What dangerous twin mushrooms. What twins does the porcini mushroom have. Distinctive features of white fungus, boletus and gall fungus

Very often, poisonous mushrooms are similar to edible mushrooms collected in the forests of Primorsky Krai, and an inexperienced mushroom picker can easily confuse them. In some cases, this similarity of twin mushrooms is quite small, but sometimes mushrooms are so similar that even an experienced mushroom picker can make a mistake when identifying mushrooms. Such mushrooms are called twin mushrooms.
Many types of twin mushrooms are known, and it is especially dangerous that many deadly poisonous mushrooms have edible twins. This is what often leads to fatal errors in the collection of mushrooms, is one of the most common causes of mushroom poisoning.
In this section, we provide examples with illustrations of mushrooms that are similar to each other and dangerous due to their similarity.

For example, such a mushroom as the Chanterelle has its poisonous counterpart, the Chanterelle is not real. The edible chanterelle is all painted in a uniform egg-yellow color, and in the fake one, the lower part of the cap is brighter than the upper part and stem. The edge of the hat of the false chanterelle is very even, while that of the real one is wavy.

The porcini mushroom has two inedible counterparts - the gall mushroom and the devil's mushroom. In appearance, it is difficult to distinguish them, but if the mushroom is broken, then at the break, the flesh of the boletus remains white, and the pulp of the gall fungus quickly turns pink, the devil's mushroom first turns red and then turns blue. The leg of the boletus is dense, speckled with white veins, that of the devil's mushroom is very swollen at the base, with a reddish mesh at the top.
With a devil's mushroom, they confuse or mistakenly call the mushroom called Satanic in reference books.

Honey mushrooms also have twins. Poisonous relatives of honey mushrooms are well known - Sulphurous yellow and Brick red. Like real mushrooms, fake ones grow in groups on old stumps and tree roots. False (Fake) honey agaric is similar to edible, but smaller, thinner and does not have a film. The hat of a real honey agaric is copper-colored, with small brown scales, while a fake one has a gray-yellow color, reddish in the center. The plates of a real honey agaric are first light, and then brown, in a fake one they are greenish-gray. The pulp of fake honey agaric has a bitter taste.

What to do if you are poisoned by mushrooms.
Doctors' advice. If poisoning happens, remember! Drinking plenty of fluids and gastric lavage, immediately after the onset of symptoms of poisoning, will help you cope with trouble before the doctor arrives.
No pills, let alone alcohol! You can afford to drink activated carbon that adsorbs harmful substances and as much liquid as possible.
In case of poisoning with neuro-toxins, the patient develops signs of damage to the nervous system - intermittent breathing, convulsions, tremors and loss of orientation in space. Drinking, resting, and a doctor are all you can do in such a case.

Depending on the type of mushroom, the appearance of signs of poisoning can occur both after a few minutes (20-30) and after hours (up to eight hours). Cases are described when poisoning manifested itself in a person almost two days after eating mushrooms.
What happens in case of poisoning - after a while you feel pain or discomfort in the abdomen, it can be bloating or gas, then weakness appears throughout the body, dizziness and nausea, sweat appears on the palms, chills begin to beat, the skin, as a rule, turns pale because of the outflow of blood, breathing becomes difficult, thoughts are confused.

You can't delay! At the first sign, you should immediately seek medical help.
Try to calm down and cause a vomiting reaction (you can stick your fingers deep into your throat). If you have water and soda or potassium permanganate on hand (you can also use table salt), make a weak solution and drink as much as possible (to the point of nausea). Try to burp all the contents of the stomach.
In no case do not take antipyretic, sedative or painkillers, and even more so alcohol, this can only worsen the situation and, if poisoned by dung beetles, kill.
While waiting for the doctor, try to empty your stomach as much as possible, if you can't induce vomiting, try using an enema.
Do not make sudden movements, do not massage the stomach, the maximum that you can do is to provide the patient with peace and not a hot heating pad or wrap him with a blanket or blanket.
As a rule, doctors, upon admission of patients with mushroom poisoning, prescribe a course of general strengthening, stimulating and neutralizing the action of antipsychotic drugs. The course of treatment, depending on intoxication, can range from a week to a month and a half.
In especially severe cases, intensive therapy is used with complete cleaning with drugs that neutralize toxins in the blood and restore the functions of the liver and kidneys.
For home prevention after recovery, glycine and honey are used to improve brain activity and help restore heart function.

