What mushrooms can you eat without harm to your health? List of edible mushrooms. What kinds of inedible mushrooms are there - a list in pictures

Parents teach every child from childhood to distinguish in the forest edible mushrooms from poisonous and dangerous. But there is another category - inedible mushrooms. These are non-poisonous mushrooms, which, nevertheless, people do not eat because of one or another of their properties.

From childhood, parents teach every child to distinguish edible mushrooms from poisonous and dangerous ones in the forest.

The reasons may be as follows:

1. Very small sizes. The saying about mushrooms, “pick one at a time, you’ll get a whole bunch,” is not always true. Some of their varieties have a certain set nutrients, but at the same time very small in size, so collecting them is simply impractical: the project will be labor-intensive, and the volume of “production” will be too insignificant.
2. Unpleasant taste or smell. In the kingdom of mushrooms there are species that have a persistent unpleasant or even unbearable taste - bitter or burning. Other species have a repulsive odor. All this makes them inedible, especially if the taste or smell does not disappear after cooking. The exception is the spicy varieties: their pulp is used in seasonings, alcoholic tinctures, or included in another culinary project.
3. Unsuitable consistency. Species that are too hard, fibrous or, conversely, have a mucous-gelatinous consistency are also practically not eaten.
4. Toxicity. A number of families are classified as inedible due to the content of toxic substances in them. large quantities. They are not considered poisonous to humans, since they have little effect on the body, and their accidental use does not lead to serious consequences, but digestive system may not cope with such mushrooms.

In the kingdom of mushrooms there are species that have a persistent unpleasant or even unbearable taste - bitter or burning

The use of inedible mushrooms

It was mentioned above how inedible mushrooms can be used in the food industry. Another area - ethnoscience: her recipes, along with the usual edible ones, include inedible mushrooms. IN official medicine products based on them are also found: more than one pharmaceutical project using them has already been implemented, and research in this area continues.

A number of families are classified as inedible due to the content of toxic substances in small quantities.

Inedible mushrooms (video)

Inedible mushrooms of central Russia

Anyone who likes to be in the forest should find out how to distinguish an edible mushroom from an inedible one.

Directly during the mushroom picking process, a reference book or a printed table with descriptions can help out inedible mushrooms, but it is better to find out in advance how to determine the variety of these fruits.

The names and photos of the most common of them are given below.

1. Boletus is inedible. It is very similar to white, but differs in that it is completely tasteless. The inedible boletus has a round brown cap with a yellowish or dark olive lower part. If you press on the tubular surface or cut it, blue spots appear on it. The leg is yellow-red, with a mesh surface.
2. Valuy is false. Contains toxins that may cause breathing problems or paralysis. Outwardly it is similar to the edible valuu, but the false valuu has an uneven leg and is covered with scales. A young false valua has a convex cap, while a mature one has a flatter, wavy cap. What is the easiest way to distinguish an inedible mushroom when in doubt? Smell: it has a recognizable strong smell of radish or horseradish.
3. Orange talker. This is a “double” of the familiar chanterelle (although they belong to different families). To know how to recognize a false chanterelle, remember that its color is brighter than that of a real one, and the outer part of the cap is always lighter than the central one. The edges of the cap false chanterelle smooth, regular shape. In addition, edible mushrooms differ from inedible chanterelles in that they grow only in groups (talkers can also be found alone).
4. Gall mushroom. Other names are mustard (due to the very bitter taste that does not disappear, no matter what cooking methods are used), false white. The convex cap comes in different shades of brown, its tubular part is pinkish, which distinguishes gall mushroom from edible white or boletus. The leg is widened downward, its pattern matches the color of the cap.
5. Scleroderma, or false puffball. These “tubers” begin to emerge from the ground in small balls and grow up to 6 cm in diameter. At the end of growth they may be covered with small warts or scales. When ripe, their color is dark yellow, the flesh is purple or brown, powdery. False puffball is inedible, and if eaten in large quantities it is poisonous. However, chefs believe that it makes sense to add a pinch of them to individual dishes: scleroderma gives the food a truffle aroma.
6. The dung beetle is white. It can be found not only in the forest, but also in vegetable gardens, near the walls of wooden buildings, and if the design of a residential building involves a wooden floor, then the dung beetle can even grow through the gap between the floorboards (hence the second name - brown dung beetle). An oblong cap in the shape of a dome or egg, covered with large scales that puff up in all directions and, like all dung beetles, turn black over time. Previously, dung bean spore powder was used to make ink. In this regard, the meaning of the proverb becomes clear: “The toadstool is bad, yes, you need to know” - application can be found for everything, even inedible mushrooms.
7. Pepper mushroom. Another name is sheep. The sign that determines its inedibility is its spicy peppery taste. As you can see in the photo, its cap is brown-orange, with a yellowish tubular part. This mushroom can be confused with an oil can, but real butter mushrooms are usually larger in size.
8. The row is sulfur-yellow. Slightly poisonous, found in forests throughout September and half of October. Bright yellow, lamellar, on a long, thin, uneven stalk. It has an extremely unpleasant aftertaste.

