General description of dangerous doubles

For many edible mushrooms, their poisonous or conditionally edible counterparts are known. The similarity may be strong or superficial. So, White mushroom and some of his doubles are absolutely identical in their external features. If you put a double white mushroom in the basket, you can easily get poisoned and, at best, end up in a hospital bed. A mistake in choice can be fatal and lead to a sad outcome.

Even mushroom pickers with many years of experience sometimes at first glance cannot distinguish a dangerous double of a porcini mushroom from a real and noble specimen. The edible noble Boletus has its own characteristics and differs both in appearance and in taste.

home distinguishing feature edible from poisonous - them chemical composition, which includes toxins.

External signs can be deceptive: for example, the fly agaric loses the white spots on its cap after a good rainfall and becomes like a red russula. The false honey fungus changes the color of its cap with age and becomes even more similar to the real one.

Based on the effects of toxins, insidious false white mushrooms are divided into several categories according to the types of poisoning they cause:

• food intoxication;
• damage to the nervous system;
• fatal poisoning.

Before going into the forest, you should understand how the porcini mushroom differs from its dangerous counterparts. One of external signs, which a person pays attention to is the structure of the hymenophore. Unfortunately, in all representatives of twin species, it is similar in structure to that of the edible original and is spongy. Therefore, it is worth paying attention to changes in its color. You also need to be careful when studying the color of the cut (broken) pulp. True white never changes color when broken, so before putting the fruiting body in a basket, it is better to break off a small piece of it and see what happens.

Kinds

The most noble mushroom, the king of the forest kingdom, has several brothers dangerous to human life. These include:

• gall mushroom;
• the boletus is beautiful;
• satanic sick;
• boletus le gal;
• speckled oakwood.

Gall mushroom

The second name of this species is bitterweed (Tylopilus felleus). He deserved it quite rightly, precisely because of his bitter taste. The gall fungus belongs to the class Agaricomycetes, family Boletaceae, genus Tilopil. Classified as inedible.

Its description:

• the shape of the cap is in the form of a hemisphere;
• cap color from yellow to brown;
• diameter – 4-15 cm;
• the pulp is fibrous, white, thick, soft, turns red when cut;
• no aroma;
• spongiform hymenophore;
• pores of angular or round shape;
• pink spore powder;
• cylindrical leg;
• height – 3-14 cm;
• thickness – 3 cm.

A characteristic feature of bittersweet and its difference from its white “brother” is its bitter taste and color change when cut. It turns from white to red.

Boletus is beautiful

Boletus pulcherrimus, or beautiful Boletus, is another poisonous species. It has an external resemblance to the common boletus, but changes color when cut (turns blue) and is extremely toxic.

Description:

• the cap is large, hemispherical (up to 25 cm);
• velvety and dry to the touch;
• the color of the skin is reddish-brown;
• the pulp is dense, yellowish;
• hymenophore tubular;
• red pores;
• spores are brown, spindle-shaped;
• the leg is thick (up to 12 cm), club-shaped or cylindrical;
• grows up to 15 cm in height;
• the taste is at first sweetish, then very bitter, there is no smell.

A characteristic feature is the presence of a fine mesh on the leg. Under the cap there are tubes, jagged, with a yellowish tint and up to 15 cm long. When pressed, they turn blue.

Satanic pain

Belongs to the biological group of boletus. Forms mycorrhiza with oaks, lindens and birches. This double is dangerous to health; eating 30 g of the pulp of the satanic mushroom causes severe symptoms of poisoning. Its description:

• the cap is large, sometimes gigantic (30-40 cm);
• cushion shape;
• the surface is smooth;
• cap color olive or brown;
• the skin is dense;
• the cap is spongy from below (i.e. the hymenophore is spongy);
• pore color pink;
• the leg is narrowed downward, cylindrical;
• height – up to 13 cm.

Irina Selyutina (Biologist):

The satanic mushroom is often called “false porcini mushroom” in various sources. They started doing this not too long ago. However, you can confuse the porcini mushroom and the satanic bolete only with a quick glance from afar. This is especially true for novice mushroom pickers who have memorized the “face and profile” of the porcini mushroom, but everything else has not yet been stored in their memory. Therefore, you need to carefully look at the color of the fruiting body. The satanic mushroom is characterized by many red flowers and, first of all, its hymenophore is red. There are also many red tones in the color of the leg.

