Poisonous mushrooms are doubles. Beware, poisonous mushrooms: a selection of known species. Such different fly agarics

"In Africa!" - Many people answer this question without hesitation. More thorough ones, after thinking a little, will say: in the warm, tropical regions of the planet. And this should not be surprising, because the hummingbird is associated in our minds with orchids, the tropics, and the riot of nature. Now we will find out where the hummingbird actually lives, and at the same time we will get to know this truly amazing creation of nature better.

How unusual she is!

Hummingbirds are the smallest birds on the planet; their name has become almost a household name. Indeed, the size of hummingbirds can amaze! The smallest of them (and there are more than 300 species in the hummingbird family) weigh only about 2 grams, with a body length of just over 6 cm. Such a bird can be easily hidden in a matchbox!

And the largest of these little ones, proudly called the “giant hummingbird,” rarely reaches even 20 cm in length, which is less than an ordinary pigeon. Agree, a strange “giant”.

But size is far from the only thing that amazes you when you begin to learn more about the life of hummingbirds. When describing these birds, you constantly remember the word “amazing”. Here is just an incomplete list of those properties that make hummingbirds real champions and unique among terrestrial birds:

They fly with 80 to 100 wing beats per second. Such speed is not always possible even for beetles. Wing speed is directly related to size: than larger view, the slower he waves them. But even the largest ones make about 10 strokes per second.
When a hummingbird is resting, its heart beats 500 times per minute, and during active movement its heart rate reaches 1200!
Thanks to this action of the wings, a hummingbird can not only freeze in flight, but also quickly fly sideways, even backwards!
This baby also flies quickly. Scientists have found that when compared with body size, hummingbirds cover a distance greater than a modern fighter plane per unit of time!
Such activity does not go unnoticed, and hummingbirds are the champions of the planet among birds in terms of gluttony (if you compare body weight with the weight of food eaten per day).

So where do they live?

Replying to main question our article, it should be said unequivocally: not in Africa! All species of hummingbirds, without exception, have a natural habitat - the New World, that is, the Southern and North America. Thus, the information that hummingbirds live in all the tropics is the first of the widespread myths.

But even on the American continent, hummingbirds can be found not only in hot regions. Although, of course, the overwhelming number of species prefer precisely these areas: the Amazon basin, Central America, Mexico, Caribbean islands. At the same time, some species spread far to the north and south, in temperate climates and even the Arctic region. Many will be surprised, but one species of hummingbird lives in the south of Alaska, and the second - in the north of the Labrador Peninsula! The climate there is similar to Karelian or that in the vicinity of St. Petersburg.

If speak about South America, then several species of hummingbirds even reach Tierra del Fuego! From here, as you know, it’s not far to Antarctica. To calm down the surprised exclamations a little: how can this be? - note that these “extreme people” do not live in such high latitudes all the time. Yes, yes, these little ones are also capable of seasonal migrations, like our migratory birds!

Thus, we have refuted the second myth that hummingbirds live only in hot countries. Let's move on to the third, which concerns nutrition.
It is usually written everywhere that hummingbirds feed on the nectar of flowers, hovering motionless in front of the plant and licking the nectar with a long, curved beak, inside which an even longer tongue is hidden.

Really, for a long time Scientists thought so too. But research in recent decades has shown that hummingbirds' menu is dominated by small insects, and in this they are quite similar to many other birds. Although they also feed on nectar. It’s just that tropical flowers are often designed in such a way that inside the bud insects stick to the abundant nectar. It is these stuck losers that the hummingbirds collect with their long tongues.

And finally, let’s clarify another mythical statement. The Internet is full of claims that hummingbirds have been observed in the old world: Israel, Africa, Malaysia, even in the Caucasus. To confirm their words, users even post videos of bright, emerald birds hovering in front of large flowers, extracting nectar with their long beaks. Incredibly similar to the “handwriting” of a hummingbird! The only difference is that in this case we see the work of the Palestine Sunbird. But she is not a hummingbird at all and is a close relative of the familiar sparrow.

That's how much we were able to learn while figuring out where the hummingbird lives!

They call it "false" poisonous mushrooms, which are very similar in appearance to their edible counterparts. Dangerous “doubles” are sometimes difficult to distinguish even for experienced mushroom pickers.

