Is the spider mushroom edible or not? Unusual forest inhabitants: edible and poisonous spider webs

Cobweb mushrooms (Cortinarius) are mushrooms belonging to the cobweb family (Cortinariaceae) and the order Agaricaceae. Many varieties are popularly called marsh plants.

Cobwebs are mushrooms belonging to the cobweb family and the order Agaricaceae

Mycorrhizal fruit cap-peduncle type body with a hemispherical or conical, convex or flat cap, having a pronounced tubercle and a dryish or mucous, smooth or noticeably felt, sometimes scaly surface of yellow or ocher, orange-terracotta, brownish-brick, dark reddish, brown- brick or purple coloring.

The soft part is relatively fleshy or quite thin, white or ocher-brown, yellow, bluish-violet or olive-green in color, sometimes changing shade when cut. All plates are of accrete or slightly descending type, thin and relatively frequently located, of various colors. The cylindrical or club-shaped leg is characterized by the presence of a tuberous thickening at the base. The spores are ocher and brownish.

Features of the triumphal webweed (video)

Where does the spider web mushroom grow?

The fruiting bodies of mycorrhizal varieties can grow in coniferous forests, as well as not too dense deciduous forests. The varieties are widespread in the temperate climate zone:

• P.excellent found in deciduous forests, forming mycorrhiza with beeches, and does not grow in our country;
• P.violet has become widespread in the northern regions and central zone of our country;
• P.triumphal grows massively in Eastern Siberia, as well as in the Far East;
• P.grayish blue not found on the territory of our country;
• P.blue forms mycorrhiza with beeches and other deciduous trees, grows in the Primorsky Territory;
• P. fragrant prefers mixed and coniferous forests for growth and development, where it forms mycorrhiza with beeches and fir.

The most widespread in our country and in many European countries is P. large, growing mainly in mixed forest zones on sandy soils.

Cobwebs can grow in conifers, as well as not too dense deciduous forests

About the edibility of spider webs

The taste of the mushroom pulp of edible varieties, as a rule, is not very pronounced, but most often it is bitter. Many species lack mushroom aroma completely, and some fruiting bodies have a fairly noticeable smell of garden radish. Used for food purposes with great caution. Most often, fruit bodies are fried, salted and pickled.

Types of spider web mushroom

It is not possible to distinguish between edible and poisonous species by taste or smell, so it is very important to know the exact description and external characteristics of cobwebs, which are most often found in our country.

Gallery: types of spider webs (45 photos)

Cortin.triumрhans - has a hemispherical or cushion-shaped, semi-prostrate upper part of an orange-yellow color with the remains of a veil and a sticky or dry surface covering a thick, soft, whitish-yellowish flesh with a pleasant aroma. The plates are of a weakly adherent type, narrow and frequent, light smoky cream or bluish-brown in color with rusty-red-brown spore powder. The lower part of the fruiting body is strongly thickened and cylindrical in shape.

Cortin.alboviolaceus - has a rounded bell-shaped, convex or convex-prostrate cap with an elevation in the central part and a silky-fibrous, shiny, smooth, sticky surface of lilac-violet-silver or white-lilac color. The plates are medium-frequently spaced, narrow, grayish-blue, bluish-ocher or brownish-brown, with the presence of rusty-reddish-brown spore powder. The pedicle area is club-shaped, with weak mucous membrane. The soft part is thick and watery in places,gray-blue, brownish, with an unpleasant odor.

Cortin.armillatus - has a hemispherical, gradually opening, cushion-shaped cap with a wide and blunt tubercle in the central part, covered with dry and fleecy, orangeish or reddish-brown color with remnants of a red-orange-brown blanket. The soft part is thick and dense, brownish in color, with a pronounced musty odor and a complete absence of mushroom taste. The plates are of an adherent type, wide and relatively sparsely spaced, grayish-cream, slightly brownish or rusty-brown in color, with brownish-rusty-red spore powder. The lower part of the fruit body is lighter, with a widening at the base, with bracelet-like remains of the coverlet.

The most special spiderweb

Cortin.rubellus - has a conical or prostrate-conical cap, with a sharp tubercle in the center and a finely scaly, reddish-orange, reddish-orange or bright brownish surface, covering a tasteless and radish-smelling pulp of a reddish-orange-ocher color. Thick and wide plates are sparse, growing to the stem, orange-ocher or rusty-brown color, with rusty-reddish-brown, spherical, rough spores. The lower part of the fruiting body is cylindrical in shape and of sufficient density.

Purple cobweb (video)

Сortin.рholideus - has a bell-shaped, slightly convex cap with a blunt prominence in the center and numerous scales of dark brown color, covered with pale brown, brownish-brown skin. It is distinguished by sparse, grayish-brownish plates with a lilac-violet tint and the presence of brown spore powder. The lower part of the fruit body is cylindrical or slightly club-shaped, with a widening at the base, solid or hollow, with a smooth, grayish-brownish scaly surface. Loose type, gray-violet-brownish the pulp has a faint musty odor.

