Mushrooms in Kyrgyzstan. Beware of poisonous mushrooms: a selection of known species. Gall fungus: inedible or poisonous

Hedgehog is motley. It also has other names: scaly blackberry, tile blackberry, motley sarcodon, kolchak, hawk, chicken. In Belarus and Ukraine it is called “elk” or “goat”, in Kyrgyzstan it is known to mushroom pickers as “black mushroom” ...

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 in 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 a Kazakh saxaul plant, and in our company there was a newcomer who was given a strict order not to disappear from sight, - says Vladimir Aleksandrovich. “We all scattered around the area, moving from one mushroom to another. Our newcomer was so carried away that he 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. mushroom growth conditions certain types are closely related to what kind of trees 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 collecting them,” 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 have 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. If in 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, four victims of poisonous mushrooms - a mother and three young children. In 2005, 43 people were poisoned, in 2009 - 15 people.

Experts report that there are few poisonous mushrooms, but they are very dangerous. The most dangerous among them is the pale grebe. Signs of poisoning after it appear no earlier than 10-30 hours, when irreversible processes are already 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 enterprises 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 Science 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. Can be in cold water and possibly 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.

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 individual cases 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 poisonous mushrooms, the first place in terms of toxicity and frequency of poisoning with fatal takes a pale toadstool. 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. Poison Doppelgangers they 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 signs:

• 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 with a leg, the “bad” mushroom does not.

A satanic mushroom disguised as a boletus

The massive leg and dense pulp 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 the present 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.

Externally poisonous mushrooms they look like milk mushrooms: they are small, with squat legs and a fleshy round hat 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 common poisonous mushrooms are such umbrellas:

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 the case of eating dense pulp, death does not occur. But the toxins contained in it in large quantities cause tremendous harm. 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.

gall fungus similar to white, but, unlike the latter, 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 many more. false species, which 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

A large number of wild mushrooms appeared in the markets of Zhaiyl and Panfilov regions.

Mushrooms are brought in bags and sold in kilograms. The price ranges from one hundred to two hundred soms per kilogram. This is not surprising, because among the food plants that Kyrgyzstan is rich in, edible mushrooms are not the last.

Even a “mushroom brand” appeared. You will not ask any of the merchants: “Where are the mushrooms from? - you hear in response: “From Shavyr ...” (this is how the part of the Zhaiyl region, adjacent to the border with Kazakhstan, is called in the old fashioned way). It seems that there are fields in this territory where mushrooms can be cut with a scythe ... In fact, who can know where the mushrooms were collected: they are collected by some, sold to others, and they, in turn, resell them at retail. But both of them have a very poor idea of ​​how dangerous certain types of mushrooms can be. And it starts in Kyrgyzstan along with mushroom season poisoning season.

And the worst thing is that doctors often do not understand the cause of poisoning: all the victims claim that they ate mushrooms that are considered edible.

How not to become a victim of poisoning? Mycologist (specialist in mushrooms) candidate tells about it biological sciences Kyrgyzstan Svetlana Prikhodko.

— Are there many mushrooms in Kyrgyzstan that should be feared?

We have almost 100 types of edible mushrooms. But there are very few poisonous ones, only 6 species: fibers, false raincoats, false mushrooms, brown-red umbrella mushrooms, false golovachs and yellow-skinned champignons. The latter are very similar to ordinary champignons, but, unlike them, they smell strongly of carbolic acid. If you cut this champignon, it immediately turns yellow - hence its name. Yellow-skinned champignon, by the way, grows in cities - three years ago I saw it at the corner of Moskovskaya and Sverdlov streets in Bishkek.

— What about toadstools and fly agarics?

— There are no fly agarics in Kyrgyzstan, they grow only in Europe and Russia. Pale grebes - too. This mushroom was discovered in our country only once - in 1946. Then, in the 60s, a prominent specialist A. Elchibeev came, he studied the Kyrgyz flora and did not find pale grebes. And we, mycologists, have never found a fungus of this species here since then.

“Then why are people poisoned?” Physicians assume that pale grebes…

- Ordinary, edible mushrooms. It's just that these mushrooms are harvested in ecologically unhealthy areas - in cities, near factories, factories, airports, automobile and railways and even near uranium tailings!

For example, those families who, in early May 2017, were poisoned by mushrooms picked in a field near the village of Dostuk, collected really edible mushrooms - blue leg. But they grew up near the helipad, which is along the Vasilyevsky tract. And helicopter emissions have made mushrooms poisonous. After all, mushrooms have the ability to absorb (absorb) harmful substances from the soil and accumulate them. And the longer the mycelium lived, the more harmful substances in mushrooms growing from it. There was another case a couple of years ago. Several residents of the city of Kara-Balta gathered mushrooms near the mining plant. They cooked and ate. And, of course, they were poisoned. The consequences of poisoning were very serious.

- How to determine which mushrooms you can eat?

- Firstly, you can not buy mushrooms of unknown origin in the market. And you can pick mushrooms only in forests and foothills, away from cities, roads and industrial facilities.

Secondly, it is very important to be able to cook mushrooms correctly. Some mushrooms, such as champignons, mushrooms, are not particularly difficult to prepare. And others - morels, golovachs - you definitely need to boil and drain the water several times. Then they can be eaten.

Thirdly, mushrooms need to be able to store. After all, it is a perishable product. They need to be prepared immediately, on the same day as they were collected. It is also undesirable to store purchased mushrooms for a long time. If you can’t cook them immediately, be sure to remove the mushrooms from plastic bag, sort through, discard all suspicious ones (for example, champignons with a pungent odor) and worm mushrooms, and those in which you have no doubt, put in the refrigerator. Then they can lie down for a day or two, but not longer. After two days of storage, even in the refrigerator, mushrooms become dangerous to health, and it is no longer desirable to eat them.

