The nature of Russia is diverse, every year it presents people with its gifts in great abundance. After all, they have a rich, exceptionally pleasant taste, contain trace elements and useful substances, and even meat can outstrip the concentration of protein.

If some people confidently understand the whole autumn variety, without any doubt collecting edible fruiting bodies, other people get lost and are afraid to collect poisonous grebes.

The skill of mushroom fishing is not easy for everyone, many mushrooms are really very similar. It is best to form the ability to distinguish between edible and inedible gifts of nature from childhood. But if a person did not grow up in the lap of nature, this does not mean that he will not be able to go for mushrooms without risking his life. After all, it’s enough to remember only a few types of edible mushrooms to fill the basket and enjoy this extremely useful product. It is worth listing the main mushrooms that grow on the territory of Russia - they can definitely be harvested without risk.

Seventh place - autumn mushroom

This mushroom grows in abundance on stumps, fallen trees, and even on the old rhizomes of plants emerging to the surface. Alone, almost never appears alone, comes out with a whole flock of relatives with a grayish or brownish color, with a mandatory film under the hat, which, as the fruit body grows, turns into a recognizable fringe. Flakes are visible on mushroom caps.These mushrooms can be pickled, and also fried, eaten after other types of processing.

Sixth place - fox

The yellowish chanterelle mushroom also prefers to grow in flocks; it can have a tint from light yellow to orange. You can meet him in mixed or coniferous forests, mainly in clearings, in well-lit places. It is valued for its taste and for its special composition, which has antioxidants and substances that can fight cancer.

Fifth place - oiler

The butterdish is known for its wet hat, covered with hard skin - which, however, can be easily removed. The bottom of the hat has yellow moss, as well as a membrane. This mushroom is exceptionally good for cooking, and delicious soups are prepared with it. It has a delicate pulp that boils perfectly, saturating the soup with a special aroma. Lambs grow in groups, after rain they can strew the slopes of ravines and other moist places, which simplifies their collection.

Fourth place - boletus

He is often confused with a fellow - a birch bark, but this species has a redder hat. In general, both mushrooms are edible and can be used for frying, in soups, and in preparations for the winter. The mushroom has a gray or whitish, moss under a hat, a white leg with black dots. It grows mainly separately, although sometimes it is possible to find several more mushrooms in the neighborhood of the first one found.

Third place - boletus

This mushroom has a faded gray hat - however, there are also boletus - albinos with pure white hats, but this is rare.The moss under the hat is darker than that of the boletus, the leg is grayish, specks may be, but not always. Valued slightly below the boletus, as it withstands transportation and storage worse. It can grow to a significant size, the diameter of the cap is sometimes 25 cm or more. By the amount of protein, the flesh of this mushroom is equal to meat, it also contains a lot of iron and other useful substances. It can grow both individually and in small groups.

Second place - saffron milk cap

Red saffron - this is one of the most valuable mushrooms. It has a rich selection of nutrients, exceptional taste and aroma. You can cook it by any means. The mushrooms are recognized by their typical bright orange color, a funnel-shaped large hat, a leg up to 7 cm in length, which has an orange ring on the slice. These mushrooms are collected in coniferous forests, where they appear in groups, often choosing glades, bright places. From one mushroom glade it is sometimes possible to collect up to several baskets of mushrooms.

The most edible mushroom

The most edible mushroom is the cep., he is the undoubted king of mushrooms, and it is simply impossible to compete with him. It has an exceptionally pleasant taste and aroma, delicate pulp, which, however, is resistant to storage and transportation, and is also perfectly dried for the winter. It has a balanced beneficial composition, which includes proteins and almost all trace elements necessary for humans, many minerals. It is rich in fiber, necessary for cleaning the intestines and normalizing its work.

It is easy to prepare and never poses health risks. It can be preserved for the winter, boiled, fried - in terms of cooking, the mushroom is completely universal. And if the same chanterelles have dangerous false counterparts, then this mushroom can only be confused with bile fungus, making it the best choice for a beginner mushroom picker. Cut fruit bodies do not darken, they are well stored even in this form.

Ceps are collected in coniferous forests, as well as in mosses, where they stand out for their appearance and are noticeable from afar, which further simplifies the collection of fruiting bodies. It is not surprising that in the fall, when the mycelium begins to bear fruit, these gifts of nature are brought to the markets in boxes. But from such an abundance, the price does not fall on them - in any case, the product is valuable due to its beneficial properties and nutrition, taste.

But this is far from all mushrooms that can be defined as edible at first glance. White breasts, thrills can also be attributed to this category, but these fruiting bodies are subject to salting, and beginner mushroom pickers do not always take them. After all, they need to be soaked for 2-3 days to get rid of bitterness, and then kept in brine for up to 40 days, and only after that they are eaten according to traditional recipes. But both mushrooms and thistles grow in large groups, and when you discover a mushroom clearing, you should not deny yourself the temptation to collect them all, because after salting they will turn into a pleasant delicacy, which will be very useful in winter holidays.