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Post about edible mushrooms will briefly tell you about this type of living organisms. You will be able to deepen your knowledge and thoroughly prepare for biology classes.

"Edible mushrooms" report

Edible mushrooms- These are mushrooms that can be eaten without risk to health, as they have high gastronomic value. They do not need to be subjected to heat pre-treatment. What mushrooms are edible? The most common are chanterelles, White mushroom, oyster mushroom, honey mushrooms, camelina, moss mushroom, tinder fungus, russula, truffle, butterfly, champignons, boletus, Polish mushroom, boletus

How to distinguish edible mushrooms?

Edible mushrooms are distinguished from poisonous and inedible species by the structure of the hymenophore, the shape and color of the fruiting body, and the smell. Almost all “good” mushrooms have tubes under their caps that resemble sponges or plates. They contain disputes. Therefore, when you conduct a quiet hunt, pay attention to the way the plate is attached to the leg, the presence of a ring and a volva, and the color of the spores. Also, all mushrooms change color when the cap is cut or when pressed.

Edible mushrooms reproduce vegetatively: the synthesis of their cells begins at the parent beginning through its division or decay. It’s quite easy to see this process; you just need to move the soil under the mushroom a little. And you will see there a real labyrinth of the finest mycelium threads. Mushrooms also reproduce by spores - small, microscopic fungal embryos. The spores are located in special projections - basidia, which are located in the hymenophore. Basidia have the shape of tubes (such fungi are called tubular) or plates (lamellar mushrooms).

Types of Edible Mushrooms

Among the edible mushrooms, the most popular types of mushrooms are:

1. Sponge mushrooms(under the cap it has small tubes in the form of a sponge).

• Boletus (white mushroom)

They are shaped like a barrel. A hat in the form of a round pillow and Brown. Its surface is smooth. Pulp white, dense, odorless and has a pleasant nutty taste. The leg is very voluminous and most of it is underground. Grows in deciduous, mixed and coniferous forests.

• Obabok (boletus)

The mushroom cap is pillow-shaped, painted dark brown or light brown. The flesh is white and may turn pink when cut. The leg at the bottom is wider and light gray in color with brownish scales. The boletus grows in mixed and deciduous forests on the edges.

• Redhead (boletus)

The color of the cap resembles autumn foliage, ranging in color from yellow-red to brown. The flesh at the site of the break darkens to black. The boletus has a large and dense leg with horizontal spots. They are found in mixed and deciduous forests, small forests and aspen forests.

• Oiler

The cap is quite wide, colored from yellow to chocolate. The skin is easily separated from the pulp. Feels slippery and slimy. The cap is yellowish, juicy and soft. Young mushrooms have a white film under it, but in adults it leaves a little skirt on the stem. The leg itself is cylindrical, yellowish in color. Grows on sandy soil in coniferous forests.

• Mokhoviki

The flywheel mushroom has a cushion-shaped cap of brown or dark green. The skin on them is velvety. At the cut site, the flesh turns blue or green, even brown. Found in coniferous and deciduous forests.

2.Lamellar mushrooms(at the base of the caps there are small tubes in the form of plates)

• Honey mushrooms

The cap is convex, yellowish-brown, and resembles an umbrella. The upper part of the leg is light with a white ring-skirt, and the lower part is more brownish. The pulp of the honey mushroom is dry and dense. Grows on living and dead trees. Most often about heel found in birch groves.

• Russula

The cap is round and the skin at the edges is easily separated. It is flat, convex, funnel-shaped or concave. The color of the russula cap ranges from blue-gray and red-brown to light gray and yellowish. The leg is large and white. They prefer to grow on the banks of the river, in birch parks and mixed forests.

