Edible mushrooms - a list with names, descriptions, photos

Everyone who does not understand mushrooms is limited to buying them in a supermarket. After all, champignons and oyster mushrooms grown under artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits that do not smell of needles and are not washed with morning dew. Yes, and it is very difficult to deny yourself forest walks on a clear day off. Therefore, let's take a closer look at the external signs of popular edible mushrooms in our region.

Main characteristics of edible mushrooms

All the biological and ecological diversity of mushrooms on a planetary scale is simply impossible to cover. This is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many types of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, it is easy to get lost here just like in the forest.

Did you know? The most unusual mushroom in the world is considered by contemporaries to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter in a few days..

Edible mushrooms are considered to be those specimens that are allowed for consumption and do not carry any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, the color and shape of the fruiting body, as well as in smell and taste. Their peculiarity lies in high gastronomic properties. After all, it is not in vain that among mushroom pickers there are parallel names for mushrooms - “vegetable meat” and “forest protein”. It is scientifically proven that such gifts of nature are rich in:

proteins;
amino acids;
mycosis and glycogen (specific mushroom sugar);
potassium;
phosphorus;
gray;
magnesium;
sodium;
calcium;
chlorine;
vitamins (A, C, PP, D, the whole group B);
enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).

Many types of mushrooms in their nutritional value compete with potatoes, vegetables and fruits traditional for the Ukrainian table. Their significant disadvantage is poorly digestible shells of mushroom bodies. That is why the greatest benefit to the human body is brought by dried and powdered fruits.

Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which means "devil's cigar" in translation. It is found in isolated cases only in the central zones of Texas and on some islands of Japan. A unique feature of this natural wonder is the specific whistle that is heard when the fungus releases spores..

According to the nutritional characteristics of mushrooms, Soviet scientists divided the edible group into 4 varieties:

Mushrooms, mushrooms and milk mushrooms.
Boletus, boletus, duboviki, oilers, volnushki, whites and champignons.
Flywheels, valui, russula, chanterelles, morels and autumn mushrooms.
Rows, raincoats and other little-known, rarely collected specimens.

Today, this classification is considered a bit outdated. Modern botanists agree that the division of mushrooms into food categories is inefficient and the scientific literature provides an individual description of each species. Beginning mushroom pickers should learn the golden rule of "silent hunting": one poisonous mushroom can ruin all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested crop, send all the contents to the trash without regret. After all, the risks of intoxication are not included in any comparisons with the time and effort spent.

Edible mushrooms: photos and names

Of the variety of edible mushrooms known to mankind, there are only a few thousand. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Consider the most popular types.

Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find struck with its 140-kilogram weight, and the second - with the area of the mycelium, which occupied about a thousand hectares..

In botanical literature, this forest trophy is designated as or ( Boletus edulis). In everyday life, it is called truthful, dubrovnik, shirak and belas.
The variety belongs to the genus Boletov and is considered the best of all known edible mushrooms. In Ukraine, it is not uncommon and occurs from early summer to mid-autumn in deciduous and coniferous forests. Often mushrooms can be found under birches, oaks, hornbeams, hazels, fir trees and pines.

It is characteristic that you can find both squat specimens with a small hat, and wide-legged ones, in which the leg is four times smaller than the upper part. The classic variations of mushrooms are:

a hat with a diameter of 3 to 20 cm, hemispherical, convex brown in color with a smoky or reddish tint (the color of the hat largely depends on the place where the fungus grows: it is purple-brown under pines, chestnut or olive green under oaks, and light brown under birches);
leg length from 4 to 15 cm with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
white mesh on the top of the leg;
the pulp is dense, juicy-fleshy, white, which does not change when cut;
spindle-shaped spores, yellowish-olive, about 15-18 microns in size;
a tubular layer of light and greenish tones (depending on the age of the fungus), which is easily separated from the cap;
the smell at the site of the cuts is pleasant.

Important! Mushrooms are often confused with mustards. These are inedible mushrooms that are distinguished by pinkish spores, a black mesh on the stem, and bitter flesh.

