Poisoning with false white and dried mushrooms. How to distinguish false twin mushrooms from edible ones How to understand which mushrooms you can eat
Who doesn't love fragrant and incredibly tasty mushrooms!? Someone prefers to buy them in supermarkets and at the bazaar, while someone is much more pleasant to eat their own collected prey. However, before starting such a “hunt”, it is worth collecting as much information about mushrooms as possible.
What a Beginner Mushroom Picker Should Know
Every experienced mushroom picker is well aware of the fact that all mushrooms fall into three main categories. The first group consists of absolutely harmless mushrooms, the second is poisonous, the use of its representatives in food can be fatal to humans. But the third includes conditionally edible mushrooms, which require special treatment before being eaten, as a result of which all poisonous and irritating substances are eliminated. And how to distinguish edible mushrooms from inedible ones, if we are talking about the first trip to the forest?
What are the features of poisonous mushrooms
Before you start an independent search and collection of mushrooms, you should definitely familiarize yourself with the main signs that may indicate the toxicity of the fungus. Otherwise, the prey brought home can cause severe poisoning of the whole family - and this is at best. So how to distinguish inedible mushrooms? And what kind of information should you have so that only safe and edible mushrooms are in the basket?
- Unlike green russula or champignon, pale toadstool is characterized by the presence of white plates with a greenish tint and a bag-like wrap near the base of the leg, as well as the absence of the usual smell for mushrooms.
- If instead of a porcini mushroom a satanic mushroom was plucked, then on the cut it will first turn pink, and then acquire a blue tint. But a dubovik similar to this mushroom will begin to turn blue immediately.
- False valuu has no ribbed edges, and its flesh has a smell similar to horseradish or radish.
- If a poisonous pepper mushroom gets into the basket, then it will give itself out as redness.
- In false chanterelles, the color is brighter, they are characterized by red-orange large plates.
But if it is still not clear how to distinguish edible mushrooms from inedible ones, then it would be wiser to go mushroom picking in the company of experienced mushroom pickers.
Oh those bastards...
If it’s hard enough to figure out how to distinguish false mushrooms the first time, then identifying a fly agaric or grebe is not difficult. First of all, it should be noted that all varieties of these mushrooms have a pronounced spherical bulb located at the bottom of the leg. And what is especially important, the leg (or rather the lower part) of such a mushroom is wrapped in a thin white film with torn edges. But edible mushrooms cannot boast of such an unusual “decoration”.
False white mushroom: how to recognize the "imposter"
Surely many people are well aware of what a white mushroom looks like, but there are many species similar to it that are unsuitable for eating. And how to distinguish false white mushrooms?
As in the case of boletus (the so-called white mushroom), bitterness is characterized by the presence of a massive leg, swollen at the base. The tubular layer located under the hat can also be misleading. And in order to find out how to distinguish edible mushrooms from inedible ones, a more detailed examination of the stem will be required:
- In order to accurately determine which mushroom is caught, you need to cut it off and wait for further reactions. If it turned out to be a gall fungus, then the cut will turn pink.
- It is also worth paying attention to the very top of the leg: the presence of a dark mesh is characteristic of the gall fungus.
- Another feature of the gall fungus is its pinkish or off-white tubular layer.
- The most eloquent sign is the taste of the mushroom - false porcini mushrooms are very bitter, even after careful heat treatment.
Inexperienced mushroom pickers: what to expect from a poisonous mushroom
If advice on how to distinguish edible mushrooms from inedible ones did not help, and their poisonous species got into the basket, then you should have an idea of how exactly such a mushroom will affect the body.
Depending on the nature of the impact on the body, poisonous mushrooms are divided into the following groups:
- Mushrooms that contain local poison (not fully cooked autumn mushrooms, poisonous red champignon, etc.). They cause eating disorders, the first symptoms of which appear after eating within the first 2 hours.
- Mushrooms that contain poison that acts on nerve centers (red and panther fly agaric, mushrooms belonging to the genus Inocybe). Within 2 hours after eating such a mushroom, diarrhea, vomiting, and profuse sweating appear. The person seems to be in an intoxicated state, which is accompanied by bouts of crying, laughter and hallucinations.
- Mushrooms containing poison, whose effect affects the kidneys, liver and other internal organs important for human life. Such dangerous varieties of mushrooms include gray-yellow mushrooms, pale grebes, etc.
Mushrooms are a tasty and healthy product. It contains proteins, vitamins and some fat. Unfortunately, every year the mushroom season is overshadowed by sad events - poisoning. To avoid the tragic troubles associated with quiet hunting, you need to clearly know how to distinguish poisonous mushrooms from edible ones.