• Chanterelles

The hat is velvet and has a bright red color. It is shaped like a funnel, which has folds along the edges. The flesh is also red in color and quite dense. The cap merges into a smooth, tapering stem very smoothly. Chanterelles are found in coniferous, mixed and deciduous forests. They love to grow in mosses

• Gruzd

It is characterized by a concave cap in the center with a funnel and wavy edges. It is white, sometimes covered with fluff. Depending on the type of mushroom, the flesh may be wet, slimy or dry. When the pulp is broken, it releases a whitish juice with a bitter taste. When scrapped it begins to turn pink or yellow. The leg of the milk mushroom is white and dense. The mushroom grows in mixed and deciduous forests.

We hope that the message on the topic “Edible mushrooms” helped you prepare for the lesson. You can add your story about edible mushrooms using the comment form below.

When harvesting mushrooms, you need to be extremely careful, because along with edible specimens, inedible and sometimes even poisonous representatives also grow in the vastness of your native land. Eating such mushrooms can lead to severe poisoning, and there are often cases when such an illness ends in death. To know which mushrooms are poisonous, you need to carefully study catalogs of inedible mushrooms; you should not collect suspicious or little-known specimens.

Death cap

Another name for the mushroom is green fly agaric, its cap grows from 6 to 12 centimeters in span, the color of the skin is yellow-brown-olive, pale green, very rarely the outer surface is almost white. The shape of the cap is ovoid at first, then flat-convex and at the end it becomes completely prostrate. White warty flakes can be seen on the skin. The spore-bearing layer consists of wide, free plates that do not change color. The leg is cylinder-shaped with a thickening at the bottom, its height is 8-15 centimeters, painted in a white-yellow or white-green shade. White pulp does not change color when cut.

False valui (horseradish mushroom)

The shape of the cap of young specimens is convex-rounded, the edges are tucked, the diameter is about 8-10 centimeters, more mature ones have a flat shape with a tubercle in the center, the skin is smooth, sticky, the surface color varies from light yellow to brown, and the edges almost always remain white. There is a powdery coating on the stem; it grows up to 9 centimeters in height and 2 centimeters in thickness. The structure of the pulp is dense, the color is cream or white, it has an unpleasant odor, it is a bit like the smell of potatoes or turnips. The lamellar layer is adherent, in young animals it is light gray and then gradually darkens.

Patouillard fiber

Mushroom represents mortal danger for the human body. The span of the cap is 3-9 centimeters, it is colored in red-yellow shades, there are radial fibers on the skin, its shape changes from bell-shaped to completely prostrate. The frequent, loose plates are white with an olive-brown tint and turn red when pressed. The leg has the shape of a cylinder, the length does not exceed 7 centimeters, the diameter is 1-2 centimeters, the color is usually slightly lighter than the tone of the surface of the cap. The whitish pulp does not have a strong odor, but the taste is unpleasant and turns red when cut.

Galerina bordered

The convex or bell-shaped cap has a brown color with a yellow tint; in mature specimens the shape is flat, the edges are translucent and you can see grooves located in parallel. Narrow plates descending onto the stalk, at the beginning of growth are colored in light colors; when the spores mature, they acquire a brownish-rusty tint. The brown leg is thin and not too long, only 4-5 centimeters, there is a yellow ring on top, it disappears with age, above it the leg is covered with a powdery coating. The pulp has a mealy odor, brown in the stem and yellow in the cap. This type of inedible poisonous mushrooms can often be found in the forests of Kuban.

Gymnopilus Juno

This species belongs to hallucinogenic mushrooms. The span of the cap is 3-15 centimeters, hemispherical in young animals, later transformed into convex or prostrate. The finely scaly surface is orange or ocher-yellow. The plates are often located, wide, yellow in very young specimens and become brownish-rusty with age, the pulp has a pronounced almond smell, its color is pale yellow with a brown tint. The leg grows from 3 to 20 centimeters in length, the thickness does not exceed 4 centimeters, thickened at the base, the color is brown, there is a small membranous ring.

The talker is whitish

The diameter of the cap is 2-7 centimeters, the surface is distinctly powdery, the convex shape transforms with age into a prostrate or funnel-shaped one. On the off-white skin you can see dark spots; the wavy edge of the young ones turns up. The plates running down the stem are often located, their color is cream or pale gray, pink-yellow in older specimens. The stem is generally straight, but may be slightly curved, does not grow more than 5 centimeters in height and 0.7 centimeters in thickness, and is colored pale brown or white. The white flesh does not tend to change color when broken.

