How to distinguish edible from inedible. Methods for identifying edible and poisonous mushrooms. Edible mushrooms: photos and names

Mushroom season is in full swing! Therefore, it is very important, if you go into the forest to pick mushrooms (or even to the store or market), to make sure that the mushrooms are edible.

Do not confuse autumn honey fungus with another mushroom called sulfur-yellow honey fungus (Hypholoma fasciculare).
The main difference: the false honey fungus does not have a “skirt” on the leg. And don't rely on the color of the mushroom, as it is impossible to tell them apart by color. The autumn honey fungus has sparse plates. The false honey fungus has frequent plates. False honey mushrooms have a stem diameter that is twice as thin as that of edible autumn mushrooms.

Do not collect red honey mushrooms, as they can easily be confused with brick-red honey mushrooms. In our country, these mushrooms are considered poisonous, although in Japan and the USA they are not classified as such. It must be properly processed before consumption.

Chanterelle can be confused with another conditionally edible mushroom called orange talker.
You can distinguish a chanterelle from an orange talker by color. The color of chanterelles is closer to yellow, while the orange talker has orange shades. The pulp of the orange talker has bad smell. The color of the chanterelle's cap is uniform, but the talker's cap fades at the edges.

The porcini mushroom is very easily confused with the gall and satanic mushroom.

There is a light mesh along the stem of the porcini mushroom. Check porcini mushroom poisonous analogues can be removed using a cut. The pulp of the porcini mushroom is always white. The gall mushroom can be distinguished from it due to the dark mesh that covers the stalk. After cutting the stem, its flesh immediately turns pink.

The satanic mushroom also differs from the porcini mushroom in the mesh on the stem. It has a red mesh. The flesh turns purple when cut.

Why shouldn't you pick champignons?
Champignons can easily be confused with poisonous toadstools or poisonous yellow-skinned mushrooms.

Champignon from the store

On store shelves you can most often find garden champignons that were cultivated already in the 20th century. It is very difficult to confuse them with a poisonous mushroom. But it is almost impossible to find them in the wild. And they look like this:

The poisonous pepper mushroom can be confused with the oil can. The pepper mushroom has a brown cap; reddish-cherry hue of the pores of the tubes and legs; has a peppery-hot taste.

Before you go into the forest, you need to be firmly sure which mushrooms are edible. Photos of mushrooms, with names, descriptions, information about the place of growth will help you understand this difficult process. If you are not careful about these truly delicious gifts of nature, it is very easy to make a mistake, because a mushroom growing in the shade can differ significantly from a fellow heated by the sun’s rays, and old mushroom doesn't look young at all.
When picking mushrooms, you need to carefully look at the color of the cap, crumb, plates and even rings on the stem. But the smell can let you down; sometimes poisonous mushrooms smell very pleasant, and this can be misleading

Mushrooms are divided into:

Edible;
Inedible;
Conditionally edible.

Edible mushrooms, photo and name, and description, of course, will help you decide when identifying a valuable food product rich in proteins and vitamins, minerals and aromatic. The number of edible mushrooms reaches 500 species, but no more than 100 species are known to a wide circle, and no more than 10-15 are known to most mushroom pickers.
Great lovers and connoisseurs of mushrooms will always help a beginner understand their findings, but one should not trust them completely; mistakes are human. Therefore, by carefully looking at the photo and remembering exactly what the most common and valuable mushrooms look like, you can easily and independently decide on the edibility of a mushroom.

Mushrooms are divided into

Marsupials or ascomycetes.
Morels and stitches belong to this family. Most morels are good, edible mushrooms, but strings without first boiling can be poisonous.
Truffles are also wonderful, delicious edible mushrooms with a tuberous body.
Basidiomycetes
It is to this class that most of the edible and tasty mushrooms familiar to us belong.

Family Agaricaceae or Champignonaceae

Probably the most popular and famous mushroom, the champignon, belongs to this family. Translated from French, it’s called a mushroom. Fleshy, large, white, with wide, loose plates under the cap. This mushroom has been cultivated by humans for over 200 years. Distributed in steppes and forest-steppes on manured, nutrient-rich soil.
Champignon can be forest, elegant, two-ringed, thin, and the most valuable are:
Meadow or ordinary. The cap of a young mushroom is from 2 to 6 cm, spherical, with age it becomes prostrate and increases to 12 cm. White, dry, clean, finely scaly. When broken, the white flesh turns slightly pink and emits a pleasant smell. The plates are slightly pink, wide. The mushroom stalk is widened at the base, white, ringed;
Augustovsky. It differs from the others in that with age the cap becomes scaly with a more intense color in the center.

