11.03.2020
What do all edible mushrooms look like? How to distinguish edible mushrooms from inedible ones. Beneficial properties of poisonous basiomycetes
Mushrooms sprout throughout the area Russian Federation from the beginning of spring until the first frost. And in some regions where the temperature does not fall below 0 degrees, winter mushrooms delight mushroom pickers even in the cold months. December, January and February, although not the most popular mushroom months, are still relevant among professionals who know all the breeds not only by description and pictures, but also visually. But what should beginners do who don’t know most of the popular mushrooms, but want to make it their hobby? quiet hunt? As an option, find out the names of mushrooms with pictures, finding out which mushrooms are edible and which are inedible based on the description with the photo.
Today's article contains the most popular types of mushrooms with detailed description And distinctive features, telling how to distinguish false and poisonous breeds from conditionally edible and edible mushrooms. Helpful information, set out in in brief, can become not only useful in studying, but also a lifesaver and an extra reminder during a quiet hunt.
Classification of mushrooms
The mushroom world is divided not only into edible, inedible, conditionally edible and poisonous species, but also into classifications. The criteria divide mushrooms according to the structure of the cap into three types:
1) spongy or tubular - on the reverse side they resemble small tubes or a washing sponge;
2) lamellar - based on the name, they demonstrate the presence of plates;
3) marsupials - are wrinkled caps and are most often a breed of morels.
Mushroom season and germination sites
You can find mushrooms even close to the roadway. True, you should not collect the gifts of nature near contaminated areas. Mushrooms are like a sponge that absorbs toxins and poisons. Therefore, in order not to harm your health, doctors always urge collection only in places remote from the city. The absence of factories, roads and waste accumulations will protect the health of the mushroom picker and his loved ones from poisoning, intoxication and death.
It is better to start the hunting season in forest areas, fields and clearings. Untouched nature will allow you to collect the maximum usefulness from edible mushrooms sprouting on a coniferous or deciduous bed. After all, clean air, no garbage, favorable climate and fertile soil allow mushrooms to grow in large quantities.
The very first harvest appears in the spring. From mid-April, mushroom pickers go hunting for morels and strings. In the month of May, little boletuses (boletus and boletus) appear, May row, champignons, raincoats and russula.
IN summer period there are many more mushrooms. Honey mushrooms and saffron milk caps begin to appear in the coniferous forests, in the vastness of the fields and deciduous forests- honey mushrooms, as well as russula and semi-white mushrooms. Next door to edible gifts The forests are home to fly agarics and toadstools.
From the end of summer you can find Assumption honey mushrooms, boletus, porcini and Polish mushrooms, volushki and milk mushrooms.
In autumn, noble species predominate: chanterelles, honey mushrooms, boletus, saffron milk caps and milk mushrooms.
IN winter period When the temperature is between 0 and 10 degrees Celsius, winter honey mushrooms can be found in forest areas.
Useful properties of mushrooms
Regardless of the type of mushroom, we can generalize that all edible and conditionally edible varieties consist of 85-90% water. The rest is proteins, fats, carbohydrates, fiber and minerals. Almost all mushrooms are low-calorie. Only three varieties of mushrooms can be considered an exception to the rule, and then only in dried form. We are talking about boletus, aspen and porcini mushrooms.
1) Mushrooms are ideal for the diet for gastrointestinal diseases, diabetes mellitus and kidney diseases.
2) Fresh mushrooms are low-calorie and suitable for dietary nutrition.
4) A rich number of vitamins, amino acids and microelements allow you to saturate the body with everything you need.
5) Some breeds are used for traditional treatment many diseases.
Edible species, names of mushrooms with pictures
Beginners should know what edible mushrooms look like. This will prevent confusion valuable species with false ones.
