What kind of mushrooms are popularly called paths. Beware, poisonous mushrooms: a selection of famous species
The winter New Year and Christmas holidays are approaching us very quickly. Is it possible to imagine any winter holiday in our area without the traditional Olivier salad? True, it’s impossible, because over many years and several generations this salad itself has become one of the integral attributes of New Year’s (and all sorts of different) celebrations, and has even entered into our collective subconscious. But what is the history of this salad, so beloved by everyone, what it was made from before and how it has changed over the years, read on about all this.
The Olivier salad owes its name and at the same time its appearance to the talented French chef Lucien Olivier. At one time (this was back in the 19th century), this gentleman worked in Moscow on Trubnaya Square as the chief chef at the Hermitage tavern. But don’t be surprised by the word “tavern”; in fact, it was not a tavern in the classical sense (as a place where local drunkards gather for a good walk), but a real high-quality French restaurant, which was very loved by all the sophisticated people of that time - Russian aristocrats, rich merchants and landowners. To please his demanding clients, Monsieur (or rather Monsieur) Olivier came up with new interesting dishes, experimented in every possible way with various products. As you may have guessed, the most outstanding result of his culinary experiments was the appearance of the Olivier salad. But this masterpiece did not appear immediately.
First, Lucien Olivier came up with a dish called “game mayonnaise”, for the preparation of which, the dish was served with pieces of hazel grouse and partridge fillets mixed with cubes of jelly from the broth. Nearby lay boiled crayfish tails, sprinkled with a special sauce, and in the center was a small mountain of potatoes with pickled artichokes, decorated with chopped eggs, which were not really intended for food, but were only an element of aesthetic decor.
One day, a great chef saw how one of the restaurant’s visitors, a fat landowner who loved to eat well, without any ulterior (let alone aesthetic) thoughts, simply took and mixed all the ingredients (including those that were only for decoration) and instantly ate everything. Judging by his satisfied face, Olivier decided to repeat this “feat” and the next day he mixed all the ingredients himself, and even sprinkled them well with mayonnaise... This is how the salad “of all times and peoples” appeared - Olivier.
But Olivier’s first salad, of course, was not at all the same as we know it today, and as historical sources say, it was even tastier! Of course, in the beginning, for its preparation, it was not some kind of boiled sausage that was used, but real hazel grouse, partridges, crayfish necks, in a word, “aristocratic” ingredients, little accessible to the common people (how can one not recall the famous Soviet poet Mayakovsky with his winged: “eat pineapples, chew hazel grouse, your last day comes bourgeois”). And indeed, the Russian “bourgeoisie” of that time (late 19th - early 20th century), eating the exquisite (and real!) Olivier salad of hazel grouse and partridges, did not even realize that they had been enjoying themselves in recent years, because very soon in 1917 a certain V. Lenin organizes his bloody Bolshevik coup, which Soviet historians would later call the “Great October Revolution.”
But let’s return to the Olivier salad; after its invention, it immediately became Monsieur Lucien’s specialty and was in great demand among restaurant visitors. Lucien Olivier kept the recipe for the salad a deep secret until the end of his days, and only after his death it was published in the pages of the magazine “Our Food” for March 1894. Here he is:
Hazel grouse - ½ piece. Potatoes - 3 pieces. Cucumbers - 1 piece. Lettuce - 3-4 leaves. Mayonnaise Provencal - 1 ½ table. spoons. Cancer necks - 3 pieces. Lanspik - ¼ cup. Capers - 1 teaspoon. Olives - 3-5 pieces. Cooking instructions: Cut the fillet of well-fried hazel grouse and mix with blankets of boiled, not crumbly potatoes and slices of fresh cucumbers, add capers and olives and pour big amount Provencal mayonnaise, with the addition of Kabul soy. Once cooled, transfer to a crystal vase and decorate with crayfish tails, lettuce leaves and chopped lancepick. Serve very cold. Fresh cucumbers can be replaced with large gherkins. Instead of hazel grouse, you can use veal or chicken, but a real Olivier salad is always prepared from hazel grouse.
Now, it’s time to go to the store for hazel grouse to feel the taste of real Olivier, the way it was prepared even before the October Revolution, in the 19th century. With the advent of the Soviet Union, everything changed dramatically: expensive and rare ingredients were replaced by more familiar and cheaper ones, instead of hazel grouse there was boiled sausage, instead of crayfish necks - green peas. In the end, it is in Soviet era and that Olivier salad was formed, which we know to this day, and which, I hope, we will certainly prepare very soon. (Or maybe this article will inspire some of our readers to cook a real Olivier?) As for the salad itself, apparently the secret of its great popularity is its simplicity of preparation (everything is brilliant - simple, right?) And the relative availability of everything ingredients in the winter, unlike many “summer” salads, which are unlikely to be prepared in winter. In conclusion, I wish everyone happy holidays and delicious Olivier (with or without hazel grouse).
P.S. Ancient chronicles tell: And in addition to the traditional Olivier salad, something unusual can be a decoration for the festive table, for example, milk oolong - a delicious oriental tea, which is also very healthy.
Cap mushrooms, like almost all mushrooms, reproduce by spores, as well as pieces of mycelium. From the spores, a mycelium develops in the form of a plexus of thin branching threads, and from the mycelium - fruiting bodies. They are commonly called mushrooms. Spores form and ripen on the fruiting bodies. According to the shape of the spore-bearing layer, they are divided into tubular (for example, boletus, boletus, etc.), lamellar (champignons, honey mushrooms, etc.) and marsupial (morels, truffles). In tubular and lamellar mushrooms the spore-bearing layer is located on the underside of the cap, and in marsupials - on the upper side (morels, stitches) or inside the underground fruiting bodies (truffle). The fruiting bodies of all mushrooms are formed underground. The mushrooms come to the surface almost fully formed; The terrestrial life of mushrooms (fruiting body) is very short - 2-3 days. The spores ripen, fall out, and the mushroom itself becomes decrepit and dies. The mycelium is very tenacious. Its age in some mushrooms reaches 15-25 years; she is not afraid of drought and severe frosts.
Mushrooms grow mainly in forests, less often in fields and meadows. It is known that individual species mushrooms can only grow together with certain types of trees, and such cohabitation is sometimes beneficial for the tree.
