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Edible mushrooms and their dangerous counterparts. The most insidious mushrooms are doubles

Real mushroom pickers know that the most delicious and aromatic representatives of the mushroom kingdom are honey mushrooms and fat mushrooms.

Novice mushroom pickers, unlike experienced ones, often put a false porcini mushroom in the basket, not realizing how bitter it tastes and how dangerous it is to life. To prevent this from happening to you, let’s find out what imitation boletus looks like, where it grows, and what health hazards it poses.

False white mushroom: description

Gall mushroom

Most often, boletus mushrooms are confused with gall fungus.

Gall mushroom — Tylopilus felleus

Bitter mushrooms from the genus Tilopil and the Boletaceae family, popularly called bitter mushroom, bitter mushroom or hare mushroom. Externally, bitterling resembles a porcini mushroom.

The diameter of its cap can reach 15 cm, but on average it is about 4-10 cm. The cap, which initially has the shape of a hemisphere, subsequently expands and becomes flatter and prostrate. The color of the cap varies from yellow-brown to dark brown; there are specimens with a gray-ocher cap. In humid weather it becomes sticky.

The strong and heavy stalk of the gall mushroom with whitish flesh grows up to 1.5-3 cm thick and 3-12.5 cm tall. It is distinguished by a swollen fibrous base, a club or cylinder shape, and varying colors from cream to brownish-yellow. A clearly drawn dark or creamy yellow mesh is noticeable in the upper part.

The pulp, which turns red when cut, is not damaged by worms, has a weak odor and a bitter taste. A tubular layer, consisting of white tubes gradually grading to pink and pinkish-gray tones, is attached to the stem of the mushroom.

False controversy porcini mushroom ellipsoid, colorless (occasionally pinkish-gray) and smooth, spore powder pink-brown or pale pink.

Even after boiling or frying, the taste of the mushroom does not change for the better, but, on the contrary, becomes even more bitter, which is why bitter mushrooms are classified as inedible mushrooms.

False porcini mushrooms are usually found in forests with coniferous trees, on light loamy or acidic fertile soils, sandstones. Occasionally, bitterweed grows on half-rotten stumps or tree bases. It is found everywhere, on any continent; in Russia it usually grows in the middle zone.

False porcini mushrooms, bearing fruit from early summer to September-October, form small groups or grow individually.

Young bitter mushrooms are similar not only to boletus mushrooms, but also to boletus mushrooms.

Satanic mushroom

Satanic mushroom - boletus satanas

A mushroom from the Boletaceae family and the Borovik genus.

It has a velvety or smooth cap with a diameter of 8-30 cm, growing in the form of a hemisphere, and gradually turning into a flat hat. It can be colored different colors– from whitish to olive-gray, sometimes with yellow-pink or green stains.

The yellowish or white flesh turns red or blue when cut, and in more mature mushrooms it emits a sharp, unpleasant odor.

Leg satanic mushroom, decorated with a mesh pattern with rounded cells, reaches 3-10 cm in thickness and 5-15 cm in height. The shape of the leg at first resembles a ball or an egg, then it becomes like a turnip, a barrel or a tuber. The stem of the mushroom is colored red-yellow on top, red-orange in the middle, and yellow-brown below.

The tubular mass is yellowish, then yellow-green.

The spores are smooth, yellow, and the spore powder is either olive brown or olive green.

The satanic mushroom grows in spacious deciduous forests with oaks, linden, hornbeam, beech, and hazel. From June to September it bears fruit in the southern part of Primorye, the Caucasus, the European part of Russia, and the Middle East.

Carefully look at the photos of satanic and hare mushrooms to know for the future what a false porcini mushroom looks like.

Gall mushroom - Tylopilus felleus

Satanic mushroom - Boletus satanas

Poisoning with false porcini mushroom

Satanic mushroom poisoning. Poisoned by this false mushroom passes in the usual form: diarrhea, vomiting, dizziness, and manifests itself within half an hour after eating. Fatal cases of satanic mushroom poisoning are very rare.
Gall fungus poisoning. To be poisoned by hare mushroom, you must first eat it, which is hampered by the unbearably bitter taste it acquires after cooking. In addition, if you put a piece of this mushroom on your tongue, it will begin to burn mercilessly. But you can be poisoned by bitters if, for example, it is marinated with real boletus in the same jar, because the bitter taste will not be noticeable due to vinegar or seasonings. If you eat several false porcini mushrooms, you will experience the following symptoms of poisoning:

Weakness. After a day, you begin to feel dizzy and feel general weakness, which will soon disappear. This is how toxins act by being absorbed into the blood.
Liver disorders. After a few weeks, toxins that negatively affect liver cells will interfere with the normal secretion of bile. If you eat a lot of mushrooms, the result may be even worse - cirrhosis of the liver.

