Autumn gives a lot of different mushrooms. They can be collected from late August to November. They are better stored than, for example, summer. Among them there are a lot of tasty, suitable for various culinary purposes. We suggest you to get acquainted with the most common ones.
White mushroom
We begin our acquaintance with a representative of the mushroom kingdom, which is widely known by the people as the “king of mushrooms”, since he is considered the most valuable in nutrition and taste. It is also called boletus.
It is easy to recognize him - by a large convex cap 7-30 cm in diameter, which can be from brown to white. The older the fungus, the darker it is. At high humidity it looks as if it is covered with mucus. In normal times, its surface is matte or shiny. 
The leg of white mushrooms usually looks massive. It can reach a height of 7 to 27 cm and a thickness of 7 cm. It resembles a barrel or a mace. As the mushroom matures, the leg changes its appearance somewhat and may take on a cylindrical shape with a thickened bottom. It is colored either in tone to the cap, only slightly lighter, or in brown, reddish tones. May be completely white. It is fully or partially covered by the grid.
Edible mushrooms such as aspen wood, white podgruzdki, boletus, russula, champignons, mokhovik, pigs, black milk mushrooms, stitches, dubovik ordinary, purple rows, creaks, govorushki, raincoat, morels, devil fingers, sandpiper, mokrukhi, white mushrooms and honey mushrooms - sources of biologically valuable food components: proteins, fats, carbohydrates, vitamins and microelements.
The flesh of the young representatives is white. In older acquires yellowing. It is juicy, meaty, soft to taste. When cut keeps color. The smell and taste of her mild, clearly manifested only in the cooking process. 
White tubular layer consists of tubes of 1-4 cm in diameter. With age, they turn yellow and turn green.
White mushroom is mycorrhiza. It adjoins to various trees, but most of all prefers conifers. It grows in forests rich in moss and lichen. It is a cosmopolitan, that is, it is represented on all continents, except Australia.
The period of its fruiting is from mid-June to October.
It is a versatile mushroom, that is, it is suitable for fresh eating and for all types of treatments - frying, boiling, pickling, salting, drying. 
Did you know? Bamboo is recognized as the fastest growing plant in the world - on average, it adds 20 cm per day. However, it was overtaken by the fungus mushroom. The growth rate is 0.5 cm per minute. Thus, in 10 minutes he adds 5 cm in height.
Oyster
Another very famous among consumers mushroom - oyster mushroom. It is characterized by large size. His hat grows from 5 to 15 cm in transverse size, champions are seen with a 30-centimeter fruit body. In shape, it can resemble an ear, a sink, or just be round. Hats of young representatives - convex, mature - flat or shirokoronkovkovidnye. Their surface is smooth and glossy. As the mushroom grows, not only the shape but also the color of the cap changes - it changes from dark gray to light gray, sometimes with a purple tint.
The leg of the oyster mushroom is small, often so small that it is not visible. It can be curved, in the form of a cylinder, taper downwards. Her color is white. 
The flesh is also white, soft, juicy, pleasant to taste, almost odorless. In mature mushrooms it becomes stiff with fibers.
Oyster is a saprophyte, that is, it grows, destroying dead or weakened wood. It grows mainly in groups, multi-tiered "shelves" of several fruit bodies. Single copies rarely come across.
Familiarize yourself with such inedible fungi, such as black milk mushrooms, russules, aspen mushrooms, amanitas, svinushki, and foxfish.Growth time - September-December.
Oyster mushroom is very valuable for cooking because it contains a large amount of protein and amino acids, almost as much as meat and dairy products. Moreover, the proteins contained in it are well absorbed by the human body. Only young specimens are suitable for food. They are used for cooking boiled dishes, for salting and pickling. 
Did you know? In nature, there are carnivorous mushrooms. They feed on nematodes, amoebas and foottails. They have special growths with which they catch insects. By carnivores, in particular, is the oyster mushroom.
