Mushrooms growing in the mountains of Kyrgyzstan. Silent hunting: Through the mushroom places of Kyrgyzstan. Such different fly agarics

Mushroom season has started. Many Kyrgyzstanis, armed with baskets and knives, go on a “quiet hunt”. Satisfied people harvest in buckets, fry, boil, salt for future use. Surely everyone will need the advice of experts on how to distinguish an edible mushroom from an inedible one, where and how to collect them correctly.

Benefit and adventure

Our republic is rich mushroom places. Residents of the Issyk-Kul, Naryn, Chui regions during the season are happy to harvest various types of mushrooms for the future: porcini, champignons, milk mushrooms, honey agarics, butterflies, chanterelles, blue legs.

Vladimir Popov, an experienced mushroom picker, told us about this hobby.

Each type of mushroom has its own season, - says Vladimir Alexandrovich. - open mushroom hunting at the end of April, whites in the Kazakh steppes. With good weather conditions they can be collected until mid-May. As soon as cherries begin to ripen in the capital, this is a signal for mushroom pickers that it is time to go for the harvest to the Suusamyr mountains. In the forests of the southern coast of Issyk-Kul, mushrooms can be found all summer, until October. Depending on the weather, there may be a second wave of mushrooms in August. And, of course, mushroom abundance traditionally falls on September.

To become a real mushroom picker, one theory is not enough, you need flair, intuition and, of course, luck. In the life piggy bank of each mushroom picker there are interesting stories, because “silent hunting” has many advantages, but there is also a downside - the dangers that lie in wait for inexperienced mushroom pickers.

It is very easy to get lost, especially in the steppe. Once we went to a gathering in the Kazakh saxaul, and our company turned out to be a newcomer who was given a strict order not to disappear from sight, - says Vladimir Aleksandrovich. - We all scattered around the area, moving from one mushroom to another. Our newcomer was so carried away that he came to his senses only when the car disappeared from sight. Panic seized him and he began to thrash about. We probably searched for him for three hours, in the end we had to comb the area by car, and, thank God, we found him, alone, frightened and flushed under the hot sun.

Places to know

An inexperienced mushroom picker recklessly rushes back and forth between the bushes and trees, but the mushrooms are not given in his hands, as if they have fallen through the ground. And it turns out that you need to approach them wisely. The conditions for the growth of certain types of mushrooms are closely related to the trees that surround them. First, it is better to take a closer look at what kind of area is in front of you, and then look for mushrooms.

At first glance, it seems that they grow anywhere. In fact, representatives of the forest kingdom have a different attitude. Mushrooms, oddly enough, are finicky. They choose soil rich in forest humus, which is also well warmed up. The largest number species takes a fancy to edges, clearings, edges of forest paths and abandoned roads. They prefer spruce mushrooms and pine forests, groves, birch forests, mixed forests, consisting of deciduous and coniferous trees. Small hills, slopes of ravines, semi-shaded or sun-exposed places are also convenient for them. At the same time, mushrooms avoid the thicket, heavily shaded forest, tall dense grass. In the heat, mushrooms hide from the sun under the branches of trees, especially under the lower coniferous spruce branches.

Edible finds

There are 98 species of edible mushrooms in Kyrgyzstan. But the population knows and collects at most 10-15 species. The most common among them are champignons, blue leg and morels of two types: stitches and real morels.

The most popular in spring, in April-May, is the white “steppe” mushroom, which is harvested along the foothills and on Suusamyr. Mushrooms are also very famous, which are found everywhere: in fields, gardens, vegetable gardens, forests, meadows. The most popular among the inhabitants of Northern Kyrgyzstan is the white podgruzok, growing in spruce forests. The inhabitants call it a mushroom and prepare it for pickling and pickling. Spruce camelina is also found there, according to palatability- mushroom of the first category. In pine plantations, in the middle mountains - boletus.

