Mushrooms identification: free offline book of edible fungi. Photos

A big encyclopedia "Edible mushroom" - descriptions and photos.

There are many edible mushrooms grown and harvested all over the world. Mushrooms have a specific taste and smell, some of them are delicacies and have a very high price.

The edibility of mushrooms is determined by the absence of a toxic effect on humans, taste and aroma, food and culinary value. Mushrooms also contain enzymes (especially in champignons) that accelerate the breakdown of proteins, fats and carbohydrates, and promote better absorption of food.

Before assuming that any forest mushroom is edible, it must be identified. Сorrect identification of the fungus is the only safe way to ensure edibility and the only protection against possible accidents.

Edible mushrooms include many species that are either harvested from the wild or grown.

The most famous is the Boletus edulis (cep, penny bun, porcino or porcini). Prized as an ingredient in various culinary dishes, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soups, pasta, or risotto. The mushroom is low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre.

Suillus is a genus of edible mushroom in order Boletales. It got its name from its oily, slippery to the touch cap. Most types of Suillus have a sticky mucous, easily peelable cap skin. Some Suillus species are edible and are highly esteemed, particularly in Slavic countries, where they are generally referred to as butter mushrooms. They are generally picked as buttons when the flesh is still firm.

Leccinum scabrum, commonly known as the rough-stemmed bolete, scaber stalk, and birch bolete, is an edible mushroom in the family Boletaceae, and was formerly classified as Boletus scaber. The birch bolete is edible. It can be pickled in brine or vinegar. It is used also in mixed mushroom dishes, fried or steamed.

Truffle (Trüffel, tartufo, tartufolo, Tuber) is a genus of marsupial mushrooms with underground tuberous fleshy fruit bodies. These are edible species that are considered delicacies. They have a mushroom flavor with deep roasted seeds or walnuts and a strong characteristic aroma. The most revered of them: black summer truffle (Tuber aestivum), black Périgord truffle (Tuber melanosporum).

Lactarius deliciosus, commonly known as the saffron milk cap and red pine mushroom, is one of the best known members of the large milk-cap genus Lactarius in the order Russulales. Saffron milk caps are characterized by an overall yellow-pink or orange-red coloration and the presence of milky sap, also colored in shades of red. Highly prized as edible mushrooms in many countries, some are considered delicacies. Red pine mushroom got its name from its color - a bright red, even reddish shade.

The typically common, fairly large, and brightly colored - making mushrooms compose the genus Russula one of the most recognizable genera. Their distinguishing characteristics include usually brightly colored caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil on the stem. Members of the related genus Lactarius have similar characteristics but emit a milky latex when their gills are broken.

The species of Lactarius - the genus, commonly known as milk-caps, are characterized by the milky fluid ("latex") they exude when cut or damaged. Like the closely related genus Russula, their flesh has a distinctive brittle consistency. Lactarius is one of the most prominent genera of mushroom-forming fungi in the Northern hemisphere.

The free guide "Edible Mushrooms" contains:

• advanced search function with autocomplete - the search will start and predict a word as you enter text;

• voice search;

• work offline - the database supplied with the application does not require an Internet connection when searching.