Not all varieties of mushrooms are edible. Therefore, going to the forest, you need to know how edible mushrooms differ from inedible ones.

  • Photos and names of mushrooms

    Differences

    Sometimes poisoning occurs due to one piece of pale toadstool or red fly agaric that fell on the table along with edible mushrooms. In order not to confuse edible and not edible mushrooms, it is necessary to accurately imagine which specimens are common in the area, how they look. They put in the basket only the mushroom that is well known.

    These are the main differences between edible and non-edible mushrooms. From poisonous species most common in Russia death cap(green fly agaric), red fly agaric, thin pig and satanic mushroom. Pale grebe is deadly.

    If the above signs are absent, but there is no certainty that the specimen found does not contain toxic substances, it should not be taken.

    Types of edible mushrooms

    There are different classifications of mushrooms. They are divided into categories depending on the growing area (forest, steppe), fruiting time (spring, summer, autumn, winter), structures (tubular, lamellar), etc. To recognize whether an edible mushroom or not, it is not necessary to know about the existence of these categories, a fairly accurate and complete description.

    The list of edible mushrooms is huge. On the territory of Russia, mushrooms, mushrooms, mushrooms, boletus, boletus, volnushki, chanterelles, russula, boletus and milk mushrooms are most often found.

    Mushrooms

    This mushroom is also known as "white". He owes this name due to the snow-white color of the pulp. Due to their taste and rich aroma, mushrooms are considered a delicacy.

    Boletus has a tubular hymenophore structure. The size of the cap varies from 10 to 30 cm. In small mushrooms, the shape of the cap resembles a hemisphere. As they grow older, it straightens a little and becomes flat-rounded. The cap is covered with a matte cuticle of medium thickness, colored light brown or brown, less often dark orange. The edges of the cap are always slightly lighter than its center. After rain, it acquires a slight sheen. The fleshy pulp has a rich mushroom aroma and a dense structure.

    The height of the leg varies from 10 to 25 cm. It is painted light brown, sometimes there is a slight reddish tint. At the base, the stem is slightly wider than at the junction with the cap (this is a typical shape). In shape, it resembles a barrel or cylinder. The tubular layer is painted white or olive.

    This species is easy to find in both coniferous and deciduous forests. Collection time is summer. Borovik is unpretentious to the climate and grows well even in the north.

    Honey mushrooms

    This type of mushroom is most often found near stumps and trees. Honey mushrooms grow in numerous groups, which is their characteristic feature. They have a lamellar structure of the spore-bearing layer. The diameter of the hat varies between 5-10 cm. It is painted in beige, honey or brown. In young specimens, the color of the cap is more saturated than in old ones. Changes with age and its shape. From hemispherical, it turns into an umbrella-shaped. The surface of the skin on the cap young age covered with a small number of scales, and later becomes smooth.

    Irina Selyutina (Biologist):

    Experienced mushroom pickers advise collecting only young mushrooms that meet all the requirements for appearance, according to which they clearly differ from poisonous counterparts:

    • scales on the surface of the cap;
    • "skirt" on the leg;
    • plates of cream, white or slightly yellowish color;
    • calm color of the fruiting body.

    The height of a thin cylindrical leg varies between 5-13 cm. The color of the flexible leg matches the color of the cap. At the base of the leg, it is more saturated than in other areas. Many representatives have a membranous “skirt” on the leg - the remnant of the film that covered the hymenophore. The harvest time is autumn.

    mushrooms

    These edible mushrooms prefer coniferous forests. The structure of the hymenophore (spore-bearing layer) of the fungus is lamellar. The diameter of the hat varies from 3 to 9 cm. It is painted in a soft orange color. The color of the cap corresponds to the dense pulp. In shape, it is hemispherical in young specimens, and funnel-shaped in old specimens, smooth edges are slightly bent inward. The smooth skin covering the hat becomes sticky after rain and high humidity.

    Irina Selyutina (Biologist):

    The mushrooms rise above the ground to a height of 3-8 cm. The brittle leg is painted in a color corresponding to the color of the cap, and becomes hollow inside with age. Sometimes there are spots of a lighter or darker shade on the leg. The first mushrooms appear in early summer. They can be found in coniferous forests.

    Oilers

    Forest butterflies have a tubular hat, as if covered with oil, which is their characteristic feature. Therefore, such a name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, which looks more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. To the touch it is sticky or velvety. It depends on the type of oil and the weather. Their hymenophore is tubular (spongy).

    A dense low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Butterflies are harvested already in the middle of spring.

    Aspen mushrooms

    The boletus is popularly called aspen or redhead. And he owes his name to what grows next to aspens, and the color of the skin covering the hat and the color of the autumn aspen are almost identical.

    The hemispherical fleshy cap with a tubular structure of the spore-bearing layer has a bright red-orange color. Its diameter varies from 5 to 30 cm. In young specimens, the shape of the cap resembles a thimble. It is difficult to remove the skin from the hat. It feels dry or velvety to the touch. The flesh is colored milky or creamy.

    The height of the leg varies from 15 to 20 cm, which is why the boletus is clearly visible above the ground. characteristic shape boletus legs are club-shaped. She is painted white. On the surface there is a large number of small scales, painted brown or black. Aspen mushrooms are harvested in mid-summer and early autumn. They grow both in the south and in the northwest. They feel comfortable in any climatic conditions.

