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When the wave of the first spring mushrooms descends, a short period of calm ensues in the forests of the Moscow Region. But already in July such mushrooms as boletus, boletus, boletus, moss and goats, russula, valui, lactic acid and rubella begin to appear in the Moscow region. You can also find inedible species in the forests: gall mushrooms, floats and pale toadstools.

Midsummer is the time for the fragrance and flowering of all nature. Although July is not the peak of the "quiet hunt", it is in this month that you can make the first trial forays into the forest.

What mushrooms grow in July, and what they look like, is described in detail on this page.

Mushrooms from the Borovik genus

Boletus maiden, or adventitious (Boletus appendiculatus).

Habitat: these mushrooms grow in the forest in July singly and in groups in mixed plantings with beech, oak, hornbeam, and also among fir trees.

Season: from June to September.

The cap is 5-20 cm in diameter, in young mushrooms it is convex, cushion-shaped, then convex. A distinctive feature of the species is a leathery, at first velvety, later an even cap of a yellow-brown, brown-brown color. The skin is not removable. The hat is dull in dry weather, and mucous in damp weather.

The leg is 5-15 cm high, 1-3 cm thick, lemon-yellow, reticulate, sometimes brownish at the bottom. The base of the stem is often tapered.

The pulp is yellow, fleshy, dense, with a pleasant odorless taste, turns blue on the cut, with a pleasant taste and smell.

The hymenophore is free, notched, consists of tubes 1–2.5 cm long, which are initially lemon-yellow, golden-yellow, later yellow-brown. When pressed, the tubes turn blue-green. Honey-colored spore powder.

Variability: the color of the cap varies from golden brown to yellow brown.

There are no poisonous counterparts. The shape of the cap and the color of the leg is similar to the edible royal white mushroom, or the royal boletus (Boletus regius), which differs in a thicker leg and the color of the cap with shades of red.

Cooking methods. Mushrooms are dried, pickled, canned, soups are prepared.

Edible, 1st category.

Pasture boletus (Boletus pascuus).

Habitat: in clearings, pastures rich in organic matter, next to mixed forests.

Season: from June to September.

The cap is 3-10 cm in diameter, at first it is hemispherical, later it is pillow-shaped and convex. A distinctive feature of the species is a fissured and spotted yellow-red, burgundy-red, yellow-brown cap, at first velvety, later smooth. The skin is not removable.

The leg is 3-8 cm high, 7-20 mm thick, cylindrical in shape. The color of the leg above is yellow, below it is reddish.

The pulp is dense, at first whitish, later light yellow, turns blue on the cut, the taste and smell are pleasant.

The tubular layer is free, at first yellow, later greenish-yellow; when pressed, it acquires a bluish tint. Spores are olive brown.

Variability: the color of the cap changes from reddish brown to brownish brown.

Similar species. The boletus pasture is similar to the variegated flyworm (Boletus chrysenteron), which is distinguished by a uniform color of the cap.

Cooking methods: pickling, salting, frying, making soups, drying.

Edible, 2nd category.

White mushroom is a mushroom from the Borovik genus. Russian mushroom pickers have a special attitude towards porcini mushrooms. Meeting them is mesmerizing and uplifting. There is a desire to photograph them and look for more and more. Recently, more and more often they are photographing found white people on a cell phone. These wonderful mushrooms are not only beautiful, but also useful and medicinal.

White mushroom, spruce form (Boletus edulis, f. Edulis).

Habitat: singly and in groups in coniferous and mixed with spruce forests.

Season: from early July to mid-October.

The cap is 4-16 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled.In wet weather, the cap is slimy, in dry weather it is shiny. A distinctive feature of the species is the color of the cap - reddish-brown or chestnut-brown, as well as the presence of places with lighter and darker areas. The edge of the cap is even, in young mushrooms it is slightly tucked up. The cap is fleshy and dense.

The stem is long, light with a pale mesh pattern, 6-20 cm high, 2-5 cm thick, widened or clavate in the lower part, more intensely colored in the upper part, white underneath.

Pulp. The second distinctive feature of the species is a very dense flesh, white, which does not change color at the break. There is no taste, but it has a pleasant mushroom smell.

The hymenophore is free, notched, consists of tubes 1-2.5 cm long, white, then yellow, with small rounded pores of the tubes.

Variability: the color of the cap varies from chestnut brown to light chestnut and bright brown, the stem in the upper part can be light brown to reddish.

There are no poisonous counterparts. The size and color of the cap are similar to inedible gall mushrooms (Tylopilus felleus), in which the flesh has a pinkish tinge and a scalding bitter taste.

Edible, 1st category.

White mushroom (common) (Boletus edulis).

Habitat: singly and in groups in mixed and coniferous forests, forest parks.

Season: from June to mid-October.

The cap is 5-25 cm in diameter, in young mushrooms it is hemispherical, then convex and then flatter, smooth with bent edges. The skin is velvety-wrinkled, shiny and slightly sticky in wet weather. The color of the cap is dark brown, light brown, brick red. The skin is not removable. The edge of the cap is even, in young mushrooms it is slightly tucked up. The cap is fleshy and dense.

The leg is massive, dense, cylindrical, sometimes thickened below or even tuberous, of medium and long length, light with a dull light brown mesh pattern in the upper part, and smooth and lighter in the lower part. The height of the mushroom is 6-20 cm, the thickness is 2-5 cm.

The flesh is firm, white in young specimens and spongy. Then it changes color to yellowish greenish. It has no taste, but has a pleasant mushroom smell.

The tubules are narrow and long, not adherent to the stem and easily detached from the cap.

Variability: the color of the cap varies from whitish to dark brown and even grayish. The stem at the top can be light yellow to light brown.

There are no poisonous counterparts. Similar are the inedible bile mushrooms (Tylopilus felleus), which have a pinkish flesh, an unpleasant odor and a very bitter taste.

Cooking methods: drying, pickling, canning, making soups.

Edible, 1st category.

White mushroom, reticular form (Boletus edulis, f. Reticulates).

Habitat: singly and in groups in oak and hornbeam forests.

Season: from June to mid-October.