It is worth taking note that in true porcini mushrooms, the skin from the cap is never removed. In Ukraine, the industrial harvesting of these forest trophies is carried out only in the Carpathians and Polissya. They are suitable for fresh consumption, for drying, conservation, salting, pickling. Traditional medicine advises introducing belas into the diet for angina pectoris, tuberculosis, frostbite, loss of strength and anemia.

Volnushka

These trophies are considered conditionally edible. They are used as food only by residents of the northern regions of the globe, and Europeans do not recognize them as food. Botanists call these mushrooms Lactarius torminósus, and mushroom pickers call them volnyanka, decoctions and rubella. They represent the Russula family of the Milky genus, are pink and white.

Pink waves are characterized by:

a hat 4 to 12 cm in diameter, with a deep depression in the center and convex, pubescent edges, a pale pink or grayish hue that darkens when touched;
stalk about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical in shape, powerful and elastic structure with specific pubescence on a pale pink surface;
cream or white spores;
plates are frequent and not wide, which are always interspersed with intermediate membranes;
the pulp is dense and firm, white in color, does not change when cut and is characterized by abundant, sharp-tasting juice secretion.

Important! Mushroom pickers should pay attention to the fact that volatility is characteristic of volushki, which depends on their age. For example, caps can change their color from yellow-orange to light green, and plates - from pinkish to yellow.

White waves are different:

a cap with a diameter of 4 to 8 cm with white densely pubescent skin (in older specimens, its surface is smoother and yellow);
leg height from 2 to 4 cm with a volume of up to 2 cm, cylindrical shape with low hairiness, dense structure and uniform color;
the pulp is slightly fragrant, white in color, with a dense but brittle structure;
spores of white or cream color;
plates are narrow and frequent;
milky juice of white color, which does not change when interacting with oxygen and is characterized by causticity.

most often grow in groups under birches, on forest edges, rarely in coniferous forests. They are harvested from early August to mid-autumn. Any cooking requires thorough soaking and blanching. Use these mushrooms for preservation, drying, salting.

Important! Edible volnushki are easily distinguished from other lactic mushrooms by the hairiness on the hat.

But in the latter version, the flesh becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic, can cause digestive disorders and irritation of the mucous membranes. In salted form, they are allowed to be consumed no earlier than one hour after salting.

The species also represents the Syroezhkov family of the Mlechnikov genus. In scientific sources, the mushroom is designated Lactarius résimus, and in everyday life it is called real.
Externally, this mushroom is characterized by:

a hat with a diameter of 5 to 20 cm, funnel-shaped with strongly fleecy edges wrapped inward, with wet mucous skin of a milky or yellowish color;
a leg up to 7 cm high with a volume up to 5 cm, cylindrical in shape, yellowish in color, with a smooth surface and a hollow interior;
firm white pulp with a specific fruity odor;
yellow spores;
plates frequent and wide, white-yellow;
milky juice caustic in taste, white, which in places of cuts changes to dirty yellow.

The season of mushrooms comes from July to September. + 8-10 ° С on the soil surface is enough for their fruiting. The fungus is distributed in the northern part of the Eurasian continent and is considered completely unsuitable for food purposes in the West. Most often found in deciduous and mixed arrays. In cooking, it is used for salting. Beginning mushroom pickers may confuse the trophy with a violinist, a white wave and a loader.

Important! Milk mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spotting may appear on the hat.

This bright mushroom with a peculiar shape is found on the postage stamps of Romania, Moldova, Belarus. The real chanterelle (Cantharellus cibarius) is a member of the Cantarell family.
Many people recognize her by:

a hat - with a diameter of 2.5 to 5 cm, which is characterized by asymmetrical bulges at the edges and a leuko-shaped depression in the center, a yellow tint and a smooth surface;
the stem is short (up to 4 cm high), smooth and solid, identical in color to the cap;
spores - their size does not exceed 9.5 microns;
plates - narrow, folded, bright yellow;
pulp - differs in density and elasticity, white or slightly yellowish, with pleasant aroma and tastes.

Experienced mushroom pickers have noticed that true, even overripe specimens, are not spoiled by a wormhole. Mushrooms grow rapidly in a humid environment; in the absence of rain, spore development stops. Finding such trophies is easy throughout Ukraine, their season starts in July and lasts until November. It is best to go in search of moss-covered, damp, but well-lit, areas with a weak grassy cover.

Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, special attention should be paid to the color of the trophy pulp. In pseudochanterelles, it is yellow-orange or pale pink.

At the same time, keep in mind that this variety is not on the forest edges. In cooking, it is customary to use chanterelles in fresh, pickled, salted and dried forms. They have a specific aroma and taste. Experts note that this variety exceeds all mushrooms known to mankind in terms of the composition of carotene, but is not recommended in large quantities, since it is difficult to digest in the body.

In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to predatory varieties. The fact is that their spores are able to paralyze and digest nematodes living in the soil. Thus, the body compensates for its need for nitrogen. In addition, the variety is considered wood-destroying, as it grows in groups on the stumps and trunks of weakened living plants, as well as on dead wood.
You can find most often on oaks, birches, mountain ash, willows, aspens. As a rule, these are dense bunches of 30 or more pieces, which coalesce at the base and form multi-tiered outgrowths. It is easy to recognize oyster mushrooms by the following characteristics:

the hat reaches about 5-30 cm in diameter, very fleshy, rounded ear-shaped with wavy edges (in young specimens it is convex, and becomes flat in adulthood), a smooth glossy surface and an unstable peculiar tonality, which borders on ashy, purple-brown and faded dirty yellow hues;
mycelial plaque is present only on the skin of mushrooms that grow in a humid environment;
leg up to 5 cm long and 0.8-3 cm thick, sometimes almost imperceptible, dense, cylindrical structure;
the plates are sparse, up to 15 mm wide, have jumpers near the legs, their color varies from white to yellow-gray;
spores are smooth, colorless, elongated, up to 13 microns in size;
the pulp with age becomes more elastic and loses juiciness, fibrous, does not smell, has an anise flavor.

Did you know? Ukrainian mycelium from Volyn - Nina Danilyuk - in 2000 managed to find a giant mushroom that did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the cap circumference - 94 cm.

Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms are suitable for food, the caps of which do not exceed 10 cm in diameter. In this case, the legs are removed on all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This variety in our latitudes cannot be confused with anything, but for Australians there is a risk of putting poisonous omphalotus in the basket.

This is the popular name for a certain group of fungi that grow on living or dead wood. They belong to different families and genera, and also differ in preferences for habitat conditions.
For food purposes, autumn mushrooms are most often used. ( Armillaria mellea), which represent the Physalacrian family. According to various estimates of scientists, they are classified as conditionally edible or generally inedible. For example, honey mushrooms are not in demand among Western gourmets and are considered a low-value product. And in Eastern Europe - this is one of the favorite trophies of mushroom pickers.

Important! Undercooked mushrooms cause allergic reactions and severe eating disorders in people.

Honey mushrooms are easily recognizable by external signs. They have:

the cap develops up to 10 cm in diameter, is characterized by a convexity at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive coloring;
leg solid, yellow-brown, 8 to 10 cm long with a volume of 2 cm, with small flaky scales;
the plates are sparse, white-cream in color, darken with age to pinkish-brown hues;
spores are white, up to 6 microns in size, have the shape of a wide ellipse;
the flesh is white, juicy, with a pleasant aroma and taste, dense and fleshy on the caps, and fibrous and rough on the stem.

The honey agaric season starts at the end of summer and lasts until December. September is especially productive, when forest fruits appear in several layers. It is best to look for trophies in damp forest areas under the bark of weakened trees, on stumps, dead plants.

They love the wood of birch, elm, oak, pine, alder and aspen left after felling. In especially fruitful years, a night glow of stumps is noted, which is radiated by group growths of honey agarics. For food purposes, the fruits are salted, pickled, fried, boiled and dried.

Important! When collecting again, be careful. The color of their hats depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia are distinguished by honey-yellow tones, those that have grown from elderberry are dark gray, those from coniferous crops are purple-brown, and those from oak are brown. Edible mushrooms are often confused with false ones. Therefore, only those fruits that have a ring on the stem should be put in the basket.

