Inedible mushrooms of the Far East. What inedible mushrooms are there - a list in pictures. Satanic mushroom disguised as boletus

When harvesting mushrooms, you need to be extremely careful, because along with edible specimens in the open spaces native land Inedible and sometimes even poisonous representatives also grow. Eating such mushrooms can lead to severe poisoning, and there are often cases when such an illness ends in death. To know which mushrooms are poisonous, you need to carefully study the catalogs inedible mushrooms, suspicious or obscure specimens should not be collected.

Death cap

Another name for the mushroom is green fly agaric, its cap grows from 6 to 12 centimeters in span, the color of the skin is yellow-brown-olive, pale green, very rarely the outer surface is almost white. The shape of the cap is ovoid at first, then flat-convex and at the end it becomes completely prostrate. White warty flakes can be seen on the skin. The spore-bearing layer consists of wide, free plates that do not change color. The leg is cylinder-shaped with a thickening at the bottom, its height is 8-15 centimeters, painted in a white-yellow or white-green shade. White pulp does not change color when cut.

False valui (horseradish mushroom)

The shape of the cap of young specimens is convex-rounded, the edges are tucked, the diameter is about 8-10 centimeters, more mature ones have a flat shape with a tubercle in the center, the skin is smooth, sticky, the surface color varies from light yellow to brown, and the edges almost always remain white. There is a powdery coating on the stem; it grows up to 9 centimeters in height and 2 centimeters in thickness. The structure of the pulp is dense, the color is cream or white, it has no nice smell, it is a bit like the smell of potatoes or turnips. The lamellar layer is adherent, in young animals it is light gray and then gradually darkens.

Patouillard fiber

The fungus poses a mortal danger to the human body. The span of the cap is 3-9 centimeters, it is colored in red-yellow shades, there are radial fibers on the skin, its shape changes from bell-shaped to completely prostrate. The frequent, loose plates are white with an olive-brown tint and turn red when pressed. The leg has the shape of a cylinder, the length does not exceed 7 centimeters, the diameter is 1-2 centimeters, the color is usually slightly lighter than the tone of the surface of the cap. The whitish pulp does not have a strong odor, but the taste is unpleasant and turns red when cut.

Galerina bordered

The convex or bell-shaped cap has a brown color with a yellow tint; in mature specimens the shape is flat, the edges are translucent and you can see grooves located in parallel. Narrow plates descending onto the stalk, at the beginning of growth are colored in light colors; when the spores mature, they acquire a brownish-rusty tint. The brown leg is thin and not too long, only 4-5 centimeters, there is a yellow ring on top, it disappears with age, above it the leg is covered with a powdery coating. The pulp has a mealy odor, brown in the stem and yellow in the cap. This type of inedible poisonous mushroom can often be found in the forests of Kuban.

Gymnopilus Juno

This species belongs to hallucinogenic mushrooms. The span of the cap is 3-15 centimeters, hemispherical in young animals, later transformed into convex or prostrate. The finely scaly surface is orange or ocher-yellow. The plates are often located, wide, yellow in very young specimens and become brownish-rusty with age, the pulp has a pronounced almond smell, its color is pale yellow with a brown tint. The leg grows from 3 to 20 centimeters in length, the thickness does not exceed 4 centimeters, thickened at the base, the color is brown, there is a small membranous ring.

The talker is whitish

The diameter of the cap is 2-7 centimeters, the surface is distinctly powdery, the convex shape transforms with age into a prostrate or funnel-shaped one. On the off-white skin you can see dark spots; the wavy edge of the young ones turns up. The plates running down the stalk are often located, their color is cream or pale gray, pink-yellow in older specimens. The stem is generally straight, but may be slightly curved, does not grow more than 5 centimeters in height and 0.7 centimeters in thickness, and is colored pale brown or white. The white flesh does not tend to change color when broken.

Chest papillary

The size of the mushroom cap is 3-9 centimeters, centric circles can be seen on the skin, the surface color is dark brown with a clear tint of purple. Basically, the shape of the cap is flat, and the edges are tucked, sometimes there is a small tubercle in the center. The plates are frequent, white, and in older mushrooms they are often yellow-cream. The leg is short but massive, becoming hollow as it matures. When you press on the outer part of the cap, a distinct brown spot appears.

Gall mushroom

It can grow singly or in large groups, in appearance it resembles a porcini mushroom, the leg is strong and massive, the flesh is fibrous, the thickness reaches 7 centimeters, and there is a dense brown mesh on the skin. The cap is a spongy formation; in the upper part it has a thin layer of porous substance; at first, the hemispherical shape becomes more like a saucer with age. The surface is painted in a pale brown or rich ocher shade. Insects this type do not damage - this is another sign by which this poisonous mushroom can be treated.

Greenfinch

The outer surface of the cap has a bright green color, it is convex, and in the center there is a characteristic tubercle; at a more mature age, frequent scales can be observed on the skin, the diameter of the cap is 12-15 centimeters. Maximum height the legs are 3 centimeters and about 2 centimeters thick, the surface is painted green and less often yellow. The plates are densely packed, their color varies from yellow to lemon, and the spore-bearing layer has a distinct smell of flour. The flesh is white when cut, but soon changes color to yellow. This is one of the most common inedible types of mushrooms that mushroom pickers come across in the Rostov region.

Umbrella comb (Lepiota)

The size of the cap of even an adult mushroom does not exceed 4 centimeters; in young animals it looks like an inverted bell, later it straightens out more and more, the outer surface is dry and velvety covered with scales, the color is pink or gray, and in mature specimens it is rich brown. The plates are small and break easily, the thin stem grows about 5 centimeters in length, the surface is silky, in the middle you can see the remains of a ring, which is almost invisible in old mushrooms. Distinctive feature is the quickly reddening pulp when cut, which has an unpleasant smell of rotten garlic.

False pig (Thin)

The cap has a smooth surface, its span reaches 6-14 centimeters, the edge is drooping and velvety, its shape is rounded, but the center is slightly depressed, the skin is olive-brown when the mushroom is still young and over time acquires a gray or rusty-brown tint. The surface is usually dry, but becomes sticky when the humidity rises. The plates descending onto the stem are brownish-yellow in color and, when pressed, acquire a rich brown tint. The color of the stem is usually identical to the skin of the cap, does not grow more than 9 centimeters in height and 2.5 centimeters in thickness, thickened at the base. The soft pulp has a dense structure, is yellow-brown or light yellow, but quickly darkens when pressed.