By the way. The specific epithet “satanas” for the satanic mushroom (Rubroboletus satanas) was proposed by the German mycologist Harald Othmar Lenz (1798-1870) after he himself was poisoned by this mushroom.

The Satanic mushroom is characterized by a cut that turns blue when exposed to air, which gradually turns red. This is due to the process of oxidation of the poison with oxygen.

Speckled oakweed

Boletus erythropus is classified as an edible lookalike. It can be used in food, soups or other dishes. This forest organism has the following description:

• cap size – up to 20 cm in diameter;
• it is dry and velvety to the touch;
• pillow-shaped;
• skin color is red-brown;
• olive spore powder;
• the pores are red or orange, but the tubes are greenish-yellow (in mature ones);
• leg 10 cm high;
• The shape of the stem is tuberous.

A characteristic feature is the darkening of the light edge of the cap after pressing on it and small reddish scales on the stem of the stem. A distinctive feature from the original is the blue color on the cut pulp.

Borovik le Gal

Another poisonous mushroom that looks like a white one is the Le Gal boletus (Boletus legaliae), or legal boletus. It is characterized by the following description:

• convex cap, up to 15 cm;
• the surface is smooth;
• color pink-orange;
• the flesh is pale, yellowish;
• the aroma is pleasant;
• hymenophore tubular;
• olive-colored spores;
• the leg is thick, up to 5-6 cm in diameter;
• Leg height – up to 17 cm.

Irina Selyutina (Biologist):

The legal boletus is quite widespread in wildlife Europe, where it inhabits mainly deciduous forests. Being a mycorrhiza-former, it enters into symbiosis with oak, beech, and hornbeam. Prefers alkaline soils, i.e. soils for which pH>7 (where pH is soil acidity).

A special feature is the fine reddish mesh on the stem and the flesh that turns blue when cut.

Contraindications and harm

A mistake made during forest harvesting can be fatal. A cruel joke will be played by inedible doubles who disguise themselves well as their noble brothers.

One small piece of the fruiting body of a poisonous organism can cause a lot of trouble. At the first signs of poisoning, it is necessary to rinse the stomach and then go to the hospital for help. Signs of poisoning include dizziness, nausea, vomiting, weakness in the limbs, diarrhea and fever.

Correct porcini mushroom

An extract from the beautiful boletus is used to treat typhoid, paratyphoid and purulent skin lesions.

Porcini mushroom doubles contain in their pulp a large number of psilocybin and alkaloids. These substances actively affect the brain of a mentally ill person and normalize its activity.

Conclusion

When picking mushrooms, you should not take everything that comes your way, or pick unfamiliar organisms out of idle curiosity: this is fraught with poisoning. Some doppelgängers are so dangerous that they are fatal.

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It just so happens that humanity loves “quiet hunting” for mushrooms. In our latitudes they appear in mid-summer and delight us until the end of autumn. But not all mushrooms can be eaten. Some are generally poisonous and cause serious consequences, and even death. To avoid accidents, you need to know the main differences between regular and false mushrooms.

All wild mushrooms are divided into: edible, conditionally edible (or inedible) and poisonous

• Edible mushrooms are used in culinary recipes cuisines around the world and add their own flavor to each dish.
• Conditionally edible mushrooms, after prolonged heat treatment, will not cause harm to health. These include milk mushrooms, morels and autumn honey mushrooms. They should be cooked for at least 40 minutes and then rinsed well.
• Poisonous ones are gall mushroom or mustard mushroom, devil's or satanic mushroom, false puffball and others.

Very often, when hunting for mushrooms, we come across those that mislead us. Therefore it is vital to know distinctive features edible and especially poisonous mushrooms.

Pear-shaped, hedgehog or hedgehog-spiny puffball and its double, false puffball

The body of the mushroom is pear-shaped, which is why it got one of its names. The “pseudo leg” is clearly defined, but sometimes it is hidden under the moss, making the mushroom appear round.

A young raincoat is almost white, but over time it undergoes a certain metamorphosis, and it changes color to dirty brown. The surface is covered with ring-shaped dense spines. A large spike sticks out in the center of each ring, and small needles on its sides. If you step on a ripe puffball, it will burst into a “smoke” of spores.

The correct raincoat is hard to the touch, and when cut open it is white as milk.

The pear-shaped puffball is considered edible only until its flesh begins to darken.

IN medieval Europe Broths were made from raincoats for sick people. Already at that time their enormous benefits for the body were known.

