The umbrella mushroom is large and edible. Umbrella mushroom: a little-known delicacy. Variegated umbrella mushroom - edible or not

Umbrella mushrooms belong to the Champignon family and owe their name to their original appearance. Indeed, these edible mushrooms resemble umbrellas opened during the rain. These gifts of the forest have a delicious taste, which is why they are extremely valued by lovers " quiet hunt».

On this page you can learn what umbrella mushrooms look like, where they grow, and how to distinguish umbrella mushrooms from other mushrooms. You can also see photos and descriptions of various types of umbrella mushrooms (white, variegated and blushing).

Cap of the white umbrella mushroom (Macrolepiota excoriata) (diameter 7-13 cm): usually gray-white, fleshy, with loose scales, and may be cream or light brown. In young mushrooms it has the shape of an egg, over time it becomes almost flat, with a clearly defined brown tubercle in the center.

Pay attention to the photo of the white umbrella mushroom: the edges of its cap are covered with whitish fibers.

Leg (height 5-14 cm): hollow, cylindrical in shape. Usually slightly curved white, darker below the ring. Visibly turns brown when touched.

Records: white, very frequent and loose. In old mushrooms they become brown or have a brown tint.

Pulp: white, with a pleasant, unbearable odor. When interacting with air, the color on the cut does not change.

The white umbrella mushroom looks like the variegated species (Macrolepiota procera), but it is much larger. Also, the white variety resembles the mastoid umbrella (Macrolepiota mastoidea), Conrad's umbrella mushroom (Macrolepiota konradii), as well as the inedible poisonous lepiota (Lepiota helveola). The Conrad species has a skin that does not completely cover the cap, the mastoid umbrella has a pointed cap, and the poisonous lepiota is not only much smaller, but also has pinkish flesh at the site of the break or cut.

When it grows: from mid-June to early October in almost all countries of the Eurasian continent, as well as in North America, North Africa and Australia.

Where can I find: in relatively free areas of all types of forests - clearings, edges, pastures and meadows.

Eating: usually in combination with fish or meat dishes. From adult mushrooms, only the caps should be taken; the stems are most often hollow or fibrous. Very delicious mushroom, especially popular in traditional Chinese cuisine.

as a remedy for rheumatism.

Other names: field umbrella mushroom.

Edible umbrella mushroom blushing and its photo

Cap of the blushing umbrella mushroom (Chlorophyllum rhacodes) (diameter 7-22 cm): beige, gray or light brown, with fibrous scales. In young mushrooms, it has the shape of a small chicken egg, which then slowly straightens out to a bell-shaped shape, and then becomes almost flat, as a rule, with tucked edges.

Leg (height 6-26 cm): very smooth, light brown or white, darkens over time.

In the photo of an umbrella mushroom of this variety, it is clearly noticeable that the hollow, cylindrical stem tapers from bottom to top. Easily separates from the cap.

Records: usually white or cream. When pressed, they acquire an orange, pink or reddish tint.

Pulp: fibrous and brittle, white in color.

If you look closely at the photo of the red umbrella mushroom, you will notice red-brown stains on its cut. This is especially noticeable in the flesh of the leg. It has a pleasant taste and aroma.

Doubles: maiden umbrella mushrooms (Leucoagaricus nympharum), graceful (Macrolepiota gracilenta) and variegated (Macrolepiota procera). hat girl's umbrella lighter, and the color of its pulp practically does not change at the site of a break or cut. The elegant umbrella mushroom is smaller in size, and the flesh also does not change color. The variegated umbel is larger than the blushing umbel and does not change the color of the flesh when exposed to air. Also, the red umbrella mushroom is similar to the poisonous Chlorophyllum brunneum and (Chlorophyllum molybdites). But the first chlorophyllum can be distinguished from the red umbrella mushroom by the browner color of the cap and stem, also by the large scales on the cap, and the lead slag mushroom grows only in the territory North America.

When it grows: from mid-June to early November in European and Asian countries, as well as in North America and North Africa.

Where can I find: prefers fertile and humus-rich soils deciduous forests. Found in meadows forest clearings or in city parks and squares.

Eating: in almost any form, just be sure to clean the mushroom from hard scales.

Application in folk medicine: does not apply.

Important! According to scientists, the red umbrella mushroom can cause severe allergic reactions, so allergy sufferers should be careful when consuming it.

Other names: shaggy umbrella mushroom.