The common champignon has many types, and most of them are eaten. It is very difficult to remember the features of each, so amateurs “ quiet hunt“They are often guided by general signs. This can provoke poisoning: among the Agaricaceae (Champignonaceae) family there are species harmful to human health.

Industrial cultivation allows you to enjoy the taste of the product without harm to health, but the number of poisonings from false champignons, which “disguise” as edible specimens, is not decreasing. People are attracted by “silent hunting” and the opportunity to save money on purchasing mushrooms. Moreover, everyone separate species has its own flavor: you won’t find it in a standard product from store shelves.

Most often, the following representatives of the Agaricaceae family are mistaken for edible specimens:

Agaricus xanthodermus.
Agaricus meleagris.
Agaricus californicus.

Typical examples of false champignons are shown in the photo.

A number of features will help distinguish such specimens from edible ones. On the cap of the poisonous double there is a brown spot, which is located in the center. If you press on it, light yellow spots will appear. But this method does not provide a guarantee, so it is better to use it in tandem with other signs.

When breaking the pulp of false forest and field champignons begins to turn yellow and smells unpleasantly of carbolic acid, and during cooking the water and the mushrooms themselves a short time become bright yellow, but this color quickly disappears. Prolonged heat treatment will not rid the product of toxins.

Take a look at the photo and study the description of the appearance of false forest champignons.

The color of the cap and its shape may change under the influence of environment, That's why Special attention pay attention to the pulp, its smell, shade and changes during cooking.

Another mushroom that masquerades as edible - death cap. Outwardly, it resembles a champignon, but has no smell by which it could be recognized. There are volvas (root sacs) at the base of the toadstool, but people don't always notice them. If you have the slightest doubt about the suitability of the mushroom, you should break the pulp and see if it turns yellow, and then monitor the change in color of the water during cooking. This is one of the most accurate and proven ways to distinguish real edible champignons from false ones.

Only a “young” pale grebe can be confused: over time, bulges will appear on its cap, it will become smooth, and the fringe will become saggy. The grebe appears from the first half of June, its growth peak occurs in August. The height of the toadstool can reach 20-25 cm, and the diameter of the cap does not exceed 15 cm.

Inexperienced mushroom pickers may mistake good mushrooms one of the light fly agarics. In this case, the unpleasant odor that the pulp has will protect you from poisoning.

If you don't know what poisonous false champignons look like, look at the photo: these are common mushrooms that are often mistaken for edible ones.

Real champignons: places of distribution and distinctive features

To understand how to distinguish an edible champignon from a false champignon, you need to know them distinctive features, places where they are common and the time of their growth.

The “correct” mushrooms can be found in shady flower beds, along roadsides, and in garden beds. Two-spore (Agaricus bisporus) and two-ring (Agaricus bitorquis) champignons usually grow there. Garden varieties are characterized by light shades - from white to grayish and light cream. The cap of the two-ringed mushroom opens in the top layer of soil, so the color can be affected by the leaves or humus covering it.

The common (Agaricus campestris) and large-spored (Agaricus macrosporus) species of mushroom can be found in the steppe, fields and meadows. Poisonous representatives of the Agariaceae family are rarely found here.

The field species (Agaricus arvensis) grows in plantings near trees and is harvested from mid-May to the end of September.

Compare the photo of a real one and the image of a false champignon: the difference is not always visible.

Forest moisture and shade are excellent conditions for the development of species such as coppice, dark red, forest and August champignons. They appear in early July and grow until October. Their peculiarity is that after cutting, young mushrooms appear in the same place after 10-15 days.

But it is the forest false champignons that are most often found in the forest - look at the photo to see what they look like.

But poisonous specimens can be found even in habitats uncharacteristic for this species, so you need to be extremely careful.

Food poisoning with false champignon

Even proven mushrooms can cause poisoning if they are collected in the wrong place. These are the sides of major roads, areas near industrial facilities, and landfills. Mushrooms, like a sponge, absorb toxic substances, including carcinogens.

Having studied the description of the places where false forest champignon, view and photo of this specimen in natural conditions.

Because poisonous mushrooms are often similar to edible ones, they can be confused. In some mushrooms the similarity is superficial, while in others it is so similar that even an experienced mushroom picker can mistake such a mushroom for edible.

White mushroom (boletus)

By appearance White mushroom looks like inedible gall mushroom(rice.).