Porcini
Boletuses are the most valuable representatives of edible mushrooms. Due to its usefulness, rich taste, pleasant aroma and large size, cooking and eating them is a pleasure. They do not require heat treatment and are prepared without pre-cooking. You can use them to prepare any dishes of Russian cuisine, from light soups to delicious appetizers. In addition, boletus mushrooms can be dried, frozen and used for winter preparations.
You should be extremely careful when collecting porcini mushrooms. Beginners should learn to distinguish boletus from their false and poisonous counterparts. We are talking about gall and satanic mushroom.
Boletus
The category of obabaceae includes boletus. They have a reddish-red cap that resembles a half circle and a fleshy leg. On the back of the hat there is a spongy surface that resembles small tubes pressed together.
boletus
Another edible mushroom from the category of fungi. His distinctive feature is a dark brown cap, a light leg with black spots and light-colored flesh that changes color when cut to blue.
False boletus is easy to distinguish from its edible counterparts. Some have a pink sponge on the back of the cap, others are grayish or dirty beige.
Dubovik
Fans of porcini mushrooms will definitely like oak mushroom. A massive mushroom with a large rounded cap and a fleshy stem, they have delicate lemon pulp. Unlike its false brother, the satanic mushroom, it has a less intense color, but turns blue in the same way when cut.
Chanterelles
The names of mushrooms with pictures help to identify not only conditionally edible, but also tasty species that are of great value to mushroom pickers. Chanterelles are one of those breeds that require special attention.
Distinctive feature false chanterelles from edible breeds will be the color scheme. Real mushroom has a pale orange or slightly pinkish tint. The marginal line of the cap is wavy. The chanterelle is included in the lamellar category. On the reverse side of the cap there is a corrugated surface, tapering off in the stem area.
Butter
Easiest to define. They have a mucous surface on the cap. The thin film covering the cap is removed during cleaning to continue the heat treatment of the harvested crop.
False oil has purple shade, less often - dark, close to black.
Mosswort
Another name of a mushroom with a picture that a novice mushroom picker should know is flywheel. In young individuals the cap is velvety, but with age it becomes cracked, from greenish to burgundy. When cut, the pulp does not change color, remaining exactly the same.
The place of growth is a cushion of moss.
Champignon
Honey mushrooms
The most popular are Uspensky honey mushrooms, which grow in deciduous and mixed forests. Their distinctive features are: small size, pimples on the cap, a ring on the stem and a light brown tint.
Meadow mushrooms are small and grow in families. They have a reddish tint. They can be found not only in meadows and fields, but also in the vicinity of cottages and village plots. Less often, they are found on paths.
Russula
There are many varieties of russula. They are not recommended for collecting by beginners, who may confuse edible and conditionally edible varieties with false doubles. This caution especially applies to red and purple russula.
Raincoat
It is difficult to confuse puffballs with other mushrooms. Small white balls with pimples, edible only when young, when the flesh is dense, white. With age, raincoats deteriorate, and their filling resembles a firecracker. It’s not for nothing that people call them gypsy dust.
Saffron milk caps
One of the most expensive and delicious gifts of the forest is saffron milk caps. Most often they grow in coniferous forests. Young pines and spruces are favorite places for the germination of saffron milk mycelium.
These mushrooms are orange-red in color. Under the cap, the ribbed surface may be green or bluish.
Pink wave
Slightly similar to a saffron milk cap - pink wave. True, unlike it, it has a pinkish tint, circles on the cap and light flesh. The place of germination is only deciduous and mixed forests.
Cobweb
Umbrella
Repulsive appearance is often deceiving. Umbrella or pop in common parlance, unlike other edible mushrooms, is ideal for drying, frying and even making light soups.
Rows
Stitches and morels
They germinate in spring. They have a “brain-shaped” forum cap. Some are more elongated, others are short. Abroad, the lines are classified as inedible and even poisonous mushrooms. In Russia, there have been no cases of poisoning, and they continue to be collected along with other edible mushrooms.