This search service created according to the author's own impressions, who tried to understand the mushrooms growing in the Southern Primorye.
Using books and sites dedicated to mushrooms, I have repeatedly come across inconsistencies in the description and determination of the suitability for food of many mushrooms that I came across on forest trips. Many catalogs contain not only controversial facts about non-edible mushrooms, but also false information about edible ones. I sent a number of such comments to the authors of resources about mushrooms, but so far there has been no reaction.
I am not a professional mushroom picker, but I often need knowledge about the edibility of a particular mushroom. Of course, it is unrealistic to remember all the species, their names, and, moreover, the Latin abbreviation of the mushrooms of the Far East, but I still managed to focus on how the mushroom looks like, whether it is suitable for food or not quite.

If you urgently need more extensive knowledge about mushrooms, use the electronic encyclopedia or scientific works from the library. There is a very good book "Edible Mushrooms of the Far East" which, in my opinion, although there are a number of inaccuracies and errors, contains extensive information about spores, mycelium and the systematics of the mushroom world.
My goal was not to refute other people's theories or create something new in the systematization of mushrooms. Here is only an "operational assistant of the mushroom picker", which allows you to "on the go" look and determine by appearance whether it is worth taking these mushrooms or not.

The service is designed in such a way that it will be easy for you, using the network and phone, to scroll through pictures with mushrooms and, by comparison, determine their suitability for food or harvesting.
Look at the mushroom, think about which of the pictures of the classifier the mushroom reminds you of and go to the section for comparing images with your find.
By choosing a conditional category or using the full catalog with pictures and photographs of mushrooms, simply scroll through the images until you see a mushroom similar to the one you are looking for. One of the inscriptions - tasty, edible, conditionally edible, not edible, poisonous will tell you whether you should take this mushroom or not.
In addition, the site contains more detailed information about the taste, methods of preparation and preparation of the mushrooms you have collected. The most famous mushroom recipes, rare dishes and pickles. Useful, although not edible, mushrooms are described in the form of traditional medicine recipes, and not standard methods of using poisonous and hallucinogenic mushrooms are described in a closed section that not everyone is destined to get into - at the entrance to the section you will have to pass a small test for the adequacy of information perception.

I love to collect, cook and eat mushrooms, treat my friends and tell stories about mushroom pickers and forest wanderings.
I wish you a successful "quiet hunt" and bon appetit!

Is it possible to distinguish an inedible mushroom from an edible one?

Experts believe that it is impossible to derive a universal rule. The only guarantee against poisoning is knowledge of the characteristics of individual species, the differences between them.

Among wild mushrooms there are poisonous ones. Some of them, at first glance, are very similar to edible ones, such doubles should be especially wary. So, poisonous mushrooms grow in pine and spruce forests: gall, pepper, satanic. Pepper mushroom is very similar to butterdish and moss mushroom, satanic looks like a “understudy” of boletus, moreover, it is very skillful, gall mushroom from a distance also looks like white mushroom.

The difference between the White mushroom and the false ones: Gall fungus and Satanic mushroom

The bile fungus belongs to slightly poisonous mushrooms, it is often confused with ceps. It is impossible to poison them, but its bitter taste can spoil the whole dish. The main differences are: a dark mesh pattern on the stalk (it is white in the porcini mushroom), a dirty pinkish bottom of the cap (in the porcini fungus, the tubular layer is always white or cream, turns yellow or green with age), bitter pulp (just lick the bottom of the cap to feel bitterness) - that is why the gall fungus is also called bitterness. At the break, the flesh turns pink (boletus is always white).

The porcini mushroom is very similar in appearance to the satanic one. But if you click on its inner part (“moss”), it will turn pink. So, this is not a white mushroom, but a poisonous one.

Differences between Chanterelle and False Chanterelle

In fact, it is not so difficult to distinguish a real fox from a fake. For starters, pay attention to the color. In false chanterelles, unlike real ones, it is especially bright orange in the transition to copper red. And ordinary ones are just exactly yellow.

Hat. If you notice very smooth edges, you should be wary. A real fox has a wavy decoration of this part of it.

The legs of a real chanterelle are thick and not hollow. Spores are yellowish. But her false sister has the opposite: the leg is thin, and the spores are white.

Smell it. It has already been said earlier that the difference between the true mistress of the forest is in her fruity or woody smell. But you are unlikely to want to put talkers in a basket after such a check.

