Gray float (Amanita vaginata) photo and description

Application

The float is unattractive in appearance, tastes bland, with bitterness, so it is not particularly popular among mushroom pickers. Collecting, transporting, processing and cooking with this species is not easy: the structure of the mushroom is fragile and brittle. Moreover, it is extremely popular in dietary nutrition.

In cooking

The float is used in cooking after pre-cooking. It is great for drying. Amanitopsis is used for cooking first and second courses, snacks.

The process of cooking pushers does not differ from other types of cooking. To begin with, they are delicately cleaned of dirt and rinsed abundantly with water. The next step is to cook for about an hour. It is possible to salt or marinate Amanitopsis without resorting to soaking or scalding in advance.

In medicine

This species of the genus Amanita contains a lot of betaine. In medicine, this chemical compound is used to fight Alzheimer's disease, breast cancer, prostate adenoma, liver, kidney and gallbladder diseases.

Mushroom hike. Saffron float and boletus.

How to distinguish a saffron float from poisonous mushrooms.

Mushroom "Saffron float"

Application

In cooking

The float is used in cooking after pre-cooking. It is great for drying. Amanitopsis is used for cooking first and second courses, snacks.

Written by Nikolay Budnik and Elena Meck.

We rarely met the gray float on Ulom Zheleznaya. It usually grows alone in a mixed forest in fairly dry areas.

The float is gray - medium in size, but very fragile and thin mushroom. It is said that an inexperienced mushroom picker might confuse him with the deadly poisonous Pale Toadstool. We don’t take Gray Float at all, although it’s an edible mushroom.

1. A gray float is rare in our country.

2. Sometimes it can be seen among sphagnum moss, ..

3.… but more often it still grows in drier places.

4. Gray float is a very delicate and fragile mushroom.

5. Only very young specimens are slightly stronger.

6. Older mushrooms in the basket break and crumble.

7. So it is very difficult to bring them home.

8. We met the gray float on Ulom Zheleznaya from late July to mid-September.

9. It grows in different types of forests, ...

10.… except for dry pine forest and swamp.

11. The mushroom has a small cap on a thin long stem.

12. We can say that its size is average.

13. The hat of the gray float is colored, as the name suggests, in different shades of gray.

14. In the middle of it there is almost always a darker tubercle.

15. The edges of the cap are very ribbed, ribbed. This is a distinctive feature of all floats.

16. This becomes a mushroom cap in very dry weather.

17. And on this one you can still see the remains of the bedspread in the form of white flakes.

18. The plates of the mushroom are initially white and even.

19. With age, darker spots appear on them.

20. This is how the plates are attached to the stem.

21. The stem of the mushroom is thin, long, slightly widening downward.

22. It is fluffy-scaly, slightly rough to the touch.

23. The color of the stem is almost the same as that of the plates.

24. The leg at the base is placed in a wide saccular volva.

25. Here it can be seen more closely.

26. When you pick a mushroom, the Volvo stays in the ground.

27. There is NO RING on the leg!

28. The absence of a ring on the leg distinguishes floats from fly agaric.

29.The pulp of the mushroom is very thin, fragile, brittle.

And once again, pay attention to the main features that distinguish the float from the fly agaric: the absence of a ring on the leg and a very ribbed edge of the cap.

31. We have never tried the gray float, although some consider it a delicious mushroom.

2017 video about the float gray

Pushers or "floats" from the fly agaric family are not very popular in our country, and belong to the category of conditionally edible mushrooms with low nutritional value.

Pushers belong to the category of conditionally edible mushrooms with low nutritional value

Аmanitorsis or "floats" have relatively small fruit bodies and a semi-ovoid, wide conical or flat cap, the edges of which are very thin and grooved.

The cap is relatively thin and fleshy, sometimes with a rather pronounced tubercle in the central part. Skin coloration is most often pure white, whitish or grayish, but some specimens are characterized by a brown, brownish, reddish or orange cap. The surface of the cap is shiny and smooth, dry or slimy.
Thin and rather brittle white flesh, as a rule, does not change the color at the cut. Spores are white.