Most mushroom pickers prefer green flywheels (Xerócomus subtomentósus), which are the most common of their kind. Some botanists classify them as mushrooms.
These fruits are:

a hat with a maximum diameter of up to 16 cm, a cushion-shaped bulge, a velvety surface and a smoky olive color;
a cylindrical leg, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
brown spores, up to 12 microns in size;
the flesh is snow-white, in contact with oxygen it may acquire a slight blue.

To hunt for this species, you should go to deciduous and mixed forests. also grow on the outskirts of roads, but such specimens are not recommended for consumption. The fruiting period lasts from late spring to late autumn. The harvested crop is best eaten fresh. When dried, it turns black.

Did you know? Although fly agarics are considered very poisonous, there are much fewer toxic substances in them than in pale grebe. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agaric. And one toadstool is enough to poison 4 people.

Among the edible varieties of oil, white, marsh, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular.
She is characterized by:

a hat up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon yellow or rich yellow-orange color;
the stem is up to 12 cm high and 3 cm wide, club-shaped, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tone of the cap;
spores are smooth, pale yellow, ellipsoid, up to 10 microns in size;
the flesh is yellow with a lemon tint, brownish under the skin, soft, juicy with hard fibers, in old mushrooms the sections turn a little pink.

The season runs from July to September. The species is very common in the countries of the Northern Hemisphere. Most often found in groups in deciduous forests, where the soil is acidic and enriched. In cooking, these forest trophies are used for making soups, frying, salting, pickling.

Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2,000 euros..

In the people, this mushroom is also called the blackhead and. In botanical literature, it is designated as Léccinum scábrum and represents the genus Obabok.
He is recognized by:

a hat with a specific color that varies from white to gray-black;
club-shaped stem, with oblong dark and light scales;
white flesh that does not change when exposed to oxygen.

Young specimens are tastier. You can find them in summer and autumn in birch thickets. They are suitable for frying, boiling, marinating and drying.

Represents the family and includes about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking of forest gifts.
From the entire mushroom kingdom of russula stand out:

a hat is spherical or prostrate (in some specimens it may be in the form of a funnel), with wrapped ribbed edges, dry skin of different colors;
a cylindrical leg, with a hollow or dense structure, white or colored;
plates frequent, brittle, yellowish;
spores of white and dark yellow tones;
the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.

Important! Russula with caustic burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..

Fruiting in these representatives of the genus Obabok begins in early summer and lasts until mid-September. They are most often found in damp areas under shady trees. Rarely such a trophy can be found in coniferous forests. Aspen mushrooms are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America.
The features of this forest fruit are:

a hat of a hemispherical shape, with a circumference of up to 25 cm, with a bare or fleecy surface of a white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
club-shaped leg, high, white with brown-gray scales that appear over time;
brown spores;
tubular layer white-yellow or gray-brown;
the flesh is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen, it very soon acquires a bluish tint, after which it turns black (it becomes purple in the leg).

most often harvested for marinades, drying, as well as frying and boiling.

Did you know? It is scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before dinosaurs. Like ferns, these gifts of nature were among the oldest inhabitants of the globe. Moreover, their spores have been able to adapt to new conditions for millennia, retaining all ancient species to this day.

These edible representatives of the Syroezhkov genus conquered all mushroom pickers with their specific taste. In everyday life they are called reeds or, and in the scientific literature - Lactarius deliciosus.
The harvest should be sent between August and October. Often such trophies are found in humid forest areas. In Ukraine, these are Polissya and Prykarpattya. Signs of mushrooms are:

hat with a diameter of 3 to 12 cm, leuco-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
the plates are rich orange, when touched they begin to turn green;
spores are warty, up to 7 microns in size;
the stem is very dense, exactly matches the cap in color, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
the flesh is yellow in the cap and white in the stem, when interacting with oxygen, the places of the cuts turn green;
the milky juice is purple-orange (becomes dirty green after a few hours), has a pleasant smell and taste.

In cooking, mushrooms are boiled, fried, salted.

Did you know? The natural antibiotic lactarioviolin was found in the composition of mushrooms.

In France, absolutely all mushrooms are called. Therefore, linguists tend to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin.
Champignons have:

the hat is massive and dense, hemispherical in shape, which becomes flat with age, white or dark brown, up to 20 cm in diameter;
the plates are initially white, which turn gray with age;
leg up to 5 cm high, dense, club-shaped, always having a one- or two-layered ring;
the flesh, which comes in all sorts of shades of white, becomes yellow-red, juicy, with a pronounced mushroom smell when exposed to oxygen.

