What poplar row mushrooms look like. Row poplar, sandstone
Podtopolnik refers to conditionally edible mushrooms, as it absorbs harmful substances. It is also known to experienced mushroom pickers as poplar rowing. From the name it is clear that they grow in whole families, like honey mushrooms. Therefore, from one place you can immediately collect several buckets.
There are poisonous analogues of podtopolnik, so you need to know how to distinguish them. Beginning mushroom pickers need to familiarize themselves with its features:
- The fleshy cap has a hemispherical shape and pink plates. As it grows, it straightens, and the plates darken and acquire a reddish and brown color.
- In a fresh row of poplar, the hat should be slippery and wet. Its diameter can reach 12 cm.
- The leg has a cylindrical shape, which thickens at the bottom.
- Edible mushrooms have a floury and cucumber flavor.
Young specimens have the best taste and dense pulp. But the old podtopolniks have a bitter taste.
Where does the poplar row grow, and when can it be harvested?
You can meet mushrooms in Eastern and Western Europe, Canada and Central Asia. In Russia, they are common in Siberia. In most cases, they grow in whole rows and heaps.
From the name it is understood that the mushroom grows in the immediate vicinity of poplars. Therefore, they must be collected in deciduous forests. Podtopolniki usually hide in the ground and under the leaves.
Fruiting begins in mid-August. If the weather is favorable in autumn, then you can collect the row until mid-October.
Due to the ability to absorb harmful substances, mushrooms are not recommended to be collected in industrial areas and near the road. Experienced mushroom pickers know that when you find one row of poplar trees, you need to look around, since there should be a whole family of poplars nearby. When a group of mushrooms is found, you need to carefully remove the leaves and earth from them, and then cut off the stem with a knife.
Inexperienced mushroom pickers may confuse the podtopolnik with the wavy-legged row, which can cause an eating disorder. Therefore, under coniferous trees no need to pick mushrooms. Another difference is that wavy-legged specimens do not grow in groups. In the image below you can see what a poisonous mushroom looks like.
Another difference between podtopolnik and other mushrooms is a pronounced floury or cucumber smell. In addition, they hide, so you can see only a brown round-shaped hat that resembles a potato.
Also, some mushroom pickers confuse a podtopolnik with a crowded row (picture below).
It's okay if you pick this mushroom, as it is also edible. If you are going to the forest for mushroom hunting for the first time, it is better to ask an experienced person to accompany you.
Processing features
So, you have collected podtopolniki, but before you start pickling or salting, they must be soaked in cold water. This procedure allows you to get rid of dirt and bitter taste. Mushrooms should be in the water for 3 days, the water must be changed twice a day. It is necessary to soak the poplar row in a cool place, otherwise it may simply turn sour. If you do not have such a place, then you need to change the water more often, whose temperature should not exceed 15 degrees.
After three days, the underfloors should be washed well, cleaned of earth and dirt with a brush. Especially carefully it is necessary to process the plates, as they accumulate a large number of dirt and dust.
Prepared mushrooms must be boiled for at least 20 minutes, then dried on a regular towel. Only after these manipulations can you start preparing the subfloors.
The best taste qualities are observed in young specimens that have a pleasant aroma and sufficient pulp density. Among other things, it should be borne in mind that the pulp of old mushrooms has a rather pronounced bitter taste, so such fruiting bodies must be soaked without fail.
When and how to collect
The fruiting period begins in August and, under favorable weather conditions, continues until October. Among the poplar plantings, you can find quite large, friendly families of poplars. Growing poplar rows very often form colorful clearings in park areas, on the territory of poplar groves. Podtopolniks are most widespread in the southern part of our country., as well as in Siberia, where they are found both on stumps and on the forest floor. In the southern regions, poplar can be found even in the last ten days of November, but in the northern and temperate latitudes, fruiting peaks from mid-August.
Podtopolnik mushroom: characteristic (video)
Similarity to other species
Many mushroom pickers call the poplar row simply a poplar mushroom. These fairly large rows with characteristic yellow or terracotta hats do not belong to the category of very popular mushrooms. Podtopolniki grow, as a rule, exclusively under plantings of poplars or aspens. and have a fairly pronounced external resemblance to the wavy-legged or ruined Tricholoma pessundatum.
However, it is important to remember that the wavy row can cause quite a severe disorder of the digestive system. The main difference is the place of growth, since the ruined row belongs to mycorrhiza formers with coniferous trees. This type of mushroom is not capable of mass formation and accumulation of fruiting bodies.
Among other things, poplar can be distinguished by a very bright and characteristic cucumber or floury smell, due to the place where the fungus grows. Also, young fruiting bodies of the podtopolnik are characterized by location under the litter or some drowning in the soil, due to which only brownish, semicircular caps that look like potato tubers rise above the soil surface. Inexperienced mushroom pickers often confuse poplar row with valui, which is also explained by the external similarity of the young fruiting bodies of these two species.
Taste Features
The poplar mushroom belongs to the category of edible, but the characteristic taste of the pulp implies the mandatory pre-treatment of the fruiting bodies in order to remove specific bitterness. As a rule, specimens with the most bitter flesh grow under silvery poplars.
Such mushrooms need especially thorough boiling or prolonged soaking. It should be noted that even in the process of very long cooking, the mushroom pulp of the poplar is able to maintain a fairly dense texture, therefore the fruiting bodies of this type of rowing are especially highly valued by lovers of "elastic" mushrooms.
How to process a row (video)
Cooking rules
At the first stage of processing poplar rowing, it is mandatory to soak the fruit bodies cleaned from forest debris in cold tap water for three days. It is required daily, a couple of times to change the water, which not only helps to remove bitterness from the pulp, but also allows you to remove dirt and adhering forest soil. A container with soaked mushrooms should be installed in a cool room, at a temperature of no more than 13-15 ° C.
Prepared, peeled or soaked mushrooms can be used to prepare a variety of dishes, including soups, hot and cold appetizers.
Best Recipes
Most often, soaked poplars are used for cooking second courses, cold appetizers, as well as canning for the winter.
Roasted Poplar Row
- scald thoroughly cleaned, well-washed and soaked mushrooms with boiling water and dry on a paper or cloth towel;
- cut dried fruit bodies into relatively large strips, salt to taste and fry in preheated oil in a frying pan;
- after the liquid from the mushrooms has evaporated almost completely, you need to add a small amount of flour and fry the mushrooms until fully cooked over low heat.
When serving, fried poplars can be sprinkled with herbs. Fried mushrooms go well with sour cream or new potatoes.
Pickled poplars
Pickling podtopolniki for the winter is very easy. Peeled fruiting bodies should be boiled for about half an hour or blanched for no more than seven minutes, removing the foam. Arrange boiled or blanched mushrooms in sterilized jars, adding black peppercorns, cloves and bay leaves. To prepare the marinade, for every liter of water, add three tablespoons of vinegar, a tablespoon of salt and one and a half tablespoons of sugar. Hot marinade should be poured over the mushrooms laid out in jars and rolled up the jars. Such canned mushrooms at least a year.
How to salt rows (video)
It should be noted that in addition to very good taste characteristics, the substances that make up the mushroom pulp help to improve appetite, speed up metabolic processes and lower cholesterol levels. The poplar pulp is able to stimulate the gastrointestinal tract, and also contains few calories, so it perfectly complements the menu of vegetarians or people on a diet.
Gallery: podtopolnik mushroom (25 photos)
Row poplar, Sandstone
Tricholoma populinum
Hat. Diameter 5-15 cm, at first convex, later convex procumbent, in old age sometimes depressed, fissured, with wavy edges. Color grayish brown, reddish brown, hazel. The plates are frequent, whitish at first, becoming reddish-brown at maturity, covered with rusty spots. The pulp is thick, dense, the smell can be described as floury, cucumber or watermelon. The taste is bitter.
Leg. Height 5-10 cm, diameter up to 3 cm, cylindrical, fibrous, dry, brownish, whitish under the cap.
Spore powder. White.
Habitat. In poplar and aspen forests and plantations.
Season. October November.
similarity. The fungus is easily recognized by its strong smell and attachment to poplar trees.
Use. The mushroom is edible, but the bitter taste and fibrous flesh make its nutritional quality low. You can fry and marinate, after boiling it several times to remove bitterness.
