Double mushrooms. Learning to distinguish between edible mushrooms and inedible look-alikes A message about look-alike mushrooms

“False” are poisonous mushrooms that are very similar in appearance to their edible counterparts. Dangerous “doubles” are sometimes difficult to distinguish even for experienced mushroom pickers.

The common champignon has many types, and most of them are eaten. It is very difficult to remember the features of each, so lovers of “silent hunting” often focus on general signs. This can provoke poisoning: among the Agaricaceae (Champignonaceae) family there are species harmful to human health.

Industrial cultivation allows you to enjoy the taste of the product without harm to health, but the number of poisonings from false champignons, which “disguise” as edible specimens, is not decreasing. People are attracted to " silent hunt"and the opportunity to save on purchasing mushrooms. In addition, each individual type has its own flavor: you will not find it in a standard product from store shelves.

Most often, the following representatives of the Agaricaceae family are mistaken for edible specimens:

• Agaricus xanthodermus.
• Agaricus meleagris.
• Agaricus californicus.

Typical examples of false champignons are shown in the photo.

A number of features will help distinguish such specimens from edible ones. On the cap of the poisonous double there is a brown spot, which is located in the center. If you press on it, light yellow spots will appear. But this method does not provide a guarantee, so it is better to use it in tandem with other signs.

When breaking the pulp of false forest and field champignons begins to turn yellow and smells unpleasant carbolic acid, and during cooking the water and the mushrooms themselves short time become bright yellow, but this color quickly disappears. Long-term heat treatment will not be able to rid the product of toxins.

Take a look at the photo and study the description of the appearance of false forest champignons.

The color of the cap and its shape may change under the influence of environment, That's why special attention pay attention to the pulp, its smell, shade and changes during cooking.

Another mushroom that masquerades as edible is the toadstool. Outwardly, it resembles a champignon, but has no smell by which it could be recognized. There are volvae (root sacs) at the base of the toadstool, but people don't always notice them. If you have the slightest doubt about the suitability of the mushroom, you should break the pulp and see if it turns yellow, and then monitor the change in color of the water during cooking. This is one of the most accurate and proven ways to distinguish real edible champignons from false ones.

Only “young” can be confused pale grebe: over time, bulges will appear on her hat, it will become smooth, and the fringe will become saggy. The grebe appears from the first half of June, its growth peak occurs in August. The height of the toadstool can reach 20-25 cm, and the diameter of the cap does not exceed 15 cm.

Inexperienced mushroom pickers may mistake good mushrooms one of the light fly agarics. In this case, it will protect you from poisoning bad smell, which the pulp has.

If you don't know what poisonous false champignons look like, look at the photo: these are common mushrooms that are often mistaken for edible ones.

Real champignons: places of distribution and distinctive features

To understand how to distinguish an edible champignon from a false champignon, you need to know their distinctive features, the places where they are common and the time of their growth.

“Correct” mushrooms can be found in shady flower beds, along roadsides, and in garden beds. Two-spore (Agaricus bisporus) and two-ring (Agaricus bitorquis) champignons usually grow there. Garden varieties are characterized by light shades - from white to grayish and light cream. The cap of the two-ringed mushroom opens still in top layer soil, so the color may be affected by the leaves or humus covering it.

The common (Agaricus campestris) and large-spored (Agaricus macrosporus) species of mushroom can be found in the steppe, fields and meadows. Poisonous representatives of the Agariaceae family are rarely found here.

The field species (Agaricus arvensis) grows in plantings near trees and is harvested from mid-May to the end of September.

Compare the photo of a real one and the image of a false champignon: the difference is not always visible.

Forest moisture and shade are excellent conditions for the development of species such as coppice, dark red, forest and August champignons. They appear in early July and grow until October. Their peculiarity is that after cutting, young mushrooms appear in the same place after 10-15 days.

But it is the forest false champignons that are most often found in the forest - look at the photo to see what they look like.

But poisonous specimens can be found even in habitats uncharacteristic for this species, so you need to be extremely careful.

