Mushrooms are false and normal. How to distinguish a false honey agaric from a real one? The harvest season starts in May and lasts until October.

Forest mushrooms everywhere they attract special attention of fans of original food, because they can be boiled, fried, marinated, salted and dried. Unfortunately, in nature there are edible and false mushrooms, which often fall into the basket of inexperienced mushroom pickers. Before going out into the forest, it would be wise to get to know the mushrooms that grow in the area where we live.

The main symptoms of poisoning with inedible mushrooms occur a few hours after eating them. sharp headache, nausea, dizziness, intestinal cramps signal a problem.

Edible and false mushrooms: criteria for difference

Who doesn't like to go to the forest for mushrooms and in a few hours to pick up a full basket or bucket? This is exactly the case with mushrooms. After all, they grow in huge families of several dozen pieces, located in a small area. For the campaign to end successfully, it is important for everyone to know how to distinguish honey mushrooms from false mushrooms. Otherwise, joy can be replaced by bitterness. food poisoning. First, consider edible and safe specimens. And then, we will remove the “mask” from false mushrooms, which strive to get into the basket of inexperienced mushroom pickers.

Experts advise paying attention to several criteria that help to notice the dangerous difference between edible and false mushrooms:

1. Aroma. If when collecting forest gifts, there are doubts, you can smell the hat of the fruit to inhale its smell. The edible mushroom has a pleasant aroma, while the “imitator” has notes of rotten soil.
2. Leg. Young mushrooms have a leg, which is decorated with a film "skirt". It is next to the hat. Mushrooms similar to honey mushrooms do not have such a “decoration”.
3. Plate color. At edible mushrooms they are yellowish or cream colored. False mushrooms boast a bright yellow, olive or earthy hue.
4. The outer texture of the hat. In young edible mushrooms, the surface of the cap is often scaly. False mushrooms have a smooth surface.
5. The color of the surface of the fungus. Edible mushrooms have a light brown cap color. Mushrooms "imitators" are distinguished by more elegant shades: bright color sulfur or red brick.

Of course, all these criteria are very important, but if doubts remain after the study, we apply main principle: "Not sure - don't take it!".

Inexperienced mushroom pickers should not go for mushrooms alone. The practical advice of a specialist will help not to fall into the trap of greed, but to take only.

Features of your favorite autumn mushrooms

To learn how to distinguish between edible and false mushrooms from each other, it is important to have a good understanding of the characteristics of the growth of these plants. As you know, in nature there are many different types of mushrooms. But all of them are united by the general indicators of these cute mushrooms. It turns out that it is not enough to know how mushrooms look from the outside. It is important to get to know them better.

Edible mushrooms are most commonly grown large groups next to stumps or with tree roots protruding from the soil. When they are just poking out of the soft forest soil, they are decorated with a semicircular cap. In older specimens, it completely changes shape. Now it looks more like a wide plate turned upside down.

Looking at the photo of false and edible mushrooms, you can notice differences in the coloring and size of the hats. These can be such shades:

• Orange;
• rusty yellow;
• brownish;
• honey yellow.

The diameter of the cap reaches up to 10 cm. Its outer part is covered with scales, which partially disappear with time. The back plates of the cap in young mushrooms are usually light. In mature specimens, they are colored brown or yellowish.

If you carefully examine the legs of edible specimens, you will notice that they are hollow inside. In addition, they are decorated with a leathery ring, which was formed from the protective cover of a young mushroom.

The pulp has a light brown color, which does not change even when water gets on it.

The enemy is better known by sight

With the onset of autumn, when the sun is still pampering people with its warm rays, many go to the forest for mushrooms. Particularly attractive are places with fallen trees or low stumps, covered with many pretty mushrooms. But in order not to run into disguised "enemies", it is worth getting to know the false mushrooms better. How to distinguish them from edible relatives and not accidentally put them in the basket and then on the table? Consider some types of such inedible options.

Inexperienced fans of forest gifts should take into account that false mushrooms can grow next to edible specimens of the same friendly families.

At the end of August on forest edges among old stumps and fallen trees, autumn grows in large groups. The photo helps to see this disguised "enemy" in all its glory. Most often, its convex hat is from 4 to 8 cm. In its mature form, it opens a little, thereby becoming similar to its relatives. The cardinal difference is the brick-red color of the outer covering of the cap. The flesh of the mushroom has a bitter taste and a pale yellow color.

