If you think that a mushroom should have a round cap on a thick or thin stalk and a brown-yellow or white color of the mushroom body, then this article will at least surprise you. It turns out that Mother Nature has a very rich imagination, otherwise, where would unusual edible mushrooms come from? Amazing shapes that resemble alien creatures, or just shapeless masses, flashy coloring, strange hats and legs, and the absence of any at all - these are the specimens that will be discussed today. So, we bring to your attention the strangest mushrooms of our planet that can be eaten, despite their sometimes awesome appearance.

Beautiful saprophyte of sarcoscif scarlet

In early spring, in almost all countries and contingents, whole families of scarlet sarcoscypha grow on fallen trees. On a low whitish leg, a deeply concave hat is attached, in its shape it looks more like a bowl. Inside it is bright red, while the outer "walls" have a lighter shade. Some mushroom pickers claim that the pleasantly smelling, elastic flesh of the sarcoscifi is quite edible, but most still bypass these mushrooms because they are too small, and also quite tough.

For a concave hat and a bright color, the mushroom is also called the scarlet elf bowl. It is noteworthy that it grows only in ecologically clean areas, avoiding forest belts near large roads and cities, where the air is polluted with all sorts of emissions.

Graceful Fashionista - Bamboo Mushroom

If in some mushrooms the legs are decorated with rings, then in a bamboo mushroom it is a whole skirt of lace, and very long, almost to the ground. The color is most often white, but there are specimens in yellow or pink skirts. It is noteworthy that initially the mushroom has the shape of an egg, from which a high, up to 25 cm, white leg later emerges with a small convex hat, painted brown.

The surface of the cap is reticulate, covered with an unpleasantly smelling, greenish mucus that attracts insects. In Chinese cuisine, bamboo mushroom is considered a delicacy for its tender and crunchy texture.

The Latin name for the mushroom is phallus indusiatus, but it is most commonly found as:

• lady with a veil;
• reticulated dictiophora;
• bamboo girl;
• fragrant glacier in bamboo;
• bamboo ginseng.

Mushroom early ripening and aphrodisiac - veselka

Another type of phallus is known as veselka. It also develops: at first, the mushroom body has the shape of an egg, from which the mushroom itself subsequently sprouts on a high stalk with a small convex hat of olive-brown color. However, the growth rate is amazing: it takes only half an hour for the leg to completely come out of the egg.

The hat is covered with a slimy coating and smells disgusting, attracting insects. They also carry spores throughout the forest, while clearing the mucus. Without it, clearly visible cells appear on the hat.

Veselka is an edible unusual mushroom, which also has aphrodisiac properties, but only if you use young specimens (eggs) and remove the shell from them.

Purple miracle lacquer amethyst

At the end of summer, in the forests, in wet glades, amethyst lacquer (aka purple) grows - small mushrooms on a thin stem with an outstretched hat. The mushroom body is completely painted in lilac-violet color, even the plates under the hat, which smoothly descend onto the stem, the only thing is that they fade in old specimens. Edible tender pulp is also purple, with a pleasant taste and smell.

Looks a lot like old lacquers poisonous mushroom mycena clean. It can be distinguished by the characteristic unpleasant smell of radish and the plates of pure white color(at the amethyst lacquer they are slightly purple).

Giant champignon or giant lagermania

One of the largest mushrooms in the world is a representative of the giant champignon family. This unique mushroom often found in the steppes and meadows of central Russia. It has no legs, and the mushroom body itself looks like a huge round egg lost by an extinct dinosaur, or someone's head, for which the mushroom is popularly called the "golovach". And for the fact that golovachs appear in the rainy season, they are called raincoats.

The size of the head inspires respect: there are specimens whose diameter exceeds 0.5 m, and this is given the fact that they are edible. That's a catch, a catch! It is not difficult to determine the maturity of the fungus: young golovachs should be white, with the same color of flesh, while in old ones the shell darkens, and the flesh becomes green-yellow at first, and brownish at the end.

You can’t eat old golovachs - their pulp contains a large amount of toxins, which leads to poisoning, while the symptoms do not appear immediately, but only on the second day.

Red Book mushroom Hericium coral

Among the unusual edible mushrooms there is one species that will never be confused with others. Similar to it simply does not exist in nature - it is coral hericium. The mushroom body is just a huge branched bush with many smooth or curved spikes. Most often the bush is white, but can be cream. Not everyone succeeds in meeting hericium coral, because it is a very rare mushroom. In Russia, it grows mainly on Far East, in Krasnodar Territory, Siberia. It grows on trees and stumps, only on hardwoods. Young, fragrant and elastic flesh is white, rarely pinkish or yellowish, smells good and is very tasty, but old mushrooms become tough.

The coral fungus, also called hericium, has other names based on its shape. So, among mushroom pickers, it is known as the lattice-shaped blackberry or branched hericium.