The leg of the "float" is cylindrical, most often hollow, brittle, with a smooth or patterned surface. Many specimens have a very characteristic and noticeable flocculent coating. The lower part of the leg is widened, but not swollen. For different species, a white or grayish coloration is common, as well as a color identical to the cap.

The composition and calorie content of the white float

The calorie content of a white float per 100 g is only 24 kcal, of which:

Proteins - 3.1 g;
Fat - 0.8 g;
Carbohydrates - 2.2 g;
Dietary fiber - 2.1 g;
Ash - 0.7 g;
Water - 87.1 g.

Vitamins per 100 g:

C, ascorbic acid - 10 mg;
PP, nicotinic acid - 0.289 mg;
B1, thiamine - 0.09 mg;
B2, riboflavin - 0.4 mg;
Beta-carotene - 15 mg;
E, alpha-tocopherol - 0.9 mg.

Minerals per 100 g:

Iron, Fe - 2.9 mg;
Phosphorus, P - 38 mg;
Potassium, K - 250 mg;
Sodium, Na - 8 mg;
Magnesium, Mg - 9 mg;
Calcium, Ca - 10 mg;
Manganese, Mn - 0.33 mg;
Zinc, Zn - 0.55 mg.

Replaceable and essential acids per 100 g:

Leucine - 0.15 g;
Threonine - 0.13 g;
Valine - 0.078 g;
Phenylalanine - 0.22 g;
Cysteine - 0.31 g.

Important! Due to the fact that the white float contains protein, it can be an excellent substitute for meat and fish

How to cook delicious pusher mushrooms

All types can not only be used in preparation immediately after collection, but also salt, pickle, and even dry.

Important to remember,
that the collected mushrooms cannot be stored for a long time. Fruit bodies are subject to immediate bulkhead and processing.

Mushroom soup is especially popular. Previously, the fruiting bodies are washed in water, all forest debris is removed and the dirt is carefully cleaned.

The float is yellow-brown in the photo

The mushroom is edible. The cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge. The color of the cap is first brown, then orange-brown with a darker center. The plates are free white. The stem is white, smooth, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a loose brownish volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Check out this mushroom float in photos that show its unusual appearance.

Mushroom float Mushroom float

The yellow-brown float is edible after pre-boiling.

Mushroom float gray in the photo

The mushroom float is gray edible, its cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first, ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspreads, along the edge ribbed. The color of the cap is gray or ocher with a darker center. The plates are free white. The leg is white, beige or grayish, smooth, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a free white volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Grows in deciduous, coniferous and mixed forests. On acidic soils, under birches and on peat bogs. Occurs singly, but often.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The gray float is edible after preliminary boiling.

Umber yellow float in the photo

The mushroom float is umber yellow edible. The cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge. The color of the cap is umber-yellow, yellow-olive or gray-brown, with a darker center. The plates are free white. The leg is the same color as the cap, but lighter, smooth with small scales, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a free light gray volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

Mushrooms float saffron in the photo

Saffron float mushrooms are edible, their cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge ... The color of the cap is saffron-orange with a darker center. The plates are loose white or yellowish. The leg is white or light saffron, smooth or with scales, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part in a free saffron inside and white outside volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The saffron float is edible after preliminary boiling.

Photos of the saffron float (Amanita crocea)

Among the many lower plants, there are conditionally edible forest representatives, pushers - mushrooms (photo), which belong to the fly agaric family. They are popularly called orange or white floats. You can see pushers in birch forests, they appear in early July and continue to grow until mid-September. In Crimea, for example, such conventionally edible plants are harvested in light deciduous and coniferous forests. Occasionally, there are specimens that are located in families, but still more often the mushrooms grow alone.