Variegated umbrella mushroom: photo and description

Cap of variegated umbrella mushroom (Macrolepiota procera) (diameter 15-38 cm): fibrous, gray or beige, with dark brown scales. In young mushrooms it has the shape of a ball or a large chicken egg, then opens up to a cone, then becomes like an umbrella.

As can be seen in the photo of a variegated umbrella mushroom, the edges of its cap are usually curved towards inside, and in the center there is a dark round tubercle.

Leg (height 10-35 cm): uniform, brown. Often with rings of scales, with a ring or remnants of a covering on the stem. Hollow and fibrous, cylindrical in shape and easily separated from the cap. At the very base there is a noticeable rounded thickening.

Records: frequent and loose, white or light-colored gray. Easily separated from the cap.

Pulp: loose and white. It has a weak but pleasant mushroom aroma, tastes like Walnut or champignons.

According to the description, the variegated umbrella mushroom is similar to the poisonous chlorophyllums - lead slag (Chlorophyllum molybdites) and Chlorophyllum brunneum. The lead slag mushroom is much smaller than the variegated umbrella mushroom and is found only in North America, and the flesh of Chlorophyllum brunneum changes color when cut or broken. Also, the variegated umbrella mushroom can be confused with the edible umbrella mushroom (Macrolepiota gracilenta) and blushing umbrella (Chlorophyllum rhacodes). But the graceful one is much smaller, and the reddened one is not only smaller, but also changes the color of the flesh.

When it grows: from mid-June to early November in the countries of the Eurasian continent with temperate climate, as well as in Northern and South America, Australia, in Cuba and Sri Lanka.

Where can I find: on sandy soils and open spaces, not only in forest meadows or forest edges, but also in city parks and squares.

Eating: After preliminary cleaning of the scales, the caps can be used in cooking in almost any form, including cheese. The legs are tough, so they are not eaten. The motley umbrella tastes like champignons. It is especially appreciated by French gourmets, who recommend frying it in oil with herbs. The only drawback is that this mushroom cooks a lot. In Italy, the motley umbrella is called mazza di tamburo (“drumsticks”).

Use in folk medicine (the data is not confirmed and has not undergone clinical studies!): in the form of a decoction as a remedy for the treatment of rheumatism.

Other names: large umbrella mushroom, tall umbrella mushroom, “drumsticks”.

Belongs to the champignon family. One of the largest and delicious mushrooms, 4 categories. Below are the most known species with photo:

Motley

Variegated umbrella(tall, large, dunyasha) (l. Macrolepiota procera), reaches a height of 40 and a diameter of 30 cm. The pulp and plates are white. It is found everywhere on all continents and even on the islands of Sri Lanka, Solomon, Madagascar and Cuba. Collection time June – November.

White

Umbrella white, synonyms - field, white lepiota (lat. Macrolepiota excoriata). The cap and leg are up to 12 cm, the plates and flesh are white. Grows everywhere in summer and autumn.

How to prepare an umbrella? There are many recipes for cooking, you can eat it raw. The mushrooms must be washed and the growths on the cap removed. Old mushrooms have hard stems - it is better not to use them (you can dry them, grind them and use them instead of seasoning). They are consumed, for the most part, freshly prepared. Before cooking, it is better to boil them for about 10 minutes (optional). The umbrella is most delicious in fried: You can cook it like a schnitzel in batter or breadcrumbs. Fry for 2-3 minutes. from each side. Also used for making soups, salads, with potatoes, in sour cream... . Can be dried.
What can an umbrella mushroom be confused with? How to distinguish from poisonous ones? At the edible umbrella big sizes, very powerful, thick and even skirt (in bad ones it is thin, sagging or completely absent), pleasant smell.
Below are poisonous mushrooms(see photo) :

Comb

Comb umbrella (L. Lepiota cristata). , another name is comb lepiota, comb silverfish. The ring is thin, narrow, fragile, and may be completely absent in adults. Up to 5 cm in diameter, the stem is thin. The pulp has the smell of rotten garlic or radish.

Photos of umbrella mushrooms are shown in the pictures.

Mushroom umbrella photo and description which are presented in this article - one of the most delicious mushrooms, is a type of champignon, although it differs in appearance and taste (has a pleasant nutty taste). Refers to edible umbrella mushroom to the group of saprophytes (growing on decaying organic debris).

