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Find all the Edible Mushrooms. Beware, poisonous mushrooms: a selection of known species

Anyone who does not understand mushrooms is limited to buying them in the supermarket. After all, mushrooms and oyster mushrooms grown under the artificial sun inspire more confidence than unknown natural gifts. But true mushroom pickers cannot be satisfied with the taste of fruits that have not smelled of needles and have not been washed with morning dew. And it is very difficult to deny yourself a walk in the woods on a clear day off. Therefore, let's take a closer look at the external signs of the popular edible mushrooms in our region.

Main characteristics of edible mushrooms

It is simply impossible to cover all biological and ecological diversity of mushrooms on a planetary scale. It is one of the largest specific groups of living organisms, which has become an integral part of terrestrial and aquatic ecosystems. Modern scientists know many types of the mushroom kingdom, but today there is no exact figure in any scientific source. In different literature, the species number of fungi varies from 100 thousand to 1.5 million. It is characteristic that each species is subdivided into classes, orders, and also has thousands of generic names and synonyms. Therefore, getting lost here is as easy as in the forest.

Did you know? The most unusual mushroom in the world is considered by contemporaries to be Plasmodium, which grows in central Russia. This creation of nature can walk. True, it moves at a speed of 1 meter in several days..

Edible mushrooms are considered to be those specimens that are allowed for consumption and do not carry any risks to human health. They differ from poisonous forest fruits in the structure of the hymenophore, in the color and shape of the fruit body, as well as in smell and taste. Their peculiarity lies in their high gastronomic properties. It is not for nothing that among mushroom pickers there are parallel names for mushrooms - "vegetable meat" and "forest protein". It is scientifically proven that such gifts of nature are rich:

proteins;
amino acids;
mycoses and glycogen (specific mushroom sugar);
potassium;
phosphorus;
gray;
magnesium;
sodium;
calcium;
chlorine;
vitamins (A, C, PP, D, the whole group B);
enzymes (represented by amylase, lactase, oxidase, zymase, protease, cytase, which are of particular importance because they improve the absorption of food).

Many types of mushrooms in their nutritional value compete with potatoes, vegetables and fruits, traditional for the Ukrainian table. Their significant disadvantage is poorly assimilated shells of mushroom bodies. That is why the fruits that are dried and ground to dust bring the greatest benefit to the human body.

Did you know? Of the entire mushroom kingdom, the rarest specimen is considered to be the mushroom Chorioactis geaster, which means "the devil's cigar". It is found in isolated cases only in the central areas of Texas and on some islets of Japan. A unique feature of this natural miracle is the specific whistle that is heard when the mushroom releases spores..

According to the nutritional characteristics of mushrooms, Soviet scientists divided the edible group into 4 varieties:

Boletus, mushrooms and milk mushrooms.
Boletus boletus, boletus, oak, butterdish, boletus, whiteberry and champignons.
Flywheels, Valui, russula, chanterelles, morels and autumn mushrooms.
Rows, raincoats and other little-known, rarely collected specimens.

Today this classification is considered a bit outdated. Modern botanists agree that the division of mushrooms into food categories is ineffective and in the scientific literature they provide an individual description of each species. Novice mushroom pickers should learn the golden rule of "quiet hunting": one poisonous mushroom can spoil all the forest trophies in the basket. Therefore, if you find any inedible fruit among the harvested, without regret, throw all the contents in the trash. After all, the risks of intoxication are not included in any comparison with the time and labor spent.

Edible mushrooms: photos and names

Of all the edible mushrooms known to mankind, only a few thousand are counted. At the same time, the lion's share of them went to the representatives of the fleshy micromycetes. Let's consider the most popular types.

Did you know? Real mushroom giants were found by Americans in 1985 in the states of Wisconsin and Oregon. The first find was striking in its 140-kilogram weight, and the second - the area of the mycelium, which occupied about a thousand hectares..

In botanical literature, this forest trophy is denoted as or ( Boletus edulis). In everyday life, he is called the Truth, Dubrovnik, Shchirak and Belas.
The variety belongs to the genus Boletovs and is considered the best of all known edible mushrooms. In Ukraine, it is not rare and is found in the period from early summer to mid-autumn in deciduous and coniferous forests. Boletus can often be found under birches, oaks, hornbeams, hazel, fir trees and pines.

It is characteristic that you can find both squat specimens with a small cap, and wide ones, in which the leg is four times smaller than the upper part. The classic variations of boletus are:

a cap with a diameter of 3 to 20 cm, a hemispherical, convex shape of brown color with a smoky or reddish tint (the color of the cap largely depends on the place of growth of the mushroom: under the pines it is purple-brown, under the oaks - chestnut or olive green, and under the birches - light brown);
a leg with a length of 4 to 15 cm with a volume of 2-6 cm, club-shaped, cream-colored with a grayish or brown tint;
a white mesh on the top of the leg;
the pulp is dense, juicy-fleshy, white, which does not change when cut;
fusiform spores of yellowish-olive color, about 15-18 microns in size;
a tubular layer of light and greenish tones (depending on the age of the fungus), which is easily separated from the cap;
the smell at the place of the cuts is pleasant.

Important! Boletus is often confused with bitterness. They are inedible mushrooms that are distinguished by pinkish spores, black stems, and bitter flesh.

It is worth noting that in true porcini mushrooms, the skin is never removed from the cap. In Ukraine, industrial harvesting of these forest trophies is carried out only in the Carpathian region and Polesie. They are suitable for fresh consumption, for drying, preservation, salting, pickling. Traditional medicine advises to introduce belasa into the diet for angina pectoris, tuberculosis, frostbite, loss of strength and anemia.

Volnushka

These trophies are considered conditionally edible. They are used in food only by residents of the northern regions of the globe, and Europeans do not recognize them as food. Botanists call these mushrooms Lactárius torminósus, and mushroom pickers - wolfwigs, broths and rubella. They represent the family of russula of the genus Mlechnik, they are pink and white.

Pink waves are peculiar to:

a hat with a diameter of 4 to 12 cm, with a deep depression in the center and convex, pubescent edges, of a pale pink or grayish hue, which darkens when touched;
stalk about 3-6 cm high with a diameter of 1 to 2 cm, cylindrical, strong and elastic structure with specific pubescence on a pale pink surface;
spores are cream or white;
the plates are frequent and not wide, which are always interspersed with intermediate membranes;
the pulp is dense and firm, white, does not change when cut and is characterized by abundant, pungent taste, juice production.

Important! Mushroom pickers should pay attention to the fact that volushkas are characterized by variability, which depends on their age. For example, the caps can change their color from yellow-orange to light green, and the plates - from pinkish to yellow.

White waves are different:

a hat with a diameter of 4 to 8 cm with a white densely pubescent skin (in older specimens, its surface is smoother and yellower);
a leg with a height of 2 to 4 cm with a volume of up to 2 cm, cylindrical in shape with low hairiness, dense structure and uniform color;
weakly fragrant pulp, white in color, with a dense, but brittle structure;
spores of white or cream color;
the plates are narrow and frequent;
milky juice of white color, which does not change when interacting with oxygen and is characterized by causticity.

most often they grow in groups under birches, on forest edges, rarely in coniferous forests. They are harvested from early August to mid-autumn. Any preparation requires thorough soaking and blanching. These mushrooms are used for conservation, drying, salting.