The best time for mushrooms is autumn. But there are also such types edible mushrooms, which appear already in May. When going into the forest, be careful: without reading the photos, names and descriptions of edible mushrooms, there is a high risk of collecting poisonous varieties, and this, at a minimum, is fraught with poisoning. If you are in doubt, determining which mushrooms are edible will help you experienced mushroom pickers. It’s even better if such an expert goes with you to at least the first “ quiet hunt».
The best edible mushrooms of the first category
First, check out the photo and description of edible mushrooms of the first category, which are distinguished by excellent taste and are extremely popular among mushroom pickers.
Porcini
Porcini(Boletus edulis), boletus, is considered the best edible mushroom, the most valuable in nutritional terms. He is appreciated for his high taste qualities and for the opportunity to use in all types of processing. Salted, dried, boiled, fried, canned, pickled - it is good in any form, and both the cap and the stem are used.
This mushroom is found mainly in the Northern Hemisphere, in Russia - most often in the European part, as well as in Western Siberia and the Caucasus. As the name suggests, this type of edible mushroom most often grows in pine forests, and on all soils except peaty ones, often in large families. The first mushrooms may appear as early as May, but it mainly bears fruit from June to October.
The porcini mushroom has about 20 forms, forming mycorrhiza with many tree species, especially often with spruce, pine, birch, oak, beech, and hornbeam. Hence the name of its various forms.
Pay attention to the photo and description of this edible forest mushroom– the spruce boletus, the most common, has a brown, reddish-brown or chestnut-brown cap, smooth, dry, a long stem:
The pine porcini mushroom has a dark brown cap with an olive tint or almost black. The leg is short and thick.
The birch boletus has a light brownish, ocher-yellow or whitish cap on a short thick stalk.
Now compare these boletus mushrooms with the photo of edible mushrooms of the oak forest - these gifts of the forest, growing under oak trees, have a brownish cap with a gray tint and a long stalk:
The pulp of the mushrooms is dense, with a pleasant mushroom smell and sweet taste, always white, and does not darken when cut or broken. The surface of the tubular layer of young mushrooms is white and does not change color after drying. With age, it turns yellow or yellow-green. Olive spore powder. These forest edible mushrooms belong to the first category.
Ryzhik
Pine mushroom(Lactarius deliciosus) grows in pine forests, prefers sandy soils. It bears fruit in August-September in Belarus, in August-October in Ukraine (Polesie and the Carpathian region). In central Russia, these edible mushrooms bear fruit from late June to October.
The cap is rounded-convex, then wide-funnel-shaped, orange-red, up to 17 cm in diameter with a drooping, less often straight, edge. The skin is smooth, moist, sticky.
As you can see in the photo, these edible mushrooms got their name from the color of the pulp - it is orange, with a soft, resinous smell and taste:
The milky sap turns green in the air, then turns brown.
The plates are yellow-orange and turn green when pressed. The leg is up to 8 cm high, cylindrical, hollow, smooth, the same color as the cap.
There is also spruce camelina, or spruce grass, which grows most often in young spruce forests. It has a thinner cap than the pine one, reddish-orange or bluish-greenish. The milky juice is carrot-red in color.
As you can see in the photo, this type of edible mushroom has a stem of the same color as the cap or a little lighter:
It turns green in the salt. One of the most delicious mushrooms, classified in the first category. It can be salted, canned, pickled, boiled and fried. They say that salted saffron milk caps are superior in calorie content to chicken eggs and beef.
Real milk mushroom
Real milk mushroom(Lactarius resimus)- the most famous mushroom in Russian cooking. It is even called the “king of mushrooms,” although it belongs to the laticifers and has always been used only salted. It is found in birch and pine-birch forests with linden undergrowth in fairly large groups, from July to September (in Belarus - from August to September), forms mycorrhiza with birch.
The cap of this edible mushroom of the first category is round, up to 20 cm in diameter, fleshy, dense, initially flat, depressed in the center, with a curled shaggy edge, funnel-shaped. The skin is slightly slimy, milky white, ivory or yellowish, with barely noticeable watery areas.
The pulp is white, dense, brittle. The milky sap is white and turns yellow in air. Pungent, with a pleasant “milk” smell. The plates are white, then yellowish. The leg is white, hollow, sometimes with yellowish spots. After salting it acquires a bluish tint.
The name of this forest garden mushroom can often be heard in a Russian proverb:"Gruzdev called himself get in the body".
Popular edible mushrooms of central Russia with photos and names
Here you will find out the names and see photos of edible mushrooms, which are most often found in Russian forests middle zone.
Larch oiler
Larch oiler(Suillus grivelli) grows in deciduous forests of the middle zone, the Urals and Siberia, especially in young plantings, from July to October.
The cap of this popular edible mushroom is fleshy, cushion-shaped or cushion-convex in shape, lemon-yellow in color, slimy, and shiny in dry weather. Diameter - up to 15 cm. The pulp is light yellow, does not change color when broken or turns slightly pink.
The tubular layer is yellowish-gray, covered with a film, which, as the mushroom grows, breaks and forms a ring on the stem. The leg is cylindrical, smooth, up to 8 cm long, up to 2 cm thick, yellow above the ring, brownish below it. Edible mushroom of the second category. Before cooking, remove the skin from the caps.
Marsh Russula
Marsh Russula(Russula paludosa) usually found in damp pine forests, along the edges of swamps, on moist peaty-sandy soils from June to September. Forms mycorrhiza with pine.
The cap of this mushroom is up to 15 cm in diameter, at first convex, then flat-depressed, red, brownish in the middle, sometimes with yellowish-brownish spots, bare, smooth, with a smooth or slightly ribbed edge.
Look at the photo - this edible mushroom of central Russia has wide plates, with a slightly jagged edge, first white, then creamy-yellow, forked at the stem:
The pulp is white, sweetish, but young plates are sometimes caustic. The leg is white, sometimes with a pinkish tint, slightly shiny.
Connoisseurs consider marsh russula to be a good edible mushroom. A kilogram of this mushroom contains 264 mg of riboflavin (vitamin B2). Marsh russula is used for pickling, salting and fried. Belongs to the third category.
This edible mushroom of the middle zone bears a resemblance to the false chanterelle, or cocoon (Hydrophoropsis aurantiaca), which differs from the ordinary one in its reddish-orange color, a rounder cap and a hollow stem.