The cap is 4-15 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled. In wet weather, the cap is slimy, in dry weather it is shiny. The color of the cap is brick red, dark brown, brown or light brownish. The skin is not removable. The edge of the cap is even, in young mushrooms it is slightly tucked up. The cap is fleshy and dense.

Leg. A distinctive feature of the species is a pronounced mesh on the leg. A light cream mesh is superimposed on a red or brown background. The stem is of medium length, 5-13 cm high, 1.5-4 cm thick, widened or clavate in the lower part, more intensely colored in the upper part.

The pulp is dense, white, and has no color at the break. It has no taste, but has a pleasant mushroom smell.

The hymenophore is free, notched, consists of tubes 1-2.5 cm long, white, then yellow, with small rounded pores of the tubes.

Variability: the color of the cap varies from dark brown and dark brown to light brown, similarly the color of the leg.

There are no poisonous counterparts.The size and color of the cap are similar to inedible gall mushrooms (Tylopilus felleus), in which the flesh has a pinkish tinge and a bitter taste.

Edible, 1st category.

Copper cep (Boletus aereus).

Habitat: in deciduous and mixed forests.

Season: from early July to October.

The cap is 4-10 cm in diameter, in young mushrooms it is convex, cushion-shaped, then flatter, smooth or slightly wrinkled. In wet weather, the cap is slimy, in dry weather it is shiny. A distinctive feature from other porcini mushrooms is the color of the cap - brownish or dark brown. The edge of the cap is even, in young mushrooms it is slightly tucked up. The cap is fleshy and dense.

The stem is long, light, with a dull mesh pattern, 6-20 cm in height, 2.5-4 cm thick, in the lower part it is widened or clavate. The leg is covered with light brown stains.

The pulp is dense, white or light yellow in young mushrooms, yellowish in mature ones. The color does not change when pressed. It has no taste, but has a pleasant mushroom smell.

The hymenophore is free, notched, consists of tubes 1-2.5 cm long, white, then yellow, with small rounded pores of the tubes.

Variability: the color of the cap varies from light brown to dark and bright brown, the stem in the upper part can have a color from light brown to reddish.

There are no poisonous counterparts. The size and color of the cap are similar to inedible gall mushrooms (Tylopilus felleus), in which the flesh has a pinkish tinge and a bitter taste.

Edible, 1st category.

Medicinal properties of porcini mushrooms

• They contain more than other mushrooms, vitamin A (in the form of carotene), B1, C and especially D.
• Porcini mushrooms contain the most complete set of amino acids - 22.
• Used to treat ulcers, boils with an aqueous solution.
• Used for frostbite: mushrooms are dried (dried), extract is made and frostbite areas of the body are treated.
• Dried porcini mushrooms retain all the best healing properties and are a reliable prevention against cancer.
• Improves metabolism.
• They have a general strengthening effect on the body when taking 1 teaspoon of mushroom powder per day.
• Reduces blood pressure.
• In porcini mushrooms, the alkaloid hercedine was found, which is taken for angina pectoris, while immunity increases, heart pains decrease.
• Antibiotics have been found in porcini mushrooms that kill E. coli and Koch's coli, which cause diarrhea. They make a tincture to eliminate intestinal infections.
• As an adjuvant used to treat tuberculosis.
• Systematic use helps to eliminate gastrointestinal diseases.
• They contain an increased concentration of riboflavin, a substance responsible for the health and growth of nails, hair, skin and overall health. Riboflavin is especially important for maintaining normal thyroid function.
• A remedy for a breakdown.
• It has long been believed that taking porcini mushrooms reduces headaches and heals the heart.

Boletus

The number of boletus boletus increases sharply in July. Now they appear everywhere: in swampy places, next to paths, in meadows, under trees. The preference is given to mixed forests with birch and spruce.

Marsh boletus (birch) (Leccinum holopus).

Habitat: singly and in groups in sphagnum bogs and in damp mixed forests with birches, near water bodies.

Season: from July to the end of September.

The cap is 3-10 cm in diameter, and in some cases up to 16 cm, in young mushrooms it is convex, cushion-shaped, then flatter, smoother or slightly wrinkled. A distinctive feature of the species is the color of the cap - whitish-cream, grayish-bluish, grayish-greenish.

The stem is thin and long, whitish or grayish, with whitish scales, which become brownish when dried. Height 5-15 cm, thickness 1-3 cm.

The pulp is soft, white, slightly greenish, watery, bluish-greenish at the base of the leg. The pulp does not change color when cut.

Tubular layer 1.5-3 cm thick, white in young specimens and dirty grayish later, with rounded-angular pores of tubules.

Variability: the color of the cap varies from white and light cream to bluish-greenish. The tubules and pores are white to brown. The white leg darkens with age, becoming covered with brownish scales.

There are no poisonous counterparts. The size and shape of the cap are similar to inedible gall mushrooms (Tylopilus felleus), in which the flesh has a pinkish tinge and a scalding bitter taste.

Edible, 2nd category.

Marsh boletus, oxidizing form (Leccinum oxydabile).

Habitat: singly and in groups in sphagnum bogs and in damp mixed forests with birches, near water bodies.

Season: from July to the end of September.

The cap is 3-8 cm in diameter, and in some cases up to 10 cm, in young mushrooms it is convex, cushion-shaped, then flatter, smoother or slightly wrinkled. A distinctive feature of the species is the color of the cap - whitish-cream with yellowish spots.

The stem is thin and long, whitish or whitish-cream, covered with gray-cream scales, which, when dried, become gray-brownish. Height 5-15 cm, sometimes up to 18 cm, thickness 1-2.5 cm. The second distinctive feature of the species is the ability to quickly oxidize, which is expressed by the appearance of pinkish spots when touched.

The pulp is soft, white, dense, has a light mushroom aroma, quickly turns pink at the break. The hymenophore is whitish, with time it becomes grayish.

Tubular layer 1.2-2.5 cm thick is white in young specimens and dirty-grayish later, with rounded-angular pores of tubules.

Variability: The color of the cap ranges from white and light cream to pinkish cream. The tubules and pores are white to gray. The white leg darkens with age, becoming covered with brownish-gray scales.

There are no poisonous twins, but from a distance, by the color of the cap, this boletus can be confused with the deadly white form of the pale toadstool (Amanita phalloides), which, upon closer examination, sharply differs in the presence of a ring on the leg and a volva at the base.

