Giant white pig. Talker mushrooms: photo and description

Talking bugs (Clitocybe) belong to the row family and have the fourth category. Today, more than two hundred and fifty species of talkers are known, sixty of which are found in our country. Among them there are edible, inedible and even poisonous, causing severe poisoning. Therefore, you need to very carefully study their individual characteristics, by which you can distinguish one from the other. And make the first gatherings together with people who are well versed in them.

Description of edible species

Not every mushroom picker collects even edible types of talkers. This is explained by the fact that many of them have a specific taste and smell, which often become even brighter during heat treatment. But some people even like it. The most common types of talkers include those listed below.

Gray

The caps of young gray or smoky talker (Clitocybe nebularis) have a convex shape, which then develops into a flat shape with folded edges and reaches a diameter of up to fifteen centimeters. Its light gray surface is covered with a dirty white coating. Thick legs the color of the cap grow up to ten centimeters in height and have a thickening at the bottom. The white, thick, loose pulp has a fruity aroma that intensifies when cooked.

Nettle thickets are a favorite place to grow, which is why the gray talker is popularly nicknamed “nettle.” It is considered a conditionally edible mushroom.

Redhead

The red or bent talker (Clitocybe geotropa) initially has a bell-shaped cap; in adult specimens it becomes funnel-shaped with a bump in the middle and thin bent edges. Its diameter ranges from four to twelve centimeters. The surface of young mushrooms is characterized by a reddish color and shine, then it fades to almost white, covered with brown spots and becomes matte. The legs grow up to fifteen centimeters in height and up to three in diameter. They have light white pubescence, a light yellow color and thickening at the base.

Gigantic

The giant talker (Leucopaxillus giganteus) is practically the largest of these mushrooms. Its fleshy, hemispherical caps grow up to twenty-five centimeters or more in diameter. Over time, they become like large funnels. Their cream coloration has a gray tint in the center. Dense light gray or brownish legs reach ten centimeters in height and up to three in diameter. This type mushrooms have virtually no odor, the taste is bitter, intensifying as they grow.

Voronchataya

The funnel talker (Clitocybe gibba) has a thin cap with a diameter of no more than eight centimeters. It already initially has a prostrate shape, which quickly takes on the appearance of a not large, but deep funnel of a yellowish-brown color. The narrow, cylindrical legs, about five centimeters high, are the same color as the caps. The mushroom is edible only in at a young age , then it becomes too harsh, and also has a smell reminiscent of perfume.

Fragrant

The fragrant, fragrant or aniseed talker (Clitocybe odora) has a thin but fleshy cap up to seven centimeters in diameter. Its surface is characterized by a very original bluish-green color, the plates are slightly lighter. Thin legs, the color of the plates, grow up to five centimeters in height, have a cylindrical shape, thickened towards the bottom. The gray pulp has a sharp anise smell, which only intensifies with heat treatment.

Clubfoot

The clubfoot talker (Clitocybe clavipes) is the most recognizable of all the others due to the shape of its leg, which thickens quite strongly towards the base and resembles a club. The mushroom caps, gray or brownish-gray in color, are quite miniature, and have a diameter of no more than six centimeters. In young specimens they are convex, and over time they become flat with a small bump in the middle and acquire a white border along the edge. Yellowish plates extend onto legs that grow up to ten centimeters high and up to one and a half centimeters wide.

Description of inedible and poisonous species

Simultaneously with the edible talkers, inedible and poisonous species. Some of them can not only cause significant harm to health, but also become deadly for people with poor health.

Inverted

The inverted or reddish-brown talker (Clitocybe inversa) has a concave cap from five to ten centimeters in diameter, its edges are smooth and curved downwards, and the surface is colored grayish-red or reddish-brown. The cream-colored plates develop onto curved, hard, reddish legs up to six centimeters high and about two centimeters in diameter. The thin flesh of the inverted talker is slightly lighter than the cap and is distinguished by great fragility, hardness, tart taste and pungent odor. The mushroom is inedible.

Wax

All parts of the waxy, grayish or leaf-loving talker (Clitocybe cerussata) are white or slightly grayish in color. The diameter of the cap reaches eight centimeters. In young mushrooms it has a bell-shaped shape, and with age it looks like a wide funnel with a large bulge in the middle and wavy, pubescent edges. The legs are cylindrical in shape with a thickening at the base, growing up to five centimeters in height and no more than one in width. The taste and aroma are quite pleasant, so you need to be especially careful when collecting, as the mushroom is very poisonous.