Moss fly yellow-brown
Moss fly yellow-brown(Suillus variegatus), bog moss, yellow aspen. This edible mushroom grows in Russia, mainly in the northern half of the forest zone, in pine and mixed pine forests, on moist sandy soils and mossy places. This edible mushroom usually grows in the forest in groups, from June to October.
The cap is up to 12 cm in diameter, with a thin edge, fleshy, cushion-convex, sometimes flat, finely scaly, yellow-brown, velvety, slightly slimy, with a non-separable skin.
The pulp is dense, yellowish, slightly bluish at the break, with a pleasant mushroom taste and a faint fruity smell.
A tubular layer of tobacco-brown or yellow-olive color, attached to the stem or slightly running at the bottom, with small pores. Spore powder is ocher.
Pay attention to the photo of this edible mushroom, common in Russia - its stem is up to 8 cm long and up to 2 cm thick, cylindrical or widened towards the base, dense, solid, smooth, pale yellow:
Edible tasty mushroom of the third category. They are consumed boiled, fried, pickled, salted, dried and canned. The skin of the cap is not removed. It turns brown when salted and dried.
According to the description, this edible mushroom looks like goat(Suillus biovinus), but goat has wider pores and elastic flesh. It is similar to the inedible pepper mushroom, which has a rusty-red color on the lower surface of the cap, large pores and flesh with a peppery-hot taste. Due to its resemblance to boletus, especially when young, it is sometimes called yellow aspen.
Gray row
Gray row(Tricholoma portentosum), pine tree Distributed mainly in the central and western regions former USSR, in pine and mixed forests, on sandy soils. Delicious edible species mushrooms of the fourth category.
It grows singly and in groups, often in large rows, from September until frost.
The cap is up to 15 cm in diameter, fleshy, initially convex, then flat, the edges are uneven, often cracked. The cap is sticky to the touch, dirty blackish-gray in color, rarely with a lilac tint, darker in the center, with radiant dark stripes. The pulp is white or grayish in color, brittle and loose, slightly yellow at the break, has a pleasant taste and floury smell. The plates are jagged, sparse, white, grayish or yellowish, wide and thick. Spore powder is white. The stalk is up to 15 cm long and up to 2 cm thick, cylindrical, white or yellowish in color, usually deeply buried in the soil.
Used fresh, pickled and salted. When salted and boiled, it acquires a white color, rarely with a faint chestnut tint. The gray row is somewhat similar to the inedible or slightly poisonous row - smelly, soapy and pointed.
Here you can see photos of edible mushrooms in Russia, the names and descriptions of which are presented above:
Edible champignon mushrooms and their photos
Here is a description and photo of edible mushrooms that not only grow in the forest, but can also be grown in cultivation.
Common champignon
Common champignon(Agaricus campestris), pecheritsa, meadow champignon, grows on manured soil in gardens, vegetable gardens, near homes, fields, meadows, in the steppes, sometimes in large groups, from June to September, and in the southern regions - from May to late autumn.
As can be seen in the photo, the edible champignon mushroom has a cap up to 15 cm in diameter, thick-fleshy, dry, hemispherical, then flat-convex, with a downward curved edge, white or whitish-pink, with small brownish fibrous scales:
In a young mushroom, the edges of the cap are connected to the stem by a white thick blanket, which later leaves a leathery white ring on the stem.
The pulp is dense, thick, white. It turns a little pink at the break. With a spicy taste and a strong pleasant mushroom aroma. The plates are loose, frequent, thin, white, then pinkish, and with age they acquire a dark brown color with a purple tint. The caps are easily separated from the pulp. The spore powder is dark brown, almost black.
The leg is up to 10 cm long and up to 3 cm thick, cylindrical or club-shaped, solid, smooth, fibrous. White or yellowish, with a white membranous ring, which disappears in old mushrooms.
The edible champignon mushroom is very tasty and belongs to the second category.
In countries Western Europe considered first class delicious mushroom. It can be dried, pickled, salted. It is suitable for preparing all types of dishes, gravies and side dishes.
Cultivated champignon
Cultivated champignon(Agaricus bisporus), or bisporus champignon, grows in shelterbelts, in steppes, fields, meadows, pastures, in gardens and parks, on forest glades, vegetable gardens, along roads, on rich manured soils from June to October.
The cap is up to 10 cm in diameter, fleshy, semicircular, then convexly spread, scaly in the middle. In a young mushroom it is white, then dirty brown, scaly or smooth. Turns red when pressed. The pulp is dense, white, reddening at the break, with a pleasant mushroom smell and taste. The plates are loose, frequent, pinkish, then dark brown. Spore powder is dark brown. The leg is up to 6 cm long and up to 2 cm thick, cylindrical, smooth, fibrous, whitish-reddish with a lagging whitish thick ring.
Edible good mushroom second category. Suitable for all types of culinary processing. In 70 countries around the world it is cultivated in greenhouses, greenhouses and special rooms - champignon farms.
Compare photos of these edible mushrooms in the forest and those grown in cultivation:
What edible mushrooms grow in a coniferous forest: photos, names and descriptions
This section of the article is devoted to what edible mushrooms are in coniferous and mixed forests.
Autumn honey fungus
Autumn honey fungus(Armillari mellea), the honey fungus is real. Found everywhere where there are forests. It usually grows in large colonies on old stumps, on dead wood, near trunks and on the roots of coniferous and deciduous trees, in clearings, from mid-August until the first frost.
The cap of this edible mushroom of coniferous and mixed forests with a diameter of 2 to 12 cm, thin-fleshy, spherical at an early age, the edges are curved inward, later flat-convex, with a tubercle in the middle, dry, brownish or gray-yellowish in color, more dark.
The pulp is white, dense, does not change color when broken, has a pleasant mushroom smell and sour taste. The plates are attached to the stem with a tooth or descending, thin, frequent, yellowish white, covered with small brownish spots. The leg is up to 15 cm high with a thickness of 1-2 cm, cylindrical, slightly thickened in the lower part, with a membranous white ring that disappears with age, brownish in color, dense, elastic, slightly scaly in the lower part.
This very tasty edible mushroom of coniferous and mixed forests belongs to the third category. Fried honey fungus and in soups is the most delicious of all agaric mushrooms, with the exception of saffron milk cap. In marinade and pickling, its taste ranks after saffron milk caps and milk mushrooms.
It is eaten freshly boiled and fried, salted and pickled, dried and canned. It should be salted only after preliminary boiling. Since the legs of the honey mushroom are highly fibrous, they are almost never used for food; preference is given to the caps.
