Lovers of “quiet” hunting and people who are partial to mushroom dishes can collect mushrooms from early spring until the last days of November. However, it is in late autumn that a large and rich selection of mushrooms appears, including not only edible and useful species, but also poisonous varieties.

Names of autumn edible mushrooms

Even on a gray and cloudy day, the autumn forest is not only beautiful, but also incredibly generous. In autumn, a walk in the forest is very calming and peaceful, and simply brings incredible pleasure.

However, it is very important to know the names and take into account which of them grow in the autumn.

Poisonous and inedible types of autumn mushrooms

Autumn is a golden time for mushroom pickers, but it is at this time that not only edible species appear en masse, but also poisonous or inedible varieties, among which it is necessary to note the especially common ones.

Edible mushrooms: picking in autumn (video)

What are mushroom layers

Layers are usually called the time period during which the mycelium or mycelium of certain types of mushrooms is activated, and fruiting bodies are formed en masse. Usually, During the mushroom season, three such layers are formed.

Mushroom picker rules

It is in the fall that the most abundant and rich harvest of both lamellar and when collecting which it is necessary to follow some recommendations and rules:

• you cannot try the fruiting bodies of unfamiliar types of mushrooms, either raw or after heat treatment;
• You cannot collect old or overripe fruiting bodies;
• too small, just developing fruiting bodies edible mushrooms very easily confused with poisonous and inedible species;
• You cannot collect mushrooms covered with a layer of mold;

• You cannot pick mushrooms near industrial facilities and highways;
• Children should not eat mushrooms preschool age and people with kidney and gastrointestinal diseases;
• clothes for going to the forest to pick mushrooms should be as closed as possible, comfortable and as bright as possible;
• it is allowed to use repellents that will reduce the risk of attack by insects and ticks;
• After collecting mushrooms, it is necessary to carefully examine open areas of the body to identify ticks.

How to recognize poisonous mushrooms (video)

And the last, most important rule: under no circumstances put unfamiliar or suspicious mushrooms into the basket.

The autumn season will bring true pleasure to connoisseurs of mushroom hunting. The bright colors of autumn foliage, the absence of mosquitoes and ticks - all this turns a walk through the forest into a pleasant and safe pastime. And contrary to popular belief, September is not the final month of the mushroom season. The forest is full of edible varieties of mushrooms until the first frost and snowfall. Especially if autumn is generous with both rain and thaws.

What mushrooms grow in late autumn

The assortment of autumn mushrooms can vary greatly depending on the climate of the region, as well as on the nature of the forest plantings - whether they are coniferous or deciduous. Therefore, we will consider the most common varieties, found almost throughout the country with the exception of the regions of the far north.

The boletus can be found in deciduous forests until the first serious frost. Despite its name, when searching you need to focus not so much on birch trees, since it can grow under any other trees, but on the illumination of forest areas. These mushrooms are very demanding of light and grow well only in sunny meadows. Young specimens are usually hidden by a layer of foliage, and can be detected by small tubercles on the surface of the ground. They grow both singly and in small groups.

External signs of boletus:

• a brown, slightly reddish cap in the shape of a hemisphere, with a diameter of 6 to 18 cm (the younger, the lighter the shade);
• white or grayish cylindrical leg, growing up to 15 cm in length and 3 cm in diameter;
• The pulp is white and does not change color when cut.

Cut mushrooms quickly deteriorate, so you should start processing them within 12 hours. Peeled boletus mushrooms should be boiled in two waters, only then proceed to further preparation, which may include salting, pickling or freezing.

Ryzhik

The collection of camelina begins at the end of summer and continues until late autumn. It grows in coniferous forests, located in small groups in well-lit pine and spruce groves. Mushrooms are consistent, if you are lucky enough to find a large family of saffron milk caps, be sure to return to this place next year.

Features:

• color from light orange to bright copper color (both cap and leg);
• a flat cap with inwardly curved edges, covered on top with dark stripes radiating from the core;
• the size of the cap of an adult saffron milk cap can reach 18 cm in diameter;
• the surface is damp, slightly sticky;
• The pulp is orange in color, with a resinous aroma.

Ryzhiki do not require long-term heat treatment; they should be cooked for no more than 15 minutes. Suitable for any dish, in Europe it is considered a delicacy.

Oyster mushrooms are not at all afraid of frost; in regions with a temperate climate they can be found even in December. Since oyster mushrooms grow on trees, they are not afraid of fallen snow. Mushrooms live on dead tree trunks and rotten stumps.

External signs:

• the cap is gray in color, resembling an oyster in shape (it becomes lighter as it grows);
• short (up to 5 cm) asymmetrical stalk, usually located closer to the edge of the cap;
• mushrooms from the same group grow together, forming tiers.

Oyster mushroom is absolutely safe and can be eaten even raw. Requires minimal heat treatment during preparation.

Winter honey fungus

The winter variety of honey mushrooms can be collected from mid-September until spring. Like oyster mushrooms, they grow on diseased and dead trees, especially preferring poplar, maple, and elm. In high frosts they do not die; the frozen mushroom comes to life during a thaw and begins to multiply again.

Distinctive features:

• rounded convex cap with a diameter of up to 10 cm, orange-brown color;
• tall thin leg, pale yellow above and brown below;
• The pulp is yellowish, without a pronounced aroma.

Winter honey fungus is cut off practically without a stem, capturing only its top. The rest of the leg is too tough to eat. Before cooking, the mushroom must be boiled for 30 minutes, after which it can be used for soups or pickling.

Late oiler

Butterfly grows in coniferous forests, where it can be collected until the end of November. Prefers sunny clearings between pine trees, grows both on sandy soil and on coniferous litter. It appears in the summer, but at the beginning of the season it is very susceptible to insect attack; up to 70% of the first harvest turns out to be wormy. That is why it is worth going for boletus in the fall.

External characteristics:

• brown-brown cap up to 10 cm in diameter;
• dense yellow leg up to 8 cm in height;
• oily skin, easily separated from the cap;
• the pulp in the cap is loose, juicy, white, and in the stem it is denser and fibrous, changing its color from bottom to top from light yellow to brown-brown.

Before cooking, the mushrooms are soaked and boiled. The butter dish is universal, suitable for all types of dishes and salting.

Despite the seeming harmlessness of “silent hunting,” it must be done in compliance with certain rules. They are necessary not only for your safety, but also for the preservation of nature, which can easily be damaged if you pick mushrooms ineptly. Safety rules include:

And the most important rule - don't study mushroom hunting independently without any experience in this matter and sufficient knowledge. It is better for novice mushroom pickers to invite more knowledgeable people, which in practice will teach you to distinguish edible mushrooms from their poisonous counterparts.