Food poisoning with false champignon

Even proven mushrooms can cause poisoning if they are collected in the wrong place. These are the sides of major roads, areas near industrial facilities, and landfills. Mushrooms, like a sponge, absorb toxic substances, including carcinogens.

After studying the description of the places where the false forest champignon grows, look at the photo of this specimen in natural conditions.

Along with edible mushrooms, poisonous ones also grow in the forest. Some of them are very different from their edible counterparts and end up in mushroom pickers’ baskets only due to an absurd mistake. However, there are others. The so-called false mushrooms can copy exactly appearance edible varieties, but be poisonous.

Every mushroom picker should know exactly which mushrooms have false doubles. How to distinguish edible fruiting bodies from false ones. To learn this, it is necessary to consider the most insidious varieties that mimic noble breeds.

Seventh place - false waves

These mushrooms are classified as false waves or false saffron milk caps, outwardly they can resemble both. People call them whites and are classified as conditionally edible. You need to be able to cook them correctly, pre-soaking and boiling them. If you neglect this need, there is a risk of poisoning, which will be expressed in the form of a moderate gastrointestinal disorder. The flaccid milkweed, the spiny milkweed - all of them can be confused with the moths.

Related materials:

Why are mushrooms from the forest mainly eaten in Russia and the countries of the former USSR?

Sixth place - false pigs

Real pigs, also known as mullein, are not collected by all mushroom pickers, although some value them highly. The mushroom is suitable for frying and pickling and has a slightly sour taste. There are several varieties of this mushroom, similar to each other, one of them is poisonous - this is the alder pig. It has a thin stalk, while the edible species of this mushroom have a thick stalk.

Fifth place - false values

Valui are amber-colored mushrooms covered with a mucous membrane. Initially they are round, then, as they grow, the cap opens up and becomes flat. They are collected for further salting; in many regions they are considered a delicacy. However, this mushroom has a dangerous false double- the so-called horseradish mushroom, which has the smell of horseradish.

The stem of this mushroom is covered with scales. Gebeloma coal-loving - another one dangerous double with a sharp bitterness in taste. This mushroom is also amber in color, slimy, but does not have the specific round shape of the valuu, as well as its large size.

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White mushroom - interesting facts

Fourth place - false saffron milk caps

False saffron milk caps are a mildly toxic mushroom, but if you eat a large portion, you can become poisoned. Like saffron milk caps, saffron milk caps are confused with milkweeds, especially gray-pink ones, which often live in the same places where saffron milk caps grow, because they require similar conditions. Gray-pink milkweed can be dangerous. To distinguish this mushroom, simply press on it. A whitish juice with an unpleasant odor comes out of the milkweed.

Third place - false chanterelles

Chanterelles are exceptional healthy mushrooms, which delight not only with an abundance of protein, useful substances, but also with its special properties. They are even taken abroad, as it is believed that they remove radioactive substances, help in the fight against cancer, have antiseptic properties. Besides all this, they simply have a pleasant taste. That’s why mushroom pickers are always happy when they see a clearing of these beautiful mushrooms. But the meal can end in disaster, because this type of mushroom has a false double that is poisonous.

The most exciting activity is mushroom picking. But success in this in a peculiar way The sport depends on the ability to distinguish mushrooms, find places where they grow, and know when and how they grow.

Mushrooms bear fruit from spring to late autumn, but unevenly, but in waves, or, as they also say, in layers, when short period many fruiting bodies grow. There are three or four such layers in total.

May - first month mushroom calendar. At this time, snowdrop mushrooms appear - morels and stitches. There is a sign - if there are a lot of morels in the spring, expect a large harvest of other mushrooms in the summer.

Morel and stitch

Morel	Line

Found mainly in pine forests, especially in clearings, in places of fires, fires, on sandy soil.

These mushrooms are edible, but contain poisonous helvella acid. Therefore, it is best to dry them, and the poison is completely destroyed after a month.

Mushrooms cooked after drying are considered a delicacy and are not inferior in taste and aroma to porcini mushrooms.

