The most beautiful cobweb is a deadly poisonous mushroom. Description and photo. Spider web mushrooms and their varieties can be eaten

People call cobweb mushrooms that are found in different types forests Some adherents healthy image life eat the fruiting bodies raw, and they are also tasty when salted. Distinctive feature these representatives natural kingdom- a kind of white “blanket” located on the bottom of the cap and descending onto the stem.

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

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

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

Triumphal cobweb (video)

Edible and poisonous species of spider webs

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

Common spiderwort

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

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

Scaly cobweb

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

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

Goat's web

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

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

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

Gossamer violet

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

The most beautiful cobweb

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

The web spider is excellent

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

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

Bracelet web plant

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

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

White-violet cobweb

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

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

Places of growth and fruiting season of the spider web mushroom

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

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

Gallery: spider web mushroom (45 photos)

Recipes for making edible spider webs

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

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

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

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

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

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

How to recognize the lazy web spider (video)

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

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• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Cortinariaceae (Cobwebs)
• Genus: Cortinarius (Spiderweb)
• View: Cortinarius salor (Blue web spider)

Description:
The hat and blanket are slimy. 3-8 cm in diameter, initially convex, then flat, sometimes with a small tubercle, bright blue or bright bluish-violet, then from the center becomes grayish or pale brown, with a bluish or violet edge.

The plates are adherent, sparse, initially bluish or purple, remain that way for a very long time, then light brown.

Spores are 7-9 x 6-8 microns in size, broadly ellipsoidal to almost spherical, warty, yellow-brown.

The leg is slimy and dries out in dry weather. Bluish, bluish-violet, or lilac with ocher-greenish-olive spots, then whitish without bands. Size 6-10 x 1-2 cm, cylindrical or slightly thickened downward, closer to club-shaped.

The pulp is whitish, bluish under the skin of the cap, tasteless and odorless.

Spreading:
Grows in conifers and deciduous forests, more often with high humidity, prefers birch. On soil rich in calcium.

Similarities:
It is very similar to, grows with it and ends up in the baskets of inexperienced mushroom pickers along with the rows. It is similar to Cortinarius transiens, growing in coniferous forests on acidic soils, which is sometimes found in sources as Cortinarius salor ssp. transiens.

Grade:
Not edible.

Note:
Belongs to the subgenus Myxacium, which is characterized by a mucous cap, stalk and general veil. Among similar types, belongs to the section Delibui (Cortinarius delibutus), which combines mushrooms with plates in bluish-violet tones.

Spider mushroom, very common all over the world, only in our area, there are more than forty (!) species. Of all this diversity, only two species are considered edible - the superb cobweb and the watery-blue cobweb. The rest are unsuitable for consumption, and over ten species are completely poisonous. Therefore, we recommend that you do not collect these mushrooms unless you are a super experienced and confident mushroom picker, although even in this case, there are many other mushrooms worthy of attention that are less dangerous. Spider webs grow throughout the CIS countries, from Siberia to the European part of the countries, in coniferous and deciduous forests. One of the main differences between these mushrooms is their very bright, even rather acidic, color. The colors of the coloring are varied, and according to this color they are given names, for example: white-violet webwort, red-scaled webwort, blue-stemmed webwort, watery-blue webwort, purple webwort, and so on on the list.

The mushroom took its name from another of its features: young fruiting bodies have a veil-like film at the junction of the cap and stem of the mushroom. When the mushroom grows, this film will stretch and tear into separate threads that will resemble a cobweb. When they become old, this feature often disappears, or remains in the form of a ring on the stem.

It is worth emphasizing once again the danger and insidiousness of these mushrooms; often their poison does not act immediately, but sometimes even after two weeks, which makes it difficult to diagnose poisoning and complicates the task of doctors. The cobweb is often disguised as other mushrooms, such as russula and valui. Remember that honey mushrooms do not grow on the ground, it will most likely be a spider plant.

Let's talk a little about distinctive features of these mushrooms and we will show you photos so that you stay away from such forest inhabitants.

Yellow cobweb

• Hat: Its diameter varies within 10 centimeters; in young representatives of the species it is hemispherical, later in the process of aging it becomes cushion-shaped. They often remain with traces of the “web” throughout their entire life.
• Color: Yellow-orange in the center, often darker than at the edges.
• Pulp: Thick, soft to the touch, white in color, with a yellowish tint.
• Plates: They usually look thin and weakly expressed, the color of the plates in young spider web mushrooms is light cream as the mushroom ages, the color of the plates also changes, it becomes darker and duller.
• Leg: About 12 centimeters high, sometimes a little higher, about 2.5 centimeters thick. It has a characteristic thickening at the bottom, but as the mushroom ages, this feature disappears.
• Can it be eaten?: Most Western experts and books consider these mushrooms to be inedible, but domestic experts insist that this is a very tasty mushroom and can be safely consumed.

Gossamer violet

• Hat: about 14 centimeters in diameter, has a convex shape.
• Color: very bright, acid purple.
• Pulp: At first it has a blue tint, but as the mushroom matures and ages, it becomes white.
• Plates: They have a purple color, even rather a darker shade of it, they are rare and wide.
• Leg: About 14 centimeters high, about 2 centimeters thick.
• Edibility: the mushroom is very rare, so not only can it not be eaten, it cannot even be picked, it is listed in the Red Book.

Orange cobweb:

• Cap: About eight centimeters in diameter, its surface is wavy, always wet, and after rain, sticky mucus appears on it.
• Color : Light brown, in summer time, when the sun is quite intense, the cap turns simply yellow.
• Plates: Brown, wide and frequent, brown.
• Leg: It has a round shape, widens towards the bottom and has the appearance of a tuber. Its height reaches ten centimeters, its diameter is one and a half centimeters.
• Edibility: Orange cobwebs are classified as conditionally edible mushrooms; they must first be boiled and then fried.

