How to identify edible. Poisonous mushrooms of Russia: How to identify a poisonous mushroom, how to distinguish an edible mushroom. Oh, these toadstools...

The best way To independently learn to recognize edible and inedible mushrooms is to familiarize yourself with their names, descriptions and photos. Of course, it is better if you walk through the forest several times with an experienced mushroom picker, or show your catch at home, but everyone needs to learn to distinguish between real and false mushrooms.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types and names of mushrooms with pictures

The species diversity of fungi is very wide, so there is a strict classification of these forest inhabitants (Figure 1).

So, according to edibility they are divided into:

Edible (white, boletus, champignon, chanterelle, etc.);
Conditionally edible (dubovik, greenfinch, veselka, milk mushroom, line);
Poisonous (satanic, toadstool, fly agaric).

In addition, they are usually divided according to the type of bottom of the cap. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (on inside caps are clearly visible plates). The first group includes boletus, boletus, boletus and aspen. The second includes saffron milk caps, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which includes morels and truffles.

Figure 1. Classification of edible varieties

It is also customary to divide them according to nutritional value. According to this classification, they are of four types:

Since there are so many types, we will give the names of the most popular ones with their pictures. The best edible mushrooms with photos and names are given in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried or boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - oyster mushroom, 4 - chanterelle

We offer a list of the most popular edible mushrooms with photos and names(Figure 2 and 3):

White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color and has a light nutty aroma. It comes in several types: birch, pine and oak. They are all similar in external characteristics and are suitable for food.
Oyster mushroom: royal, pulmonary, carob and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing the mycelium on logs or stumps.
Volnushki, white and pink, have a cap pressed in the center, the diameter of which can reach 8 cm. The volushka has a sweet, pleasant smell, and at the break the fruiting body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open areas.
Chanterelles- most often they are bright yellow, but there are also light-colored species (white chanterelle). They have a cylindrical leg that expands upward, and the cap does not correct form, slightly pressed into the middle.
Oiler There are also several types (real, cedar, deciduous, grainy, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be the true oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey mushroom may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. A characteristic feature of edible honey mushrooms is the presence of a ring on the stem, which false doubles do not have.
Boletus belong to the tubular species: they have a thick stem and a regularly shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
Saffron milk caps- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular in shape, flat or funnel-shaped. The stem is cylindrical and dense, matching the color of the cap. The pulp is orange, but when exposed to air it quickly turns green and begins to secrete juice with a pronounced smell of pine resin. The smell is pleasant, and the taste of its flesh is slightly spicy.

Figure 3. The best edible mushrooms: 1 - butterfly, 2 - honey mushrooms, 3 - aspen mushrooms, 4 - saffron milk caps

Edible varieties also include champignons, shiitakes, russula, truffles and many other species that are not so much of interest to mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous counterpart, the names and features of which we will consider below.

Conditionally edible

There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeeze and cook.

The most popular conditionally edible varieties include(Figure 4):

Gruzd- a variety with dense pulp, which is quite suitable for eating, although in Western countries milk mushrooms are considered inedible. They are usually soaked to remove bitterness, then salted and pickled.
Row green (greenfinch) distinctly different from others green legs and caps, which is preserved even after heat treatment.
Morels- conditionally edible specimens with an unusual cap shape and a thick stem. It is recommended to eat them only after careful heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushroom, 2 - greenfinch, 3 - morels

Some types of truffles, russula and fly agarics are also classified as conditionally edible. But there is one important rule that should be followed when collecting any mushrooms, including conditionally edible ones: if you have even slight doubts about edibility, it is better to leave the catch in the forest.

Inedible mushrooms: photos and names

Inedible species include species that are not eaten due to health hazards, poor taste and too hard flesh. Many members of this category are completely poisonous (lethal) to humans, while others can cause hallucinations or mild illness.