Mushrooms are delicious and useful product. It contains proteins, vitamins and some fat. Unfortunately, every year mushroom season overshadowed by sad events - poisoning. To avoid tragic troubles associated with silent hunting, you need to clearly know how to distinguish poisonous mushrooms from edible ones.
Where you shouldn't pick mushrooms
It is known that edible species found almost everywhere: in any copse, in the middle of a field, near houses, on city lawns, in parks and even in landfills. It is worth remembering that mushrooms have the ability to accumulate harmful and toxic substances from the environment.
It is not recommended to collect them in city squares and parks, near roads and railway tracks, near landfills. An edible specimen grown in an ecologically polluted area can become dangerous to human life and health due to the accumulated toxic products. You should not take spoiled or wormy ones, as they can form deadly cadaveric poison. Quiet hunting is best done away from the city, in unpolluted areas.
Edible, inedible and poisonous
In addition to their excellent taste and benefits, some mushrooms can cause irreparable damage human health and even lead to death. Anyone who collects them in nature or buys them in dubious places should understand how to distinguish poisonous species from edible ones.
- Edible, grown in clean environment, are completely safe, they can be safely eaten, subjected to only a short heat treatment (boletus, champignon, boletus, oyster mushrooms, boletus, boletus, chanterelles).
- Conditionally edible ones can be eaten after certain processing, for example, prolonged boiling and changing the water (milk mushrooms, winter mushrooms, pepper mushroom, puffball, wolf's boletus, black chanterelle).
- Inedible ones are not suitable for food due to an unpleasant taste or too hard fruiting body (red trellis, thick pigwort, root boletus, false puffball, woody boletus).
- Poisonous ones contain toxic substances dangerous to human health and life; their consumption even in small quantities can lead to death (pale toadstool, fly agarics, false mushrooms, yellow-skinned champignon, whitish talker).
How to differentiate
For those who are still poorly versed and cannot yet distinguish good example for bad things, you should go into the forest with an experienced friend. Mushroom identification is a science, and mistakes can be costly!
Many people rely on “true” signs that make it easy and simple to identify bad specimens. They say that the poison curdles milk and makes... There are many folk methods for testing mushrooms for toxicity during cooking, for example: changing the color of onion and garlic heads. These are all myths, and there are practically no universal ways to check! Only one is truly famous reliable way, how to test mushrooms for toxicity or edibility: you need to know them!
Common Misconceptions
It is almost impossible for an inexperienced mushroom picker to test collected mushrooms for toxicity at home. Various signs and traditional methods, which are on everyone's lips.
- Dangerous varieties have an unpleasant odor and a frightening appearance. No, they can smell nice and look beautiful (fly agaric).
Insects and worms do not live on poisonous specimens, because they will be poisoned. No, any experienced assembler knows that this is not true. Some poisonous species are eaten even by large animals.
Young poisonous specimens can be eaten. In no case! The same pale grebe is deadly at any age.
Onions and garlic cooked together with bad mushrooms will turn blue. No, these vegetables do not react at all to mushroom poison.
A silver spoon dipped into the broth turns dark. No, silver darkens not at all from toxicity, but due to contact with sulfur contained in the decoction.
If there are even minimal doubts, consult with an experienced person to identify dangerous mushroom is possible only if you know well the features of its structure.
A huge danger is posed by poisonous and inedible varieties that are very similar in appearance to their edible counterparts - the so-called doubles.
- Champignon can be confused with toadstool(a type of fly agaric), and this is a poisonous mushroom, the mortality rate from accidental consumption of toadstool is about 90%. Unlike champignons, toadstool plates do not darken when damaged, and it does not have a characteristic film under the cap. The toadstool prefers to grow in the shade among trees, while the champignon prefers to grow in open areas.
- Borovik has several doubles. These are inedible samples like gall mushroom, satanic and inedible boletus, they are similar in shape, but different in color from true white.