Candolly

These false mushrooms "settle" big families near the stumps and roots of age-old deciduous trees. They appear in late spring and bear fruit until early September. Distinctive feature young mushrooms of this species - a hat in the form of a bell. Over time, it opens like an umbrella, on top of which a convex tubercle flaunts. The edges of the cap of this camouflaged mushroom are framed by a light fringe that remains from the protective coverlet. Its diameter is from 3 to 7 cm. The color is most often yellow-brown, although it can be whitish.

This autumn honey agaric is truly dangerous double. The name and photo of the mushroom tell a lot about it. As a rule, sulfur-yellow honey agaric grows on trunks, branches, stumps and around deciduous and coniferous trees. Depending on the climatic conditions it actively fructifies up to the first October frosts. At the same time, it grows in numerous groups.

His hat, resembling a bell, eventually transforms into an “open umbrella” and is distinguished by the following coloring:

• yellow;
• greyish yellow;
• yellow-brown.

There is a contrasting darkening in the center of the cap. If such mushrooms end up on the dining table of fans of forest gifts, the outcome may be irreparable. Therefore, knowing what false mushrooms are dangerous for helps to stay away from them.

Royal mushrooms

This type of mushroom rightfully deserves special attention, as it is an exquisite delicacy for lovers of forest gifts. Edible specimens have a broad, bell-shaped hat that is rusty yellow or olive in color. The whole fruit is abundantly covered with brown scales, resembling flakes or graceful tubercles. And the pulp of royal mushrooms is colored yellow.

It is best to pick mushrooms that have slimy caps that are smooth to the touch. If the fruit has a dark shade, then it is no longer young.

Despite such popularity, disguised false royal mushrooms are also found in nature. Often they grow on the sites of old ashes or fires, which are already overgrown with grass. And the pulp of such mushrooms smells unpleasant, which is one of hallmarks these poisonous mushrooms. Some of them acquire a slimy character during the rainy season, and also have a small number of scales. With age, the graceful hats of false mushrooms change, which indicates their unsuitability for food.

Learning to distinguish between edible and false mushrooms - video

Honey mushrooms are mushrooms familiar to every Russian. From them you can cook a wide variety of aromatic and delicious meals, and the benefits of these mushrooms have been known for a long time. Yes, and collecting mushrooms is quite pleasant - they grow in groups, capturing large territories, so even several buckets can be collected from one place.

The mushroom got its name because of the characteristics of growth. It's no secret that mushrooms grow on stumps and around them not one by one, but in families. In this regard, there are two versions of the origin of such an interesting name.

The first is based on the fact that "mushroom" is a cognate word for the word "stump", and the second says that once the mushroom pickers discovered this mushroom, and cutting it off, they saw a few more growing nearby and exclaimed: "They again!", and, thus Thus, the word "mushroom" follows from the word "again."

In any case, this name has been attached to the mushroom for a very long time and, despite its folklore origin, is official in Russia.

Honey mushrooms grow in whole families on stumps in both coniferous and deciduous forests. They are found on absolutely all continents, except for regions permafrost. They prefer to grow on old rotten stumps and any rotten wood.

You can recognize these mushrooms by a long stem that can reach 15 cm and a round hat with pronounced plates on the underside. The color of the stem can vary from light to dark brown shades, and the hat from light cream and yellow to brown-red tones. More detailed specifications mushrooms depend on their species, age and place of growth.

Types of mushrooms

There are a large number of edible mushroom species, and the following are widespread and loved by Russian mushroom pickers:

They are characterized by small cap sizes - 3 ... 7 mm in diameter and high leg, reaching 10 cm. At the same time, its thickness reaches 8 mm. Its color is yellowish with a white coating. The hat is also a light yellow shade, and in wet weather it changes color to yellowish brown. The center of the cap is always darker in color than its edges. They bear fruit, like other types of mushrooms, in waves, starting in June and ending with autumn frosts;

This species is slightly darker in color than the previous representatives of these mushrooms. Their hat is brown, and after rain it becomes transparent. The diameter of the cap can be from 3 to 8 mm, and its center is lighter than the edges. A leg up to 9 cm high is characterized by the presence of a ring, which turns into a strip with age. To the bottom of the ring, the leg has scales. The first summer mushrooms can be found already in June, and their fruiting lasts until late autumn;

Differ in large sizes. So, for example, the cap of the present honey agaric can reach 17 mm in diameter. Both the cap and the leg of the young representatives of this species are completely covered with scales. The color of the mushroom belongs to delicate pastels, from light to dark brown shades. These mushrooms appear in the summer by the end of August and bear fruit until October, before the first frost;

They bear fruit from autumn to spring, so you can find them even under snow in thawed patches. The diameter of the mushroom cap reaches 10 cm in diameter, and the stem is 7 cm in height and does not have a skirt. Dark leg Brown color, and the cap varies from dark yellow to orange-brown.

