Mushroom Mookhovik photo and description, false and edible mosses, how it looks and where it grows, views

The definition of mushrooms in the type of moss and distinction between this kind from the type of boletus is unclear and controversial. Mokhoviki represent a heterogeneous mixture of several groups and types. These groups are separated from each other by different anatomical and some other features. Also, recent studies of mycologists show that mosses do not come from one common ancestor-grib.

Etymology of the name “Mokhovik”

Fruit bodies of this species are occupied by mosscoated meadows in coniferous and mixed plantings. Mushroom pickers have been collecting moss from the end of spring to the first frosts. Almost all mushrooms of this species are edible, the only exception is false moss.

Description of the mushroom of the mossy

Mokhoviki from different genera have unique generic features, but all of them unite such characteristics:


A little dry and velvety. In overripe specimens, the skin cracks. The size of the hat depends on the stage of life, but does not exceed 9 cm.


The color is manifested in the site. The body remains white, turns yellow, blushes, most species are blue.


The pores of the tubes are wide, they demonstrate red, from yellow to greenish-yellow coloring. After damage to the tube, blue.


The texture depends on the type, wrinkled or smooth, the stem grows with a height of up to 8 cm.

Spore printing

The shade depends on the type.

Edible mosses

Mokhoviki has a relative in the Belotov family the mushroom of the subshterezovik. In food, people collect such mosses:

  1. colorful;
  2. red;
  3. green;
  4. Polish;
  5. yellow-brown.

Mookhovik is green

It is found mainly under broadleaved trees, at the edges of coniferous plantations, where birch and willow grow.

Since the mushroom has no special characteristics, with confidence to identify its belonging to the genus Moom Green helps a simple chemical test: the hat becomes bright red, if a drop of household ammonia is applied to it.


The green moss is found in most parts of continental Europe, in Asia and North America, Australia.


In young mushrooms, hemispherical and pubescent becomes smooth and sometimes cracks as fruit bodies ripen, yellow pulp is exposed under the cuticle.

With the complete opening of the umbrellas of the hats, they become brown or olive, with a diameter of 4 to 8 cm with uneven, somewhat wavy edges.

Tubes and pores

Chrome yellow, darken with age, tubes are congenly attached to the leg. With a bruise, pores (but not in all samples) turn blue, then this area becomes brownish.


Pale as a hat or a little darker, sometimes slightly conjure at the base and expands to the hat. The stem flesh does not significantly change the color or slightly blushes when cutting and exposure to air. From 1 to 2 cm in diameter, length from 4 to 8 cm.

Olive-brown spore print. The smell/taste is not distinctive.

Habitat and environmental role

This mycorious mushroom is found separately or in small groups under broadleaved trees in parks and in a mixed forest, especially in limestone soil.

Green Mokhovik in cooking

The boot is edible, but not valued high. It is added to other mushrooms in dishes, dried and stored for subsequent use.

Mohovik is yellow-brown

This softbodied mushroom is collected among pine stands or next to them, and often among the heather. It grows in small groups, not families. The pores of young specimens highlight characteristic milk droplets. In raw weather, the hats are slightly sticky, not mucous membranes.


In continental Europe, a yellow-brown moss is often found in the northern latitudes, closer to the south it becomes increasingly rare, although the range applies to Asia. This species is also found in some parts of North America.


From yellowish yellow to yellowish-brown, the surface is almost always dry (with the exception of wet weather), finely velvet or fine scaly, grows up to 4-10 cm in diameter and remains slightly convex. The pulp is pale yellow and soft, when cutting, it turns noticeably.

Tubes and pores

Asymmetric, slightly angular tubes of mustard color and end with the pores of olive-christian color, which acquire a shade of cinnamon and mustard when they fully ripen.


Slightly convex stalk of straw-yellow color and does not have a ring or ring zone. When cutting, the pale yellow pulp of the stem does not significantly change the color.

Spore printing

Prosti or Isinna-brown. The smell is not distinctive, the taste is rather sour.

Mojovik yellow-brown in cooking

Edible, however, in preparation has a metallic taste and unpleasant odor.

It is believed that they are upsetting the stomach. Therefore, it is advisable to clean the hats, remove the layer of tubes, carefully prepare and then, as in the case of any other edible mushroom, which they try for the first time, use small portions until they are convinced that there are no adverse reactions.

Mookhovik is red

Cute little ectomicorous mushroom grows on rich soil under deciduous trees, especially loves beech and oak, breeds in groups, not one by one, found on the edges of the forest, in clearing, meadows, in parks and gardens.


The mushroom prefers a rare or no more warm European climate in the northern latitudes, and is found in groups of 3 to 10 copies.


3 to 8 cm wide, widely convex, and then flatten, sometimes with a small central recess. In young mushrooms, scarlet, with a mature transition, olive-red with a yellowish edge strip. The surface is dry and velvety, rarely cracking even in old mushrooms.

Tubes and pores

The tubes are dull yellow, the pores are lemon-yellow, greenish with age. With damage, pores and tubes are slowly blue.


With a length of 4 to 8 cm, with a diameter of 4 to 8 mm, a cylindrical, bright yellow top and gradually blushes to the base. The pulp is pale yellow, it becomes deeply yellow at the base and blue when cutting.

Olive-brown spore print. A faint pleasant smell, the taste is not expressed (slightly soap).

