Not everyone knows about it, but mushrooms can be picked not only in summer or autumn, but at any time of the year. Naturally, for each season there is a range of varieties. In fact, seasonality is another basis for classifying mushrooms.
The summer “family” of mushrooms includes those varieties that grow exclusively in the summer (that is, from the beginning of June to the middle or end of August). I am glad that among them there are quite a lot of edible mushrooms. These are mushrooms, puffballs, champignons (field and coppice), russula, chanterelles, mokruhi, podgruzdki (black and white), yellow hedgehogs, summer mushrooms, tinder mushrooms (they are also called sheep mushrooms), umbrellas (variegated and white). There are also conditionally edible mushrooms in summer. For example, milk mushrooms: peppery, bitter (or bitter), black (or black), red (or rubella); duboviki or podduboviki (bruises), felted (or violin), goat mushrooms (cow mushrooms), dung beetles, valui, ivishen (or pods), some cobwebs, sawflies and govorushki.
Inedible summer mushrooms include: goblet sawflies, as well as bile and pepper mushrooms. A lot in the hot season and poisonous mushrooms. These are fly agaric and satanic mushrooms, red champignon and lepiots (scaly, poisonous, serrate, chestnut, comb, rough), pale grebe and fibers (earthen and fibrous), galerina and talkers (waxy and whitish), pigs (thick and thin) and some cobwebs.