It is worth avoiding such inedible specimens(with photos and names in Figure 5):

Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet. Outwardly, it is absolutely proportional and very attractive: young specimens have a spherical cap with a slight greenish tint; with age it turns white and elongates. Pale toadstools are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults, if there is the slightest doubt, it is better not to put a suspicious or dubious specimen in the basket.
Red fly agaric, is probably familiar to everyone. It is very beautiful, with a bright red cap covered with white spots. Can grow either singly or in groups.
Satanic- one of the most common doubles of the porcini mushroom. It can be easily distinguished by its light cap and brightly colored leg, which is not typical for boletus mushrooms.

Figure 5. Dangerous inedible varieties: 1 - toadstool, 2 - red fly agaric, 3 - satanic mushroom

In fact, every edible doppelgänger has a false doppelgänger that masquerades as the real one and can end up in the basket of an inexperienced silent hunter. But, in fact, the biggest mortal danger represents the pale grebe.

Note: Not only the fruiting bodies of pale toadstools themselves are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.

Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to provide medical care. In addition, many inedible varieties have an unattractive appearance and low taste qualities, so you can only eat them by accident. However, you should always be aware of the danger of poisoning, and carefully review all the loot you bring from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic drugs and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, therefore their intentional collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(Figure 6):

Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulatory agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the hallucination effect, but because of severe poisoning.
Stropharia shit got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
Paneolus campanulata (bell-shaped asshole) also grows mainly on soils fertilized with manure, but can also be found simply on swampy plains. The color of the cap and stem is from white to gray, the flesh is gray.
Stropharia blue-green prefers the stumps of coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, as it has a very unpleasant taste. In Europe, this stropharia is considered edible and is even bred on farms, while in the USA it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - stropharia shit, 3 - paneolus bell-shaped, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edible species simply will not take root (overly swampy soils, completely rotten tree stumps and piles of manure). In addition, they are small, mostly on thin legs, so it is difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are in one way or another similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.

For example, there are several boletus doubles - Le Gal boletus, beautiful and purple, which differ from the real ones by the too bright color of the stem or cap, as well as the unpleasant smell of the pulp. There are also varieties that are easily confused with honey mushrooms or russula (for example, fiber and govorushka). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous counterparts: 1 - purple boletus, 2 - gall mushroom, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous doubles of honey mushrooms, which differ from the real ones in the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, stinking and white. Cobwebs are easily disguised as russula, saffron milk caps or boletuses.

There are several types of poisonous champignons. For example, the yellow-skinned one is easy to confuse with a regular edible specimen, but when cooked it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is truly a mushroom country, very unusual specimens can be found not only here, but throughout the world.

We offer you several options for unusual edible and poisonous varieties with photos and names(Figure 8):

Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity has been little studied, it is not recommended to eat it.
Bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. Found in North America, Iran, Korea and some European countries.
bird's Nest- an unusual New Zealand variety that really resembles a bird’s nest in shape. Inside the fruiting body there are spores that spread around under the influence of rainwater.
Comb blackberry also found in Russia. Its taste is similar to shrimp meat, and its appearance resembles a shaggy heap. Unfortunately, it is rare and is listed in the Red Book, so it is grown mainly artificially.
Giant golovach- a distant relative of the champignon. It is also edible, but only young specimens with white flesh. Found everywhere in deciduous forests, fields and meadows.
Devil's Cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. The most unusual mushrooms in the world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - combed blackberry, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremors, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have provided a far from complete list of unusual varieties, since specimens of strange shape and color are found all over the world. Unfortunately, most of them are inedible.

Review not regular mushrooms world is shown in the video.

Plate and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is plate-like.

The most famous representative of the tubular ones is considered to be white, but this group also includes boletus, boletus and boletus. Perhaps everyone has seen the lamellar one: it is the most common champignon, but it is among the lamellar varieties that there are the most poisonous ones. Among the edible representatives are russula, saffron milk caps, honey mushrooms and chanterelles.

