Mushrooms, edible, inedible, conditionally edible, poisonous, how to collect, where, grow, look for, photo, description. When mushrooms become poisonous What mushrooms grow in the mountains of Kyrgyzstan
The mushroom season has started. Many Kyrgyzstanis, armed with baskets and knives, go on a “silent hunt.” Satisfied people collect the harvest in buckets, fry, boil, and salt for future use. Surely everyone will benefit from the advice of experts on how to distinguish an edible mushroom from an inedible one, where and how to collect them correctly.
Benefits and adventures
Our republic is rich in mushroom places. During the season, residents of the Issyk-Kul, Naryn, and Chui regions happily harvest various types of mushrooms for future use: white mushrooms, champignons, milk mushrooms, honey mushrooms, boletus, chanterelles, bluelegs.
Experienced mushroom picker Vladimir Popov told us about this hobby.
Each type of mushroom has its own season, says Vladimir Alexandrovich. - Whites open mushroom hunting in the Kazakh steppes at the end of April. Under good weather conditions, they can be collected until mid-May. As soon as cherries begin to ripen in the capital, it is a signal for mushroom pickers that it is time to go to the Suusamyr mountains for the harvest. In the forests of the southern coast of Issyk-Kul, mushrooms can be present all summer, until October. Depending on the weather, there may be a second wave of mushrooms in August. And, of course, mushroom abundance traditionally occurs in September.
To become a real mushroom picker, theory alone is not enough; you need flair, intuition and, of course, luck. Every mushroom picker’s life story has its own interesting stories, because “silent hunting” has many advantages, but there is also a downside - the dangers that await inexperienced mushroom pickers.
It is very easy to get lost, especially in the steppe. Once we went to a training camp in Kazakhstan’s saxaul forest, and in our company there was a newcomer who was given a strict order not to disappear from sight,” says Vladimir Aleksandrovich. - We all scattered around the area, moving from one mushroom to another. Our newcomer was so carried away that he only came to his senses when the car disappeared from sight. Panic seized him and he began to rush about. We probably spent three hours looking for him, in the end we had to comb the area in a car, and, thank God, we found him, alone, scared and flushed under the hot sun.
Places you need to know
An inexperienced mushroom picker recklessly rushes back and forth between the bushes and trees, but the mushrooms do not fall into their hands, as if they had fallen through the ground. And, it turns out, you need to approach them wisely. The growing conditions for certain types of mushrooms are closely related to the type of trees that surround them. First, it’s better to take a closer look at what kind of area is in front of you, and then look for mushrooms.
At first glance it seems that they grow anywhere. In reality, the representatives of the forest kingdom have a different attitude. Mushrooms, oddly enough, are finicky. They choose soil rich in forest humus, which is also well heated. The largest number of species love the edges, clearings, edges of forest paths and abandoned roads. Mushrooms prefer spruce and pine forests, groves, birch forests, mixed forests consisting of deciduous and coniferous trees. Small hills, slopes of ravines, semi-shaded or exposed to the sun's rays are also convenient for them. At the same time, mushrooms avoid thickets, heavily shaded forests, and tall, dense grass. In hot weather, mushrooms hide from the sun under tree branches, especially under the lower coniferous spruce branches.
Edible finds
There are 98 species of edible mushrooms in Kyrgyzstan. But the population knows and collects at most 10-15 species. The most common among them are champignons, blue leg and two types of morels: string and real morel.
The most popular in the spring, in April–May, is the white “steppe” mushroom, which is collected in the foothills and on Suusamyr. Also very famous are champignons, which are found everywhere: in fields, orchards, vegetable gardens, forests, and meadows. The most popular among residents of Northern Kyrgyzstan is white podgrudok, which grows in spruce forests. Residents call it milk mushroom and prepare it for salting and pickling. Spruce camelina is also found there; in terms of taste, it is a mushroom of the first category. In pine plantings, in the middle mountains - boletus.