That is why worms and other animals try to avoid the false porcini mushroom. Be more careful when picking mushrooms, and you will avoid problems with the liver and other organs.

Champignons are one of the most common mushrooms in the world. Unlike the few representatives of the mushroom culture, champignons can be grown on special mushroom farms and at home.

Champignons are among the most common mushrooms in the world.

In appearance, champignons look like small balls. The structure of the cap is dense and slightly scaly, white, beige or brown. As the mushroom grows, the shape of the cap straightens, becoming flatter. Capable of reaching 10 cm in diameter.

The pulp of the fruiting body has a dense structure and is white in color with a yellowish or reddish tint. The mushroom aroma is pronounced. Legs with a smooth surface are characterized by the presence of a single-layer or two-layer ring.

Champignons grow throughout almost the entire European territory, Asia, African countries And North America. They prefer to settle in mountainous areas and low-lying forests, as well as on lawns and garden plots. They can be found in desert and semi-desert areas. You can especially often see mushrooms in landfills and manure heaps, since champignons love fertilized soil.

Champignons grow throughout almost the entire European territory.

The benefits and harms of champignons

Since spherical mushrooms are rich in content folic acid, indispensable in the production of red blood cells, metabolism, the functioning of the cardiovascular, nervous and digestive systems, they have a positive effect on the human body. In addition, acid plays important role V reproductive system women, participating in the formation of the placenta and healthy development fetus The presence of amino acids, vitamins and minerals in the forest product also benefits pregnant women.

Mushrooms are low in calories, high energy value, include a large amount of proteins and antioxidants, which makes them dietary and accessible to patients diabetes mellitus. For example, champignons contain more B vitamins than fresh vegetables. Thanks to the large amount of plant fibers and beneficial properties, dishes made from this product not only quickly satisfy hunger, but also help improve metabolism. That is why nutritionists recommend eating champignons for those who want to lose weight. overweight, as well as strengthening muscle mass V gym. Besides, dietary product improves memory and concentration.

To prepare original Russian food from champignons, you should use sunflower oil, which is used for frying and seasoning all tubular mushrooms. Processing champignons includes both cooking and preparation for consumption.

Collecting champignons it is important not to confuse them with their poisonous counterparts, which will be harmful to health. It is not recommended to collect mushrooms in unsafe areas (near industrial enterprises, highways, landfills), since fruiting bodies absorb harmful substances from the surrounding atmosphere. A canned product made from raw materials that was stored incorrectly or in violation of the preparation technology can cause harm to health. It is advisable for pregnant women not to consume salted, pickled and dried mushrooms. If you have allergies or problems with digestive system, you also need to give up the plant product.

Because of large quantity chitin, which is practically not absorbed by the body, experts do not recommend introducing champignons into children's diets.

How to grow champignons (video)

Types and varieties of edible champignons

Scientists have divided champignons into 3 groups, which are:

field, growing in open space;
forest, which grow in various forests;
herbophiles who prefer to live in grass.

Experts know about two dozen various types champignons, both edible and conditionally edible, inedible or poisonous.

Common champignon

Other names for this edible type: meadow, real. The height of the specimen does not exceed 10 cm. Usually the color of the cap is white, but may have a brown tint. Diameter up to 15 cm. B at a young age The shape of the cap is hemispherical, the edges are strongly curved inward. With age, it straightens, becoming flat. The leg, up to 2 cm in diameter, slightly thickens at the base. The pulp of the fruiting body is white, turning pink when oxidized.

Forest champignon

Most often grows in mixed and coniferous forests, less often in deciduous. Forms large colonies. Juveniles have ovoid-bell-shaped caps. Then it turns into a flat-prostrate one with a diameter of up to 10 cm and a brownish-brown surface with dark scales. The height of the leg is no more than 6 cm. The white flesh at the break changes color, becoming reddish.

Field champignon

The second name is sidewalk. Likes to settle in flat or mountainous areas with soil abundantly covered with grass. It can form mycorrhiza with spruce, but does not grow near deciduous trees.

The fleshy, cream or white, bell-shaped cap has rolled edges. Over time, it straightens, but a tubercle remains in the central part. The surface of the cap is smooth, silky or covered with yellow fibrous scales. In old mushrooms, the shade of the cap changes, becoming ocher. The white pulp with a pleasant anise aroma turns yellow when exposed to air. Because field mushrooms are similar to poisonous mushrooms such as toadstool and yellow-skinned mushroom, they must be harvested with care.

