Photos of different mushrooms. Types of mushrooms: names, descriptions, properties
If you are not confident in your knowledge of mushrooms, collect only the most common and familiar to you personally!
White mushroom (boletus)
There is a special category of mushroom pickers who disdain all mushrooms except porcini mushrooms. " Well, just an empty forest, I only found about a dozen mushrooms!“- in their mouths, this does not mean at all that the forest is really “empty”: they just won’t bend over for the sake of everything else. You can do whatever you want with white: dry, pickle, salt, fry - and fry without first boiling. As a rule, they prefer to dry it so that they can eat mushroom soup in winter.
White mushroom (Boletus edulis). © Michael Wood
A small boletus can be completely white, but with age its cap becomes brown, and then dark brown. Also, with age, the cap unfolds: in babies it is semicircular, with the edges adjacent to the stem, in white adults it is unfolded, simply convex, maybe even flat. The tubes (those on the underside of the cap) are first white, then light yellow, then greenish, even completely green. The boletus leg looks like a barrel, widened downward, white or cream.
White mushroom (Boletus edulis). © Dezidor The porcini mushroom also has other forms: reticulated (with a slightly cracked cap), dark bronze (with a dark brown, almost black cap), rooted (yellow-brown in color, with completely yellow tubes and stem and slightly blue flesh when cut) . There is a royal boletus with a red cap and yellow tubes and legs. They are all edible and very tasty.
Carefully! White mushrooms can be confused with the inedible gall and satanic mushrooms, as well as the poisonous pink-golden boletus.
. © Ak ccm 
. © H. Krisp 
. © Archenzo - Gall fungus, gall fungus (Tylopilus felleus). An adult gall fungus has pinkish tubes and pores. It is not poisonous, but it tastes so bad that it is not without reason that it is called gall.
- Satanic mushroom, satanic boletus (Boletus satanas). The Satanic mushroom is distinguished by a red stalk (right under the cap it is yellowish) and orange-red tubes, the pores of which turn blue if you press on them.
- Pink-skinned boletus, pink-skinned boletus, rose-golden boletus (Boletus rhodoxanthus). Pink-golden, poisonous, the boletus looks like a satanic mushroom: it has red tubes, which also turn blue when pressed, and the leg is yellow, but with such a dense red mesh that sometimes it seems completely red.
Honey fungus
Honey mushrooms also grow in large groups and, as a rule, in the same places every year. Once you find a honey fungus colony, you can “graze” on it every year.
Autumn honey fungus (Armillaria mellea). © MdE
These mushrooms grow in bunches on rotten stumps and fallen trees. The caps of honey mushrooms are brown, slightly reddish in wet weather, but in dry weather their color is closer to beige. The very middle and edges of the cap are darker than the whole
hat On the stem of honey mushrooms there is a ring (in young mushrooms the film of the ring covers the underside of the cap), the stem itself above the ring is smooth, below it is scaly, and hollow in the lower part.
Sulphur-yellow false honey fungus(Hypholoma fasciculare). © Rasbak Carefully! Summer honey fungus can be confused with the poisonous sulfur-yellow honey fungus. They differ in the leg (in the false honey fungus it is smooth, without scales) and in the color of the sulfur-yellow honey fungus, which is really sulfur-yellow, bright, with an orange center of the cap. And one more thing: the false honey mushroom has a very unpleasant smell, but the real one has a pleasant, mushroom smell. If this, of course, tells you anything.
Chanterelle
Chanterelles are good because worms do not like them. Therefore, if you come across a colony of these mushrooms, you can be sure that half of the forest harvest will not have to be thrown away. Chanterelles are less likely than other mushrooms to accumulate harmful substances, so they are completely harmless to the liver and kidneys. But at the same time they are very hard and are less digestible than others. Small foxes resemble the color of egg yolk; they turn pale with age, and older specimens can be almost white. The middle of the cap of an adult chanterelle is pressed in so that the mushroom is shaped like a funnel; Small mushrooms have convex caps. The stem, fused with the cap, tapers downward.
Common Chanterelle (Chanterelle). © James Lindsey Carefully! The common chanterelle can be confused with the inedible false chanterelle. They are no different in shape, but the color of the false chanterelle is very characteristic, bright orange. But in old age, mushrooms turn pale and become indistinguishable from edible ones.
Orange talker, or false fox(Hygrophoropsis aurantiaca). © H. Krisp But it doesn’t matter: after all, chanterelles always grow in large colonies; where there are old people, there are also little ones, and by the color of these little ones the false fox can always be identified
Nigella (black milk mushroom)
Europeans consider nigella, one of the most common mushrooms in the Moscow region, to be inedible, and for good reason. Maybe they didn't soak it? Unsoaked black milk mushroom is really bitter. And the soaked one is even sweeter. Black milk mushrooms are perhaps the best mushrooms for pickling, hard, crispy, and do not lose their taste for a long time.
