That the autumn mushroom is blue-violet. At home, the mushroom can be used like this. Caviar from pickled bluelegs

Lilac-footed rowing, Masked rowing, Bicolor rowing, Blue root, Blue leg

Lepista saeva

Syn.: Tricholoma personata

Rhodopaxillus saevus

Hat. Diameter up to 15 cm, sometimes more, in young mushrooms it is hemispherical, later convex, in maturity it is flat, smooth, glabrous. The color can be grayish, creamy, white, light ocher, sometimes with a purple tint. The plates are whitish, then cream or ocher, frequent, adherent with a tooth. The pulp is dense, the taste and smell are pleasant.

Leg. Height 3-10 cm, diameter up to 3 cm, cylindrical, longitudinally fibrous. The color is partially or completely purple, more intense or paler.

Spore powder. Pale pink.

Habitat. On pastures, compost heaps, on the edges and outskirts of deciduous forests, in forest belts.

Season. It bears fruit in March - May, and then in the same places in October - November, and in the absence of severe frosts in December.

similarity. Looks like a purple line (Lepista nuda) which some mushroom pickers also call the blue root. Another type of bicolor rowing is found in the Stavropol Territory in May - June, called local mushroom pickers bicolor ( cm. Row two-color, two-color).

Use. A delicacy mushroom that can be used for all kinds of processing. Good as a side dish for meat dishes.

Row soapy

Tricholoma saponaceum

Row soapy

Hat. Diameter 5-10 cm, at first convex, later flat, with a wavy uneven edge, often with cracks along the edges. The color is different: greenish, yellowish, brown in different tones, white with a red tint. The skin is smooth, shiny, lightening along the edges. The plates are rather rare, notched, white, greenish, pinkish, often with rusty spots. The flesh is white, dense, slightly reddens when damaged, the taste is sweetish, and sometimes bitter. A characteristic feature is a strong soapy smell.

Leg. Height up to 10 cm, diameter 1.5–3 cm, different shapes: cylindrical, swollen, long or short, slender or curved, often fusiform, rooted. The color is the same as that of the cap, but paler, white above. The surface is scaly-fibrous, but it is completely smooth.

Spore powder. White.

Habitat. In forests different type, more often in conifers. Prefers acidic soils.

Season. August - October.

similarity. By appearance mushroom can be confused with many rows. But the indisputable distinguishing features are a strong soapy smell and flesh that turns red when damaged.

Use. It is inedible due to an unpleasant taste and smell, although it is not poisonous.

Row isolated

Tricholoma sejunctum

Row isolated

Hat. Diameter up to 12 cm, at first bell-shaped, later becoming more and more flat, with a tubercle, sometimes the edges are bent upwards. The edges of mature mushrooms are wavy, often radially cracking. The color is greenish-yellow, brown, darker in the center. The skin is dry, slightly slimy in humid weather, covered with brownish or olive-brown radial fibers. The plates are rare, white, sometimes with a yellowish tint. The pulp is dense, the smell is floury, the taste is bitter.

Leg. Height up to 8 cm, diameter up to 2 cm, cylindrical, often curved, hard, white with yellow spots, covered with scales.

Spore powder. White.

Habitat. In deciduous, less often in coniferous forests. Prefers calcareous soils.

Season. July - October.

similarity. The color of the mushroom is very similar to the deadly poisonous pale grebe (Amanita phalloides), which is distinguished by the presence of a ring and Volvo.

Use. Because of the bitter taste, it is inedible, according to some sources, it is suitable after boiling. For experienced mushroom pickers, it is of no interest, because you can always find better mushrooms. And the inexperienced should beware: it is better to take an isolated row for a pale toadstool and not take it, than vice versa.

Row gray

Tricholoma portentosum

Hat. Diameter 7-14 cm, at first bell-shaped or convex, later gradually straightens out, in the center there is a wide tubercle. The edges are bent, straighten and crack over time. The skin is dry, in wet weather sticky, gray, with blackish fibers, sometimes with an olive or purple tint. The plates are adnate with a tooth, not very frequent, at first white, later grayish or yellowish. The pulp is white, yellowish, friable, the taste is inexpressive, the smell is floury or absent.

Leg. Height 6-12 cm, diameter up to 2 cm, cylindrical, with powdery coating under the cap, white, may be yellowish or olive.

Spore powder. White.

Habitat. In coniferous forests, prefers pines.

Season. Autumn, grows until hard frost.

similarity. With a row of earthy gray (Tricholoma terreum), growing in the same places, but having a dry cap, non-yellowing plates and stem and smaller sizes.

Use. An edible mushroom that can be fried and pickled.

Row sulfur yellow, Row sulphurous

Tricholoma sulphureum

Hat. Diameter 3–8 cm, at first conical, later plano-convex, with tubercle, smooth, silky. The color is sulphurous yellow, the center is brownish. The plates are rare, high, sulfur-yellow. The pulp is fibrous, yellow. The taste is inexpressive, the smell is unpleasant, reminiscent of the smell of acetylene.

Leg. Height up to 10 cm, diameter up to 1 cm, widening towards the base, slightly curved, furrowed, initially filled, later hollow. The color is gray or brown-yellow.

Spore powder. White.

Habitat. In forests of various types, more often in hilly and mountainous areas.

Season. Summer autumn.

similarity. Very similar to edible greens (Tricholoma flavovirens), growing in the same places and having more frequent plates and a pleasant floury smell.

Use. The mushroom is inedible due to an unpleasant odor, and possibly slightly poisonous.

Rows are bluish, Rows are pigeon

Tricholoma columbetta

Hat. Diameter up to 10 cm, at first bell-shaped, later convex or flat, with a tubercle, silky, with a wavy surface and inwardly curved edges. The color is white, occasionally with bluish or pinkish spots. The plates are snow-white, frequent. The pulp is thick, fibrous, white. The taste is sweetish, the smell is weak, floury.

Leg. Height up to 10 cm, diameter up to 3 cm, smooth or tapering downwards, fibrous, white, bluish-greenish below.

Spore powder. White.

Habitat. In deciduous or mixed forests, pastures, grows singly or in small groups.

Season. July - September.

similarity. Can be confused with other rows white color. It is dangerous to scare with a poisonous whitish talker (Clitocybe dealbata), in which the plates are descending, creamy and smaller.

Use. A good mushroom, you can pickle, salt, fry.

Weed row, Titmouse

Lepista sordida

Syn.: Tricholoma sordidum

Hat. Diameter up to 10 cm, initially convex, later prostrate, with a tubercle in the center, sometimes unevenly wavy, lilac with brownish edema or purple, fading. The plates are adherent with a tooth, frequent, brown-violet. The pulp is watery, pleasant smell and taste.

Leg. Height 3–6 cm, diameter up to 1 cm, cylindrical, slightly expanding towards the base, initially dense, later hollow, fibrous. The color is the same as the hat.

Spore powder. Greyish purple.

Habitat. In meadows, pastures, forests, windbreaks, orchards, orchards.

Season. May - October.

similarity. Very similar to the purple row (L. nuda), although less fleshy, more fragile. Confusion with the rest of the mushrooms is excluded, because the purple color is a good distinguishing feature.

Use. You can fry and pickle, pre-boiled.

Row fused

Lyophyllum connatum

Hat. Diameter up to 6 cm, initially convex, later flat, depressed in the middle, with a lowered wavy edge. The color is beige, with a darker tint around the edge. The plates are attached with a tooth, frequent, narrow, white or yellowish. The flesh is white, elastic, yellowish-brown in old age. The smell of flour.

Leg. Height 4–8 cm, diameter 0.3–0.8 cm, white, cylindrical, dense, later hollow.

Spore powder. White.

Habitat. In forests, parks, grassy glades.

Season. September to frost.

similarity. Looks like lyophyllum crowded (L. aggregatum), also edible, but its cap color varies from gray to brown. It resembles some poisonous white talkers, such as waxy talkers. (Clitocybe cerussata) and a whitish talker (C. dealbata). At the talker, the waxy hat is covered with watery concentric circles, at the talker, the hat is whitish with a tubercle. These species are found in mixed and coniferous forests, but sometimes also in pastures. They do not grow together with the bases of the legs. If you are not very experienced mushroom picker, it is better to avoid collecting small white talkers.

Use. You can fry, pickle, salt after mandatory boiling.

Row poplar, Sandstone

Tricholoma populinum

Hat. Diameter 5-15 cm, at first convex, later convex procumbent, in old age sometimes depressed, fissured, with wavy edges. Color grayish brown, reddish brown, hazel. The plates are frequent, whitish at first, becoming reddish-brown at maturity, covered with rusty spots. The pulp is thick, dense, the smell can be described as floury, cucumber or watermelon. The taste is bitter.

Leg. Height 5-10 cm, diameter up to 3 cm, cylindrical, fibrous, dry, brownish, whitish under the cap.

Spore powder. White.

Habitat. In poplar and aspen forests and plantations.

Season. October November.

similarity. The fungus is easily recognized by its strong smell and attachment to poplar trees.

Use. The mushroom is edible, but the bitter taste and fibrous flesh make it nutritional qualities low. You can fry and marinate, after boiling it several times to remove bitterness.

Row truncated

Tricholoma truncatum

clitopilus truncatus

Rhodopaxillus truncatus

Tricholoma geminum

Hat. Diameter 8-12 cm, convex at first, later semiprostrate, often with wavy jagged edges, dense, fleshy, smooth. The color is pinkish brown. The plates are wide, pinkish-brown. The pulp is dense. The taste is sweetish, the smell is very pleasant, which can be defined as violet or fruity.

Leg. Height up to 3.5 cm, diameter up to 2.8 cm, dense, fibrous, pinkish-brown.

Spore powder. Pinkish brown.

Habitat. In deciduous forests.