The age of mushrooms is short - six to eight days, they ripen quickly and quickly collapse. And it is important to know the rules for their collection, - says Svetlana Mosolova, head of the laboratory of mycology and phytopathology of the Institute of Biology and Soil of the National Academy of Sciences of the Kyrgyz Republic. - You need to be very careful when picking mushrooms. The main thing when using the gifts of nature is knowledge. There may be so-called false mushrooms - false champignons, mushrooms, chanterelles. Therefore, in case of doubt, it is better to abandon a suspicious mushroom than to take it at random. It is better to go on a “quiet hunt” with an experienced mushroom picker who is well versed in them. Collect only those young mushrooms that you know well. It is at a young age that the fruiting body accumulates useful substances, but with the cessation of growth, decay products of protein compounds that are toxic and harmful to the human body appear. Even completely edible harmless mushrooms can become poisonous when aging.

Unlike meat and fish, which are rotten and have a very unpleasant odor, fungal spoilage does not manifest itself in any way. He talks about spoilage of the fungus big size, softness, inelasticity. Such mushrooms can harm the body.

Dangerous symptoms

At the first sign of poisoning, even a mild one, you should immediately call an ambulance. medical care or send the victim to the hospital. At the same time, it is important to provide first aid. First you need to clean the stomach and intestines of the patient from food containing poison. To do this, the victim is advised to drink as much boiled water with soda as possible (one teaspoon of soda per 0.5 liter of water). This procedure must be repeated several times, then give a laxative, put the patient to bed and apply a heating pad to the legs.

Before examination by a doctor, the patient should not eat. Any alcoholic beverages are strictly contraindicated, alcohol promotes the absorption of toxic substances by the body. The remains of the mushrooms that caused the poisoning must be kept for examination.

On a note

To avoid mushroom poisoning, remember the basic rules:

When picking mushrooms, take only those that you know well. At the slightest doubt, throw it away.

Do not take mushrooms, in the lower part of which there are thickenings surrounded by a shell.

Do not pick overripe, slimy, withered, wormy, spoiled mushrooms.

Don't eat raw mushrooms.

Cook the harvested mushrooms the same day.

Cook mushrooms in at least three waters.

In 1999, a mass case of mushroom poisoning was registered, as a result of which more than 500 people were injured. In the same year the victims poisonous mushrooms there were four - a mother and three young children. In 2005, 43 people were poisoned, in 2009 - 15 people.

Experts report that there are few poisonous mushrooms, but they are very dangerous. The most dangerous among them is the pale grebe. Signs of poisoning after it appear no earlier than 10-30 hours, when irreversible processes are already taking place in the body. The appearance of the pale grebe is very characteristic, although it can be confused with champignon. Their main difference is that the pale grebe always has white plates, while the champignon has pink ones, darkening with time and there are never flakes on its hat.

As experts warn, even edible mushrooms can be dangerous.

Mushrooms growing near highways and industrial plants absorb harmful toxic substances. Pesticides and industrial wastes have a special effect on fungi, which cause them a number of irreversible biochemical rearrangements, as a result of which they become not only unusable, but even poisonous. So the farther from civilization, the better, - warns the head of the laboratory of mycology and phytopathology of the Institute of Biology and Soil of the National Academy of Sciences of the Kyrgyz Republic Svetlana Mosolova.

The basket of mushrooms brought from the forest must be carefully sorted and checked so that poisonous ones do not accidentally get with edible mushrooms. Among those and others there are similar ones, and sometimes you can’t immediately distinguish them in appearance.

folk recipe

Crunchy snack

Pickling any mushrooms is generally not difficult, but you need to know some features. You can pickle porcini mushrooms, chanterelles, boletus, champignons and others. There are many recipes, Bishkek resident Tatyana Popova shared with us her universal and simple recipe blanks.

Rinse and clean the porcini mushrooms, cut large and medium ones into pieces, leave the small ones whole, - says Tatyana Mikhailovna. - Any mushrooms must be boiled before pickling, this will eliminate the risk of poisoning and guarantee that the workpiece will not deteriorate. The first time we cook the mushrooms for 20 minutes, after which we drain the water and thus free them from sand. Then again we set to boil for 40 minutes, but this time we add salt, spices to the water - 5 peas of allspice, dill seeds, cloves, a few cloves of garlic, Bay leaf. I would suggest making the brine more salty. Five minutes before the end of cooking, add 8% vinegar. Here you can focus on your own taste, the main thing is not to peroxide. This broth is settled for a day, after which it can be brought to a boil again and poured into jars. Store in a refrigerator or cellar at a temperature not exceeding 5-6 degrees.

dry treat

One of the most popular preparations for the winter is long garlands. dried mushrooms. They are strung on a thread and often kept that way. Usually dry white. Do not wash mushrooms before drying.