Chest papillary

The size of the mushroom cap is 3-9 centimeters, centric circles can be seen on the skin, the surface color is dark brown with a clear tint of purple. Basically, the shape of the cap is flat, and the edges are tucked, sometimes there is a small tubercle in the center. The plates are frequent, white, and in older mushrooms they are often yellow-cream. The leg is short but massive, becoming hollow as it matures. When you press on the outer part of the cap, a distinct brown spot appears.

Gall mushroom

It can grow singly or in large groups, in appearance it resembles a porcini mushroom, the leg is strong and massive, the flesh is fibrous, the thickness reaches 7 centimeters, and there is a dense brown mesh on the skin. The cap is a spongy formation; in the upper part it has a thin layer of porous substance; at first, the hemispherical shape becomes more like a saucer with age. The surface is painted in a pale brown or rich ocher shade. Insects do not harm this species - this is another sign by which this poisonous mushroom can be treated.

Greenfinch

The outer surface of the cap has a bright green color, it is convex, and in the center there is a characteristic tubercle, more mature age Frequent scales can be observed on the skin, the diameter of the cap is 12-15 centimeters. Maximum height legs are 3 centimeters and about 2 centimeters thick, the surface is painted green and less often in yellow. The plates are densely packed, their color varies from yellow to lemon, and the spore-bearing layer has a distinct smell of flour. The flesh is white when cut, but soon changes color to yellow. This is one of the most common inedible types of mushrooms that mushroom pickers come across in the Rostov region.

Umbrella comb (Lepiota)

The size of the cap of even an adult mushroom does not exceed 4 centimeters; in young animals it looks like an inverted bell, later it straightens out more and more, the outer surface is dry and velvety covered with scales, the color is pink or gray, and in mature specimens it is rich brown. The plates are small and break easily, the thin stem grows about 5 centimeters in length, the surface is silky, in the middle you can see the remains of a ring, which is almost invisible in old mushrooms. Distinctive feature is the quickly reddening pulp when cut, which has an unpleasant smell of rotten garlic.

False pig (Thin)

The cap has a smooth surface, its span reaches 6-14 centimeters, the edge is drooping and velvety, its shape is rounded, but the center is slightly depressed, the skin is olive-brown when the mushroom is still young and over time acquires a gray or rusty-brown tint. The surface is usually dry, but becomes sticky when the humidity rises. The plates descending onto the stem are brownish-yellow in color and, when pressed, acquire a rich brown tint. The color of the stem is usually identical to the skin of the cap, does not grow more than 9 centimeters in height and 2.5 centimeters in thickness, thickened at the base. The soft pulp has a dense structure, is yellow-brown or light yellow, but quickly darkens when pressed.

False chanterelles

A small mushroom cap is only 1-6 centimeters in diameter, flat at the beginning of growth, later becomes funnel-shaped, the edge is drooping, the center is depressed, the skin is velvety, brightly colored Orange color with a yellow or red tint, fades with age. The leg is smooth and thin, no more than 6 centimeters long, sometimes bends under the weight of the cap, the color of the skin is identical to the cap only at the base it is darker, sometimes almost black. The branched plates are often located, descending onto the stem, the pulp has a mushroom smell, its color is white with a yellow tint.

Milky gray-pink

The rounded cap can be flat or convex, the edges are usually curved, when ripe, it transforms into a funnel-shaped one, the edges straighten out, but a tubercle remains in the center, the diameter is 13-15 centimeters, the skin is dry and velvety to the touch, its shade is brown or gray-pink, rarely yellow-sand. The smooth leg has a smooth skin, usually slightly lighter than the outer surface of the cap; in young animals there are no cavities inside, the length of the leg is 5-9 centimeters, the diameter is 2-3 centimeters. The thick pulp is quite fragile, does not change color when cut, but secretes a milky juice, the color is almost white, sometimes with a yellow tint, it has a distinct smell of spices and is bitter in taste.