“EasyPolezno” wishes you a successful and safe “quiet hunt”!

The autumn mushroom picking season begins from late August to November. The list of edible mushrooms is quite large, but knowing their characteristics and places of growth, you can not only stock up on this product in abundance, but also try to grow them yourself. Officially, there are more than 250 varieties of edible specimens. Below are the most popular and delicious ones.

Honey mushrooms

Color – honey, from light to dark. The stem has a ring, the cap is rounded, in young mushrooms it is covered with scales, in old ones it is smooth. The leg is the same shade.

Where and when do they grow?

Honey mushrooms can be found both near trees and around bushes, in meadows and forest edges. They prefer stumps, swampy and wooded places. Distributed everywhere, with more productive areas in the northern hemisphere. They grow from late August to early December. Although spring mushrooms can be found with the first warming.

Are there varieties?

Honey mushroom has several types that are very similar. They are divided according to their growing season.

• Winter honey fungus. Grows on trunks and stumps of willow, birch, linden, even spruce trees. The cap is flat, light yellow, the leg is dense, with small fibers. Found in spring and autumn, right up to frost.
• Summer honey fungus. It grows on dead trunks, sometimes in wood-rich soil. The top is semicircular, eventually turning flat. The color of the cap ranges from brown to yellow. The leg has dark scales.
• Spring honey fungus. Loves mixed forests and grows alone. The cap of young mushrooms is convex and gradually becomes flat. The color changes from red-brown to brown. The leg is thin. Found from May to September.

Winter honey fungus

Summer honey fungus

Spring honey fungus

Scientists have proven that honey mushrooms appeared 400 million years ago, during the time of dinosaurs, and the structure did not change, they were only divided into edible and poisonous.

Chanterelles

The color ranges from pale yellow to orange and is due to its high vitamin C content. The cap is flat, with rolled edges, and resembles a funnel in mature mushrooms. Smooth to the touch, with small scales. The leg is thick, without a “skirt,” light yellow.

Where and when do they grow?

They love dampness, mixed or coniferous forests, and are found near pines, spruces and oaks. They can be found in moss or fallen leaves. They grow in groups, thickly - after thunderstorms. Season – from June to October.

Are there varieties?

There are many types of chanterelles, so it is very important to distinguish them, especially from their inedible “brothers.”

• The fox is real. A characteristic feature is bright, yellow, with a pit on the cap, and curled edges. The leg is attached in one layer.
• Trumpet chanterelle. The hat looks like a pipe, the edges curl downward, resembling a funnel. The color changes from brown to yellow.
• Common chanterelle. One of the most delicious. Features: Fruity scent. The color ranges from yellow to brown, the higher the humidity, the darker. The cap is flat, with curled edges and plate-like folds.
• Velvety Chanterelle. The hat is convex, bright orange, with a dimple in the center.
• Faceted chanterelle. The color is bright yellow, the flesh is very dense. A rich harvest can be expected at the end of summer.

The fox is real

Trumpet chanterelle

Common chanterelle

Velvety Chanterelle

Faceted chanterelle

Chanterelles can be boiled, fried, baked, they make delicious casseroles, pies and soups. Suitable for pickles, pickling, drying for the winter.

Wet

The mushroom is also called a slug due to the fact that the cap is covered with mucus, the color is purple, pink or brown. The plates fit onto the stem, the color is white or yellow. There is a mucous ring on a whitish or pink stalk. There is a small tubercle in the center of the cap. If you press on the leg, it darkens.

Where and when does it grow?

You can meet wet fly in mixed and coniferous forests, near spruce trees, in moss or heather thickets. There are a lot of these mushrooms in Siberia, on Far East, Northern Caucasus. Season – from mid-August to early October.

Are there varieties?

There are several types of moth.

• Spruce. Grows in groups, in the shade of spruce or heather. The cap is bluish in color, the leg is dirty white, covered with mucus.
• Purple. The name comes from the color of the cap, the edges of which are curled upward. Also called pine or shiny. Grows in coniferous forests.
• Spotted. Also called mucosa. It grows under spruce and larches, with dark spots on the cap. After cutting it darkens.
• Felt. Or fleecy, since the cap is covered with light light fluff. Smooth, with small grooves along the edges. The plates descend onto the stem, the color is orange-brown. Grows under pine trees.
• Pink. The hat is very bright, looks like a semicircle with a drooping edge, and can change color to bright red.

Spruce weed

Wet purple

Mokrukha spotted

Mokrukha felt

Wet pink

The taste of mokrukha is similar to butter. Can be boiled, fried, canned.

Mokruha is listed in the Red Book in Belgium, Bulgaria, Hungary and Poland as a rare species.

There are no inedible or poisonous mushrooms similar to mothweed. You can safely collect it, the main thing is to distinguish it from other gifts of the forest.

Rows

The rows got their name due to their ability to grow in large groups, which are arranged in a row or in circles. The cap of young mushrooms has the shape of a ball, cone or bell, the color is different: white, yellow, green, red, brown. There are plates under the cap, the leg can be bare or covered with scales, but the color is the same - pink-brown.

Where and when do they grow?

They grow in the temperate zone, prefer coniferous trees, more often pine. They may prefer spruce and fir. Rarely found near oak, birch or beech. They grow from late summer until frost.

Are there varieties?

The row includes about 100 species of mushrooms; it is worth mentioning the most common ones.

• Gray. The color of the cap is gray with a greenish or purple tint, smooth. The leg is white, with a yellow or gray tint. Grows from September to November.
• Scaly. The title speaks of distinctive features, surface in scales. Grows in groups in coniferous and deciduous forests.
• Earthy. The cap is gray or gray-brown, sometimes reddish-brown, with a tubercle in the center. The leg is white. It grows only in coniferous forests, from August to October.
• Yellow—brown. The cap is convex, with a tubercle, red-brown. The leg is white above, brownish below.
• Mitsutake. Or pine mushroom, prized in Korean and Japanese cuisine. The cap and leg are brown, the smell of the pulp is reminiscent of cinnamon.
• crowded. The cap looks like a pillow and opens up on mature mushrooms. The leg is twisted, the color is from white to brown.
• Poplar. Reproduces by spores in plates. The color of the cap is red and resembles a hemisphere. The leg is pink and white, if you press, spots appear.
• Violet or lilac-legged. The name speaks about its distinctive features. It grows in groups in deciduous forests where there are more ash trees. Harvest months are from April to November.

Gray row

Scaly row

Earthy row

Row yellow-brown

Mitsutake row

The row is crowded

Poplar row

Lilac-legged rower

The rows have a very pleasant taste; they are pickled, salted and fried after boiling. It is better to take young mushrooms; old ones develop a bitter taste. The skin needs to be peeled, washed and boiled for half an hour.