False chanterelles

A small mushroom cap is only 1-6 centimeters in diameter, flat at the beginning of growth, later becomes funnel-shaped, the edge is drooping, the center is depressed, the skin is velvety, brightly colored Orange color with a yellow or red tint, fades with age. The leg is smooth and thin, no more than 6 centimeters long, sometimes bends under the weight of the cap, the color of the skin is identical to the cap only at the base it is darker, sometimes almost black. The branched plates are often located, descending onto the stem, the pulp has a mushroom smell, its color is white with a yellow tint.

Milky gray-pink

The rounded cap can be flat or convex, the edges are usually curved, when ripe, it transforms into a funnel-shaped one, the edges straighten out, but a tubercle remains in the center, the diameter is 13-15 centimeters, the skin is dry and velvety to the touch, its shade is brown or gray-pink, rarely yellow-sand. The smooth leg has a smooth skin, usually slightly lighter than the outer surface of the cap; in young animals there are no cavities inside, the length of the leg is 5-9 centimeters, the diameter is 2-3 centimeters. The thick pulp is quite fragile, does not change color when cut, but secretes a milky juice, the color is almost white, sometimes with a yellow tint, it has a distinct smell of spices and is bitter in taste.

Milky spiny

The thin, fleshy cap has a flat shape, thin veins can be seen on the skin, in mature specimens it transforms into a flat-spread one, and in the center there is a papillary tubercle with a sharp end. The edges of the cap are drooping, slightly ribbed, sometimes straight, the color of the outer surface is red-pink, carmine or lilac-red, and there are small scales. The plates are forked, narrow, frequent, descending, pink-ocher shade turns brown when pressed. The pink-purple leg tapers closer to the base, reaches 2-6 centimeters in length, and does not exceed 1 centimeter in thickness. The pale white flesh turns green when pressed.

Spring fly agaric (Smelly)

The cap is wide and resembles a curved saucer, the outer part is smooth and shiny, usually its shade is light cream or white. The leg is usually no longer than 13 centimeters and no thicker than 4 centimeters, thickened in the place where it is attached to the cap, sometimes you can see the remains of a ring, the skin is rough, there is sticky coating. The pulp is white and contains contact poisons; you should not touch this mushroom. If touched, immediately wash your hands thoroughly. In the Belgorod region, this inedible mushroom, along with others, is much more common.

Fly agaric red

As it grows, the cap transforms from spherical to rounded and flat, its span is about 10-19 centimeters, the color of the outer part is bright orange and many shades of red, there are white scales on the skin, but rain can wash them off. The pulp smells pleasant, pale yellow or white, uneven, thick, frequent plates of the spore-bearing layer are white and turn yellow as the mushroom matures. The shape of the leg is cylindrical, tuberous at the base, in addition, it is covered with several rows of scales, on top of the leg you can see a membranous ring, it hangs in mature specimens, the girth does not exceed 4 centimeters, the length is about 8-20 centimeters. This inedible type of mushroom is often encountered by mushroom pickers in the Leningrad region.

Panther fly agaric

Usually the color of the cap is brown, but specimens with brown, gray or dirty olive skin are often found; there are white warts located concentrically on the surface, which are easily separated from the cap. In young mushrooms, a rounded-convex cap is formed, in mature mushrooms it is semi-prostrate, with a diameter of 6-12 centimeters. The plates are loose, the caps expand nearby, the flesh is watery and has an unpleasant odor. The height of the leg varies from 5 to 11 centimeters, the girth is 1-2 centimeters, the surface is fleecy, tuberous-swollen at the base, a ring is noticeable on the skin.

Amanita toadstool

The color of the cap changes with the age of the mushroom from white to green-yellow, diameter is 4-9 centimeters, the hemispherical shape is replaced by a flat-convex shape, on the outer surface you can see small flakes of a gray hue - these are the remains of the blanket. The pulp has a distinct odor and resembles raw potatoes; its color is white and does not change when broken. Narrow, loose plates are colored yellow or white. The stem is cylindrical in shape, 1-2 centimeters thick, 5-11 centimeters high, usually colored to match the outside of the cap, and has a noticeable hanging ring.

Alder moth

The mushroom grows in large groups, the spherical cap, when ripe, transforms into a cone-shaped one, and later looks like a small (5 centimeters) saucer, the outer side is covered with lemon scales, just like the skin of the cap. Small, thin, often planted plates change their yellow-lemon color to darker ones. There is no ring on the tall and thin stem, the surface of the skin is colored to match the cap, and the flesh does not lose color when cut.

False honey fungus brick-red

At the beginning of growth, the rounded cap is bright orange, as it matures, it already looks like a saucer and takes on a red-brick hue; at the edges there are fragments of the covering blanket in the form of large flakes. The leg is long and the thickness does not exceed 2 centimeters. The ring inherent in this honey mushroom is missing.

False honey fungus sulfur-yellow

The span of the convex bell-shaped cap is 2-6 centimeters; when it matures, it takes on a flat shape, the surface is smooth, the color ranges from yellow-brown to sulfur-yellow, and the edges are always lighter, the center can be red-brown. Frequent, wide plates have a yellow-green or brown-olive color. The thickness of the leg does not exceed 1 centimeter, the height reaches 10 centimeters, the cylindrical shape is narrowed at the base. The pulp is fibrous with an unpleasant odor and bitter taste, colored sulfur-yellow.

Pepper mushroom

A convex-rounded cap with a diameter of 2-8 centimeters takes on an almost flat shape as it grows; the outer part is velvety, dry and glitters in the sun, and becomes covered with mucus when humidity rises. The color of the outer surface of the cap can be copper, orange, light brown, brown or red. The pulp is yellow sulfur in color and takes on a redder hue when broken. The length of the slightly curved leg is 4-9 centimeters, the girth is no more than 1.5 centimeters, tapers closer to the base, usually the surface shade is identical to the cap. The tubes are adherent, descending, the pores are large, their color is brown-red.

Grille red

The mushroom has no cap or stem, the fruiting body at the beginning of growth is ovoid, about 6 centimeters in height and 5 centimeters in width, covered with a leathery shell of brown or white color, under which there is a mucous-gelatinous layer; a dome-shaped mesh structure is formed in the depths of the mushroom. When the outer surface of the shell ripens, it bursts and the mushroom takes the form of a bright sphere with cells. irregular shape. The surface inside the sphere is covered with a mucous dark spore mass; it has a pungent putrefactive odor.

