How to distinguish edible mushrooms. How to distinguish edible mushrooms from inedible ones Edible and inedible mushrooms differences
Only those who have at least once gone on a quiet hunt know how exciting and enjoyable it is. Real hunting excitement, delight from every strong white or boletus found, pleasant fatigue, and the incomparable pleasure of walking through an autumn forest, painted with the most wonderful colors and emitting the most unimaginable smells. However, here too there is a “fly in the ointment”: false and poisonous mushrooms. To ensure that the pleasure of a quiet hunt is not overshadowed after the meal, you need to learn to have a good understanding of edible and poisonous mushrooms.
What you need to know about mushrooms? There are two reasons why you need to have a good understanding of mushrooms before you start actively collecting them. The most important thing is, of course, safety. Among the poisonous mushrooms there are those whose consumption can lead to rapid death. The second reason is more practical - having collected a full basket of inedible mushrooms, you will have to carry this weight with you through the forest. And it will be very disappointing and unpleasant when it turns out that all the contents of the basket will have to be thrown away. And you simply shouldn’t pick inedible mushrooms, because what is not suitable for human food is often used by forest dwellers as food or “medicine.”All mushrooms are divided into three groups - edible, highly poisonous and slightly poisonous. Edible mushrooms and the most popular among mushroom pickers include porcini mushrooms, boletus mushrooms, aspen mushrooms, milk mushrooms, honey mushrooms, and chanterelles. In Russia, mushroom lovers collect more than 100 types of mushrooms, but this is the lot of those who are well versed in them. For a novice mushroom picker, you need to take several types as a basis and have a good understanding of how to distinguish edible mushrooms from inedible ones.
Poisonous mushrooms.
First you need to understand which mushrooms are poisonous and simply avoid them in the forest. The most dangerous mushroom is toadstool. One small mushroom is enough for the whole family to be poisoned by the dish in which it fell. Fortunately, toadstool has very distinctive features and is very easy to distinguish from other mushrooms. The long graceful stem of this mushroom has a “skirt” under the cap, and at the base the stem is inserted into a “cup.” While the russula, with which the toadstool is most often confused, has a smooth straight leg without similar features. Therefore, before picking such a mushroom, clear the grass and foliage at the base of the mushroom and see whether the stem goes into the ground or grows “from a cup” and whether there is a “skirt”.
The poisonous, stinking fly agaric is very similar to the pale toadstool. It has a pale yellow color and a conical cap. When broken, the mushroom emits a very unpleasant odor, which is why it got its name. This is the most insidious of the fly agarics and is least similar to the bright, beautiful red and green fly agarics we are used to, which, like their stinking brother, are very poisonous.
The easiest way to understand that this is Patouillard fiber, another very poisonous mushroom, is if you come across a whole family where mushrooms of different ages grow nearby. Young fibers have cone-shaped caps that are whitish in color, but as they grow, the cap straightens and changes color. In an adult mushroom it becomes yellow, and in an old mushroom it becomes red. The stem always has the same color as the cap and is greatly expanded downwards.
Another poisonous mushroom is the waxy govorushka. This is a beautiful white mushroom that has a pleasant taste and smell. Its distinctive feature is that the plates located at the bottom of the cap smoothly fit onto the stem, merging with it.
Double mushrooms (false).
False mushrooms are most often mildly poisonous; they are not capable of causing serious damage to health, but they are quite capable of spoiling a dish with an unpleasant taste or causing intestinal upset.
Beginning mushroom pickers often mistake the gall mushroom for white mushroom or boletus mushroom. The underside of the cap of the gall mushroom has tubes of pinkish-brown color, while in the white mushroom they are yellow. When broken, the cap is also pink, which is not the case with its edible counterparts.
Edible and false honey mushrooms are very similar to each other. Edible honey mushrooms are always brown in color, while false ones are pale green or yellow. This mushroom has a bitter taste.
Inexperienced mushroom pickers are often deceived by the appearance and yellowing of the false champignon. It can be distinguished from edible champignon only by its smell. In the false mushroom it is quite unpleasant.