Row truncated
Tricholoma truncatum
clitopilus truncatus
Rhodopaxillus truncatus
Tricholoma geminum
Hat. Diameter 8-12 cm, convex at first, later semiprostrate, often with wavy jagged edges, dense, fleshy, smooth. The color is pinkish brown. The plates are wide, pinkish-brown. The pulp is dense. The taste is sweetish, the smell is very pleasant, which can be defined as violet or fruity.
Leg. Height up to 3.5 cm, diameter up to 2.8 cm, dense, fibrous, pinkish-brown.
Spore powder. Pinkish brown.
Habitat. In deciduous forests.
Season. Summer autumn.
similarity. The mushroom looks like a violet row (L. irina), which has the same smell and nutritional qualities.
Use. It is an edible mushroom suitable for fresh and pickled consumption.
Row violet
Lepista irina
Hat. Diameter up to 12 cm, at first spherical, later bell-shaped, prostrate to maturity, with wavy edges. The skin is smooth and dry. The color is white with a pinkish tint, reddish-brown at maturity. The plates are frequent, at first whitish, later pinkish, to maturity the color of cinnamon. The pulp is dense, sweetish, the smell is very strong, floral.
Leg. Height up to 10 cm, diameter up to 2 cm, dense, fibrous, thickened towards the base.
Spore powder. Pink.
Habitat. In coniferous and deciduous forests, on grassy edges.
Season. Autumn.
similarity. Very similar to a truncated row (Tricholoma truncatum), which has the same smell, pink-brown color, but a shorter stem.
Use. This mushroom can be fried and pickled.
Row violet, Lepista naked, Titmouse, Sinyavka
Lepista nuda
Hat. Diameter up to 15 cm, cushion-shaped in young specimens, later flat, naked (hence the name - naked lepista), at first bright purple, later brown-ocher, fading. The plates are initially bright purple, with time brownish-ocher, reddish-brown, adherent or free. The taste is pleasant, the smell is strong, specific.
Leg. Diameter up to 2 cm, height up to 10 cm, widening towards the base, fibrous, with a flocculent coating under the cap. Violet color, fading later.
Spore powder. Whitish pink.
Habitat. In forests of various types on humus-rich soil, sometimes in landfills and silos.
Season. Appears in September - October, bears fruit until frost. One of the most cold-resistant late autumn species. Rarely seen in spring.
similarity. Often confused with purple cobwebs, from which it differs in the absence of a cobweb bedspread and a strong aroma. Some mushroom pickers consider it a kind of lilac-legged rowing (L.saeva) and is also called the blue root. Very similar to weed row (L. sardida), which has gray-purple fruits of smaller size and thinner flesh, found in the forest, on compost heaps, pastures. It's edible though less delicious mushroom.
Use. Very tasty mushroom used for marinating, frying, for side dishes. In its raw form, it is poisonous, contains hemolysin, which destroys red blood cells, therefore, before cooking, mushrooms must be boiled for 10-15 minutes, pour the broth.
Sarcodon tiled
Hat. Diameter 8-25 cm, at first convex, later flat, with a deep depression in the center, with folded wavy edges. The surface is covered with large tile-like scales arranged in the form of concentric circles. The color is dark brown with a whitish tinge. On the lower surface there are fragile frequent spikes that are easily separated from the cap and descend along the stem. The pulp is dense, hard, bitter, the smell in young specimens is weak, in mature ones it becomes strong, sharp.
Leg. Height up to 8 cm, diameter up to 2 cm, central or eccentric, dense, smooth, gray-brown.
Spore powder. Red-brown.
Habitat. In coniferous forests.
Season. Summer autumn.
similarity. Looks like a bitter sarcodon rough (S. scabrosum), in which the scales are smaller, pressed, the leg is blackish. According to some sources, it is edible, according to others it is not.
Use. Only young specimens are suitable for food; after boiling, the bitterness disappears. Can be used as garnishes. The mushroom is suitable for drying.
Bright red sarcoscif, Bright red petsitsa, Grandmother's ears
Sarcoscipha coccinea
Sarcoscypha bright red
fruit body. It has the shape of a cup with wavy concave edges, often torn, up to 6 cm in diameter. The inner surface is cinnabar red, smooth, shiny, the outer surface is velvety, covered with small dense hairs.
Leg. Very short, hard, immersed in the substrate.
spore powder. Whitish.
Habitat. On dead wood, wood residues immersed in the soil.
Season. February - April.
similarity. Looks like orange pepper, or alevria (Peziza aurantia), which is found in grassy places in summer and autumn and is quite edible.
Use. The mushroom is edible but has no nutritional value due to its tough texture.
medicinal properties. Dried and powdered mushroom can be used as a hemostatic agent.
satanic mushroom
Boletus satanas
satanic mushroom
Hat. Diameter up to 25 cm, at first hemispherical, later cushion-shaped, at maturity to flat with an unevenly wavy edge. The skin is smooth or slightly velvety, dry. Color dirty gray, olive grey. The tubules are initially yellowish-greenish, then carmine-red, turning blue when pressed. The pulp is dense, whitish, slightly reddens on the cut, then slowly turns blue. The taste is nutty, the smell is sour, in mature mushrooms it is unpleasant.
Leg. Height 4-10 cm, diameter 5-9 cm, tuberous, turnip-shaped. In the upper part it is yellow, at the bottom of the same color with the tubes it is covered with a mesh pattern.
Spore powder. Olive.
Habitat. In deciduous forests on calcareous soils, it forms mycorrhiza with oak, beech, hornbeam, linden, hazel and chestnut.
Season. July - September.
similarity. Can be confused with edible oak trees olive brown (B. luridus) and mottled (V. erythropus), but their caps are darker and the flesh turns intensely blue when cut. In the same places, a deep-rooted pain grows (B. radicans), but it has a yellow stem and tubes, and a bitter taste, which makes the mushroom inedible. May be confused with the very similar purple bolete (V. purpureus), in which the hat is reddish or pinkish-brown, and the flesh instantly turns dark blue. It looks like a satanic mushroom and is pink-golden, or pink-skinned, like a bolete (V. rhodoxanthus), in which the hat is yellow-brown with a red or pink tint, the leg is yellow with a red mesh, the flesh turns blue. In their raw form, the last two species are very poisonous.
Use. It used to be considered deadly poisonous, hence its name. Further studies have found that it is only poisonous when raw or undercooked. In addition, you need to remember that when raw, edible oaks are poisonous, so if you still collected these mushrooms, you need to boil them for 15 minutes, and pour the broth.
Pig fat
Paxillus atrotomentosus
Hat. Diameter 8-20 cm, large, fleshy, often eccentric, with an edge turned down. The skin is velvety, rusty brown or olive brown. The plates are descending, yellow-rusty. The pulp is dense, yellow-brown, darkens on the cut, the taste is bitter.
Leg. Height 1–6 cm, diameter up to 3 cm, cylindrical, tapering towards the base, solid, with dense felt-velvety pubescence.
Spore powder. Yellow brown.
Habitat. On the stumps and roots of coniferous trees.
Season. July - October.
similarity. It differs well from all mushrooms in black-brown pubescence on the stem.
Use. In extreme cases, it is edible after a long boil, but the mushroom is of very poor quality.
The pig is thin, Dunki
Paxillus involutus
Pig thin
Hat. Diameter 4-12 cm, convex at first, later flat with a depression in the center, velvety, especially along the edges, which are bent in young mushrooms. Color rusty-brown, yellowish-olive-brown, reddish-brown. The plates are short, descending, yellowish or ocher, reddish-brown when pressed. The flesh is yellowish, turning brown when damaged. The taste is sour, the smell is slightly sour or fruity.
Leg. Height 2–6 cm, diameter up to 2 cm, conical or cylindrical, narrowed down, of the same color with a cap.
Spore powder. Brown.
Habitat. In forests various types, in shrubs, on rotting wood, on the edges, in gardens, in dachas.
Season. June to frost.
similarity. It is a bit similar to some milky ones, which have a similar shape and color, but differs from them in the absence of milky juice.
Use. In old reference books it is characterized as an edible mushroom; only after a few fatal poisonings in Europe, scientists have found agglutinins in pigs that have the ability to accumulate in the body. With repeated use, they begin to destroy red blood cells ( see ch.. mushroom poisoning). Knowing that mushroom pickers are actively collecting pigs, we pay attention to the mortal danger that can lie in wait for them or their loved ones quite unexpectedly.