Among the many lower plants, there are conditionally edible forest representatives, pushers - mushrooms

The body of the float consists of a cap and a leg. The diameter of the upper part of the mushroom reaches 9-10 cm. The shape of the cap is bell-shaped or rounded-conical. When the upper part is fully expanded, it takes on a flat appearance with a small tubercle in the center. The edges of the body are thin and fragile, but the central part of the cap is rather fleshy. The top of the mushroom is smooth and shiny, after rain the body becomes slippery.

At the break, the pulp is white or creamy, the forest dweller tastes sweet, its aroma is unremarkable. The elongated leg is rather thin, its size reaches no more than 2 cm in diameter. The height of the leg is 7-15 cm. The surface of this part of the body is smooth, but sometimes it is flaky.

This mushroom is lamellar, the plates are frequent, with a convex shape. In young specimens, they are white; with age, they acquire a yellowish tint. Film remains (volva) - lobed, wide, more often located at the base of the pusher.

The description would not be complete without mentioning that the pushers can be very different in color. In the forests, it is not uncommon to find not only a white, but also a gray float mushroom. They are brown and greenish, purple and brownish-yellow.

When collecting pushers, care must be taken, these conditionally edible mushrooms have many similarities with poisonous fly agaric.Pale toadstool and Amanita muscaria strongly resemble a white float.

It is because of this that mushroom pickers dislike pushers. The main differences between the edible body include the presence of the remnants of a blanket on the top of the cap, which protected the plant during adulthood. The color of the pulp at the fracture site does not change. Well pronounced, i.e. having visible scars, the edges of the cap are another sign of the edibility of a forest dweller.

Mushroom float: photo and description

The float mushroom has an exquisite appearance and high nutritional value. They are found in large numbers almost everywhere from early spring to late autumn. Look at the mushroom float in the description with the photos that are offered on this page. Various types of this mushroom are considered, advice is given on where to find it most productively.

Float yellow-brown

The float is yellow-brown in the photo

The mushroom is edible. The cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge. The color of the cap is first brown, then orange-brown with a darker center. The plates are free white. Stem is white, smooth, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a free brownish volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Check out this mushroom float in photos that show its unusual appearance.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The yellow-brown float is edible after pre-boiling.

Mushroom float gray

Mushroom float gray in the photo

Grows in deciduous, coniferous and mixed forests. On acidic soils, under birches and on peat bogs. Occurs singly, but often.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The gray float is edible after preliminary boiling.

Float umber yellow

Umber yellow float in the photo

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

Mushrooms float saffron

Mushrooms float saffron in the photo

Saffron float mushrooms are edible, their cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge ...The color of the cap is saffron-orange with a darker center. The plates are loose white or yellowish. The leg is white or light saffron, smooth or with scales, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of the free saffron inside and white outside the volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The saffron float is edible after preliminary boiling.

Places and times of collection of pushers

Almost all species are widespread in mountain and lowland coniferous and deciduous, as well as mixed forests. Some species grow even in Western Europe and North Africa. The mushroom picking season varies depending on soil and climatic conditions, but most often occurs in the summer and early autumn.

It is imperative to collect mushrooms of different types of pushers away from polluted areas, represented by highways, industrial facilities, garbage dumps and sources of toxic emissions. Due to the great fragility of the fruit bodies, boxes or wicker baskets should be used for collection.

Pusher mushrooms: where to look and how to cook

Pusher mushrooms, in the common people white floats, are theoretically edible, but they do not represent any special nutritional value. A closely related species of the white pusher is the orange float mushroom, the description of the varieties is very close.

Description of the mushroom

The diameter of the stem of an adult white pusher, Amanitopsis alba, is 8–20 mm with a length of 5–15 cm. The stem is white or off-white and is hollow on the inside.

The saffron float (Amanita crocea) differs from the gray float (Amanita vaginata) by the coloration of the cap surface.

This conditionally edible mushroom has good taste and quality characteristics and is close in the main indicators of nutritional value to the dark brown float (Amanitaumbrinolutea). It has a rather pronounced mushroom aroma.

