Anyone who does not understand mushrooms, limited to their purchase in the supermarket. After all, champignons and oyster mushrooms, grown under the artificial sun, inspire more confidence than unknown natural gifts. But true mushroom pickers will not be able to be satisfied with the taste of fruits not smelling of needles and not washed in the morning dew. Yes, and deny yourself a forest walk on a clear day off is very difficult. So let's take a closer look at the external signs of the popular edible mushrooms in our region.
Main characteristics of edible mushrooms
All the biological and ecological diversity of planetary scale fungi is simply impossible to reach. This is one of the largest specific groups of living organisms, which has become an integral part of the terrestrial and aquatic ecosystems. Modern scientists know many species of the mushroom kingdom, but today there is no exact number in any scientific source. In different literature, the number of species of mushrooms varies from 100 thousand to 1.5 million. It is characteristic that each species is divided into classes, orders, and also has thousands of generic names and synonyms. Therefore, getting lost here is just as easy as in the forest.
Did you know? The most unusual fungus in the world contemporaries consider plasmodium, which grows in central Russia. This creature of nature can walk. True, it moves at a speed of 1 meter in several days.Edible mushrooms are considered to be those specimens that are allowed for consumption and do not carry any risks to human health. They differ from poisonous forest fruits by the structure of the hymenophore, the color and shape of the fruit body, as well as smell and taste. Their peculiarity is high gastronomic properties. It's no wonder that among the mushroom pickers there are parallel names of mushrooms - “vegetable meat” and “forest squirrel”.
Meet the edible types of mushrooms.It is scientifically proven that such gifts of nature are rich:
- proteins;
- amino acids;
- mycosis and glycogen (specific fungal sugar);
- potassium;
- phosphorus;
- sulfur;
- magnesium;
- sodium;
- calcium;
- chlorine;
- vitamins (A, C, PP, D, the whole group B);
- enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).
For their nutritional value, many types of mushrooms compete with the traditional Ukrainian table for potatoes, vegetables and fruits. Their significant drawback is poorly digestible shell of mushroom bodies. That is why the fruits that are dried and ground to dust bring the greatest benefit to the human body.Did you know? Of the entire mushroom kingdom, the Chorioactis geaster mushroom is considered to be the rarest specimen, which means "devil cigar". It is found in isolated cases only in the central zones of Texas and on some of the islands of Japan. A unique feature of this natural miracle is a specific whistle, which is heard when a mushroom releases spores..According to the food characteristics of mushrooms, Soviet scientists divided the edible group into 4 varieties:
- Boletus mushrooms, mushrooms and mushrooms.
- Boletus mushrooms, aspen mushrooms, duboviki, oilers, waves, whitegrass and champignons.
- Mokhovikov, valui, russula, chanterelles, morels and autumn honey agarics.
- Ryadovki, raincoats and other little-known, rarely collected instances.
Today this classification is considered a bit outdated. Modern botanists agree that the division of mushrooms into food categories is inefficient and an individual description of each species is given in the scientific literature.It will be interesting to learn how to distinguish pale toadstool and poisonous mushrooms growing on trees, from edible waves and boletus.Beginner mushroom pickers should learn the golden rule of "quiet hunting": one poisonous mushroom can ruin all forest trophies in a basket. Therefore, if you find any inedible fruit among the harvested crop, send all the contents into the trash without regrets. After all, the risks of intoxication are not included in any comparisons with the time and labor spent.
Edible mushrooms: photos and names
Of all the variety of edible mushrooms known to mankind, only a few thousand were counted. At the same time, the lion's share of them went to representatives of fleshy micromycetes. Consider the most popular types.
Did you know? The real mushroom giants were found by the Americans in 1985 in the states of Wisconsin and Oregon. The first find impressed with its 140-pound weight, and the second - with the area of a mycelium, which took about a thousand hectares.
White mushroom
In the botanical literature this forest trophy is referred to as a boletus or cep (Boletus edulis). In everyday life it is called Pravdivtsev, Dubrovnik, Shchirik and Belas. 
The variety belongs to the genus Boletov and is considered the best of all known edible mushrooms. In Ukraine, it is not uncommon and occurs in the period from early summer to mid-autumn in deciduous and coniferous forests. Often, boletus mushrooms can be found under birches, oaks, hornbeams, hazel trees, fir trees and pines.