At the end of May - beginning of June, the first layer of mushrooms appears. They are often called spikelets, as they are the same age as the rye spike. These are boletuses, boletuses, and even white ones. The second layer of mushrooms - granaries - appear during the harvest, during haymaking and linden flowering (June-July). The third layer - deciduous - occurs after the departure of swifts and cuckoos, when nuts and lingonberries ripen. It is the most productive, the longest, from half of August, all of September, and in warm autumn- until mid-October. At this time, chanterelles, moss mushrooms, boletus, saffron milk caps, honey mushrooms, and green mushrooms appear.

Boletus (birch cap, black mushroom)

Found only in birch or mixed with birch forests from May to October. Moisture-loving. The mushroom grows very quickly and quickly becomes soft and flabby. After boletus mushrooms, this is the most delicious of the tubular mushrooms.

Boletus (white mushroom)

Grows in old pine, spruce, birch and oak-broadleaf forests from May to October. The tubular layer at the bottom of the cap is finely porous, at first white, later yellow-green. The leg is white with a white mesh pattern. The pulp is strong, white, does not change color when broken, tastes slightly sweet, with an appetizing smell of lightly toasted nuts.

Mosswort (underframe, goat lips)

Found in coniferous and deciduous forests near roads, in moss, on the edges. It usually grows singly from June to November. The tubular layer at the bottom of the cap has large, uneven, angular pores, bright yellow in young ones, greenish-yellow in old ones.

Oiler

It grows in groups mainly in young pine trees, on the edges, near roads, in new plantings from May to October. The bottom of the cap of a young mushroom is covered with a white “veil,” which will then tear, and the rest of it in the form of a ring will remain on the stem of the mushroom.

Boletus (redhead, boletus)

Found throughout the forest zone in dry mixed forests, under young trees and in deciduous small forests, abundantly in aspen shoots. It grows from June until the end of leaf fall, until frost.

The fox is real

The cap is bright yellow, for which the mushroom received its name, at first convex with rolled edges, then funnel-shaped with strongly wavy edges. It is found abundantly in all forests, especially in damp summers. Grow large families in the first half of summer and autumn.

In good years, you can pick mushrooms every day in the same place. Therefore, the mushroom picker must take care of the safety of the mycelium. Most cap mushrooms The mycelium is perennial and lives 15-25 years. It is very well adapted to various environmental changes and can tolerate severe frosts and drought without harm. To avoid damaging the mycelium, it is recommended to cut off the stem of the mushroom. sharp knife, and not tear it out of the ground, as some would-be mushroom pickers do. It’s even worse when the soil is picked and trampled. Old spore-bearing mushrooms should not be thrown onto the ground, where they will rot uselessly, but rather carefully strung on a branch or branch of a bush so that the spores dry and disperse. Once ripe, the spores fall off and are carried everywhere by wind, water, insects and animals.

We wish you success, mushroom pickers!

Attention! Among our wild mushrooms There are not only edible ones, but also poisonous ones. At first glance, some poisonous mushrooms look very similar to edible ones. These doubles should be especially feared. That is why, when going for mushrooms, you must remember the main differences between good edible mushrooms from poisonous doubles.

Gall fungus (false white)

This inedible mushroom V at a young age very similar to a porcini mushroom. The main differences from the boletus are: a dark mesh pattern on the stem, a dirty pink bottom of the cap, the flesh turns pink at the break, and the taste is bitter (just lick the bottom of the cap).

Pale grebe

It is the most poisonous, deadly dangerous mushroom. Rarely found in deciduous forests on the edges and clearings.

Pepper mushroom (lamb)

Externally, the mushroom is similar to an oil can, but smaller. A tubular layer with large uneven pores and a yellowish-red tint, bitter pulp.

fly agaric

A very poisonous mushroom. It is found often, in some places very abundantly, in birch and mixed forests.

False chanterelle

Unlike edible chanterelle, in which the edges of the cap are curved, corrugated, while the false one has a funnel-shaped cap smooth edge. Color real fox bright yellow, and false - red-orange.