- There is an opinion that mushrooms are absolutely useless food that the human body simply does not absorb. Is it really true?

- Absolutely not! Mushrooms are very useful product. They contain a lot of protein, microelements, vitamins of groups B, E and C. Mushrooms are an extremely satisfying food, among the people they are even called “second bread”.

- And the Chinese tree mushrooms, which today you can eat in almost any cafe or a special salad, are also useful?

Any edible mushrooms are useful. Although we do not know how these tree mushrooms are grown, with what chemicals. Many Chinese firms are known to use special substances to stimulate the growth of fungi.

Edible mushrooms are the object of an exciting "quiet hunt". Collecting them is associated with being outdoors, where a person not only relaxes, but also learns all the beauty of nature.

But lovers of "silent hunting" should remember that the collection of mushrooms in accordance with the environmental laws of Kyrgyzstan is limited to a few kilograms per person. And "busting" threatens with a monetary fine. It is strange that employees of the State Ecological and Technical Inspectorate do not convey this information to the population, because edible mushrooms, like any natural wealth Kyrgyzstan, requires a careful and attentive attitude. In this regard, the recommendations of the candidate of biological sciences of the Academy of Sciences of the Kyrgyz Republic A. Elchibeev are useful.

“When picking mushrooms, one should not pick and tear the litter and upper layers of the soil, trample down “mushroom places”, pluck and destroy wormy and overripe hats, make large fires in places where mushrooms are concentrated, as all this leads to damage and destruction of the mycelium, reduction of mushroom places, and consequently, a decrease in the number of edible mushrooms, ”he writes.

Before you put a mushroom in your mouth, you must be sure that you are eating an edible mushroom, as there are a small number of species in the world that are poisonous. Most of them will only cause an upset stomach, but there are those that, if ingested, will cause no small harm to it and can even cause death. Below is a list with photos of the ten most poisonous and deadly species of mushrooms for humans.

Olive omfalot is a poisonous mushroom that grows in wooded areas on rotten stumps, rotten trunks of deciduous trees in Europe, mainly in the Crimea. Notable for its bioluminescence properties. Appearance resembles a chanterelle, but unlike it, the olive omphalot has an unpleasant odor and contains the illudin S toxin, which, when ingested, leads to very severe pain, vomiting and diarrhoea.

Russula stinging is widespread in the northern hemisphere in deciduous, coniferous and mixed forests. With proper processing, this mushroom is conditionally suitable for food, but it tastes bitter, with a pronounced pungency. Raw is poisonous, it contains the poison muscarine. The use of even a small amount raw mushroom leads to disruption of the gastrointestinal tract, abdominal pain, nausea and vomiting.

Panther Amanita grows in coniferous, deciduous and mixed forests in the temperate climate of the Northern Hemisphere. The fungus is highly poisonous and contains poisons such as muscarine and mycoatropine acting on the central nervous system, as well as a number of toxic alkaloids that cause gastrointestinal disorders, hallucinations and can lead to death.

On the seventh line in the list of the most dangerous and poisonous mushrooms in the world is Foliotina wrinkled - a poisonous mushroom that grows in Europe, Asia and North America. Contains a strong poison amatoxins, which is very toxic to the liver and is the cause of many deaths. Sometimes these mushrooms are confused with blue psilocybe.

Greenfinch grows in small groups in dry coniferous forests on sandy soils in North America and Europe. Until recently considered good edible mushroom, but after the publication in 2001 of a report of poisoning when consuming a large number of greenfinches (12 cases, 3 of them fatal), it is suspected of being poisonous. Symptoms of poisoning include muscle weakness, pain, cramps, nausea, and sweating.

Sulphur-yellow honey fungus is a highly poisonous mushroom found on all continents except Africa and Antarctica. Grow on old stumps of deciduous and coniferous trees in August-November. When eaten, the fungus causes severe, sometimes fatal poisoning. Symptoms appear after a few hours and are accompanied by abdominal pain, nausea, vomiting, sweating, diarrhea and bloating, sometimes blurred vision and even paralysis.

The thin pig is a poisonous mushroom common in moist deciduous, coniferous and mixed forests, gardens, forest belts of the Northern Hemisphere in areas with temperate climate. Mushroom for a long time It was considered conditionally edible, but now its toxicity has been proven. Prolonged use of thin pigs in food leads to severe poisoning, especially in people with diseased kidneys. Potentially fatal complications include acute renal failure, shock, respiratory failure, and disseminated intravascular coagulation.

Amanita ocreata, also known as the "angel of death", is a deadly poisonous mushroom from the Amanita family. Distributed in mixed forests mainly in the northeastern part of North America from Washington to Baja California. Contains alpha-amanitin and other amatoxins that cause the death of liver cells and other organs, as well as a violation of protein synthesis. Complications of poisoning include increased intracranial pressure, intracranial hemorrhage, sepsis, pancreatitis, acute renal failure, and cardiac arrest. Death usually occurs 6–16 days after poisoning.

Pale grebe is the most poisonous mushroom in the world. It is the cause of most fatal poisonings that occur after eating mushrooms. It grows in almost all types of forests in Europe, Asia, North America and North Africa. Likes dark, damp places. Contains two types of toxins, amanitin and phalloidin, which cause liver and kidney failure, and often the only way to avoid death is to transplant them. It is estimated that even half of the pale grebe contains enough toxin to kill an adult human. In addition, the toxicity of the mushroom does not decrease after it has been cooked, frozen, or dried. Sometimes they are mistakenly collected instead of champignons and green russula.