Serushka, Duplyanka gray, Podoreshnik, Plantain
Lactarius flexuosus
Serushka
Hat. Diameter 5-10 cm, convex at first, later funnel-shaped, often with a wavy lobed margin, smooth, leaden, grayish-brown, gray-violet with concentric darker zones. The plates are descending, rare, thick, yellowish-cream. The pulp is dense, white. The milky juice is watery-white, very caustic, and does not change in the air. The smell is fruity, spicy.
Leg. Height up to 6 cm, thickness up to 2 cm, cylindrical, sometimes eccentric, narrowed towards the base, swollen, at first dense, later hollow. Color light grey.
Spore powder. Light yellow.
Habitat. In deciduous and mixed forests, often with birch or aspen, singly and in small groups.
Season. July - October.
similarity. Similar to zoneless lactic (L.azonites), which has a gray cap without zones and flesh that acquires a coral color when damaged.
Use. Can be salted after boiling or soaking.
Violinist, Skripun
Lactarius vellereus
Syn.: Agaricus vellereus
violinist
Hat. Diameter 8-25 cm, sometimes up to 30 cm, first convex, later funnel-shaped. The edges of young mushrooms are bent, then open, wavy. The skin is covered with small villi, felty, white or creamy white, without zones. The plates are relatively sparse, interspersed with plates, descending, first white, later pale yellow with buffy spots. The pulp is dense, whitish, with bitter white milky juice. The juice becomes reddish when dried, the flesh becomes yellowish when damaged. The smell is pleasant.
Leg. Height 5–8 cm, diameter 2–5 cm, cylindrical, felt surface, of the same color with a hat, secretes milky juice when cut.
Spore powder. White.
Habitat. In deciduous, less often in coniferous forests.
Season. From July to autumn.
similarity. With a load of pepper (L. piperatus) and a load of parchment (L. perganenus), from which it differs in a felt hat.
Use. The mushroom is of rather poor quality, suitable for hot pickling.
Slimy Mushroom, Witch Oil, Fuligo Putrid
Fuligo septica
slime mushroom
fruit body. It is a clot of cells, similar to a sponge, porous, yellow. This community is mobile and can change its form. Due to dehydration in the air, it becomes covered with a hard crust, spores ripen inside.
Spore powder. Brownish.
Habitat. In forests, on mossy trunks, fallen trees, on soil, litter.
Season. Summer autumn.
similarity. Doesn't have.
Use. Inedible.
morel cap
Verpa bohemica
Hat. Diameter up to 3 cm, brownish, yellow-brown, brownish, wrinkled surface. It is put on the leg in the form of a thimble or cap, the edges are not connected to the leg. The pulp is waxy, tender, without special taste. The smell is weak, somewhat unpleasant.
Leg. Height up to 15 cm, cylindrical, white or yellowish, cotton-like inside, covered with bran-like scales on the outside.
Spore powder. Yellowish.
Habitat. On calcareous soils in deciduous forests, in clearings, forest edges, in bushes.
Season. One of the first spring mushrooms.
similarity. The mushroom is very similar to a conical cap (V. conica), which is found in the same places and at the same time, but it is a rarer mushroom, although edible after boiling, but less tasty. Can be confused with another variety - a hybrid cap (Mitrophora semilibera), which appears a little later, but is also edible.
Use. Delicious mushroom that can be fried, pickled, stewed. Its value is that it appears in early spring and contains many biologically active substances. It is better to boil before use.
Morel edible, Morel real
Morchella esculenta
Hat. Diameter up to 12 cm, ovoid or truncated-conical, the surface is sinuous-cellular, similar in shape to crumpled honeycombs, hollow inside. The edges are fused with the leg. Color yellow-brown, light brown, gray-ocher. The taste is pleasant, the smell is inexpressive.
Leg. Height 5-20 cm, diameter 1-6 cm, cylindrical, widened towards the base, longitudinally wrinkled, slightly velvety to the touch, flaky.
Spore powder. Light ocher, cream.
Habitat. Most often in light deciduous forests, in mixed and less often in coniferous, grassy glades, in bushes, gardens.
Season. Mid April - end of May.
similarity. Very similar to the common morel (M. vulgaris), whose hat is darker, gray-brown tones; morel round (M. rotunda), distinguished by a round hat of yellow color; morel conical (M. conica), hollow cap which has an elongated conical shape.
Morel
Use. All morels are edible and very tasty. No wonder there is Morel Day in the USA. Used for drying, frying. Stuffed morels are a delicacy. Before use, mushrooms must be boiled, as some mushroom pickers confuse them with lines containing gyromitrin. In Western literature, there is information about the presence of toxic substances in raw morels.
Sparassis curly, Mushroom cabbage, Mushroom ram, Mushroom happiness
Sparassis crispa
Sparassis curly
fruit body. Diameter up to 35 cm, consists of many wavy branched plates, cream or ocher-brown. The pulp is white, fibrous, the smell is resinous, the taste is nutty.
Leg. Short, thick, brown, set deep in the ground.
Spore powder. Yellowish.
Habitat. In coniferous forests, mostly near pines.
Season. Aug. Sept.
similarity. Almost impossible to confuse.
Use. Only young specimens are suitable for food, because in old age the fungus becomes very tough. Due to the rarity, it is better not to pick this mushroom.
medicinal properties. Two rare substances were found in the mushroom: sparassol and betaglucan. Betaglucan has an antitumor effect. Sparassol prevents the development of mold fungi. You can add it to the container where you have salted mushrooms, after washing it, there will be less problems with mold. Experiments are underway to introduce the fungus into culture, and the study of its properties continues.
Stropharia blue-green
Stropharia aeruginosa
Stropharia blue-green
Hat. 4–8 cm in diameter, at first ovoid, later broadly bell-shaped, procumbent with time, smooth, sticky, with remnants of a coverlet along the edges in the form of white flakes. The color is bluish-greenish, with yellowish spots in the center. The plates are frequent, adherent, at first gray-violet, later purple-brown. The flesh is bluish-whitish, later yellow, the taste and smell are unpleasant.
Leg. Height up to 10 cm, diameter up to 2 cm, cylindrical, sometimes curved, naked, slimy, of the same color with a cap. On the leg there is a film ring, below which the leg is dotted with white flakes.
Spore powder. Brown.
Habitat. In forests, meadows, pastures, grassy clearings, on stumps, on organic debris.
Season. Summer autumn.
similarity. Coloring is very characteristic, almost impossible to confuse.
Use. In various sources, the mushroom is defined as edible, inedible, slightly poisonous and even hallucinogenic. The authors used the mushroom as food without adverse effects. It must be remembered that before use, the mushroom must be boiled, the broth should be poured.
The line is giant
Gyromitra gigas
The line is giant
Hat. Diameter 30 cm, irregular shape, with wavy folds, reminiscent of peeled Walnut or the brain. The color is light or ocher-brown, brownish. The flesh is grayish, without much taste, with the smell of dampness.
Leg. Height 2–6 cm, wide, hollow, wrinkled, off-white below.
Spore powder. White or light ocher.
Habitat. In mixed and deciduous forests on humus soil.
Season. April May.
similarity. Very similar to a regular line (G. esculenta), which often grows in coniferous forests on sandy soil, along forest roads and edges, in places of former fires and has more dark color hats and smaller sizes.
Use. Information about the edibility of the lines is very contradictory. In domestic literature, especially in old editions, they are designated as conditionally edible. In contrast to them, Western literature presents them (especially the common line) as deadly poisonous. The lines contain poisons such as gyromitrin and methylhydrazine. Especially a lot of them in overripe mushrooms. They are destroyed by prolonged boiling or drying. According to the latest data, susceptibility to these poisons, as well as to pig toxins, is individual. In addition, they have a cumulative effect, i.e. accumulate in the body. Therefore, lines should be used after appropriate heat treatment, in small quantities, they should not be given to children and weakened people. It might be better to avoid eating them altogether. In fairness, it must be said that line poisoning occurs mainly in Western countries. Maybe it has something to do with the soil and climatic conditions of growth. In Russia, lines and morels have always been loved. We advise gourmets to use morels, which are harmless and have the highest taste.
Russula brown
Russula xerampelina
Hat. Diameter 5-12 cm, first convex, later flat, first sticky, later dry, matte. The color is very variable: purple-red, olive-brown, partially red with brown-greenish, yellow-brown with greenish, from brownish to black-brown. The peel is removed by a quarter of the diameter. The plates are adherent, yellowish, brown with age. The flesh is white, yellow-brown in places of fracture, non-caustic, nutty taste, herring smell (especially in old mushrooms).