False chanterelles are also common in our forests. They differ from edible ones in their brighter color - yellow, turning into orange - and in their smooth, neat shape. While edible mushrooms have a more “ragged” and irregular shape and a less pronounced color saturation.
There are general rules that can be followed when hunting quietly. If the mushroom is very hard and smells bad, there is a high probability that it is poisonous. But, as with any rule, there are some exceptions. There is a group of mushrooms that are considered conditionally poisonous. That is, they require mandatory processing before consumption. Such processing completely eliminates the content of toxic substances or bitterness. These mushrooms include trumpets, milk mushrooms, morels and other mushrooms that have excellent taste. Some of them just need to be soaked in water to dissolve unnecessary substances, some are dried and heat treated. Each mushroom requires a special approach.
Distinguishing edible mushrooms from inedible ones is not always easy. The fact is that their shape, size and color are influenced by many factors: place of growth, time of year and even weather. Therefore, the most reliable way to learn to distinguish mushrooms is to know their anatomy. It’s good if they are purchased under the guidance of an experienced mushroom picker.
Mushroom picking, or “silent hunting,” is a very popular activity for those who like to pamper themselves with one or another delicacy. Only those who have been on a “silent hunt” at least once in their life know that this activity can rightfully be called exciting and entertaining: it is a real delight from the next found oil can or chanterelle, it is excitement, it is a pleasant fatigue that gives incredible pleasure from such a walk... However, every “barrel of honey” also has its own “fly in the ointment”. Today we will learn how to distinguish from inedible ones.
Instruction
Each one comes with some risk. Being able to distinguish edible mushrooms from inedible ones is a skill that each of us should have if we decide to go on a “silent hunt” at least once. Otherwise, the pleasure of this activity and delicious meal will turn into tragedy...
How to distinguish edible mushrooms from inedible ones?
Why do you need to know this?
For two simple reasons! The most important of them is your own safety, because among edible and inedible mushrooms there are those whose consumption will lead to instant death. Another reason is that ignorance will force you to trudge through the forest with a full and heavy basket of inedible rotten mushrooms. Question: do you need this?
Edible and inedible mushrooms
Both the names and appearance of such mushrooms are almost always the same. How then can you tell them apart? First of all, you need to know their classification! All mushrooms are divided into four groups according to the degree of their edibility.
- Edible. Such mushrooms can be eaten without pre-processing. Collected, cleaned - and into a frying pan or pan!
- Conditionally edible. In their raw form, these are bitter and poisonous mushrooms. They must be boiled, because only in this case will they become suitable for consumption.
- Inedible. These representatives of the mushroom kingdom are distinguished by an unpleasant taste, smell and rather hard flesh.
- Poisonous. These products are toxic. The poison is not removed from them even after pre-treatment.
Now let's find out how to distinguish edible mushrooms from inedible ones using the example of the most popular of them.
Learning to distinguish
And finally
So, friends, now we know how to distinguish edible mushrooms from inedible ones. Be careful and do not pick mushrooms that you are not completely sure about! Good luck to you!
How to distinguish an inedible mushroom from an edible one. First aid for mushroom poisoningExperts believe that it is impossible to derive a universal rule. The only guarantee against poisoning is knowledge of the characteristics of individual species and the differences between them.
Among wild mushrooms there are poisonous ones. Some of them, at first glance, are very similar to edible ones; such doubles should be especially wary. Thus, poisonous mushrooms grow in pine and spruce forests: gall, pepper, satanic. The pepper mushroom is very similar to the butter mushroom and the boletus mushroom, the satanic one looks like a “double” of the boletus mushroom, and a very skillful one at that, and the gall mushroom from a distance also looks like a porcini mushroom.
The difference between the White mushroom and the false ones: Gall mushroom and Satanic mushroom
The gall mushroom is a mildly poisonous mushroom; it is often confused with white mushroom. It is impossible to get poisoned by it, but its bitter taste can ruin the entire dish. The main differences are: a dark mesh pattern on the stem (in the porcini mushroom it is white), a dirty pinkish bottom of the cap (in the porcini mushroom the tubular layer is always white or cream, turns yellow or green with age), bitter pulp (it is enough to lick the bottom of the cap to feel bitterness) - that’s why the gall mushroom is also called bitterness. At the break, the flesh turns pink (in boletus it is always white).
