How to distinguish edible mushrooms from inedible ones? How to distinguish a poisonous mushroom? How to distinguish a good mushroom from a bad one.
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
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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. |
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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
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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 or 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 action immediately.
- 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 salt 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.
Section: Mushroom encyclopedia. Mushroom key.
1st page of the section
The section helps to identify edible and poisonous mushrooms, and also suggests possible ways to prepare them.
To achieve complete culinary success, check out the section:
Introduction
How and when to pick mushrooms
Mushroom categories
Safety rules for mushroom pickers
Mushroom picker calendar
About buying wild mushrooms
Rules for collecting and eating mushrooms
Useful tips about mushrooms
* * * * * * *
How and when to pick mushrooms
It is usually believed that mushroom season is summer and especially the first half of autumn with drizzling but not cold rains. In fact, the mushroom season begins in early spring and lasts until the end of autumn.
Earlier then others, in April-May, morels appear. They are found in deciduous forests on rich fertile soils; less often they can be found in willow forests.
The conical morel with an elongated cap is more often found in coniferous forests. In mixed forests, the morel is a true one with an ovoid cap of a brownish or grayish color. In deciduous ones there is a cap line with a bell-shaped cap (also from the group of marsupial mushrooms).
Some experts classify these mushrooms as poisonous because they contain helwellic acid, but when boiled it turns into a decoction, which must be completely drained. As a rule, poisonous acid also disappears when morels are dried. At the end of the morel season, puffballs appear. Their favorite place is clearings; they also grow in meadows, pastures, near roads, and in gardens. The shape of the mushroom is similar to a pear. The old one is no good: dark in color, dust comes out of the cracks - ripe spores. The young puffball is fleshy and tender. It's best to fry it.
During the same period, oyster mushrooms can be found on stumps, dead trunks of deciduous trees, dead wood, and piles of brushwood.
At the same time, meadow honey fungus appears in dry meadows. It grows until late autumn. When other mushrooms are abundant, rarely does anyone pay attention to this brownish fungus on a thin stalk, but in the spring, meadow honey fungus is also a mushroom. Spring mushrooms are being replaced by more valuable summer mushrooms. In June, boletus mushrooms appear in birch groves, and boletus mushrooms appear in pine forests. They can be collected until late autumn, but they attract mushroom pickers mainly in early summer, before the best mushrooms appear.
Moss mushrooms and russula are widespread and ubiquitous, and in some places, summer honey fungus. And these mushrooms are sometimes collected until October. At the end of June porcini mushrooms appear. They can be found in sparse pine forests and spruce forests. They are also found in oak forests. The porcini mushroom is considered the best edible mushroom, even its appearance speaks of this. The cap of the pine porcini mushroom is dark brown, convex, and the flesh is dense. The white or brown leg is short, widened towards the base, and fleshy. Fresh mushrooms are odorless, but very aromatic when dried.
In aspen and less often birch thickets, as well as in pine and heather thickets, boletus and real chanterelle appear in abundance. It is in shady forests under ferns, pines and fir trees on peaty, sandy and even rocky soil that you can see several caps at once, sometimes spherical, sometimes cushion-shaped, from yellow-orange to red-brown in color, on rather long white legs covered with brown or gray scales. Mushroom pickers readily collect boletus, like boletus, until late autumn for pickling and drying.
At the same time, pigs are found in the forests, and champignons are found on the edges and clearings. Collections of agaric mushrooms such as bitterweed are also successful at this time. In July Many new mushrooms are appearing, but mushroom pickers are especially looking forward to milk mushrooms. Of the salted mushrooms, milk mushrooms are the most delicious. For harvesting for future use, white loading pads are also very popular. For loading, you can go to any forest - to a birch and aspen forest, to a mixed and not very dense coniferous forest. The family of russula of the most varied colors also grows in July. In August For pickling and pickling, mushroom pickers collect yellow, black and aspen milk mushrooms. In addition to milk mushrooms, white and pink milk mushrooms are also used for pickling. Pink ones are often called volzhankas, and white ones are called whites.
Saffron milk caps are more often found in spruce forests. They can be immediately noticed by their bright color. Both the convex or funnel-shaped cap with circles and the cylindrical leg are all orange. The pulp and non-caustic juice of the camelina are also orange. Ryzhiki are delicious both salted and pickled. Dishes made from fresh saffron milk caps are also wonderful. Some mushroom pickers eat young mushrooms raw, cut and salted.
There are no forests where russula does not grow. In August, lilac-lilac, blood-red, gray-olive, bluish, greenish, yellowish ones fall into the baskets of mushroom pickers.
