Similar types of mushrooms. How to distinguish edible mushrooms from inedible ones. Small but deadly ragged mushroom

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

Photos and names of mushrooms

Differences

Sometimes poisoning occurs due to one piece of toadstool or red fly agaric that gets on the table along with edible mushrooms. In order not to confuse edible and inedible mushrooms, it is necessary to accurately understand which specimens are common in the area and what they look like. Only the mushroom that is well known is placed in the basket.

These are the main differences between edibles and inedible mushrooms. Of the poisonous species in Russia, the most common are death cap(green fly agaric), red fly agaric, thin pig and satanic mushroom. The pale grebe is deadly.

If the above signs are absent, but you are not sure that the specimen found does not contain toxic substances, you should not take it.

Types of Edible Mushrooms

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

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

Boletus

This mushroom is also known as “white”. It owes its name to the snow-white color of its flesh. Due to their taste and rich aroma, boletus mushrooms are considered a delicacy.

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

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

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

Honey mushrooms

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

Irina Selyutina (Biologist):

Experienced mushroom pickers advise collecting only young honey mushrooms that meet all the appearance requirements, by which they clearly differ from their poisonous counterparts:

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

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

Saffron milk caps

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

Irina Selyutina (Biologist):

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

Butter

Forest boletus has a tubular cap, as if covered with oil, which is their characteristic feature. That's why this name arose. At a young age, the cap has a hemispherical shape, then becomes flat-rounded. The diameter of the cap varies from 7 to 15 cm. The color of the thin skin, more like a film, varies from light beige, reddish, chocolate or ocher shades with spots. It can be sticky or velvety to the touch. It depends on the type of butter and the weather. Their hymenophore is tubular (spongy).

The dense, low leg (4-10 cm) has a barrel-shaped or straight shape. It is decorated with a white skirt and has a cream or light yellow color. Oilseeds are harvested already in mid-spring.

Boletus

The boletus is popularly called aspen or redhead. And it owes its name to the fact that it grows next to aspen trees, and the color of the skin covering the cap and the color of autumn aspen are almost identical.

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

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

Volnushki

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

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

Chanterelles

This type of edible mushroom is distinguished by the external features of its cap. It is lamellar, funnel-shaped, with wavy and slightly curved edges. The diameter of the cap varies from 6 to 13 cm. The skin covering the cap is yellow-orange. The flesh is fleshy and dense in structure and is cream or light yellow.

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

Russula

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

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

boletus

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

The white leg, on which there is a large number of brown and black scales, tapers slightly towards the top. The first boletus mushrooms appear in May. They are collected until September.

Milk mushrooms

It is easy to recognize a milk mushroom by its size. The diameter of the yellow, light gray or brown cap is sometimes 25-30 cm. There are small scales on its surface. The flat-round shape turns into a funnel-shaped shape with age. The edges are slightly curved inward.

The height of the stem, the color of which matches the color of the cap, varies from 5 to 14 cm. It is hollow, but strong. There are notches on the leg. It feels sticky to the touch. It is better to look for milk mushrooms in spruce forests or next to aspen trees. myceliums form mushrooms from early spring until late autumn. They choose mixed forests as their habitat. They develop in the forest floor. To see them you need to pay attention to all the “suspicious” tubercles of foliage.

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

Rules for collecting mushrooms

By following simple rules, you can avoid poisoning:

1. Unknown mushrooms cannot be taken, even if they have nice smell and have a velvety skin.
2. It is advisable for novice mushroom pickers to have a handout with them that contains descriptions and photographs of non-hazardous varieties. This may be a table in which dangerous varieties are presented.
3. It would also be a good idea to look at an atlas of mushroom places or online services whose task is to determine the type of mushroom from a photo.
4. At first, it is better to go into the forest with people who understand mushrooms. They will help you find mushroom glades and identify varieties, help you understand them and teach you how to distinguish edible specimens from harmful ones.
5. It is better to check each mushroom by breaking it and looking for a change in color.

To protect themselves from poisoning, people grow some categories of mushrooms at home. Champignons and oyster mushrooms are the most popular cultivated species. Oyster mushrooms, whose cap is covered with a gray skin, are easier to grow.

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

We are glad to welcome you to the blog. The mushroom season is in full swing, so our topic today will be edible mushrooms, the photo and name of which you will find below. There are many types of mushrooms in our vast country, so even experienced mushroom pickers cannot always distinguish edible from inedible. But false and poisonous species can ruin your dish, and in some cases even cause death.