    Volnushki

    Volnushki attract not only with an unusual color, but also with a hat pattern. They prefer to grow near birches on sandy soils. The lamellar cap at a young age is hemispherical, at the old one it is funnel-shaped with edges turned inward. Its diameter varies from 4 to 12 cm. The skin covering the hat is colored pinkish or pink-orange, but white specimens are also found. On the hat there are rings of various shades. They have different widths and jagged edges. The fleshy pulp is pungent in taste. The bottom of the cap (hymenophore) is painted light pink. Even in a white wave, the bottom of the cap has a pinkish tint.

    A thin solid leg becomes hollow with age and has a length of 2 to 6 cm. It is painted in light or pale pink. Collect volnushki in mixed forests or birch groves from late summer to mid-autumn.

    Chanterelles

    This type of edible mushroom is different external features hats. She is lamellar, funnel-shaped different shapes, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. Fleshy and dense in structure, the pulp is creamy or light yellow.

    The length of the straight leg varies from 4 to 7 cm. It is painted in a color that matches the color of the hat. Rarely, the leg and cap of the chanterelle differ in color. Chanterelles are harvested in coniferous forests from late spring to late autumn.

    Russula

    A feature of russula is the variety of colors in which the hat is painted. There is red-yellow or reddish, light purple, raspberry, white, cream and greenish, which greatly complicates the recognition of russula. The diameter of the lamellar cap varies from 5 to 17 cm. The top is hemispherical in shape, but with age it becomes reminiscent of a funnel. The skin is thick. It is difficult to separate it from the pulp. Often the cap is covered with shallow cracks. These colorful mushrooms have a rich aroma.

    The height of the light leg varies from 4 to 11 cm. It has a cylindrical shape. Sometimes at the base it is 3-4 mm thicker than at the junction with the cap. Russula collection time begins in July and ends in September. In nature, they are found in deciduous or mixed forests.

    boletus

    The boletus grows in birch groves. The diameter of its gray, brown or dark brown hat varies from 5 to 12 cm. Its shape in young mushrooms is spherical, because. fits snugly to the leg, and in adults it resembles a hemisphere. Boletus mushrooms belong to tubular mushrooms and have high taste qualities. The fleshy pulp has a dense structure. Mature mushrooms do not have a rich aroma.

    The white stem, on which there are a large number of brown and black scales, slightly tapers upwards. The first boletus trees appear in May. Collect them until September.

    Milk mushrooms

    It is easy to recognize a breast by its size. The diameter of a yellow, light gray or brown hat is sometimes 25-30 cm. Small scales are present on its surface. The flat-round shape becomes funnel-shaped with age. The edges are slightly bent inward.

    The height of the stem, the color of which corresponds to the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It is sticky to the touch. It is better to look for a breast in spruce forests or next to aspens. myceliums form mushrooms from early spring to late autumn. As a place of growth, they choose mixed forests. They develop in the forest floor. To see them, you need to pay attention to all the "suspicious" tubercles of foliage.

    This list of common edible mushrooms can be expanded with the following types: kolchak, chimney (grandfather's tobacco), bear ears, raincoat or rain mushroom, bordered galerina, cyanosis, ringed cap (they are sometimes called "Turks"). But they are much less common in Russia, which is why their description is not presented.

    Mushroom picking rules

    By following simple rules, it will be possible to avoid poisoning:

    1. Unknown mushrooms should not be taken, even if they have a pleasant smell and have a velvety skin.
    2. It is advisable for novice mushroom pickers to have a memo with a description and photographs of non-dangerous varieties. This may be a table in which dangerous varieties are also presented.
    3. Also, it would not be superfluous to look at an atlas of mushroom places or Internet services, the task of which is to determine the type of mushroom from a photo.
    4. At first, it is better to go to the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you to distinguish edible specimens from harmful ones.
    5. Each mushroom is best tested by breaking it open and looking at the color change.

    To protect themselves from poisoning, people grow certain categories of mushrooms at home. Mushrooms and oyster mushrooms are the most popular cultivated species. Oyster mushrooms, in which the hat is covered with gray skin, are easier to grow.

    If, after eating a mushroom dish, there are signs characteristic of food poisoning, you should immediately seek medical help and save the mushroom dish for laboratory analysis to facilitate the identification of the toxin that caused the poisoning.

    • Knowledge about edible mushrooms will be useful to every mushroom picker. Edible mushrooms are those that are safe to eat and do not require special preparation. Edible mushrooms are divided into several types, the most famous of them are tubular, lamellar and marsupial. You can read more about edible mushrooms in this article.

    signs

    Edible mushrooms are called mushrooms that do not require special processing, they can be cooked and eaten immediately. Edible mushrooms do not contain any toxic substances that can harm the body, they are absolutely safe for humans.

    The nutritional value of edible mushrooms is divided into four categories, from high quality mushrooms to low grade mushrooms.

    In order to distinguish edible mushrooms from inedible mushrooms, you need to know some common distinguishing features:

    • edible mushrooms do not have a specific pungent odor;
    • the color of edible mushrooms is less bright and catchy;
    • edible mushrooms usually do not change color after cutting or breaking the cap;
    • the flesh may darken during cooking or when broken;
    • in edible mushrooms, the plates are attached to the stem more firmly than in inedible ones.

    All these signs are conditional and do not give an exact guarantee that the mushroom is edible.