Giant mushroom sparassi curly

It grows in a dense bush, which, in principle, form small mushrooms with wavy, curved hats, their diameter does not exceed 5 cm. The mushroom bush has a rounded shape and is very curly, for which it got its name. And it is often called cabbage (mushroom, hog, or hare). The mushroom is edible: the young, fragile flesh is very tasty and smells of nuts, but in old sparassis it becomes tough.

Mushroom cabbage is protected by the Red Book, as it is on the verge of extinction.

Cone mushroom

Among mushrooms with interesting shapes, it is worth highlighting the flaky-legged cone mushroom - a very funny mushroom with a hat that looks like a pine cone. It is convex and covered with scales, which hangs from the edges of the cap, and is also present on the leg. No less interesting is the color: young cones are gray-brown, but, growing up, they become chocolate-black. The flesh of such a miracle mushroom, oddly enough, is light, but when cut, it first turns red, and then also becomes dark, almost black with a purple tint. Emits a characteristic mushroom smell.

The cone mushroom is classified as a conditionally edible mushroom: they cannot be poisoned, but not everyone likes the fibrous pulp.

Trembling orange

Oddly enough, but the jelly-like shapeless mass on the trees is an edible orange trembling mushroom. Of course, it does not look very good: a sticky, trembling mushroom body up to 10 cm in size is slightly transparent, painted yellow-orange.

In a dry summer, almost all the liquid from the shaker evaporates, and the fungus turns into a kind of crust, but after heavy rains it swells again and acquires the same gelatinous structure. But the bright orange color in the rainy summer disappears, giving way to a white, almost transparent color.

Spruce mokruha - a mushroom in a glass cap

In coniferous forests, under spruce trees, a mushroom that looks quite ordinary at first glance, called spruce mokruha, grows. But if you find young mushrooms, don't be afraid of the slimy veil that completely covers the hat and passes to the stem. From afar, it seems that the mushroom has put on a glass cap or a spacesuit. As it grows, the transparent cover breaks, and its remnants are visible only on the stem. In this form, spruce mokruha also looks very beautiful: the hat is painted purple-brown. The flesh of the mushroom is light, smells good and is very tasty.

Rare mushroom Sarcosoma spherical

Brown barrels filled with a dark liquid and covered with a shiny disc on top - it is difficult to imagine a more unusual mushroom. This is a unique spherical sarcosome, listed in the Red Book. You can find it only among the thickets of moss, in the impenetrable forest thicket. Sarcosoma is considered conditionally edible (some gourmets fry the fruiting body and assure that it is very tasty in this form), but the main value of the fungus lies in the liquid. She possesses healing properties and is widely used in folk medicine.

Summing up, one thing can be said: not everything that looks strange, in fact, is so. unusual mushrooms are edible and even very tasty, but if you are not sure of their edibility and do not know how to cook them, you should not give yourself the risk. Collect only mushrooms that you know well and boil them well to avoid unpleasant consequences.

Video about autumn unusual edible mushrooms

Among the representatives of the Mushroom Kingdom there are many species, the fruiting body of which is penetrated by large pores. Such porous mushrooms most often grow on deadwood or rotten stumps, usually they are grouped and arranged in tiers along the trunks. As a rule, porous mushrooms have an orange, rusty-yellow or brick color of the fruiting body.

Polypore flat (Ganoderma applanatum).

Family: Ganoderma (Ganodermataceae).

Season: year-round.

Growth: fruiting bodies are usually located low, often close to each other.

Description:

The hymenophore is tubular, white or creamy white; darkens strongly even with a little pressure, which allows you to draw on it with a twig or a match. The hat is flat, with uneven sags on top, covered with a matte brown crust. The outer (growing) edge has a whitish color.

The flesh is brown, corky.

The fruiting body is porous, often topped with a layer of rusty-brown spore powder.

Inedible. The pulp is hard and tasteless.

Ecology and distribution:

It grows on stumps and deadwood of deciduous trees (most often birch). Occasionally affects weakened living trees or softwood.

Bristle-haired polypore (Inonotus hispidus).

Family: Hymenochetal (Hymenochaetaceae).

Season: from mid-May.

Growth: singly or imbricate in groups of up to three caps.

Description:

Fruit bodies are annual, triangular in cross section, at first moist and spongy, later dry and hard.

The tissue of young fruiting bodies is saturated with moisture; large pores - traces of removal of excess moisture (guttation).

The surface is felt-hairy, reddish, becoming bristly or rough with time.

This porous mushroom is inedible.

Ecology and distribution:

Grows on the trunks of living broad-leaved trees, causing core rot. In Russia, it is distributed in the southern regions, especially in the Caucasus.

Tinder fungus (Gloeophyllum odoratum).

Family: Gleophyllaceae (Gloeophyllaceae).

Season: year-round.

Growth: fruiting bodies solitary or fused in several, sometimes tiled.

Description:

The fabric is cork, rusty-brown, with an anise smell. The hymenophore is yellowish-brown, darkens with age, the pores are large, rounded, slightly elongated.