Chanterelles are especially common in August. Due to the funnel-shaped egg-yellow cap and dense rubbery-elastic pulp, the chanterelle cannot be confused with another mushroom. You can also find nests of autumn honey fungus. In late August The peak of the mushroom season is approaching, both in terms of the variety of mushrooms and their quantity. With the onset of autumn cold weather, the growth of mushrooms slows down and gradually stops. In September They collect swamp birch, milkweed, late russula, and autumn honey fungus. In October you can find mainly pine white mushrooms and autumn oyster mushrooms. With the onset of frost, towards the end of leaf fall, the mushroom picker no longer looks into the forest. The timing of collecting certain mushrooms is very approximate. Depending on climatic conditions, mushrooms may appear earlier than average, or much later. Some mushrooms appear unexpectedly very early. Real mushroom pickers conduct observations, identify mushroom spots and study them.
The basic rule that should be followed when picking mushrooms is to collect only well-known, benign mushrooms, so that you can eat them without fear.
How to distinguish edible mushrooms from harmful and poisonous ones during collection? To do this, you need to have a good understanding of the wide variety of types of mushrooms and recognize them by their external signs. You should familiarize yourself with the album of at least the main types of mushrooms, and begin your first searches under the guidance of experienced mushroom lovers.
Finding mushrooms requires not only knowledge of their species, but also practical skill, skill and dexterity.
When going mushroom hunting, you should take with you a small knife and a stick with a forked end to make it easier to push apart grass, dry leaves, pine needles and even branches. The most convenient container for mushrooms is a basket. Buckets, backpacks and especially plastic bags are not suitable. The mushrooms “burn” in them, crumble, and become wrinkled.
If the mushrooms are excessively saturated with water, this indicates that they are overgrown or damaged. The decay process can produce substances harmful to health, such as the poison neurin, which can cause edible mushrooms to become poisonous.
Collected mushrooms are immediately cleaned of soil, leaves, pine needles, grass and other debris adhering to them; remove parts affected by insect larvae. Heavily contaminated lower parts of the legs are cut off. It is better to put mushrooms in the basket with their caps down - this way they are better preserved.
Only young mushrooms with fairly dense pulp are suitable for food. An old, wormy, overripe mushroom should be thrown away, but not on the ground, where it will rot uselessly. It is better to string its hat on a tree or bush branch so that it dries. Then the wind will scatter the mushroom seeds - spores. Mushrooms are collected early in the morning before the sun heats them. In this case, they can be stored for a longer time. Mushrooms heated by the sun and spread in a thick layer quickly deteriorate - they become covered with mucus and emit an unpleasant odor. Such mushrooms are not suitable for processing.
When you come across an edible mushroom, under no circumstances pull it out of the ground, but carefully cut it off at the base with a knife, being sure to leave part of the stem in the ground. This way the mushroom spot is preserved for a longer time. After cutting the mushroom, check if it is wormy. In addition, by cutting off the mushrooms with a knife, we reduce the possibility of them becoming contaminated with stuck soil.
It is best to transport mushrooms in baskets or wooden boxes, placing no more than 2.5 kilograms of mushrooms in them. Based on materials from the Russian Hunting Newspaper
Mushroom categories
Mushrooms are very rich in extractive substances, which give them a unique taste and smell, as well as enzymes that contribute to better digestibility and absorption of food.
Mushrooms are difficult for humans to digest, but they give food additional volume and improve peristalsis.
To improve digestibility and digestibility, it is recommended to chop the mushrooms well.
Mushroom powder made from ground dried mushrooms is very good as a flavoring for adding to various dishes. Mushroom powder is added at the very end of cooking before removing it from the heat. Cm. Based on their taste, mushrooms are conventionally divided into four categories. I. The first category includes the most valuable and tasty species that produce mushroom products of excellent quality (for example, white - birch, oak, pine, spruce; saffron milk caps - pine, spruce). II. Good and quite valuable mushrooms, but somewhat inferior in quality to the previous ones, are classified in the second category (boletus, boletus, milk mushrooms - blue and aspen). III. The third category of mushrooms includes species that are not very bad in taste, but also not very good, those that are collected only in “mushroom-free” conditions, when the best mushrooms are few (blue russula, autumn honey fungus, mossy mushroom). IV. The fourth category includes those mushrooms that most mushroom pickers usually bypass, and in rare cases only a few amateurs collect them. These are mushrooms such as oyster mushrooms - common and autumn, green russula, ram mushroom, swamp butterfly.
Safety rules for mushroom pickers
Mushrooms can be collected at almost any recreation center or country house, combining business with pleasure. At many bases you can have fun not only with mushrooms and berries, but also with fishing.