    The video clearly shows how to distinguish edible mushrooms from poisonous ones using the example of the most common mushrooms. It also tells what to do in case of poisoning:

    Conditionally edible

    In addition to edible mushrooms, there are also conditionally edible mushrooms. They are classified in a separate category because they secrete a bitter juice or contain poison in very small quantities.

    Such mushrooms must be subjected to special processing before cooking, namely:

    • soak (from 4 to 7 days);
    • boil (15-30 minutes);
    • scald with boiling water;
    • dry up;
    • salt (50-70 g of salt per 1 liter of water).

    Among conditionally edible mushrooms, even with special processing, it is recommended to use only young specimens, without signs of aging or decay.

    Some mushrooms may only be inedible when eaten with other foods. For example, dung beetle is not compatible with alcohol.

    Kinds

    There are 3 types, which are divided into edible and conditionally edible.

    Tubular

    Boletus mushrooms differ in the structure of the cap, which has a porous structure resembling a sponge. The interior is pierced big amount small tubes intertwined. Mushrooms of this species can usually be found in the shade of trees, where there is little sunlight, damp and cool.

    Among tubular mushrooms, both edible and conditionally edible are common. Their fruits are very fleshy and have a high nutritional value.

    Among the edible tubular mushrooms, there are many poisonous twins. For example, a safe white fungus can be confused with an inedible bile fungus. Before collecting, you should carefully study the signs characteristic of edible fruits.

    Most popular edible

    Below are tubular mushrooms that can be eaten without any precautions:

    1 white mushroom or boletus

    Most famous representative tubular mushrooms. If you pay attention to the hat, you can see that it is slightly convex, pale brown in color, with light areas. The inner side of the cap is pierced with white or yellowish pores, depending on the age of the fungus, with a mesh structure. The pulp is white, fleshy, juicy, has a mild taste. When cooking and drying, a rich mushroom smell appears. The leg is thick, brown.

    Mushroom pickers are advised to look for boletus in the forests, in the shade of pines or birches. Harvest is best between June and September.


    2

    The cap is conical, brown, oily to the touch due to the mucus covering it. The inside of the cap is yellowish, in early mushrooms it is covered with a light mesh, which breaks through with time. The flesh is tender and light, closer to the leg it has a brownish tint. The leg is thin, light yellow.

    Butterflies usually grow in families. They can be found in the pine forest from July to September.


    3

    The color of the cap can be light brown or pale green, with a yellow interior. When cut, the flesh turns blue, but it is not poisonous. The leg is dense, from 4 to 8 cm in height.

    The mushroom grows in the forest, in loose soil, sometimes found near swamps. The best time for the Mokhovikov Cathedral is the period from July to October.


    4

    Differs in a convex wide cap of orange-red color. The pulp is porous, light, but becomes darker when broken. The leg is dense, narrowed at the top, covered with dark scales.

    You can find a mushroom in a mixed forest, under aspens or near pines. Productivity is observed in the period from August to September.


    5 Common boletus

    The gray-brown hat has the shape of a semicircle. The lower part is light, soft to the touch. The flesh is white, but darkens during cooking. The leg is long, white, covered with dark scales.

    The mushroom grows in families, under birch trees. Collection time - June-September.


    6

    Similar to a boletus. Has a brown hat. Pulp with wide pores, pale yellow, darkens when cut. The leg is light brown, with a barely noticeable striped pattern.

    When wet, the skin of the fungus is more difficult to separate.

    Often found under pine trees, on loose soils. You can go on a quiet hunt for the Polish mushroom from July to October, inclusive.


    7

    On a hat with a matte surface there are thin scales. Color variation from brown to yellowish may be observed. The pulp is yellow, has a pronounced mushroom smell. Leg brown. In early mushrooms, you can see a yellowish ring on the stem.

    Can be found in forests, in particular mixed or deciduous. They are usually harvested from August to October.


    8

    This mushroom is the rarest of the presented. It has a wide flat cap, slightly concave inward at the edges. The surface of the cap is dry, grayish-brown. When pressed, it acquires a blue tint. The flesh has a brittle structure, cream color, but when broken it becomes cornflower blue. It has a delicate taste and smell. The stem is long, thick at the base.

    Some mushroom pickers mistake the mushroom for being poisonous because of its color-changing property. However, it is not poisonous and quite pleasant to the taste.

    It is most commonly seen in deciduous forests between July and September.


    Special attention should be paid conditionally edible mushrooms. There are quite a lot of them among tubular fungi. The most common ones are described below.

    1 Dubovik olive brown

    Hats are large and brown. The internal structure is porous, with time it changes color from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. It is used in pickled form.

    They usually grow near oak forests. Duboviks are harvested from July to September.


    2

    It has a wide hat, the shape of which is like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch, becomes darker when pressed. The flesh is red-brown, when broken it changes color to blue. Has no smell. The leg is high, thick, thin scales can be seen on it. Dubovik speckled is eaten only after boiling.

    Can be found in forests - both coniferous and deciduous. Harvest from May to October. Peak fruiting is in July.


    More details about oak trees are described.

    3 Chestnut mushroom

    The hat has a rounded brown color. In young mushrooms, the surface is velvety to the touch, in older ones, on the contrary, it is smooth. The pulp is characterized by white color. It has a slight hazelnut scent. The stem is close in color to the cap, thinner on top than on the bottom. Before eating, the mushroom must be dried.

