Russula mushrooms twins. False white mushroom: description and photo

Champignons are among the most common mushrooms in the world. Unlike a few representatives of mushroom culture, champignons can be grown on special mushroom farms and at home.

Champignons are among the most common mushrooms in the world.

In appearance, champignons look like small balls. The structure of the cap is dense and slightly scaly, white, beige or brown. As the fungus grows, the shape of the cap straightens, becoming flatter. Able to reach 10 cm in diameter.

The pulp of the fruiting body has a dense structure and white color with a yellowish or reddish tinge. Mushroom aroma is pronounced. Legs with a flat surface are characterized by the presence of a single-layer or two-layer ring.

Mushrooms grow in almost the entire European territory, in Asia, African countries and North America. They prefer to settle in mountainous areas and low-lying forests, as well as on lawns and garden plots. They can be found in desert and semi-desert areas. Especially often you can see mushrooms in landfills and dunghills, because champignons love fertilized soil.

The benefits and harms of champignons

Since spherical mushrooms are rich in folic acid, which is indispensable in the production of red blood cells, metabolism, the work of the cardiovascular, nervous and digestive systems, they have a positive effect on the human body. In addition, the acid plays an important role in the female reproductive system, participating in the formation of the placenta and the healthy development of the fetus. The presence of amino acids, vitamins and minerals in the composition of the forest product also benefits pregnant women.

Mushrooms are low in calories high energy value, include a large amount of proteins and antioxidants, which makes them dietary and affordable for diabetics. For example, champignons contain more B vitamins than fresh vegetables. Due to the large amount of plant fibers and useful properties, dishes from this product not only quickly satisfy hunger, but also help to improve metabolism. That is why, nutritionists recommend using champignons for those who want to lose extra pounds, as well as strengthening muscle mass in gym. In addition, the dietary product improves memory and concentration.

To prepare primordially Russian food from champignons, you should use sunflower oil, which is used for frying and seasoning all tubular mushrooms. Mushroom processing includes both cooking and preparation for consumption.

Gathering champignons, it is important not to confuse them with poisonous twins, which are harmful to health. It is not recommended to pick mushrooms in unsafe areas (near industrial plants, highways, landfills), because fruit bodies absorb pollutants from the surrounding atmosphere. Harm to health can be caused by a canned product made from raw materials that have been stored incorrectly or in violation of the cooking technology. It is advisable for pregnant women not to eat salty, pickled and dried mushrooms. If there is an allergy or problems with digestive system, you also need to abandon the plant product.

Due to the large amount of chitin, which is practically not absorbed by the body, experts do not recommend introducing champignons into the children's diet.

How champignons are grown (video)

Types and varieties of edible champignons

Scientists divided champignons into 3 groups, which are:

• field, growing in open space;
• forest, which grow in various forests;
• herbophiles, preferring to settle in the grass.

Experts know about two dozen different types of champignons, both edible and conditionally edible, inedible or poisonous.

Champignon ordinary

Other names for this edible species: meadow, real. The height of the specimen does not exceed 10 cm. Usually the color of the cap is white, but may have a brown tint. Diameter up to 15 cm. young age the shape of the cap is hemispherical, the edges are strongly bent inward. With age, straightens, becoming flat. The leg, up to 2 cm in diameter, slightly thickens at the base. The pulp of the fruiting body is white, turning pink when oxidized.

forest champignon

Most often grows in mixed and coniferous forests, less often in deciduous. Forms large colonies. Juveniles have ovoid-bell-shaped caps. Then it turns into a flat prostrate with a diameter of up to 10 cm and a brown-brown surface with dark scales. The height of the leg is not more than 6 cm. The white flesh changes color at the break, becoming reddish.

field champignon

The second name is sidewalk. Likes to settle in flat or mountainous areas with soil abundantly covered with grass. Can form mycorrhiza with spruce, but does not grow near deciduous trees.

The fleshy cream or white bell-shaped hat has tucked edges. Over time, it straightens out, but a tubercle remains in the central part. The surface of the cap is smooth, silky or covered with yellow fibrous scales. In old mushrooms, the shade of the cap changes, becoming ocher. White flesh with a pleasant anise flavor turns yellow when exposed to air. Since the field type of champignons is similar to poisonous mushrooms, such as death cap and yellow-skinned champignon, they must be harvested with care.