October mushrooms, autumn mushrooms: video

Benefit and harm

Eating honey mushrooms has a beneficial effect on human health, since they contain not only vitamins and minerals, but also special substances, for example, thiamine, which is responsible for reproductive function and nervous system. Mushrooms are rich in protein, they also contain zinc, copper, phosphorus, potassium, iron, etc. At the same time, mushrooms are low-calorie, suitable for people who monitor weight and diabetics.

AT folk medicine The beneficial properties of mushrooms have long been appreciated, the main of which are antiviral and anticancer effects on the human body. These mushrooms perfectly cleanse the intestines, removing toxins and toxins. The use of mushrooms also has a good effect on the processes of hematopoiesis.

Basically no harm human body they will not bring if they go through a good preliminary preparation before cooking the dish: cleaning and boiling. But it’s still not worth abusing mushrooms, since they, like all mushrooms, are hard food to digest. Therefore, you should not eat up honey mushrooms at night. In addition, the cleansing effect of mushrooms can turn into diarrhea with unlimited eating of these mushrooms.

How to cook

Honey mushrooms, like most mushrooms, need to be processed as soon as possible after picking or buying. Depending on how many of these mushrooms are available, you can use different ways cooking mushrooms for lunch, for example, cook soup from them or just fry them with onions, or process them for longer storage: freeze or pickle.

The fastest and in a simple way processing honey agarics is their frying. Moreover, absolutely any side dish is suitable for them, and the dish will turn out to be very tasty and fragrant. Fried mushrooms are suitable for consumption by people who watch their weight, since 100 g of the finished product contains less than 50 kcal. In order to fry mushrooms, you will need the following ingredients:

• mushrooms - 0.5 kg;
• onion (medium) - 2 pcs;
• butter or vegetable oil;
• salt, pepper - to taste.

1. After all the ingredients are collected, proceed to washing the mushrooms. They need to be thoroughly washed under running water, paying special attention to the undersides of the hats, as there may be grains of sand and other debris in the plates. Then you can dry them a little and cut them into large pieces. Small mushrooms are fried whole.
2. While mushrooms are drying after washing, you can heat a frying pan with oil and fry the onion, peeled and cut into half rings, until transparent. Usually it takes no more than 2-3 minutes.
3. Then mushrooms are added to the onion and fried, stirring constantly, until the liquid that comes out of the mushrooms during cooking has completely evaporated. Season with salt and pepper.
4. You can add sour cream to the already prepared dish and simmer under the lid for about 5 minutes, or add fresh dill.

Mushrooms make a very tasty snack for the winter for long-term storage, which is suitable for anyone. festive table. To prepare pickled mushrooms you will need:

• mushrooms - 3 kg;
• water - 1.5 l;
• allspice peas - 8 pcs;
• garlic - 2 ... 3 cloves;
• bay leaf - 2 pcs;
• vinegar 9% concentration - 2/3 cup;
• salt - 2 tablespoons;
• sugar - 1 tbsp.

1. After all the products are collected, you can begin to prepare mushrooms. Mushrooms of small sizes are ideal for seaming. In some varieties of mushrooms, the legs can become harsh, so they are sometimes shortened, but not completely, by 1/3 of the length. Mushrooms must be thoroughly cleaned and washed. This is followed by the pre-cooking operation. Honey mushrooms need to be boiled in salted water for 15 ... 20 minutes until cooked (they will sink to the bottom of the pan). After they are thrown back into a colander, and the water is drained.
2. To prepare the marinade, all spices except vinegar are thrown into the water, brought to a boil. Then add the prepared mushrooms and cook everything together for 5-10 minutes. Toward the end of cooking, vinegar is added to the pan.
3. Mushrooms are laid out in clean jars, and pour marinade on top. The jars are rolled up and allowed to cool at room temperature. It is recommended to store blanks in a cool place, and they can be eaten about a month after preparation.

This dish is lean and light, yet very healthy and nutritious. In order to prepare mushroom soup, the first thing you need to stock up on is a small amount of the necessary ingredients from the list:

• mushrooms - 0.3 ... 0.4 kg;
• potatoes - 0.5 kg;
• onion (medium) - 1 pc;
• carrots - 1 pc;
• vegetable oil - 3 ... 4 tablespoons;
• salt, pepper - to taste.

