Description of the appearance and taste of pusher mushrooms. Float white Float mushroom edible or not taste qualities

Pushers or "floats" from the fly agaric family are not very popular in our country, and belong to the category of conditionally edible mushrooms with low nutritional value.

Pushers belong to the category of conditionally edible mushrooms with low nutritional value.

Amanitorsis or "floats" have relatively small fruiting bodies and a semi-ovoid, wide conical or flat cap, the margins of which are very thin and furrowed.

The cap is relatively thin and fleshy, sometimes with a fairly pronounced tubercle in the central part. The color of the skin is most often pure white, whitish or grayish, but some specimens are characterized by a cap of brown, brownish, reddish or orange coloration. The surface of the cap is shiny and smooth, dry or mucous. Thin and fairly brittle white flesh, as a rule, does not change color when cut. Spores are white.

The “float” leg is cylindrical in shape, most often hollow, characterized by fragility, with a smooth or patterned surface. Very many specimens have a very characteristic and noticeable flaky coating. The lower part of the leg has an extension, but without swelling. For different species, white or grayish coloring is common, as well as a color identical to the hat.

Gallery: pusher mushrooms (25 photos)

Features of mushroom floats (video)

Types of Pusher Mushrooms

Different types of "floats" grow in forest areas of any type. The species collected by mushroom pickers are classified as conditionally edible, have a fairly good taste, but are not very popular, due to the increased fragility of the cap and dangerous resemblance to fly agaric.

Float gray

A.vaginata - has a conical or round-bell-shaped hat with a smooth and shiny surface of whitish, gray, brownish, gray-violet, olive-green or yellow-brown color. The leg is elongated, whitish, grayish-brown or ocher in color. Conditionally edible.

The float is strange

A.ceciliae - has a bell-shaped or semicircular, and then a convex-open hat of brown or reddish-brown color with a relatively thick and fleshy flesh. The leg is cylindrical, with a slight expansion at the very base, as a rule, hollow, grayish in color, covered with grayish scales. Conditionally edible.

The float is strange

Float yellow-brown

A.fulva - has a smooth, slightly slimy, golden brown or orange-brown cap, bell-shaped or convex, with watery and whitish flesh. The stalk is hollow and brittle, narrowed in the upper part, with a uniform whitish or whitish-brownish and slightly scaly surface. Conditionally edible.

Float saffron

A.crocea - has a bell-shaped, convex or flat cap with fairly fleshy flesh and a rounded central tubercle. The cap is covered with a smooth, shiny, slightly mucous surface of a bright orange or orange-brown color. The leg is straight, tapering or cylindrical, with brittle flesh, covered with thin orange scales. Conditionally edible.

Float saffron

White float

A.nivalis - has a bell-shaped, convex or convex-outstretched hat of white color with a noticeable central tubercle and ribbed edges. The flesh is also of characteristic white coloration. The leg is cylindrical, with an extension at the base, white or grayish in color. Conditionally edible.

Float gray

A. vaginata - has a conical or round-bell-shaped, or almost flat cap with very thin and furrowed cap edges. The surface is smooth and pronouncedly glossy, whitish, grayish, brownish, grayish-violet, olive-green or yellowish-brown. The leg is elongated, gradually tapering upwards, whitish or gray-brown in color. Conditionally edible.

Float gray

Float webbed

A. submembranasea - has a broadly bell-shaped, convex or prostrate, in the middle part with thick fleshiness and a slight elevation of the cap, characterized by the presence of pronounced ribbed edges. The cap is covered with grayish brownish or dark brown skin, which has an olive greenish tint. The pulp is whitish, not having special taste features and a pronounced smell. The leg is of a characteristic cylindrical shape, hollow, with an expansion at the base, whitish or grayish in color, covered with a scaly or flaky coating.

Description of the nutritional value and taste of pushers

Pushers belong to the fourth category of mushrooms. Such mushrooms are rarely used for food purposes, and their collection is carried out only by amateurs. Pusher mushrooms of all kinds are quite edible, but have no nutritional value, due to their hard texture and chemical composition.