The life of mushrooms is short - six to eight days; they ripen quickly and quickly collapse. And it is important to know the rules for collecting them, says Svetlana Mosolova, head of the laboratory of mycology and phytopathology at the Biological and Soil Institute of the National Academy of Sciences of the Kyrgyz Republic. - You need to be very careful when picking mushrooms. The main thing when consuming the gifts of nature is knowledge. You may come across so-called false mushrooms - false champignons, honey mushrooms, chanterelles. Therefore, when in doubt, it is better to refuse a suspicious mushroom than to take it at random. It is better to go on a “quiet hunt” with an experienced mushroom picker who is well versed in them. Collect only those young mushrooms that you know well. It is at a young age that the fruiting body accumulates useful substances, but with the cessation of growth, breakdown products of protein compounds appear, which are poisonous and harmful to the human body. Even completely edible, harmless mushrooms can become poisonous as they age.
Unlike meat and fish, which rot and have a very unpleasant odor, mushroom spoilage does not manifest itself in any way externally. The spoilage of the mushroom is indicated by its large size, softness, and inelasticity. Such mushrooms can harm the body.
Dangerous symptoms
At the first signs of poisoning, even mild, you must immediately call an ambulance or send the victim to the hospital. At the same time, it is important to provide first aid. First you need to cleanse the patient's stomach and intestines of food containing poison. To do this, the victim is recommended to drink as much boiled water with soda as possible (one teaspoon of soda per 0.5 liter of water). This procedure must be repeated several times, then a laxative should be given, the patient should be put to bed and a heating pad should be applied to the legs.
Until examined by a doctor, the patient should not eat. Any alcoholic drinks are strictly contraindicated; alcohol promotes the absorption of toxic substances by the body. The remains of the mushrooms that caused poisoning must be preserved for examination.
On a note
To avoid mushroom poisoning, remember the basic rules:
When collecting mushrooms, take only those that you know well. If you have the slightest doubt, throw it away.
Do not take mushrooms that have thickenings at the bottom surrounded by a shell.
Do not collect overripe, mucus-covered, wilted, wormy, or spoiled mushrooms.
Don't eat raw mushrooms.
Cook the collected mushrooms the same day.
Cook mushrooms in at least three waters.
In 1999, a massive case of mushroom poisoning was reported, which injured more than 500 people. In the same year, four became victims of poisonous mushrooms - a mother and three young children. In 2005, 43 people were poisoned, in 2009 - 15 people.
Experts report that there are few poisonous mushrooms, but they are very dangerous. The most dangerous among them is the pale grebe. Signs of poisoning after it appear no earlier than 10-30 hours, when irreversible processes are already occurring in the body. The pale toadstool has a very distinctive appearance, although it can be confused with a mushroom. Their main difference: the pale toadstool always has white plates, while the champignon has pink plates that darken over time and there are never flakes on its cap.
As experts warn, even edible mushrooms can be dangerous.
Mushrooms growing near highways and industrial plants absorb harmful toxic substances. Pesticides and industrial wastes have a particular effect on fungi, causing them to undergo a series of irreversible biochemical changes, as a result of which they become not only unusable, but even toxic. So the farther from civilization, the better,” warns Svetlana Mosolova, head of the laboratory of mycology and phytopathology at the Biological and Soil Institute of the National Academy of Sciences of the Kyrgyz Republic.
The basket of mushrooms brought from the forest must be carefully sorted and checked so that poisonous mushrooms do not accidentally get mixed with edible ones. Among both, there are similar ones, and sometimes you can’t immediately distinguish them by their appearance.
Folk recipe
Snack with crunch
Pickling any mushrooms is generally not difficult, but you need to know some features. You can marinate porcini mushrooms, chanterelles, boletus, champignons and others. There are many recipes, Bishkek resident Tatyana Popova shared with us her universal and simple preparation recipe.
Wash and peel the porcini mushrooms, cut large and medium ones into pieces, leave small ones whole,” says Tatyana Mikhailovna. - Any mushrooms should be boiled before marinating, this will eliminate the risk of poisoning and guarantee that the preparation will not spoil. The first time we cook the mushrooms for 20 minutes, after which we drain the water and thus free them from sand. Then again let it cook for 40 minutes, but this time add salt and spices to the water - 5 allspice peas, dill seeds, cloves, a few cloves of garlic, bay leaf. I would advise making the brine saltier. Five minutes before the end of cooking, add 8% vinegar. Here you can focus on your own taste, the main thing is not to over-acidify. This broth sits for a day, after which it can be brought to a boil again and poured into jars. Store in the refrigerator or cellar at a temperature no higher than 5-6 degrees.