Black breast (Lactarius turpis). © Igor Lebedinsky They grow mostly under fir trees, and they grow in groups, which is not noticeable at first glance. Just, once you find a nigella, don’t move. Squat down and look at the ground for a long, long time. Mushrooms will “grow” right before your eyes! Most likely, you will even find out that you sat on a couple of milk mushrooms...
The cap of the nigella is brown or almost black, with an olive tint, in the middle there is a depression, the edges are rounded. White plates grow to the stem, the stem itself is brownish-green, tapering downward. The pulp is white or grayish and produces abundant milky juice.
Oiler
The flesh of baby butterflies is white, while that of adults is yellowish or completely yellow.
Butter mushrooms are good when pickled and fried, but you shouldn’t dry them: these mushrooms contain too much water, and after drying they will remain horns - legs.
A young oiler is slippery to the touch; with age, the cap becomes dry. It can be red-brown, ocher-yellow, grayish-orange, and the tubes and pores of all types of butterweed are yellow, in maturity they are closer to olive. A milky white liquid is released from the tubes
Pepper mushroom, or pepper buttercup(Chalciporus piperatus). © Ak ccm Carefully! Butterfly can be confused with an inedible pepper mushroom, not poisonous, but very spicy, truly peppery in taste. Only the oiler has small pores and yellow tubes, while the pepper mushroom has large pores and the tubes are reddish in color. And one more thing: if you break the pepper mushroom, its flesh will soon turn pink, but the flesh of the butterdish will not change color.
Boletus (boletus) and boletus
Boletus mushrooms can have a brown, gray or even black cap and white or cream tubes, which can turn dirty gray with age. Its leg is thinner and higher than that of the boletus, white, with brown or black scales. The only possible way to confuse boletus is with boletus, whose cap is orange, brick-red or ocher-yellow. But don’t confuse it, it won’t get any worse, because both of these mushrooms are edible and very tasty.
It is best to collect mushrooms in a wicker basket: they will be ventilated and will not be crushed. Never use plastic bags, otherwise, when you come home, you will find that you have brought a shapeless, sticky mass.
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.
White pine mushroom
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.
Ryzhik
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.
Mosswort
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.
Butter
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 fungus 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.
Gruzd
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.
Russula
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.
Harvesting Rules
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:
- Picking mushrooms near highways and railway tracks is prohibited. There is a high risk that they will contain heavy metal salts and other harmful substances.
- Collect only those specimens that you are sure of. You shouldn’t taste them, especially not let children do it.
- Inspect the mushrooms carefully: they should not be damaged or have wormholes. When you come home again, inspect the harvested crop and discard damaged specimens.
- Do not pull out the mushroom along with the mycelium. If you do this, then after a couple of weeks there will be no new mushrooms in this place.
If you have the slightest doubt, for example, if the mushroom is of an unknown species, discard it. Happy quiet hunting.
Mushrooms grow on substrates that are dominated by soil, forest litter, water, and decomposing living organisms. Pictures can only give a basic idea of the appearance of mushrooms, so you should collect only well-known species to insure yourself against accidentally eating false varieties.
Types by food type
The consumption of various organic components by mushrooms allows them to be divided into the following main categories or types:
Edible species
Today there is a description of a large number of mushrooms that are used for food purposes. Their fruiting bodies have high nutritional value and a pleasant aroma. Almost all mushrooms have popular names, and the most delicious and expensive ones belong to the first category. Fresh mushrooms are used for preparing hot dishes, cold appetizers, as well as home canning for the winter.