Satanic mushroom

The species is quite large, the span of the hemispherical cap is 10-25 centimeters, the outer part is velvety and dry, the skin is dirty grayish or white, sometimes with a yellow tint and pale green streaks. The tubular layer is yellow in young animals and yellow-green in mature representatives, small pores change color from yellow to red-orange, sometimes turning blue when pressed with a clear green tint. The leg is barrel-shaped and massive, about 7-15 centimeters high and from 3 to 9 centimeters in thickness, pale yellow on top, red-orange in the middle, with a mesh pattern. The flesh is creamy, it slowly turns red at the break, and eventually turns blue.

Fat pig

The cap has a brown or rusty-brown color, the center is depressed, the edges are turned inward, it gradually transforms and takes on a convex appearance, and the color changes to brown-olive, diameter is 15-25 centimeters, the surface is dry and velvety. The creamy plates fall onto the stem and turn brown when pressed; the hard flesh has a dense structure and turns brown when cut. The fleshy leg is widened at the base, the skin is dark brown, velvety, about 3-5 centimeters wide, 5-10 centimeters high.

Russula maiden

The thin, fleshy cap reaches 3-6 centimeters in diameter, at an early stage of growth it is semicircular and then gradually transforms into flat-spread, and in maturity it is concave-spread. The shade of the outer part is purple-pink, brown-lilac or violet-purple. The plates are thin, narrow, attached, forked from the stem, at first white or cream, later turning yellow. The leg is more often cylindrical than club-shaped, height 5-7 centimeters, diameter 1-1.5 centimeters, white or yellow with a distinct powdery odor. The fragile white pulp turns yellow within 8-10 hours and tastes bland.

Russula stinging (Vomitic)

The smooth, shiny surface of the cap is painted in a bright scarlet color, there is a dark spot in the middle, the range is from 3 to 10 centimeters. In young animals it is convex; when it matures, it takes on a flat shape or cracks; the middle is usually depressed; radial grooves can be seen along the edges. The plates are adherent, sparse, their color is rich white and only in the oldest specimens they are cream. The club-shaped leg is also white, sometimes with a pink tint, grows about 2 centimeters thick, 7-9 centimeters high, the skin is covered with a coating. The pulp does not have a strong odor, is white and does not lose color when cut.

Entoloma poisonous

The mushroom cap is quite wide and flat; as it ripens, its spread can be 20-22 centimeters; the outer part is silky, covered with mucus when air humidity increases; the shade of the skin varies from yellow to brown. Powerful plates are located sparsely; at first they are cream-colored, later turning pink. The pulp at the break is dense, white, and has a pronounced smell of fresh flour. The flexible, fibrous leg grows up to 11 centimeters in length, but the thickness does not exceed 2.5 centimeters.

All life on Earth is usually attributed to either the plant or animal world, however, there are special organisms - mushrooms, which for a long time scientists found it difficult to classify into a specific class. Mushrooms are unique in their structure, mode of life and diversity. They are represented by a huge number of varieties and differ in the mechanism of their existence, even among themselves. Mushrooms were first classified as plants, then as animals, and only recently was it decided to classify them as their own, special kingdom. Mushrooms are neither a plant nor an animal.

What are mushrooms?

Mushrooms, unlike plants, do not contain the pigment chlorophyll, which gives green leaves and extracts nutrients from carbon dioxide. Mushrooms are not able to produce nutrients on their own, but extract them from the object on which they grow: wood, soil, plants. Eating prepared substances brings mushrooms closer to animals. In addition, this group of living organisms vitally needs moisture, so they are not able to exist where there is no liquid.

Mushrooms can be cap, mold and yeast. It is the hat ones that we collect in the forest. Molds are the well-known mold, yeasts are yeast and similar very small microorganisms. Fungi can grow on living organisms or feed on their waste products. Mushrooms can create mutually beneficial relationship With higher plants and insects, this relationship is called symbiosis. Mushrooms are an essential component of the digestive system of herbivores. They play a very important role in the life of not only animals, plants, but also humans.

Scheme of the structure of a cap mushroom

Everyone knows that a mushroom consists of a stem and a cap, which is what we cut off when we pick mushrooms. However, this is only a small part of the mushroom, called the “fruiting body”. Based on the structure of the fruiting body, you can determine whether a mushroom is edible or not. The fruiting bodies are made up of intertwined threads called hyphae. If you turn the mushroom over and look at the cap from below, you will notice that some mushrooms have thin plastics there (these are lamellar mushrooms), while others are like a sponge (sponge mushrooms). It is there that the spores (very small seeds) necessary for the reproduction of the fungus are formed.

Fruiting body constitutes only 10% of the mushroom itself. The main part of the fungus is the mycelium; it is not visible to the eye because it is located in the soil or tree bark and is also an interweaving of hyphae. Another name for mycelium is “mycelium”. A large area of ​​the mycelium is necessary for the mushroom to collect nutrients and moisture. In addition, it attaches the fungus to the surface and promotes further spread over it.

Edible mushrooms

The most popular edible mushrooms among mushroom pickers include: porcini mushroom, boletus, boletus, butterfly, moss fly, honey fungus, milk mushroom, russula, chanterelle, saffron milk cap, and trumpet mushroom.

One mushroom can have many varieties, which is why mushrooms with the same name can look different.

White mushroom (boletus) Mushroom pickers adore it for its unsurpassed taste and aroma. It is very similar in shape to a barrel. The cap of this mushroom is pillow-shaped and pale to dark brown in color. Its surface is smooth. The pulp is dense, white, odorless and has a pleasant nutty taste. The stem of the porcini mushroom is very voluminous, up to 5 cm thick, white, sometimes beige in color. Most of it is underground. This mushroom can be collected from June to October in coniferous, deciduous or mixed forests and its appearance depends on where it grows. You can eat white mushroom in any form.

Common boletus

Common boletus (boletus) It is also a rather desirable mushroom for mushroom pickers. His hat is also pillow-shaped and colored either light brown or dark brown. Its diameter is up to 15 cm. The flesh of the cap is white, but may turn slightly pink when cut. The length of the leg is up to 15 cm. It widens slightly downward and has a light gray color with brown scales. The boletus grows in deciduous and mixed forests from June to late autumn. He loves light very much, so most often he can be found on the edges. Boletus can be consumed boiled, fried and stewed.