Milky spiny

The thin, fleshy cap has a flat shape, thin veins can be seen on the skin, in mature specimens it transforms into a flat-spread one, and in the center there is a papillary tubercle with a sharp end. The edges of the cap are drooping, slightly ribbed, sometimes straight, the color of the outer surface is red-pink, carmine or lilac-red, and there are small scales. The plates are forked, narrow, frequent, descending, pink-ocher shade turns brown when pressed. The pink-purple leg tapers closer to the base, reaches 2-6 centimeters in length, and does not exceed 1 centimeter in thickness. The pale white flesh turns green when pressed.

Spring fly agaric (Smelly)

The cap is wide and resembles a curved saucer, the outer part is smooth and shiny, usually its shade is light cream or white. The leg is usually no longer than 13 centimeters and no thicker than 4 centimeters, thickened in the place where it is attached to the cap, sometimes you can see the remains of a ring, the skin is rough, there is a sticky coating. The pulp is white and contains contact poisons; you should not touch this mushroom. If touched, immediately wash your hands thoroughly. IN Belgorod region This inedible mushroom, along with others, is much more common.

Fly agaric red

As it grows, the cap transforms from spherical to rounded and flat, its span is about 10-19 centimeters, the color of the outer part is bright orange and many shades of red, there are white scales on the skin, but rain can wash them off. The pulp smells pleasant, pale yellow or white, uneven, thick, frequent plates of the spore-bearing layer are white and turn yellow as the mushroom matures. The shape of the leg is cylindrical, tuberous at the base, in addition, it is covered with several rows of scales, on top of the leg you can see a membranous ring, it hangs in mature specimens, the girth does not exceed 4 centimeters, the length is about 8-20 centimeters. Often this inedible species mushrooms are met by mushroom pickers in the Leningrad region.

Panther fly agaric

Usually the color of the cap is brown, but specimens with brown, gray or dirty olive skin are often found; there are white warts located concentrically on the surface, which are easily separated from the cap. In young mushrooms, a rounded-convex cap is formed, in mature mushrooms it is semi-prostrate, with a diameter of 6-12 centimeters. The plates are loose, the caps expand nearby, the flesh is watery and has an unpleasant odor. The height of the leg varies from 5 to 11 centimeters, the girth is 1-2 centimeters, the surface is fleecy, tuberous-swollen at the base, a ring is noticeable on the skin.

Amanita toadstool

The color of the cap changes with the age of the mushroom from white to green-yellow, diameter is 4-9 centimeters, the hemispherical shape is replaced by a flat-convex shape, small flakes can be seen on the outer surface gray shade- these are the remains of the bedspread. The pulp has a distinct odor and resembles raw potatoes, its color is white and does not change when broken. Narrow, loose plates are colored yellow or white. The stem is cylindrical in shape, 1-2 centimeters thick, 5-11 centimeters high, usually colored to match the outside of the cap, and has a noticeable hanging ring.

Alder moth

The mushroom grows in large groups, the spherical cap, when ripe, transforms into a cone-shaped one, and later looks like a small (5 centimeters) saucer, the outer side is covered with lemon scales, just like the skin of the cap. Small, thin, often planted plates change their yellow-lemon color to darker ones. There is no ring on the tall and thin stem, the surface of the skin is colored to match the cap, and the flesh does not lose color when cut.

False honey fungus brick-red

At the beginning of growth, the rounded cap is bright orange, as it matures, it already looks like a saucer and takes on a red-brick hue; at the edges there are fragments of the covering blanket in the form of large flakes. The leg is long and the thickness does not exceed 2 centimeters. The ring inherent in this honey mushroom is missing.

False honey fungus sulfur-yellow

The span of the convex bell-shaped cap is 2-6 centimeters; when it matures, it takes on a flat shape, the surface is smooth, the color ranges from yellow-brown to sulfur-yellow, and the edges are always lighter, the center can be red-brown. Frequent, wide plates have a yellow-green or brown-olive color. The thickness of the leg does not exceed 1 centimeter, the height reaches 10 centimeters, the cylindrical shape is narrowed at the base. The pulp is fibrous with an unpleasant odor and bitter taste, colored sulfur-yellow.

Pepper mushroom

A convex-rounded cap with a diameter of 2-8 centimeters takes on an almost flat shape as it grows; the outer part is velvety, dry and glitters in the sun, and becomes covered with mucus when humidity rises. The color of the outer surface of the cap can be copper, orange, light brown, brown or red. The pulp is yellow sulfur in color and takes on a redder hue when broken. The length of the slightly curved leg is 4-9 centimeters, the girth is no more than 1.5 centimeters, tapers closer to the base, usually the surface shade is identical to the cap. The tubes are adherent, descending, the pores are large, their color is brown-red.