There are 5 varieties growing in Russia. Beginning mushroom pickers do not collect umbrellas, as they look like fly agarics. However, experienced lovers of “silent hunting” are happy to put young umbrellas, which always grow in one place, in their basket. Next, let's talk about how to distinguish it from poisonous ones. doubles where it grows and how to prepare such real umbrellas.

Important! The umbrella mushroom absorbs all substances from the soil, so it can only be collected in an ecologically clean area, further from highways and industrial enterprises. If collected in contaminated areas, even edible species can cause poisoning.

Where and when to collect

The umbrella mushroom grows everywhere, as they do not, and feels great in any favorable conditions. Umbrellas bear fruit abundantly in places where there is a lot of moisture and light: in sunny areas with moderate and constant humidity. Grows alone or in large groups, it all depends on the species.

Most often, umbrellas can be found in deciduous, coniferous and mixed forests. Collection starts at the end May - early June and ends at the end of September - mid-October.

By the end of October, umbrellas stop growing due to lack of heat. For this reason, even in the cold summer, their number sharply decreases.

Edible umbrella mushroom

Description

• The umbrella consists of a cap and a stem and can grow to a medium or large size, especially after heavy rains.
• The pulp is dense and fleshy. Light in color, like the juice, with a pleasant mushroom smell and delicate taste.
• The stem is easily separated from the cap and bends a little. It reaches a height of 8-10 cm. Thickened at the base, it has a movable membranous ring.
• The cap is 10-15 cm in diameter. Its surface is dry and finely scaly, the skin cracks at the edges and hangs down a little.
• In young specimens, the cap is spherical and connected to the base of the stalk. In adults, it opens and separates from the leg; there is a small tubercle in the center.

Kinds

White or field

Important! The white umbrella is very similar to the fly agaric and is considered a delicacy in Chinese cuisine. The main difference between the fly agaric is the mucus on the cap and the film around the stem.

Blushing or shaggy

• An edible species, it grows in nutritious soil rich in humus.
• When pressed or cut, the flesh oxidizes and turns reddish brown.
• In a young mushroom, the edge of the cap is tucked in; over time, it straightens out and becomes covered with cracks.
• The color of the cap is beige or gray, the scales are arranged in a circle, in the center there is a tubercle of a darker shade.

Important! The umbrella looks like a rough mushroom - it is very poisonous, which can be distinguished by the pungent smell and pungent taste of the pulp.

Motley or big

Girl's umbrella

• Girl's umbrella mushroom photo and description, which we will consider further, is very tasty, but is rare and is listed in the Red Book. Most often it can be found in the south of Europe or in the Primorsky Territory.
• The cap of young mushrooms is ovoid, opens as they grow, and grows to 6-10 cm in diameter. It has a light hazel, almost white hue, darker in the center. The edges are thin with fringe. Covered with large scales that darken over time.
• The pulp is white, and the plates darken slightly when pressed.
• The leg is light, thin, thickened at the base.

Elegant

• The graceful or light umbrella mushroom grows singly or in large groups in open grassy areas, on the edges of forests, in meadows and fields.
• The leg is thin, slightly curved.
• The bell-shaped cap is white with yellow scales, straightens over time, becomes flat, and has a dark brown tubercle in the center.

Mastoid

Important! By taste qualities The mastoid umbrella is no different from other species, but only its cap is edible, since the stem is very bitter.

How to distinguish an umbrella from poisonous mushrooms?

The umbrella mushroom is very similar in appearance to the fly agaric, so many mushroom pickers are afraid to collect it. He also has a “skirt” and specks on his hat. But there are still differences:

• The umbrella leg has a three-layer ring that moves up and down easily;
• On the stem of an edible mushroom there is no residue of a covering on the stem, like poisonous ones;
• The umbrella cap is matte, and the fly agaric is smooth and shiny;
• The specks of the fly agaric are sparse, and on the cap of the umbrella they grow as the mushroom grows, the skin seems to crack, but remains smooth in the center.

There is also poisonous umbrella mushroom, and not just one, but several types. Some cause stomach upset, while others can be fatal. Therefore, it is important to know their signs.

Umbrella mushrooms - poisonous

It is imperative to know these species in order to distinguish them from edible ones and not harm the health of yourself and your family.

Comb

• The cap is light brown, up to 5 cm in diameter, covered with brownish-orange scales.
• The leg is thin, up to 10 cm in length, hollow inside, and has a white and pink ring.
• Gives off an unpleasant aroma.