| Name | Latin name | Pulp | Growth | Category |
| Porcini | Boletus edulis | Strong, juicy, meaty, with a pleasant taste and smell | Most often in forests with moss or lichen cover | First |
| The saffron milk cap is real | Lactarius deliciosus | Dense, yellow-orange in color, with greening on the cut | In a pine forest and spruce forest | |
| Real milk mushroom | Lactarius resimus | Dense and strong, white in color, with a fruity aroma | In deciduous and mixed forest zones | |
| boletus | Leccinum | Various densities, with a characteristic mushroom aroma and taste | Species form mycorrhiza with birch trees | Second |
| Boletus | Leccinum | Various densities, often fibrous, with a characteristic mushroom aroma and taste | Species form mycorrhizae with aspens | |
| Dubovik | Boletus luridus | Yellowish in color, blue when cut | On calcareous soils in deciduous and mixed forests | |
| Oiler | Suillus | White or yellowish, may turn blue or red when cut | On forest soils in spruce forests and under pine trees | |
| Volnushka pink | Lactarius torminosus | White in color, very strong, quite dense, with a relatively pungent taste | Birch groves and mixed forest areas | |
| Belyanka | Lactarius pubescens | Dense type, white, brittle, with a slight aroma | The edge of a birch grove and a rare young coniferous-birch planting | |
| Aspen milk mushroom | Lactarius controversus | Dense type, white, brittle, with a light fruity aroma | Under the willows, aspens and poplars | |
| Champignon | Agaricus | White, may turn red or yellow when exposed to air, with a distinct mushroom aroma | Manured soil, forest and meadow humus rich in organic matter | |
| Green moss | Xerocomus subtomentosus | White in color, practically does not turn blue when cut | Third | |
| Valuy | Russula foetens | Quite fragile, white in color, gradually darkening when cut | In coniferous and deciduous forests | |
| Russula | Russula | Dense type, brittle or spongy, may discolor | On forest soils, along roads | |
| Lactarius necator | Quite dense, brittle, white, turns gray when cut | Mixed forest zones, birch forests | ||
| Autumn honey fungus | Armillaria mellea | Dense, whitish, thin, with a pleasant aroma and taste | Dead and decaying wood, hardwood and spruce stumps | |
| Common chanterelle | Cantharēllus cibārius | Dense-fleshy type, yellow in color, reddens when pressed | Ubiquitous in temperate forest zones | |
| Morel | Morchella | Porous, with good taste and pleasant smell | Early mushrooms inhabiting forest areas, parks, gardens | |
| Motley flywheel | Xerocomellus chrysenteron | Whitish or yellowish in color, intensely blue when cut | Well-loosened acidic soils of forest zones | Fourth |
| Honey fungus | Marasmius oreades | Thin, whitish or pale yellow in color, with a sweetish taste | Meadows, pastures, pastures, vegetable gardens and orchards, fields, roadsides, edges, ravines and ditches | |
| Oyster mushroom | Pleurotus | White or with a slight yellow tint, pleasant taste and smell | Wood in deciduous and mixed forests | |
| Ryadovka | Tricholoma | Dense type, white or slightly yellowish, does not change color when cut | Dry, less often mixed forest zones |
Photo gallery
Inedible species
Unedible varieties of mushrooms can be characterized by:
- unpleasant odor;
- unpleasant taste;
- fruit bodies that are too small;
- specificity of places of growth;
- very hard pulp.
There are other evidences, including exotic external features: the presence of spines or scales, excessively soft fruiting bodies.
As a rule, unedible mushrooms have quite characteristic names that reflect their inedibility. Some of their species may be extremely rare, but, nevertheless, it is important to know what inedible mushrooms there are. The list of mushrooms growing in our country that are unsuitable for consumption is not too long.
| Name | Latin name | Description | Sign of inedibility |
| Row sulfur-yellow | Tricholoma sulphureum | Hemispherical or convex cap of yellowish color on an uneven stalk with brownish scales | The presence of a pronounced unpleasant odor of fruiting bodies and pulp |
| Hebeloma adhesive | Hebeloma crustuliniforme | Hemispherical or round-conical, sticky, light yellow cap with rolled edges on a cylindrical stalk with a powdery coating | |
| Brownish milkweed | Lactarius fuliginosus | Thin and fragile, dry, funnel-shaped cap of chocolate-brown color on a cylindrical, almost white stem | The presence of a very characteristic, unpleasant taste of the pulp |
| Tylopilus felleus | Hemispherical or rounded cushion-shaped cap of brownish or dark brown color on a cylindrical or club-shaped stalk | ||
| Hygrocybe variegated | Hygrocybe psittacina | Bell-shaped or prostrate green shiny cap with ribbed edges on a cylindrical, hollow and thin stalk | Very small fruiting bodies |
| Multi-colored tinder fungus | Trametes versicolor | Rigid, rather thin, semicircular caps with areas of different colors and shades on the surface | Excessively hard, woody pulp of fruiting bodies |
| Heterobasidione perennial | Heterobasidion annosum | Prostrate or prostrate-bent fruiting bodies covered with a thin brownish-colored crust | |
| Milky spiny | Lactarius spinosulus | The flat-convex or prostrate cap with curved edges has reddish spiky scales and is located on an irregularly curved and hollow stalk. | Too unsightly appearance of fruiting bodies |
Poisonous species
Absolutely all poisonous varieties of mushrooms contain poisonous, toxic substances that can:
- cause severe food poisoning;
- provoke disturbances in the activity of the nervous system;
- cause death.