Whitish

The whitish, reddish or grooved talker (Clitocybe dealbata) is a very small fungus. Its initially convex caps, about four centimeters in diameter, white or grayish in color, eventually acquire a flat shape and a reddish color. They have wavy edges and a smooth, shiny surface that becomes sticky when wet. The legs are cylindrical in shape and grayish-white in color, thicken towards the base and reach five centimeters in height and up to one in diameter.

Orange

The orange talker or false chanterelle (Hygrophoropsis aurantiaca) has a funnel-shaped cap of brownish-orange color with a diameter of up to six centimeters, its edges are smooth and tucked. Thin plates of false chanterelles are located very often and match the color of the cap. The orange legs have a height of five centimeters and a width of one. The color of the bitter pulp is white, its smell is quite unpleasant. The mushroom is inedible.

Places of growth

Talkers prefer the temperate zone of our country, Siberia and the Primorsky Territory. They can be found in any deciduous or coniferous forest, as well as in meadows and fields. Edible species are usually located in large groups, which form rows or rings. Inedible and poisonous often grow in single specimens. Fruiting begins in July and can last until November depending on the location of growth.

Preparing talkers

Govorushki can be fried, salted, pickled and added to a variety of dishes. But before that they need to be boiled for at least half an hour.

Rice with vegetables and talkers

Ingredients:

• Mushrooms - 1 kilogram;
• Rice - 200 grams;
• Meat broth - 1 liter;
• Tomatoes - 200 grams;
• Sweet pepper - 200 grams;
• Green peas - 100 grams;
• Onions - 2 pieces;
• - 3 teeth;
• Cheese - 100 grams;
• Butter - 100 grams;
• Vegetable oil - 2 tablespoons;
• Salt, black pepper, fresh dill.

Cooking method:

1. Boil the govorushki, cut into several pieces and fry at half the rate butter within ten minutes.
2. Finely chop the onion and garlic and fry in a deep pan for several minutes.
3. Add the mushrooms to the onions and garlic and simmer for another five minutes.
4. Pour rice into the mushrooms, pour in the broth and simmer until half cooked.
5. Add diced tomatoes and peppers, as well as green peas to the rice with mushrooms.
6. After the dish is ready, you need to remove it from the heat and add grated cheese, chopped

Latin name: Leucopaxillus giganteus

Giant talker or huge leucopaxillus (Leucopaxillus giganteus) belongs to the department of Basidiomycetes, class Agaricomycetes, order Agarikov, family Oryadovkov, genus Leukopaxillus or Belosvinushek.

Leucopaxillus comes from Greek word Leuco, meaning "white", and Paxillus is the generic name of the slender pig, which the talker is similar in appearance to. The epithet “giganteus” does not need explanation, since sometimes this mushroom reaches truly gigantic sizes.

It occurs mainly in autumn, from late August to October, and when warm weather until mid-November. Experts classify it as a conditionally edible mushroom, which, if desired, can be used after preliminary cooking and subsequent change of water. For culinary purposes, only young specimens should be collected. Govorushki are consumed salted and pickled, and dried for future use.

hat

Young mushrooms have an ivory-colored cap. Shape – convex or flat with a finely velvety surface. With age, the silky texture is lost, small circular scales form from the center to the edge, and cracks may develop around the circumference. The color acquires a darker shade, with individual brownish or ocher spots. The cap gradually becomes concave, fully justifying the English name of the mushroom - Giant Funnel (in Russian “giant funnel”).

Most mature leusopaxillus grow to 15–30 cm across. However, there are record holders that reach 45 cm with a thickness at the base of the cap of about one and a half centimeters.

On the lower side there are dense plates descending to the stem, some of which are fused and bifurcated. Over time, they change color from beige to yellowish and are easily separated.

Leg

The leg is smooth, without a ring. At the base there is dense, white mycelium. Typically the diameter of the leg is 2–6 cm and the height is 5–10 cm. The structure is dry, fleshy, consisting of small whitish fibers that darken as they grow.

Pulp

The flesh of the fruiting body is dense and elastic when pressed. When cut, it does not change color, remaining white. The tissues of the legs are quite tough. They try to use only the caps for food, although in adult specimens they are fragile and it is very difficult to keep them intact.