Rice. Bile mushroom

boletus

The boletus can be confused with the inedible gall mushroom.

Distinctive features of porcini mushroom, boletus and gall mushroom

Mushroom parts	Mushroom
Mushroom parts	White mushroom	boletus	gall mushroom
	light brown, gray-brown, yellow-brown, dark brown	white, grayish, yellowish, brown brown, almost black	brown or brownish
		white, does not change color when broken	white, turning pink at the break, with a bitter taste
Tubular layer	white, then yellowish, greenish	whitish, then gray-brownish	white, then dirty pink
	white, covered with white mesh pattern	white, covered with dark brown scales	creamy, covered with a dark brown mesh pattern

Dubovik

The oak mushroom's counterpart is the poisonous satanic mushroom.

Autumn honey fungus

Mushrooms grown on birch or oak trees and stumps have the best taste; the rest have lower taste characteristics.

The autumn honey fungus is similar in appearance to the summer honey fungus, the winter honey fungus, as well as the sulphur-yellow honey fungus and the poisonous sulfur-yellow honey fungus.

Summer honey fungus

Belongs to edible mushrooms, category IV. Only caps are consumed in boiled, fried, salted and pickled form.

Distinctive features of the oak mushroom and the satanic mushroom

Mushroom parts	Mushroom
Mushroom parts	dubovik	satanic mushroom
	olive-brown, yellowish-brown, grayish-brown, dark brown	whitish, greenish-yellowish or grayish-yellowish, sometimes with pinkish or rusty spots closer to the edges of the cap
	lemon yellow, turns blue when broken, then gradually becomes dirty yellow, odorless and tasteless	white, slightly yellowish or pinkish, at the break it first turns red, then turns blue, but gradually acquires its original color, with an unpleasant odor and bitter taste
Tubular layer	first greenish-yellowish, then bright red or brownish-red, turns blue when touched	first light yellow, then orange or red tint
	yellow, covered with pink-brown mesh or reddish dots	yellowish, covered with pinkish spots and rounded loops of a mesh pattern

Distinctive features of autumn honey fungus, summer honey fungus, winter honey fungus, sulphurous honey fungus and sulfur yellow honey fungus

Mushroom parts	Mushroom
Mushroom parts	autumn honey fungus	summer honey fungus	winter honey fungus	Seroplate honey fungus	sulfur-yellow honey fungus
	gray or yellow-brown	yellow-brown or reddish-brown	honey yellow	ocher yellow	greenish-yellow, yellow-brown or sulfur-yellow
		brownish, with a pleasant smell and taste	light yellow or creamy, with a pleasant smell and taste	whitish, with a bitter taste	light yellow or yellow, with an unpleasant odor and bitter taste
Records	white, then light yellow with rusty spots	whitish, then rusty brown	light yellow or cream, then darker	pale yellow, then lilac-gray and purple-violet	yellow, then greenish and olive-black
	light brown above, dark brown below	brown, darker below	yellowish above, dark brown below	reddish-yellow above, darker below	light yellow above, yellow-brown below

Distinctive features of valuuy and false valuuy

Mushroom parts	Mushroom
Mushroom parts	value	false value
	ocher-yellow or brown-yellow, spherical, then flattened, slightly concave in the center	white or dirty yellowish, convex, then prostrate, sometimes with a small bump in the middle
	white, then yellowish, with a bitter taste	whitish, with a rare odor and a very bitter taste
Records	first white, then rusty-yellow, with brownish spots, attached to the stem	whitish, then yellowish or grayish-yellowish, slightly attached to the stem or free
	white or brownish, straight or thickened in the middle	white or dirty yellowish, slightly thickened at the bottom, covered with brownish scales

Serushka

Serushka can be confused with the faded milkweed and the smooth one.

Gladysh (common milkweed)

To remove the bitter milky juice, the mushrooms should be soaked and then poured with boiling water so that the flesh becomes elastic (Fig.).

Rice. Gladysh

Green russula

Green russula is similar in appearance to greenish russula and, which is very dangerous, to the deadly poisonous toadstool (green form).