- Summer honey fungus is confused with deadly dangerous looking- bordered with a gallery. How to distinguish edible honey mushrooms from galerina? It does not grow in clumps, like honey mushrooms; even if the fruiting bodies are nearby, the bases of the legs never grow together. The poison of the galerina is comparable in danger to the pale grebe.
- The real chanterelle is distinguished from the false chanterelle by its corrugated cap at the edges, as well as by its coloring. The false color is brighter, orange-red.
- Butterflies can also be false. In real ones, the cap is slimy and sticky, as if smeared in oil; the cap is always spongy, without plates. False ones have a dry cap that changes color when broken.
It happens that the double is capable of misleading even an experienced assembler. When doubt arises about a found specimen, some mushroom pickers, in order to determine its toxicity, taste a cut of the raw fruiting body; if it is bitter, they throw it away. Almost all species with a sponge cap are edible, with the exception of satanic mushroom, but it looks so bright that its very appearance arouses suspicion.
Not all varieties of mushrooms are edible. Therefore, when going to the forest, you need to know how edible mushrooms differ from inedible ones.
Photos and names of mushrooms
Differences
Sometimes poisoning occurs due to one piece of toadstool or red fly agaric that gets on the table along with edible mushrooms. In order not to confuse edible and inedible mushrooms, it is necessary to accurately understand which specimens are common in the area and what they look like. Only the mushroom that is well known is placed in the basket.
These are the main differences between edibles and inedible mushrooms. From poisonous species On the territory of Russia, the most common mushrooms found are pale toadstool (green fly agaric), red fly agaric, thin pig and satanic mushroom. Death cap deadly.
If the above signs are absent, but you are not sure that the specimen found does not contain toxic substances, you should not take it.
Types of Edible Mushrooms
There are different classifications of mushrooms. They are divided into categories depending on the area of growth (forest, steppe), fruiting time (spring, summer, autumn, winter), structure (tubular, lamellar), etc. To recognize whether a mushroom is edible or not, it is not necessary to know about existence of these categories, a sufficiently accurate and complete description.
The list of edible mushrooms is huge. On the territory of Russia, boletus mushrooms, honey mushrooms, saffron milk caps, boletus mushrooms, boletus boletuses, boletuses, chanterelles, russula, boletus mushrooms and milk mushrooms are most often found.
Boletus
This mushroom is also known as “white”. It owes its name to the snow-white color of its flesh. Due to their taste and rich aroma, boletus mushrooms are considered a delicacy.
Boletus has the tubular structure of a hymenophore. The size of the cap varies from 10 to 30 cm. In small mushrooms, the shape of the cap resembles a hemisphere. As they grow older, it straightens a little and becomes flat and round. The cap is covered with a matte cuticle of medium thickness, colored light brown or Brown color, less often – dark orange. The edges of the cap are always slightly lighter than its center. After rain it acquires a slight shine. The fleshy pulp has a rich mushroom aroma and a dense structure.
The height of the leg varies from 10 to 25 cm. It is painted in a light brown color, sometimes there is a slight reddish tint. At the base the stem is slightly wider than where it joins the cap (this is a typical shape). It is shaped like a barrel or cylinder. The tubular layer is painted white or olive.
This species is easy to find in both conifers and deciduous forests. Collection time is summer. Boletus is unpretentious to the climate and grows well even in the north.
Honey mushrooms
This type of mushroom is most often found near stumps and trees. Honey mushrooms grow in numerous groups, which is their characteristic feature. They have a lamellar structure of the spore-bearing layer. The diameter of the cap varies between 5-10 cm. It is painted beige, honey or brown. Young specimens have a more saturated color of the cap than older specimens. Its shape also changes with age. From hemispherical it turns into umbrella-shaped. The surface of the skin on the cap at a young age is covered with a small amount of scales, and later becomes smooth.