Champignon coppice (thin)

Most often, mycorrhizae form on beech and spruce.. It grows both singly and in numerous settlements. The egg-shaped caps of young individuals over time take on the appearance of a disk with a diameter of up to 10 cm. The top layer of the cap is silky, painted in light colors, which over time acquires a light brown color. After contact, lemon-yellow spots form on the cap. The fruit body has a pronounced anise aroma.

Dark red champignon

Enough rare view forms small colonies in sparse deciduous forests. Grows under fallen leaves. Young mushrooms have smooth brownish-brown conical caps with a blunt top that straighten as they grow. Gradually cracked upper layer The caps are covered with a fibrous-scaly structure. Slender legs of light gray color reach 10 cm in height. The pulp is white with a slightly sour odor. At the fracture site it becomes deep red.

August champignon

Quite a rare species, found in countries with temperate climate. It lives in coniferous and deciduous forests, as well as in city parks. Colonies often form near anthills. Like other species, the caps of young mushrooms are spherical in shape, which then becomes flat.

A characteristic feature of the August champignon is that the brown cap is covered with numerous dark orange scales. The size of the cap reaches 15 cm in diameter. The pulp is dense and has a pleasant almond aroma. At the cut site, the white color becomes yellow or slightly brown. The leg is dense, hollow inside, can grow up to 10 cm. The top is covered with yellow-brown scales. Mushroom picking time begins in mid-August and lasts until mid-October.

Names and descriptions of dangerous twin mushrooms

Champignon has doubles that represent great danger for human life, because they pose a mortal threat:

death cap;
light fly agaric (white, smelly).

Since dangerous look-alikes have a similar light color, and are also found in summer and autumn months in conifers and mixed forests, mushroom pickers may confuse them with coppice champignon. Juveniles of both species have the same appearance : caps, plates, presence of rings and scales on the stem. As they grow older, the plates of a real champignon change color, but those of a toadstool remain the same.

Unlike champignon, if you press on poisonous mushroom, then it will not turn yellow. In addition, toadstools have root sacs (volvas) into which the legs are inserted. Pale toadstool is dangerous because it does not have an unpleasant, repulsive odor, like fly agaric. To obtain fatal poisoning, it is enough to consume 1 gram of toxic raw materials per 1 kg of weight.

Signs of poisoning by poisonous doubles begin to appear some time after their consumption, so it may be too late to provide any life-saving action. In view of this, before harvesting forest products, it is important to carefully study the distinctive features of real and false champignons.

How to distinguish a false champignon from a real one

Co edible mushrooms inedible representatives of the mushroom culture can be confused, having a similar appearance:

yellow-skinned;
flat-headed;
red-haired.

Inedible species begin to bear fruit in July. They are most often found in mixed and deciduous forests, and also appear in park areas, meadows and other places close to human settlements.

Despite the fact that false champignons have external resemblance, they are endowed with individual characteristics:

the place of the cut acquires bright yellow color, and then completely orange;
the aroma resembles a pharmacy smell, similar to carbolic acid, iodine and phenol;
when immersing inedible raw materials in hot water, the unpleasant odor intensifies, and the liquid and mushrooms acquire a bright yellow color.

Since even heat treatment does not eliminate toxic substances, mushrooms should not be eaten, otherwise colic, vomiting and other intestinal disorders will occur.

Technology for growing champignons in the garden

Those who want to grow mushrooms in an open area need to know some nuances, since champignons are quite whimsical. They do not like bright light, so any shaded area is a suitable place to build beds. To protect the soil from drying out, you should make a canopy.

The first step is to prepare the compost. To do this, lay layers of straw, manure and litter. Water every day, avoiding drying out. After 3 weeks the compost will be ready.

It is necessary to sow mycelium (a kind of mushroom seeds that can be purchased in the store) onto the loosened soil, cover with a 5-centimeter layer of compost and water. Fruiting occurs after 2.5 months.

For those who plan to grow mushrooms all year round, it is important to know that champignons do not need lighting, so for the winter they can be moved to any damp and warm room with an air temperature of at least +15 degrees.

How to cook champignons in the oven (video)

How to properly propagate champignon mycelium

IN natural conditions Fungi reproduce by spores or vegetatively using fungal tissue. In order to propagate mycelium yourself, you need to collect mushrooms along with soil and mycelium. Then, in a greenhouse, greenhouse or any container, lay a layer of compost (preferably from horse manure), add pieces of the prepared mycelium to a depth of 10 cm, keeping a distance of at least 30 cm from each other. To avoid drying out, sprinkle moist humus soil (5 cm) on top. If mycelium is planted on shelves, they should be covered with film. In half a month the first mycelium will appear, similar to white coating. Temperature environment should be between 20–25 °C. After the main layer is pierced with white threads (strands), the mycelium can be used for planting.