Mushrooms do not like to grow alone. Usually this is a whole family, united by a common mycelium. But false chanterelles have just such a feature. They are often found in a single copy. This alone is a sign to be on the lookout for.

Look at the color of the pulp. The real one is yellowish, and in the middle it is white. The fake is distinguished by a solid orange or yellow color.

Press lightly on the flesh with your finger. An ordinary fox will blush modestly, but a false one will remain calmly monotonous.

Real chanterelles are rarely wormy, because they secrete chitinmannose and the larvae die under its influence. But the orange talkers do not have chitinmannose, so the larvae can infect them.

Differences of Mokhovikov and Oil from the poisonous Pepper mushroom

The pepper mushroom has a reddish-cherry tint to the pores of the tubules and legs. The flywheel has a tubular layer of olive or brown hues. The poisonous pepper mushroom turns red (the edible flywheel similar to it turns blue, and the butter dish does not change color). Unlike oil, the pepper mushroom does not have a ring on the leg. In the pepper mushroom, the lower spore-bearing layer of the cap approaches red, in the butter dish it approaches yellow.

The difference between real honey mushrooms and false mushrooms

Of the slightly poisonous mushrooms, false mushrooms are often found - they can be distinguished by an olive tint. Edible mushrooms are always brown. Twin mushrooms cause stomach upset only if they are poorly cooked or fried.

Remember: in real mushrooms, especially in young ones, such a “skirt” is visible on the leg, like a ballerina. The false ones don't.

The difference between champignon and grebe

In champignon, unlike pale grebe, there is no tuberous thickening at the base of the leg. In addition, the champignon has pale pink or dark plates, while the pale grebe has white and frequent ones.

White milk mushrooms are good for pickles. But they can also be confused with milk mushrooms, which are popularly called "squeakers". The difference is that a real mushroom is with a wet film, slimy and hides in the grass, and the fungus - “squeaky” is absolutely dry.

Very dangerous pale grebe. It looks like russula in appearance. The hat is green, sometimes almost white. On the leg, closer to the hat, a ring is noticeable. Not to

confuse, learn a simple selection rule: all mushrooms for pickles have holes in their stems. This is a sign that the mushroom is edible.

Everyone collects only those mushrooms that he knows and knows how to distinguish in any conditions, knows how young and old fruiting bodies look, what they look like in dry weather, what they look like in rain, etc.

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It just so happened that humanity loves "quiet hunting" for mushrooms. In our latitudes, they appear in the middle of summer and delight us until the end of autumn. But not all mushrooms can be eaten. Some are generally poisonous and cause serious consequences, and even death. To avoid accidents, you need to know the main differences between true and false mushrooms.

All wild mushrooms are divided into: edible, conditionally edible (or inedible) and poisonous

• Edible mushrooms are used in culinary recipes of cuisines around the world and add their own piquancy to each dish.
• Conditionally edible mushrooms, after prolonged heat treatment, will not cause harm to health. These include milk mushrooms, morels and autumn mushrooms. They should be boiled for at least 40 minutes, and then rinsed well.
• Poisonous ones are a gall fungus or mustard, a devilish or satanic mushroom, a false raincoat and others.

Very often, when hunting mushrooms, we come across those that mislead us. Therefore, it is vital to know the distinctive features of edible and especially poisonous mushrooms.

Pear-shaped puffball, hedgehog or prickly puffball and its counterpart false puffball

The body of the fungus has a pear-shaped shape, for which it received one of its names. The “pseudo leg” is clearly defined, but sometimes it is hidden under the moss, which makes the mushroom look round.

A young raincoat is almost white, but over time a certain metamorphosis occurs with it, and it changes color to a dirty brown. The surface is covered with ring-shaped dense needles-thorns. A large spike sticks out in the center of each ring, and on its sides are small needles. If you step on a ripe raincoat, it will burst into "smoke" spores.

To the touch, the correct raincoat is hard, and on the cut it is white as milk.

A pear-shaped puffball is considered edible only until its flesh begins to darken.

In medieval Europe, raincoats were used to prepare broths for sick people. Already at that time their great benefits for the body were known.

false raincoat

Instead of thorns, it is covered with warts, has an elongated fruiting body and a nasty smell. The mushroom is conditionally edible and can even be dangerous if eaten in large quantities.