Irina Selyutina (Biologist):
Experienced mushroom pickers advise collecting only young honey mushrooms that meet all the appearance requirements, by which they clearly differ from their poisonous counterparts:
- scales on the surface of the cap;
- “skirt” on the leg;
- plates of cream, white or slightly yellowish color;
- calm color of the fruiting body.
The height of the thin cylindrical leg varies between 5-13 cm. The color of the flexible leg matches the color of the cap. At the base of the leg it is more saturated than in other areas. Many representatives have a membranous “skirt” on the leg - a remnant of the film that covered the hymenophore. The time for collecting honey mushrooms is autumn.
Saffron milk caps
These edible mushrooms prefer coniferous forests. The structure of the hymenophore (spore-bearing layer) of the fungus is lamellar. The diameter of the cap varies from 3 to 9 cm. It is painted in a dull Orange color. The color of the cap corresponds to the dense flesh. It is hemispherical in shape in young specimens, and funnel-shaped in old specimens; the smooth edges are slightly curved inward. The smooth skin covering the cap becomes sticky after rain and with high air humidity.
Irina Selyutina (Biologist):
The saffron milk caps rise above the ground to a height of 3-8 cm. The brittle stem is painted in a color that matches the color of the cap, and becomes hollow inside with age. Sometimes there are spots of a lighter or darker shade on the leg. The first saffron milk caps appear at the beginning of summer. They can be found in coniferous forests.
Butter
Forest boletus has a tubular cap, as if covered with oil, which is their characteristic feature. That's why this name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. It can be sticky or velvety to the touch. It depends on the type of butter and the weather. Their hymenophore is tubular (spongy).
The dense, low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Oilseeds are harvested already in mid-spring.
Boletus
The boletus is popularly called aspen or redhead. And it owes its name to the fact that it grows next to aspen trees, and the color of the skin covering the cap and the color of autumn aspen are almost identical.
The hemispherical fleshy cap with a tubular structure of the spore-bearing layer has a bright red-orange color. Its diameter varies from 5 to 30 cm. In young specimens, the shape of the cap resembles a thimble. It is difficult to remove the skin from the cap. It can be dry or velvety to the touch. The pulp is milky or cream colored.
The height of the stem varies from 15 to 20 cm, which is why the boletus is clearly visible above the ground. Characteristic shape The legs of the boletus are club-shaped. It is painted white. Present on the surface a large number of small scales, colored brown or black. Boletuses are collected in mid-summer and early autumn. They grow both in the south and in the northwest. They feel comfortable in any climatic conditions.
Volnushki
Volnushki attract not only with their unusual color, but also with the pattern of their caps. They prefer to grow near birch trees on sandy soils. The lamellar cap at a young age is hemispherical, at an old age it is funnel-shaped with edges curved inward. Its diameter varies from 4 to 12 cm. The skin covering the cap is colored pinkish or pink-orange, but there are also white specimens. The cap has rings of various shades. They have different widths and uneven edges. The fleshy pulp has a pungent taste. The bottom of the cap (hymenophore) is colored light pink. Even the white moth has a pinkish tint to the bottom of its cap.
The thin solid leg becomes hollow with age and has a length of 2 to 6 cm. It is painted light or pale pink. Volnushki are collected in mixed forests or birch groves from late summer to mid-autumn.
Chanterelles
This type of edible mushroom is different external features hats. It is lamellar, funnel-shaped, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. The flesh is fleshy and dense in structure and is cream or light yellow.
The length of the straight leg varies from 4 to 7 cm. It is painted in a color that matches the color of the cap. Rarely does the leg and cap of a chanterelle differ in color. Chanterelles are collected in coniferous forests from late spring to late autumn.
Russula
A special feature of russula is the variety of colors in which the cap is painted. There are red-yellow or reddish, light purple, crimson, white, cream and greenish, which greatly complicates the recognition of russula. The diameter of the lamellar cap varies from 5 to 17 cm. The top is hemispherical in shape, but with age it becomes reminiscent of a funnel-shaped one. The skin is thick. It is difficult to separate it from the pulp. Often the cap is covered with shallow cracks. These colorful mushrooms have a rich aroma.