Kira Stoletova

One of the most common types of mushrooms in the temperate zone is the spider web mushroom. It belongs to the group of conditionally edible mushrooms. The genus Cobweb from the cobweb family of the same name is dangerous because there are poisonous varieties.

Appearance

The mushroom got its name because of the white “skirt” that falls down the stem and resembles a spider’s web. The popular name “Pribolotnik” does not reflect the range of the species, although sometimes it is an absolutely swamp resident. It grows in all types of forests in a variety of soils. This is an autumn genus, with peak growth occurring in late August and early September.

Species of Cobwebs are similar to each other in a number of ways:

1. Cylindrical leg with extension downwards.
2. Remains of a private web-like covering on the upper part of the leg.
3. The cap is usually conical or flat in shape, with plates.
4. The pulp is dense and fragrant.

The species of cobwebs differ in the color of the stem and cap, and the smell of the pulp. Among them there are both edible and poisonous representatives.

Irina Selyutina (Biologist):

The name of the family Cobwebs was given by the French mycologist and phytopathologist of tropical plants Jean Aime Roger (1900-1979), who proceeded from the specific structure of the private bedspread, consisting of cobweb fibers connecting the edge of the cap with the stem.

Most arachnoids are mycorrhiza-formers, the life processes of which are associated with certain tree species. Among the spider webs there are deadly poisonous specimens. However, there are also useful, edible species. However, they are few in number and do not have much practical significance. A characteristic feature of the genus Cobweb is the different colors of young and mature specimens, and the presence of a rapidly disappearing purple pigment in many species.

By the way. The genus Cobweb is divided into subgenera that have their own specific characteristics, for example:

• subgenus Myxsacium: there is a common mucous blanket that causes the cap and stalk to be mucous.
• subgenus Phlegmacium: a mucous cap is present.
• subgenera Hydrocybe And Telamonia: the cap is hygrophanic.
• subgenera Dermocybe And Inoloma: the cap is dry, scaly, fibrous.

Types of mushroom

The genus includes about 25 species. They differ in taste and degree of safety for humans. Some are listed in the Red Book.

Edible species

• Edible cobweb, or bbw: The species lives in coniferous plantations. The cap is white-gray, the surface is watery. The pulp is dense and has a faint mushroom smell. The plates are frequent and adhere to the cap. Edible cobweb is a type of mushroom often found in temperate coniferous forests. In Russia it is found in the European part. You can also find it in Belarus.

The edible cobweb is characterized by a smooth, dense, whitish-brown leg, in the middle (located in the center) there are remnants of the cortina (private web cover), which disappear with age. The length of the leg is usually 2-3 cm with a thickness of 1.5-2 cm, which sharply distinguishes this species from other representatives of the genus.

• Cobweb watery blue, or dove blue: This species in Russia is known only in Primorye. However, it is widespread in North America and the countries of the European continent.

1. The cap is uniformly colored blue-gray, diameter up to 10 cm.
2. The smell is unpleasant, musty.
3. The taste is fresh.
4. There is no tuber-shaped thickening on the stem.

It grows under various deciduous trees, but more often under beech and oak. Growth is more group or colonial. Also, adult individuals lack the remains of the veil.

The species of triumphal cobweb is also considered edible. But due to its reduced taste, it should be classified as conditionally edible.

Conditionally edible

The difference between this group and edibles is that conditionally edibles require pre-processing. They should not be eaten raw; it is not recommended to eat them fried without prior soaking.

• Triumphal cobweb, or yellow has the following characteristics:

1. The cap reaches 7-12 cm in diameter, is brownish in the center and orange-yellow at the edges. The shape is flat or pillow-like. Usually the surface is sticky.
2. The pulp has a pleasant smell.
3. In young mushrooms, the “web” completely covers the plates. With age, the plates darken to a brownish color.
4. The diameter of the stem is 1 cm. Large fruiting bodies have a stem up to 3 cm in diameter. Height up to 15 cm.

This species lives in deciduous forests. They find it under birch and oak trees. Often accompanied by milk mushrooms.

• Slime cobweb: The main difference from other species is the presence of mucus that abundantly covers the cap. Individuals grow large - up to 12 cm in diameter of the cap, the corresponding leg is up to 20 cm in length.

The pulp of this species is odorless and tasteless. Color varies from white to cream. The mushroom is found in coniferous and mixed forests.

Attention! Do not confuse the slimy spider web species with the slimy spider web species.