Edible, 2nd category.

Boletus, hornbeam form (Leccinum carpini).

Habitat: singly and in groups in deciduous forests.

Season: from July to the end of September.

The fleshy cap is 3-8 cm in diameter, and in some cases up to 12 cm. The shape of the cap is hemispherical, becoming less convex with age. A distinctive feature of the species is the granular surface of the cap and the gray-brown color. In young specimens, the edge of the cap is bent, in mature ones it straightens.

The stem is thin and long, light brown, cylindrical, covered with blackish scales, narrowed in the upper part.

The pulp at the fracture is colored first pinkish-purple, then gray and later blackish.

Tubular layer up to 2.5 cm thick with very fine white pores.

Variability: the color of the cap varies from gray-brown to ash-gray, ocher and even whitish. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules. The pores and tubules are whitish at first, then gray. The scales on the peduncle are at first whitish, then light yellow, and finally blackish-brown.

There are no poisonous counterparts. Bile mushrooms (Tylopilus felleus) are a bit similar, in which the pulp with a pinkish tinge, have an unpleasant odor and a very bitter taste.

Cooking methods: drying, pickling, canning, frying. It is recommended to remove the stem before use, and the skin of older mushrooms.

Edible, 2nd category.

Brown boletus (Leccinum brunneum).

Habitat: birch, coniferous and mixed forests.

Season: from June to October.

The cap is fleshy, 5-14 cm in diameter, and in some cases up to 16 cm. The shape of the cap is hemispherical with a slightly woolly surface; with age, it becomes less convex. A distinctive feature of the species is a brown cap with a reddish tint with a shiny surface.The lower surface is finely porous, the pores are creamy-gray, yellow-gray.

The stem is gray-cream in color, covered along its entire length with black scales, in mature specimens it is dark.

The pulp is dense, whitish, on the cut it turns gray-black.

Tubular layer up to 2.5 cm thick with very fine white pores.

Variability: The color of the cap varies from brown to brownish brown. As the mushroom matures, the skin of the cap can go from sticky and shiny to drier and matte. The pores and tubules are whitish at first, then yellow-gray. The scales on the peduncle are first gray, then almost black.

There are no poisonous counterparts. Bile mushrooms (Tylopilus felleus) are a bit similar to these boletus mushrooms, which have a pinkish pulp and have an unpleasant odor and a very bitter taste.

Cooking methods: drying, pickling, canning, frying. It is recommended to remove the stem before use, and the skin of older mushrooms.

Edible, 2nd category.

Aspen boletus

Boletus and boletus boletus do not differ in name in Latin (Leccinum). This is no coincidence, since the properties of these mushrooms are close. The fried boletus boletus tastes slightly sweeter. In addition, cooked boletus almost always darken, and boletus boletus turn black much less. Our nature lovers value boletus more because of their beauty and taste.

Medicinal properties:

• A complete set of amino acids.
• Many salts of iron, phosphorus and potassium.
• Rich in vitamins A, B, B1, PP.
• Aspen mushrooms perfectly cleanse the blood and lower cholesterol levels. If you take 1 teaspoon of boletus powder every day for a month, then the blood improves.

Orange-yellow boletus (Leccinum testaceoscabrum)

Habitat: deciduous, mixed and pine forests grow singly and in groups.

Season: June - early October.

The hat is dense, 4-12 cm in diameter. The shape of the cap is hemispherical, then less convex, outstretched. A distinctive feature of the species is the orange-yellow color of the cap with reddish streaks. The surface is velvety or smooth, dry and slightly sticky in wet weather. The lower surface is finely porous, the pores are light gray or ocher-gray.

The leg is 5-16 cm long. The second distinctive feature of the species is a long cylindrical white leg with white flaky scales without expansion near the base. In mature mushrooms, the scales darken slightly, the leg thickness is 1-2 cm.

The flesh is thick, dense, white, at the break it acquires a color from lilac to gray-black.

The tubular layer is off-white or grayish with small rounded pores of the tubules. The spore powder is brown-ocher.

Variability: the cap becomes dry and velvety over time, and the color of the cap changes from yellow-orange to red. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules. The scales on the peduncle are first white, then gray.

The underside of the cap can be whitish-yellowish to grayish.

There are no poisonous counterparts. The orange-yellow cap boletus is similar in color to the orange-red edible white mushroom (Boletus edulis, f. Auranti - oruber), which is distinguished by a thick clavate leg and the presence of a reddish mesh pattern on the stem.

Cooking methods: dried, canned, stewed, fried.

Edible, 2nd category.

White boletus (Leccinum percandidum).

Habitat: the mushroom is listed in the Red Data Book of the Russian Federation and regional Red Data Books. Status - 3R (rare species). Mushrooms grow in small glades with a lot of ferns on the border of deciduous and mixed forest growth.

Season: end of June - end of September.

The fleshy cap is 5-12 cm in diameter, and sometimes up to 20 cm. The shape of the cap is hemispherical. A distinctive feature of the species is its internal shape - it, "like a hat", has an internal volume (concave) in comparison with other large boletus and boletus boletus, where the underside of the cap is almost even.The second distinguishing feature is the color of the cap - cream, "ivory", light brown, in old mushrooms the cap becomes yellowish, sometimes brown spots appear. Often the skin hangs over the edge of the cap.

Stem 6-15 cm, thin and long, cylindrical, slightly thickened base. Young mushrooms have a stronger underside thickening. The leg is white with scales, which are almost black in mature mushrooms, 1-2.5 cm thick.

The pulp is dense, white, colored on the cut, at the base of the leg it is yellowish or light cream, and in old mushrooms it has brown spots or just brown. The pulp on the cut of the leg turns blue.

Variability: the color of the cap ranges from light cream to yellowish brown. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules. The scales on the peduncle are first gray, then black.

There are no poisonous counterparts. The white boletus is similar in color to the edible marsh boletus (Leccinum holopus). The boletus boletus is distinguished by the internal shape of the cap - it is concave in comparison with the straight or, conversely, a slightly hanging down under the boletus.