The white mushroom is very similar in appearance to the satanic one. But if you press on the inside (“moss”), it will turn pink. This means that this is not a white mushroom, but a poisonous one.
Differences between Chanterelle and False Chanterelle
In fact, distinguishing a real chanterelle from a fake is not so difficult. To begin with, you should pay attention to the color. In false chanterelles, unlike real ones, it is especially bright orange in the transition to copper-red. And the ordinary ones are just exactly yellow.
Hat. If you notice very smooth edges, you should be wary. A real chanterelle has a wavy decoration on this part of it.
The legs of a real chanterelle are thick and not hollow. The spores are yellowish. But her false sister has the opposite: the leg is thin, and the spores are white.
Take a sniff. It was already said earlier that the difference between a true mistress of the forest is her fruity or woody smell. But you are unlikely to want to put the talkers in the basket after such a check.
Mushrooms do not like to grow alone. Usually this is a whole family united by a common mycelium. But false chanterelles have just such a feature. They are often found in a single copy. For this reason alone, you should be wary.
Look at the color of the pulp. The real one is yellowish and white in the middle. The fake one is distinguished by a solid orange or yellow color.
Lightly press the flesh with your finger. An ordinary fox will blush modestly, but a false one will remain calmly monochromatic.
Real chanterelles are rarely worm-bearing, since they secrete chitinmannose and the larvae die under its influence. But orange talkers do not have chitinmannose, so the larvae can infect them.
Differences between Moss mushrooms and Butter mushrooms from the poisonous Pepper mushroom
The pepper mushroom has a reddish-cherry tint to the pores of the tubes and legs. The flywheel has a tubular layer of olive or brown shades. The poisonous pepper mushroom turns red (the similar edible mushroom mushroom turns blue, but the butterdish does not change color). Unlike boletus, the pepper mushroom does not have a ring on the stem. In the pepper mushroom, the lower spore-bearing layer of the cap approaches red, in the oiler it approaches yellow.
The difference between real honey mushrooms and false honey mushrooms
Of the mildly poisonous mushrooms, false honey mushrooms are often found - they can be distinguished by their olive tint. Edible honey mushrooms are always brown. Double honey mushrooms cause gastric upset only if they are poorly cooked or fried.
Remember: real mushrooms, especially young ones, have a “skirt” on their legs, like a ballerina’s. The false ones do not.
The difference between champignon and toadstool
The champignon, unlike the toadstool, does not have a tuberous thickening at the base of the stem. In addition, the champignon has pale pink or dark plates, while the pale toadstool has white and frequent plates.White milk mushrooms are good for pickles. But they can also be confused with milk mushrooms, which are popularly called “creaks.” The difference is that a real milk mushroom has a wet film, is slimy and hides in the grass, while a “squeaky” mushroom is absolutely dry.
The pale grebe is very dangerous. She looks like a russula. The cap is green, sometimes almost white. On the stem, closer to the cap, there is a noticeable ring. To avoid confusion, learn a simple selection rule: all mushrooms for pickling have a hole in the stem. This is a sign that the mushroom is edible.
The main principle of mushroom picking
Everyone collects only those mushrooms that they know and can distinguish in any conditions, they know what young and old fruiting bodies look like, what they look like in dry weather, what they look like in rain, etc.
Sometimes mushrooms are overripe: the mushroom looks good, not wormy, and in addition is very large. From one mushroom you can make potatoes or soup. You can’t pick such mushrooms!
Overripe mushrooms are spoiled protein. Unlike meat and fish, which rot and have a very unpleasant odor, mushroom spoilage does not manifest itself in any way externally. The spoilage of the mushroom is indicated by its large size, softness, and lack of elasticity. Such mushrooms can harm the body. Mushroom protein is very difficult to digest. It is similar to the protein that forms the shells of beetles, crabs, and shrimp - chitin. This protein must be processed for a very long time so that there is no heavy load on the gastrointestinal tract. If you want to fry mushrooms, you must first boil them for an hour.