Boletaceae family
Types of edible mushrooms, photos and names from this family are familiar to many.

Oil can

(gray, grainy, swamp and others), but the most delicious is considered to be real or autumn butterdish. The mushroom cap is covered with a slippery, brown, shiny film that must be removed before cooking. The cap of a young mushroom itself is slightly spherical, and with age it becomes spread out. The tubular layer is light yellow to olive in color, covered with a white veil. The pulp is white to yellow-creamish. It bears fruit productively, especially in rainy summer and autumn in pine plantings and on sandy soils.

White (boletus)

Depending on the place of growth, its forms may differ in the cap, the shape of the stem, and the mesh pattern. This mushroom can be found both in summer and autumn, both in pine forests and oak groves, and its hat will depend on this. But it grows in groups, where one is there and the other is not related. But it is “white” because under any circumstances the color of its flesh does not change and remains snow-white.
The mushroom cap is spherical, and as it ages, it becomes flat. But the lower part, the pipes, turn slightly yellow as they age. The stem of the mushroom is covered with a mesh, from light brown to burgundy

Polish

Delicious, beautiful and very aromatic. Its qualities are not inferior to white. The mushroom is not picky about its surroundings; it grows under pine and oak trees, both in summer and autumn. The cap resembles a convex brown mucus cushion, and in dry times it dries out.
Polish can be easily distinguished from all others by the bluish coloration appearing in the place where the tubular area was injured. The tubes themselves are initially light yellow, and then become more intense green. When cut, the pulp also turns blue and then becomes brownish.
The stem of the mushroom is dense, strong, white in young mushrooms, and slightly yellowed in old ones. The smell of this mushroom is no different from a real porcini mushroom.

boletus

White, pinkish, swamp, gray and many of its other brethren grow on moist soils, both under pine trees and birch trees, both singly and crowded. Depending on its proximity to the tree, the mushroom cap can be dark brown, brown, or light yellow. When it is humid, the hat is wet; in dry weather, it is dry. Sometimes the mushroom grows, but the cap seems to lag behind, then the flesh with the tubes is exposed and turns out slightly.
When cut, the mushroom is light in color, but as it weathers it turns pink and then darkens. The tubes are jagged at the ends, gray-brown. The leg is scaly, light, up to 5 cm in height. A young fungus has a thickened stalk at the bottom, which becomes slimmer with age.

Boletus

The name is completely unrelated to aspens; the mushroom can grow under different trees in mixed forests.
The cap of this mushroom can be either brown or red, yellow-brown or just brown. The young mushroom is bright, juicy, rich in color, convex in shape, and large. With age, it becomes smaller, as if drying out, and becomes much paler. The flesh is white, but turns pink when cut. The leg is long, dense, white with gray-brown scales.
The fungal tubes are small, gray at a young age, and then gray-brown.

White boletus

Significantly different from its counterparts. Very large, with a fleshy top, white or with a slight pinkish-grayish tint. The underparts with small pores are white when young, then slightly grayish.
The leg is slender downwards with a widening, the flesh of the base of the leg is blue, reaching black.
White boletus is usually more autumnal than all the others.
There are also at least 150 species of inedible and even poisonous mushrooms. Some inedible mushrooms are not poisonous at all, but their smell and taste are so disgusting that they cannot be eaten.

Moss fly green

It can be either brown or red, olive green or burgundy. With a small convex, matte and dry cap. The tubular sublayer with large pores is yellow in color and turns blue under mechanical stress.
The leg is dark gray with a green tint, with small scales in the upper part.
A summer-autumn mushroom, sometimes until frost. It grows in both mixed and purely coniferous forests.

Moss fly brown

It is very similar to the previous one, but its flesh does not turn blue, but the tubes become blue when pressed.

Kozlyak

The cap is brown with dark and light shades, slimy in rain and matte, velvety in dry weather.
The pulp is elastic, yellow. Tubes with a yellow and greenish tint. The leg is smooth and even.
Loves damp places in coniferous forests.
Family Strophariaceae
Mostly edible mushrooms are included in this family. However, a large category of experts classify them as “conditionally edible mushrooms.” The fact is that the same honey fungus has only an edible cap and 2-3 cm of legs, closer to the cap, the rest of the mushroom is not edible. On the other hand, if porcini mushrooms can be safely eaten raw, then conditionally edible mushrooms should be boiled in salted water for at least 40 minutes with the obligatory draining of the water, or even better twice for 20-25 minutes each with changing the water.

