Methods for testing mushrooms for toxicity. How to distinguish false twin mushrooms from edible ones

14.06.2019

Today, many ways have been invented to test for the toxicity of a fungus. But in the mushroom world, poisons are different. There is no single test that would react to all toxic substances at once. In order for the poison hidden in the body of the fungus to prove itself, you need to try several tests - for different toxins. The following are the most popular recognition methods poisonous mushrooms.

How to identify poisonous mushrooms - the most reliable method

Among the people, there are many ways to test mushrooms for toxicity, but they are all unreliable and are designed to identify any one poison. Accurate identification is possible only on the basis of characteristic features by which one can unmistakably identify the deadly dangerous species mushrooms. If you come across a dubious specimen whose identity you doubt, proceed as follows:

Look at inside caps, to determine whether an unidentified specimen belongs to agaric or tubular mushrooms. All the most poisonous mushrooms are lamellar. For example, fly agarics and grebes. Therefore, be especially wary of such mushrooms.
Look closely lower part mushroom. Amanitas and grebes of all varieties have an egg-shaped thickening at the bottom of the stem.
See if there is a collar ring on the leg. It is located approximately in the middle - a little closer to the hat. If the mushroom has a "skirt", throw it away as soon as possible.

The video introduces viewers to the most dangerous mushrooms for humans. Learn how to recognize them and how they affect the body:

How to distinguish twins?

Edible mushrooms that mushroom pickers hunt for have twins - inedible, conditionally edible or poisonous. Here are the most famous pretenders:

Bile and satanic mushroom. These are twins of boletus - the most valuable representative mushroom kingdom. But distinguishing twins is easy. The first one has a dark mesh of veins on the stem, the second one has a reddish one. You can also cut off a piece of the leg to see if its color changes. If after a minute the color of the cut does not change, the mushroom can be put in the basket. In twins, the color will change from white to pink - in the bile, and purple - in the satanic mushroom.
False boletus. His hat is darker than the real one. The color of the cut of the leg does not change, but in a real redhead, on the contrary, it darkens.
false boletus. It can be distinguished from an edible mushroom by a darker hat and a blue cut. Another sure sign is the place of growth. False boletus under birches do not grow.
False foxes. To distinguish them from edible, you need to be careful. Look at the color of the hats. In real chanterelles, they are light orange, almost yellow. False specimens have a bright orange color, and when broken, drops of white juice appear.
False mushrooms. There are many poisonous and inedible mushrooms that look like mushrooms. Real mushrooms can be distinguished from false ones by a brownish or brownish-yellow scaly hat. Moreover, the hats are pale, in false ones they are bright, for example, red-brown or rusty red. Edible mushrooms can also be identified by smell - it has a pleasant and rich mushroom spirit. False gather emit the smell of mold and damp earth.

gall fungus

satanic mushroom

false boletus

false chanterelles

false mushrooms

Misconceptions about the recognition of edible and poisonous mushrooms

The people have several signs for identifying poisonous individuals, and many of them are erroneous. For example:

It is believed that edible specimens taste good. Not true - fly agaric is also delicious.
Young fungi are harmless, toxicity comes with age. Not true, especially with regard to the pale grebe - it is deadly at any age.
Poisonous mushrooms smell bad. Nothing like this. Many poisonous and conditionally edible specimens have a pleasant aroma, and many have no smell at all. Bad smell usually possessed by representatives of the inedible category.
It is widely believed that poisonous mushrooms are not wormy - they are allegedly not to the taste of insects. Taking mushrooms, eaten by worms and gnawed by snails, into a basket, mushroom pickers think that these mushrooms are definitely edible. In fact, insects can start in any mushrooms.
Many are sure that alcohol neutralizes the poison. Again not true. This delusion is especially dangerous - alcohol, on the contrary, contributes to the intoxication of the body with mushroom poison. If you drink poisonous mushrooms with alcohol, the likelihood of death increases.
The opinion about the benefits of boiling mushrooms is also erroneous - boiling does not relieve them of all poisons. There are toxins that are neutralized after boiling, and there are others that are resistant to high temperatures.

You can't taste the mushrooms. Experiments can lead to severe poisoning. Fly agaric and toadstool taste good. Mushrooms need to be identified only by their appearance.