Season. Summer autumn.

similarity. The mushroom looks like a violet row (L. irina), which has the same smell and nutritional qualities.

Use. it edible mushroom suitable for fresh and pickled consumption.

Row violet

Lepista irina

Hat. Diameter up to 12 cm, at first spherical, later bell-shaped, prostrate to maturity, with wavy edges. The skin is smooth and dry. The color is white with a pinkish tint, reddish-brown at maturity. The plates are frequent, at first whitish, later pinkish, to maturity the color of cinnamon. The pulp is dense, sweetish, the smell is very strong, floral.

Leg. Height up to 10 cm, diameter up to 2 cm, dense, fibrous, thickened towards the base.

Spore powder. Pink.

Habitat. In coniferous and deciduous forests, on grassy edges.

Season. Autumn.

similarity. Very similar to a truncated row (Tricholoma truncatum), which has the same smell, pink-brown color, but a shorter stem.

Use. This mushroom can be fried and pickled.

Row violet, Lepista naked, Titmouse, Sinyavka

Lepista nuda

Hat. Diameter up to 15 cm, cushion-shaped in young specimens, later flat, naked (hence the name - naked lepista), at first bright purple, later brown-ocher, fading. The plates are initially bright purple, with time brownish-ocher, reddish-brown, adherent or free. The taste is pleasant, the smell is strong, specific.

Leg. Diameter up to 2 cm, height up to 10 cm, widening towards the base, fibrous, with a flocculent coating under the cap. Violet color, fading later.

Spore powder. Whitish pink.

Habitat. In forests of various types on humus-rich soil, sometimes in landfills and silos.

Season. Appears in September - October, bears fruit until frost. One of the most cold-resistant late autumn species. Rarely seen in spring.

similarity. Often confused with cobwebs purple, from which it differs in the absence of a cobweb bedspread and a strong aroma. Some mushroom pickers consider it a kind of lilac-legged rowing (L.saeva) and is also called the blue root. Very similar to weed row (L. sardida), which has gray-purple fruits of smaller size and thinner flesh, found in the forest, on compost heaps, pastures. It's edible though less delicious mushroom.

Use. Very tasty mushroom used for marinating, frying, for side dishes. In its raw form, it is poisonous, contains hemolysin, which destroys red blood cells, therefore, before cooking, mushrooms must be boiled for 10-15 minutes, pour the broth.

Sarcodon tiled

Hat. Diameter 8-25 cm, at first convex, later flat, with a deep depression in the center, with folded wavy edges. The surface is covered with large tile-like scales arranged in the form of concentric circles. The color is dark brown with a whitish tinge. On the lower surface there are fragile frequent spikes that are easily separated from the cap and descend along the stem. The pulp is dense, hard, bitter, the smell in young specimens is weak, in mature ones it becomes strong, sharp.

Leg. Height up to 8 cm, diameter up to 2 cm, central or eccentric, dense, smooth, gray-brown.

Spore powder. Red-brown.

Habitat. In coniferous forests.

Season. Summer autumn.

similarity. Looks like a bitter sarcodon rough (S. scabrosum), in which the scales are smaller, pressed, the leg is blackish. According to some sources, it is edible, according to others it is not.

Use. Only young specimens are suitable for food; after boiling, the bitterness disappears. Can be used as garnishes. The mushroom is suitable for drying.

Bright red sarcoscif, Bright red petsitsa, Grandmother's ears

Sarcoscipha coccinea

Sarcoscypha bright red

fruit body. It has the shape of a cup with wavy concave edges, often torn, up to 6 cm in diameter. The inner surface is cinnabar red, smooth, shiny, the outer surface is velvety, covered with small dense hairs.

Leg. Very short, hard, immersed in the substrate.

spore powder. Whitish.

Habitat. On dead wood, wood residues immersed in the soil.

Season. February - April.

similarity. Looks like orange pepper, or alevria (Peziza aurantia), which is found in grassy places in summer and autumn and is quite edible.

Use. The mushroom is edible but not nutritional value because of the hard texture.

medicinal properties. Dried and powdered mushroom can be used as a hemostatic agent.

satanic mushroom

Boletus satanas

satanic mushroom

Hat. Diameter up to 25 cm, at first hemispherical, later cushion-shaped, at maturity to flat with an unevenly wavy edge. The skin is smooth or slightly velvety, dry. Color dirty gray, olive grey. The tubules are initially yellowish-greenish, then carmine-red, turning blue when pressed. The pulp is dense, whitish, slightly reddens on the cut, then slowly turns blue. The taste is nutty, the smell is sour, in mature mushrooms it is unpleasant.

Leg. Height 4-10 cm, diameter 5-9 cm, tuberous, turnip-shaped. In the upper part it is yellow, at the bottom of the same color with the tubes it is covered with a mesh pattern.

Spore powder. Olive.

Habitat. In deciduous forests on calcareous soils, it forms mycorrhiza with oak, beech, hornbeam, linden, hazel and chestnut.

Season. July - September.

similarity. Can be confused with edible oak trees olive brown (B. luridus) and mottled (V. erythropus), but their caps are darker and the flesh turns intensely blue when cut. In the same places, a deep-rooted pain grows (B. radicans), but it has a yellow stem and tubes, and a bitter taste, which makes the mushroom inedible. May be confused with the very similar purple bolete (V. purpureus), in which the hat is reddish or pinkish-brown, and the flesh instantly turns dark blue. looks like satanic mushroom and on the bolete pink-golden, or pink-skinned (B. rhodoxanthus), in which the hat is yellow-brown with a red or pink tint, the leg is yellow with a red mesh, the flesh turns blue. In their raw form, the last two species are very poisonous.

Use. It used to be considered deadly poisonous, hence its name. Further studies have found that it is only poisonous when raw or undercooked. In addition, you need to remember that edible oaks are poisonous and edible when raw, so if you still collected these mushrooms, you need to boil them for 15 minutes, and pour the broth.

Pig fat

Paxillus atrotomentosus

Hat. Diameter 8-20 cm, large, fleshy, often eccentric, with an edge turned down. The skin is velvety, rusty brown or olive brown. The plates are descending, yellow-rusty. The pulp is dense, yellow-brown, darkens on the cut, the taste is bitter.

Leg. Height 1–6 cm, diameter up to 3 cm, cylindrical, tapering towards the base, solid, with dense felt-velvety pubescence.

Spore powder. Yellow brown.

Habitat. On the stumps and roots of coniferous trees.

Season. July - October.

similarity. It differs well from all mushrooms in black-brown pubescence on the stem.

Use. In extreme cases, it is edible after a long boil, but the mushroom is of very low quality.

The pig is thin, Dunki

Paxillus involutus

Pig thin

Hat. Diameter 4-12 cm, convex at first, later flat with a depression in the center, velvety, especially along the edges, which are bent in young mushrooms. Color rusty-brown, yellowish-olive-brown, reddish-brown. The plates are short, descending, yellowish or ocher, reddish-brown when pressed. The flesh is yellowish, turning brown when damaged. The taste is sour, the smell is slightly sour or fruity.

Leg. Height 2–6 cm, diameter up to 2 cm, conical or cylindrical, narrowed down, of the same color with a cap.

Spore powder. Brown.

Habitat. In forests of various types, in bushes, on rotting wood, on edges, in gardens, in dachas.

Season. June to frost.

similarity. It is a bit similar to some milky ones, which have a similar shape and color, but differs from them in the absence of milky juice.

Use. In old reference books it is characterized as an edible mushroom; only after a few fatal poisonings in Europe, scientists have found agglutinins in pigs that have the ability to accumulate in the body. With repeated use, they begin to destroy red blood cells ( see ch.. mushroom poisoning). Knowing that mushroom pickers are actively collecting pigs, we pay attention to the mortal danger that can lie in wait for them or their loved ones quite unexpectedly.

Serushka, Duplyanka gray, Podoreshnik, Plantain

Lactarius flexuosus

Serushka

Hat. Diameter 5-10 cm, convex at first, later funnel-shaped, often with a wavy lobed margin, smooth, leaden, grayish-brown, gray-violet with concentric darker zones. The plates are descending, rare, thick, yellowish-cream. The pulp is dense, white. The milky juice is watery-white, very caustic, and does not change in the air. The smell is fruity, spicy.

Leg. Height up to 6 cm, thickness up to 2 cm, cylindrical, sometimes eccentric, narrowed towards the base, swollen, at first dense, later hollow. Color light grey.

Spore powder. Light yellow.

Habitat. In deciduous and mixed forests, often with birch or aspen, singly and in small groups.

Season. July - October.

similarity. Similar to zoneless lactic (L.azonites), which has a gray cap without zones and flesh that acquires a coral color when damaged.

Use. Can be salted after boiling or soaking.

Violinist, Skripun

Lactarius vellereus

Syn.: Agaricus vellereus

violinist

Hat. Diameter 8-25 cm, sometimes up to 30 cm, first convex, later funnel-shaped. The edges of young mushrooms are bent, then open, wavy. The skin is covered with small villi, felty, white or creamy white, without zones. The plates are relatively sparse, interspersed with plates, descending, first white, later pale yellow with buffy spots. The pulp is dense, whitish, with bitter white milky juice. The juice becomes reddish when dried, the flesh becomes yellowish when damaged. The smell is pleasant.

Leg. Height 5–8 cm, diameter 2–5 cm, cylindrical, felt surface, of the same color with a hat, secretes milky juice when cut.

Spore powder. White.

Habitat. In deciduous, less often in coniferous forests.

Season. From July to autumn.

similarity. With a load of pepper (L. piperatus) and a load of parchment (L. perganenus), from which it differs in a felt hat.

Use. The mushroom is of rather poor quality, suitable for hot pickling.

Slimy Mushroom, Witch Oil, Fuligo Putrid

Fuligo septica

slime mushroom

fruit body. It is a clot of cells, similar to a sponge, porous, yellow. This community is mobile and can change its form. Due to dehydration in the air, it becomes covered with a hard crust, spores ripen inside.