Number of mushroom species on earth

For a lover of quiet hunting, every trip for mushrooms is a real holiday. But sometimes some forest inhabitants try to overshadow it. False mushrooms are so similar to delicious and beloved edible that not only beginners, but also experienced mushroom pickers sometimes inadvertently bring them into the house. If the substitution is not detected in time, mushroom doubles can, at best, ruin the mushroom catch, and at worst, put the unlucky collector in a hospital bed.

The main thing is attentiveness and caution

The outcome of a mushroom hunt depends entirely on the ability of the mushroom picker to distinguish edible from false mushrooms. Contrary to popular belief, poisonous and inedible varieties in most cases look very presentable and have a pleasant mushroom aroma. Mushroom look-alikes are a real trap for novice hobbyists. Visually, they are almost no different from edible species, and even often grow in close proximity to them.

If the forest has not yet become an open book for you, do not rush to put all the mushrooms that look like edible ones into your basket. Ideally, it is better to make your first forest trips with an experienced mushroom picker mentor. You can always consult him in case of any doubts. Finding a truly competent and experienced mushroom picker today is a great success. If there is no such person in your environment, before going on a forest hike, carefully study the signs of edible and inedible species.

Experience, contrary to logic, does not always become a guarantee of safety. Cases of severe poisoning by poisonous doubles have also been recorded among avid forest connoisseurs. The causes of fatal mistakes are overconfidence, inattention and greed. Don't rush to fill your basket, even if you find a whole clearing of strong, handsome whites. The likelihood that a False Porcini Mushroom is lurking among them is very high.

Pitfalls when collecting porcini mushrooms

Picking a basket full of porcini mushrooms is the cherished dream of any mushroom picker. These big guys with big brown hats are a real culinary treasure. They are good in any form:

fried - aromatic roast with onions and potatoes;
boiled – delicious mushroom puree soup;
dried - wonderful taste and aroma, reminiscent of a bygone summer in the cold winter;
pickled - tight beauties are ideal for long-term storage;
cheese – Porcini mushroom is tasty even without cooking.

The only drawback of this ideal forest inhabitant is the presence of poisonous mushrooms, which in appearance are almost indistinguishable from it. The false white mushroom is inedible and toxic. It is found so often in our forests that the photo and description require careful study. As many as two varieties of false doubles masquerade as Royal White.

1. Satanic mushroom, like White mushroom, belongs to the Borovikov genus and has a characteristic shape of a cap and stem. It is not difficult to identify its double - the leg in the middle part has a red tint, and the flesh turns blue when cut. Collectors in France and the Czech Republic consider it conditionally edible and eat it after appropriate processing. Other researchers claim that toxic substances do not disappear even after prolonged heat exposure. Do not try to taste the Satanic mushroom raw - just 1 gram of its pulp causes a severe eating disorder.

2. Gall mushroom or Gorchak differs very little from White mushroom. In appearance they are absolutely identical, the only difference is the darker mesh pattern of the stem and the pinkish tint of the flesh on the broken cap of Gorchak. Unlike the tasty White Bile Mushroom, it is unusually bitter, which is why even forest dwellers never try to enjoy it. To determine whether the mushroom in the basket is edible, mushroom pickers often taste a piece of its pulp. Do not deviate from the rules for picking mushrooms; do not eat them raw. The peculiarity of Gorchak is not only the bitter taste of the pulp, but also toxic substances. When they enter the body, they settle in the liver cells. Even after prolonged soaking and boiling, this false porcini mushroom does not lose its bitterness, and sometimes its consumption causes cirrhosis of the liver.

Bely's doubles are often classified as conditionally edible. Without proper processing, they can cause harm to humans; in the most severe cases, they cause severe food poisoning and liver disease. However, eating Satanic and Gall mushrooms never leads to death. With other doubles things are not always so smooth.