If honey mushrooms are poorly cooked or cold-salted, then cases of poisoning cannot be ruled out.
Autumn honey fungus is similar to the inedible common flake, which is distinguished by an ocher-yellow cap covered with pointed scales. The taste of common flake resembles radish.
False, deadly poisonous honey mushrooms can be mistaken for autumn honey fungus: brick red and grey-yellow.
Whole russula
Whole russula(Russula integra) grows in small groups in broad-leaved and coniferous forests the southern half of the forest zone of the former USSR, from July to September.
The cap is up to 12 cm in diameter, at first hemispherical, later prostrate, in the middle - depressed, striped, dark red or chocolate, fading to white, with a tuberous pink-red edge.
The pulp is white, dense, slightly acrid. The plates are creamy, then ocher. The spore powder is light ocher.
Look at the photo of this edible mushroom of coniferous and mixed forest - its stem is white, smooth, up to 10 cm long and 3 cm thick:
Edible mushroom of the third category. Used fresh and salted, it is similar to marsh russula, but smaller.
Loader white
Loader white(Russula dlica), dry mushroom, found in the northern half of the forest zone of Russia, in the Caucasus, Far East, Altai, in Belarus and less often - in Ukrainian Polesie and forest-steppe, in deciduous and coniferous forests, often in large groups from July to October. Forms mycorrhiza with oak and hornbeam.
The cap is 5-20 cm in diameter, fleshy, dense, dry, matte, finely pubescent, then bare, flat-convex, with inwardly curved edges and a depression in the middle, white - in young mushrooms and with age turning yellow and taking on a funnel-shaped shape. The cap usually has particles of soil stuck to it.
The pulp is dense, fragile, white. Doesn't change color when broken. Without milky juice, non-caustic, with a pleasant smell and sweet taste. The plates are white, with a greenish tint, first adherent, then descending, thin, frequent, branched, bitter in taste. Spore powder is white. The leg is up to 5 cm long and up to 2 cm thick, smooth, tapering downward, strong, initially solid inside, then hollow, white, slightly brownish.
Edible good mushroom of the second category. Used fresh, salted and pickled.
When salted it has a pleasant white color. Very similar to milk mushrooms, but does not have milky juice. Since it belongs to the genus Russula, it is sometimes believed that it must be boiled before cooking. However, many consider this unnecessary.
Names of edible forest mushrooms with photos and descriptions
What other names of edible mushrooms are familiar even to inexperienced mushroom pickers?
Common Chanterelle
Common Chanterelle(Cantarellus cibarius), the fox is real. This is a very common and high-yielding type of mushroom. They make up approximately 20% of the yield of all mushrooms growing in a mixed forest. There are twice as many of them as there are Valuevs.
This mushroom is found throughout the forest zone of the former USSR, mainly in the central and western regions. It grows in coniferous and mixed forests in large groups, especially in rainy summers, from July to late autumn.
The cap is up to 10 cm in diameter, fleshy, at first convex or flat, with a curled edge, then funnel-shaped, with a strongly wavy edge, smooth, egg-yellow in color. The pulp is dense, dry, rubbery, elastic, yellowish-whitish, with a strong odor reminiscent of dried fruits and a spicy peppery taste. The mushroom almost never turns black. The plates descend to the stem, sparse, thick, in the form of folds, yellow. The spore powder is pale yellow. The leg is up to 6 cm long, up to 2 cm thick, yellow, even, solid, smooth, bare, expanding upward, turning into a cap.
Edible tasty mushroom of the third category. Used fried, boiled, dried, pickled and salted.
In marinade and salting, the color is retained and turns slightly brown. Chanterelle sauces and seasonings are especially tasty. It is rich in microelements, especially zinc, and contains substances that have a detrimental effect on pathogens of purulent diseases.
Summer honey fungus
Summer honey fungus(Kuehneromyces mutabilis) grows on rotting deciduous wood, stumps, especially birch, usually in large groups, from June to October.
The cap is up to 7 cm in diameter, thinly fleshy, flat-convex, with a smoothed tubercle, in a young mushroom it is covered with a cobwebby private blanket, wet, sticky, reddish-brown, when drying ocher-yellow, two-colored - lighter, brighter in the middle, with dark edges, as if soaked in water. The pulp is soft, watery, thin, light brownish, with a pleasant taste and smell of fresh wood.
The plates are attached to a tooth or slightly descending, frequent, narrow, whitish, later rusty-brown. Spore powder is brown.
Leg up to 8 cm long, cylindrical, tapering downwards, often curved, at first solid, later hollow, hard, woody, with a narrow filmy, brown ring with a banded surface, above it - whitish-cream, below - black-brown, more scaly .
An edible mushroom of the fourth category, valued for its high taste. Used fresh, pickled, salted, dried.
Polish mushroom
Polish mushroom(Xerocomus badius) grows mainly in the western regions of the former USSR - in Belarus, Western Ukraine, the Baltic states, in coniferous (especially pine) and mixed with pine forests, singly and in groups, in August-September.
The cap is more or less slimy, shiny in dry weather, 5-12 cm in diameter, cushion-convex, then flat, smooth, brownish-brown, chestnut.
The pulp is straw-yellow, turns blue when broken, with a pleasant smell and taste. The tubes are adherent, sometimes free, with small angular pores, yellowish-greenish, darkening when pressed. The leg is up to 9 cm long, up to 3 cm thick, dense, smooth, sometimes narrowed towards the base, yellowish-brown.
A good edible mushroom of the second category. The taste is reminiscent of a porcini mushroom. It is dried, fried, salted and pickled.
Here you can see photos of types of edible mushrooms, the names of which are listed above:
Names of edible mushrooms from deciduous forests of the Moscow region with photos and descriptions
And in conclusion - a description, photo and names of edible mushrooms in the Moscow region growing in deciduous forests.
May mushroom
May mushroom(Calocybe gambosa), St. George's mushroom, Mike, grows in sparse deciduous forests, on pastures, pastures. This edible mushroom grows in the Moscow region and some central Russian regions in May-June.
The cap is fleshy, first convex in shape, then spread, with a wavy, often cracking edge, flat, sometimes with a tubercle, the surface is dry, the color is creamy, yellowish, off-white. The plates are frequent, adherent to teeth, whitish, with a creamy tint.