Boletus

Boletus(redhead) is easy to recognize by interesting color his hat, reminiscent of autumn foliage. The color of the cap depends on the place of growth. It varies from almost white to yellow-red or brown. At the point where the flesh breaks, it begins to change color, darkening to black. The leg of the boletus is very dense and large, reaching 15 cm in length. In appearance, the boletus differs from the boletus in that it has black spots drawn on its legs, as if horizontally, while the boletus is more vertical. This mushroom can be collected from the beginning of summer until October. It is most often found in deciduous and mixed forests, aspen forests and small forests.

Oil can

Oil can has a fairly wide cap, up to 10 cm in diameter. It can be colored from yellow to chocolate, and has a convex shape. The skin can be easily separated from the flesh of the cap and it can be very slimy and slippery to the touch. The pulp in the cap is soft, yellowish and juicy. In young butterflies, the sponge under the cap is covered with a white film; in adults, it leaves a skirt on the leg. The leg has the shape of a cylinder. It is yellow at the top and may be slightly darker at the bottom. Butterwort grows in coniferous forests on sandy soil from May to November. It can be consumed pickled, dried and salted.

Kozlyak

Kozlyak very similar to an old oil can, but the sponge under the cap is darker, with large pores and there is no skirt on the leg.

Mosswort

Mokhoviki have a cushion-shaped cap with velvety skin from brown to dark green. The leg is dense, yellow-brown. The flesh may turn blue or green when cut and has a brown color. The most common are green and yellow-brown moss mushrooms. They have excellent taste and can be consumed fried or dried. Before eating it, be sure to clean the cap. Moss mushrooms grow in deciduous and coniferous forests of temperate latitudes from mid-summer to mid-autumn.

Dubovik

Dubovik grows mainly in oak forests. In appearance, the shape resembles a porcini mushroom, and the color resembles a moss mushroom. The surface of the cap of young mushrooms is velvety; in damp weather it can be mucous. When touched, the cap becomes covered with dark spots. The flesh of the mushroom is yellowish, dense, red or reddish at the base of the stem, turns blue when cut, then turns brown, odorless, mild taste. The mushroom is edible, but it is easily confused with inedible ones: satanic and gall mushrooms. If part of the leg is covered with a dark net, it is not an oak tree, but its inedible double. In olive-brown oak, the flesh immediately turns blue when cut, while in its poisonous counterpart it slowly changes color, first to red, and then turns blue.

All the mushrooms described above are spongy. Among the sponge mushrooms, only the gall mushroom and the satanic mushroom are poisonous; they look like white mushrooms, but immediately change color when cut, and the pepper mushroom is not edible, because it is bitter; more about them below. But among the agaric mushrooms there are many inedible and poisonous ones, so the child should remember the names and descriptions of edible mushrooms before going to " quiet hunt".

Honey fungus

Honey fungus grows at the base of trees, and meadow honey fungus grows in meadows. Its convex cap, up to 10 cm in diameter, is yellowish-brown in color and looks like an umbrella. The length of the leg is up to 12 cm. In the upper part it is light and has a ring (skirt), and at the bottom it acquires a brownish tint. The pulp of the mushroom is dense, dry, with a pleasant smell.

Autumn honey fungus grows from August to October. It can be found at the base of both dead and living trees. The cap is brownish, dense, the plates are yellowish, and there is a white ring on the stem. Most often it is found in birch groves. This mushroom can be eaten dried, fried, pickled and boiled.

Autumn honey fungus

Summer honey fungus, like autumn honey fungus, grows on stumps all summer and even in autumn. Its cap along the edge is darker than in the middle and thinner than that of autumn honey fungus. There is a brown ring on the stem.

Summer honey fungus

Honey fungus has been growing in meadows and pastures since the end of May. Sometimes mushrooms form a circle, which mushroom pickers call a “witch’s ring.”

Honey fungus

Russula

Russula They have a round cap with easily peelable skin at the edges. The cap reaches 15 cm in diameter. The cap can be convex, flat, concave or funnel-shaped. Its color varies from red-brown and blue-gray to yellowish and light gray. The leg is white, fragile. The flesh is also white. Russula can be found in both deciduous and coniferous forests. They also grow in the birch park and on the river bank. The first mushrooms appear at the end of spring, and greatest number occurs in early autumn.

Chanterelle

Chanterelle- an edible mushroom that is pleasant in appearance and taste. Its velvety hat is red in color and resembles a funnel shape with folds along the edges. Its flesh is dense and has the same color as the cap. The cap smoothly transitions into the leg. The leg is also red, smooth, and tapers downwards. Its length is up to 7 cm. The chanterelle is found in deciduous, mixed and coniferous forests. It can often be found in moss and among coniferous trees. It grows from June to November. You can use it in any form.

Gruzd

Gruzd has a concave cap with a funnel in the center and wavy edges. It is dense to the touch and fleshy. The surface of the cap is white and can be covered with fluff; it can be dry or, on the contrary, slimy and wet, depending on the type of milk mushroom. The pulp is brittle and when broken, white juice with a bitter taste is released. Depending on the type of milk mushroom, the juice may turn yellow or pink when scraped. The leg of the milk mushroom is dense and white. This mushroom grows in deciduous and mixed forests, often covered with dry foliage so that it is not visible, but only a mound is visible. You can collect it from the first summer month to September. Milk mushrooms are well suited for pickling. Much less often they are fried or consumed boiled. The breast can also be black, but the black tastes much worse.

White milk mushroom (real)

Dry milk mushroom (podgruzdok)

Aspen mushroom

Black milk mushroom

Volnushka

Volnushki They are distinguished by a small cap with a depression in the center and a beautiful fringe along the slightly turned up edges. Its color varies from yellowish to pink. The pulp is white and dense. This is a conditionally edible mushroom. The juice has a very bitter taste, so before cooking this mushroom, it needs to be soaked for a long time. The leg is dense, up to 6 cm in length. Volnushki love damp areas and grow in deciduous and mixed forests, preferring birch trees. They are best harvested from August to September. Volnushki can be eaten salted and pickled.

Ryzhik

Saffron milk caps they are similar to volnushki, but larger in size, they do not have a fringe along the edges, they are light orange in color, and the flesh when cut is also orange, turning green along the edges. The mushroom does not have bitter juice, so it can be cooked immediately without soaking. The mushroom is edible. Ryzhiki are fried, boiled and pickled.

Champignon

Champignon They grow in the forest, in the city, and even in landfills and basements from summer to autumn. While the mushroom is young, its cap has the shape of a half ball of white or grayish color, back side the caps are covered with a white veil. When the cap opens, the veil turns into a skirt on a leg, exposing gray plates with spores. Champignons are edible, they are fried, boiled, pickled without any special pre-treatment.

