False mushrooms. How to distinguish edible mushrooms from inedible? Characteristic criteria for edible species

Mushroom hunting, or "quiet hunting", is a very popular activity for those who like to treat themselves to certain delicacies. Only those who have been on a "silent hunt" at least once in their lives know that this business can rightfully be called fascinating and entertaining: it is a real delight from the next oil dish or chanterelle found, it is excitement, it is a pleasant fatigue that gives incredible pleasure from such a walk ... However, each "barrel of honey" has its own "fly in the ointment". Today we will learn how to distinguish from inedible.

Instruction

Each is associated with a certain risk. To be able to distinguish edible mushrooms from inedible ones is a skill that each of us who decides to have a “silent hunt” at least once should have. Otherwise, the pleasure of this activity and a delicious meal will turn into a tragedy...

How to distinguish edible mushrooms from inedible?

Why do you need to know?

two simple reasons! The most important of them is your own safety, because among edible and inedible mushrooms there are those whose use will lead to instant death. Another reason is that ignorance will leave you lugging through the woods with a basket full and heavy of inedible rotten things. Question: do you need it?

Edible and non-edible mushrooms

Both the names and appearance of such mushrooms are almost always the same. How then to distinguish them? First of all, you need to know their classification! All mushrooms are divided into four groups according to the degree of their edibility.

Edible. Such mushrooms can be eaten without pre-treatment. Collected, cleaned - and in a pan or in a saucepan!
Conditionally edible. Raw, they are bitter and poisonous mushrooms. They must be boiled, because only in this case they will become suitable for eating.
inedible. These representatives of the mushroom kingdom are different bad taste, smell and rather hard pulp.
Poisonous. These products are toxic. Poison is not removed from them even after pre-treatment.

And now let's find out how to distinguish edible mushrooms from inedible mushrooms using the example of the most popular of them.

Learning to Distinguish

And finally

So, friends, now you and I know how to distinguish edible mushrooms from inedible ones. Be careful and do not pick those mushrooms in which you are not completely sure! Good luck to you!

How to distinguish false twin mushrooms from edible ones

Is it possible to distinguish an inedible mushroom from an edible one?
Experts believe that it is impossible to derive a universal rule. The only guarantee against poisoning is knowledge of the characteristics of individual species, the 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, poisonous mushrooms grow in pine and spruce forests: gall, pepper, satanic. The pepper mushroom is very similar to butterdish and flywheel, the satanic one looks like a “understudy” of boletus, moreover, it is very skillful, the gall mushroom from a distance also looks like a porcini mushroom.

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

The bile fungus belongs to slightly poisonous mushrooms, it is often confused with ceps. It is impossible to poison them, but its bitter taste can spoil the whole dish. The main differences are: a dark mesh pattern on the leg (for white fungus it is white), a dirty pinkish bottom of the cap (in the porcini fungus, the tubular layer is always white or cream, turns yellow or green with age), bitter pulp (just lick the bottom of the cap to feel bitterness) - that's why the gall fungus is also called mustard. At the break, the flesh turns pink (boletus is always white).
White fungus is very similar in appearance to satanic. But if you click on it inner part("moss"), then it will turn pink. So, this is not a white mushroom, but a poisonous one.

Differences between Chanterelle and False Chanterelle

In fact, it is not so difficult to distinguish a real fox from a fake. For starters, pay attention to the color. In false chanterelles, unlike real ones, it is especially bright orange in the transition to copper red. And ordinary ones are just exactly yellow.
Hat. If you notice very smooth edges, you should be wary. A real fox has a wavy decoration of this part of it.
The legs of a real chanterelle are thick and not hollow. Spores are yellowish. But her false sister has the opposite: the leg is thin, and the spores are white.
Smell it. It has already been said earlier that the difference between the true mistress of the forest is in her fruity or woody smell. But you are unlikely to want to put talkers in a 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. This alone is a sign to be on the lookout for.
Look at the color of the pulp. The real one is yellowish, and in the middle it is white. The fake is distinguished by a solid orange or yellow color.