1. After all the ingredients are collected, proceed to the preliminary preparation of mushrooms. They must be thoroughly washed and cut into small pieces.
2. Then the soup can be prepared in different ways. For example, some pre-boil mushrooms over low heat for half an hour, after which the water is drained, and the mushrooms are poured with new water and soup is prepared. Others do it a little differently, dropping the mushrooms into boiling water and boiling them for 15 minutes, after which they begin to add the rest of the ingredients.
3. In any case, potatoes are added to the mushrooms first after the specified time. While it is being cooked with mushrooms, a roast is prepared. To do this, onions and carrots are peeled and chopped: onions - into small cubes, carrots - on a grater; after which they are fried in a small amount of vegetable oil.
4. When the potatoes are almost ready, the roast is thrown into the soup, everything is mixed and seasoned with salt and pepper. After that, the soup is boiled from mushrooms for another 5 minutes.
5. The finished soup is poured into plates, fresh herbs and sour cream can be added to each of them.

• fresh;
• with pre-heat treatment.

The first method of freezing will preserve the taste and aroma of freshly picked mushrooms, and with proper defrosting, the mushrooms will be firm and suitable for cooking any dish. The second method is suitable for those housewives who are hesitant about freezing fresh mushrooms. Both of these methods allow for a long time keep the crop in the freezer, so both will be considered separately.

If it was decided to keep the collected mushrooms frozen fresh, then it is worth paying special attention to their preliminary processing - cleaning them from dirt. The fact is that mushrooms cannot be washed before freezing, all plant residues must be removed from small fungi manually, which requires patience from the hostess.

But first, mushrooms are sorted into large and small, and in parallel with this, they are rejected - only healthy mushrooms without signs of rot and stains are considered suitable for freezing. Then they start cleaning them up.

If the mushrooms are heavily soiled, they can be wiped with a clean, damp towel and then dried. It is best to preserve the aroma of mushrooms not cut, but frozen whole. Mushrooms can be packed in flat containers, resealable freezer bags or on trays.

It is important to lay them out in one layer. If they are put too tightly on top of each other, then the mushrooms will simply stick together, and when defrosted they will lose their shape. Mushrooms can be stored frozen at a temperature of about -18 0 C for 6 months.

Here you can use one of three methods of heat treatment before freezing mushrooms:

1. blanching. This term means short-term scalding with boiling water or steam of fresh mushrooms. This method allows you to quickly get rid of dirt on mushrooms, but mushrooms prepared in this way after defrosting are suitable for cooking far from all dishes. The fact is that after blanching, the mushrooms fall apart, and their shape is deformed. Such mushrooms can be used in soup or for cooking mushroom caviar;
2. boiling. You can mushroom and boil. They are also pre-cleaned, then dipped in salted water and boiled for half an hour over low heat. After that, the mushrooms are thrown into a colander, waiting for the water to drain, and then the mushrooms are dried on a cloth or paper towels. When the mushrooms dry and cool, you can put them in containers for freezing;
3. frying. Mushrooms are pre-fried for 20 ... 25 minutes, and then, after cooling, they are laid out in portions in containers. In addition, you can put out the mushrooms and also pack them up, and pour the liquid in which they were stewed on top. Fried and stewed mushrooms are stored half as much frozen than fresh - 3 ... 4 months.

How to clean mushrooms quickly and effortlessly: video

Small mushrooms with round caps appear in friendly groups on green meadows or stumps. Fragrant, generous in harvest, mushrooms have a delicate taste and are suitable for a variety of mushroom dishes. They are successfully salted, pickled, boiled and roasted. A few small fragrant mushrooms will spice up potato soup or pasta, making the simplest dish original, satisfying and healthy.

Types of mushrooms

There are several types that differ in time and place of growth, as well as taste and appearance.

Autumn mushrooms (real) (Armillaria mellea)

Groups of autumn or true mushrooms can be found in late summer and early autumn on stumps and living trees, most often on birch, less often on aspens, maples and other hardwoods.

This, the most delicious and fragrant species, is quite large and is characterized by a rounded cap 5–12 cm in diameter, convex at first, and then wide, which becomes smooth, prostrate, and brown in color with age. The young skin is light brown and as if sprinkled with dark scaly crumbs.

The leg is slender, up to 10 cm high, with a typical ring white color, the color is light cream at the top, darker at the base. The plates are white, the pulp has a pleasant sour, slightly tart taste.

Early small mushrooms with an orange-brown cap and a noticeable watery area in the center appear on trees from late May until late autumn. A hat up to 5 cm in diameter opens over time and sheds the bottom cover. The leg is thin, hollow, up to 6 cm high with a dark ring.