In many countries, rowan is considered a delicacy and is grown strictly for export.

White mushrooms

The king of mushrooms is considered the pride of every lover of “silent hunting”. It is also called boletus. It got its name “white” because the flesh remains snow-white even after processing. The color of the cap ranges from reddish-brown to white, the stem is small and light.

In 1961, a white mushroom was found in Russia, weighing up to 10 kg, the cap of which reached almost 60 cm.

Where and when do they grow?

Porcini mushrooms are found on almost all continents, except Australia, where it is too hot, and Antarctica, where it is too cold. It grows even in China, Japan, Mongolia and North Africa, in the British Isles. Boletus mushrooms are also found in the northern taiga.

They love deciduous and coniferous trees, prefer to grow near spruce, pine, oak and birch, which are more than 50 years old. The soil is more suitable if it is not very wet, closer to sandstones.

Are there varieties?

There are several types of porcini mushrooms, which differ slightly from each other.

• Reticulate. The cap is brown or orange, the leg is cylindrical, white or brown.
• Bronze. The entire mushroom is brown in color; on the stem you can see a mesh of a white-walnut shade.
• Birch boletus (or spikelet). The hat is light, the leg looks like a barrel, white-brown in color, with a white mesh.
• Pine. Large, dark cap with a purple tint. The leg is short, thick, white or brown, with a reddish mesh.
• Oak. The pulp is loose and denser than that of other mushrooms. The hat is gray with light spots.

White mushroom reticulate

Porcini mushroom bronze

White birch mushroom

White pine mushroom

White oak mushroom

Porcini mushroom is very tasty, you can cook it in any form: fry, boil, dry, pickle. It is valuable that the mushroom does not darken and retains a pleasant aroma

A dangerous double is the false porcini mushroom. The main difference is the color of the cut. In boletus it remains white, but in gall it darkens and becomes pink-brown.

Milk mushrooms

Milk mushrooms are one of the most common species in domestic forests. They got their name from the Church Slavonic “pile” because they grow in heaps. They are easily recognized by their milky cap; it is flat, while in older mushrooms it looks like a funnel, with a curved edge. The color is cream or yellow, covered with mucus. The leg is smooth, yellow in color. The pulp is dense, with a fruity smell.

Where and when do they grow?

Milk mushrooms love birch groves, from places like the northern regions of Russia, Belarus, Western Siberia, and the Urals. They grow from July to October, usually in large groups.

Are there varieties?

The types of milk mushrooms differ from each other, which is very important to consider.

• Black. More « gypsy" or blackie. Grows in sunny places ah, near the birches. The cap may be olive or brown in color, darker in the center. The leg is the same shade, smooth.
• Peppery. Or poplar, still milky. Young mushrooms have a flat, white cap, old mushrooms have a yellow cap with brown spots. The leg is dense, white, with creamy plates.
• Turning blue. Or doggy. Loves dampness, found near birch, willow and spruce trees. The cap and leg are thick, light yellow, with dark spots.
• Yellow. The name refers to the color of the cap; the flesh is white. The leg is thickened, light.
• White. The top is light, convex, then looks like a funnel, with a drooping edge. The pulp has a slight fruity smell. The leg is white, with yellow spots.

Black breast

Pepper milk mushroom

Blue breast

Yellow breast

White breast

Milk mushrooms need to be properly processed to avoid contracting botulism. To do this, it is good to soak or boil without salt. Use in moderation, and if you have problems with the stomach or intestines, it is better to abstain. Not recommended for pregnant women.

Saffron milk caps

These are one of the most delicious and common mushrooms; they got their name because of the cap, the color of which ranges from light yellow to orange. There are even red or bluish-green ones. This is the only mushroom in the world that has yellow, thick and sweet, milky juice. The flesh, like the leg, is orange. This is thanks to a huge number beta carotene. They also contain ascorbic acid and B vitamins.

Where and when do they grow?

Saffron milk caps love coniferous trees and sandy soil, closer to pine trees or larches. Often found in the forest, large groups can be found on the north side of the trees, in the moss. They camouflage well. They grow from mid-July to October, until the first frost. They are more common in northern Europe and Asia.

Are there varieties?

Some types of saffron milk caps are considered conditionally edible, however, only with proper processing can they be harvested.

• Spruce. The cap of young mushrooms is convex, with a tubercle, the edges are curved downwards, while the cap of old ones is flat or funnel-shaped. Smooth, orange, with spots. The stem is a similar color and turns green when cut.
• Red. The cap can be flat or convex, pressed in the center, smooth, and orange in color. Leg with a powdery coating. The juice is thick and red.
• Japanese. The cap is flat, with a rolled edge, and eventually turns into a funnel. Orange color, with a white line. The leg is red-orange, the juice is red.

Spruce mushroom

Red saffron milk cap

Japanese saffron milk cap

Considered a delicacy, they can be salted, fried, pickled and dried. There is no need to soak, just pour boiling water over it.

Boletus

It got its name from its tendency to settle near aspen trees, where they are most often found. And also because of the color, which is similar to aspen foliage. Young mushrooms have caps that look like a thimble, the stem resembles a pin, with small brown or black scales. Also called the mushroom of good luck, redhead.

Where and when do they grow?

Grows in the forests of Europe, Asia and North America. They are found not only under aspens, but also near spruce, birch, oak, beech, poplar, and willow trees. You can find both groups and single mushrooms. Harvesting time varies, depending on the species; spikelets grow in June-July, stubbers - from July to September, and deciduous plants - in September-October, until frost.

Are there varieties?

Boletus has several common species.

• Red. Or stubble. Grows under aspen, poplar, willow, birch, oak. The color of the cap ranges from red-brown to red, smooth. The leg is covered with grayish-white scales.
• Yellow-brown. Or a spikelet. The cap is yellow in color, a characteristic feature is that the flesh on the cut changes to pink, then purple, and in the stem it turns green.
• Spruce. Or a deciduous plant. The leg looks like a cylinder, covered with scales, the cap is brown, slightly hanging over the edge.

Red boletus

Boletus yellow-brown

Spruce boletus

Considered a nutritious mushroom, it is boiled, fried, dried and pickled. You can use not only the cap, but mushroom pickers consider the stem to be tough.

The boletus has no poisonous “brothers”. The main thing is not to confuse it with a gall fungus. A characteristic difference is that the poisonous mushroom on the fault turns pink or brown.

boletus

It got its name for its tendency to settle near birch trees; it has more than 40 species. Young mushrooms have a white cap, while old mushrooms have a dark brown cap. It resembles a ball and gradually becomes like a pillow. The leg is gray or white.