Leg. Height 3-10 cm, diameter 1.5-3 cm, cylindrical, smooth, cotton-like, white or pinkish, brown spots form on the surface when pressed.
Spore powder. Light ocher.
Habitat. In deciduous and mixed forests, especially near oaks and beeches.
Season. July - October.
similarity. A good distinguishing feature is the herring smell.
Use. Delicious russula that can be fried, pickled, salted.
Russula yellow-red, Russula golden-red, Russula golden
Russula aurata
Hat. Diameter up to 12 cm, at first convex, later prostrate, orange-red, orange-yellow, red with yellow spots, sometimes red-violet with a yellow tint. The skin is removed to the middle of the cap. The plates are adherent, ocher or cream, with golden edges. The flesh is white, yellowish under the skin, the smell is weak, the taste is sweetish.
Leg. Height up to 10 cm, diameter up to 3 cm, cylindrical, yellow, cotton-like.
Spore powder. Yellow.
Habitat.
Season. June - October.
similarity. Can be confused with other red russulas, but yellow plates are a distinguishing feature. Looks like a very rare edible Caesar fly agaric (Amanita caesarea), which has a red hat and yellow plates, but the fly agaric on the leg has a ring and Volvo.
Use. You can fry, marinate, salt.
Russula bile
Russula fellea
Hat. Diameter 5–9 cm, at first hemispherical, later flat with a depression in the center. The surface is smooth, shiny, straw-yellow, ocher, honey-brown, the color is paler along the edges. The peel is removed only from the edge. The plates are thin, adherent, white, then whitish-brown. The pulp is fragile, first white, then yellowish, mustard smell, burning taste.
Leg. Height 4–6 cm, diameter up to 2 cm, at first full, later with spongy filling.
Spore powder. Light cream.
Habitat. In deciduous forests, prefers oaks and beeches.
Season. Summer autumn.
similarity. With other yellow russula, among which there are no poisonous ones.
Use. Like all russula with a pungent taste, it can only be salted. To determine the taste, it is enough to run your tongue under the hat.
Russula greenish
Russula virescens
Hat. Diameter up to 15 cm, at first spherical, later convex and finally flat-depressed. The surface is whitish, densely dotted with warts of light green, grassy, vitriol or olive-green color, separated by deep cracks, the edges are lighter. Sometimes the hat is white, but always covered with cracks. The peel is removed to the middle. The plates are frequent, creamy white, sometimes covered with brown spots. The pulp is very dense, white, sweetish, the smell is pleasant.
Leg. Height 2–9 cm, diameter up to 4 cm, cylindrical, dense, at maturity with cotton-like filling, white.
Spore powder. Creamy white.
Habitat. In deciduous, rarely coniferous forests, it prefers mycorrhiza with beeches, oaks and birches.
Season. From July to autumn.
similarity. With related russula green (R. aeruginea), growing in the same places, having a smooth cap and a slightly pungent taste. The main problem is that inexperienced or inattentive mushroom pickers mistake the deadly poisonous pale grebe for green types of russula (Amanita phalloides), although there are many differences between them: russula do not have a ring on the leg and vagina, the leg is not thickened in the form of a tuber. Therefore, when collecting, you should not rush, but you need to carefully consider the found mushroom, without cutting it off until you are completely sure of the correctness of the definition.
Use. This is one of the best russula that can be prepared in any way.
Russula is beautiful
Russula lepida
Hat. Diameter 4-12 cm, at first hemispherical, later spreading out, with folded edges, in mature mushrooms they are straightened, often crack. The skin is dry, velvety, almost not removed. The color is bright red, dark pink, often on the skin there are depigmented white or yellowish areas. The plates are frequent, weakly adherent to the stem, light cream. The pulp is dense, hard, but brittle. The taste is bitter, the smell is fruity.
Leg. Height 3–7 cm, diameter up to 3.5 cm, often slightly swollen, white or pink, very hard.
Spore powder. Light cream.
Habitat. In deciduous, rarely coniferous forests, especially under beeches.
Season. Summer autumn.
similarity. It can be easily confused with red russula, which is not dangerous, although in Western literature some burning russula are indicated as poisonous, but after boiling they are suitable for pickling.
Use. Mushroom of low quality, but suitable for use after boiling.
Russula Mayra
Russula mairei
Russula Mayra
Hat. 3–9 cm in diameter, convex at first, later depressed, red or pink, sometimes almost entirely white. The skin is removed by one third. The plates are rather rare, adherent, fragile, white with a bluish tint, later cream. The pulp is dense, the taste is bitter, the smell resembles coconut.
Leg. Height up to 5 cm, cylindrical or club-shaped, white, solid.
Spore powder. Whitish.
Habitat. In deciduous forests under beeches.
Season. Summer autumn.
similarity. With other red russula.
Use. Because of the bitter taste, it is only suitable for pickling after boiling. Sometimes in Western literature it is interpreted as slightly toxic.
Russula food
Russula vesca
Hat. Diameter 5-12 cm, at first hemispherical, later convex, prostrate at maturity, depressed in the center. The peel is naked, sticky in wet weather, often lagging behind at the edges, easily removed. The color is predominantly red, with a lilac, brownish, greenish tint. The plates are frequent, white, sometimes yellowish, protruding from under the cap. The pulp is dense, the taste is nutty, the smell is weak.
Leg. Height 4–8 cm, diameter up to 3 cm, cylindrical, with a wrinkled surface, often narrowed towards the base.
Spore powder. White.
Habitat. In forests of various types.
Season. July - October.
similarity. With other russula, which is not dangerous. It is distinguished by plates protruding from under the cap.
Use. Delicious russula that can be boiled, fried, marinated, salted.
Russula pink
Russula rosea
Hat. Diameter 4–9 cm, convex at first, later flat or slightly procumbent, with a smooth margin. The skin is red or pink, fading to pink-white, usually yellowish-cream in the center, slightly ribbed along the edge, removed almost to the middle. The plates are frequent, pale-cream. The flesh is white, the taste is bitter.
Leg. Height 4–7 cm, diameter up to 2 cm, cylindrical, solid or hollow, white, sometimes with a pink tinge.
Spore powder. Cream.
Habitat. In deciduous and pine forests.
Season. Summer autumn.
similarity. With other russula of a similar color.
Use. Used salty.
Russula blue-yellow, Russula blue-green
Russula cyanoxantha
Russula blue-yellow
Hat. Diameter 4-15 cm, initially spherical, later flat with a depressed center. The skin is smooth, shiny, removed to the middle. The color is very variable. It can be purple, wine, green, wine-purple, yellowish, olive, the color is unevenly spotted, but the predominant tones are green and lilac. Plates adhering to the stem, frequent, white. An important feature: only in this russula the plates are not brittle, but sticky, crushed when pressed.
Leg. Height 3–8 cm, diameter up to 3 cm, cylindrical, dense, at first solid, later wadded and finally hollow. The color is white, sometimes with a lilac tint, it can be covered with rusty spots.
Spore powder. White.
Habitat. In deciduous, rarely coniferous forests.
Season. From early summer (rarely from May) to late autumn.
similarity. With other russula, but different from all sticky plates.
Use. One of the most delicious russula that can be fried, boiled, marinated, salted, dried. Before pickling, it is better to blanch so that the hat does not crumble.
Russula sororia
Russula sororia
Syn.: Russula amoenolens
Russula sororia
Hat. Diameter 3–6 cm, initially convex, later prostrate, with a depression in the center, ribbed along the edge, mucous in wet weather. The color is brown or grey-brown. The peel is removed to the middle. The plates are white. The pulp is thin, fragile. The taste is oily at first, then very sharp, the smell is unpleasant, reminiscent of the smell of spoiled cheese.
Leg. Height up to 6 cm, diameter up to 2 cm, cylindrical, with spongy filling, fragile. The color is whitish.
Spore powder. Light beige.
Habitat. In deciduous forests, mostly under oak.
Season. Summer autumn.
similarity. Reminds me a bit of valui (R. foetens), the mushroom is more fleshy and has a light brown or ocher cap.
Use. Once boiled, it can be mixed with other mushrooms for pickling or pickling, although the smell and taste make this mushroom low-grade.
Butterfly trameta, Coriolus multicolor
Trametes versicolor
Syn.: Coriolus versicolor
Butterfly trameta
fruit body. Thin, elastic, leathery, consisting, as a rule, of fan-shaped plates, often resembling butterflies in shape. The surface is covered with many concentric stripes of various colors: black, yellow, brown, bluish and greenish-brown, ocher. Smooth and shiny areas are interspersed with velvety matte. Hats are very colorful and variable in color. Odor and taste are absent. The tubules are short, the pores are round, small, white, and later yellowish in color.