Violin

A mushroom that squeaks slightly when you run a fingernail over it or when the caps are rubbed, many call it a squeaky mushroom. It grows in coniferous and deciduous forests, usually in groups. The violin is similar to a milk mushroom, but unlike the milk mushroom, its plates are cast in a yellowish or greenish color, and the cap may also not be pure white, moreover, it is velvety. The flesh of the mushroom is white, very dense, hard, but brittle, with a faint pleasant odor and a very pungent taste. When broken, it secretes a very caustic white milky juice. The white pulp turns greenish-yellow when exposed to air. The milky sap dries and becomes reddish. Skripitsa is a conditionally edible mushroom; it is edible when salted after soaking.

Valuy (bull) has a light brown cap with whitish plates and a white stem. While the mushroom is young, the cap is curved down and slightly slippery. Young mushrooms are collected and eaten, but only after removing the skin, long-term soaking or boiling of the mushroom.

You can find such fancy mushrooms in the forest and meadow: morel, string, dung beetle, blue-green stropharia. They are conditionally edible, but recently they are less and less consumed by people. Young umbrella and puffball mushrooms are edible.

Poisonous mushrooms

Inedible mushrooms or food products containing their poisons can cause severe poisoning and even death. The most life-threatening inedible, poisonous mushrooms include: fly agarics, death cap, false honey mushrooms.

A very noticeable mushroom in the forest. Its red hat with white specks is visible to the forester from afar. However, depending on the species, the caps can also be of other colors: green, brown, white, orange. The hat is shaped like an umbrella. This mushroom is quite large in size. The leg usually widens downward. There is a “skirt” on it. It represents the remains of the shell in which young mushrooms were located. This poisonous mushroom can be confused with golden-red russula. Russula has a cap that is slightly depressed in the center and does not have a “skirt” (Volva).

Pale grebe (green fly agaric) not even in large quantities can cause great harm to human health. Its cap can be white, green, gray or yellowish. But the shape depends on the age of the mushroom. The cap of a young pale grebe resembles a small egg, and over time it becomes almost flat. The stem of the mushroom is white, tapering downward. The pulp does not change at the site of the cut and has no odor. Pale grebe grows in all forests with aluminous soil. This mushroom is very similar to champignons and russula. However, the plates of champignons are usually darker in color, while those of the toadstool are white. Russulas do not have this skirt on the leg, and they are more fragile.

False honey mushrooms can be easily confused with edible honey mushrooms. They usually grow on tree stumps. The cap of these mushrooms is brightly colored, and the edges are covered with white flaky particles. Unlike edible mushrooms, the smell and taste of these mushrooms are unpleasant.

Gall mushroom- double of white. It differs from boletus in that the upper part of its stem is covered with a dark mesh, and the flesh turns pink when cut.

Satanic mushroom also similar to white, but its sponge under the cap is reddish, there is a red mesh on the leg, and the cut becomes purple.

Pepper mushroom looks like a flywheel or oil can, but the sponge under the cap is purple.

False fox- an inedible counterpart to the chanterelle. The color of the false chanterelle is darker, reddish-orange, and white juice is released at the break of the cap.

Both the moss fly and the chanterelles also have inedible counterparts.

As you understand, mushrooms are not only those that have a cap and a stem and that grow in the forest.

• Yeasts are used to create some drinks, using them during the fermentation process (for example, kvass). Molds are a source of antibiotics and save millions of lives every day. Special types mushrooms are used to give products, such as cheeses, a special taste. They are also used to create chemicals.
• Fungal spores, through which they reproduce, can germinate in 10 years or more.
• There are also predatory species of mushrooms that feed on worms. Their mycelium forms dense rings, once caught, it is no longer possible to escape.
• The oldest mushroom found in amber is 100 million years old.
• An interesting fact is that leaf-cutter ants are able to independently grow the mushrooms they need for nutrition. They acquired this ability 20 million years ago.
• There are about 68 species of luminous mushrooms in nature. They are most often found in Japan. These mushrooms are distinguished by the fact that they glow in the dark. green, this looks especially impressive if the mushroom grows in the middle of rotten tree trunks.
• Some mushrooms lead to serious illnesses and infect agricultural plants.

Mushrooms are mysterious and very interesting organisms, full of unsolved secrets and unusual discoveries. Edible species are very tasty and useful product, and inedible ones can cause great harm to health. Therefore, it is important to be able to distinguish them and you should not put a mushroom in the basket that you are not completely sure about. But this risk does not prevent one from admiring their diversity and beauty against the backdrop of blooming nature.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

How many lovers are waiting for the start of the season to walk through the forest in search of saffron milk caps or saffron milk caps. Fry chanterelles, pickle milk mushrooms, marinate boletus to enjoy in winter festive table. Unfortunately, not everything ends well if you don’t know what you have collected. Every mushroom eater must be armed with useful knowledge of how to distinguish inedible species.

How to distinguish poisonous mushrooms from edible ones

You should not go into the forest if you do not know how to determine whether a mushroom is poisonous or not. Ask an experienced person to take you on a quiet hunt. In the forest thicket he will tell you about edible varieties and show what they look like. Read books or find information on websites. This is the only way to protect your loved ones and yourself from mortal danger. Even one inedible specimen in a basket can lead to disaster if you do not distinguish it and cook it with others.

Inedible species are dangerous because they can provoke food poisoning, cause disruption of the central nervous system, lead to death. Experienced mushroom pickers recommend following the following rules when collecting:

• don’t taste it – you can get poisoned instantly;
• do not take if in doubt;
• do not cut dry, overripe specimens - it is difficult to determine their identity;
• do not collect everything in the hope of sorting it out at home;
• visit the forest with experienced people;
• do not collect specimens with a thickened stem at the bottom;
• Before departure, refresh your knowledge about the characteristics of the species.

What do edible mushrooms look like?

Experienced lovers of quiet forest hunting know how to distinguish edible mushrooms from inedible ones. You can’t go wrong, you can put the copy you like in the basket, and then cook it if:

• there is a “skirt” on the leg;
• under the cap there is a layer of a tubular appearance;
• it gives off a pleasant smell;
• the caps have a characteristic appearance and color for their variety;
• insects were noticed on the surface - bugs and worms.

There are varieties that are very famous and popular in the middle forest zone. They are known and collected, although among them there are specimens that have dangerous doubles. To get a unique taste you need different ways preparations. Among your favorite types you can distinguish:

• white - boletus;
• milk mushroom;
• saffron milk cap;
• boletus;
• honey fungus;
• boletus;
• oiler;
• wave;
• fox;
• Russula.