    Found near deciduous trees from July to September.


    4

    The cap of this mushroom is most often flattened. Reddish-brown in color. The peel is difficult to separate from the cap. The pulp is dense, elastic, pale yellow. Turns pink when cut. After cooking, the mushroom acquires a pinkish-purple color. The leg is high, cylindrical in shape, usually curved. The color of the legs is similar to the hat. Most often boiled before eating, salted or pickled.

    Can be found next to the pines. Distributed from August to September.


    5

    The cap is rounded, convex. Flattens out over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. Differs in the expressed sharp taste. These mushrooms have a short leg, moderately thin. The color of the stem is almost the same as that of the hat, but lighter.

    The mushroom is used as a powder seasoning as a pepper substitute. It cannot be eaten otherwise.

    Pepper mushroom can be found in coniferous forests. Most often it is harvested from July to October.


    lamellar

    Agaric mushrooms are called because of the cap, the inside of which is pierced by thin plates containing spores for reproduction. They stretch from the center to the edges of the cap along the entire inner surface of the mushroom.

    Lamellar mushrooms are the most common and well-known type of fungi. Quiet hunting for mushrooms of this species lasts from mid-summer to early winter. They can grow in both deciduous and coniferous forests.

    Most popular edible

    The most famous edible agaric are listed in this list:

    1 Chanterelle

    Is different concave cap with curved edges, the color of the cap is yellow-orange. The pulp is of a delicate yellow color, if you touch it, you can find that the structure is quite dense. The leg has a color identical to the hat and continues it.

    Widespread in deciduous and coniferous forests. It is necessary to collect from July to October.


    Chanterelles have poisonous counterparts. Pay attention to the color of the hat harmful mushrooms it is usually light yellow or pinkish.


    2

    The hat is covered with rings, it can be concave towards the middle. Has a light orange color. The pulp also has an almost orange color, dense structure. The leg is small, identical in color to the hat.

    You can find it in coniferous forests, under pine trees. Collected from July to October.


    3

    The cap is convex, covered with thin scales. The color ranges from honey to pale green-brown. The pulp of dense structure, light. Attractive with its delicate scent. The legs are narrow, pale yellow, darker towards the bottom, with a small ring under the cap.

    Can be found in deciduous forests, on woody surfaces. Mushrooms are advised to search from September to November.


    The honey agaric also has dangerous double- false honey agaric. Its differences lie in the absence of a ring on the leg, its color is olive or almost black, more saturated.


    4

    In young mushrooms, the caps are shaped like a hemisphere, in older ones they become flat. Differs in light brown, pink-brown, pink color. The inner side is fragile, whitish, becoming darker with age. The stem has a cylindrical shape, it can be dense or hollow inside, depending on the variety.

    Russula can be seen in mixed forests from June to November.


    5

    The hat has a convex shape, cream color. The inner side is white, with a dense structure. It tastes like flour. The leg is long, white, with an orange tint at the base.

    Grows in meadows and pastures. Fruiting time is from April to June.


    6

    The cap of this mushroom is shaped like a cap, for which it got its name. She has a warm pale yellow color, sometimes close to ocher, with a striped pattern. The inside is soft, slightly yellowish. The leg is strong and long.

    It can be found mainly under coniferous trees, sometimes under birch or oak. They are usually harvested between July and October.


    7

    The shape of the cap is dome-like and has a yellow-brown hue. Pulp color ocher. The leg is elongated, in earlier mushrooms it is covered with a white net.

    Widespread in coniferous forests. Collected from June to October.


    8 Row honey agaric

    The hat is convex in shape. The surface is fibrous, the color varies from red to orange-yellow. The pulp is white, with thick plates. The leg is cone-shaped, white, covered with reddish scales. It is recommended to eat only fresh.

    You can find it under the pines, from March to November.


    9

    It has a round hat with edges wrapped inward, white or brownish in color, with the age of the fungus it opens. The flesh is light, with time it changes its color to gray. The leg is low, light, dense structure. Mushrooms darken when cooked. They have a pronounced mushroom smell.

    Grow in mixed forests or meadows. It is advised to collect from June to September.


    10

    The hat is ear-shaped, has curved edges. Usually light or pale gray in color. Has a smooth surface. The leg is short, thin, white. Pulp with wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to be eaten young, as old mushrooms have a rigid structure.

    They belong to oyster mushrooms, they usually grow in families on trees or rotten stumps. Usually can be collected in warm weather from August to September.


    Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for eating. They are most often found on the shelves of shops and supermarkets. Oyster mushrooms are possible.

    The most popular conditionally edible

    Among agaric mushrooms, conditionally edible mushrooms can also be found. You will read about some of them below:

    1

    The cap is white, with pale yellow spots. Rolled down. The pulp is dense, light, smells like fruit. The leg is white, cylindrical in shape. When cut, the leg releases caustic juice. Must be soaked before use.

    Collected in birch groves and coniferous forests. Collection time is from June to October.


    2

    The hat has a swamp green color. Differs in a semicircular shape, wrapped around the edges. The pulp has a delicate yellow color. The leg is short, full, pale yellow, if the mushroom is broken, then caustic juice is released. You can eat after salting.

    Distributed in coniferous forests, from June to October.