Mookhovik red in cooking

These small mushrooms in adulthood are often infected with larvae. Taste and weak smell are not disposed to cook or frying. The mushroom is pickled or dried, used together with other mushrooms.

Mokhovik Polish

It is common in spruce and pine forests, also appears under oaks, beeches, chestnuts and many other broadleaved trees.

Later summer and autumn is the main season of hunting for edible mushrooms, which is comparable to white mushrooms, less often infected with larvae, even when the hat umbrella is fully revealed.


Mokhovik Polish quite common view in the temperate climate of Europe and North America. It is rarely growing in groups of more than two or three copies, under the old pines there are up to 4-5 mushrooms.


Large, smooth brown or brown, in immature mushrooms slightly pubescent. It grows in the diameter up to 5-15 cm, has a solid, pale pulp, it turns blue when cutting.


The pulp of the hat and the stem of the whitish or sometimes yellowish in the initial stage of the life of the Polish mossy, it becomes furious directly under the cuticle of the hat and slightly blue in the area directly above the tubes and to the top of the legs.


Pale yellow, blue when cutting, end in pale yellow angular pores, which (almost always) become bluish-green when cutting. The color change occurs quickly and most noticeably in mature mushrooms, and if you touch the pores, there will be a dark blue trace on the hands.


The brown leg is covered with thin cotton threads that give it a striped look. There are no rings, the diameter is more or less even, although the stem is often slightly curved, especially near the base. From 2 to 3 cm across, from 5 to 15 cm in height. The pulp is white or pale lemon and slightly blue when cutting.

Olive-brown spore print. Soft mushroom taste, smell is not distinctive.

Mokhovik Polish in cooking

Big and fleshy mushrooms. In any recipe, white mushrooms are replaced with Polish mushrooms, and the eating dishes are not aware that the substitution occurred. These mushrooms are dried for storage, cut into thin vertical slices, then frozen for subsequent use.

Mokhovik is motley

Is a rare view in continental Europe. The motley moss is found under coniferous trees, but sometimes in beech.


Shallow, convex, gray-yellow or brownish, cracks, exposes a thin layer of red flesh under the skin. Diameter from 4 to 10 cm, when it is fully revealed, thin pulp turns weakly when cutting.

Tubes and pores

Yellow tubes end with large angular lemon-yellow pores, which become dirty-olive with age. With a bruise, the pores of mature individuals slowly become greenish-blue.


It does not have a ring, a bright yellow shade with coral-red fibrils that give the appearance of rhubarb. When cut, the pulp of the stem blushes just below the outer shell, in other places cream, does not blue. From 10 to 15 mm in diameter and from 4 to 8 cm in height, the diameter is the same in its entire length.

Olive-brown spore print. The smell/taste is not distinctive.

Mokhovik motley in cooking

Mature specimens are of little culinary interest due to the mucus of the texture. The mushroom is edible, if you carefully cook.

False mosses

Mokhovik parasite

Not poisonous, bitter, unpleasant to taste, grows on the remains of a false bridegroom. A hat up to 5 cm across, does not blue when damaged.

Chestnut mushroom

Brown-red, convex, up to 8 cm across, the color does not change during the cut. Cylinder leg 3.5 x 3 cm to match the hat. This moss is edible, but only after cooking and drying. Then the bitterness disappears.

General mushroom

The massive leg resembles the leg of the white mushroom. Spell of the spongy hat up to 7 cm. Reddish pulp tastes, burns the tongue. Arthropods do not eat and do not put down the larvae in this mushroom.

Pepper mushroom

The hat is light brown, convex, across up to 7 cm. The flesh is loose, yellow, reddish during the section, tasted acute. The leg is bent, cylindrical, color in the tone of the hat, yellow at the ground.

Symptoms of poisoning with false moss

All false mushrooms are not poisonous, they do not die from their use. They are bitter, so people simply spit false mushrooms and do not eat the contents of the plate, even if they fall into the dish.

If everything was eaten by a false moss, then it will cause a gastrointestinal disorder. Treatment gastric lavage, sorbents.

What is the benefit of a moss for health

This is a lowcalorie mushroom with low nutritional value, but with a high content of essential oils, which contribute to the absorption of food supplied together with moss.

Mokhoviki accumulate molybdenum, metal, which is involved in many processes in the body. Fruit bodies also contain:

  • vitamin A;
  • calcium;
  • essential oils;
  • Enzymes.
  • In folk medicine, mosses are used to treat inflammatory processes in the body. Mycologists have discovered natural antibiotics in the flesh of the mushroom.

    When mosses are better to bypass

    The hats of the mossy and panther fly agaric are similar. In a poisonous mushroom, it is plate, in mossy tubular. Therefore, if there is no experience in identifying mossy, it is better not to collect mushrooms if you do not understand the features of mushroom morphology.

    Like other species, the mosses are heavy for the gastrointestinal tract even after cooking. They exacerbate the course of diseases of the stomach and liver, food allergies. Children do not have enzymes for digestion of mushroom foods, and not just moss.

    Go around clearings with mushrooms near roads, industrial enterprises and stripes near industrialized agricultural fields. Mookhoviki willingly accumulate harmful substances and retain them even after careful preparation.

    Mokhoviki harvesting

    Mushrooms are not subject to long storage in fresh form, quickly spoil. To maintain the crop for the winter, the mosses are frozen, pickled or dried.

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