Dry treat
One of the most popular preparations for the winter is long garlands of dried mushrooms. They are strung on a thread and often stored that way. White ones are usually dried. Mushrooms are not washed before drying.
Soaking dried mushrooms is a must. You can do it in cold water, or you can do it in milk. It will soften the taste of the mushrooms. The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to add them little by little. Dried mushrooms can be completely replaced with fresh ones. Just reduce their number by 6-8 times. If it says 300 grams of fresh mushrooms, take no more than 50 grams of dried mushrooms. If you don’t have time to soak the mushrooms, you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and continue cooking.
To get a quick mushroom broth and cook porridge with it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush them in a mortar. And put the powder in boiling water.
Natalya FILONOVA.
Material address: http://www.msn.kg/ru/news/41985/
The mushroom season has started. Many Kyrgyzstanis, armed with baskets and knives, go on a “silent hunt.” Satisfied people collect the harvest in buckets, fry, boil, and salt for future use. Surely everyone will benefit from the advice of experts on how to distinguish an edible mushroom from an inedible one, where and how to collect them correctly.
Benefits and adventures
Our republic is rich in mushroom places. During the season, residents of the Issyk-Kul, Naryn, and Chui regions happily harvest various types of mushrooms for future use: white mushrooms, champignons, milk mushrooms, honey mushrooms, boletus, chanterelles, bluelegs.
Experienced mushroom picker Vladimir Popov told us about this hobby.
“Each type of mushroom has its own season,” says Vladimir Alexandrovich. — Whites start mushroom hunting in the Kazakh steppes at the end of April. Under good weather conditions, they can be collected until mid-May. As soon as cherries begin to ripen in the capital, it is a signal for mushroom pickers that it is time to go to the Suusamyr mountains for the harvest. In the forests of the southern coast of Issyk-Kul, mushrooms can be present all summer, until October. Depending on the weather, there may be a second wave of mushrooms in August. And, of course, mushroom abundance traditionally occurs in September.
To become a real mushroom picker, theory alone is not enough; you need flair, intuition and, of course, luck. Every mushroom picker’s life story has its own interesting stories, because “silent hunting” has many advantages, but there is also a downside—the dangers that await inexperienced mushroom pickers.
— It’s very easy to get lost, especially in the steppe. Once we went to a training camp in the Kazakh saxaul forest, and in our company there was a newcomer who was given a strict order not to disappear from sight,” says Vladimir Aleksandrovich. “We all scattered around the area, moving from one mushroom to another. Our newcomer was so carried away that he only came to his senses when the car disappeared from sight. Panic seized him and he began to rush about. We probably spent three hours looking for him, in the end we had to comb the area in a car, and, thank God, we found him, alone, scared and flushed under the hot sun.
Places you need to know
An inexperienced mushroom picker recklessly rushes back and forth between the bushes and trees, but the mushrooms do not fall into their hands, as if they had fallen through the ground. And, it turns out, you need to approach them wisely. The growing conditions for certain types of mushrooms are closely related to the type of trees that surround them. First, it’s better to take a closer look at what kind of area is in front of you, and then look for mushrooms.
At first glance it seems that they grow anywhere. In reality, the representatives of the forest kingdom have a different attitude. Mushrooms, oddly enough, are finicky. They choose soil rich in forest humus, which is also well heated. The largest number of species love the edges, clearings, edges of forest paths and abandoned roads. Mushrooms prefer spruce and pine forests, groves, birch forests, mixed forests consisting of deciduous and coniferous trees. Small hills, slopes of ravines, semi-shaded or exposed to the sun's rays are also convenient for them. At the same time, mushrooms avoid thickets, heavily shaded forests, and tall, dense grass. In hot weather, mushrooms hide from the sun under tree branches, especially under the lower coniferous spruce branches.
Edible finds
There are 98 species of edible mushrooms in Kyrgyzstan. But the population knows and collects at most 10-15 species. The most common among them are champignons, blue leg and two types of morels: string and real morel.
The most popular in the spring, in April-May, is the white “steppe” mushroom, which is collected in the foothills and on Suusamyr. Also very famous are champignons, which are found everywhere: in fields, orchards, vegetable gardens, forests, and meadows. The most popular among residents of Northern Kyrgyzstan is white podgrudok, which grows in spruce forests. Residents call it milk mushroom and prepare it for salting and pickling. Spruce camelina is also found there; in terms of taste, it is a mushroom of the first category. In pine plantings, in the middle mountains - boletus.