The leg is up to 10 cm long, up to 3 cm thick, dense, club-shaped, whitish, yellowish or brownish-cream. The pulp is thick, dense, white, soft, mealy in taste and smell.
Edible mushroom of the fourth category. Can be consumed freshly prepared.
Semi-white mushroom
Semi-white mushroom(Boletus impolitus) grows in deciduous, mainly oak, forests in August-September.
The cap is initially convex, with age it becomes half-prostrate, light pinkish-brown, yellow-brown, fibrous, sometimes cracking. Diameter - up to 20 cm. The pulp is thick, pale yellowish, with the smell of carbolic acid in old mushrooms.
The tubular layer is first bright yellow, then greenish-yellow.
The leg is tuberous-swollen, yellow, brownish-reddish at the top, slightly fibrous, up to 10 cm long and up to 5 cm thick.
A good edible mushroom of the second category. It can be dried, boiled, pickled.
boletus
boletus(Leccinum scabrum) ordinary, obabok, black mushroom, black mushroom, grows in birch groves, forests mixed with birch, in clearings and hillocks, near roads, singly and in groups, from June to September.
The cap of this edible deciduous forest mushroom is up to 20 cm in diameter, fleshy, bare or thin-tomentose, dry, slightly slimy in wet weather, smooth, hemispherical, then convex, with a blunt edge. Brownish, gray, sometimes almost white, black or spotted. The pulp is dense, but quite soon becomes loose, grayish-white, does not change color when broken, with a faint pleasant mushroom smell and taste.
As can be seen in the photo, these edible mushrooms of the Moscow region have a tubular layer that is spongy, finely porous, easily separated from the pulp, whitish, darkening with age, often with brownish spots:
Spore powder is olive brown.
The leg is up to 15 cm long, white, with longitudinal scales from dark brown to black.
Some consider this mushroom to be edible in the second category, others classify it as third, although they emphasize its taste. It is good fried and boiled, not inferior to porcini mushroom. It is also dried and pickled.
To avoid blueing, which occurs with all cooking methods, it is recommended to soak the mushroom in a 0.5% solution of citric acid before eating.
If quince grows on your plot, you will be provided with delicious fruits for many years - this plant is very durable, its lifespan...
What is the most important thing for a mushroom picker who goes into the forest on a “silent hunt”? No, not a basket at all (although you will also need that), but knowledge, especially regarding which mushrooms are poisonous and which ones can be safely put in the basket. Without them, an outing for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases it will turn into the last walk of your life. To avoid disastrous consequences, we bring to your attention brief information about dangerous mushrooms that should not be cut off under any circumstances. Take a closer look at the photos and forever remember how they look. So let's begin.
Among poisonous mushrooms, the first place in toxicity and frequency of fatal poisoning is occupied by death cap. Its venom is stable before heat treatment, and also has delayed symptoms. After tasting the mushrooms, you can feel quite good for the first day. healthy person, but this effect is deceptive. While precious time is running out to save a life, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, symptoms of poisoning manifest themselves as headache and muscle pain, vomiting, but time is lost. In most cases, death occurs.
Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their caps and legs and turns the harmless gifts of nature into a deadly weapon.
The toadstool grows in deciduous forests and appearance(when young) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight convexity or egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the cap are also white. The elongated leg at the base expands and is “chained” in the remains of a film-bag, which hid a young mushroom underneath, and has a white ring on top.
In a toadstool, when broken, the white flesh does not darken and retains its color.
Such different fly agarics
About dangerous properties Even children know fly agaric. In all fairy tales it is described as a deadly ingredient in the preparation of a poisonous potion. It’s so simple: the red-headed mushroom with white spots, as everyone saw it in illustrations in books, is not at all a single specimen. Besides it, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, ovoid and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and include them in food ration is strictly prohibited.
The name “fly agaric” is made up of two words: “flies” and “pestilence”, that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the cap after sprinkling it with sugar.
To the deadly poisonous species of fly agaric, which represent greatest danger for humans include:
Small but deadly ragged mushroom
The poisonous mushroom got its name from its peculiar structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the mushroom is better known as fiber and has a modest size. The height of the leg is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.
The concentration of muscarine in the pulp of the fiber exceeds the red fly agaric, and the effect is noticeable within half an hour, and within 24 hours all symptoms of poisoning with this toxin disappear.
Beautiful, but “crappy mushroom”
This is exactly the case when the title matches the content. It’s not without reason that the false valu mushroom or horseradish mushroom is popularly dubbed such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell it emits is simply disgusting and not at all mushroom-like. But precisely because of its “aroma”, it will no longer be possible to gain the trust of a mushroom picker under the guise of russula, which valui is very similar to.
The scientific name of the mushroom is “hebeloma adhesive.”
False tree grows everywhere, but most often it can be seen at the end of summer on the light edges of coniferous and deciduous forests, under oak, birch or aspen. The cap of a young mushroom is creamy-white, convex, with the edges turned down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the cap is nice and smooth, but sticky. The bottom of the cap consists of adherent plates that are gray-white in young valuei and dirty yellow in old specimens. The dense, bitter pulp also has a corresponding color. The leg of the false valuu is quite high, about 9 cm. It is wide at the base, tapers further upward, and is covered with a white coating similar to flour.
Characteristic feature " horseradish mushroom"is the presence of black inclusions on the plates.
The poisonous twin of summer honey mushrooms: sulfur-yellow honey fungus
Everyone knows that they grow on stumps in friendly flocks, but among them there is a “relative” that looks practically no different from tasty mushrooms, but causes severe poisoning. This is a false sulfur-yellow honey fungus. Poisonous lookalikes live in clusters on the remains of tree species almost everywhere, both in forests and in clearings between fields.
The mushrooms have small caps (maximum 7 cm in diameter) of gray-yellow color, with a darker, reddish center. The pulp is light, bitter and smells bad. The plates under the cap are tightly attached to the stem; in the old mushroom they are dark. The light leg is long, up to 10 cm, and smooth, consisting of fibers.
You can distinguish between “good” and “bad honey fungus” by the following characteristics:
- The edible mushroom has scales on its cap and stem, while the false mushroom does not;
- The “good” mushroom is dressed in a skirt on a leg, the “bad” one does not have one.
Satanic mushroom disguised as boletus
The massive leg and dense pulp of the satanic mushroom make it look like, but eating such a beauty is fraught with severe poisoning. Satanic bolete, as this species is also called, tastes quite good: there is no smell, no bitterness characteristic of poisonous mushrooms.