In the article you will learn what edible mushrooms are, what types they are divided into, where they grow and what they look like, which mushrooms appear first. I will tell you what benefits they bring to your body and what their nutritional value is.

All mushrooms are divided into three main sections: edible, conditionally edible, inedible (poisonous, hallucinogenic). These are all cap mushrooms; they make up only a small part of the vast kingdom.

They can be divided according to many criteria. Highest value for us, it has the structure of the cap, since sometimes it is different in doubles.

Divided:

• tubular (spongy) – the bottom of the cap consists of tiny tubes, reminiscent of a sponge;
• lamellar - plates at the bottom of the cap, located radially;
• marsupials (morels) – wrinkled caps.

You can also divide forest gifts according to taste qualities, according to the method of spore formation, shape, color, nature of the surface of the cap and stem.

When and where do mushrooms grow?

In Russia and the CIS countries, mushroom areas are found almost throughout the entire territory, from the tundra to the steppe zones. Mushrooms grow best in soil rich in humus, which warms up well. Forest gifts do not like severe waterlogging and excessive dryness. The best places for them are in clearings where there is shade, on forest edges, forest roads, in plantings and copses.

If the summer turns out to be rainy, you should look for mushroom places at higher elevations, and if it’s dry, near trees in the lowlands, where there is more moisture. Typically, specific species grow near certain trees. For example, camelina grows in pine and spruce trees; white - in birch, pine, oak; boletus - near aspen.

Mushrooms appear in different climatic zones at different times, one after another. Let's look at the middle strip:

• The first spring forest harvest - stitches and morels (April, May).
• In early June, boletus, boletus, aspen, and russula appear. Wave duration is about 2 weeks.
• From mid-July, the second wave begins, which lasts 2-3 weeks. In rainy years there is no break between the June and July waves. In July, the mushroom harvest begins to appear on a massive scale.
• August is marked by massive growth of mushrooms, especially porcini mushrooms.
• From mid-August to early autumn, chanterelles, saffron milk caps, and milk mushrooms grow in huge families when the weather is favorable.

IN deciduous forests the main season lasts from June to October, and from November to March you can find winter mushrooms in the forests. In the steppes, field mushrooms are more common: umbrellas, champignons, puffballs, meadow mushrooms. Season: June to November.

Composition of mushrooms, benefits

The mushroom composition contains up to 90% water, and the dry part is predominantly protein. That is why the gifts of the forest are often called “forest meat” or “forest bread”.

The nutritional value:

• Mushroom protein contains almost all amino acids, and even essential ones. Mushrooms are significant part diet, however, due to the fungin content, it is better to exclude them from the menu for people suffering from kidney, liver and gastrointestinal diseases.
• There are much fewer carbohydrates in “forest meat” than protein. Mushroom carbohydrates differ from plant carbohydrates and are better absorbed, much like milk or bread carbohydrates.
• Fatty substances are absorbed like animal fats by 92-97%.
• The composition contains tartaric, fumaric, citric, malic and other acids.
• The composition contains a large amount of vitamins PP, B1, A. Some varieties contain B2, C, D.
• Mushrooms are rich in iron, phosphorus, calcium, sodium, potassium.
• The composition contains microelements - zinc, fluorine, manganese, iodine, copper.

Edible forest products have many benefits; since ancient times they have been used to treat diseases. Now this is useful and tasty food, and vegetarians replace meat with them.

Mushrooms can boost immunity, cleanse blood vessels and lower cholesterol levels, fight depression and overweight. They help maintain the beauty of hair, skin and nails. Find out more about the contraindications and beneficial properties of mushrooms on our website.

How to determine if a mushroom is edible or not

How to distinguish edible mushrooms from inedible ones? After all, almost everyone knows boletus mushrooms, but rare and unusual specimens are found in the forest. There are many ways.

For example, as a child I had an interesting encyclopedia with pictures and descriptions, plus I always went into the forest with experienced mushroom pickers. By the way, this is the most best idea, take with you into the forest a person who understands mushroom matters.

Some general tips:

1. Take a closer look, if you see worms in at least one mushroom from the mycelium, they are edible.
2. Tubular species are easier to distinguish from their twins.
3. Study the colors, white and greenish often indicate a poisonous counterpart.
4. Don't taste the mushrooms; they are not always bitter; for example, toadstool is a little sweet. Such an experiment could result in poisoning.
5. A skirt is often found on false and poisonous lookalikes.

