenish-olive. The smell of raw ones is very weak - they acquire a pleasant unique aroma and piquant taste only when boiled or dried.
Even experienced lovers of “silent hunting” know that some distinction criteria do not apply to specimens of non-standard shape or color. Therefore, if you are not completely sure that a mushroom is edible, it is better to throw it away.
Depending on the type of forest, porcini mushrooms are divided into several forms:
A separate early form is distinguished, which is found only in the pine forests of the Middle Volga region - its collection is carried out in May-June. Unlike the pine form, when cut it has not brownish, but slightly red flesh. Porcini mushrooms are also divided into shades (it can be different in each area). In Europe and Transcaucasia, as well as the forests of North America, there is a net form that looks like a moss fly.
There are about 40 varieties of boletus (obabkov, birch boletus), which are quite similar in appearance. They grow in small groups, called ring colonies, or less often individually. Therefore, having found the very first mushroom, you will not leave the forest empty-handed.
Boletus mushrooms jump out of the ground literally before our eyes: per day they are able to rise by 3-4 cm. The ripening period is only 6 days. After this period, the mushrooms begin to age just as quickly.
Based on their places of growth, shape and color, boletus mushrooms are divided into 10 main species (only 9 are found in Russia):
When picking mushrooms, not a single poisonous mushroom should even get into the basket. After all, even a small piece of it can be enough for serious poisoning.
This type of mushroom, indeed, can most often be found under aspen trees. And their bright hat in the shape of a hemisphere (half a ball) is very similar in color to fallen and yellowed orange-red aspen leaves. As it grows, its shape flattens.
Even a beginner can collect boletuses - after all, their false analogues simply do not exist. True, they often grow alone or in rare groups. They can be found in deciduous or mixed forests not only at the roots of aspens, but also birches, oaks, pine trees and even poplars. They love young trees very much and often hide in their crowns.
They are named so for their slimy skin - indeed, it seems as if they were covered with oil on top. These mushrooms grow from September to October in the European part of the continent, as well as Mexico. This mushroom can be found on sandy soil in almost all types of forests from pine and oak to birch.
It is also found in clearings and meadows. In terms of protein content, boletus can compete even with porcini mushrooms. They can be salted, boiled or fried. When eating, the slippery skin is removed.
Good harvest
These mushrooms include not only common boletus, but also their yellow-brown variety - even the stem of such boletus is colored intensely yellow. Another type is granular. Outwardly similar to yellow-brown, but has a less intense color. He doesn't have a ring on his leg.
The larch butterdish has a yellow-brown or lemon-yellow cap without cracks or tubercles and a thick stem of the same color in the form of an elongated cylinder or club.
The mushroom, once called the king of mushrooms in Rus', can be found in both deciduous and mixed forests, mainly next to birch trees. Some species are found only under coniferous trees, on acidic soils. It grows in groups, less often alone. Milk mushrooms are collected from early July to October.
This mushroom can be considered truly Russian - in Europe it is not recognized and is even considered poisonous due to its peculiar bitterness, which, however, goes away after soaking. It is not intended for cooking or stewing - it is only salted.
This mushroom can be harvested from June to October, after thunderstorms. You should look for it in coniferous or mixed forests, in a pile of fallen leaves or grass.
Saffron milk caps
The leg, although similar in color, is clearly demarcated and does not merge with it. Dark green circles and spots are often visible on the cap. The flesh of saffron milk caps is more fleshy and not as brittle as that of saffron milk caps.
Worms also breed in them. As they grow, the color of these mushrooms does not change. When broken, a characteristic red-colored milky juice is produced that can stain hands.
Chanterelles simply don’t have it. The taste of these mushrooms is very pleasant - saffron milk caps are also considered a delicacy.
Both chanterelles and saffron milk caps are considered conditionally edible due to their slight bitterness. Therefore, they are pre-boiled or soaked.
These ball-shaped mushrooms can be found in places with moist soil generously enriched with organic matter. In nutritional value, low-calorie champignons are not inferior even to meat. They are often grown even in greenhouses on a special substrate made from fresh manure.
Fruiting time is May-October.
Collecting champignons must be done very carefully. They are often confused with false mushroom and toadstool.
The former quickly turn yellow when cut and have a characteristic carbolic acid smell. The leg of the pale grebe is thinner and not as dense. They are colored differently.
The color of the cap of a poisonous mushroom is equally light on both the top and bottom, while on the champignon it is lighter at the bottom.