Some scientists even attribute pain to conditionally edible mushrooms, if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this type contain, so it’s better not to risk your health.
Externally, the satanic mushroom is quite beautiful: the dirty white cap is fleshy, with a spongy yellow bottom that turns red over time. The shape of the leg is similar to the real one edible boletus, just as massive, in the shape of a barrel. Under the cap, the leg becomes thinner and colored yellow, the rest is orange-red. The pulp is very dense, white, only pinkish at the very base of the stem. Young mushrooms have a pleasant smell, but older specimens give off a disgusting smell of spoiled vegetables.
You can distinguish Satanic boletus from edible mushrooms by cutting the flesh: when in contact with air, it first acquires a red tint and then turns blue.
The debate about the edibility of pig mushrooms was stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers continue to collect them for food to this day, but this should not be done under any circumstances, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.
Externally, poisonous mushrooms are similar to milk mushrooms: they are small, with squat legs and a fleshy round cap of a dirty yellow or gray-brown color. The center of the hat is deeply concave, the edges are wavy. The fruit body is yellowish in cross section, but quickly darkens from the air. Pigs grow in groups in forests and plantings; they especially love wind-fallen trees, located among their rhizomes.
There are more than 30 varieties of pig's ear, as the mushroom is also called. All of them contain lectins and can cause poisoning, but the thinnest pig is considered the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, and becomes rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a distinct smell of rotting wood is heard.
The following pigs are no less dangerous:
Poisonous umbrellas
Slender mushrooms on tall, thin stalks with flat, wide-open caps resembling an umbrella grow in abundance along roads and roadsides. They are called umbrellas. The cap actually opens up and becomes wider as the mushroom grows. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.
The most dangerous and common poisonous mushrooms are the following umbrellas:
Poisonous rows
Row mushrooms have many varieties. Among them there are both edible and very tasty mushrooms, as well as frankly tasteless and inedible types. There are also very dangerous poisonous rows. Some of them resemble their “harmless” relatives, which easily misleads inexperienced mushroom pickers. Before you go into the forest, you should look for a person to be your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” ones.
The second name for the rows is govorushki.
Among the poisonous talkers, the following rows are considered one of the most dangerous, capable of causing death:
Gall mushroom: inedible or poisonous?
Most scientists attribute gall mushroom classified as inedible, since even forest insects do not dare to taste its bitter pulp. However, another group of researchers is convinced that this mushroom is poisonous. If the dense pulp is eaten, death does not occur. But the contents contained in it large quantities toxins cause enormous damage to internal organs, in particular the liver.
People call the mushroom bitter for its unique taste.
The size of the poisonous mushroom is not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker mesh-like pattern in the upper part.
The gall mushroom is similar to the white one, but, unlike the latter, it always turns pink when broken.
Fragile impatiens galerina swamp
In marshy areas of the forest, in thickets of moss, you can find small mushrooms on a long thin stalk - marsh galerina. The brittle light yellow leg with a white ring at the top can be easily knocked down even with a thin twig. Moreover, the mushroom is poisonous and should not be eaten anyway. The dark yellow cap of the galerina is also fragile and watery. IN at a young age similar to a bell, but then straightens, leaving only a sharp bulge in the center.
This is not a complete list of poisonous mushrooms; in addition, there are many false species that can easily be confused with edible ones. If you are not sure which mushroom is under your feet, please pass by. It’s better to take an extra lap through the forest or return home with an empty wallet than to suffer from severe poisoning later. Be careful, take care of your health and the health of those close to you!
Video about the most dangerous mushrooms for humans
When harvesting mushrooms, you need to be extremely careful, because along with edible specimens in the open spaces native land Inedible and sometimes even poisonous representatives also grow. Eating such mushrooms can lead to severe poisoning, and there are often cases when such an illness ends in death. To know which mushrooms are poisonous, you need to carefully study the catalogs inedible mushrooms, suspicious or obscure specimens should not be collected.
Death cap
Another name for the mushroom is green fly agaric, its cap grows from 6 to 12 centimeters in span, the color of the skin is yellow-brown-olive, pale green, very rarely the outer surface is almost white. The shape of the cap is ovoid at first, then flat-convex and at the end it becomes completely prostrate. White warty flakes can be seen on the skin. The spore-bearing layer consists of wide, free plates that do not change color. The leg is cylinder-shaped with a thickening at the bottom, its height is 8-15 centimeters, painted in a white-yellow or white-green shade. White pulp does not change color when cut.
False valui (horseradish mushroom)
The shape of the cap of young specimens is convex-rounded, the edges are tucked, the diameter is about 8-10 centimeters, more mature ones have a flat shape with a tubercle in the center, the skin is smooth, sticky, the surface color varies from light yellow to brown, and the edges almost always remain white. There is a powdery coating on the stem; it grows up to 9 centimeters in height and 2 centimeters in thickness. The structure of the pulp is dense, the color is cream or white, it has bad smell, it is a bit like the smell of potatoes or turnips. The lamellar layer is adherent, in young animals it is light gray and then gradually darkens.
Patouillard fiber
Mushroom represents mortal danger for the human body. The span of the cap is 3-9 centimeters, it is colored in red-yellow shades, there are radial fibers on the skin, its shape changes from bell-shaped to completely prostrate. Frequent, loose records They are white in color with an olive-brown tint and turn red when pressed. The leg has the shape of a cylinder, the length does not exceed 7 centimeters, the diameter is 1-2 centimeters, the color is usually slightly lighter than the tone of the surface of the cap. The whitish pulp does not have a strong odor, but the taste is unpleasant and turns red when cut.
Galerina bordered
The convex or bell-shaped cap has a brown color with a yellow tint; in mature specimens the shape is flat, the edges are translucent and you can see grooves located in parallel. Narrow plates descending onto the stalk, at the beginning of growth are colored in light colors; when the spores mature, they acquire a brownish-rusty tint. The brown leg is thin and not too long, only 4-5 centimeters, there is a yellow ring on top, it disappears with age, above it the leg is covered with a powdery coating. The pulp has a mealy odor, brown in the stem and yellow in the cap. This type of inedible poisonous mushroom can often be found in the forests of Kuban.