Familiarize yourself with such mushrooms as: satanic mushroom, swine and morel.It is characteristic that you can find both squat specimens with a small hat, and razlapistye, in which the leg is four times smaller than the upper part. Classical variations of boletus are:
- a hat with a diameter of 3 to 20 cm, a hemispherical, convex shape of a brown color with a smoky or reddish tinge (the color of the cap depends largely on the place of growth of the fungus: under the pines it is purple-brown, under the oak trees - chestnut or olive-green, and under the birches - light brown);
- leg 4 to 15 cm long with a volume of 2-6 cm club-shaped, cream-colored with a grayish or brown tint;
- a grid of white color on the upper part of the leg;
- the pulp is dense, juicy-fleshy, white, which does not change when cut;
- spores spindle-shaped yellowish-olive color, about 15-18 microns in size;
- a tubular layer of light and greenish tones (depending on the age of the fungus), which is easily separated from the cap;
- the smell at the cut is pleasant.
Important! Borovik is often confused with bitterness. These are inedible mushrooms, which are distinguished by pinkish spores, black mesh on the stalk and bitter flesh.
It is worth noting that the true white mushrooms, the peel from the cap is never removed. In Ukraine, industrial harvesting of these forest trophies is carried out only in the Carpathian region and in Polesie. They are suitable for fresh consumption, for drying, preservation, salting, pickling. Traditional medicine advises the introduction of Belas in the diet with angina, tuberculosis, frostbite, loss of strength and anemia.Wolf
These trophies are considered conditionally edible. They are eaten only by residents of the northern regions of the globe, and Europeans do not recognize them for food. Botanists call these mushrooms Lactárius torminósus, and mushroom pickers - callus mushrooms, broths and rubella. They represent the family Syeraezhkov family of Mlechnik, are pink and white.
Learn how to dry oyster mushrooms, pickle chanterelles, freeze mushrooms, wild mushrooms, chanterelles, oyster mushrooms and white mushrooms.Pink waves are peculiar to:
- a cap with a diameter of 4 to 12 cm, with a deep recess in the center and convex, pubescent edges, pale pink or grayish tint, which darkens when touched;
- leg height of about 3-6 cm with a diameter of 1 to 2 cm, a cylindrical shape, a strong and elastic structure with a specific pubescence on a pale pink surface;
- cream or white spores;
- the plates are frequent and narrow, which are always interspersed with intermediate membranes;
- the flesh is dense and hard, white in color, does not change when cut, and is characterized by abundant, spicy taste, juicing.
Important! Mushroom pickers should note that the windiness is characterized by variability, which depends on their age. For example, caps can change their color from yellow-orange to light green, and plates - from pinkish to yellow.White waves are different:
- a cap with a diameter of 4 to 8 cm with a white densely pubescent skin (in older specimens its surface is smoother and yellow);
- leg height from 2 to 4 cm with a volume of up to 2 cm, a cylindrical shape with a low hairiness, dense structure and uniform color;
- the flesh is slightly fragrant, white in color, with a dense but fragile structure;
- spores of white or cream color;
- the plates are narrow and frequent;
- milky white juice, which does not change when interacting with oxygen and is characterized by acacia.
The wolves most often grow in groups under birches, on forest edges, rarely in coniferous forests. Collect them from early August to mid-autumn. Any cooking requires thorough soaking and blanching. These mushrooms are used for preservation, drying, salting.Important! It is easy to distinguish edible waves from other fungus mushrooms by hairiness on the cap.But in the latter version, the flesh becomes brown in color, which does not look aesthetically pleasing. Uncooked specimens are toxic, can cause disorders of the digestive tract and irritation of the mucous membranes. In salt form, allowed to be consumed not earlier than one hour after salting.
Load
The species also represents the Syraezhkov family of the Mlechnikov. In scientific sources, the mushroom is designated Lactárius résimus, and in everyday life it is called the real fruit. 
Externally, this mushroom is characterized by:
- a cap with a diameter of 5 to 20 cm funnel-shaped with heavily tucked inside edges, with a wet mucous skin of a milky or yellowish color;
- leg up to 7 cm in volume up to 5 cm, cylindrical, yellowish, with a smooth surface and a hollow inside;
- pulp solid white with a specific fruit smell;
- spores of yellow color;
- the plates are frequent and wide, white-yellow;
- the milky juice is caustic to the taste, white in color, which in places of slices changes to dirty yellow.
Important! Mobility is characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and brown spotting may appear on the cap.
Chanterelle
This bright mushroom with a peculiar form is found on postage stamps of Romania, Moldova, Belarus. This chanterelle (Cantharellus cibarius) represents the genus Cantarelova. 
