The mushroom season is beginning in June, offering mushroom enthusiasts the first harvest of the year. However, it is crucial to be able to distinguish edible mushrooms from their poisonous counterparts.

Several edible mushrooms emerge in June, including the highly prized Boletus (white mushroom). Easily identifiable by its brown cap, thick leg with a white mesh, and a white cut that does not darken, the Boletus thrives under pines, oaks, and spruces, particularly in sunny forest areas.

Birch boletes and Orange-cap boletes are other early finds. The birch bolete has a gray to dark brown cap and a speckled leg. The Orange-cap bolete, with its distinctive orange cap, grows near aspens and other trees. A key characteristic of these mushrooms is that their cut quickly turns blue or darkens.

Chanterelles can also appear in June under favorable conditions. These mushrooms grow in families, often in coniferous and mixed forests, and are rarely wormy, making them easy to store, process, and transport.

Slippery Jacks, with their velvety caps in shades of yellowish-brown, green, and olive, are another option. While edible and mild in taste, they require quick processing as they spoil easily. Younger specimens are recommended, as they do not darken during processing.

Russula, with their diverse range of colors including green, red, lilac, yellow, and white, are common in June. Their fragile flesh requires careful handling and short-term storage. While most Russula are suitable for frying and boiling, those with red caps may need soaking due to their bitter taste.

Champignons can be found in open glades, parks, and even residential areas. Their white or cream-colored caps and distinctive smell make them identifiable, but caution is needed to differentiate them from poisonous look-alikes.

Puffballs, recognizable by their lack of a cap and pronounced leg, can be found in various environments. Only young puffballs with completely white and elastic insides are edible.

Butter mushrooms, with their oily caps ranging from yellow-brown to dark brown, are often found in coniferous forests. They require immediate cleaning after collection due to their tendency to spoil quickly.

Honey mushrooms, growing in groups on stumps and trees, are another early summer find. They have a thin leg with a ring and a small cap, ranging from light honey to brown.

It’s important to consult with experienced mushroom pickers and familiarize oneself with mushroom identification to avoid poisoning.

False mushrooms, such as false honey mushrooms and chanterelles, can contain poison. Confusion between the death cap and champignons can also lead to severe consequences.

Mushrooms can absorb heavy metals from the environment. Therefore, it is crucial to choose collection sites away from roads and industrial areas. Thorough heat treatment, including boiling and frying, is essential to eliminate potential contaminants. It is recommended to consume only 100–150 grams of mushrooms no more than twice a week.