Red lattice. Lattice red - mushroom of unusual shape Lattice mushrooms edible

In the woodlands middle lane, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, areas Central Asia– more than 300 species grow edible mushrooms, which lovers of "silent hunting" like to collect so much.

Indeed, the occupation is very exciting and interesting, allowing, moreover, to feast on the harvest. However, you need to know mushrooms so that poisonous ones do not get into the basket along with edible ones, eating which you can get severe food poisoning. Edible mushrooms with photos, names and descriptions are available for everyone interested in mushroom picking.

Mushrooms are considered edible, which can be used for food absolutely without risk to life and health, as they have significant gastronomic value, distinguished by a delicate and unique taste, dishes from them do not get bored and are always in demand and popularity.

Good mushrooms are called lamellar, on the underside of the caps there are lamellar structures or spongy, because their hats on the underside resemble a sponge, inside of which there are spores.

During the collection, experienced mushroom pickers always pay attention to the special signs that the mushroom is edible:

grow up Forest mushrooms from a mycelium resembling a grayish light mold that appears on a decaying tree. The delicate fibers of the mycelium braid the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms get organic matter from the tree, the tree from the mycelium receives mineral nutrients and moisture. Other types of mushrooms are tied to tree species, which later determined their names.

The list contains wild mushrooms with photos and their names:

• boletus;
• under-thickness;
• boletus;
• tannery;
• pine mushroom;
• mottled or ordinary oak, others.

poddubovik

in conifers and mixed forests many other mushrooms that mushroom pickers are happy to find:

• mushrooms;
• honey mushrooms summer, autumn, meadow;
• boletus;
• russula;
• milk mushrooms;
• polish mushroom, and so on.

Chanterelles

It is most correct to put mushrooms during harvesting in special wicker baskets, where they can be ventilated, in such a container it is easier for them to maintain their shape. It is impossible to collect mushrooms in bags, otherwise, after returning home, you can find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are known for sure that they are edible and young, old and wormy should be thrown away. It is better not to touch suspicious mushrooms at all, bypass them.

The best time to harvest is early morning, while the mushrooms are strong and fresh, they will last longer.

Characteristic features of edible mushrooms and their description

Among the noble representatives of edible, tasty and useful mushrooms there is a special group, which is usually characterized by one word "toadstools", because they are all poisonous or deadly poisonous, there are about 30 species of them. They are dangerous because they usually grow next to edible ones and often look like them. Unfortunately, only a few hours later it turns out that he was eaten dangerous mushroom when a person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look at the photos, names and descriptions of edible wild mushrooms before going on a “silent hunt”.

You can start with the first category, which includes the most noble, high-quality mushrooms with the highest taste and nutritional qualities.

White mushroom (or boletus) - he is given the palm, he is one of the most rare among relatives, beneficial features of this mushroom are unique, and the taste is the highest. When the mushroom is small, it has a very light cap on top, which changes its color to yellowish brown or chestnut with age. The underside is tubular, white or yellowish, the flesh is dense, the older the mushroom becomes, the more flabby its flesh becomes, but its color does not change on the cut. This is important to know, because it is poisonous gall fungus outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young mushrooms, the legs are in the form of a drop or a barrel, with age it changes to a cylindrical one.

It occurs most often in summer, does not grow in groups, you can find it in sandy or grassy glades.

– delicious mushroom, rich in trace elements, is known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is of a muted brown hue, convex, reaching a diameter of 12 cm, the stem is covered with small scales, expanded towards the base. The flesh is without a specific mushroom smell, at the break it acquires a pinkish tint.

Mushrooms love moist soil, it’s worth following them in birch grove after a good rain, you need to look right at the roots of birches, found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, an interesting funnel-shaped hat, with a recess in the middle, circles are visible from the recess to the edges, the lower part and the leg are also orange, plastics turn green when pressed. The pulp is also bright orange, gives off a slight tarry aroma and taste, the milky juice that stands out at the break turns green, then turns brown. Taste qualities mushrooms are highly valued.

Prefer to grow up in pine forests on sandy soils.

real breast - mushroom pickers consider and call it the “king of mushrooms”, although it cannot boast that it is suitable for use in various processing: basically, it is eaten only in salted form. The cap at a young age is flat-convex, with a slight depression, turning with age into a funnel-shaped, yellowish or greenish-white. It has transparent, as if vitreous diametrical circles - one of the characteristic features of the breast. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. White brittle pulp has a recognizable smell of mushrooms, white juice, winding, begins to turn yellow.

