What mushrooms grow in swamps. Swamp butterfly - Suillus flavidus

Swamp wave also called flaccid lacticaria or faded lacticaria. You can find it from the second ten days of August to the last ten days of September in deciduous and mixed forests where there is birch or pine. It prefers to settle in damp places, near swamps, on mossy litter, usually in groups.

The cap, with a diameter of 3 to 7 cm, is first convex in shape with a curved edge, then spread out with a thin, even edge, and later slightly depressed with a wavy-curved edge. The surface is smooth, sticky or wet. The color of the cap can vary from lilac-gray to brownish-purple or pale gray-brown with barely noticeable darker narrow zones. In the middle of the cap the color is darker, at the edges it can fade to pale brownish (almost white).

The plates are frequent, narrow, whitish, slightly descending onto the stalk, cream-colored, turning gray when touched.

The leg is 4-7 cm long and up to 1.0 cm in diameter and has a cylindrical shape, sometimes expanded or flattened. First solid, then hollow inside. The color of the leg is lighter than the cap, pale brown or whitish-cream.

The pulp is thin, brittle, brittle, whitish at first, grayish with age. Almost odorless, with a strong pungent taste. It produces a white, acrid, milky sap that turns gray in air. Completely dried milky sap has a gray-green color.

Can be confused with the edible silverback and lilac milkweed. It differs from the serushka in its more fragile consistency, sticky surface of the cap, lighter plates and milky juice that turns gray in the air. It differs from the lilac lacticaria by its graying (not lilac) flesh at the break.

It is used in food only in salted form. Pre-soaking for three days is required, followed by boiling for at least 10 minutes.

Photos and pictures with the marsh mothweed (flaccid milkweed)

Marsh boletus is a mushroom of the Boletaceae family, genus Obabok. The mushroom belongs to the edible category.

The Latin name of the mushroom is Leccinum holopus.

The diameter of the cap of this large mushroom reaches 15 centimeters, but sometimes there are huge specimens with a cap diameter of up to 30 centimeters. The shape of the cap is cushion-shaped or convex, which depends on the stage of development of the fruiting body.

The skin of the cap is light, its color varies from white to light brown. The surface of the cap is dry.

The pulp is soft, white, and its color does not change when cut. The pulp has a pronounced mushroom taste and smell. The tubular layer of young mushrooms is white, but with age it becomes almost black. Spore powder is ocher-brown.

The leg of the boletus boletus is elongated and thin - its height is 5-20 centimeters, and sometimes reaches 30 centimeters. The color of the legs is grayish or whitish.

Places where boletus boletus grows

Swamp boletuses grow in damp birch forests, they are also found in forests mixed with birch, and in birch swamps. They are found infrequently and grow solitarily.

Marsh boletuses begin to bear fruit in May; single specimens can be found as early as May 1. Fruiting continues until the beginning of November, that is, these mushrooms are not afraid of persistent frosts.

Using swamp hedgehog pickers

Marsh boletus is an edible mushroom; in terms of taste, it belongs to the 3rd category. Unlike its counterparts, the flesh of the marsh boletus is very boiled, so they are not pickled. These mushrooms can be boiled, fried and stewed. Due to the very loose pulp, only young specimens are used for food.

Benefits and harms of boletus boletuses

Boletus contains PP, vitamin C, riboflavin and thiamine. In folk medicine, these mushrooms are used to treat diseases of the nervous system, normalize blood sugar and eliminate kidney pathologies.

Dangerously similar

It is important to be able to distinguish boletus mushrooms from gall mushrooms, which are quite similar to each other. Otherwise, serious health problems are guaranteed. Bile mushrooms have an unpleasant taste; when broken, their flesh turns red, and boletus mushrooms do not change color.

Other boletus

Boletus turning pink or oxidizing is an edible mushroom. His hat is small, yellow-brown in color with light spots, this pattern looks like marble. The stem of this mushroom is short, white, with thick black-brown scales. At the base the leg is thickened, sometimes bending towards the light.

