Mushroom Atlas. Edible mushrooms - list with names, descriptions, photos
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) Shown 1 - 13 from 264 pages | page 1 from 21It's no secret that all edible mushrooms are a valuable food product. They contain a wide range of microelements, vitamins, and essential amino acids. However, each of us may be in danger - if we have insufficient knowledge when collecting, there is a risk of eating a “bad” mushroom that can cause irreparable harm to your body. This book will teach you to easily distinguish edible mushrooms from poisonous and inedible ones.
The work belongs to the House genre. Life Leisure.. It was published in 2012 by Eksmo Publishing House. The book is part of the "Mushrooms" series. On our website you can download the book "Mushrooms. Atlas-determinant" in fb2, rtf, epub, pdf, txt format or read online. The book's rating is 4.18 out of 5. Here, before reading, you can also turn to reviews from readers who are already familiar with the book and find out their opinion. In our partner's online store you can buy and read the book in paper form.
Pleshakov, author of textbooks and workbooks on the subject the world programs Perspective and School of Russia, constantly gives tasks to look at the information in the atlas “From Earth to Sky”. But what if you don't have an atlas? The solution is simple! View this information in our atlas. The topic of mushrooms and lichens is studied already in 2nd grade primary school. The identification atlas is made up of the most common mushrooms growing in Russia; from it you can find out whether the mushroom in front of you is edible or inedible. You can buy it in bookstores or download it somewhere on the Internet. But there are no photographs in that atlas. And, as you know, an artist’s drawing and a photo are completely different things, and often it is almost impossible to recognize a mushroom from a drawing in life if you see such a mushroom for the first time. We have created a much more informative atlas and highlighted the topic of mushrooms in a separate article with colorful, life-like photographs, from which it is easy to determine what kind of mushroom is in front of you, whether it is edible or not. Here is this page: ABOUT MUSHROOMS FOR CHILDREN >> And here we have collected basic information about mushrooms and lichens.
Atlas-identifier of mushrooms for children
Mushrooms are a kingdom of living nature that unites organisms that combine some of the characteristics of both plants and animals.
And those cap mushrooms that we collect in the forest are only a small part of the entire diversity of this kingdom. Mushrooms are everywhere. They are widespread throughout to the globe and are found on land, in water, and inside many plants and animals. Mold is also a mushroom.
On the image mold at high magnification
There are such tiny mushrooms (they are more often called fungi) that cannot be seen with the naked eye, and they are constantly around us and even on our skin.
Fungi are thallus or thallus organisms. Their body consists of thin threads called hyphae, the abundantly branched system of which forms the mycelium, or mycelium. Mycelium absorbs ready-made nutrients from environment for nutrition and growth of the fungus. U cap mushrooms that we see in the forest, the mycelium is underground, and above the ground is the fruiting body, consisting of a stem and a cap. Fruiting body we can eat it if the mushroom is edible. Fungi reproduce by releasing very small particles called spores. New mushrooms grow from them.
Cap mushrooms
These mushrooms are conventionally divided into lamellar and tubular. TO agaric mushrooms include russula, saffron milk cap, champignon. Their cap below has many thin plates that radiate from the stem like rays.
The cap of tubular mushrooms is pierced from below with small holes that continue into narrow tubes. In appearance, you can compare it to a porous sponge. TO tubular mushrooms include boletus and porcini mushrooms.
There are also mushrooms that have neither tubes nor plates. Among the edible ones, these are the puffball, and the conditionally edible ones are the morel and the string.
But this is not the only division of mushrooms. Mushrooms can be edible- these are those that can be immediately cooked and eaten, without pre-processing. There are mushrooms conditionally edible, they need to be soaked in salt water or boiled and drained, and only then prepare the dish. And there is inedible, they cannot be eaten. Many inedible mushrooms contain poison, others are simply bitter and tasteless.
Some poisonous mushrooms pretend to be edible by imitating them appearance. You need to be able to distinguish mushrooms in order to know whether they can be eaten and how to cook them. In fact, there are not so many cap mushrooms and remembering the main ones is not difficult.
Atlas-identifier of cap mushrooms
As stated above, everything cap mushrooms edible and inedible, with colorful photographs and descriptions, we have collected on one page,
If you see records with reverse side caps, it can be: russula, saffron milk cap, honey fungus, chanterelle or champignon (they are edible); volushka, milk mushroom, violin, valui (conditionally edible); and among the poisonous ones - fly agaric, death cap, false honey fungus, waxy talker, pig, red champignon.