Grille red

The mushroom has no cap or stem, the fruiting body at the beginning of growth is ovoid, about 6 centimeters in height and 5 centimeters in width, covered with a leathery shell of brown or white color, under which there is a mucous-gelatinous layer; a dome-shaped mesh structure is formed in the depths of the mushroom. When the outer surface of the shell ripens, it bursts and the mushroom takes the form of a bright sphere with cells. irregular shape. The surface inside the sphere is covered with a mucous dark spore mass; it has a pungent putrefactive odor.

Satanic mushroom

The species is quite large, the span of the hemispherical cap is 10-25 centimeters, the outer part is velvety and dry, the skin is dirty grayish or white, sometimes with a yellow tint and pale green streaks. The tubular layer is yellow in young animals and yellow-green in mature representatives, small pores change color from yellow to red-orange, sometimes turning blue when pressed with a distinct green tint. The leg is barrel-shaped and massive, about 7-15 centimeters high and from 3 to 9 centimeters in thickness, pale yellow on top, red-orange in the middle, with a mesh pattern. The flesh is creamy, it slowly turns red at the break, and eventually turns blue.

Fat pig

The cap has a brown or rusty-brown color, the center is depressed, the edges are turned inward, it gradually transforms and takes on a convex appearance, and the color changes to brown-olive, diameter is 15-25 centimeters, the surface is dry and velvety. The creamy plates fall onto the stem and turn brown when pressed; the hard flesh has a dense structure and turns brown when cut. The fleshy leg is widened at the base, the skin is dark brown, velvety, about 3-5 centimeters wide, 5-10 centimeters high.

Russula maiden

The thin, fleshy cap reaches 3-6 centimeters in diameter, on early stage in growth it is semicircular and then gradually transforms into flat-prostrate, and in maturity concave-prostrate. The shade of the outer part is purple-pink, brown-lilac or violet-purple. The plates are thin, narrow, attached, forked from the stem, at first white or cream, later turning yellow. The leg is more often cylindrical than club-shaped, height 5-7 centimeters, diameter 1-1.5 centimeters, white or yellow with a distinct powdery odor. The fragile white pulp turns yellow within 8-10 hours and tastes bland.

Russula stinging (Vomitic)

The smooth, shiny surface of the cap is painted in a bright scarlet color, there is a dark spot in the middle, the range is from 3 to 10 centimeters. In young animals it is convex; when it matures, it takes on a flat shape or cracks; the middle is usually depressed; radial grooves can be seen along the edges. The plates are adherent, sparse, their color is rich white and only in the oldest specimens they are cream. The club-shaped leg is also white, sometimes with a pink tint, grows about 2 centimeters thick, 7-9 centimeters high, the skin is covered with a coating. The pulp does not have a strong odor, is white and does not lose color when cut.

Entoloma poisonous

The mushroom cap is quite wide and flat; as it ripens, its spread can be 20-22 centimeters; the outer part is silky, covered with mucus when air humidity increases; the shade of the skin varies from yellow to brown. Powerful plates are located sparsely; at first they are cream-colored, later turning pink. The pulp at the break is dense, white, and has a pronounced smell of fresh flour. The flexible, fibrous leg grows up to 11 centimeters in length, but the thickness does not exceed 2.5 centimeters.

According to the opinion of many authoritative mycologists and paleobotanists, today there are about 60 thousand varieties of mushrooms, not all of which can be seen with the naked eye. A number of representatives of this kingdom contain extremely dangerous poisons, microscopic doses of which can lead to severe intoxication and even death. How to distinguish from inedible ones? This will be discussed further.

What is important to know before going into the forest

Any person who decides to join the ranks of fans " quiet hunt“First of all, you should learn how to distinguish poisonous mushrooms from edible ones. Some dangerous specimens are able to disguise themselves as mushrooms suitable for human food. Moreover, they can contain a dose of poison that kills an adult in a matter of hours. Beginners taking their first steps in mushroom picking should adopt these few simple rules:

1. There is no need to cut even those mushrooms that are clearly poisonous for fun. They benefit many animals by acting as medicine for them.
2. It is best to find out in advance which edible mushrooms are most often found in the area where the collection will take place. To begin with, you should carefully study the features and look at photographs of only a few species, which will not be difficult to recognize when you meet them.
3. If the discovered specimen has a cap with a spongy structure, then most likely it is edible. Among all the poisonous representatives, only the satanic mushroom, masquerading as white, has a similar structure.