White mushroom and its counterparts

White mushroom - exquisite, fleshy, with exquisite taste, finding such a mushroom is a real success for lovers of quiet hunting. It is extremely rich in useful elements, and it is very rare to find it. It has a brownish head that varies in color from light hazel to dark brown. After rain it is quite slippery, and in dry weather it is dry and velvety.

Small specimens are almost round, with a hat wrapped around the edges; as it grows older, it opens and becomes almost flat. Compared to the head, the stem is powerful, fleshy, barrel-shaped with a bulge in the middle. The color of the stem is almost white or pale brown, the surface of the mesh structure is beige. The flesh is white, taut and elastic, but acquires a slightly spongy texture with age. After cutting, the color remains the same.

gall fungus

It is quite difficult to immediately understand that it was the mustard that got into the basket, at first glance, it is almost impossible. It is very reminiscent of the correct "porcini mushroom. But a thin mesh on a dark-colored stem and a spongy hat on the underside indicate an erroneous mushroom. Its flesh also quickly turns red at the break, and the cap has a pinkish tint.

The hat is spongy with a thin layer of porous pulp.

Biologists consider the gall fungus to be inedible. If you lick it, bitterness immediately appears, and heat treatment only enhances it. But in the vinegar marinade, the bitterness is partially masked by vinegar, and if you soak it in water for a long time, it will disappear completely. Therefore, some mushroom pickers do not exclude this mushroom from their diet.

This false boletus really stands out for its colossal size: its hat can reach 40 cm, and its leg can reach 15 cm. It looks so elegant and festive, hardly anyone confuses it with a porcini mushroom.

A distinctive feature is a hat with a top that looks like a pillow. Under the hat is a dense sponge of a light pink hue. The surface of the mushroom is slightly rough to the touch.

The main symptom is that after cutting the stem, you can first observe blue, and then bright red. The satanic mushroom smells like a rotten onion. Unfortunately, only adult specimens have this feature, and the young mushroom does not smell at all, which leads to confusion. Enough 10 g of raw pseudo-boletus, after which a person can experience complete paralysis of the nervous system.

Real honey agaric and its counterparts

This honey agaric grows in large families on stumps and rhizomes of trees. The cap is round, light brown, with small copper scales. In a non-old mushroom, it is light, with time it becomes brownish.

The stem of the mushroom is thin, flexible, elongated, hollow inside and “dressed up” in a ring-skirt. The flesh is soft, moist, pale beige in color, pleasant to the taste, with a clear aroma of wood.

Sulfur-yellow false honey agaric

It is similar to edible, but smaller in size. The stem is thinner and does not have a film under the head. The head is rounded and flat, grayish-yellow, slightly darker in the center. If it is broken, you can observe the blue juice, which smells bad and tastes nasty. The sulfur-yellow false honey agaric is not deadly poisonous. However, the outcome is also unpleasant: its intake causes spasm and not fatal, but still, poisoning.

These representatives of the mushroom fauna have a fleshy, brick-red, poisonous-brown or yellow-brown cap. On its edges you can see pretty white flakes. The stem is long and thin; there is no dense film ring on it. The base of the leg is dirty brown, it is tight, straight or narrowed towards the bottom.

Oilers and their doppelgangers

With these mushrooms, everything is much simpler, it is very difficult to confuse them. The color of the oiler head can be from chestnut to bluish-green or yellow-brown. Not an old mushroom looks like a ball crawling out of the ground. The sticky slippery skin well departs from pulp.

The stem is slightly lighter than the cap, often with a dirty tinge. It can be whole or fibrous and in the form of a cylinder. The flesh is fresh, brown at the root and light yellow near the cap, brown under the cap itself. Oilers are often attacked by worms and other pests.

Pepper mushroom is very poisonous. The poison settles in the liver and destroys it, causing mutations. Subsequently, cirrhosis and cancer may develop. To avoid this, you need to carefully look at the mushrooms that you put in the basket.

The pepper mushroom has a sponge-like head and a thick skin with a sticky surface. When the mushroom is still young, its hat has a copper tint; in a mature one, it is repainted in a rich rust color.

If the pepper mushroom is pressed down, it will change color and release a red liquid. Bright yellow flesh with a gray tint, after the cut becomes scarlet.

Champignons and their counterparts

Champignon is the most common mushroom in the world. It can grow both in the natural environment and mushroom farms, in basements or garages. Representatives of these mushrooms are often found on heaps of manure, since rich fertilized soil is exactly what these mushrooms love.