Chestnut

Chlorophyllum lead-slag

• A large mushroom that looks like an edible umbrella.
• The cap of a young fetus is spherical; in adults it opens and becomes flat.
• The leg is different from edible species. U false umbrella mushroom it is smooth, there is a fixed ring at the top.

Chlorophyllum dark brown

Amanita stinking

• The fly agaric can have a cap that is not only red. There are fly agarics different colors. This is very poisonous mushroom, the consumption of which leads to death in 85% of cases.
• It looks like a young umbrella, so inexperienced mushroom pickers often confuse them.
• However, it does not have scales on the cap that are characteristic of edible fruits, and it also emits an unpleasant chlorine odor.

The benefits of umbrellas

Edible mushrooms collected in ecologically clean areas benefit the human body. An umbrella helps you feel better. It contains substances with weak antitumor effects that slow down development of benign neoplasms.

Also, these substances accelerate the regeneration of body cells, promoting their proper renewal. Positively influence hematopoiesis and work cardiovascular systems s.

Mushrooms have low glycemic index, so they can be included in the diet when dieting and losing weight.

How to cook umbrellas

It is better to collect umbrellas when they are young, when the cap is lowered to the stem. Mature specimens may have a bitter taste.

The legs are removed, and the caps can be fried, boiled, stewed, pickled and salted. Umbrellas can also be used for later preparations soups, appetizers, salads, fillings.

Recipe:

• The scales of large caps are removed.
• They are then washed, salted and peppered to taste.
• Fry in vegetable oil on both sides.

Advice! The caps can be rolled in batter, breadcrumbs or flour, and then placed in a frying pan.

You can cook grilled umbrellas in a barbecue or oven on a wire rack. To do this, the fruits are marinated by adding herbs and garlic, pouring lemon juice.

Dried umbrellas are used to make soups, snacks and sandwiches. Umbrellas have a rich mushroom aroma.

Watch the video! How to cook umbrella mushrooms

Umbrella mushrooms are infrequent guests in mushroom pickers’ baskets, and all because of their similarity to some types of dangerous fly agaric mushrooms. And while less experienced mushroom lovers usually either bypass them or mercilessly crush them with their boots, experienced mushroom pickers know that the mushrooms they encounter are not only edible, but also have great taste. Some of their varieties are generally considered delicacies. This statement, however, does not apply to all “umbrellas”. In this family, the most common and popular umbrella mushrooms for collecting are white, variegated and reddening - these are the ones you can fearlessly collect, cook, pickle for the winter, and then eat with pleasure. And in order not to confuse these mushrooms with their poisonous relatives, you need to carefully study their distinctive features.

White umbrella mushroom: inhabitant of forest edges and clearings

This forest dweller changes his appearance with age, which is natural for mushrooms. The cap of a young umbrella is egg-shaped, and over time it gradually opens up and takes on the appearance of a dome or, in fact, an umbrella. The opened cap has a diameter of 7 to 14 cm. Its color is white, cream or beige, with brown lagging scales in young specimens. The pronounced light brown tubercle in the center of the cap is a remnant of the mushroom’s “veil,” that is, the shell that protected the young mushroom shoot while it grew.

The stem of the umbrella is hollow, cylindrical in shape, sometimes thickened and curved towards the bottom. The white color darkens noticeably when touched. In a young mushroom, the cap plates are very light, even and frequent; over time they become brownish.

Not all mushroom pickers completely trust their knowledge and experience, especially if the mushroom they find may have dangerous doubles. When collecting white umbrella, you can also rely on your sense of smell - its white flesh has a pleasant and not too strong mushroom smell. If the flesh is cut, it does not darken from contact with air.

From June to October, the delicacy can be found in almost all countries of the European continent, as well as in Australia, North America and northern Africa. The umbrella mushroom loves forest edges, meadows and pastures, that is, open areas.

Reddening “umbrella”: how to identify

This type of umbrella mushroom is larger in size than its white “relative”. The cap reaches 22-24 cm in diameter, is covered with fibrous gray-brown scales and has a light brown, beige or gray color. Initially egg-shaped, over time it straightens and looks like a characteristic “umbrella”, with the edges folded inward.

The red umbrella mushroom usually grows up to 30-35 cm in height, of which the stem is about 25-28 cm. It is smooth, hollow inside, white or beige colour in young specimens, and in older specimens it becomes brown. The cylindrical shape tapers towards the cap and is easily separated from it.