Spore powder. Brownish.

Habitat. In forests, on mossy trunks, fallen trees, on soil, litter.

Season. Summer autumn.

similarity. Doesn't have.

Use. Inedible.

morel cap

Verpa bohemica

Hat. Diameter up to 3 cm, brownish, yellow-brown, brownish, wrinkled surface. It is put on the leg in the form of a thimble or cap, the edges are not connected to the leg. The pulp is waxy, tender, without special taste. The smell is weak, somewhat unpleasant.

Leg. Height up to 15 cm, cylindrical, white or yellowish, cotton-like inside, covered with bran-like scales on the outside.

Spore powder. Yellowish.

Habitat. On calcareous soils in deciduous forests, in clearings, forest edges, in bushes.

Season. One of the first spring mushrooms.

similarity. The mushroom is very similar to a conical cap (V. conica), which is found in the same places and at the same time, but it is a rarer mushroom, although edible after boiling, but less tasty. Can be confused with another variety - a hybrid cap (Mitrophora semilibera), which appears a little later, but is also edible.

Use. Delicious mushroom that can be fried, pickled, stewed. Its value is that it appears in early spring and contains many biologically active substances. It is better to boil before use.

Morel edible, Morel real

Morchella esculenta

Hat. Diameter up to 12 cm, ovoid or truncated-conical, the surface is sinuous-cellular, similar in shape to crumpled honeycombs, hollow inside. The edges are fused with the leg. Color yellow-brown, light brown, gray-ocher. The taste is pleasant, the smell is inexpressive.

Leg. Height 5-20 cm, diameter 1-6 cm, cylindrical, widened towards the base, longitudinally wrinkled, slightly velvety to the touch, flaky.

Spore powder. Light ocher, cream.

Habitat. Most often in light deciduous forests, in mixed and less often in coniferous, grassy glades, in bushes, gardens.

Season. Mid April - end of May.

similarity. Very similar to the common morel (M. vulgaris), whose hat is darker, gray-brown tones; morel round (M. rotunda), round-headed yellow color; morel conical (M. conica), hollow cap which has an elongated conical shape.

Morel

Use. All morels are edible and very tasty. No wonder there is Morel Day in the USA. Used for drying, frying. Stuffed morels are a delicacy. Before use, mushrooms must be boiled, as some mushroom pickers confuse them with lines containing gyromitrin. In Western literature, there is information about the presence of toxic substances in raw morels.

Sparassis curly, Mushroom cabbage, Mushroom ram, Mushroom happiness

Sparassis crispa

Sparassis curly

fruit body. Diameter up to 35 cm, consists of many wavy branched plates, cream or ocher-brown. The pulp is white, fibrous, the smell is resinous, the taste is nutty.

Leg. Short, thick, brown, set deep in the ground.

Spore powder. Yellowish.

Habitat. In coniferous forests, mostly near pines.

Season. Aug. Sept.

similarity. Almost impossible to confuse.

Use. Only young specimens are suitable for food, because in old age the fungus becomes very tough. Due to the rarity, it is better not to pick this mushroom.

medicinal properties. Two rare substances were found in the mushroom: sparassol and betaglucan. Betaglucan has an antitumor effect. Sparassol prevents the development of mold fungi. You can add it to the container where you have salted mushrooms, after washing it, there will be less problems with mold. Experiments are underway to introduce the fungus into culture, and the study of its properties continues.

Stropharia blue-green

Stropharia aeruginosa

Stropharia blue-green

Hat. 4–8 cm in diameter, at first ovoid, later broadly bell-shaped, procumbent with time, smooth, sticky, with remnants of a coverlet along the edges in the form of white flakes. The color is bluish-greenish, with yellowish spots in the center. The plates are frequent, adherent, at first gray-violet, later purple-brown. The flesh is bluish-whitish, later yellow, the taste and smell are unpleasant.

Leg. Height up to 10 cm, diameter up to 2 cm, cylindrical, sometimes curved, naked, slimy, of the same color with a hat. On the leg there is a film ring, below which the leg is dotted with white flakes.

Spore powder. Brown.

Habitat. In forests, meadows, pastures, grassy clearings, on stumps, on organic debris.

Season. Summer autumn.

similarity. Coloring is very characteristic, almost impossible to confuse.

Use. AT different sources mushroom is defined as edible, inedible, slightly poisonous and even hallucinogenic. The authors used the mushroom as food without harmful effects. It must be remembered that before use, the mushroom must be boiled, the broth should be poured.

The line is giant

Gyromitra gigas

The line is giant

Hat. Diameter 30 cm, irregular shape, with wavy folds, reminiscent of peeled Walnut or the brain. The color is light or ocher-brown, brownish. The flesh is grayish, without much taste, with the smell of dampness.

Leg. Height 2–6 cm, wide, hollow, wrinkled, off-white below.

Spore powder. White or light ocher.

Habitat. In mixed and deciduous forests on humus soil.

Season. April May.

similarity. Very similar to a regular line (G. esculenta), which often grows in coniferous forests on sandy soil, along forest roads and edges, in places of former fires and has a darker hat color and smaller size.

Use. Information about the edibility of the lines is very contradictory. In domestic literature, especially in old editions, they are designated as conditionally edible. In contrast to them, Western literature presents them (especially the common line) as deadly poisonous. The lines contain poisons such as gyromitrin and methylhydrazine. Especially a lot of them in overripe mushrooms. They are destroyed by prolonged boiling or drying. According to the latest data, susceptibility to these poisons, as well as to pig toxins, is individual. In addition, they have a cumulative effect, that is, they accumulate in the body. Therefore, lines should be used after appropriate heat treatment, in small quantities, they should not be given to children and weakened people. It might be better to avoid eating them altogether. In fairness, it must be said that line poisoning occurs mainly in Western countries. Maybe it has something to do with the soil and climatic conditions of growth. In Russia, lines and morels have always been loved. We advise gourmets to use morels, which are harmless and have the highest taste.

Russula brown

Russula xerampelina

Hat. Diameter 5-12 cm, first convex, later flat, first sticky, later dry, matte. The color is very variable: purple-red, olive-brown, partially red with brown-greenish, yellow-brown with greenish, from brownish to black-brown. The peel is removed by a quarter of the diameter. The plates are adherent, yellowish, brown with age. The flesh is white, yellow-brown in places of fracture, non-caustic, nutty taste, herring smell (especially in old mushrooms).

Leg. Height 3-10 cm, diameter 1.5-3 cm, cylindrical, smooth, cotton-like, white or pinkish, brown spots form on the surface when pressed.

Spore powder. Light ocher.

Habitat. In deciduous and mixed forests, especially near oaks and beeches.

Season. July - October.

similarity. A good distinguishing feature is the herring smell.

Use. Delicious russula that can be fried, pickled, salted.

Russula yellow-red, Russula golden-red, Russula golden

Russula aurata

Hat. Diameter up to 12 cm, at first convex, later prostrate, orange-red, orange-yellow, red with yellow spots, sometimes red-violet with yellow tint. The skin is removed to the middle of the cap. The plates are adherent, ocher or cream, with golden edges. The flesh is white, yellowish under the skin, the smell is weak, the taste is sweetish.

Leg. Height up to 10 cm, diameter up to 3 cm, cylindrical, yellow, cotton-like.

Spore powder. Yellow.

Habitat.

Season. June - October.

similarity. Can be confused with other red russulas, but yellow plates are a distinguishing feature. Looks like a very rare edible Caesar fly agaric (Amanita caesarea), which has a red hat and yellow plates, but the fly agaric on the leg has a ring and Volvo.

Use. You can fry, marinate, salt.

Russula bile

Russula fellea

Hat. Diameter 5–9 cm, at first hemispherical, later flat with a depression in the center. The surface is smooth, shiny, straw-yellow, ocher, honey-brown, the color is paler along the edges. The peel is removed only from the edge. The plates are thin, adherent, white, then whitish-brown. The pulp is fragile, first white, then yellowish, mustard smell, burning taste.

Leg. Height 4–6 cm, diameter up to 2 cm, at first full, later with spongy filling.

Spore powder. Light cream.

Habitat. In deciduous forests, prefers oaks and beeches.

Season. Summer autumn.

similarity. With other yellow russula, among which there are no poisonous ones.

Use. Like all russula with a pungent taste, it can only be salted. To determine the taste, it is enough to run your tongue under the hat.

Russula greenish

Russula virescens

Hat. Diameter up to 15 cm, at first spherical, later convex and finally flat-depressed. The surface is whitish, densely dotted with warts of light green, grassy, ​​vitriol or olive green color, separated by deep cracks, the edges are lighter. Sometimes the hat is white, but always covered with cracks. The peel is removed to the middle. The plates are frequent, creamy white, sometimes covered with brown spots. The pulp is very dense, white, sweetish, the smell is pleasant.

Leg. Height 2–9 cm, diameter up to 4 cm, cylindrical, dense, at maturity with cotton-like filling, white.

Spore powder. Creamy white.

Habitat. In deciduous, rarely coniferous forests, it prefers mycorrhiza with beeches, oaks and birches.

Season. From July to autumn.

similarity. With related russula green (R. aeruginea), growing in the same places, having a smooth hat and slightly spicy taste. The main problem is that inexperienced or inattentive mushroom pickers mistake the deadly poisonous pale grebe for green types of russula (Amanita phalloides), although there are many differences between them: russula do not have a ring on the leg and vagina, the leg is not thickened in the form of a tuber. Therefore, when collecting, you should not rush, but you need to carefully consider the found mushroom, without cutting it off until you are completely sure of the correctness of the definition.

Use. This is one of the best russula that can be prepared in any way.