The edge of the cap is reddish. The surface is first felt, later coarsely rough, tuberculate, from reddish to almost black.

Fruiting bodies are perennial, varied in shape, often with nodules.

Inedible.

Ecology and distribution:

It grows on stumps and dead trunks of conifers, mainly spruce. Found on treated wood.

Sulphur-yellow polypore (Laetiporus sulphureus).

Family: Polypore (Polyporaceae).

Season: end of May - September.

Growth: singly and in tiled groups, usually not high above the ground.

Description:

A mature mushroom has the shape of an ear, consisting of several fused fan-shaped pseudo-caps, often sitting on one common base. The surface of the fungus is porous, uneven, orange, often with a yellowish edge.

Pulp: fleshy, elastic, juicy, light yellow with a specific smell, then dry, whitish, later hard and woody.

The hymenophore is tubular with small rounded or serrated pores; tubules are yellow, 2-4 mm long.

A young mushroom looks like a drop-shaped fleshy mass from intense yellow to orange color.

The mushroom is edible at a young age. Fruiting bodies should be collected with a bright color, moist to the touch, having a mild taste without sourness. After boiling (30-45 minutes) it can be used in salads, fried or pickled. In Germany and North America, the fungus is called "tree chicken"; dishes from it are considered delicacies. Old mushrooms can cause intestinal upset, nausea, vomiting, dizziness.

Ecology and distribution:

It grows in deciduous forests, in parks and gardens on dead or old, weakened trees. It affects poplar, oak, willow, linden, birch, pine, maple, walnut, chestnut, fruit trees, less often other species. Causes red-brown stem rot, leading to drying out of the tree.

Stiff-haired polypore (Trametes hirsuta).

Family: Polypore (Polyporaceae).

Season: spring - late autumn.

Growth: singly and in groups.

Description:

Fruiting bodies are annual, overwintering, usually in the form of semicircular or kidney-shaped sessile caps. Hairs growing in bunches 4-5 mm long are vertical, hard, gray.

The hymenophore is tubular, dirty white when young, then turns gray, the pores are thick-walled, rounded, equal in size. The surface is bristly, concentrically striated, from whitish to brownish-gray.

The fabric is leathery, flexible, white, becoming stiff with age, the taste is slightly bitter.

Inedible.

Ecology and distribution:

Grows on stumps, branches, dead, dying trunks of deciduous trees. It occurs in shady forests (especially in bird cherry thickets), in glades, clearings; sometimes on wooden buildings and fences standing near the forest.

Tinder fungus (Trametes versicolor).

Family: Polypore (Polyporaceae).

Season: mid June - end of October.

Growth: imbricate groups, often growing together at the bases.

Description:

The surface is velvety, with concentric thin sinuous multi-colored zones, the color is from bluish-brown to ocher-yellow. A tubular layer with small rounded irregular pores, yellowish, later.

The fruiting body is perennial, fan-shaped or rosette-shaped.

The flesh is leathery, light, white or brownish, with a pleasant smell.

Inedible.

Ecology and distribution:

Grows on dead wood, woodpile, stumps of deciduous trees (birch, oak), rarely on conifers (spruce).

Humpback polypore (Trametes gibbosa).

Family: Polypore (Polyporaceae).

Season: summer - late autumn.

Growth: singly and in tiled groups

Description:

At the base there is a small hemispherical hump.

Fruiting bodies are annual, relatively flat, sometimes uneven. Fruiting bodies are covered with algae, from which they acquire a green tint. The hymenophore is white or light yellow, the pores are rectangular, elongated.

The fabric is cork, dense, white, rarely yellowish.

Inedible.

Ecology and distribution:

Grows mainly on dead trunks, large deadwood and hardwood stumps (usually on hornbeam and beech, less often on alder, birch, poplar. It also occurs on living trees.

Schweinitz's polypore (Phaeolus schweinitzii).

Family:

Season: spring - autumn.

Growth: groups.

Description:

The cap is flat, covered with warts or hairs, sulfur-yellow at a young age, then rusty-brown or dark brown, with concentric zones. The edge of the cap is yellow.

The hymenophore is tubular, olive-yellow, then brown.

The flesh is yellow-brown or rusty-brown.

Inedible.

Ecology and distribution:

It grows on the roots of pine, larch (rarely fir, cedar, spruce) protruding from the ground or covered with litter, on stumps, sometimes on the lower part of the trunks. Infected trees often dry out due to root rot.

Birch polypore (Piptoporus betulinus).

Family: Fomitopsis (Fomitopsidaceae).

Season: June - November.

Growth: groups and alone.

Description:

The flesh is white, with a bitter taste and a strong mushroom smell. The hymenophore is tubular, the pores are round or angular, first white, then gray-brown.

The surface is smooth, covered with a thin, easily separating whitish, later yellowish or brown skin.

Fruiting bodies are annuals, at first almost spherical, then horseshoe-shaped.