Pink boletuses grow in damp northern forests and tundras where there are arboreal or shrubby birches. These mushrooms are known in Western Europe and Russia. In terms of taste, pink boletuses belong to the 2nd category; they are suitable for consumption in any form.

The colorful boletus is an edible mushroom. The diameter of its cap is 7-12 centimeters. The color of the cap is gray-whitish mouse-like, with characteristic “strokes”. The shape varies from hemispherical to slightly convex. The length of the leg ranges from 10 to 15 centimeters, and the width is 2-3 centimeters. Its shape is cylindrical, slightly thickened at the bottom. The leg is white, densely strewn with dark brown scales.

Multi-colored boletuses bear fruit from June to October. They form mycorrhizae mainly with birch trees. These mushrooms can most often be found in swampy areas. This is a tasty edible mushroom, similar in taste to the common boletus.

Never eat too many mushrooms (in any form). Although edible mushrooms are tasty, they still require good digestion; the best mushrooms, eaten in excessive quantities, can cause severe and even dangerous stomach upsets in people with weakened and improper digestion.

For aging mushrooms, before cooking, you should always remove the lower, spore-bearing layer of the cap: for agaric mushrooms - the plates, for spongy mushrooms - the sponge, which in a ripe mushroom mostly becomes soft and is easily separated from the cap. Mature spores, contained in abundance in the plates and sponge of a ripe mushroom, are almost not digested.

Cleaned mushrooms should be placed in cold water for 30 minutes to soak off the sand and dry leaves that have stuck to them, and washed thoroughly 2-3 times, pouring fresh water each time. It’s good to add a little salt to it - it will help get rid of worms in the mushrooms.

There are fewer mushrooms in the shady wilderness than in sunlit areas.

Don't try raw mushrooms!

Do not eat overripe, slimy, flabby, wormy or spoiled mushrooms.

Remember about false honey mushrooms: do not take mushrooms with a brightly colored cap.

Champignons are well preserved if they are soaked in cold water for several hours, then cut off the contaminated parts of the legs, rinse in water with the addition of citric acid and boil in water with a small addition of salt to taste. After this, place the hot champignons along with the broth into glass jars, close (but do not roll up!) and store in a cool place (in the refrigerator). These champignons can be used to prepare various dishes and sauces.

Never pick, eat or taste mushrooms that have a tuberous thickening at the base (like the red fly agaric).

Be sure to boil morels and strings and rinse thoroughly with hot water.

Before salting or eating fresh, boil milky mushrooms or soak them for a long time.

Raw mushrooms float, cooked mushrooms sink to the bottom.

When cleaning fresh mushrooms, only the lower, contaminated part of the stem is cut off.

The top skin of the cap is removed from the boletus.

The caps of morels are cut off from the stems, soaked for an hour in cold water, washed thoroughly, changing the water 2-3 times, and boiled in salted water for 10-15 minutes. The decoction is not eaten.

Broths and sauces are prepared from porcini mushrooms; they are tasty when salted and pickled. Regardless of the cooking method, their inherent color and aroma do not change.

Only a decoction of porcini mushrooms and champignons can be used. Even a small amount of this decoction improves any dish.

Boletus and aspen mushrooms are not suitable for making soups, as they produce dark decoctions. They are fried, stewed, salted and pickled.

Milk mushrooms and saffron milk caps are used mainly for pickling.

Russulas are boiled, fried and salted.

Honey mushrooms are fried. The small caps of these mushrooms are very tasty when salted and pickled.

Chanterelles are never wormy. They are fried, salted and pickled.

Before stewing, the mushrooms are fried.

Mushrooms should be seasoned with sour cream only after they are well fried, otherwise the mushrooms will turn out boiled.

Champignons have such a delicate taste and smell that adding pungent spices to them only worsens their taste. They are the only mushrooms of their kind that have a light, slightly sour taste.