Russula is beautiful

Russula lepida

Hat. Diameter 4-12 cm, at first hemispherical, later spreading out, with folded edges, in mature mushrooms they are straightened, often crack. The skin is dry, velvety, almost not removed. The color is bright red, dark pink, often on the skin there are depigmented white or yellowish areas. The plates are frequent, weakly adherent to the stem, light cream. The pulp is dense, hard, but brittle. The taste is bitter, the smell is fruity.

Leg. Height 3–7 cm, diameter up to 3.5 cm, often slightly swollen, white or pink, very hard.

Spore powder. Light cream.

Habitat. In deciduous, rarely coniferous forests, especially under beeches.

Season. Summer autumn.

similarity. It can easily be confused with red russula, which is not dangerous, although in Western literature some burning russula are indicated as poisonous, but after boiling they are suitable for pickling.

Use. Mushroom of low quality, but suitable for use after boiling.

Russula Mayra

Russula mairei

Russula Mayra

Hat. 3–9 cm in diameter, convex at first, later depressed, red or pink, sometimes almost entirely white. The skin is removed by one third. The plates are rather rare, adherent, fragile, white with a bluish tinge, later cream. The pulp is dense, the taste is bitter, the smell resembles coconut.

Leg. Height up to 5 cm, cylindrical or club-shaped, white, solid.

Spore powder. Whitish.

Habitat. In deciduous forests under beeches.

Season. Summer autumn.

similarity. With other red russula.

Use. Because of the bitter taste, it is only suitable for pickling after boiling. Sometimes in Western literature it is interpreted as slightly toxic.

Russula food

Russula vesca

Hat. Diameter 5-12 cm, at first hemispherical, later convex, prostrate at maturity, depressed in the center. The peel is naked, sticky in wet weather, often lagging behind at the edges, easily removed. The color is predominantly red, with a lilac, brownish, greenish tint. The plates are frequent, white, sometimes yellowish, protruding from under the cap. The pulp is dense, the taste is nutty, the smell is weak.

Leg. Height 4–8 cm, diameter up to 3 cm, cylindrical, with a wrinkled surface, often narrowed towards the base.

Spore powder. White.

Habitat. In forests of various types.

Season. July - October.

similarity. With other russula, which is not dangerous. It is distinguished by plates protruding from under the cap.

Use. Delicious russula that can be boiled, fried, marinated, salted.

Russula pink

Russula rosea

Hat. Diameter 4–9 cm, convex at first, later flat or slightly procumbent, with a smooth margin. red skin or Pink colour, fading to pink-white, usually yellowish-cream in the center, slightly ribbed along the edge, removed almost to the middle. The plates are frequent, pale-cream. The flesh is white, the taste is bitter.

Leg. Height 4–7 cm, diameter up to 2 cm, cylindrical, solid or hollow, white, sometimes with a pink tinge.

Spore powder. Cream.

Habitat. In deciduous and pine forests.

Season. Summer autumn.

similarity. With other russula of a similar color.

Use. Used salty.

Russula blue-yellow, Russula blue-green

Russula cyanoxantha

Russula blue-yellow

Hat. Diameter 4-15 cm, initially spherical, later flat with a depressed center. The skin is smooth, shiny, removed to the middle. The color is very variable. It can be purple, wine, green, wine-purple, yellowish, olive, the color is unevenly spotted, but the predominant tones are green and lilac. Plates adhering to the stem, frequent, white. An important feature: only in this russula the plates are not brittle, but sticky, crumpling when pressed.

Leg. Height 3–8 cm, diameter up to 3 cm, cylindrical, dense, at first solid, later wadded and finally hollow. The color is white, sometimes with a lilac tint, it can be covered with rusty spots.

Spore powder. White.

Habitat. In deciduous, rarely coniferous forests.

Season. From early summer (rarely from May) to late autumn.

similarity. With other russula, but different from all sticky plates.

Use. One of the most delicious russula, which can be fried, boiled, marinated, salted, dried. Before pickling, it is better to blanch so that the hat does not crumble.

Russula sororia

Russula sororia

Syn.: Russula amoenolens

Russula sororia

Hat. Diameter 3–6 cm, initially convex, later prostrate, with a depression in the center, ribbed along the edge, mucous in wet weather. The color is brown or grey-brown. The peel is removed to the middle. The plates are white. The pulp is thin, fragile. The taste is oily at first, then very sharp, the smell is unpleasant, reminiscent of the smell of spoiled cheese.

Leg. Height up to 6 cm, diameter up to 2 cm, cylindrical, with spongy filling, fragile. The color is whitish.

Spore powder. Light beige.

Habitat. In deciduous forests, mostly under oak.

Season. Summer autumn.

similarity. Reminds me a bit of valui (R. foetens), the mushroom is more fleshy and has a light brown or ocher cap.

Use. Once boiled, it can be mixed with other mushrooms for pickling or pickling, although the smell and taste make this mushroom low-grade.

Butterfly trameta, Coriolus multicolor

Trametes versicolor

Syn.: Coriolus versicolor

Butterfly trameta

fruit body. Thin, elastic, leathery, consisting, as a rule, of fan-shaped plates, often resembling butterflies in shape. The surface is covered with many concentric stripes of various colors: black, yellow, brown, bluish and greenish-brown, ocher. Smooth and shiny areas are interspersed with velvety matte. Hats are very colorful and variable in color. Odor and taste are absent. The tubules are short, the pores are round, small, white, and later yellowish in color.

Spore powder. Creamy to pale ocher.

Habitat. On dead wood of deciduous species, rarely on coniferous trees, on fallen trees, in cutting areas. Intensively destroys wood.

Season. Year-round.

similarity. Looks like a zoned trameta (T. zonata), which is initially whitish-yellowish, hairy, becomes zoned and smooth with time.

Use. The mushroom is inedible.

medicinal properties. Preparations containing antitumor substances that increase immunity were obtained from the fungus.

Trigaster blackhead

Trichaster melanocephalus

Trigaster blackhead

fruit body. Diameter 5–7 cm, young specimens are spherical or bulbous, with a sharp nose up to 2 cm long (pictured). Color whitish, brown in different shades. The exoperidium (outer shell) fuses with the endoperidium (inner shell), when ripe it breaks in the form of 4–6 (rarely 7–8) star-shaped lobes. The blades are flattened on the surface of the soil; when bent, they lift up a round gleba, pouring out spores.

Spore powder. Dark brown.

Habitat. In deciduous forests, gardens, parks.

Season. Summer autumn.

similarity. With mushrooms from the genus of stars, ripe fruits which have the shape of stars with a different number of blades.

Use. The mushroom is inedible, as are starfish.

Birch polypore, Birch sponge

Piptoporus betulinus

fruit body. Width 5-30 cm, hoof-shaped, semicircular or kidney-shaped, rolled edge, bent. The skin is smooth, whitish at first, later gray-brown, brown, pale brown. The pores are whitish, in old age they acquire an ocher hue. The flesh is white, fleshy, spongy, then corky. The taste and smell are sour, in old age - bitter.

Spore powder. Whitish.

Habitat. On dead and living birch wood.

Season. The mushroom is an annual, but sometimes the fruiting bodies remain until spring.

similarity. Looks like pseudobirch piptoporus (R. pseudobetulinus), which grows on aspen and has a sharp edge.

Use. At a young age, it is edible, can be boiled, used to make pates.

medicinal properties. It has antitumor and anti-inflammatory activity due to the content of polyporenic acid. The extract is obtained by distillation. Taiga residents make tea from a birch sponge.

Polypore is changeable

Polyporus varius

Hat. Diameter 3–8 cm, regularly rounded or tongue-shaped, depressed at the point of attachment of the stem, often with a margin divided into lobes. The skin is smooth, golden yellow or light brown, with fine radial fibers at maturity. The tubular layer is descending, white or light cream in color. The pulp is hard, white or brown, the taste is mild, the smell is mushroom.

Leg. Diameter 0.5–1 cm, short, eccentric, lateral or central, light brown, eventually almost black.

Spore powder. White.

Habitat. On dead hardwood.

Season. Spring - autumn.

similarity. Can be confused with tinder scaly (P. squamosus) at a young age, but his hat is covered with large scales.

Use. The mushroom is not poisonous, but because of the hard pulp it is not eaten.

Polypore lacquered

Ganoderma lucidum

Polypore lacquered

Hat. Diameter up to 10 cm, initially kidney-shaped, later flat, fan-shaped, hard, covered with varnished film. The color is reddish-brown with yellow zones, sometimes completely red-brown, brown-violet. The hat has clearly visible growth rings of various shades, giving it an uneven appearance. The pores are small, rounded. The flesh is spongy at first, later woody, hard, light, odorless and with a bitter taste.

Leg. This is perhaps the only tinder fungus that has a pronounced leg 5-25 cm high. The leg has a lateral position in relation to the hat. The stem is woody, the same color as the hat.

Spore powder. Brownish.

Habitat. Mostly in deciduous forests on stumps or roots.

Season. All year round.

similarity. Due to the presence of the legs, it cannot be confused with other tinder fungi.

Use. Inedible.

medicinal properties. The fungus has a number of medicinal properties. They have been known in China, Japan, India for almost two thousand years. It is considered, along with ginseng, not only a tonic, but also a medicine that increases the body's immunity to many diseases, including cancer. It is believed that it increases sexual activity, potency, prolongs life. Various preparations and extracts from tinder fungus are used in the treatment of nephritis, hepatitis, arthritis, diabetes, herpes, allergies, diseases of the liver, kidneys, respiratory and nervous systems. In Rus', this mushroom was used in the treatment of gums.