Russula is pungent and pungent

The mushroom cap has red and pink shades, the stem is white and smooth. This russula differs from food russula in that it tastes bitter and burning (if you lick the cut of the stem).

Kira Stoletova

Sometimes, instead of the desired, beloved mushrooms, poisonous varieties end up in the basket, which include the doubles of the “king of the forests” - porcini mushroom.

General description of dangerous doubles

For many edible mushrooms, their poisonous or conditionally edible counterparts are known. The similarity may be strong or superficial. Thus, the porcini mushroom and some of its doubles are absolutely identical in their external characteristics. If you put a double white mushroom in the basket, you can easily get poisoned and, at best, go to hospital bed. A mistake in choice can be fatal and lead to a sad outcome.

Even mushroom pickers with many years of experience sometimes at first glance cannot distinguish a dangerous double of a porcini mushroom from a real and noble specimen. The edible noble Boletus has its own characteristics and differs both in appearance and in taste.

The main distinguishing feature of edibles from poisonous ones is their chemical composition, which includes toxins.

External signs can be deceptive: for example, the fly agaric loses the white spots on its cap after a good rainfall and becomes like a red russula. False honey agaric The color of the cap changes with age and becomes even more like the real thing.

Based on the effects of toxins, insidious false white mushrooms are divided into several categories according to the types of poisoning they cause:

• food intoxication;
• damage to the nervous system;
• fatal poisoning.

Before going into the forest, you should understand how the porcini mushroom differs from its dangerous counterparts. One of external signs, which a person pays attention to is the structure of the hymenophore. Unfortunately, in all representatives of twin species, it is similar in structure to that of the edible original and is spongy. Therefore, it is worth paying attention to changes in its color. You also need to be careful when studying the color of the cut (broken) pulp. True white never changes color when broken, so before putting the fruiting body in a basket, it is better to break off a small piece of it and see what happens.

Species

The most noble mushroom, the king of the forest kingdom, has several brothers dangerous to human life. These include:

• gall mushroom;
• the boletus is beautiful;
• satanic sick;
• boletus le gal;
• speckled oakwood.

Bile mushroom

The second name of this species is bitterweed (Tylopilus felleus). He deserved it quite rightly, precisely because of his bitter taste. The gall fungus belongs to the class Agaricomycetes, family Boletaceae, genus Tilopil. Classified as inedible.

Its description:

• the shape of the cap is in the form of a hemisphere;
• cap color from yellow to brown;
• diameter – 4-15 cm;
• the pulp is fibrous, white, thick, soft, turns red when cut;
• no aroma;
• spongiform hymenophore;
• pores of angular or round shape;
• pink spore powder;
• cylindrical leg;
• height – 3-14 cm;
• thickness – 3 cm.

A characteristic feature of bittersweet and its difference from its white “brother” is its bitter taste and color change when cut. It turns from white to red.

Boletus is beautiful

Boletus pulcherrimus, or beautiful Boletus, is another poisonous species. He has external resemblance with the common boletus, but changes color when cut (turns blue) and is extremely toxic.

Description:

• the cap is large, hemispherical (up to 25 cm);
• velvety and dry to the touch;
• the color of the skin is reddish-brown;
• the pulp is dense, yellowish;
• hymenophore tubular;
• red pores;
• spores are brown, spindle-shaped;
• the leg is thick (up to 12 cm), club-shaped or cylindrical;
• grows up to 15 cm in height;
• the taste is at first sweetish, then very bitter, there is no smell.

A characteristic feature is the presence of a fine mesh on the leg. Under the cap there are tubes, jagged, with a yellowish tint and up to 15 cm long. When pressed, they turn blue.

Satanic pain

Belongs to the biological group of boletus. Forms mycorrhiza with oaks, lindens and birches. This double is dangerous to health, eaten 30 g of pulp satanic mushroom cause severe symptoms poisoning Its description:

• the cap is large, sometimes gigantic (30-40 cm);
• cushion shape;
• the surface is smooth;
• cap color olive or brown;
• the skin is dense;
• the cap is spongy from below (i.e. the hymenophore is spongy);
• pore color pink;
• the leg is narrowed downward, cylindrical;
• height – up to 13 cm.