The height of the light leg varies from 4 to 11 cm. It has a cylindrical shape. Sometimes at the base it is 3-4 mm thicker than at the junction with the cap. Russula collection time begins in July and ends in September. In nature, they are found in deciduous or mixed forests.
boletus
The boletus grows in birch groves. The diameter of its gray, brown or dark brown cap varies from 5 to 12 cm. Its shape in young mushrooms is spherical, because fits tightly to the leg, and in adults resembles a hemisphere. Boletus mushrooms are tubular mushrooms and have high taste qualities. The fleshy pulp has a dense structure. Adult mushrooms do not have a rich aroma.
The white leg, on which there is a large number of brown and black scales, tapers slightly towards the top. The first boletus mushrooms appear in May. They are collected until September.
Milk mushrooms
It is easy to recognize a milk mushroom by its size. The diameter of the yellow, light gray or brown cap is sometimes 25-30 cm. There are small scales on its surface. The flat-round shape turns into a funnel-shaped shape with age. The edges are slightly curved inward.
The height of the stem, the color of which matches the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It feels sticky to the touch. It is better to look for milk mushrooms in spruce forests or next to aspen trees. myceliums form mushrooms from the beginning of spring until late autumn. They choose mixed forests as their habitat. They develop in the forest floor. To see them you need to pay attention to all the “suspicious” tubercles of foliage.
This list of common edible mushrooms can be expanded with the following types: kolchak, smoke mushroom ( grandfather's tobacco), bear ears, raincoat or rain mushroom, galerina bordered, blues, ringed cap (they are sometimes called “Turks”). But they are much less common in Russia, which is why their description is not presented.
Rules for collecting mushrooms
Observing simple rules, you can avoid poisoning:
- Unknown mushrooms should not be taken, even if they have a pleasant smell and have a velvety skin.
- It is advisable for novice mushroom pickers to have a handout with them that contains descriptions and photographs of non-hazardous varieties. This may be a table in which dangerous varieties are presented.
- It would also be a good idea to look at the atlas mushroom places or Internet services whose task is to determine the type of mushroom from a photo.
- At first, it is better to go into the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you how to distinguish edible specimens from harmful ones.
- It is better to check each mushroom by breaking it and looking for a change in color.
To protect themselves from poisoning, people grow some categories of mushrooms at home. Champignons and oyster mushrooms are the most popular cultivated species. Oyster mushrooms, whose cap is covered with skin gray, are easier to grow.
If after eating a mushroom dish there are signs characteristic of food poisoning, you should immediately seek medical advice. medical care and save mushroom dish for laboratory tests to facilitate the determination of the toxin that caused the poisoning.
The same form can take different colors depending on the weather conditions, illumination and age. This applies to the following types:
- redhead;
- obabok;
- oil can;
- champignon and others.
If there are doubts as to whether the specimen found is edible, it is better not to take it or show it to an experienced mushroom picker. Tables of edible and inedible mushrooms are provided for general information.
Table 1. Valuable edible varieties.