- The life of mushrooms is short - six to eight days, they ripen quickly and quickly collapse. And it is important to know the rules for collecting them,” says Svetlana Mosolova, head of the laboratory of mycology and phytopathology at the Biological and Soil Institute of the National Academy of Sciences of the Kyrgyz Republic. — You need to be very careful when picking mushrooms. The main thing when consuming the gifts of nature is knowledge. You may come across so-called false mushrooms - false champignons, honey mushrooms, chanterelles. Therefore, when in doubt, it is better to refuse a suspicious mushroom than to take it at random. It is better to go on a “quiet hunt” with an experienced mushroom picker who is well versed in them. Collect only those young mushrooms that you know well. It is at a young age that the fruiting body accumulates useful substances, but with the cessation of growth, breakdown products of protein compounds appear, which are poisonous and harmful to the human body. Even completely edible, harmless mushrooms can become poisonous as they age.
Unlike meat and fish, which rot and have a very unpleasant odor, mushroom spoilage does not manifest itself in any way externally. The spoilage of the mushroom is indicated by its large size, softness, and inelasticity. Such mushrooms can harm the body.
Dangerous symptoms
At the first signs of poisoning, even mild, you must immediately call an ambulance or send the victim to the hospital. At the same time, it is important to provide first aid. First you need to cleanse the patient's stomach and intestines of food containing poison. To do this, the victim is recommended to drink as much boiled water with soda as possible (one teaspoon of soda per 0.5 liter of water). This procedure must be repeated several times, then a laxative should be given, the patient should be put to bed and a heating pad should be applied to the legs.
Until examined by a doctor, the patient should not eat. Any alcoholic drinks are strictly contraindicated; alcohol promotes the absorption of toxic substances by the body. The remains of the mushrooms that caused poisoning must be preserved for examination.
On a note
To avoid mushroom poisoning, remember the basic rules:
. When collecting mushrooms, take only those that you know well. If you have the slightest doubt, throw it away.
. Do not take mushrooms that have thickenings at the bottom surrounded by a shell.
. Do not collect overripe, mucus-covered, wilted, wormy, or spoiled mushrooms.
. Don't eat raw mushrooms.
. Cook the collected mushrooms the same day.
. Cook mushrooms in at least three waters.
In 1999, a massive case of mushroom poisoning was reported, which injured more than 500 people. That same year, four victims of poisonous mushrooms - a mother and three young children. In 2005, 43 people were poisoned, in 2009 - 15 people.
Experts report that there are few poisonous mushrooms, but they are very dangerous. The most dangerous among them is the pale grebe. Signs of poisoning after it appear no earlier than 10-30 hours, when irreversible processes are already occurring in the body. The pale toadstool has a very distinctive appearance, although it can be confused with a mushroom. Their main difference: the pale toadstool always has white plates, while the champignon has pink plates that darken over time and there are never flakes on its cap.
As experts warn, even edible mushrooms can be dangerous.
— Mushrooms growing near highways and industrial enterprises absorb harmful toxic substances. Pesticides and industrial wastes have a particular effect on fungi, causing them to undergo a series of irreversible biochemical changes, as a result of which they become not only unusable, but even toxic. So the farther from civilization, the better,” warns Svetlana Mosolova, head of the laboratory of mycology and phytopathology at the Biological and Soil Institute of the National Academy of Sciences of the Kyrgyz Republic.
The basket of mushrooms brought from the forest must be carefully sorted and checked so that poisonous mushrooms do not accidentally get mixed with edible ones. Among both, there are similar ones, and sometimes you can’t immediately distinguish them by their appearance.
Folk recipe
Snack with crunch
Pickling any mushrooms is generally not difficult, but you need to know some features. You can marinate porcini mushrooms, chanterelles, boletus, champignons and others. There are many recipes, Bishkek resident Tatyana Popova shared with us her universal and simple preparation recipe.