False raincoat

Instead of thorns, it is covered with warts, has an elongated fruiting body and a nasty smell. The mushroom is conditionally edible and can even be dangerous if eaten in large quantities.

White mushroom and its doubles

The porcini mushroom is exquisite, fleshy, with an exquisite taste; finding such a mushroom is a real success for lovers of quiet hunting. It is extremely rich in useful elements, and it is very rare to find it. It has a brownish head, the color of which varies from light hazel to dark brown. After rain it is quite slippery, but in dry weather it is dry and velvety.

Small specimens are almost round, with a cap that is rolled up at the edges; as they grow older, it opens up and becomes almost flat. Compared to the head, the leg is powerful, fleshy, barrel-shaped with a convexity in the middle. The color of the leg is almost white or pale brown, the surface of the mesh structure is beige. The pulp is white, tight and elastic, but with age it acquires a slightly spongy structure. After cutting, the color remains the same.

Gall mushroom

At first glance, it is quite difficult, almost impossible, to immediately understand that it was the bitterweed that got into the basket. It is very reminiscent of the correct porcini mushroom. But a thin mesh on a dark-colored stalk and a spongy cap on the underside indicate an erroneous mushroom. Its flesh also quickly turns red at the break, and the cap has a pinkish tint.

The cap is spongy with a thin layer of porous pulp.

Biologists consider the gall fungus to be inedible. If you lick it, bitterness immediately appears, and heat treatment only intensifies it. But in a vinegar marinade, the bitterness is partially masked by vinegar, and if you soak it in water for a long time, it will disappear completely. Therefore, some mushroom pickers do not exclude this mushroom from their diet.

This false boletus stands out for its truly colossal size: its cap can reach 40 cm, and its leg - 15 cm. It looks so elegant and festive, it is unlikely that anyone will confuse it with a porcini mushroom.

A distinctive feature is a hat with a top that looks like a pillow. Under the cap there is a dense sponge of a light pink color. The surface of the mushroom is slightly rough to the touch.

The main sign is that after cutting the stem, you can observe first a blue and then a bright red color. Satanic mushroom smells like a rotten onion. Unfortunately, only adult specimens have this feature, and the young mushroom does not smell at all, which leads to confusion. 10 g of raw false boletus is enough, after which a person can experience complete paralysis of the nervous system.

Real honey fungus and its doubles

The real honey fungus is growing large families on stumps and rhizomes of trees. The cap is round, light brown, with small copper scales. In older mushrooms it is light, but over time it becomes brownish.

The stem of the mushroom is thin, flexible, elongated, hollow inside and “dressed up” in a ring-skirt. The pulp is soft, moist, pale beige in color, pleasant to the taste, with a distinct aroma of wood.

Sulfur-yellow false honey fungus

It is similar to the edible one, but smaller in size. The leg is thinner and does not have a film under the head. The head is round and flat, grayish-yellow, slightly darker in the center. If you break it, you can see blue juice that smells and tastes bad. The sulfur-yellow honey fungus is not lethally poisonous. However, the outcome is also unpleasant: taking it causes a spasm and not fatal, but still poisoning.

These representatives of the fungal fauna have a fleshy, brick-red, poisonous-brown or yellow-brown cap. You can see nice white flakes on its edges. The leg is long and thin, there is no dense ring of film on it. The base of the leg is dirty brown, it is tight, straight or narrowed towards the bottom.

Boletus and their doubles

With these mushrooms everything is much simpler; it is very difficult to confuse them. The color of the oiler head can range from chestnut to bluish-green or yellow-brown. Not an old mushroom looks like a ball crawling out of the ground. The sticky, slippery skin peels away from the flesh well.

The stem is slightly lighter than the cap, often with a dirty tint. It can be solid or fibrous and cylindrical. The pulp is fresh, brown at the root and light yellow near the cap, brown just under the cap. Butterflies are often attacked by worms and other pests.

Pepper mushroom is very poisonous. The poison settles in the liver and destroys it, causing mutations. Subsequently, cirrhosis and cancer may develop. To avoid this, you need to carefully look at the mushrooms that you put in the basket.

The pepper mushroom has a sponge-like head and a thick skin with a sticky surface. When the mushroom is still young, its cap has a copper tint; when mature, it is repainted into a rich rust color.

If you press down on a pepper mushroom, it will change color and release a red liquid. Bright yellow flesh with gray tint, after cutting it turns scarlet.