| Name | Description |
| Boletus (white mushroom) | Outwardly it resembles a barrel, the cap is round, smooth, brown, and can be light or dark. The leg is plump, partially recessed into the ground. The pulp is dense, very light, odorless, with a mild nutty flavor. Fruiting begins in June and ends closer to the second ten days of October. |
| Obabok (boletus) | Typical specimens have a cushion-shaped cap of dark brown or light brown color, white flesh that turns pink when cut, and a light gray scaly leg up to 15 cm high. Obabok grows on the edges of mixed and deciduous forests, bears fruit from early summer to mid-November. |
| Boletus (redhead) | The shade of the cap of this mushroom repeats the color of the fallen leaves surrounding the fruiting body. The pulp is light, but when broken it darkens, acquiring a dark brown or brown tint. The height of the leg reaches 15 cm. Redhead grows singly or in families in small forests, aspen and mixed forests; ripening begins in early summer and lasts until mid-autumn. |
| Oil can | The convex cap reaches 10 cm in diameter and is slippery to the touch. The color can be chocolate, light brown or yellow. The pulp is a juicy, slightly loose substance of a rich yellow color. In the first days there is a protective film on the underside of the cap, then it breaks and a ring remains around the stem. Families of butterflies can be found in coniferous forests, mainly on sandy loam soil. |
| Champignon | Young mushrooms have a spherical cap covered with a film on the underside. As they grow older, the veil breaks, leaving a wavy ring on the leg. The plates are at first almost white, then become gray; in adult champignons they are brown, in old ones they are almost black. By this time the cap becomes almost flat. wherever there is slightly moist fertile soil. |
Table 3. Conditionally edible species.
| Name | Description |
| Gruzd | The milkweed is found in mixed and deciduous forests; it is easily distinguished by its cap, covered with fluff. The edges are wavy, the central part is slightly depressed. The surface of the cap is wet, dry or slimy. At the break, a bitter milky juice is released, the flesh immediately turns pink or yellow. The leg is white and dense. The fruiting bodies are hidden under the leaves, so they can be detected thanks to the mounds. The collection lasts from June to the end of September. |
| Volnushka | Pink or yellowish conditionally edible mushroom with a round depressed cap decorated with fringe. When cut, sharp white juice is released, the flesh is elastic and white. Most waves occur in birch forests. Collection time is from the beginning of August to the first ten days of October. Before cooking, mushrooms need to be soaked to remove bitterness. |
| Saffron milk caps | While resembling the saffron milk cap, the saffron milk cap is distinguished by its orange tint and the absence of milky juice. There is no fringe on the cap, the flesh is red when cut, greenish at the edges. |
| Mosswort | The cap of the moss fly is colored dark green, brown or yellow-brown. The flesh at the break is first yellow or brown, then turns blue or green. The stem is usually yellowish, as is the lower part of the cap. Before cooking, the flywheel must be cleaned. Fruiting begins in June and ends in October. Habitat: coniferous and mixed forests of temperate latitudes. |
| Squeaky | A distinctive feature of this variety is the peculiar creaking sound that the cap makes when rubbed. By appearance the mushroom resembles a milk mushroom, but differs in the yellow-green color of the plates and the velvety surface of the cap. The pulp has a pungent taste, emits a pleasant aroma, and when broken it produces white juice that turns red after a while. The mushroom is considered conditionally edible and is suitable for pickling after prolonged soaking. |
| Bull (Valui) | The value has a white leg and a beige cap with drooping edges. The surface is slippery, the plates are beige-white. Before eating, be sure to remove the skin, soak for a long time, and then boil. |
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
How many lovers are waiting for the start of the season to walk through the forest in search of saffron milk caps or saffron milk caps. Fry chanterelles, pickle milk mushrooms, marinate boletus to enjoy in winter festive table. Unfortunately, not everything ends well if you don’t know what you have collected. Arm yourself with useful knowledge of how to distinguish inedible species, every mushroom eater is obliged.
How to distinguish poisonous mushrooms from edible ones
You should not go into the forest if you do not know how to determine whether a mushroom is poisonous or not. Ask an experienced person to take you on a quiet hunt. In the forest thicket he will tell you about edible varieties and show what they look like. Read books or find information on websites. This is the only way to 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 because they can provoke food poisoning, cause disruption of the central nervous system, lead to death. Experienced mushroom pickers recommend following the following rules when collecting:
- don’t taste it – you can get poisoned instantly;
- do not take if in doubt;
- do not cut dry, overripe specimens - it is difficult to determine their identity;
- do not collect everything in the hope of sorting it out at home;
- visit the forest with experienced people;
- do not collect specimens with a thickened stem at the bottom;
- Before departure, refresh your knowledge about the characteristics of the species.