Summer honey fungus

Like all strophariids, the honey fungus loves company. These mushrooms grow in large groups; mushroom pickers are very fond of collecting these “seeds”. These mushrooms can be harvested from mid-summer until frost. The favorite place to grow is old wood, stumps, and the base of dried trees.
The young fungus has a hemispherical hat, its edges bend and turn into a veil that covers the plates. The mushroom can be any shade of brown with a transition to either yellow or olive green. The plates of the fungus are thin and frequent. A young mushroom wears a ring from the veil; with age, it falls off, leaving a slight trace.
The stem of the mushroom can reach 10 cm, and in diameter no more than 1 cm. When cut, the stem is filled, and only as it ages, it becomes hollow.
The body of the mushroom is soft with a very pleasant mushroom smell, watery during the rainy season.
All summer and autumn honey mushrooms are very similar to each other, but the dark honey fungus is a more powerful mushroom and grows both in a family and alone.
Russula family

Gruzd

Sometimes this mushroom is called " Real mushroom, king mushroom." These mushrooms are classified as lactiferous, since a burning, milky juice is released when cut. The plates are smooth and white. The cap can reach 20-25 cm. The stem of the mushroom is white and dense.
The milkweed can be aspen, black, moor-headed, they all grow near birch trees. To remove the milky juice, I first soak or boil them, then salt them.

Russula

Forked, fading, brittle, yellow-blue, edible, green, browning, all these russulas differ from each other depending on the region of growth, soil, climate and even weather conditions. They have very fragile flesh. They prefer sandy soils, singly, on the edges, along paths. The name russula does not mean at all that this mushroom can be eaten raw. Some experts classify it as conditionally edible.

Chanterelle
The mushroom is yellow to yellow-orange in color, in dry and sunny weather it is light yellow to white. The cap is funnel-shaped, usually not quite regular in shape, reaching up to 10 cm in diameter. The fleshy, smooth cap has dense, same-colored flesh.
Among mosses, in coniferous forests it is a favorite place of growth.

What mushrooms are edible?

Each fungal family has both edible and inedible mushrooms. Without certain knowledge and experience, using only an atlas for identification, it is very difficult to study the world of mushrooms and determine their edibility.
Information about whether a mushroom is edible or conditionally edible can be very contradictory. In any case, when picking mushrooms, be vigilant; if you do not know the mushroom or you are in doubt, it is better to skip it.
This does not mean at all that you need to give up going to the forest to pick mushrooms. Having filled the basket with mushrooms, be sure to consult with experts, local residents, look through the atlas, you can even send photos and descriptions to the Internet, and only when you are confident can you begin culinary preparations.

There is an opinion that in order to understand how to distinguish an edible mushroom from an inedible one, you need to boil it with onions, and if the onion turns black, then the mushroom is inedible. This is not true. Mushroom poisons do not affect the color of onions at all. Moreover, there are poisons that are not digested into liquid at all, but remain in the mushroom body.
Sometimes poisoning from edible mushrooms occurs. This happens completely not due to ignorance of mushrooms. The fact is that the mushroom, by its nature, tends to accumulate toxins, as well as salts of heavy metals, and it is these poisons that lead to severe poisoning. Therefore, when giving preference to a place for collecting mushrooms, avoid places contaminated with human waste. Landfills and garbage heaps, which unfortunately increasingly fill forests, are completely unsuitable for collecting mushrooms, although the mushrooms themselves grow happily there.

Now the mushroom picking season is in full swing, but not everyone is well versed in them and can confuse edible with poisonous. And here special applications for smartphones come to the rescue, which can determine the name of the mushroom from a photograph. We decided to check how such a program works in real life.

How is a mushroom variety determined?

To get 90% accuracy in one of the most popular such programs, several conditions must be met. For example, it is better to photograph mushrooms in their natural environment. Full list requirements - in the picture below, some of the definitions from there are very funny (apparently, they are automatically translated by Google).

We try to find a suitable picture of an oil can on the Internet and upload it to the application on the smartphone. After a quick scan, the result is displayed on the display - with a probability of 71.1%, the photo shows an oil can.

It is important that the application only works when connected to the Internet, which means that in a deep forest it may be useless.

Photo we uploaded

The result that the program produced

There are practically no problems with identifying the type of mushroom from photographs taken in good lighting without “extra” objects in the background.