Champignon has a tight cap with small scales. At first it is rounded, and as it grows, it straightens and can reach up to 10 cm. The color of the head, depending on the species, is white, brown or beige.

The flesh is firm, very fragrant, white, slightly yellowish or reddish. The leg is straight, tight, with one or two rings.

Death cap

Mushrooms have twins that carry a great danger to humans. first of all, it is a pale grebe and a smelly fly agaric. Young individuals are very similar to an edible mushroom.

The toadstool has the same hat, there are rings and scales on the stem, but the toadstool has root sacs inserted into the stem. However, over time, the plates do not change color and remain the same. The place on the cut becomes at first a bright yellow color, and over time it completely becomes a lemon color. It smells like iodine or carbolic acid. If it is placed in hot water, it acquires an orange tint.

Although this is a representative of the mushroom fauna and has a snow-white hat of the correct form, its appearance is rather repulsive due to the abundant mucus that sometimes even flows from the edges of the mushroom.

The head is a bit like a cone. There are always a lot of insects on the hat, attracted by shiny slime. The hat is attached to a long and very thin stem, around which there is a ring of small scales.

The bottom of the cap contains dense plates with spores, which, spreading in the air, can cause an asthma attack. If the mushroom is broken, you can see a white, dense pulp that is very unpleasant in smell.

The mushroom is definitely inedible and can lead to intoxication even at the slightest amount.

Chanterelles and their counterparts

A real fox - lives in friendship with a pine, spruce, oak or beech. Her hat and leg are fused into a single body, they do not have a dividing border. The color varies from brick to pale yellow. The edge of the head is wavy and irregular in shape. Its surface is silky, and the skin almost does not separate from the pulp. Tight pulp with a slightly sour taste and smell of dried roots won the hearts of more than one mushroom picker.

Chanterelle false or "talker" orange

It has a bright golden or orange hat. In the "double" this color is brighter and outwardly resembles a funnel or an inverted umbrella. The edges of the head are even, while, like the correct chanterelle, they are wavy and bumpy. In a false chanterelle, the leg is thinner and narrowed towards the bottom. The flesh of the "twin" is lemon or brick in color and smells very bad. The inside of the head is bitter in taste. If you do not press down, then the color will not change. . The main distinguishing feature is that false chanterelles infect worms.

Important! Collect in the basket only those mushrooms that you have no doubt about. Do not take overripe, damaged by worms and flabby mushrooms, they do not carry any benefit.

We all have heard that there are twins of edible mushrooms, the use of which can be dangerous to our life and health. But what if you are going to the forest for the first time and do not know how to distinguish edible from poisonous? That is why today we will tell you what real twin mushrooms look like.

And we will talk with you about fly agaric, gall fungi and silverfish. Let's talk about what mushrooms they are most often confused with.

Dangerous to health twin of the porcini fungus

We have all heard about the porcini mushroom, which is considered the standard. For example, mushroom pickers often evaluate their “harvest” by quantity. But, unfortunately, if you are a non-professional, then this species can be easily confused with gall. So let's figure out how we can keep our health.

We have already decided on the name of the dangerous twin of the white fungus. Now let's talk about how to distinguish it from the original. First of all, you need to pay attention to the leg.

If it is evenly covered with a light mesh, then this is most likely a white mushroom. But if the grid is dark and is located only on the upper part of the leg, then you need to look at this instance more carefully. Then, in order to make sure whether the white mushroom is in front of you or not, make a small incision on the stem.

If the pulp remains white a few minutes after the cut, then this is definitely an edible product. But if the flesh has turned pink, then such a “harvest” should be thrown away immediately, since you managed to pluck the gall fungus.

By the way, another double of the porcini fungus is considered satanic. Its distinguishing feature is a reddish mesh throughout the stem and a red tubular layer. And a few minutes after the cut, the flesh can turn dark purple.

Dangerous mushroom double champignon

This species is most often confused with the white fly agaric. And he, as you know, is quite dangerous for our lives.

The differences between champignon and white fly agaric are as follows:

Champignon

1. Egg hat. The pulp has a pleasant smell. After touching, the hat may turn yellow;
2. The plates are pinkish or light red. They can also be dark brown;
3. The leg has a cylindrical shape, expanding closer to the base. Approximately in the middle of the leg is a small white circle with a yellowish coating.

white fly agaric

• The hat at the very top is rounded-conical in shape, closer to the bottom it becomes more prostrate. The pulp of the cap has an unpleasant odor;
• The plates are very loose. Most often they are white. They can also be light pink;
• The stalk is thin, slightly swollen near the base. The ring on the leg is quite wide with stripes.

