What twins does the porcini mushroom have. edible-inedible

Main features

According to their main characteristics, all mushrooms are divided into the following categories:

If conditionally edible and inedible ones are processed, soaked and boiled, then some of them (milk mushrooms, mushrooms and morels) are safely allowed to be eaten. Only poisonous varieties are dangerous, so you need to know the external differences of unsuitable species for food.

There are no signs that clearly define false mushrooms and the degree of their toxicity. But there are a number of features that are most common:

• the presence of Volvo;
• lamellar structure of the spore-bearing layer (often), although there are twin species with a spongy hymenophore;
• bitter taste;
• change in the color of the pulp at the break;
• unpleasant aroma.

The leg of a poisonous organism often grows from a volva ("pot" or "pouch").

Irina Selyutina (Biologist):

Volva is the remains of a veil, or velum, which serves as a protection for a young fruiting body (covers it entirely). As the fungus grows, the velum ruptures and remains in the form of rings and volva at the base of the stem, which is an important systematic feature. The Volvo is also called the vagina. It is in the form of remnants of a membranous wrapper or fragments of different sizes and shapes, located at the base of the leg. When it is characterized, be sure to indicate what it is:

• free;
• attached to the leg;
• whole;
• looks like scraps, patches;
• sizes.

Let's take a closer look at what edible mushrooms and their counterparts look like.

Differences

All lovers of "forest meat" know the main types of edible mushrooms. In each region of Russia, they are divided by season. The most popular are the following:

• White;
• Boletus and Boletus;
• saffron milk caps;
• butterflies;
• Chanterelles;
• Russula;
• Honey mushrooms;
• Raincoats;
• Champignons.

Almost all of them have their counterparts, which are capable of causing severe poisoning.

Twins of the white mushroom

White mushroom is edible even without heat treatment. Adds spice and special taste to any dish.

Its flesh is tender and has a pleasant aroma.

It is often confused with Bile Mushroom and Satanic Mushroom, which are inedible. False porcini mushroom has the following differences:

• the color of the leg (in white it is beige, and in the gall one a dark mesh is visible on the leg, in satanic it is very peculiar and brightly colored);
• cap color (white or beige for white, brown or red for twins);
• color at the break (white never changes color, and its dangerous counterpart is satanic, turns blue at the break).

Twins of autumn mushrooms

A family of autumn mushrooms will be able to feed the whole company. These mushrooms grow in large groups in the depths of the forest on stumps and fallen trees. Real mushrooms are often salted and pickled. Beautiful honey-beige hats attract attention. The scent is pleasant. The legs are brown or brown at the base, and white above. They are often confused with false "brothers": sulfur yellow and brick red.

Main differences:

• the hat of twins is yellow or red;
• plates are sulfur-yellow, greenish or gray;
• there is no ring on the leg.

Before cooking, it is better to remove the ring from the autumn mushrooms or leave only the hats. They are the most delicious and healthy, and there is a lot of chitin in the legs, so they are tougher and worse digested.

Sometimes honey mushrooms are confused with fiber, which grows in deciduous and coniferous forests from the beginning of summer until the end of November.

The main differences of the fiber:

• unpleasant odor;
• white pulp;
• thin leg;
• leg height up to 5 cm;
• the shape of the cap is cone-shaped.

The fiber (it is also called a cone-shaped whip) never changes color on the cut. Eating it causes serious intestinal poisoning. Only timely medical care can save a person.

Twins of Champignon

Mushroom is confused with white fly agaric.

The description of forest champignon has its own characteristics. His hat is rounded at the bottom. In a young species, it is attached to the leg with a thin film, after touching it turns yellow. The plates have a pinkish tint, turning brown with age. The leg is dense and has a cylindrical shape. The aroma of the pulp is pleasant, not strong.