Important! Edible waves can be easily distinguished from other milky mushrooms by the hairiness on the cap.

But in the latter version, the pulp becomes brown, which does not look aesthetically pleasing. Undercooked specimens are toxic, can cause digestive upset and irritation of the mucous membranes. In salted form, they are allowed for use no earlier than an hour after salting.

The variety also represents the family of the russula of the genus Millechnikov. In scientific sources, the mushroom is designated Lactárius résimus, and in everyday life it is called real.
Outwardly, this mushroom is characterized by:

a cap with a diameter of 5 to 20 cm, funnel-shaped with strongly fleecy, curled inward edges, with a wet mucous skin of a milky or yellowish color;
a leg up to 7 cm high with a volume of up to 5 cm, cylindrical, yellowish, with a smooth surface and a hollow interior;
solid white pulp with a specific fruity odor;
spores of a yellow tint;
plates are frequent and wide, white-yellow;
milky juice has a pungent taste, white, which changes to dirty yellow at the cut points.

The season for mushrooms is from July to September. For their fruiting, + 8-10 ° C is enough on the soil surface. The mushroom is common in the northern part of the Eurasian continent and is considered completely unsuitable for food purposes in the West. Most often found in deciduous and mixed massifs. In cooking, it is used for salting. Novice mushroom pickers can confuse the trophy with a violin, a white wave and a load.

Important! Mushrooms are characterized by variability: old mushrooms become hollow inside, their plates turn yellow, and a brown spot may appear on the cap.

This bright mushroom with a peculiar shape is found on postage stamps of Romania, Moldova, Belarus. The real chanterelle (Cantharellus cibarius) represents the genus Cantarel.
Many people recognize her by:

a hat - with a diameter of 2.5 to 5 cm, which is characterized by asymmetric bulges at the edges and a leuco-like depression in the center, a yellow tint and a smooth surface;
leg - short (up to 4 cm in height), smooth and solid, identical in color with the cap;
disputes - their size does not exceed 9.5 microns;
the plates are narrow, folded, bright yellow in color;
pulp - differs in density and elasticity, white or slightly yellowish, with a pleasant aroma and taste.

Experienced mushroom pickers have noticed that true, even overripe specimens, are not spoiled by a wormhole. Mushrooms grow rapidly in a humid environment; in the absence of rain, the development of spores is suspended. It is not difficult to find such trophies all over Ukraine, their season starts in July and lasts until November. It is best to go in search of moss-covered, damp, but well-lit areas with weak grassy cover.

Important! Real chanterelles are often confused with their counterparts. Therefore, when harvesting, you need to pay special attention to the color of the flesh of the trophy. In pseudo-foxes, it is yellow-orange or pale pink.

At the same time, keep in mind that this variety is not on the forest edges. In cooking, chanterelles are usually eaten fresh, pickled, salted and dried. They have a specific aroma and taste. Experts note that this variety exceeds all mushrooms known to mankind in terms of the composition of carotene, but it is not recommended in large quantities, since it is difficult to assimilate in the body.

In the scientific literature, oyster mushrooms are simultaneously called oyster mushrooms (Pleurotus ostreatu) and belong to the predatory species. The fact is that their spores are capable of paralyzing and digesting nematodes living in the soil. Thus, the body compensates for its nitrogen needs. In addition, the variety is considered wood-destroying, since it grows in groups on stumps and trunks of weakened living plants, as well as on dead wood.
You can most often find it on oaks, birches, mountain ash, willows, aspens. As a rule, these are dense bundles of 30 or more pieces, which grow together at the base and form multi-tiered growths. Oyster mushrooms are easily recognized by the following characteristics:

the cap reaches about 5-30 cm in diameter, very fleshy, rounded ear-shaped with wavy edges (in young specimens it is distinguished by a convexity, and in adulthood it becomes flat), a smooth glossy surface and an unstable peculiar tonality that borders on ashy, violet-brown and faded dirty yellow shades;
mycelial plaque is present only on the skin of fungi that grow in a humid environment;
leg up to 5 cm long and 0.8-3 cm thick, sometimes almost invisible, dense, cylindrical in structure;
the plates are sparse, up to 15 mm wide, have bridges near the stem, their color varies from white to yellow-gray;
spores are smooth, colorless, elongated, up to 13 microns in size;
the pulp becomes more elastic with age and loses its juiciness, fibrous, does not smell, has an anise flavor.

Did you know? Ukrainian mycelium from Volyn - Nina Danilyuk - in 2000 managed to find a giant boletus, which did not fit in a bucket and weighed about 3 kg. Its leg reached 40 cm, and the circumference of the cap was 94 cm.

Due to the fact that old oyster mushrooms are characterized by rigidity, only young mushrooms are suitable for food, the caps of which do not exceed 10 cm in diameter. In this case, the legs are removed on all trophies. The oyster mushroom hunting season begins in September and, under favorable weather conditions, lasts until the New Year. This variety in our latitudes cannot be confused with anything, but for the Australians there is a risk of putting a poisonous omphalotus in the basket.

This is the popular name for a certain group of mushrooms that grow on living or dead wood. They belong to different families and genera, and also differ in preferences for living conditions.
For food purposes, autumn mushrooms are most often used. ( Armillaria mellea), which represent the Fizalakriev family. According to various estimates of scientists, they are classified as conditionally edible or generally inedible. For example, Western gourmets are not in demand and are considered a low-value product. And in Eastern Europe, these are one of the favorite trophies of mushroom pickers.

Important! Undercooked mushrooms cause allergic reactions and severe eating disorders in people.

Honey mushrooms are easily recognizable by external signs. They have:

the cap develops up to 10 cm in diameter, is characterized by a bulge at a young age and a flatness at a mature age, it has a smooth surface and a greenish-olive color;
the leg is solid, yellow-brown, 8 to 10 cm long with a volume of 2 cm, with small flaky scales;
the plates are sparse, white-cream in color, darken with age to pinkish-brown shades;
spores are white, up to 6 microns in size, have the shape of a wide ellipse;
the pulp is white, juicy, with a pleasant aroma and taste, dense and fleshy on the caps, and fibrous and coarse on the stem.

The honey agaric season begins at the end of summer and lasts until December. September is especially productive, when forest fruits appear in several layers. It is best to look for trophies in damp forests under the bark of weakened trees, on stumps, and dead plants.

They love the leftover timber of birch, elm, oak, pine, alder and aspen after felling. In especially fruitful years, the night glow of the stumps is noted, which is emitted by group growths of honeycombs. For food purposes, the fruits are salted, pickled, fried, boiled and dried.

Important! When collecting honey agarics, be careful. The color of their cap depends on the soil in which they grow. For example, those specimens that appear on poplar, mulberry and white acacia differ in honey-yellow tones, those that grew from elderberry are dark gray, from conifers - purple-brown, and from oak - brown. Edible mushrooms are often confused with false ones. Therefore, only those fruits that have a ring on the leg should be put in the basket.