Soaking dried mushrooms is a must. It can be in cold water, or it can be in milk. It will soften the taste of the mushrooms. The taste of dried mushrooms is more intense and aggressive. Therefore, it is better to put them little by little. Dried mushrooms can be completely replaced with fresh ones. Only their number should be reduced by 6-8 times. If it is written - 300 g fresh, take no more than 50 grams of dried mushrooms. If there is no time to soak the mushrooms, you can bring them to a boil and cook for 10-15 minutes. Then drain the water, rinse the mushrooms and cook further.

To get a quick mushroom broth and cook porridge on it, for example, you can grind a couple of dried mushrooms in a coffee grinder or crush in a mortar. And put the powder in boiling water.

Natalya FILONOVA.
Material address: http://www.msn.kg/ru/news/41985/

About 2100 species of mushrooms are currently known in Kyrgyzstan. Conventionally, they are divided into micromycetes and macromycetes. Macromycetes - a group of higher fungi with large fruiting bodies various shapes, are represented by 286 species.

The first work on the study of cap mushrooms was carried out in 1935-1939. of the last century P.S. Panfilova and N.G. Zaprometov, later M.D. Prutenskaya for walnut-fruit forests, A.A. Domashova for the Terskey Ala-Too ridge. In the 60s, A.A. Elchibaev carried out systematic, purposeful studies of macromycetes in Northern Kyrgyzstan. The Central Tien Shan and Pamir-Alai belong to the little-studied areas in terms of the diversity of all groups of fungi.

Leading among the higher fungi are pores. Aphyllophorales (aphyllophoric) - 69 species, Agaricales (agaric) -162, order group Gasteromycetes (gasteromycetes) -43. Aphyllophoric fungi develop on trees and cause stem rot. Symbiotrophic macromycetes or mycorrhiza-formers in the mycobiota of hat fungi comprise 58 species. Among them there are edible: boletus, mushrooms, as well as inedible, poisonous - cobwebs, fibers and others.

An extensive group is made up of saprotrophic macromycetes (litter and other saprotrophs, carbotrophs, caprotrophs, bryotrophs) - 225 species. They carry out all life processes due to dead organic matter.

Mushrooms are used by the population as a valuable food product. 98 species of edible mushrooms have been noted in the republic. The value of mushrooms is determined by local traditions. Among the population of our republic, there is a high demand for white podgruzdok (milk), butterdish, boletus, steppe "white" mushroom, blue leg, species of the champignon genus, gourmet camelina and others. There are not many poisonous mushrooms in nature: poisonous champignon, species of the fiber genus, false puffballs, gray-yellow pseudo-mushroom, brown-red umbrella mushroom, pale toadstool.

The deterioration of the ecological situation, the ever-increasing recreational pressure on forests, combined with soil and atmospheric pollution, cause depletion of the species composition and a decrease in the fruiting of macromycetes. The most sensitive were mycorrhizal fungi. The diversity of fungi is affected by the destruction of their habitats.

edible mushrooms, which are in demand among the population, are collected in large quantities and sold in the markets. The immoderate, sometimes barbaric gathering of mushrooms, such as morels, may lead to a sharp reduction in their natural reserves in the near future. Mushrooms can disappear or reduce their numbers also due to the economic development of the territory, anthropogenic impact, forestry activities, and sharp, different from the average long-term weather conditions.

Another group of fungi that does not have nutritional value, is distinguished by its uniqueness. As a rule, they have a decorative shape, large sizes or bright color. Due to their attractive external qualities, they are subject to frivolous destruction. Such species are rare.

The relevance of mushroom protection is evidenced by the fact that in some countries former USSR(Belarus, Lithuania, Latvia, Tajikistan, Turkmenistan, Karelia, Kazakhstan) mushrooms are included in the republican Red Books: 19 species of mushrooms are included in the second edition of the Red Book of the USSR (1984). Four types of mushrooms are included in the second edition of the Red Book of the Kyrgyz Republic, Table. 1.