Where and when do they grow?

Boletus mushrooms grow both in groups and individually; they prefer deciduous or mixed forests. They exist in many countries, they are even found in the tundra and forest-tundra, near dwarf birches. They prefer bright places, on the edges and clearings. They grow from spring to mid-autumn.

Are there varieties?

Boletus mushrooms are divided into species, taking into account their places of growth.

• Ordinary. The cap is brown or red, the leg is white.
• Black. The leg is thick, short, with gray scales, the cap is dark. A very rare mushroom.
• Tundra. The hat is light, the leg is beige.
• Bolotny. Prefers moisture. The cap is light brown, the leg is thin.
• Pinkish. The cap is brick-red in color, the stem is thick and crooked.
• Gray boletus (or hornbeam). The color of the cap varies from ashy and brown-gray to white or ocher.
• Harsh. It has many shades, from gray to brown or purple. Young mushrooms are covered with scales, while old ones have a smooth cap. The stem of the cap is white, and the bottom is creamy. step
• Checkerboard (or blackening). Characteristic: When cut, the flesh turns red and then black.

Common boletus

Black boletus

Tundra boletus

Marsh boletus

Boletus pinkish

Gray boletus

Boletus is harsh

Boletus checkerboard

Boletus mushrooms are fried, salted, pickled; they are great for diets because they contain few calories.

The boletus twin is called gall mushroom. Its cap is white and gray, its leg is gray, and has a bitter taste. A distinctive feature is the absence of worms.

Butter

Mushroom pickers highly value butter mushrooms; the mushrooms are so affectionately called because of the shiny, sticky skin on the cap. In Belarus it is called butter mushroom, in Ukraine – maslyuk, in the Czech Republic – butter mushroom, in Germany – butter mushroom, and in England – “slippery Jack”. Young mushrooms have a cone-shaped cap, while old mushrooms have a pillow-like cap. Color – from yellow to brown. The leg is white or under the cap.

Where and when do they grow?

These mushrooms are found in Europe, Asia and North America. They prefer coniferous trees, but also grow near birch and oak trees. Season: from early summer to mid-autumn.

Are there varieties?

Types of oilseed are divided according to their appearance.

• White. The cap is first convex, then flat, the leg is yellowish, with a white bottom.
• Grainy. Young mushrooms have a convex cap, old ones look like a pillow, and the color is yellow-orange. The leg has a brown tint, with brown spots.
• Yellow-brown. The shape of the cap also changes from curved to fluffy, and the color is olive. Old mushrooms are yellow.

White boletus

Butter grains

Yellow-brown boletus

Butternuts contain many useful substances; they can be stewed or salted.

Butterfly mushrooms are often confused with pepper mushrooms, which are also called moss mushrooms and pepper mushrooms. The color is brownish, the flesh of the leg is yellow. Smells strongly of pepper.

Russula

Russulas are readily collected; in Russia alone there are about 60 species. They got their name because in the past they were often eaten raw. The hat at first looks like a ball, then becomes flat, the color is greenish-brown. Leg white, with yellow tint.

Where and when do they grow?

Russulas are found in Europe, Asia, America, they prefer to live in coniferous or deciduous forests, and can be found on swampy river banks. They appear at the end of spring and delight mushroom pickers until the end of autumn.

Are there varieties?

There are many types of russula, but the differences between them are small. The following are distinguished:

• Green
• Browning
• Yellow
• Golden
• Red
• Green-red
• Bluish
• Food

Green russula

Russula brownish

Russula yellow

Russula golden

Russula red

Russula green-red

Russula bluish

Russula food

The pulp of russula is bitter, so the mushrooms must be soaked and cooked for up to 10 minutes. You can salt and marinate.

The most dangerous double is the pale grebe. Her hat can be either olive or grayish. The main difference is that the toadstool has plates, while the russula does not.

Duboviki

They are also called poddubniks because they prefer to settle near the strongest trees. The cap is large, in old mushrooms it is pillow-shaped, in young ones it resembles a ball. Color – from yellow-brown to gray-brown. The leg is yellowish, dark below. Some species have a dark mesh on the cap.

Where and when do they grow?

They got their name from their place of “residence,” because they grow near oak trees and in deciduous groves. Sometimes found near linden trees. They are collected from May to June.

Are there varieties?

There are two types:

• Olive brown. The cap is the same color, the leg is thick, yellow-orange.
• Mottled. The surface is velvety, the cap is chestnut in color, sometimes reddish. Reminds me of a pillow. The leg is yellow-red, with a thickening at the bottom.

Umbrellas

They got their name due to their resemblance to open umbrellas and are considered an exquisite delicacy. The cap is ovoid or spherical; in old mushrooms it is flat. Shades - from white to brown. The leg is like a cylinder, hollow inside.

Where and when do they grow?

They grow in forests, mostly in clearings, forest edges, clearings, and fields. Can be found in all countries except Antarctica. Season – from mid-June to October.

Are there varieties?

Umbrellas are divided into the following types.

• White. In young fungi, the cap resembles an egg, in mature ones it is flat. In the middle there is a brownish tubercle. The shade is cream, with scales, the leg is hollow.
• Elegant. The cap looks like a bell; in old mushrooms it is flat, with a tubercle. The leg is white or light brown, with scales.
• Conrad. The cap is thick in the center, semicircular in young mushrooms, convex in mature ones. The leg is solid, widening at the bottom.
• Mastoid. The cap looks like a bell, later it becomes flat, the stem is hollow, with a thickening.
• Motley. The hat is a hemisphere, with a curved edge, and a tubercle in the center. Color – brown-gray. The leg is cylindrical.

White umbrella mushroom

Elegant umbrella mushroom

Conrad's umbrella mushroom

Umbrella mastoid mushroom

Variegated umbrella mushroom

Kozlyaki

Also called lattice mushroom, cow mushroom, mullein or cow tongue because it often grows in pastures. The color is orange-brown or brown, the cap is first convex, then becomes pillow-like. The leg is the same color, it is small, almost invisible under the mushroom.

Where and when do they grow?

The mushroom settles under pine trees, in swamps, independently and in groups. Can be found in many countries, even Japan. Collected from July to November.

Are there varieties?

The closest relatives are boletus.

Kozlyak is a delicious mushroom; it is boiled, salted and pickled, and ground into powder for meat and sauces.

Talkers

There are edible and conditionally edible mushrooms. The cap is large, in young mushrooms it looks like a ball, in old ones it is flat. Color – ash yellow. The leg is cylindrical.

Where and when do they grow?