It is noteworthy that the giant talker contains the biologically active component clitocine, which has antibiotic activity against Koch bacilli and salmonella. Also based on it, drugs have been created that are used in the treatment of diabetes mellitus and epilepsy.

Taste and color

Leusopaxillus has a faint odor comparable to the aroma of freshly ground flour. Taste of the young fruiting bodies rated as neutral. Some people find it in common with boiled fish. The pulp of older specimens becomes unpleasantly bitter. The color of the mushroom is dominated by light, almost white tones - cream, beige.

Controversy

The spores have a smooth surface. Individually they are hyaline (translucent), but as a mass they are white. The shape is ellipsoidal, closer to ovoid - there is a pronounced, widely rounded apex and a narrowed base. The spore size is 6–8x3.5–5 microns.

Place of growth

The giant talker grows only in the Northern Hemisphere, in the zone temperate zones. Prefers to settle on the edges, mixed clearings and coniferous forests, roadsides, livestock grazing areas, park areas. Also found in mountainous areas. Leusopaxillus are so unpretentious that they are even grown on garden plots. Mushrooms form groups in the form of arcs or “witch rings”.

Mycorrhiza

Govorushka is a humus saprotroph, quite sensitive to the composition of the soil. These fungi grow in various phytocenoses, participating in the decomposition of litter and contributing to the processes of humus formation.

Of the many varieties of talker mushrooms, the edible giant talker mushroom, which has an interesting appearance and a number of positive features, deserves special attention.

Description and photo of the mushroom

Giant talker (by scientific classification Leucopaxillus giganteus or huge leusopaxillus) belongs to the genus Whitewing and is part of the family Ordinaceae. Popularly known as the giant pig and the white pig.

Did you know? Science has long proven the fact that mushroom kingdoms existed 400 million years ago along with giant ferns. But the latter, unlike mushrooms, were significantly crushed over so much time.

• the cap resembles a slightly curved funnel, the bladed edges of which have the appearance of waves. The diameter ranges from 10-30 cm. The top can be yellowish-cream, snow-white, and even (rarely) coffee-milky;
• the almost tasteless dense whitish pulp emits a faint floury smell;
• narrow, densely spaced plates descending onto the stem of the mushroom, the same color as the cap;
• the leg itself, which matches the color of the cap, is dense and bare, its cylinder is very large (with a height of 3 to 8 cm, it has a thickness of 2-5 cm);
• smooth spore ellipses (6-8 x 3-4 µm) collectively give a white powder.

Is it possible to eat giant talkers?

The giant talker is conditionally edible, that is, according to the appropriate classification (according to nutritional and taste parameters), this agaric assigned to category 4.

Yes or no?

You can use white pork as a dish; it does not contain deadly poisons. But immediately before use, the product must be well boiled, and then prepared from it into pickles, marinades and added to first and second courses.

Possible consequences

As noted above, you cannot be poisoned by a giant variety of talkers, and you can safely prepare many dishes from it.
However, in people with weak stomachs, the mushroom often causes severe upset. Therefore the correct heat treatment It is better not to neglect and use only the freshest, youngest specimens.

Where to find mushrooms and how to collect them

Giant talkers can be found in coniferous, mixed, mainly mountain forests growing in the Crimea, the Carpathians, the Caucasus and throughout the Russian space east of the Urals. Sometimes these mushrooms are found in clearings and pastures in the form of so-called “witch’s rings.”

The mushroom is usually harvested from the end of August to October, but if at the end of autumn the weather is warm and sunny, the mushroom will bear fruit well in November.

Govorushki, like all mushrooms, are capable of accumulating various toxins in the pulp and heavy metals. Therefore, use talkers collected near industrial enterprises and highways, it is impossible, as this can lead to food poisoning.

Can it be confused with other mushrooms?

Since talker mushrooms have several varieties, some of which are weakly and even highly poisonous, it is very important to learn to distinguish them from each other, so as not to have to deal with the serious consequences of poisoning.

Here are a few characteristics that distinguish the most common varieties:

Mushroom talker: recipes

There are a lot of special features for preparing talker mushrooms. But some of the most original and loved by both gourmets and beginners are vinaigrette and marinade salad.

Important! The giant talker is enriched with a natural antibiotic - clitobicin A and B, which has a fatal effect on the Koch bacillus that causes tuberculosis.

Ingredients:

• juice ;
• pre-pickled giant talkers.