If there is a tube at the bottom of the cap, it could be: White mushroom, oak, boletus, boletus, boletus, butterfly, goat - they are all edible; and here gall mushroom, similar to white, inedible.
A lichen is a living organism that combines fungi and algae. Since ancient times, lichens have been indicators of the health of nature - they prefer to grow in an ecologically clean environment. Due to environmental pollution, many lichens are disappearing and are listed in the Red Book. Lichens number about 25 thousand species and are widely distributed around the globe - from cold polar rocks to hot desert stones, but they are rarely found in major cities. But in villages they are found.
Is there a bright yellow or orange growth on a wooden wall, bark or dead tree branches? This is a wall goldenrod, a lichen.
And a similar growth of gray or grey-green color- hypohymnia swollen. Its branches really look swollen and voluminous.
A slightly wider thallus means that you have a grooved Parmelia. Its branches are flat, with grooves, they look like crumpled old paper. These are one of the most common lichens.
And on the boulders and rocks sat the geographical rhizocarpon. Its outlines resemble the outlines of the continents on the world map.
On stumps, trunks dead trees, and just on the ground, you can find Cladonia lichens different types. The most famous of them is reindeer moss(moss moss), which grows mainly in the north, in the tundra and forest-tundra and is food reindeer. Although it is called reindeer moss, it is not a moss, but a lichen. It looks like small pale green or whitish bushes and grows right on the surface of the soil.
Icelandic cetraria or Icelandic moss and deer eat it too.
And from the branches in the forests the bearded lichen (bearded lichen) hangs in a long panicle. There are bearded vultures up to several meters long, but most of them are no more than 30 cm long.
Some types of lichens are used for food (lichen manna), in perfumery to obtain aromatic substances, and even in medicine.
On this page is part of the atlas-identifier dedicated to mushrooms and lichens. Other parts of the atlas.
IN forest areas middle zone, in the mountains of Kamchatka and on Kola Peninsula, in forest belts North Caucasus and the famous steppes of Kazakhstan, areas Central Asia– more than 300 species grow edible mushrooms, which lovers of “silent hunting” love to collect.
Indeed, the activity is very exciting and interesting, which also allows you to feast on the harvest. However, you need to know about mushrooms so that poisonous ones don’t get into the basket along with edible ones, which, if eaten, can cause serious illness. food poisoning. Edible mushrooms with photos, names and descriptions are offered for review by anyone interested in collecting mushrooms.
Mushrooms are considered edible; they can be used as food with absolutely no risk to life and health, since they have significant gastronomic value, are distinguished by a delicate and unique taste; dishes made from them do not become boring and are always in demand and popularity.
Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, since their caps on the underside resemble a sponge, inside of which there are spores.
During collection experienced mushroom pickers always pay attention to special features that the mushroom is edible:
![](https://i1.wp.com/agrarian-blog.ru/wp-content/uploads/2016/12/grib-plastinchatyiy.jpg)
Grow up Forest mushrooms from a mycelium resembling a grayish light mold that appears on rotting wood. Delicate fibers of the mycelium intertwine the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms receive organic matter from the tree, and the tree receives mineral nutrients and moisture from the mycelium. Other types of mushrooms are tied to tree species, which later determined their names.
The list contains wild mushrooms with photos and their names:
- boletus;
- registry;
- boletus;
- subdukovik;
- pine mushroom;
- speckled oak or common oak, others.
Poddubovik
In conifers and mixed forests There are many other mushrooms that mushroom pickers enjoy looking for:
- saffron milk caps;
- honey mushrooms summer, autumn, meadow;
- boletus;
- Russula;
- milk mushrooms;
- Polish mushroom, and so on.
Chanterelles
During harvesting, it is best to place mushrooms in special wicker baskets, where they can be ventilated; in such a container it is easier for them to maintain their shape. You cannot collect mushrooms in bags, otherwise, after returning home, you may find a sticky, shapeless mass.
It is allowed to collect only those mushrooms that are definitely known to be edible and young; old and wormy ones should be thrown away. It is better not to touch suspicious mushrooms at all and avoid them.
Best time to collect – early morning As long as the mushrooms are strong and fresh, they will last longer.