“Wash and peel the porcini mushrooms, cut large and medium ones into pieces, leave small ones whole,” says Tatyana Mikhailovna. — Any mushrooms should be boiled before marinating, this will eliminate the risk of poisoning and guarantee that the preparation will not spoil. The first time we cook the mushrooms for 20 minutes, after which we drain the water and thus free them from sand. Then again let it cook for 40 minutes, but this time add salt and spices to the water - 5 allspice peas, dill seeds, cloves, a few cloves of garlic, bay leaf. I would advise making the brine saltier. Five minutes before the end of cooking, add 8% vinegar. Here you can focus on your own taste, the main thing is not to over-acidify. This broth sits for a day, after which it can be brought to a boil again and poured into jars. Store in the refrigerator or cellar at a temperature no higher than 5-6 degrees.
Dry treat
One of the most popular preparations for the winter is long garlands of dried mushrooms. They are strung on a thread and often stored that way. White ones are usually dried. Mushrooms are not washed before drying.
Soaking dried mushrooms is a must. You can do it in cold water, or you can do it in milk. It will soften the taste of the mushrooms. The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to add them little by little. Dried mushrooms can be completely replaced with fresh ones. Just reduce their number by 6-8 times. If it says 300 grams of fresh mushrooms, take no more than 50 grams of dried mushrooms. If you don’t have time to soak the mushrooms, you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and continue cooking.
To get a quick mushroom broth and cook porridge with it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush them in a mortar. And put the powder in boiling water.
Variegated hedgehog. It also has other names: scaly hedgehog, imbricated hedgehog, motley sarcodon, kolchak, hawk, chicken. In Belarus and Ukraine it is called “elk” or “goat”; in Kyrgyzstan it is known to mushroom pickers as “black milk mushroom”...
Umbrella mushrooms are actually very large champignons. True to their name, especially mature mushrooms very accurately follow the shape of an umbrella. Inexperienced mushroom pickers often pass by, mistaking these mushrooms for either overgrown fly agarics or... Kozlyak, due to its modest taste, is far from being a favorite among mushroom pickers. You can add to this that the goat is often wormy. It owes its name to the fact that it was collected as feed for livestock. However... From the large family of colibia, the mushroom is distinguished by several distinctive features. Firstly, the mushroom differs in the way it feeds; this colibia is arboreal. Secondly, the shape of her leg is so bizarre that it is... The chestnut collibia can be safely reproached by mycologists. Under this name, such a number of mushrooms with very different external and taste characteristics have been collected that everything involuntarily suggests that the classification of these mushrooms was entrusted... It is not known for what reasons, but another name has been attached to this mushroom, completely “from a different opera”, they call it meadow honey fungus, and for some reason also forest mushroom. Although this type of mushroom has nothing to do with honey mushrooms... The annular cap belongs to the species of cobwebs, a group of mushrooms, most of which are famous for their toxicity. In our forests, the number of species of this group of mushrooms is far over five thousand, 90% are inedible or poisonous, 20% are deadly poisonous. Based on these statistics, mushroom pickers do not Yellowish root or yellowish rhizopogon refers to saprophytic fungi. This is an excellent “conspirator”, since it is difficult to notice - almost all of its fruiting body is underground and can only be slightly visible above the surface... Another name for the mushroom that it is called in English-speaking countries is “traitor mushroom.” Quite a reasonable name for such a changeable mushroom. The varnish is so dependent on weather conditions, and so (based on the current situation) changeable that even In terms of its value, this Humpbacked Chanterelle is on a par with talkers and rowers, that is, the mushroom is quite edible, but not at all brilliant in taste and smell. However, given the season when these mushrooms can be found... The yellow chanterelle is a member of the chanterelle family; in the world it is called ordinary, real, as well as cockerel or fox. It got its name due to its characteristic color (orange or egg yolk color) by analogy with... For a long time it was thought that false chanterelle was a poisonous mushroom. Now its status has been rehabilitated, and this mushroom has taken its place among the edible representatives of the mushroom species. However, it is rarely collected, apparently they still remember the parting words about its extreme toxicity... The gray chanterelle, unlike its more popular relative (the common chanterelle), does not have a bright color, rather the opposite. Its natural color is so invisible that you can only find it by chance, or relying on experience... The mushroom is rare, but occurs in fairly large colonies. The general appearance of this colony is somehow deliberately regular, towards the center the accumulation of mushrooms is denser, closer to the edge it is scattered, this feature is inherent in lobes in... May row or St. George's mushroom, this is also what this “strong-willed” mushroom is called. It is the “strong-willed”, one has only to see, ability of the mushroom to thin out other vegetation and, literally, plow paths and clearings. Another feature is the large, evenBefore you put a mushroom in your mouth, you must be sure that what you are eating is edible, since there are a small number of species in the world that are poisonous. Most of them will only cause stomach upset, but there are also those that, if they enter the body, will cause significant harm and can even cause death. Below is a list with photos of the ten most poisonous and deadly species of mushrooms for humans.