Press lightly on the flesh with your finger. An ordinary fox will blush modestly, but a false one will remain calmly monotonous.
Real chanterelles are rarely wormy, because they secrete chitinmannose and the larvae die under its influence. But the orange talkers do not have chitinmannose, so the larvae can infect them.

Differences of Mokhovikov and Oil from the poisonous Pepper mushroom

The pepper mushroom has a reddish-cherry tint to the pores of the tubules and legs. The flywheel has a tubular layer of olive or brown hues. The poisonous pepper mushroom turns red (the edible flywheel similar to it turns blue, and the butter dish does not change color). Unlike oil, the pepper mushroom does not have a ring on the leg. In the pepper mushroom, the lower spore-bearing layer of the cap approaches red, in the butter dish it approaches yellow.

The difference between real honey mushrooms and false mushrooms

Of the slightly poisonous mushrooms, false mushrooms are often found - they can be distinguished by an olive tint. Honey mushrooms are always edible Brown. Twin mushrooms cause stomach upset only if they are poorly cooked or fried.
Remember: in real mushrooms, especially in young ones, such a “skirt” is visible on the leg, like a ballerina. The false ones don't.

The difference between champignon and grebe

In champignon, unlike pale grebe, there is no tuberous thickening at the base of the leg. In addition, the champignon has pale pink or dark plates, while the pale grebe has white and frequent ones.
White milk mushrooms are good for pickles. But they can also be confused with milk mushrooms, which are popularly called "squeakers". The difference is that a real mushroom is with a wet film, slimy and hides in the grass, and the fungus - “squeaky” is absolutely dry.

Very dangerous pale grebe. It looks like russula in appearance. The hat is green, sometimes almost white. On the leg, closer to the hat, a ring is noticeable. Not to
confuse, learn a simple selection rule: all mushrooms for pickles have holes in their stems. This is a sign that the mushroom is edible.

The main principle of mushroom picking

Everyone collects only those mushrooms that he knows and knows how to distinguish in any conditions, knows how young and old fruit bodies look, what they look like in dry weather, what they look like in rain, etc.

Sometimes mushrooms are overripe: the mushroom looks good, not wormy, and in addition it is very large. From one mushroom you can cook potatoes or cook soup. Such mushrooms cannot be torn!

Overripe mushrooms are spoiled protein. Unlike meat and fish, which are rotten and have a very unpleasant odor, fungal spoilage does not manifest itself in any way. The damage of the fungus is indicated by its large size, softness, and not elasticity. Such mushrooms can harm the body. Mushroom protein is very difficult to digest. It is similar to the protein that forms the shells of beetles, crabs, shrimp - chitin. This protein must be processed for a very long time so that there is no large load on gastrointestinal tract. If you want to fry mushrooms, they must first be boiled for an hour.

Mushrooms that are considered edible can become poisonous under certain conditions if:
poisonous microorganisms have multiplied in old mushrooms;
mushrooms have grown in a forest that has been treated with pesticides and herbicides;
mushrooms found near the roads - they could accumulate toxic heavy metals;
mushrooms in need of proper heat treatment were eaten raw.

First aid for mushroom poisoning, for this you need:
call a doctor immediately;
do gastric lavage;
give the victim Activated carbon, put him in bed and drink water or strong tea;
save all uneaten mushrooms to clarify the diagnosis.

Even when picking well-known mushrooms, there is a risk of putting a toxic specimen in the basket. After all, in addition to the usual red fly agaric or conditional grebes, in the forest you can find poisonous or simply inedible mushrooms, very similar to edible ones. In some cases, a mistake can cost a life, so you should carefully examine everything that you put in a basket. What to look for and where to expect a dirty trick? We have made a selection of common dangerous doubles

Summer mushrooms - bordered galerina - sulfur-yellow false honey agaric

Summer mushrooms.