Further, we can continue to consider the description of edible mushrooms belonging to the second category, which may be tasty and desirable, but their nutritional value is somewhat lower, experienced mushroom pickers do not bypass them.

- a genus of tubular mushrooms, it got its name because of the oily cap, at first red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp has a juicy, yellowish color, without changing it on the cut.

Boletus (aspen) - while young, the hat has a spherical shape, after a couple of days its shape resembles a plate on a stocky leg extended up to 15 cm, covered with black scales. The cut on the pulp turns from white to pink-violet or gray-violet.

- refers to valuable, elite mushrooms, has some similarity with a porcini mushroom, its hat is chestnut-brown, first wrapped downwards, in adult mushrooms it turns upwards, becomes flatter, in rainy weather a sticky substance appears on it, the skin is separated with difficulty . The stem is dense, cylindrical up to 4 cm in diameter, often smooth, and occurs with thin scales.

- outwardly similar to a white mushroom, but it has a slightly different color, black-brown, a yellowish pale leg with reddish blotches. The pulp is fleshy and dense, bright yellow color, turning green at the break.

Dubovik ordinary - its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The pulp is also fleshy and dense, bright yellow, it turns green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to novice mushroom pickers, but it is quite numerous, mushrooms in this category are much more common than the first two combined. When during the mushroom season you can collect a sufficient number of porcini, saffron milk caps, milk mushrooms and others, volushki, chanterelles, russula, valui are bypassed by many. But when failures occur with the number of noble mushrooms, these mushrooms are also willingly harvested, and one cannot return home with empty baskets.

- pink, white, very similar to each other, the difference is only in the color of the hat, the pink wave has a young hat with a beard, a convex shape with red rings that fade with age, the white one has a lighter hat, there are no circles, the leg is thin, the plates are narrow and frequent. Due to the dense pulp, the volushki tolerate transportation well. They need a long heat treatment before use.

- the most common of the russula family, more than ten species grow on the territory of Russia, sometimes they are endowed with the poetic definition of "gems" for the beautiful various shades of hats. The most delicious are russula food with pinkish, reddish wavy curved or hemispherical hats, which become sticky in wet weather, in dry they are matte. There are hats unevenly colored, with white spots. The leg of the russula is from 3 to 10 cm in height, the flesh is usually white, rather fragile.

Chanterelles ordinary - are considered delicacy, the caps become funnel-shaped with age, they do not have a clear transition to unevenly cylindrical legs, tapering at the base. The dense fleshy pulp has a pleasant mushroom aroma, spicy taste. Chanterelles differ from mushrooms by a wavy or curly hat shape, they are lighter than mushrooms, they seem translucent to the light.

Interestingly, chanterelles are not wormy, because they contain chinomannose in the pulp, which etches insects and arthropods from the fungus. The indicator of accumulation of radionuclides is average.

When collecting chanterelles, you need to be careful not to get into the basket along with edible mushrooms fox false , which differs from the real one only in young age, becoming old, it acquires a pale yellow color.

They are distinguished when they find colonies of chanterelles with mushrooms of different ages:

• real mushrooms of any age of the same color;
• false young mushrooms are bright orange.

- with caps of a spherical shape, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of the valuu is white and dense. The smell of old mushrooms is unpleasant, so it is recommended to collect only young valui, similar to cams.

- mushrooms growing in bunches of many pieces, they grow annually in the same places, therefore, having noticed such a mushroom place, you can confidently return to it every year with the confidence that the harvest will be guaranteed. They are easy to find on rotten, rotten stumps, fallen trees. The color of their hats is beige-brown, always darker in the center, lighter towards the edges, with high humidity acquire a reddish hue. The shape of the caps in young mushrooms is hemispherical, in mature ones it is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the leg to the hat, which breaks as it grows, a skirt remains on the leg.

The article presents not all edible mushrooms with photos, names and their detailed description, there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, raincoats, pigs, blackberries, bittersweet, others - their diversity is simply huge.

Going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most common in the area, to be able to check the mushrooms they found with the photos they have on their phone as a good clue.