Champignons can differ in both color and surface smoothness. There are more than 200 species of them - some of them are edible or conditionally edible, while others can even be poisonous.
The following types are used for food:
You can even get poisoned by edible mushrooms if you preserve them incorrectly.
Dangerous intoxication is caused by bacteria called butulinus, which, when placed in a jar, can quickly develop in proteins without access to oxygen in a neutral or alkaline environment. Therefore, mushrooms are always rolled with the addition of acid, which can destroy dangerous spores.
2017-07-12 Igor Novitsky 
Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, the average person associates the term “mushrooms” almost exclusively with wild mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.
Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own unique taste, which is called “mushroom”. In terms of nutritional value, they are more likely to be closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.
If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also to the climatic characteristics of individual countries, affecting the species composition of mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.
In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:
For Russians, mushrooms are not only a tasty dish, always relevant both on the festive table and on weekdays. Mushroom hunting is also a favorite outdoor activity for many. Unfortunately, most city dwellers and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.
It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.
So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go on a “quiet hunt”, listen to the following recommendations:
The porcini mushroom, or boletus mushroom, is the best representative of the group of undoubtedly edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance by which it is easily recognized, the boletus has an inedible twin - the gall mushroom or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when broken, its flesh acquires a pink tint, and the mushroom itself is very bitter.
Red boletus is also a very popular edible forest mushroom among Russians. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never next to conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since it does not have false doubles.
Maslyata are very loved and popular in Russia. They can be recognized by the yellow color of the stem, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.
Chanterelles have a rather unusual appearance, which makes them easy to identify among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stalk (the real one is dense and solid) and white discharge on the broken cap.
Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.
Russulas are widespread edible mushrooms in the middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.
We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.
Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to nervous system disorders. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the poisonous mushrooms themselves.
Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.
False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).
Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way, the pale grebe formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.
The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has an irregularly shaped cap and a massive stalk. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.
Thin mushroom is a harmful, although not deadly, mushroom. For a long time, experts did not have a consensus on whether the pig mushroom is edible or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.
Seed propagation in the garden strawberries we are used to, unfortunately, leads to the appearance of less productive plants and weaker bushes. But another type of these sweet berries, alpine strawberries, can be successfully grown from seeds. Let's learn about the main advantages and disadvantages of this crop, consider the main varieties and features of agricultural technology. The information presented in this article will help you decide whether it is worth allocating a place for it in the berry garden.
Often, when we see a beautiful flower, we instinctively bend down to smell its fragrance. All fragrant flowers can be divided into two large groups: nocturnal (pollinated by moths) and daytime, whose pollinators are mainly bees. Both groups of plants are important for the florist and designer, because we often walk around the garden during the day and relax in our favorite corners when evening comes. We are never overwhelmed by the scent of our favorite fragrant flowers.
Many gardeners consider pumpkin to be the queen of garden beds. And not only because of its size, variety of shapes and colors, but also for its excellent taste, healthy qualities and rich harvest. Pumpkin contains a large amount of carotene, iron, various vitamins and minerals. Thanks to the possibility of long-term storage, this vegetable supports our health all year round. If you decide to plant a pumpkin on your plot, you will be interested in learning how to get the largest possible harvest.
Scotch eggs - incredibly delicious! Try to prepare this dish at home, there is nothing difficult in preparation. Scotch eggs are a hard-boiled egg wrapped in minced meat, breaded in flour, egg and breadcrumbs and deep-fried. For frying, you will need a frying pan with a high side, and if you have a deep fryer, then that’s just great - even less hassle. You will also need oil for frying so as not to smoke in the kitchen. Choose farm eggs for this recipe.
One of the most amazing large-flowered tubs of Dominican Cubanola fully justifies its status as a tropical miracle. Warm-loving, slow-growing, with huge and in many ways unique bells of flowers, Cubanola is a fragrant star with a complex character. It requires special conditions in the rooms. But for those who are looking for exclusive plants for their interior, a better (and more chocolatey) candidate for the role of indoor giant cannot be found.
Chickpea curry with meat is a hearty hot dish for lunch or dinner, inspired by Indian cuisine. This curry is quick to prepare but requires some prep. The chickpeas must first be soaked in plenty of cold water for several hours, preferably overnight; the water can be changed several times. It is also better to leave the meat in the marinade overnight so that it turns out juicy and tender. Then you should boil the chickpeas until tender and then prepare the curry according to the recipe.