Most mushroom pickers prefer green mushrooms (Xerócomus subtomentósus), which are the most common of their kind. Some botanists classify them as boletus.
These fruits are characterized by:

a hat with a maximum diameter of up to 16 cm, a pillow-shaped bulge, a velvety surface and a smoky olive color;
the leg is cylindrical, up to 10 cm high and up to 2 cm thick, with a fibrous dark brown mesh;
spores of a brown hue, up to 12 microns in size;
the flesh is snow-white; on contact with oxygen, it can acquire a slight blueness.

To hunt for this species, you should go to deciduous and mixed forests. also grow on the outskirts of roads, but such specimens are not recommended for consumption. The fruiting period lasts from late spring to late autumn. The harvested crop is best eaten fresh. It turns black when dried.

Did you know? Although fly agarics are considered very poisonous, there are much less toxic substances in them than in pale toadstool. For example, to obtain a lethal concentration of mushroom poison, you need to eat 4 kg of fly agarics. And one toadstool is enough to poison 4 people.

Among the edible varieties of boletus, white, marsh, yellow, Bollini, and larch species are popular. In our latitudes, the latter variation is especially popular.
She is characterized by:

a cap up to 15 cm in diameter, convex in shape, with a bare sticky surface of lemon-yellow or rich yellow-orange;
leg up to 12 cm high and 3 cm wide, clavate, with granular-mesh fragments at the top, as well as a ring, its color exactly matches the tonality of the cap;
spores are smooth, pale yellow, elliptical, up to 10 microns in size;
the flesh is yellow with a lemon tinge, brownish under the skin, soft, juicy with hard fibers; in old mushrooms, the cuts turn slightly pink.

The season runs from July to September. The species is very common in the countries of the Northern Hemisphere. Most often found in groups in deciduous forests, where the soil is acidic and enriched. In cooking, these forest trophies are used for making soups, frying, salting, pickling.

Did you know? The most expensive mushrooms in the world are truffles. In France, the price per kilogram of this delicacy never falls below 2 thousand euros..

The people also call this mushroom blackhead and. In botanical literature, it is referred to as Léccinum scábrum and represents the genus Obabok.
He is recognized by:

a cap with a specific color that ranges from white to gray-black;
the leg is clavate, with oblong dark and light scales;
the pulp is white, which does not change on contact with oxygen.

Younger specimens are tastier. You can find them in summer and autumn in birch thickets. They are suitable for frying, boiling, pickling and drying.

It represents a family and lists about fifty species. Most of them are considered edible. Some varieties have a bitter aftertaste, which is lost with careful preliminary soaking and cooking of forest gifts.
Of the entire mushroom kingdom, russules stand out:

a spherical or outstretched hat (in some specimens it may be in the form of a funnel), with wrapped ribbed edges, dry skin of different colors;
the leg is cylindrical, with a hollow or dense structure, white or colored;
frequent, brittle, yellowish plates;
spores of white and dark yellow tones;
the pulp is spongy and very fragile, white in young mushrooms and dark, as well as reddish in old ones.

Important! Russula with pungent, pungent pulp are poisonous. A small piece of raw fruit can cause severe irritation of the mucous membranes, vomiting and dizziness..

Fruiting in these representatives of the Obabok genus begins in early summer and lasts until mid-September. They are found most often in humid areas under shady trees. Rarely can a similar trophy be found in coniferous forests. Aspen mushrooms are popular in Russia, Estonia, Latvia, Belarus, Western Europe and North America.
The signs of this forest fruit are:

a hemispherical cap, with a circumference of up to 25 cm, with a bare or fleecy surface of white-pink color (sometimes there are specimens with brown, bluish and greenish shades of the peel);
the leg is club-shaped, high, white with brown-gray scales that appear over time;
brown spores;
the tubular layer is white-yellow or gray-brown;
the pulp is juicy and fleshy, white or yellow, sometimes blue-green, upon contact with oxygen, it very soon acquires a bluish tint, after which it turns black (it becomes purple in the leg).

most often harvested for marinades, drying, as well as for frying and boiling.

Did you know? It is scientifically proven that mushrooms existed about 400 million years ago. This means that they appeared before the dinosaurs. Like ferns, these gifts of nature were among the oldest inhabitants of the globe. Moreover, their disputes have been able to adapt to new conditions for millennia, preserving all ancient species to this day.

These edible representatives of the genus Syroezhkovy conquered all mushroom pickers with their specific taste. In everyday life, they are called reads or, and in the scientific literature - Lactarius deliciosus.
The harvest should be sent between August and October. Such trophies are often found in humid forest areas. In Ukraine, these are Polesie and Prykarpattya. Signs of saffron milk caps are:

a cap with a diameter of 3 to 12 cm, leuco-shaped, sticky to the touch, gray-orange in color, with clear concentric stripes;
the plates are rich orange, when touched they begin to turn green;
warty spores, up to 7 microns in size;
the leg is very dense, the color exactly matches the cap, reaches up to 7 cm in length, and up to 2.5 cm in volume, becomes hollow with age;
the pulp is yellow in the cap and white in the stem, when interacting with oxygen, the cut sites turn green;
milky juice is purple-orange (after a few hours it becomes dirty green), has a pleasant smell and taste.

In cooking, mushrooms are boiled, fried, salted.

Did you know? Natural antibiotic lactarioviolin was found in the composition of saffron milk caps.

In France, absolutely all mushrooms are called. Therefore, linguists tend to think that the Slavic name of a whole genus of organisms from the Agaric family is of French origin.
Champignons have:

the cap is massive and dense, hemispherical, which becomes flat with age, white or dark brown in color, up to 20 cm in diameter;
the plates are initially white, which turn gray with age;
a leg up to 5 cm high, dense, club-shaped, always having a one- or two-layer ring;
the pulp, which can be of all kinds of shades of white, when exposed to oxygen becomes yellow-red, juicy, with a pronounced mushroom odor.

In nature, there are about 200 types of champignons. But they all develop only on a substrate enriched with organic substances. They can also be found on anthills, dead bark. It is characteristic that some mushrooms can grow only in the forest, others - exclusively among grasses, and still others - in desert zones.

Important! When collecting mushrooms, pay attention to their plates. This is the only important sign by which they can be distinguished from the poisonous representatives of the Amanitov family. In the latter, this part remains invariably white or lemon throughout their lives..

In the nature of the Eurasian continent, there is a small species diversity of such trophies. Mushroom pickers should beware of only yellow-skinned (Agaricus xanthodermus) and variegated (Agaricus meleagris) mushrooms. All other species are non-toxic. They are even massively cultivated on an industrial scale.

Outwardly, these fruits are very unattractive, but by their taste, they are considered a valuable delicacy. In everyday life, they are called "earthen heart", since they can be located underground at a depth of half a meter. They are also "black diamonds of culinary". Botanists classify truffles as a separate genus of marsupial mushrooms with an underground fleshy and juicy fruit body. In cooking, the most appreciated are the Italian, Perigord and winter species.
They mainly grow in oak and beech forests in southern France and northern Italy. In Europe, specially trained dogs and pigs are used for "quiet hunting". Experienced mushroom pickers advise you to pay attention to flies - in the places where they swarm, there is probably an earthy heart under the foliage.