In nature, there are about 200 types of champignons. But all of them develop only on a substrate enriched with organic substances. They can also be found on anthills, dead bark. It is characteristic that some mushrooms can grow only in the forest, others - exclusively among grasses, and others - in desert zones.

Important! When collecting champignons, pay attention to their records. This is the only important sign by which they can be distinguished from the poisonous representatives of the Amanitov family. In the latter, this part remains invariably white or lemon throughout life..

In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should beware of only yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other species are non-toxic. They are even massively cultivated on an industrial scale.

Outwardly, these fruits are very unattractive, but for their taste they are considered a valuable delicacy. In everyday life, they are called the "earth heart", since they can be located underground at a depth of half a meter. And it is also the "black diamonds of cooking." Botanists classify truffles as a separate genus of marsupial mushrooms with an underground fleshy and juicy fruiting body. In cooking, Italian, Perigord and winter species are most valued.
Basically, they grow in oak and beech forests of southern France and northern Italy. In Europe, specially trained dogs and pigs are used for "silent hunting". Experienced mushroom pickers advise paying attention to flies - in places where they swarm, under the foliage, there will surely be an earthen heart.

You can recognize the most valuable fruit by the following signs:

the fruit body is potato-shaped, 2.5 to 8 cm in diameter, with a slight pleasant smell and large pyramidal protrusions up to 10 mm in diameter, olive-black;
the flesh is white or yellow-brown with clear light veins, tastes like roasted sunflower seeds or nuts;
ellipsoid-shaped spores develop only in a humus substrate.

Truffles form mycorrhiza with rhizomes of oak, hornbeam, hazel, beech. Since 1808 they have been cultivated for industrial purposes.

Did you know? According to statistics, the world's truffle harvest is declining every year. On average, it does not exceed 50 tons.

This is a type of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name due to the growth on chestnut trees. Translated from Japanese, the word means "chestnut mushroom". In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a gourmet spice. In oriental medicine, there are also many recipes for the treatment of these fruits.
In everyday life, the mushroom is also called oak, winter, black. Characteristically, in the world market, shiitake is considered the second important mushroom that is cultivated in industry. Growing a delicacy is quite realistic in the climatic conditions of Ukraine. To do this, it is important to acquire an artificial mushroom substrate.

When harvesting shiitake, you need to focus on the following characteristics of the mushroom:

a hat of a hemispherical shape, up to 29 cm in diameter, with dry velvety skin of coffee or brown-brown color;
the plates are white, thin and dense, in young specimens they are protected by a membrane coating, when squeezed they become dark brown;
the leg is fibrous, cylindrical in shape, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
white ellipsoid spores;
the pulp is dense, fleshy, juicy, cream or snow-white in color, with a pleasant aroma and a pronounced specific taste.

Did you know? The increased interest in shiitake in the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.

The mushroom belongs to the Boletov family. In everyday life, it is called a bruise, tannery, dirty brown. The fruiting period begins in July and lasts until late autumn. August is considered the most fruitful. You should go in search of forests, where there are oaks, hornbeams, beeches, birches. also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East.
The signs of the fungus are:

a hat with a diameter of 5 to 20 cm, semicircular in shape, with an olive-brown velvety skin that darkens when touched;
the pulp is dense, odorless, with a mild taste, yellow in color (purple at the base of the stem);
the plates are yellow, about 2.5-3 cm long, green or olive;
club-shaped leg, up to 15 cm high with a volume of up to 6 cm, yellow-orange hue;
spores olive-brown, smooth, fusiform.

Experienced mushroom pickers are advised to pay attention to the colors of the oak caps. It is highly variable and can vary between red, yellow, brown, brown and olive tones. These fruits are considered conditionally edible. They are harvested for marinades and drying.

Important! If you eat undercooked or raw oak, severe poisoning can occur. It is strictly contraindicated to combine this product of any degree of cooking with alcoholic beverages.