They grow in many countries, in deciduous, coniferous and mixed forests, often in groups. They love edges, meadows, even kindergartens and parks. Harvest months are from late summer to November.

Are there varieties?

It is important to distinguish poisonous talkers from edible ones, so you need to pay attention to them appearance.

• Folded. The cap looks like a bell; in older mushrooms it is denser and light yellow in color. The leg is the same shade.
• Voronchataya. The leg is cylindrical, white and smooth. The hat is flat at first, then resembles a funnel. Color – pink-ocher.
• Smelly. The top is convex, becoming recessed over time, with a tubercle in the middle. The stem and cap are blue-greenish. The pulp has a strong anise aroma and taste.
• Snezhnaya. The leg is reddish-cream, the cap is convex, with a white coating, the color is gray-brown. The pulp is creamy, with an earthy odor.
• Grooved. The cap of a young mushroom is convex, while that of an old one is depressed. The same color as the leg – gray-brown.

The talker is bent

Funnel talker

Smelly talker

Snow talker

Grooved talker

Edible talkers are boiled, stewed, salted, pickled, and used as filling for pies. But only young mushrooms are good, as they give off a strong aroma.

Oyster mushrooms

Oyster mushrooms love trees, and they climb higher and grow in families. Their cap is one-sided or round, the plates slide down onto the stem. The color ranges from dark gray or brown to ashy with a purple tint. The leg is white, cylindrical, tapering towards the bottom.

Where and when do they grow?

Oyster mushrooms can be found in temperate forests, growing near stumps and weak trees, preferring oak, rowan, and birch. They are located high off the ground and gather in groups. The harvest is harvested from September to December.

Are there varieties?

Oyster mushrooms are very similar to each other; there are several types.

• Covered. The cap is grayish-brown or flesh-colored, the flesh is dense, white, with the smell of raw potatoes.
• Oak. The cap is white, cream or yellowish, the plates grow densely. The leg is light and velvety.
• Horn-shaped. The leg is curved, tapering towards the bottom, white-ocher in color. The cap is often funnel-shaped, with a wavy edge, and cream-colored.
• Steppe (or white steppe mushroom). The cap is red-brown or brown, the leg is thickened, looks like a cylinder, white or ocher.
• Pulmonary. The edge of the cap is thin, it itself is convex-stretched, and the color is cream. The leg is light.

Oyster mushroom covered

Oyster mushroom

Oyster mushroom

Steppe oyster mushroom

Oyster mushroom

Can be fried, boiled, canned, added to stir-fries and soups.

Oyster mushrooms are actively grown artificially; they grow well on almost all substrates where there is cellulose and lignin.

Velvet moss

The hat is in the shape of a ball, then it resembles a pillow. The color of the cap varies from red-brown to dark brown. The leg is smooth, the color ranges from yellowish to red-yellow. There is a tubular layer.

Where and when does it grow?

Prefers deciduous forests, found under oaks and beeches. It grows in groups from late summer to mid-autumn.

Are there varieties?

Among them there are edible and inedible, which are important to distinguish from each other.

• Chestnut mushroom (or Polish mushroom). The cap is convex, in mature mushrooms it is flat, brown or brown in color. The leg is brownish-yellow.
• fissured. A pillow-shaped hat, sometimes with a depression in the center, the color ranges from crimson-red to ocher-gray. The leg is light yellow, the bottom is red.
• Red. The color of the cap is from the name, the shape is convex, velvety. The leg is yellow-crimson.
• Green. The cap is olive-brown, convex, and the flesh is light, the leg tapers towards the bottom.

Velvet moss

Chestnut moss

Fractured flywheel

Moss fly red

Moss fly green

Forest champignon

WITH french word translated as "mushroom". The cap is dense, smooth, sometimes with scales, the color varies from white to brown. The leg is smooth, with a two-layer ring.

Where and when does it grow?

They grow in soil with good humus, on dead trees and anthills. Different species are found in forests, grass and fields. They love the steppe and forest-steppe, they are even found in the prairies and pampas. The harvest begins in May and lasts until mid-autumn.

Are there varieties?

There are several types of champignons, they are divided by shape.

• Ordinary. Or pecheritsa. A hat in the shape of a ball, with a curved edge, white or brown. The leg is the same color, with a large, light rim.
• Crooked. The hat looks like an egg and gradually becomes flat. The color is cream, thickens at the bottom.
• Field. The shape of the cap resembles a bell, with a curled edge, and is cream-colored. The leg is the same color, decorated with a ring.
• Bernard. The cap is convex, grayish, smooth, the leg is dense and light.
• Bisporous. The cap is round, with a curled brim, and the color ranges from white to brown. The leg is smooth, with a ring.
• Double ring. The top is round, white, turning pink at the break. Double ring on the leg.
• Dark fiber. The cap is convex, with a tubercle, brown in color. The leg is lighter, with a white ring.
• Dark red. The shape is conical, the color is brownish-brown, the flesh is red when cut. Leg with ring, white.
• Forest. The hat looks like a ball, light brown. The leg is the same color, with a ring.
• Porphyry. The cap is fibrous, lilac-purple, the flesh has an almond aroma. The leg is white, with a ring.
• Elegant. The shape is similar to a bell, with a tubercle, yellowish. The leg is the same shade, the pulp has an almond smell.
• Stocky. The cap is round, white, smooth. The leg looks like a mace.

Common champignon

Champignon crooked

Field champignon

Bernard's champignon

Champignon bisporus

Double-ringed champignon

Champignon dark red

Forest champignon

Champignon porphyritic

Elegant champignon

Champignon stocky

Champignons are grown artificially in large quantities for sale. They are fried, boiled, pickled, added to salads and raw.

Hygrofor

Refers to agaric mushrooms, the caps are convex, with a tubercle, white, gray, yellow or olive in color. The plates are thick, light, sometimes pink or yellow. The leg is solid, the same color as the top.

Where and when does it grow?

They grow in deciduous or mixed forests, near beech and oak trees. It hides up to its cap in moss. Often found in large groups. Appears in September and occurs until the first snow.

Are there varieties?

• Fragrant. The cap is convex, with a rolled edge, and comes in yellow, white and gray colors. The smell of the pulp is similar to anise, the stem is white.
• Yellowish white. Also called ivory waxbonnet or cowboy handkerchief. When it rains, it becomes covered with mucus and feels like wax.
• Early. Also called March or snow mushroom. The young ones have a gray cap, while the mature ones have a blackish cap. The leg is curved, cast in silver.
• Olive white. Mature mushrooms have a ball-shaped cap of olive-brown color. The leg is the same color, similar to a spindle.
• Russula. The cap gradually becomes convex, with a tucked edge; in young mushrooms it is pink, in mature ones it is dark red. The leg is white, with pink spots.