Characteristics of edible mushrooms and their description
Among noble representatives edible, tasty and healthy mushrooms There is a special group, which is usually characterized by one word “toadstools”, because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look similar to them. Unfortunately, only a few hours later it turns out that he was eaten dangerous mushroom when a person was poisoned and ended up in the hospital.
To avoid such serious troubles, it would be a good idea before going out to “ quiet hunt» Look again at the photos, names and descriptions of edible forest mushrooms.
You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.
White mushroom (or boletus) – he is given the palm, he is one of the rarest among his relatives, beneficial features This mushroom is unique, and its taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish-brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change when cut. This is important to know, since it is poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus, the legs have the shape of a drop or a barrel, with age it changes to cylindrical.
It is most often found in summer, does not grow in groups, and can be found in sandy or grassy meadows.
– delicious mushroom, rich in microelements, known as an absorbent that binds and removes harmful substances from the human body toxic substances. The cap of a subdued boletus brown tint, convex, reaching a diameter of 12 cm, the leg is covered with small scales, widened towards the base. The pulp does not have a specific mushroom smell; when broken, it acquires a pinkish tint.
Mushrooms love wet soil, it’s worth following them in birch grove after good rain, you need to look right at the roots of birches, found in aspen forests.
- a mushroom that got its name due to its special carrot-red color, the cap has an interesting funnel shape, with a depression in the middle, circles are visible from the depression to the edges, Bottom part and the leg too orange color, plastics turn green when pressed. The pulp is also bright orange, gives off a light resinous aroma and taste, the milky juice released at the break turns green, then turns brown. Taste qualities mushrooms are highly valued.
Prefers to grow in pine forests on sandy soils.
Real milk mushroom - Mushroom pickers consider and call it the “king of mushrooms,” although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. hat in at a young age the breast is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, glassy-like diametric circles - one of the characteristic signs of milk mushrooms. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. The white, brittle pulp has a recognizable milky mushroom smell; the white juice, as it weathers, begins to turn yellow.
Next, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value slightly lower, experienced mushroom pickers do not bypass them.
- a genus of tubular mushrooms, named because oily cap, initially red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changing when cut.
Boletus (aspen) – while young, the cap is spherical, after a couple of days its shape resembles a plate on a stocky leg elongated to 15 cm, covered with black scales. A cut of the flesh turns from white to pink-violet or gray-violet.
- belongs to the valuable, elite mushrooms, has some similarities with the porcini mushroom, its cap is chestnut-brown, first curled downwards, in adult mushrooms it curls up, becomes flatter, rainy weather a sticky substance appears on it, the skin is difficult to separate. The leg is dense, cylindrical-shaped up to 4 cm in diameter, often smooth, with thin scales.
- looks similar to a porcini mushroom, but it has a slightly different color, black-brown, the stem is a pale yellowish color with reddish splashes. The pulp is fleshy and dense, bright yellow color, turning green at the break.
Common dubovik – its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The flesh is also fleshy and dense, bright yellow, turning green at the break.
The names of edible mushrooms of the third, penultimate category are not so familiar to novice mushroom pickers, but it is quite numerous; mushrooms of this category are found much more often than the first two combined. When in mushroom season can be assembled sufficient quantity whites, saffron milk caps, milk mushrooms and others, trumpet mushrooms, chanterelles, russula, valui are avoided by many. But when with quantity noble mushrooms failures happen, they willingly collect these mushrooms, but don’t return home with empty baskets.
– pink, white, very similar to each other, the only difference is the color of the cap, pink wave a young cap with a beard, convex in shape with red rings that fade with age; the white one has a lighter cap, no circles, a thin stem, the plates are narrow and frequent. Thanks to their dense pulp, the trumpets tolerate transportation well. They require long-term heat treatment before use.
- the most common of the Russula family, more than ten species grow on the territory of Russia, sometimes they are given the poetic definition of “gems” for the beautiful varied shades of their caps. The most delicious are russulas with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored and have white spots. The stem of russula is from 3 to 10 cm in height, the flesh is usually white and quite fragile.
Common chanterelles – are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense, fleshy pulp has a pleasant mushroom aroma and pungent taste. Chanterelles differ from saffron milk caps by their wavy or curly shape The caps are lighter than saffron milk caps and appear translucent in the light.
Interestingly, chanterelles are not worm-bearing because they contain quinomannose in the pulp, which kills insects and arthropods from the fungus. The accumulation rate of radionuclides is average.