Where not to pick mushrooms
It is known that edible species are found almost everywhere: in any copse, in the middle of a field, near houses, on city lawns, in parks and even in landfills. It is worth remembering that mushrooms have the ability to accumulate harmful and toxic substances from the environment.
It is not recommended to collect them in city squares and parks, near roads and railways, near landfills. An edible sample grown in an ecologically polluted area can become dangerous to human life and health due to the accumulated toxic products. You can not take spoiled and wormy, because they can form a deadly cadaveric poison. Quiet hunting is best done away from the city, in unpolluted areas.
Edible, inedible and poisonous
In addition to excellent taste and benefits, some mushrooms can cause irreparable damage to human health and even lead to death. Everyone who collects them in nature or buys them in dubious places must understand how to distinguish poisonous species from edible ones.
- Edible, grown in a clean environment, are completely safe, they can be safely eaten after subjecting them to only a short heat treatment (boletus, champignon, boletus, oyster mushrooms, boletus, boletus, chanterelles).
- Conditionally edible can be eaten after a certain treatment, for example, prolonged boiling and water replacement (milk mushrooms, winter mushrooms, pepper mushroom, raincoat, wolf boletus, black chanterelle).
- Inedible ones are not suitable for food because of an unpleasant taste or too hard fruiting body (red lattice, fat pig, rooted boletus, false raincoat, wood flywheel).
- Poisonous contain toxic substances dangerous to human health and life, their use even in small quantities can lead to death (pale grebe, fly agaric, false mushrooms, yellow-skinned champignon, whitish talker).
How to distinguish
Anyone who is still poorly versed and still cannot distinguish a good sample from a bad one should go into the forest with an experienced friend. Mushroom recognition is a whole science, and mistakes can be costly!
Many rely on "true" signs to make it easy and simple to identify bad specimens. The poison is said to curdle the milk and cause the silver to darken. There are many folk methods on how to check mushrooms for toxicity when cooking, for example: changing the color of onion and garlic heads. These are all myths, and there are practically no universal ways to check! There is one truly reliable way to test mushrooms for toxicity or edibility: you need to know them!
Common misconceptions
It is almost impossible for an inexperienced mushroom picker to check the collected mushrooms for toxicity at home. Often, various signs and folk methods that are on everyone's lips can be misleading.
- Dangerous varieties have an unpleasant odor and a frightening appearance. No, they can smell nice and look nice (fly agaric).
Insects and worms do not live on poisonous specimens, because they will be poisoned. No, any experienced builder knows that this is not the case. Some poisonous species are eaten even by large animals.
Young poisonous specimens can be eaten. In no case! The same pale grebe is deadly at any age.
Onions and garlic boiled together with a bad mushroom will turn blue. No, these vegetables do not react at all to mushroom poison.
A silver spoon dipped into the broth darkens. No, silver does not darken at all from toxicity, but due to contact with the sulfur contained in the decoction.
If there are even minimal doubts, consult an experienced person, you can identify a dangerous mushroom only if you know well the features of its structure.
A huge danger is poisonous and inedible varieties that look very similar to their edible counterparts - the so-called twins.
- Champignon can be confused with pale grebe(a type of fly agaric), and this is a poisonous mushroom, the mortality rate for accidental use of the toadstool is about 90%. Unlike champignon, toadstool plates do not darken when damaged, and it does not have a characteristic film under the cap. Toadstool prefers to grow in the shade among trees, and champignon in open areas.
- Borovik has several twins. These are inedible specimens such as gall fungus, satanic and inedible boletus, they are similar in shape, but differ in color from real white.
- Summer honey agaric is confused with a deadly species - bordered gallery. How to distinguish edible mushrooms from galleries? It does not grow in clusters, like honey mushrooms, even if the fruiting bodies are nearby, the bases of the legs never grow together. The poison of the gallerina is comparable in danger to the pale grebe.
- A real chanterelle is distinguished from a false one by a cap ruffled along the edges, as well as coloring. The false color is brighter, orange-red.
- Oilers are also false. In real ones, the hat is slimy and sticky, as if smeared in oil, the hat is always spongy, without plates. False ones have a dry cap that changes color at the break.
It happens that doppelgänger can be misleading even an experienced assembler. When doubt arises about the specimen found, some mushroom pickers, in order to determine the toxicity, taste a slice of the raw fruiting body, if it is bitter, they throw it away. Almost all spongy-capped species are edible, with the exception of satanic mushroom, but it looks so bright that its very appearance arouses suspicion.