Spore powder. Creamy to pale ocher.
Habitat. On dead wood of deciduous species, rarely on coniferous trees, on fallen trees, in cutting areas. Intensively destroys wood.
Season. Year-round.
similarity. Looks like a zoned trameta (T. zonata), which is initially whitish-yellowish, hairy, becomes zoned and smooth with time.
Use. The mushroom is inedible.
medicinal properties. Preparations containing antitumor substances that increase immunity were obtained from the fungus.
Trigaster blackhead
Trichaster melanocephalus
Trigaster blackhead
fruit body. Diameter 5–7 cm, young specimens are spherical or bulbous, with a sharp nose up to 2 cm long (pictured). Color whitish, brown in different shades. The exoperidium (outer shell) fuses with the endoperidium (inner shell), when ripe it breaks in the form of 4–6 (rarely 7–8) star-shaped lobes. The blades are flattened on the surface of the soil; when bent, they lift up a round gleba, pouring out spores.
Spore powder. Dark brown.
Habitat. In deciduous forests, gardens, parks.
Season. Summer autumn.
similarity. With star mushrooms, the mature fruits of which are in the form of stars with a different number of lobes.
Use. The mushroom is inedible, as are starfish.
Birch polypore, Birch sponge
Piptoporus betulinus
fruit body. Width 5-30 cm, hoof-shaped, semicircular or kidney-shaped, rolled edge, bent. The skin is smooth, whitish at first, later gray-brown, brown, pale brown. The pores are whitish, in old age they acquire an ocher hue. The flesh is white, fleshy, spongy, then corky. The taste and smell are sour, in old age - bitter.
Spore powder. Whitish.
Habitat. On dead and living birch wood.
Season. The mushroom is an annual, but sometimes the fruiting bodies remain until spring.
similarity. Looks like pseudobirch piptoporus (R. pseudobetulinus), which grows on aspen and has a sharp edge.
Use. AT young age edible, can be boiled, used to make pâtés.
medicinal properties. It has antitumor and anti-inflammatory activity due to the content of polyporenic acid. The extract is obtained by distillation. Taiga residents make tea from a birch sponge.
Polypore is changeable
Polyporus varius
Hat. Diameter 3–8 cm, regularly rounded or tongue-shaped, depressed at the point of attachment of the stem, often with a margin divided into lobes. The skin is smooth, golden yellow or light brown, with fine radial fibers at maturity. The tubular layer is descending, white or light cream in color. The pulp is hard, white or brown, the taste is mild, the smell is mushroom.
Leg. Diameter 0.5–1 cm, short, eccentric, lateral or central, light brown, eventually almost black.
Spore powder. White.
Habitat. On dead hardwood.
Season. Spring - autumn.
similarity. Can be confused with tinder scaly (P. squamosus) at a young age, but his hat is covered with large scales.
Use. The mushroom is not poisonous, but because of the hard pulp it is not eaten.
Polypore lacquered
Ganoderma lucidum
Polypore lacquered
Hat. Diameter up to 10 cm, initially kidney-shaped, later flat, fan-shaped, hard, covered with varnished film. The color is reddish-brown with yellow zones, sometimes completely red-brown, brown-violet. The hat has clearly visible growth rings of various shades, giving it an uneven appearance. The pores are small, rounded. The flesh is initially spongy, later woody, hard, light, odorless and with a bitter taste.
Leg. This is perhaps the only tinder fungus that has a pronounced leg 5-25 cm high. The leg has a lateral position in relation to the hat. The stem is woody, the same color as the hat.
Spore powder. Brownish.
Habitat. Mostly in deciduous forests on stumps or roots.
Season. All year round.
similarity. Due to the presence of the legs, it cannot be confused with other tinder fungi.
Use. Inedible.
medicinal properties. The mushroom has a number of medicinal properties. They have been known in China, Japan, India for almost two thousand years. It is considered, along with ginseng, not only a tonic, but also a medicine that increases the body's immunity to many diseases, including cancer. It is believed that it increases sexual activity, potency, prolongs life. Various preparations and extracts from tinder fungus are used in the treatment of nephritis, hepatitis, arthritis, diabetes, herpes, allergies, diseases of the liver, kidneys, respiratory and nervous systems. In Russia, this mushroom was used in the treatment of gums.
At home, the mushroom can be used like this:
The collected fruiting bodies are cleaned of dirt, leaves with a brush. Then dried in the oven or in the sun at a temperature of 45-50 degrees. You can use fresh mushrooms, and prepare dried ones for future use. 5–6 g dried or 25–30 g fresh mushrooms are finely chopped with scissors or a knife, as the pulp is very strong. Chopped mushrooms are poured with three glasses of water, brought to a boil and infused for 1.5–2 hours. Then consumed as tea for half a glass at the reception. True, tea leaves turn out to be bitter, especially from young mushrooms. Drinking this tea for 2-3 weeks helps to normalize blood pressure. Our own observations, which do not claim to be scientific purity, have shown that the use of tea leaves accelerates the healing of wounds, helps with bronchitis. The fungus is introduced into culture in many countries. It can be safely called "mushroom ginseng".
Sheep tinder fungus, Sheep albatrellus, Sheep rudd
Albatrellus ovinus
Hat. Diameter up to 12 cm, convex or flat, smooth or fissured. Color whitish or yellowish. Small tubules are white or yellowish, turn yellow when pressed. The pulp of young mushrooms is juicy, white, with a pleasant smell and taste, while the pulp of old mushrooms is dry, bitter.
Leg. Height 2–7 cm, diameter up to 4 cm, central or eccentric, solid, white.
Spore powder. White.
Habitat. In coniferous forests, forms mycorrhiza with spruce.
Season. Summer autumn.
similarity. With albatrellus merging (A. confluens), which has fawn or ocher caps and forms close clusters, and also grows under various conifers.
Use. All types of albatrellus are edible, but have tough flesh.
Trutovik bordered, Woody sponge
Fomitopsis pinicola
fruit body. It varies greatly in shape, size and color. It can be hoof-shaped, cantilever, horseshoe-shaped. The outer surface is hard, covered with a thick crust, shiny from resinous substances, on which concentric zones are located. Young mushrooms are orange-yellow or red-brown, later the color becomes dark gray, blackish. The presence of a border along the edge, which differs in color, is characteristic. The edge is dull. Pores pale yellow. The flesh is white or yellowish-buff, the smell is sour.
Spore powder. Light cream.
Habitat. On dead trunks of coniferous, rarely deciduous trees; almost never found on live trunks.
Season. During the whole year.
similarity. Young fruiting bodies can be confused with varnished tinder fungus (Ganoderma lucidum), which is distinguished by the presence of a leg and growth on hardwoods.
Use. Inedible.
Polypore sulfur yellow
Laetiporus sulphureus
Syn.: Polyporus sulphureus
Polypore sulfur yellow
Hat. Width up to 20 cm, fan-shaped, with wavy edges; as a rule, several hats are located together, growing together at the base of the stem. The weight of such colonies reaches several kilograms. The color is sulfur-yellow or yellow-orange, with a pinkish tinge, fading in old age. The surface is covered with yellow fluff. The pores are small, yellow, at a young age they secrete watery yellow drops. The pulp of young mushrooms is soft, juicy, sour, becoming rough and bitter in taste in old age.
Spore powder. Pale cream.
Season. Late spring - autumn.
similarity. Almost impossible to confuse with other mushrooms.
Use. The mushroom is edible at a young age. Good for making pâtés. Hard pulp at the base of the cap is not used.
medicinal properties. Contains antibiotics, has antitumor properties, improves immunity.
Tinder fungus scaly, Tinder fungus motley, Polypore scaly, Vyazovik, Pestrets, Hare mushroom
Polyporus squamosus
Polypore scaly
Hat. Diameter 10-25 cm, sometimes reaching much larger sizes. At a young age, it is round, funnel-shaped, then it becomes fan-shaped with a deep depression at the junction with the stem. The color is cream, yellow, light hazel, the surface is densely covered with concentric brown scales. The hymenophore is tubular, white, creamy yellow with age. Tubules descending along the stem. The smell and taste are pleasant.
Leg. Short, whitish-cream, black at the base, very hard, lateral or eccentric.