What do edible mushrooms look like?
Experienced lovers of quiet forest hunting know how to distinguish edible mushrooms from inedible ones. You can’t go wrong, you can put the copy you like in the basket, and then cook it if:
- there is a “skirt” on the leg;
- under the cap there is a layer of a tubular appearance;
- it gives off a pleasant smell;
- the caps have a characteristic appearance and color for their variety;
- insects were noticed on the surface - bugs and worms.
There are varieties that are very famous and popular in the middle forest zone. They are known and collected, although among them there are specimens that have dangerous doubles. To get a unique taste you need different ways preparations. Among your favorite types you can distinguish:
- white - boletus;
- milk mushroom;
- saffron milk cap;
- boletus;
- honey fungus;
- boletus;
- oiler;
- wave;
- fox;
- Russula.
What mushrooms are poisonous?
How to distinguish edible mushrooms from inedible ones? Poisonous varieties are often recognized by the following characteristics:
- color - have an unusual or very bright color;
- sticky cap in some varieties;
- change in the color of the leg - when cut, an unnatural color appears;
- absence of worms and insects inside and on the surface - they do not tolerate mushroom poison;
- smell - it can be fetid, medicinal, chlorine;
- absence of a tubular layer under the cap.
Inedible varieties contain toxic substances. It is necessary to carry out the collection very carefully, to know the special signs of dangerous specimens in order to distinguish them:
- pale grebe is fatally poisonous, has a greenish or olive color, thickened lower leg;
- satanic - different from white in red colors;
- red fly agaric - has a bright cap with white dots, provokes the destruction of brain cells;
- thin pig – has hallucinogenic properties when interacting with alcohol;
- fly agaric smelly - has the smell of chlorine, is very poisonous.
How to distinguish mushrooms
Among the variety of species, you can find poisonous specimens - doubles, similar to species suitable for consumption. How to distinguish between edible and inedible mushrooms in this case? The similarity can be distant or very close. The edible varieties of twins are:
- white – satanic, bilious;
- moss mushrooms, boletus - pepper;
- chanterelles - false chanterelles;
- milk mushrooms - waxy talkers;
- mushrooms - fly agarics;
- honey mushrooms - false honey mushrooms.
How to distinguish a false white mushroom
Inexperienced mushroom pickers may confuse a strong boletus with false species, although they are not very similar. A true white specimen is strong, dense, and grows in groups, sometimes forming a path. Distinguished by its hat, the bottom is exclusively olive, yellow, and white. Its flesh is firm, dense, and has a pleasant smell. If you make a cut, it will be white.
There are two types of false:
- Gall - has a pinkish tint. There is a dark mesh on the surface of the leg.
- Satanic - with a strong smell of rotten onion, distinguished by a velvety cap and yellow or red flesh. The leg is thickened at the bottom. It has a very bright color that varies in height from rich red to shades of green and yellow.
How to recognize the false chanterelle mushroom
How to determine edible and inedible mushrooms, if both look bright and elegant? How are chanterelles similar and by what characteristics can they be distinguished? Characteristics of an inedible variety are:
- a bright, velvety, orange hat;
- smaller diameter - about 2.5 cm;
- pulp with an unpleasant odor;
- leg tapering downward;
- a hat that looks like a funnel with smooth edges;
- absence of worms - contains chitinmannose - an anthelmintic substance.
Edible chanterelles grow in groups in mixed, coniferous forests. They often have large specimens with a hat up to 10 cm. They are distinguished by:
- a thick, dense leg that is never hollow;
- the hat is lowered down, has lumpy edges, the color is dim - from light yellow to pale orange;
- the plates are dense, descending to the stem;
- The flesh is red when pressed.
