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With the onset of the summer season, the soil begins to warm up, there are more and more objects for "quiet hunting". Of the edible mushrooms that are harvested in summer, the semi-white ones appear first. They grow in slightly elevated, well-warmed places. Behind them ripen the mushrooms, psatirella and udemansiella. And among the first inedible summer mushrooms, the most common in the Moscow region are mycenae and ryadovki.

In Russia, tubular mushrooms are most often harvested from summer mushrooms: white, semi-white, boletus, boletus, boletus. In some foreign countries, lamellar types of mushrooms such as camelina and champignons are preferred.

You will learn about which mushrooms are collected in summer and which inedible species appear in the forests in June by reading this material.

What types of mushrooms are collected in summer

Semi-white mushroom, or yellow boletus (Boletus impolitus).

Habitat: singly and in groups in deciduous and mixed forests.

Season: from June to September.

The cap is 5-15 cm in diameter, sometimes up to 20 cm, at first - hemispherical, later cushion and convex. A distinctive feature of the species is a slightly felt cap of clay or yellow-brown color with small slightly darker spots. Over time, the surface of the cap cracks. The skin is not removable.

Leg 4-15 cm high, 1-4 cm thick. The leg is at first a white-cream color, and later - gray-yellowish or yellow-brownish.

As shown in the photo, these summer mushrooms have a lighter, straw-colored upper part of the stem:

The surface is rough, fluffy at the base, without a mesh pattern.

The pulp is dense, at first whitish, later light yellow, does not change color on the cut, the taste is pleasant, sweetish, the smell slightly resembles iodoforms.

The tubular layer is free, at first yellow, later olive yellow, when pressed, the color does not change. Spores are olive yellow.

Variability: the color of the cap changes from light olive yellow to yellow-brown.

Similar species. A semi-white mushroom is also similar to an edible stocky boletus (Boletus radicans), which turns blue on the cut and when pressed.

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

Edible, 2nd and 3rd category.

Mosswheel.

Speaking about which mushrooms grow in the summer, of course, it is necessary to talk about the flywheels. These are rare but extraordinarily attractive mushrooms. By their taste, they are close to boletus. Their first wave appears in June, the second - in August, the late wave may be in October.

Velvet flywheel (Boletus prunatus).

Habitat: grows in deciduous, coniferous forests.

Season: June-October.

The hat is 4-12 cm in diameter, sometimes up to 15 cm, hemispherical. A distinctive feature of the species is a dry matte, velvety brown cap with lighter edges. The skin on the cap is dry, fine-grained and almost felt, becomes smoother over time, a little slippery after rain.

Look at the photo - these mushrooms growing in summer have a cylindrical leg, 4-10 cm high, 6-20 mm thick:

The stem is usually lighter in color than the cap, often curved. Creamy yellow and reddish colors are preferred.

The pulp is dense, whitish with a yellowish tinge, when pressed slightly turns blue. The flesh of these edible summer mushrooms has a faint mushroom flavor and odor.

The tubules in youth are creamy yellowish, later yellow-green. Spores are yellowish.

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

There are no poisonous counterparts. The velvet mosswheel is similar in shape to motley flywheel (Boletus chtysenteron), which is characterized by the presence of cracks on the cap.

Cooking methods: drying, pickling, cooking.

Edible, 3rd category.

Psatirella.

In the June forest there are many inconspicuous whitish-yellowish mushrooms with an umbrella-shaped hat. These first mushrooms grow everywhere in summer, especially near forest paths. They are called Candoll's psatirella.

Psathyrella Candolleana.

Habitat: soil, rotten wood and deciduous tree stumps grow in clusters.

Season: June-October.

The cap has a diameter of 3-6 cm, sometimes up to 9 cm, at first bell-shaped, later convex, later convex-outstretched. A distinctive feature of the species is at first a whitish-yellowish, later with purple edges, a cap with white flakes along the edge and an even white-cream leg. In addition, thin radial fibers are often visible on the surface of the cap.

The stem has a height of 3-8 cm, a thickness of 3 to 7 mm, fibrous, slightly widened near the base, brittle, white-cream with a weak flocculent bloom in the upper part.

Pulp: at first whitish, later yellowish, in young specimens without a special smell and taste, in mature and old mushrooms - with an unpleasant odor and bitter taste.

The plates are adherent, frequent, narrow, at first whitish, later gray-violet, gray-pink, dirty brown, gray-brown or dark purple.

Variability. The cap color can range from cream-white to yellowish to pinkish-cream in juveniles and yellow-brown and purple-edged in mature specimens.

Similar species. Psatirella Candolla in shape and size is similar to the golden yellow plyute (Pluteus luteovirens), which is distinguished by a golden yellow cap with a darker center.

Conditionally edible, since only the youngest specimens can be eaten and no later than 2 hours after collection, in which the color of the plates is still light. Mature specimens produce black water and a bitter taste.

These photos show the summer mushrooms described above:

Udemansiella.

In pine forests in the Moscow region, you can find unusual summer mushrooms - radiant udemansiella with radial stripes on the cap. At a young age, they are light brown, and with age they become dark brown and are clearly visible on a litter of pine needles.

Udemanciella radiant (Oudemansiella radicata).

Habitat: deciduous and coniferous forests, in parks, at the base of trunks, at stumps and on roots, usually grow singly. A rare species, listed in the regional Red Data Books, status - 3R.