In the very early age mushroom is edible, later becomes tough. Contains polyporenic acid - a biologically active substance with a pronounced anti-inflammatory effect.

Ecology and distribution:

Grows only on birches (deadwood, deadwood, stumps, very rarely on living trunks).

Other mushrooms with a porous body

Meripilus giant (Meripilus giganteus).

Family: Myripilaceae (Meripilaceae).

Season: autumn.

Growth: singly and in groups.

Description:

Hats are thin, with a smooth or soft-scaly surface, brownish. The tissue is fleshy fibrous, white, darkening on the break, sour in taste.

Fruiting body in the form of numerous fan-shaped or wedge-shaped caps, connected at a common base.

Hymenophore with small pores, white or yellowish, darkening when touched.

Young specimens may be eaten; the older ones are inedible due to the rough flesh.

Ecology and distribution:

It grows at the base of trunks, stumps, on the roots of hardwoods, often on oak and beech, occasionally on conifers.

Common liverwort (Fistulina hepatica).

Family: Liverworts (Polyporaceae).

Season: mid July - end of September.

Growth: singly or in a group.

Description:

The skin is moist, red or brown, rough, becomes gelatinous with age. Young mushrooms are shaped like a bull's tongue, later becoming wider.

The hymenophore consists of easily separable tubules; the porous surface is moist, straw-yellow or pink, turns red when pressed.

The pulp resembles fresh meat or liver; It has a slight fruity odor and a sour taste.

Young mushrooms are edible and tasty. Used fried and in salads

Ecology and distribution:

It grows in deciduous forests, on old living oaks, at the base or in hollows. Causes brown rot of the heart.

Reddish hapalopilus (Hapalopilus rutilans).

Family: Polypore (Polyporaceae).

Season: beginning of June - September.

Growth: singly and in groups.

Description:

The pulp is elastic, spongy, dry, reddish brownish. A tubular layer with irregularly shaped pores, the same color with a cap, but more reddish.

The surface is felt-velvety, light brown tones, darkens on contact.

The fruiting body is weakly attached, thick at the base, the edge is rounded, then thin.

Inedible.

Ecology and distribution:

Grows mainly on dead branches, rarely trunks of various hardwoods, as an exception on spruce and pine.

Trihaptum fir (Trichaptum abietinum).

Family: Polypore (Polyporaceae).

Season: mid June - November.

Growth: numerous fan-shaped groups.

Description:

The surface of the caps is felt-velvety, hairy, whitish-grayish, often covered with algae. The hymenophore is cellular-dissected, purple tones.

The pulp is elastic, whitish.

The fruiting body is fan-shaped.

Inedible.

Ecology and distribution:

It grows on dead trunks and stumps of conifers, primarily pines, also on fir, spruce, cedar and larch, less often on birch and maple.

House mushroom (Serpula lacrymans).

Family: Coniophoraceae (Coniophoraceae).

Season: year-round.

Growth: singly and in groups, sometimes merging into a homogeneous mass.

Description:

Drops of liquid often protrude along the edges of the mushroom. The pulp is of a cottony consistency with a heavy earthy smell.

Fruiting bodies are fleshy-membranous with a dense cotton-like litter. The edge of the fruiting body is thick, felt, white.

The hymenophore is coarsely sinuously folded, sometimes reticulately folded or tuberculate, ocher, ocher-brown, dark rusty-brown.

Ecology and distribution:

Grows on felled wood of mainly coniferous species, in buildings, rarely found in nature. Most often begins to develop in damp, poorly ventilated areas. Fruiting bodies are formed where the mycelium through a crack or crack comes out into the light and fresh air. The fungus is able to quickly destroy a wooden structure.

Merulius trembling (Phlebia tremellosa).

Family: Meruliaceae (Meruliaceae).

Season: October December.

Growth: groups.

Description:

Neighboring caps are often fused with each other. The edge of the cap is transparent-wet, gelatinous.

Young fruiting bodies prostrate, hymenophore outward. The pulp is elastic, dense.

The bent hat is damp to the touch, soft-hairy on top, light.

Inedible.

Ecology and distribution:

It grows on fallen trees, stumps and processed hardwood - birch, aspen, linden, elm, mountain ash, bird cherry. Sometimes found on coniferous trees.

Stereum hard-haired (Stereum hirsutum).

Family: Stereo (Stereaceae).

Season: July - December.

Growth: numerous tiled groups or rows-colonies

Description:

The young fruit body is spotted, prostrate, ocher, yellow-brown with a yellow edge. The mature fruit body is bent, fan-shaped, adnate sideways or sessile, with a wavy edge.

The upper side is pubescent, hairy, gray-ocher.

The flesh is leathery, hard, yellow-brown.

Inedible.

Ecology and distribution:

It grows on dead hardwood (oak, birch, aspen), on stumps, on injured living trees, on treated wood, on separate branches.

Heterobasidion perennial (Heterobasidion annosum).

Family: Bondarzeviaceae (Bondarzewiaceae).