TV channel "360" told what to pay attention to the mushroom picker.
Rainy and warm weather is a paradise for mushroom pickers. However, the prey of quiet hunters can be deadly when, out of ignorance, not champignon, but pale grebe or false honey agaric falls into the plate. When going to the forest for mushrooms, remember that not every outwardly attractive mushroom is safe.
PoisonousVSedible
Mushroom poisoning leads not only to gastrointestinal upset, but in 90% of cases to death. Poisonous mushrooms are especially dangerous for children, so when going into the forest, study carefully how to distinguish one from the other, or better, take a mushroom picker's guide with pictures with you, especially if you have little experience.
The most dangerous of all poisonous mushrooms - death cap. It is often mistaken for honey agaric, russula or champignon. But such a mistake is fatal. There is no antidote for the amantine toxin contained in this mushroom.
How to distinguish it, for example, from champignon? In the latter, under the hat, the plates are pink or brown, in the grebe they are white. When broken, the color of the pulp of a poisonous mushroom will not change, while that of an edible mushroom will turn red or turn yellow. And the champignon smells of anise or almonds, but the pale grebe has no smell.
Not fatal, but severe stomach upset can be obtained if you eat enough false mushrooms. They differ from the real ones by an olive or reddish tint and the absence of a “skirt” on the leg. Real forest mushrooms do not grow above six centimeters. However, there is a simple rule: if in doubt, leave the mushroom in the forest.
Chanterelles, by the way, also have twins. They are distinguished by an intense orange color of the cap and a dark brown base of the stem. Also, the false chanterelle does not have a characteristic thickening near the cap and has a thinner stem. False chanterelles, honey mushrooms, pale grebe - these are far from all dangerous mushrooms, you can find a complete list in any mushroom picker's guide with pictures.
You will find distinctive features of other mushrooms in the table.
When to pick mushrooms
The truth about mushroom folk signs
And yet, when preparing mushrooms, do not use folk advice.
Myth 1. If you boil a poisonous mushroom, the water in the pan will turn blue.
Truth 1. The water is stained due to hydrocyanic acid. However, many dangerous mushrooms do not contain it, but edible ones do.
Myth 2. If a dangerous mushroom lurks in a saucepan, a silver spoon dipped into it will darken.
Truth 2. Amino acids containing sulfur act on the metal, and it is present in both mushrooms.
Myth 3. If the head of an onion or garlic turns brown when cooked with mushrooms, then there are poisonous mushrooms in the pan.
Truth 3. Discoloration of onions or garlic can be caused by both poisonous and edible mushrooms, depending on the presence of the enzyme tyrosinase in them.
Mushroom places near Moscow
The most environmentally friendly mushrooms grow no closer than 50 kilometers from Moscow, and it is better to collect them away from the roadway. So, it is better to move at least 150 meters from a two-lane road, 500 meters from a four-lane road, and one kilometer from major highways. From the railway - two.
Mushroom places in the Kazan direction:
Art. gzhel
Art. Grigorievo
Art. Ingatyevo
Art. Kuzyaevo
Art. Shevlyagino
Platform "73 km"
Art. Antsiferovo
Art. Poletinki
Mushroom places in the Ryazan direction:
Art. Bronnitsy
Platform "63 km"
Art. Faustovo
Art. Sands
Art. Konev Boy
Art. Shchurovo
Art. Black
Art. Lukhovitsy
Mushroom places in the Leningrad direction:
Art. Podrezkovo
Art. Firsanovka
Art. Birches Country
Art. Golovkovo
Art. Pokrovka
Art. Frolovskoe
Mushroom places on the Savelovsky direction:
Art. Lobnya
Art. Lugovaya
Art. Nekrasovskaya
Art. Catoire
Art. Labor
Art. Frost
Art. Tourist
Art. Vlasovo
Art. Taldom
Mushroom places in the Riga direction:
Art. Opaliha
Art. Nakhabino
Art. Dedovsk
Art. Bullfinches
Art. holscheviki
Art. Yadroshino
Art. Kursakovskaya
Art. Rumyantsevo
Art. Lesodolgorukovo
Mushroom places in the Belarusian direction:
Art. Larks.