Mushrooms grow together in colonies, sit tightly on damaged wood of deciduous trees. The plates are creamy-brown, the flesh is brownish-red, fragile, with a delicate smell of fresh wood. The fruit body is slightly bitter and can only be used boiled.

Flocks of sunny meadow mushrooms appear among the meadow grass, on the edges and along forest clearings, starting in May, and disappear by the end of summer. The cap is small, about 3 cm in diameter, with a slight elevation in the center, and a beige-orange skin. The leg is thin, up to 7 cm high. The plates are creamy, rare, the flesh is yellowish, with a pleasant sweetish taste.

Often they form colonies in the form of circles, leaving an empty bald spot in the center. In the old days, this phenomenon was called witch circles. In fact, the explanation is simple - mature spores throw out long thin cobweb-like threads in all directions, at the ends of which fruiting bodies rise along the entire circumference. There are few nutrients left in the center of the mushroom clearing, so the grass does not grow there, it dries up, forming small round wastelands.

Even during winter thaws under the snow on old poplars or willows, you can find beautiful even hats of winter mushrooms. They are medium in size, up to 8 cm in diameter, the color of the skin is ocher-brown, in dampness it is slippery, smooth, and glossy in dry weather. The leg is hollow, velvety, about 6 cm high, noticeably darkens towards the base, changing color from light brown in the upper part to dark brown or burgundy at the bottom. Thin cream-colored flesh, neutral taste, with a barely perceptible mushroom aroma, creamy plates, frequent.

Winter mushrooms are good boiled, pickled and in pickles. It is surprisingly pleasant to collect these gifts of nature from under the snow in the cold season. The species is cultivated in industrial scale and is known by the names "inoki" and "enokitake".

Places of distribution and time of collection

In mid-May, a slender mushroom round dance begins summer mushrooms, they are sometimes called spring. The species occurs until the beginning of September, quite often among moist forests, appearing in large colonies on hardwoods. It is advisable to collect them by cutting off only the caps, since the hollow thin stem is tough, fibrous, and has no nutritional value.

At the end of May, they appear singly, or even in groups meadow mushrooms that flare warm yellow-brown among the grass on forest clearings, pastures, along paths and ravines. Harvests can be harvested before the beginning of autumn.

The end of August and the time of the first drizzling rains is the time to collect real or autumn mushrooms. It is easier to find them on the wood of birches and aspens - on stumps and old trees. These fervent mushrooms are harvested until late autumn. Already frost can silver the grass, but they are still visible on the stumps.

In mid-September, the first winter mushrooms, appearing in fused groups on fallen trees and stumps of poplars, willows and maples. Their appearance is a sign of a weakened or old tree. You can find them in forests, parks, old orchards, artificial plantations. They collect fruiting bodies not only throughout the autumn until the onset of winter and severe frosts, but also during the winter thaws, until the arrival of real May heat.

false mushrooms

Mushrooms are good for everyone - fruitful, tasty, fragrant mushrooms that can be harvested all year round. But there is one significant drawback - the presence of similar species, which, at best, are classified as conditionally edible, and at worst, poisonous. The danger is aggravated by the fact that some twins are not only very similar, but also grow next to edible mushrooms, literally on the same stump.

The most dangerous of the twins, a very poisonous species. The hat is thinned, up to 6 cm in diameter, mustard yellow, reminiscent of the color of sulfur, with a darkening center - brown or burgundy. In young mushrooms, the hat is convex, in old mushrooms it is widely spread. The plates are fused with the stem, yellow-brown, later brown. The leg is hollow, arched, greenish, dark below. The flesh is poisonous-bitter, with a disgusting smell, yellowish in color. It is this bitter wormwood taste that prevents serious poisoning.

You can meet groups of these mushrooms from the end of June to September, in places of growth edible species. Except poisonous coloring, bitterness and bad smell, false mushrooms spores can be distinguished by the color of the spores: the spores of the sulfur-yellow false agaric are greenish, the summer mushrooms are brown, and the autumn ones are white. However, twins grown on coniferous wood may not have spores at all.

A noticeable difference between real mushrooms is the presence of a ring or “skirt” - the remains of a discarded cover, which is not present in false species.

Appears in small colonies on rotting wood in late summer and early autumn. Hat with a large tubercle in the center, light yellow or cream, up to 6 cm in diameter, covered with whitish flakes along the edge.

The flesh is fragile, thin, whitish-yellow, at first the plates are off-white, grayish, becoming purple with age. The legs are thin, brittle, yellow in the upper part, brown below, grow together at the base. The species is classified as conditionally edible.