Real champignons differ from white mushrooms in hats. They are round only at the top, they become flat below. The aroma is sharp and unpleasant, which is immediately alarming. The white plates are not tight and are pink, like the original. The stem is thin and has a striped ring, which is never found in edible champignons. The base of the leg is expanded.

Sometimes Champignons are confused with pale grebe, one of the most dangerous and poisonous mushrooms.

Description of the toadstool:

• the color of the cap is pale whitish or pale beige;
• spore-bearing layer lamellar;
• the stem is cylindrical, narrowed towards the cap;
• on the leg there is a characteristic "skirt"
• the leg below has a tuberous thickening, immersed in a kind of sac.

These mushrooms are so toxic that they can spoil the real edible mushrooms lying in the basket with one touch. A poisonous double affects all organs, often causing death, because poisoning manifests itself at a time when it is almost impossible to help.

The pale toadstool is often confused with the green row. But upon closer inspection, you will be able to notice the difference: on the twins of edible greenfinch mushrooms there is neither Volvo nor a ring on the leg.

Twins of the blushing fly agaric

The blushing fly agaric is considered conditionally edible. It is sometimes confused with champignon. It does not cause such severe poisoning as the poisonous pale grebe. Some cook this type, it is served in expensive restaurants. The danger is some external similarity between the species of the blushing and panther fly agaric.

In order not to confuse it with the panther one, it is worth understanding the differences.

Description of the type of panther fly agaric:

• the hat is greenish-beige;
• the spots on the hat are pale, beige;
• the leg is cylindrical;
• on the leg there is a thin "skirt";
• the color of the pulp is white;
• on a break, the color does not change.

In the reddening fly agaric, the flesh turns pink after contact with oxygen. The hat is red with white spots or slightly sticky.

Irina Selyutina (Biologist):

Fly agaric gray-pink, or blushing, belongs to the category of conditionally edible mushrooms, which are collected mainly only by advanced mushroom pickers. Before cooking, it must be boiled well for 15 minutes in salted water. The taste, according to those who have tasted it, is reminiscent of chicken meat. It grows in any forest on a variety of soils, but prefers lighter areas. Mycelium begins to bear fruit in mid-June and ends somewhere by mid-October.

In addition to the panther fly agaric, it can also be confused with a thick one. However, this species, unlike the panther, is very safe. Their flesh never changes color when exposed to air.

Amanita muscaria is toxic and, when ingested, causes bouts of anger, visual and auditory hallucinations. If action is not taken, lethargy, coma and death will follow.

Mokhoviki and Maslyata

Butterfly and Mokhoviki are tasty and healthy varieties. They grow in almost all regions of Russia. But they are often confused with pepper mushroom, which is not poisonous, but is not considered edible. Their appearance is similar (the same color and shape of the cap, the size and shape of the legs), but the taste and aroma are very different.

The main feature of the pepper mushroom is its bitter taste, similar to the taste of pepper, hence the name of the species. Often it is dried, ground, used as a seasoning for main dishes, side dishes and salads. Such mushroom seasoning can be stored for a long time in a dry and dark place.

Chanterelle and false mushroom

Chanterelles are best collected for cooking or pickling. They grow from summer to mid-autumn. Prefer deciduous or mixed forests. Real chanterelles correspond to this characteristic:

• the cap of the fruiting body fuses with the stem;
• the shape of the cap is funnel-shaped;
• red color;
• on the cut it releases orange milky juice;
• plates are thick.

Raincoat and false raincoat

In spring, raincoats appear after morels and stitches. They are often found in park areas, pastures and forest edges after warm spring rains. There are many varieties of raincoats, but their real fruiting bodies have the following common features:

• height - 7 cm;
• diameter - 6-8 cm;
• body shell double;
• White color;
• there are scales up to 2 mm on the surface;
• the pulp has a slight aroma.