The hat has distinct scars on the edges. The surface of the fruiting body can have various coloration, including gray, yellow-gray, gray-brown, orange shades. The diameter of the cap of an adult specimen of pusher does not exceed 4-9 cm. Young mushrooms have a bell-shaped cap, while adults can have a flat-convex or completely flat cap.

The plates are white, fairly wide and often spaced, of a free type. Spore powder is white. The spores are relatively even, rounded, quite often spherical, with a smooth surface. No staining. Disputes are always non-amyloid.

The species well known to most mushroom pickers are conditionally edible, have relatively good taste characteristics, but are collected extremely rarely, due to the presence of a very fragile cap, which makes mushrooms unsuitable for transportation or processing. In addition, many mushroom pickers are repelled by the dangerous similarity of pushers with poisonous fly agarics.

Biological features

Most often, this species is found in deciduous forests, under birches. The fungus grows best in acidic or neutral soils. Pushers contain betaine, which plays a very important role in basic metabolic processes. Besides the white pusher, var. alba, the following varieties are most common in the forest belt of our country:

var. vaginata or gray, with an ash-gray cap on a whitish stalk with a white volva;
var. plumbea or pusher lead-gray, with a very characteristic lead-gray cap and a bluish tint of the stem;
var. olivaceoviridis or olive green pusher;
submembranacea or membranous float.

Inexperienced mushroom pickers often confuse edible pushers with poisonous representatives of the genus Amanita.A distinctive feature of edible mushrooms is the loose saccular volva and the well-defined ribbed edges of the cap. The peak fruiting of Amanitopsis occurs in the first ten days of July and lasts most often until the last days of September.

Cooking applications

A small conditionally edible pusher mushroom, according to most mushroom pickers, has a very mediocre taste. Used in cooking after a short boil, well suited for drying. Amanitopsis is used to prepare first and second courses, as well as a variety of snacks.

The process of cooking pushers does not differ from the use of other types of mushrooms in cooking. They should be very carefully cleaned of dirt and rinsed thoroughly. It is recommended to boil pushers for 40-50 minutes. You can salt and pickle Amanitopsis without first soaking or scalding.

Most often, homemade mushroom soups are prepared using pushers. Boiled mushrooms should be washed and filled with water again, add chopped potatoes, carrots and seasonings.

The dish is recommended to be served with sour cream and chopped herbs. Potatoes baked with Amanitopsis alba mushrooms and cheese taste good.

Before baking, pushers must be boiled.

How to make mushroom soup (video)

Pushers are very fragile and delicate mushrooms that require especially careful treatment. When collecting them, you should be very careful: in recent years, very often among the causes of severe poisoning is the use of false pushers, which include about ten related varieties of mushrooms from the Mukhomorov family.

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Float gray - Amanita vaginata

Written by Nikolay Budnik and Elena Meck.

We rarely met the gray float on Ulom Zheleznaya. It usually grows alone in a mixed forest in fairly dry areas.

1. A gray float is rare in our country.

2. Sometimes it can be seen among sphagnum moss.

3.. but more often it still grows in drier places.

4. Gray float is a very delicate and fragile mushroom.

5. Only very young specimens are slightly stronger.

6. Older mushrooms in the basket break and crumble.

7. So it is very difficult to bring them home.

8. We met the gray float on Ulom Zheleznaya from late July to mid-September.

9. It grows in different types of forests.

ten. . except for dry pine forest and swamp.

11. The mushroom has a small cap on a thin long stem.

12. We can say that its size is average.

13. The hat of the gray float is colored, as the name suggests, in different shades of gray.

14. In the middle of it there is almost always a darker tubercle.

15. The edges of the cap are very ribbed, ribbed. This is a distinctive feature of all floats.

16. This becomes a mushroom cap in very dry weather.

17. And on this one you can still see the remains of the bedspread in the form of white flakes.

18. The plates of the mushroom are initially white and even.

19. With age, darker spots appear on them.

20. This is how the plates are attached to the stem.

21. The stem of the mushroom is thin, long, slightly widening downward.

22. It is fluffy-scaly, slightly rough to the touch.

23. The color of the stem is almost the same as that of the plates.

24. The leg at the base is placed in a wide saccular volva.

25. Here it can be seen more closely.

26. When you pick a mushroom, the Volvo remains in the ground.

27. There is NO RING on the leg!

28. The absence of a ring on the leg distinguishes floats from fly agaric.

29. The pulp of the mushroom is very thin, fragile, brittle.

And once again, pay attention to the main features that distinguish the float from the fly agaric: the absence of a ring on the leg and a very ribbed edge of the cap