• Slimy cobweb: the cap is covered with a mucous cobwebby covering. The mucus is thick and sometimes even hangs from the uneven edges of the cap. The cap is thinner at the edges than in the center. The color ranges from orange to dark brown. The pulp is white, loose. It is also distinguished by the smaller size of the fruiting bodies. The species is characterized by the formation of mycorrhiza with pine plantings.
• The web spider is excellent: its peculiarity is the appearance of the cap and stem. In adults, the cap is similar to a bell, rich brown or brown in color. The diameter of the cap is up to 20 cm. The stem is long, clearly expanding downward from a cylinder into a cone. The surface of the fruiting body is soft and velvety. In adult mushrooms, they become wrinkled. A thin violet-gray stripe remains along the edges of the cap. The pulp is white or mixed with blue. It has a pleasant smell and taste. The species bears fruit in large groups and is more often found near birch or beech trees. Prefers deciduous forests. By the way. This is a little studied species.
• Bracelet web, or red: distinguished by the red or reddish-brown color of the cap. There is no mucus on it. The pulp has a characteristic musty odor. Prefers damp and mossy places. Found in mycorrhiza with pine or birch trees. The bracelet cobweb is identified by the bright “bracelets” on the stem left from the cobweb cover (cortina) and by the dark fibers on the cap.
• Purple cobweb: got its name because of the peculiarity of the pulp. When cut, it acquires a purple color, but when whole it is usually bluish or gray. The surface of the cap is sticky. The characteristics of young and adult individuals differ significantly:

1. In adults, the cap is flat, slightly concave at the edges. The plates are frequent, with a purple tint. The diameter of the cap is up to 15 cm. The stem is long, with a tuber at the very bottom. The color of the stem is purple, and the cap is olive, brown or brownish with impurities.
2. Young individuals have a spherical cap that practically merges with the stem. The leg itself is barrel-shaped.

• Gossamer webwort: differs from other brethren in the whitish color of the legs with a bluish or pinkish tint. The cap is light brown in color and prefers deciduous forests. The musty smell of the pulp is faint.
• Variable cobweb: received its name due to the change in color during growth. In adults and mature individuals, the colors of the legs and caps are different. A more common name is “multi-colored mushroom.” Usually the fruiting bodies are small, with an elongated stalk. The cap is brown or golden along the edge and lowered. The plates are light purple. There is a brownish-red stripe on the leg. In old mushrooms, the plates turn pale and turn brown. The leg is usually white or cream in color. The species bears fruit mainly in the south and east in deciduous plantations.

Poisonous species

• Poisonous cobweb: This species is found as often as the edible cobweb. It is precisely because of the abundance of dangerous doubles that the edible type of mushroom does not attract even a knowledgeable mushroom picker.
• Blue-banded cobweb: it is dangerous because its appearance is practically no different from an edible fruit. A hat with a bump in the center, gray and brown. Its lower concave edge has a purple or blue stripe. The pulp is odorless and tasteless. It also forms mycorrhiza with coniferous trees. Inedible.
• Common spiderwort: characterized by a brown or golden color of the cap. It has a cone-shaped shape, the edge is uneven, and the surface is mucous. The plates may be uneven. Common cobwebs often have spiral-shaped bands on the stalk, which distinguish the poisonous fruiting body from the edible one.
• The most beautiful cobweb: is a deadly poisonous species, it has a uniform brownish or reddish-orange color. The legs are long, and the caps are cone-shaped with uneven, torn edges. There is a protruding tubercle in the center of the cap. The most beautiful cobweb usually grows in groups.
• Goat's web, or goat, or smelly: bright blue or gray color, sometimes more blue. A peculiarity of the species is the presence of the chemical odor of acetone or a “goat” odor. The hat and leg are the same color. The smell only intensifies with heat treatment. Goat's web grows in the same coniferous and mossy forests.
• Lazy cobweb: has a characteristic cap color - reddish with crimson splashes. It grows in groups in symbiosis with birch and pine. Often the cap and stem are crooked, twisted or broken, with cracks. It is the irregularities and color that distinguish the species Lazy Spider from edible mushrooms.

• Cobweb spider brilliant: the cap has a bright yellow or ocher color. The color of the pulp when cut is lemon, does not darken. The plates of adults are greenish. The cap is covered with mucus. The toxin in the pulp acts slowly, so poisoning will not be immediately noticeable.
• Mountain spiderwort, or plush, or orange-red: a rare species characterized by the following characteristics:

1. Outwardly it looks like a beautiful spider web, but it deceives with its pleasant radish smell and good taste.
2. Danger of the species - poisoning appears 3 days after consumption.
3. It has a uniform, even color of orange or light brown. The surface is soft and velvety.

Identifying an inedible species is not easy, so don't risk taking a nice-smelling fruiting body into your basket.

• Scaly cobweb: looks similar to the edible species. It is distinguished by its brownish-brown color and dark brown scales on the cap. There is a dark spot in the center of the cap. The stalk also has dark brown scales, often at the bottom. The smell is weak but pleasant.

The following types of spider webs are also considered inedible:

• p. chestnut (saffron);
• n. soiling;
• n. most elegant;
• n. membranous;
• n. most special.

Inedible species destroy the kidneys with their toxins, resulting in intoxication of the body.