The most valuable fruit can be recognized by the following signs:

the fruit body is potato-shaped, with a diameter of 2.5 to 8 cm, with a faint pleasant smell and large pyramidal projections up to 10 mm in diameter, olive-black;
the pulp is white or yellow-brown with clear light streaks, the taste resembles fried sunflower seeds or nuts;
spores of an ellipsoid shape, develop only in a humus substrate.

Truffles form mycorrhiza with rhizomes of oak, hornbeam, hazel, beech. Since 1808, they have been cultivated for industrial purposes.

Did you know? According to statistics, the truffle harvest in the world is declining every year. On average, it does not exceed 50 tons.

This is a type of edible mushroom from the genus Lentinula. They are very widespread in East Asia. They got their name from their growth on chestnuts. Translated from Japanese, the word means "chestnut mushroom". In cooking, it is used in Japanese, Chinese, Korean, Vietnamese and Thai cuisines as a delicacy spice. In oriental medicine, there are also many recipes for treating these fruits.
In everyday life, the mushroom is also called oak, winter, black. Characteristically, in the world market, shiitake is considered the second important mushroom cultivated in industry. It is quite possible to grow a delicacy in the climatic conditions of Ukraine. For this, it is important to acquire an artificial mushroom substrate.

When collecting shiitake, you need to focus on the following characteristics of the mushroom:

a hemispherical cap, up to 29 cm in diameter, with a dry velvety skin of a coffee or brown-brown color;
the plates are white, thin and dense, in young specimens they are protected by a membrane covering, when squeezed they turn dark brown;
the stem is fibrous, cylindrical, up to 20 cm high and up to 1.5 cm thick, with a smooth light brown surface;
white ellipsoidal spores;
the pulp is dense, fleshy, juicy, creamy or snow-white in color, with a pleasant aroma and a pronounced specific taste.

Did you know? The increased interest in shiitake on the world market is due to its antitumor effect. The main consumer of this delicacy is Japan, which annually imports about 2 thousand tons of the product.

The mushroom belongs to the Boletov family. In everyday life, it is called a bruise, poddubnik, dirty brown. The fruiting period begins in July and lasts until late autumn. The most fruitful is August. In search, you should go to the woodlands, where there are oaks, hornbeams, beeches, birches. also prefer limestone soil and well-lit areas. These forest fruits are known in the Caucasus, Europe and the Far East.
The signs of the mushroom are:

a hat with a diameter of 5 to 20 cm, semicircular in shape, with an olive-brown velvety skin that darkens when touched;
the pulp is dense, odorless, with a mild taste, yellow (purple at the base of the leg);
the plates are yellow, about 2.5-3 cm long, green or olive;
the leg is clavate, up to 15 cm high with a volume of up to 6 cm, yellow-orange hue;
spores are olive-brown, smooth, fusiform.

Experienced mushroom pickers advise paying attention to the color of the oak tree's cap. It is highly variable and can vary between reds, yellows, brown, browns and olive tones. These fruits are considered conditionally edible. They are harvested for pickling and drying.

Important! If you eat undercooked or raw oak wood, severe poisoning can occur. It is categorically contraindicated to combine this product of any degree of culinary processing with alcoholic beverages.

The edible varieties of these fruits must be thoroughly boiled. They differ from poisonous specimens by their bright color and not too tart odor. Most often used for filling in pies, and also used freshly prepared.
Experienced mushroom pickers advise to go “on a quiet hunt” from the beginning of July to the second half of October. To improve the taste of talkers, only the caps of young fruits are used for food. You can find them out by:

a cap with a bell-shaped circumference of up to 22 cm, with bent edges and a tubercle in the middle, a smooth surface of a matte or red color;
a leg up to 15 cm high, with a dense structure, cylindrical shape and a color scale corresponding to the hat (there are darker shades at the base);
plates of medium density brown;
pulp is fleshy, dry, with a weak almond aroma, white color, which does not change on slices.

Important! Pay attention to the skin of the talker hat. Poisonous fruits always have a characteristic mealy bloom on it.

Many novice mushroom pickers are always impressed by the appearance of the bigheads. These trophies stand out very favorably against the background of their counterparts due to their impressive size and shape.
They have:

the fruit body is large, in diameter it can develop up to 20 cm, of a non-standard clavate shape, which hardly fits into the generally accepted ideas about mushrooms;
the leg can also reach 20 cm in height, it is more or less than the cap, in color it is in harmony with the top;
flesh is loose, white in color.

For culinary purposes, only young fruits are suitable, which are distinguished by light shades of the fruiting body. With age, the cap darkens and cracks appear on it. You can harvest bigheads in any forest area. Some young mushrooms are very similar to raincoats. But such confusion is not dangerous to health, since both varieties are edible. The mushroom season begins in the second decade of July and lasts until the very cold. It is better to dry the collected trophies.

Did you know? Mushrooms can survive at an altitude of 30 thousand meters above sea level, withstand radiation and a pressure of 8 atmospheres. They also easily take root even on the surface of sulfuric acid..

He is a representative of the Borovik family. In everyday life, it is referred to as zheltobrik or yellow boletus. It is very common in Polesie, Carpathian region and Western Europe. It is considered a thermophilic variety of the Boletovs. It can be found in oak, hornbeam, beech plantations with high air humidity and clay substrate.
Externally, the mushroom is characterized by:

a hat with a diameter of 5 to 20 cm, a convex shape, which becomes flat with age, with a smooth matte surface of a clay color;
the pulp is heavy, with a dense structure, white or light yellow in color, which does not change when cut, with a pleasant, slightly sweetish taste and a specific smell reminiscent of iodoform;
a leg with a rough surface, up to 16 cm in height, up to 6 cm in volume, clavate, without a mesh;
a tubular layer up to 3 cm in size, yellow at an early age and olive-lemon at maturity;
spores of a yellow-olive color, up to 6 microns in size, fusiform and smooth.

Semi-white mushrooms are often harvested for making marinades and drying. It is important to boil the harvested crop well before use - then the unpleasant smell disappears.

Did you know? In the history of mushrooms, the fact was captured when Swiss mushroom pickers accidentally stumbled upon a huge trophy that had been growing for a thousand years. This giant mushroom was 800 m long and 500 m wide, and its mycelium occupied 35 hectares of the area of the local national park in the city of Ofenpass.