1. Beets, potatoes and carrots must be boiled and cut into small cubes.
2. Then mix with pickled mushrooms, peas, fresh onions.
3. Season to taste with salt, lemon juice or vegetable oil.

Marinade salad

The only non-marinated ingredient in this dish is potatoes. It must be boiled in advance and cooled; 1-2 tubers will be enough.

Giant talker (Leucopaxillus giganteus) – This mushroom is considered conditionally edible category 4. Pickling these mushrooms is popular. In addition, they are very tasty when eaten fresh. Ripe ones have a slightly bitter taste, so they are either dried or boiled before cooking. Young mushrooms can be dried; after boiling, they are eaten salted and boiled.
This type of mushroom is included in the genus Leucopaxillus, being part of the family Tricholomataceae. She is part of a family of pigs, not talkers. But these two genera belong to the same family.
Other names: giant white pig, giant white pig, huge leusopaxillus.

Where does it grow?

This mushroom grows in mixed, coniferous and deciduous forests. Also found in pastures, clearings and forest edges. They are collected in the Caucasus and the European part of Russia.
These mushrooms can mainly be found in large quantities, since they grow in groups.

Every year, the giant talker is capable of providing a large harvest, but the mushroom picker does not encounter them too often. When growing, the giant talker mainly makes up “witch’s rings”.
These mushrooms can be collected from August to October.
Young mushrooms have spread-convex caps with a depression in the center. Over time, the caps become funnel-shaped with a thin edge curved down. The shades of the caps are usually yellowish, creamy, snow-white, and sometimes take on a “coffee with milk” hue.
The size of the mushroom cap reaches 10-15 cm and even 30 cm in diameter. The pulp has a floury smell and practically no taste. It is dense and white.
The plates descend to the stem, being descending. They are narrow, light ocher in color, tightly spaced.
The leg is white, up to 4 cm wide and 8 cm long.
This mushroom is conditionally edible, and for this reason it should be boiled first, and only then start cooking.
The pulp of the mushroom contains: clitocybin A and B and an antibiotic that destroys the tuberculosis bacillus. Cliptobicin is extracted from mushrooms, which is an antimicrobial agent used to treat tuberculosis of bones and skin.
A useful property of this mushroom is that giant talker contains physiologically active elements used as producers of growth and antibiotic substances.
Talkers are beneficial for the body, as they provide prevention of infectious diseases. Digestion is improved thanks to enzymes that help the human body get rid of toxins and the functioning of the stomach improves.
In addition, talkers reduce the amount of cholesterol in the blood. IN folk medicine they are used to treat urolithiasis and diseases respiratory tract, as well as for healing wounds (ointments and decoctions).
Contraindications: there is information that when combining talkers with alcohol, a person may experience body poisoning.

Recipes

Govorushki should be boiled before salting, drying or pickling. During the pickling process, a strong marinade with acetic acid and sterile containers are used. These mushrooms are best consumed together with fried and boiled vegetables. For pickling, take young mushrooms, which first need to be boiled for twenty minutes.

• Vinaigrette with talkers
  Boil beets, potatoes and carrots and cut into cubes. Then mix all these ingredients with pickled mushrooms, fresh onions and canned peas. Season with salt, lemon juice or sunflower oil.
• Marinade salad
  Pickled talkers are mixed with salted or pickled cucumbers, seasoned with salt, olive or sunflower oil. You can also add spices, pickled garlic and cold boiled potatoes.

Video

Mushrooms are considered one of the most interesting living organisms on Earth, as they combine the characteristics of both animals and plants. There are many types of them, which are distributed throughout the planet. Lovers quiet hunt Siberia and the Primorsky Territory very often come across talkers. What kind of mushrooms are these and is it possible to collect them?

general characteristics

Talker mushrooms are a genus that combines many edible species and are distinguished from others by frequent thin plates that descend to a greater or lesser extent on the stem. can be found in the forest under the leaves. They form so-called witch rings. There are many edible ones among them, but they are not of high quality. One more interesting property These mushrooms are considered to have a specific smell, which for many people is very unattractive. But there are still brave souls who love to cook talkers. Mushrooms are either fried with onions or salted, adding spices and garlic. You need to collect them very carefully, because many of them are poisonous. They are distinguished by their small size and whitish body color. There are many types of talkers, but the most common are funnel, gray, giant, waxy and whitish.