Champignons and their doubles

Champignon is the most common mushroom in the world. It can grow like natural environment, and mushroom farms, in basements or garages. Representatives of these fungi are often found on heaps of manure, since rich, fertilized soil is exactly what these fungi love.

The champignon has a tight cap with small scales. At first it is round, and as it grows it straightens and can reach up to 10 cm. The color of the head, depending on the type, is white, brown or beige.

The pulp is firm, very aromatic, white, slightly yellowish or reddish. The leg is straight, tight, with one or two rings.

Death cap

Champignons have doubles that pose a great danger to humans. First of all, it is the pale toadstool and the stinking fly agaric. Young individuals are very similar to an edible mushroom.

The toadstool has the same cap and has rings and scales on the stalk, but the toadstool has root sacs inserted into the stalk. However, over time, the plates do not change color and remain the same. The cut area first becomes bright yellow, and over time it becomes completely lemon-colored. Smells like iodine or carbolic acid. If you place it in hot water- it takes on an orange tint.

Although this is a representative of the mushroom fauna and has a snow-white cap of a regular shape, its appearance is quite repulsive due to the abundant mucus, which sometimes even drips from the edges of the mushroom.

The head looks a bit like a cone. There are always a lot of insects on the cap, attracted by the shiny mucus. The cap is attached to a long and very thin stem, around which there is a ring of small scales.

The bottom of the cap contains dense plates with spores, which, spreading in the air, can cause an attack of suffocation. If you break the mushroom, you can see white, dense pulp with a very unpleasant smell.

The mushroom is definitely inedible and can lead to intoxication even with the slightest amount.

Chanterelles and their doubles

A real fox lives in friendship with pine, spruce, oak or beech. Her hat and leg have fused into a single body and have no dividing boundary. The color varies from brick to pale yellow. The edge of the head is wavy and irregular in shape. Its surface is silky, and the skin is almost inseparable from the pulp. The firm pulp with a slightly sour taste and the smell of dried roots has won the hearts of more than one mushroom picker.

False chanterelle or orange "talker"

It is distinguished by a bright golden or orange cap. The “double” has a brighter color and looks like a funnel or an inverted umbrella. The edges of the head are smooth, whereas, like a regular chanterelle, they are wavy and bumpy. The false chanterelle's leg is thinner and tapered towards the bottom. The flesh of the “twin” is lemon or brick-colored and smells very bad. The inside of the head tastes bitter. If you don't press it down, the color won't change. . The main distinguishing feature is that false chanterelles are attacked by worms.

Important! Collect only those mushrooms in the basket that you have no doubt about. Do not take overripe, worm-damaged or flabby mushrooms; they do not provide any benefit.

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Summer has come. These are bright June days. On such a bright day you will walk into the refreshing shade of the forest, and the pungent, slightly sweet smell of mushrooms with unique shades will literally envelop you. Where is he from? After all, there are still few mushrooms in the June forest. The beneficial smell comes from the mycelium that permeates the forest floor, rotting stumps, fallen tree trunks, branches and the soil itself. The forest is warm and damp; thanks to the abundance of heat and moisture, the mycelium grows especially intensively and gains strength. But for mushroom pickers, June is also a good time. There’s something golden on an old birch stump: a lot of bright yellow mushrooms have covered it like a hat. These are summer mushrooms. I found two or three such stumps - and the basket was full. Honey mushrooms are one of the first summer mushrooms. Yes, this is not surprising. The wood of stumps and fallen trunks warms up faster than the soil, and retains spring moisture for quite a long time - and mushrooms appear and grow on it. But take a closer look. Among the yellow-golden caps of the summer honey fungus, as if saturated with water, flashed an even brighter cap, but not golden, but with a reddish tint, a cautiously poisonous sulfur-yellow honey fungus.

Summer honey fungus

An expert on Russian nature, S. T. Aksakov, wrote about such dangerous twin mushrooms: “It is noteworthy that many breeds of edible and good mushrooms, as they are sometimes called, have, as it were, accompanying toadstool mushrooms, somewhat similar to them in formation and color.” The poisons of false mushrooms cause very serious poisoning. Summer honey fungus, sulfur-yellow false honey fungus, often grow on the same stumps. The main difference is the records. In the summer mushroom they are yellow-brown, and when the mushroom is completely ripe they are brown.

