The kingdom of mushrooms is so vast and diverse that you can understand it for several seasons, or even years. This selection will help beginners get comfortable and refresh the memory of experienced mushroom pickers. We have collected for you the most popular edible mushrooms with photos, names and descriptions!
1. White mushroom
The most valuable mushroom, which is most often used in cooking. It has dense flesh with a bright taste and aroma. White mushroom is a boletus. Hats of especially large specimens reach 50 cm.
2. Oyster mushroom
They are also called oyster mushrooms, and in their natural environment it is a predator mushroom. But for humans, it is completely safe. The older the mushroom, the tougher it is, but age can be easily determined by the diameter of the cap. Young – up to 10 cm.
3. Polish mushroom
This is one of the most popular representatives of mushrooms, if not the most. A very valuable culinary product that is prepared almost any way. Outwardly, the Polish mushroom resembles white.
The bright orange hue and the characteristic shape of the fox are hard to miss. The caps of young mushrooms are slightly convex, but with age they change shape and twist.
This dense and highly aromatic fungus is actually a parasite that grows on stumps and trees. The cap size varies from 2 to 15 cm, and the reddish color becomes brighter towards the middle.
The most popular and “everyday” edible mushroom. Their cap is much larger than the legs, and the color varies from grayish to brown. The diameter of individual representatives reaches 20 cm.
This mushroom is easy to recognize not only by its place of growth, but also by its bright aroma. Boletus mushrooms can be cooked in any way – they are good in any dish. The main thing is not to confuse it with a gall fungus!
In terms of taste and nutritional value, as a whole, the boletus approaches the porcini mushroom. It has a tall, thick stem, a brown or olive cap, and fleshy, light-colored flesh that darkens when exposed to air.
9. Edible raincoat
Despite the name, this is a representative of champignons. It is valued for its expressive mushroom taste, but only very young mushrooms are used in cooking. With age, the flesh becomes hard.
10. Colorful umbrella
This is a very tasty mushroom, but only experienced mushroom pickers should pick it. It is very easy to confuse it with poisonous relatives, and even with fly agarics. As it grows, the hat reaches colossal sizes – up to 50 cm.
The most popular representative of the species of the same name. In some regions, the mushroom is known as the swamp. Butterfish are quite small, of a pleasant creamy hue, with an original oily taste.
The group of these mushrooms has several dozen species, and almost all of them are edible. Russula can be recognized by the curved edges of the cap, but the color varies from gray to red.
13. Ringed cap
It is easily recognizable by its large conical hat and cream shade. White flesh quickly turns yellow on cuts and breaks. The problem is that the cap has a lot of poisonous counterparts.
14. Sheep tinder fungus
It is easily recognizable by its large, light-colored cap, which cracks and becomes bumpy with age. A young mushroom can even be eaten raw. In some regions, this type of tinder fungus is listed in the Red Book.
15. Real breast
This mushroom belongs to russula. It has a funnel-shaped hat with edges that curl strongly inwards. The mushroom has a bitter taste, but a pleasant fruity aroma.
This is a popular Japanese mushroom, without which Asian cuisine cannot do at all. They are successfully bred almost everywhere, so getting them is not a problem at all.
Despite not the most euphonious name, this is a common representative of oil. You may know it by the name of a flywheel or a grate. The structure of the sponge cap is very porous.
18. Caesar mushroom
It is called the Caesar fly agaric because it resembles the poisonous red fly agaric. But it is an edible mushroom with a beautiful golden cap, a smooth surface and a pleasant taste.
Mushrooms have a special taste, because of which they are among the most valuable mushrooms. Bright orange plates react interestingly to contact with air – they turn green.
20. Thick-legged mushroom
An unusual representative of honey mushrooms with a brown scaly hat. It has a slightly bitter taste with distinct cheesy notes. Best of all, it opens after boiling.
Another delicious type of mushrooms, also similar to white mushrooms. It grows, as you might guess, in oak forests. It can be distinguished by a darker grayish-brown color.
22. Dancing Mushroom
He’s a vulture. Outwardly, the mushroom resembles a ball of intricately fused thin and wavy hats. They grow in large groups and disguise themselves as tree bark.
It is generally difficult to call a truffle a mushroom outwardly – it is completely unremarkable and unattractive, even without a leg. Truffles hide in the ground and are hard to find, but the unique taste justifies all the difficulties.
24. White podgruzdok
It is sometimes referred to as a dry mushroom, but in fact it does not belong to this genus at all. It has a bland taste, but it is very common throughout the continent.
At first glance, this mushroom can scare away, because at the slightest mechanical damage it turns blue. It is also a very bright shade of blue. But the substance that causes this reaction is completely safe.
This mushroom is also called slug. Despite this, it is quite tasty. Another significant plus of mokruha is that it cannot be confused with poisonous mushrooms – it has no twins.
27. Tubular blade
It is also called the tubular chanterelle because they are a bit similar. But the lobe has a uniformly thin stem, and a more grayish-brown hue. The taste of the mushroom is rather weak, but interesting.
He has a few more names – gray and gray row. The mushroom requires careful digestion, but its bright and expressive taste is definitely worth it.
Morels especially readily grow in places of old fires and cut down forests. As the name suggests, the edible morel is completely edible and doesn’t even need to be boiled first.
30. Yellow Boletus
It is also called the semi-porcini mushroom, and they are really the closest relatives. It grows most often in mountainous areas, and is suitable for drying or pickling.
Or a bull. This mushroom with elastic white pulp and a lamellar structure belongs to russula. The hat is yellow or brown in color, becoming flat with age. Young mushrooms are good in pickled form, but they need to be soaked.
32. Purple-legged row
Another representative of his extensive family, which is valued for its unusual sweetish taste. And for the unusual look, because his leg really has a fancy purple hue.
33. Yellow breast
One of the most valuable mushrooms in our latitudes. It has a large, fleshy cap that is yellow or hazel in color with a slightly sticky skin. The pulp has an interesting pungent flavor.
34. Georgiev mushroom
He is the May row. He has a large hat of a delicate cream shade on an elastic white leg. Most of all it grows in meadows and pastures, but is also found in forests.
This is an edible cobweb, and it usually grows in mossy forests and lichens. The leg resembles a pot-bellied barrel, which tapers closer to the hat.
36. Golden scale
This is the mushroom that is simply impossible to confuse with something. From the stem to the cap, it is covered with golden scales. It has a very unusual sweet taste, but be aware that it causes stomach pain in some people.
Or a white wave. Mushroom with a small funnel-shaped cap, which turns yellow with age and becomes smoother. Basically, whites grow in large groups. Keep in mind that she has a rather caustic milky juice.
This mushroom is also called forest champignon, and it really looks like the usual champignons in the store. On a white leg – a large brown egg-shaped hat.
39. Royal Boletus
It is quite difficult to find, but the more valuable it is with its dense and rich taste. This boletus is easily recognizable by the reddish-pink shade of the hat. The flesh on the cut turns blue in the air.
40. Yellow hedgehog
It is not only tasty, but also a very convenient mushroom, because it does not need to be soaked or boiled first. The wavy hat on the reverse side is covered with small spiked outgrowths.
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