Spore powder. White.
Habitat. On the trunks of living and dead deciduous trees, it often grows in groups.
Season. May - November. It often helps out in the off-season, when morel mushrooms have already departed, and there are still few other mushrooms.
similarity. The mushroom is very characteristic for its variegated color. It looks like bristly tinder fungus (P. coronatus) with smaller fruiting bodies, which grows on woody deadwood, often oak, and in some sources is defined as a form of scaly tinder fungus. This is an edible mushroom.
Use. Edible at a young age. In old age, it becomes very hard, rubbery. The stem and the part of the cap adjacent to it should be removed. Used fresh (delicious in soups) and dried.
medicinal properties. It has substances that inhibit the growth and development of pathogenic fungi.
Polypore bristly
Polyporus coronatus
Syn.: Polyporus floccipes
Polyporus squamosus f. coronatus
R. lentus
Hat. Diameter 2-10 cm, in the form of a semicircle or circle, depressed in the center. The skin is creamy yellow, densely covered with scales of darker tones. The tubules are short, descending, fawn or ocher-cream. The flesh is white, hard, the taste is sweetish, the smell is pleasant.
Leg. Height 5–6 cm, diameter up to 1.5 cm, eccentric, fawn, covered with white bristles.
Spore powder. White.
Habitat. On dead branches of deciduous trees.
Season. Spring.
Use. Edible at a young age.
Truffle white, Shoyromyces veiny, Trinity truffle
Choiromyces meandriformis
Truffle white
fruit body. Diameter 4-12 cm, tuberous, potato-shaped, with tubercles, folds, brownish, grayish-white, brownish. The pulp is dry, powdery, dense, whitish or grayish. With veins that give it a marbling effect. The smell is strong, spicy.
Spore powder. Cream.
Habitat. In deciduous and mixed forests on calcareous soils. It lives underground, a mature fungus sometimes partially protrudes to the surface.
Season. The second half of summer is autumn.
similarity. Can be confused with winter truffle (Tuber brumale) and summer truffle (T. aestivum), which are found in the mountain forests of the Caucasus near Black Sea coast. But in these mushrooms, the surface is covered with large warts.
Use. The mushroom is edible, but not very High Quality. Can be used as a condiment.
Smelly garlic, Smelly stinky
Marasmius foetidus
Hat. Diameter 1–3 cm, at first bell-shaped, later flat with a depression in the center. The color is yellowish to reddish brown, darker in the center. The plates are rare, interspersed with bridges, reddish. The flesh is thin with an unpleasant smell of rotten garlic.
Leg. Height up to 2.5 cm, diameter up to 0.2 cm, cylindrical, hazel-colored at the top, black at the bottom.
Spore powder. White.
Habitat. In deciduous forests, it grows in clusters on rotting wood, mainly beech, as well as hazel.
Season. Summer autumn.
similarity. Similar to other small non-rotters, especially garlic brassicolensis (M. brassicolensis), growing in coniferous forests and smelling strongly of rotten cabbage.
Use. It is inedible due to an unpleasant odor, but there are no dangerous species among non-rotters.
Garlic wheel-shaped, Negniyuchnik wheel-shaped
Marasmius rotula
Garlic wheel-shaped
Hat. Diameter up to 1.5 cm, convex, with a depression in the center, covered with radial grooves. The color is off-white, sometimes brownish. The plates are rare, grown with a tooth, because of which, connecting with the leg, they form a kind of wheel hub. The pulp is very thin, tasteless, the smell is weak, garlic.
Leg. Height up to 7 cm, needle-thick, strong, brownish-black.
Spore powder. White.
Habitat. In deciduous forests on rotting wood and brushwood.
Season. May - October.
similarity. It is similar to other types of non-rotters, but differs in the characteristic attachment of plates to the stem.
Use. The mushroom is edible, but has no practical use due to its meager size.
Fleecy scale, Common scale
Pholiota squarrosa
Hat. Diameter 5-15 cm, at first hemispherical, later prostrate, with folded edges, with a tubercle in the center. Color from yellow to rusty-brown with an olive tint. The peel is covered with pointed scales of a rusty color. The plates are adherent, slightly descending along the stem, at first yellow, later olive or rusty brown. The pulp is white, later yellowish, very dense, the taste and smell are rare.
Leg. Height up to 14 cm, diameter 1.5–2.5 cm, cylindrical, sometimes tapering towards the base, dense, of the same color as the cap, densely covered with scales. There is a membranous ring on the stalk.
Spore powder. ocher.
Habitat. In deciduous, rarely coniferous forests, on stumps, weakened and living trunks.
Season. August - November.
similarity. Young mushrooms can be confused with autumn mushrooms (Armillaria mellea), but a rare smell will indicate a mistake.
Use. The mushroom is edible, but of low quality, can be pickled and salted in a mixture with other mushrooms.
Scales yellow-greenish
Pholiota gummosa
Hat. Diameter 3–6 cm, convex at first, later procumbent, with a tubercle in the center. The skin is sticky, very slimy, finely scaly, light yellow, darker in the center, sometimes with a slight greenish tint. The plates are adherent, frequent, first cream, then light brown. The flesh is whitish or light yellow, the taste and smell are inexpressive.
Leg. Height 4–8 cm, diameter up to 1 cm, cylindrical, often curved, dense, of the same color with a hat, rust-colored at the base.
Spore powder. Light brown.
Habitat. In deciduous forests, on or near stumps, in grassy places.
Season. Autumn.
similarity. It looks a little like some hygrophores with light caps, but differs from them in frequent plates.
Use. Little known edible mushroom. Use after boiling for pickling (preferably mixed with other mushrooms), you can fry. The advantage is that it grows until late autumn, when there are few other mushrooms.
Rigid flake, Rigid vole
Agrocybe dura
Scale hard
Hat. Diameter 3–7 cm, beginning convex, later procumbent, sometimes with remnants of a spathe along the edges, velvety. Color whitish or yellowish. The plates are adnate with a tooth, cream, then dark or purplish brown. The pulp is dense, odorless, the taste is slightly bitter.
Leg. Height up to 10 cm, diameter up to 1.5 cm, cylindrical, sometimes thickened towards the base, dense, white or pale yellow, the remains of the ring are not always visible.
Spore powder. Brown.
Habitat. Among the grass and deadwood in forests, gardens, parks.
Season. Spring - early autumn.
similarity. With scaly, or vole, early (A. praecox).
Use. An edible, but nutritionally low-value mushroom.
Syn.: Pholiota praecox
Agaricus praecox
Hat. Diameter 3–6 cm, at first convex, later flat, with a tubercle, sometimes with remnants of a spathe along the edge. The skin is smooth, silky, sometimes fissured. Color whitish, light yellow or brownish, fading. The plates are frequent, thin, light gray, later brown. The pulp is fibrous, the taste is inexpressive, the smell is floury.
Leg. Height 3–6 cm, cylindrical, slightly thickened towards the base, often with longitudinal fibers, hollow at maturity. In the upper part it is white, below it gradually becomes brown. The ring is whitish, later turning brown from spilled spores.
Spore powder. Brown.
Habitat. Among the grass in forests, parks, gardens, meadows, pastures, near rotting wood.
Season. From early spring to late autumn.
similarity. With flake, or vole, hard (A. dura).
Use. Edible mushroom of mediocre quality, can be fried, pickled. Valuable for its appearance in the spring, when there are few other mushrooms.
Champignon two-ring, Champignon sidewalk
Agaricus bitorquis
double ring champignon
Hat. Diameter up to 15 cm, semicircular, later convex-prostrate, sometimes depressed in the center, the edges are wrapped inside. The color is white or brownish. The plates are free, frequent, pink in young mushrooms, then dark brown. The flesh is thick, white, turning pink when cut, the smell and taste are pleasant.
Leg. Height 3–7 cm, diameter up to 4 cm, cylindrical, sometimes tapering towards the base, dense, white or brownish, has two rings.
Spore powder. Dark brown.
Habitat. In the forest, on heaps of manure and garbage, in parks, gardens, on lawns, along roads.
Season. Spring - autumn.
similarity. It is very similar to other types of champignons, but differs in the presence of two rings.
Use. Delicious mushroom that can be boiled, fried, dried. It is not recommended to collect it within the city, along roads and in landfills in order to avoid poisoning by absorbed toxic substances.