Test on Komarovka

To test the performance of the application in real conditions, we went to the Komarovsky market. There are a lot of mushrooms sold there - you can choose from boletus, boletus, honey mushrooms, saffron milk caps and some other varieties.

First, we check whether the program can correctly determine honey mushrooms. When scanning photographs of them in the jar, we get a result of 19.9%. Taking into account the fact that we deliberately went against the conditions that the image must meet, the application coped well with its task and correctly identified the type of mushroom.

In the center there are honey mushrooms in the jars

Let's move on and try to scan saffron milk caps. Here the program crashed and flatly refused to determine their variety. Possible options are oak or tinder fungus; saffron milk caps are not on the list. Scanning one individual mushroom under the recommended shooting conditions did not change anything.

Saffron milk caps

Borovik The application correctly identified the “white mushroom” in the picture with a probability of 77.8%. Indeed, the porcini mushroom belongs to the boletus genus, so the answer can be considered correct.

Boletus

In most cases, the app correctly identifies the type of mushroom and shows whether it is edible or not. True for the most exact result the image must comply with many parameters, which are not always easy to fully comply with.

But if there is no other way to check the mushroom, then the application can be used. The only disadvantage is the inability to determine the type of mushroom without an Internet connection.

Experienced mushroom pickers can quickly distinguish edible mushrooms from inedible ones. Since the latter are extremely dangerous, it is necessary to be able to distinguish which mushrooms are poisonous from those that can be safely eaten.

Types of mushrooms

In most classifications, mushrooms are divided not into two, but into three large groups:

edible: they are not only collected, but also specially grown for preparing various dishes
inedible (poisonous): outwardly they may look like edible counterparts, but after consumption they cause severe poisoning, often leading to death

conditionally edible: some of them are edible only at a young age, others cause poisoning only when mixed with alcohol or certain foods; still others require lengthy cooking to remove the acrid taste; for example, in Poland, white milk mushroom is considered inedible, while in Russia it is soaked and then salted, resulting in a unique dish with a pleasant aftertaste.

Pictures: Which mushrooms are edible?

According to the composition of the lower layers of the mushroom caps, they can be:

tubular: the layer consists of numerous, tightly adjacent tubes running perpendicular to the cap
lamellar: parallel thin plates, like the tubes, are located perpendicular to the cap.

There is also a classification of fungi according to methods of reproduction, cell type and some other principles, but they will not be considered within the scope of this article.

Structure. Main features

All types of mushrooms, with the exception of morels, strings and truffles, consist of a cap and stalk, forming a fruiting body. The part located underground has the appearance of thin threads called mycelium. Mushrooms are one of the most amazing representatives of the kingdom of nature, combining the characteristics of not only plants, but the simplest animals.

Therefore, scientists have separated them into a separate section of botany. Like plants, they have a cellular shell structure, feed by absorbing nutrients from the soil, and reproduce by spores. A similar feature is their low mobility.

Fungi can be classified as animals due to the presence of multicellular forms and chitin, which is characteristic only of the skeletons of arthropods. In addition, mushrooms contain glycogen, which is found only in vertebrates in the muscles and liver.

Tubular types

Porcini mushrooms

The color of the cap of such a mushroom is by no means white - it is brown. The name is connected only with its contrast to the “black” obebuk, the cut of which quickly darkens. The pulp of the porcini mushroom remains the same even after prolonged heat treatment. Fruiting time for the main species is June-October.

In each locality it has a special name, for example, boletus, pan-mushroom, cow or mullein. In some areas, other types of mushrooms with a light color of the stem and the space under the cap are called white: in the Cis-Urals and Far East this name is used for boletuses and boletuses. In Central Asia, white is called oyster mushroom, and in Crimea - a giant talker growing in the mountains.

White mushroom

Porcini mushrooms are found everywhere except Antarctica and arid regions. The main habitats are coniferous, deciduous or mixed forests. Ripening time depends on the region. The first mushrooms appear already in May or June. The harvest ends in the southern part of Russia and Europe in October-November, and in the northern regions at the end of August.

Description

A real porcini mushroom has a fairly large convex velvety cap 7-30 cm in diameter, in some cases even reaching 50 cm.
Its skin is reddish-brown in color.
In young specimens it can be almost milky white - it darkens and “flattens”, becoming almost flat, only as it grows.
Less common are yellow, yellowish-orange or reddish caps.
The massive stem of such a mushroom at the base is dotted with small veins and has a peculiar barrel-shaped shape (there are also specimens in the shape of a club).
Its height is 8-25 cm and thickness is about 7 cm.
With age, the leg begins to stretch and take on a cylindrical shape with a thickened base.
In some specimens it is widened or narrowed in the center.

