Differences between champignons and toadstools. How to distinguish a champignon from a toadstool? Cap color and stem shape

Mushroom poisoning is the most dangerous of all known. A mushroom picker, like a sapper, can only make a mistake once. Particularly dangerous in this regard is the toadstool. It is especially often confused with champignons. What are the similarities between toadstool and champignon?

Difference between toadstool and edible mushrooms

The main difference between the toadstool is the specific structure of the leg. At ground level it has tuber-shaped thickening . At the bottom of the leg there is a skirt. The “material” for its production is a film that protects the young fungus. If you look higher up the leg, you can see a ring of the same structure. An edible champignon never has such a thickening and a skirt. Its leg is dense and even, the ring is very thin.

The similarity between the toadstool and champignon is observed in the presence of the same type of spore-bearing layer. In this form, these are plates located under the mushroom cap. You can distinguish mushrooms by carefully examining the color of these very plates.

Remember! Everyone has poisonous mushrooms plates are only white!

If you look under the champignon cap, you can see that its plates are not white at all. They can have different shades. The color depends on the age of the mushroom. You can find young specimens with pale pink plates. A mature mushroom has a lamellar layer that is dark brown, almost black. The cap part of the champignon It is never pure white.

Another similarity between the toadstool and champignon is the presence of a ring. In this case, you need to carefully consider the color of the cap. In a young champignon it is white; with age it may darken a little. The pale grebe may have a greenish tint to the cap. When the toadstool is young, its cap resembles a hemisphere, which also makes it look like a champignon. In more mature age toadstools, the cap changes shape and becomes like an umbrella (there is a bulge in the middle of the note, and the edges are curved down). An old, overgrown toadstool has a flat cap.

All these distinctive features important to know. The toxicity and pallor of the toadstool does not decrease with heat treatment. It is enough to boil with total mass One toadstool of mushrooms, and the whole dish will become dangerous to eat. Poisoning is very serious. Often result in death.

Be careful! If you are not sure that this is an edible mushroom, do not take it, no matter how attractive it may be!

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1. Carefully read the memo in the textbook (p. 27). Fill in the gaps in the text yourself or with the help of a textbook.

So that there is no trouble near the water

1. Swim only under supervision adults
2. Don't swim in unfamiliar place . There may be dangerous undercurrents there.
3. Don't swim in too much cold water. The cold can cause leg cramps.
4. It’s better to swim not alone, but with friends to be in sight of each other.
5. You can only swim in clean reservoirs. Swimming in polluted water is hazardous to health.
6. Don’t swim in the sea for buoys .
7. Don't swim in storm .

Remember these rules and always follow them!

2. “That’s how we swam!” - Parrot exclaimed when he saw these guys on the shore

Think and write which of the guys dived and which didn’t. Who can't swim?

Petya dived, Yulia can’t swim

3. Wise Turtle wonders if you know poisonous berries and mushrooms. Cut out the pictures from the Appendix and place them in the appropriate frames. Test yourself with the tutorial. After checking, paste the pictures.

4. Using text and drawing from the book " Green Pages" (story " Insidious doubles"), write down how the toadstool and champignon are similar and different.

Comparison of toadstool and champignon

Similarities: Young toadstool mushrooms are very similar in appearance to champignons. The stems of these mushrooms are also very similar.
Differences: The color of the plates: in champignons - from pink in young ones to brown in old ones, in the pale toadstool - always white.

5. Write at least three titles at each point (pp. 19-20). To select examples, use the atlas-determinant “From Earth to Sky.”

a) Forest plants with edible fruits:
rosehip, chokeberry, serviceberry, blackberry, blueberry, viburnum, blueberry, cranberry.
b) Forest plants with inedible fruits:
Euonymus, privet, elderberry, buckthorn, wolf's bast, snowberry
c) Edible mushrooms:
porcini mushroom, chanterelle, moss mushroom, butterfly, oak mushroom, honey fungus, russula.
G) Inedible mushrooms:
fly agaric, toadstool, gall mushroom, false honey fungus, waxy talker

6. At home, review the safety rules you learned in class. Ask an adult to check on you.

Think and draw conventional signs to some rules of the memo “So that there is no trouble near the water” (of your choice)

In class, compare your signs with those suggested by other guys. Choose the most successful ones.