Season: year-round.

Growth: on the stumps, the butt of the trunks, the roots of living and dead trees protruding from the soil.

Description:

The surface is concentrically striated, covered with a thin brown or brown crust.

The pulp is ocher, woody. The growing edge is white or wavy.

The fruit body is perennial, irregularly shaped, very light, with relatively large pores. The surface is concentrically striated, covered with a thin brown or brown crust.

inedible ; contains antitumor agents.

Ecology and distribution:

It grows in forests and parks mainly on pine, occasionally found on hardwoods.

It happens that a mushroom picker finds an orange mushroom in the forest and begins to doubt its edibility. Although this color is not so common in the mushroom kingdom, it is far from always a sign of a poisonous plant. There are also quite edible orange mushrooms, although they look very exotic. In general, the mushroom map of Russia is very diverse. In some regions, you can even find truffles (and this is the most expensive mushroom). But orange mushrooms are much more exotic, although they are not so valued on the world market.

Aspen mushrooms, mushrooms and their properties

Not all orange mushrooms look like illustrations from a science fiction novel. A bright orange cap is characteristic of (although it can be paler, that is, yellow, and brighter, up to red). This mushroom grows in both deciduous and pine and mixed forests. As the name implies, most often it can be found under young aspens, but it is also found under pines and birches.

The boletus is a rather large mushroom, the diameter of its cap can be up to 30 cm. But the flesh of the mushroom is white, usually a little pink on the break, but eventually turns green and then turns black. This mushroom does not have a pronounced taste or smell. But it has a unique composition of amino acids, and besides, it contains a lot of proteins (moreover, in many respects the proteins in mushrooms are similar to proteins of animal origin, but are absorbed worse, and those contained in boletus are contraindicated for people with chronic liver disease). Aspen mushrooms are either dried or cooked fresh; this mushroom cannot be stored. Proteins are more preserved in a fresh product.

Ryzhik is another orange variety of edible mushrooms that is well-deservedly popular. It is usually found in pine forests. The hat of mushrooms is large, up to 15 cm in diameter. It has a bright orange or reddish hue. Fresh mushrooms are isolated in large quantities milky juice, however, it is not caustic. Mushroom mushrooms are valued for their delicate taste and aroma, many traditional Russian dishes are prepared with them, and some do not even add seasoning.

Bear ears: delicate aroma and bright colors

There are mushrooms that are exotic in appearance, which are popularly called bear ears. In fact, their correct name is scarlet sarcoscif. It does not sound very appetizing, although “” does not cause a gourmet to be particularly enthusiastic. There are other, more romantic versions of the name in the literature - for example, a scarlet elf bowl. In any case, these are edible marsupial mushrooms. They are distributed throughout the world and were well known even before botanists gave them scientific description in 1772. Bear ears are found in Europe and North America, and even in Africa and Asia.

Why is it not very popular with such a wide distribution? Mainly because of its small size and bizarre shape and color, which scare away many mushroom pickers. And yes, it has tough flesh. In fact, the bear's ear mushroom lends itself well to cooking, and on the table it looks, although unusual, but beautiful.

These fungi grow on decaying tree trunks (which is why they are called saprophytes). Their fruiting body really resembles a bowl, and not always red, sometimes bright orange. Moreover, such a bright color has only inner side bowls, and the outer part is lighter.

The elf bowl appears early, even in winter, but mushroom picking usually takes place in March. The mushroom is small, the cap is up to 5 cm in diameter, and the leg rarely grows more than 2 cm, and it also has an unusual shape - it tapers downward.

As for cooking, the alai sarcoscif does not even need pre-boiling, it can be fried right away. It has a delicate aroma and a slightly unusual, but overall pleasant taste.

There are also bear-ear-like mushrooms called Aleuria orange. They also belong to the edible class. In shape, at first they resemble a ball, but then, as they grow, they begin to straighten out, and then they already look like a saucer with the edges raised up. Moisture gradually collects in this brightly colored bowl, so this comparison is quite fair. The description of these mushrooms would be incomplete without specifying the size. As a rule, the cap diameter is 2-4 cm, like that of bear ears, but at the same time, there are also larger specimens with a cap diameter of 10 cm. The stem of the mushroom is short and weakly expressed. Only the inner surface of the bowl is brightly colored, while the outer surface is lighter and covered with white fluff. These mushrooms have a pleasant smell.

Although Aleuria orange can also be seen on the stump, this fungus can grow in any sunny area in the garden or in the meadow, they are also found in city parks - where they usually grow along the paths. In addition, alevria can grow well on the site of a former fire.

These mushrooms love warmth, in the southern regions they can be harvested as early as May, but most often this is still done in June, and the peak of reproduction occurs in August. But still, at the end of May and at the beginning of June, you can collect the best specimens - soft and delicate in taste.