It's just small part signs. Basically, each pair of doubles has its own differences. You should pay attention to the frequency of the plates at the bottom of the cap, attachment to the stem, color, pulp when cut, the presence of rings. Below you will find a photo and name of edible mushrooms with a short description.

What do edible mushrooms look like?

White mushroom (boletus)

The mushroom king has a light stalk, the sponge under the cap is cream and white. If you break the cap, it will not darken. He has several false and poisonous twins. For example, the broken leg of a satanic mushroom will turn blue, while that of a gall mushroom will turn pink, and the broken leg will be covered with a dark mesh.

Boletus (redhead)

In most cases, the boletus has a red cap, dense flesh and a leg. When broken, the cut is bluish or white, while the false redhead is red or pink.

Boletus (boletus)

The color of the cap varies from dark brown to light beige. It has an elongated leg with a gray mesh, and does not change color when cut. The false mushroom has a dirty white or pink sponge, and its cap is gray or pinkish.

A rather massive mushroom with a velvet pillow-shaped cap and lemon-yellow flesh. The stem is red at the base and turns blue when cut. It is confused with the satanic mushroom, but it is lighter in color.

A real chanterelle is pale pink to orange in color, its edges are wavy, corrugated, and there are plates under the cap. In the false version, the color ranges from orange to red. The edges are jewel-smooth, and when broken, white juice is released.

Maslyanik – yellow mushroom, having a slippery spongy cap that is connected to the stem by a film. False butterflies have a dark cap, sometimes with a purple tint, with plates underneath it. The skin of the latter does not stretch when removed, and the flesh turns red.

The flywheel is spongy, the sponge is bright yellow. In “youth”, its cap is convex and velvety, but over time, it straightens and cracks. Its color ranges from dark green to burgundy. The leg does not have any special inclusions, and when broken, the color does not change. It is often confused with pepper, gall and chestnut mushrooms. The main difference between the moss fly is that it grows on moss.

The original has a beige or cream color, dark brown plates and a skirt. Champignon grows in well-lit places. The popular mushroom can be confused with the toadstool or the stinking fly agaric, which are deadly poisonous. The toadstool has light plates, but no skirt under the cap.

There are light cream and brown shades, they have skirts on the leg, and scales on the cap; they are plate-like and grow on stumps. False honey mushrooms brighter, they do not have a film ring.

Young russulas have a spherical cap, while mature ones are flat, dry to the touch, matte or shiny. The color changes from green to red. The plates are fragile, different in size, frequent, yellow or white. The pulp is fragile white, changes color when cut. If the russula is bright red or purple, most likely you have a doppelganger.

Raincoat (hare potato, powder coat)

A real raincoat is shaped like a ball, often on a small stem. Its color is white or beige. The pulp is dense, white. The flesh of the false raincoat has a purple tint and the skin is dark.

They often grow near pines and larches. Over time, the hat begins to resemble a funnel, its color is orange, red or bluish-green. It's smooth and sticky. The cut becomes green over time.

It has a flat pink cap with a recess in the center and a discreet circle pattern, its edges are curved inward. The pulp is white, dense, the juice is also white. The color does not change when cut. Lookalikes often have scales and a greenish color, different from the white flesh.

Cobweb (swampweed)

It has a beautiful appearance, bright yellow color. The shape of the cap is regular, round, it hides the plates. An adult web spider resembles a toadstool. False doubles have bad smell, irregularly shaped and covered with scales.

The umbrella got its name due to its long leg and characteristic shape of the cap, at first it is spherical in shape, then it resembles an umbrella. The color is white with a hint of beige, there is a darker spot in the center and the surface is cracked. The plates darken with age. There are many lookalikes that differ in color, may have a pungent odor and loose flesh.

Talkers

The talker's cap initially has a hemispherical shape, then a depressed shape, reminiscent of a funnel. It is dry and smooth, white, light brown, ocher in color, the center is darker. The plates are white, but darken with age. The pulp is white, dense, although it loosens with age. False talkers are white in color.