White mushrooms

The pulp is quite fleshy, light in color, dense. With age, it turns fibrous and begins to turn yellow. Hence the name of the porcini mushroom used in the Perm and Novgorod regions - zheltyak. Olive colored spores.

The tubular layer of the cap with a notch almost at the stem itself is separated from the pulp quite easily. Light or soft pink in young fungi, it turns yellow over time and then becomes greenish-olive. The smell of raw ones is very weak - they acquire a pleasant unique aroma and piquant taste only when boiled or dried.

Even experienced amateurs quiet hunt» know that some distinction criteria do not apply to specimens of non-standard shape or color. Therefore, if you are not completely sure that a mushroom is edible, it is better to throw it away.

Species

Depending on the type of forest, porcini mushrooms are divided into several forms:

white spruce (standard form) with red-brown cap: most common variety
birch: has an almost white cap
oak: quite common form; it can only be found under oak trees; it has looser flesh and a brownish-gray cap
pine (pine): equipped with a dark cap, which may have a slight purple sheen; pulp with a reddish-brown tint.

A separate early form is distinguished, which is found only in the pine forests of the Middle Volga region - its collection is carried out in May-June. Unlike the pine form, when cut it has not brownish, but slightly red flesh. Porcini mushrooms are also divided into shades (it can be different in each area). In Europe and Transcaucasia, as well as forests North America there is a mesh form that looks like a moss fly.

boletus

There are about 40 varieties of boletus (obabkov, birch boletus), which are quite similar in appearance. They grow in small groups, called ring colonies, or less often individually. Therefore, once you find the very first mushroom, you will not leave the forest empty-handed.

Boletus mushrooms jump out of the ground literally before our eyes: per day they are able to rise by 3-4 cm. The ripening period is only 6 days. After this period, the mushrooms begin to age just as quickly.

Description

Young mushrooms have light caps up to 18 cm in diameter; they begin to darken and turn dark brown with age. Over time, the hemisphere-shaped cap turns into a characteristic cushion-shaped one. In humid forests it can be sticky and covered in mucus.
The stem of the boletus with a diameter of up to 3 cm and a height of up to 15 cm is light gray or whitish in color and cylindrical in shape. Another characteristic feature of the mushroom is the dark gray scales located longitudinally on the stem.
The boletus pulp is quite dense and white, only slightly darkening when cut. Over time, it becomes more loose, fibrous and tough. The color of the spores is brownish-olive.

Species

Based on their places of growth, shape and color, boletus mushrooms are divided into 10 main species (only 9 are found in Russia):

ordinary: has the most valuable taste properties; the cap of such mushrooms is reddish-brown; the leg is thickened and has a fairly dense structure
swamp: it can only be found in wetlands; distinctive features - a thin leg, a light brown or light gray cap and looser flesh than the ordinary type
black: its cap is almost black, and its stem is thick and short; has high taste properties
harsh: has a very rich, pleasant, not too pungent smell and a sweetish taste; cap covered with scales, grayish or brown, sometimes with a purple tint
pinkish: grows only in the North, growing season - autumn; the color of the cap is heterogeneous - from brown to brick; trying to reach for the sun, has a bent leg
multicolored: the leg of such a boletus is white, but the cap can have the most different shades gray and orange to brown, often with slight light tan
hornbeam: received its name due to the characteristics of its growth - it is found only in hornbeam forests, in Russia, mainly in the Caucasus; cap color from ashy or whitish to ocher
tundra: grows under the crowns of dwarf birches, has a small cap of light beige color.

When picking mushrooms, not a single poisonous mushroom should even get into the basket. After all, even a small piece of it can be enough for serious poisoning.

Boletuses (redheads)

This type of mushroom, indeed, can most often be found under aspen trees. And their bright hat in the shape of a hemisphere (half a ball) is very similar in color to fallen and yellowed orange-red aspen leaves. As it grows, its shape flattens.

Even a beginner can collect boletuses - after all, their false analogues simply do not exist. True, they often grow alone or in rare groups. They can be found in deciduous or mixed forests not only at the roots of aspens, but also birches, oaks, pine trees and even poplars. They are very fond of young trees and often hide in their crowns.