Art. Khlyupino (Zvenigorodskaya line from Golitsyno station)
Art. Skorotovo (Zvenigorod branch)
Art. Zvenigorod
Art. Sushkinskaya, Petelino, Chastsovskaya and Portnovskaya (the stations follow each other)
Art. Petelino
Mushroom places in the Kiev direction:
Art. Victory
Art. Dachnaya
Art. Selyatino
Art. Rassudovo
Art. Ozhigovo
Art. Bekasovo
Art. Bashkino
Art. Obninsk
Mushroom places in the Kursk direction:
Art. Hryvnia
Art. Lviv
Art. Kolkhoznaya
Art. Chepelevo and Chekhov.
Art. Sharapova hunting.
Art. Vanguard
Mushroom places on the Gorky direction:
Art. Fryazevo
Art. Kazan
Mushroom places in the Paveletsky direction:
Art. Takeoff
Art. Vostryakovo (2-3 km from the railway, south of Zaborya)
Art. white pillars
Art. Barybino
Art. Velyaminovo
Art. Privalovo
Art. Mikhnevo
Art. Shugarovo
Art. Zhilevo
Art. Stupino
Olga Lisakov
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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 stalk (it is white in the porcini mushroom), 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 is why the gall fungus is also called bitterness. At the break, the flesh turns pink (boletus is always white).
The porcini mushroom is very similar in appearance to the satanic one. But if you click on its inner part (“moss”), 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. Edible mushrooms are always 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 fruiting bodies look, what they look like in dry weather, what they look like in rain, etc.
Mushroom picking is one of my favorite autumn activities. It should be remembered that, in addition to edible mushrooms, poisonous mushrooms can accidentally get into the basket. The latter cause eating disorders, poisoning and can lead to death. Therefore, it is necessary to know how to distinguish edible mushrooms from inedible ones.
How to recognize a poisonous mushroom
The easiest way to determine by appearance is bright red fly agaric with characteristic white speckles on the hat.
To collect only tasty and healthy edible mushrooms in the forest, you should follow them with an experienced mushroom picker. If there is no such acquaintance, then you need to use the following recommendations:
- Collect only familiar mushrooms. It is better to study information about a couple of species that are most common, and cut only them. It is important to get acquainted with possible inedible twins, look at them not only in the picture on the Internet, but also live. The easiest way to start collecting with tubular mushrooms. These are boletus, boletus, boletus. Among those similar to them, there are fewer poisonous species.
- Raw mushrooms are not tasted, the effect of the poison can be instantaneous.
- If a clearing with mushrooms of the same species, but of different sizes, is found, the largest of them are considered. The absence of worms or wormholes on the cut may be due to the fact that the fungus is poisonous. In addition, for large specimens, it is easiest to determine the species.
- It is better not to cut overripe mushrooms. It is difficult to determine by the dried stem and hat whether this species is edible or not.
- Do not cut the mushrooms, the leg of which thickens downwards.
Signs characteristic only for poisonous mushrooms:
- bright coloring;
- color change on the cut;
- pungent smell (may be medicinal, chlorine).
A reliable sign of edible mushrooms is the spongy structure of the cap. Among the poisonous representatives, such a structure is typical only for the satanic mushroom, which is very similar to the boletus. They are distinguished by their hats.
False and real types of mushrooms
Edible mushrooms often have poisonous counterparts. For the porcini mushroom, it is a satanic mushroom. The inedible species is distinguished by the manifestation of a blue color on the cut or fracture. The cap of such a mushroom is white or beige.
The color of the cap of the porcini mushroom can be varied - from reddish brown to almost milky white.
It is more difficult to distinguish real mushrooms from false ones. also grows in groups on stumps and among protruding roots. An edible mushroom is distinguished by a “skirt” on the leg and scales on the cap. The inedible ones do not have a "skirt", and they are brighter colored.
False mushrooms often have an unpleasant odor
False and real chanterelles are bright and elegant. The real one can be pinkish to orange in color. The false one does not have a pale color, it is bright orange or red. The smell of an inedible mushroom is unpleasant when cut, the cap grows 25 mm in size. Hats of real chanterelles grow up to 10 cm in diameter.
When pressed, the surface of real chanterelles becomes reddish
Oilers can also be false. The inedible species has a more rounded hat than the edible ones. The main difference is that the false mushroom turns blue on the cut.
The pulp of champignons is dense, turns red at the break
Video: How to distinguish edible mushrooms from inedible
Do not take a mushroom if its species is in doubt. And there is no need to hope that the mushroom brought home will be better examined and determined whether it is edible. There is a danger that this is a poisonous species, it will get lost among the edible ones, and then fall into the cooked dish. In this case, the awareness and caution of the mushroom picker is of vital importance.