When harvesting the first spring harvest, ordinary raincoats are confused with false raincoats. Their growth and development begin underground, at first the fungus looks like a tuber, which reaches 10 cm in diameter. In the lower part, at the base, a bundle of root-shaped fibers is visible. In a false raincoat, the shell of the fruiting body is single-layer, dense, there are small scales on the surface. As it ages, its color changes to yellowish or gray-white. Cracks of coffee color gradually appear.

Signs of poisoning and first aid

To prevent poisoning, before going into the deep forest, it is better to brush up on all the main signs of poisonous and edible species. If misfortune has occurred, knowledge of the signs of poisoning and first aid actions will help.

Symptoms of poisoning:

• nausea;
• vomit;
• dizziness;
• increase in body temperature;
• abdominal pain;
• blue lips;
• cold hands and feet;
• diarrhea.

If fly agaric got into food, then the manifestation of sound and auditory hallucinations is possible. The state is like a sharp insanity of reason. In case of poisoning with false mushrooms, the stomach is immediately washed. To do this, you need to drink at least 1.5 liters of boiled water (or a pale pink solution of potassium permanganate) and then induce vomiting. This procedure will have to be repeated several times. Then you need to lie down and drink plenty of fluids to restore the water balance in the body. There is no time to waste, it is important to immediately consult a doctor. When going to the forest, it is worth remembering the basic rule of the forester: do not put a mushroom in a basket if you are not sure that it is edible.

Kira Stoletova

Mushrooms are a popular type of mushroom that are quite easy to grow at home, you only need to strictly follow all the requirements. There are not only edible species, but also false champignons. They pose a danger to humans - they can not be eaten.

Description of the appearance of the mushroom

Fake, or as we say - false, champignons differ, depending on the age and place where they grow. Most often, mushroom pickers meet reddish-colored mushrooms, which belong to the species yellow-skinned champignon. Also, lovers of "silent hunting" are well aware of the type of false champignons called champignon flat cap. It has a strong unpleasant odor reminiscent of the smell of ink.

• Champignon yellowskin: the color of the cap of this dangerous double of the edible champignon can be different. If the mushroom grows in a clearing well lit by the sun, it will have a grayish tint. Instances growing in forests are beige with an orange tone. The young false champignon has white plates under the cap, which darken with age and become almost black. They are easy to distinguish, because real mushrooms have a rough cap, sometimes covered with scales, while the double has a smooth skin, which sometimes cracks along the edge.

Irina Selyutina (Biologist):

Perhaps, in the characteristics of false champignons, a remarkable fact is the “aroma” of the pulp, which almost immediately “surrenders” a double with giblets - sniff it, and you will never send it to the basket:

1. pulp w. yellow-skinned has a characteristic “pharmacy” or, to be more precise, a phenolic smell, which, even if it is very weak in a fresh mushroom, will increase significantly during cooking;
2. pulp w. flat hat characterized by a pungent odor commonly compared to creosote, ink, or phenol.

• Champignon flat cap: representatives of this species have a leg up to 10 cm high with a diameter of up to 2.5 cm. It is cylindrical in shape, slightly thickened at the bottom. In the middle of it is a double white ring. The surface of the cap is covered with gray or gray-brown scales. Under the cap are thin frequent white plates with a pinkish tint. In older mushrooms, they acquire a dark brown color.

Differences between false and edible champignon

False (poisonous) and real champignons are often confused (especially by beginners or inattentive mushroom pickers), and this is deadly. We can say that the poisonous double of champignon may have a spot of gray-brown (brown) color in the center of the cap, when pressed, yellowish spots appear. However, this verification method does not give an exact guarantee, so it should be combined with other methods. Therefore, it is important to consider the following factors:

• the cut of the fungus quickly acquires a bright yellow hue;
• characteristic yellow spots in the pulp may be present at the base of the leg;
• there is a sharp "chemical" smell (disinfectant, phenol, ink, gouache);
• when boiled, the water and the fruiting bodies themselves turn yellow, but only for a short time. By the way. This method is considered the most accurate.