This mushroom received the name “blushing” for a reason - firstly, its plates, initially white, turn red or pink when pressed. Secondly, when cut, the pulp itself acquires a distinct reddish color.

The harvesting season for this mushroom is from June to early November. It is collected by residents of Europe and Asia, North America, and it is found in deciduous foxes, on mineral-rich soils, in meadows and forest clearings, and in city parks and squares.

Allergy sufferers need to be careful with this product - it can cause allergic reactions.

A colorful resident of open areas - the variegated umbrella mushroom

This variety of “umbrellas” is the largest of the listed species, since its opened cap reaches 38-40 cm in diameter. Like other umbrella mushrooms, young specimens have an egg-shaped cap, which over time becomes similar in shape to an umbrella. The color is beige or light brown, while the entire cap is covered with brown scales, which is why the mushroom is called variegated. There is a dark brown tubercle in the center of the cap.

The stem is usually up to 35 cm high, hollow or fibrous inside, easily separated from the cap. It may have rings of scales, remnants of a mushroom blanket in the shape of a ring that moves freely along the entire length of the leg. Brown color.

Almost all summer and autumn, variegated “umbrellas” grow in Europe with a temperate climate, in North and South America, and in Australia. The mushroom loves sandy soil and open spaces - meadows and edges in forests or city parks.

Edible or poisonous: how to tell the difference

The most dangerous of the beneficial umbrella mushroom counterparts are fly agaric mushrooms. Poisoning with these poisonous specimens almost always ends fatal. However, mushroom pickers with many years of experience can easily name the differences between a harmful mushroom.

You need to immediately pay attention to the scales on the cap. For fly agarics, these are the remains of the bedspread, and what older mushroom, the easier it is to separate them. Adult fly agarics often have smooth caps or few scales. “Umbrellas” are characterized by the presence of a smooth central part of the cap, as well as a three-layer ring on the stem. It can move freely up and down along it. The ring on the fly agaric leg does not have this property.

How to distinguish poisonous representatives of the “umbrella” genus? All of them have a pronounced unpleasant aroma. Therefore, if you have doubts while harvesting, you need to trust your sense of smell: a sharp, nasty smell is a clear sign that this mushroom has no place on the dinner table.

Poisonous varieties of umbrella mushroom:

• lepiota crest;
• chestnut lepiota;
• Lepiota rougha.

The first one on the list has a red-orange cap with bright yellow-brown scales. The leg is ocher or light cream in color. The diameter of the cap is from 2 to 5 cm, the length of the stem is up to 8 cm.

Chestnut lepiota is also small in size - the cap is only 2-4 cm in diameter, the stem is thin, usually no higher than 10 cm. This dangerous mushroom It is easier to distinguish than the others, since its color is dark brown, reddish, and even the flesh has a brownish or red tint.

Lepiota rougha looks very characteristic - it is distinguished by its orange-colored cap. Brown and the “rusty” shade of the scales on it.

False “umbrellas” also pose a danger due to their similarity to their edible relatives. Among them:

• chlorophyllum lead-slag;
• chlorophyllum dark brown.

These mushrooms, although very similar to “umbrellas,” are usually distinguished by mushroom pickers by their cut, which immediately changes color when exposed to air: the flesh becomes brown, reddish or orange. Lead slag chlorophyll also produces plates - in adult mushrooms they become greenish or dark olive in color.

The benefits of umbrella mushrooms for the body

The collected edible specimens, in addition to amazing taste properties, also have useful ones: they contain, and, melanin, and. All these substances have a positive effect on the functioning of the nervous and cardiovascular systems of the body and on the condition of the skin. In addition, the product is low-calorie. Doctors admit him to dietary nutrition for obesity and diabetes.

Use of the product in cooking

Umbrella mushrooms are a rare delicacy on tables, as many people simply do not know how to distinguish edible mushrooms from dangerous ones and avoid them. However, if the housewife does have this delicacy at her disposal, she can use it to prepare soups, salads, snacks, and pickling for the winter. Mushrooms are also frozen for long-term storage.

The most popular recipes for preparing umbrella mushrooms are frying them in batter and salting them for the winter.

How to fry umbrellas? They are first peeled and boiled in salted water for half an hour. Young specimens have a more delicate oily taste, so it is preferable to choose them for cooking. In addition, only the caps are usually eaten, since the legs do not have much value in terms of taste.