When going into the forest to pick mushrooms and berries, you need to take with you a set for a safe and comfortable “quiet hunt”.
Don't forget about safety - be sure to check your cell phone's charging and account balance. However, charging is much more important - remember the number of the unified rescue service from a cell phone: 112 will work if there is a network of any cellular operator. It doesn’t matter whether your keyboard is locked, whether you have money in your account, or even whether you have a SIM card in your phone. And once again - the main thing is a charged battery.
It is always possible that the place you wander into will not have cellular reception.
Therefore, take a compass and a map of the area. Try not to miss the direction to return - the sun will help you with this.
If possible, take an electronic GPS navigator with you - now they are quite affordable and very convenient. They don’t need cellular communications, and there are plenty of satellites everywhere. Do not forget that simple GPS and GLONASS navigators require an open space on your head - they may not work under trees, you need to go to a place with an open sky and wait a few minutes. It is better to use GPS Garmin navigators for hiking; although they are more expensive than regular ones, they work more reliably even in bad weather.
When going into the forest for the whole day, do not forget to take a large bottle of water and something to snack with you. Grab a bar of chocolate - this is a very compact and high-calorie NZ.
The best choice of container for mushroom harvest is a wicker basket. There is not much difference what mushroom basket is made of - natural or plastic, the main thing is wicker, because... it lets air through. You should not use a bag, plastic or metal bucket; unlike a basket, they do not allow air to pass through, and the mushrooms quickly deteriorate.
The main weapon for mushroom hunting is a mushroom picker's knife. Remember - mushrooms should not be pulled up by the roots, as this can damage and even destroy the mycelium. The mushroom must be carefully cut off at the root. It is better to take a knife with a blade about 10 cm long and a handle of a bright color, for example, orange: it will be easier to find if you drop it in the grass.
Be sure to choose a suitable stick - you shouldn’t move your hands in the grass, there may be not only mushrooms, but also unpleasant forest surprises, for example, broken glass, sharp twigs. We especially need to remember that there may be poisonous snakes in the forests! Don't forget about ticks! Take care of yourself!
Don't forget the first aid kit. It should contain painkillers and stomach medicines, a plaster, a bandage, potassium permanganate and a remedy for insect bites - we have plenty of mosquitoes everywhere in Russia.
Mushroom picker calendar
(data for the Moscow region and central Russia)
Types of mushrooms | May | June | July | August | September | October | ||||||||||||
Decades | ||||||||||||||||||
I | II | III | I | II | III | I | II | III | I | II | III | I | II | III | I | II | III | |
Morel | ||||||||||||||||||
Porcini | ||||||||||||||||||
Boletus | ||||||||||||||||||
boletus | ||||||||||||||||||
Chanterelle | ||||||||||||||||||
Oiler | ||||||||||||||||||
Mosswort | ||||||||||||||||||
Honey fungus | ||||||||||||||||||
Ryzhik | ||||||||||||||||||
Volnushka | ||||||||||||||||||
Gruzd | ||||||||||||||||||
Valuy | ||||||||||||||||||
Russula | ||||||||||||||||||
Champignon | ||||||||||||||||||
Belyanka (white volnushka) | ||||||||||||||||||
Gorkushka | ||||||||||||||||||
Greenfinch | ||||||||||||||||||
Serushka | ||||||||||||||||||
Kozlyak | ||||||||||||||||||
Raincoat | ||||||||||||||||||
Cap | ||||||||||||||||||
Ryadovka | ||||||||||||||||||
Violin |
Mushroom picker calendar
(data for the Leningrad region and other northern places of Russia)
There are a lot of mushrooms around St. Petersburg, and there are many mushroom places in the Leningrad region. And although there is no arguing about tastes, mushrooms are delicious. Think of a frying pan of chanterelles in homemade sour cream or porcini mushrooms in cream. How do you like stewed potatoes with boletus mushrooms, even if they were cooked in a Russian oven? And a roasted mushroom from a freshly picked assortment... And a delicious mushroom soup made from dried white mushrooms, on a February evening, with fried onion on top, hot... And so that a spoonful of cold sour cream with sourness would stand in it with eyes of cream spreading across the hot soup butter... Whatever this soup goes well with - you can come up with it yourself to your liking! Do you want some tasty mushrooms? Then let's go to nature - take a walk, take a break from the city noise, breathe fresh air, admire the scenery, improve your health and enrich your diet!