Summer honey agaric is probably not as popular as autumn, but it also has its admirers. And they should take note that this mushroom has a very dangerous double - a bordered gallery. What are the differences? Firstly, summer honey agaric bears fruit in large clusters. In turn, the galerina, even if it grows in groups, usually grows together no more than 2-3 mushrooms. Secondly, the leg: in the honey agaric, the lower part is scaly, in the twin, it is fibrous. In general, honey mushrooms are larger: their hat can reach up to 6 cm in diameter, in the gallery - more often up to 3 cm. If there is even the slightest doubt, it is better to refuse the find. Galerina fringed is deadly poisonous!

The gallery is bordered.

False foam is sulfur-yellow.

Another twin of the summer honey agaric is a sulfur-yellow false honey agaric. Unlike the edible one, this specimen does not have a ring. There are also differences in smell: an edible mushroom emits a pleasant mushroom aroma, while a false one has a more subdued smell. Sulphur-yellow false foam is not as poisonous as bordered galerina, but the consequences are also unpleasant: its use can cause abdominal cramps and mild poisoning.

Champignon - pale grebe (white)

Champignon.

Death cap.

The key difference between champignon and poisonous twin is the color of the plates on the bottom of the cap. If in a pale grebe they are always white, then in an edible mushroom they are pink, and turn brown with age. At first glance, it is simple, but in practice it is not so easy to objectively determine the color, especially in a young mushroom: experience, lighting, and color perception are important here. The rule is the same: if in doubt, it is better to refuse to collect small, separately growing champignons. Eating a pale toadstool can cost your life!

Green russula - pale grebe (greenish gray)

Green russula.

Death cap.

To distinguish the russula from the pale grebe, you need to pay attention to the leg. Firstly, in a toxic fungus, it noticeably thickens downwards and has a well-defined volva - a membranous wrapper in the lower part of the stem, which is formed as a result of a rupture of the protective sac from which the mushroom grew. In young toadstools, this bag may still be intact - then there will be a tuber at the base. Secondly, the pale grebe has a ring at the top of the leg, which you will not find in the green russula.

Chanterelle real - chanterelle false

The fox is real.

Fox is false.

These mushrooms are similar only at first glance. There are several criteria. The double has a brighter color, the mushroom is bright orange or orange with a brown tint, and it is always lighter along the edge than in the center. True chanterelle color ranges from light yellow to yellow-orange, and the cap is evenly colored. The shape of the hat also matters. The false edges are even, neatly rounded, the real edges are wavy, almost always irregular shape. The plates of a real chanterelle are dense, thick, they go down the stem of the mushroom, becoming part of it. In the false one, they are thinner and more frequent, they also descend along the stem of the mushroom, but do not pass into it.

An error in this case is unlikely to lead to death: false chanterelles are not an edible mushroom, but do not cause serious poisoning. Still, you should not lose your vigilance.

White mushroom - gall fungus (gorchak)

Porcini.

Bile mushroom.

In principle, it is not difficult to distinguish the double of the king of the mushroom kingdom from a real white mushroom. First, pay attention to the leg. The gall fungus has a pattern in the form of a dense brown mesh on it. Some types of mushrooms also have it, but thinner and always white. Secondly, the pulp of the gall fungus darkens when cut, becoming pinkish-brown. This does not happen with white fungus. Thirdly, pay attention to the tubular layer: in a young mustard it is white, in an adult fungus it is pinkish or dirty pink, in a mushroom it is white, yellowish or greenish.

The gall fungus is inedible, although not poisonous. The reason for the inedibility is in the strong bitterness, which cannot be removed even with prolonged cooking. Therefore, one of its names is “gorchak”.

Tales for adults

It is unlikely that any question has generated as many myths as the definition of the toxicity of mushrooms.

There are many popular “tests”! For example, supposedly worms and snails do not touch toxic mushrooms. Or - milk will curdle if you throw a poisonous mushroom into it. Another fiction: onions or garlic will turn brown when cooked, and silver will turn black if poison is wormed into the pan.

Leading Specialist of the Laboratory of Mycology of the Institute of Experimental Botany named after V.F. Kuprevich of the National Academy of Sciences Olga Gapienko emphasizes: “Typical signs of poisonousness of mushrooms do not exist! Take even smell and taste. A classic example: the pale toadstool smells good and tastes sweet. Veselka smells bad, but it's not poisonous. So there are no methods, only the knowledge of mushrooms.”