Beneficial features

They are limited to standard indicators for mushrooms. This is the presence of protein, vitamins and microelements in the fruiting bodies. They contain more vitamins A and group B than fruits and vegetables.

Contraindications

Even edible mushrooms are contraindicated:

1. Pregnant women, the elderly and children under 7-8 years old.
2. People with a weak stomach, intestines, suffering from various abnormalities in the gastrointestinal tract.
3. People with individual intolerance.

You cannot eat edible mushrooms collected within the city and near busy highways, factories, and the private sector.

Application

Cooking

Edible spider web mushrooms are considered a delicacy; they have a wonderful nutty taste. Tolstushka is delicious fried or stewed with sour cream or cream. Decoctions from the plum are used to make broth. The edible fruiting bodies are also pickled and dried, but this can result in the loss of much of the flavor.

The excellent cobweb is dried or pickled only after long soaking and boiling. Young specimens are suitable for pickling and salting. For your information. The shiny coating on the cap of the purple cobweb species disappears when dried.

Medicine

Used to obtain probiotics and extract valuable microelements. In industry, dyes are extracted from colored fruiting bodies. The species cannot be used in home medicine.

Spider web mushrooms are not yet so popular among mushroom pickers. However, some varieties have fleshy and tasty pulp, and some poisonous species are used as medicine.

What does the spider web mushroom look like and where does it grow?

The name cobweb refers to a genus of mushrooms of the same family. Among mushroom pickers, the popular name “marshland” is quite common, which reflects the characteristics of the growth of the fungus. The mushroom received its main name due to the fact that at the junction of the stem and cap it has a kind of cobweb, which practically disappears as it grows. Cobwebs grow mainly in deciduous or mixed forests, but certainly on very wet soil: both next to a swamp and in lowlands and ravines.

These mushrooms are distributed almost everywhere in the temperate climate zone of our country - from the European part and the Urals to Siberia and the Far East. They can be found less often in the taiga, since most varieties do not like too shaded places.

Interesting, that in appearance different types of spider webs differ quite strongly, and novice mushroom pickers can mistake them for completely different families. There are fruiting bodies of both classical shapes and mushrooms with spherical and conical caps. The surface can be either dry or slimy, with a smooth or scaly texture. The color of the caps is also quite varied: yellow, orange, brown-red, burgundy and even white-violet.

Cobwebs also grow singly, but more often in families of 10 to 30 pieces. They should be looked for in the lowlands, and are collected mainly at the end of summer and until the onset of the first autumn frosts (late October in the European part of the country and the second half of September in Siberia).

Photo gallery

Nutritional value and taste of spider webs

Some types of cobwebs belong to. In terms of aroma, they are inferior to the classic representatives - white and many others, since they are practically odorless. Nevertheless, The taste of these representatives is quite pronounced. And if you consider that many varieties are large in size (15-17 cm in cap diameter and up to 10 cm in stem height), mushroom pickers readily collect them for cooking and preservation.

In addition, the spider web, like many other mushrooms, mainly consists of water, and 100 g of live weight provides no more than 30 kcal.

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Some types of spider webs, which have red and orange shades, are still used to prepare the corresponding dyes.

Where cobwebs grow (video)

Is the spider web mushroom edible?

Different types of spider webs are classified as edible and inedible mushrooms. At the same time, 3 types are considered the most valuable in terms of taste:

• triumphal;
• bracelet;
• excellent.

The classification of different species depending on their edibility is given in the table.

yellow (triumphal)	edible
bracelet
excellent
white-violet	conditionally edible
orange
scarlet
volatile
brown
smeared
sisopeduncular
red-olive	inedible
scaly
noble	poisonous
brilliant
very special	deadly dangerous!

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Antibiotics are extracted from them, so they are used as a medicine with antibacterial and antiseptic effects.

Description of spider web species

The Cobweb family includes several dozen species of mushrooms, and most of them grow in Russia. The most common ones are discussed below.

This representative is also called triumphant. It forms fairly large fruiting bodies with a cap diameter of up to 12 cm. Moreover, in young representatives it resembles a sphere and then becomes flat. Color ranges from yellow to brown tones.

The pulp of this species does not have a special odor and dries quite quickly when broken.. On the other hand, this is the most popular member of the family among mushroom pickers, since its taste allows it to be used as the basis for first and second courses, as well as for pickling and pickling.

This representative is also called red. It has a classic shape - a spherical cap of orange, ruddy and reddish shades (about 10 cm in diameter). The leg is white, fleshy, and can grow to a considerable height (up to 20 cm).

The mushroom is completely edible, and besides, it has an undeniable advantage - it is not like closely related poisonous or deadly representatives. However, it is not popular enough among mushroom pickers. Interestingly, it grows only under birch trees.

This is a rather rare species, which is mainly found in Central Europe, and in Russia it is distributed only in the forests of Bashkiria. It almost always grows in large families, so mushroom pickers immediately collect large harvests.