A bright mushroom forms large colonies, visible from afar with their red tones. Hats are shiny, reddish-red, light edges sprinkled with grayish flakes. The pulp is mustard-yellow, bitter. Appears in late autumn on stumps of hardwoods, more often oak and beech.

Fruiting bodies are suitable for eating, but because of the bitter taste, it requires boiling twice with a change of water.

Another name is watery psatirella, and there is no consensus about its use - sometimes the mushroom is considered inedible, and in other cases it is conditionally edible. Cap 3–5 cm in diameter, slightly convex or prostrate, with cracked, thinned edges. The skin is glossy, brown, with aging it brightens from the center and becomes creamy, on the edges there are flaky remains of the bedspread. Spores are purple-brown.

The pulp is brown in color and has a characteristic watery texture, neutral taste, sometimes with a slight bitterness, odorless. Leg up to 8 cm tall, hollow, often curved, covered with a slight mealy coating in the upper part.

Appears in autumn months in damp places near trees or on stumps, wood residues, both deciduous and conifers. Sometimes it develops in the form of large colonies.

This fungus is a close relative of the previous species and is also known as Psatirrella Candolla. The hat is slightly convex, then prostrate, up to 8 cm in diameter, with wrinkles running radially from the center to the edges, when dry, it becomes white or cream. The skin is brownish in color, in young mushrooms it is covered with scales, which disappear with age. The pulp is thin, brittle, tasteless with a slight mushroom aroma. Spores are brownish purple.

Grows psatirella Candolly, from late spring to early autumn, in groups on the wood of deciduous trees and stumps. Use in food is controversial - the mushroom is considered conditionally edible or inedible. Connoisseurs find it quite tasty, soaking, boiling, and then using it for marinades and frying.

All of the listed conditionally edible species are boiled for a long time before use, changing the water several times, and only then they are used for food.

Beneficial features

Honey mushrooms are recognized as tasty, fragrant mushrooms and, being fruitful and affordable, are eagerly collected by mushroom pickers. The composition of the fruiting bodies includes easily digestible proteins, including valuable amino acids. At the same time, they have a low calorie content - only 18–20 kcal per 100 g of the finished product and can be successfully used as a source of valuable nutrients for weight loss.

Honey mushrooms are rich in trace elements useful for the hematopoietic system - zinc and copper, only 100 g of these mushrooms will satisfy daily requirement in these elements. They contain B vitamins, especially a lot of thiamine, and ascorbic acid, which have a positive effect on the immune system and nervous system.

In the composition of winter mushrooms, the anticancer substance flammulin was found, which has a depressing effect on the development of sarcoma.

In the tissues of the meadow honey agaric, researchers found antibacterial compounds that slow down the development Staphylococcus aureus and other virulent microorganisms.

Contraindications for use

Honey mushrooms different types grown commercially in wood waste or straw, considered a healthy food product, and in some countries a delicacy.

And yet, eating is associated with risks for people suffering from inflammatory processes in the stomach and pancreas.

Contraindications for use - diseases of the liver and gallbladder, including its resection.

Improperly cooked, undercooked mushroom dishes without sufficient heat treatment, can cause indigestion and allergic reactions.

Mushroom products should not be included in the diet of children under three years of age, pregnant and lactating women.

Recipes for dishes and preparations

Before processing, mushrooms are thoroughly washed and cleaned. In most cases, the legs have no nutritional value (except for autumn mushrooms) and therefore they are removed. To successfully wash fragile hats, they are immersed in a colander and repeatedly dipped into a basin with clean water, which is changed as it gets dirty.

Pickle from autumn mushrooms

For 1 kg of autumn mushrooms, they take 50 g of salt, 20 g of dill - greens and seeds, 20 g of onion, allspice to taste and Bay leaf.

Mushrooms are poured with boiling salted water and boiled for 20 minutes, and after cooking they are thrown into a colander. Preliminarily, a thin layer of a mixture of dill with pepper and salt is poured into the prepared container. After cooling, the workpiece is placed in a container in rows 5–6 cm thick, sprinkling each layer with a mixture of salt and spices, as well as finely chopped onions.

From above, the pickle is covered with a piece of cloth, pressed down with a circle and a load, and taken out to a cool place, making sure that the brine completely covers them, which should happen in a few days. The food is ready in two weeks, after which it is stored in the refrigerator.

Frozen mushrooms

One of better ways preserve the nutritional value of mushrooms for a long time - freezing. This is a simple and labor-intensive method that allows you to postpone the cooking process for free from work. winter period. Before freezing, the mushrooms are cleaned, washed and dried. Then the workpiece is placed in portioned plastic bags or plastic containers and set in the freezer.