Mostly alevria is appreciated by lovers of exotic cuisine. This mushroom is dried and then soups are made from it. By itself, the taste of Aleuria is weak, but many connoisseurs like the delicate aroma, as well as the fact that their hats crunch after cooking.

Orange horned mushroom (video)

Subpricots and their properties

What are the mushrooms that grow under apricots called? In everyday life, these are, of course, podbrikosoviki. But they also have a scientific name -. Moreover, although their very popular name is associated with an appetizing orange apricot fruit, in fact, the caps of these mushrooms are whitish-gray, less often brown-gray. But the plates are distinguished by a dirty pink tint. As the mushroom ages, it becomes more and more bright, and then the plates even turn red.

These are conditionally edible mushrooms. They have a dense and rather fibrous pulp. Some believe that such mushrooms can be poisoned. In fact, not all varieties of entoloma are well studied, so some kind of podbrikosovik may not be harmless. However, it grows not only under apricots, but also under other fruit trees.

Entoloms grow not only under apricots. Although this mushroom is considered a garden mushroom, it can also be found in the forest - under oaks, birches and mountain ash, wherever there is soil rich in nutrients. In urban conditions, it can grow right on the lawn. In the garden grows under apple, pear and rose bushes. Most often there are large clusters of this fungus, it rarely appears alone.

It is interesting that in Russia most housewives neglect entoloma, preferring more fragrant porcini or foxes. And in the southern regions it is quite a popular mushroom. It is boiled for about 20 minutes, and then a roast is cooked with it, salted or marinated. But in the countries Western Europe subpricots are quite popular. There, with these mushrooms, they cook a lot traditional dishes. Well, perhaps the whole point is that in the northern regions of Russia this fungus did not take root at all.

Entoloma has a dangerous double, but there is also a competitor. In the latter case, we are talking about pale brown entolome. It is an edible mushroom, although sometimes it does not look quite right because of its brownish-greenish cap. It grows mainly in the garden, on lawns or in thickets of shrubs. You can collect it in May and June. But you need to be careful, because the poisonous entoloma is very similar to it in color and shape. Although among the poisonous varieties of these mushrooms, grayish-ocher and yellowish hats are also found. They also have an unpleasant ammonia smell. There are 2 more types of this mushroom - spring entoloma and squeezed entoloma. Both varieties are considered poisonous. With edible varieties, they do not coincide in time of appearance. But in order to navigate in the field, this is not enough, because regional climatic conditions must also be taken into account. So the main reference point is the smell.

Polypore sulfur yellow (video)

poisonous mushrooms

Not all orange mushrooms are edible. Poisonous include, for example, false chanterelle. Its second name is the orange talker. It differs from a real fox in a hat, or rather, in its shade and edges. If real chanterelles are always light yellow, then the talker has a reddish-orange hue (sometimes it can be even brighter, copper). In appearance, such a mushroom resembles a funnel with an almost even edge, while in a real chanterelle it is always curved. Its leg grows up to 10 cm and usually has a narrowed downward shape.

Talkers differ from a real fox not only appearance but also smell. Chanterelles have a characteristic aroma with fruity notes. False chanterelles have an unpleasant odor.

Leafing through the atlas of mushrooms, you can find another poisonous variety with a bright color. This is an orange-red cobweb. It is also known under other names - for example, mountain cobweb or plush. It's inedible, moreover, deadly dangerous mushrooms. They are indeed orange in color. They can also be distinguished by a characteristic hat resembling a hemisphere (as it grows, it becomes flat with a lowered edge). The plates of the fungus are thick, wide. They are also colored orange. The surface of the cap is dry and has a matte, finely scaly texture. There is usually a small tubercle in the central part of the cap. The stem of the fungus tapers towards the base. But it has a lighter shade, up to lemon yellow.

What is dangerous It contains a very strong toxin, which can even be fatal. But at the same time, the toxin does not act immediately, but after some time (it can take quite a long time - about 5-14 days after consumption). These are perhaps the most. The toxin that they contain cannot be destroyed by any heat treatment, whether it be cooking, drying or frying. Poisoning is manifested by rather painful symptoms. At first, a person is tormented by almost unbearable thirst, then severe pains in the abdomen may appear, and if measures are not taken in time, then toxins can irreversibly affect the functioning of the liver. Medicine knows cases when a person survived after poisoning with a cobweb, but then he was forced to be treated for a long time, at least a year, for the consequences.

Interestingly, not all cobwebs are poisonous, although many varieties have a bright, beautiful shade. However the nutritional value even a conditionally edible cobweb is small, its taste is not pronounced, there is no special aroma (poisonous varieties have an unpleasant odor). But it can be difficult even for an experienced person to distinguish a poisonous variety from an edible one. Therefore, it is advisable not to collect such mushrooms at all, so as not to be exposed to unnecessary risks.