Load
Mushroom mushroom family. His hat is large - from 5 to 20 cm in diameter. The shape is initially flat and slightly convex. At maturity, the edges twist in it, and all of it takes the form of a funnel. The surface of the fruit body is covered with mucus milky or light yellow.
The cap is placed on a small stem 3–7 cm long. Its transverse size is 2–5 cm. It grows in the shape of a cylinder and is hollow inside. The color is in harmony with the hat - white or yellow. 
The flesh is white. It is fragile. Her smell is sharp, reminiscent of fruit.
Mushroom refers to the fungi. His records are often located. They are wide, painted in yellow, cream shades.
The mushroom comes across in deciduous and mixed forests of Russia, Belarus, in the Volga region and Siberia from mid-summer to September. It is ranked as conditionally edible. Salt it after getting rid of bitterness by soaking for 24 hours. 
Hedgehog edible
Ezhovik has several edible and conditionally edible species. The most common is the yellow urchin, and the most delicious is the comb urchin. The first large cap - up to 15 cm in diameter, orange or red. In his youth, has a convex shape, and later becomes flat. Spines grow on the inside, as well as in almost all ezhovikovyhs.
The leg of the fungus is similar to the yellow cylinder. It is low, about 2-8 cm.
The flesh is fragile, painted in yellow tones. It has a fruity flavor, but only in young representatives. In the old it is hard and bitter. 
Mushroom comes across in Eurasia and North America from the first month of summer to mid-autumn. It can grow until the first frost.
Both the cap and the leg are eaten in fried, boiled and salted types, however, after pretreatment in the form of soaking, allowing to remove bitterness.
Comb ezhovik is much less common than yellow. However, it is interesting because of its unique taste, similar to crab or shrimp meat, and appearance. It consists only of a fruiting body in the form of several falling scallops of light tones growing on tree trunks and in wood fractures. The mushroom comes across in the Crimea, the Far East and in China from late summer to October. 
Important! Fruit bodies of fungi tend to accumulate harmful substances in the environment. Therefore, in cooking, you need to use only those copies that are collected in environmentally friendly areas.
Umbrella reddened
This is one type of champignon. The mushroom is named so, because in adulthood it looks like an open umbrella. However, immediately after the appearance of his cap globular or in the form of an egg. Painted beige, light brown, covered with scales.
The leg is high - from 10 to 25 cm and thin - 1-2 cm in diameter, with a smooth surface. Inside is empty. 
The flesh is tender, with a strong odor. Completely white, but when breaking or cutting becomes orange.
Change color with pressure and plate - from white to orange-red. Their width is about one and a half centimeters. They are located often.
Umbrella reddening refers to saprotrophs. Caught in open areas in forests, parks, steppes, meadows. Its habitats are Europe, Asia, and North and South America. Prefers to grow in groups, one at a time comes across quite rarely. It grows from July to early November. 
Only caps are eaten, as the legs are very stiff. They are eaten fresh and used for drying.
Chestnut mushroom
Chestnut mushroom looks like a white, but it has a brown hollow leg. The cap has different shapes - from convex to completely flat. Its dimensions are small - 3-8 cm. It is chestnut in color. The surface of the young representatives velvety, mature - smooth.
Read about the methods of harvesting oil, milk mushrooms, chanterelles and white mushrooms for the winter.
The leg is in the form of a cylinder 4-8 cm high and 1-3 cm thick. In some specimens it thickens towards the base. In youth, solid, then goes into the hollow. Its color is in harmony with the color of the cap, maybe a couple of tones lighter. 
The flesh is white. The same remains with the cut or break. The smell and taste are not particularly pronounced. The taste is dominated by notes of hazelnut.
It is a tubular mushroom. The tubules under the cap are short, up to 0.8 cm long, white. With age, turn yellow.
Growth area - deciduous and mixed forests of the northern regions with a temperate climate. The period of fructification falls on July-October. 
Chestnut fungus is used mainly for drying, as it can be bitter when cooked.