Gray-yellow false honey fungus

The sulfur-yellow false honey fungus is first greenish, then yellow-green, the color of sulfur, and when the mushroom gets old, it turns lilac-brown. The autumn honey fungus, whose reign is in September, and the winter honey mushroom, which replaces it in October-November, also have twins. The yellowish-brown caps of these edible mushrooms often acquire a reddish tint, and then they are easily confused with the brick-red false mushroom that appears at the same time. Mushrooms can again be distinguished by their plates.

Autumn honey fungus

In edible autumn and winter honey mushrooms, even in overripe ones, they are always light white, creamy, yellowish. In the brick-red false mushroom, at first they are also light, whitish, but as the mushrooms ripen, they quickly become lilac-brown or even black-olive. Both edible honey mushrooms and false honey mushrooms usually grow in large groups, in each such group you can always find a mature mushroom with clearly colored plates.

Brown-red false honey fungus

Along the edges of vegetable gardens, on pastures, on the manured soil of gardens and parks, champignons appear in June - common and field. In our middle zone, their poisonous counterparts have not yet grown - the pale toadstool and some fly agarics. In June, champignons can be safely collected. But from July onwards, field champignon, which grows at the edge of the forest, as well as forest champignon can easily be confused with toadstool - one of the most dangerous mushrooms. There is no antidote for the poison of the toadstool yet.

The ominous glory of the toadstool as a deadly poisonous mushroom has been known for a long time.

Common champignon

From the times of Ancient Rome, a legend has come down to us that the Roman Emperor Claudius was poisoned with toadstool. The emperor liked the delicate taste of toadstool so much that he managed to issue a decree that only this mushroom should be served at his table. Claudius was probably the only person to talk about the taste of toadstool. Its poisons - phalloidin, falloin and amanitin - are especially insidious. They act slowly. The first signs of poisoning appear only after six to twelve hours, and sometimes even after a day, when the poisons have already penetrated the blood and managed to affect all the most important organs: hematopoietic, digestive, nervous system and when it is no longer possible to help the victim. That is why it is so important to know well all the signs of this mushroom. The pale grebe belongs to the family of poisonous fly agarics. Panther, toadstool and stinking fly agarics appear at the same time. With its greyish-green and whitish-yellowish cap and ring on the stem, this poisonous family resembles edible champignons. But the color of the plates gives them away. Their plates are always white or slightly creamy, while those of champignons are first whitish or dirty pink, and then dark brown or even black-brown from maturing dark-colored spores. In addition, the base of the leg of the fly agaric and pale toadstool is swollen, and there is a collar of large scales or warts on it. Poisonous fly agarics - toadstool-like and stinking - can also be confused with russula, which has a greenish or grayish cap, since the plates of russula and fly agarics are always white. You can confuse the fly agaric with the edible greenfly. Here, in order not to make a mistake, you need to carefully examine the stem of the mushroom. A fly agaric must have a ring on it, or at least traces of it, and a thickening at the base. The legs of russula and greenfinch are without a ring, slender, smooth. We have another good edible growing mushroom float, with which fly agarics are similar. It appears in July - August in clearings in a variety of forests. Like many fly agarics, the base of the float's leg is thickened, but there is no ring on it. The color of the cap is very different: from white to yellow-brown or saffron.

There is one exception among this genus of fly agaric mushrooms hostile to humans. In the southern regions of our country and in the Carpathians, Caesar mushroom is occasionally found. In the countries of Central and Western Europe there is a lot of it. On the streets of Sofia on Sunday. On an August evening you can see townspeople returning from the forests. Mesh bags and transparent bags are full of mushrooms that make you shiver just by looking at them! Bright red-orange “fly agarics” stick out from there, with a thickened stem, but without white scales on the cap. This is the famous royal, or Caesar, mushroom, which in Ancient Rome was served only to the table of the emperor and the most noble patricians.

Death cap

In August, when there are quite a lot of porcini mushrooms, gall fungus, or false white mushroom, is often found. It is bitter, but is not considered poisonous in literature. However, gall fungus that gets into a roast of porcini mushrooms can cause serious poisoning. This white counterpart grows in pine and spruce forests; it has an advantage on sandy soil and is common. It is very similar to white in its shape and brown or brownish cap. But it is given away by the dirty pink color of the tubes, as well as by the pinkish flesh at the break. The porcini mushroom is called that because both its pulp and tubes are white. Only with age do the tubes turn slightly yellow or green. There is another difference - a mesh pattern on the leg. In the porcini mushroom it is white, while in the gall mushroom it is black-brown, clearly visible on a light stalk. The gall mushroom usually accompanies the white one throughout September. Recently, mushroom pickers have fallen in love with young raincoats. And for good reason! These mushrooms are surprisingly aromatic, although their flesh is less tender. Puffballs are edible as long as they are pure white inside and out. With age, as they mature, their insides darken, turning into powdered brown spores. Their counterparts - false puffballs - are easy to distinguish. Even when young, they are purple-black with white streaks inside and quite tough. Collect mushrooms with caution and only those you know well. It doesn't matter if there are fewer mushrooms in your basket. It will be a disaster if even one poisonous one gets there.