Hygrophorus aromatic

Hygrophor yellowish-white

Hygrofor early

Hygrofor olive-white

Hygrophorus russula

Hygrofor is profitable to collect, the pulp is dense, does not boil down, and has a delicate taste. Suitable for frying and marinades. The slimy film needs to be cleaned, it spoils the taste.

The hat resembles a ball, bright yellow, with reddish scales. The stem has scales, yellow-brown; in young mushrooms there is a fibrous ring.

Where and when does it grow?

They grow in deciduous forests, on dead trees, they can be found in many countries, even in Japan. They live in groups and appear from spring to autumn.

Are there varieties?

Has no similar species.

It is considered a low quality edible mushroom because it has hard flesh and a bitter taste. The cap changes shape from spherical to convex, with protruding ocher scales. The leg is rusty-brown below, with the same scales. The pulp is white or yellowish.

Where and when does it grow?

It grows in different forests, both on dead and living trees, on dead wood. Prefers birch, aspen, spruce. They gather more in groups. Can be found from July to October.

Are there varieties?

No similar species were noted.

Because of its hardness, flakes are rarely cooked, but the hardness can be reduced by boiling. Suitable for fillings and stewing, salting. It is recommended to use only the caps, the stems are too hard.

Raincoat

It got its name because it grows actively after rains. It has many names: bee sponge, hare potato, ripe mushrooms are called fluff mushrooms, “grandfather’s tobacco”, damn tavlinka.

The stem of the mushroom resembles a club, the cap has spikes, and the stem is very small. Old mushrooms are not white in color, but brown or ocher.

Where and when does it grow?

Found in coniferous and deciduous forests on all continents except Antarctica. Collection time is from June to September. But it is important to remember that these mushrooms are not collected in wet weather, because after a few hours they resemble a rag that is impossible to eat. Old mushrooms also lose their taste and resemble cotton wool.

Are there varieties?

There are several edible species:

• Spiky or pearly. The shape resembles a mace, the color is white or grayish.
• Lugovoy. It resembles a ball, white on top, with a flattened top.
• Pear-shaped. It resembles this fruit, the color is white, the flesh of old mushrooms is olive. In its composition, scientists have found substances that block the growth of tumors.

Known as bog mushroom, hen, Rosites dullus, Turkish mushroom. Outwardly it resembles a brown cap, the cap looks like a ball, in old mushrooms it is flat. The leg is off-white, with a membranous ring. The pulp is white.

Where and when does it grow?

It is found in foothill and mountain forests throughout Europe; the cap is found even in Japan and in the north: Greenland, Lapland. The highest altitude is 2 thousand meters above sea level. Settles near birch and deciduous trees, grows from August to September.

Are there varieties?

Similar to the early vole and the hard vole. The difference is that they are smaller in size and the flesh is bitter.

Considered a rare edible mushroom, the taste is reminiscent of meat. The later they are harvested, the tastier they are. The most common species in Russia, but it does not have the value of real truffles. It looks flattened, with a yellow-brown cap.

Where and when does it grow?

Loves coniferous forests, especially young trees. Hides in hazel trees, under birch and aspen. It is rare and not even every year. White truffles are harvested from August to September.

Are there varieties?

No similar species were noted.

Grifola curly

It is also called the ram mushroom, the leafy or leafy tinder fungus, maitake and even the “dancing mushroom”. It looks like a lamb with a thick clump of caps and small legs. Color – gray-greenish or gray-pinkish. Pulp with a nutty smell.

Where and when does it grow?

It grows in deciduous forests, settles near oaks, maples and lindens, on stumps, and less often on living trees. The season is considered to be the months from mid-August to September.

Are there varieties?

Only two related species are noted:

• Grifola umbellata. A cluster of small, round caps on trees.
• Sparassis curly (or mushroom cabbage). It looks like a yellow-white head of cabbage with lacy leaf caps. Grows on coniferous trees.

Amanita Caesar

It is also called Caesar's mushroom or Caesar's mushroom; it is very tasty and edible; it was valued even in ancient times. Translated from Latin as mushroom from Mount Aman, there was one in the ancient Roman province. In young mushrooms the cap resembles a circle, in mature ones it is convex. Color – orange or red. The plates are orange, the leg is light yellow.

Where and when does it grow?

It grows in light forests, under chestnut and oak trees, and sometimes settles near beeches, birches, and hazel groves. It is found in many European countries and is listed in the Red Book of Ukraine and Germany. The Caesar mushroom is collected from June to October.

Are there varieties?

Among other types of edible fly agarics, the following are noted:

• Pearl or pink. The cap is red-brown, the leg is pink.
• Ovoid. The cap resembles an egg; in mature mushrooms it is stretched. The leg is white, with a powdery coating.

Fly agaric ovoid

Cobweb

Also called marshlander. The hat can be cone-shaped, convex or flat, in a variety of shades: yellow, brown, dark red, brown, purple. The leg looks like a cylinder, the same color as the cap.

Where and when does it grow?

Loves damp places, all types of forests are suitable. Often found in swamps. Grows from late summer to mid-October.

Are there varieties?

Includes both edible and non-edible species.

On the first list:

• Bracelet. The cap is convex, yellow-red, the leg is gray-brown.
• Blue-barrel. The cap is convex; in mature mushrooms it is flat, brown or yellow. The leg is purple or white.



Also called yellow boletus. The cap is convex, in mature mushrooms it resembles a pillow. Color – yellow-reddish or light gray. The leg is yellow and does not change color when cut.

Where and when does it grow?

Loves warmth, lives in the south, in coniferous forests, mostly under oak and beech trees. Prefers calcareous soils. It grows rarely, but densely. Seasonal time - from late May to early autumn.

Are there varieties?

Two related species are noted:

• Porcini.
• Bolet girlish.




Lakovica

The shape of the cap varies: from convex to funnel-like. The color depends on the weather: in normal humidity - pink or carrot, in the heat - yellow. The stem retains the overall color of the mushroom and looks like a cylinder.

Where and when does it grow?

Grows in parks and gardens, on the edges. But it is very capricious: it does not like very dark and damp places, or dry, sunny places. Found from June to September.

Are there varieties?

• Amethyst. The cap and leg are bright purple.
• Two-color. The top resembles a ball, over time it is pressed in. Color – brown, with a lilac tint. The leg is pink-brown.
• Big. The top resembles a cone, red-brown, like the stem.



It is called bubble-shaped, sac-shaped, round. And also - hare's or gigantic raincoat, because it always grows well after rain, or giant Langermania. The cap is large, smooth, white, ball-shaped, spiny. The leg is light, similar to a cylinder.