7. If you are interested, use the atlas-identifier “From Earth to Sky,” as well as additional literature and the Internet, to prepare a message about bees, wasps and bumblebees. Here you can write down a message plan or any important information about these insects.

The honey bee is an insect domesticated by humans. Bees live in hives large families. They collect nectar from flowers and then process it into honey, which we eat with pleasure.

Bees are smaller in size than wasps and bumblebees. They have a slightly shaggy back, and the color of the abdomen is painted with dim black and yellow stripes. The flight of a bee is smooth and calm, just like the bees themselves. They sting only as a last resort, since during the sting the bee breaks the sting and soon dies.

The forest wasp lives in families in nests suspended on tree branches, under the roofs of houses and other buildings. It is distinguished by a very thin “wasp” waist - an interception between the chest and abdomen, as well as by coloring - yellow spots on a black back and very contrasting stripes on the abdomen.

Wasps fly with jerky, leap-like movements. They are also capable of hovering in one place like helicopters. Unlike bees, wasps feed not only on nectar, but also on vegetables, fruits, insects, and can even drag a small piece of meat into their nest.

A wasp sting is always very painful for humans and can cause allergies. They sting at any opportunity: with sudden movements of a person, an unpleasant odor for wasps, from fear, etc. Moreover, this can be done many times, since the wasp sting does not break like that of bees and the wasp remains alive and healthy after the bite.

Hairy bumblebees are easy to distinguish from most bees and wasps. it is much larger than both bees and wasps. Their legs are thick, and their chest and abdomen are shaggy. They fly like heavy bombers - hard, slow and with a loud low hum.

With the first rays of the sun, bumblebees fly out to collect nectar and circle over the flowers with calm dignity. They are much more peaceful than wasps, but if a bumblebee gets angry, it can sting, and even more painfully than a wasp.

In summer and autumn, when there are a lot of mushrooms in the forests, you want to collect as many as possible forest gifts. However, experienced mushroom pickers warn: carefully examine the gifts of the forest so as not to accidentally take a poisonous one. Pale toadstool is especially dangerous and insidious; it is often confused with russula or champignons. To silent hunt did not end in poisoning, carefully study and remember the characteristics of each mushroom. Let's make a detailed comparison.

What are the similarities

Externally, the mushrooms are very similar, so it is easy to confuse them even for an experienced mushroom picker.

Pale toadstool and champignon have a cap with a diameter of 5 to 15 cm. at a young age it is round and becomes flatter as it grows. The color can range from white to light brown.
The stem is cylindrical, white or the color of the cap, has a white “ring” (remains of the protective shell of the young mushroom). Leg length 7-16 cm.
The pulp is white, fleshy.

Experienced mushroom pickers advise: if you have even the slightest doubt, do not take a suspicious mushroom.

What are the differences

If you look closely, you can see characteristic features, distinguishing an edible mushroom from its dangerous counterpart.

The cap of the pale toadstool is white, but it can be olive or green in color, which cannot be said about champignons.
Please note reverse side caps: for the toadstool it remains white at any age, but for the champignon it is pinkish or with a purple tint (very dark in old age).
Break open the mushroom: the flesh of the poisonous mushroom does not change color when exposed to air, while that of the champignon becomes reddish or yellowish.
The doubles differ in smell: champignon has a characteristic mushroom aroma, pale toadstool does not smell of anything (or a very weak unpleasant odor).
The leg of the toadstool is thin, at the base it has an extension in the form of a tuber and seems to “stand in a pouch” - a cup-shaped vagina (volva), and in the second one it is thick and fleshy, without the presence of remains of the volva at the base.
The ring of the pale grebe is often slightly striped, white on the outside, slightly colored on the inside. But champignon is characterized by a one- or two-layer ring
The white membranous ring on the leg of the pale grebe decreases and disappears with age. In the champignon it remains quite large and can cover almost the entire back side of the cap.
A poisonous mushroom is never wormy.

