What are edible mushrooms, description and types of mushrooms

Fossa belongs to the genus Mushrooms of the Fizalakriev family. There are varieties of edible and inedible mushrooms. The mushroom has a small flat cap from 2 to 10 centimeters. Young mushrooms have a convex bonnet with lighter edges, and more mature ones have a monochromatic, yellow or brownish one.

Winter hull

There are different types of edible mushrooms. A bright representative of these are winter mushrooms. These are edible mushrooms with good taste. You can use both fresh and dried mushrooms for food. The difference between this species is a rust-yellow cap up to 9 centimeters in diameter, closer to the center its color becomes richer. Drying up, the cap of the winter powder starts to gleam. The rigid and dense cylindrical legs closer to the base brown color. The fungus has yellowish flesh and a pleasant taste. You can find such a mushroom in a hollow or on a stump. Mushrooms can be collected from October to December. If the winter is warm, the collection can last until February. The spores are completely colorless and have an oval shape.

Powder present (autumn)

This species of mushrooms belongs to the family Ryadovkov. Caps with wavy edges, most often not more than 10 centimeters in diameter. It has a pinkish, greenish-olive or honey-brown skin. On the surface are sometimes found scales. In this garland, a dense white cap, which eventually becomes thinner and tastier, begins to smell pleasantly. Autumn edible mushrooms are distinguished by rare plates that stick to the stalk. When the fungus finally matures, these plates become brown-pink in color, occasionally covered with spots. It often happens that autumn moussem becomes a parasite. It infects trees, shrubs, and sometimes even potatoes. Shingles cause wood rotting, which is detrimental to wood.

Large garlic

Mushrooms from this group grow on fallen leaves in large groups in the summer. The cap is 5 centimeters in diameter.It looks like a bell or a half-stretched circle of white color with stripes along the edges. The fungus has a bright garlic smell and snow-white flesh. The plates initially grow to the leg, then become free and rare, white. The gravelly leg of the fungus grows to 10 centimeters, while the thickness is only 0.2-0.3 millimeter. The color of the legs is brown-brown, closer to the base it becomes more dense. Eat this mushroom can be both boiled and dried for seasoning.

Common garlic

The garlic is an all-season forest mushroom. It is usually harvested from spring to autumn, but if there is a thaw in winter, such a mushroom can be found in winter. The cap is no more than three centimeters in diameter. The young mushroom hat is always convex or slightly depressed. The flesh is very thin, white. During rains or when grinding the fungus, it depletes garlic odor. Narrow cream colored plates are often located. Elastic and hollow foot in length up to 6 centimeters and up to 3 millimeters in diameter, slightly shiny, has a dark red-brown color.

Meadow meadow

Negniyuchki, marsmius, meadows and even clove mushrooms. All these are the names of the same mushrooms - meadow agaric. If the dried mushrooms are poured with water, they will come alive again and will be able to produce spores for breeding. This is evidenced by many mushroom pickers who have seen such a picture, as after the rain the “dead” mushrooms, having had enough water, “came to life” again and continued their development and fruiting.

The diameter of the cap does not exceed 9 centimeters, the color is yellow or red-brown. In dry weather, the hat at the meadow meadow fade and become cream-colored, but in the wet - it is sticky and sticky. The shape resembles a hemisphere with a bulge in the center. The best time to collect is from late spring to mid-autumn.

Spring hull

Spring meadow is also called "collibria dubolubivaya." This is a fairly common, but little-known mushroom. For eating it must be boiled for 15 minutes, otherwise you can get an upset stomach. The spring sh field has a hemispherical convex cap of yellow or light brown color.Collect this mushroom in wet deciduous and coniferous forests from late spring to mid-autumn. When collecting such mushrooms, be extremely careful, because they can be confused with inedible mushrooms of the same kind. The difference in inedible fungus is the characteristic smell of spoiled cabbage and fluffy stem.

Summer honeydew

Another variety of mushrooms is summer mushrooms, and, judging by the name, it is clear when they grow. Summer shade appears in the forest to the beginning of summer and grows until the end of autumn. These mushrooms have an excellent taste, both in pickled and fresh. This variety is used as an appetizer or for filling pies. A small cap, no more than 8 centimeters in diameter, becomes brown or brown almost completely transparent after rain. Depending on the age of the mushroom, its cap changes its shape from convex to more flat. Leg up to 9 centimeters in height is much lighter than the cap with a pronounced ring, under which scales are located.

Thighfoot leg

This is the most common type of class "edible mushrooms", which is harvested on an industrial scale. His description is as follows: the hemispherical shape of a cap about 8 centimeters in diameter over time turns into a fully prostrate; color is grayish; the flesh is white, dense enough,exudes a rich mushroom flavor. The foot can also be 8 centimeters in length and up to 2 centimeters in diameter. The shape of the stem is cylindrical, and it is slightly lighter than the cap, and the flesh is hard, fibrous. The period of active growth of the Tolstonog mushroom begins in August and lasts until October. Most often grows in large groups, but not in bunches.

Shadowy mucus

Another name for this fungus is mucous udemansiella. It is an edible, but almost tasteless mushroom that is not of interest to mushroom pickers. The diameter of the cap varies from 2 to 8 centimeters. Young mushrooms are usually with a rounded cap, older mushrooms - with prostrate. The hat is white with a slightly brown center, brightens closer to the edges. The name comes from the transparent skin that covers the cap of the fungus and the mucus under it. The leg of the fungus is about 8 centimeters high and about 5 millimeters wide. At the base of the foot is a small seal. There is also a ring over which dry skin goes, and then mucous.

Brown pine

These mushrooms are similar in structure to the previous ones, and their description is largely identical.For example, their cap also has a convex shape at an early age and becomes prostrate as it ages. The cap is velvety, with a matte surface, the diameter is about 7 centimeters. The stem is solid, cylindrical, the color, like that of the cap, is yellow-red. Slightly expanding towards the base, it can reach 2 centimeters in width and 7 in length. These species are found in deciduous forests. Prefer stumps of larch. Harvest time begins in the middle of summer and lasts until autumn. At a young age, the fungus has a bitter taste, which is why many do not consider it edible.