The living world that surrounds us and the entire planet, it is in the language of science - flora and fauna, but simply - plant and animal world. In previous issues, we tried to introduce you to the most interesting representatives animal world. Now let's move on to the story of flora in particular for mushrooms.

Svetlana Prikhodko, Ph.D. n. Institute of Biology of the National Academy of Sciences of the Kyrgyz Republic introduced us to the kingdom of fungi.

About 2100 of their species are currently known in Kyrgyzstan. Conventionally, they are divided into micromycetes and macromycetes. Macromycetes are a group of higher fungi with large fruiting bodies of various shapes. They are represented by 286 species. The leading among the higher fungi are aphyllophoraceae, of which there are 69 species. This type of fungus grows on trees and causes trunk rot. Symbiophore macromycetes, of which there are 58 species, include edible mushrooms: boletus and redheads, as well as poisonous - cobwebs, fibers and others.

Everyone knows that mushrooms are used by the population as a valuable food product. There are 98 species of edible mushrooms in the republic. Loading is in high demand among the population white (milk), butterdish, boletus, steppe "white", blue leg, species of the genus mushrooms and others.

poisonous by their nature, there are few mushrooms: poisonous champignon, species of a number of fibrous fibers, pseudo-puffballs, gray-yellow false honeycomb, brown-red umbrella mushroom, pale grebe.

The deterioration of the ecological situation, pollution of the soil and atmosphere cause depletion of the species composition and a decrease in the fruiting of higher fungi. Edible mushrooms are harvested in large sizes for sale in the markets. The collection of mushrooms mainly occurs in a barbaric way. This can lead to a reduction in numbers or their disappearance.

Another group of mushrooms, which has no nutritional value, is distinguished by its unusualness: they have a decorative unusual shape, large size and bright coloring. They are subjected to frivolous destruction. Such species are rare. Four species of such mushrooms are included in the second edition of the Red Book of the Kyrgyz Republic. We learned about these interesting mushrooms from Svetlana Prikhodko.

One of these types is canine mutinus. This decorative look which is used in medicine. Its young fruiting body is oval or ovoid, sometimes elongated, white color. Its length is 2-3 cm in diameter. The outer layer, when ripe, breaks at the top into 2-3 lobes and remains at the base of the fruiting body. The leg is hollow white or pink, without a hat. Instead, there is a thickening in the form of a small blurry cap, covered with an olive-green mucous mass with a sharp unpleasant odor. The biological features of this fungus have not been studied. He meets in September.

Its general distribution: in Russia, Europe, North America. In Kyrgyzstan, it is found in the basin of the lake. Issyk-Kul and in the village of Chon-Uryukty.

Places of its growth: coniferous forests, shrub thickets, in the grass in glades, in parks. It is mainly found on soil rich in humus and organic residues, sometimes on heavily damaged wood. Always in damp places.

Occurs very rarely. Forms groups of 3-6 specimens. Special protection measures have not been developed.

Scootiger Tien Shan- very rare, almost endemic species. The fruiting bodies of the fungus are almost solitary, rarely two, connected at the base. The caps are more or less fleshy, elastic when fresh, and very shrinking. The caps are depressed in the middle, 1.5-5 cm in diameter and up to 0.5 mm thick in the central part, and up to 1 mm along the edges. The surface is pale colored. Later becomes dirty yellow. The hat is densely fleshy in small, densely spaced scales. Its edge is thin, often lobed. The tissue is whitish, densely fleshy, when dried hard, brittle, often with a thin line at the border of the tubules. Leg more or less central 1.5-3 cm long, 0.4-1 cm thick. At the base, it is slightly swollen or thin, smooth, almost colorless, wrinkled when dried. Scootiger is inedible. Fruits in late September.

Its general distribution: in Kazakhstan (Zaili Alatau, Small Almaty and Big Almaty gorges). In Northern Kyrgyzstan - in the basin of Lake Issyk-Kul.

Scootiger grows in the belts of the middle mountains, on the soil in the spruce forest, in the clearings of the Schrenk spruce. On old stumps it forms small fruiting bodies. This fungus is rare and rare. Due to its peculiar form, it is subjected to frivolous destruction.

retina-drawn- a very rare Paleogene relic. The only species in the world of the genus Reticulata. The fruiting body of the fungus is up to 27 cm in height. The upper part is expanded into a reticulate head (hence the name of the genus), turning into a long, fleshy, then hard, woody, deeply furrowed cylindrical stem. At the base of the leg, the outer layer forms a kind of bowl (Volva). The outer layer is thick, uneven, cartilaginous scales or pyramidal growths develop on it. The young mushroom is whitish-yellow. The body color of the mature fruit is yellowish-brown.