When collecting chanterelles, you need to be careful not to get them into the basket along with edible mushrooms. false fox , differing from the real one only in at a young age, becoming old it acquires a pale yellow color.
They are distinguished when colonies of chanterelles with mushrooms of different ages are found:
- real mushrooms of any age of the same color;
- false young mushrooms are bright orange.
– with spherical caps, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the pulp of valuu is white and dense. Old mushrooms have an unpleasant smell, so it is recommended to collect only young mushrooms that look like fists.
- mushrooms that grow in groups of many, they grow every year in the same places, therefore, having spotted such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps and fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, with high humidity acquire a reddish tint. The shape of the caps of young honey mushrooms is hemispherical, while that of mature ones is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the stem to the cap, which breaks as it grows, leaving a skirt on the stem.
The article does not present all edible mushrooms with photos, names and their detailed description, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, puffballs, svinushki, blackberries, bitterberries, others - their diversity is simply enormous.
When going to the forest to pick mushrooms, modern inexperienced mushroom pickers can take advantage of mobile phones, in order to capture in them photos of edible mushrooms that are most often found in a given area, in order to be able to check the mushrooms they found with the photos available on the phone, as a good hint.
Expanded list of edible mushrooms with photos
This slideshow contains all the mushrooms, including those not mentioned in the article:
Title: The most common edible mushrooms. Reference guide.
The first in Russia, unparalleled photographic atlas-identifier, compiled by the famous mycologist, Candidate of Biological Sciences M.V. Vishnevsky, will allow you to spend time without any fear doing the people’s favorite pastime - picking mushrooms. You can learn to recognize at least 60 species of our best edible mushrooms and confidently distinguish them from poisonous mushrooms. You will be able to cook or prepare them correctly. You will definitely know at what time and in which forest to go for any particular mushroom.
First of all, the directory is addressed to city dwellers, children of gasoline and asphalt, glass and concrete, plastic, high-tech and McDonald's. It will become an indispensable tool for those who divide plants into trees, bushes and grass, and mushrooms into edible and inedible; for those who go into the forest no further than 50 kilometers from the city; for those who are generally familiar with mushrooms mainly from plastic tubs with champignons and oyster mushrooms.
The book will also be very useful for a more advanced audience, namely summer residents. They inevitably come into close contact with nature, and the further the dacha is from the city, the closer and richer this contact. Summer residents who bought or built a house not in a garden partnership, but in a real village, are terribly close to nature. They get the opportunity not only to get acquainted with big amount different mushrooms, growing in a forest relatively untouched by urbanization, but also to join the wisdom of mushroom picking and mushroom harvesting represented by local residents.
And finally, the third category of readers - real mushroom pickers, inquisitive enthusiasts of their craft, excellent experts on mushrooms and forests. Many of the data contained in the book will seem to them to have been known for a long time, or even simply banal. But they can also find for themselves useful information and interesting photographs.
Content
Part I THE BEST OF THE BEST
Common white mushroom
Polish mushroom
Green moss
Boletus is hard
Pine boletus
Red boletus
Boletus yellow-brown
boletus common boletus colorful
Marsh boletus
Oiler yellow
Oiler yellow-brown
Larch oiler
Kozlyak
Black breast (nigella)
Volnushka pink
Gorkushka
Valuy
Loader white
Green russula
Yellow chanterelle
Real morel
Conical morel
Ordinary stitch
The line is gigantic
Autumn honey fungus
Summer honey fungus
Winter honey fungus (winter mushroom)
Oyster mushroom
White truffle
Part II WHAT TO COLLECT IF THE BEST OF THE BEST IS NOT AVAILABLE
Pine wetness
Spruce weed
Bruise
Fat pig
Gladysh
Fly agaric gray-pink
Float gray
Float white
Float yellow
Saffron float
Champignon coppice Champignon double-ringed
Variegated umbrella mushroom
Umbrella mushroom blushing Govorushka gray
Row purple
Lilac-legged rower
Row red
The row is crowded
The row is fused
Mushroom spatula
Scaly scale Golden scale
Pluteus deer
Scaly polypore
Chaga birch
Ringed cap
Bracelet webwort
White dung beetle
Pearl raincoat
Part III THE MOST DANGEROUS POISONOUS MUSHROOMS
Death cap
Amanita stinking
Panther fly agaric
Thin pig
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