Rhubarb cannot be found in every garden plot. It's a pity. This plant is a storehouse of vitamins and can be widely used in cooking. What is not prepared from rhubarb: soups and cabbage soup, salads, delicious jam, kvass, compotes and juices, candied fruits and marmalade, and even wine. But that's not all! The large green or red rosette of leaves of the plant, reminiscent of burdock, acts as a beautiful background for annuals. It is not surprising that rhubarb can also be seen in flower beds.
Today, the trend is to experiment with unusual combinations and non-standard colors in the garden. For example, plants with black inflorescences have become very fashionable. All black flowers are original and specific, and it is important for them to be able to select suitable partners and location. Therefore, this article will not only introduce you to an assortment of plants with slate-black inflorescences, but will also teach you the intricacies of using such mystical plants in garden design.
3 delicious sandwiches - a cucumber sandwich, a chicken sandwich, a cabbage and meat sandwich - a great idea for a quick snack or for an outdoor picnic. Just fresh vegetables, juicy chicken and cream cheese and a little seasoning. There are no onions in these sandwiches; if you wish, you can add onions marinated in balsamic vinegar to any of the sandwiches; this will not spoil the taste. Having quickly prepared snacks, all that remains is to pack a picnic basket and head to the nearest green lawn.
Depending on the varietal group, the age of seedlings suitable for planting in open ground is: for early tomatoes - 45-50 days, average ripening - 55-60 and late ripening - at least 70 days. When planting tomato seedlings at a younger age, the period of its adaptation to new conditions is significantly extended. But success in obtaining a high-quality tomato harvest also depends on carefully following the basic rules for planting seedlings in open ground.
Unpretentious “background” plants of sansevieria do not seem boring to those who value minimalism. They are better suited than other indoor decorative foliage stars for collections that require minimal care. Stable decorativeness and extreme hardiness in only one species of sansevieria are also combined with compactness and very rapid growth - rosette sansevieria Hana. The squat rosettes of their tough leaves create striking clusters and patterns.
One of the brightest months of the garden calendar pleasantly surprises with the balanced distribution of favorable and unfavorable days for working with plants according to the lunar calendar. Vegetable gardening in June can be done throughout the entire month, while the unfavorable periods are very short and still allow you to do useful work. There will be optimal days for sowing and planting, for pruning, for a pond, and even for construction work.
Meat with mushrooms in a frying pan is an inexpensive hot dish that is suitable for a regular lunch and for a holiday menu. Pork will cook quickly, veal and chicken too, so this is the preferred meat for the recipe. Mushrooms - fresh champignons, in my opinion, are the best choice for homemade stew. Forest gold - boletus mushrooms, boletus and other delicacies is best prepared for the winter. Boiled rice or mashed potatoes are ideal as a side dish.
I love ornamental shrubs, especially unpretentious ones and with interesting, non-trivial foliage colors. I have various Japanese spirea, Thunberg barberries, black elderberry... And there is one special shrub, which I will talk about in this article - viburnum leaf. To fulfill my dream of a low-maintenance garden, it is perhaps ideal. At the same time, it is capable of greatly diversifying the picture in the garden, from spring to autumn.
We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible. But false and poisonous species can spoil your dish, and in some cases even cause death.
In the article you will learn what edible mushrooms are, what types they are divided into, where they grow and what they look like, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.
All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). These are all cap mushrooms; they make up only a small part of the vast kingdom.
They can be divided according to many criteria. The structure of the cap is of greatest importance to us, since sometimes it is different in twins.
Divided:
You can also divide forest gifts by taste, by the method of spore formation, shape, color, and the nature of the surface of the cap and stem.
In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to the steppe zones. Mushrooms grow best in soil rich in humus, which warms up well. Forest gifts do not like severe waterlogging and excessive dryness. The best places for them are in clearings where there is shade, on forest edges, forest roads, in plantings and copses.
If the summer turns out to be rainy, you should look for mushroom places at higher elevations, and if it’s dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near certain trees. For example, camelina grows in pine and spruce trees; white - in birch, pine, oak; boletus - near aspen.
Mushrooms appear in different climatic zones at different times, one after another. Let's look at the middle strip:
In deciduous forests the main season lasts from June to October, and from November to March the winter mushroom can be found in the forests. In the steppes, field mushrooms are more common: umbrellas, champignons, puffballs, meadow mushrooms. Season: June to November.
The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called “forest meat” or “forest bread”.
The nutritional value:
Edible forest products have many benefits; since ancient times they have been used to treat diseases. Nowadays it is a healthy and tasty food, and vegetarians replace meat with it.