These mushrooms are harvested in summer, starting in July. The picking season ends in September.

The hat has a diameter of 3-8 cm, sometimes up to 10 cm, at first it is convex with a blunt tubercle, later almost flat and then, like a wilted flower, with dark brown edges falling down. A distinctive feature of the species is the light brown color of the cap and the convex pattern of the tubercle and radial stripes or rays. From above, these bulges look like a chamomile or other flower. The cap is thin, wrinkled.

The leg is long, 8-15 cm high, sometimes up to 20 cm, 4-12 mm thick, widened at the base, deeply immersed in the soil, with a tapered process. In young mushrooms, the color of the leg is almost uniform - whitish, in mature mushrooms it is whitish above with a mealy bloom, light brownish in the middle and the leg is often twisted, below it is dark brown, longitudinally fibrous.

The flesh of these summer-growing mushrooms is thin, whitish or grayish, without a special smell.

The plates are rare, adherent, later free, white, grayish.

Variability: the color of the cap varies from gray-brown to gray-yellow, yellow-brown, and in old age to dark brown and in shape becomes similar to a dark flower with petals drooping down.

Similar species. Udemansiella radiant is so characteristic and unique due to the presence of radiant bulges on the cap that it is difficult to confuse it with another species.

Cooking methods: boiled, fried.

Edible, 4th category.

In the next section of the article, you will find out which mushrooms growing in summer are inedible.

Inedible summer mushrooms

Mycena.

In the June forest, mycenae appear on stumps and rotten trees. These small mushrooms on a thin stem, although they are inedible, give the forest a unique and peculiar look of diversity and fullness.

Mycena amicta (Mycena amicta).

Habitat: coniferous and mixed forests, on stumps, at the roots, on dying branches, grow in large groups.

Season: June-September.

The hat has a diameter of 0.5-1.5 cm, bell-shaped. A distinctive feature of the species is a bell-shaped cap with pressed edges, with a small tubercle, similar to a button, of a light cream color with a yellow-brown or olive-brown center and with a slightly tubular edge. The surface of the cap is covered with small scales.

The stem is thin, 3-6 cm in height, 1-2 mm in thickness, cylindrical, smooth, sometimes with a root process, at first translucent, later grayish-brownish, covered with fine whitish granularity.

The pulp is thin, whitish, and has an unpleasant odor.

The plates are frequent, narrow, slightly descending along the pedicle, at first white, later gray.

Variability: the color of the cap in the middle ranges from yellow-brown to olive-brown, sometimes with a bluish tinge.

Similar species. Mycena amikta in the color of the cap is similar to the inclined mycena (Mycena inclinata), which is distinguished by a cap-shaped cap and a light cream leg with a mealy bloom.

Inedible due to unpleasant odor.

Mycena is clean, purple form (Mycena pura, f. Violaceus).

Habitat: these mushrooms grow in summer in deciduous forests, among moss and on forest floor, grow in groups or singly.

Season: June-September.

The hat has a diameter of 2-6 cm, at first it is cone-shaped or bell-shaped, later flat. A distinctive feature of the species is the almost flat shape of a lilac-violet base color with deep radial stripes and serrated plates protruding at the edges. The hat has two color zones: the inner one is a darker violet-lilac, the outer one is a lighter lilac-cream. It happens that there are three color zones at once: the inner part is creamy yellowish or creamy pinkish, the second concentric zone is purple-lilac, the third, on the edge, is again light, like in the middle.

The leg is 4-8 cm high, 3-6 mm, cylindrical, dense, of the same color as the cap, covered with many longitudinal lilac-blackish fibers. In mature specimens, the upper part of the leg is colored in light tones, and the lower part is dark.

The flesh at the cap is white, at the leg it is lilac, with a strong smell of radish and the taste of a turnip.

The plates are sparse, wide, adherent, between which there are shorter free plates.

Variability: the color of the cap varies greatly from pinkish-lilac to purple.

In the plates, the color changes from white-pink to light purple.

Similar species. This mycene is similar to mycena galericulata, which is distinguished by the presence of a pronounced tubercle on the cap.

Inedible, as they are tasteless.

Rowing.

The first June rows are inedible. They fill the blossoming forest with a peculiar charm.

White row (Tricholoma album).

Habitat: deciduous and mixed forests, especially with birch and beech, mainly on acidic soils, grow in groups, often on the edges, in shrubs, parks.

Season: July-October.

The hat is 3-8 cm in diameter, sometimes up to 13 cm, dry, smooth, at first hemispherical, later convexly prostrate. The edges become slightly wavy with age. The color of the cap is at first whitish or white cream, and with age - with ocher or yellowish spots. The edge of the cap is folded down.

The leg is 4-10 cm in height, 6-15 mm in thickness, cylindrical, dense, elastic, sometimes with a mealy bloom on top, curved, fibrous. The color of the leg is at first whitish, and later - yellowish with a reddish tinge, sometimes at the base with a brownish color and narrowing.

The pulp is white, dense, fleshy, in young mushrooms with a weak odor, and in mature specimens - with a pungent musty musty odor and a pungent taste.

The plates are notched, of unequal length, white, later cream-white.

Similarity with other species. The row is white at an early stage of growth similar to gray row (Tricholoma portentosum), which is edible and has a different smell, not pungent, but pleasant.

As it grows, the difference increases due to the grayish.

Inedible due to a strong unpleasant odor and taste, which are not eliminated even after long boiling.