Edible mushrooms in the Leningrad region provide a huge selection and variety of types of mushrooms. Everyone knows the bright aspen boletuses and delicious boletus mushrooms, the royal boletuses and boletus mushrooms, rich in both appearance and taste, the most tender melt-in-your-mouth chanterelles, boletus and moss mushrooms, an unrivaled appetizer for any table, milk mushrooms, milk mushrooms and honey mushrooms. You can also pick up morels, strings, which are exotic for many, but tasty, and even milk raincoats that are familiar to many strangers. Mushrooms provide a huge variety of mushroom recipes and, on occasion, even help in healing.
So - we look at the mushroom calendar and choose mushrooms, look at the weather outside, decide on the route, prepare a mushroom picker's kit, set the alarm for 5 o'clock in the morning and dream about prey. However, you will dream of prey after a successful mushroom hunt.
Let's decide on the season. The mushroom season in the forests near St. Petersburg is considered to be from August to November, but edible mushrooms can be found in the Leningrad region almost all year round. Take a look at the mushroom picker's calendar below - it covers the most popular of the more than 200 species of edible mushrooms growing in the forests of the Leningrad region.
Mushroom picker calendar for the Leningrad region | ||
Collection month | Types of mushrooms | Features of collection |
January | Oyster mushroom | For mushroom pickers, this is the emptiest month; there is practically nothing to look for in the forest. But if the winter is warm, you can find fresh oyster mushrooms. Oyster mushrooms usually grow on trees, the cap of such a mushroom is one-sided or rounded, the plates run down to the stem, as if growing to it. |
It is not difficult to distinguish oyster mushrooms from inedible mushrooms - it has a cap that is completely leathery to the touch. | February | If there is no thaw, there is practically nothing to look for in the forest |
March | Oyster mushroom, tree mushrooms, talker | There are practically no mushrooms, but at the end of the month the first snowdrops may appear. |
April | Oyster mushroom, tree mushrooms, govorushka, morel, stitch | Snowdrop mushrooms – morels and stitches – are quite common |
May | Morel, stitch, oil can, oyster mushroom, raincoat | Most mushrooms can be found not under trees, but in clearings, in thick grass. |
June | Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, puffball | In June, mushrooms of the highest (first) category begin to appear. |
July | Oiler, boletus, boletus, oyster mushroom, morel, puffball, honey fungus, chanterelle, porcini mushroom, moss mushroom | There are already quite a lot of mushrooms - both in the clearings and under the trees. In addition to mushrooms, strawberries and blueberries are already found. |
August | Oiler, boletus, boletus, oyster mushroom, morel, honey fungus, chanterelle, porcini mushroom, moss mushroom | At this time, mushrooms can be found almost everywhere: in the grass, under trees, near stumps, in ditches and on trees, and even in city squares and on the sides of roads. In addition to mushrooms, lingonberries have already ripened, and cranberries are appearing in the swamps. |
September | Oiler, boletus, boletus, oyster mushroom, morel, honey mushroom, chanterelle, porcini mushroom, moss mushroom, | September is the most productive month for mushrooms. But you need to be careful: autumn is coming to the forests, and in the bright foliage it is difficult to see the multi-colored mushroom caps. |
October | Valuy, oyster mushroom, camelina, honey fungus, champignon, boletus, porcini mushroom, milk mushroom, moss mushroom, russula | The number of mushrooms in the clearings begins to decrease. In October, it is better to look for mushrooms near stumps and under trees. |
November | Butterfly, greenfinch, oyster mushroom, tree mushrooms. | Frosts begin, and there is a high probability of finding frozen mushrooms. |
December | oyster mushroom, tree mushrooms | There are almost no mushrooms anymore – but if you’re lucky, you can find remnants of the autumn abundance |
About buying wild mushrooms
Mushrooms are hygroscopic and concentrate many harmful substances from the environment. Moreover, the mushrooms themselves are insensitive to many toxic substances.
Therefore, wild mushrooms should be collected independently and away from roads and other polluting objects. The best time to pick mushrooms is early morning.
Often, wild mushrooms for sale are collected close to the roads - this makes it more convenient to export them.
Of course, if you overslept, you can buy mushrooms, but you must remember - only by picking mushrooms yourself can you be 100% sure of their quality and freshness. And if you absolutely don’t have time for a quiet hunt, or you slept through the notorious 5 am and it was all over in the forest, and at night you dream of fried potatoes and chanterelles, then you can take a chance and buy mushrooms, guided by the following safety rules:
Buy wild mushrooms only at stationary markets.
In hypermarkets you can only find artificially grown champignons and oyster mushrooms: other mushrooms in Russia are not yet grown in industrial quantities. But in the markets there are boletuses, and boletuses, and white ones. It is important that in “official” markets mushrooms are at least somehow checked “for freshness” and selectively “for worminess”. But no one can check where the mushrooms were collected.