The danger of the toadstool

The similarity between the pale toadstool and champignon is dangerous because the former is a deadly poisonous mushroom of the fly agaric genus. Even children from school lessons natural history or the surrounding world. However, poisoning occurs quite often.

It is found in deciduous and mixed forests from mid-July to late autumn. It grows most often under birch, oak, beech and hazel trees. Loves fertile soils. She was noticed even in the city limits and in summer cottages.

Pale toadstool is a very moisture-loving mushroom that is most “productive” in years characterized by sufficient humidity or in places with high humidity. In relatively dry places, the pale grebe is rare.

The toadstool grows in families or alone. Wide distribution increases the likelihood of accidental collection.

It is so poisonous that it poisons edible mushrooms that are in the same basket with it. Therefore, even one single specimen, which was identified and thrown away at home, can pose a danger. To protect yourself and your loved ones, do not spare the collected forest gifts: if you find a toadstool, throw away the entire contents of the basket.

Some use folk method definitions of inedibility: during cooking, place a peeled onion in a pan with mushrooms. If it turns blue, this indicates the presence of poison. However, this method is very unreliable and has no scientific basis.

Not only the body is poisonous, but also the spores and mycelium. You cannot pick berries, herbs and other mushrooms near it. Even if the clearing is rich in forest products, if you see a toadstool, avoid it.

The poison causes severe poisoning even in small quantities: lethal dose contained in 30 g of mushroom. No processing (cooking, frying, freezing, drying) destroys the poison.

The biggest danger is that signs of poisoning do not appear immediately, but after 6-8 hours or more - after 30 hours, when it is no longer possible to save the victim. Sometimes a person does not notice alarming symptoms for several days, but during this time the poison is actively spreading throughout internal organs and destroys them.

When eating toadstool, death occurs in more than 90% of cases.

Effect of poison

The fruiting body of the mushroom contains 2 groups of toxins:

amanitins (α-, ꞵ-and γ-amatoxins) – slow, but more poisonous;
phalloidins (phallotoxins) – less poisonous, but act faster.

They primarily affect the liver, but also the kidneys and heart.

The toxic compounds of the toadstool are polypeptides.

Interestingly, α- and ꞵ-amanitins are also present in the pulp of the white toadstool ( stinky fly agaric). The same toxins are characteristic of 2 more species of the genus Amanita from North America, as well as for some mushrooms of the genus Galerina.

Amanita stinking ( white grebe) - a kind of substitute for pale toadstool in places where it is not found. Probably because it is more resistant to lack of moisture.

The period of poisoning can be divided into 4 stages.

Incubation period. Lasts from 8 to 30 hours after eating the mushroom. There are no signs of poisoning, the person feels fine. At this time, the poison enters the bloodstream, spreads throughout the victim’s body and begins its destructive effect.
Period of acute gastroenteritis. Against the background of inflammation of the mucous membrane small intestine uncontrollable vomiting appears (sometimes mixed with blood or mucus), cramping abdominal pain, and diarrhea. The patient experiences thirst, headache, and weakness. Dehydration may occur because... a person loses a lot of fluid through vomit and loose stools. Lasts 1-2 days.
The period of “false prosperity” When the symptoms disappear, the patient feels better. It seems that we managed to survive an acute intestinal infection. However, the poison in the body continues its destructive effect. This stage lasts from 1 to 3 days, then the signs of intoxication return with renewed vigor.
Acute liver and kidney failure(severe liver and kidney damage) – last stage poisoning The person experiences severe pain in the right side. Jaundice develops: the skin, whites of the eyes, and visible mucous membranes become yellow. Toxins destroy the liver and kidneys, resulting in kidney failure. The patient's blood pressure, the pulse becomes shallow. Heart problems are common. By the way. This period is often called the period of damage to parenchymal organs, i.e. those based on parenchyma tissue.