Cooking methods. Although the mushroom has good taste, in view of its rarity and inclusion in the Red Book, one should refrain from collecting it and, conversely, promote its reproduction in every possible way. Do not pick these mushrooms, as this can take away thousands of spores.

Edible, 2nd category.

Burgundy-red boletus (Leccinum quercinum).

Habitat: rare species, grows singly in deciduous forests mixed with spruce, not far from swamps.

Season: June - September.

The hat is dense, 4-10 cm in diameter, sometimes up to 15 cm. The shape of the hat is hemispherical, similar to a helmet. A distinctive feature of the species is the burgundy-red color of the cap with a finely rough velvety surface. The lower surface is finely porous, the pores are light gray or ocher-gray.

The leg is 5-16 cm long. The second distinctive feature of the species is a cylindrical leg of a reddish or reddish-brown color with black spots.

The flesh is thick, dense, white-cream, at the break it acquires a color from lilac to gray-black.

The tubular layer is white-cream or grayish with small rounded pores of the tubes. The spore powder is brown-ocher.

Variability: the cap becomes dry and velvety over time, and the color of the cap changes from burgundy red to burgundy. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules. The underside of the cap can be whitish-cream to yellowish-gray.

There are no poisonous counterparts. The burgundy-red boletus is similar in color to the orange-red edible white mushroom (Boletus edulis, f. Auranti - oruber), which is distinguished by a thick clavate leg and the presence of a reddish mesh pattern on the leg.

Cooking methods: dried, canned, stewed, fried.

Edible, 2nd category.

Red boletus, or redhead (Leccinum aurantiacum).

Habitat: deciduous, mixed and pine forests grow singly and in groups.

Season: June - end of September.

The cap is dense, 5-20 cm in diameter, and sometimes up to 25 cm. The shape of the cap is hemispherical, then less convex, outstretched. The color of the cap is orange, rusty red, orange red. The surface is velvety or smooth, dry and slightly sticky in wet weather. The lower surface is finely porous, the pores are light gray or ocher-gray.

Stem 5-16 cm long, sometimes up to 28 cm, long, cylindrical, sometimes widening towards the base, often curved grayish-white with light flaky scales. In mature mushrooms, the scales darken and become almost black, the thickness of the leg is 1.5-5 cm.

The flesh is thick, dense, white, at the break it becomes lilac to gray-black, in the lower part of the leg to a faint green-blue color.

The tubular layer is off-white or grayish with small rounded pores of the tubules. Spore powder - brown-ocher, ocher-brown.

Variability: the cap becomes dry and velvety over time, and the color of the cap changes from yellow-orange to bright red. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules. The scales on the peduncle are first gray, then black. The underside of the cap can be whitish-yellowish to grayish.

There are no poisonous counterparts. The boletus is red in the color of the cap, similar to the pine-shaped edible porcini mushroom (Boletus edulis, f. Pinicola), which is distinguished by a thicker clavate stem and the presence of a pattern on the stem with streaks or stripes.

Cooking methods: dried, canned, stewed, fried.

Edible, 2nd category.

Yellow-brown boletus (Leccinum versipelle - testaceoscabrum).

Habitat: birch, pine and mixed forests.

Season: end of June - end of September.

The cap is dense, 5-16 cm in diameter, and sometimes up to 20 cm. The shape of the cap is hemispherical, convex. A distinctive feature of the species is the color of the cap - yellow-brown, yellow-orange, bright orange, reddish-brown. The surface is velvety or smooth, dry and slightly sticky in wet weather.

The skin often hangs over the edge of the cap. The lower surface is finely porous, the pores are light gray or ocher-gray.

The leg is 5-10 cm long, thick and long, clavate, tapering upwards. In young mushrooms, the leg is strongly thickened. The leg is white with gray scales, which are almost black in mature mushrooms, 2-5 cm thick.

The pulp is dense white, slightly pink at the break, then turns gray and then becomes mauve or dirty gray, and on the leg - blue-green.

Tubules 0.7-3 cm long with small rounded pores. The cut shows jagged, off-white tubules. The surface of the tubular layer in young mushrooms is gray, then gray-brown. Spore Powder - Olive Brown

Variability: the color of the cap varies from yellow-brown to bright orange. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules. The scales on the peduncle are first gray, then black.

There are no poisonous counterparts. The inedible bile mushrooms (Tylopilus felleus) are a bit similar, with a pinkish tinge of flesh that is very bitter.

Cooking methods: dried, canned, stewed, fried.

Edible, 2nd category.

Flywheels and goats

July moss and goats most often grow in mixed forests with the presence of oaks and spruces. They are often invisible and hide well in foliage and fallen leaves.

Yellow-brown flywheel (Suillus variegates).

Habitat: grows in pine and mixed forests, singly or in groups. The property of accumulation of harmful substances: this species has the property of a strong accumulation of heavy metals, therefore, the condition for collecting mushrooms should be strictly observed in an area no closer than 500 meters from highways and chemical enterprises.

Season: July - October.

The hat is 4-12 cm in diameter, cushion-convex, with a bent, and with age with a lowered edge, lemon-yellow, yellow-brown or olive-ocher. The skin on the cap is dry, fine-grained or almost felt, becomes smoother over time, a little slippery after rain.

The leg is cylindrical, yellowish, with a dark marble pattern, 5-8 cm high, 1.5-2.5 cm thick.

The pulp is yellow, has no smell and taste, slightly blue on the cut.

The tubules are olive-green when young, then rusty-olive.

Variability: The cap becomes dry and velvety over time, and the color of the cap changes from chestnut to dark brown. The color of the stem varies from light brown and yellow-brown to reddish-brown.

Similar species. The Polish mushroom (Boletus badius) is similar, but it does not have a velvety, but a leathery and oily surface of the cap.

There are no poisonous counterparts. Bile mushrooms (Tylopilus felleus) are a bit similar, with a pinkish tinge of flesh and a brown cap, they are very bitter.

Cooking methods: drying, pickling, cooking.

Edible, 3rd category.

Motley flywheel (Boletus chrysenteron).

Habitat: grows in deciduous and mixed forests, along the edges of roads, ditches, along forest edges. Mushrooms are rare, listed in some regional Red Data Books, where they have a 4R status.

Season: July - October.