    3

    In early mushrooms, the shape of the cap is convex, with the edges wrapped to the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin villi, has a pale pink or almost whitish color. The pulp is white, dense, exudes burning juice when broken. The leg is firm, pale pink, narrowed towards the top. They are eaten salted.

    Grows in birch and mixed forests. Collect should be from June to October.


    4

    The hat is convex, gray-brown, covered with a whitish coating. The flesh is pale white in color and has an earthy odor. The leg is short, cream-colored. Before eating - boil for 25-30 minutes.

    Grows in mixed forests. You can collect from March to April.


    5

    This mushroom has a convex cap shape, has a concave part in the middle. The structure is fragile, brittle. The color of the cap is brown, with a glossy surface. The underside is light brown. The pulp is bitter in taste. The stem is medium in length, brownish in color. This mushroom can be eaten after salting.

    Found under beech or oak from June to October.


    6

    The hat is light, completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. Leg long, white. Dung beetle should be cooked in the first 2 hours after cutting, having previously boiled.

    It can be found in loose soil in pastures and meadows. Grows from June to October.


    7

    The cap is rounded in young mushrooms, but becomes flat with age. The color varies from yellow to brown. The surface of the value is shiny and slightly slippery when touched. The pulp is light, rather fragile, bitter. The stem has a barrel-shaped shape, it is light, covered with brown spots. Before eating, the mushroom must be peeled, soaked in salted water or boiled for 15-30 minutes. Mushrooms are usually salted.

    It grows in coniferous forests, occurs from June to October.


    8

    The cap is semicircular, with a tubercle in the middle. The color of the mushroom varies from dark gray to brown with a purple tint. The pulp has a light color, it has a fruity smell. The stem is medium in height, hollow, has the same color as that of the cap. Mushrooms are soaked and salted.

    Grows in clearings and forest edges. You can find from July to September.


    9

    These mushrooms have a wide cap, white in color, covered with small villi. The pulp is dense, firm, emits caustic juice. The leg is short, fleecy. Before salting, it is recommended to soak.

    They grow in groups, under needles or birch. Harvested from July to October.


    10 Bitter

    The cap is bell-shaped, with raised edges. Outwardly, it resembles chanterelles, but differs in brown-red color. The surface is smooth, covered with small villi. The color of the pulp is lighter than that of the cap, fragile, emits caustic juice. Leg of medium length, reddish color, covered with villi. The mushroom should also be soaked and salted.

    Gathered near coniferous trees and birch groves. Mostly found from July to October.


    marsupials

    This category includes all mushrooms in which spores are in a special bag (ascus). Therefore, the second name of this type of mushroom is ascomycetes. The bag of such mushrooms can be located both on the surface and inside the fruiting body.

    Many mushrooms of this species are conditionally edible. Among the absolutely edible can be called only black truffle.

    The fruit body has an irregular tuberous shape. The surface is coal-black, covered with numerous irregularities. If you press on the surface of the fungus, it changes color to rusty. The flesh is light gray in young mushrooms and dark brown or black-purple in older ones. Pierced with white veins. It has a pronounced aroma and pleasant taste.

    Black truffle is considered a delicacy.

    It grows in deciduous forests, at a depth of about half a meter. The best time to look for truffles is from November to March.


    Conditionally edible marsupial mushrooms include:

    1

    The fruiting bodies are irregularly shaped, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms are covered with reddish spots. The pulp is white, has a pronounced smell and a nutty taste. When used, it needs additional culinary processing.

    It occurs among coniferous trees in the cold season.


    2 Line ordinary

    The hat is irregularly shaped, dotted with numerous furrows. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp in its structure is quite brittle, smells like fruit, pleasant to the taste. The leg is full, light.

    This mushroom should be boiled before eating, for 25-30 minutes. Most often, the line is dried.

    Can be found in coniferous forests and under poplars. Fruiting from April to June.


    3

    The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of various shapes and sizes. The pulp has a very brittle and tender structure, it is creamy in color and pleasant in taste. The leg is cone-shaped. In young mushrooms, it is white; in older mushrooms, the color becomes close to brown. Suitable for use after boiling or drying.

    It grows in well-lit places, mainly in deciduous forests. Can be found in parks and apple orchards. You can collect from April to October.


    4

    The fruits of the blade have an irregular shape, while the leg fuses with the cap. The leg is covered with small notches. The fruits are usually light or cream in color. Eat after boiling.

    It is advised to search in coniferous forests from July to October.


    5 Otidea (donkey's ear)

    The fruiting body is a bowl with curved edges. The color can be dark orange or ocher yellow. Equipped with a barely noticeable false leg. Before use, boil for 20-30 minutes.

    Distributed in deciduous forests from September to November. Mostly grows in moss or on old wood.


    The marsupials also include yeast, which is often used in confectionery.

    It should be remembered that not all mushrooms are safe - there are many poisonous counterparts, and without knowledge of the distinguishing features it is difficult not to be mistaken. Therefore, it is better to eat only well-known edible mushrooms, use the advice of experienced mushroom pickers, and if in doubt, it is better not to take such a mushroom.

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    Of the incredible number of varieties of mushrooms (more than 100,000) in our forests, mushroom pickers can meet only 700 species. Surprisingly, more than 400 of them are poisonous. And although the "silent hunt" for mushrooms does not look as dangerous as the pursuit of tigers and rhinos, the inability to distinguish between inedible species can have very serious consequences.