In the process of evolution, the retina-head adapted to exist in conditions steppe zones. Its high stem, which carries the head to a considerable height above the soil, makes it possible for better dispersal of spores. Another adaptation to dry conditions is a significant thickness on outer shell protects the mushroom from drying wind and high temperature.

The mushroom has a very characteristic strong smell of herring (from trimethylamine). The mushroom is inedible.

Features of biology have not been studied. Fruits in June-July.

The retina head is common in Kazakhstan, the European part of Russia, Morocco, North America, in Northern Kyrgyzstan.

The fungus grows in clay and sandy deserts in the belt of valleys and foothills. Sometimes found in forests and meadows. Grows there scattered, in separate areas. It is included in the Red Book of Kyrgyzstan and Kazakhstan.

Double mesh sock. A rare species in the CIS. Used in traditional medicine. At a young age, the body is almost spherical, sometimes cylindrical, 4-5 cm in diameter, first white, then yellowish-white. The leg is long, cylindrical, with a spongy surface, tapering downwards, empty, off-white, up to 20 cm long, with an annular thickening at the base (Volva). The cap is conical, 3-5 cm long and the same width, covered with a mesh relief of branched and fused ribs. At maturity, the cap is olive green. Between the hat and the upper end of the leg is attached a lower, elegant skirt of white or yellow color, hanging down to half of the leg.

The appearance of this skirt gives the mushroom a very unusual, decorative shape. Because of this skirt, the unofficial name of the mushroom is "lady with a veil." German botanists called this unusual species - flower-mushroom. At a young age, in the egg stage, it is edible. This type is typical for tropical countries. The range slightly extends into Central Asia, where it is extremely rare on soil and litter in forests. The number of setkonos is small.

Conservation measures: conservation of habitats, information dissemination among the population about protection and collection rules.

The place of mushrooms in the living world

Mushrooms- mysterious organisms, and scientists still have not come to a common opinion about whether they refer to plants or animals. Apparently, mushrooms represent an independent kingdom of nature, which arose independently of plants and animals. Mushrooms, as well as plants and animals, are constant companions of man, obligatory participants in his life.

Even our distant ancestors, who with incredible difficulty obtained food for themselves, found mushrooms, looked at them with curiosity and tried to use them as a food product. And it took a lot of time and sacrifice so that they could separate the edible from the poisonous.

Spring is not far off - the time when mushroom pickers will bring their goods to the shelves. The time of appearance of the first mushrooms is the beginning of May. It must be remembered that inexperienced mushroom pickers, along with edible mushrooms, can collect poisonous ones. There are twin mushrooms among them, outwardly very similar to edible mushrooms.

One of the most common inedible mushrooms - mustard, or gall fungus , which is very similar to some forms of white fungus. Inedible mushrooms are russula; the most dangerous, deadly poisonous pale grebe and common stitches. There are other mushrooms that are dangerous to eat. It should be remembered that poisoning with poisonous, toxin-containing mushrooms can be fatal. Therefore, the only way to reliably prevent mushroom poisoning is the ability to distinguish between the main edible and poisonous mushrooms by outward signs and do not eat unfamiliar mushrooms.

But it should be remembered that mushrooms are a valuable food product. They contain many useful for the human body. nutrients. In total, there are 54 types of edible mushrooms, they are divided into 4 categories according to their nutritional value.

The first category, the highest, is porcini mushroom, real mushroom, real camelina. To the second - butterdish, champignons, white podgrudok and yellow podgrudok(a total of 11 species are named). The largest number of species belongs to the third category - 28, including morels, common chanterelle, boletus, russula, volnushka, aspen breast etc. The fourth category includes mushrooms with coarse pulp - violinist, serushka, smooth, black podgrudok. With proper collection, preparation and storage, they can be used as useful product nutrition. Mushrooms can be used fresh (in soups, in fried etc.), as well as salted, dried or pickled, and certain types usually correspond to certain uses. For example, porcini mushroom, boletus, butterdish can be consumed fresh, dried, pickled. Milk mushrooms, volnushki and others that have a pungent taste are suitable only for salting, since the causticity disappears only when salting. The main thing is to know that in accordance with the clause: “Sanitary rules for the harvesting, processing and sale of mushrooms”, amateur mushroom pickers are prohibited from selling boiled, salted, pickled, and other home-made mushrooms on the market. And buyers must take care of the safety of their own health, as toxic mushrooms (we repeat!) Are very dangerous to life.