Description

The cap of a mature boletus with a diameter of 15-30 cm is smooth or slightly rough, fitting well to the leg.
The tubular layer is up to 3 cm in size. Over time, it darkens even with a slight touch and becomes loose.
Another feature of the boletus is its rather long and thick (up to 22 cm), slightly rough club-shaped leg, expanding downward.
The diameter of the boletus cap is usually 5-20, less often 30 cm.
The fleshy and dense pulp of the boletus immediately oxidizes in the air - when broken, it darkens to a blue-green color.

They are named so for their slimy skin - indeed, it seems as if they were covered with oil on top. These mushrooms grow from September to October in the European part of the continent, as well as Mexico. This mushroom can be found on sandy soil in almost all types of forests from pine and oak to birch.

It is also found in clearings and meadows. In terms of protein content, boletus can compete even with porcini mushrooms. They can be salted, boiled or fried. When eating, remove the slippery skin.

Description

The cap of young mushrooms is brown-chocolate or yellow-brown, convex, hemisphere-shaped.
Over time, it smoothes out and becomes flatter.
The leg is much lighter, with a slight yellow tint and an almost white membranous ring.
Its height is 4-12 cm.
Butterflies have juicy flesh, which is lighter under the cap than at the base.
Worms simply love them - damage can reach up to 80%.

Species

Good harvest

These mushrooms include not only common boletus, but also their yellow-brown variety - even the stem of such boletus is colored intensely. yellow. Another type is granular. Outwardly similar to yellow-brown, but has a less intense color. He doesn't have a ring on his leg.

The larch butterdish has a yellow-brown or lemon-yellow cap without cracks or tubercles and a thick stem of the same color in the form of an elongated cylinder or club.

Lamellar mushrooms

The mushroom, once called the king of mushrooms in Rus', can be found in both deciduous and mixed forests, mainly next to birch trees. Some species are found only under coniferous trees, on acidic soils. It grows in groups, less often alone. Milk mushrooms are collected from early July to October.

This mushroom can be considered truly Russian - in Europe it is not recognized and is even considered poisonous due to its peculiar bitterness, which, however, goes away after soaking. It is not intended for cooking or stewing - it is only salted.

Description

The cap of a young real milk mushroom has a flat-convex shape.
As it grows, it changes to a funnel-shaped one with a characteristic, slightly inward-turned edge that is slightly pubescent.
The skin is wet, slimy, to which foliage quickly sticks, light yellowish or light cream in color, sometimes with darker spots. Cap diameter 5-20 cm.
The average height of the stem, smoothly flowing into the cap, is 3-7 cm.
As it ages, it becomes hollow. The flesh of the milk mushroom is quite dense, fragile and brittle.
When exposed to air, the milky sap begins to darken to a gray-yellow color.
The spore powder also has a yellow tint.
Smell fresh mushroom very sharp, peculiar, vaguely reminiscent of the smell of fruit.

After salting, milk mushrooms acquire a bluish tint.

Types of milk mushrooms

Milk mushrooms (view of the cap from the bottom)

This mushroom has many varieties:

real (white): the most valuable, classified as edible; has dense white pulp and a pleasant “milk” aroma; the color of the cap is light yellow or cream, with glassy light stripes; the plates are light, with a yellowish edge; the cap, pressed towards the center, has a shaggy fluffy edge; grows from July to September
black (nigella): conditionally edible mushroom, grows only in birch forests; the taste is fresher, but it is less dry and gives a rich brine; differs from the real one in the color and shape of the cap - it is not funnel-shaped, but flatter, dark olive or brown, slightly depressed and darker towards the center; it is collected later than white until almost the end of October
raw: cone-shaped, the cap is slightly yellowish or light green, with a edge; worms don't eat it; Even its juice, appearing at the break, is bitter enough
bitter (gorushka, goryanka): a brown or reddish bell-shaped cap with a slight pubescence on the edge, the stem has a similar color, it is thin cylindrical; the mushroom requires long soaking; slight smell
red-brown: the cap is quite large, up to 18 cm, in young specimens it is rounded, over time it is pressed towards the center, its edges are slightly curled; may become covered with a network of wrinkles as it grows; the leg is thick, cylindrical in shape, similar in color to the cap; the plates are yellow or light, slightly pink; the taste is sweetish; the smell is similar to herring
poplar: grows in groups near poplars or aspens; the cap is funnel-shaped, with curved edges, light-colored, and may have pinkish spots; the leg is short, the plates are pale pink
spruce: because of the yellow color of the cap it is sometimes called yellowtail; similar in shape to raw, but has a longer stem;
aspen: looks like white, but the cap is dark on top; there is no such thing as wormy
yellow: Rarely found in spruce or birch forests; fleshy, hairy cap with dark zones, with concave edges; the pulp is light, turns yellow when pressed; tastes just as good as white

Once you find one mushroom, don't go too far. This type of mushroom grows in groups, so walk around the area. Since he knows how to camouflage himself well, be sure to clear away all suspicious bumps.