Currently, just over a hundred poisonous species are known, and it is very important to know them so that mushroom dishes do not cause death or severe poisoning. A relatively small number of poisonous species grow in our country.
| Name | Latin name | Description | Poisonous components |
| Ordinary stitch | Gyromitra esculenta | The brain-shaped cap, brownish in color, is located on a hollow and low stalk | Presence of gyromitrin toxin |
| Splendid cobweb | Cortinarius splendens | Hemispherical or convex brown colored cap located on a bulbous stalk thickened at the base | Presence of orellanine toxin |
| Reddish cobweb | Cortinarius rubellus | Bell-shaped or flat-convex reddish-brown cap on a fibrous reddish stalk | |
| Plush spider web | Cortinarius orellanus | The cap is flat-convex in shape with an elevation in the central part, orange-brown in color, on a fibrous stem | |
| Govorushka grooved | Clitocybe rivulosa | A whitish-gray cap, covered with a thin powdery coating, on a cylindrical whitish stalk | Muscarine toxin present |
| Spring fly agaric | Amanita verna | Light cream color, smooth, flat-shaped cap located on a smooth white stem | High amatoxin content |
| Death cap | Amanita phalloides | A greenish or grayish cap with smooth edges and a fibrous surface, on a cylindrical stem with a moire pattern | Very large amounts of amatoxins and phallotoxins |
Medicinal mushrooms
The use of medicinal mushrooms has been known to mankind since ancient times. Single-celled yeast fungi are used almost all over the world.
Many people associate autumn primarily with mushrooms, although hunting for them begins in the spring. In total, there are more than 250 thousand of their species on Earth. All of them are divided into edible and poisonous. The former are rich in protein and minerals, the latter are dangerous for humans. Experienced mushroom pickers can easily distinguish one mushroom from another, but beginners should not rush and pick anything. You need to know that most edible mushrooms have “false doubles”, which are often unsuitable for consumption. Our photo fact today features the most popular mushrooms in the middle zone forests.
10th place. Common chanterelle.
The common chanterelle is an edible mushroom of the 3rd category. It has a light yellow or orange-yellow cap (up to 12 cm) with wavy edges and a stem (up to 10 cm). Grows in coniferous and mixed forests. (tonx)
9th place. Autumn honey fungus.
Autumn honey fungus is an edible mushroom of the 3rd category. It has a brown cap (up to 10 cm) of a convex shape, and a white thin stem (up to 10 cm). It grows in large families on tree trunks or stumps. (Tatiana Bulyonkova)
8th place. Aspen milk mushroom.
Aspen milk mushroom is an edible mushroom of the 2nd category. It has a white sticky cap (up to 30 cm) of a flat-convex shape, a white or pinkish leg (up to 8 cm). Grows in mixed forests. (Tatiana Bulyonkova)
7th place. Pink wave.
Pink volnushka is an edible mushroom of the 2nd category. It has a pale pink cap (up to 12 cm) with a small depression in the center and edges turned down, and a stem (up to 6 cm). Grows in mixed forests. (Aivar Ruukel)
6th place. Oil can.
Butterfly is an edible mushroom of the 2nd category. It has a brown oily cap of a convex or flat shape and a stem (up to 11 cm). It grows both in forests and in plantings. (Björn S...)
5th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a reddish-brown cap (up to 25 cm) and a thick stalk with dark scales. Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
4th place. Boletus.
Boletus is an edible mushroom of the 2nd category. It has a dull brown, cushion-shaped cap and a white thin stalk (up to 17 cm) with brownish scales. Grows in deciduous forests near birch trees. (carlfbagge)
3rd place. The breast is real.
The real milk mushroom is an edible mushroom of the 1st category. It has a white mucous cap (up to 20 cm) funnel-shaped with pubescent edges rolled inward and a white or yellowish stalk (up to 7 cm). Grows in deciduous and mixed forests. (Tatiana Bulyonkova)
2nd place. The ginger is real.
Real camelina is an edible mushroom of the 1st category. It has an orange or light red funnel-shaped cap with straightening edges and a stem of the same color (up to 7 cm). Grows in coniferous forests. (Anna Valls Calm)
1 place. Porcini.
The porcini mushroom is the king of mushrooms. Valued for its excellent taste and aroma. The shape of the mushroom resembles a barrel. It has a brown cap and a white or light brown leg (up to 25 cm). Grows in coniferous, deciduous and mixed forests. (Matthew Kirkland)