At home, the mushroom can be used like this:

The collected fruiting bodies are cleaned of dirt, leaves with a brush. Then dried in the oven or in the sun at a temperature of 45-50 degrees. Can be used fresh mushrooms, and prepare dried ones for future use. 5–6 g dried or 25–30 g fresh mushrooms are finely chopped with scissors or a knife, as the pulp is very strong. Chopped mushrooms are poured with three glasses of water, brought to a boil and infused for 1.5–2 hours. Then consumed as tea for half a glass at the reception. True, tea leaves turn out to be bitter, especially from young mushrooms. Drinking this tea for 2-3 weeks helps to normalize blood pressure. Our own observations, which do not claim to be scientific purity, have shown that the use of tea leaves accelerates the healing of wounds, helps with bronchitis. The fungus is introduced into culture in many countries. It can be safely called "mushroom ginseng".

Sheep tinder fungus, Sheep albatrellus, Sheep rudd

Albatrellus ovinus

Hat. Diameter up to 12 cm, convex or flat, smooth or fissured. Color whitish or yellowish. Small tubules are white or yellowish, turn yellow when pressed. The pulp of young mushrooms is juicy, white, with a pleasant smell and taste, while the pulp of old mushrooms is dry, bitter.

Leg. Height 2–7 cm, diameter up to 4 cm, central or eccentric, solid, white.

Spore powder. White.

Habitat. In coniferous forests, forms mycorrhiza with spruce.

Season. Summer autumn.

similarity. With albatrellus merging (A. confluens), which has fawn or ocher caps and forms close clusters, and also grows under various conifers.

Use. All types of albatrellus are edible, but have tough flesh.

Trutovik bordered, Woody sponge

Fomitopsis pinicola

fruit body. It varies greatly in shape, size and color. It can be hoof-shaped, cantilever, horseshoe-shaped. The outer surface is hard, covered with a thick crust, shiny from resinous substances, on which concentric zones are located. Young mushrooms are orange-yellow or red-brown, later the color becomes dark gray, blackish. The presence of a border along the edge, which differs in color, is characteristic. The edge is dull. Pores pale yellow. The flesh is white or yellowish-buff, the smell is sour.

Spore powder. Light cream.

Habitat. On dead trunks of conifers, rarely deciduous trees; almost never found on live trunks.

Season. During the whole year.

similarity. Young fruiting bodies can be confused with varnished tinder fungus (Ganoderma lucidum), which is distinguished by the presence of a leg and growth on hardwoods.

Use. Inedible.

Polypore sulfur yellow

Laetiporus sulphureus

Syn.: Polyporus sulphureus

Polypore sulfur yellow

Hat. Width up to 20 cm, fan-shaped, with wavy edges; as a rule, several hats are located together, growing together at the base of the stem. The weight of such colonies reaches several kilograms. The color is sulfur-yellow or yellow-orange, with a pinkish tinge, fading in old age. The surface is covered with yellow fluff. The pores are small, yellow, at a young age they secrete watery yellow drops. The pulp of young mushrooms is soft, juicy, sour, becoming rough and bitter in taste in old age.

Spore powder. Pale cream.

Season. Late spring - autumn.

similarity. Almost impossible to confuse with other mushrooms.

Use. The mushroom is edible at a young age. Good for making pâtés. Hard pulp at the base of the cap is not used.

medicinal properties. Contains antibiotics, has antitumor properties, improves immunity.

Tinder fungus scaly, Tinder fungus motley, Polypore scaly, Vyazovik, Pestrets, Hare mushroom

Polyporus squamosus

Polypore scaly

Hat. Diameter 10-25 cm, sometimes reaching much larger sizes. At a young age, round, funnel-shaped, then becomes fan-shaped with a deep depression at the junction with the stem. The color is cream, yellow, light hazel, the surface is densely covered with concentric brown scales. The hymenophore is tubular, white, creamy yellow with age. Tubules descending along the stem. The smell and taste are pleasant.

Leg. Short, whitish-cream, black at the base, very hard, lateral or eccentric.

Spore powder. White.

Habitat. On the trunks of living and dead deciduous trees, it often grows in groups.

Season. May - November. It often helps out in the off-season, when morel mushrooms have already departed, and there are still few other mushrooms.

similarity. The mushroom is very characteristic for its variegated color. It looks like bristly tinder fungus (P. coronatus) with smaller fruiting bodies, which grows on woody deadwood, often oak, and in some sources is defined as a form of scaly tinder fungus. This is an edible mushroom.

Use. Edible at a young age. In old age, it becomes very hard, rubbery. The stem and the part of the cap adjacent to it should be removed. Use in fresh(delicious in soups) and dried.

medicinal properties. It has substances that inhibit the growth and development of pathogenic fungi.

Polypore bristly

Polyporus coronatus

Syn.: Polyporus floccipes

Polyporus squamosus f. coronatus

R. lentus

Hat. Diameter 2-10 cm, in the form of a semicircle or circle, depressed in the center. The skin is creamy yellow, densely covered with scales of darker tones. The tubules are short, descending, fawn or ocher-cream. The flesh is white, hard, the taste is sweetish, the smell is pleasant.

Leg. Height 5–6 cm, diameter up to 1.5 cm, eccentric, fawn, covered with white bristles.

Spore powder. White.

Habitat. On dead branches of deciduous trees.

Season. Spring.

Use. Edible at a young age.

Truffle white, Shoyromyces veiny, Trinity truffle

Choiromyces meandriformis

Truffle white

fruit body. Diameter 4-12 cm, tuberous, potato-shaped, with tubercles, folds, brownish, grayish-white, brownish. The pulp is dry, powdery, dense, whitish or grayish. With veins that give it a marbling effect. The smell is strong, spicy.

Spore powder. Cream.

Habitat. In deciduous and mixed forests on calcareous soils. It lives underground, a mature fungus sometimes partially protrudes to the surface.

Season. The second half of summer is autumn.

similarity. Can be confused with winter truffle (Tuber brumale) and summer truffle (T. aestivum), which are found in the mountain forests of the Caucasus near the Black Sea coast. But in these mushrooms, the surface is covered with large warts.

Use. The mushroom is edible, but not very High Quality. Can be used as a condiment.

Smelly garlic, Smelly stinky

Marasmius foetidus

Hat. Diameter 1–3 cm, at first bell-shaped, later flat with a depression in the center. The color is yellowish to reddish brown, darker in the center. The plates are rare, interspersed with bridges, reddish. The pulp is thin with bad smell rotten garlic.

Leg. Height up to 2.5 cm, diameter up to 0.2 cm, cylindrical, hazel-colored at the top, black at the bottom.

Spore powder. White.

Habitat. In deciduous forests, it grows in clusters on rotting wood, mainly beech, as well as hazel.

Season. Summer autumn.

similarity. Similar to other small non-rotters, especially garlic brassicolensis (M. brassicolensis), growing in coniferous forests and smelling strongly of rotten cabbage.

Use. It is inedible due to an unpleasant odor, but there are no dangerous species among non-rotters.

Garlic wheel-shaped, Negniyuchnik wheel-shaped

Marasmius rotula

Garlic wheel-shaped

Hat. Diameter up to 1.5 cm, convex, with a depression in the center, covered with radial grooves. The color is off-white, sometimes brownish. The plates are rare, grown with a tooth, because of which, connecting with the leg, they form a kind of wheel hub. The pulp is very thin, tasteless, the smell is weak, garlic.

Leg. Height up to 7 cm, needle-thick, strong, brownish-black.

Spore powder. White.

Habitat. In deciduous forests on rotting wood and brushwood.

Season. May - October.

similarity. It is similar to other types of non-rotters, but differs in the characteristic attachment of plates to the stem.

Use. The mushroom is edible, but has no practical use due to its meager size.

Fleecy scale, Common scale

Pholiota squarrosa

Hat. Diameter 5-15 cm, at first hemispherical, later prostrate, with folded edges, with a tubercle in the center. Color from yellow to rusty-brown with an olive tint. The peel is covered with pointed scales of a rusty color. The plates are adherent, slightly descending along the stem, at first yellow, later olive or rusty brown. The pulp is white, later yellowish, very dense, the taste and smell are rare.

Leg. Height up to 14 cm, diameter 1.5–2.5 cm, cylindrical, sometimes tapering towards the base, dense, of the same color as the cap, densely covered with scales. There is a membranous ring on the stalk.

Spore powder. ocher.

Habitat. In deciduous, rarely coniferous forests, on stumps, weakened and living trunks.

Season. August - November.

similarity. Young mushrooms can be confused with autumn mushrooms (Armillaria mellea), but a rare smell will indicate a mistake.

Use. The mushroom is edible, but of low quality, can be pickled and salted in a mixture with other mushrooms.

Scales yellow-greenish

Pholiota gummosa

Hat. Diameter 3–6 cm, convex at first, later procumbent, with a tubercle in the center. The skin is sticky, very slimy, finely scaly, light yellow, darker in the center, sometimes with a slight greenish tint. The plates are adherent, frequent, first cream, then light brown. The flesh is whitish or light yellow, the taste and smell are inexpressive.

Leg. Height 4–8 cm, diameter up to 1 cm, cylindrical, often curved, dense, of the same color with a hat, rust-colored at the base.

Spore powder. Light brown.

Habitat. In deciduous forests, on or near stumps, in grassy places.

Season. Autumn.

similarity. It looks a little like some hygrophores with light caps, but differs from them in frequent plates.

Use. Little known edible mushroom. Use after boiling for pickling (preferably mixed with other mushrooms), you can fry. The advantage is that it grows until late autumn, when there are few other mushrooms.

Rigid flake, Rigid vole

Agrocybe dura

Scale hard

Hat. Diameter 3–7 cm, beginning convex, later procumbent, sometimes with remnants of a spathe along the edges, velvety. Color whitish or yellowish. The plates are adnate with a tooth, cream, then dark or purplish brown. The pulp is dense, odorless, the taste is slightly bitter.

Leg. Height up to 10 cm, diameter up to 1.5 cm, cylindrical, sometimes thickened towards the base, dense, white or pale yellow, the remains of the ring are not always visible.