Distinctive features of the silverback, white milkweed and smooth grass


		pale milky
	convex, then funnel-shaped, grayish-violet, with dark concentric rings	flat-convex, then funnel-shaped, gray-brown or lilac-gray	flat, with a small pit in the middle, violet-gray, yellowish-gray or reddish-gray, with or without concentric rings
Records	descending, rare, pale yellow	descending, frequent, white or yellowish-cream, turning gray when touched	descending or attached to the stalk, sparse, thin, yellowish or pink-cream
		white or grayish	white or cream
milky juice	white or watery, does not change in air	white, turns gray in air	white, outdoor becomes yellowish
	light gray, dense young mushroom, hollow when mature	slightly paler than the cap, hollow	same color as the cap, hollow

Russula yellow

The counterpart of yellow russula is the poisonous fly agaric.

Russula golden-red

Golden-red russula can be confused with poisonous fly agaric red

Distinctive features of green russula, greenish russula and pale toadstool (green form)

Mushroom parts	Mushroom
Mushroom parts	green russula	greenish russula	pale grebe (green form)
	convex, then prostrate, bluish-green, lighter along the edges, with cream and stripes	flat-convex, curved-wavy, rough, gray-greenish, lighter edges	bell-shaped, then flat-convex, light or olive green, darker in the middle, silky
	white, thick, fragile	white, thick, strong	white, thin
Records	adherent to the stem, white or cream	attached to the stem or free, white or yellowish	loose, white
		membranous ring, tuberous thickening and absent vagina	in the upper part there is a membranous ring, at the base there is a tuberous thickening surrounded by a sac-like vagina

Distinctive features of yellow russula and toadstool mushroom

Mushroom parts	Mushroom
Mushroom parts	yellow russula	fly agaric
	hemispherical, then flat or funnel-shaped, bright yellow, smooth	flat-convex, with a small depression in the center, white, then yellowish-greenish, with large white flakes on the surface
Records	adherent to the stem, white, then light yellow	adherent to the stem, white, sometimes with a yellowish edge
	smooth, white, then yellowish or grayish, without membranous ring, tuberous swelling and vagina	white, with a white or yellowish membranous ring, a tuberous thickening at the base, enclosed in the vagina

Distinctive signs of golden-red russula and red fly agaric

Mushroom parts	Mushroom
Mushroom parts	golden-red russula	fly agaric red
	convex, then prostrate, orange-yellow or orange-red, with yellow spots	spherical, then flat-convex, bright red or orange-red in color, covered with numerous white or yellowish warts
Records	adherent to the stem, infrequent, light yellow	loose, frequent, first white, then yellowish
	pale yellow or yellow, smooth or slightly thickened towards the base, dense, without a ring, tuberous thickening or vagina	white, dense, then hollow, with a membranous ring, a tuberous thickening at the base, enclosed in the vagina

Distinctive features of the May mushroom, entoloma corymboses and poisonous entoloma

Mushroom parts	Mushroom
Mushroom parts	May mushroom	entoloma thyroid	poisonous entoloma
	creamy, yellowish or off-white	light gray or brown-gray	white, then yellowish, gray-brown in old mushrooms
	white, with a pleasant taste and floury smell	white, slightly watery, with a pleasant taste and floury smell	white, brownish under the skin, young mushrooms have a floury odor, old mushrooms have an unpleasant odor
Records	frequent, white or cream	sparse, wide, white, then pinkish	sparse, wide, whitish, then pinkish-yellow
	whitish, yellowish or creamy, slightly thickened towards the base	white, smooth, straight or curved, covered with longitudinal scars	white, slightly thickened at the base, silky, without scars

May mushroom (May talker, T-shirt, St. George mushroom)

The May mushroom is similar in appearance to the corymbose entoloma and the dangerous poisonous entoloma.

Entoloma corymboses, or Entoloma garden

Grows in deciduous forests, in meadows, forests, often in large groups, from late May to September.

The cap is up to 10 cm in diameter, light gray or brown-gray, bell-shaped in young mushrooms, then becomes prostrate, with a thick tubercle in the middle, the edges of the cap are curved, cracked (Fig. a).

The plates adhere to the stem, are sparse, wide, at first white, acquiring a pinkish tint with age. The pulp is white, slightly watery, thick, dense, with a pleasant taste and floury smell. Spore powder is pale brown in color.

The stem of the mushroom is up to 10 cm long, up to 2 cm thick, white, smooth, straight or slightly curved, fibrous, hollow, covered with longitudinal scars.