Irina Selyutina (Biologist):

The satanic mushroom is often called “false porcini mushroom” in various sources. They started doing this not too long ago. However, you can confuse the porcini mushroom and the satanic bolete only with a quick glance from afar. This is especially true for novice mushroom pickers who have memorized the “face and profile” of the porcini mushroom, but everything else has not yet been stored in their memory. Therefore, you need to carefully look at the color of the fruiting body. The satanic mushroom is characterized by many red flowers and, first of all, its hymenophore is red. There are also many red tones in the color of the leg.

By the way. The specific epithet “satanas” for the satanic mushroom (Rubroboletus satanas) was proposed by the German mycologist Harald Othmar Lenz (1798-1870) after he himself was poisoned by this mushroom.

The Satanic mushroom is characterized by a cut that turns blue when exposed to air, which gradually turns red. This is due to the process of oxidation of the poison with oxygen.

Speckled oakweed

Boletus erythropus is classified as an edible lookalike. It can be used in food, soups or other dishes. This forest organism has the following description:

• cap size – up to 20 cm in diameter;
• it is dry and velvety to the touch;
• pillow-shaped;
• skin color is red-brown;
• olive spore powder;
• the pores are red or orange, but the tubes are greenish-yellow (in mature ones);
• leg 10 cm high;
• The shape of the stem is tuberous.

A characteristic feature is the darkening of the light edge of the cap after pressing on it and small reddish scales on the stem of the stem. Distinctive feature from the original there is a blue discoloration on the cut of the pulp.

Borovik le Gal

Another poisonous mushroom that looks like a white one is the Le Gal boletus (Boletus legaliae), or legal boletus. It is characterized by the following description:

• the cap is convex, up to 15 cm;
• the surface is smooth;
• color pink-orange;
• the flesh is pale, yellowish;
• the aroma is pleasant;
• hymenophore tubular;
• olive-colored spores;
• the leg is thick, up to 5-6 cm in diameter;
• Leg height – up to 17 cm.

Irina Selyutina (Biologist):

The legal boletus is quite widespread in wildlife Europe, where it inhabits mainly deciduous forests. Being a mycorrhiza-former, it enters into symbiosis with oak, beech, and hornbeam. Prefers alkaline soils, i.e. soils for which pH>7 (where pH is soil acidity).

A special feature is the fine reddish mesh on the stem and the flesh that turns blue when cut.

Contraindications and harm

A mistake made during forest harvesting can be fatal. They'll play a cruel joke inedible look-alikes, who disguise themselves well as their noble brothers.

One small piece of the fruiting body of a poisonous organism can cause a lot of trouble. At the first signs of poisoning, it is necessary to rinse the stomach and then go to the hospital for help. Signs of poisoning include dizziness, nausea, vomiting, weakness in the limbs, diarrhea and fever.

Correct porcini mushroom

An extract from the beautiful boletus is used to treat typhoid, paratyphoid and purulent skin lesions.

Porcini mushroom counterparts contain large amounts of psilocybin and alkaloids in their pulp. These substances actively affect the brain of a mentally ill person and normalize its activity.

Conclusion

When picking mushrooms, you should not take everything that comes your way, or pick unfamiliar organisms out of idle curiosity: this is fraught with poisoning. Some doppelgängers are so dangerous that they are fatal.

Mushrooms are similar to their prized edible counterparts. In some cases this similarity is relatively superficial, in others it is strong.

Such mushrooms are called twin mushrooms. They can be confused not only by an inexperienced mushroom picker, but also by an experienced mushroom picker, which often leads to sad and even fatal mistakes. In this regard, we will briefly describe the most important twin mushrooms.

The most dangerous mushrooms

The most dangerous poisonous mushroom forests found in large quantities in beech, oak and mixed forests, is, or green fly agaric. This beautiful mushroom with an olive, greenish-olive, darker cap towards the center without remnants of the spathe. The plates and spore powder are white. The leg is white, with pale greenish stripes (moire), with a wide hanging ring, at the base with a bag-like wide free white volva. The venom of the toadstool is deadly poisonous.