Greta ZIBACHINSKAYA

What is the most important thing for a mushroom picker who goes to the forest for a "quiet hunt"? No, not a basket at all (although it will also be needed), but knowledge, especially regarding which mushrooms are poisonous and which can be safely put in a basket. Without them, a trip for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases, it will turn into the last walk in life. To avoid disastrous consequences, we bring to your attention brief information about dangerous mushrooms, which should never be cut off. Take a closer look at the photos and remember forever how they look. So let's start.

Among the poisonous mushrooms, the pale grebe occupies the first place in terms of toxicity and the frequency of fatal poisoning. Its poison is resistant to heat treatment, moreover, it has belated symptoms. After tasting mushrooms, the first day you can feel quite a healthy person, but this effect is misleading. While precious time is running out to save lives, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, the symptoms of poisoning are manifested by headache and muscle pain, vomiting, but time has passed. In most cases it comes death.

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

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

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

Such different fly agarics

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

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

Deadly poisonous species of fly agaric, which pose the greatest danger to humans, include:

Small but deadly ragged mushroom

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

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

Beautiful, but "shitty mushroom"

This is exactly the case when the title corresponds to the content. It was not without reason that the people dubbed the mushroom a false valui or a horseradish mushroom with such an indecent word - not only is it poisonous, but also the flesh is bitter, and the smell is simply disgusting and not at all mushroomy. But on the other hand, it is precisely thanks to its “aroma” that it will no longer be possible to ingratiate a mushroom picker under the guise of a russula, to which the valui is very similar.

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

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

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

Poisonous twin of summer mushrooms: sulfur-yellow honey agaric

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

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

You can distinguish between “good” and “bad” honey mushrooms by the following features:

• the edible mushroom has scales on the cap and stem, the false honey agaric does not have them;
• The “good” mushroom is dressed in a skirt on a leg, the “bad” one is not.

A satanic mushroom disguised as a boletus

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

Some scholars even refer to pain as conditionally edible mushrooms, if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this species contain, so it’s better not to risk your health.

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

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

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

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

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

No less dangerous are such pigs:

poisonous umbrellas

Along the roads and roadsides, slender mushrooms grow in abundance on tall, thin stems with flat, wide-open hats resembling an umbrella. They are called umbrellas. The hat, in fact, as the mushroom grows, opens and becomes wider. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and most common poisonous mushrooms umbrellas are:

Poison rows

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

The second name of rows is talkers.

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

Gall mushroom: inedible or poisonous?

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

In the people for a peculiar taste, the mushroom is called mustard.

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

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

Fragile Impatiens Galerina marsh

In the swampy areas of the forest, in the thickets of moss, you can find small mushrooms on a long thin leg- swamp gallery. A fragile light yellow leg with a white ring at the top is easy to knock down even with a thin twig. Moreover, the mushroom is poisonous and it is still impossible to eat it. The dark yellow hat of the gallery is also fragile and watery. IN young age similar to a bell, but then straightens, leaving only a sharp bulge in the center.

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

Video about the most dangerous mushrooms for humans

Spring is the time when mushroom pickers bring their goods to the shelves. The time of appearance of the first mushrooms is the beginning of May. Our republic is rich in mushroom places. Residents of the Issyk-Kul, Naryn, Chui regions during the season are happy to harvest various types of mushrooms for future use: champignons, milk mushrooms, honey agarics, butterflies, chanterelles, pigs, bruises.