Basic rules for picking mushrooms

Mushroom hunting has its own risks. In order not to be exposed to them, you need to clearly understand that it is extremely important to be able to pick mushrooms and understand their varieties.
To safely harvest forest trophies, you need to follow these rules:

In search, go to ecologically clean areas, away from noisy highways and industrial assets.
Never put items in the basket that you are not sure about. In this case, it is better to seek help from experienced mushroom pickers.
Under no circumstances should raw fruits be sampled.
During the "quiet hunt" minimize touching the mouth and face with your hands.
Do not take mushrooms that have a white tuberous formation at the base.
Compare the trophies found with their toxic counterparts.
Visually evaluate the entire fruit: leg, plates, cap, pulp.
Do not delay the preparation of the harvested crop. It is better to immediately carry out the planned processing, because every hour the mushrooms lose their value.
Never eat water in which mushrooms have been boiled. It can contain many toxic substances.
Remove instances damaged by the wormhole, as well as those that have any damage.
Only young fruits should get into the mushroom picker basket.
All trophies must be cut, not plucked.
The best time for "quiet hunting" is early morning.
If you go mushroom hunting with children, do not lose sight of them and explain to the kids in advance about the potential dangers of forest gifts.

Did you know? Soft mushroom caps can cut through asphalt, concrete, marble, and iron.

Video: rules for picking mushrooms

Mushroom poisoning is evidenced by:

nausea;
vomit;
headache;
abdominal cramps;
diarrhea (up to 15 times a day);
weakened heartbeat;
hallucinations;
cold limbs.

Similar symptoms can occur within one and a half to two hours after mushroom food. In case of intoxication, it is important not to waste time. It is necessary to immediately call an ambulance and provide the victim with plenty of drink. It is allowed to drink cold water or cold strong tea. It is recommended to take tablets of activated carbon or Enterosgel.

It will also not hurt to clear the gastrointestinal tract with an enema and gastric lavage before the doctor arrives (drink about 2 liters of a weak solution of potassium permanganate to induce vomiting). Improvement of the condition with adequate treatment occurs in a day. During the "quiet hunt", do not lose your vigilance, carefully examine the trophies and, if you have doubts about their edibility, it is better not to take them with you.

Video: mushroom poisoning

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How many lovers are waiting for the beginning of the season to stroll through the woods in search of mushrooms or lumps. Fry chanterelles, pickle milk mushrooms, pickle boletus so that you can taste it at the festive table in winter. Unfortunately, not everything ends well, if you do not know if you have collected. Every mushroom eater is obliged to arm themselves with useful knowledge of how to distinguish inedible species.

How to distinguish poisonous from edible mushrooms

You should not go into the forest if you do not know how to determine if a poisonous mushroom is or not. Ask a seasoned person to take you on a quiet hunt. In the forest more often he will talk about edible varieties, show how they look. Read books or find information on websites. Only in this way will you protect your loved ones and yourself from mortal danger. Even one inedible specimen in a basket can lead to disaster if you do not distinguish it and cook it with others.

Inedible species are dangerous in that they can provoke food poisoning, disrupt the functioning of the central nervous system, and lead to death. Experienced mushroom pickers recommend following the rules when collecting:

do not taste - you can instantly get poisoned;
do not take if in doubt;
do not cut dry, overripe specimens - it is difficult to determine their belonging;
do not collect everything in the hope of finding out at home;
visit the forest with experienced people;
do not collect specimens with a thickened leg at the bottom;
brush up your knowledge about the peculiarities of the species before setting off.

What edible mushrooms look like

Seasoned lovers of quiet forest hunting know how to distinguish edible mushrooms from inedible ones. You can't go wrong, you can put the item you like in the basket, and then cook it if:

there is a "skirt" on the leg;
under the cap there is a tubular layer;
a pleasant smell emanates from it;
the caps have a characteristic appearance and color for their variety;
insects were seen on the surface - bugs and worms.

There are varieties that are very famous and popular in the middle forest zone. They are known, collected, although among them there are specimens with dangerous counterparts. Different cooking methods are required to get a unique taste. Among the favorite species should be distinguished:

white - boletus;
lump;
mushroom;
boletus;
mushroom;
boletus;
oiler;
wave;
chanterelle;
russula.

What are poisonous mushrooms

How to distinguish edible from inedible mushrooms? Poisonous varieties are often recognized by the following features:

color - have an unusual or very bright color;
a sticky cap in some species;
discoloration of the leg - when cut, an unnatural color appears;
the absence of worms and insects inside and on the surface - they do not tolerate mushroom poison;
smell - it can be fetid, medicinal, chlorine;
no tubular layer under the cap.

Inedible varieties contain toxic substances. It is necessary to collect very carefully, to know the special signs of dangerous specimens in order to distinguish them:

pale toadstool - deadly poisonous, has a greenish or olive-colored cap, a leg thickened downwards;
satanic - differs from white in red tones;
fly agaric - has a bright hat with white dots, provokes the destruction of brain cells;
thin pig - has hallucinogenic properties when interacting with alcohol;
smelly fly agaric - has a chlorine smell, is very poisonous.

How to distinguish mushrooms

Among the variety of species, you can find poisonous specimens - twins, similar to the species suitable for consumption. How to distinguish between edible and inedible mushrooms in this case? The similarity can be distant or very close. The twins have the following edible varieties:

white - satanic, bilious;
mushrooms, boletus - pepper;
chanterelles - false chanterelles;
mushrooms - waxy talkers;
mushrooms - fly agaric;
honey mushrooms - false mushrooms.

How to distinguish a false porcini mushroom

Inexperienced mushroom pickers may confuse strong boletus with false species, although they are not very similar. A true white specimen is strong, dense, growing in groups, sometimes forming a path. Differs in a hat, the bottom is exclusively olive, yellow, white. Its pulp is firm, dense, the smell is pleasant. If you make a slice, it will be white.

There are two types of falsehoods:

Bile - has a shade of pinkish. There is a dark mesh on the surface of the leg.
Satanic - with a strong smell of rotten onions, it is distinguished by a velvety hat, yellow or red flesh. The leg is thickened at the bottom. It has a very bright color, which varies in height from rich red to shades of green and yellow.

How to recognize a false chanterelle mushroom

How to identify edible and inedible mushrooms, if both look bright and elegant? What are the similarities and what are the characteristics of chanterelles? The inedible variety is characterized by:

bright, velvety, orange-colored hat;
smaller diameter - about 2.5 cm;
flesh with an unpleasant odor;
leg tapering downward;
a funnel-like hat with straight edges;
the absence of worms - in the composition there is chitinmannose - an anthelmintic substance.

Edible chanterelles grow in groups in mixed, coniferous forests. Often they have large specimens with a hat up to 10 cm.They are distinguished by:

thick dense leg that is never hollow;
the hat is down, has bumpy edges, the color is dim - from light yellow to pale orange;
the plates are dense, go down to the leg;
the pulp is red when pressed.

How to distinguish between edible and poisonous mushrooms mushrooms

Of particular difficulty is the correct definition of honey agarics, since they collect several edible varieties with different shapes. They grow on stumps, tree trunks, in the grass, often in large groups. Good mushrooms can be distinguished by:

hats from light beige to brown with dark scales;
ring on the leg;
cream or white plates under the hat;
pleasant smell.

Inedible mushrooms often grow alone. The difference from edibles is the absence of a ring on the leg. Other features of inedible varieties:

brightly colored hat, red, orange, rusty brown, sticky and smooth after rain;
dark plates - green olive-black, yellow;
the smell that gives off mold;
spots on the cap are black.