Edible mushroom, category IV. It is consumed boiled, fried and pickled, and does not require pre-boiling. The corymbose entoloma is similar in appearance to the dangerous poisonous entoloma (Fig. b) and the May mushroom (Fig. c).

Greenfinch, or green row

Greenfinches are rarely wormy.

The mushroom is similar to the mildly poisonous sulfur-yellow rower.

Distinctive features of greenfinch and sulfur-yellow row

Mushroom parts	Mushroom
Mushroom parts	greenfinch	sulfur-yellow row
	greenish-yellow, darker in the center, brownish-green	bright sulfur-yellow, darker in the center, lighter at the edges, without green tint
	almost white, then pale yellow, tasteless, with a pleasant floury smell	yellow or greenish-yellow, with an unpleasant odor and bitter taste
Records	greenish-yellow, frequent	sulfur-yellow or greenish-yellow, rare
	greenish-yellow, almost entirely hidden in the ground, covered with small scales	sulfur-yellow, covered with small brown spines

Row earthy gray

The earthy-gray rower in appearance resembles the dangerous rower, pointed and poisonous rower.

Gray-pink fly agaric, or pink fly agaric, blushing fly agaric

You can use gray-pink fly agaric for food only if you are completely sure of its correct identification, since this mushroom can be confused with the very poisonous panther fly agaric.

Distinctive features of earthy-gray rowing, pointed rowing and poisonous rowing

Mushroom parts	Mushroom
Mushroom parts	earthy gray row	pointed row	poisonous row
	mouse-gray, covered with dark gray scales	gray or brownish-gray	off-white or brown-gray with a bluish tint, covered with gray-brown scales
	white, then greyish, with a pleasant smell and pungent taste	light gray, then almost white, with a pleasant floury smell and bitter taste	whitish, slightly grayish under the skin, tasteless, with a pleasant floury odor
Records	light gray, darkens with age	white or light gray	off-white with a greenish or yellowish tint
	white or light gray	white or light gray	white above, brownish below

Porchowka blackening

In appearance, the blackish puffball, just like the lead-gray puffball, looks like an inedible false puffball.

Float white

The white float's counterpart is the poisonous fly agaric. Also in appearance the white float resembles edible umbrella mushroom white and conditionally edible volvariella beautiful.

Distinctive features of the gray-pink fly agaric and panther fly agaric

Mushroom parts	Mushroom
Mushroom parts	fly agaric gray-pink	fly agaric panther
hat	dirty reddish or gray-pink, with dirty gray flakes on the surface	gray-brown, dark olive-brown, olive-gray, with numerous white warts
Pulp	white, turns red when broken, tasteless and odorless	white, with an unpleasant odor, the color does not change when broken
Records	white at first, with a reddish tint in mature mushrooms	white
Leg	white, then reddish-brown, striped white ring, reddish in mature mushrooms	white or brownish, ring striped white, quickly disappearing

Distinctive features of the blackened fluffwing, the lead-gray fluffwing and the common puffball

Mushroom parts	Mushroom
Mushroom parts	blackening fluff	lead-gray flutter	false raincoat
Shell	external - white, thin, disappearing; inner - first white, then black or brown, thin	external - white, thin, disappearing; internal - lead-gray, thin	dirty yellow or light brown, rough, thick, smooth, scaly or warty
	white, then yellow, later purple-brown, tasteless and odorless	white, then brown, tasteless and odorless	yellowish, then violet-black with white veins, gray-olive, with an unpleasant odor

White umbrella mushroom

The white umbrella mushroom grows in forest clearings, meadows and pastures, along roads, in parks, singly or in small groups, and is found from mid-July to October.

The cap reaches 10 cm in diameter, in young mushrooms it is rounded, with age it becomes umbrella-shaped, white, slightly brownish in the center, with a cracking surface covered with small angular scales and a ribbed edge. The plates are loose, infrequent, white. The pulp is soft, loose, white, with a pleasant smell and taste. The spores are white.

The stem of the mushroom is up to 10 cm long, up to 1 cm thick, slightly thickened downwards, white, under the cap on the stem there is a white membranous movable ring.

The mushroom is edible and belongs to category IV. Only the caps of young mushrooms, boiled, fried and dried, are suitable for consumption.

In appearance, the white umbrella mushroom is similar to the poisonous stinking fly agaric (fig.).