31. We have never tried the gray float, although some consider it a delicious mushroom.

2017 video about the float gray

White float (Amanita vaginata var.alba)

Float gray, shape white

The float is gray, the form is white, as the name suggests, is the albino form of the gray float - Amanita vaginata. The main features, respectively, are very close to the main form, the main difference is the color.

Like all floats, the young fungus develops under the protection of a common blanket, which, breaking apart, remains at the base of the leg in the form of a small pouch - a volva.

Description

Hat: 5-10 centimeters, under favorable conditions - up to 15 cm. Ovate, then bell-shaped, later prostrate, with a thin ribbed edge. White, sometimes off-white, no other shades, only white. Pieces of the common blanket may remain on the skin.

Plates: white, thick, wide, loose.

Spore powder: white. Spores: 10-12 microns, round, smooth.

Leg: 8-15, sometimes up to 20 centimeters high and up to 2 cm in diameter. White. Central, cylindrical, even, smooth, at the base it can be slightly widened and pubescent or covered with thin white scales. Fibrous, hollow.

Ring: absent, at all, even in young specimens, there are no traces of the ring.

Volvo: free, large, white inside and out, usually well visible, although buried in the ground.

Flesh: thin, brittle, brittle, white or whitish. The color does not change at the cut and break.

Smell: not expressed or weak mushroom, without unpleasant shades. Taste: no special taste, mild, sometimes described as weak mushroom, without bitterness and unpleasant associations.

Edibility

The mushroom is considered edible, with low nutritional quality (the flesh is thin, there is no taste). Can be eaten after a single short boil, suitable for frying, can be salted and pickled.

Season and distribution

White float grows from mid-summer (June) to mid-autumn, September-October, with warm autumn - until November, in deciduous and mixed forests, on fertile soils. Forms mycorrhiza with birch. It is not often found, it is noted throughout Europe, more - in the northern regions, including Ukraine, Belarus, the central and northern European part of the Russian Federation.

Similar species

The float is gray, the form is white (albino) is similar to the albino forms of other types of floats, and it is not possible to distinguish them "by eye". Although here it is necessary to clarify that the albino forms of other floats are extremely rare and practically not described. Among similar species, it should be noted: Snow-white float (Amanita nivalis) - contrary to the name, this species is not snow-white at all, the cap in the center is grayish, brownish or with a light ocher tint. Amanita phalloides in its light form Amanita verna Amanita virosa Of course, these (and other light) fly agarics differ from floats by the presence of a ring. But! In adult mushrooms, the ring may already be destroyed. And at the "embryo" stage, while the mushroom has not yet completely crawled out of the common bedspread (egg), you need to know where to look in order to determine the presence or absence of a private bedspread. Amanita muscaria is generally larger, "fleshy", but this is a very unreliable sign, as it strongly depends on the weather and growth conditions of a particular fungus. Recommendations: I want to say something in the style of "do not collect white floats for food", but who will listen? Therefore, let's say this: do not pick up mushrooms thrown by someone, even if they are very similar to a white (and snow-white) float, since you cannot determine with certainty whether the notorious ring on the leg was there. Do not harvest Amish in the "egg" stage, even if these embryos are found near a precise, undeniable float.