These are insidious mushrooms, even after long cooking, toxic substances in them do not decay.

You can confuse champignon with pale grebe: but this option is only possible for young specimens. Outwardly, it really resembles a champignon and at the same time does not have a smell, according to which it was possible to draw a conclusion about its “incompetence”. False champignons most often appear in July in mixed and deciduous forests; it is also possible to meet them in glades in city parks.

Real champignons look different. The place of the cut they have a pinkish tint. Also, the edible mushroom begins to grow in May, while the false one only begins to grow in the middle of summer.

Virulence

Inedible champignon actively absorbs toxic substances from the soil. The use of such mushrooms leads to a certain level of intoxication. According to the degree of danger, double champignons of edible species are classified as moderately toxic, capable of provoking indigestion, which manifests itself in the form of diarrhea, vomiting, and fever. A large portion of the eaten mushrooms can be fatal.

There are also substances in poisonous champignons that negatively affect proteins. This causes a violation of the contraction of the heart muscle.

Symptoms of poisoning

The first sign of poisoning is vomiting and indigestion. These symptoms occur after 2-3 hours. Later, gastric colic appears. Similar symptoms are caused by pale grebe and poisonous meadow mushrooms.

There are several stages of champignon poisoning. Their description:

• There is spastic pain in the abdomen, the body temperature rises. Diarrhea starts later.
• A person feels a slight improvement in well-being, but toxic substances continue to affect the liver and kidneys. This is confirmed by the analyses. Remission lasts 1-2 days.
• At this stage, the damage to the internal organs reaches its peak. Begins liver and kidney failure.

In case of poisoning with false champignons, it is necessary to call an ambulance at the first stage of poisoning. Before her arrival, it is important to remove toxins from the body.

Description of first aid:

• drink at least 1.5 liters of a weak solution of potassium permanganate and induce vomiting to flush the stomach;

Irina Selyutina (Biologist):

Gastric lavage as a component of first aid is very important, because. allows you to remove pieces of mushrooms from the stomach and prevents further absorption by the intestinal walls of toxins that enter the gastrointestinal tract together. At the same time, it is desirable to save the remains of the dish so that the laboratory of the medical institution can analyze and identify toxins in order to carry out treatment.

• take sorbents at the rate of 1 g per 1 kg of the patient's weight (maximum 10 tablets of activated charcoal);
• a warm heating pad is placed on the stomach and legs: this helps to avoid circulatory disorders;
• drink strong tea or warm water.

Treatment for poisoning

After hospitalization, the patient is detoxified:

• enema;
• gastric lavage;
• hemodialysis.

The choice of treatment method depends on how much of the dangerous product the patient has eaten.

Later, the patient is restored to a water-electrolyte (salt) balance or put on a drip. The victim must also follow a special diet:

• refuse to eat fatty, spicy and smoked foods;
• eat only boiled food;
• finely chop vegetables and fruits before eating.

When providing first aid, do not induce vomiting in children under 3 years of age and women in a state of pregnancy. Also do not give enemas to people of age without the help of a doctor. The victim is forbidden to take drugs that strengthen the stomach. This is especially important when poisoning with such dangerous mushrooms as pale grebe.

Here comes the summer. There are bright June days. On such a bright day, you will enter the refreshing shadow of the forest, and the sharp, slightly sweet, with unique nuances, the smell of mushrooms will literally envelop you. Where is he from? After all, there are still a few mushrooms in the June forest. The fertile smell comes from the mycelium penetrating the forest floor, rotting stumps, fallen tree trunks, boughs and the soil itself. It is warm and damp in the forest, thanks to the abundance of heat and moisture, the mycelium grows especially intensively, gaining strength. But for mushroom pickers, June is also a good time. There is something golden on an old birch stump: a lot of bright yellow mushrooms covered it like a hat. These are summer mushrooms. I found two or three such hemp - and the basket is full. Honey mushrooms are one of the first summer mushrooms. Yes, this is not surprising. The wood of stumps and fallen trunks warms up faster than the soil, and retains spring moisture for quite a long time - and mushrooms appear and grow on it. But take a closer look. Among the yellow-golden, as if water-saturated hats of the summer honey agaric, a hat flashed even brighter, but not golden, but with a reddish tint, a cautiously poisonous false sulfur-yellow honey agaric.