Video: how to check mushrooms for edibility

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What are mushrooms? Are they plants, animals, organisms or bacteria? Let's look at interesting facts about mushrooms, the most mysterious living organisms on planet Earth, and answer the question: what is a “mushroom”.

Mycology - the science of mushrooms

Scientists for a long time ranked mycology, the science of mushrooms, as botany. But it is interesting that today this science belongs to biology, since researchers have proven that fungi are located between the animal world and plants, and a huge number of their species are known.

As everyone knows from school lessons, mushrooms consist of a fruiting body, which is the ground part of the fungus, and mycelium, which is a mycelium located underground. Hyphae, the superfine filaments that make up the mycelium, spread throughout the soil. Interestingly, the mycelium can live for many decades. But the ground part itself lives no more than ten days. An interesting fact is that the mycelium perfectly tolerates both severe frosts and dry times.

Hyphae form tangles in some place of the soil, and they begin to increase in size, forming the same mushroom that grows, and mushroom pickers are happy to collect it. There are places on Earth where mycelium grow over huge areas, and the weight can be hundreds of tons.

Distribution features can also tell interesting facts about mushrooms. What people eat with pleasure - namely, the body of the fungus, is an organ of reproduction. The fungus scatters spores around itself, resulting in the formation of new mycelium. Besides the fact that mushrooms are a real delicacy, they are also a natural pharmacy.

Therefore, it is worth considering in detail the interesting features of the mushrooms that inhabit the planet:

Beneficial features;
Habitat;
Varieties.

Scientists have found that mushrooms contain antibiotics that can cope with:

anemia;
with Koch's wand;
tumor processes;
inflammation.

It is interesting that the shape of the mushrooms is as diverse as the species: aspen mushrooms, porcini mushrooms, mushrooms, chanterelles - the mushroom kingdom is so vast that all species are simply not counted. And among them there are those that differ in outlandish colors and shapes.

There is a horned mushroom that resembles a coral twig in appearance and has a bright orange color. Another, no less exotic mushroom is the red trellis. It is called so for its appearance, which looks like a bright red trellised ball that ripens from an egg-shaped white body, and belongs to flower mushrooms.

Mushrooms-flowers

Interestingly, flower mushrooms are truly unique creatures. They like to settle in rainforests, and you can find truly outlandish views. For example, the dictiaphor bell-shaped mushroom. In just two hours, it grows to a decent size, and then throws out from under the umbrella the snow-white openwork threads resembling a veil that braid the pale leg. When dusk falls, all this beauty begins to phosphoresce in green, creating a fantastic picture.

Earthen star

A mushroom with tentacles, red in color, grows in Java, and a creature that resembles a glass grows in India. The mushroom "earthen star", which belongs to raincoats, surprises with its forms. Interestingly, as soon as it appears from the ground, it begins to change outwardly. Its rays bend downward, and the body turns into a ball and shoots its spores upward. Or, growing in the forests of Central Europe, "bleeding tooth". These mushrooms secrete a red liquid similar to blood and have a very bitter taste. Therefore, people and animals do not touch him.

Interesting facts exist about the trametess mushroom, whose home is the trees. Very cute in appearance, bright and fast-growing mushroom has bright stripes. But its feature is the ability to enhance human immunity. For centuries, the Chinese have been using this mushroom in medicine.

This mushroom has a beneficial effect on oncology.

It is interesting that mushrooms know how, like people, to sunbathe, and the color of their caps depends on the abundance of sunny color. The more it is, the darker the mushrooms. These organisms produce vitamin D.

Veselka mushroom

In terms of growth rate, the record holder is considered to be a veselka mushroom, which grows one centimeter in just two minutes. Having hatched out of the ground, it resembles a gray egg. Tomorrow you can see an umbrella that is held on a thin stem, and on the third day the body of the mushroom disappears altogether.

Speaking about the habitats of mushrooms, we can say that they feel great everywhere. And although this is incredible, some live inside living beings, others live in the atmospheric layers. It has been proven that they are not afraid of radiation, for many of them radiation gives an impulse to growth.

There are predatory fungi that open up hunting for small insects, thanks to the presence of sticky growths, or other tricks, such as the fact that the fungus releases its spores into the caterpillar, and the fungi begin to germinate in it. Naturally, after such an attack, the caterpillar does not live. Interestingly, mushrooms have sexual characteristics. Scientists have identified a gene that is responsible for the fungus belonging to any sex, and resembles human sex chromosomes.

So far, even scientists cannot claim that everyone knows about mycology, since new discoveries in this area are endlessly occurring. It is interesting that mushrooms appeared on Earth much earlier than dinosaurs, and adapted to life, retaining their appearance until modern times. And therefore, scientists have to study these amazing organisms for a long time in order to be able to at least slightly open the veil of secrets in the mysterious science - mycology.

Welcome to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photos and names of which you will find below. In our vast country, there are many types of mushrooms, so even experienced mushroom pickers cannot always distinguish edible from inedible. But false and poisonous species can ruin your dish, and in some cases even cause death.

In the article you will find out what edible mushrooms are, what types they are divided into, where they grow and what they look like, which mushrooms appear first. I will tell you what benefits they have for your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). All these are cap mushrooms, they make up only a small part of the vast kingdom.

They can be divided according to many criteria. The structure of the cap is of the greatest importance to us, since sometimes it is different for twins.

tubular (spongy) - the bottom of the cap consists of the smallest tubes, resembles a sponge;
lamellar - plates at the bottom of the cap, located radially;
marsupials (morels) - wrinkled caps.

You can also divide forest gifts by taste, by the method of spore formation, shape, color, the nature of the surface of the cap and leg.

When and where mushrooms grow

In Russia and the CIS countries, mushroom areas are found almost throughout the territory, from the tundra to the steppe zones. Mushrooms grow best in humus-rich soil that warms up well. The gifts of the forest do not like strong waterlogging and excessive dryness. The best places for them are in the clearing, where there is shade, on the edges, forest roads, in plantings and copses.

If the summer is rainy, mushroom places should be looked for on a hill, and if it is dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near specific trees. For example, camelina grows near pines and spruce; white - near birch, pine, oak; aspen boletus.

Mushrooms in different climatic zones appear at different times, one after the other. Let's analyze the middle lane:

The first spring forest harvest - stitches and morels (April, May).
In early June, boletus, boletus, boletus, russula appear. The duration of the wave is about 2 weeks.
From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years, there is no break between the June and July waves. The mass appearance of the mushroom harvest begins in July.
August is marked by a massive growth of mushrooms, especially white ones.
From mid-August and early autumn, chanterelles, mushrooms, milk mushrooms grow in huge families in favorable weather.

In deciduous forests, the main season lasts from June to October, and from November to March, winter mushrooms can be found in the forests. In the steppes, field mushrooms are more common: umbrellas, champignons, a raincoat, meadow mushrooms. The season is from June to November.

Mushroom composition, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called "forest meat" or "forest bread".