If the mushroom cap is open like an umbrella, it means that it is overripe and therefore does not represent any nutritional value and is unlikely to please you with its high taste qualities.

One of characteristic features can be called a cap with a lamellar structure. However, most poisonous specimens have a strong resemblance to edible ones, which a beginner is not always able to distinguish.

How to distinguish a false honey mushroom from a real one

False honey mushrooms, like edible ones, grow mainly in families and in the same areas. Therefore, stumbling upon a dangerous double is not at all difficult. Inedible representatives do not have a “skirt” located at the junction of the stem and cap. Real honey mushrooms have a plate-like cap, on which there are “scales” visible to the eye. The smell of false mushrooms usually unpleasant, and the color is brighter. Brick-red honey mushrooms, in turn, have the following difference: if cut or broken, their creamy-white plates begin to darken in a matter of seconds, and the shade changes to lilac-brown.

Differences between forest champignon and toadstool

Forest champignon is considered a much more delicious product than those grown in artificial conditions varieties. However, it can easily be confused with the pale grebe, the high danger of which even a child has heard about. Real champignon has a smooth, dry and slightly scaly cap of a round shape, grayish or white in color. If you touch the plates located under the cap with your fingers, they should change their color to a darker one.

Pale toadstools differ from their edible counterparts in the complete absence of a sac-like film located at the base of the leg. Edible champignons usually grow in the middle of vegetable gardens, in wetlands, as well as along paths and in open forest edges. Grebes prefer to grow among deciduous forests.

Edible and false boletus

When talking about edible and inedible mushrooms, one cannot fail to mention boletus, since they are one of the most popular objects of “silent hunting”. Real butter mushrooms have a slippery stem and a cap that feels sticky and oily to the touch, which is where the name of this mushroom actually comes from. Upper layer The skin can be easily removed with a regular knife, and the cap of an edible individual will always have a spongy structure. Butternut varieties that are not suitable for human consumption change their color to blue or red when the cap is cut or broken.

Porcini mushrooms and chanterelles

The porcini mushroom is considered one of the most delicious, but it also has quite a dangerous doubles. In a real boletus, the color of the flesh always remains white, and a light mesh can be observed over the entire surface of the leg.

If you break the hat satanic mushroom, then it will change its color to purple or blue. The thick leg has a reddish mesh pattern. The flesh of the poisonous gall mushroom, which has a certain resemblance to the white one, becomes pink after cutting, and it tastes incredibly bitter.

Identifying the differences between edible and inedible mushrooms is not always an easy task, as is the case with chanterelles. The color of the cap of an edible specimen usually varies from orange to pale pink, and it itself has corrugated edges. Inedible varieties have caps that are brighter in color, such as bright red or deep orange.

Speaking about edible and inedible mushrooms, it is definitely worth mentioning common misconceptions and providing a couple of valuable recommendations. Many people believe that if the cap or stem has been eaten by slugs and worms, then the mushroom can be safely eaten. In fact, this is not at all true; determining edibility by such a sign is a very risky endeavor. The body of many animals and insects does not perceive a huge amount of poisons that pose a mortal danger to humans.

There is another fairly common misconception, according to which young ones can be eaten after a little heat treatment, and this will not cause any damage to human health. Some people try to determine the suitability of certain mushrooms by placing them in the same container along with garlic and onions. It is believed that if the bulb has changed its color to blue, the mushrooms contain poison and should be thrown away immediately. In fact, the change in shade occurs due to the influence of a special enzyme, tyrosinase, and not toxic substances or poisons.

It remains to add that edible and poisonous mushrooms are so similar in external signs, that it is sometimes difficult to distinguish them even for experienced lovers of “silent hunting”. Some mushroom pickers advise placing the tip of your tongue to the break of a freshly cut mushroom. If there is even a slight bitterness, then you should leave it not far from the place where it was cut.

Remember that you are not allowed along roads or near industrial enterprises. And do not forget that even one poisonous mushroom, cooked together with edible ones, turns the dish into a dangerous product that should never be eaten.