Many recognize her by:
- cap - with a diameter of 2.5 to 5 cm, which is characterized by asymmetrical protuberances at the edges and a leuke-like recess in the center, a yellow tint and smoothness of the surface;
- leg - short (up to 4 cm tall), smooth and solid, identical in color to the cap;
- disputes - their sizes do not exceed 9.5 microns;
- plates - narrow, folded, bright yellow colors;
- pulp - different density and elasticity, white or slightly yellowish, with a pleasant aroma and taste.
Important! Real chanterelles are often confused with their twins. Therefore, when harvesting you need to pay special attention to the color of the pulp of the trophy. In psevdolisichek it is yellow-orange or pale pink.In this case, note that on the forest edges of this species is not. In cooking, chanterelles are usually consumed fresh, pickled, salted and dried. They are characterized by a specific aroma and taste. Experts note that this variety exceeds all the fungi known to mankind by the composition of carotene, but is not recommended in large quantities because it is difficult to digest in the body.
Oyster
In scientific literature, oyster mushrooms in parallel are called oyster mushrooms (Pleurotus ostreatu) and belong to carnivorous species. The fact is that their spores are capable of paralyzing and digesting nematodes living in the soil. In this way, the body compensates for its nitrogen needs. In addition, the species is considered wood-destructive, as it grows in groups on the stumps and trunks of weakened living plants, as well as on deadwood. 
Oyster mushrooms can most often be found on oaks, birches, mountain ash, willows, and aspen trees. As a rule, these are thick bunches of 30 or more pieces that grow together at the base and form multi-tiered growths. It is easy to recognize oyster mushrooms by the following characteristics:
- hat in diameter reaches about 5-30 cm, very fleshy, rounded ear-shaped with wavy edges (young specimens have a convexity, and in adulthood becomes flat), a smooth glossy surface and an unstable peculiar tonality that borders with ashen, violet-brown and faded dirty yellow shades;
- mycelial plaque is present only on the skin of mushrooms that grow in a moist environment;
- leg up to 5 cm long and 0.8-3 cm thick, sometimes almost imperceptible, dense, cylindrical structure;
- the plates are thin, up to 15 mm wide, have jumpers near the legs, their color varies from white to yellow-gray;
- spores are smooth, colorless, elongated, up to 13 microns in size;
- the pulp with age becomes more elastic and loses juiciness, fibrous, does not smell, has an anise flavor.
Did you know? Ukrainian mycelium from Volyn - Nina Danilyuk - in 2000, managed to find a giant boletus, which did not fit in a bucket and weighed about 3 kg. His leg reached 40 cm, and the cap circumference - 94 cm.Due to the fact that the old oyster mushroom stiffness is characteristic, only young mushrooms are suitable for food, the caps of which do not exceed 10 cm in diameter. In this case, the legs are removed on all trophies. The spring-hunt season begins in September and lasts until the New Year, under favorable weather conditions. This variety in our latitudes cannot be confused with anything, but for Australians there is a risk of putting poisonous omphalotus in the basket.
Garland
Honey agarics is the national name of a certain group of mushrooms that grow on living or dead wood. They belong to different families and genera, and also differ in preferences for living conditions. 
Autumn food mushrooms are most often used for food purposes. (Armillaria mellea), which are a family of Fizalacria. According to various estimates of scientists, they qualify as conditionally edible or generally inedible. For example, among the Western gourmets, casts are not in demand and are considered a low-value product. And in Eastern Europe - this is one of the favorite trophies of mushroom pickers.
Important! Undercooked mushrooms cause an allergic reaction and severe eating disorders in people..Mushrooms are easily recognizable by external signs. They have:
- a cap in diameter develops up to 10 cm, characterized by a bulge at a young age and a plane in a mature one, it has a smooth surface and a greenish-olive coloring;
- the stem is solid, yellow-brown, from 8 to 10 cm long with a volume of 2 cm, with small flaky scales;
- the plates are thin, white-cream-colored, darken with age to pinkish-brown shades;
- white spores, up to 6 microns in size, have the shape of a wide ellipse;
- the flesh is white, juicy, with a pleasant aroma and taste, dense and fleshy on caps, and fibrous and coarse on the stem.