The hat is 4-8 cm in diameter, sometimes up to 10 cm, hemispherical. A distinctive feature of the species is a dry, matte, velvety, mesh-cracking, brownish-brown, reddish-brown hat. Cracks are often pink in color.

The leg is cylindrical, 3-8 cm high, 0.8-2 cm thick, light yellow, reddish in the lower part. The leg may taper at the base. The leg is often curved and has small reddish scales.

The flesh is dense, whitish or yellowish, under the skin of the cap and at the base of the leg is reddish, slightly blue at the break.

The tubules are olive-green when young, then rusty-olive. Spores are olive brown.

The hymenophore is adherent, easily separated from the pulp, consists of tubules 0.4-1.2 cm long, creamy yellow, yellowish green, later olive green, turning green at the break. The pores of the tubules are large. Spore powder, yellow-olive-brown.

Variability. The species itself is variable. There are light-colored ocher-gray, almost red and brown, yellowish-cream specimens. There are darker reddish-brown and even brown colors. As the mushroom matures, the skin of the cap may shrink, exposing the surrounding tubules.

There are no poisonous counterparts. Bile mushrooms (Tylopilus felleus) are a bit similar, with a pinkish tinge of flesh and a brown cap, they are very bitter.

Cooking methods: drying, pickling, cooking.

Edible, 3rd category.

Goat (Suillus bovines).

Habitat: grows in damp pine or mixed forests and sphagnum bogs.

Season: July - October.

A hat with a diameter of 2-8 cm, but sometimes up to 10 cm, hemispherical, yellow-brown or reddish, dry with a dense yellow underlay. The film does not separate from the cap. Over time, the shape of the cap flattens. The surface is oily in wet weather.

The leg is thin, yellow, 3-8 cm high, 0.6-2 cm thick, slightly narrowed below. The coloration of the stem is more or less uniform, the color is from brick-yellow to reddish.

The pulp is soft pinkish, brownish-creamy, whitish-yellowish, slightly reddens at the cut. The pulp has no smell.

The pores of the tubular layer are clearly visible. The tubules are adherent, descending, 0.3-1 cm high, yellow or olive-yellow in color with large angular pores of olive-green color.

The hymenophore is adherent, easily separates from the pulp, consists of tubes 0.4-1.2 cm long, creamy yellow, sulfur-yellowish-green, later olive-colored, green at the break. The pores of the tubules are large, angular. The spore piston is yellow-olive-brown.

Variability. The color can be from yellow-brown to brown and rusty brown. Leg color - from light orange to dark brick.

There are no poisonous counterparts. Bile mushrooms (Tylopilus felleus) are a bit similar, with a pinkish tinge of flesh and a brown cap, they are very bitter.

Cooking methods: drying, pickling, cooking.

Edible, 3rd category.

Russula

Russula mushrooms in July occupy more and more large forest areas. Especially a lot of them grow on forest, spruce litter, although some species prefer damp places.

Birch russula (Russula betularm).

Habitat: in damp deciduous or mixed forests, not far from birches.

Season: June - October.

The hat has a diameter of 3-8 cm, sometimes up to 10 cm. The shape is at first convex hemispherical, later flat-depressed. A distinctive feature of the species is a depressed hat with a reddish-pink center and light pink edges. The skin is smooth, shiny, sometimes covered with small cracks.

Leg: 4-10 cm long, 7-15 mm thick. The shape of the leg is cylindrical or slightly, white, brittle. In old mushrooms, the leg becomes grayish.

The plates are frequent, wide, with slightly serrated edges. The color of the plates is first white, then white-cream.

The pulp is white, fragile, sweetish in taste.

Spores are light buffy.The spore powder is pale yellow.

Variability. In young mushrooms, the edges of the cap are smooth, with age they become ribbed. The edges of the cap in young mushrooms can be completely white or with a slight pink tint, later pink. The middle is pink at first, later red-pink.

Similarity with other species. The birch russula is similar to the edible marsh russula (Russula paludosa), in which, on the contrary, the middle is lighter, yellowish, and the edges are darker, reddish. Birch russula can be confused with burning emetic (Russula emitica), which have a white stem and a sharp peppery taste, a burning red cap and no other color in the center.

Cooking methods: pickling, cooking, salting, frying.

Edible, 3rd category.

Fading russula (Russula decolorans).

Habitat: coniferous, more often pine forests, in moss and blueberries, grow in groups or singly.

Season: July - September.

The hat is 4-10 cm in diameter, sometimes up to 15 cm, at first spherical, hemispherical, later flat-convex, prostrate, to depressed with blunt smooth or ribbed edges. Color: yellow-brown, reddish-orange, brick-orange, yellowish-orange. The hat fades unevenly over time, forming spots with a reddish and dirty gray color. The skin of young mushrooms is sticky, then dry and smooth.

Leg 5-10 cm high, 1-2 cm thick, cylindrical, sometimes narrowed towards the base, dense, whitish, then gray or yellowish.

The pulp is white, fragile with a sweetish taste, slightly spicy, turns gray at the break.

The plates are medium frequency, thin, wide, adherent, white with a yellow or gray tint, and even later - dirty gray.

Variability. Cap colors and shades of fading are variable: brownish, reddish, rusty brown and even greenish.

Similarity with other species. The fading russula is a bit like the burning russula (Russula emitica), in which the plates are white, the flesh does not turn gray and has a pungent taste, the color of the cap is red-brown.

Cooking methods: fried, pickled,

Edible, 3rd category.

Bile russula (Russula fellea).

Habitat: in spruce and deciduous forests, grows either in groups or singly.

Season: July - September.

The cap is 4-9 cm in diameter, at first hemispherical, convex, later convex-prostrate or flat, slightly depressed in the middle, smooth, dry, with blunt, smooth edges. A distinctive feature of the species is a straw-yellow color with a yellow or slightly brownish center and reddish-yellow edges.

The leg is 4-7 cm high, 8-15 mm thick, cylindrical, even, dense, white. The color of the leg with age becomes the same straw-yellow as that of the cap.

Pulp. The second distinctive feature of the species is the honey smell of the pulp and a pungent, pungent and bitter taste.

The plates are whitish, later almost the same color as the cap. Many plates are branched. Spores are white.