    Toxins contained in mushrooms act in different ways: some exhibit a gastroenterotropic effect (disorder digestive system), others - hepatonephrotoxic (damage to the kidneys, liver). Can harm the heart and nervous system. In general, poisonous mushrooms can be divided into three groups according to types.: generative food poisoning , disruptive nervous system And deadly poisonous.

    Did you know? ABOUT A small pale grebe can kill four people. The wife of Emperor Claudius poisoned her husband with soup from pale toadstool.

    TO deadly poisonous mushrooms include those that contain:

    1. Poisons phallotoxins (cyclopeptides). They are present in pale grebes, galerinas, special types of umbrella mushrooms. Unpleasant symptoms occur after 6-24 hours, less often after 48 hours. A person suffers from vomiting, diarrhea, thirst, convulsions, frequent urination. Three days' agony gives way to improvement, which ends in jaundice; as a result, the victim dies from a breakdown in the liver. Often, novice mushroom pickers confuse pale toadstools with russula, white fly agaric with champignons.
    2. Poison monomethylhydrazine. Found in lines and other mushrooms of the Helwell family (for example, lobes). Signs of poisoning occur after 6-12 hours, sometimes as little as a couple of hours. Headache, colic, vomiting, dizziness, weakness last a couple of days. The work of the liver is disturbed, jaundice sets in. Probable death. However, the poison is easily neutralized by boiling for 15 minutes (drain, rinse, boil again - and you can eat).
      Lobe mushrooms
    3. Poisons such as orellanin, cortinarin, grismalin. Contained in cobwebs and fibers. After 3-14 days and later, there is a feeling of dry mouth, vomiting, pain in the stomach, profuse urination. The work of the kidneys stops. Poisoning is untreatable and ends fatal. poisonous mushrooms in rare cases, they are confused with the edible group of cobwebs.
    4. Alkaloid muscarine. Located primarily in torn mushrooms, such as conical ragged, brick ragged, ragged with a beet-shaped leg, white ragged, red ragged, fibrous puff earthen head, as well as in representatives of a number of rows (talkers). Funnelflies have a lower concentration: puff, lead-white, meadow, field. In a meager dose, brown fly agaric and panther mushroom are endowed with muscarine. Literally after fifteen minutes (sometimes after forty), vision falls, heartbeat quickens, shortness of breath, fever, redness floods the face, saliva and sweat exceed the norm. Refers to deadly. The antidote is atropine. From folk remedies tea based on belladonna herbs helps.
    5. Lectins (special toxins). This substance is not destroyed by boiling. Revealed in a thin pig. It is impossible to indicate the exact time of onset of malaise after taking mushrooms - there are cases of manifestation after a few years. There is pain in the abdomen, diarrhea, dizziness, fever. Next comes the failure of the kidneys.
      Pig thin

      6. To disrupt the functioning of the nervous system include mushrooms containing:


      Mushrooms are known to cause food poisoning. containing unidentified substances that provoke stomach and intestinal disorders. They are present in yellow-skinned champignons, false mushrooms, entoloms. After 30 minutes (or two hours), vomiting, diarrhea, nausea, headache, colic. Death can be avoided in most cases.

      Important! It is strictly forbidden to look for mushrooms in places where industrial waste is dumped, near railways and highways, because of the peculiarity of mushrooms to accumulate heavy metals. The latter generate the same poisoning as the poison contained in mushrooms.

      Poisonous mushrooms: names and photos

      Poisonous mushrooms do not have a frightening appearance and do not have a special unpleasant odor (with the exception of smelly fly agaric). Therefore, it is strictly forbidden to take dubious, completely unfamiliar gifts of the forest. Recognizing them in the "face" is a reliable way to protect against poisoning.

      The pig is thin.

      Alder pig (damages the kidneys and changes the quality characteristics of the blood).
      Alder pig

      It looks like a white mushroom, but unlike it, it has a black mesh on the stem and pink pores.

      They are the most dangerous and most often eaten, therefore, in terms of the number of victims, they surpass all other varieties.

      fly agaric







       Fly agaric porphyry. Fly agaric is bright yellow.

      Ryadovka



      false honeycomb

      Champignon

      Galerina

      Did you know? Mushrooms can not be attributed to either the animal world or the plant world. Finding in themselves the qualities of both, they belong to a separate kingdom of organisms.

      Talker

      fiber

      Mycena

      line

      Borovik

      Umbrella

      cobweb

      Russula

      Lepiota







    Almost all mushroom pickers know that there are edible and inedible, as well as poisonous mushrooms that can cause human poisoning. Inedible species of mushrooms are slightly toxic mushrooms, which for certain reasons are not used for food purposes. The list of such species is quite extensive.

    Features of inedible mushrooms

    Description and name of many inedible species known to most experienced amateurs silent hunting, But it can be very difficult for beginner mushroom pickers to determine the degree of inedibility of a mushroom, as well as to distinguish between non-edible varieties and edible species.

    • truly inedible are varieties that have an unpleasant odor or a bitter, burning and repulsive taste that cannot be eliminated during the heat treatment process;
    • some types of mushrooms are inedible at certain stages of development;
    • not used for food purposes fruit bodies having a corky, leathery or woody texture.