Olive omphalot is a poisonous mushroom that grows in wooded areas on rotten stumps and rotten trunks of deciduous trees in Europe, mainly in the Crimea. Notable for its bioluminescent properties. In appearance it resembles a chanterelle, but unlike it, olive omphalot has an unpleasant odor and contains the toxin illudin S, which, when ingested by the human body, leads to very severe pain, attacks of vomiting and diarrhea.
Russula stinging is widespread in the northern hemisphere in deciduous, coniferous and mixed forests. When properly processed, this mushroom is conditionally edible, but the taste is bitter, with a pronounced pungency. It is poisonous in its raw form and contains the poison muscarine. Eating even a small amount of raw mushroom leads to disruption of the gastrointestinal tract, abdominal pain, nausea and vomiting.
The panther fly agaric grows in coniferous, deciduous and mixed forests in the temperate climate of the Northern Hemisphere. The mushroom is highly poisonous and contains poisons such as muscarine and mycoatropine that act on the central nervous system, as well as a number of toxic alkaloids that cause gastrointestinal disorders, hallucinations and can lead to death.
On the seventh line in the list of the most dangerous and poisonous mushrooms in the world is Foliotina rugosa - a poisonous mushroom that grows in Europe, Asia and North America. Contains a powerful poison called amatoxins, which is very toxic to the liver and is responsible for many deaths. Sometimes these mushrooms are confused with Psilocybe blue.
Greenfinch grows in small groups in dry coniferous forests on sandy soils in North America and Europe. Until recently, it was considered a good edible mushroom, but after the publication in 2001 of a report of poisoning due to the consumption of large numbers of greenfinches (12 cases, 3 of them fatal), it is suspected of being poisonous. Symptoms of poisoning include muscle weakness, pain, cramps, nausea and sweating.
Sulphur-yellow false honey fungus is a very poisonous mushroom found on all continents except Africa and Antarctica. They grow on old stumps of deciduous and coniferous trees in August-November. When eaten, the mushroom causes severe, sometimes fatal poisoning. Symptoms appear within a few hours and are accompanied by abdominal pain, nausea, vomiting, sweating, diarrhea and bloating, sometimes blurred vision and even paralysis.
Svinushka thin - a poisonous mushroom, common in damp deciduous, coniferous and mixed forests, gardens, shelterbelts of the Northern Hemisphere in areas with a temperate climate. The mushroom has long been considered conditionally edible, but now its toxicity has been proven. Long-term consumption of thin pig as food leads to severe poisoning, especially in people with diseased kidneys. Potentially fatal complications include acute renal failure, shock, respiratory failure, and disseminated intravascular coagulation.
Amanita ocreata, also known as the "angel of death" is a deadly poisonous mushroom from the Amanita family. Distributed in mixed forests mainly in the northeastern part of North America from Washington to Baja California. Contains alpha-amanitin and other amatoxins, which cause the death of liver cells and other organs, as well as disruption of protein synthesis. Complications of poisoning include increased intracranial pressure, intracranial hemorrhage, sepsis, pancreatitis, acute renal failure and cardiac arrest. Death usually occurs 6–16 days after poisoning.
The toadstool is the most poisonous mushroom in the world. It is the cause of most fatal poisonings that occur after eating mushrooms. It grows in almost all types of forests in Europe, Asia, North America and North Africa. Loves dark, damp places. Contains two types of toxins, amanitin and phalloidin, which cause liver and kidney failure, and often the only way to avoid death is their transplantation. It is estimated that even half a toadstool contains enough toxin to kill an adult human. In addition, the toxicity of the mushroom is not reduced by cooking, freezing or drying it. Sometimes they are mistakenly collected instead of champignons and green russula.