Rows

Lamellar mushrooms deserve their name because they grow in rows or circles (witch's circles). The young row's hat resembles a ball and then straightens out. It has white, brown, red, yellow colors. The edges can be curved, smooth, or curved. The skin can be dry, velvety or smooth, slimy. The leg is velvety and often has a pink-brown color. The poisonous double has a dirty grey colour, be careful!

lines

It is more often found in pine forests; due to possible frosts, black spots appear on its cap. The cap itself is fused with the stem and has a sinuous shape. It has a brown, brown, reddish or yellow color. The older the line, the lighter the hat. The leg is also not straight, but the flesh is white and breaks easily.

Morel

The surface of the morel cap seems to be covered in cells; it has an ovoid shape. Its color comes in grayish, yellow and brown shades. The morel flesh is white, soft, and the leg has a cylindrical shape, slightly thickened towards the bottom. The false morel grows from an egg, produces an unpleasant odor and is covered in mucus.

Oyster mushrooms

Oyster mushrooms grow on trees, one below the other, which is why they got their name. The cap of oyster mushrooms is smooth, sometimes wavy, and the color is gray with a purple tint. The plates are frequent, dense, and gray in color. The edges are concave, the legs are short and dense. False oyster mushrooms are brighter and have other colors.

Now you know how to test a mushroom and find out whether it is edible or not. You can go into the forest without fear. Choose only the right mushrooms and remember that even an edible mushroom can cause harm if it is old or starting to decay.

Video - edible mushrooms with description

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

Signs

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

The nutritional value of edible mushrooms falls into four categories, from high-grade to low-grade mushrooms.

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

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

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

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

Conditionally edible

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

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

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

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

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

Kinds

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

Tubular

Tubular mushrooms are distinguished by the structure of their cap, which has a porous structure resembling a sponge. The interior is pierced big amount small tubes intertwined with each other. Mushrooms of this type can usually be found in the shade of trees, where there is little sunlight, damp and cool.

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

Among the edible tubular mushrooms there are many poisonous look-alikes. For example, a safe porcini mushroom can be confused with an inedible gall mushroom. Before picking, you should carefully study the characteristics of edible fruits.

Most popular edibles

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

White mushroom or boletus

The most famous representative of tubular mushrooms. If you pay attention to the cap, you will notice that it is slightly convex in shape, soft brown in color, with light areas. Inner side The cap is permeated with white or yellowish pores, depending on the age of the mushroom, with a mesh structure. The pulp is white, fleshy, juicy, and has a mild taste. When cooked and dried, a rich mushroom smell appears. The leg is thick, brown in color.

Mushroom pickers advise looking for boletus in forests, in the shade of pine or birch trees. The best time to collect is from June to September.

Butter

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

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

Mosswort

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

The mushroom grows in the forest, in loose soil, and is sometimes found near swamps. Optimal time For Mokhovikov Cathedral, the period from July to October is considered.

Boletus

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

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

Common boletus

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

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

Polish mushroom

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

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

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

Boletin

The cap has a matte surface and has thin scales. There may be color variation from brown to yellowish. The pulp is yellow and has a pronounced mushroom smell. The leg is brown. In early mushrooms you can see a yellowish ring on the stem.

Can be found in forests, particularly mixed or deciduous ones. They are usually collected from August to October.

Bruise

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

Some mushroom pickers mistake the mushroom for being poisonous due to its ability to change color. However, it is not poisonous and tastes quite pleasant.

Most often seen in deciduous forests, between July and September.

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

Oak tree olive-brown

The caps are large and brown. The internal structure is porous and changes color over time from yellowish to dark orange. When broken, the color darkens. The leg is full, brown, covered with a reddish mesh. Used pickled.

Usually grow near oak forests. Oak trees are collected from July to September.

Speckled oakweed

It has a wide hat, the shape of which is something like a semicircle. The color generally varies from brown to brown-black. The surface of the cap is velvety to the touch and becomes darker when pressed. The flesh is red-brown in color and changes color to blue when broken. Has no smell. The leg is tall, thick, and you can see thin scales on it. Speckled oakberry is eaten only after boiling.

Can be found in forests - both coniferous and deciduous. It produces a harvest from May to October. Peak fruiting occurs in July.

Read more about oak trees.

Chestnut mushroom

The hat has a round shape and is brown in color. Young mushrooms have a velvety surface to the touch, while older ones, on the contrary, are smooth. The pulp is white in color. Has a faint smell of hazelnut. The stem is similar in color to the cap, thinner at the top than at the bottom. The mushroom must be dried before eating.

Found near deciduous trees from July to September.