Gymnopilus Juno
This species belongs to hallucinogenic mushrooms. The span of the cap is 3-15 centimeters, hemispherical in young animals, later transformed into convex or prostrate. The finely scaly surface is orange or ocher-yellow. The plates are often located, wide, yellow in very young specimens and become brownish-rusty with age, the pulp has a pronounced almond smell, its color is pale yellow with a brown tint. The leg grows from 3 to 20 centimeters in length, the thickness does not exceed 4 centimeters, thickened at the base, the color is brown, there is a small membranous ring.
The talker is whitish
The diameter of the cap is 2-7 centimeters, the surface is distinctly powdery, the convex shape transforms with age into a prostrate or funnel-shaped one. On the off-white skin you can see dark spots; the wavy edge of the young ones turns up. The plates running down the stem are often located, their color is cream or pale gray, pink-yellow in older specimens. The stem is generally straight, but may be slightly curved, does not grow more than 5 centimeters in height and 0.7 centimeters in thickness, and is colored pale brown or white. The white flesh does not tend to change color when broken.
Chest papillary
The size of the mushroom cap is 3-9 centimeters, centric circles can be seen on the skin, the surface color is dark brown with a clear tint of purple. Basically, the shape of the cap is flat, and the edges are tucked, sometimes there is a small tubercle in the center. The plates are frequent, white, and in older mushrooms they are often yellow-cream. The leg is short but massive, becoming hollow as it matures. When you press on the outer part of the cap, a distinct brown spot appears.
Gall mushroom
It can grow singly or in large groups, in appearance it resembles a porcini mushroom, the leg is strong and massive, the flesh is fibrous, the thickness reaches 7 centimeters, and there is a dense brown mesh on the skin. The cap is a spongy formation; in the upper part it has a thin layer of porous substance; at first, the hemispherical shape becomes more like a saucer with age. The surface is painted in a pale brown or rich ocher shade. Insects this type do not damage - this is another sign by which this poisonous mushroom can be treated.
Greenfinch
The outer surface of the cap has a bright green color, it is convex, and in the center there is a characteristic tubercle, more mature age Frequent scales can be observed on the skin, the diameter of the cap is 12-15 centimeters. Maximum height the legs are 3 centimeters and about 2 centimeters thick, the surface is painted green and less often yellow. The plates are densely packed, their color varies from yellow to lemon, and the spore-bearing layer has a distinct smell of flour. The flesh is white when cut, but soon changes color to yellow. This is one of the most common inedible types of mushrooms that mushroom pickers come across in the Rostov region.
Umbrella comb (Lepiota)
The size of the cap of even an adult mushroom does not exceed 4 centimeters; in young animals it looks like an inverted bell, later it straightens out more and more, the outer surface is dry and velvety covered with scales, the color is pink or gray, and in mature specimens it is rich brown. The plates are small and break easily, the thin stem grows about 5 centimeters in length, the surface is silky, in the middle you can see the remains of a ring, which is almost invisible in old mushrooms. A distinctive feature is the quickly reddening flesh when cut, which has an unpleasant smell of rotten garlic.
False pig (Thin)
The cap has a smooth surface, its span reaches 6-14 centimeters, the edge is drooping and velvety, its shape is rounded, but the center is slightly depressed, the skin is olive-brown when the mushroom is still young and over time acquires a gray or rusty-brown tint. The surface is usually dry, but becomes sticky when the humidity rises. The plates descending onto the stem are brownish-yellow in color and, when pressed, acquire a rich brown tint. The color of the stem is usually identical to the skin of the cap, does not grow more than 9 centimeters in height and 2.5 centimeters in thickness, thickened at the base. The soft pulp has a dense structure, is yellow-brown or light yellow, but quickly darkens when pressed.
False chanterelles
The small mushroom cap is only 1-6 centimeters in diameter, flat at the beginning of growth, later becomes funnel-shaped, the edge is drooping, the center is depressed, the skin is velvety, painted in a bright orange color with a yellow or red tint, fades with age. The leg is smooth and thin, no more than 6 centimeters long, sometimes bends under the weight of the cap, the color of the skin is identical to the cap only at the base it is darker, sometimes almost black. The branched plates are often located, descending onto the stem, the pulp has a mushroom smell, its color is white with a yellow tint.
Milky gray-pink
The rounded cap can be flat or convex, the edges are usually curved, when ripe, it transforms into a funnel-shaped one, the edges straighten out, but a tubercle remains in the center, the diameter is 13-15 centimeters, the skin is dry and velvety to the touch, its shade is brown or gray-pink, rarely yellow-sand. The smooth leg has a smooth skin, usually slightly lighter than the outer surface of the cap; in young animals there are no cavities inside, the length of the leg is 5-9 centimeters, the diameter is 2-3 centimeters. The thick pulp is quite fragile, does not change color when cut, but secretes a milky juice, the color is almost white, sometimes with a yellow tint, it has a distinct smell of spices and is bitter in taste.
Milky spiny
The thin, fleshy cap has a flat shape, thin veins can be seen on the skin, in mature specimens it transforms into a flat-spread one, and in the center there is a papillary tubercle with a sharp end. The edges of the cap are drooping, slightly ribbed, sometimes straight, the color of the outer surface is red-pink, carmine or lilac-red, and there are small scales. The plates are forked, narrow, frequent, descending, pink-ocher shade turns brown when pressed. The pink-purple leg tapers closer to the base, reaches 2-6 centimeters in length, and does not exceed 1 centimeter in thickness. The pale white flesh turns green when pressed.
Spring fly agaric (Smelly)
The wide hat resembles a curved saucer, outer part smooth and shiny, usually light cream or white in color. The leg is usually no longer than 13 centimeters and no thicker than 4 centimeters, thickened in the place where it is attached to the cap, sometimes you can see the remains of a ring, the skin is rough, there is a sticky coating. The pulp is white and contains contact poisons; you should not touch this mushroom. If touched, immediately wash your hands thoroughly. In the Belgorod region, this inedible mushroom, along with others, is much more common.
Fly agaric red
As it grows, the cap transforms from spherical to rounded and flat, its span is about 10-19 centimeters, the color of the outer part is bright orange and many shades of red, there are white scales on the skin, but rain can wash them off. The pulp smells pleasant, pale yellow or white, uneven, thick, frequent plates of the spore-bearing layer are white and turn yellow as the mushroom matures. The shape of the leg is cylindrical, tuberous at the base, in addition, it is covered with several rows of scales, on top of the leg you can see a membranous ring, it hangs in mature specimens, the girth does not exceed 4 centimeters, the length is about 8-20 centimeters. Often this inedible species mushrooms are met by mushroom pickers in the Leningrad region.