    Category inedible mushrooms it is customary to include potentially edible species that grow on unattractive substrates, including manure or excrement. Also, the fruiting bodies of many mushrooms from the mycene, non-rotten, crepidote, row, stropharia, nesting, heterobasidial and marsupial families are not used for the preparation of mushroom dishes, which is due to too small size and mediocre taste.

    Common inedible mushroom species

    It should be noted that inedible varieties are not capable of posing a pronounced threat to human health and life, but they can spoil the taste of a mushroom dish, so it is important to distinguish which species belong to this category. A special table will allow inexperienced mushroom pickers to distinguish between such mushrooms.

    species name Latin Distribution area Reason for inedibility
    Boletus inedible Boletus calopus Coniferous, oak and broad-leaved forests with acidic sandy soils, under oaks in squares and parks Too bitter taste of pulp
    Breast golden yellow Lactarius chrysorrheus Grows singly or in small groups in deciduous forest areas
    gall fungus Tylopilus felleus More often, fruiting bodies grow singly or in small groups on acidic and fertile soils of coniferous forests. The bitterness of the pulp increases during heat treatment.
    Common false raincoat Scleroderma citrine On soil or rotting wood in forests, young plantings, meadows and fields, on roadsides and forest belt edges The fruit body is dense and leathery, dotted with brownish scales or raised warts.
    Milky spicy Lactarius acerrimus In broad-leaved forest areas under oaks Very sharp and unpleasant peppery taste
    Dung beetle Coprinellus domesticus Grows in groups on dead wood and stumps of deciduous trees Unpleasant appearance and the taste of pulp
    Cobweb deceptive Cortinarius decipiens Grows in coniferous and deciduous forest zones nutritional value does not have
    Pepper Butter Chalciporus piperatus Most often found in coniferous forests, where it forms mycorrhiza with pine Has a very spicy and peppery taste
    Phellinus igniarius Focal damage to living and dead wood, stumps and dead wood The tissues of the fruiting body are very hard, woody type
    Russula stinging Russula emetica Forms mycorrhiza with trees in coniferous and deciduous forests Inedible due to bitter pulp
    Plyutey meager Pluteus exiguus Dead wood of deciduous trees No nutritional value
    Chalice-shaped talker Clitocybe diatreta Infertile and sandy soils in pine and birch forests May contain muscarine or muscarine-like components

    Differences inedible twins

    Absolute resemblance inedible twin mushrooms with edible species is obvious only at first glance. A closer examination of the fruiting bodies allows us to recognize a number of differences that distinguish these species:

    • or false white, has a pronounced external resemblance to a boletus, but unlike its “noble” counterpart, it has a pink tubular layer and a blushing hat;
    • false boletus unlike the present, as it grows and develops, it acquires a pronounced pinkish tint of the tubular layer, and Bottom part the legs usually have a fairly impressive thickening;
    • is found quite rarely in our forests and has a characteristic, very pronounced thickening in the lower part of the stem, which is immersed in the soil or coniferous bedding;
    • false chanterelles have a round funnel-shaped hat with smooth edges and a characteristic reddish-orange, with a copper tint;

    • category includes representatives of several species that grow on wood, and the most famous sulfur-yellow false honey agaric and brick red false honey agaric have a pronounced coloration, reflected in the name;
    • death cap very reminiscent of champignon and some, so you should pay attention to the pale green color of the cap and the presence of a ring on the leg of a poisonous double.

    Most inedible species have a very noticeable ovoid bulge at the root of the stem. Among other things, there are several very common misconceptions regarding the definition of the edibility of mushrooms.

    It must be remembered that many inedible species have a quite pleasant mushroom aroma, and the fruiting body can be gnawed by snails and slugs. It is also important to note that poisoning can be caused not only by inedible and potentially dangerous varieties of mushrooms, but also by completely edible species whose fruiting bodies have overgrown or spoiled by worms and other insect larvae.

    How to distinguish edible mushrooms from false ones (video)

    Signs of poisoning

    Despite the fact that most inedible species do not cause poisoning, in some cases a reaction similar to poisoning can be observed, which is due to the individual characteristics of the organism. The main symptoms of mushroom poisoning are as follows:

    • poisoning with such improperly prepared early spring mushrooms as stitches and morels occurs after about six hours and is accompanied by pain in the stomach, nausea, indomitable vomiting, severe headache and general weakening of the body. It is precisely because of the possible poisoning that the fruiting bodies of lines and morels must first be boiled twice for ten to fifteen minutes;
    • mushrooms from the pale toadstool group contain poisons such as phalloidin and amanitin, which are not destroyed during heat treatment. The result of poisoning can be severe abdominal pain, frequent diarrhea and indomitable vomiting, the appearance of severe thirst and a convulsive state;

    • fruiting bodies of fungi belonging to the genus inocybe and clitocybe contain poisons represented by muscarine, mycoatropine and fly venom, which cause nausea, frequent vomiting, diarrhea, abdominal pain, profuse sweating, increased salivation and pronounced lacrimation;
    • false mushrooms, as well as burning lactic and russula, most often cause a relatively severe intestinal disorder, accompanied by mild symptoms of intoxication of the body.

    Also, poisoning is caused by old or not immediately processed fruiting bodies of edible mushrooms.