Woody champignon (thin)

Most often, mycorrhizae form on beech and spruce.. It grows both singly and in numerous villages. The caps of young ovoid individuals eventually take the form of a disk up to 10 cm in diameter. The upper layer of the cap is silky, painted in light colors, which eventually acquires a light brown color. After contact, lemon-yellow spots form on the hat. The fruit body has a pronounced anise aroma.

Dark red champignon

A rather rare species forms small colonies in rare deciduous forests. Grows under fallen leaves. Young mushrooms have smooth brown-brown conical caps with a blunt top, which straighten as they grow. The gradually cracked upper layer of the cap is covered with a fibrous-scaly structure. Slender legs of a light gray color reach 10 cm in height. The flesh is white with a slightly sour smell. At the site of the fracture becomes rich red.

August champignon

Quite a rare species found in countries with a temperate climate. It lives in coniferous and deciduous forests, as well as in city parks. Often colonies form near anthills. Like other species, caps of young mushrooms have a spherical shape, which then becomes flat.

A characteristic feature of the August champignon is that the brown cap is covered with numerous scales of a dark orange color. The cap is up to 15 cm in diameter. The pulp is dense, with a pleasant almond flavor. At the cut point white coloring becomes yellow or slightly brown. The leg is dense, hollow inside, can grow up to 10 cm. It is covered with yellow-brown scales on top. Mushroom picking time starts from mid-August and lasts until mid-October.

Names and descriptions of dangerous twin mushrooms

Champignon has twins that pose a great danger to human life, because they carry a deadly threat:

• death cap;
• light fly agaric (white, smelly).

Since dangerous twins have a similar light color, and are also found in summer and autumn months in coniferous and mixed forests, mushroom pickers may confuse them with woodland mushrooms. Juveniles of both species have the same appearance: caps, plates, the presence of rings and scales on the leg. As they grow older, the plates of a real champignon change color, while those of a toadstool remain the same.

Unlike champignon, if you press on a poisonous mushroom, it will not turn yellow. In addition, grebes have root sacs (volvas) into which legs are inserted. Pale grebe is dangerous because it does not have an unpleasant repulsive smell, like fly agaric. To obtain fatal poisoning, it is enough to consume 1 g of poisonous raw materials per 1 kg of weight.

Signs of poisoning by poisonous twins begin to appear some time after their use, so it is too late to provide any saving actions. In view of this, before harvesting forest products, it is important to carefully study the distinctive features of real champignon and false.

How to distinguish false champignon from real

With edible mushrooms, inedible representatives of mushroom culture can be confused, having a similar appearance:

• yellow-skinned;
• flat cap;
• reddish.

Inedible species begin to bear fruit from July. Most often found in mixed and deciduous forests, and also appear in park areas, meadows and other places close to human settlements.

Although false champignons have a resemblance they are endowed with individual characteristics:

• the place of the cut becomes bright yellow, and then completely orange;
• the aroma resembles a pharmacy smell, similar to carbolic acid, iodine and phenol;
• when immersing inedible raw materials in hot water, the unpleasant smell intensifies, and the liquid and mushrooms acquire a bright yellow color.

Since even heat treatment does not eliminate toxic substances, mushrooms are forbidden to be eaten, otherwise colic, vomiting and other intestinal disorders will occur.

The technology of growing champignons in the garden

Those wishing to grow mushrooms in an open area need to know some of the nuances, since champignons are quite whimsical. They do not like bright lighting, so any shaded area is a good place to build beds. To protect the soil from drying out, a canopy should be made.

The first step is to prepare the compost. To do this, lay straw, manure and litter in layers. Water every day, avoiding drying out. After 3 weeks, the compost will be ready.

On loosened soil, it is necessary to sow mycelium (peculiar mushroom seeds that can be purchased at the store), cover with a 5-centimeter layer of compost and water. Fruiting occurs after 2.5 months.

For those who plan to grow mushrooms year-round, it is important to know that champignons do not need lighting, so for the winter they can be moved to any damp and warm room with an air temperature of at least +15 degrees.