Where float mushrooms grow (video)

Places and times for collecting pushers

Almost all species are widely distributed in mountain and plain coniferous and deciduous, as well as mixed forests. Some varieties grow even in Western Europe and North Africa. The season varies according to soil and climate conditions, but most often occurs in the summer and early autumn period.

It is imperative to collect pusher mushrooms of various types away from polluted areas represented by highways, industrial facilities, garbage dumps and sources of toxic emissions. Due to the high fragility of the fruiting bodies, baskets or wicker baskets should be used for collection.

Gallery: pusher mushrooms (44 photos)

Poisonous and inedible pusher counterparts

There are a number of toxic and simply inedible twin mushrooms that can be mistaken for pushers by an inexperienced mushroom picker.

Porphyry fly agaric

A.porahyria has a bell-shaped or prostrate hat with gray, brown-gray or grayish-purple skin, covered with silky fibers. The pulp is thin, white in color, with a persistent smell of raw potatoes and a rare taste. The leg is smooth, white or light yellow in color, cylindrical in shape with a hemispherical thickening in the lower part.

Porphyry fly agaric

Fly agaric

A.citrina has a thick and fleshy, hemispherical, convex or almost flat, sometimes slightly depressed cap shape with thin, smooth and short ribbed edges. The cap is covered with a grayish-yellow or slightly greenish, rarely off-white skin with large and whitish flakes. The pulp is white, soft, with a faint smell of raw potatoes and a very unpleasant taste. The stem is tuberous or cylindrical, slightly expanded, whitish-yellow in color.

Death cap

A. phalloides has an olive, greenish or grayish hat, hemispherical or flat, with smooth edges and a slightly fibrous surface. The pulp is white in color, fleshy type, with weak taste and a subtle mushroom aroma. The leg is cylindrical, with a thickening at the very base, whitish, covered with a very characteristic moiré pattern.

Fly agaric tall

A. excelsa has a hemispherical, convex or almost flat cap, which is distinguished by the presence of fibrous, but without pronounced ribbed edges. The entire surface of the cap is characterized by mucous or silky fibrous. The color of the cap is grayish or brownish, with a darker central part. The leg is cylindrical, with a pronounced bulbous shape in the lower part. Often the inside of the stem is hollow. The surface is white or light gray in color, with the presence of flaky-granular scales.

How delicious to cook pusher mushrooms

All types can not only be used in cooking immediately after harvest, but also salted, marinated, and even dried. . Important to remember, that harvested mushrooms cannot be stored for a long time. Fruiting bodies are subject to immediate sorting and processing. Mushroom soup is especially popular. Pre-fruiting bodies are washed in water, all forest debris is removed and the dirt is gently cleaned.

Features and description of the white float. List of valuable substances in the composition of the fungus and their effects on the body. Recipes for cooking delicious meals and useful information.

The content of the article:

The white float is a mushroom of the Amanitaceae family, the genus Amanita. Another common name for it is the white float. It is conditionally edible and can be eaten after heat treatment or salting. It is distinguished from its poisonous counterpart by a convex umbrella-shaped hat with a porous structure. Its diameter is about 6 cm, there is a noticeable tubercle on top, the skin is white. The flesh is not hard, without any special taste and smell, it darkens when cut. The leg here is almost always even and high, up to 2 cm in diameter. Outwardly, this mushroom is very similar to a pale toadstool or smelly fly agaric. Only young specimens are suitable for food, old ones give bitterness. The former are suitable for frying, boiling, stewing, baking, salting and drying. They are collected from July to September in deciduous forests.

The composition and calorie content of a white float

This mushroom contains a lot of water and dietary fiber, ash and sugars. There are also several types of vitamins and 8 minerals. Their number may vary depending on the method of preparation; when frying, more than half of all substances are lost. The most useful float remains after salting.

The calorie content of a white float per 100 g is only 24 kcal, of which:

• Proteins - 3.1 g;
• Fats - 0.8 g;
• Carbohydrates - 2.2 g;
• Dietary fiber - 2.1 g;
• Ash - 0.7 g;
• Water - 87.1 g.

