I'll start, perhaps, with those that I knew, which I collected in the Chaldai forests and in the floodplain forests of the Irtysh River.

Oiler.

The oiler is found only in the coniferous forest, it looks like a birch tree, the same slightly brownish hemisphere cap, the same tubular hemephoric spore part, the cap rests on a dense, not very thin white leg. But the cap of the mushroom is wet, oily, after touching it, brown stains that are difficult to wash off with the smell of needles remain on the hands.

Butterlets are very tasty when fried, both with and without potatoes. Fried in sunflower oil with onions keep well in the refrigerator.
Also mushrooms are pickled and salted. After cooking, they turn black.
Remove the top oily layer of the cap before cooking.

White mushroom.

White mushroom belongs to one of the most beloved and noble mushrooms, the highest category. It is called white because of the color of the cut flesh, which remains white even after the mushroom is cooked for eating. There are spruce, upland and birch, depending on the place of growth.

Outwardly, spruce differs from white, growing in birch pegs, in the color of the cap, which can be brown or reddish. The mushroom grows on a long white stalk starting with a thickening. The color of the spongy spore layer is white, but, with the growth of the fungus, it changes color, and in old ones it can be green. Cut off has a pleasant mushroom smell, which is typical for all whites. Occurs from July to late August. In food, the mushroom is used in almost any form, except raw.

Borovoy has the same color of the cap, but grows in pine forests and has a short, thick leg, the cap is sometimes wrinkled. Occurs from June to mid-November
Birch, white has a light cap, slightly yellowing, the stem of the mushroom is not thick, long, softer than other forms. Harvested from June to late October.
All porcini mushrooms are cooked the same way.

Boletus.

There are three forms of brown, white, red. Mixed forest mushrooms come across all these forms. It is found in almost all forests, but prefers aspen forests. Young mushrooms are decorated with an unopened red cap on a long dense white leg with a black mesh, over time the cap opens and turns gray. Spore mesh white or gray. A distinctive feature is the blue discoloration of the white place of the cut of the mushroom. Suitable for eating fried, salted, dried, you can cook soup from dried mushrooms. In the process of cooking, it changes from white with blue to almost black.

Ginger.

Near the pine trees of the mixed forest, there is a mushroom with an orange cap on a yellowish-brown hollow leg inside. In a young mushroom, the cap is spherical as it grows, the shape changes and becomes flat with a dimple in the center. If the high humidity in the air becomes covered with mucus, and on the cap there are types of stripes in a circle. On the cut, the milk that stands out quickly turns green. The touched areas also take on a greenish color. The smell of the mushroom is resinous with a fruity undertone. The mushroom is good in a salted form, but you can also use it fried with sour cream after boiling it in a saline solution.
There is also another form of saffron milk cap, found in spruce forests, which is distinguished by a lighter yellowish color of the cap.

Chanterelle.

Most often, chanterelles are found in deciduous forests, but they are also found in mixed ones. They grow in groups of several. The cap is funnel-shaped, as if corrugated with a lamellar spore homeophore that descends almost to the ground. The color of the mushroom is yellow or light orange. Never wormy. The pulp of the mushroom is elastic white with a pleasant smell. The mushroom does not crumble or wrinkle. Chanterelles are fried, or soup is made with them.

Russula

Russula is the most common mushroom growing in all forests, in any weather, and in warm and cold weather, the color of the caps is most often red, but can be bluish green, purple, bright yellow. The structure of the fungus is fragile on a white stalk. The spore part is lamellar.
They use the mushroom fried, stewed or boiled in soup. Some russula are salted.