When purchasing, avoid buying large sized mushrooms. Of course, it’s hard to take your eyes off this beautiful white mushroom 15 cm high, but you need to buy those mushrooms that are smaller and younger. Mushrooms absorb all substances from the soil and air - both useful and harmful, so the older the boletus or boletus, the higher the concentration of absorbed substances.
Of course, mushrooms can not only be bought, but also sold.
Happy mushroom hunting! Or at the berry shop...
Rules for collecting and eating mushrooms
According to toxicologists, mushroom poisoning occurs all year round, despite the fact that the mushroom picking season is only summer and autumn.
In the warm season, people poison themselves with mushrooms, which they collect in the forest and in the field, and in winter and spring they begin to poison themselves with their canned preparations.
To prevent this from happening, you need to remember which mushrooms you should not touch.
Mushroom poisoning is a great tragedy, because, as a rule, people are poisoned by large companies, families, and the losses are very heavy. It must be said that all mushrooms have toxins, which are present in varying quantities even in our most favorite mushrooms: porcini mushrooms, aspen mushrooms, boletus mushrooms, etc. The June first mushrooms, morels and strings, have poison, which has one peculiarity - it dissolves when these mushrooms are boiling. You should never make soups from spring mushrooms. Before preparing any mushroom dish, you must first boil them for 40 minutes, then drain the water and boil again for 10 minutes. Only after this can they be either fried or mushroom sauce made.
Remember: If you bought morels and strings, under no circumstances should you cook soup from them!
To avoid getting poisoned, you need to remember which mushrooms you shouldn’t touch. Poisonous doubles
When picking mushrooms, you need to be very careful.
Interesting advice on how to learn to understand mushrooms after going mushroom hunting. They need to be sorted by variety: boletus, boletus, chanterelle, etc. If you come across an inedible, poisonous double, then in a group of fellow creatures it immediately stands out, because in the forest in the heat of the hunt you may not notice it. Even the most noble mushroom - the porcini mushroom - has its poisonous counterpart - this is a Polish mushroom that can only be prepared in a special way. When it lies down, its leg begins to turn red, under the cap it is not the same color as a porcini mushroom, so it immediately stands out. The same applies to all other mushrooms; when you sort the mushrooms into piles, you will immediately see which mushroom needs to be thrown away. There is one immutable thing in the rules for collecting mushrooms - if you are in doubt about any mushroom, it must be thrown away immediately. Look not at the root, but at the stem
Another tip regarding agaric mushrooms: russula, chanterelles, etc. There is a dangerous and poisonous counterpart to these mushrooms - the toadstool. Its cap has a grayish-green color, unlike the russula on a stalk, it has a thickening at the bottom. Therefore, all mushrooms must be collected with stems. If you can't see the stem of the mushroom, you won't be able to tell the difference between the very poisonous toadstool and a good russula.
Contrary to the name, russulas are classified as conditionally edible mushrooms (i.e., edible only after boiling in 2-3 changes of water). This rule especially applies to pale lilac and greenish russula. It is better to collect pink, orange, and red russulas; you can’t go wrong with them.
Pale toadstool is such a poisonous mushroom that if you pick it and see that there is a thickening on the stem, under no circumstances put it in the basket. If you held this mushroom in your hands, and then there is no way to wash your hands, do not touch your mouth, lips, nose, or eyes with them under any circumstances. The toxins are so strong that through the mucous membranes you can release this poison into the body and become poisoned. If, unknowingly, one of you picked a toadstool and it ended up in the basket, all the mushrooms should be thrown away. The poison of the toadstool is so strong (it is a deadly poisonous mushroom!) that even its proximity to a good mushroom makes it poisonous.
Poisoning with toadstool begins to manifest itself after a day, when the destruction of the body begins and preventive medical care is already overdue.
Sharp abdominal pain, nausea, vomiting appear, and the temperature drops sharply. Nothing can be done at this time. The poisons of the toadstool kill the liver and kidneys. If possible, such a person needs to undergo a kidney transplant, then there will be a chance of saving him. But if it is not possible to perform an operation, the likelihood of saving a person’s life is very low. So, be extremely careful when picking mushrooms with stems! You can distinguish the pale toadstool from the russula only by the thickening on the lower part of the stem. Overripe mushrooms
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 are not a dietary product
Mushrooms should not be eaten by people suffering from diseases of the gastrointestinal tract (GIT), liver, or pancreas. It is also not recommended to give mushrooms to children under 7-8 years of age. They have a very unstable gastrointestinal tract, biliary dyskinesia often occurs, and eating mushrooms can cause an exacerbation of the disease and harm the child.