Origin of mushrooms

Scientists suggest that fungi originated from primitive flagellated organisms living in water - flagellates. This happened even before the divergence of the main line of living organisms into plants and animals.

Mushrooms are the oldest inhabitants of the Earth. Geological evidence suggests that they are coeval with primordial fern plants and lungfishes. Fungi already existed approximately 413 million years ago during the Devonian period of the Paleozoic era. They "very quickly" adapted to environment and reached their full development approximately 220-240 million years later, in the Tertiary period Cenozoic era, when a variety of mammals, birds, insects, trees, shrubs, and grasses already lived on Earth.

Along with plants and animals, mushrooms are an independent kingdom of living organisms - this is the point of view of most scientists. The nature of metabolism and the presence of chitin in cell membranes bring fungi closer to animals, however, in terms of the method of nutrition and reproduction, in terms of unlimited growth, they are more akin to plants. Solving the question - what are mushrooms - is one of the most interesting problems of mycology - the science of mushrooms.

Cap mushrooms grow in 3-6 days and die in 10-14 days. But there are also long-livers among them. These are fungi that are part of lichens that live up to 600 years. The woody fruiting bodies of polypores live on trees for 10-20 years. As for the mycelium, in most mushrooms it is perennial, as they say, in particular, “witch’s rings”.

During the period of growth of fungal fruiting bodies, the pressure of the cell contents on their membrane (turgor pressure) increases sharply. It has been established that the pressure that such elastic cells and tissues exert on neighboring cells, tissues or surrounding objects can reach seven atmospheres; this corresponds to the pressure in the tires of a 10-ton dump truck and is more than three times higher than the pressure in the tires of a Zhiguli car. . That is why you often see how mushrooms break through asphalt, cement, and even concrete or the equally hard crust of desert takyrs.

Some mushrooms

Ram - this is the name given to two edible mushrooms from the genus of tinder fungi - branched umbrella mushroom. The mushrooms are very large, up to 4-6 kilograms. They consist of numerous caps (from several dozen to two or three hundred, and sometimes thousands), sitting on one thick stem. The ram grows at the foot of the trunks of broad-leaved trees in August-September.

Blagushka is a forest champignon. It got its name from the word “good”, that is, good, edible. Unlike its relatives - champignon, lovers open spaces- meadows, pastures, steppes, honey grows in the forest and often in an unusual place - on anthills! It is assumed that our ants, like tropical ones, feed on its mycelium.

Veselka is a mushroom from the group of puffballs or nutrevikas, with a strong, unpleasant odor that attracts flies that carry its spores. They also call it “stinky morel” for its folded, morel-like cap. It holds the record for growth speed - five millimeters per minute. The young, ovoid, white mushroom is edible. The mucous membrane of the young mushroom is used in folk medicine for rheumatism (“earth oil”). Grows in deciduous forests in July - September.

Oyster mushroom is a lamellar edible mushroom that grows on dead wood or weakened deciduous trees. Appears in May, hence the “spring mushroom”, “oyster mushroom”. In the Caucasus, this mushroom is called “chinariki,” probably because it grows there on the trunks of broad-leaved trees, including the eastern plane tree, or plane tree. The mushroom is successfully grown in artificial conditions from specially prepared mycelium. Can be grown on wood waste throughout the country.

Gladysh, spurge, is an edible mushroom with abundant milky juice, hence its second name. The reddish-yellow cap is very dense, fleshy, smooth, which is why the mushroom is called smooth. In salting it will not yield to saffron milk cap. Grows in broadleaf and mixed forests in August - September.

Mushroom cabbage -edible mushroom from the horned family with the taste of morels and the smell of hazelnuts. Reminds me of a loose head of cabbage. It grows on the soil in pine forests in August - September, and is very rare.

Is it possible to distinguish inedible mushroom from edible?