If you are aware of such distinctive features, then the likelihood of consuming a poisonous product will become much less. Now you understand that you need to carefully consider all the mushrooms so that there is no dangerous crop in the basket.

By the way, pale grebes also belong to the white fly agaric family. And a lot can be said about the consequences of poisoning with them. The fact is that all the signs of poisoning with a pale toadstool can appear some time after it is eaten. It is for this reason that people quite often do not even immediately remember what they ate. And, unfortunately, in most cases, they simply do not have time to provide the necessary assistance in case of poisoning. Therefore, when collecting forest beauties, you need to be very careful.

Poisonous mushroom double honey agarics

Mushrooms are also quite popular with gourmets. And most often they are confused with sulfur-yellow false-openets. In fact, these two mushrooms are really similar to each other. Therefore, if you are not one hundred percent sure that you are putting a useful product in the basket, then it is better not to touch it at all.

False mushrooms are distinguished by a gray-yellow hat with a reddish dot on top. The plates are also gray-yellow or greenish. The leg has the same light yellow color.

Signs of poisoning with false mushrooms doubles

As you already understood, it is not difficult to confuse edible and poisonous mushrooms. Therefore, you need to clearly know what the consequences of poisoning can be. So you can notice all the negative symptoms in time and consult a doctor.

So, the main symptoms of such poisoning include:

• severe nausea and vomiting;
• Significant abdominal pain and diarrhea;
• Heat. Although this symptom is individual, since someone can no longer get out of bed with a temperature of 37 degrees;
• Cold hands and feet.

Fly agaric poisoning has some features. In this case, such signs of poisoning as delirium, the appearance of hallucinations, or the manifestation of a state that may be similar to insanity can be noted.

Similar signs can appear as early as one and a half to two hours after eating a poisoned product. When the first symptoms appear, you should immediately call a doctor or an ambulance. If you have to wait for a doctor for some time, try to lie down constantly and drink plenty of warm water.

So you will prevent the spread of poison to all tissues in the body.

By the way, there is a risk of poisoning and edible mushrooms. But this can only happen if you wash them poorly. The fact is that the soil may contain spore-bearing rods, which are the causative agents of such a serious disease as botulism. Signs of such a disease are complete or partial visual impairment, headache, convulsions or difficulty breathing.

If you notice at least two of all these symptoms, then you should immediately consult a doctor. After all, the consequences can be very negative.

Here comes the summer. There are bright June days. On such a bright day, you will enter the refreshing shadow of the forest, and the sharp, slightly sweet, with unique nuances, the smell of mushrooms will literally envelop you. Where is he from? After all, there are still a few mushrooms in the June forest. The fertile smell comes from the mycelium penetrating the forest floor, rotting stumps, fallen tree trunks, boughs and the soil itself. It is warm and damp in the forest, thanks to the abundance of heat and moisture, the mycelium grows especially intensively, gaining strength. But for mushroom pickers, June is also a good time. There is something golden on an old birch stump: a lot of bright yellow mushrooms covered it like a hat. These are summer mushrooms. I found two or three such hemp - and the basket is full. Honey mushrooms are one of the first summer mushrooms. Yes, this is not surprising. The wood of stumps and fallen trunks warms up faster than the soil, and retains spring moisture for quite a long time - and mushrooms appear and grow on it. But take a closer look. Among the yellow-golden, as if water-saturated hats of the summer honey agaric, a hat flashed even brighter, but not golden, but with a reddish tinge, a cautiously poisonous false sulfur-yellow honey agaric.

Honey agaric summer

A connoisseur of Russian nature S. T. Aksakov wrote about such dangerous twin mushrooms: “It is noteworthy that many species of edible and good mushrooms, as they are sometimes called, have, as it were, accompanying toadstool mushrooms, somewhat similar in formation and color.” Poisons of false mushrooms and cause very serious poisoning. Summer honey agaric sulfur-yellow false honey agaric often grow on the same stumps. The main difference is the plates. In summer, they are yellow-brown, and when the mushroom is completely ripe, they are brown.