Which mushrooms are poisonous

How to distinguish edible mushrooms from inedible ones? Poisonous varieties are often recognized by the following characteristics:

• color – have an unusual or very bright color;
• sticky cap in some varieties;
• change in the color of the leg - when cut, an unnatural color appears;
• absence of worms and insects inside and on the surface - they do not tolerate mushroom poison;
• smell - it can be fetid, medicinal, chlorine;
• absence of a tubular layer under the cap.

Inedible varieties contain toxic substances. It is necessary to carry out the collection very carefully, to know the special signs of dangerous specimens in order to distinguish them:

• pale grebe - fatally poisonous, has a greenish or olive-colored cap, a thickened stem at the bottom;
• satanic - differs from white in color in red tones;
• red fly agaric - has a bright cap with white dots, provokes the destruction of brain cells;
• thin pig – has hallucinogenic properties when interacting with alcohol;
• fly agaric smelly - has the smell of chlorine, is very poisonous.

How to distinguish mushrooms

Among the variety of species, you can find poisonous specimens - doubles, similar to species suitable for consumption. How to distinguish between edible and inedible mushrooms in this case? The similarity can be distant or very close. The edible varieties of twins are:

• white – satanic, bilious;
• moss mushrooms, boletus - pepper;
• chanterelles - false chanterelles;
• milk mushrooms - waxy talkers;
• mushrooms - fly agarics;
• honey mushrooms - false honey mushrooms.

How to distinguish a false white mushroom

Inexperienced mushroom pickers may confuse the robust boletus with false species, although they are not very similar. A true white specimen is strong, dense, and grows in groups, sometimes forming a path. Distinguished by its hat, the bottom is exclusively olive, yellow, and white. Its flesh is firm, dense, and has a pleasant smell. If you make a cut, it will be white.

There are two types of false:

• Gall - has a pinkish tint. There is a dark mesh on the surface of the leg.
• Satanic - with a strong smell of rotten onion, distinguished by a velvety cap and yellow or red flesh. The leg is thickened at the bottom. Has very bright color, which varies in height from rich red to shades of green and yellow.

How to recognize the false chanterelle mushroom

How to determine edible and inedible mushrooms, if both look bright and elegant? How are chanterelles similar and by what characteristics can they be distinguished? For inedible variety characteristic are:

• a bright, velvety, orange hat;
• smaller diameter - about 2.5 cm;
• pulp with an unpleasant odor;
• leg tapering downward;
• a hat that looks like a funnel with smooth edges;
• absence of worms - contains chitinmannose - an anthelmintic substance.

Edible chanterelles grow in groups in mixed, coniferous forests. They often have large specimens with a hat up to 10 cm. They are distinguished by:

• a thick, dense leg that is never hollow;
• the hat is lowered down, has lumpy edges, the color is dim - from light yellow to pale orange;
• the plates are dense, descending to the stem;
• The flesh is red when pressed.

How to distinguish between edible and poisonous honey mushrooms

Particularly difficult is the correct identification of honey mushrooms, since several edible varieties are collected that have different shapes. They grow on stumps, tree trunks, and grass, often in large groups. Good mushrooms can be distinguished by:

• caps from light beige to brown with dark scales;
• ring on the leg;
• cream or white plates under the cap;
• pleasant smell.

Inedible honey mushrooms often grow singly. The difference from edible ones is the absence of a ring on the stem. Other features of inedible varieties:

• brightly colored hat, red, orange, rusty brown, sticky and smooth after rain;
• dark plates – green olive-black, yellow;
• musty odor;
• spots on the cap are black.

Video: how to check mushrooms for edibility

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What is the most important thing for a mushroom picker who goes into the forest on a “silent hunt”? No, not a basket at all (although you will also need that), but knowledge, especially regarding which mushrooms are poisonous and which ones can be safely put in the basket. Without them, an outing for a forest delicacy can smoothly turn into an urgent trip to the hospital. In some cases it will turn into the last walk of your life. To avoid disastrous consequences, we bring to your attention brief information about dangerous mushrooms that should never be cut off. Take a closer look at the photos and forever remember how they look. So let's begin.

Among poisonous mushrooms, the first place in toxicity and frequency of fatal poisoning is occupied by toadstool. Its venom is stable before heat treatment, and also has delayed symptoms. After tasting the mushrooms, you can feel quite good for the first day. healthy person, but this effect is deceptive. While precious time is running out to save a life, toxins are already doing their dirty work, destroying the liver and kidneys. From the second day, symptoms of poisoning manifest themselves as headache and muscle pain, vomiting, but time is lost. In most cases, death occurs.

Even just for a moment touching the edible mushrooms in the basket, the poison of the toadstool is instantly absorbed into their caps and legs and turns the harmless gifts of nature into a deadly weapon.

The toadstool grows in deciduous forests and in appearance (at a young age) slightly resembles champignons or greenfinches, depending on the color of the cap. The cap can be flat with a slight convexity or egg-shaped, with smooth edges and ingrown fibers. The color varies from white to greenish-olive, the plates under the cap are also white. The elongated leg at the base expands and is “shackled” in the remains of a film-bag, which hid a young mushroom underneath, and has a white ring on top.

In a toadstool, when broken, the white flesh does not darken and retains its color.

Such different fly agarics

About dangerous properties Even children know fly agaric. In all fairy tales it is described as a deadly ingredient in the preparation of a poisonous potion. It’s so simple: the red-headed mushroom with white spots, as everyone saw it in illustrations in books, is not at all a single specimen. Besides it, there are other varieties of fly agaric that differ from each other. Some of them are very edible. For example, Caesar mushroom, ovoid and blushing fly agaric. Of course, most species are still inedible. And some are life-threatening and it is strictly prohibited to include them in the diet.

The name “fly agaric” is made up of two words: “flies” and “pestilence”, that is, death. And without explanation, it is clear that the mushroom kills flies, namely its juice, which is released from the cap after sprinkling it with sugar.

Deadly poisonous fly agaric species that pose the greatest danger to humans include:

Small but deadly ragged mushroom

The poisonous mushroom got its name from its peculiar structure: often its cap, the surface of which is covered with silky fibers, is also decorated with longitudinal cracks, and the edges are torn. In the literature, the mushroom is better known as fiber and has a modest size. The height of the leg is slightly more than 1 cm, and the diameter of the hat with a protruding tubercle in the center is a maximum of 8 cm, but this does not prevent it from remaining one of the most dangerous.