In appearance, it resembles real mushrooms from postcards: a large cap in the form of a hemisphere with rich brown, brown and burgundy shades, as well as a glossy surface (15-20 cm in diameter). The legs grow up to 14 cm in height, dense, fleshy, white.

THIS IS INTERESTING

In the Cobweb family, this species is considered the most valuable in terms of taste. However, it is extremely rare, so in most European countries it is listed in the local Red Books.

White-violet

This is a conditionally edible representative that does not have any particular taste value, but nevertheless, it can be eaten without fear for health. The sizes are not very large– the diameter of the cap is within 8 cm, the height of the stem is up to 10 cm. The color is quite atypical: from white to lilac and dirty shades. It mainly grows in groups of up to 10 mushrooms and is found mainly in birch and oak forests.

NOTE

This variety is similar to the inedible goat's web. The pale purple variety is characterized by an unpleasant odor and a thinner, taller stalk.

Scarlet

This species is also classified as conditionally edible. It has a light brown, rather large cap (up to 15 cm), which is practically fused with a thick (1-1.5 cm in girth) stem. Interestingly, the pulp has a light blue tint when cut, but quickly turns red when exposed to air.

And one more interesting feature - despite the fact that the pulp of this variety has a fairly strong aroma (unlike most other types), it has a neutral taste, so This species is not particularly popular among mushroom pickers.

Red-olive

An inedible species, the consumption of which can cause poisoning. The cap is up to 10-12 cm in diameter, the surface is mucous to the touch, and spherical in shape.

The color of the leg is interesting - if it is purple on top, then in the lower half it acquires red shades. The taste of the pulp is extremely bitter, and when cut it has olive and purple shades, This is how the species got its name.

Brilliant

Poisonous representative the use of which is dangerous to health. It looks very beautiful - it has brown caps with a shiny surface. However, the pulp, even in heat-treated form, causes severe poisoning, and in large doses can be fatal.

The most special

This is the most dangerous representative, the use of which is strictly prohibited even in small quantities. The color is light, cream and yellowish. An interesting feature is that the pulp smells like radishes or raw potatoes. The cap reaches a diameter of 12 cm, the stem is up to 10 cm in height.

In terms of toxicity, this mushroom is almost identical to, however, it is quite easy to identify by its appearance. In addition, none of the edible representatives of the Pautinnikov family and other families are similar to this species.

Features of the triumphal webweed (video)

People call cobweb mushrooms that are found in different types of forests. Some adherents of a healthy lifestyle eat the fruiting bodies raw, and they are also tasty when salted. A distinctive feature of these representatives of the natural kingdom is a kind of white “veil” located on the lower part of the cap and descending onto the stem.

People call cobweb mushrooms that are found in different types of forests

Scientists have identified mushrooms belonging to the Pautinnikov family in the order Agaricaceae. Popularly, the described representatives of the natural kingdom are called marshlanders, and you can recognize them in the forest by the characteristic cobwebby formation in the lower part of the fruiting body.

The shape of the cap varies from hemispherical to conical, and both smooth and fibrous specimens are found. The color of mushrooms can vary and fades with age. The flesh of the cap can be fleshy or, on the contrary, thin; the color of the fruiting body on the cut may change. The stem of the mushroom is club-shaped, less often cylindrical and with a tuberous thickening at the bottom; there is always a remnant of the “veil” on it. It is curious that it is clearly visible only in young specimens; the old fruiting bodies, the described part remains in the form of a coating.

Triumphal cobweb (video)

Edible and poisonous species of spider webs

When going into the forest, do not forget that some types of spider webs are unsuitable for consumption. Let's consider the varieties of representatives of the kingdom that are often found in nature.

Common spiderwort

The cap of this mushroom is small, its diameter rarely exceeds 5 cm. In young fruiting bodies it is hemispherical, then with age the upper part becomes prostrate and convex. The color of the common spider web varies from pale yellow to brown, the plates are weak and frequent. The cobwebby tissue is mucous, its color is lighter than other parts of such a mushroom. The cylindrical leg is slightly expanded, its structure is dense and continuous. The flesh of this species is whitish and sometimes has a slight unpleasant odor.

The common cobweb is considered an inedible mushroom and is not recommended to be collected.

Scaly cobweb

You can recognize such a mushroom by its cap, decorated with many dark brown scales, and the upper part of the fruiting body is crowned with a small tubercle. The olive or ocher color makes the described species stand out among other representatives of the kingdom, and the cobwebby tissue has a light brown color and is always noticeable. The length of the leg reaches 5 cm or more, it is solid and hollow, with loose pulp. Sometimes you can detect a faint musty smell coming from the mushrooms.

The scaly cobweb is an edible mushroom; it is better to use it fresh and boil or pickle. Mushroom caps are edible.