Camouflaged and extremely dangerous

In nature there are false photo mushrooms that require particularly close study. When collecting Russula and Champignons, it is difficult to say whose victory the quiet hunt will end. There is a double similar to both species, the collection and use of which ends extremely badly. This is Pale Toadstool, a beautiful and endowed with a pleasant smell mushroom. The main difference between Pale Toadstool and Champignon is the color of the plates. If it is difficult to determine the names of mushrooms at first glance, look under their caps. If the records:

pink - in front of you is a young Champignon;
brown - also Champignon, old, but quite edible;
white ones - pay attention, don’t even touch the poisonous double, this is the Pallid Grebe.

This poisonous mushroom is so dangerous that even the contact of microscopic particles on mucous surfaces leads to severe poisoning. To lead to severe intoxication with subsequent death, 1/4 of its fruiting body is enough. The poisonous twin is found very often in our forests; it grows interspersed with edible mushrooms, one at a time or in small groups.

The Pale Toadstool is very similar to the greenish Russula, but differs from it in the presence of a ring, as well as a tuberous thickening at the base of the stalk. In addition, the pulp of Russula has a characteristic fragility, while that of Toadstools is more elastic. If you have the slightest suspicion that this is not Champignon or Russula, but Pale Toadstool, do not put off finding out the type of mushroom until later. If a cleverly disguised double gets into the basket, toxic substances will poison all the collected mushrooms.

Beautiful, but almost inedible

Collecting Chanterelles is a real pleasure. On the grass of the autumn forest, which is beginning to fade, they stand out with bright spots of color, from egg yellow to almost orange. Chanterelles are valued not only for their excellent taste, but also for their healing properties. Eating these quite common mushrooms helps get rid of helminths, leads to a healthier liver, improved vision and strengthened immunity.

Double, the False Chanterelle is similar to the Common Chanterelle almost like a mirror image. It is low-toxic and in many countries it is classified as a conditionally edible variety. However, if you only collect high-quality edible mushrooms, check out the main characteristics that distinguish False Chanterelle from edible:

color – yellow for the real one and orange for the false one;
the edges of the cap are smooth for the false one, wavy for the edible one;
the leg is thin on the double, thick on the real one.

We look and remember

For inexperienced mushroom pickers, the usual description is not enough. In mushroom hunting, the saying is very relevant: “It’s better to see once than to hear a hundred times.” To teach beginners to distinguish edible species from their look-alikes, photographs of false mushrooms, high-quality and reliable, are essential. They help to finally verify the correctness of the species identification.

Only by carefully studying photographs and descriptions and consolidating knowledge in practice in the forest, precious experience is accumulated. Be patient, don’t rush and don’t be greedy, adhere to the rules paid for by the life and health of unwary mushroom pickers: collect only familiar mushrooms. Don't rely on old-fashioned methods for determining inedibility. Remember: the statement that the onion turns blue when boiled together with its poisonous counterparts is not true.

Is it possible to distinguish edible mushroom from edible?

Experts believe that it is impossible to derive a universal rule. The only guarantee against poisoning is knowledge of the characteristics of individual species and 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. Thus, poisonous mushrooms grow in pine and spruce forests: gall, pepper, 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.

The legs of a real chanterelle are 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. Honey mushrooms are always edible 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.

The main principle of mushroom picking

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.

Even when collecting familiar mushrooms, there is a risk of putting a toxic specimen in the basket. After all, in addition to the usual red fly agarics or conventional toadstools, in the forest you can find poisonous or simply inedible mushrooms, very similar to edible ones. In some cases, a mistake can cost your life, so you should carefully inspect everything you put in the basket. What to pay attention to and where to expect a catch? We have made a selection of common dangerous doubles

Summer honey mushrooms - fringed galerina - sulfur-yellow false honey fungus

Summer honey mushrooms.

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

Galerina bordered.

False honey fungus is sulfur-yellow.