An extended list of edible mushrooms with a photo

This slideshow contains all the mushrooms, including those not mentioned in the article:

Lattice red - a fungus of the Vesyolkovye family, the genus Lattice. This species is the only member of the family found in Russia.

The Latin name for the mushroom is Clathrus ruber.

These are rare mushrooms, they are listed in the Red Book. Lattice red refers to inedible species of mushrooms.

Description of the red grate

In young trellises, the fruiting bodies are ovoid or spherical in shape. In height, the mushroom reaches 5-10 centimeters, and its width is about 5 centimeters. The outer layer of the fungus is thin, it disappears with time, and the middle layer is gelatinous and thick.

The receptacle is reticulate, has a domed shape, its color is most often red, and sometimes it is yellowish or whitish. The inner side of this fungus is covered with a greenish-olive mucous membrane. The smell of the mushroom is unpleasant.

Distribution of lattice red

These mushrooms grow in the soil. You can meet them singly or in nests. Lattice red prefer to grow in a wide deciduous forests, sometimes they come across in mixed forests.

Red lattices are rarely found in Krasnodar Territory. A single case of the growth of these mushrooms in the Moscow region was recorded. They also grow in the territories of the Crimea and Transcaucasia.

Sometimes these mushrooms are brought by people to other regions, for example, at the Botanical Institute of the Russian Academy of Sciences in Leningrad, flower tubs with a red trellis and another fungus, a Javanese flower tail, were repeatedly found in greenhouses, which fell along with the land of date palms from Sukhumi. In the same way, the red lattice worker ended up in the greenhouses of Siberia, in the city of Gorno-Altaisk. Under suitable conditions, the red lattices acclimatize, and new places for the growth of these mushrooms are formed.

Related species of red lattice

Javanese flowertail - inedible mushroom, in the people it is called cuttlefish mushroom. The fruiting body of this bizarre mushroom looks like a spindle, it consists of 3-7-8 individual blades that fold into an original design. The color of these blades is whitish at first, and then becomes pink, orange or red. The stem is very short, hollow inside. The smell of this fungus is very sharp, it attracts insects.

The homeland of this mushroom is Australia, but it is also found in North America, Europe, New Zealand and the African continent. In our country, Javanese flower stalks grow in the Crimea, sometimes in the Transcaucasus and in the Primorsky Territory. They settle mainly on the outskirts of forests or parks. Some specimens are found on sand dunes. They grow on decaying forest floor and humus-rich soil. These are rare mushrooms found in the Red Book.

Mutinus canis is an edible mushroom. Young mushrooms are 2-3 cm in diameter, oval in shape, white or slightly pinkish in color. The length of the mature fruiting body is 8-18 centimeters, and the diameter is 1-1.5 centimeters. The top of the mushroom is pale red, covered with a creamy green honeycomb. The pulp has an unpleasant odor.

Mnutinus canis bears fruit from July to October. These mushrooms grow in North America and Europe. They do not settle large groups, most often they can be found nearby in deadwood and rotten stumps. The specimens that are in the egg shell are used for food. When insects eat gleba, top part the fruiting body becomes orange, and the entire fungus begins to decompose rapidly, and after 4 days nothing remains of it.

The red lattice, or red clathrus (lat. Clathrus ruber), from the genus of lattices, belongs to the family of veselkovye. it rare view fungus, the only one from the veselkovy family that can be found in Russian forests. It has an amazing appearance and is deadly, so an unusual creature should not be plucked, you can only admire it. It is impossible to confuse it with other mushrooms, since it does not have twins. The red lattice is listed in the Red Book.

Botanical description

red lattice mushroom appearance has the following:

• In the initial phase of development, the gratings outwardly resemble raincoats. There is a distant relationship between them. Young mushrooms have a round or ovoid body shape. Their height reaches 6 cm, and the width - no more than 5 cm in diameter.
• The upper shell of a young fruiting body has a whitish or Brown color, its texture is leathery. Under the shell is a mucous layer, the structure is dense, gelatinous. In the middle is a large-mesh recipe. The receptacle is a mesh structure that has a domed shape.
• As a result of maturation, the upper shell cracks and diverges. A small part of it remains at the base of the recipe. The color of the recipe is bright red, sometimes has a white or yellow tint. At this phase of development, the fungus looks like a mesh ball covered with fringed plexuses. Its height is about 12 cm and its diameter is 9 cm.
• The inside of the receptacles is covered with a mucous spore mass. The color of the mucus is dark, olive green. It emits an unpleasant odor, similar to rotten meat or excrement. Insects, carriers of spores, like this aroma very much and attract them strongly.
• The pulp of the fruiting body is tender, spongy.
• Depending on climatic conditions, the red trellis begins to bear fruit in spring and ends in autumn.