Mushrooms that are considered edible can become poisonous under certain conditions if:
Poisonous microorganisms have multiplied in old mushrooms;
The mushrooms grew in a forest that had been treated with pesticides and herbicides;
Mushrooms were found near roads - they could accumulate toxic heavy metals;
Mushrooms requiring appropriate heat treatment were eaten raw.
First aid for mushroom poisoning requires:
Call a doctor immediately;
Perform gastric lavage;
Give the victim activated charcoal, put him in bed and give him water or strong tea;
2017-07-12 Igor Novitsky
Those who studied well at school remember that mushrooms are a separate group of living organisms that do not belong to either plants or animals. Although there are many varieties of mushrooms, the average person associates the term “mushrooms” almost exclusively with wild mushrooms. Among them there are many edible species that form an important part of the Russian culinary tradition.
Nutritional value of edible mushrooms
Mushrooms are neither plants nor animals, and therefore their taste has nothing in common with either plant foods or meat. Edible mushrooms have their own unique taste, which is called “mushroom”. In terms of nutritional value, they are more likely to be closer to meat than to plants. Mushrooms are rich in protein, carbohydrates and various microelements. They also contain special enzymes that promote digestion and better absorption of nutrients.
If we do not take into account the general taxonomic classification of all mushrooms in general, then there is no single world classification of edible mushrooms. This is due not only to differences in culinary traditions among different peoples, but also to the climatic characteristics of individual countries, affecting the species composition of mushrooms in a particular region. In addition, the names of edible mushrooms usually combine several individual species with different external characteristics, which also complicates the classification.
In Russia, they mainly use the Soviet scale of nutritional value for edible mushrooms, according to which all types are divided into four categories:
- The first category includes types of edible mushrooms that have maximum value and a rich, rich taste. For example, boletus, yellow milk mushroom, real saffron milk cap.
- The second category includes slightly less tasty mushrooms with significantly less nutritional value - boletus, boletus, champignons.
- The third category includes edible mushrooms of Russia with mediocre taste and mediocre nutritional value - green flywheel, russula, honey fungus.
- The fourth category is mushrooms with minimal nutritional value and questionable taste. These are, for example, variegated moss mushroom, puffball, oyster mushroom.
- Edible mushrooms. They do not require mandatory temperature treatment and are theoretically suitable for consumption even in raw form without any risk.
- Conditionally edible mushrooms. This category includes mushrooms that are not suitable for consumption raw due to toxins or unpleasant taste, but are edible after special processing (boiling, soaking, drying, etc.) This also includes mushrooms that are edible only at a young age, or that can cause poisoning in combination with other products (for example, dung mushroom should not be consumed with alcohol).
- Inedible mushrooms. They are completely safe for the human body, but due to poor taste, hard pulp or other reasons, they are not of culinary interest. Often in other countries they are described as edible mushrooms or conditionally edible.
- Poisonous mushrooms. This group includes those types of mushrooms from which it is impossible to remove toxins at home, and therefore their consumption as food is extremely dangerous.
For Russians, mushrooms are not only a tasty dish, always relevant both on the festive table and on weekdays. Mushroom hunting is also a favorite outdoor activity for many. Unfortunately, most city dwellers and even many villagers have forgotten the centuries-old experience of their ancestors and are completely unable to determine which mushrooms are edible and which are not. That is why every year dozens and even hundreds of inexperienced mushroom pickers throughout Russia die from poisoning by poisonous mushrooms, mistaking them for edible ones.
It’s worth noting right away that there are no single universal rules on how to distinguish edible mushrooms from their poisonous counterparts. Each type of mushroom has its own patterns, which often do not apply to other species. For this reason, you should adhere to the general rules of conduct recommended by experts.
So, if, looking at a fly agaric, you are not entirely sure whether the mushroom in front of you is edible, then before you go on a “quiet hunt”, listen to the following recommendations:
- If possible, take an experienced mushroom picker with you to supervise the mushroom picking process. Alternatively, the “trophies” can be shown to him for control after returning from the forest.