They love the remaining wood from birch, elm, oak, pine, alder and aspen. In especially fruitful years, the night glow of stumps is noted, which is emitted by group outgrowths of open nests. For nutritional purposes, the fruits are salted, pickled, fried, boiled and dried.Important! When picking honey mushrooms, be careful. The color of their cap depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and acacia are distinguished by honey-yellow tones, those grown from elderberry are dark gray, from coniferous crops are purple-brown, and from oak are brown. Often edible casts is confused with false. Therefore, in the basket you need to put only those fruits that have a ring on the leg.
Mokhovik
Most mushroom pickers prefer green boletus (Xerócomus subtomentósus), which are the most common of their kind. Some nerds enlist them in boletus. 
These fruits are peculiar to:
- a cap with a maximum diameter of 16 cm, a cushion-shaped bulge, a velvety surface and a smoky olive color;
- leg of cylindrical shape, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
- spores brown shade up to 12 microns;
- мякоть снежно-белая, при контакте с кислородом может приобретать незначительную синеву.
Did you know? Although fly agaric are considered very poisonous, but toxic substances in them are much less than in the pale toadstool. For example, to get a deadly concentration of mushroom poison, you need to eat 4 kg of amanita agaric. And one toadstool is enough to poison 4 people..
Oiler
Among the edible varieties of bolet, white, marsh, yellow, Bollini, larch species are popular. In our latitudes, the last variation is very popular. 
It is characterized by:
- cap up to 15 cm in diameter, convex in shape, with a bare, sticky surface of lemon yellow or saturated yellow-orange color;
- stem up to 12 cm tall and 3 cm wide, club-shaped, with grainy-mesh fragments at the top, as well as a ring, its color exactly corresponds to the cap tonality;
- spores are smooth, pale yellow, elliptical in shape, up to 10 microns in size;
- the flesh is yellow with a lemon tint, under the skin is brownish, soft, juicy with hard fibers, in old mushrooms the sections turn pinkish a little.
Did you know? Truffles are considered the most expensive mushrooms in the world. In France, the price per kilogram of this delicacy never falls below 2 thousand euros.
Boletus
In the people this mushroom is also called Chernogolovik and Berezovik. In the botanical literature it is referred to as Léccinum scábrum and represents the genus Obabok. 
They recognize him by:
- a hat with a specific color, which varies from white to gray-black;
- knob-shaped stalk, with oblong dark and light scales;
- pulp of white color, which does not change upon contact with oxygen.
Russula
Represents the Syroezhkov family and charges about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful pre-soaking and cooking forest gifts. 
Of the whole mushroom kingdom russula stand out:
- with a spherical or prostrate head (in some specimens it may be in the form of a funnel), with rolled up ribbed edges, and with a dry skin of a different color;
- the leg is cylindrical in shape, with a hollow or dense structure, white or colored;
- the plates are frequent, brittle, yellowish;
- spores of white and dark yellow tones;
- pulp is spongy and very fragile, white in young fungi and dark, and also reddish in old ones.
Important! Russulae with acrid burning pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..
Boletus
Fruiting of these representatives of the genus Obabok begins in early summer and lasts until mid-September. They occur most often in wet areas under shady trees. Rarely such a trophy can be found in coniferous forests. Aspen mushrooms are popular in Russia, Estonia, Latvia, Belarus, in Western Europe and North America. 
The signs of this forest fruit are:
- cap of hemispherical shape, with a circumference of up to 25 cm, with a bare or fleecy white-pink surface (sometimes there are specimens with brown, bluish and greenish tones of the skin);
- knob-shaped stem, tall, white with brown-gray scales that appear over time;
- brown spores;
- tubular layer is white-yellow or gray-brown;
- the flesh is juicy and fleshy, white or yellow, sometimes blue-green, when in contact with oxygen very soon becomes a bluish tint, after which it turns black (in the leg turns mauve).
Did you know? It has been scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before the dinosaurs. Like ferns, these gifts of nature were among the most ancient inhabitants of the globe. Moreover, their disputes have been able to adapt themselves to new conditions for millennia, up to now retaining all the ancient species.
Redhead
These edible members of the Syrжoraches genus conquered all mushroom pickers with their specific taste. In everyday life, they are called reads or redheads, and in the scientific literature - Lactarius deliciosus. 
For harvest should be sent from August to October. Often, these trophies are in wet forest areas. In Ukraine, this is Polesie and Prikarpatye. Signs of mushrooms are:
- a cap with a diameter of 3 to 12 cm, a leuciform shape, sticky to the touch, gray-orange in color, with clear concentric stripes;
- the plates are deep orange, begin to turn green when touched;
- warty spores, up to 7 microns;
- the stem is very dense, the color corresponds to the cap with an accuracy, reaches a length of up to 7 cm, and in a volume of up to 2.5 cm, becomes hollow with age;
- the flesh is yellow in the cap and white in the leg, when interacting with oxygen, the cut sites turn green;
- Milky juice is purple-orange (after a few hours it becomes dirty-green), it has a pleasant smell and taste.