Additionally

Russula is distinguished by a bright ocher color, burning-caustic. Its red-orange caps look very attractive, but all parts of it have a bitter taste, and when touched on the tongue or lips, you can feel a strong burning sensation. The problem is that outwardly they are practically no different from ordinary russula. A brighter shade appears only as the “aging” of the fungus. Symptoms of intoxication during its use resemble the symptoms of classic food poisoning.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Before you go to the forest for a “silent hunt”, you need to find out the varieties, name, description and look at photos of edible mushrooms (eukaryotic organisms). If you study them, you can see that the lower part of their cap is covered with a spongy structure where spores are placed. They are also called lamellar, they are very much appreciated in cooking, thanks to their unique taste and many useful properties.

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Types of edible mushrooms

In nature, there are a large number of different mushrooms, some can be eaten, while others are dangerous to eat. Edible ones do not threaten human health, differing from poisonous ones in the structure of the hymenophore, color and shape. There are several types of edible representatives of this kingdom of wildlife:

• boletus;
• russula;
• chanterelles;
• milk mushrooms;
• champignons;
• White mushrooms;
• honey mushrooms;
• rubella.

Signs of edible mushrooms

Among eukaryotic organisms, there are also poisonous ones, which outwardly almost do not differ from useful ones, so study the signs of their difference in order to avoid poisoning. For example, white fungus is very easy to confuse with mustard, which has an inedible bile taste. So, you can distinguish an edible mushroom from its poisonous counterparts by the following parameters:

1. Place of growth, which can be recognized from the description of edible and dangerous poisonous.
2. A pungent unpleasant odor that poisonous specimens contain.
3. Calm discreet color, which is typical for representatives of the food category of eukaryotic organisms.
4. Food categories do not have a characteristic pattern on the stem.

Popular edibles

All mushrooms edible for humans are rich in glycogen, salts, carbohydrates, vitamins and a lot of minerals. This class of wildlife as food has a positive effect on appetite, promotes the production of gastric juice, and improves digestion. The most famous names of edible mushrooms:

• camelina;
• porcini;
• boletus;
• oiler;
• boletus;
• champignon;
• fox;
• honey agaric;
• truffle.

This type of edible plate-like eukaryotic organism grows on a tree and is one of the popular objects" silent hunting» from mushroom pickers. The size of the cap reaches a diameter of 5 to 15 cm, its shape is round with edges bent inward. In mature mushrooms, the top is slightly convex with a tubercle in the middle. Color - from gray-yellow to brown shades, there are small scales. The pulp is dense, white, has a sour taste and a pleasant smell.

Autumn mushrooms have cylindrical legs, up to 2 cm in diameter and 6 to 12 cm long. The top is light, there is a white ring, the bottom of the leg is dense brown. Mushrooms grow from late summer (August) to mid-autumn (October) on deciduous trees, mainly on birch. They grow in wavy colonies, no more than 2 times / year, the duration of growth lasts 15 days.

Another name is yellow fox. It appeared due to the color of the cap - from egg to rich yellow, sometimes faded, light, almost white. The shape of the apex is irregular, funnel-shaped, 6-10 cm in diameter, in young ones it is almost flat, fleshy. The pulp of the common chanterelle is dense with the same yellowish tint, a slight mushroom smell and a spicy taste. Leg - fused with a hat, narrowed down, up to 7 cm in length.

Grow these edible Forest mushrooms from June to late autumn by whole families in coniferous, mixed, deciduous forests. Often it can be found in mosses. The baskets of mushroom pickers are especially full of them in July, which is the peak of growth. Chanterelles are one of the famous agaric mushrooms that appear after rain and are eaten as a delicacy. Often they are confused with saffron milk caps, but if you compare the photos, you can see that the saffron cap has a flatter cap, and the leg and flesh are of a rich orange color.

They are also called pecheritsy and meadow champignons. These are edible cap mushrooms with a cap of a spherical convex shape in diameter from 6 to 15 cm and with brown scales. Mushrooms are first white and then brownish caps with a dry surface. The plates are whitish, slightly pink, and later brown-red with a brown tint. The leg is even, 3-10 cm long, the flesh is fleshy, with a delicate mushroom taste and smell. Mushrooms grow in meadows, pastures, gardens and parks, it is especially good to collect them after rain.

These edible mushrooms are very popular in cooking, they are prepared in all possible ways. Boletus mushrooms have a cap color from light gray to brown, their shape is pillow-shaped with a diameter of up to 15 cm. The flesh is white with a pleasant mushroom aroma. The leg can grow up to 15 cm in length, has a cylindrical shape, extended to the bottom. Common boletus grows in mixed, birch forests from early summer to late autumn.

Butterflies are one of the best known edible eukaryotic organisms. Often they grow in large groups mainly on sandy soils. The oil cap can be up to 15 cm in diameter, has a chocolate brown color with a brown tint. The surface is mucous, easily separated from the pulp. The tubular layer is yellow, adhering to the leg, which reaches a length of up to 10 cm. The pulp is juicy white, becoming yellow-lemon over time, thick legs. Butter dish is easily digested, therefore it is eaten fried, boiled, dried and pickled.