Variability. The straw yellow color fades over time and the color of the cap becomes light yellow in the middle and slightly brighter at the edges.

Similarity with other species. The bile and conditionally edible russula can be confused with the good, tasty yellow russula (Russula claroflava), which has a bright yellow or lemon yellow cap but no pulp odor.

They have a bitter taste, but when boiled in 2-3 waters, the bitterness decreases, you can prepare hot sauces.

Edible conditionally because of the pungent and bitter taste.

Green russula (Russula aeruginea).

Habitat: in coniferous and deciduous forests, mainly under birches.

Season: June - October.

The cap is 5-9 cm in diameter, sometimes up to 15 cm, at first hemispherical, convex, later convex-prostrate or flat, depressed with smooth or slightly ribbed edges. The color may be lighter at the edges. A distinctive feature of the species is the greenish color of the cap with a darker color in the center. In addition, there are rusty or reddish-yellow spots in the center of the cap. The skin is sticky in wet weather, covered with fine radial grooves.

Stem 4-9 cm high, 8-20 mm thick, cylindrical, even, dense, smooth, shiny, white or with rusty-brown specks. At the base, the leg may taper slightly. The leg turns gray at the cut.

The pulp is firm, fragrance-free, brittle and with a peppery or pungent taste.

The plates are frequent, bifurcated, loose or adherent, slightly descending along the stem, white or creamy.

Variability. Over time, only the shade changes against the background of the general green color.

Similarity to other edible species. Green russula can be confused with greenish russula (Russula virescens), in which the cap is not pure green, but yellow-green, and the leg is white with brownish scales at the base. Both are edible.

The difference from the poisonous green form of the pale toadstool (Amanita phallioides): the green russula has an even base of the leg, and the pale toadstool has a ring on the leg and a swollen vagina at the base.

Cooking methods: pickling, frying, salting.

Edible, 3rd category.

Russula luteotacta, or whitish (Russula luteotacta).

Habitat: mixed forests.

Season: July - September.

The cap is 4-8 cm in diameter, sometimes up to 10 cm, at first hemispherical, later convex and prostrate, depressed in the middle. A distinctive feature of the species is a whitish cap with a yellowish-brown tint in the center. The edges of the cap in mature specimens are uneven and furrowed.

Stem 4-9 cm high and 7-20 mm thick, white, cylindrical, slightly widening downwards, dense at first, later hollow.

The pulp is white, brittle with a weak, slightly bitter taste.

The plates are frequent, white or cream-white. Spores are white.

Variability. The color of the cap varies from pure white to yellowish with a center dominated by yellow and brown tones.

Similarity with other species. This russula can be confused with the conventionally edible Russala farinipes, which has an ocher-yellowish cap.

The difference from the poisonous white form of the pale toadstool (Amanita phallioides) is the presence of a ring on the leg and a swollen volva at the base of the pale toadstool.

Conditionally edible due to their bitter taste.

Buffy yellow russula (Russula ochroleuca).

Habitat: coniferous and deciduous forests grow in groups and singly.

Season: July - September.

The cap is 4-10 cm in diameter, at first hemispherical, later convex and prostrate, depressed in the middle. The surface is matt, dry, becomes sticky in wet weather. A distinctive feature of the species is its ocher-yellow color, sometimes with a greenish tint. The center of the cap may have a darker shade, brownish ooze, and reddish-yellowish. The skin can be easily removed.

Stem 4-9 cm high and 1-2 cm thick, smooth, cylindrical, at first white, later grayish-yellow.

The pulp is fragile, whitish, with a pungent taste.

The plates are thick, adherent, white or light cream.

Variability. The white cylindrical leg turns gray with age.

Similarity to other edible species. The ocher-yellow russula can be confused with the edible yellow russula (Russula claroflava), which has a bright yellow cap and white flesh that slowly turns black when cut.

The difference from the poisonous pale toadstool (Amanita phallioides) with a variety with an olive or yellowish cap is that the pale toadstool has a ring on its leg and a swollen volva at the base.

Conditionally edible due to its peppery flavor. Suitable for cooking hot spices. The pungency is reduced by boiling in 2-3 waters.

Purple-reddish russula (Russula obscura).

Habitat: waterlogged coniferous and deciduous forests, grow in groups or singly.

Season: July - September.

Medicinal properties:

• The purplish-reddish russula has antibiotic properties against pathogens of various diseases - staphylococci and against harmful bacteria - pullularia. Tinctures based on these mushrooms have antibacterial properties and are able to suppress the reproduction of staphylococci.
• The purple-red dyes are active against harmful bacteria. This allows for a stronger antibacterial effect.

The cap is 4-15 cm in diameter, at first hemispherical, later prostrate, depressed in the middle, with a wavy, sometimes serrated edge. The surface is slightly sticky in wet weather, dry in other weather. A distinctive feature of the species is the main purple-reddish color and variations are possible: reddish-bluish, brownish-red with a gray tint. In young mushrooms, the central part of the cap is darker, but later it fades to a yellowish-brown hue.

The leg is 4-10 cm high and 1-2.5 cm thick, cylindrical, dense, slightly narrowed towards the base, becomes loose over time.

The pulp is white, gray at the break, with a pleasant soft non-spicy taste.

The plates are 0.7-1.2 cm wide, in young specimens they are white, later with a yellowish tinge. Creamy spore powder.

Variability. The color of the cap is variable: from purple-reddish to brownish-red to brick-brown.

Similarity with other species. The purple-reddish russula can be confused with the inedible pungent-pungent russula (Russula emitica), in which the cap is red, pink-red or purple, the stem is pinkish in places, the flesh is white, pinkish under the skin, with a very pungent taste.

Usage methods: pickling, salting, frying.

Pink russula (Russula rosea).

Habitat: deciduous and pine forests, in groups or singly.

Season: August - October.

A hat with a diameter of 4-10 cm, at first hemispherical, later prostrate, concave in the middle, dry with an even thick edge. The surface is slightly sticky in wet weather, dry in other weather. A distinctive feature of the species is pink, rose-red, pale red color with blurry whitish and yellowish spots. The skin is not removable.

Leg 4-8 cm high, 1-2.5 cm thick, short, first white, then pinkish, fibrous, cylindrical.

