Mushrooms photo guide

Manual Variety of mushrooms as an edible product and known to man for several millennia. Their collection and harvesting were carried out regularly and annually, being one of the conditions for survival. Usually, autumn mushrooms were dried and salted, but with the advent of refrigerators they are simply frozen and consumed as needed in the form of soups and fried.

All varieties of mushrooms differ in nutritional qualities, color, fruit body shape, content or absence of milky juice, toxic and harmful substances for us. It is for these main features that the catalogs of mushrooms have been created, where you will find the types of mushrooms, their photos, names and descriptions, the time and the usual places of growth.

Edible mushrooms:

Edible mushrooms are usually called mushrooms, which can be eaten without risk to health, because they have a high gastronomic value, while not subjecting them to preliminary heat treatment. Edible mushrooms differ from the inedible and poisonous structure of the hymenophore, the shape and color of the fruiting body, and only last but not least the smell.

In our directory you can find detailed information to distinguish edible mushrooms from their dangerous counterparts. In the section of edible mushrooms a detailed description of many mushrooms that can be eaten without fear of consequences for their health is presented. Here are just some of the names of edible mushrooms: white mushroom, chanterelles, oyster mushrooms, camelina, honey fungus, flywheat, Russula, tinder, truffle, shiitake, boletus, milk mushrooms, oleaginos, boletus, boletus, Polish mushroom, ryadovka, champignons, kombucha.