This frozen product can be stored deep-frozen at -18°C until the next harvest. After taking out a portion from the freezer, they immediately start cooking, without waiting for complete defrosting.

Canned mushrooms

Freshly picked hats are suitable for conservation. They are washed and poured cold water at the rate of 200 g of water per 1 kg of mushrooms. Then boil over low heat until the juice begins to be released, after which they continue cooking for another half an hour, removing the foam and stirring often. Salt the workpiece to taste, add a little citric acid- 1 g per 1 kg of mushrooms.

Laurel leaves, black pepper and allspice are placed at the bottom of the jars. Boiling hats are laid out in jars, and poured with mushroom broth. Preservation is sterilized for at least 40 minutes.

Video about mushrooms

A variety of mushrooms, growing compactly near stumps and among lush meadow grass, are healthy, nutritious and tasty. They are suitable for preparations, first and second courses, contain valuable antibacterial substances, vitamins and minerals. A knowledgeable mushroom picker will not bypass these small fragrant mushrooms, and there will always be a place for them in a basket, near noble mushrooms and bright mushrooms.

Everything can be attributed to false honey mushrooms several types of mushrooms Of course, they will be very similar to edible mushrooms. Such mushrooms are easily confused due to the fact that false mushrooms grow in the same place as edible ones - they grow on fallen trees, stumps, on protruding parts of tree roots.

Types of false mushrooms can be divided into 3 groups:

• inedible;
• conditionally edible;
• poisonous.

Nevertheless, a beginner mushroom picker should not forget about the main rule: "Not sure - don't take it!", do not experiment, take care of yourself. Try to collect only real mushrooms, if you are 100% sure that they are the ones to put them in the basket.

Honey mushrooms false and edible photos how to distinguish them:

One of the most important signs of the difference between false and real mushrooms is the presence of a membranous ring on the leg (skirt).

Such a ring protects the fungus at a young age. Remember, real mushrooms have such a ring, but false ones do not!

In edible mushrooms, you can see a ring on the leg.
False mushrooms do not have such rings on their legs.

In the picture - edible autumn mushrooms.

A, B - young mushrooms, C - old mushrooms.

Another difference between honey mushrooms and false mushrooms:

1) The smell of edible mushrooms- they smell very pleasant, like other edible mushrooms. False honey mushrooms publish very bad smell mildew, earthy smell.

2) Inedible mushrooms have more brightly colored caps than edible ones. Variation in tone from sulfur yellow to brick red. Real mushrooms have the usual, modest light brown color.

False mushrooms and their color:

A - sulfur yellow, B - gray lamellar, C - brick red

3) Hat at edible mushrooms covered with small scales, false ones do not have such scales, their hat is very smooth. But do not forget that in real mushrooms at the age of the hat, the scales disappear.

4) False mushrooms have yellow records, when aged they are greenish, when edible they are yellowish white or cream.

The plates are again and their color:

A - edible, B - gray-lamellar, C - sulfur-yellow

5) Also, false mushrooms from real ones can be distinguished by a bitter taste, but in no case do this! The signs that we described above will be enough for you.

Experienced mushroom picker immediately notice the mentioned signs, but beginners apply this knowledge with great care, because, every person evaluates individual characteristics(color, smell, etc.) in different ways and remember if you're not sure, don't take it.

Honey mushrooms are one of the most common mushrooms in our forests. They are actively eaten: among the dishes with them, one can recall soups, main courses, salads, home preservation and much more. But despite such a wide distribution of these mushrooms, inexperienced mushroom pickers often have difficulty with how mushrooms look and how to distinguish them from poisonous counterparts.

Characteristic features of mushrooms

In fact, mushrooms are not one type of mushroom, but the name whole group, which is united by the area of ​​\u200b\u200bgrowth and some specific features. So, they prefer to grow, as a rule, on old stumps and fallen trees, but sometimes they can be found in other places: in meadows, forest edges, next to shrubs, etc. Globally, they can be found everywhere: from northern latitudes to the subtropics. It is impossible to find them only in permafrost areas.

Although mushrooms represent a whole group of different mushrooms, the description of all is very similar. They have lamellar, often rounded caps, growing on long thin legs, sometimes reaching 12-15 cm.

The color can vary greatly: from light yellowish or creamy shades to reddish brown. In young mushrooms, the cap, as a rule, is hemispherical, and even covered with small scales, while in old ones it is smooth and changes shape to umbrella-shaped.