Panther fly agaric
Usually the color of the cap is brown, but specimens with brown, gray or dirty olive skin are often found; there are white warts located concentrically on the surface, which are easily separated from the cap. In young mushrooms, a rounded-convex cap is formed, in mature mushrooms it is semi-prostrate, with a diameter of 6-12 centimeters. The plates are loose, the caps expand nearby, the flesh is watery and has an unpleasant odor. The height of the leg varies from 5 to 11 centimeters, the girth is 1-2 centimeters, the surface is fleecy, tuberous-swollen at the base, a ring is noticeable on the skin.
Amanita toadstool
The color of the cap changes with the age of the mushroom from white to green-yellow, diameter is 4-9 centimeters, the hemispherical shape is replaced by a flat-convex shape, small flakes can be seen on the outer surface gray shade- these are the remains of the bedspread. The pulp has a distinct odor and resembles raw potatoes; its color is white and does not change when broken. Narrow, loose plates are colored yellow or white. The stem is cylindrical in shape, 1-2 centimeters thick, 5-11 centimeters high, usually colored to match the outside of the cap, and has a noticeable hanging ring.
Alder moth
The mushroom grows in large groups, the spherical cap, when ripe, transforms into a cone-shaped one, and later even looks like a small (5 centimeters) saucer, outer side covered with scales, they are lemon like the skin of the cap. Small, thin, often planted plates change their yellow-lemon color to darker ones. There is no ring on the tall and thin stem, the surface of the skin is colored to match the cap, and the flesh does not lose color when cut.
False honey fungus brick-red
At the beginning of growth, the rounded cap is bright orange, as it matures, it already looks like a saucer and takes on a red-brick hue; at the edges there are fragments of the covering blanket in the form of large flakes. The leg is long and the thickness does not exceed 2 centimeters. The ring inherent in this honey mushroom is missing.
False honey fungus sulfur-yellow
The span of the convex bell-shaped cap is 2-6 centimeters; when it matures, it takes on a flat shape, the surface is smooth, the color ranges from yellow-brown to sulfur-yellow, and the edges are always lighter, the center can be red-brown. Frequent, wide plates have a yellow-green or brown-olive color. The thickness of the leg does not exceed 1 centimeter, the height reaches 10 centimeters, the cylindrical shape is narrowed at the base. The pulp is fibrous with an unpleasant odor and bitter taste, colored sulfur-yellow.
Pepper mushroom
A convex-rounded cap with a diameter of 2-8 centimeters takes on an almost flat shape as it grows, outer part velvety, dry and shiny in the sun, covered with mucus when humidity increases. The color of the outer surface of the cap can be copper, orange, light brown, brown or red. The pulp is yellow sulfur in color and takes on a redder hue when broken. The length of the slightly curved leg is 4-9 centimeters, the girth is no more than 1.5 centimeters, tapers closer to the base, usually the surface shade is identical to the cap. The tubes are adherent, descending, the pores are large, their color is brown-red.
Grille red
The mushroom has no cap or stem, the fruiting body at the beginning of growth is ovoid, about 6 centimeters in height and 5 centimeters in width, covered with a leathery shell of brown or white color, under which there is a mucous-gelatinous layer; a dome-shaped mesh structure is formed in the depths of the mushroom. As the outer surface of the shell ripens, it bursts and the mushroom takes the form of a bright sphere with irregularly shaped cells. The surface inside the sphere is covered with a mucous dark spore mass; it has a pungent putrefactive odor.
Satanic mushroom
The species is quite large, the span of the hemispherical cap is 10-25 centimeters, the outer part is velvety and dry, the skin is dirty grayish or white, sometimes with a yellow tint and pale green streaks. The tubular layer is yellow in young animals and yellow-green in mature representatives, small pores change color from yellow to red-orange, sometimes turning blue when pressed with a distinct green tint. The leg is barrel-shaped and massive, about 7-15 centimeters high and from 3 to 9 centimeters in thickness, pale yellow on top, red-orange in the middle, with a mesh pattern. The flesh is creamy, it slowly turns red at the break, and eventually turns blue.
Fat pig
The cap has a brown or rusty-brown color, the center is depressed, the edges are turned inward, it gradually transforms and takes on a convex appearance, and the color changes to brown-olive, diameter is 15-25 centimeters, the surface is dry and velvety. The creamy plates fall onto the stem and turn brown when pressed; the hard flesh has a dense structure and turns brown when cut. The fleshy leg is widened at the base, the skin is dark brown, velvety, about 3-5 centimeters wide, 5-10 centimeters high.
Russula maiden
The thin, fleshy cap reaches 3-6 centimeters in diameter, at an early stage of growth it is semicircular and then gradually transforms into flat-spread, and in maturity it is concave-spread. The shade of the outer part is purple-pink, brown-lilac or violet-purple. The plates are thin, narrow, attached, forked from the stem, at first white or cream, later turning yellow. The leg is more often cylindrical than club-shaped, height 5-7 centimeters, diameter 1-1.5 centimeters, white or yellow with a distinct powdery odor. The fragile white pulp turns yellow within 8-10 hours and tastes bland.
Russula stinging (Vomitic)
The smooth, shiny surface of the cap is painted in a bright scarlet color, there is a dark spot in the middle, the range is from 3 to 10 centimeters. In young animals it is convex; when it matures, it takes on a flat shape or cracks; the middle is usually depressed; radial grooves can be seen along the edges. The plates are adherent, sparse, their color is rich white and only in the oldest specimens they are cream. The club-shaped leg is also white, sometimes with a pink tint, grows about 2 centimeters thick, 7-9 centimeters high, the skin is covered with a coating. The pulp does not have a strong odor, is white and does not lose color when cut.
Entoloma poisonous
The mushroom cap is quite wide and flat; as it ripens, its spread can be 20-22 centimeters; the outer part is silky, covered with mucus when air humidity increases; the shade of the skin varies from yellow to brown. Powerful plates are located sparsely; at first they are cream-colored, later turning pink. The pulp at the break is dense, white, and has a pronounced smell of fresh flour. The flexible, fibrous leg grows up to 11 centimeters in length, but the thickness does not exceed 2.5 centimeters.