Honey agaric summer

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

False foam gray-yellow

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

Autumn honey agaric

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

False foam brown-red

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

The sinister glory of the pale grebe as a deadly poisonous mushroom has long been known.

Champignon ordinary

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

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

Death cap

In August, when there are quite a lot of porcini mushrooms, gall fungus, or false porcini, is often found. It is bitter, but is not considered poisonous in the literature. However, the gall fungus, caught in the roast of the whites, my cause serious poisoning. This double of white grows in pine forests in spruce forests, the advantage is on sandy soil, it is common. It is very similar to white in its shape and brown or brownish hat. But it is given out by the color of the tubules, dirty pink, as well as the flesh, turning pink at the break. The porcini mushroom is called so because both the pulp and the tubules are white. Only with age, the tubes turn slightly yellow or green. There is another difference - a mesh pattern on the leg. In the white fungus, it is white, and in the bile fungus, it is black-brown, clearly visible on a light stem. The gall mushroom usually accompanies the white mushroom throughout September. Recently, young raincoats have fallen in love with mushroom pickers. And not in vain! These mushrooms are surprisingly fragrant, although their flesh is less tender. Raincoats are edible as long as they are pure white both inside and out. With age, as they mature, their insides darken, turning into a powder of brown spores. Their twins - false raincoats - are easy to distinguish. Even when young, they are purple-black with white streaks inside and are quite tough. Pick mushrooms with care and only those you know well. It does not matter if there are fewer mushrooms in your basket. The trouble is, if even one poisonous one gets there.

Origin of mushrooms

Scientists suggest that mushrooms originated from primitive flagellar organisms that live in water - flagellates. This was even before the divergence of the main line of living organisms into plants and animals.

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

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

Cap mushrooms grow in 3-6 days, die in 10-14 days. But there are also long-livers among them. These are fungi that are part of lichens that live up to 600 years. Woody fruit bodies of tinder fungi live on trees for 10-20 years. As for the mycelium, in most mushrooms it is perennial, as they say, in particular, "witch's rings".

During the period of growth of the fruiting bodies of fungi, the pressure of the contents of the cells on their membrane (turgor pressure) sharply increases. It has been established that the pressure exerted by such elastic cells and tissues on neighboring cells, tissues or on surrounding objects can reach seven atmospheres, which corresponds to the pressure in the tires of a 10-ton dump truck and is more than three times higher than the pressure in the tires of a Zhiguli car . That is why it is often necessary to observe how mushrooms break through asphalt, cement and even concrete or the crust of desert takyrs, which is not inferior in hardness to them.

some mushrooms

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

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

Veselka is a fungus from the group of puffballs or nutweeds, with a strong, unpleasant odor that attracts flies that carry its spores. They also call him "stinky morel" for a folded hat, like a morel's, the record holder for growth rate is five millimeters per minute. Young egg-shaped mushroom, white - edible. The mucous membrane of a young fungus is used in folk medicine for rheumatism ("ground oil"). Grows in deciduous forests in July - September.

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

Smooth, spurge - an edible mushroom with abundant milky juice, hence its second name. The reddish-yellow hat is very dense, fleshy, smooth, which is why they called the mushroom - smooth. In salting, it will not yield to camelina. It grows in broad-leaved and mixed forests in August - September.

Mushroom cabbage is an edible fungus from the horned family with a taste of morels and a hazelnut smell. Reminds me of a loose head of cabbage. Grows on soil in pine forests in August - September, is very rare.

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.

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.