The nutritional value:

The mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are an important part of the diet, however, due to the fungin content, it is better to exclude them from the menu for people suffering from kidney, liver and gastrointestinal tract diseases.
Carbohydrates in "forest meat" are much less than protein. Mushroom carbohydrates differ from vegetable ones and are better absorbed, similar to milk or bread.
Fatty substances are absorbed like animal fats by 92-97%.
The composition contains tartaric, fumaric, citric, malic and other acids.
The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
The composition contains trace elements - zinc, fluorine, manganese, iodine, copper.

The edible gifts of the forest have many benefits, since ancient times they have been used to treat diseases. Now it is healthy and tasty food, and vegetarians replace meat with them.

Mushrooms are able to increase immunity, cleanse blood vessels and lower cholesterol, fight depression and obesity. They help maintain the beauty of hair, skin and nails. More details about contraindications and beneficial properties of mushrooms on our website.

How to determine whether a mushroom is edible or not

How to distinguish edible from inedible mushrooms? After all, almost everyone knows boletus, but in the forest there are rare and unusual specimens. There are many ways.

For example, in my childhood I had an interesting encyclopedia with pictures and descriptions, plus I always went to the forest with experienced mushroom pickers. By the way, this is the best idea to take with you to the forest, a person who understands mushroom matters.

A few general tips:

Take a closer look, if you see worms in at least one mushroom from the mycelium, they are edible.
Tubular species are easier to distinguish from twins.
Examine the colors, white and greenish often indicate a poisonous twin.
Do not taste mushrooms, they are not always bitter, for example, pale toadstool, a little sweet. Such an experiment can turn into poisoning.
On false and poisonous doubles, a skirt is often found.

These are just a few of the signs. Basically, each pair of doubles has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find the photo and the name of the edible mushroom with a short description.

What edible mushrooms look like

White mushroom (boletus)

The mushroom king has a light leg, the sponge under the cap is creamy and white in color. If you break the hat, it will not darken. He has several false and venomous twins. For example, in a satanic mushroom, a break will turn blue, and in a gall mushroom it will turn pink, a broken leg will be covered with a dark mesh.

Boletus (redhead)

In most cases, the boletus has a red cap, dense flesh and leg. When broken, the cut is bluish or white, and for the false redhead it is red or pink.

Boletus (boletus)

The color of the cap ranges from dark brown to light beige. has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its hat is gray or pinkish.

A rather massive mushroom with a velvet pillow-like cap, with lemon-yellow flesh. The leg at the base is red, and blue at the cut. It is confused with a satanic mushroom, but it is lighter in color.

A real chanterelle has a color from pale pink to orange, its edges are wavy, corrugated, and under the cap there are plates. In the false version, the color ranges from orange to red. The edges are jewelry even, and when broken, a white juice is released.

Butter is a yellow mushroom with a slippery spongy cap, which is connected to the stem by a film. In false oil, the cap is dark, sometimes with a purple tint, under it there are plates. The peel of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In his "youth", his hat is convex velvet, and over time, it straightens and cracks. Her color is from dark green to burgundy. The leg is without any special inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the flywheel is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Champignon grows in well-lit places. You can confuse a popular mushroom with a pale toadstool or a smelly fly agaric, and they are deadly poisonous. The toadstool has light plates, but there is no skirt under the hat.

There are light cream and brown shades, they have skirts on the leg, and scales on the cap, they are lamellar, grow on stumps. False mushrooms are brighter, they do not have a film ring.

In young russula, the hat is spherical, while in mature it is flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, varying in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, you most likely have a double in front of you.

Raincoat (hare potatoes, flap)

A real raincoat is shaped like a ball, often on a small foot. Its color is white or beige. The pulp is dense, white. In a false raincoat, the flesh has a purple hue, the skin is dark.

They grow more often near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish green. It is smooth and sticky. The slice turns green over time.

It has a flat pink hat with a depression in the center and a discreet pattern with circles, the edges are bent inward. The pulp is white, dense, the juice is also white. The color does not change when notched. The twins often have scales, a greenish color, different from the white flesh.

Webcap (pribolotnik)

It has a beautiful appearance, bright yellow color. The shape of the cap is correct, round, it hides the plates. An adult spider web resembles a toadstool. False doubles have an unpleasant odor, irregular shapes and are covered with scales.

The umbrella got its name due to the long leg and characteristic shape of the cap, at first the shape is spherical, then it resembles an umbrella. The color is white, with a shade of beige, there is a darker spot in the center, and the surface is cracked. Plates darken with age. Many twins, which differ in color, can have a pungent odor and friable flesh.

Talkers

The talker's cap first has a hemispherical shape then depressed, resembling a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The flesh is white, dense, although it looses with age. False talkers are white.

Rows

Lamellar mushrooms have earned their name because they grow in rows or circles (witch's circles). The hat of a young ryadovka resembles a ball, and then straightens. It has white, brown, red, yellow colors. Edges can be curved, straight, or curved. The skin can be dry, velvety or smooth, slimy. The leg is velvety, often has a pink-brown color. The poisonous twin has a dirty gray color, be careful!

Lines

It is more often found in a pine forest; due to possible frost, black spots appear on its cap. The cap itself grows together with the leg, has a winding shape. It is brown, brown, reddish or yellow in color. The older the lines, the lighter the hat. The leg is also not even, and the flesh is white and breaks easily.

Morel

The surface of the morel cap, as if all in cells, it has an ovoid shape. Its color is grayish, yellow and brown. The flesh of the morel is white, soft, and the stem has a cylindrical shape, slightly thickened towards the bottom. False morel grows from an egg, gives off an unpleasant odor and is covered in mucus.

Oyster mushrooms

Oyster mushrooms grow on a tree, under each other, which is why they got this name. The cap of oyster mushrooms is smooth, sometimes wavy, the color is gray with a purple tint. The plates are frequent, dense, and have a gray color. The edges are concave, the legs are short and dense. False oyster mushrooms are brighter and in other shades.

Now you know how to test a mushroom and find out if it is edible or not. You can go to the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can be harmful if it is old or decaying.

Video - edible mushrooms with a description

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What is the most important thing for a mushroom picker who goes to the forest to "quietly hunt"? No, not a basket at all (although it will also be needed), but knowledge, especially in relation to which mushrooms are poisonous and which you can safely put in the basket. Without them, an outing for a forest treat can smoothly turn into an urgent trip to the hospital. In some cases, it will turn into the last walk in life. To avoid disastrous consequences, we bring to your attention brief information about dangerous mushrooms, which must not be cut off in any case. Take a closer look at the photos and remember how they look forever. So let's get started.

Among poisonous mushrooms, the first place in terms of toxicity and frequency of fatal poisoning is the pale grebe. Its poison is resistant to heat treatment, moreover, it has belated symptoms. Having tasted the mushrooms, the first day you can feel like a completely healthy person, but this effect is deceiving. While it takes precious time to save lives, the toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, symptoms of poisoning are manifested by headache and muscle pain, vomiting, but time is lost. In most cases, death occurs.

Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their caps and legs and turns the harmless gifts of nature into a deadly weapon.

Toadstool grows in deciduous forests and in appearance (at a young age) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight bulge, or it can be egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the cap are also white. The elongated leg at the base expands and is “chained” into the remains of a film-bag, which hid a young mushroom underneath, and has a white ring on top.