Where and when does it grow?

It grows more in tropical places; they can be found in forests and meadows. They appear from mid-summer and delight mushroom pickers until the cold weather.

Are there varieties?

There are several types of edible bigheads:

• Giant. The cap is white, similar to a ball, and turns yellow in mature mushrooms.
• Baggy. The width of the cap can reach 25 cm, there is a white spiny shell.
• Oblong. Long stem and small cap. The surface is spiny, white.



Also called cherry tree, clitopilus vulgaris. The cap is convex and may become funnel-shaped. The color varies from white to yellow-gray, the surface is smooth. The stem retains the color of the mushroom.

Where and when does it grow?

It grows in all cities of Europe, in different forests, in open woodlands, among grass. Loves acidic soils. It settles closer to apple and cherry trees, but is also found near coniferous trees.


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Autumn is a real mushroom time. Many people, having gone on vacation in nature, will go to collect autumn mushrooms and will happily spend a lot of time searching for them. And there are those who know exactly what edible specimens look like and where it’s best to look for them, and will not miss the opportunity to go on a “quiet hunt” again.

What could be better than wandering through the forest among fallen yellowed leaves on a warm sunny day? Mushroom picking is a great activity for the whole family. Mushrooms are like small berries that can be hard to find. Some species can hide in leaves or under moss, others grow on trees. You can find them under birch trees, poplars, oaks, pine trees, or even under an apple tree.

There are many varieties of mushrooms. You can find tubular species: boletus, boletus, aspen boletus, boletus, or lamellar: saffron milk caps, russula, and boletus. Popular ones also include honey mushrooms, chanterelles, oyster mushrooms or morels.

Will there be mushrooms in autumn 2018?

According to the 2018 mushroom calendar, active harvesting falls in the first autumn months. A real wave of mushroom pickers will “cover” the forests in search of fresh boletus, boletus, chanterelles, saffron milk caps, nigella and other species. The weather in the fall of 2018 will help this - warm days will last almost until the end of October.

Autumn edible mushrooms

Before going into the forest to search, be sure to find out the names and characteristics of edible mushrooms, find out which species are collected in the fall, so that you do not risk your health and do not mistakenly eat inedible or even poisonous specimens.

To the most common edible mushrooms, which people begin to collect from the end of August and early autumn, include boletus, boletus, saffron milk caps, chanterelles, boletuses, moss mushrooms, and boletus mushrooms.

Later species - milk mushrooms, greenfinches, oyster mushrooms. They can be found even after the first frosts in November.

To make your search easier, find out in which forests certain species are found and where they grow. For example, a species such as volushki should be collected in birch groves, and saffron milk caps - in coniferous forests. There are fruiting bodies growing on trees (birch, aspen, maple, oak) or on stumps.

Unpopular varieties can also be found in forests. But if you are not sure whether they are edible, it is better not to take an unfamiliar travel companion with you.

The main part - the mycelium - is located underground and grows throughout the year in any weather. But intensive growth of fruiting bodies occurs only in autumn. Optimal temperature, at which the above-ground part begins to develop - 10-24°C. Some species can be collected at lower temperatures - from 3 to 5°C. However, the lower the temperature, the slower the growth.

Favorable temperature for growth depends on the species. Honey mushrooms - the most cold-resistant mushrooms - grow best at a temperature of 8-12°C, boletus can be found in the forest at 15-18°C, and saffron milk caps - at 10-12°C. Boletus mushrooms, like saffron milk caps, are best looked for at 10-12°C, and for the formation of oyster mushrooms on tree trunks, the ideal temperature is 10-15°C.

Except temperature fluctuations, humidity matters for all species. But with the onset of frost, fruiting slows down or stops altogether.

How long to wait for mushrooms after rain?

Even a good mushroom picker cannot always say exactly how many days after the rain it is better to go to the forest for a new harvest. This is difficult to predict. All mushroom pickers know that after warm lung rain or with the appearance of fogs, when humidity increases, the growth of fruiting bodies accelerates. But you shouldn’t immediately run into the forest.

When to pick mushrooms? For different species it is necessary to wait different times after precipitation. For example, you need to go for honey mushrooms after 2-3 days, saffron milk caps begin to be collected after 4-5 days, but boletus appears the very next day after heavy rain.

The most famous and valuable for its nutritional and taste characteristics is the porcini mushroom (or boletus). He is often called the king of his species. It grows in coniferous, oak forests or birch groves.

The porcini mushroom can be quickly recognized by its convex dark red or brown cap with a diameter of 7 to 30 cm. If the humidity is high, the cap becomes covered with mucus, and in dry times cracks may appear on it. Their stem is large, thick, barrel- or club-shaped, and can be completely white or brown, reddish, slightly lighter than the cap. The pulp is dense, tasty without a pronounced odor. In young boletus it is white, but with age it can acquire a yellow tint.

The main feature of porcini mushrooms is that the flesh does not change color when cut. This is where the name comes from - the flesh remains white in any conditions. Therefore, a real boletus can be easily distinguished from a false one, whose flesh darkens when cut and becomes pink or brown.

In autumn, the optimal temperature for the appearance of boletus mushrooms is 10-15°C, and they are not afraid of night frosts. The main thing is that the earth and air warm up well during the day. If it rains, it is better to go searching on the second day after the precipitation.

In addition, in what weather to go to the forest, it is important for every mushroom picker to know until what time boletus mushrooms can be found in the forest. Their fruiting period begins in mid-July and ends in October.

The porcini mushroom is a universal representative of its species. It is easy to clean and cook, and can even be eaten raw.

Salad “Autumn Mushroom”

There are many different dishes in which the main ingredient is boletus. One of the simplest and delicious salads called "Autumn Mushroom". Here is his recipe:

Ingredients:

• 350 g boletus;
• 400 g chicken fillet;
• 4 eggs;
• 2 carrots;
• 1 onion;
• 50 g cheese;
• mayonnaise for dressing;
• parsley for decoration.

Preparation

Many chefs believe that it is better to boil mushrooms before frying. How to cook porcini mushrooms? Fresh boletus should be cooked for 35-40 minutes after the water boils. It’s easy to check if the mushrooms have sunk to the bottom of the pan, you can remove them.

1. Boil the chicken, carrots and eggs.
2. Cut into cubes chicken fillet and yolks.
3. Grate the whites coarsely and the carrots finely.
4. Separately, chop and fry porcini mushrooms and onions in a frying pan, then mix them with chicken and yolks, season with mayonnaise and salt.
5. The salad can be placed on a plate in the shape of a mushroom. Sprinkle the top of the hat with grated carrots and the bottom with cheese. Place boiled egg whites on the leg and garnish the salad with herbs.