Going on a "silent hunt" it is important to know the exact description of edible mushrooms. If the copy does not correspond to the description in any way, it is better to refuse it.

Control check

Mushroom trophies are not stored - as soon as they come from the forest, they immediately go to work - clean, wash, cook. It will take a few hours, and all the prey will go bad. During cleaning, the mushrooms are carefully examined - so that not a single poisonous one slips through. Put aside old specimens - after cooking they will soften and be tasteless, they can even be poisoned.

People's "testing"

The people have come up with a lot of methods to identify poisonous representatives mushroom world. Unfortunately, many of them are not effective, as they are designed to react to a specific poison or group of poisons. Moreover, many methods are erroneous, and the cost of an error is human lives. Let's figure out what methods are, what exactly they determine, and why they cannot be trusted.

Silver check

There is a belief among the people that poisonousness can be detected with the help of silver objects. This is an erroneous method that should not be relied upon. Silver does not darken from poisons, but from certain amino acids that can be found in any mushroom, regardless of their edibility.

Garlic and onion check

Mushroom pickers have another way to check for quality - already during cooking. Throw an onion or garlic into the pan. If there is a poisonous specimen there, they turn blue. Throw away undercooked soup. But onions or garlic turn brown not at all from poison, but because of tyrosinase - this is a special enzyme that has no connection with edibility - it can be found in both toxic and edible specimens.

What will the insects say?

Among a number of mushroom pickers there is a belief that poisonous mushrooms are not eaten by insects. In fact, the presence of insects does not mean anything - among them there are species that are resistant to poisons.

Milk test

It is believed that milk that has fallen on the body of a poisonous mushroom will curdle. In fact, folding is caused by the enzyme pepsin, which can occur in any form - edible and toxic.

Vinegar test

It is believed that boiling in a solution of vinegar and salt helps to neutralize toxins. Indeed, this is how you can protect slightly toxic species, for example, lines. But such manipulations are not terrible for a pale toadstool, its poison remains valid in any treatment.

Recognition by the color of the plates

Cap color. Pinkish plates are said to indicate harmlessness. Not certainly in that way. Here, champignon, indeed, has pink plates, but yellowing champignon and entoloma are poisonous species, they are also pinkish.

Fault recognition

Break color. It is believed that if the color of the flesh on the break suddenly turns red or purple, there is poison in the mushroom body. But, for example, edible hornbeams turn purple on a break, and boletus hornbeams turn blue.

Is it possible to get poisoned by edible mushrooms?

Even edible mushrooms can easily lead to poisoning. The reasons for the transformation of such mushrooms into a poisonous product:

bacteria. Once in the nutrient medium - the mushroom body, the bacteria multiply intensively. Sources of infection - soil, containers for transportation, dirty hands. If mushrooms are not treated properly, bacterial poisoning can be earned. If mushrooms are fried or boiled, bacteria are almost 100% killed. But salted mushrooms can fail if they were cooked incorrectly - they lay in the same water for a long time, heat environment put a little salt in the marinade.
Botulism. This scourge affects canned foods. The culprits of infection are Clostridial spores. Pickled mushrooms can cause botulism - stored without access to air.
Toxins. Mushrooms, like sponges, absorb everything chemical substances that surround them. Together with mushrooms grown somewhere in the industrial zone or near farmland, heavy metals, herbicides, etc., causing severe intoxication.
Binge eating. Mushrooms are considered heavy food. Their consumption should be moderate. And for people with gastrointestinal problems, kidney and liver diseases, they are generally contraindicated.

First aid for mushroom poisoning

If, after eating mushrooms, you feel unwell - dizziness, nausea, abdominal pain, shortness of breath and other suspicious symptoms, immediately:

call ambulance.
Rinse your stomach. To remove the poison from the body, it is necessary to induce vomiting. Drink 1-2 liters of dissolved potassium permanganate or sorbents - white / activated carbon (1 g per 1 kg of body weight).
If there is no coal and potassium permanganate, take table salt. Dilute 2 tablespoons of salt in a glass of water, and drink - saline solution has a laxative effect.
After removing toxins, you need to make up for the loss of fluid - drink mineral water or sweetened tea.

When collecting and eating mushrooms, use " folk methods» is not only inefficient, but also dangerous. Only the study of the appearance and special signs of mushrooms - edible and deadly poisonous, will help to avoid a fatal mistake.