Kid
The goat's mushroom has a few additional names - rusty mohovik, mohovnik. Representative tubular type. His hat is from 3 to 12 cm in diameter. In shape - in the form of a convex pillow. In old age - in the form of a plate. When high humidity is covered with mucus. The color is red, yellow-brown, ocher.
The leg is low, 4-10 cm in length, in the shape of a cylinder, solid. The color forms a harmony with a hat. Its bottom is yellow. 
The flesh is dense, in old age it looks like rubber, light yellow in color. When cut slightly changes color to reddish or pinkish. The smell and taste of fresh mushroom almost imperceptible.
The area of growth is hothouses of the northern regions with a temperate climate in Europe, the Caucasus, the Urals, Siberia, and the Far East. Goat mikoriziruet with pine. It can grow in groups or alone from late summer to early autumn.
Cooks cook a goat fresh. It is also suitable for pickling and salting. 
Chanterelle
Chanterelle has a cap-fruit fruit body in the form of a funnel of irregular shape of yellow, orange flowers. This appearance makes the chanterelle unlike any other mushroom. In diameter, the cap reaches 3-14 cm. The leg grows in height by 3-10 cm. It thickens from the bottom up.
Her flesh is white or yellow. The cut often turns blue or red. Her taste is sour, the smell is weak, reminiscent of the aroma of fruits mixed with roots.
Himenofor folded. Wavy folds. 
Chanterelle mainly grows on the soil, but can also grow on moss. Forms mycorrhiza with many deciduous and coniferous trees. It grows only in groups. It has two periods of fruiting. The first comes in June, the second lasts from August to October.
Chanterelle is a versatile mushroom, can be used in any form.
Important! All kinds of chanterelles are edible. However, some inedible and poisonous fungi under it are masked and can harm human health. These include, for example, poisonous omphalot or inedible false chanterelle. Therefore, it is important to have information on how to distinguish common chanterelles from their counterparts.
Oiler
Oiler is so named because its cap is covered with an oily slippery layer. In an ordinary oil can, it can be large and reach 14 cm. It is semi-spherical in shape. Over time, the shape changes and can become flat, convex, similar to a pillow. The color is dark shades of brown, brown.
The cap is located on a low stem from 3 to 11 cm in length. Its color is white. It contains a ring of white color, which becomes brown with age.
The flesh is juicy, white or light yellow, red at the base. 
The tubular layer goes to the foot. Its color is yellow.
The oil can be caught in coniferous and mixed forests of the Northern Hemisphere and subtropics, in well-lit areas. With ephedra forms mycorrhiza. Mass appears in September. Fruiting lasts until the end of October.
In cooking, greasers are very popular. It is actively used for cooking soups, sauces, side dishes. It is tasty, if it is fried, pickled, pickled. Suitable for drying. 
Mokhovik
Mushroom, which is most often found in the moss, and therefore received such a name. It has many species, most of which are edible. Mushroom pickers love it for its excellent taste and low worminess. The most delicious green, variegated, red, polish species. Mokhovik has an external similarity with boletus. However, their caps are different.
The green flyworm has a hemispherical cap, 3-10 cm in diameter. Over time, it straightens and becomes convex-prostrate with a lowered edge. It is brown in color, brown. Its surface is dry, matte.
The leg grows in length by 5-10 cm, sometimes up to 12 cm. Its thickness is from 1 to 3 cm. It is dense, rusty brown in color, sometimes covered with a not very expressive mesh. 
The flesh is white. It has a pleasant aroma and taste.
Likes to grow in forests with conifers and deciduous trees of Eurasia, North America, Australia. The fruiting period is long - from June to November.
Mokhovik green refers to mushrooms with good taste. For example, in Germany it is valued more than white cep. Mokhovik eat fresh, stewed, fried, salted and pickled. The reserve is dried. 
Mokruha
Hat-and-fungus mushroom with a mucus-covered cap with a diameter of 5-12 cm and a large leg with a mucous ring up to 12 cm long. The cap is colored purple, pink, purple with gray and brown tones. It has the shape of a hemisphere, and then - plates. Leg - yellow, light yellow, purple. The flesh is white. The plates are rare, descend on the leg, painted in light colors. The smell and taste are not very pronounced. The taste is somewhat sweet.