The pulp is dense, brittle, whitish, bitter in young mushrooms, sweet in mature ones.

The plates are thin, of medium frequency, narrow, at first white, later cream or pinkish-cream. The plates are either narrowly adherent, or free.

Variability. The color of the cap is variable: from pink-red to yellow-pink.

Similarity with other species. The pink russula is similar to the edible marsh russula (Russula paludosa), in which the cap is orange-red, the leg is slightly clavate, white with a pink tint. The pulp of a swamp russula does not have a bitter taste, but a pleasant mushroom one.

A conditionally edible mushroom due to its bitter taste, it is used for the preparation of hot seasonings. Bitter taste can be mitigated by

Russula purple, or lilac (Russula violaceae).

Habitat: pine, spruce and mixed forests, grow in groups or singly.

Season: July - October.

A hat with a diameter of 4-10 cm, sometimes up to 12 cm, first convex, hemispherical, then prostrate, almost flat with a concave middle. A distinctive feature of the species is a purple cap with jagged wavy edges and a darker shade in the middle. In addition, the edges of the cap hang downward.

The leg has a length of 5-10 cm, a thickness of 7-15 mm, it is white, cylindrical in shape.

The pulp is brittle, white.

The plates are frequent, adherent, at first white, and as they mature, they are creamy.

Variability. The color of the cap varies from purple to lilac and brown-violet.

Similarity to other edible species. The purple russula can be confused with the purple russula (Russula fragilis, f. Violascens), which is distinguished by the presence of chips and a brittle cap, as well as a light purple color.

Cooking methods: pickling, salting, frying. Mushrooms are listed in the regional Red Data Books, status - 3R.

Edible, 4th category.

Valuy

Valui in July grow everywhere, preferring high places. In villages and places with long traditions, Valui are collected in large quantities, soaked and salted in barrels.There are also a lot of them in the vicinity of large cities. But here they are almost never collected, preferring other species. They differ in a variety of shapes and sizes: from spherical on a stem to umbrella-shaped.

Valui (Russula foetens).

Habitat: mixed with birch and coniferous forests, growing in groups.

Season: July - September.

The cap is 3-15 cm in diameter, sometimes up to 18 cm, fleshy, at first spherical and hemispherical, then flat-spread, often with a small depression in the middle, slimy, sticky, with a ribbed edge, sometimes cracking. A distinctive feature of the species is the spherical shape in young specimens and the color of the cap: ocher, straw, dirty yellow, orange-brown. The skin is not removable.

Leg 3-8 cm high, 1-2.5 cm thick, cylindrical, sometimes swollen in the middle, spongy at first, the same color as the cap. The second distinctive feature of the species is a hollow stem with several empty cavities.

The pulp is white, then ocher, dense in the cap, spongy in the stem, loose with an unpleasant odor and taste. The unpleasant odor is intensified in old mushrooms.

The plates are adherent, yellowish or creamy brown with brownish spots, forked-branched, frequent, usually emitting droplets of liquid along the edge. Spore powder is white or creamy.

Variability. The color of the cap can vary greatly: from orange-brown to light yellow, and the plate - from light yellow and cream to brown.

Similarity with other species. Valui is a bit like the conventionally edible ocher-yellow russula (Russula ochroleuca), which has an ocher-yellow cap with a greenish tinge, a smooth cylindrical, whitish stem. The shape of the cap is especially different: in young and mature Valuev it is spherical or hemispherical and only later becomes flat, like in russula.

Cooking methods: salting after pre-treatment.

Edible, 4th category.

Miller and Rubella

Millers and rubella are all edible mushrooms. Among them there are especially aromatic and tasty ones, for example, woody milky, distinguished by the extraordinary contrast of the colors of the cap and the plates. However, they all require pre-soaking before final salting.

Woody milky, or brown (Lactarius lignyotus).

Habitat: coniferous forests, among the moss, usually grow in groups.

Season: Aug. Sept.

The cap has a diameter of 3-6 cm, dense, smooth, convex at first, later flat-conical. A distinctive feature of the species is an unusual color combination: dark, chestnut, brown, dark brown or black-brown cap, often with a noticeable tubercle in the middle, bright and light plates and a dark blackish stem.

The leg is long, 4-12 cm high, 0.6-1.5 cm thick, cylindrical, often sinuous, dark brown, blackish, brownish, chestnut in color of the cap.

The pulp is white, later slightly yellowish, reddish in the cut.

The plates are frequent, weakly descending along the stem or adherent, light cream or yellowish cream.

Variability. The color of the cap and stem can vary from dark brown to brown and black-brown.

Similarity with other species. The mushroom is so characteristic and contrasting in the dark color of the cap, legs and light plates that it easily differs from others and does not have closely similar species.

Cooking methods: cooking, salting, frying.

Edible, 2nd category.

Rubella (Lactarius subdulcis).

Habitat: deciduous and mixed forests grow in groups.

Season: July - October.

The hat has a diameter of 4-9 cm, it is dense, but broken, shiny, at first convex, later flat-spread, slightly depressed in the middle. The surface is matte, smooth or slightly wrinkled. A distinctive feature of the species is a rusty-reddish, red-brown, yellowish-brown color.

Leg 3-7 cm high, 0.6-1.5 cm thick, cylindrical, slightly narrowed at the base, sometimes with longitudinal fleecy stripes, smooth, brownish.

The pulp is fragile, brownish-yellowish, with a slight unpleasant odor and bitter taste.

The plates are frequent, narrow, slightly descending along the pedicle, light brown. When an incision is made, a liquid milky white juice is released, at first sweetish, but after a short time begins to taste bitter.

Variability. The color of the cap and stem can vary from rusty red to dark brown.

Similarity with other species. Rubella is similar to bitter (Lactarius rufus), in which the flesh is whitish, not brownish-yellowish, and has a central tubercle.

Cooking methods: conditionally edible mushroom, as it requires prior compulsory boiling, after which it can be salted.

Edible, 4th category.

In the final section of the article, you will find out which inedible mushrooms grow in July.

Inedible mushrooms in July

Gall mushroom (Tylopilus felleus).

