Mushroom picking season is underway, with various edible species emerging in forests. Early summer offers a variety of mushrooms, but it’s crucial to distinguish between safe and poisonous varieties.

Several edible mushrooms are available in June, including boletus, boletes, chanterelles, and xerocomus. Boletus, known as the “king mushroom,” has a brown cap and thick stalk. Boletes offer a more pronounced taste and smell, with birch boletes having gray-brown caps and orange-cap boletes having bright orange caps. Chanterelles grow in families and are resistant to damage. Xerocomus have a velvety cap and come in various colors.

Other mushrooms to look for include russula, champignon, puffball, slippery Jack, and honey mushrooms. Russula are diverse in color and grow in various places. Champignon can be found in open glades and parks, but must be distinguished from poisonous counterparts. Young puffballs are edible if completely white inside. Slippery Jacks have an oily hat and are found in coniferous forests. Honey mushrooms grow in groups on stumps and trees, but have inedible twins.

Identifying edible mushrooms and avoiding poisonous ones is essential for safe mushroom hunting. False mushrooms can resemble edible ones and contain poison. Mistaking a death cap for a champignon can lead to severe poisoning. If you experience illness after eating mushrooms, induce vomiting, drink sorbents and water, and seek medical attention.

Choose safe collection sites away from roads and industrial enterprises, as mushrooms can absorb heavy metals. Thorough heat treatment, such as boiling and frying, is crucial to eliminate harmful substances like aragitin. Limit consumption to 100-150 grams of mushrooms no more than twice a week.