To avoid severe poisoning and even death, learn how to distinguish edible mushrooms from false ones.
The growing area is the northern hemisphere conifer. The most common varieties are spruce, pine, mottled, pink. Fruiting time - summer-autumn. Grows in groups.
Cook mokruhu boiled and salted. It is also used for canning and marinating after 15 minutes of boiling. Before cooking it must be cleaned of skin and mucus. During heat treatment, the fungus may darken. 
Autumn honeycomb
By the end of fruiting, the convex bonnet at the autumn canine becomes flat, and its edges become wavy. Its surface has various shades of brown, green and covered with light scales. The center is slightly darker than the edges. The size of the cap reaches 3-10 cm in diameter.
The leg of the honeycomb is light brown, 8-10 cm long and 1-2 cm thick, completely covered with scales.
The pulp is dense, and in old mushrooms it is thin with good, appetizing aroma and taste. The color is white. 
Under the cap are rare records. They are painted in light colors and may have dark spots.
Autumn meadow - mushroom-parasite. It affects about two hundred trees and several herbaceous plants. It grows only in groups. Can live on dead plants. The area of growth is the Northern Hemisphere. Most of it in the forests with high humidity. It settles on trunks, stumps, in ravines from August to the beginning of winter.
Various sources include cask to edible or conditionally edible specimens. It must be boiled, because, when raw or undercooked, it can cause digestive upset. Autumn honeycomb is suitable for boiling, frying, salting, drying, pickling. 
Boletus
Brown cap boletus has several species. All of them are edible, have differences in external characteristics, but are similar in taste. As the name implies, the fungus mikoriziruet with birch.
Brown cap boletus may have a cap, the color of which varies from light gray to dark brown. It is large - up to 15 cm across, shaped like a hemisphere, but over time it becomes similar to a pillow. At high humidity, a mucous layer appears on its surface.
The hat is placed on a thick long leg - 15 cm in length and 3 cm in diameter. It has the shape of a cylinder, slightly expands downwards. Its surface is covered with scales of dark color. 
The flesh is white. At a break or cut color usually does not change. It has good taste and appetizing persistent aroma.
The tubular layer is formed by long, dirty tubes.
In boletus a long fruiting period, which begins in early summer, and ends in late fall. Caught in mixed and deciduous forests of Eurasia, North and South America. 
The mushroom is suitable for boiling, frying, pickling and drying. For older specimens, it is recommended to cut off the tubular layer.
Boletus
So called several species of fungi, which most often grow next to aspen. Their main feature is orange, the red color of the cap and the blue of the pulp when cut. All species of aspen mushrooms can be eaten.
Consider in more detail the most common type - red, popularly known more as a redhead, krasyuk or krasik. His hat grows up to 15 cm in circumference. At first it appears in the form of a hemisphere, then it becomes like a pillow. Поверхность бархатистая, окрашена в различные оттенки красного. 
Ножка - довольно высокая: от 5 до 15 см, мясистая и толстая - до 5 см в поперечнике. Окрашена в светло-серый цвет и покрыта чешуйками.
Мякоть плотная, но по мере взросления гриба смягчается.
Под шляпкой расположены трубочки белого цвета по 1-3 см длиной.
Aspen mushrooms - very frequent neighbors of deciduous trees in the forests of Eurasia. They appear in June, and end in fruiting in October. For these fungi are characterized by three phases of fruiting. In the fall it is the most massive and protracted. 
Boletus is ranked as the most delicious mushroom and is often placed second in nutritional value after the white “king of mushrooms”. Cooks consider it universal.
Redhead
Ryzhiki are loved by mushroom pickers and are highly appreciated by cooks Of some species make delicacies. These mushrooms eat fresh, pickled and salted.
It is easy to recognize them - they have a bright, red hats hat. In the small fish of the present it is large - from 4 to 18 cm in diameter. At birth, convex, but over time it expands and forms a funnel. The edges are gradually wrapped. The surface is smooth and shiny. 