2017-07-12 Igor Novitsky

Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, ordinary person the term "mushrooms" refers almost exclusively to wild mushrooms. Among them there are many edible species, which form an important part of the Russian culinary tradition.

Nutritional value of edible mushrooms

Mushrooms are not plants or animals, and therefore their taste has nothing to do with plant foods or meat. Edible mushrooms have their own no matter what similar taste, which is called "mushroom". By nutritional value they are closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various trace elements. They also contain special enzymes that promote digestion and better absorption of nutrients.

If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no unified world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also with climatic features individual countries affecting species composition mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several certain types with different external characteristics which also complicates the classification.

In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:

The first category includes types of edible mushrooms that have the maximum value and rich rich taste. For example, boletus, yellow mushroom, real camelina.
The second category includes slightly less delicious mushrooms with significantly lower nutritional value - boletus, boletus, champignons.
The third category includes edible mushrooms of Russia with a mediocre taste and mediocre nutritional value - green flywheel, russula, honey agarics.
The fourth category is mushrooms with minimal nutritional value and dubious palatability. This, for example, motley flywheel, raincoat, oyster mushroom.

Edible mushrooms. They do not require mandatory heat treatment and are theoretically suitable for consumption even raw without any risk.
Conditionally edible mushrooms. This category includes mushrooms that are not suitable for eating raw due to toxins or an unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) Also included here are mushrooms that are edible only in young age, or capable of causing poisoning in combination with other products (for example, dung beetle mushroom should not be consumed with alcohol).
Inedible mushrooms. They are completely safe for the human body, but due to bad taste, hard pulp, or for other reasons, they are not of culinary interest. Often in other countries they have a description of edible mushrooms or conditionally edible.
Poison mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption is extremely dangerous.

For Russians, mushrooms are not only tasty dish, always up-to-date festive table, as well as in weekdays. Mushroom hunting is also a favorite form of leisure for many people. fresh air. Unfortunately, most townspeople and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers all over Russia die, poisoned by poisonous mushrooms, mistakenly mistaking them for edible ones.

It should be noted right away that there are no single universal rules for how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which are often not applicable to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.

So, if looking at the fly agaric, you are not quite sure whether the mushroom is edible in front of you, then before you go on a “silent hunt”, listen to the following recommendations:

If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, "trophies" can be shown to him for control already upon returning from the forest.
Study as carefully as possible one or two (no more!) Types of edible mushrooms most common in your region. Moreover, it is desirable to find out what edible mushrooms look like by seeing them with your own eyes, and not on the monitor screen. Well memorize their differences from all possible twins. Going to the forest, collect only these mushrooms you know and no others.
Do not take mushrooms that cause you the slightest doubt about their species.
Having found a "family" of mushrooms, look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms of an average level of toxicity.
Until you gain experience, collect only tubular mushrooms- white, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about lamellar varieties of edible mushrooms.
Never taste raw mushrooms. He won't tell you anything, but if he gets caught poisonous mushroom, then you will easily get poisoned.

The most common edible and non-edible mushrooms

White mushroom, or boletus, is the best representative of the group of unconditionally edible mushrooms of the first category of nutritional value. Although he has enough characteristic appearance, by which it is easy to recognize, the boletus has an inedible twin - gall fungus or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stalk and reddish-brown cap. The flesh of the boletus always remains white, while the gall fungus differs in that at the break, its flesh acquires a pink tint, and the mushroom itself is very bitter.

Red boletus - also very popular edible among Russians Forest mushrooms. They have a dense brown-red hat. They are easy to distinguish from other mushrooms by the flesh, which quickly turns blue at the cut point. Despite the name, they can grow not only next to aspens, but also with others. deciduous trees(never next to conifers). But for safety, it is better to collect such mushrooms only under aspens and poplars. However, the boletus is quite difficult to confuse with other mushrooms, since false twins he does not have.

Butterfish are very loved and popular in Russia. They are recognizable by their yellow stems, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean oil. Mature mushrooms are almost always wormy, which is also a good sign.

Chanterelles have a rather unusual appearance, by which they are easily identified among other edible mushrooms in the forest. However, they have a very similar twin, which you identify by a more saturated orange hue ( edible mushroom lighter), hollow stem (in the real one it is dense and solid) and white discharge on the broken cap.

Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those mushrooms that grow exclusively in roots, on stumps and on fallen trunks. They have caps of ocher color with scales on it and a white ring on the stem. False mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground, their hat has a yellow or brown-red tint and is devoid of scales. While real honey mushrooms have whitish plates, false mushrooms have olive, dark gray or brownish ones. Also, there is no ringlet on the leg of the false feather.

Russula - widespread edible mushrooms middle lane. This name is used for several species at once, the differences of which from inedible relatives are the presence of an easily removable skin on the caps.

Earlier, we have already noted that for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also familiarize yourself with the description of the main most common poisonous mushrooms, which, for sure, will be encountered during the “silent hunt”.

Of the one and a half hundred poisonous mushrooms found on the territory of Russia, only a few species are deadly poisonous. The rest call either food poisoning or lead to violations nervous system. But since this can hardly be considered extenuating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the actually poisonous mushrooms.

As statistics show, most often Russians are poisoned by pale toadstool. This is one of the most poisonous and at the same time the most common mushrooms in the country. Inexperienced mushroom pickers take it for champignons, russula and other edible agaric mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually a little darker in the center of the cap and lighter at the edge. On the underside of the cap are white soft plates. There is a ring on the leg.

False honey agaric can be found on the roots and stumps of trees, which is why beginners confuse it with real honey agaric and other edible mushrooms on trees. The fungus causes food poisoning, and therefore is not as dangerous as the toadstool. It can be distinguished from real mushrooms by color (not brown, but light orange or yellowish) and the absence of a ring on the leg (real mushrooms have it right under the hat).

Amanitas in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary citizen imagines a typical picture - a large fleshy mushroom with a bright red cap with white specks and a white leg. In fact, only one of more than 600 species of fly agaric looks like this. By the way, the pale grebe formally also refers to the fly agaric. So, in addition to the well-known red fly agaric and grebe, one should also be wary of green fly agaric, smelly fly agaric, panther fly agaric and white fly agaric. Outwardly, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.

Satanic mushroom is found mainly in the south and in Primorye. It is toxic, although it rarely leads to death. The mushroom is quite large, has an irregularly shaped hat and a massive leg. The leg can have various shades of red. The color of the cap also varies: most often there are mushrooms with a white, dirty gray or olive cap. Sometimes it can look very much like some edible mushrooms in Primorsky Krai, in particular, a boletus.

The thin pig is a harmful, although not deadly, mushroom. For a long time experts did not have a consensus on whether the pig is an edible mushroom or not. It was only about 30 years ago that it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened hat with a curved edge. Young individuals are distinguished by an olive color of the hat, older ones are gray-brown or rusty-brown. The stalk is olive or gray-yellow and slightly lighter than the cap, or close to it in color.

How to distinguish an inedible mushroom from an edible one. First aid for mushroom poisoning

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, in pine and spruce forests poisonous mushrooms grow: gall, pepper, satanic. The pepper mushroom is very similar to butterdish and flywheel, the satanic one looks like a “understudy” of boletus, moreover, it is very skillful, the gall mushroom from a distance also looks like a porcini 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 leg (for white fungus it is white), 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's why the gall fungus is also called mustard. 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 it inner part("moss"), then 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, should be concerned. A real fox has a wavy decoration of this part of it.

legs at real chanterelle 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. In the real one, it 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. common fox will blush modestly, but the false one will remain calmly monophonic.

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 weakly poisonous mushrooms are often found false mushrooms- they can be distinguished by the 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. In order not to confuse, learn a simple selection rule: all mushrooms for pickles have holes in the leg. This is a sign that the mushroom is edible.

Main principle picking mushrooms

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

Sometimes mushrooms are overripe: the mushroom looks good, not wormy, and in addition it is very large. From one mushroom you can cook potatoes or cook soup. Such mushrooms cannot be torn!

Overripe mushrooms are spoiled protein. Unlike meat and fish, which are rotten and have a very bad smell, fungal spoilage does not manifest itself externally. He talks about spoilage of the fungus big size, softness, not elasticity. Such mushrooms can harm the body. Mushroom protein is very difficult to digest. It is similar to the protein that forms the shells of beetles, crabs, shrimp - chitin. This protein must be processed for a very long time so that there is no large load on gastrointestinal tract. If you want to fry mushrooms, they must first be boiled for an hour.