Edible varieties of these fruits must necessarily undergo thorough boiling. They differ from poisonous specimens in their bright color and not too tart smell. Most often used for filling in pies, and also consumed freshly prepared.
Experienced mushroom pickers are advised to go "on a quiet hunt" from early July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can find them by:

a cap with a bell-shaped circumference up to 22 cm, with folded edges and a tubercle in the middle, a smooth surface of a matte or red color;
a stem up to 15 cm high, with a dense structure, a cylindrical shape and a color scheme corresponding to the hat (there are darker shades at the base);
plates of medium density brown;
the pulp is fleshy, dry, with a slightly pronounced almond aroma, white in color, which does not change on the cuts.

Important! Pay attention to the skin of the talker's hat. Poisonous fruits always have a characteristic powdery coating on it.

Many novice mushroom pickers are always impressed by the appearance of the bigheads. These trophies stand out from their counterparts very favorably due to their impressive size and shape.
They have:

fruiting body of large size, can develop up to 20 cm in diameter, non-standard club-shaped, which hardly fits into generally accepted ideas about mushrooms;
the stem can also reach 20 cm in height, there are more or less caps, in color it harmonizes with the top;
the pulp is loose, white color.

For culinary purposes, only young fruits are suitable, which are distinguished by light shades of the fruiting body. With age, the hat darkens, and cracks appear on it. You can harvest golovach in any forest area. Some young mushrooms are very similar to puffballs. But such confusion is not dangerous to health, since both varieties are edible. The mushroom season starts from the second decade of July and lasts until the very cold. Collected trophies are best dried.

Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radioactive exposure and pressure of 8 atmospheres. They also take root easily even on the surface of sulfuric acid..

He is a member of the genus Borovik. In everyday life, it is referred to as a yellow boletus or yellow boletus. It is very common in Polissya, the Carpathian region and in Western Europe. It is considered a heat-loving variety of Boletovs. It can be found in oak, hornbeam, beech plantations with high humidity and clay substrate.
Externally, the fungus is characterized by:

a cap with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte surface of a clay color;
pulp is heavy, with a dense structure, white or light yellow in color, which does not change when cut, with a pleasant, slightly sweet taste and a specific smell, reminiscent of iodoform;
a leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without a grid;
tubular layer up to 3 cm in size, yellow at an early age and olive-lemon - in mature;
yellow-olive spores, up to 6 microns in size, spindle-shaped and smooth.

Semi-white mushrooms are often harvested for making marinades and drying. It is important to thoroughly boil the harvested crop before use - then the unpleasant odor disappears.

Did you know? In the history of mushrooms, a fact was captured when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant mushroom measured 800 m long and 500 m wide, and its mycelium occupied 35 hectares of the area of the local national park in the city of Offenpass.

Basic rules for picking mushrooms

Mushroom hunting has its risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to collect mushrooms and understand their varieties.
To safely harvest forest trophies, you must follow these rules:

Go in search of environmentally friendly areas, away from noisy highways and production assets.
Never put items in the shopping cart that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
Never take samples from raw fruit.
During the "silent hunt" to minimize the touch of the hands to the mouth and face.
Do not take mushrooms that have a white tuberous formation at the base.
Compare found trophies with their toxic counterparts.
Visually evaluate the entire fruit: leg, plates, cap, pulp.
Do not delay the preparation of the harvest. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
Never eat water in which mushrooms have been boiled. It can contain many toxic substances.
Delete instances damaged by the wormhole, as well as those that have any damage.
Only young fruits should fall into the mushroom picker's basket.
All trophies must be cut, not pulled out.
The best time for "quiet hunting" is considered to be early morning.
If you go for mushrooms with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.

Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.

Video: mushroom picking rules

First aid for poisoning

Mushroom poisoning is evidenced by:

nausea;
vomit;
headache;
cramps in the abdomen;
diarrhea (up to 15 times a day);
weakened heartbeat;
hallucinations;
cold extremities.

Similar symptoms can occur within one and a half to two hours after mushroom food. When intoxicated, it is important not to waste time. It is necessary to immediately call an ambulance and provide the victim with plenty of fluids. It is allowed to drink cold water or cold strong tea. It is recommended to take activated charcoal tablets or Enterosgel.

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