Clinicians divide poisoning with toadstool into mild, moderate and severe (according to severity).

Death occurs 10-12 days after poisoning. However, if you apply for a qualified professional in time medical care, the patient can be saved.

After eating any mushrooms, carefully monitor your health. Remember that the venom of the toadstool may not appear for several days.

When the first signs of poisoning appear, call immediately ambulance. Treatment at home is unacceptable and often leads to death. Timely treatment at the hospital significantly increases the chances of staying alive.

Not only beginners, but also experienced mushroom pickers can confuse champignon and toadstool. These lookalikes look almost identical, so it is very important to be able to tell one from the other.

To avoid becoming a victim of toadstool, you should not buy mushrooms at spontaneous markets. Very often they sell not the complete fruiting bodies, but only the caps. It is extremely difficult to distinguish an edible mushroom from a poisonous one.

How not to confuse champignon with toadstool.

How to distinguish champignon mushroom from toadstool.

Comparison of toadstool and green russula (Amanita phalloides vs Russula aeruginea)

Differences edible mushrooms from poisonous ones can also be found on the pages of mushroom picker reference books. Carefully inspect each specimen before picking it and putting it in the basket: the cost of a mistake is too high. Take care of your health!

And they are very similar representatives to each other. It is sometimes difficult even for an experienced mushroom picker to distinguish an edible mushroom from a poisonous one. Meanwhile, this is extremely important, because the question is about life and death.

The difference between the pale toadstool and the forest champignon

Champignon is considered one of the most common mushrooms. When buying it in the vegetable departments of supermarkets, you don’t have to worry about the quality of the product. But, if it should appear on the dinner table not from a store shelf, but from the forest, then it is very important to know the difference between a champignon and a toadstool.

Can cause irreparable harm health, up to fatal outcome. The same applies to the pale grebe. She is the most dangerous and poisonous species among all known species. A person who has eaten false champignon does not immediately understand about the poisoning. The first signs of intoxication appear after 5–7 (and sometimes 36) hours. But while there are no signs, the poison is already actively acting, and sometimes it is too late to take action, since the effects of the toxins are already irreversible. This is what makes this mushroom so dangerous.

A poisonous mushroom can cause irreparable harm to health, even death.

Similarities and differences

Inedible look-alike mushrooms are found in almost all edible species. A detailed comparison of the toadstool and champignon will help reveal significant differences and similarities.

Similarities

The similarity can be seen in size - the leg varies from 7 to 16 cm in length, and the cap can reach 15 cm in diameter.
Both representatives have a ring-shaped formation on the trunk. At the beginning of life, poisonous mushrooms have a ring, which gradually disappears as they age. The edible mushroom has a ring that almost completely covers the underside of the cap.

Differences

One of the differences is the size of the base. An inedible mushroom has a thin and not very fleshy trunk, while a useful one is much thicker and denser.
The twins differ from each other in the shade of their caps. The toadstool's cap has the same shape both above and below white, and the champignon has a pink tint under the cap. The toadstool can change the whitish tint of the cap to greenish, but this is not necessary. Its leg is light, the flesh is dense.
Pale toadstool has dense and light-colored flesh.
Differences can be found not only in appearance - twin mushrooms have a different smell. The pale toadstool has no smell at all, while its edible relative has a characteristic mushroom aroma, slightly reminiscent of almond
Inedible mushrooms are not spoiled by worms, unlike edible ones. Poisonous representatives always have clean flesh.

The difference between a young toadstool and a young forest champignon

Pale toadstool and champignon are very similar twins

Cautions

When collecting, you can easily make a mistake, and the basket will end up with something other than a champignon, but a toadstool that looks very similar to it in appearance. The surest way to protect yourself is not to pick mushrooms about which you have even the slightest doubt.