The concentration of muscarine in the pulp of the fiber exceeds the red fly agaric, and the effect is noticeable within half an hour, and within 24 hours all symptoms of poisoning with this toxin disappear.

Beautiful, but “crappy mushroom”

This is exactly the case when the title matches the content. It’s not for nothing that the false valu mushroom or horseradish mushroom is called such an indecent word by the people - not only is it poisonous, but also the flesh is bitter, and the smell it emits is simply disgusting and not at all mushroom-like. But thanks to its “aroma”, it will no longer be possible to gain the trust of a mushroom picker under the guise of russula, which valui is very similar to.

The scientific name of the mushroom is “hebeloma adhesive.”

False tree grows everywhere, but most often it can be seen at the end of summer on the light edges of coniferous and deciduous forests, under an oak, birch or aspen. The cap of a young mushroom is creamy-white, convex, with the edges turned down. With age, its center bends inward and darkens to a yellow-brown color, while the edges remain light. The skin on the cap is nice and smooth, but sticky. The bottom of the cap consists of adherent plates that are gray-white in young valuei and dirty yellow in old specimens. The dense, bitter pulp also has a corresponding color. The leg of the false valuu is quite high, about 9 cm. It is wide at the base, tapers further upward, and is covered with a white coating similar to flour.

A characteristic feature of the “horseradish mushroom” is the presence of black inclusions on the plates.

The poisonous twin of summer honey mushrooms: sulfur-yellow honey fungus

Everyone knows that they grow on stumps in friendly flocks, but among them there is a “relative” that looks practically no different from tasty mushrooms, but causes severe poisoning. This is a false sulfur-yellow honey fungus. Poisonous doubles They live in groups on the remains of tree species almost everywhere, both in forests and in clearings between fields.

The mushrooms have small caps (maximum 7 cm in diameter) of gray-yellow color, with a darker, reddish center. The pulp is light, bitter and smells bad. The plates under the cap are tightly attached to the stem; in the old mushroom they are dark. The light leg is long, up to 10 cm, and smooth, consisting of fibers.

You can distinguish between “good” and “bad honey fungus” by the following characteristics:

• The edible mushroom has scales on its cap and stem, while the false mushroom does not;
• The “good” mushroom is dressed in a skirt on a leg, the “bad” one does not have one.

Satanic mushroom disguised as boletus

The massive leg and dense pulp of the satanic mushroom make it look like, but eating such a beauty is fraught with severe poisoning. Satanic bolete, as this species is also called, tastes quite good: there is no smell, no bitterness characteristic of poisonous mushrooms.

Some scientists even classify bolet as a conditionally edible mushroom if it is subjected to prolonged soaking and prolonged heat treatment. But no one can say exactly how many toxins boiled mushrooms of this type contain, so it’s better not to risk your health.

Externally, the satanic mushroom is quite beautiful: the dirty white cap is fleshy, with a spongy yellow bottom that turns red over time. The shape of the leg is similar to a real edible boletus, just as massive, in the shape of a barrel. Under the cap, the stem becomes thinner and turns yellow, the rest is orange-red. The flesh is very dense, white, only pinkish at the very base of the stem. Young mushrooms have a pleasant smell, but older specimens give off a disgusting smell of spoiled vegetables.

You can distinguish Satanic boletus from edible mushrooms by cutting the flesh: when it comes into contact with air, it first acquires a red tint and then turns blue.

The debate about the edibility of pig mushrooms was stopped in the early 90s, when all types of these mushrooms were officially recognized as dangerous to human life and health. Some mushroom pickers continue to collect them for food to this day, but this should not be done under any circumstances, since pig toxins can accumulate in the body and symptoms of poisoning do not appear immediately.

Externally, poisonous mushrooms are similar to milk mushrooms: they are small, with squat legs and a fleshy round cap of a dirty yellow or gray-brown color. The center of the hat is deeply concave, the edges are wavy. The fruit body is yellowish in cross section, but quickly darkens from the air. Pigs grow in groups in forests and plantings; they especially love wind-fallen trees, located among their rhizomes.

There are more than 30 varieties of pig's ear, as the mushroom is also called. All of them contain lectins and can cause poisoning, but the thinnest pig is considered the most dangerous. The cap of a young poisonous mushroom is smooth, dirty olive, and becomes rusty over time. The short leg has the shape of a cylinder. When the mushroom body is broken, a distinct smell of rotting wood is heard.

The following pigs are no less dangerous:

Poisonous umbrellas

Slender mushrooms on tall, thin stalks with flat, wide-open caps resembling an umbrella grow in abundance along roads and roadsides. They are called umbrellas. The cap actually opens up and becomes wider as the mushroom grows. Most varieties of umbrella mushrooms are edible and very tasty, but there are also poisonous specimens among them.

The most dangerous and common poisonous mushrooms are the following umbrellas:

Poisonous rows

Row mushrooms have many varieties. Among them there are both edible and very tasty mushrooms, as well as frankly tasteless and inedible types. There are also very dangerous poisonous rows. Some of them resemble their “harmless” relatives, which easily misleads inexperienced mushroom pickers. Before you go into the forest, you should look for a person to be your partner. He must know all the intricacies of the mushroom business and be able to distinguish “bad” rows from “good” ones.

The second name for the rows is govorushki.

Among the poisonous talkers, the following rows are considered one of the most dangerous, capable of causing death:

Gall mushroom: inedible or poisonous?

Most scientists classify the gall mushroom as inedible, since even forest insects do not dare to taste its bitter pulp. However, another group of researchers is convinced that this mushroom is poisonous. If the dense pulp is eaten, death does not occur. But the toxins it contains in large quantities cause enormous harm. internal organs, in particular the liver.

People call the mushroom bitter for its unique taste.

The size of the poisonous mushroom is not small: the diameter of the brown-orange cap reaches 10 cm, and the creamy-red leg is very thick, with a darker mesh-like pattern in the upper part.

The gall mushroom is similar to the white one, but, unlike the latter, it always turns pink when broken.

Fragile impatiens galerina swamp

In marshy areas of the forest, in thickets of moss, you can find small mushrooms on a long thin stalk - marsh galerina. The brittle light yellow leg with a white ring at the top can be easily knocked down even with a thin twig. Moreover, the mushroom is poisonous and should not be eaten anyway. The dark yellow cap of the galerina is also fragile and watery. At a young age it looks like a bell, but then straightens, leaving only a sharp bulge in the center.