Vitamins per 100 g:

• C, ascorbic acid - 10 mg;
• PP, nicotinic acid - 0.289 mg;
• B1, thiamine - 0.09 mg;
• B2, riboflavin - 0.4 mg;
• Beta-carotene - 15 mg;
• E, alpha-tocopherol - 0.9 mg.

Minerals per 100 g:

• Iron, Fe - 2.9 mg;
• Phosphorus, P - 38 mg;
• Potassium, K - 250 mg;
• Sodium, Na - 8 mg;
• Magnesium, Mg - 9 mg;
• Calcium, Ca - 10 mg;
• Manganese, Mn - 0.33 mg;
• Zinc, Zn - 0.55 mg.

Mono- and disaccharides in the composition of the white float - 0.9 g per 100 g.

Replaceable and irreplaceable acids per 100 g:

• Leucine - 0.15 g;
• Threonine - 0.13 g;
• Valine - 0.078 g;
• Phenylalanine - 0.22 g;
• Cysteine ​​- 0.31 g.

Important! Due to the fact that the composition of the white float includes protein, it can be an excellent substitute for meat and fish.

Useful properties of a white float

This mushroom is recommended to be included in both regular and dietary menus, as it is low in calories. It is impossible to get better from it, it quickly satisfies hunger and saturates the body with moisture. The benefits of a white float will be especially great for the heart, blood vessels, kidneys, pancreas, stomach and other organs. It has a beneficial effect on all human systems - digestive, nervous, etc.

This mushroom produces a number of health effects:

1. Improves the appearance of the skin. It acquires a healthy look and color, stops peeling and itching, is properly moisturized, heals faster if integrity is violated. All these effects are made possible due to the presence of a large amount of potassium in the composition of the float, which accelerates the treatment of dermatological diseases.
2. Strengthens the immune system. This is not surprising, because the mushroom contains ascorbic acid (vitamin C). It is necessary to restore the body's defenses and increase its resistance to viruses and infections. As a result, a person becomes less prone to angina, influenza and other ENT diseases. This becomes of great importance in winter.
3. Normalizes metabolism. Since the float has a lot of fiber, it gently cleanses the intestines from toxins and stool residues. Its benefit lies in the fact that it restores the water-salt balance. All this together and improves metabolism, so you can avoid obesity.
4. Restores the work of the heart. To do this, you need to eat foods rich in phosphorus and magnesium, and this is exactly what the white float is. Its regular use allows you to normalize blood flow, lower blood pressure, remove excess cholesterol.
5. Slows down premature aging. The mushroom is a powerful antioxidant that protects cells from the harmful effects of free radicals and heavy metal salts. As a result, they break down more slowly, and the appearance of new, “healthy” red blood cells is accelerated. In this regard, the skin remains elastic and smooth, retains its natural color and luster.
6. Improves bowel function. The white float softens the walls of this organ, soothes them and tones them. It gently removes toxins and feces from it, accelerates the digestion of food and its assimilation. Its use is a reliable way to protect yourself from the development of colitis and gastritis. This benefit is due to the fact that the composition of the product includes vegetable fiber. You can talk about its benefits for the gastrointestinal tract because it contains a lot of fiber, water and vitamins.
7. Strengthens joints. In order for them to always remain healthy, the body needs calcium. This mineral substance is present in sufficient quantity in the float. Thanks to this, the fungus reduces the likelihood of developing rheumatism, arthrosis, polyarthritis, osteochondrosis. Given this, it will be useful for pregnant women, the elderly and children, who are most likely to develop calcium deficiency.
8. Improves eyesight. To ensure this action, the fungus allows the presence of beta-carotene in the composition. It has been proven that this vitamin prevents bacterial damage to the mucous membrane of the eyes, retinal detachment, clouding of the lens, the development of myopia and hyperopia. It can also help relieve fatigue when sitting at a computer for a long time.
9. Increases hemoglobin levels. The great benefit of the white float in this case is due to the fact that it contains iron, folic and ascorbic acids, which work only in conjunction with each other. Due to the saturation of the body with them, an increase in the number of red blood cells and other improvements in blood parameters occur. As a result, there is a general malaise, dizziness, nausea, tingling in the limbs, hypotension.