How to cook champignons in the oven (video)

How to propagate mushroom mycelium

AT natural conditions fungi reproduce by spores or vegetatively using fungal tissue. In order to propagate the mycelium on your own, you need to collect mushrooms along with the earth and mycelium. Then, in a greenhouse, greenhouse or in any container, lay a layer of compost (preferably from horse manure), add pieces of prepared mycelium to a depth of 10 cm, keeping a distance of at least 30 cm from each other. To avoid drying out, pour moist humus soil (5 cm) on top. In the case of planting mycelium on racks, they should be covered with a film. After half a month, the first mycelium will appear, similar to white coating. The ambient temperature must be between 20-25°C. After the main layer is pierced with white threads (strands), the mycelium can be used for planting.

If the grown mycelium needs to be planted after a certain time, the removed pieces of the mycelium must be dried in a shady place and stored in baskets in a cool room.

Champignons are very popular because they are considered a delicacy and are a wonderful table decoration. Harvesting does not require serious effort. The main rule is not to confuse it with poisonous representatives of the mushroom culture. Inexperienced mushroom pickers are advised not to pick suspicious and unfamiliar mushrooms.

Post Views: 330

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 forest floor, rotting stumps, fallen tree trunks, branches 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 tinge, a cautiously poisonous false sulfur-yellow honey agaric.

Honey agaric summer

A connoisseur of Russian nature S. T. Aksakov wrote about such dangerous twin mushrooms: "It is noteworthy that many varieties of edible and good mushrooms, as they are sometimes called, have, as it were, accompanying toadstool mushrooms, somewhat similar to them 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. And edible mushrooms and false mushrooms usually grow 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 who told about 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: 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 fly agaric and grebe 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. AT southern regions in our country and in the Carpathians, the Caesar mushroom is occasionally found. In the countries of Central and Western Europe there is a lot of it. 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, it is often found gall fungus, or false white. 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 trees spruce forests, advantage on sandy soil, common. It is very similar to white in its shape and brown or brownish cap. 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. At white fungus it is white, and in the bile it is black-brown, clearly visible on a light stem. The gall mushroom usually accompanies the white mushroom throughout September. AT recent times mushroom pickers fell in love with young raincoats. 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 doesn't matter if your cart contains fewer mushrooms. 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 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. Mushrooms already existed approximately 413 million years ago during the Devonian period. Paleozoic era. They "very quickly" adapted to environment and his full development reached after about 220-240 million years, in the Tertiary period cenozoic era when a variety of mammals, birds, insects, trees, shrubs, and 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 how they called two edible fungi 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 tree species, 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.

To date, a large number of edible, as well as inedible and deadly, or which can be safely called twins due to their pronounced external similarity, are known. Almost all lovers silent hunting» with many years of experience are well versed in mushrooms and can easily distinguish edible species. For novice mushroom pickers, an information table will help to distinguish inedible and dangerous to life and health twin mushrooms.

Edible twin mushrooms

Edible mushrooms are called species of mushrooms that can be consumed for food purposes without risk to human life and health. As a rule, all of them have a fairly high gastronomic value and are characterized by excellent taste, as well as very good nutritional value. Of course, knowing by heart all the edible varieties of mushrooms is not just difficult, but almost impossible. the highest category and fruit bodies of conditionally edible species have many similarities. external characteristics, allowing us to call them twins.

Among other things, there is a huge number of conditionally edible species. Fruiting bodies of such varieties are categorically unsuitable for eating raw, therefore, they are subjected to mandatory heat treatment before use. Depending on the species, the fruit bodies of conditionally edible mushrooms can simply be boiled several times before the main preparation, be sure to drain the resulting mushroom broth, but there are also species that are suitable for cooking after a short soaking.

How to distinguish edible mushrooms from false ones (video)

In almost all types of edible mushrooms, tubules or a spongy layer are located under the hat, and when collecting lamellar varieties, attention should be paid to the frequency of the location of the plates, the way they are attached to the stem, the color of the spore powder, and the presence or absence of the Volvo and the ring that remain after ripening .

Among other things, a significant part changes the color of the pulp on the cut or as a result of pressure, which should also be taken into account when picking mushrooms. Therefore, before going to the forest, you should ask what color these or those can be painted. edible mushrooms.

Inedible doppelgangers

As a rule, such mushrooms have an unpleasant smell or taste, have small or unattractive and hard fruiting bodies, or grow in specific places.