This is not a complete list of poisonous mushrooms; in addition, there are many false species that can easily be confused with edible ones. If you are not sure which mushroom is under your feet, please pass by. It’s better to take an extra lap through the forest or return home with an empty wallet than to suffer from severe poisoning later. Be careful, take care of your health and the health of those close to you!

Video about the most dangerous mushrooms for humans

Harmless honey mushrooms, “elite” white ones, dubious “cow lips” and definitely poisonous fly agarics. But is the edibility of mushrooms always obvious? Let's see which mushrooms are the most poisonous.

The most poisonous mushrooms in Russia

Russian forests have a wide variety of mushrooms. Mushroom pickers, as a rule, know most of the edible mushrooms, but of the poisonous ones they know only two species - fly agaric and toadstool.

Fly agaric is the most famous poisonous mushroom in Russian forests. The Red Fly Agaric has been familiar to everyone since childhood, but he has many brothers who are much more dangerous than himself. Poisonous subspecies include the armored fly agaric, the stinking fly agaric and the pale toadstool. The red fly agaric is poisonous, but deaths Poisonings with it are rare. It contains the poison muscarine in small quantities.

Timely seeking medical help leads to recovery. Tincture of red fly agaric is even used in medicinal purposes. And if you believe the Scandinavian legends, the soldiers were given a small piece of fly agaric before the battle. Those who ate this “vitamin” became insensitive to pain. This is because fly agaric contains an alkaloid - bufotetin, which is a strong psychotropic and hallucinogenic substance. The red fly agaric is ubiquitous. Its ripening period is from late June to late autumn. Its bright colors warn of danger and protect the mushroom from attacks.

The stinking fly agaric is closest to the pale grebe in terms of the content of toxins and toxic substances. But these mushrooms are poisoned very rarely. Unpleasant smell rotten potatoes doesn't make me want to try them. It grows from June to October in mixed and coniferous forests. Pale toadstool is the most dangerous mushroom among those growing in Russian forests. A quarter of a cap is enough to poison an adult. At the same time, people who survived the poisoning claim that the mushroom is very tasty. Pale grebe contains amanitotoxin, a terrible poison that is not destroyed by heat treatment. Poisoning with this mushroom is dangerous, primarily because symptoms do not appear immediately, but a day or even three days after consuming the mushroom. The chances of survival depend on how healthy the person is and how much toadstool he ate. The first symptoms of poisoning are headache, nausea, weakness. Then severe vomiting and diarrhea appear, the pulse becomes thread-like, and the liver often enlarges. The cause of death is toxic hepatitis or acute heart failure.

Pale toadstool can easily be confused with russula, greenfinches, and champignons. Basic hallmark toadstool - a tuberous thickening at the bottom of the stem, the so-called calyx-volva, from where the mushroom grows. A white ring is clearly visible on the leg.

What other signs can be used to distinguish a poisonous mushroom from an edible one?

To mushroom hunting did not end badly, you need to collect only well-known mushrooms; it is better not to touch unfamiliar or mushrooms that are in doubt. Unfortunately, there are no recommendations that will help you distinguish edible from poisonous mushrooms with 100% certainty.

The main feature of a poisonous mushroom is the content of deadly substances in it, and not its external “dissimilarity” to “ good mushrooms" Often characteristic features Poisonous mushrooms have no flakes at all; flakes on the fly agaric cap, for example, can be washed away by rain.

There are many misconceptions that supposedly make it possible to distinguish a poisonous mushroom from an edible one. Here are the most common ones.

Poisonous mushrooms have a bitter taste and unpleasant odor. But the same pale toadstool has practically no smell, and some claim that its smell is similar to the smell of champignon.

The belief that worms and snails do not eat poisonous mushrooms is also incorrect. They gnaw them no less than edible mushrooms. It is also incorrect to say that silver spoon turns black in a decoction of poisonous mushrooms. The spoon darkens when it comes into contact with sulfur, which is contained in mushrooms, regardless of their toxicity.

Onions and garlic turn blue when you touch the mushroom due to the presence of the tyrosinase enzyme in it, and not toxic substances. So which mushrooms can you safely put in the basket, which ones should you avoid, and what are conditionally edible mushrooms?

Conditionally edible and poisonous mushrooms

Edible mushrooms are white mushrooms, boletus mushrooms, boletus mushrooms, etc., well known to experienced mushroom pickers. They do not contain toxins, have no bitterness or unpleasant odor. Immediately after collection, they can be boiled or fried and eaten.

There is also a group of inedible mushrooms. They do not contain harmful substances, but have a bitter taste and unpleasant smell. Eating them does not cause poisoning, but may cause mild stomach upset. Inedible mushrooms include, for example, bitter or gall mushroom, false chanterelles, emetic russula, etc.

Poisonous mushrooms include mushrooms that contain toxins that cause poisoning. Such mushrooms retain their qualities after any type of processing: boiling, soaking, salting, drying, etc. About 25 types of mushrooms are considered the most dangerous. Among them are the stinking fly agaric and panther fly agaric, the pale toadstool, Patuillard's fiber, some types of umbrellas and talkers. Of course, you need to know these mushrooms by sight in order to avoid dangerous mistakes when collecting.

What mushroom is the most poisonous in the world?

In some sources the most poisonous mushroom on the planet they call the bloody tooth mushroom. They say that even breathing near it is dangerous, and to go to another world, it is enough to touch it with your tongue. There is no evidence of this yet; according to other sources, it may even be useful to humanity, because it contains substances that thin the blood and has an antibacterial effect.

Rumors about its super poisonousness are largely due to its unusual appearance. Another name for this mushroom is strawberries and cream. And indeed, at first glance, it is very similar to this dessert, and even the aroma resembles a tasty delicacy. The surface of the mushroom is velvety, white, strewn with scarlet drops. These drops are secreted by the fungus itself - in this way it attracts the insects on which it feeds. With age, the mushroom loses its beauty and becomes an inconspicuous brown color. Also, with age, sharp outgrowths appear along the edges of the cap, in which spores ripen. Hence the word “tooth” in the name.

Until recently, this mushroom was found in the forests of North America, Australia and Europe. But the facts of its growth in Russian forests, for example in the Komi Republic, are already known.

Mushroom picking is an interesting and exciting activity, but it must be approached with all seriousness in order to avoid sad consequences.

By the way, mushrooms, due to their huge myceliums, are among the most big creatures in the world. According to the site, even the largest tree in the world, the sequoia, is inferior in size to them.
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