Cantharellum cibarius.

Eatable, on june-november, in firs, mosses, herbs, mixed in, groups, very hide, are for sauces, canning, boiling, fry, salting.

Paxillus atrotomentosus.
As on fir trees woods, pines, and eatable, as cooking for 30 minutes for bitter taste removing.

Agaricus bisporus.
At gardens, artificial growing, in roads holes.
Cook, boil, marinade,salads, all year, eatable.

Agaricus campestris.
As on rich soul fermented, parks, gardens, near houses, around groups are, may-october, eatable.

Agaricus arvensis.
Taste kinds, limiting eating as of having cadmia, eatable, on june-september, as in feeded soils, forest fields, roads near, parks, as alone.

Agaricus blazei Murill.
At forests fir, bushes,groups, eatable, on july-october.

Taste are for fry,cook soups, marinading.

Lentinud, agaricud adodes.
At natural conditions, july-september, at artificial, is more spreading season, eatable, as dry kind of, raw since 5 minutes therm cooking,for a softening taste spicy, not til boiling.

Tricholomaceae.
Frammulina velutipes.
As not freezing, keeping stability, as use hats for marinades, dry, since summer till winter, as not an all winter an since November, as enjoy aspen, poplar,willow stay, enjoy frosts, not filling bad substances.

Flammulina velutipes.
Eatable, boil, cook,dry, marinades, enjoy aspen, poplar, willow, forests, same use are hats.

Flammulina velutipes,f. flammans.
Same effect, cook,grow are on..

Enoki , flammulina velutipes.
At growing in pods, artificial, or woods , use are dry, hot cooked after, marinades, soups for, add in fried vegetable's, in salads are raw, eatable,m growing at winter too.

Marasmius oreades.
Enjoy  meadows, grasses, herbs between, groups are rings, for fry, marinades, june-august, eatable.

Armillaria mellea.
As on the wood of fir s trees, leaves, bad woods are fallen, groups , for fry, marinade, for august-november, eatable.