- Study as thoroughly as possible one or two (no more!) types of the most common edible mushrooms in your region. Moreover, it is advisable to find out what edible mushrooms look like by seeing them in person, and not on a monitor screen. Memorize well their differences from all possible doubles. When you go to the forest, collect only these mushrooms that you are familiar with and no others.
- Do not take mushrooms that cause you the slightest doubt about their species.
- Having discovered a “family” of mushrooms, take a closer look at the largest specimens. Firstly, it is easier to determine the species from them, and secondly, if they are wormy, then the mushrooms are edible. There are no worms in deadly poisonous mushrooms. True, they can easily end up in falsely edible mushrooms with an average level of toxicity.
- Until you gain experience, collect only tubular mushrooms - porcini, boletus, boletus, boletus. There are very few poisonous mushrooms in this group, which cannot be said about the lamellar varieties of edible mushrooms.
- Never taste raw mushrooms. He won't tell you anything, but if you come across a poisonous mushroom, you can easily get poisoned.
The most common mushrooms are edible and inedible
The porcini mushroom, or boletus, is the best representative of the group of definitely edible mushrooms of the first nutritional category. Although it has a fairly characteristic appearance by which it is easily recognized, the boletus has an inedible twin - the gall mushroom or mustard. Edible porcini mushrooms can be identified by their thick cylindrical stem and reddish-brown cap. The flesh of the boletus always remains white, while the gall mushroom is distinguished by the fact that when broken, its flesh acquires a pink tint, and the mushroom itself is very bitter.
Red boletus is also a very popular edible forest mushroom among Russians. They have a dense brown-red cap. They can be easily distinguished from other mushrooms by their pulp, which quickly turns blue at the cut site. Despite the name, they can grow not only next to aspens, but also with other deciduous trees (never next to conifers). But for safety, it is better to collect such mushrooms only under aspen and poplar trees. However, it is quite difficult to confuse boletus with other mushrooms, since it does not have false doubles.
Maslyata are very loved and popular in Russia. They can be recognized by the yellow color of the stem, and the cap is covered with a sticky brown skin that can be easily removed with a knife. Under the cap is a characteristic tubular structure. As a rule, when they talk about edible tubular mushrooms, they mean butter mushrooms. Adult mushrooms are almost always rich in worms, which is also a good sign.
Chanterelles have a rather unusual appearance, which makes them easy to identify among other edible mushrooms in the forest. However, they have a very similar double, which you identify by a more saturated orange hue (the edible mushroom is lighter), a hollow stalk (the real one is dense and solid) and white discharge on the cap.
Honey mushrooms are edible mushrooms known for their characteristic rich taste. Since in fact, several types of mushrooms are called honey mushrooms at once, it is sometimes difficult to give them a single description. For safety, it is recommended to collect only those honey mushrooms that grow exclusively in the roots, on stumps and on fallen trunks. They have ocher-colored caps with scales on them and a white ring on the stem. False honey mushrooms are also several types of mushrooms. Honey mushrooms should be avoided if they grow on the ground; their cap is yellow or brownish-red and lacks scales. While the cap of real honey mushrooms is equipped with whitish plates, those of false honey mushrooms are olive, dark gray or brownish. Also, there is no ring on the leg of the honey fungus.
Russulas are widespread edible mushrooms in the middle zone. This name is used for several species at once, the differences of which from inedible relatives lie in the presence of easily removable skin on the caps.
We have already noted earlier that, for safety, a novice mushroom picker should limit himself to a detailed study of one or two edible mushrooms, for which he goes into the forest. But information about edible mushrooms is not all you need to know. You should also read the description of the main most common poisonous mushrooms, which you will probably encounter during a “quiet hunt”.
Of the one and a half hundred poisonous mushrooms found in Russia, only a few species are deadly poisonous. The rest cause either food poisoning or lead to nervous system disorders. But since this can hardly be considered a mitigating circumstance, every mushroom picker should know how to distinguish edible mushrooms from inedible ones. And this is impossible without a good knowledge of the poisonous mushrooms themselves.