Funnel talker

This mushroom has a cap whose diameter can reach 8 centimeters. It is thin-fleshy, with a tubercle protruding from above, which turns into a funnel, for which it got its name. The color of the skin is yellow-brown, most often it is dry. Talker mushrooms of this species have white, dense plates that smoothly descend to the base. The leg grows up to 5 centimeters in height, has a narrow cylindrical shape and the same color as the cap. This edible species, which is most often used for making soups, although the smell of this broth is very specific. These mushrooms need to be cooked for at least 20 minutes, sometimes they are marinated. Most often they grow in mixed forests, like many talker mushrooms. Photos and descriptions of this species can be found in any mycology encyclopedia.

Gray talker

In August-September, this mushroom can be found throughout Russia. It grows in different forests, sometimes living in nettle thickets in whole clusters, for which it received its second name - wren. These talker mushrooms have a fleshy cap up to 15 cm in diameter. At first it has a convex shape, then it flattens and the edges bend down. The body color is gray, as the name itself suggests, but in the center it changes to a darker color, often covered with a coating. The pulp of the gray talker is white, the smell is not changed, it is just a pleasant mushroom aroma. The leg is thick - up to 3 cm, and the height can reach up to 10 cm. These are edible talkers. The mushrooms are first boiled and the water is drained. They boil down very strongly and have a unique taste and smell. They are used for filling pies, frying or pickling.

Giant talker

This is the most close-up view talkers. It is very similar to gray, but has big sizes. The giant talker mushroom is rare. You can find it in late summer and early autumn in mixed and coniferous forests. It has a fleshy cap that can reach 25 cm in diameter. The color is white, turning into gray from the edges to the center. Under the cap there are narrow, frequent plates with bridges. They descend briefly along the stem and have a light or brownish tint. The leg itself is the same as that of the gray talker: height - up to 10 cm, thickness - up to 3 cm. This mushroom can be eaten as food, but this can lead to stomach upset. You need to cook it for 15-20 minutes, and then cook it according to the recipe. The best taste qualities Young mushrooms have this property; unlike old ones, they do not taste bitter. An interesting thing is that the pulp of the giant talker contains an antibiotic that can resist diseases such as tuberculosis.

Waxy talker

This is a species that grows in mixed and coniferous forests, among grasses on sandy soil. The color of the entire mushroom is white. Its cap grows up to 10 cm in diameter. Its shape changes from the center to the edges: the middle is convex, and then it drops and extends to the edges. The sides are turned away and wavy, and may sometimes be fluffy or torn. The plates of the mushroom are narrow and frequent, descending to the base, color - from white to gray. The leg has a cylindrical shape, can be straight or slightly bent, smooth along its entire length, only a small fluff is observed at the base. Although the mushroom is attractive in appearance and has a pleasant aroma and taste, it is very poisonous. It contains a toxin called muscarine. The body cannot neutralize it on its own, so poisoning occurs nervous system. Already half an hour after consuming waxy talker, the first symptoms appear that you should pay attention to. This is high blood pressure, slow heart rate. If a lot of mushrooms have been eaten, then the limbs begin to tremble, and headache, convulsions, nausea, dizziness and vomiting. 10 grams is a lethal dose for humans. Only experienced people should collect talker mushrooms. Photos and descriptions will help them avoid cutting off the poisonous food.

Whitish head

This type of mushroom can be found both on forest edges and in parks temperate zone Northern Hemisphere. It can grow on bare soil or on a litter of leaves. They appear in groups, often large, and form “witch circles.” The mushroom cap is up to 6 cm in diameter. Its shape changes depending on the age of the head: in young ones it is convex, the edges are tucked in, in middle-aged mushrooms it is prostrate, in old mushrooms it is depressed or flat, and the edges are wavy. Color also changes with age: from white-gray to ocher. If the mushroom is old, spots may appear on its cap. The skin is covered with a coating, which is very easy to remove. The pulp has White color, mealy smell and inexpressive taste. The leg is cylindrical, becoming narrower towards the base. The plates are white when young, but later darken and acquire a yellowish tint. This is very poisonous mushroom, which contains more toxin than 15-20 minutes after consumption, secretions from the salivary and lacrimal glands increase, and active sweating begins. After 2 hours, the heart rate begins to weaken, breathing becomes impaired, vomiting and diarrhea begin. Although deaths are quite rare, you should be extremely careful when collecting talker mushrooms. Photos will help you avoid mistakes and collect only edible species.

Thus, talker mushrooms are quite common in our country. There are many types of them, but they have no special value.