Did you know? The natural antibiotic lactaric acid.
Champignon
In France, mushrooms are called absolutely all mushrooms. Therefore, linguists tend to think that the Slavic name of a whole genus of organisms from the Agarikov family is of French origin. 
Champignons have:
- the cap is massive and dense, hemispherical in shape, which with age becomes flat, white or dark brown, with a diameter of up to 20 cm;
- the plates are initially white, which turn gray with age;
- leg up to 5 cm high, dense, club-shaped, always having a single or double-layered ring;
- the flesh, which is of various shades of white, when exposed to oxygen becomes yellow-red, juicy, with a pronounced mushroom odor.
Important! Collecting champignons, pay attention to their plates. This is the only important feature by which they can be distinguished from the venomous representatives of the Amanite family. In the latter, this part remains invariably white or lemon throughout life..In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should beware of only the yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) champignons. All other types are non-toxic. They are even massively cultivated on an industrial scale.
Truffle
Outwardly, these fruits are very unattractive, but in their taste, they are considered a valuable delicacy. In everyday life, truffles are called "earthen heart," because they can be located underground at half a meter depth. And this is the "black diamonds of cooking." Botanists include truffles to a separate genus of marsupial fungi with an underground fleshy and juicy fruit body. In cooking, the most valued Italian, Perigord and winter views. 
They mainly grow in oak and beech forests of southern France and northern Italy. In Europe, for "quiet hunting" use specially trained dogs and pigs. Experienced mushroom pickers are advised to pay attention to the flies - in places where they swarm, under the foliage there will certainly be an earthen heart.
Recognize the most valuable fruit can be on such grounds:
- a potato-like fruit body, with a diameter of 2.5 to 8 cm, with a faint pleasant smell and large pyramidal protrusions with a diameter of up to 10 mm, olive-black in color;
- the flesh is white or yellow-brown with crisp light streaks, tastes like roasted sunflower seeds or nuts;
- spores of an ellipsoidal shape, develop only in the humus substrate.
Did you know? According to statistics, the world truffle harvest is reduced every year. On average, it does not exceed 50 tons.
Shiitake
This is a type of edible mushrooms from the genus Lentinula. They are very common in East Asia. Got their name due to growing on chestnuts. Translated from the Japanese word "shiitake" means "chestnut mushroom." In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a delicious spice. In Oriental medicine, there are also many recipes for treating these fruits. 
In everyday life, the fungus is also called oak, winter, black. It is characteristic that in the global market shiitake is considered the second important mushroom that is cultivated in industry. Grow a delicacy is quite realistic in the climatic conditions of Ukraine. For this, it is important to acquire an artificial mushroom substrate.
When collecting shiitake need to focus on the following characteristics of the fungus:
- cap of hemispherical shape, with a diameter up to 29 cm, with a dry velvety peel of coffee or brown-brown color;
- the plates are white, thin and thick; in young specimens they are protected by a membrane coating and become dark brown when squeezed;
- leg fibrous, cylindrical in shape, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
- spores of white ellipsoidal shape;
- the pulp is dense, fleshy, juicy, creamy or snow-white in color, with a pleasant aroma and a pronounced specific taste.
Did you know? The increased interest in shiitake on the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of product.
Dubovik
The mushroom belongs to the Boletov family. In everyday life it is called a bruise, underbird, dirty-brown. The period of fruiting begins in July and lasts until late autumn. August is considered the most fruitful. In search of should go to the forests, where there are oaks, hornbeams, beeches, birches. Duboviki also prefer calcareous soil and well-lit areas. These forest fruits are known in the Caucasus, in Europe and in the Far East. 
Signs of the fungus are:
- a cap with a diameter of 5 to 20 cm, a semicircular shape, with an olive-brown velvety skin that darkens when touched;
- the pulp is dense, odorless, with a mild taste, yellow (purple at the base of the stem);
- yellow plates, about 2.5-3 cm long, green or olive color;
- stem-shaped, up to 15 cm tall with a volume of up to 6 cm, yellow-orange shade;
- spores are olive-brown, smooth, fusiform.