    First aid

    Any poisoning is especially dangerous for children, the elderly, pregnant or lactating women, and those suffering from allergic reactions. In this case, the victim must be taken to a medical facility as soon as possible. to the events of the first first aid can be attributed:

    • rinse the stomach with water at room temperature with the addition of soda or a few crystals of potassium permanganate;
    • take several tablets of activated charcoal at the rate of 1 tablet per 10 kg of weight;
    • use drugs that reduce the risk of dehydration in case of uncontrollable vomiting and repeated diarrhea.

    Pale grebe: characteristics (video)

    It is necessary to make it a rule to collect only good famous mushrooms, in the edibility of which there is confidence, which will reduce the risk of poisoning to a minimum.

    mold mushrooms or mold we can find on leftover food. Mold fungi love heat, moisture, nutrition. Mold fungi can be dangerous to human health and life, but can also be beneficial. For example, they are used in the preparation of cheese and for the manufacture of certain medicines.

    Another type of mushroom is yeast. They are very common in nature. Yeast participate in the fermentation process, which is used in Food Industry(bakery), winemaking and brewing. Yeast contains a number of vitamins and proteins. Brewer's yeast is used even in medicine.

    The next variety is hat mushrooms. You often meet them in nature. These mushrooms are divided into tubular And lamellar. In agaric mushrooms, small plates are visible from below the cap, and in tubular mushrooms, a sponge.

    At least once in a lifetime, every person picks mushrooms. In Rus', mushrooms have long been popular. There are always mushrooms on the table both in winter and in summer and on weekdays and holidays. Many Russian proverbs are connected with mushrooms.

    Every fungus know its time.

    Where there is one fungus, there is another.

    Let's look at the structure cap mushroom. These mushrooms have leg And hat that are above ground. hidden mycelium inside the soil, we do not see it.

    The forest has a large community between animals, plants and fungi. The mushroom picker takes moisture from the soil and, together with minerals provides the tree with these nutrients. And the tree, in turn, also thanks the mycelium and gives it mineral salts. Animals, on the other hand, eat both plants and mushrooms, and are also treated by them.

    Everyone in childhood guessed the riddle: Antoshka stands on one leg, whoever passes, gives every bow. But is it worth giving each such Antoshka a bow? Let's figure it out.

    Among the mushrooms there are useful for humans, they are called edible. These mushrooms very often coexist with trees and shrubs and settle nearby. These mushrooms are White mushroom. This mushroom has a shiny hat of brownish tones, spongy below, its leg is white or yellowish.

    next mushroom - boletus that grows under the aspen. This mushroom has a velvet or dark brown hat, its leg is covered in dark scales, and there is also a sponge at the bottom.

    boletus search under the birch. This mushroom has a smooth hat of white and brown colors, spongy below like the previous mushrooms, the leg is thin in scales.

    Ginger likes to grow under pines and firs. His hat has a funnel shape, at the bottom of the plate, he himself is orange, the leg is the same color.

    honey agaric loves stumps and grows in bunches. The honey agaric has a smooth cap of brown-burgundy tones, yellow with splashes below, the leg is thin.

    All these mushrooms are edible and beneficial to humans. Many you can add yourself. For example, this volnushka, flywheel and oiler.

    It should also be considered poisonous And inedible mushrooms. There are also a lot of them. These mushrooms have many twins. Therefore, they are dangerous to humans, as they are misleading. The first one is satanic mushroom, which is very similar to white fungus. He also has a smooth hat, it is from grayish to pale yellow tones. The leg looks like a leg white fungus, only in the middle there are red nets.

    Chanterelle false has a funnel shape and the same orange color as the real one. This is what gives himself away.

    red fly agaric has a red hat or bright orange, white dots on top, a thin leg with a ring.

    The most poisonous mushroom is the pale grebe. It is very dangerous for humans. The toadstool has a white cap, yellowish and even greenish in color. At the bottom of this cap is a plate, a thin leg with a collar.

    All of these mushrooms are dangerous, so never pick them, and the list goes on.

    In order not to get into trouble when picking mushrooms, you should remember very useful rules. :

    1) Never pick mushrooms you don't know.

    2) Do not pick old and wormy mushrooms.

    3) Do not pick mushrooms near highways and roads.

    4) Immediately sort through the mushrooms when you have collected them.

    If you use these useful tips, then picking mushrooms will bring you only joy and pleasure.

    In the next lesson, you will learn what the parts of hat mushrooms are called. Consider various forms and the colors of mushroom caps and divide them into groups.

    1. Samkova V.A., Romanova N.I. The world around 1. - M .: Russian word.

    2. Pleshakov A.A., Novitskaya M.Yu. The world around 1. - M .: Education.

    3. Gin A.A., Faer S.A., Andrzheevskaya I.Yu. The world around 1. - M .: VITA-PRESS.

    3. Educational portal of the city of Murmansk ().

    1. Describe the kingdom of mushrooms.

    2. Name edible and poisonous mushrooms.

    3. Tell the rules for picking mushrooms in the forest.

    4. Mark with a plus the statement with which you agree

    The forest does not need poisonous mushrooms.

    Poisonous mushrooms must be destroyed.

    · Only edible mushrooms are needed in the forest.

    All mushrooms are needed in the forest: both poisonous and edible.

    Collect only those mushrooms that you know well;

    · When looking for mushrooms, ruin and scatter leaves and moss aside. So the mushrooms will be better visible;

    Do not take old mushrooms, they may contain poison;

    · It is best to pick mushrooms near highways so as not to travel far;