Scaly cobweb

Goat's web

The described mushroom is popularly called stinking or goat mushroom, since it emits an unpleasant odor and is therefore inedible. At the same time, its cap is quite large, reaching more than 10 cm in diameter, and its shape is regular and round with rolled edges. The color of the young fruiting body is violet-gray; with age, the mushrooms become bluish. The pulp is very dense, the leg of the goat webwort is short and thick, has a massive tuberous thickening at the bottom and is covered with the remains of arachnoid tissue.

This marsh plant stands out among other mushrooms for its bright color - hemispherical caps of orange-yellow color are noticeable in the forest, with age their shape becomes cushion-shaped and prostrate. The flesh of the fruiting body is thick, soft, and exudes a pleasant aroma, which is not typical for cobwebs. The plates of young specimens are narrow and frequent; they are almost completely covered with cobwebby tissue.

The leg of this web spider is high, its length reaches 10 cm. Triumphal marsh grass does not contain harmful substances, therefore, young fruiting bodies have a pleasant taste.

Triumphal cobweb (yellow)

Gossamer violet

A bright and memorable mushroom is listed in the Red Book and is edible, but it is best to refrain from collecting it. The cap of such a web spider is cushion-shaped, convex, with age it becomes flat and overgrown with tiny scales. The plates are wide, rich purple in color. The flesh is bluish, without a special odor, and the stem of the mushroom is dark purple in color and has a thickening at the base.

The most beautiful cobweb

The small orange-ocher cobweb, the cap of which has a sharp tubercle, is a deadly poisonous mushroom and therefore cannot be collected. Old specimens turn rusty brown, their stem grows up to 12 cm and becomes dense with remnants of arachnoid tissue. The plates of the mushroom are sparse, the pulp has no distinct odor. People also call it reddish, or very special.

The most beautiful cobweb

The web spider is excellent

This mushroom has a lamellar fruiting body; remnants of arachnoid tissue are visible on its surface. The diameter of the cap sometimes reaches 15 cm or more; as it matures, it becomes flat and even depressed. Immature specimens are purple in color, while ripe ones have a wine-colored or red-brown upper part.

The thick leg of the superb cobweb reaches 10 cm in height, its flesh is light, darkens over time. The mushroom is edible Suitable for consumption when salted or pickled, the fruiting bodies can also be dried.

Bracelet web plant

You can recognize such a mushroom by its neat hemispherical cap, its diameter gradually reaches 12 cm or more. With age, the upper part of the fruiting body opens, its surface is dry. The color of the forest products varies from orange to red-brown, and dark fibers are also present.

On a high stalk, slightly widened towards the base, there are remnants of arachnoid tissue of a reddish hue, by which mushroom pickers identify the bracelet cobweb. It is considered non-poisonous, but is not eaten.

Bracelet web plant

White-violet cobweb

The cap, with a diameter of 4 to 8 cm, has a rounded bell-shaped shape, atypical for other types of spider webs. In damp weather, the mushroom becomes sticky, its color varies from silver to lilac-gray, and with age, the fruiting bodies fade and lose part of the cobweb tissue.

The stalk of the white-violet spiderwort is mucous and thick. Unlike a similar mushroom called goat mushroom, this gift of the forest does not have a pungent odor, however, It is considered a low quality product and is not collected by mushroom pickers.

Places of growth and fruiting season of the spider web mushroom

You can meet cobwebs not only in deciduous and mixed forests, but also in coniferous forests, where these mushrooms choose damp places. Fruiting bodies grow singly or in small groups, they are capable of forming mycorrhiza with birches and other trees, and you can also see the described species among mosses.

Spider webs are widespread throughout Europe; in Russia, people begin to collect such mushrooms in May; the mushroom produces a good harvest until the end of September.

Gallery: spider web mushroom (45 photos)

Recipes for making edible spider webs

Not all species of swampweeds are dangerous to humans, but it is important to be able to distinguish between edible specimens. For example, the excellent spider web is noble mushroom, which is why it is recommended to fry it and serve it with any side dish. To prepare the dish you will need the following products:

• mushrooms (500 g);
• wheat flour (4 large spoons);
• sunflower oil (3 large spoons);
• greens to taste.

Pre-boil fresh fruit bodies for 15 minutes, draining the water repeatedly. Next, cut them into small slices, fry in a frying pan until half cooked, mix with flour and continue to simmer the cobwebs for a few more minutes. It is recommended to eat this dish hot.

White-violet cobweb

Triumphant mushroom pickers collect cobwebs in order to pickle them. Take the following ingredients before you start cooking:

• boiled mushrooms (1 kg);
• black peppercorns (10 pcs.);
• bay leaf (3 pcs.);
• garlic (4 cloves);
• table vinegar (4 large spoons);
• sugar and salt to taste.

Boil water, then add all the spices for the marinade and the prepared cobwebs to the liquid. Boil the mixture for 15 minutes, then pour the product into sterilized jars, season with vinegar and close the lids tightly.