Dangerous twin mushrooms

Such twin mushrooms have species-specific differences from edible varieties, including the structural features of the hymenophore, the shape and color of the fruiting body. It makes no sense to focus on the smell of such mushrooms, since many edible species do not have a pronounced mushroom aroma, and, on the contrary, poisonous counterparts can have a very pleasant and strong smell.

Features of edible mushrooms (video)

In the process of picking mushrooms, it is very important to strictly adhere to the following simple rules and recommendations:

• collection and especially eating even after a long heat treatment unfamiliar mushrooms is strictly prohibited;
• it is impossible to collect old and insect-damaged mushrooms, even those belonging to edible species;
• cannot be stored for a long time harvested mushrooms without processing;
• mushroom picking is not allowed major cities, as well as near highways or industrial production facilities.

When the first signs of mushroom poisoning appear, it is very important to as soon as possible provide the injured person with qualified medical care by delivering to the nearest medical facility. You should first provide first aid, which consists in washing the stomach, using activated charcoal or another adsorbent, as well as reducing the risk of dehydration. It is important to note that success in the treatment of fungal poisoning will directly depend primarily on how quickly and efficiently the entire volume of medical care will be provided to the victim.

The five most poisonous mushrooms in Russia (video)

Cap 3-15 cm, from light beige to yellow or honey brown with a yellow tinge, with vanishing scales. The pulp is white. The plates are white to yellow, often with brown spots. Leg with flaky scales, with a white membranous-felt ring. Mushrooms grow on stumps, trees, deadwood. They are dried, salted and marinated, pre-boiled.

Where to looking for: stumps, trees.

Photo: From the personal archive / Mikhail Vishnevsky

yellow-skinned champignon

It is easily distinguished from edible counterparts by the fact that it turns yellow on the cut and has a rather strong and unpleasant "pharmacy" smell.

Photo: From the personal archive / Mikhail Vishnevsky

Fly agaric smelly

It grows in the forest, not in the field. Champignon differs from it in pinking plates and the absence of a pouch at the base of the leg.

Photo: From the personal archive / Mikhail Vishnevsky

Russula

An unpretentious mushroom with hats of different colors (depending on the species), found throughout the temperate forest zone. Suitable for all kinds cooking and types of blanks, except for drying.

Where to looking for: spruce, pine, birch, oak.

Photo: From the personal archive / Mikhail Vishnevsky

Death cap

An extremely dangerous poisonous mushroom, which may seem like a greenish russula to a novice mushroom picker. Always pay attention to the leg and never cut the russula under the hat: the white grebe at the bottom of the leg always has a clutch-type bag, and at the top under the cap there is a ring. The russula on the leg has nothing of the kind.

Photo: From the personal archive / Mikhail Vishnevsky

Chanterelle yellow

The hat is egg or light yellow, the same color as the stem and plates. The pulp is first yellowish, then whitening, dense, rubbery-elastic, the taste and smell are pleasant, reminiscent of the aroma of dried fruits. Plates from the hat go on the leg.

Where to looking for: spruce, pine, birch, oak.

Photo: From the personal archive / Mikhail Vishnevsky

Chanterelle false

The poisonousness of this mushroom has long been refuted. However, recent studies have shown that false chanterelle contains substances, the excess of which can cause mild gastrointestinal disorders. The false chanterelle is brighter and red-orange compared to the real one, which is closer to yellow. Her leg is a little thinner, and the smell is not fruity, but mushroom.

Is it possible to distinguish inedible mushroom from edible?

Experts believe that it is impossible to derive a universal rule. The only guarantee against poisoning is knowledge of the signs certain types, 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, in pine and spruce forests grow poisonous mushrooms: bile, peppery, satanic. Pepper mushroom is very similar to butterdish and moss mushroom, satanic looks like a “understudy” of boletus, moreover, it is very skillful, gall mushroom from a distance also looks like white 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).

White fungus is very similar in appearance to satanic. 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. At false chanterelles unlike the 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. In the real one, it 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. common fox will blush modestly, but the 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

From weakly poisonous mushrooms often found false mushrooms- they can be distinguished by the 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 mushroom - “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.

Main principle picking mushrooms

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

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

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