It is better to season such native Russian food as mushrooms with sunflower oil. All tubular mushrooms are fried on it, as well as russula, chanterelles, and champignons. It is seasoned with salted milk mushrooms and trumpet mushrooms. Oil is poured into glass jars with pickled butter and honey mushrooms so that a thin layer of it protects the marinade from mold.

Do not leave fresh mushrooms for a long time; they contain substances that are hazardous to health and even life. Immediately sort and start cooking. As a last resort, put them in a colander, sieve or enamel pan and, without covering, put them in the refrigerator, but for no more than a day and a half.

Mushrooms collected in rainy weather spoil especially quickly. If you leave them in the basket for several hours, they will soften and become unusable. Therefore, they must be prepared immediately. But ready-made mushroom dishes cannot be stored for a long time - they will spoil.

To prevent peeled mushrooms from turning black, place them in salted water and add a little vinegar.

It is easy to remove the skin from russula if you first pour boiling water over them.

Be sure to remove the mucus-covered film from the butter before cooking.

Spices are added to the marinade only when it is completely cleared of foam.

To prevent the marinade from boletus and boletus from turning black, pour boiling water over them before cooking, hold in this water for 10 minutes, rinse, and then cook in the usual way.

To prevent peeled champignons from darkening, place them in water slightly acidified with lemon or citric acid.

Be aware of the possibility of botulism and other bacterial diseases if sanitary and hygienic requirements are not followed when preserving mushrooms.

Do not roll up jars with pickled and salted mushrooms with metal lids; this can lead to the development of the botulinus microbe. It is enough to cover the jar with two sheets of paper - plain and waxed, tie it tightly and put it in a cool place.

It should be remembered that botulinum bacteria produce their deadly toxin only under severe lack of oxygen (i.e. inside hermetically sealed cans) and at temperatures above +18 degrees. C. When storing canned food at temperatures below +18 degrees. With (in the refrigerator) the formation of botulinum toxin in canned food is impossible.

For drying, young, strong mushrooms are selected. They are sorted through and cleaned of adhering soil, but not washed.

The stems of porcini mushrooms are cut off completely or partially so that no more than half remains. Dry them separately.

The stems of boletus and aspen mushrooms are not cut off, but the entire mushroom is cut vertically in half or into 4 parts.

All edible mushrooms can be salted, but most often only lamellar mushrooms are used for this, since tubular mushrooms become flabby when salted.

The marinade from boletus and boletus will not turn black if you pour boiling water over the mushrooms before cooking, soak in this water for 5-10 minutes, then rinse with cold water.

To keep the marinade light and transparent, you need to remove the foam during cooking.

Salted mushrooms cannot be stored in a warm place, nor should they be frozen: in both cases they darken.

Store dried mushrooms in a sealed container, otherwise the aroma will evaporate.

If dry mushrooms crumble during storage, do not throw away the crumbs. Grind them into powder and store in a well-sealed glass jar in a cool, dry place. Mushroom sauces and broths can be prepared from this powder.

It’s good to keep dried mushrooms in salted milk for several hours - they will become like fresh.

Dried mushrooms are much better digestible if they are crushed into powder. This mushroom flour can be used to prepare soups, sauces, and add to stewed vegetables and meat.

Dried chanterelles boil better if you add a little baking soda to the water.

Mushrooms containing milky juice - volnushki, nigella, white mushrooms, milk mushrooms, podgruzdi, valui and others, boil or soak before salting to extract bitter substances that irritate the stomach. After scalding, they should be rinsed with cold water.

Before cooking, the strings and morels must be boiled for 7-10 minutes, and the broth (it contains poison) must be poured out. After this, the mushrooms can be boiled or fried.

Before marinating, boil the chanterelles and valui in salted water for 25 minutes, place in a sieve and rinse. Then put it in a saucepan, add the required amount of water and vinegar, add salt and boil again.

Cook the mushrooms in the marinade for 10-25 minutes. Mushrooms are considered ready when they begin to sink to the bottom and the brine becomes clear.