How to recognize the lazy web spider (video)

Collect mushrooms carefully and never take suspicious specimens, because they can be poisonous. Collect familiar and well-known species of spider webs that are edible.

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Cobwebs (Cortinarius) are a fairly extensive genus of fungi, numbering more than 40 species in our country alone, and throughout the world this figure exceeds the two thousandth threshold. Most of their representatives are inedible, and some are even deadly poisonous. The name of some types of these mushrooms speaks for itself: just look at the superb cobweb or the elegant cobweb. They are also called marshlands or ringed caps.

Brief description and habitat

Cobwebs are lamellar mushrooms. Their main distinguishing feature may well be their bright colors. They are found in purple, bright yellow, dark red, terracotta and other colors. Some species names came precisely because of this characteristic: purple webwort, crimson webwort, watery-blue webwort, and others. And the name of the entire genus of mushrooms was given by the cobwebby film like a blanket enveloping its representatives. The web cover is clearly visible in young mushrooms: it connects the stem and the edges of the cap. And in mature representatives, the thin film breaks as it grows and becomes like a cobweb entangling the stem of the mushroom. Some of its threads hang from the cap, but for the most part they remain in the lower part of the stem in the form of a cobwebby ring. These mushrooms are very similar to each other and only experienced mushroom pickers can distinguish one type of cobweb from another.

All representatives of this genus have a round cap that becomes flat as it grows, often raised in the middle. To the touch it is smooth, fibrous, less often scaly. There may be either a mucous surface of the cap or a dry one. The pulp is fleshy, thin, often white, but can also be multi-colored. The plates are frequent, descending, and the leg is cylindrical, sometimes thickened at the base. Remnants of a cobwebby blanket will always be visible on it. It practically matches the color of the surface of the cap, sometimes it may differ only in the intensity of the shade. The spore powder of mushrooms is usually yellow or brown-yellow in color. In general, cobwebs are very similar to, so it is quite difficult to confuse them with edible mushrooms.

These mushrooms love moist, swampy soil. They can often be found near the outskirts of swamps, which is why they received the name “swamplanders”. Cobwebs grow in deciduous and mixed forests, and are less commonly observed in coniferous forests. This is a widespread genus. Their habitat is the European part of Russia, Siberia, the Far East, Ukraine, Belarus, Georgia and Kazakhstan. In Europe, they are often found in Austria, Italy, Great Britain, Belgium, France, Finland, Switzerland, Romania, Latvia and Estonia. You can also find them in the USA and Japan. However, although they are so ubiquitous, they are quite rare mushrooms. Some of their species, for example, purple cobweb, are listed in the Red Book of the Russian Federation and other regions.

Beneficial features

Despite the fact that some of the types of spider webs are poisonous, this does not reduce the content of valuable substances in them that have practical applications in medicine. Some of the representatives of this genus are used as raw materials for the manufacture of dyes. Mostly brown or ocher colored mushrooms are used for this purpose.

Edible and conditionally edible representatives are successfully used for culinary purposes, having previously undergone additional processing in the form of long-term boiling with frequent replacement of water. In cooking, such types of mushrooms as watery blue cobweb, superb cobweb, purple cobweb, and yellow cobweb are often used.

These are the most common species eaten. There are others, but many of them are useless and have no taste value. Be that as it may, even well-known species should only be collected by experienced mushroom pickers.

Types of spider webs used in cooking can be consumed boiled, salted, fried, pickled, or canned. The various first and second courses with it are incomparable. Many experts say that these mushrooms have a nutty flavor.

Fried spider web recipe

For preparation you will need:

• edible or conditionally edible spider webs – 500 grams;
• flour - 4 tablespoons;
• vegetable oil – 3 tablespoons;
• greenery.

Initially, fresh mushrooms need to be thoroughly boiled, changing them several times. Then cut them into small pieces. Place in a preheated frying pan and fry until almost done. Then pour flour into the mushrooms and continue cooking. The top of the dish can be decorated with herbs and served. It is best consumed hot.

Types of mushrooms and medicinal properties

The most famous species of this genus are:

• yellow spiderwort or triumphal marshweed – edible;
• purple spider web – conditionally edible;
• orange cobweb – conditionally edible;
• purple spider web – conditionally edible;
• shiny cobweb - poisonous;
• bracelet web - edible;
• Variable cobweb – conditionally edible;
• brown cobweb – conditionally edible;
• smeared cobweb – conditionally edible;
• superb cobweb - edible;
• straight spider web – conditionally edible;
• red-olive cobweb - inedible;
• Gossamer webwort – conditionally edible;
• Scaly cobweb is inedible.

Some representatives of this genus are considered poisonous mushrooms, but this does not reduce their medicinal properties.

Red cobweb

A red or blood-reddish mushroom, classified as poisonous. It bears a close resemblance to the inedible purple spider web. It has pronounced antiseptic properties. The substances included in its composition prevent the development of tuberculous mycobacteria. Found in coniferous forests. Loves moist, mossy soil. Fruits from July to September.