Statistics show that most often Russians are poisoned by toadstool. This is one of the most poisonous and at the same time most widespread mushrooms in the country. Inexperienced mushroom pickers mistake it for champignons, russula and other edible lamellar mushrooms. The toadstool can be recognized by the yellow-brown, dirty green, light olive and often snow-white (young mushrooms) color of the caps. Usually the center of the cap is a little darker and lighter at the edge. On the underside of the cap there are white soft plates. There is a ring on the leg.
False honey fungus can be found on the roots and stumps of trees, which is why beginners confuse it with real honey fungus and other edible mushrooms on trees. The mushroom causes food poisoning and is therefore not as dangerous as toadstool. It can be distinguished from real honey mushrooms by its color (not brown, but light orange or yellowish) and the absence of a ring on the stem (real honey mushrooms have it right under the cap).
Amanita mushrooms in our minds are synonymous with poisonous mushrooms. At the same time, an ordinary city dweller imagines a typical picture - a large fleshy mushroom with a bright red cap with white speckles and a white stem. In fact, only one of more than 600 species of fly agarics looks like this. By the way, the pale grebe formally also refers to fly agarics. So, in addition to the well-known red fly agaric and toadstool, you should also be wary of the green fly agaric, stinking fly agaric, panther fly agaric and white fly agaric. Externally, some of them are very similar to edible mushrooms in September. The probability of meeting them in the forest is quite high.
The satanic mushroom is found mainly in the south and Primorye. It is toxic, although it rarely causes death. The mushroom is quite large, has an irregularly shaped cap and a massive stalk. The leg can have different shades of red. The color of the cap also varies: mushrooms with a white, dirty gray or olive cap are most often found. Sometimes it can be very similar to some edible mushrooms of the Primorsky Territory, in particular the boletus mushroom.
Thin mushroom is a harmful, although not deadly, mushroom. For a long time, experts did not have a consensus on whether the pig mushroom is edible or not. Only about 30 years ago it was finally removed from the list of edibles, as it was proven that it destroys the kidneys and causes food poisoning. It can be recognized by its fleshy, flattened cap with a curved edge. Young individuals have an olive-colored cap, while older individuals are gray-brown or rusty-brown. The stem is olive or gray-yellow and slightly lighter than the cap, or similar in color.
Autumn is the time of “silent hunting”, which both adults and children adore. But, unfortunately, the mushroom season adds more work to doctors. They receive a lot of patients who have been poisoned by mushrooms, and many of them are children. The main reason is to collect toadstools, which look attractive and grow in plain sight. To avoid this situation, you need to have a good understanding of mushrooms from an early age.
How to distinguish an edible mushroom from an inedible one: descriptions, photos of poisonous and false mushrooms in tables
Before you compete with your child in the ability to quickly fill a basket with mushrooms, you need to introduce him to edible and inedible mushrooms. All mushrooms can be divided into edible, conditionally edible and poisonous.
Edible mushrooms safe and suitable for consumption almost immediately. These include:
- boletus;
- boletus;
- milk mushrooms;
- boletus;
- Champignon;
- boletus;
- chanterelles;
- saffron milk caps;
- oyster mushrooms
Conditionally edible mushrooms are very tasty, but are initially bitter and require preliminary preparation, otherwise a dish made from such mushrooms will be hopelessly spoiled. Such mushrooms can be fried, salted, pickled, boiled.
Conditionally edible mushrooms :
- black milk mushrooms;
- waves;
- morels;
- Russula;
- flywheels.
The most valuable and delicious are boletus mushrooms, white and yellow milk mushrooms, saffron milk caps, chanterelles, and honey mushrooms. Slightly worse in nutritional value, but no less tasty are boletus, boletus, champignons, and boletus. Russula, volushki, morels, and black milk mushrooms are also good if they are prepared correctly, but they have low nutritional value. Therefore, they are usually collected when there are few other mushrooms.