Champignon two-spored
Agaricus bisporus
Hat. Diameter up to 12 cm, at first spherical, later straightened. The skin is covered with brownish scales, the color is from off-white, characteristic especially for the cultivated form, to brown-brown. The plates are free, frequent, at first pink-gray, later chocolate brown. The pulp is dense, white, turns pink when damaged, the smell is strong, the taste is pleasant.
Leg. Height up to 10 cm, diameter up to 2 cm, cylindrical, hollow or filled, white or reddish, with a ring.
Spore powder. Dark brown.
Habitat. On manured places: compost heaps, silo pits, pastures, gardens, orchards.
Season. From spring to late autumn.
similarity. It differs from poisonous fly agarics by the color of the plates, the absence of Volvo and a strong smell.
Use. A very tasty mushroom, the ancestor of the widely cultivated champignon, which is its white variety, although a brown form is also cultivated. Can be fried, marinated, dried, used as seasonings and toppings.
medicinal properties. Contains a large amount of vitamin B2 (riboflavin), comparable to its amount in beef and milk, and significantly superior to its amount in vegetables and cereals. A lot of champignons and thiamine. Antibiotics agaridoxine and campestrin, active against typhus, paratyphoid, and Staphylococcus aureus, have been isolated from champignon bispora. Active drugs in the treatment of purulent wounds, tuberculosis. Contains substances that destroy cholesterol plaques. Other types of champignons have similar properties.
yellow-skinned champignon, red champignon
Agaricus xanthoderma
Hat. Diameter up to 15 cm, at first ovoid, later broadly bell-shaped. The skin is smooth, silky, finely scaly, white, turning yellow when touched. The plates are frequent, free, at first off-white, then pink, purplish-brown when ripe. The pulp is not very fleshy, white, turns yellow on the cut, the taste is unpleasant. The smell of carbolic acid, pharmacy.
Leg. Height up to 12 cm, diameter up to 2 cm, cylindrical, swollen towards the base, hollow, white, ring high, grooved. In the lower part, when cut, it turns chrome-yellow.
Spore powder. Brown.
Habitat. In deciduous forests, gardens, parks, among grass, pastures, forest belts.
Season. Summer autumn.
similarity. It can be confused with all edible champignons, but a good distinguishing feature is an unpleasant smell, which increases when boiled. It is very similar to flat cap champignon, or carbolic (A. placomyces), which has a hat up to 12 cm in diameter, with gray-brown or brown-black scales, darker in the center; the flesh on the wounded areas also turns yellow, the smell is carbolic. It can also grow outside the forest.
Use. Both species are slightly toxic. The literature contains conflicting information about the degree of toxicity, often it is exaggerated. I would like to note that carbolic champignon is quite widely collected by our mushroom pickers and used after boiling. Probably the intestinal disorders that occur in some people depend on individual susceptibility. However, it is best to refrain from picking carbolic or ink-scented mushrooms.
Meadow champignon, Common champignon, Pecheritsa
Agaricus campestris
Syn.: Psalliota campestris
Hat. Diameter up to 15 cm, in young mushrooms it is spherical, later convex, then flat, silky, white. Sometimes in the center it is covered with rare brownish scales. In young mushrooms, the edge of the cap is connected to the stem with a frequent veil that covers the plates. In young mushrooms, the plates are pink or meat-red, then black-brown, frequent, free. The pulp is dense, white, turns pink when cut. The taste and smell are pleasant.
Leg. Height 4-10 cm, diameter 2-4 cm, smooth, white, brown at the base. In the upper part it has a white membranous ring.
Spore powder. Purple or black-brown.
Habitat. In meadows, pastures, mowed fields, in vegetable gardens on well-fertilized soil.
Season. May until frost.
similarity. It looks like other types of champignons with white caps: the poisonous yellow-skinned champignon (A. xanthoderma), in which the flesh is intensely yellow at the base of the stem and the unpleasant smell of carbolic acid, which increases during cooking; for weakly poisonous champignons (A. meleagris) and flat cap (A. placomyces), whose whitish hat is covered with gray and black-brown scales. They appear abundantly in the forest and outside the forest in autumn, they also smell faintly of carbolic acid. Often collected by mushroom pickers and, as it seems to us, do not cause poisoning. Perhaps some people have their individual intolerance.
Use. Delicious edible mushroom that can be boiled, fried, dried, used as a side dish.
Field champignon, Sheep champignon
Agaricus arvensis
Syn.: Psalliota arvensis
field champignon
Hat. Diameter up to 20 cm, at first spherical, later umbellate, finally flat-convex. The skin is silky or scaly, dry, white, yellowish in old mushrooms, turns yellow when touched. The plates of young mushrooms are almost white, with a creamy tint, then gray-pink, chocolate brown when ripe. The flesh is tender, white, in mature specimens yellow or reddish. The taste is mild, the smell is aniseed.
Leg. Height 6-15 cm, diameter up to 3 cm, cylindrical, slightly thickened towards the base, white or yellowish, with a two-layer ring.
Spore powder. Dark brown.
Habitat. He loves sunny places: meadows, pastures, glades, forest edges, forest belts, gardens, parks.
Season. May until frost.
similarity. Dangerous to confuse with white fly agaric (Amanita virosa) and with spring fly agaric (A. verna), which are deadly poisonous.
Warning : champignons never grow from volva and they always have colored plates, while poisonous fly agarics have white ones.
Use. Very tasty mushroom, eaten fresh and dried.
Cap conical
Verpa conica
Verpa digitaliformis
Cap conical
Hat. Diameter 2–4 m, bell-conical. Color yellowish brown, reddish brown. The surface is covered with shallow, chaotically arranged wrinkles; as a rule, there is a dent on the top. The pulp is very fragile, brittle. Smell and taste are inexpressive.
Leg. Height up to 10 cm, cylindrical or laterally flattened, hollow, covered with small scales. Color whitish or yellow.
Spore powder. White.
Habitat. It is found in almost the same places as the morel cap. (Verpa bohemica), although it is rarer.
Season. April May.
similarity. With a morel hat (Verpa bohemica), with semi-loose miter (Mitrophora semilibera).
Use. Can be fried after pre-boiling.
Shishkogryb flaky-legged, Strobilomyces spotty-footed, Spotty-footed hedgehog
Strobilomyces floccopus
Syn.: S. strobilaceus
Cone mushroom
Hat. Diameter up to 15 cm, at first spherical, later plano-convex. The surface is gray or black-brown, covered with coarse, large, imbricate scales. Tubules adherent, with large pores, turn black when pressed. Young mushrooms are covered with a gray-white veil. The flesh is whitish, on the cut it acquires a reddish hue, turning into black-violet. Taste and smell of mushrooms.
Leg. Height up to 15 cm, diameter up to 3 cm, cylindrical, slightly curved, very hard, scaly, with a rapidly disappearing ring. The color is first gray, then black.
Spore powder. Black brown.
Habitat. In forests of various types, prefers acidic soils.
Season. August - October.
similarity. Inexperienced mushroom pickers can be confused with a hornbeam (Leccin griseum), from which it differs by a scaly surface and the presence of a cover in young mushrooms.
Use. The mushroom is edible, because of the hard stem, only hats can be consumed, but due to the rarity better mushroom leave in nature.
Garden entoloma, Thyroid Entoloma, Thyroid rosemary, Drainer, Podbrikosovik
Entoloma clypeatum
Syn.: Rhodophyllus clypeatum
Entoloma garden
Hat. Diameter up to 12 cm, in young mushrooms it is convex or bell-shaped, later unevenly spread, with randomly curved wavy edges, with a thick tubercle in the center, radially fibrous. Color whitish-gray, gray-brown, brownish-gray. The plates are rare, wide, adherent with a tooth, in young mushrooms they are white, turning pink as the spores ripen.
Leg. Height up to 12 cm, diameter up to 0.5–4 cm, fibrous, often twisted, even or curved.
Spore powder. Pink.
Habitat. In deciduous forests, gardens, parks, sometimes in meadows - on soils rich in nutrients.