Rice. White umbrella mushroom

Volvariella is beautiful

Volvariella beautiful can be confused with the poisonous fly agaric.

Orchard or cherry

The mushroom is rare in deciduous forests, in forest clearings, sometimes in gardens and orchards, in meadows, alone or in small groups, from July to September.

The cap reaches 10 cm in diameter, irregular shape, at first convex, with age it becomes funnel-shaped and depressed, sometimes with a small tubercle in the middle, the edges of the cap are wavy. The surface of the cap is white or creamy, becoming gray with age. The plates descend along the stalk, frequent, white in young mushrooms, yellowish-pink in mature ones. The pulp is dense, white, with a mealy odor and pleasant taste. Spore powder is light pink in color (Fig.).

Rice. pendant

The stalk of the hanging tree is short, up to 6 cm long, up to 1.5 cm thick, narrowed towards the base, smooth, sometimes mealy, white.

Cherry blossom is edible and belongs to category IV. Can be eaten boiled and fried.

The twin of the hanging tree is the poisonous waxy talker, very similar to it in appearance.

Distinctive features of the white float, white umbrella mushroom, beautiful volvariella and stinking fly agaric

Mushroom parts	Mushroom
Mushroom parts	float white	white umbrella mushroom	Volvariella is beautiful	fly agaric smelly
	white, covered with white flakes that then disappear	white, slightly brownish in the center, covered with scales	white with dark gray center
	white, odorless, with a pleasant taste	white, with a pleasant smell and taste	white, tasteless and odorless	white, with an unpleasant odor
Records			white, then pinkish
		white, with white movable ring	white, widened base enclosed in the vagina	white, with a thin white ring, widened base enclosed in the vagina

Lepiota corypus

The mushroom is found in mixed and coniferous forests from July to October, in groups, sometimes forming witches' rings on the ground.

The cap is up to 8 cm in diameter, bell-shaped in young mushrooms, then becomes flattened, with a small dark tubercle in the center, white, yellowish-brown in mature mushrooms. The surface of the cap is covered with scales arranged in concentric circles; the color of the scales changes with age from white to reddish-yellow and brown. The edges of the cap are covered with small flakes. The plates are loose, frequent, white or yellowish. The pulp is thin, dense, white, has a pleasant smell and taste. Spore powder is pale yellow in color.

The leg of Lepiota scute is up to 6 cm in length, up to 1.5 cm in thickness, cylindrical, slightly widened towards the base, hollow. On the stem under the cap there is a flake-like ring, the same color as the surface of the cap. The leg up to the ring is smooth, whitish, below the ring it is covered with yellowish scales.

In appearance, Lepiota scutella resembles the inedible Lepiota comb (Fig.).

Rice. Lepiota corypus

Distinctive features of the pendant and the waxy talker

Mushroom parts	Mushroom
Mushroom parts	hanging	waxy talker
	white, later with gray tint, funnel-shaped, depressed, with wavy edges	white, with watery round spots, prostrate, slightly concave, with wavy downy edges
	dense, white, with a powdery odor and pleasant taste	dense, white, with a pleasant smell and taste
Records	descending along the stalk, frequent, white, then yellowish-pink	Plates descending along the stalk, frequent, white or with a grayish tint
	white, tapered at the base, smooth or powdery	white, with a yellowish or grayish tint, thickened towards the base, smooth, pubescent below

Lepiota crest

The mushroom grows from late June to October in mixed and coniferous forests, on forest edges, clearings, meadows, and sometimes in vegetable gardens.

The cap of Lepiota combata is small, up to 5 cm in diameter, in young mushrooms it is bell-shaped, with age it becomes flat-convex, with a small reddish tubercle in the middle, whitish, with concentrically located brownish scales. The plates are free, frequent, and white. The pulp is thin, white, turns red when broken, has a sharp rare odor and an unpleasant taste. Spore powder is yellowish in color.

The stem of the mushroom is up to 8 cm long, up to 1.5 cm thick, smooth, slightly thickened towards the base, yellowish or yellowish-reddish. On the stem under the cap there is a narrow white or slightly reddish ring, which disappears when ripe.

The mushroom is inedible; according to some sources, it is poisonous (Fig.).