Salted mushrooms should be stored in a cool place and at the same time ensure that mold does not appear. From time to time, the fabric and the circle with which they are covered must be washed in hot, slightly salted water.

Pickled mushrooms should be stored in a cool place. If mold appears, all mushrooms should be placed in a colander and washed with boiling water, then make a new marinade, boil the mushrooms in it and, putting them in clean jars, pour in vegetable oil and cover with paper.

Dried mushrooms easily absorb moisture from the air, so they should be stored in a dry place in moisture-proof bags or tightly closed jars.

When pickling mushrooms, do not neglect dill. Feel free to add it when marinating boletus, salting russula, chanterelles, and valui. But it’s better to salt milk mushrooms, saffron milk caps, milk mushrooms and white mushrooms without fragrant herbs. Their natural aroma is more pleasant than dill.

Don't forget about horseradish. Horseradish leaves and roots placed in mushrooms not only give them a spicy pungency, but also reliably protect them from souring.

Green branches of black currant give the mushrooms an aroma, and cherry and oak leaves add appetizing fragility and strength.

Most mushrooms are best salted without onions. It quickly loses its aroma and sours easily. Chop onions (you can also use green ones) only into salted mushrooms and mushrooms, as well as into pickled honey mushrooms and boletus mushrooms.

A bay leaf thrown into boiling honey mushrooms and boletus will give them a special aroma. Also add a little cinnamon, cloves, and star anise to the marinade.

Store salted mushrooms at a temperature of 2-10°C. At higher temperatures they sour, become soft, even moldy, and cannot be eaten. For rural residents and owners of garden plots, the problem of storing pickled mushrooms is easily solved - a cellar is used for this. City dwellers must pickle exactly as many mushrooms as can be placed in the refrigerator. They will freeze on the balcony in winter and will have to be thrown away.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales
• Family: Suillaceae (Oilcans)
• Genus: Suillus (Oil Can)
• View: Suillus variegatus (Swampweed)

Other names for the mushroom:

Russian synonyms:

• Variegated oiler

• Boss moss

• Sand moss

• Moss fly yellow-brown

• Bolotovik

• Pied

Scientific synonyms:

• Boletus variegatus
• Ixocomus variegatus
• Boletus squalidus

Cap: The yellow-brown oiler has a cap that is initially semicircular with a rolled edge, later cushion-shaped, with a diameter of 50-140 mm. The surface is initially olive or gray-orange, pubescent, which gradually cracks into small scales that disappear at maturity. In young mushrooms it is gray-yellow, gray-orange, later brownish-reddish, in maturity light ocher, sometimes slightly slimy. The skin is very difficult to separate from the flesh of the cap. The tubes are 8-12 mm tall, initially attached to the stem, later slightly cut out, initially yellow or light orange, dark olive when ripe, turning slightly blue when cut. The pores are initially small, then larger, gray-yellow, then light orange and finally brown-olive, turning slightly blue when pressed.

Leg: The leg of the butterdish is yellow-brown, cylindrical or club-shaped, 30-90 mm high and 20-35 mm thick, smooth, lemon yellow or a lighter shade, the lower part is orange-brown or reddish.

Pulp: Firm, light yellow, light orange, lemon-yellow above the tubes and under the surface of the stem, brownish at the base of the stem, slightly blue in places when cut. Without much taste; with the smell of pine needles.

Spore Powder: Olive brown.

Spores: 8-11x 3-4 µm, ellipsoid-fusiform. smooth, light yellow.

Growth: Yellow-brown butterwort grows primarily on sandy soil from June to November in coniferous and mixed forests, often in very large quantities. Fruiting bodies appear singly or in small groups.

Distribution: The yellow-brown oiler is known in Europe; in Russia - in the European part, in Siberia and the Caucasus, reaching north to the limit of pine forests, as well as in the mountain forests of Siberia and the Caucasus.