The white float has antifungal, regenerating, bactericidal, anti-inflammatory and soothing properties.

Note! The most useful is a float boiled or baked on the grill, because during frying, carcinogens are formed in it.

Harm and contraindications to the use of a white float

By themselves, these mushrooms are not dangerous to humans, because they are conditionally edible. But when collecting them, they can be confused with a false fellow - a pale grebe. If you eat it, then intoxication will follow. You can also get poisoned by a float collected near industrial enterprises and highways. The explanation for this is very simple: it easily absorbs harmful substances from the air. It is worth remembering that it is not recommended to eat a mushroom that has not been boiled beforehand.

As little as possible to eat a float is necessary in the following cases:

• Diabetes. The amount of float used should be reduced because it contains mono- and disaccharides. These substances increase blood glucose levels and can lead to dizziness, nausea, weakness, and heart failure.
• Deterioration in kidney function. Since there is too much water in the float, it loads this organ and the bladder. As a result, frequent urge to urinate and colic in the back may disturb.
• Hypertension. You should be careful here because the mushroom is a source of a considerable amount of water. With increased pressure, this can lead to puffiness under the eyes and on the legs.
• liver problems. It is necessary to minimize the amount of fungus consumed with hepatitis of various types, cysts, and fatty hepatosis. Those who suffer from these diseases may be bothered by constipation or diarrhea, indigestion.

Strict contraindications of the white float for use come into force when its individual intolerance takes place. In this case, if such a problem is ignored, it is likely that the stomach will hurt, diarrhea or colic will begin. It is also important that the mushroom is considered a product that is difficult for the stomach, which is not recommended to be included in the menu for patients with a stomach ulcer. It takes a long time to digest and, if consumed before bed, can cause severe discomfort, nausea, or even vomiting.

Important! Fried mushroom should not be given to children under 10-12 years old and pregnant women with severe toxicosis.

White float recipes

This mushroom is an excellent ingredient for first and second courses. With his participation, various soups, pasta, cereals, salads are prepared. The float can be safely baked in the oven and on the grill, fry, stew, pickle, preserve. It can be used as a filling for pies, dumplings, pancakes, pies. This ingredient is great for pairing with fish, meat, vegetables.

We have selected some interesting recipes for you:

1. Soup. First, soak the mushrooms (350 g), leaving them for 1 hour in warm water. Then boil smoked ribs (200 g) and potatoes (3 pcs.), Fry onions and carrots (1 each). Then combine it all, fill it with water and set to boil over high heat. When the broth boils, reduce the gas and add green fresh or canned peas to the pan. Keep the soup on the stove for another 20 minutes, then salt, pepper, sprinkle with tofu cheese (60 g) and chopped dill. Before serving, it can be poured with sour cream.
2. . First of all, leave it (1 kg) in water so that it lies in it for about an hour. Then boil the mushrooms, given that the heat treatment should take at least 20 minutes. After that, take them out, dry, chop and fry. Next, sauté potatoes (1 kg), cut into strips. Then combine these two ingredients, salt and pepper them, pour sour cream (1-2 tablespoons). Transfer the mixture to a baking dish greased with vegetable oil and put in the oven. Here the dish should be kept for about 25 minutes. It is served with pasta, cereals, potatoes.
3. Stew. Wash and peel onions (2 pcs.), carrots (2 pcs.), peppers (1 pcs.), tomatoes (3 pcs.) and cauliflower (300 g). Fry all ingredients except the last one in oil. Boil the cabbage, disassemble into small pieces and add to the rest of the ingredients. Now take care of the mushrooms, which need no more than 300 g. Wash them, peel, boil, fry and combine with the resulting mass. Next, salt, pepper it and put it to stew over low heat, leaving it on the stove for 30 minutes. The second half of this time, the mixture should be covered with a lid. Before turning off the burner, sprinkle the stew with grated garlic and dill.
4. Float white in cream. The dairy product is chosen thick so that the spoon stands in it. Soak the mushrooms for 1-2 hours before cooking, and then dry them, cut and fry. Then add hard cheese (80 g), ground black pepper and salt to taste, cream (3 tablespoons), lemon juice (10 drops) and white wine (1 tablespoon). Simmer this mixture over low heat for 20 minutes.
5. Pickling. Boil (20 minutes) a white float, which will be enough for 1 kg. Then cut the white onion into rings (3 pcs.), And into strips - carrots and sweet peppers (2 pcs each). Also chop the peeled horseradish root (half). Arrange all this in sterilized jars, then pour boiled mushrooms, cut in advance, here. Top in a 0.5-liter jar, pour 2 tsp. salt, a pinch of sugar and pour 1 tsp. vinegar. Now add black peppercorns (5 pcs.), Laurel leaves (3 pcs.) And currants (5 pcs.). After all this, it remains to roll up the banks and lower them into the basement when they cool.