Mushrooms are considered a low-calorie product because... they are almost impossible for human digestion. And almost all the beneficial substances contained in mushrooms pass through the gastrointestinal tract. The champions in this regard are chanterelles and honey mushrooms - they come out of a person in the form in which they were swallowed. Depending on the variety, a kilogram of mushrooms has 350-380 kcal, and a piece of meat has 4000 kcal. However, due to the fact that mushroom protein is very difficult to digest, requires long-term processing and other indications, mushrooms are not considered a dietary product. Mushrooms should not be given to people suffering from the above diseases. But if people want to lose weight, then mushrooms are just the right product - it is a protein that gives energy, flavor, and pleasant food that can be used.
We love picking mushrooms so much that this activity can rightly be called “silent hunting.” City residents are often deprived of movement, and this is very harmful to their health. When you pick mushrooms, you walk through the forest, breathe clean air, cleanse your lungs, inhale the aromas of the forest, and get a huge amount of positive emotions from the leaves, the forest, and a full basket.
Picking mushrooms is useful not only for food, it is movement, clean air, aesthetic enjoyment of nature and, of course, your forest “catch”, which you can always be proud of, even if it is 1-2 mushrooms.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
How many lovers are waiting for the start of the season to walk through the forest in search of saffron milk caps or saffron milk caps. Fry chanterelles, pickle milk mushrooms, marinate boletus to taste at the festive table in winter. Unfortunately, not everything ends well if you don’t know what you have collected. Every mushroom eater must be armed with useful knowledge of how to distinguish inedible species.
How to distinguish poisonous mushrooms from edible ones
You should not go into the forest if you do not know how to determine whether a mushroom is poisonous or not. Ask an experienced person to take you on a quiet hunt. In the forest thicket he will tell you about edible varieties and show what they look like. Read books or find information on websites. This is the only way to protect your loved ones and yourself from mortal danger. Even one inedible specimen in a basket can lead to disaster if you do not distinguish it and cook it with others.
Inedible species are dangerous because they can cause food poisoning, cause disruption of the central nervous system, and lead to death. Experienced mushroom pickers recommend following the following rules when collecting:
- don’t taste it – you can get poisoned instantly;
- do not take if in doubt;
- do not cut dry, overripe specimens - it is difficult to determine their identity;
- do not collect everything in the hope of figuring it out at home;
- visit the forest with experienced people;
- do not collect specimens with a thickened stem at the bottom;
- Before departure, refresh your knowledge about the characteristics of the species.
What do edible mushrooms look like?
Experienced lovers of quiet forest hunting know how to distinguish edible mushrooms from inedible ones. You can’t go wrong, you can put the copy you like in the basket, and then cook it if:
- there is a “skirt” on the leg;
- under the cap there is a layer of a tubular appearance;
- it gives off a pleasant smell;
- the caps have a characteristic appearance and color for their variety;
- insects were noticed on the surface - bugs and worms.
There are varieties that are very famous and popular in the middle forest zone. They are known and collected, although among them there are specimens that have dangerous doubles. To obtain a unique taste, different cooking methods are required. Among your favorite types you can distinguish:
- white - boletus;
- milk mushroom;
- saffron milk cap;
- boletus;
- honey fungus;
- boletus;
- oiler;
- wave;
- fox;
- Russula.
Which mushrooms are poisonous
How to distinguish edible mushrooms from inedible ones? Poisonous varieties are often recognized by the following characteristics:
- color – have an unusual or very bright color;
- sticky cap in some varieties;
- change in the color of the leg - when cut, an unnatural color appears;
- absence of worms and insects inside and on the surface - they do not tolerate mushroom poison;
- smell - it can be fetid, medicinal, chlorine;
- absence of a tubular layer under the cap.
Inedible varieties contain toxic substances. It is necessary to carry out the collection very carefully, to know the special signs of dangerous specimens in order to distinguish them:
- pale grebe - fatally poisonous, has a greenish or olive-colored cap, a thickened stem downwards;
- satanic - differs from white in color in red tones;
- red fly agaric - has a bright cap with white dots, provokes the destruction of brain cells;
- thin pig – has hallucinogenic properties when interacting with alcohol;
- Amanita muscaria smells like chlorine and is very poisonous.
How to distinguish mushrooms
Among the variety of species, you can find poisonous specimens - doubles, similar to species suitable for consumption. How to distinguish between edible and inedible mushrooms in this case? The similarity can be distant or very close. The edible varieties of twins are:
- white – satanic, bilious;
- boletus mushrooms, pepper mushrooms;
- chanterelles - false chanterelles;
- milk mushrooms - waxy talkers;
- mushrooms - fly agarics;
- honey mushrooms - false honey mushrooms.