This mushroom can be harvested from June to October, after thunderstorms. You should look for it in coniferous or mixed forests, in a pile of fallen leaves or grass.

Description

These mushrooms have a characteristic shape and are difficult to confuse with others.
The chanterelle's hat is one with the leg - the transition has no clearly defined boundaries.
There is no difference in their color. The diameter of the mushroom is 5-12 cm.
The edges of the cap are curled and slightly wavy and have a funnel-shaped or slightly pressed inward shape.
The plates are slightly wavy and fall along the stem.
The flesh of the leg is fibrous, light or yellowish, and turns red when pressed.
Chanterelle has a characteristic smell of dried fruit. The taste is pleasant, with barely pronounced sourness.

Frozen mushrooms often taste bitter, so they must be boiled before frying or stewing.

Species

There are several types of chanterelles:

common (cockerel): color from yellow to orange; almost white when cut; due to the content of quinomannose, it is destructive for worms - they do not grow in this type of chanterelle
cinnabar red: distinguished by its intense pinkish-red color and fleshy, fibrous pulp
gray: color from grayish to brown-black, gray at the edges of the cap; is valued less than usual and does not have a pronounced taste and aroma; it is rarely collected - most mushroom pickers are simply unfamiliar with it
tubular: a grayish-yellow mushroom, strewn with velvety scales on top, found only in coniferous forests
yellowing: yellow-brown color, with dark scales, lighter leg, less pronounced taste and smell
velvety: a rare species with a bright orange cap, more intensely colored towards the center, the taste is pleasant, sourish
faceted: bright yellow mushroom with a characteristic carved, very wavy edge
Сantharellus minor: orange chanterelle, similar in appearance to the common one, but smaller, has a long, lighter leg and a vase-like cap
сantharellus subalbidus: very light mushroom, orange only at the break; when wet it acquires a brownish tint; the taste is weak

The only thing common between saffron milk caps and chanterelles is color (although in saffron milk caps it is darker and more intense). This is where their similarity ends. Unlike chanterelles, saffron milk caps have a smoother, only slightly concave cap.

The leg, although similar in color, is clearly demarcated and does not merge with it. Dark green circles and spots are often visible on the cap. The flesh of saffron milk caps is more fleshy and not as brittle as that of saffron milk caps.

Worms also breed in them. As they grow, the color of these mushrooms does not change. When broken, a characteristic red-colored milky sap is produced that can stain hands.

Chanterelles simply don’t have it. The taste of these mushrooms is very pleasant - saffron milk caps are also considered a delicacy.

Both chanterelles and saffron milk caps are considered conditionally edible due to their slight bitterness. Therefore, they are pre-boiled or soaked.

These ball-shaped mushrooms can be found in places with moist soil generously enriched with organic matter. In nutritional value, low-calorie champignons are not inferior even to meat. They are often grown even in greenhouses on a special substrate made from fresh manure.

Fruiting time is May-October.

Description

Collecting champignons must be done very carefully. They are often confused with false mushroom and toadstool.

The former quickly turn yellow when cut and have a characteristic carbolic acid smell. The leg of the pale grebe is thinner and not as dense. They are colored differently.

The color of the cap of a poisonous mushroom is equally light on both the top and bottom, while on the champignon it is lighter at the bottom.

Species

Champignons can differ in both color and surface smoothness. There are more than 200 species of them - some of them are edible or conditionally edible, while others can even be poisonous.

The following types are used for food:

ordinary (meadow): often found near human homes, in gardens and vegetable gardens; mushroom up to 10 cm high with a light or light brown cap; its spherical shape with characteristic curved edges flattens with age; the leg is almost the same color as the top;
forest (blagushka): found in mixed or coniferous forests, much less often in deciduous forests; the brown-brown cap in the shape of half an egg opens over time and can reach a diameter of 7-10 cm
coppice: it can be found under spruce or beech; when pressed, the light cap turns yellow; as they grow, the almost white plates begin to turn brown
field: typical for open spaces; sometimes grows near fir trees; a bell-shaped cap with slightly curved edges, light or cream; strong almond aroma
garden (royal): the top is cream-colored, while the mushroom that grows naturally is brown or white; softness changes color to pink when cut
curve (nodule): a light champignon on a long stalk, which thickens and bends as it grows; inhabitant of coniferous forests
August, his hallmark: orange scales against a background of a brown cap; below the ring they gradually turn yellow
dark red: It is rare, so many mushroom pickers are not even familiar with it; similar in shape to ordinary champignon, distinctive feature is dark red skin; at the break, the white flesh immediately begins to turn red

Blagushka

You can even get poisoned by edible mushrooms if you preserve them incorrectly.