Kozlyak

The cap of this mushroom is most often flattened. The color is reddish-red-brown. The skin is difficult to separate from the cap. The pulp is dense, elastic, pale yellow in color. Turns pink when cut. After cooking, the mushroom turns pinkish-purple in color. The leg is tall, cylindrical, usually curved. The color of the stem is similar to the cap. Most often they are boiled before eating, salted or pickled.

Can be found near the pine trees. Distributed from August to September.

Pepper mushroom

The hat is round and convex. It flattens over time. The color is yellow-brown or red-brown. May become sticky when wet. The pulp is fragile, yellow in color. It has a distinct pungent taste. These mushrooms have a short, moderately thin stem. The color of the stem is almost the same as that of the cap, but lighter.

The mushroom is used in powdered seasoning form as a substitute for pepper. It cannot be eaten in any other form.

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

Lamellar

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

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

Most popular edibles

The most famous of the edible agaric mushrooms are given in this list:

Chanterelle

It is distinguished by a concave cap with curved edges, the color of the cap is yellow-orange. The pulp is a delicate yellow color; if you touch it, you will find that the structure is quite dense. The stem has the same color as the cap and continues it.

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

Chanterelles have poisonous counterparts. You should pay attention to the color of the cap; in harmful mushrooms it is usually light yellow or pinkish.

Ryzhik

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

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

Autumn honey fungus

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

Can be found in deciduous forests, on woody surfaces. It is recommended to look for honey mushrooms from September to November.

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

Russula

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

You can see russula in mixed forests, from June to November.

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

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

Ringed cap

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

Can be found mainly under coniferous trees, sometimes under birch or oak. They are usually collected between July and October.

Mokrukha felt

The shape of the cap is dome-like and has a yellow-brown tint. The pulp is ocher color. The stalk is elongated, in earlier mushrooms it is covered with a white network.

Distributed in coniferous forests. Collected from June to October.

Honeycomb-shaped row

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

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

Champignon

It has a round cap with the edges turned inward, white or brownish in color, and opens up as the mushroom ages. The pulp is light, and over time changes its color to gray. The leg is low, light, dense in structure. When cooked, mushrooms darken. They have a distinct mushroom smell.

They grow in mixed forests or meadows. It is recommended to collect from June to September.

Oyster mushroom

The hat is ear-shaped and has curved edges. Usually light or soft gray in color. Has a smooth surface. The leg is short, thin, white. The pulp has wide plates, white or pale yellow. They do not have a pronounced odor. It is recommended to eat them young, since old mushrooms have a rigid structure.

They belong to the oyster mushrooms and usually grow in families on trees or rotten stumps. It can usually be harvested in warm weather from August to September.

Champignons and oyster mushrooms are cultivated mushrooms. They are bred in artificial conditions for consumption. They can most often be found on the shelves of shops and supermarkets. You can have oyster mushrooms.

The most popular conditionally edible

Among the lamellar mushrooms you can also find conditionally edible ones. You will read about some of them below:

Real milk mushroom

The cap is white, with faded yellow spots. Curled to the bottom. The pulp is dense, light, and smells of fruit. The leg is white, cylindrical in shape. When cut, the stem releases a pungent juice. Must be soaked before use.

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

Black breast

The hat is swamp green in color. It is distinguished by a semicircular shape, wrapped at the edges. The pulp has a delicate yellow color. The stem is short, plump, pale yellow; if the mushroom is broken, a caustic juice is released. Can be eaten after salting.

Distributed in coniferous forests, from June to October.

Volnushka pink

In early mushrooms, the shape of the cap is convex, with the edges curled towards the bottom. The old ones are flatter, the edges are even, concave in the middle. The skin is covered with thin fibers and has a pale pink or almost whitish color. The pulp is white, dense, and exudes a burning juice when broken. The leg is hard, soft pink, narrowed towards the top. Eaten salted.

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

Talker

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

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

Redneck

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

Found under beech or oak from June to October.

White dung beetle

The hat is light and completely covers the leg. There is a brown tubercle at the end of the cap. The surface is covered with brownish scales. The pulp is white. The leg is long, white. The dung beetle must be prepared within the first 2 hours after cutting, after boiling it first.

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

Valuy

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

It grows in coniferous forests and is found from June to October.

Serushka

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

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

Violin

These mushrooms have a wide, white cap covered with small fibers. The pulp is dense, hard, and produces a caustic juice. The leg is short and fleecy. It is recommended to soak it before salting.