Spore powder. Brown.

Habitat. Among the grass and deadwood in forests, gardens, parks.

Season. Spring - early autumn.

similarity. With scaly, or vole, early (A. praecox).

Use. An edible, but nutritionally low-value mushroom.

Syn.: Pholiota praecox

Agaricus praecox

Hat. Diameter 3–6 cm, at first convex, later flat, with a tubercle, sometimes with remnants of a spathe along the edge. The skin is smooth, silky, sometimes fissured. Color whitish, light yellow or brownish, fading. The plates are frequent, thin, light gray, later brown. The pulp is fibrous, the taste is inexpressive, the smell is floury.

Leg. Height 3–6 cm, cylindrical, slightly thickened towards the base, often with longitudinal fibers, hollow at maturity. In the upper part it is white, below it gradually becomes brown. The ring is whitish, later turning brown from spilled spores.

Spore powder. Brown.

Habitat. Among the grass in forests, parks, gardens, meadows, pastures, near rotting wood.

Season. From early spring to late autumn.

similarity. With flake, or vole, hard (A. dura).

Use. Edible mushroom of mediocre quality, can be fried, pickled. Valuable for its appearance in the spring, when there are few other mushrooms.

Champignon two-ring, Champignon sidewalk

Agaricus bitorquis

double ring champignon

Hat. Diameter up to 15 cm, semicircular, later convex-prostrate, sometimes depressed in the center, the edges are wrapped inside. The color is white or brownish. The plates are free, frequent, pink in young mushrooms, then dark brown. The flesh is thick, white, turning pink when cut, the smell and taste are pleasant.

Leg. Height 3–7 cm, diameter up to 4 cm, cylindrical, sometimes tapering towards the base, dense, white or brownish, has two rings.

Spore powder. Dark brown.

Habitat. In the forest, on heaps of manure and garbage, in parks, gardens, on lawns, along roads.

Season. Spring - autumn.

similarity. It is very similar to other types of champignons, but differs in the presence of two rings.

Use. Delicious mushroom that can be boiled, fried, dried. It is not recommended to collect it within the city, along roads and in landfills in order to avoid poisoning by absorbed toxic substances.

Champignon two-spored

Agaricus bisporus

Hat. Diameter up to 12 cm, at first spherical, later straightened. The skin is covered with brownish scales, the color is from off-white, characteristic especially for the cultivated form, to brown-brown. The plates are free, frequent, at first pink-gray, later chocolate brown. The pulp is dense, white, turns pink when damaged, the smell is strong, the taste is pleasant.

Leg. Height up to 10 cm, diameter up to 2 cm, cylindrical, hollow or filled, white or reddish, with a ring.

Spore powder. Dark brown.

Habitat. On manured places: compost heaps, silo pits, pastures, gardens, orchards.

Season. From spring to late autumn.

similarity. It differs from poisonous fly agarics by the color of the plates, the absence of Volvo and a strong smell.

Use. A very tasty mushroom, the ancestor of the widely cultivated champignon, which is its white variety, although a brown form is also cultivated. Can be fried, marinated, dried, used as seasonings and toppings.

medicinal properties. Contains a large number of vitamin B2 (riboflavin), comparable to its amount in beef and milk and significantly superior to its amount in vegetables and cereals. A lot of champignons and thiamine. Antibiotics agaridoxine and campestrin, active against typhus, paratyphoid, and Staphylococcus aureus, have been isolated from champignon bispora. Active drugs in the treatment of purulent wounds, tuberculosis. Contains substances that destroy cholesterol plaques. Other types of champignons have similar properties.

yellow-skinned champignon, red champignon

Agaricus xanthoderma

Hat. Diameter up to 15 cm, at first ovoid, later broadly bell-shaped. The skin is smooth, silky, finely scaly, white, turning yellow when touched. The plates are frequent, free, at first off-white, then pink, purplish-brown when ripe. The pulp is not very fleshy, white, turns yellow on the cut, the taste is unpleasant. The smell of carbolic acid, pharmacy.

Leg. Height up to 12 cm, diameter up to 2 cm, cylindrical, swollen towards the base, hollow, white, ring high, grooved. In the lower part, when cut, it turns chrome-yellow.

Spore powder. Brown.

Habitat. In deciduous forests, gardens, parks, among grass, pastures, forest belts.

Season. Summer autumn.

similarity. Can be confused with all edible champignons, but a good distinguishing feature is bad smell, aggravated by boiling. It is very similar to flat cap champignon, or carbolic (A. placomyces), which has a hat up to 12 cm in diameter, with gray-brown or brown-black scales, darker in the center; the flesh on the wounded areas also turns yellow, the smell is carbolic. It can also grow outside the forest.

Use. Both species are slightly toxic. The literature contains conflicting information about the degree of toxicity, often it is exaggerated. I would like to note that carbolic champignon is quite widely collected by our mushroom pickers and used after boiling. Probably the intestinal disorders that occur in some people depend on individual susceptibility. However, it is best to refrain from picking carbolic or ink-scented mushrooms.

Meadow champignon, Common champignon, Pecheritsa

Agaricus campestris

Syn.: Psalliota campestris

Hat. Diameter up to 15 cm, in young mushrooms it is spherical, later convex, then flat, silky, white. Sometimes in the center it is covered with rare brownish scales. In young mushrooms, the edge of the cap is connected to the stem with a frequent veil that covers the plates. In young mushrooms, the plates are pink or meat-red, then black-brown, frequent, free. The pulp is dense, white, turns pink when cut. The taste and smell are pleasant.

Leg. Height 4-10 cm, diameter 2-4 cm, smooth, white, brown at the base. In the upper part it has a white membranous ring.

Spore powder. Purple or black-brown.

Habitat. In meadows, pastures, mowed fields, in vegetable gardens on well-fertilized soil.

Season. May until frost.

similarity. It looks like other types of champignons with white caps: the poisonous yellow-skinned champignon (A. xanthoderma), in which the flesh is intensely yellow at the base of the stem and the unpleasant smell of carbolic acid, which increases during cooking; for weakly poisonous champignons (A. meleagris) and flat cap (A. placomyces), whose whitish hat is covered with gray and black-brown scales. They appear abundantly in the forest and outside the forest in autumn, they also smell faintly of carbolic acid. Often collected by mushroom pickers and, as it seems to us, do not cause poisoning. Perhaps some people have their individual intolerance.

Use. Delicious edible mushroom that can be boiled, fried, dried, used as a side dish.

Field champignon, Sheep champignon

Agaricus arvensis

Syn.: Psalliota arvensis

field champignon

Hat. Diameter up to 20 cm, at first spherical, later umbellate, finally flat-convex. The skin is silky or scaly, dry, white, yellowish in old mushrooms, turns yellow when touched. The plates of young mushrooms are almost white, with a creamy tint, then gray-pink, chocolate brown when ripe. The flesh is tender, white, in mature specimens yellow or reddish. The taste is mild, the smell is aniseed.

Leg. Height 6-15 cm, diameter up to 3 cm, cylindrical, slightly thickened towards the base, white or yellowish, with a two-layer ring.

Spore powder. Dark brown.

Habitat. Likes sunny places: meadows, pastures, glades, forest edges, forest belts, gardens, parks.

Season. May until frost.

similarity. Dangerous to confuse with white fly agaric (Amanita virosa) and with spring fly agaric (A. verna), which are deadly poisonous.

Warning : champignons never grow from volva and they always have colored plates, while poisonous fly agarics have white ones.

Use. Very tasty mushroom, eaten fresh and dried.

Cap conical

Verpa conica

Verpa digitaliformis

Cap conical

Hat. Diameter 2–4 m, bell-conical. Color yellowish brown, reddish brown. The surface is covered with shallow, chaotically arranged wrinkles; as a rule, there is a dent on the top. The pulp is very fragile, brittle. Smell and taste are inexpressive.

Leg. Height up to 10 cm, cylindrical or laterally flattened, hollow, covered with small scales. Color whitish or yellow.

Spore powder. White.

Habitat. It is found in almost the same places as the morel cap. (Verpa bohemica), although it is rarer.

Season. April May.

similarity. With a morel hat (Verpa bohemica), with semi-loose miter (Mitrophora semilibera).

Use. Can be fried after pre-boiling.

Shishkogryb flaky-legged, Strobilomyces spotty-footed, Spotty-footed hedgehog

Strobilomyces floccopus

Syn.: S. strobilaceus

Cone mushroom

Hat. Diameter up to 15 cm, at first spherical, later plano-convex. The surface is gray or black-brown, covered with coarse, large, imbricate scales. Tubules adherent, with large pores, turn black when pressed. Young mushrooms are covered with a gray-white veil. The flesh is whitish, on the cut it acquires a reddish hue, turning into black-violet. Taste and smell of mushrooms.

Leg. Height up to 15 cm, diameter up to 3 cm, cylindrical, slightly curved, very hard, scaly, with a rapidly disappearing ring. The color is first gray, then black.

Spore powder. Black brown.

Habitat. In forests of various types, prefers acidic soils.

Season. August - October.

similarity. Inexperienced mushroom pickers can be confused with a hornbeam (Leccin griseum), from which it differs by a scaly surface and the presence of a cover in young mushrooms.

Use. The mushroom is edible, because of the hard stem, only hats can be consumed, but due to the rarity better mushroom leave in nature.

Garden entoloma, Thyroid Entoloma, Thyroid rosemary, Drainer, Podbrikosovik

Entoloma clypeatum

Syn.: Rhodophyllus clypeatum

Entoloma garden

Hat. Diameter up to 12 cm, in young mushrooms it is convex or bell-shaped, later unevenly spread, with randomly curved wavy edges, with a thick tubercle in the center, radially fibrous. Color whitish-gray, gray-brown, brownish-gray. The plates are rare, wide, adherent with a tooth, in young mushrooms they are white, turning pink as the spores ripen.