Mushrooms can boost immunity, cleanse blood vessels and lower cholesterol levels, fight depression and excess weight. They help maintain the beauty of hair, skin and nails. Find out more about the contraindications and beneficial properties of mushrooms on our website.
How to distinguish edible mushrooms from inedible ones? After all, almost everyone knows boletus mushrooms, but rare and unusual specimens are found in the forest. There are many ways.
For example, as a child I had an interesting encyclopedia with pictures and descriptions, plus I always went into the forest with experienced mushroom pickers. By the way, this is the best idea to take with you into the forest a person who understands mushroom matters.
Some general tips:
This is only a small part of the signs. Basically, each pair of doubles has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and name of edible mushrooms with a short description.
The mushroom king has a light stalk, the sponge under the cap is cream and white. If you break the cap, it will not darken. He has several false and poisonous twins. For example, the broken leg of a satanic mushroom will turn blue, while that of a gall mushroom will turn pink, and the broken leg will be covered with a dark mesh.
In most cases, the boletus has a red cap, dense flesh and a leg. When broken, the cut is bluish or white, while the false redhead is red or pink.
The color of the cap varies from dark brown to light beige. It has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its cap is gray or pinkish.
A rather massive mushroom with a velvet pillow-shaped cap and lemon-yellow flesh. The stem is red at the base and turns blue when cut. It is confused with the satanic mushroom, but it is lighter in color.
A real chanterelle is pale pink to orange in color, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color ranges from orange to red. The edges are jewel-smooth, and when broken, white juice is released.
Butterwort is a yellow mushroom with a slippery spongy cap, which is connected to the stem by a film. False butterflies have a dark cap, sometimes with a purple tint, with plates underneath it. The skin of the latter does not stretch when removed, and the flesh turns red.
The flywheel is spongy, the sponge is bright yellow. In “youth,” its cap is convex and velvety, but over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg does not have any special inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the moss fly is that it grows on moss.
The original has a beige or cream color, dark brown plates and a skirt. Champignon grows in well-lit places. The popular mushroom can be confused with the toadstool or the stinking fly agaric, which are deadly poisonous. The toadstool has light plates, but no skirt under the cap.
There are light cream and brown shades, they have skirts on the leg, and scales on the cap; they are plate-like and grow on stumps. False honey mushrooms are brighter, they do not have a film ring.
Young russulas have a spherical cap, while mature ones are flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, most likely you have a doppelganger.
A real raincoat is shaped like a ball, often on a small stem. Its color is white or beige. The pulp is dense, white. The flesh of the false raincoat has a purple tint and the skin is dark.
They often grow near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish-green. It's smooth and sticky. The cut becomes green over time.
It has a flat pink cap with a recess in the center and a discreet circle pattern, its edges are curved inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Lookalikes often have scales and a greenish color, different from the white flesh.
It has a beautiful appearance, bright yellow color. The shape of the cap is regular, round, it hides the plates. An adult web spider resembles a toadstool. False lookalikes have an unpleasant odor, are irregular in shape, and are covered in scales.
The umbrella got its name due to its long leg and characteristic shape of the cap, at first it is spherical in shape, then it resembles an umbrella. The color is white with a hint of beige, there is a darker spot in the center and the surface is cracked. The plates darken with age. There are many lookalikes that differ in color, may have a pungent odor and loose flesh.
The talker's cap initially has a hemispherical shape, then a depressed shape, reminiscent of a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The pulp is white, dense, although it loosens with age. False talkers are white in color.
Lamellar mushrooms deserve their name because they grow in rows or circles (witch's circles). The young row's hat resembles a ball and then straightens out. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, slimy. The leg is velvety and often has a pink-brown color. The poisonous doppelgänger is a dirty gray color, so be careful!
It is more often found in pine forests; due to possible frosts, black spots appear on its cap. The cap itself is fused with the stem and has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the line, the lighter the hat. The leg is also not straight, but the flesh is white and breaks easily.
The surface of the morel cap seems to be covered in cells; it has an ovoid shape. Its color comes in grayish, yellow and brown shades. The morel flesh is white, soft, and the leg has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from an egg, produces an unpleasant odor and is covered in mucus.
Oyster mushrooms grow on trees, one below the other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, and the color is gray with a purple tint. The plates are frequent, dense, and gray in color. The edges are concave, the legs are short and dense. False oyster mushrooms are brighter and have other colors.
Now you know how to test a mushroom and find out whether it is edible or not. You can go into the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can cause harm if it is old or starting to decay.
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