Important! Soaking mushrooms before cooking is not necessary at all, it just makes them softer and juicier.

This fungus is found in Germany, Switzerland, Ukraine, Belarus, Kazakhstan, England, France. Large colonies are found both in the valleys and high in the mountains. Most often it can be seen under oak, birch, ash. Among mushroom pickers, it is not very popular, because in terms of nutritional value it cannot be compared with other abode of the forest.

The float goes on sale very rarely, as it is not suitable for transportation. During collection, its caps and legs can be easily injured due to fragility.

The white float does not have a bright taste, so it is recommended to supplement it with other products. When preserving, it is worth putting currant and laurel leaves in a jar.

This mushroom can easily be confused with white fly agaric. They are distinguished from each other only by the absence of the first clearly defined ring around the cap.

In its raw form, this ingredient for a variety of dishes is stored in the refrigerator at a temperature of +5 to 0 ° C. Its shelf life is no more than a week without preliminary heat treatment. If it needs to be increased, then the float is canned or dried.

Watch the video about the white float:

By choosing the white float recipes that are right for you, you can add variety to the menu and take care of your health. Of course, he is very far from a boletus or mushroom, but this is also a very worthy choice!

Written by Nikolay Budnik and Elena Mekk.

We rarely met a gray float on Uloma Zheleznaya. It usually grows alone in mixed forest in fairly dry places.

Gray float - medium in size, but very fragile and thin mushroom. It is said that an inexperienced mushroom picker can confuse it with the deadly poisonous Pale Grebe. We do not take the Gray Float at all, although it is an edible mushroom.

1. A gray float is rare in our country.

2. Sometimes it can be seen among the sphagnum moss, ..

3. ... but more often it still grows in drier places.

4. Gray float - a very delicate and fragile mushroom.

5. Only very young specimens are slightly stronger.

6. Older mushrooms in the basket break and crumble.

7. So it is very difficult to bring them home.

8. We met a gray float on Uloma Zheleznaya from the end of July to mid-September.

9. It grows in forests of various types, ...

10. ... except for dry pine forest and swamp.

11. The mushroom has a small hat on a thin long stalk.

12. We can say that its size is average.

13. The hat of the gray float is painted, as the name implies, in different shades of gray.

14. There is almost always a darker tubercle in the middle of it.

15. The edges of the cap are very ribbed, ribbed. This is a distinctive feature of all floats.

16. This becomes a mushroom cap in very dry weather.

17. And on this one, the remains of the bedspread in the form of white flakes are still visible.

18. The plates of the fungus are white and even at first.

19. With age, darker spots appear on them.

20. So the plates are attached to the leg.

21. The stem of the mushroom is thin, long, slightly expanding downwards.

22. She is fluffy-scaly, a little rough to the touch.

23. The color of the stem is almost the same as that of the plates.

24. The leg at the base is placed in a wide bag-shaped Volvo.

25. Here it can be considered more closely.

26. When you pick a mushroom, the Volvo remains in the ground.

27. There is NO RING on the leg!

28. The absence of a ring on the leg distinguishes floats from fly agarics.

29. The pulp of the mushroom is very thin, fragile, brittle.

30. And again, pay attention to the main features that distinguish the float from the fly agaric: the absence of a ring on the leg and a very ribbed edge of the cap.