There are also many varieties of edible mushrooms that grow in one area or another and do not harm human health. It will be difficult for a child to understand all their options, so it is better to show him the most popular types of edible mushrooms, and classify the rest as inedible .
The main thing is that the child does not collect poisonous mushrooms, which should never be eaten. At best, they will cause illness or stomach upset; at worst, they will lead to fatal consequences.
Below, for the convenience of recognizing inedible mushrooms, there are two tables with their signs, thanks to which you can quickly teach children to understand what can be collected and what cannot be collected under any circumstances.
Poisonous mushrooms
Highly poisonous mushrooms | How can signs help you recognize a poisonous mushroom? |
Death cap | It has a long thin leg with an openwork skirt under the hat. At the base, the stem seems to be inserted into the glass, rather than going into the ground. |
The stinking fly agaric is the most dangerous of all fly agarics | More similar to the pale toadstool than to the bright red-capped fly agaric with white dots. It has a pale yellow cone cap. If you break the mushroom, you can smell a strong unpleasant odor. |
Whole families grow up. Young fiberworts have white cone-shaped hats. An adult mushroom has a yellow hat, while an old one has a red hat. The stem matches the color of the cap and is very widened towards the bottom. | |
|
It has an attractive appearance, white color. Smells nice. A distinctive feature is the plates, which are located at the bottom of the cap and are fused with the stem. |
Coniferous forest is a favorite habitat. Most often it grows solitarily, sometimes in small families. It is similar to honey mushroom, but does not have a pronounced ring on the leg. | |
Satanic mushroom | A beautiful, but deadly large mushroom with a round, pillow-shaped cap and a thick, massive stem. The hat has a velvety skin that is pleasant to the touch. The color of the mushroom can be white, dirty gray, bright olive. It turns blue or red when cut. Grows mainly in forest-steppes. |
We should not forget that edible mushrooms have a number of counterparts, which are also classified as poisonous. They are very similar in appearance to their safe counterparts, but still have noticeable differences that the child should be able to see immediately. It is important to instill in him that poisonous mushrooms do not necessarily have an unpleasant smell and taste. On the contrary, they sometimes smell very appetizing and have a sweetish taste. This may attract children and mislead them.
Differences between false mushrooms and edible ones
False mushrooms | Differences from edible counterparts |
Gall mushroom (confused with white mushroom) | The tubes on the underside of the cap are colored pink-brown, while those on the white side are yellow. If the cap is broken, the place where it is broken will also take on a pinkish tint, which is not the case with the edible white one. |
False honey mushrooms | They are very similar to honey mushrooms, but their color gives them away. They are pale green or yellow in color, while edible honey mushrooms are brown. |
False champignons | They are given off by an unpleasant odor, which is absent in edible champignons. |
False chanterelles | More intense almost orange color, smooth rather than ragged shape. |
False milk mushrooms | They are similar to ordinary milk mushrooms, but have a brown or ocher color. They differ from edible milk mushrooms in that if you press on the cap, a noticeable brown spot will remain on it, and when cut, the flesh turns red and begins to smell sharply of coconut or camphor. |
The first signs of mushroom poisoning in the table
Even avid mushroom pickers are not immune from mushroom poisoning, which can lead to very serious consequences. Therefore, at the slightest manifestation of such poisoning, measures should be taken immediately to help the body cope with the effects of toxins. It should be remembered that mushroom poisoning manifests itself in different ways. Its symptoms can appear an hour, ten hours, or even a day or three days after eating mushrooms and depend on their type.