Rice. Lepiota crest

Distinctive features of Lepiota scutella and Lepiota combata

Mushroom parts	Mushroom
Mushroom parts	Lepiota scutera	lepiota comb
	white, then yellowish-brown with a dark tubercle in the center, covered with concentrically located white or reddish-yellow	whitish, with a small reddish tubercle in the middle, with concentrically located brownish scales
	white, with a pleasant smell and taste	white, turns red when broken, with a rare odor and unpleasant taste
Records	white or yellowish
	with a flocculent yellowish-brown ring; smooth, whitish up to the ring, covered with yellowish scales under the ring	yellowish or yellowish-reddish, smooth, with a narrow white or reddish ring that disappears when ripe

Very often, poisonous mushrooms are similar to edible mushrooms collected in the forests of the Primorsky Territory, and an inexperienced mushroom picker can easily confuse them. In some cases, the similarity between double mushrooms is quite small, but sometimes the mushrooms are so similar that even a mushroom picker with extensive experience can make a mistake when identifying mushrooms. Such mushrooms are called twin mushrooms.
There are many known types of look-alike mushrooms, and it is especially dangerous that edible lookalikes Many deadly poisonous mushrooms have it. This is what often leads to fatal mistakes when picking mushrooms and is one of the most common causes of mushroom poisoning.
In this section we provide examples with illustrations of mushrooms similar friends like a friend and dangerous because of their similarity.

For example, a mushroom like Chanterelle has its poisonous counterpart, the fake Chanterelle. Edible chanterelle everything is painted a uniform egg-yellow color, and the fake Bottom part the caps are brighter than the upper part and stem. The edge of the cap of the false chanterelle is very smooth, while that of the real one is wavy.

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

Honey mushrooms also have doubles. Well-known poisonous relatives of honey mushrooms are Sulfur Yellow and Brick Red. Both real and fake honey mushrooms grow in groups on old stumps and tree roots. False (Unreal) honey fungus is similar to the edible one, but is smaller, thinner and does not have a film. The hat of a real honey mushroom is copper-colored, with small brown scales, while the hat of a fake one is gray-yellow, with a reddish center. The plates of a real honey mushroom are first light and then brown, while those of a fake honey mushroom are greenish-gray in color. The pulp of the fake honey mushroom has a bitter taste.

What to do if you are poisoned by mushrooms.
Doctors' advice. If poisoning occurs, remember! Drinking plenty of fluids and gastric lavage immediately after symptoms of poisoning appear will help you cope with the problem before the doctor arrives.
No pills, much less alcohol! You can afford to drink activated carbon, which adsorbs harmful substances, and as much liquid as possible.
When poisoned by neurotoxins, the patient shows signs of damage nervous system - intermittent breathing, convulsions, tremors and loss of orientation in space. Drinking, rest and a doctor are all you can do in this case.

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

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

This search service created based on the author’s own impressions, who was trying to understand the mushrooms growing in the Southern Primorye region.
Using books and websites devoted to mushrooms, I have more than once come across inconsistencies in the description and determination of the edible suitability of many mushrooms that I came across on forest hikes. Many directories contain not only controversial facts about non-edible mushrooms, but also false information about edible ones. I sent a number of such comments to the authors of resources about mushrooms, but so far there has been no reaction.
I am not a professional mushroom picker, but I often need knowledge about the edibility of a particular mushroom. Of course, it is unrealistic to remember all the species, their names and, especially, the Latin abbreviation of mushrooms Far East, but I still managed to concentrate on what the mushroom looks like, whether it’s suitable for food or not.

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

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

I love collecting, cooking and eating mushrooms, treating friends and telling stories about mushroom pickers and forest wanderings.
I wish you a successful “quiet hunt” and bon appetit!

Along with edible mushrooms Poisonous ones also grow in the forest. Some of them are very different from their edible counterparts and end up in mushroom pickers’ baskets only due to an absurd mistake. However, there are others. The so-called false mushrooms can copy exactly in appearance edible varieties, but be poisonous.

Every mushroom picker should know exactly which mushrooms have false doubles. How to distinguish edible fruiting bodies from false ones. To learn this, it is necessary to consider the most insidious varieties that mimic noble breeds.