If the grown mycelium needs to be planted after a certain time, the removed pieces of mycelium must be dried in a shady place and stored in baskets in a cool room.

Champignons are very popular because they are considered a delicacy and are a wonderful table decoration. Preparation does not require serious effort. The main rule is not to confuse it with poisonous representatives of the mushroom culture. Inexperienced mushroom pickers are advised not to pick suspicious or unfamiliar mushrooms.

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White mushrooms, chanterelles, honey mushrooms, champignons, russula... Russian forests can boast an abundance of the most different mushrooms. The diversity of their species is precisely what leads to severe poisonings, reports of which have been reported since the beginning of every mushroom season appear in the media. Going to " quiet hunt", it will not be amiss to remember what mushroom doubles look like and how they differ from the representatives that are so desirable in our basket. After all, awareness is a reliable way to avoid the serious consequences of poisoning with the “wrong” gifts of the forest.

There are no mushrooms more toxic than pale toadstools - insidious doubles russula mushrooms and champignons. Many people believe that its appearance should resemble something foul-smelling, fragile and delicate. In fact, the appearance of this poisonous mushroom inspires confidence: a large, rather fleshy fruit with a “skirt” on the stem and a good smell. When young, the grebe resembles an oblong egg. The color of the cap is white, yellowish-olive or light green. This one can be found from June to October in both coniferous and deciduous forests. The result of tasting toadstool is usually fatal. Moreover, the symptoms of poisoning manifest themselves only after a day and quickly pass. On days 7-10, a person dies from acute renal or liver failure.

Often dangerous mushroom lookalikes bear an incredible resemblance to their edible “twins.” Thus, the gall mushroom, which is found in coniferous forests from mid-summer to September, can easily be confused with a white one. Experienced mushroom pickers identify gall fungus by its white tubular layer, pinkish flesh and bitterness. This mushroom is not poisonous. At the same time, it is inedible. If it accidentally ends up in a cooked dish, it will be impossible to correct the bitter taste of the food.

Satanic mushroom is less similar to white than gall mushroom, however, and it sometimes ends up on the dinner table. Dangerous and can be identified by its pulp. It is yellowish in color and turns blue or slightly red when cut.

There are lookalikes of the mushrooms known as common honey mushrooms. There are several types of false mushrooms, growing in large groups on rotting wood. Two of these are considered the most dangerous: sulfur-yellow and brick-red false mushrooms. It is important to be able to distinguish poisonous from edible honey mushrooms, for which it is enough to carefully look at the characteristic color of the cap and the absence of scales on it. There is no “skirt” ring on the leg of the poisonous honey fungus. While real honey fungus emits a pleasant, typically mushroom smell, false ones smell unpleasant.

Mushroom lookalikes, very similar to chanterelles, are considered conditionally edible. They are also called chanterelles, only false ones. You can find orange-red mushrooms with caps wrapped in a funnel on the stumps and trunks of coniferous trees.

Mushroom pickers collect forest gifts to extract undoubted health benefits from them. But almost all have their antipodes, which, if they do not turn out to be fatally poisonous, are then unsuitable for consumption. You can save yourself from many of the troubles that duplicate edible mushrooms cause if you avoid the dubious ones and add to the basket only those mushrooms that you are 100 percent sure of.

Kira Stoletova

Sometimes, instead of the desired mushrooms, they end up in the basket poisonous varieties, which includes the double of the porcini mushroom.

General description of dangerous doubles

Many edible mushrooms have their poisonous or conditionally edible counterparts. The similarity may be strong or superficial. So the porcini mushroom and some of its doubles are absolutely identical in appearance. Putting a double white mushroom in the basket can easily lead to poisoning. A mistake in choice will be fatal and lead to a sad outcome.

Even mushroom pickers with many years of experience sometimes cannot distinguish at first glance dangerous double porcini mushroom from real and noble. The edible noble Boletus has its own characteristics and differs both in appearance and in taste.

The main distinguishing feature of edibles from poisonous ones is their chemical composition, which includes toxins.

External signs can be deceptive: the fly agaric loses its white spots, after good shower and looks like red russula. False honey agaric The color of the cap changes with age and becomes even more like the real thing.

Based on the effects of toxins, insidious false whites are divided into several categories:

food intoxication;
damage to the nervous system;
fatal poisoning.