False foam gray-yellow

In the sulfur-yellow false foam, they are first greenish, then yellow-green, the color of sulfur, and when the mushroom grows old, they are lilac-brown. The autumn honey agaric, whose reign is in September, and the winter honey agaric, which replaces it in October-November, also have twins. The yellowish-brown caps of these edible mushrooms often take on a reddish tint, and then they can easily be confused with the brick-red false mushroom that appears at the same time. You can distinguish mushrooms again by the plates.

Autumn honey agaric

In edible autumn and winter mushrooms, even in overripe ones, they are always light white, creamy, yellowish. In brick-red false foam, at first they are also light, whitish, but as the mushrooms ripen, they quickly become lilac-brown or even black-olive. Both edible mushrooms and false mushrooms usually grow in large groups, in each such group you can always find a mature mushroom with clearly colored plates.

False foam brown-red

Along the edges of gardens, on pastures, on the manured soil of gardens and parks, champignons appear in June - ordinary and field. In our middle lane, their poisonous counterparts have not yet grown - the pale grebe and some fly agarics. In June, champignons can be safely harvested. But from July and later, field champignon, which also grows on the edge of the forest, as well as forest champignon, can be easily confused with pale grebe - one of the most dangerous mushrooms. There is no antidote for the poison of the pale grebe.

The sinister glory of the pale grebe as a deadly poisonous mushroom has long been known.

Champignon ordinary

From the time of Ancient Rome, a legend has come down to us that the Roman emperor Claudius was poisoned with a pale toadstool. The emperor liked the delicate taste of the toadstool so much that he managed to issue a decree that only this mushroom should be served at his table. Claudius was probably the only person to report the taste of pale toadstool. Its poisons - phalloidin, phalloin and amanitin are especially insidious. They act slowly. The first signs of poisoning appear only after six to twelve hours, and sometimes even after a day, when the poisons have already penetrated into the blood and managed to act on all the most important organs: the hematopoietic, digestive, nervous system, and when it is no longer possible to help the victim. That is why it is so important to know well all the signs of this mushroom. Pale grebe belongs to the family of poisonous fly agaric. Fly agaric panther, grebe and smelly appear simultaneously with it. With its grayish-green and whitish-yellowish hat and stem ring, this poisonous family resembles edible champignons. But they are betrayed by the color of the plates. Their plates are always white or slightly creamy, while in champignons they are first whitish or dirty pink, and then dark brown or even black-brown from ripening dark-colored spores. In addition, the base of the leg of fly agaric and pale grebe is swollen, and on it is a collar of large scales or warts. Poisonous fly agaric - grebe-shaped and smelly - can still be confused with russula, which have a greenish or grayish hat, since the plates of russula and fly agaric are always white. You can confuse the fly agaric with edible greenfinch. Here, in order not to be mistaken, you need to carefully examine the leg of the mushroom. A fly agaric must have a ring on it, or at least traces of it and a thickening at the base. The legs of russula and greenfinch without a ring, slender, smooth. We have another good edible mushroom growing - a float, with which fly agarics are similar. It appears in July - August in glades in various forests. Like many fly agarics, the base of the stem of the float is thickened, but there is no ring on it. The color of the cap is very different: from white to yellow-brown or saffron.

There is one exception among this genus of fly agaric mushrooms, which is hostile to humans. In the southern regions of our country and in the Carpathians, the Caesar mushroom is occasionally found. There is a lot of it in the countries of Central and Western Europe. On the streets of Sofia on Sunday. on an August evening, you can see the townspeople returning from the forests. Mesh bags and transparent bags are full of mushrooms, just looking at them makes you shudder! Bright red-orange "fly agarics" stick out from there, with a thickened leg, only without white scales on the hat. This is the famous royal, or Caesar, mushroom, which was served in ancient Rome only at the table of the emperor and the most noble patricians.

Death cap

In August, when there are quite a lot of porcini mushrooms, gall fungus, or false porcini, is often found. It is bitter, but is not considered poisonous in the literature. However, the gall fungus, caught in the roast of the whites, my cause serious poisoning. This double of white grows in pine forests in spruce forests, the advantage is on sandy soil, it is common. It is very similar to white in its shape and brown or brownish hat. But it is given out by the color of the tubules, dirty pink, as well as the flesh, turning pink at the break. The porcini mushroom is called so because both the pulp and the tubules are white. Only with age, the tubes turn slightly yellow or green. There is another difference - a mesh pattern on the leg. In the white fungus, it is white, and in the bile fungus, it is black-brown, clearly visible on a light stem. The gall mushroom usually accompanies the white mushroom throughout September. Recently, young raincoats have fallen in love with mushroom pickers. And not in vain! These mushrooms are surprisingly fragrant, although their flesh is less tender. Raincoats are edible as long as they are pure white both inside and out. With age, as they mature, their insides darken, turning into a powder of brown spores. Their twins - false raincoats - are easy to distinguish. Even when young, they are purple-black with white streaks inside and are quite tough. Pick mushrooms with care and only those you know well. It does not matter if there are fewer mushrooms in your basket. The trouble is, if even one poisonous one gets there.