Bracelet web plant

It has a yellow-brown or brown-red color; with age, the terracotta color predominates and becomes more saturated. Resembles the triumphal cobweb. This is a conditionally edible mushroom, used in cooking only after careful pre-processing. For medicinal purposes it is used as an antiseptic. It forms mycorrhiza only with birch. Picky in choosing soil - prefers a swampy, acidic environment. Fruits from July to early October.

The color of the mushroom is multifaceted: from grayish-green to black-olive with brown and brown impurities. It is quite similar to many representatives of this species, from which it differs in the absence of odor, very bitter taste and black color of the plates. The alkaloids included in its composition, in laboratory studies, showed good results in inhibiting acetylcholinesterase, which is one of the main types of therapy for Alzheimer's disease and other memory disorders. This mushroom is considered poisonous. Found mainly in deciduous and mixed forests, loves calcareous soils. Forms mycorrhiza with oak and beech. Fruits from July to October.

Gossamer's web

Pale lilac, becoming ocher-white with age. It is similar to camphor spiderweed, which has the same unpleasant specific odor. It differs from a rare species - the violet cobweb - in the rusty color of the plates, from the white-violet representative - in a more saturated color, from the violet row - in a strong repulsive aroma and a tangled, abundant cover. The mushroom is inedible. Eating it is not recommended. For medical purposes it has pronounced antibacterial properties. An antibiotic, inolomine, was identified in its composition.

Harm and dangerous properties

Some types of spider webs are very toxic and poisonous. They are most dangerous because signs of poisoning may appear after several days or even weeks, since they contain delayed-acting toxins. Their venom is very harmful to the kidneys; with its help, a disease such as acute interstitial nephritis can develop. Even irreversible changes in the structure of the kidneys and death are possible. According to statistics, for every seven cases of poisoning, one is fatal.

Characteristic signs of spiderweb poisoning are burning and dry mouth, severe thirst followed by vomiting, nausea, and abdominal cramps. Often accompanied by headache and pain in the lumbar region. Even if you notice the symptoms in time and consult a doctor, recovery and treatment will take quite a long time.

In order to protect yourself, it is important to remember the first rule of a mushroom picker: if there are doubts about the edibility or inedibility of a mushroom, then it is generally accepted that it is obviously poisonous. In general, it is better not to take risks and entrust the collection of cobwebs to specialists who can confidently distinguish a good mushroom from its poisonous counterpart.

By the way, when preparing good edible mushrooms, it is worth remembering that violations in technology and non-compliance with processing rules can lead to severe poisoning and sad consequences.

Providing first aid for poisoning

Any type of poisoning requires immediate medical attention until the ambulance arrives. It is advisable not to transport the patient to the clinic, since some toxins can cause disruption of the cardiovascular system.

Before the doctor arrives, you should:

• put the patient to bed;
• perform repeated gastric lavage;
• drink a laxative to remove poison from the intestines;
• do a cleansing enema.

In case of poisoning, severe dehydration of the body occurs, so it is recommended to feed the patient with saline solutions, for example, rehydron. Give the victim cool, strong teas or just salted water. For calf cramps, which often occur precisely because of dehydration, you can put mustard plasters on your shin.

If everything was done correctly, and the danger was noticed at an early stage, then after such measures, the victim may already feel an improvement in his condition after 2-3 hours.

But this is not a reason to refuse hospitalization if recommended by a doctor.

conclusions

Spider mushrooms are quite rare and mostly dangerous mushrooms. But this does not stop some gourmets from collecting various representatives of this genus for culinary purposes. Many of them have an interesting taste and are quite often eaten after pre-processing.

Before preparing a dish of spider webs, they need to be thoroughly boiled, changing the water several times. However, only experienced mushroom pickers will be able to cope with such an impossible task as determining which type of cobweb mushroom a particular mushroom belongs to.

The thing is that they are very similar to each other and an ignorant person can quite easily confuse an edible representative with its dangerous toxic relative.

Cobwebs are very dangerous due to the slow-acting toxins they contain. Poisoning by these mushrooms does not appear immediately, but after a fairly long period of time, which can be up to 14 days.

In some cases, they lead to pathological changes in the body, and sometimes even to death. In case of mushroom poisoning, the victim should immediately provide first aid in the form of gastric and intestinal lavage, and also provide plenty of fluids to avoid dangerous dehydration.

But even the most poisonous mushrooms do not lose their medicinal properties. They contain substances from which, with the right technology in the laboratory, it is possible to extract various components used to create antibiotics and various other drugs.

In fact, the cobweb is a rather valuable mushroom, but it is valued mainly for its medical properties. Its taste and culinary properties are not particularly popular. Cobweb mushrooms are quite rare and little-known mushrooms, so it is better not to take risks and refuse to eat them in favor of other edible, more tasty and well-known representatives.