Smartphone to the rescue

What apps are right for you

Mushrooms of Belarus

This program is, in fact, a handy automated reference. All mushrooms are divided into 6 categories: edible - well-known, little-known and conditionally edible, inedible - little-known and poisonous plus with unknown properties. For each mushroom - photo and detailed description. How can such a program help? For example, you found a mushroom - by all indications it seems to be white, but the color of the cap is unusual. Go to the application, and here there are 6 types of them. Choose the most suitable one from the photo and compare the information with what you see in front of you: do all the signs match? If nothing is in doubt, feel free to put the mushroom in a basket.

Ecoguide: mushrooms

The application consists of three parts: an encyclopedia atlas, a textbook and, most interestingly, a guide to mushrooms. Let's take a closer look at the last one. The program allows you to find out what kind of mushroom you are holding in your hands. To do this, you need to introduce a number of external morphological features- the shape of the fruiting body, the parameters of the cap, legs, and so on, a total of 22 points. One of the obvious advantages of the application is that you can work with it without an Internet connection. Minus, however, justified - the program is paid. It costs $3.99 on Google Market.

I'm going home

The application has nothing to do directly with the search for mushrooms, but it will help you get out of the forest if you are carried away by a quiet hunt and you don’t know how to go back. To do this, you need to open the program at home, turn on GPS and wait until the application receives the coordinates of your location. Save this data, after which you can close the program and even turn off the phone. When you decide to return home from the forest, open the application and click the "Let's go home" button. With the help of voice prompts, the program will take you to the desired point. But keep in mind: it does not see the terrain and forms the shortest route without taking into account obstacles. So this option is better to use as a spare - in case you fail to catch a connection and use online navigators.

Today, many ways have been invented to test for the toxicity of a fungus. But in the mushroom world, poisons are different. There is no single test that would react to all toxic substances at once. In order for the poison hidden in the body of the fungus to prove itself, you need to try several tests - for different toxins. The following are the most popular methods for recognizing poisonous mushrooms.

How to identify poisonous mushrooms - the most reliable method

Among the people, there are many ways to test mushrooms for toxicity, but they are all unreliable and are designed to identify any one poison. Accurate identification is possible only on the basis of characteristic features that can accurately identify deadly fungal species. If you come across a dubious specimen whose identity you doubt, proceed as follows:

Look at inside caps, to determine whether an unidentified specimen belongs to agaric or tubular mushrooms. All the most poisonous mushrooms are lamellar. For example, fly agarics and grebes. Therefore, be especially wary of such mushrooms.
Look carefully at the bottom of the mushroom. Amanitas and grebes of all varieties have an egg-shaped thickening at the bottom of the stem.
See if there is a collar ring on the leg. It is located approximately in the middle - a little closer to the hat. If the mushroom has a "skirt", throw it away as soon as possible.

The video introduces viewers to the most dangerous mushrooms for humans. Learn how to recognize them and how they affect the body:

How to distinguish twins?

Edible mushrooms that mushroom pickers hunt for have twins - inedible, conditionally edible or poisonous. Here are the most famous pretenders:

Bile and satanic mushroom. These are twins of boletus, the most valuable representative of the mushroom kingdom. But distinguishing twins is easy. The first one has a dark mesh of veins on the stem, the second one has a reddish one. You can also cut off a piece of the leg to see if its color changes. If after a minute the color of the cut does not change, the mushroom can be put in the basket. In twins, the color will change from white to pink - in the bile, and purple - in the satanic mushroom.
False boletus. His hat is darker than the real one. The color of the cut of the leg does not change, but in a real redhead, on the contrary, it darkens.
False boletus. It can be distinguished from an edible mushroom by a darker hat and a blue cut. Another sure sign is the place of growth. False boletus under birches do not grow.
False foxes. To distinguish them from edible, you need to be careful. Look at the color of the hats. In real chanterelles, they are light orange, almost yellow color. False specimens have bright Orange color, and when broken, drops of white juice appear.
False mushrooms. There are many poisonous and inedible mushrooms that look like mushrooms. Real mushrooms can be distinguished from false ones by a brownish or brownish-yellow scaly hat. Moreover, the hats are pale, in false ones they are bright, for example, red-brown or rusty red. Edible mushrooms can also be identified by smell - it has a pleasant and rich mushroom spirit. False gather emit the smell of mold and damp earth.