They grow in groups, under pine needles or birch. Collected between July and October.

Gorkushka

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

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

Marsupials

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

Many mushrooms of this species are conditionally edible. Among the absolutely edible ones we can name only black truffle.

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

Black truffle is considered a delicacy.

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

Conditionally edible marsupial mushrooms include:

White truffle

The fruiting bodies are irregular in shape, with numerous protrusions. The color ranges from light to yellowish. Old mushrooms become covered with reddish spots. The pulp is white, has a pronounced smell and nutty taste. When consumed, it requires additional cooking.

Found among coniferous trees in the cold season.

Ordinary stitch

The cap is irregularly shaped and dotted with numerous grooves. The color is most often brown, with a dark tint, but there are representatives of brighter colors. The pulp is quite brittle in structure, smells like fruit, and tastes good. The leg is full and light.

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

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

Edible morel

The hat is round in shape, elongated at the end. The color may vary from yellowish to brown. The surface is uneven, covered with cells of different shapes and sizes. The pulp has a very brittle and delicate structure, it is creamy in color and has a pleasant taste. The leg is cone-shaped. Young mushrooms are white, while older ones become close to brown. Suitable for consumption after boiling or drying.

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

Curly lobe

The lobed fruits have an irregular shape, with the stem fused to the cap. The leg is covered with small grooves. The fruits are usually light or cream in color. It is eaten after boiling.

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

Otidea (donkey ear)

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

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

Marsupial fungi also include yeast, which is often used in confectionery.

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

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If you are not confident in your knowledge of mushrooms, collect only the most common and familiar to you personally!

White mushroom (boletus)

There is a special category of mushroom pickers who disdain all mushrooms except porcini mushrooms. " well just empty forest, I found only a dozen mushrooms!“- in their mouths, this does not mean at all that the forest is really “empty”: they just won’t bend over for the sake of everything else. You can do whatever you want with white: dry, pickle, salt, fry - and fry without first boiling. As a rule, they prefer to dry it so that they can eat mushroom soup in winter.

White mushroom (Boletus edulis). © Michael Wood

A small boletus can be completely white, but with age its cap becomes brown, and then dark brown. Also, with age, the cap unfolds: in babies it is semicircular, with the edges adjacent to the stem, in white adults it is unfolded, simply convex, maybe even flat. The tubes (those on the underside of the cap) are first white, then light yellow, then greenish, even completely green. The boletus leg looks like a barrel, widened downward, white or cream.

White mushroom (Boletus edulis). © Dezidor

The porcini mushroom also has other forms: reticulated (with a slightly cracked cap), dark bronze (with a dark brown, almost black cap), rooted (yellow-brown in color, with completely yellow tubes and stem and slightly blue flesh when cut) . There is a royal boletus with a red cap and yellow tubes and legs. They are all edible and very tasty.

Carefully! White mushrooms can be confused with the inedible gall and satanic mushrooms, as well as the poisonous pink-golden boletus.

. © Ak ccm . © H. Krisp . © Archenzo

• Gall fungus, gall fungus ( Tylopilus felleus) . An adult gall fungus has pinkish tubes and pores. It is not poisonous, but it tastes so bad that it is not without reason that it is called gall.
• Satanic mushroom, satanic boletus (Boletus satanas). The Satanic mushroom is distinguished by a red stalk (right under the cap it is yellowish) and orange-red tubes, the pores of which turn blue if you press on them.
• Pink-skinned boletus, pink-skinned boletus, rose-golden boletus (Boletus rhodoxanthus). Pink-golden, poisonous, the boletus looks like a satanic mushroom: it has red tubes, which also turn blue when pressed, and the leg is yellow, but with such a dense red mesh that sometimes it seems completely red.

Honey fungus

Honey mushrooms also grow in large groups and, as a rule, in the same places every year. Once you find a honey fungus colony, you can “graze” on it every year.

Autumn honey fungus (Armillaria mellea). © MdE

These mushrooms grow in bunches on rotten stumps and fallen trees. The caps of mushrooms are brown, slightly reddish in wet weather, but in dry weather their color is closer to beige. The very middle and edges of the cap are darker than the whole

hat On the stem of honey mushrooms there is a ring (in young mushrooms the film of the ring covers the underside of the cap), the stem itself above the ring is smooth, below it is scaly, and hollow in the lower part.