In a dense and dark forest, exclamations are often heard: “Found boletus! Also, there are several of them! " On closer inspection, it turns out that these mushrooms have pinkish plates. From a distance, they really look like porcini mushrooms or boletus mushrooms. Some even boil them. They are non-toxic, but very bitter. These are bile mushrooms.

Medicinal properties of bile mushrooms:

• The gall fungus has a choleretic effect. It is used to prepare drugs for the treatment of the liver.

Habitat: damp places in coniferous and mixed forests, near rotten stumps, are found singly and in groups.

Season: July - October.

The cap has a diameter of 4 to 15 cm, thick-fleshed, at first hemispherical, later round-cushion-shaped and then prostrate or flat-convex. The surface is slightly velvety, later smooth, dry. Color: light chestnut, brownish brown with gray, yellowish or reddish tints.

The leg is 4-13 cm high and 1.5-3 cm thick, at first cylindrical, later clavate at the base. The color of the leg is creamy ocher or yellowish brown. Above the peduncle there is a clear dark black-brown mesh pattern.

The pulp is dense, thick, pure white, loose in old mushrooms, turning pink at the break. A distinctive feature of the species is the burning bile taste of the pulp, although the smell is pleasant, mushroom.

Tubular layer - adherent to the leg, sometimes notched. The second distinguishing feature of the species is the pale pink or dirty pink color of the underpowers and tubules. When pressed, the layer turns pink. In young mushrooms, the color is almost white. The pores are round or angular, small. Spore powder - grayish-brown, pink-brown, pink.

Variability. The color of the cap during the growth of the fungus changes from light brown to brownish brown, and the tubular layer - from white to pink.

Similar species. At a young age, when the tubes are white, the gall fungus can be confused with different types of porcini mushrooms. However, the flesh of the porcini mushroom is tasteless and it has a white color, does not change color at the break and, most importantly, there is no very bitter taste.

They are inedible, have a burning-bitter taste.

Float

July floats stand out well in the grass. These cute, slender mushrooms with a long stem, although inedible, always attract mushroom pickers.

White float (Amanita nivalis).

Habitat: deciduous and mixed with birch forests, grow either in groups or singly.

Season: August - October.

The cap is thin, has a diameter of 3-6 cm, at first ovoid, later convex-outstretched and completely flat. A distinctive feature of the species is a snow-white small-scaled cap with a blunt tubercle, with shading along the edges and a long and thin whitish leg with a volva. The edges of the cap are at first even, later wavy.

Stem is 5-16 cm long, 5-10 mm thick, smooth, at first white, later light creamy with large scales.

Pulp: whitish, watery, brittle, odorless.

The plates are loose, frequent, soft, white.

Variability. The color of the cap varies from white to whitish with a tubercle.

Similar species.The inedible snow-white float is similar to young specimens of the poisonous toadstool (Amanita citrine), which is distinguished by a large white ring on the leg and a thick fleshy cap.

Inedible.

Buffy-gray float (Amanitopsis lividopallescens).

Habitat: deciduous and mixed forests, grow either in groups or singly.

Season: August - October.

The cap is thin, has a diameter of 3-7 cm, at first it is hemispherical, later convexly prostrate and completely flat. A distinctive feature of the species is an ocher-gray cap with a blunt tubercle, an uneven surface and cracking edges over time. In young specimens, the central area of ​​the cap is lighter, almost white.

The leg is thin, long, 5-12 cm high, 6-15 mm thick.

Above the leg is whitish, below the same color as the cap. The base of the leg is thickened.

Pulp: whitish, odorless.

The plates are frequent, soft, white, notched-attached.

Variability. The color of the cap varies from ocher-gray to whitish and yellowish.

Similar species. The inedible silver float is similar to the poisonous white form of the pale toadstool (Amanita phalloides), which is distinguished by the presence of a wide ring on the stem and the absence of shading at the edges of the cap.

Inedible.

Pale toadstools.

• Pale toadstools are deadly poisonous, that's why they are toadstools.

Pale toadstool, white form (Amanita phalloides).

Habitat: deciduous and mixed forests, on humus-rich soil, grow either in groups or singly.

Season: August - November.

The hat has a diameter of 6-15 cm, at first it is hemispherical, later it is convexly prostrate. A distinctive feature of the species is the smooth fibrous whitish surface of the cap without scales and the leg with a volva and a wide ring.

Leg 6-16 cm high, 9-25 mm thick, white, smooth. In the upper part of the leg, young specimens have a wide white ring. The ring may disappear over time. At the base, the leg has a tuberous thickening covered with volva.

Pulp: white, yellowish under the skin, with a subtle smell and taste.

The plates are loose, frequent, soft, short, white.

Variability. The color of the cap changes little - it is either pure white or whitish with spots of a pinkish tint.

Similar species. You need to be especially careful when collecting good edible mushrooms - meadow mushrooms (Agaricus campestris), large spores (Agaricus macrosporus), field mushrooms (Agaricus arvensis). All these mushrooms at an early age have light plates with a slight yellowish or slightly noticeable pinkish tinge and light caps. At this age, they can be confused with the deadly poisonous pale toadstool. In adulthood, in all these mushrooms, the plates acquire a color of light brown, pink, brownish, and in the pale toadstool they remain white.

Deadly poisonous!

Waxy talker (Clitocybe cerussata).

Among the talkers, most are inedible and even poisonous mushrooms. They can be distinguished by their tapered stem and plates crawling over the stem. In July, one of the most poisonous is found - the waxy talker.

Habitat: mixed and coniferous forests, in grass, on sandy soils, grow singly or in groups.

Season: July - September.

The hat is 3-7 cm in diameter, first convex, then prostrate and convex-depressed. A distinctive feature of the species is a waxy or whitish cap with whitish concentric zones and wavy edges.

Stem 3-6 cm in height, 4-12 mm in thickness, cream or whitish with thinning and pubescence at the base.

The pulp is white, brittle, with an unpleasant odor.

The plates are frequent, narrow, strongly descending along the pedicle, at first whitish, later white-cream. Spore powder is white.

Variability: the color of the cap ranges from white to ivory to cream-white.

Similar species. The waxy talker looks like a poisonous whitish talker (Clitocybe dealbata), which has a slightly funnel-shaped shape and a strong mealy odor.

Poisonous.