Similarity: The yellow-brown oiler resembles a moss fly, which is why it is often called yellow-brown moss fly.

In the forests of the central zone, in the mountains of Kamchatka and on the Kola Peninsula, in the forest belts of the North Caucasus and the famous steppes of Kazakhstan, in the regions of Central Asia, more than 300 species of edible mushrooms grow, which lovers of “silent hunting” love to collect.

Indeed, the activity is very exciting and interesting, which also allows you to feast on the harvest. However, you need to know about mushrooms so that poisonous ones don’t get into the basket along with edible ones, which, if eaten, can cause severe food poisoning. Edible mushrooms with photos, names and descriptions are offered for review to anyone interested in collecting mushrooms.

Mushrooms are considered edible; they can be used as food with absolutely no risk to life and health, since they have significant gastronomic value, are distinguished by a delicate and unique taste; dishes made from them do not become boring and are always in demand and popularity.

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

When picking, experienced mushroom pickers always pay attention to special signs that a mushroom is edible:

Forest mushrooms grow from a mycelium that resembles a grayish light mold that appears on a rotting tree. Delicate fibers of the mycelium intertwine the roots of the tree, creating a mutually beneficial symbiosis: the mushrooms receive organic matter from the tree, and the tree receives mineral nutrients and moisture from the mycelium. 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;
• registry;
• boletus;
• subdukovik;
• pine mushroom;
• speckled oak or common oak, others.

Poddubovik

In coniferous and mixed forests there are many other mushrooms that mushroom pickers are happy to find:

• saffron milk caps;
• honey mushrooms summer, autumn, meadow;
• boletus;
• Russula;
• milk mushrooms;
• Polish mushroom, and so on.

Chanterelles

During collection, it is best to place mushrooms in special wicker baskets, where they can be ventilated; in such a container it is easier for them to maintain their shape. You cannot collect mushrooms in bags, otherwise, after returning home, you may find a sticky, shapeless mass.

It is allowed to collect only those mushrooms that are definitely known to be edible and young; old and wormy ones should be thrown away. It is better not to touch suspicious mushrooms at all and avoid them.

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

Characteristics of edible mushrooms and their description

Among the noble representatives of edible, tasty and healthy 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. They are dangerous because they usually grow next to edible ones and often look similar to them. Unfortunately, only a few hours later it turns out that a dangerous mushroom was eaten, when the person was poisoned and ended up in the hospital.

To avoid such serious troubles, it would be useful to look again at the photos, names and descriptions of edible forest mushrooms before going on a “quiet 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) - it is given the palm of the championship, it is one of the rarest among its relatives, the beneficial properties of this mushroom are unique, and its 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 when cut. This is important to know, since it is poisonous gall mushroom outwardly similar to white, but the surface of the spongy layer is pink, and the flesh turns red at the break. In young boletus, the legs have the shape of a drop or a barrel, with age it changes to cylindrical.

It is most often found in summer, does not grow in groups, and can be found in sandy or grassy meadows.

– a delicious mushroom, rich in microelements, known as an absorbent that binds and removes harmful toxic substances from the human body. The cap of the boletus is a muted brown shade, convex, reaching a diameter of 12 cm, the stem is covered with small scales, and widened towards the base. The pulp does not have a specific mushroom smell; when broken, it acquires a pinkish tint.

Mushrooms love moist soil, you should go for them in a birch grove after a good rain, you need to look right at the roots of birch trees, they are found in aspen forests.

- a mushroom that got its name due to its special carrot-red color, the cap is an interesting funnel-shaped, with a depression in the middle, circles are visible from the depression to the edges, the lower part and stem are also orange, the plastics turn green when pressed. The pulp is also bright orange, gives off a light resinous aroma and taste, the milky juice released at the break turns green, then turns brown. The taste of the mushroom is highly valued.

Prefers to grow in pine forests on sandy soils.