gall fungus

satanic mushroom

false boletus

false chanterelles

false mushrooms

Misconceptions about the recognition of edible and poisonous mushrooms

The people have several signs for identifying poisonous individuals, and many of them are erroneous. For example:

It is believed that edible specimens taste good. Not true - fly agaric is also delicious.
Young fungi are harmless, toxicity comes with age. Not true, especially with regard to the pale grebe - it is deadly at any age.
Poisonous mushrooms smell bad. Nothing like this. Many poisonous and conditionally edible specimens have a pleasant aroma, and many have no smell at all. Representatives of the inedible category usually have an unpleasant odor.
It is widely believed that poisonous mushrooms are not wormy - they are allegedly not to the taste of insects. Taking mushrooms, eaten by worms and gnawed by snails, into a basket, mushroom pickers think that these mushrooms are definitely edible. In fact, insects can start in any mushrooms.
Many are sure that alcohol neutralizes the poison. Again not true. This delusion is especially dangerous - alcohol, on the contrary, contributes to the intoxication of the body with mushroom poison. If you drink poisonous mushrooms with alcohol, the likelihood of death increases.
The opinion about the benefits of boiling mushrooms is also erroneous - boiling does not relieve them of all poisons. There are toxins that are neutralized after boiling, and there are others that are resistant to high temperatures.

You can't taste the mushrooms. Experiments can lead to severe poisoning. Fly agaric and toadstool taste good. Mushrooms need to be identified only by their appearance.

Going on a "silent hunt" it is important to know the exact description of edible mushrooms. If the copy does not correspond to the description in any way, it is better to refuse it.

Control check

Mushroom trophies are not stored - as soon as they come from the forest, they immediately go to work - clean, wash, cook. It will take a few hours, and all the prey will go bad. During cleaning, the mushrooms are carefully examined - so that not a single poisonous one slips through. Put aside old specimens - after cooking they will soften and be tasteless, they can even be poisoned.

People's "testing"

The people have come up with a lot of methods to identify poisonous representatives of the mushroom world. Unfortunately, many of them are not effective, as they are designed to react to a specific poison or group of poisons. Moreover, many methods are erroneous, and the cost of error is human lives. Let's figure out what methods are, what exactly they determine, and why they cannot be trusted.

Silver check

There is a belief among the people that poisonousness can be detected with the help of silver objects. This is an erroneous method that should not be relied upon. Silver does not darken from poisons, but from certain amino acids that can be found in any mushroom, regardless of their edibility.

Garlic and onion check

Mushroom pickers have another way to check for quality - already during cooking. Throw an onion or garlic into the pan. If there is a poisonous specimen there, they turn blue. Throw away undercooked soup. But onions or garlic turn brown not at all from poison, but because of tyrosinase - this is a special enzyme that has no connection with edibility - it can be found in both toxic and edible specimens.

What will the insects say?

Among a number of mushroom pickers there is a belief that poisonous mushrooms are not eaten by insects. In fact, the presence of insects does not mean anything - among them there are species that are resistant to poisons.

Milk test

It is believed that milk that has fallen on the body of a poisonous mushroom will curdle. In fact, folding is caused by the enzyme pepsin, which can occur in any form - edible and toxic.

Vinegar test

It is believed that boiling in a solution of vinegar and salt helps to neutralize toxins. Indeed, this is how you can protect slightly toxic species, for example, lines. But such manipulations are not terrible for a pale toadstool, its poison remains valid in any treatment.

Recognition by the color of the plates

Cap color. Pinkish plates are said to indicate harmlessness. Not certainly in that way. Here, champignon, indeed, has pink plates, but yellowing champignon and entoloma - poisonous species They are also pinkish in color.