Dangerous intoxication is caused by bacteria called butulinus, which, when placed in a jar, can quickly develop in proteins without access to oxygen in a neutral or alkaline environment. Therefore, mushrooms are always rolled with the addition of acid, which can destroy dangerous spores.

Silent hunting is an exciting activity, accompanied by delight from every mushroom found. However, this pleasure also has its fly in the ointment - poisonous mushrooms, the most dangerous of which is the toadstool. This seemingly harmless forest dweller can lead to the most terrible consequences, which is why it is very important to be able to distinguish the pale toadstool from edible mushrooms. Inexperienced mushroom pickers should carefully study the signs of poisonous toadstool, and if in the slightest doubt, avoid such prey. Or is it better to sit at home and cook delicious cakes.

Mushrooms- this is very healthy products nutrition. They have a lot of protein, few calories, almost no starch and cholesterol. They support the immune system, protect the body from cancer and keep the heart and blood vessels normal. They are also useful for nervous system, skin, teeth, bones, hair and nails.

Fortunately, you can distinguish a toadstool from an edible mushroom by several characteristic features, which together will give a complete understanding that this is a poisonous representative of the mushroom kingdom.

hat

The color of the cap of the pale toadstool is white, beige, olive, grayish, yellow-green, and it itself has a convex shape, in young mushrooms it is bell-shaped, in adults it is hemispherical or flattened. The diameter of the cap is 4-15 cm. The edges have a smooth fibrous surface; in old mushrooms the cap may have a ribbed edge. There may be small bulges on the cap - remnants of a kind of blanket that covers very young toadstools.

Bottom surface of the cap. The plates of toadstools are exclusively white, while those of edible mushrooms are usually slightly pinkish. The increased width of the plates, as well as the lack of connection with the stem, can also indicate the toxicity of the mushroom. In young grebes, the plates are covered with a white film.

Leg

The pale grebe has a rather thin leg, slightly thickened and rounded at the bottom. The color of the leg is white or yellowish. The height of the leg is up to 15 cm. You can often see a moire pattern or pale green patterns on the legs of the toadstool.

Ring

On the leg of the toadstool, in its upper third, there is a thin fringed ring, which is why it is most often mistaken for an edible champignon. By this peculiar skirt, the toadstool can be easily distinguished from the russula, but if you are collecting champignons, take advantage of other signs of the edibility of the prey.

Volva

The main distinguishing feature of the pale toadstool is the presence of a volva, a peculiar egg-shaped wrapper located at the base of the mushroom. In appearance, the Volva resembles a film and is most often partially buried in the soil. To make sure that you really have a toadstool, clear the grass and soil near the stem and see if there is a tuberous membranous thickening at its base. Edible mushrooms do not have such a “cup”.

Color and smell of pulp

Pale grebe has fleshy, elastic flesh white. When broken, unlike edible mushrooms, the flesh of the toadstool does not change color. Another distinctive feature of the toadstool is the almost complete absence of odor or a very faint sweetish odor.

Taste

Take my word for it that the taste of toadstool is sweetish, but under no circumstances try to determine the type of mushroom by taste, because even its contact with the mucous membrane can cause serious poisoning.

Insects and worms

Worms, flies and any other insects do not even try to approach the toadstool, so it is almost impossible to encounter a wormy grebe.

Controversy

The spore powder of the toadstool is white, the shape of the spores is round. This mushroom is so poisonous that if its spores fall on nearby plants, they become poisonous. Never pick herbs and berries near toadstool.

Habitat

The grebe prefers deciduous forests; most often it can be found next to birch, oak, and linden. In coniferous forests and on sandy soils, the pale grebe can be seen only in exceptional cases. But if you see a mushroom similar to a champignon in a park area, there is almost 100% probability that you are looking at a toadstool.

The main rule

Remember the main rule of every mushroom picker: If you have doubts about the edibility of the found mushroom, leave it where you found it. After all, it’s better to come home with an empty basket than to end up in a hospital bed.

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