Leg. Height up to 12 cm, diameter up to 0.5–4 cm, fibrous, often twisted, even or curved.

Spore powder. Pink.

Habitat. In deciduous forests, gardens, parks, sometimes in meadows - on soils rich in nutrients.

Season. April - May, sometimes until June.

similarity. Very similar to tin entoloma, or poisonous (E. sinuatum), which grows in deciduous forests in summer and autumn and in mountain forests, but the cap of the plumper is hygrophan (darkens when moisture is absorbed), and that of the tin entoloma is non-hygrophan. Also, the saucer looks like a poisonous pink plate (E. rhodopolium), found in mountain forests in summer and autumn, the hat of which is thin, not fleshy, with a small tubercle, light gray or yellow-cream; for entholoma alkaline (E. nidorodum), characterized by an unpleasant odor. In addition, the mushroom looks like an edible pink silky plate. (E. sericeum), a hat which is dark gray-brown, smooth, silky, shiny and which grows from August to September, and on the May mushroom (Calocibe gambosa), growing at the same time and in the same places. Mushroom pickers should clearly distinguish the garden entoloma from its poisonous counterparts and beware of pink-leafed plants growing in summer and autumn, if there is no clear confidence in their edibility, since identification from photographs and drawings is difficult even for specialists.

Use. The mushroom is used pickled, salted, fried. In the West it is characterized as an excellent palatability, but the authors would define them as good.

Literature

Phillip Roger. Mushrooms and other fungi of Great Britain & Europe. – London, 1981.

Prihoda A. Kapesni atlas hub. – Praha: Statni pedagogicke nakladatelstvi, 1986.

Romaghesi N. Petit atlas des champignons. – Bordas, 1983.

Andreeva M F. Mushroom hunting. - St. Petersburg: Agropromizdat; LLC "Diamant", 1999.

Andrest B.V. Mushroom bowl. – M.: Timber industry, 1972.

Vasilyeva L. N. Edible mushrooms of the Far East. - Vladivostok: Far Eastern Book Publishing House, 1978.

Biological encyclopedic dictionary. - Moscow: Institute of Technological Research, 1993.

Vishnevsky M. V. Inedible, poisonous and hallucinogenic mushrooms of the Moscow region. Handbook-atlas. – M.: Formika-S, 2001.

Garibova L.V. Mushrooms in your garden. - M .: Institute of Technological Research, 1993.

Gorlenko M.V. and others. Mushrooms of the USSR. – M.: Thought, 1980.

Gorlenko M. V., Garibova L. V. All about mushrooms. – M.: Timber industry, 1985.

Mushrooms. Directory // Per. from Italian. - M .: LLC "Publishing House AST"; LLC Astrel Publishing House, 2001.

Grünert G., Grünert R. Mushrooms. - M .: LLC "Publishing House AST"; LLC Astrel Publishing House, 2001.

Dermek Aurel. Mushrooms. – Bratislava: Slovart, 1989.

Plant life. Volume two. Mushrooms. – M.: Enlightenment, 1976.

Zhurbinsky I.D. For mushrooms. - Chisinau: Timpul, 1987.

Clan I. Mushrooms. – Prague: Artia, 1984.

Knudsen Henning. Mushrooms. Illustrated reference book // Per. from Danish. – M.: Mir knigi, 2003.

Kozak V. T., Kozyakov S. V. All about edible mushrooms. - Kyiv: Harvest, 1987.

Maury Korhonen. 100 mushrooms // Per. from Finnish – M.: Timber industry, 1981.

Kudryasheva Z. N. and others. Mushrooms of our forests. - Minsk.: Urajay, 1970.

Mazin V. V., Shashkova L. S. Mushrooms, plants and people. – M.: Agropromizdat, 1986.

Merkulov V. A. Mushrooms in the Stavropol Territory. - Stavropol: Stavropol book publishing house, 1975.

Morozov A.I. medicinal mushrooms. – M.: AST; Donetsk: Stalker, 2003.

Murokh V.I., Stekolnikov L.I. Our green healing friend. - Minsk: Urajay, 1985.

Semenov A.I. About mushrooms and mushroom pickers. Guide to picking mushrooms in the Crimea. - Simferopol: Tavria, 1990.

Serzhanina G.I. On mushroom paths. Minsk: Urajay, 1990.

Serzhanina N. N., Zmitrovich I. I. Macromycetes. - Minsk: Higher School, 1986.

Sigunov P. N. Forest happiness. - M .: Children's literature, 1974.

Stenin I. Yu., Stenina N. P. Cultivation of mushrooms in a summer cottage, in an apartment, in a garage. - M .: CJSC "Publishing house" Tsentrpoligraf "; LLC MiM Delta, 2002.

Fedorovskaya G.I. Mushroom encyclopedia. – M.: RIPOL classic, 2003.

Filippova I. A. Treatment with medicinal mushrooms. - St. Petersburg: Dilya, 2003.

Khinkova Tsv., M. Drumeva-Dimcheva, G. Stoychev, V. Chalkov. Sew on a gubi. - Sofia: Zemizdat, 1986.

Yakovlev K.F. Forest diva. - M .: Children's literature, 1974.

Jansen Pele. All about mushrooms. - St. Petersburg: SZKEO "Crystal"; M.: Oniks, 2004.

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Lepista personata, and among the people simply “blue-footedness”, is truly the most delicate and at the same time unceremonious mushroom, since in their places of growth they do not disdain scosposted and rotted manure. And the characteristic appearance of blueleg mushrooms is very sincere and does not allow to be confused with any fly agaric or grebes.

The lilac-legged row, a scientific synonym for the blueleg, consists of the following parts:

• smooth hat (convex or concave) - from 20 to 30 cm, off-white with a purple tint;
• wide, frequent plates - initially white, and then yellowing with a purple tint;
• cylindrical longitudinally fibrous leg - diameter 2-3 cm, and height 5-10 cm, light purple or lilac.

The pulp of blueleg mushrooms is fleshy and dense, with a mild taste and mushroom, or a slight fruity aroma. The color of the pulp is whitish or off-white with a lilac tint. The spores, as seen in the photo of the blue foot, are hyaline, warty and ellipsoidal, pale pink in color, their size is 4-5 by 6-8 microns.

You can meet blue-legged mushrooms on pastures, meadows, in gardens, especially on "fertilized" soil. They grow, forming two layers: spring (late March - early June) and autumn (early October - mid-November). Bluelegs can be seen mostly in growing groups, they are very reminiscent of "witch rings", it is very rare to see them alone.

Mushrooms are edible and edible in almost any form, with the exception of raw bluelegs. They have an extraordinary taste in salted and pickled form, are suitable for drying, and also do not require pre-boiling. Especially great taste they create in fried with potatoes and onions, as a filling for pies or pies. The photo of the blue knife clearly demonstrates its beauty, but it is a pity that it does not convey the unreal flavor of this dish.

Blueleg mushrooms can be pickled, salted and canned. There are a lot of recipes, and the result will amaze the most sophisticated gourmets. You can find out how to cook bluelegs, how much to cook and what spices are required by reading special literature for mushroom lovers. Below you can view a photo of the mushroom during cooking, even this causes an appetite.

Stropharia blue-green is not common in our forests and is little known mushroom. But even in these rare moments, few people pay attention to him. The point is the unusual appearance of this representative mushroom kingdom. The bright blue-green appearance with white flakes makes this mushroom both beautiful and repulsive. Too "poisonous" at it external coloring. But with all this, stropharia belongs to the fourth class of edibility and can be used in cooking. various dishes pickled, salted. Also, blue-green stropharia can be used fresh for soups and main courses.

Let's try to learn how to identify this little-known mushroom and distinguish it from various inedible representatives of the forest mushroom fraternity.

What does blue-green stropharia look like

If you meet blue-green stropharia in the forest, then it will be very difficult for you to confuse it with another mushroom. So, a distinctive feature is a bright blue-green color. All parts of the mushroom are painted in various shades of blue and green. The second distinguishing feature is the small size of the hat. They can be no more than 8 cm in diameter. At a young age, blue-green stropharia has a hat in the form of a bell, lowered by sepals down to the ground. As the mushroom matures, the hat takes the form of a half-opened tulip bud and is covered at the edges with white fluffy flakes, which gives the stropharia an even more attractive look.

On the inside of the cap there are frequent plates, which are white at the beginning of the growth of the fungus, and then turn into a gray smoky shade. When the cap is broken, you will see a thin blue flesh, which, under the influence of ambient air, can change color to a yellowish tint.

Stropharia reproduces by blue-green spores. Spore powder after full maturation has a beautiful purple color. You should also know that the plates of the lower surface of the cap of this mushroom are tightly attached to the upper part of the stem. This distinguishes stropharia, which may resemble it.

Stropharia has a rather long leg up to 10 cm in length and up to 1 cm in width. Inside the leg is hollow and resembles a tube in its structure. The color of the stem is slightly lighter than the cap, but also differs in rich blue or in green. A distinctive feature of the stem of the blue-green stropharia mushroom is that it is almost constantly covered with a dense coating of a mucous substance that has sticky properties. Therefore, the leg of stropharia is often literally covered with various kinds of insects. Approximately in the middle of the stem of the fungus there is a membranous ring, which, as it were, divides the stem in half. In the lower part of the leg is covered with scales, resembling white flakes in appearance. Above the membranous ring, the leg is smooth and covered with mucus.

Where does blue-green stropharia grow?

AT middle lane The Russian edible mushroom stropharia blue-green is found from mid-summer to late autumn. It grows in fairly large groups in spruce and mixed forests. Favorite habitat - pine forests and young plantings and fir.

Stropharia is no less common in open pastures, in thickets of shrubs and even in city parks. For successful growth, this fungus needs a high level of humidity and an ambient temperature of at least 10 degrees Celsius.