How to distinguish a false white mushroom
Inexperienced mushroom pickers may confuse the robust boletus with false species, although they are not very similar. A true white specimen is strong, dense, and grows in groups, sometimes forming a path. Distinguished by its hat, the bottom is exclusively olive, yellow, and white. Its flesh is firm, dense, and has a pleasant smell. If you make a cut, it will be white.
There are two types of false:
- Gall - has a pinkish tint. There is a dark mesh on the surface of the leg.
- Satanic - with a strong smell of rotten onion, distinguished by a velvety cap and yellow or red flesh. The leg is thickened at the bottom. It has a very bright color that varies in height from rich red to shades of green and yellow.
How to recognize the false chanterelle mushroom
How to determine edible and inedible mushrooms, if both look bright and elegant? How are chanterelles similar and by what characteristics can they be distinguished? Characteristics of an inedible variety are:
- a bright, velvety, orange hat;
- smaller diameter - about 2.5 cm;
- pulp with an unpleasant odor;
- leg tapering downward;
- a hat that looks like a funnel with smooth edges;
- absence of worms - contains chitinmannose - an anthelmintic substance.
Edible chanterelles grow in groups in mixed, coniferous forests. They often have large specimens with a hat up to 10 cm. They are distinguished by:
- a thick, dense leg that is never hollow;
- the hat is lowered down, has lumpy edges, the color is dim - from light yellow to pale orange;
- the plates are dense, descending to the stem;
- The flesh is red when pressed.
How to distinguish between edible and poisonous honey mushrooms
The correct identification of honey mushrooms is particularly difficult, since several edible varieties with different shapes are collected. They grow on stumps, tree trunks, and grass, often in large groups. Good mushrooms can be distinguished by:
- caps from light beige to brown with dark scales;
- ring on the leg;
- cream or white plates under the cap;
- pleasant smell.
Inedible honey mushrooms often grow singly. The difference from edible ones is the absence of a ring on the stem. Other features of inedible varieties:
- brightly colored hat, red, orange, rusty brown, sticky and smooth after rain;
- dark plates – green olive-black, yellow;
- musty odor;
- spots on the cap are black.
Video: how to check mushrooms for edibility
Found an error in the text? Select it, press Ctrl + Enter and we will fix everything!The mushroom world is a special and unique corner of wildlife.
Scientists are still trying to understand... this complex algorithm of life
However, for a simple visitor to the forest, the main question remains the same, namely: “is it possible to eat this picked mushroom or not”?
There are more than five million species of mushrooms in the world, but this is not the limit, as this list is gradually increasing. We invite you on an excursion to the wonderful world of mushrooms...
An interesting fact is that mushrooms are not exactly plants; they belong to a separate group called “Fungi or Mycota”. The subject of studying the science of mushrooms and classifying these species was called mycology. In these living objects, previously considered plants, signs of animals were found.
So, these biological species are:
Edible,
Conditionally edible (mostly classified as inedible),
And poisonous.
If we turn to statistics, it turns out that edible mushrooms in nature are represented by a minimal list, but inedible and poisonous mushrooms are represented in the majority. Therefore, before collecting, and even more so preparing food from them, it is necessary to thoroughly understand the classification and types.
Advice! If you are unsure about the safety of the mushrooms you have collected, do not eat them. Better yet, buy forks of white cabbage and cook cabbage rolls with rice and vegetables. This way you will protect yourself and your loved ones from severe poisoning.
Mushroom pickers often collect “morschella mushrooms” such as strings and morels, as well as common puffball, however, these are poisonous mushrooms that can cause severe intoxication.
Edible mushrooms?
Mushrooms that can be eaten begin to be collected in the spring; in the summer, “gentlemen with hats” appear after heavy rains and the collection ends in mid-autumn with the appearance of the first frosts.
Edible trophies of silent hunting are divided into:
tubular,
Morschella,
And lamellar.
Important! Without exception, all edible mushrooms have inedible or poisonous counterparts that you should know.
And also when collecting these trophies, it is necessary to take into account the surrounding ecology; edible mushrooms in an unfavorable place acquire poisonous properties.
Such disadvantaged areas include:
1. Proximity of industrial enterprises.
2. Chemical plants.
3. Highways.
4. Zones poisoned by radioactive elements.
5. Proximity of large cities and towns.
Mushrooms growing near places where waste and toxic substances are released into aquatic, terrestrial or atmospheric environments without exception become poisonous.