Mushrooms that are considered edible can become poisonous under certain conditions if:

Poisonous microorganisms have multiplied in old mushrooms;

Mushrooms have grown in a forest that has been treated with pesticides and herbicides;

Mushrooms found near the roads - they could accumulate toxic heavy metals;

Mushrooms in need of proper heat treatment were eaten raw.

First aid for mushroom poisoning, for this you need:

Call a doctor immediately;

Make gastric lavage;

Give the victim activated charcoal, put him in bed and drink water or strong tea;

Mushroom picking is one of my favorite autumn activities. It should be remembered that, in addition to edible mushrooms, poisonous mushrooms can accidentally get into the basket. The latter cause eating disorders, poisoning and can lead to lethal outcome. Therefore, it is necessary to know how to distinguish edible mushrooms from inedible ones.

How to recognize a poisonous mushroom

The easiest way to determine by appearance is bright red fly agaric with characteristic white speckles on the hat.

To collect only tasty and healthy edible mushrooms in the forest, you should follow them with an experienced mushroom picker. If there is no such acquaintance, then you need to use the following recommendations:

Collect only familiar mushrooms. It is better to study information about a couple of species that are most common, and cut only them. It is important to be aware of the possible inedible twins, look at them not only in the picture on the Internet, but also live. The easiest way to start collecting with tubular mushrooms. These are boletus, boletus, boletus. Among those similar to them, there are fewer poisonous species.
Raw mushrooms are not tasted, the effect of the poison can be instantaneous.
If a clearing with mushrooms of the same species, but of different sizes, is found, the largest of them are considered. The absence of worms or wormholes on the cut may be due to the fact that the fungus is poisonous. In addition, for large specimens, it is easiest to determine the species.
It is better not to cut overripe mushrooms. It is difficult to determine by the dried stem and hat whether this species is edible or not.
Do not cut the mushrooms, the leg of which thickens downwards.

Signs characteristic only for poisonous mushrooms:

bright coloring;
color change on the cut;
pungent smell (may be medicinal, chlorine).

A reliable sign of edible mushrooms is the spongy structure of the cap. Among the poisonous representatives, such a structure is typical only for the satanic mushroom, which is very similar to the boletus. They are distinguished by their hats.

False and real types of mushrooms

Edible mushrooms often have poisonous counterparts. For the porcini mushroom, it is a satanic mushroom. The inedible species is distinguished by the manifestation of a blue color on the cut or fracture. The cap of such a mushroom is white or beige.

The color of the cap of the porcini mushroom can be varied - from reddish brown to almost milky white.

It is more difficult to distinguish real mushrooms from false ones. also grows in groups on stumps and among protruding roots. An edible mushroom is distinguished by a “skirt” on the leg and scales on the cap. The inedible ones do not have a "skirt", and they are brighter colored.

False mushrooms often have an unpleasant odor

False and real chanterelles are bright and elegant. The real one can be pinkish to orange in color. The false one does not have a pale color, it is bright orange or red. The smell of an inedible mushroom is unpleasant when cut, the cap grows 25 mm in size. Hats of real chanterelles grow up to 10 cm in diameter.

When pressed, the surface of real chanterelles becomes reddish

Oilers can also be false. The inedible species has a more rounded hat than the edible ones. The main difference is that the false mushroom turns blue on the cut.

The pulp of champignons is dense, turns red at the break

Video: How to distinguish edible mushrooms from inedible

Do not take a mushroom if its species is in doubt. And there is no need to hope that the mushroom brought home will be better examined and determined whether it is edible. There is a danger that this poisonous species, it will get lost among the edible ones, and then fall into the cooked dish. In this case, the awareness and caution of the mushroom picker is of vital importance.

Only those who have ever gone on a quiet hunt know how exciting and enjoyable it is. Real hunting excitement, delight from every strong white or birch boletus found, pleasant fatigue, and incomparable pleasure from walking along autumn forest, painted with the most wonderful colors and exuding the most unimaginable smells. However, even here there is a “fly in the ointment”: false and poisonous mushrooms. So that the pleasure of a quiet hunt is not overshadowed after a meal, you need to learn to be well versed in edible and poisonous mushrooms.