The bruise mushroom belongs to the Boletov family. The scientific name of this gift of the forest is blue gyroporus. He received his popular name "bruise" for the fact that when the cap is broken, the flesh instantly acquires a blue color. Most often, this mushroom can be found in mixed forests, mainly under birch trees.

Going to the forest, check out the photo and description of the bruise mushroom offered on this page.

Mushroom bruise and his photo

In the common people, this mushroom is known as the blue boletus or suspicious borehole. The most remarkable difference of this well is that when broken, its meat quickly turns blue. That is why this type of mushroom is considered by many to be poisonous. Indeed, at the sight of its blue meat, which shows one of the important signs of the toxicity of mushrooms, it is difficult to assume that it could be harmlessly eaten. Meanwhile, the bruise mushroom is edible, it is reliably known that in the Orel province this mushroom is eaten, and near the city of Yelets they even revere it for tasty food, especially since it is rarely found there. The place of growth of this type of mushroom is determined by all kinds of small forests. But it has been noticed that in walnut groves it is less common than in young aspen groves, but the time of its appearance is from the end of July to the autumn cold.

What does a bruise mushroom look like and what is it distinctive features? The bruise is sometimes very large, namely: starting from 6 cm, its hat often reaches up to 30 cm in width. At the same time, it is always thick, fleshy, convex and similar to thin morocco to the touch, pale yellow in color, and brown-yellow in old age, sometimes even gray-brown. The flesh of the cap is white, slightly purple, but immediately turns blue at the break, starting from blue and reaching black-blue. In the borehole, the tubes are pale yellow, half the thickness of the entire cap, with pressure, they quickly get a bluish color, which then flows into black. The cavity of the tubules is hardly separated from the upper layer of the cap, and barely touches the stem. The opening of the tubules is round, similar to a needle, fairly large puncture. Seeds are light yellow-gray.

Look at the photo: the leg of the bruise mushroom does not exceed 6 cm, but often reaches 4 cm in thickness. From below it is dark scarlet in color, with elevations that have the direction of transverse stripes. From above, it is lighter, with pale yellow stripes, reddish in places, in general, all naked and, with meat that turns blue even from pressure, very dense and solid.

In all parts of its suspicious skvazhnik meat is extremely dense and tender, but not viscous, which gives it the character of an edible, as we saw above in common features edible and poisonous mushrooms. Another sign of the harmlessness of this fungus is its pleasant, not strong and refreshing smell. As for the taste of the raw pulp of this borer, its bitterness again passes it off as very suspicious, which is how it is revered in many places in Russia. Those who eat the blue boletus prepare it in the same way as the previous types of boletus, and find that in its fat and tender meat it is in no way inferior to them in the dignity of taste.

Going to the forest quiet hunting, many have come across mushrooms in which the leg has a bluish tint. Often people bypass them, believing that they are toadstools. But this is a serious mistake, because bluelegs are tender and tasty.

Blue foot mushrooms - where do they grow?

Scientifically, the mushroom is called the lilac-legged row, and it consists of the following parts: a smooth hat, which reaches a diameter of 20-30 cm and cylindrical legs 5-10 cm high. If you look under the hat, you can see frequent plates, which are first white colors, and then they become yellowish with an olive tint. The pulp of such a fungus is quite dense and fleshy, which is characterized by light fruity aroma.

The blueleg mushroom grows in the temperate zone of the Northern Hemisphere, but in the south it will be possible to harvest 2 times a year. Such mushrooms are able to tolerate light frosts. You can collect them from October to November.

They grow near conifers, as well as in forest belts and light forests. The soil is most important to them, as they prefer sandy and semi-sandy lands. Rows grow in groups that form some kind of "witch rings". Every year they appear in almost the same place, and mushroom pickers take advantage of this.

How to cook bluelegs?

Among experienced mushroom eaters, this type of row is considered very tasty. To many, it resembles champignons, and some even note similarities with chicken meat. This species can be salted, pickled, fried, etc. The number of dishes using this mushroom is huge. If the harvest turned out to be large, then the rows can be dried or frozen, and then used for culinary purposes.

Before you cook the mushroom, you need to wash it. This will remove the debris that often gets stuck in the records. It is recommended to remove the skin from the caps. After that, to avoid problems with digestive system, it is recommended to boil the rows for 15 minutes. in lightly salted water. Then you can proceed to the main heat treatment.

How to marinate?

Peeled rows, from which it is worth cutting off the legs, must be boiled for 20 minutes, removing the resulting foam. After that, drain the liquid and take care of the marinade, for which bring 1 liter of water to a boil, adding 60 g of salt, 65 g of sugar, a couple of bay leaves, 10 peppercorns and a few currant leaves for flavor. Pour blueberries with marinade and boil all together for another 20 minutes. For 5 min. to end heat treatment add 6 cloves of garlic and 18 g of vinegar. Arrange everything in sterilized jars and roll up.

How to fry?

To make the mushroom tasty, you need to prepare salt, sour cream, dill and vegetable oil. Rows wash, clean, and then fill with water and put on the stove. After the liquid boils, drain it and repeat the procedure 3 more times. AT last time cook for half an hour.

After that, the water is drained, and the blueleg is transferred to the pan. Stir until all the liquid has evaporated, then add a small amount of oil and bring to a boil and a beautiful golden color. It remains to cool everything and season with sour cream. Serve with chopped dill and add salt if needed.

Soup

To obtain tasty first dish, it is recommended to combine mushrooms and chicken in it. This combination allows you to get the original result. The composition of this dish includes the following set of ingredients: blue legs, chicken fillet, 3 potatoes, 2 onions, carrot, half bell pepper, parsley, dill, laurel, salt and pepper.

Cooking process:

• Wash the mushrooms, peel, and boil in water, adding salt to it, for 30 minutes. At this time, clean the fillet from the films and cut it into small cubes;
• Chop the peeled vegetables: onion - in a small cube, potatoes - in cubes, and grate the carrots. In hot oil, first fry the onion until transparent, and then put the carrot and bring to golden brown;
• Drain the liquid from the blue legs and fill with new, adding chicken and potatoes to the pan. Cook for 20 minutes, adding salt and pepper. After the time has passed, put the chopped greens and dressing. Boil for a couple of minutes and turn off the heat.

Pork with mushroom sauce

Can you cook this tasty dish which will be a great addition to any side dish. You can use fresh rows, but salty ones are also delicious. The composition of this dish includes the following ingredients: 1 kg of meat, 1 tbsp. chopped mushrooms, a couple of onions, 1 tbsp. a spoonful of dry celery, 3 cloves of garlic and laurel.

Cooking steps:

• Cut the pork into slices, and then put them in a pan, where you need to preheat the oil. Fry until formed golden brown and then transfer the meat to a separate plate;
• In the same pan, fry the onion, cut into half rings, in fat. Transfer it, along with the pork, to a heavy-bottomed pot. Add rows there, pour hot water and simmer until soft. How long it will take depends on whether the mushrooms are young or old;
• At the end of the heat treatment, put laurel, dried celery and garlic, previously passed through a press. Cook for 10 more minutes. covered and then ready to serve.

Bluefoot in batter

This recipe can be made delicious snack which is suitable for regular dinner, and for holiday table. For this recipe, it is worth preparing 0.5 liters of kefir, 0.5 kg of flour, 1 kg of blue legs and 17 g vegetable oil.

You need to prepare like this:

• First, prepare the rows, for which rinse them, clean and separate the hats from the legs;
• To prepare the batter, mix kefir with flour so that there are no lumps, and leave for 10 minutes;
• Heat the oil in a frying pan and dip the caps in the clair, and then fry them on both sides until golden brown. Serve hot.

Potato pancakes with mushrooms

Another lovely dish suitable for any meal. For this recipe, take the following products: egg, 1 tbsp. chopped mushrooms, 45 g flour, 155 g butter, and also salt and pepper. This amount of ingredients is enough for 4 servings.

• Peel the potatoes and then chop them into coarse grater. Press it to remove
  excess liquid. Add mushrooms. By the way, you can use both fresh and salted rows;
• Send the egg, flour, salt and pepper there. Mix everything so that the ingredients are combined evenly;
• Scooping the resulting mass into a spoon, fry the pancakes on both sides until golden brown. It is important to spread everything on hot oil. It is recommended to serve the dish hot and best of all with spicy sauce.

Julienne

This is very popular dish french cuisine which is easy to prepare in your own kitchen. For this dish, you should prepare the following products: a couple of onions, 225 g of blue legs, 325 g of fillet, salt, pepper, 15 g of flour, 2 tbsp. tablespoons of butter, 1 tbsp. milk and sour cream, as well as hard cheese.

We will prepare like this:

• In hot oil, fry the diced onion with chopped rows. Send there the fillet cut into pieces, which should be pre-boiled until tender. Be sure to add salt and pepper there;
• In a dry frying pan, fry 1 tbsp. a spoonful of flour until it turns brown. After that put butter and stir well until it melts. The next step is to add milk. When the sauce boils, add sour cream and cook for a couple more minutes, and then remove the pan from the heat;
• Layer chicken with rows, shredded on a grater, cheese and sauce in cocotte makers, and then start all over again. Bake in the oven at 200 degrees until the cheese melts and a cheese crust forms on top.

Caviar from pickled bluelegs

A great appetizer option for making sandwiches. For this recipe, you should prepare the following set of products: 180 g of rows, 125 g of onions, 55 g of vegetable oil, and also salt and pepper.

Cooking method:

• Free the pickled bluelegs from mucus, for example, by washing them in running water. Cut them as small as possible, and then add the chopped onion, which should be pre-fried in hot oil;
• Add salt and pepper to the resulting mass. Stir and serve, sprinkled with chopped green onions.

Now you know what blue-legs are, where and when it is better to collect them. The presented recipes will allow you to cook a very tasty dish from them.