Before going into the forest, you should understand how the porcini mushroom differs from its dangerous counterparts. One of external signs- cap structure. The real one is spongy, the false one, except the satanic one, will have plates. White toadstool, which looks like a porcini mushroom, turns blue or red when cut. Real white never changes color when broken, so before putting it in a basket, it’s better to break off a small piece of it and see what happens.

Kinds

At the very noble mushroom, the king of the forest kingdom, has several brothers dangerous to human life. These include:

gall;
the boletus is beautiful;
Satanic;
boletus le gal;
speckled oakwood.

Gall

The second name of this organism is bitterweed (Tylopilus felleus). It deserved it because of its bitter taste. The gall fungus belongs to the Agaricomycetes class, a species of Boletaceae, and the genus Tylopilidae. Classified as inedible.

Its description:

the shape of the cap is in the form of a hemisphere;
color from yellow to brown;
diameter - 4-15 cm;
pulp is fibrous;
the aroma is weak
cylindrical leg;
height - 3-14 cm;
thickness - 3 cm;
pores of angular or round shape;
pink spore powder.

A characteristic feature of bittersweet and its difference from its white “brother” is its bitter taste and color change when cut. It turns from white to red.

Boletus is beautiful

Boletus pulcherrimus, or the Beautiful Boletus, is another poisonous species. It has an external resemblance to the common boletus, but changes color when cut (turns blue) and is extremely toxic.

Description:

the cap is large, hemispherical (up to 25 cm);
velvety and dry to the touch;
color reddish-brown;
the pulp is dense, yellowish;
red pores;
spores are brown, spindle-shaped;
the leg is thick (up to 12 cm);
grows up to 15 cm in height.

A characteristic feature is a fine mesh on the leg. Under the cap there are tubes, jagged, with a yellowish tint and up to 15 cm long. When pressed, they turn blue.

Satanic

Belongs to the biological group of boletus. Forms mycosis with oaks, lindens and birches. This double is dangerous to health; eating 30 g of the satanic mushroom causes severe symptoms of poisoning. Its description:

the cap is large, sometimes gigantic (30-40 cm);
cushion shape;
the surface is smooth;
cap color olive or brown;
the skin is dense;
the cap is spongy below;
sponge color pink;
the leg is narrowed downward, cylindrical;
height - up to 13 cm.

Satanic is characterized by a blue cut, which gradually turns red. This is due to the process of oxidation of the poison with oxygen.

Speckled Oak

Boletus erythropus belongs to edible doubles. It can be used in food, soups or other dishes. This forest organism has the following description:

cap size - up to 20 cm in diameter;
it is dry and velvety to the touch;
pillow-shaped;
color red-brown;
olive spore powder;
the second tubular layer is red or orange;
leg 10 cm high;
The shape of the stem is tuberous.

A characteristic feature is the darkening of the light edge of the cap after pressing on it and small reddish scales on the stem of the stem. Distinctive feature from the original there is a blue discoloration on the cut of the pulp.

Boletus de Gal

Another poisonous mushroom that looks like a white one is the Le Gal boletus (Boletus legaliae), or legal boletus. It is characterized by the following description:

convex cap, up to 15 cm;
the surface is smooth;
color pink-orange;
the flesh is pale, yellowish;
the aroma is pleasant;
the second layer is tubular;
olive-colored spores;
the leg is thick, up to 5-6 cm in diameter;
Leg height - up to 17 cm.

A special feature is the fine reddish mesh on the stem and the flesh that turns blue when cut.

Contraindications and harm

A mistake made during forest harvesting can be fatal. A cruel joke will be played by inedible doubles who are well disguised as noble brothers.

One small piece of a poisonous organism can cause a lot of trouble. At the first signs of poisoning, it is necessary to rinse the stomach and then go to the hospital for help. Signs of poisoning include dizziness, nausea, vomiting, weakness in the limbs, diarrhea and fever.

Hallucinations often occur. Toxic substances doubles act on nervous system, affect blood vessels and cause convulsive reflexes along with hallucinations.

Application

Medicines are prepared not only from edible, but also from poisonous or conditionally edible mushrooms.

Inedible white doubles are successfully used in bactericidal preparations and ointments for frostbite. They contain substances that help fight staphylococcus and cancer.

The cap is 3-15 cm, from light beige to yellow or honey-brown with a yellow tint, with disappearing scales. The pulp is white. The plates are white to yellow, often with brown spots. Leg with flocculent scales, with a white membranous felt ring. Honey mushrooms grow on stumps, trees, and dead wood. They are dried, salted and pickled, after boiling them.

Where to look: stumps, trees.