What you need to know about mushrooms There are two reasons why you need to have a good understanding of mushrooms before you start actively collecting them. The most important thing is, of course, safety. Among the poisonous mushrooms, there are those whose use can lead to a quick death. The second reason is more practical - having collected a full basket of inedible mushrooms, you will have to carry this burden with you through the forest. And it will be very insulting and unpleasant when it turns out that all the contents of the basket will have to be thrown away. And just don't cut it inedible mushrooms, because what is not suitable for human food is often used forest dwellers as food or medicine.

All mushrooms are divided into three groups - edible, highly poisonous and slightly poisonous. The edible and most popular among mushroom pickers include porcini mushrooms, boletus, boletus, milk mushrooms, honey mushrooms, chanterelles. In Russia, mushroom lovers collect more than 100 types of mushrooms, but this is the lot of those who are well versed in them. For a beginner mushroom picker, you need to take several types as a basis and understand well how to distinguish edible mushrooms from inedible ones.

Poison mushrooms.
First you need to figure out which mushrooms are poisonous and just bypass them in the forest. by the most dangerous mushroom is a pale grebe. One small mushroom is enough for the whole family to be poisoned by the dish in which it fell. Fortunately, the toadstool has a very characteristics and it is very easy to distinguish it from other mushrooms. The long graceful leg of this mushroom has a "skirt" under the hat, and at the base the leg is inserted into the "cup". While the russula, with which the toadstool is most often confused, has a smooth, straight leg without such features. Therefore, before picking such a mushroom, clear the grass and foliage at the base of the mushroom and see if the leg enters the ground or grows “out of a cup” and whether there is a “skirt”.

Very similar to pale grebe poisonous smelly fly agaric. It has a pale yellow color and a conical cap. When broken, the mushroom emits a very unpleasant odor, for which it got its name. This is the most insidious of the fly agarics and is least of all similar to the bright, beautiful red and green fly agaric we are used to, which, like their smelly counterpart, are very poisonous.

It is easiest to understand that you have a patouillard fiber in front of you - another very poisonous mushroom - the easiest way is if you come across a whole family where mushrooms of different ages grow nearby. Young fibers have cone-shaped whitish caps, but as they grow, the cap straightens and changes color. In an adult mushroom, it becomes yellow, and in an old mushroom, it becomes red. The stem always has the same color as the cap and is strongly expanded downwards.

Another poisonous mushroom is the waxy talker. This is a beautiful mushroom. white color which has a pleasant taste and smell. His distinctive feature is that the plates located in the lower part of the cap smoothly go onto the leg, merging with it.

Double mushrooms (false).
False mushrooms are most often slightly poisonous, they are not capable of causing serious damage to health, but they can spoil the dish with an unpleasant taste or cause intestinal upset, they are quite capable of weakness.

Beginning mushroom pickers often mistake the gall mushroom for white or boletus. The underside of the cap of the gall fungus has pinkish-brown tubules, while those of the white fungus have yellow. On the fault, the hat also has pink color, which is not the case with edible twins.

Edible and false mushrooms are very similar to each other. Edible mushrooms always have Brown color, while false ones cast a pale green or yellow. This mushroom has a bitter taste.

Inexperienced mushroom pickers are often deceived appearance and a yellowing fracture of false champignon. It can be distinguished from edible champignon only by smell. In a false mushroom, it is rather unpleasant.

Not uncommon in our forests and false chanterelles. They differ from edible more bright color- yellow, turning into orange - and a smooth, neat shape. While edible mushrooms have a more “torn” and irregular shape and a less pronounced color in saturation.

There is general rules, which can be guided by silent hunting. If the mushroom is very hard, smells bad - it is likely that it is poisonous. But, as with any rule, there are exceptions here. There is a group of mushrooms that are considered conditionally poisonous. That is, they require mandatory processing before eating. Such processing completely eliminates the content toxic substances or bitterness. These mushrooms include mushrooms, milk mushrooms, morels and other mushrooms that have excellent taste. Some of them are enough to soak in water to dissolve unnecessary substances, some are dried and heat treated. Each mushroom requires a special approach.

Distinguishing edible mushrooms from non-edible mushrooms is not always easy. The fact is that many factors influence their shape, size and color: place of growth, season and even weather. Therefore, the most reliable way to learn to distinguish mushrooms is to know their anatomy. It is good if they are purchased under the guidance of an experienced mushroom picker.