By the nature of the toxins produced and the symptoms of poisoning, two other deadly poisonous ones are close to the pale grebe fly agaric- fly agaric and spring fly agaric. The stinking fly agaric has a white cap up to 7 cm in diameter and an unpleasant odor. Grows in coniferous forests, less often - deciduous. The spring fly agaric is also white in color and is found in deciduous and mixed forests.

These three deadly poisonous fly agarics have many edible look-alikes:

Fly agaric is the most dangerous double of champignon

Due to ignorance or carelessness, deadly poisonous fly agarics are often confused with green or olive ones. Some champignons are similar to fly agarics in the color of the cap and the presence of a ring on the stem, but are clearly distinguished by the absence of a volva and the color of the plates. The plates of only young champignons are pinkish; later they darken to brown or black-brown.

It is very important to pick champignons with the stem to make sure there is no valva. The similarity of poisonous fly agarics with green or olive russula is based on the similarity of the color of the cap and plates. The plates of russula, like those of fly agarics, are white. Main hallmark good edible russula– green, greenish and some others – absence of a ring and a volva on the leg. Therefore, when collecting russula, it is necessary to pay attention to the details of the structure of the stem.

The dangerous double of the porcini mushroom is the gall mushroom.

People even call it false boletus. It grows in spruce and pine forests from July to September, at the same time when intensive growth of porcini mushrooms is observed. Externally, it is very similar to a porcini mushroom. But the thin pattern on its stem is dark in color (in the porcini mushroom - white drawing), in the form of a mesh and the lower surface of the cap is pink. And its flesh quickly turns red at the break.

Looks like a pale toadstool edible row- greenfinch. However, the greenfinch has neither a ring nor a volva on its leg, and the color of the plates is yellowish-greenish. The most dangerous is the similarity of some forms and varieties of the polymorphic fungus gray floater. The gray float, like poisonous fly agarics, has a volva at the base of the leg, but there is no ring. The color of the cap and the color of the plates are similar. Therefore, we draw the attention of mushroom pickers to the need to carefully examine the leg for the presence or absence of a ring when collecting floats.

A conventionally edible mushroom - fly agaric - can be confused with a poisonous one
fly agaric, however they clearly differ in the color of the flesh. In the poisonous panther fly agaric it is white and does not change at the break, but in edible fly agaric The reddened flesh turns pink at the break. But it is better, of course, not to eat fly agarics. None.

Deadly poisonous cobweb – little-known mushroom, has similarities with some edible spider webs. Spider webs are generally not popular among the population of the Carpathians, so the danger of collecting orange-red spider webs instead of any of the edible spider webs is low.

To familiarize a wide range of mushroom pickers with the deadly poisonous orange-red spider web, we present its most important signs.

The cap is 3–9 cm in diameter, orange or brown-red, orange-orange, dry, matte. Leg 4 – 9 × 0.5 – 1.5 cm, rusty yellow, smooth, dry. The pulp is yellowish, with a faint rare odor. The plates are orange-ocher or orange-rusty. The spore powder is brownish. Young fruiting bodies have a cobwebby covering (cortina).

Honey mushrooms. Particular attention should be paid to doubles of valuable edible again(true autumn, summer mushrooms), poisonous falseagain- And . False honey mushrooms differ from edible ones by the gray, brownish-greenish, light brownish color of the plates, the color of the spore powder and the light reddish-brown, sulfur-yellow color of the cap.

Dangerous poisonous talkers (species of the genus Clitocybe - C. dealbata, etc.) can be mistaken for edible species of this genus - for example, the funnel-headed talker (C. qibba (Pers~ Fr.) Kumm.) or the valuable edible cherry mushroom (Clitopilus prunulus (Scop.: Fr.) Kumm.).

It should be remembered that poisonous talkers are characterized by a white or whitish color of the entire fruiting body, and edible ones are whitish-yellowish, yellowish-brown, gray, ash-gray.