These edible mushrooms grow in whole piles, which is why they got their name. The hat is dense, cream-colored, up to 12 cm (sometimes up to 20 cm) in diameter. The plates have yellowish edges, the stem is white, cylindrical in shape up to 6 cm in length. The pulp is dense, white with a pronounced pleasant smell and taste. This variety grows in mixed, birch, pine forests from July to the end of September. Before going after mushrooms, you need to know what they look like and be prepared to look for them, because they hide under the foliage.

Conditionally edible mushrooms

Eukaryotic organisms from this classification differ from the previous ones in that they are forbidden to be eaten without prior heat treatment. Before starting cooking, most of these specimens must be boiled several times, changing the water, and some need to be soaked and fried. Check out the list of mushrooms that belong to this group:

• woodland champignon;
• morel cap;
• spherical sarcosoma;
• cobweb blue;
• fox false;
• pink wave;
• thyroid disease and others.

It can be found in summer and autumn in coniferous, deciduous forests. The cap diameter is from 3 to 6 cm, it is painted in a bright orange color with a brown tint, has a funnel shape. The pulp of the false chanterelle is soft, viscous, without a pronounced smell, taste. The plates are orange, frequent, descending along a thin yellow-orange stalk. False chanterelle is not poisonous, but can disrupt digestion, sometimes has an unpleasant woody taste. Hats are mainly eaten.

This eukaryotic organism has several names: volnyanka, volzhanka, volnukha, rubella, etc. The cap of the volnushka has the shape of a funnel with a sunken center, the color is pink-orange, the diameter is up to 10 cm. The leg is cylindrical, tapering to the bottom, up to 6 cm in length . The pulp of the volnushka is fragile, whitish in color, if it is damaged, light juice and a pungent odor will appear. It grows in mixed or birch forests (usually in groups) from late July to mid-September.

The color of this eukaryotic organism depends on its age. Young specimens are dark, brown, and brighten with age. The hat of the morel cap resembles Walnut, all dotted with uneven stripes, wrinkles, similar to convolutions. Its leg is cylindrical, always curved. The pulp is similar to cotton wool with a specific smell of dampness. Morel caps grow on moist soil, next to streams, ditches, water. Harvest peaks in April-May.

Little known edible mushrooms

There are different varieties of edible mushrooms and, having come to the forest, you need to know which of them can be considered inedible. To do this, before the "quiet hunt" be sure to study the photographs and descriptions of eukaryotic organisms. There are such rare specimens that it is not immediately clear what they are - poisonous, inedible or quite suitable for food. Here is a list of some little-known edible representatives of this class of wildlife:

• raincoat;
• funnel talker;
• row purple;
• garlic plant;
• pigeon oyster mushroom;
• flake hairy;
• polish mushroom;
• rowing gray (cockerel);
• white dung beetle and others.

It is also called chestnut mushroom or pan mushroom. It has an excellent taste, so it is highly valued in cooking. Moss fly hat is hemispherical, convex, from 5 to 15 cm in diameter, becomes sticky in the rain. The color of the top is chocolate brown, chestnut. The tubular layer is yellowish, and with age - golden and greenish-yellow. The leg of the flywheel is cylindrical, it can narrow or expand towards the bottom. The pulp is dense, fleshy, with a pleasant mushroom smell. Chestnut mushroom grows on sandy soils under coniferous trees, sometimes under oak or chestnut.

Such eukaryotic organisms are presented in several forms: gum-bearing, fiery, golden and others. They grow in families on dead and living trunks, on stumps, roots, in hollows, have medicinal properties. Often, flake can be found under spruce, apple, birch or aspen. The cap is convex, fleshy, from 5 to 15 cm in diameter, has a yellow-honey color, the flesh is pale. Leg up to 2 cm thick and up to 15 cm high, one-color, scaly, on young specimens there is a ring. Scaly hairy contains a substance used to treat gout.

The second name is the common rot. The cap is convex, becomes flat with age, up to 3 cm in diameter. The color of the crown is yellow-brown, light at the edges, the surface is dense, rough. The pulp of garlic is pale, has a rich smell of garlic, thanks to which the name appeared. When the mushroom dries, the smell intensifies even more. The leg is brown-red, light at the base, empty inside. Common non-rotters grow in large families in different forests, choosing dry sandy soil. The peak of growth is from July to October.

They are not always taken even by experienced lovers of “silent hunting” and in vain, because raincoats are not only tasty, but also healing. They appear in meadows and pastures after rains. The cap diameter is 2-5 cm, the shape is spherical, the color is white, sometimes light brown, there is a hole for spores on top. The pulp of the raincoat is dense, but at the same time tasty, juicy, becomes soft with age. Young mushrooms have spikes on the surface of the cap, which are washed off over time. The leg is small, from 1.5 to 3.5 cm in height, thickened. Raincoats grow in groups in parks and lawns, the peak harvest is from June to October.

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Edible mushrooms: names with descriptions