Season. April - May, sometimes until June.
similarity. Very similar to tin entoloma, or poisonous (E. sinuatum), which grows in deciduous forests in summer and autumn and in mountain forests, but the cap of the plumper is hygrophan (darkens when moisture is absorbed), and that of the tin entoloma is non-hygrophan. Also, the saucer looks like a poisonous pink plate (E. rhodopolium), found in mountain forests in summer and autumn, the hat of which is thin, not fleshy, with a small tubercle, light gray or yellow-cream; for entholoma alkaline (E. nidorodum), characterized by an unpleasant odor. In addition, the mushroom looks like an edible pink silky plate. (E. sericeum), a hat which is dark gray-brown, smooth, silky, shiny and which grows from August to September, and on the May mushroom (Calocibe gambosa), growing at the same time and in the same places. Mushroom pickers should clearly distinguish the garden entoloma from its poisonous counterparts and beware of pink-leafed plants growing in summer and autumn, if there is no clear confidence in their edibility, since identification from photographs and drawings is difficult even for specialists.
Use. The mushroom is used pickled, salted, fried. In the West, it is characterized as excellent in taste, but the authors would define them as good.
Literature
Phillip Roger. Mushrooms and other fungi of Great Britain & Europe. – London, 1981.
Prihoda A. Kapesni atlas hub. – Praha: Statni pedagogicke nakladatelstvi, 1986.
Romaghesi N. Petit atlas des champignons. – Bordas, 1983.
Andreeva M F. Mushroom hunting. - St. Petersburg: Agropromizdat; LLC "Diamant", 1999.
Andrest B.V. Mushroom bowl. – M.: Timber industry, 1972.
Vasilyeva L. N. edible mushrooms Far East. - Vladivostok: Far Eastern Book Publishing House, 1978.
Biological encyclopedic dictionary. - Moscow: Institute of Technological Research, 1993.
Vishnevsky M. V. Inedible, poisonous and hallucinogenic mushrooms of the Moscow region. Handbook-atlas. – M.: Formika-S, 2001.
Garibova L.V. Mushrooms in your garden. - M .: Institute of Technological Research, 1993.
Gorlenko M.V. and others. Mushrooms of the USSR. – M.: Thought, 1980.
Gorlenko M. V., Garibova L. V. All about mushrooms. – M.: Timber industry, 1985.
Mushrooms. Directory // Per. from Italian. - M .: LLC "Publishing House AST"; LLC Astrel Publishing House, 2001.
Grünert G., Grünert R. Mushrooms. - M .: LLC "Publishing House AST"; LLC Astrel Publishing House, 2001.
Dermek Aurel. Mushrooms. – Bratislava: Slovart, 1989.
Plant life. Volume two. Mushrooms. – M.: Enlightenment, 1976.
Zhurbinsky I.D. For mushrooms. - Chisinau: Timpul, 1987.
Clan I. Mushrooms. – Prague: Artia, 1984.
Knudsen Henning. Mushrooms. Illustrated reference book // Per. from Danish. – M.: Mir knigi, 2003.
Kozak V. T., Kozyakov S. V. Everything about edible mushrooms. - Kyiv: Harvest, 1987.
Maury Korhonen. 100 mushrooms // Per. from Finnish – M.: Timber industry, 1981.
Kudryasheva Z. N. and others. Mushrooms of our forests. - Minsk.: Urajay, 1970.
Mazin V. V., Shashkova L. S. Mushrooms, plants and people. – M.: Agropromizdat, 1986.
Merkulov V. A. Mushrooms in the Stavropol Territory. - Stavropol: Stavropol book publishing house, 1975.
Morozov A.I. medicinal mushrooms. – M.: AST; Donetsk: Stalker, 2003.
Murokh V.I., Stekolnikov L.I. Our green healing friend. - Minsk: Urajay, 1985.
Semenov A.I. About mushrooms and mushroom pickers. Guide to picking mushrooms in the Crimea. - Simferopol: Tavria, 1990.
Serzhanina G.I. On mushroom paths. Minsk: Urajay, 1990.
Serzhanina N. N., Zmitrovich I. I. Macromycetes. - Minsk: Higher School, 1986.
Sigunov P. N. Forest happiness. - M .: Children's literature, 1974.
Stenin I. Yu., Stenina N. P. Cultivation of mushrooms suburban area, in the apartment, in the garage. - M .: CJSC "Publishing house" Tsentrpoligraf "; LLC MiM Delta, 2002.
Fedorovskaya G.I. Mushroom encyclopedia. – M.: RIPOL classic, 2003.
Filippova I. A. Treatment with medicinal mushrooms. - St. Petersburg: Dilya, 2003.
Khinkova Tsv., M. Drumeva-Dimcheva, G. Stoychev, V. Chalkov. Sew on a gubi. - Sofia: Zemizdat, 1986.
Yakovlev K.F. Forest diva. - M .: Children's literature, 1974.
Jansen Pele. All about mushrooms. - St. Petersburg: SZKEO "Crystal"; M.: Oniks, 2004.
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Poplar row or podtopolnik (Tricholoma populinum) is a conditionally edible mushroom from the family of rows, and quite common. Popularly referred to as podtopolnik, poplar, sandbox, sandstone or simply poplar mushroom, as well as zabaluyki and frosts. Podtopolniki mushrooms got this name because they grow near poplars or under them, and poplar rowing - because they grow in groups, in a row or in rings.
- Young poplar mushrooms have a convex cap shape, with maturity it straightens, and by old age it becomes depressed with a diameter of up to 18 cm. The cap edges are uneven, wavy, slightly cracked. The color is yellow-brown, gray-brown or red-brown with lighter edges.
- The flesh of the poplar fungus is fleshy, thick and white, the taste is sweetish.
- Young rows have white plates with a pale pink tint, as they age, the plates darken, become red-brown with red spots.
- Podtopolniki have a thick and cylindrical leg, sometimes expanded towards the base. At first it is fibrous and solid. The length of the stem is from 3 to 6 cm, sometimes up to 12 cm, the diameter is from 1 to 4 cm. Reproduction occurs by spores in the autumn.
Poplar rowing is conditionally edible, belongs to the third category. After preliminary processing and preparation, it becomes a very tasty and healthy product.
Spreading
The habitat range of podtopolniks is very wide from the south of Russia to the Far East, Western and Eastern Europe, Central Asia, as well as the territory of North America and Canada.
Fruiting begins from August to October. Friendly families of poplars grow wherever there are poplars, often forming colorful glades. They can be found in parks, in runways along roads, and in natural or artificial poplar groves.
Similar species and how to distinguish from them
The most important difference between poplar rowing and other species of this genus is the aroma, the slight smell of cucumber and fresh flour, as well as the place of growth - mainly under poplars.
By appearance podtopolniki mushrooms at a young age look the same as (Lyophyllum decastes), but you should not be afraid to confuse the mushroom in question with it, since it is edible.
How to collect
Each type of mushroom prefers its habitats. Throughout the autumn, you can find poplar rowing in parks, in poplar groves and in landing strips along roads, but you should not collect them within the city or near roads.
It is better to collect young specimens of podtopolnik mushrooms when they are still trying to come to the surface. If the ground is raised and obvious bumps are visible, you may be able to find a family of young podtopolniks there. It is necessary to carefully rake the litter and cut them with a knife.
Podtopolniki grow in large groups, so when you find one mushroom, there will definitely be several more near it.
Primary processing and preparation
The first stage of processing poplar mushrooms is soaking in cold water for 2–3 days and changing the water daily 2–3 times a day to remove bitterness and soak the dirt. Perfect option soak rows in a cold place, if this is not possible, then the temperature of the water for soaking should be no more than 16 degrees, as they can ferment and deteriorate, if the room is warm, change the water more often.
Then they are washed several times in cold water from sand and debris, you can use a brush. Very carefully you need to clean the plates, where the sand accumulates the most.
After heat treatment, the poplar row is ready for further preparation. They can be pickled, salted, fried and even frozen, it all depends on the choice of the hostess.
Nutritional properties, benefits and harms
The poplar row has a high nutritional value low calorie, pleasant taste, smell, its chemical composition very close to meat.
- Vitamins of groups B, PP, C, A and minerals (potassium, phosphorus, selenium).
- Organic acids (citric, tartaric, oxalic).
- Enzymes that break down fats and glycogen.
The healing properties of rowing are also used in medicine. The enzymes contained in them are used in the production of many antibiotics, which are aimed at destroying the tubercle bacillus.
The substances that make up the fungus improve appetite, speed up metabolism, and reduce cholesterol. Stimulate the work of the gastrointestinal tract, reduce blood sugar and blood pressure.
Poplar rowing is low-calorie, so it will perfectly complement the menu of vegetarians or diet food.
Since mushrooms are a difficult to digest product, their use should be limited to people with chronic diseases of the kidneys, liver and stomach. This product is contraindicated for children under 3 years of age, as children digestive system not yet able to digest such foods.