Notes Mikhail Vishnevsky notes that the fresh fruit bodies of the white float contain betaine, and in quantities exceeding the content of this substance in the porcini mushroom. In my opinion, the medicinal properties of betaine are greatly exaggerated. It is used as a food supplement, as a means for correcting liver function, as a hepatoprotective and metabolic agent.Attempts have been made to use betaine as a treatment for obesity, but there is still no serious scientific evidence on the effect of betaine on overweight reduction. Conclusions: if you, dear reader, are going to use the white float "as medicine" - leave this venture.

Brief characteristics of pushers

Pushers - or "floats" as they are called in Russia - include the following types:

the pusher is white.
saffron float (or saffron).
the float is gray.
webbed float.
the pusher is lead-gray.
olive green pusher.
large volva float.
pusher yellow-brown.
the pusher is umber yellow.

All these names are "speaking": they reflect one or another feature by which one can not only distinguish pushers from one another, but also distinguish them from, say, a gray (porphyry) fly agaric, false pusher or pale toadstool. This is all the more necessary since it is the pushers who are credited with many cases of poisoning, which in fact were caused by completely different mushrooms, similar to them.

Read also: What a russula mushroom looks like: a botanical description, useful properties, contraindications and how to cook it

The main feature of pushers is the presence of a bell-shaped, very fragile cap, which makes them very difficult to assemble and no less difficult to transport. With the "maturation" of the fungus, it also changes its shape, becoming flat-convex or completely flat. Its obligatory element is a ribbed edge with pronounced scars, sometimes there may be a wide tubercle on it. The diameter of the cap is usually 4-12 cm.As for its color, it can be very different - white, ash-gray, yellow-gray, orange-ocher, like a saffron float, lead-gray with bluish, white and olive -green tints - and this difference is often reflected in the species name of the fungus. The thin high leg of the pusher is hollow inside and no less fragile than the cap, ranging from 5 to 15 cm in height and up to 2 cm in thickness, and its lower part always has a saccular volva of gray, brown or white shades, which is often deep immersed in the ground.

Also inherent in pushers:

light, elastic, fairly wide and often spaced plates.
dryish skin of the cap with white flakes (a sign of a young fungus), subsequently disappearing.
thin, tender, slightly sweet-tasting white pulp without an expressive odor.
white spore powder.
non-amyloid spores of a round, often spherical shape, with a smooth surface.
fluffy scales on the leg.
ocher-sinuous belts at the saffron float.

The easiest way to distinguish the pushers is by the Volvo. The gray float - the most famous and most commonly harvested - has gray, saffron, umber yellow, coarse volva and yellow-brown spots on it. The white pusher is named so because of the corresponding color, against which the center of its cap stands out, painted in grayish or brown colors. Orange, yellow-gray and gray-brown shades are also inherent in various species.

General information

Pushers, they are also floats - this is a whole section of mushrooms from the genus Fly agaric. Because of this "kinship", they are classified as conditionally edible.

The floats are considered medium sized mushrooms. Here are their main features:

The cap grows to a maximum of 10-12 cm in diameter and can be bell-shaped or round-conical. As it grows, it becomes flat, and a characteristic tubercle is visible in the center.
The central part is most fleshy, while the edges are thinner.
The cap color can be white, gray, brown, brown or orange. Either way, the top is smooth and shiny.
Thin and brittle flesh, when cut, practically does not change color, remaining white (although a cream shade is sometimes noticeable near the edges of the cap).
The leg is 6-15 cm high and up to 2 cm in diameter - smooth, or covered with an ornament (small plaque). In the lower part it expands a little, but without the swelling usual for other mushrooms. Colors: white, gray or matching the cap.
Frequent convex plates.In places of expansion, small plates are visible. In "young" they are white, and in older specimens - with a yellow tint.
Film residues (volva) are immersed in the soil and are visible at the base of the fungus. Their wide bag-like shape is striking.

Important! It is not recommended to pick edible mushrooms near busy highways, railways, as well as in forests adjacent to cities. Experienced mushroom pickers know that edible pushers have another characteristic feature, namely, the absence of a ring on the leg.

Many are misled by the film or warty flakes on the cap - they are quite rare and can be easily removed.