The names of the main edible mushrooms can even be listed by a child. Any person with confidence will refuse a fly agaric or pale toadstool, indicating the toxicity of these mushrooms.

But the nature of Russian forests is diverse; In addition to the well-known, easily recognizable edible and inedible mushrooms, dozens of other varieties can be found at the edges. Those who are not too well versed in all this diversity do not want to take risks, bypass unknown mushrooms and do the right thing. After all, this is the golden rule of the mushroom picker: you should not take a fruiting body that you cannot identify.

But other people with confidence take some of these mushrooms, which are classified as conditionally edible, and may belong to the second or third category according to the generally accepted classification. After all, they are also nutritious and have a pleasant taste, you only need to be able to correctly identify and cook them accordingly. It is worth citing as an example the five most popular conditionally edible mushrooms, which are most popular.

Fifth place - raincoat

This mushroom is also called grandfather tobacco, because in the process of ripening, a cavity with grayish or brownish spores is formed inside its pulp. When the fruiting body ripens completely, it will be a whitish ball with a thin skin filled with these spores.Collect this mushroom until the completion of this process, while the flesh is still white. It is recommended to soak it for 1-2 hours, or boil it for 10 minutes before further cooking.

Fourth place - Valui, Kulbik

This mushroom with a short leg and an amber hat is collected for further salting. It appears closer to autumn, after rains, and leaves the ground with a closed hat, which then gradually opens. In the Urals, this mushroom is valued as a delicacy, and confidently harvested, despite the enormous abundance of other forest gifts. But before salting it is necessary to soak it, and longer than the mushrooms. If the breasts get rid of bitterness in 2 days, then the valuy is soaked for at least 3 days, and then they are used for salting using the cold or hot method.

Third place - hens, males

These mushrooms are also called annular caps, and in the opinion of many people are ordinary grebes. But do not rush to conclusions, this is also an edible mushroom that grows mainly in deciduous forests, where it appears from August, and continues to grow until late autumn. It gravitates to lowlands, to waterlogged soil. Has a whitish hue, as well as a ring on the leg - the remainder of the film, which is under the hat of a young mushroom. It can be used in food after preliminary digestion or soaking, which will remove its milk juice.

Second place - morel

In spring, literally immediately after the snow melts, some connoisseurs of early mushrooms rush into the forest in order to find morels and lines.These are the first mushrooms that have a rather oddly pointed pointed hat; they are clearly visible among the first epiches of fresh vegetation. These mushrooms are suitable for food after digestion, and they are distinguished by a high content of calcium, a protein that every body needs in spring vitamins. When collecting them, you should beware of ticks that are active in the spring after hibernation. After all, the dates of the collection of mushrooms and the period of increased activity of these dangerous insects practically coincide.

First place - oyster

The most popular of conditionally edible mushrooms is oyster mushroom. These mushrooms can be found not only in the forest, but also in the nearest supermarket. Oyster mushroom has gained immense popularity due to its pleasant taste and ease of preparation, as well as due to its unpretentiousness - it can be grown without problems in a garage or basement using bags with sawdust. It grows in groups on any woody substrate, in the forest it can exist on the trunk of a fallen tree or stump. It has a dark leafy hat and a thin leg. This mushroom does not need to be soaked or boiled, if you wish, you can immediately fry it, you do not have to face the risk of poisoning. You can try to breed it yourself, disputes are sold through the Internet and in gardening stores.

Edible mushrooms for the most part have high nutritional value, they are not much inferior to their recognized edible counterparts. However, when collecting them, you should be careful not to confuse them with other, inedible, mushrooms.It is also worth observing all the rules for their preparation, if any.