Real milk mushroom – 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, glassy-like diametric circles - one of the characteristic signs of milk mushrooms. The plates from the stem extend to the edge of the cap, on which a fibrous fringe grows. The white brittle pulp has a recognizable mushroom smell; the white juice, as it weathers, begins to turn yellow.

Next, 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 ignore them.

- a genus of tubular mushrooms, it received its name because of the oily cap, initially red-brown, then turning into yellow-ocher, semicircular with a tubercle in the center. The pulp is juicy, yellowish in color, without changing when cut.

Boletus (aspen) – while young, the cap is spherical, after a couple of days its shape resembles a plate on a stocky leg elongated to 15 cm, covered with black scales. A cut of the flesh turns from white to pink-violet or gray-violet.

- belongs to valuable, elite mushrooms, has some similarities with the porcini mushroom, its cap is chestnut-brown, first curled downwards, in adult mushrooms it curls up, becomes flatter, in rainy weather a sticky substance appears on it, the skin is difficult to separate . The leg is dense, cylindrical-shaped up to 4 cm in diameter, often smooth, with thin scales.

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

Common dubovik – its leg is brighter, the base is colored with a reddish tint with a light pinkish mesh. The flesh is also fleshy and dense, bright yellow, turning green at the break.

The names of edible mushrooms of the third, penultimate category are not so well known to beginning mushroom pickers, but it is quite numerous; mushrooms of this category are found much more often than the first two combined. When during the mushroom season it is possible to collect a sufficient number of white mushrooms, saffron milk caps, milk mushrooms and others, many avoid the volushki, chanterelles, russula, and valui. But when problems occur with the quantity of noble mushrooms, these mushrooms are willingly collected, so you don’t return home with empty baskets.

- pink, white, very similar to each other, the only difference is in the color of the cap, the pink wave has a young cap with a beard, a convex shape with red rings that fade with age, the white one has a lighter cap, no circles, a thin stem, narrow plates and frequent. Thanks to their dense pulp, the trumpets tolerate transportation well. They require long-term heat treatment before use.

- the most common of the Russula family, more than ten species grow on the territory of Russia, sometimes they are given the poetic definition of “gems” for the beautiful varied shades of their caps. The most delicious are russulas with pinkish, reddish wavy curved or hemispherical caps, which become sticky in wet weather, and matte in dry weather. There are caps that are unevenly colored and have white spots. The stem of russula is from 3 to 10 cm in height, the flesh is usually white and quite fragile.

Common chanterelles – 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 and pungent taste. Chanterelles differ from saffron milk caps by having a wavy or curly cap shape; they are lighter than saffron milk caps and appear translucent in the light.

Interestingly, chanterelles are not worm-bearing because they contain quinomannose in the pulp, which kills insects and arthropods from the fungus. The accumulation rate of radionuclides is average.

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

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

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

- with spherical caps, which in adult mushrooms becomes convex with drooping edges, yellowish plates with brownish spots, the flesh of valuu is white and dense. Old mushrooms have an unpleasant smell, so it is recommended to collect only young mushrooms that look like fists.

- mushrooms that grow in groups of many, they grow every year in the same places, therefore, having spotted 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 and fallen trees. The color of their caps is beige-brown, always darker in the center, lighter towards the edges, and with high humidity they acquire a reddish tint. The shape of the caps of young honey mushrooms is hemispherical, while that of mature ones is flat, but the tubercle remains in the middle. In young mushrooms, a thin film grows from the stem to the cap, which breaks as it grows, leaving a skirt on the stem.

The article does not present all edible mushrooms with photos, names and their detailed descriptions; there are a lot of varieties of mushrooms: goats, flywheels, rows, morels, puffballs, pigweeds, blackberries, bitterberries, others - their diversity is simply enormous.

When going to the forest for mushrooms, modern inexperienced mushroom pickers can use mobile phones to capture photos of edible mushrooms that are most often found in a given area, in order to be able to check the mushrooms they found with the photos available on the phone as a good clue.

Expanded list of edible mushrooms with photos

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