31. We have never tried the gray float, although some consider it a delicacy mushroom.

Video 2017 about Float gray

Among the many lower plants, there are conditionally edible forest representatives, pushers - mushrooms (photo), which belong to the fly agaric family. People call them orange or white floats. You can see pushers in birch forests, they appear in early July and continue to grow until mid-September. In the Crimea, for example, similar conditionally edible plants are harvested in light deciduous and coniferous forests. Occasionally there are specimens that are located in families, but still more often mushrooms grow singly.

Among the many lower plants, there are conditionally edible forest representatives, pushers - mushrooms

The body of the float consists of a cap and a leg. The diameter of the upper part of the mushroom reaches 9-10 cm. The shape of the cap is bell-shaped or round-conical. When the upper part is fully opened, it takes on a flat appearance with a small tubercle in the center. The edges of the body are thin and fragile, but the central part of the cap is rather fleshy. The top of the mushroom is smooth and shiny, after rain the body becomes slippery.

At the break, the flesh has a white or cream color, the taste of the forest dweller is sweet, its aroma is unremarkable. The elongated leg is quite thin, its size reaches no more than 2 cm in diameter. The height of the leg is 7-15 cm. The surface of this part of the body is smooth, but sometimes with a flaky coating.

This mushroom is lamellar, the plates are frequent, with a convex shape. In young specimens, they are white, with age they acquire a yellowish tint. Film remnants (Volva) are lobed, wide, often located at the base of the pusher.

The description would not be complete without mentioning that pushers can vary greatly in color. In the forests, it is not uncommon to find not only white, but also gray fungus float. They are brown and greenish, purple and brown-yellow.

You can see pushers in birch forests, they appear in early July and continue to grow until mid-September

When collecting pushers, care must be taken, these conditionally edible mushrooms have many similarities with poisonous fly agarics. The pale grebe and the smelly fly agaric strongly resemble a white float. It is because of this that mushroom pickers dislike pushers. The main differences of the edible body include the presence on the top of the cap of the remains of a veil that protected the plant during the period of growing up. The color of the pulp at the fracture site does not change. Well expressed, i.e. having visible scars, the edges of the cap are another sign of the edibility of the forest dweller.

Yellow-brown float (video)

The use of pushers in cooking

There are mushroom pickers who are happy to take pushers in the forest, but there are few such people. More often you can hear that these forest products are not valued because of their taste. Fragility also does not add positive reviews to the white float. However, pushers are used in the preparation of some dishes after a short heat treatment. This plant is suitable for drying, it is salted and pickled.

At home, it is not difficult to cook a delicious soup. Pre-pushers are washed in water, forest debris is removed and dirt is carefully cleaned. Then the product is laid out in a large saucepan, filled with water and boiled for 40 minutes. The finished semi-finished product is washed again and crumbled into pieces. Put potatoes cooked in the form of straws, finely chopped carrots and pieces of boiled mushrooms into a saucepan. The required amount of liquid is added to the container with the products and your favorite spices are added. The soup is cooked until the potatoes are fully cooked, the dish is served with sour cream and herbs at the table.

Kira Stoletova

Floaters (pusher mushrooms) is a species considered theoretically edible. It does not have a high nutritional value and belongs to the genus Amanita. These are unattractive specimens both in appearance and in taste.

Appearance

The pusher (Amanitopsis alba), according to the description, has a leg 0.8-1.2 cm in diameter, 5-15 cm high. The color is white or gray. Mushrooms of the saffron float species (Amanita crocea) differ from gray floats (Amanita vaginata) in the color of the cap.