Symptoms of mushroom poisoning
Signs of poisoning from poisonous mushrooms | In case of poisoning, what types of poisonous mushrooms are observed?/What are the features of the manifestation? |
Nausea | Nausea may occur due to poisoning false mushrooms, fly agarics, inedible lamellar mushrooms . It appears within three hours after consuming them and can be accompanied by diarrhea and headache, sometimes with rapid heartbeat. |
Vomit | Vomiting usually occurs about seven hours after the mushrooms have been eaten. Leads to her poisoning by toadstools and morel mushrooms . As a rule, vomiting is accompanied by severe weakness, headache, cold sweat, and upset bowel movements. If a man poisoned by dung beetles , vomiting occurs after half an hour to an hour along with redness of the face. Has similar signs poisoning by fly agarics, fiber , but they are supplemented by visual disturbances, increased heart rate, and shortness of breath. |
Weak pulse | A weak pulse most often appears during poisoning toadstool along with a decrease in temperature. The person’s limbs become cold, and severe thirst arises. |
Temperature increase | In case of poisoning satanic and false porcini mushrooms the temperature can rise to 39ºС. Nausea and vomiting usually occur along with it. |
Inflammation of the stomach and small intestine | Inflammation of the stomach and small intestine may occur from poisoning by both poisonous and conditionally edible mushrooms . It manifests itself as bloating, pain near the navel, frequent bowel movements, and a white coating on the tongue. |
Abdominal pain, diarrhea | Abdominal pain and diarrhea occur with poisoning false mushrooms, lines, toadstools. In some cases, a severe headache may appear and the temperature may drop. |
Cold feet and hands | Extremities become cold when poisoned false mushrooms, pale toadstools, waxy talker, fringed galerina . The symptom may be accompanied by a weak heartbeat and heavy sweating. |
Hallucinations, delusions, confusion | These are signs of poisoning fly agarics, satanic mushroom, false honey mushrooms . They may be accompanied by extreme agitation or complete apathy. |
Pediatrician S. Moskalenko:
The main causes of mushroom poisoning are the inability to recognize edible and poisonous mushrooms, improper preparation of dishes from some edible mushrooms, as well as their possible mutations. By the way, in Europe they almost never eat wild mushrooms, believing that they are all inedible. Even an absolutely edible mushroom, if it is overripe, begins to rot on the vine, or has been left untreated for a long time, can become poisonous. The high adsorption activity of mushrooms causes the possibility of poisoning if they are collected in places where the soil is toxicly contaminated with pesticides. Despite all this, parents, while eating mushrooms themselves, also try to “diversify” their child’s diet with them, probably not knowing that the child’s body, due to enzymatic deficiency, is not able to absorb the difficult-to-digest mushroom protein. In some cases, eating mushrooms causes the development of gastritis, cholecystitis, cholecysto-pancreatitis and even intestinal obstruction
First aid for a child in case of mushroom poisoning: algorithm of actions
A child can be poisoned not only by poisonous, but also by edible mushrooms, so it is better not to give them to children under eight years of age at all. But if this does happen, and the first signs of poisoning appear, you need to take immediate action.
- First of all you need call an ambulance .
- Before the doctors arrive, the child needs to empty his stomach. Perform gastric lavage necessary to prevent toxins from entering the blood. To do this, you should immediately let the child drink a liter or two of salted water at room temperature or a weak solution of manganese , and then press your fingers on the root of the tongue and induce vomiting.
- Give the child sorbents: 2-3 tablets of activated carbon or white clay.
- Give a laxative and do an enema.
- Carry out rehydration therapy.
- Apply heat to your legs and stomach.
- If there is no diarrhea, you can give sorbitol, and then give the child unsweetened tea with lemon.
Rules for collecting mushrooms: prevention of mushroom poisoning
- In order to minimize the risk of mushroom poisoning, you need to collect only familiar species.
- You cannot cut mushrooms growing near railways, highways, industrial and chemical plants.
- It is advisable not to buy mushrooms at the market, since it is not known where they grew.
- Only young mushrooms should be used for food, avoiding wormy and slimy ones.
- Before cooking, they must be thoroughly cleaned and washed well from soil residues.
- You cannot pickle or pickle mushrooms in galvanized buckets or other utensils of this kind.
- Conditionally edible mushrooms must be soaked for a long time before salting, periodically draining the water.
- Morels and strings are boiled twice for half an hour, the water is drained each time.
- Mushrooms are processed no later than two to three hours after collection. Their damage and darkening are unacceptable.
Before going to the forest, be sure to introduce your child to, then your walk will bring you and your child a lot of joy and pleasant impressions.