In a toadstool, when broken, the white flesh does not darken and retains its color.

Such different fly agarics

Even children know about the dangerous properties of the fly agaric. In all tales, it is described as a deadly ingredient for making a poisonous potion. Everything is so simple: the red-headed mushroom with white spots, as everyone saw it in the illustrations in the books, is not at all a single specimen. In addition to him, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, ovoid and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly forbidden to include them in the diet.

The name "fly agaric" is composed of two words: "flies" and "pestilence", that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the cap after sprinkling it with sugar.

The deadly poisonous fly agaric species that pose the greatest danger to humans include:

Small but deadly ragged mushroom

The poisonous mushroom got its name for its peculiar structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the mushroom is better known as fibrous and has a modest size. The height of the leg is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.

The concentration of muscarine in the fiber pulp exceeds the red fly agaric, while the effect is noticeable after half an hour, and within a day all the symptoms of poisoning with this toxin disappear.

Beautiful, but "shitty mushroom"

This is exactly the case when the title matches the content. It is not for nothing that a false Valui mushroom or a horseradish mushroom was dubbed by the people with such an indecent word - not only is it poisonous, but also the pulp is bitter, but the smell is simply disgusting and not at all mushroom. But on the other hand, it is thanks to its "aroma" that it will not work to get into the trust of a mushroom picker under the guise of a russula, to which Valui is very similar.

The scientific name of the fungus sounds like "sticky hebeloma".

False valui grows everywhere, but most often it can be seen at the end of summer on the light edges of coniferous and deciduous forests, under an oak, birch or aspen. The cap of a young mushroom is creamy white, convex, with the edges tucked down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the cap is beautiful and smooth, but sticky. The bottom of the cap consists of adherent plates of gray-white color in young Valuev, and dirty yellow in old specimens. The dense bitter flesh has a corresponding color. The leg of the false valuy is quite high, about 9 cm. At the base it is wide, then tapers upwards, covered with a white bloom, similar to flour.

A characteristic feature of the "horseradish mushroom" is the presence of black blotches on the plates.

Poisonous twin of summer honey agarics: sulfur-yellow honey agaric

Everyone knows that they grow on stumps in friendly flocks, but there is such a "relative" among them, which outwardly practically does not differ from tasty mushrooms, but causes severe poisoning. This is a false sulfur-yellow mushroom. Poisonous twins live in small groups on the remains of tree species almost everywhere, both in forests and in clearings between fields.

The mushrooms have small caps (maximum 7 cm in diameter), gray-yellow in color, with a darker, reddish center. The pulp is light, bitter and smells bad. The plates under the cap are firmly adhered to the stem; in the old mushroom, they are dark. The light leg is long, up to 10 cm, and even, consists of fibers.

You can distinguish between "good" and "bad mushrooms" by the following criteria:

the edible mushroom has scales on the cap and leg, but the false mushroom does not have them;
The "good" mushroom is dressed in a skirt with a leg, the "bad" one does not.

Satanic mushroom disguised as boletus

The massive leg and dense flesh of the satanic mushroom make it look like, however, eating such a handsome man is fraught with severe poisoning. Boletus satanic, as this species is also called, tastes pretty good: neither you smell, nor the bitterness characteristic of poisonous mushrooms.

Some scientists even attribute it to conditionally edible mushrooms, if it is subjected to prolonged soaking and prolonged heat treatment. But no one is taken to say exactly how many toxins boiled mushrooms of this type contain, so it is better not to risk your health.

Outwardly, the satanic mushroom is quite beautiful: the off-white fleshy cap, with a spongy yellow bottom, which turns red over time. The shape of the leg is similar to that of a real edible boletus, just as massive, in the shape of a barrel. Under the cap, the leg becomes thinner and turns yellow, the rest is orange-red. The flesh is very dense, white, pinkish only at the very base of the leg. Young mushrooms smell nice, but old specimens give off a disgusting smell of spoiled vegetables.

You can distinguish between satanic pain and edible mushrooms by cutting the pulp: upon contact with air, it first acquires a red tint, and then turns blue.

Disputes about the edibility of pigs were stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers to this day continue to collect them for food, but this is by no means worth doing, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.

Outwardly, poisonous mushrooms are similar to milk mushrooms: they are small, with squat legs and a fleshy round head of a dirty yellow or gray-brown color. The center of the hat is deeply concave inward, the edges are wavy. The fruit body is yellowish in section, but darkens quickly from the air. Pigs grow in groups in forests and plantings, especially fond of trees felled by the wind, located among their rhizomes.

There are more than 30 varieties of pork ear, as mushrooms are also called. All of them contain lectins and can cause poisoning, but the thin pig is recognized as the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, and becomes rusty over time. The short stem is in the shape of a cylinder. When the mushroom body is broken, a clear smell of rotting wood is heard.

Such pigs are no less dangerous:

Poisonous umbrellas

Along roads and roadsides, slender mushrooms grow in abundance on high thin legs with flat, wide-open caps, reminiscent of an umbrella. They are called umbrellas. The cap, in fact, as the fungus grows, opens and becomes wider. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and common poisonous mushrooms are the following umbrellas:

Poisonous rows

Ryadovka mushrooms have many varieties. Among them there are both edible and very tasty mushrooms, and frankly tasteless and inedible species. And there are also very dangerous poisonous rows. Some of them resemble their "harmless" relatives, which easily mislead inexperienced mushroom pickers. Before going into the forest, you should look for a person as a partner. He must know all the intricacies of the mushroom business and be able to distinguish "bad" rows from "good" ones.

The second name of the ryadovok is talkers.

Among the poisonous talkers, one of the most dangerous, capable of causing death, are the following rows:

Gall mushroom: inedible or poisonous?

Most scientists classify the gall fungus as inedible, since even forest insects do not dare to taste its bitter pulp. However, another group of researchers is convinced that this mushroom is poisonous. In the case of eating dense pulp, death does not occur. But the toxins contained in it in large quantities cause colossal harm to the internal organs, in particular the liver.

People call the mushroom gorchak for its peculiar taste.

The dimensions of the poisonous mushroom are not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker mesh-like pattern in the upper part.

The gall mushroom is similar to the white one, but, unlike the latter, it always turns pink when broken.

Fragile touchy marsh gallerina

In swampy areas of the forest, in the thickets of moss, you can find small mushrooms on a long thin stem - marsh gallery. A brittle light yellow leg with a white ring at the top can be easily knocked down even with a thin twig. Moreover, the mushroom is poisonous and you still cannot eat it. The gallerina's dark yellow hat is also fragile and watery. At a young age, it looks like a bell, but then straightens, leaving only a sharp bulge in the center.

This is not a complete list of poisonous mushrooms, in addition, there are still many false species, which are easy to confuse with edible ones. If you are not sure which mushroom is under your feet, please walk by. It is better to make an extra circle through the forest or return home with an empty wallet than to suffer from severe poisoning later. Be attentive, take care of your health and the health of people close to you!

Video about the most dangerous mushrooms for humans

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