FOR REFERENCE: Mushrooms are mysterious organisms, and scientists still have not come to a consensus about whether they refer to plants or animals. Apparently, mushrooms represent an independent kingdom of nature, which arose independently of plants and animals. Mushrooms, as well as plants and animals, are constant companions of man, obligatory participants in his life. Mushrooms are a very valuable food product. They have a high content of vitamins - A, B, D, PP. Mushrooms are rich in compounds of phosphorus, sulfur, potassium, zinc, copper, etc. Mushrooms contain easily digestible proteins - from 5 to 28%. Fresh mushrooms are healthier than onions, carrots, cabbage; more nutritious than eggs and chicken meat. Mushrooms are not only tasty, but also nutritious. In the people they are called forest bread, forest vegetable.

Mass poisoning with mushrooms prompted us to seek an explanation - how to distinguish edible species from poisonous ones - to a specialist of the Biological and Soil Institute of the National Academy of Sciences of the Kyrgyz Republic, candidate biological sciences Svetlana Leonidovna Prikhodko. She told us about the value of this product and warned against the possibility of poisoning.

The world of hat mushrooms is rich and diverse. How many mushroom treasures nature provides, especially forests. No wonder people say: flowers are the children of the sun, mushrooms are pets of the forest twilight. About 2100 of their species are currently known in Kyrgyzstan. Conventionally, they are divided into micromycetes and macromycetes. Macromycetes are a group of higher fungi with large fruiting bodies of various shapes. They are represented by 286 species.

In our forests and steppes, there are 28 species of edible cap mushrooms. But few mushroom pickers know more than 10-15 species. All the rest are "toadstools" for them. But without knowledge of the species, it is impossible to understand the mushroom riches. IN Lately demand for mushrooms has increased. Due to the difficult socio-economic situation, the population uses them not only as a high-calorie product, but also as an object of profit. Currently, a large number of wild mushrooms. There is no strict control over their quality. It is possible that poisonous species can be found among edible species, which are very similar in appearance to edible ones. Some of the edible mushrooms are not palatable and are not usually harvested.

The most popular in spring, in April-May, is the white "steppe" mushroom, which is harvested along the foothills and on Susamyr. Mushrooms are also very famous, which are found everywhere: in fields, gardens, vegetable gardens, forests, meadows.

Several types of champignons grow in Kyrgyzstan: field, ordinary, forest and poisonous. At the same time, the blue leg (or bruise) grows abundantly.

Morels are less popular. They are poisonous when fresh, but it has been proven that poisonous properties disappear completely when boiled and dried. Currently, they are harvested in large quantities and exported.

On the foothills in the mountain forests the height mushroom season occurs in the second half of summer. The most popular among the inhabitants of Northern Kyrgyzstan is white podgruzok, growing in spruce forests. Residents call it - mushrooms and harvest for salting and pickling. Spruce camelina is also found there, in terms of taste - a mushroom of the first category. In birch groves, along the floodplains of the rivers, the common boletus grows. Autumn mushrooms are found on trunks and stumps. In pine plantations, in the middle mountains - boletus. Less known in the forests are various types of russula with fragile pink, greenish, gray hats, volushki, etc.

There are few poisonous mushrooms, but they are very dangerous. The most poisonous - pale grebe - was discovered only once in 1962. More common is poisonous champignon, which has an unpleasant pharmaceutical smell of carbolic acid. It grows in the same places as the edible types of mushrooms and can be the cause of poisoning. Poisonous are also gray-yellow false honey agaric (similar to autumn honey agaric) and false raincoats (similar to raincoats). Thus, mushrooms are similar to widespread species, and an inexperienced mushroom picker can confuse them. Such mushrooms are called twin mushrooms.

Mushrooms are quite sensitive to changes environment, rapidly accumulate in fruiting bodies harmful substances. Therefore, even edible ones become toxic if collected in ecologically hazardous regions. There is such a problem in the Chui valley. There are annual mushroom poisonings, even with a fatal outcome.

FOR REFERENCE: In order to prevent mass mushroom poisoning, the Department of Disease Prevention and Expertise of the Ministry of Health of the Kyrgyz Republic appeals to the population with a request to comply with the following rules:
- collect mushrooms that you know well;
- do not taste unfamiliar mushrooms;
- never eat overripe, slimy, flabby, wormy and spoiled mushrooms;
- do not pick mushrooms even known to be edible within the city near highways, industrial enterprises;
- do not purchase mushrooms from random persons in places of spontaneous trade.
At the first sign of poisoning, you must immediately call an ambulance, or send the victim to the hospital.
At the same time, it is important to provide first aid.