Purple cobweb:

• Hat: It has a diameter of about fifteen centimeters, a convex shape, over time it becomes wider, the structure is fibrous, and has an adhesive surface.
• Color: Red-brown, sometimes also has an olive-brown tint.
• Plates: They grow to the stalk with a special tooth. The color varies with age; when young it is purple, becoming yellow-brown over time.
• Leg: Dense, its color is purple.
• Pulp: has a bluish tint, after you break it off it turns purple at the break point.
• Crimson cobweb can be found in coniferous forests and deciduous forests; it belongs to the category of conditionally edible mushrooms; they are consumed in both fresh and pickled mushrooms.

Cobweb spider brilliant:

• Cap: its diameter is about ten centimeters, has a bulge, and has a characteristic slimy, sticky surface when it rains.
• Pulp: thick, has a loose structure, its color is pale yellow.
• Plates: the mushroom has wide plates, yellow in color, over time they change their color towards a rusty hue.
• Leg: it is about ten centimeters long, a little more than one and a half centimeters thick. Towards the bottom there is a thickening in the form of a tuber.
• The common spiderweb is shiny, mainly in forests where there is a lot coniferous trees, it can be eaten.

Bracelet web:

This type of mushroom is often confused with safer and delicious mushrooms. It is often confused with mushrooms such as topi, goat mushroom, and moss mushroom. This often has bad consequences; of course, the mushroom does not belong to the category of inedible, much less to the category of poisonous, but it can also be classified as edible very conditionally. It is very tasteless and hard on the body. Besides his beautiful appearance, he is no longer distinguished by anything good.

• Cap: Often of very varied sizes, from eight to twenty centimeters, it all depends on the circumstances under which this mushroom grew.
• Color: binary, from light to dark, it is light in the center, becoming darker than brick color towards the edge, or ocher - yellow.
• Plates: sparse and with wide sections, the edge is distinctly wavy.
• To do bracelet web spider Edible, it needs to be boiled for a very long time, and at the same time drain the boiled water and squeeze out the mushrooms; it is eaten only fresh; it is not suitable for preparation.

Variable cobweb:

• Hat: yellow gloss color, its size reaches eight centimeters in diameter, early age as you can see in the photo above, the cap has the shape of a hemisphere, after becomes flatter for some time.
• Leg: white, its length reaches ten centimeters, its average thickness is quite impressive and exceeds two centimeters.
• Plates: when young, the mushroom has a lilac tint, but with age they become pale and acquire a brown tint.
• Edibility: It is classified as conditionally edible; it is eaten fresh and also pickled.

The web spider is excellent:

• Hat: its diameter reaches impressive sizes, up to twenty centimeters. It has a dense, fleshy structure; in young individuals the cap has the shape of a hemisphere, becoming flatter with age.
• Color: This mushroom is distinguished by the variable color of the cap; at a young age it is purple, closer to a dark shade, later it acquires a chestnut hue, the edge has a purple rim.
• Leg: the tall one reaches fifteen centimeters, has a dense structure, at the end there is a tuber, weakly expressed. The leg is bluish-violet in color.
• Edibility: The spider web is excellent, eaten in all forms, but it is best obtained in pickled form. This type of mushroom is comparable to porcini mushrooms in terms of safety. BUT YOU SHOULD BE COLLECTING THIS MUSHROOM WITH Especial CARE, BECAUSE IT HAS A LOT OF APPEARINGLY SIMILAR DOUBLES, WHICH ARE OFTEN VERY DANGEROUS, AND THEIR CONSUMPTION CAN RESULT IN FATALITY. THEREFORE THIS MUSHROOM IS COLLECTED ONLY BY EXPERIENCED MUSHROOMS PICKERS.

Cobweb brown photo:

Conditionally edible mushroom, consumed fresh.

Cobweb smeared photo:

It is boiled for at least half an hour before heating.

Gossamer webwort:

It needs to be boiled, then the broth is drained, then the mushroom is salted or pickled.

Scaly cobweb:

A little-known edible mushroom, it is consumed fresh.

As you can see spider web mushrooms a lot, many of them are conditionally edible, some are even quite suitable for cooking, but remember that more types, poisonous and inedible, therefore we categorically do not recommend collecting such mushrooms for beginners. We hope our article, spider web mushroom photo and description, will help you recognize this mushroom on quiet hunt, admire it, take a photo and pass by, because your health is priceless, with this we say goodbye to you, we wish you success and good health, the site was with you.

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

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

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

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

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

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

Photo gallery

Nutritional value and taste of spider webs

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

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

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

Where cobwebs grow (video)

Is the spider web mushroom edible?

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

• triumphal;
• bracelet;
• excellent.

Classification different types depending on their edibility is given in the table.

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

Description of spider web species

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

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

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

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

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

This is a rather rare species, which is mainly found in Central Europe, A in Russia it is distributed only in the forests of Bashkiria. Almost always growing large families, so mushroom pickers immediately harvest large crops.

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

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

White-violet

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

NOTE

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

Scarlet

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

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

Red-olive

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

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

Brilliant

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

The most special

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

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

Features of the triumphal webweed (video)

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

Brief description and habitat

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

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

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

Beneficial features

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

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

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

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

Fried spider web recipe

For preparation you will need:

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

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

Types of mushrooms and medicinal properties

The most known species of this kind are:

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

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

Red cobweb

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

Bracelet web plant

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

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

Gossamer's web

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

Harm and dangerous properties

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

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

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

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

Providing first aid for poisoning

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

Before the doctor arrives, you should:

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

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

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

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

conclusions

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

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

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

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

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

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

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