Important! If you eat undercooked or raw dubovik, severe poisoning can occur. It is categorically contraindicated to combine this product of any degree of cooking with alcoholic beverages.
Talker
Edible varieties of these fruits must necessarily be thoroughly boiled. They differ from poisonous specimens in bright color and not too tart smell. Most often govorushki used for filling in pies, as well as consumed in a freshly prepared form. 
Experienced mushroom pickers advise to go "on a quiet hunt" from the beginning of July to the second half of October. To improve the taste of govovushek for food, only the heads of young fruits are used. You can learn them by:
- a cap with a bell-shaped circle up to 22 cm, with bent edges and a tubercle in the middle, with a smooth surface of a matte or reddish color;
- a leg up to 15 cm high, with a dense structure, a cylindrical shape and a color scale corresponding to the cap (there are darker shades at the base);
- medium brown plates;
- the flesh is fleshy, dry, with a slightly pronounced almond aroma, white in color, which does not change in sections.
Important! Pay attention to the skin of the talker hat. The poisonous fruit on it always has a characteristic mealy patina.
Golovach
Many novice mushroom pickers are always impressed with the appearance of heads. These trophies stand out very favorably against their fellows due to their impressive size and shape. 
They have:
- fruit body of large size, in diameter can develop up to 20 cm, non-standard club-shaped, which hardly fits into the generally accepted ideas about mushrooms;
- the foot can also reach 20 cm in height, it can be more or less than a cap, in color it is in harmony with the top;
- flesh loose, white color.
Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radiation exposure and pressure of 8 atmospheres. They also take root easily on the surface of sulfuric acid..
Semi white mushroom
Is a representative of the genus Borovikov. In everyday life, it is referred to as the galer or yellow boletus. Very common in Polesie, Carpathian and in Western Europe. It is considered a thermophilic version of the Boletovs. It can be found in oak, hornbeam, beech plantings with high humidity and clay substrate. 
Externally, the fungus is characterized by:
- a hat with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte surface of clay color;
- the flesh is heavy, with a dense structure, white or light yellow color, which does not change when cut, with a pleasant, slightly sweet taste and a specific odor resembling iodoform;
- leg with a rough surface, up to 16 cm high, up to 6 cm in volume, club-shaped, without mesh;
- a tubular layer up to 3 cm in size, yellow at an early age, and olive-lemon in a mature one;
- spores of yellow-olive color, up to 6 microns in size, fusiform and smooth.
Did you know? The history of mushrooms was captured by the fact that Swiss mushroom pickers accidentally stumbled upon a huge trophy that grew over a thousand years. This giant honeycomb was 800 meters long and 500 meters wide, and its mycelium occupied 35 hectares of the local national park in the city of Ofenpass.
Basic rules for collecting mushrooms
Mushroom hunting has its own risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to pick mushrooms and understand their varieties. 
For safe harvesting of forest trophies you need to follow these rules:
- On searches to go to environmentally friendly zones, far away from noisy highways and production assets.
- Never put items in the trash that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
- Do not remove samples from raw fruits.
- During the "quiet hunt" to minimize the contact of the hands to the mouth and face.
- Do not take mushrooms that have a white tuber-like formation at the base.
- Compare the trophies found with their toxic counterpart.
- Visually assess the entire fruit: leg, plate, cap, flesh.
- Do not delay the preparation of the harvest. It is better to immediately carry out the planned processing, because with each passing hour the mushrooms lose their value.
- Never eat water in which mushrooms are boiled. There may be many toxic substances.
- Remove damaged wormhole specimens, as well as those that have any damage.
- In the basket of mushroom picker should only fall young fruits.
- All trophies need to be cut, not pulled.
- The best time for a "quiet hunt" is considered to be early morning.
- If you go for mushrooms with children, do not lose sight of them and explain to the kids in advance about the potential danger of forest gifts.
Did you know? Soft mushroom caps can break through asphalt, concrete, marble and iron.
Video: rules for collecting mushrooms
First aid for poisoning
About mushroom poisoning indicate:
- nausea;
- vomiting;
- headache;
- abdominal cramps;
- diarrhea (up to 15 times a day);
- weak heartbeat;
- hallucinations;
- cold extremities.
It will not hurt to clear the gastrointestinal tract with an enema and gastric lavage before the doctor arrives (drink about 2 liters of a weak solution of potassium permanganate to induce vomiting). Improvement with adequate treatment occurs in a day. During the "quiet hunt" do not lose vigilance, carefully examine the trophies and, if there are doubts about their edibility, it is better not to take them with you.