It is not worth guessing about any individual of the red lattice, whether it is edible or not. Every mushroom picker should know that they are all poisonous and deadly.

Distribution in nature

Red trellises can be found in mixed forests, but they still prefer to grow in dense, broad-leaved forests. The mycelium of the fungus becomes unviable if the temperature in winter time drops below 5 degrees. Therefore, it does not grow in cold regions. Mushrooms sit in the ground one at a time. But if the air temperature rises above 25 degrees or the soil moisture increases, then they begin to grow in nests. Mushrooms of this species are found:

• In Transcaucasia and in the Crimean territories.
• Very rarely they can be found in the forests of the Krasnodar Territory.
• Once they were found in the Moscow region, but this was an isolated case.

If suitable conditions are created for mushrooms, they will quickly adapt. Thanks to this, new places of growth appear. For example, trellises were found at the Botanical Institute of the Russian Academy of Sciences. They ended up in the greenhouse along with the land of date palms, which were brought from Sukhumi.

Reproduction method

Lattice red reproduces by spores. The process is a little unusual:

Edible and poisonous species yellow mushroom cobweb

Relatives of the red lattice

All representatives of the red lattice are poisonous, with the exception of canine mutinus. . Closest relatives:

Goat-lattice. A common mushroom in the republic. It grows mainly in pine forests with moist soil in large clusters from July to October.

The cap is convex, then flatter, smooth, slimy, shiny when dry, orange-brown or olive-brown.

The pulp is whitish-cream or brownish, dense, not juicy, slightly turning pink at the break, with a pleasant taste and a slight smell.

A tubular layer with wide pores, greyish yellow or olive brown. The leg is cylindrical, thin, solid, smooth, of the same color with a cap or slightly lighter.

The mushroom is used boiled, pickled, dried.

Goat mushroom (Suillus bovinus)- belongs to the family Maslenkovye, the genus Oilers. The people also call the grate (because of the tubular layer at the bottom of the hat), cow mushroom, cow mushroom, swamp, dry oiler, goat mushrooms and kid. Previously, it was collected for livestock feed, hence the name.

Goat mushroom (lattice)

At a young age, the cap of the lattice is convex or flat-convex, later it becomes flat, thinner along the edge. In diameter, it reaches from 2 to 8 cm, sometimes it can grow up to 10 cm. The surface is smooth, oily in wet weather. The color of the cap depends on the habitat and can be from yellow-brown to orange-rusty-brown and red-brown.

The tubular layer is grown. The tubes run weakly down the stem. The outer pores of the tubules are large and angular (of different sizes), while the inner pores are small and thin. The color of the pores, depending on the age of the fruiting body, varies from light yellowish to brown.

The mullein mushroom has a short (often barely noticeable), continuous, fibrous, cylindrical leg 3 to 6 cm long and 0.5 to 1.5 cm in diameter, sometimes narrowed down, often curved. The color of the stem is the same as the cap, sometimes it can be a little lighter.

The flesh is soft, whitish-yellowish, pinkish, odorless, does not change color when cut. In a brownish-cream shade. Reddens during cooking.

Although the mushroom goat (goat) is not as popular as boletus or boletus, it is still edible and nutritional value belongs to the third category.

Spreading

Goat mushrooms are quite common and grow in pine or deciduous forests, where pines predominate. Especially like to grow in a young spruce forest on sandy soil.

The main fruiting period starts from June to October in temperate regions. They grow singly or in large groups, especially after heavy rain.

How to collect

Lattices are not popular with mushroom pickers, but in the absence of other mushrooms they are also collected so as not to return from the forest with an empty basket. They are champions in worminess, sometimes there is not a single pure one from the whole group.