Experts believe that it is impossible to derive a universal rule. The only guarantee against poisoning is knowing the signs individual species, differences between them.

Among wild mushrooms there are poisonous ones. Some of them, at first glance, are very similar to edible ones; such doubles should be especially wary. So, in pine and spruce forests they grow poisonous mushrooms: bilious, peppery, satanic. The pepper mushroom is very similar to the butter mushroom and the boletus mushroom, the satanic one looks like a “double” of the boletus mushroom, and a very skillful one at that, and the gall mushroom from a distance also looks like a porcini mushroom.

The difference between the White mushroom and the false ones: Gall mushroom and Satanic mushroom

The gall mushroom is a mildly poisonous mushroom; it is often confused with white mushroom. It is impossible to get poisoned by it, but its bitter taste can ruin the entire dish. The main differences are: a dark mesh pattern on the stem (in the porcini mushroom it is white), a dirty pinkish bottom of the cap (in the porcini mushroom the tubular layer is always white or cream, turns yellow or green with age), bitter pulp (it is enough to lick the bottom of the cap to feel bitterness) – that’s why the gall mushroom is also called bitterness. At the break, the flesh turns pink (in boletus it is always white).

The porcini mushroom is very similar in appearance into satanic. But if you press on the inside (“moss”), it will turn pink. This means that this is not a white mushroom, but a poisonous one.

Differences between Chanterelle and False Chanterelle

In fact, distinguishing a real chanterelle from a fake is not so difficult. To begin with, you should pay attention to the color. In false chanterelles, unlike real ones, it is especially bright orange in the transition to copper-red. And the ordinary ones are just exactly yellow.

Hat. If you notice very smooth edges, you should be wary. A real chanterelle has a wavy decoration on this part of it.

legs real fox thick and not hollow. The spores are yellowish. But her false sister has the opposite: the leg is thin, and the spores are white.

Take a sniff. It was already said earlier that the difference between a true mistress of the forest is her fruity or woody smell. But you are unlikely to want to put the talkers in the basket after such a check.

Mushrooms do not like to grow alone. Usually this is a whole family united by a common mycelium. But false chanterelles have just such a feature. They are often found in a single copy. For this reason alone, you should be wary.

Look at the color of the pulp. The real one is yellowish and white in the middle. The fake one is distinguished by a solid orange or yellow color.

Lightly press the flesh with your finger. An ordinary fox will blush modestly, but a false one will remain calmly monochromatic.

Real chanterelles are rarely worm-bearing, since they secrete chitinmannose and the larvae die under its influence. But orange talkers do not have chitinmannose, so the larvae can infect them.

Differences between Moss mushrooms and Butter mushrooms from the poisonous Pepper mushroom

The pepper mushroom has a reddish-cherry tint to the pores of the tubes and legs. The flywheel has a tubular layer of olive or brown shades. The poisonous pepper mushroom turns red (the similar edible mushroom mushroom turns blue, but the butterdish does not change color). Unlike boletus, the pepper mushroom does not have a ring on the stem. In the pepper mushroom, the lower spore-bearing layer of the cap approaches red, in the oiler it approaches yellow.

The difference between real honey mushrooms and false honey mushrooms

Of the mildly poisonous mushrooms, false honey mushrooms are often found - they can be distinguished by their olive tint. Edible honey mushrooms are always brown. Double honey mushrooms cause gastric upset only if they are poorly cooked or fried.

Remember: real mushrooms, especially young ones, have a “skirt” on their legs, like a ballerina’s. The false ones do not.

The difference between champignon and toadstool

The champignon, unlike the toadstool, does not have a tuberous thickening at the base of the stem. In addition, the champignon has pale pink or dark plates, while the pale toadstool has white and frequent plates.

White milk mushrooms are good for pickles. But they can also be confused with milk mushrooms, which are popularly called “creaks.” The difference is that a real milk mushroom has a wet film, is slimy and hides in the grass, while a “squeaky” mushroom is absolutely dry.

The pale grebe is very dangerous. She looks like a russula. The cap is green, sometimes almost white. On the stem, closer to the cap, there is a noticeable ring. So as not to

mixed up, learn a simple selection rule: all mushrooms for pickling have a hole in the stem. This is a sign that the mushroom is edible.

Everyone collects only those mushrooms that they know and can distinguish in any conditions, they know what young and old fruiting bodies look like, what they look like in dry weather, what they look like in rain, etc.