The surface of the cap in different types of fungus float has a variety of colors: gray, yellow, orange. The hat of an adult individual reaches 4-9 cm in diameter. In young people it is in the shape of a bell, in adults it is already flat, occasionally flat-convex.

The plates of the hymenophore of the floats are white, they are free and frequent. The spore powder is also white. Spores are spherical, non-amyloid, and have a smooth surface.

Irina Selyutina (Biologist):

Scars are clearly visible along the edges of the cap - traces of attachment of plates and plates from its underside. On the surface of the cap, there can be flakes easily separated from the skin - membranous or resembling warts in appearance.

The leg of the floats (pushers) can be either naked or covered with a flocculent coating, or it can have a pattern of thin (to match its surface) scales. Despite the fact that the mushrooms belong to the fly agaric, the stem does not have a tuberous swelling at the base and is separated from the cap quite easily.

The lower part of the stem is immersed in a well-developed volva, which, in turn, is located quite deep in the soil. But with age, Volvo can sometimes disappear. There are usually no rings on the leg.

The float mushroom is similar to fly agaric even in chemical composition, but some scientists refuse to consider them related species.

Kinds

Mushroom float gray - edible species. It is noticeable due to the gray color of the fragile hat 4-8 cm in diameter. Its central part is a darker, more saturated shade. It has an ovoid-bell-shaped shape, sometimes flat. The edge is ribbed all around. Leg 5-12 cm high. Colors - white, beige, gray. The plates are white and loose. These mushrooms grow in late summer and early autumn, singly or in large numbers at a short distance.

It is possible to meet the following species:

• Float (pusher) yellow-brown: He has an unusual hat. The edges of its white color, towards the center change from brown, orange shades to dark, almost black in the central part.
• Float (pusher) saffron: it is distinguished by a saffron and orange hat, which has a dark color in the central part. This shade is also on the legs. The plates are often yellow. Grow rarely, priority in swampy areas (single and in groups).
• Float (pusher) umber-yellow (fly agaric Battarra): in the central part of the cap they are dark in color, while the edges are yellow or brown. The leg also has this shade. It has small scales on it.
• Float (pusher) white: representatives of this species are the owners of a leg with pale scales, on which there is an ovoid or flat hat with a small tubercle in the central part. Its size reaches 10 cm in diameter. The flesh is white, but fragile and crumbles quickly. This species grows in mixed and deciduous forests, near birches.
• Float (pusher) white: perhaps the smallest species. Its stem is 7-10 cm high and the cap is 3-7 cm in diameter. Juveniles have flakes covering the surface of the cap. Over time, they disappear, and the shade of the leg changes: white becomes gray.

Beneficial features

Pushers are nutritious. They have special biologically active components called betaines. Betaines are useful for humans, because they affect the metabolic process in the body. The composition is similar to that characteristic of the float and white fungus.

Pushers contain many vitamins, especially group B, and other trace elements, as in other edible types of fly agaric.

Contraindications

This species does not pose a threat to human life and health. According to the description, outwardly it is similar to a pale grebe, so there is a high risk of confusing these mushrooms. In this case, there will be intoxication of the body. It is also possible to get poisoned from a float if it was collected near industrial areas or roads: it quickly absorbs toxic substances from the environment.

It is not necessary to eat the mushroom in food for a number of diseases:

• diabetes;
• poor kidney and liver function;
• hypertension.

The mushroom is excluded from the diet in the presence of allergic reactions to this particular species.

Application

The float is unattractive in appearance, tastes bland, bitter, so it is not particularly popular among mushroom pickers. Collection, transportation, processing and cooking with this species is not easy: the structure of the fungus is fragile and brittle. However, it is extremely popular in dietary nutrition.

In cooking

The float is used in cooking after pre-cooking. It's great for drying. Amanitopsis is taken for cooking first and second courses, snacks.

The process of cooking pushers is no different from cooking other types. To begin with, they are delicately cleaned of dirt and washed with plenty of water. The next step is to boil for about an hour. It is possible to pickle or pickle Amanitopsis without resorting to soaking or scalding in advance.