The kingdom of mushrooms is so vast and diverse that you can understand it for several seasons or even years. This choice will help beginners to feel comfortable and refresh the memory of experienced mushroom pickers. We have collected for you the most famous types of edible mushrooms with pictures, names and descriptions!
1. White mushroom
The most expensive mushroom, which is often used in cooking. It has dense flesh with a bright taste and aroma. White mushroom boletus. Caps of especially large specimens reach 50 cm.
2. Oyster mushroom
They are also called oyster mushrooms, and in their natural environment they are considered a predatory mushroom. But for humans, it is completely safe. The older the mushroom, the tougher it is, but the age can be easily determined by the diameter of the cap. Young – up to 10 cm.
3. Mushroom polish
This is one of the most famous, if not the most, representatives of mushrooms. A very valuable culinary product that is prepared in almost any way. Outwardly, it resembles a white Polish mushroom.
It’s hard to miss the bright orange color and the distinctive shape of a fox. The caps of young mushrooms are slightly convex, but with age they change shape and twist.
This dense and aromatic mushroom is actually a parasite that grows on tree trunks and trees. The size of the cap varies from 2 to 15 cm, the reddish color becomes brighter towards the middle.
The most famous “everyday” edible mushroom. Its cap is much larger than the legs, and the color varies from gray to brown. The diameter of individual representatives reaches 20 cm.
It is easy to recognize this mushroom not only by the place of its 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 bladder fungus!
In terms of taste and nutritional value, in general, boletus is close to porcini mushrooms. It has a long, thick stem, a brown or olive covering, and a fleshy, light-colored flesh that darkens when exposed to air.
9. Edible raincoat
Despite the name, this is a representative of the mushroom. It is valued for the expressive taste of mushrooms, but only very young mushrooms are used in cooking. With age, the body becomes stiff.
10. Colorful Umbrella
This is a very tasty mushroom, but only experienced mushroom pickers should choose it. It is very easy to confuse it with poisonous relatives, and even with fly agaric. As it grows, the hat reaches gigantic sizes – up to 50 centimeters.
The most popular representative of the species of the same name. In some regions, the fungus is known as swamp. The thickness of the butter is very small, of a pleasant cream color, with an original oily taste.
The group of these mushrooms includes dozens of 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. Throat Cover
It is easily recognizable by its large, conical hat and cream shade. White flesh quickly turns yellow on cuts and fractures. The problem is that the cap contains a lot of toxic isotopes.
14. Sheep Mushroom Tender
It is easily recognizable by its large, light-coloured cap, which cracks and becomes bumpy with age. Young mushrooms can be eaten raw. In some regions, this type of tinder fungus is listed in the Red Book.
15. Real Chest
This mushroom belongs to russula. It has a funnel-shaped hat with the edges that turn firmly inward. Mushrooms have a bitter taste, but with a pleasant fruity aroma.
This is a popular Japanese mushroom, without which Asian cuisine can not do at all. They are successfully bred almost everywhere, so getting them is not at all a problem.
Although it is not the most trumpeted name, it is a common representative of the oil. You may know it as a flywheel or grate. The structure of the foam cover is highly breathable.
18. Mushroom Caesar
It is called Caesar’s fly agaric because it resembles a poisonous red fly. But it is an edible mushroom with a beautiful golden cap, smooth surface and pleasant taste.
Mushrooms have a special taste, as they are among the most valuable mushrooms. Bright orange plates react interestingly on contact with air – they turn green.
20. Thick Legged Mushroom
An unusual representative of the honey mushroom with a brown scaly cap. It has a slightly bitter taste with distinct cheesy notes. Best of all, it opens after boiling.
Another delicious type of mushroom, also similar to white mushrooms. It grows, as you might imagine, in oak forests. It can be distinguished by a dark gray-brown color.
22. The Dancing Mushroom
It is an eagle. Outwardly, the mushroom resembles a ball of thin, wavy hats. They grow in large groups and disguise themselves as tree bark.
In general, it is difficult to call truffles a mushroom outwardly – they are completely unremarkable and unattractive, even without a stem. Truffles hide in the ground and are difficult 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 pleasant taste, but it is very common throughout the continent.
At first glance, this fungus can scare away, because at the slightest mechanical damage it turns blue. It’s also a very bright shade of blue. But the substance that causes this reaction is absolutely safe.
This mushroom is also called slug. Despite that, it is very tasty. Another important feature of the hated is that it cannot be confused with a poisonous mushroom – it has no twins.
27. Tubular blade
It is also called tubular chanrel because they are somewhat similar. But the lobe has a uniformly thin trunk and a grayish-brown color. The taste of mushrooms is rather weak, but interesting.
He has a few names – gray and gray grade. Mushrooms require careful digestion, but their bright and expressive taste is definitely worth it.
Morels grow especially in places of old fires and deforestation. As the name implies, edible morel is completely edible and does not even need to be boiled first.
30. Yellow Boletus
They are also called semi-porcini mushrooms, and they are really the closest relatives. It often grows in mountainous regions, is suitable for drying or pickling.
or Thor. This mushroom with a flexible white pulp and a lamellar structure belongs to Russula. The hat is yellow or brown, becomes flat with age. Young mushrooms are good in pickled form, but they must be soaked.
32. Purple Legs Row
Another representative of his extensive family, which is appreciated for its unusual sweet taste. And for an unusual look, because his leg has a really cool lilac color.
33. Yellow breast
One of the most valuable mushrooms in our latitudes. It has a large fleshy yellow or honey cover with a slightly sticky skin. The pulp has an interesting tart flavour.
34. Georgiev Mushroom
It’s May class. He has a large hat of a delicate cream shade on a white flexible leg. Most of all it grows in meadows and pastures, but it is also found in forests.
This is an edible spider web, it usually grows in mossy forests and lichens. The leg resembles a barrel with a bowl-bellied, which gradually tapers off near the hat.
36. The Golden Scale
This is a mushroom that is 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 know that it causes stomach pain in some people.
or white wave. Mushroom with a small funnel-shaped cap that turns yellow with age and becomes softer. Basically, eggs grow in large groups. Keep in mind that it has a milky, somewhat caustic juice.
38. My love
This mushroom is also called the forest mushroom, and it really looks like the usual mushrooms in the store. On a white leg – a large brown hat in the shape of an egg.
39. Royal Boletus
It is very difficult to find, but the more it is valued with its thick and rich taste. This boletus is easily recognizable by the reddish-pink shade of the hat. The flesh in the wound turns blue in the air.
40. The Yellow Hedgehog
It is not only a tasty mushroom, but also a very convenient one, because it does not need to be soaked or boiled first. The wavy cap on the reverse side is covered with small serrated outgrowths.
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