Common types

Many varieties of mushrooms include both conditionally edible mushrooms and non-edible, and even poisonous ones. Of course, it is impossible to remember absolutely all types of these mushrooms, but it is important to know about the most widespread:

• Summer honey agaric, or Kuehneromyces mutabilis. One of the most famous edible species, preferring to grow on hardwoods. This is a small (with a stem length up to 7 cm and a cap diameter up to 6 cm) mushroom of a light brown color, darkening towards the edges of the cap. The plates are frequent, of a delicate creamy hue, but with age they can darken to dark brown. The leg is light, with dark scales at the base. The "skirt" is clearly visible, but in old mushrooms it may disappear.
• Autumn mushroom, or Armillaria mellea. Another edible mushroom that can be found on almost any wood, and sometimes even shrubs or herbaceous plants. This is a large mushroom, which at an old age can reach a diameter of 10-15 cm. The hat, as a rule, is gray-yellow or yellow-brown, soft. Both the cap and the stem are covered with small scales, which may disappear with age. The "skirt" or ring on the leg is clearly visible. The plates of the young fungus are white-yellowish, but darken with age and become creamy brown.
• Winter honey agaric, or Flammulina velutipes. An edible mushroom unique in its kind, which begins to bear fruit abundantly from the end of autumn. The hat reaches 10 cm in diameter, it is painted in various shades of yellow, brown or orange, usually lighter at the edges than in the middle. The plates are rare, of different lengths, the color ranges from white and cream to ocher. The leg is long, up to 7 cm, brown. "Skirt" is missing.
• Honey agaric sulfur-yellow, or Hypholoma fasciculare. A slightly poisonous mushroom, which can easily be confused with summer mushrooms, since they are very similar. Found on both deciduous and coniferous trees. The hat can grow up to 7 cm in diameter, it is painted, as a rule, in different shades olive yellow. The leg is long, fibrous, without a pronounced ring. The plates are sulfur-yellow, but with age they become dark, black-olive. The smell and taste are unpleasant, heavy and bitter.
• Candoll's honey agaric, or Psathyrella candolleana. False foam, which for a long time was considered poisonous, but is now considered conditionally edible. This mushroom grows from late spring to autumn, it can be found both on stumps and on living deciduous trees. The diameter of the caps can reach 7 cm, the color ranges from whitish to yellow-brown. A characteristic feature is a white fringe at the edges of the cap. The leg is thin and long (up to 10 cm), whitish-cream. The plates are frequent, grayish in color, but in old mushrooms they darken, reaching dark brown.
• Bordered Galerina, or Galerina marginata. Dangerous poisonous mushroom, very similar to summer mushrooms. It prefers to settle on coniferous wood, appears in summer or autumn. This is little mushroom, the diameter of the cap of which does not exceed 4 cm, and the length of the stem is 5 cm. The cap is convex and smooth, brown-ocher in color. The leg is covered with a powdery coating, sometimes a “skirt” is preserved on it. The plates are narrow, adherent to the stem, yellowish-brown. The smell is powdery and inexpressive, but it is difficult to call it unpleasant.
• Honey agaric brick red, or Hypholoma sublateritium. The characteristics of this mushroom range from simply inedible to poisonous, so it's best to avoid harvesting it. It usually grows in light deciduous forests, but sometimes it can also be found on coniferous wood. The diameter of the hat can vary from 4 to 8 cm, the color, contrary to the name, is not only brick-red, but also red-brown, and even yellow-brown. Often fringed at the edges. The leg is long, fibrous, without a ring. The plates are pale yellow, but become brown with age.

Mushroom ram (ram's head): description and useful properties

Differences from false twins

Each mushroom picker engaged in "quiet hunting" for these mushrooms should be able to determine whether the honey agaric is normal or a poisonous double in front of him. To do this, it is important to know what false mushrooms look like, and numerous signs will help in solving this problem:

Of course, for an inexperienced mushroom picker, at first it will be difficult to distinguish mushrooms even with knowledge of the main distinguishing features, so you should never forget the main rule " silent hunting”: if there is any doubt about the edibility of the found mushroom, it is better not to take it with you. It is better to throw away a potentially good mushroom than to mistakenly take a poisonous one and put yourself in danger.

Benefit and harm to the body

Looking at all the possible difficulties associated with how to distinguish honey mushrooms from false mushrooms, one may decide that they are not worth the effort. And very in vain, because these mushrooms can boast not only a pleasant taste, but also considerable benefits. In addition, they learned to grow them in artificial conditions, so if there are concerns about forest mushrooms, then you can buy completely safe mushrooms in stores.