Another double of the summer honey fungus is the sulfur-yellow false honey fungus. 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 muted smell. Sulfur-yellow false honey fungus is not as poisonous as galerina fringed, but the consequences are also unpleasant: its use can cause abdominal cramps and mild poisoning.

Champignon - pale toadstool (white)

Champignon.

Death cap.

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

Green russula - pale toadstool (greenish-gray)

Green russula.

Death cap.

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

Real fox - false fox

The fox is real.

The fox is false.

These mushrooms are similar only at first glance. There are several criteria. The color of the double is brighter, the mushroom is bright orange or orange with a brown tint, and the edge is always lighter than in the center. The color of the true chanterelle varies from light yellow to yellow-orange, and the cap is evenly colored. The shape of the hat also matters. The false one has smooth, neatly rounded edges, while the real one has wavy, almost always irregularly shaped edges. 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 go down the stem of the mushroom, but do not pass into it.

A mistake 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 mushroom (gorchak)

Porcini.

Gall mushroom.

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

The gall mushroom is inedible, although not poisonous. The reason for its inedibility is its strong bitterness, which cannot be removed even with prolonged cooking. That’s why one of its names is “gorchak”.

Fairy tales for adults

It is unlikely that any question has given rise to as many myths as the determination of the toxicity of mushrooms.

There are many popular “tests” invented! 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 has gotten into the pan.

Leading specialist of the mycology laboratory of the Institute of Experimental Botany named after V.F. Kuprevich of the National Academy of Sciences Olga Gapienko emphasizes: “There are no typical signs of mushroom toxicity! Take even the smell and taste. A classic example: the toadstool smells good and tastes sweet. And the funnel smells bad, but it is non-poisonous. So there are no methods, there is only knowledge of mushrooms.”

Smartphone to the rescue

What apps will be useful to you?

Mushrooms of Belarus

This program is essentially a convenient automated reference book. All mushrooms are divided into 6 categories: edible - known, little-known and conditionally edible, inedible - little-known and poisonous plus with unknown properties. For each mushroom - photo and detailed description. How will such a program help? For example, you found a mushroom - by all appearances it appears to be white, but the color of the cap is unusual. Go to the application, and here there are 6 types. You 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 the basket.

EcoGuide: mushrooms

The application consists of three parts: an atlas-encyclopedia, a textbook and, most interestingly, a mushroom identification guide. Let's take a closer look at the latter. 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- shape of the fruiting body, parameters of the cap, stem, and so on, 22 points in total. One of the obvious advantages of the application is that you can work with it without an Internet connection. The downside, however, is justified - the program is paid. It costs $3.99 on Google Market.

I'm going home

The application has nothing directly to do with searching 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 get 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 “Going 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 it’s better to use this option as a backup - in case you can’t get a connection and use online navigators.

How to distinguish false double 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 and 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. Thus, poisonous mushrooms grow in pine and spruce forests: gall, pepper, 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 white mushroom is very similar in appearance to the satanic one. 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.
The legs of a real chanterelle are 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.

The main principle of mushroom picking

Sometimes mushrooms are overripe: the mushroom looks good, not wormy, and in addition is very large. From one mushroom you can make potatoes or soup. You can’t pick such mushrooms!

Overripe mushrooms are spoiled protein. Unlike meat and fish, which rot and have a very unpleasant odor, mushroom spoilage does not manifest itself in any way externally. The spoilage of the mushroom is indicated by its large size, softness, and lack of 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, and shrimp - chitin. This protein must be processed for a very long time so that there is no heavy load on the gastrointestinal tract. If you want to fry mushrooms, you must first boil them for an hour.

Mushrooms that are considered edible can become poisonous under certain conditions if:
poisonous microorganisms have multiplied in old mushrooms;
mushrooms grew in a forest that was treated with pesticides and herbicides;
mushrooms were found near roads - they could accumulate toxic heavy metals;
mushrooms requiring appropriate heat treatment were eaten raw.

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