First prepare the batter: mix 2 eggs and two tablespoons of white flour, add a little water and pepper to taste, and whisk all ingredients thoroughly with a whisk or fork. The prepared caps are dipped in batter on both sides, after which they are sent to a heated frying pan with vegetable oil. The cap is fried on each side for about 3-4 minutes. Fried umbrellas go well with a side dish of or, they are added to salads.

Peeled mushrooms are poured into a saucepan and poured cold water and bring to a boil, then add a spoonful of salt and cook for 40 minutes. After this time, they are thrown into a colander and washed under cold water. At this time, a marinade is prepared from the remaining ingredients, except vinegar. Vinegar is added after the liquid boils, and then mushrooms are added to the marinade - they are boiled for another 20 minutes over low heat. The next step is to send the mushrooms along with the liquid, still hot, into sterile jars. The containers are sealed with lids, turned upside down and left to cool. Store the roll in a cool, dark place.

Umbrella mushrooms are a tasty alternative to the usual ones. They can be eaten freshly prepared or prepared for the winter, and then indulged with homemade pickles or dishes from frozen stocks. Main secret– familiarize yourself with all the rules on how to distinguish edible “umbrellas” from inedible ones.

Very often they grow along the side of highways. unusual mushrooms with a large plate-like cap and a thin long stem. Most people think it is a white toadstool or fly agaric. But in reality, it is an umbrella mushroom, which is an edible and very tasty fruiting body.

The mushroom got its name due to its strong external resemblance to an umbrella. At first, the cap on the stem looks like a closed umbrella or dome, but soon it opens up and becomes a copy of the umbrella. It is important to remember that almost all edible mushrooms have false or poisonous doubles. Umbrellas are also no exception and have their own inedible “brothers”. Therefore, mushroom pickers need to adhere to certain rules: Do not collect mushrooms that are in doubt.

It is quite possible to distinguish an edible mushroom from a poisonous umbrella. And if, when you come to the forest, you do not know how and where to collect umbrellas, then you do not need to knock them down with your feet, mistaking them for poisonous mushrooms. Perhaps those who come after you will be glad of such a harvest.

We suggest that you familiarize yourself with the description and photo of poisonous umbrella mushrooms. There are 4 types of them in our region: comb umbel, chestnut umbel, brown-red and fleshy red umbel. However, only the first two types are considered the most dangerous.

Latin name for umbellata comb: Lepiota cristata;

Family: champignon;

Hat: diameter from 2 to 5 cm, similar to a bell in young specimens and prostrate in adult specimens. The color is red-brown, with pointed yellow-orange scales on the surface.

Leg: very thin, empty in the middle, height from 7 to 10 cm, in diameter 0.5 cm in the shape of a cylinder, with a widening base. Color ranges from yellowish to cream, with a white or pink ring. The ring is quite narrow and disappears almost immediately.

Pulp: white pulp with fibrous inclusions, with a sharp unpleasant odor.

Edibility: poisonous, completely unsuitable for food;

Spreading: prefers the northern regions of the country with a temperate climate.

Another poisonous mushroom that looks like an umbrella is the chestnut lepiota.

Latin name: Lepiota castanea;

Family: champignon;

Hat: diameter is from 2 to 4 cm, has a red or brown color. The cap is ovoid only in young mushrooms; in adult specimens it is spread out. Next, the skin on the cap begins to crack into small hard scales of chestnut color. The plates under the cap become yellow over time;

Pulp: has a reddish or brown tint, especially when broken or cut, has an unpleasant odor and is very fragile when touched;

Leg: has a cylindrical shape that expands and descends towards the base. The ring on the leg is white, but quickly disappears with age;

Edibility: the mushroom is very poisonous, and when eaten it is most often fatal;

Spreading: grows in temperate regions climatic conditions. Often found in Eastern and Western Siberia, as well as in European countries.

It is worth saying that the doubles of umbrella mushrooms are poisonous and very dangerous. Therefore, if you do not know exactly what kind of mushroom is in front of you, do not touch it.

How to distinguish the umbrella mushroom from lepiota - a poisonous mushroom? The leg of the poisonous lepiota is up to 12 cm in height, with a thickness of up to 1.2 cm. It is shaped like a cylinder, hollow inside, slightly curved, smooth, white. After the ring on the stem, the color changes and becomes yellowish or brown. If you touch the leg, it turns brown. Look at the photo on how to distinguish the umbrella mushroom from its poisonous counterpart:

How to distinguish an edible umbrella mushroom from a poisonous toadstool and fly agaric (with video)

To know the difference between edible and poisonous umbrella mushrooms, also watch the video. It will help you more accurately identify existing differences.