Seventh place - false waves

These mushrooms are classified as false saffron mushrooms or false saffron milk caps; outwardly they can resemble both. People call them whites and are classified as conditionally edible. You need to be able to cook them correctly, pre-soaking and boiling them. If you neglect this need, there is a risk of poisoning, which will be expressed in the form of a moderate gastrointestinal disorder. The flaccid milkweed, the spiny milkweed - all of them can be confused with the moths.

Sixth place - false pigs

Real pigs, also known as mullein, are not collected by all mushroom pickers, although some value them highly. The mushroom is suitable for frying and pickling and has a slightly sour taste. There are several varieties of this mushroom, similar to each other, one of them is poisonous - this is the alder pig. She has a thin leg, while edible species The stem of this mushroom is thick.

Fifth place - false values

Valui are amber-colored mushrooms covered with a mucous membrane. Initially they are round, then, as they grow, the cap opens up and becomes flat. They are collected for further salting; in many regions they are considered a delicacy. However, this mushroom has a dangerous false double- the so-called horseradish mushroom, which has the smell of horseradish.

The stem of this mushroom is covered with scales. Gebeloma coal-loving - another one dangerous double with a sharp bitterness in taste. This mushroom is also amber in color, slimy, but does not have the specific round shape of the valuu, as well as its large size.

Fourth place - false saffron milk caps

False saffron milk caps are a mildly toxic mushroom, but if you eat a large portion, you can become poisoned. Like saffron milk caps, saffron milk caps are confused with milkweeds, especially the gray-pink ones, which often live in the same places where saffron milk caps grow, because they require similar conditions. Gray-pink milkweed can be dangerous. To distinguish this mushroom, simply press on it. A whitish juice with an unpleasant odor comes out of the milkweed.

Third place - false chanterelles

Chanterelles are exceptional healthy mushrooms, which delight not only with an abundance of protein and nutrients, but also with their special properties. They are even taken abroad, as it is believed that they remove radioactive substances from the body, help in the fight against cancer, and have antiseptic properties. Besides all this, they simply have a pleasant taste. That’s why mushroom pickers are always happy when they see a clearing of these beautiful mushrooms. But the meal can end in disaster, because this type of mushroom has a false double that is poisonous.

The talker prefers to live not in the fallen leaves of birch groves, like a real fox, but on stumps and dead trees. While chanterelles live in whole families, this mushroom is often found alone. But even one mushroom will be enough to get all the signs of acute poisoning.

The false chanterelle has a brighter color, while the real one is muted in color. The real one has wavy edges, often uneven, while the fake one is folded proportionally. If you press on a real fox, a bright spot will come out. But a false one will not give any trace. In addition, it has an unpleasant odor. Experienced mushroom pickers generally advise paying attention to the smell of mushrooms more often and avoiding unpleasantly smelling fruiting bodies.

Second place - false mushrooms

Honey mushrooms are also very popular, they have an excellent taste, are suitable for preparing for the winter, and are perfectly stored. This is a versatile and easy to collect mushroom. He has a dangerous double that is important to avoid. False honey agaric does not have a membrane that remains on the stem of the present.

The real one has a pleasant smell, while the inedible one has an earthy smell that is not very attractive. The plates under the cap of real specimens are lighter, and there are scales on top. False honey mushrooms have a brighter color than real ones - everything here is the same as with chanterelles.

The most insidious mushrooms are doubles

The most insidious double mushrooms are false champignons. In general, champignon is a very attractive mushroom, rich in protein, versatile in matters of preparation. You can even eat it raw! But only if we're talking about about real champignon.

Champignons come in many varieties, each of which has its own taste and aroma, which attracts mushroom pickers who do not want to eat the same type from the store. In addition, they grow free in the forest. That’s why every season thousands of people go in search of wild mushrooms. But even among the varieties of champignon there are inedible ones that are dangerous to health, not to mention the toadstool, which also has similarities with this mushroom. If a person goes specifically for champignons, he must know exactly their distinctive features.

A real mushroom will not turn yellow when cut, its smell will be pleasant and recognizable. A yellowing cut is a sign poisonous variety. A sharp, unpleasant odor is an indicator that a mushroom picker has found a white fly agaric. This is also a poisonous mushroom.

When picking mushrooms, you should be careful and vigilant. If you think that the fruiting bodies found are at least somewhat suspicious, you should refuse to collect them, or consult with knowledgeable people. There is no need to take risks, because false mushrooms pose a serious danger and should be avoided.

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