Fault recognition

Break color. It is believed that if the color of the flesh on the break suddenly turns red or purple, there is poison in the mushroom body. But, for example, edible hornbeams turn purple on a break, and boletus hornbeams turn blue.

Is it possible to get poisoned by edible mushrooms?

Even edible mushrooms can easily lead to poisoning. The reasons for the transformation of such mushrooms into a poisonous product:

bacteria. Once in the nutrient medium - the mushroom body, the bacteria multiply intensively. Sources of infection - soil, containers for transportation, dirty hands. If mushrooms are not treated properly, bacterial poisoning can be earned. If mushrooms are fried or boiled, bacteria are almost 100% killed. But salted mushrooms can fail if they were cooked incorrectly - they lay in the same water for a long time, heat environment put a little salt in the marinade.
Botulism. This scourge affects canned foods. The culprits of infection are Clostridial spores. Pickled mushrooms can cause botulism - stored without access to air.
toxins. Mushrooms, like sponges, absorb everything chemical substances that surround them. Together with mushrooms grown somewhere in the industrial area or near farmland, heavy metals, herbicides, etc., can enter the body, causing severe intoxication.
Binge eating. Mushrooms are considered heavy food. Their consumption should be moderate. And for people with gastrointestinal problems, kidney and liver diseases, they are generally contraindicated.

Silent hunting is an exciting activity, accompanied by delight from each found mushroom. However, this pleasure also has its fly in the ointment - poisonous mushrooms, the most dangerous of which is the pale grebe. 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 grebe from edible mushrooms. Inexperienced mushroom pickers should carefully study the signs of a poisonous toadstool, and with the slightest doubt, bypass such prey. Or is it better to sit at home and cook delicious cakes.

Mushrooms- this is very healthy foods 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, there are several ways to distinguish a toadstool from an edible mushroom. characteristics, which together will give a complete understanding of what is in front of you - a poisonous representative of the kingdom of mushrooms.

Hat

The color of the hat of a pale grebe 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 cap diameter is 4-15 cm. The edges have a smooth fibrous surface; in old mushrooms, the cap may have a ribbed edge. Small bulges can be located on the hat - the remnants of a kind of bedspread that covers very young grebes.

The underside of the cap. Toadstool plates are exceptionally 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 fungus. In young grebes, the plates are covered with a white film.

Leg

In a pale grebe, the leg is rather thin, slightly thickened and rounded below. The color of the legs is white or yellowish. The height of the leg is up to 15 cm. Often on the legs of the toadstool you can see a moire pattern or pale green patterns.

Ring

On the leg of the toadstool, in its upper third, there is a thin fringed ring, because of which it is most often mistaken for edible champignon. It is easy to distinguish a toadstool from a russula by this peculiar skirt, but if you collect champignons, use other signs of the prey's edibility.

Volvo

home distinguishing feature pale grebe - the presence of a volva, a kind of egg-shaped wrapper located at the base of the fungus. In appearance, the Volvo resembles a film and is most often partially buried in the soil. In order to make sure that you really have a toadstool in front of you, clear the grass and earth at the leg and see if there is a tuberous membranous thickening at its base. Edible mushrooms do not have such a "cup".

The color and smell of the pulp

Pale grebe has a fleshy elastic pulp white color. 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 smell or a very faint sweet smell.

Taste

Take my word for it that the taste of the toadstool is sweetish, but in no case 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 grebe, so it is almost impossible to meet a wormy grebe.

controversy

The spore powder of the toadstool is white, the shape of the spores is round. This fungus is so poisonous that if its spores get on nearby plants, it makes them poisonous. Never pick herbs and berries near the pale grebe.

Habitat

Grebe prefers deciduous forests, most often it can be found next to birch, oak, linden. In coniferous forests and on sandy soils, the pale grebe can be seen only in exceptional cases. But if you saw a mushroom similar to champignon in a park area, with almost 100% probability you have a pale grebe in front of you.

Main Rule

Remember the main rule of every mushroom picker: there are doubts about the edibility of the found mushroom - leave it where you found it. It's better to come home with an empty basket than to end up in a hospital bed..

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