For example, how to distinguish an umbrella mushroom from? The fly agaric has scales on its cap, but they are rare. Usually the caps of this mushroom are almost smooth, with a small number of white scales. The umbrella is gray or brown with large white or gray scales. The umbrella leg is framed in three layers white ring, which moves down easily.

Many mushroom pickers confuse umbrellas with white toadstools and get poisoned. Therefore, the question arises: how to distinguish an umbrella mushroom from a toadstool?

White grebe is a very toxic mushroom, and if accidentally consumed, death occurs in 90% of cases. The entire mushroom has a grayish or off-white tint. Its cap does not have scales, but is covered with flakes. The flesh of the white toadstool has a rather unpleasant chlorine odor. There is no ring on the stem; it disappears very early, leaving fragments of fiber instead.

How to distinguish an edible umbrella from an inedible purple mushroom

There is another false umbrella that can also be confused. How to distinguish edible mushroom an umbrella from the inedible - a purple umbrella? The inedible purple mushroom has a corresponding color, bitter taste and unpleasant odor. Although this fruiting body is not poisonous, it is not recommended to eat it due to its strong bitterness. We invite you to look at a visual photo of the inedible umbrella mushroom:

It is worth noting that umbrella mushrooms are very common among representatives of the mushroom kingdom. Since they grow on decaying organic debris, on rotting plants, they are also called saprophytes. Sometimes umbrellas can reach very large sizes, for example, the cap in diameter can be more than 23 cm, and the height of the stem can be up to 30 cm. Umbrella mushrooms grow in circles, forming rings, popularly called “witch circles.” In such circles, umbrellas can grow to several dozen.

Red umbrella mushroom: poisonous or edible?

Some mushroom pickers are sure that the red umbrella mushroom is considered poisonous and therefore do not collect it. We hasten to reassure them, this mushroom is edible and very tasty.

Latin name: Macrolepiota rhacodes;

Family: champignon;

Hat: beige or gray in color with fibrous-looking scales. Young mushrooms resemble a small egg, and then their hat straightens out and resembles a bell. With age, it becomes completely flat with slightly rolled up edges;

Leg: smooth, white or light brown. The shape is cylindrical, tapering at the top and easily separated from the cap;

Records: white or cream color, turns red when pressed;

Pulp: white, very brittle, fibrous. When cut it turns reddish-brown and has a pleasant smell;

Edibility: edible mushroom;

Spreading: deciduous and coniferous forests, thickets of acacias. In addition to Russia, it can be found in Europe, Asia, Africa, Australia, and America.

Scientists warn that the red umbrella mushroom, even though it is edible, can cause severe allergic reactions in allergy sufferers.

Inedible white umbrella: what a poisonous mushroom looks like

Another umbrella that mushroom pickers consider inedible is the white umbrella mushroom.

Latin name: Macrolepiota excoriata;

Family: Champignon;

Synonyms: white umbrella, field umbrella, white lepiota;

Hat: gray-white, up to 13 cm in diameter, with scales that easily come off. Young mushrooms look like a chicken egg, then become flat and have a pronounced brown tubercle in the center of the cap. Whitish fibrous compounds are visible along the edges of the cap;

Leg: height can vary from 5 to 14 cm. The inside is almost empty, has a cylindrical shape, and is slightly curved. The leg below the ring is dark in color and turns brown when touched;

Pulp: white, smells pleasant, has a tart taste, does not change when cut;

Records: quite thick, loose, with smooth edges. In young individuals the plates are white, in older individuals they are beige or brown;

Spreading: found throughout Russia, Ukraine, Belarus and many European countries. It grows in steppes, forests, and pastures, especially where there are humus soils.

Now, having read the description inedible mushrooms, you know what a poisonous umbrella mushroom looks like. Therefore, when going to the forest to pick mushrooms, remember this information and photo well poisonous umbrellas so as not to put your life in danger.

One more thing important rule for mushroom pickers: Do not collect umbrellas near highways, industrial enterprises and garbage dumps. Even if mushrooms are edible, but grow in such places, they absorb poisons harmful to the human body and can cause poisoning.