Origin of mushrooms

Scientists suggest that mushrooms originated from primitive flagellar organisms that live in water - flagellates. This was even before the divergence of the main line of living organisms into plants and animals.

Mushrooms are the oldest inhabitants of the Earth. Geological evidence suggests that they are peers of primary fern plants and lungfish. Fungi already existed approximately 413 million years ago during the Devonian period of the Paleozoic era. They "very quickly" adapted to the environment and reached their full development in approximately 220-240 million years, in the Tertiary period of the Cenozoic era, when a variety of mammals, birds, insects, trees, shrubs, and grasses already lived on Earth.

Along with plants and animals, mushrooms are an independent kingdom of living organisms - this is the point of view of most scientists. The nature of metabolism, the presence of chitin in cell membranes brings fungi closer to animals, however, in terms of nutrition and reproduction, in unlimited growth, they are more akin to plants. To solve the question - what are mushrooms - one of the most interesting tasks of mycology - the science of mushrooms.

Cap mushrooms grow in 3-6 days, die in 10-14 days. But there are also long-livers among them. These are fungi that are part of lichens that live up to 600 years. Woody fruit bodies of tinder fungi live on trees for 10-20 years. As for the mycelium, in most mushrooms it is perennial, as they say, in particular, "witch's rings".

During the period of growth of the fruiting bodies of fungi, the pressure of the contents of the cells on their membrane (turgor pressure) sharply increases. It has been established that the pressure exerted by such elastic cells and tissues on neighboring cells, tissues or on surrounding objects can reach seven atmospheres, which corresponds to the pressure in the tires of a 10-ton dump truck and is more than three times higher than the pressure in the tires of a Zhiguli car . That is why it is often necessary to observe how mushrooms break through asphalt, cement and even concrete or the crust of desert takyrs, which is not inferior in hardness to them.

some mushrooms

Sheep - this is the name of two edible mushrooms from the genus of tinder fungus - branched umbrella. Mushrooms are very large, up to 4-6 kilograms. They consist of numerous hats (from several tens to two or three hundred, and sometimes thousands) sitting on one thick leg. The ram grows at the foot of the trunks of broad-leaved trees in August-September.

Blagushka - forest champignon. It got its name from the word “good”, that is, good, edible. Unlike its relatives - champignon, lovers of open spaces - meadows, pastures, steppes, the blessing grows in the forest and often in an unusual place - on anthills! It is assumed that our ants, like tropical ones, feed on its mycelium.

Veselka is a fungus from the group of puffballs or nutweeds, with a strong, unpleasant odor that attracts flies that carry its spores. They also call him "stinky morel" for a folded hat, like a morel's, the record holder for growth rate is five millimeters per minute. Young egg-shaped mushroom, white - edible. The mucous membrane of a young fungus is used in folk medicine for rheumatism ("ground oil"). Grows in deciduous forests in July - September.

Oyster mushroom is an edible agaric that grows on dead wood or weakened deciduous trees. Appears in May, hence - "spring mushroom", "oyster mushroom". In the Caucasus, this mushroom is called "chinariki", probably because it grows there on the trunks of broad-leaved trees, including the eastern plane tree, or plane tree. The mushroom is successfully grown under artificial conditions from a specially prepared mycelium. It can be grown on waste wood throughout the country.

Smooth, spurge - an edible mushroom with abundant milky juice, hence its second name. The reddish-yellow hat is very dense, fleshy, smooth, which is why they called the mushroom - smooth. In salting, it will not yield to camelina. It grows in broad-leaved and mixed forests in August - September.

Mushroom cabbage is an edible fungus from the hornwort family with a taste of morels and a hazelnut smell. Reminds me of a loose head of cabbage. Grows on soil in pine forests in August - September, is very rare.