Today mushrooms can be found in different places(forest, meadow, garden, park, hedge or bush). They are found both in mountainous areas and in river valleys. They grow in industrial centers, on city streets, in factory areas, near garbage dumps and even deep underground - in mountain mines. Therefore, late autumn mushrooms are very common.

It just so happens that with the onset of the first autumn frosts, mushroom pickers stop visiting forests with baskets in their hands. When autumn comes, the season is considered closed. But one should take into account the fact that a thaw following frosts gives lovers of quiet hunting another opportunity to enjoy their favorite dish.

The formation of the fruiting body directly depends on the weather. The growth process and the number of mushrooms are affected by air humidity and temperature. It is worth considering that periods with high rainfall are quite favorable for mushroom pickers. Mushrooms don’t really like dry autumn.

When the October and November fogs remain like a wall around the clock, and the air already smells of frost, the time comes for the last mushrooms, among which there are a lot of edible specimens.

Types of late mushrooms

Mushroom pickers highlight a large number of mushrooms that grow in late autumn. It is worth considering the most popular and delicious of them.

Autumn stitch

The popular names of the mushroom in question are autumn lobe, horned stitch, inviolable gyromitra and smarzhok. The stitch is quite beautiful and unique, it is difficult to confuse it with any other relative. Its growth begins in August and ends at the end of October. It loves autumn, but if the weather is damp and cool, the mushroom can appear as early as mid-July.

Strochok loves coniferous forests, soil and rotting wood, humidity, edges, fire pits, and clearings. Small groups can be found on fallen trees between moss. But it also happens that hundreds of specimens fit in a small area, but their size is quite small.

The cap ranges from 5 to 10 centimeters. Its color ranges from brown to brown-black, and its surface is velvety. The leg can grow up to 11 centimeters. It is flattened on the sides, often hollow, and slightly curved. It has longitudinal grooves and a white or pinkish tint. But brown or gray color is not excluded.

Strog has a fragile white cartilaginous pulp that is similar to wax and does not have any aroma. It cannot be called very tasty. In addition, raw, it is quite poisonous to humans, so you should take its preparation seriously. The most important thing is to cook the string before frying it, and be sure to drain the resulting liquid. Mushroom pickers try to eat string infrequently, as this can lead to health problems.

Other names: autumn or alder oyster mushroom, late panellus, willow oyster mushroom. Growth begins at the end of September and continues until permanent snow appears on the soil and the air becomes frosty for a long time (November - January). Mushrooms love to be located on trees, stumps, in deciduous or mixed forests. They grow in fairly large groups.

The hat can have a diameter of up to 16 centimeters, and if we talk about its shade, they are varied: gray-olive, yellow, blue-brown, dirty green, gray, purple. In cold weather, the cap often turns dark yellow or slightly red.

The leg grows up to 4 centimeters long and has a cylindrical shape. In addition, it is curved, tilted to the side. There are small scales on it. The color ranges from greenish-brown to brown. The top of the leg is somewhat darker than its lower part.

The mushroom has a dense pulp of loose consistency, which can be fleshy at high humidity, but becomes very tough with age. Mushroom pickers prefer to collect oyster mushrooms immediately after they grow, because after some time they harden. This period occurs in late autumn. Soups are prepared from the mushroom, fried and salted. If you had to cut a mature oyster mushroom, it is better to peel the skin and boil it a little longer. It is worth considering that freezing makes the mushroom less tasty, but it does not lose its edibility.

Winter tinder

This mushroom has a 10-centimeter cap covered with small fibers. Over time, it becomes bare, rough, and scales appear on it. The color of the cap is brown and yellow, the edges are fringed. The mushroom stalk grows up to 3 centimeters in height and has an eccentric, lateral or central shape. The shade of the stem is identical to the cap, but its base is quite dark.

The tubular covering of the tinder fungus is white or yellow, and when it dries, it is brown. The pulp has a white tint. The spores are also light, ellipsoidal, fusiform, smooth in shape. The tinder fungus grows on branches, stumps, and tree trunks. The mushroom prefers autumn, spends the winter on the tree, and by spring it spreads spores.

Winter honey fungus

Otherwise called Flammulina velvetypodia or. Its cap is small - from 3 to 9 centimeters, but there are specimens with larger caps. On a young mushroom it is round and convex, but over time it becomes prostrate and turns orange or Brown color. The cap is covered with mucus, and when it dries, it shines.

Under the cap there are rare plates that are connected to the stem. They are yellow-white or cream-colored and darken significantly with age. If we talk about the leg, it grows up to 7 centimeters in height and up to 1 centimeter in diameter. Its shape is called cylindrical, and its color is yellow at the top and red or brown at the bottom. The leg always has a slightly velvety character and a dry type.

The pulp has no taste or smell. It is light yellow, hard at the bottom, and somewhat softer near the cap. Honey fungus can be safely eaten, because it is classified as an edible type.

Deer mushroom

It has a small cap, which is initially convex and then flat and smooth. Dimensions reach up to 14 centimeters. Its color is gray-brown or brown. The plates are always wide, with a white tint. The stem is identical in color to the cap. The spores are pink and the flesh is tasty and aromatic.

Crowded row

Refers to late autumn mushrooms. Her hat is large - up to 10 centimeters in diameter. In a young mushroom it is slightly spherical, while in a mature one it is half-prostrate, curled up, wavy or covered with cracks. In one bundle they meet various forms hats

The row is painted in a light brown shade, its surface is smooth with adhering earth. The flesh on the cap is thick, light and has a specific smell. This explains the fact that the row is rarely eaten.

The leg reaches 9 centimeters in height and 1 centimeter in width. It has a cylindrical shape and thickens towards the bottom. Sometimes it twists, becomes deformed and grows together with neighboring mushroom stems. Its color can be white or brown. The leg is always smooth with firm and fibrous flesh.

It also has other names: smoky talker, smoky gray, row. All these names come from the fact that the mushroom has a certain coating that clouds it somewhat.

The cap here is quite large - up to 13 centimeters in diameter. Its shape is hemispherical, and the edges are turned to the bottom. The color can be matte gray or ashy. It darkens a little with high humidity. The surface is matte, velvety.

The leg of the talker is similar to a cylinder and thickened at the base. Up to 15 centimeters high. Earth or fallen leaves often stick to it. The plates are light and fall onto the stem. The pulp is also light in color with small fibers. The talker has a special smell, similar to a flower.

The mushroom is conditionally edible and is often collected and eaten. But you should not completely exclude possible poisoning that can be caused by the components that make up the talker.