Sulphur-yellow false honey fungus(Hypholoma fasciculare). © Rasbak

Carefully! Summer honey fungus can be confused with the poisonous sulfur-yellow honey fungus. They differ in the leg (in the false honey fungus it is smooth, without scales) and in the color of the sulfur-yellow honey fungus, which is really sulfur-yellow, bright, with an orange center of the cap. And one more thing: the false honey mushroom has a very unpleasant smell, but the real one has a pleasant, mushroom smell. If this, of course, tells you anything.

Chanterelle

Chanterelles are good because worms do not like them. Therefore, if you come across a colony of these mushrooms, you can be sure that half of the forest harvest will not have to be thrown away. Chanterelles are less likely than other mushrooms to accumulate harmful substances, so they are completely harmless to the liver and kidneys. But at the same time they are very hard and are less digestible than others. Small foxes resemble the color of egg yolk; they turn pale with age, and older specimens can be almost white. The middle of the cap of an adult chanterelle is pressed in so that the mushroom is shaped like a funnel; Small mushrooms have convex caps. The stem, fused with the cap, tapers downward.

Chanterelle (Chanterelle). © James Lindsey

Carefully! The common chanterelle can be confused with the inedible false chanterelle. They are no different in shape, but the color of the false chanterelle is very characteristic, bright orange. But in old age, mushrooms turn pale and become indistinguishable from edible ones.

Orange talker, or false fox(Hygrophoropsis aurantiaca). © H. Krisp

But it doesn’t matter: after all, chanterelles always grow in large colonies; where there are old people, there are also little ones, and by the color of these little ones the false fox can always be identified

Nigella (black milk mushroom)

Europeans consider nigella, one of the most common mushrooms in the Moscow region, to be inedible, and for good reason. Maybe they didn't soak it? Unsoaked black milk mushroom is really bitter. And the soaked one is even sweeter. Black milk mushrooms are perhaps the best mushrooms for pickling, hard, crispy, and do not lose their taste for a long time.

Black breast (Lactarius turpis). © Igor Lebedinsky

They are growing for the most part under the trees, and they grow in groups, which is not noticeable at first glance. Just, once you find a nigella, don’t move. Squat down and look at the ground for a long, long time. Mushrooms will “grow” right before your eyes! Most likely, you will even find out that you sat on a couple of milk mushrooms...

The cap of the nigella is brown or almost black, with an olive tint, in the middle there is a depression, the edges are rounded. White plates grow to the stem, the stem itself is brownish-green, tapering downward. The pulp is white or grayish and produces abundant milky juice.

Oiler

The flesh of baby butterflies is white, while that of adults is yellowish or completely yellow.

Butter mushrooms are good when pickled and fried, but you shouldn’t dry them: these mushrooms contain too much water, and after drying they will remain horns - legs.

A young oiler is slippery to the touch; with age, the cap becomes dry. It can be red-brown, ocher-yellow, grayish-orange, and the tubes and pores of all types of butterweed are yellow, in maturity they are closer to olive. A milky white liquid is released from the tubes

Pepper mushroom, or pepper buttercup(Chalciporus piperatus). © Ak ccm

Carefully! Butterfly can be confused with an inedible pepper mushroom, not poisonous, but very spicy, truly peppery in taste. Only the oiler has small pores and yellow tubes, while the pepper mushroom has large pores and the tubes are reddish in color. And one more thing: if you break the pepper mushroom, its flesh will soon turn pink, but the flesh of the butterdish will not change color.

Boletus (boletus) and boletus

Boletus mushrooms can have a brown, gray or even black cap and white or cream tubes, which can turn dirty gray with age. Its leg is thinner and higher than that of the boletus, white, with brown or black scales. The only way to confuse the boletus is with the aspen boletus, whose cap is orange, brick-red or ocher-yellow. But don’t confuse it, it won’t get any worse, because both of these mushrooms are edible and very tasty.

It is best to collect mushrooms in a wicker basket: they will be ventilated and will not be crushed. Never use plastic bags, otherwise, when you come home, you will find that you have brought a shapeless, sticky mass.

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, which should not be cut under any circumstances. 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 poisonings is occupied by the pale grebe. 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 it occurs death.

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

Even children know about the dangerous properties of 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 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, 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 lookalikes live in clusters 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 form 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 contents contained in it large quantities toxins cause enormous damage to 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