This is due to the physical characteristics of mushrooms, because they are “accumulators” (in varying concentrations) of mercury, lead, cadmium, phenols and other heavy metals and toxic substances. Under such conditions, even edible “gentlemen in hats” will become dangerous to your health.
If the plant is overripe and begins to decompose, it automatically falls under the category of poisonous. If the technology for preparing for pickling and preservation is violated, mushrooms also become unsuitable for consumption.
Tubular
What do tubular mushrooms look like? From the name you can guess that such individuals have tubes, namely: this is a tubular layer of pulp, which is located on the inside of the cap.
Edible tubular mushrooms include the most delicious and popular types:
All kinds of whites
Polish,
Butter,
Mokhoviki,
boletus,
boletuses,
Boletuses.
But among the tubular specimens there are inedible and even poisonous species of mushrooms:
Gall.
Satanic.
Speckled oakberry.
Oak tree is olive-brown.
Pine cone fungus.
Edible tubular types of mushrooms are almost all large in size, and have an ideal mushroom shape; they are aromatic and have excellent taste. Such plants are suitable for freezing, drying and canning.
Lamellar
This type of mushroom is perhaps the most extensive, many lamellar ones are poisonous. The most famous toadstools are plate-shaped toadstools; these “harmful gentlemen with hats” include:
6. Toadstool (deadly mushroom, even if a small piece gets into food it can poison the whole family, so do not pick or touch this mushroom).
7. Various fly agarics (some of them are not poisonous, but hallucinogenic).
8. Some types of russula (for example, russula is pungent and pungent with a bright red cap - causes severe vomiting).
9. Valuy is false.
10. Yellow-colored champignon.
11. Champignon Romagnesi.
12. Almost all enthaloms (come in different colors).
13. And also an orange-red talker - similar to a fox.
Mushrooms grow in certain areas and each species has its own preferences for the choice of soil cover and proximity to other plants. In particular, these “creatures” are symbionts and live in close interaction with trees and shrubs, and some species are even “friends” with herbs and mosses.
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How to teach a child to understand mushrooms? This question is especially relevant in the summer, at the dacha. And many adults who are almost unfamiliar with mushrooms would like to learn more about mushrooms before going into the forest.
Today there are a lot of reference books about mushrooms, with colorful photographs, but they are not very suitable for children.
But children can also be taught to understand mushrooms! You just need to choose a special edition for children. It will broaden your horizons, provide material for school reports, and teach you to understand mushrooms so that the child puts what he needs in his basket.
Mushrooms are edible and inedible. School dictionary. Federal State Educational Standard
This is a very inexpensive book from a wonderful School Dictionary series (Waco).
Among the illustrations here there is only an insert with the image of mushrooms, but it is quite enough, especially since the drawings here are very good.
The dictionary introduces readers to the most interesting world of mushrooms growing in our country. Unusual mushrooms grow not only in distant countries. You can find amazing things close to your home - in city parks and gardens, on village streets, on forest edges. The book will tell you about both the most common and rare mushrooms.
The publication can be used as a guide to mushrooms due to its small size and visual illustrations. It will also help schoolchildren prepare for lessons, repeat and consolidate what they have learned, expand their horizons, and teachers - select material for both a specific lesson and an elective lesson.
The book discusses mushrooms:
Porcini
Death cap
Valuy
Hygrocybe
Umbrella mushrooms
Mushroom bowls
Raincoats
Yellow hedgehog
Gall mushroom
Winter mushroom
Ringed cap
Chanterelle
Meadow honey fungus
Oil can
Milkies
Mosswort
fly agaric
Honey fungus
False honey fungus
boletus
Podgruzdok
Boletus
Polish mushroom
Rogatiki
Ryadovka
Pig
Morel, stitch, morel cap
Stropharia blue-green
Russula
Polypores
Garlic
Champignon
It happens that you are unlucky with mushroom hunting: you don’t come across white boletuses, aspen boletuses, you don’t see any russula or chanterelles. So, should we leave the forest? Let's look at the world of mushrooms with different eyes - admire the grace and beauty of various mushroom trifles. Usually, on forest litter (last year's half-rotten leaves, pine needles) there are clusters of cute fungi with thin legs. The hats of such delicate creatures are no more than a centimeter in diameter. The British call them “fairy hats”. Most often, the babies are painted in modest grayish and brownish tones, but there are also bright ones: pink, yellow, purple. There are even smaller fungi, whose caps are only 3–5 mm, and whose legs are slightly thicker than horsehair. These little ones settle on dead blades of grass, needles, and thin twigs. We will not list their names; fungi belong to different families. You can put several of the ones you like most in a box (it would be nice to have one in case of interesting forest finds), and examine them at home with a magnifying glass.