The foot is small in size - 3-7 cm long and 1.5-2 cm thick. Most often it is the same color with a hat, sometimes painted in lighter colors. The shape in the form of a cylinder, which is narrowed down.
Pulp consistency dense, yellow-orange color.
The lamella layer consists of frequent orange-red plates.
Ryzhiki - inhabitants of coniferous forests. Come across from July to October. The peaks of fruiting are in July and September. 
Rowing
This is a common name for agaric mushrooms with caps of different colors in the form of hemispheres, with fibrous or scaly skin, which most often grow in rows. One of the most delicious species is Mongolian. The transverse size of its cap is 6–20 cm. After its appearance, it is hemispherical or ovoid, by the end of life - prostrate, convex, with edges curved downwards. The cap is covered with white skin.
The leg grows in the center, reaches a length of 4-10 cm. As the mushroom grows, the color of the leg changes from white to gray or yellowish dirty.
The flesh is white, very tasty and odorous. 
This mushroom comes across in Central Asia, Mongolia and China.
In the homoynikov of the Russian regions are more common rowing earthy, lilovonogaya, matsutake, giant. Ridovki, as a rule, bear fruit from August to October.
Cooks salted them, pickled, boiled. 
Russula
Almost half of the mushrooms that are found under deciduous and coniferous trees in Eurasia, Australia, East Asia and America are russula. Massively they appear in August and September. End fruiting in October. These mushrooms are not very valuable in terms of taste, however, they are eagerly collected by mushroom pickers. The most delicious are those representatives whose caps are painted mainly in green, blue, yellow tones and have as few red shades as possible.
Some mushrooms begin to appear even in spring. Find out what mushrooms grow in May.
One of the most delicious syroezhek - greenish or scaly. She has a large green hemispheric hat, covered with cracks. It reaches a diameter of 5 to 16 cm. The leg of this Russula is low - 4-12 cm, white. The flesh is thick, white, sharp to taste. The plates are frequent, painted white or cream color.
This representative of the Russula can be eaten raw, dried, boiled, pickled, pickled. 
Important! You need to be extremely careful not to confuse a usable green russula with a poisonous toadstool, because they are quite similar. The main difference is the leg. In the russula it is erect, narrowed down, white. In the toadstool there is a tuber thickening below, a ring and light green or yellow streaks and streaks. In the toadstool there is also a film under the fruit body.
Forest Mushroom
Forest mushroom or grace has a small cap reaching 10 cm in diameter. At a young age it grows in the shape of a bell or an egg, in mature it becomes flat prostrate, with a hump on top. It is brown in color.
The leg of this mushroom is high - up to 11 cm, club-shaped. Thickness grows to one and a half centimeters. In his youth, white, then gray. Young copies have a ring on the leg, which further disappears. 
The flesh is thin, light. When pressed, it turns red. Taste and smell pleasant.
The plates under the cap are often located. They are white and darker with age.
Mushroom grows in groups in conifers. Predominantly near anthills. Fruits from August to September.
In cooking, forest mushroom is used to cook fried, boiled, salted, pickled dishes, as well as it is dried. 
Did you know? Today, the dark mushroom found in 2000 is considered to be the largest mushroom on Earth. The area of its mycelium is 880 hectares of a national park in Oregon (USA). The record holder is listed in the Guinness Book of Records as the largest living organism on earth.
In conclusion, we note that autumn is traditionally considered to be the mushroom season, so the selection of mushrooms during this period is very large. The height of the mushroom pore usually falls on the first autumn month. At this time, summer mushrooms still depart and boletus, milk mushrooms, mushrooms, chanterelles and other species appear. Since October, fruiting is declining, but still white mushrooms, aspen mushrooms, russula, boletus, and mosswort are found. Mushroom blanks made in this month are stored longer than summer ones. In November, come oyster mushrooms, honey agaric, ryadovki. In short, throughout the fall, lovers of “quiet hunting” can enjoy picking mushrooms.