First you need to clean the stomach and intestines of the patient from food containing poison. To do this, the victim is advised to drink as much boiled water with soda as possible (one teaspoon of soda per 0.5 liter of water). This procedure must be repeated several times, then give a laxative, put the patient to bed and apply a heating pad to the legs.
Before examination by a doctor, the patient should not eat. Any alcoholic beverages are strictly contraindicated, alcohol promotes the absorption of toxic substances by the body. The remains of the mushrooms that caused the poisoning must be kept for examination.
Doctors emphasize that late treatment for poisoning with poisonous mushrooms in most cases is unsuccessful.

The deterioration of the ecological situation, pollution of the soil and atmosphere cause depletion of the species composition and a decrease in the fruiting of higher fungi. Edible mushrooms are harvested in large sizes for sale in the markets. The collection of mushrooms mainly occurs in a barbaric way. This can lead to a reduction in numbers or their disappearance.

Another group of mushrooms, which has no nutritional value, is distinguished by its unusualness: they have an unusual decorative shape, large size and bright color. They are subjected to frivolous destruction. Such species are rare. Four species of such mushrooms are included in the second edition of the Red Book of the Kyrgyz Republic.

But it should be remembered that mushrooms are a valuable food product. They contain many useful nutrients for the human body. In total, there are 54 types of edible mushrooms, they are divided into 4 categories according to their nutritional value.

The first category, the highest, includes white mushroom, real breast, real camelina. To the second - butter dish, champignons, white load and yellow breast (11 species are named in total). The largest number of species belongs to the third category - 28, including morels, common chanterelle, boletus, russula, volnushka, aspen mushroom, etc. The fourth category includes mushrooms with coarse pulp - violin, serushka, smooth, black podgruzdok. With proper collection, preparation and storage, they can be used as a healthy food product.

REFERENCE: Mushrooms can be used fresh (in soups, fried, etc.), as well as salted, dried or pickled, and certain types usually correspond to certain uses. For example, porcini mushroom, boletus, butterdish can be consumed fresh, dried, pickled. Milk mushrooms, volnushki and others that have a pungent taste are suitable only for salting, since the causticity disappears only when salting.

MAIN MISTAKE ABOUT MUSHROOMS

1. Mushrooms are very easy to get poisoned. Not true! If you collect only those mushrooms that you are sure of and process them correctly, poisoning is excluded. You can only get poisoned by canned mushrooms, but you can just as easily get poisoned, for example, by canned eggplant.

2. There are no poisonous mushrooms in our mountains. Not true! So far, 11 species have been identified, but it is difficult to say how many will be added during the season. LOOK

3. An onion thrown into a decoction with mushrooms, in the presence of poisonous mushrooms, darkens. Not true! Welded as an experiment pale grebes and fly agarics. The bulb did not change color.

4. It rained, the next day it's time for mushrooms. Not true! Mushrooms, depending on the temperature, need 2-5 days to grow.

5. Mushrooms must be cut with a knife almost under the hat, so as not to damage the mycelium. Not true! Mushrooms must be twisted, and then cut off the excess from them with a knife. The mushroom picker is much deeper so that it can be harmed.

6. The more rain, the more mushrooms. Partially not true. Mushrooms, in addition to moisture, need heat. Rain is good, but if it pours without ceasing, then the mycelium will not develop due to excessive moisture.

7. If there is no rain, there are no mushrooms. Partially not true. In our mountains, mushrooms can be found a month and a half after the last rain. Only in this case they are few.

8. If the mushrooms are soaked, then worms will come out of them. Not true! Spider bugs can get out of the plates, but the worms will not go anywhere. They can only come out when dry!

COLLECTION RULES:

1. Collect mushroom species, only well-known ones.

2. Do not break out fruiting bodies with mycelium from the soil. It is necessary to use a knife, carefully cut off the leg.

3. Do not trample the mycelium.

4. Do not tear the forest floor.

Only our careful attitude will guarantee the fruiting and preservation of mushrooms for many years. We would like to emphasize that only the scientists of the Biology and Soil Institute of the Academy of Sciences of the Kyrgyz Republic are engaged in the study of fungal species.