Having cut off the leg with a knife at the base, you need to take a closer look at it. Even if the leg is not wormy, then the hat can be charged. At the slightest suspicion, it is necessary to cut the hat to make sure not to carry the worm mushroom home.

It is better not to take old gratings, because by the time the mushroom picker brings them home, they will deteriorate.

Doubles

By external description the goat fungus has a counterpart - it is a pepper mushroom. But only by outward signs they can be confused. In addition, in size, the pepper mushroom is much inferior to the goat. But because of the specific smell and burning taste, it is inedible. However, pepper oil is not poisonous and is used instead of pepper as a condiment.

The lattice has no poisonous counterparts.

Primary processing

Before you start cooking the grates, you need to process them. They are rarely dirty, as they have dry caps. They can be soaked in water for 5-10 minutes, sometimes a light wash is enough.

Next, you need to remove all wormy places. It is advisable to cut the caps into several parts before cooking. Cook for 15 minutes, after which the grills are ready for further cooking at the choice of the hostess.

Methods for preparing the goat mushroom are the same as for other mushrooms of the genus oily. They are dried, boiled, fried, salted and pickled.

For pickling and salting, it is better to take only young fruiting bodies with strong hats.
Nutritional qualities, benefits and harms

In terms of nutritional value, goats belong to the third category, but chemical composition their very rich:

• protein - digested by 70%;
• low calorie;
• have a lipid digestibility of 95%;
• dietary fiber - 1.3 g;
• healthy sugars - 0.5 g;
• amino acids;
• vitamins of groups B1, B2, B3, D, PP (pantothenic acid);
• minerals, phosphorus and carotene.

Goat's unique ability is its antibacterial properties. They perform the following actions.

Some representatives mushroom kingdom so unusual in their structure, color and shape that they look more like works of abstract art than an object of wildlife. Most of them grow and bear fruit in moist tropical forests far southern latitudes. On the territory of Russia, the red trellis is occasionally found - a mushroom with a very bright color and a completely unusual structure.

Description

Inedible, but in its own way beautiful red trellis (Clathrus ruber) or red clathrus, is a member of the veselkovy family, a class of agaricomycetes. It has neither a hat nor legs.

Its appearance can be described as follows:

• in the initial stage of growth, red lattices look like raincoats, with which they are distantly related. The young fruit body is round-ovate, up to 6 cm high and up to 5 cm in diameter, covered with a whitish or brownish leathery shell. Under it, another thick mucous-gelatinous layer is hidden, and in the depths a large-mesh receptacle develops - a dome-shaped mesh structure;
• as it matures, the outer thin shell bursts star-shaped and quickly disintegrates, remaining only at the very base of a rich red, occasionally whitish or yellowish receptacle. At this stage, the mushroom looks exactly like a bright scarlet spherically convex lattice with polygonal rounded cells. Reaches 9 cm in diameter, up to 12 cm high;
• the inner surface of this structure is covered with a dark mucous spore mass of olive-green color, exuding a distinct and rather sharp putrefactive odor that attracts spore-carrying insects;
• the pulp is spongy, tender.

Distribution and fruiting season

Lattice red grows, as a rule, under broad-leaved trees, on humus-rich soils with damp litter of fallen leaves and the remains of rotting wood. In exceptional cases, its bright fruiting bodies can appear in mixed forests. The heat-loving red trellis survives only where winter temperatures do not fall below -5 ºС, therefore they are found mainly in the most southern regions- Krasnodar Territory, Crimea and the Caucasus. In the Moscow region, a single case of this fungus ripening was recorded. It also thrives in warm and humid greenhouse conditions if its spores are planted in tubs along with tropical soil.

The red trellis bears fruit from spring to autumn, as far as locals allow climatic conditions. An interesting fact is that it does not grow every year, but at intervals of several years. This mushroom is very rare, it ripens singly or in small groups. It is listed in the Red Book as an endangered and protected species - the only representative of the gratings in the territory of the Russian Federation.

The large-mesh fruiting body of a mature red trellis is a rare and amazing find. Although the foul-smelling scarlet mushroom has not the slightest nutritional value, its unusual appearance indicates that inventive nature works no worse than an avant-garde sculptor. Since this is a rare species listed in the Red Book of Russia, the found gratings should be reported to environmental organizations that keep records and cartographic fixation of the places of settlement of such fungi.