You can understand how safe the harvest harvested in the forest is with the help of one folk way. It is boiled in separate containers, after throwing the onion into the water. If there are poisonous representatives in some pan, the onion will turn blue, whereas in a pot with normal ones it will not change color. This method is not always valid.

It is very important to remember that the toadstool is dangerous not only if it is eaten, it also scatters toxic spores around itself. Therefore, if you have already found one such poisonous mushroom, then you should not collect any forest gifts near it - the risk of poisoning is too great.

Even children know the dangers of poisoning with poisonous mushrooms. Sometimes the most experienced mushroom pickers cannot distinguish poisonous mushrooms from their edible “colleagues”. Champignon is one of the most common varieties of mushrooms. They are often grown at home, which ensures their safety and availability at any time of the year. Champignons also grow in the wild, and in this case it is very dangerous not to know what the similarities between the toadstool and champignon are. The similarities and differences of these mushrooms are difficult to distinguish, but only they can save a person’s life, because poisoning with poisonous mushrooms often ends in death.

The pale grebe is so similar to the popular pecheritsa that this increases the threat when independently collecting forest gifts. Another thing is to buy them at the supermarket. Artificially grown mushrooms do not pose a health hazard and are strikingly different from the poisonous type. Those fruits that grow in conditions wildlife, differ slightly in appearance, and are also becoming more and more similar to their forest counterparts. It is very easy to confuse them with a toadstool. False champignons, when consumed, may not make themselves felt for some time, but after even six hours it may be too late. The poison spreads throughout the body from the first minute. When the first symptoms of intoxication appear, the result of exposure to toxins may be irreversible.

The toadstool and mushroom really have a lot common features. In nature they are found in the same deciduous forests, less often – in conifers. They also grow in groups and love warmth and moisture.

The toadstool and the button mushroom share a common similarity. More precisely, this is both similarity and difference. It consists of a ring on the stem, characteristic of these species. In addition, the cap, after rising from the soil, is initially white and only then darkens. The leg is always white and also has a fibrous structure. The flesh of the mushrooms is not soft, but rather brittle, especially around the edges. In terms of size, russula, toadstool and pecheritsa also have similarities: in both of them, the stem varies from 6 to 15 cm, the cap reaches 16 cm in diameter. So, based on these data, it is impossible to distinguish toadstools from champignons.

Comparison of toadstool and champignon is made by the presence of a spore-bearing layer. These sponges are located under the cap and differ only in a barely noticeable shade.

Unlike forest mushrooms, chanterelles or boletuses, pecheritsa or toadstools do not have such a strikingly strong aroma.

Differences

And yet, if you look closely, champignons and toadstool have a number of differences. The first is the unusual structure of the leg. The toadstool has a noticeable thickening at the soil level, and also has a skirt that protects the mushroom. Champignons also have it, but during development it smooths out or disappears altogether. The edible mushroom does not have a thickening, and the ring located above is very thin and invisible.

The plates under the cap of the pale toadstool are not as white as those of the edible mushroom. As they develop, the plates become pink, less often brown. In an adult specimen, the tint may be grayish or even greenish. You should also pay attention to the thickness of the stalk. In a good mushroom it is thick and dense in structure, in a toadstool it is thinner, and also breaks with one touch.

The color of the cap is also different. In an edible fruit, it may darken as a result of exposure environment, but never turns green or gray. Artificially grown pecheritsa do not smell at all (this also applies to pale toadstool), but forest fruits have a subtle aroma of forest or almond. This allows you to distinguish them from each other.

Even insects and animals do not eat poisonous varieties, so worms are not found in them, which is typical for wild pechets.

Difference

Based on the general similarities and differences between toadstool and champignons, in order not to poison yourself or poison other people, you need to pay attention to appearance mushrooms The most important feature in this regard is the presence of a thickening and a skirt. Before placing the pecheritsa in the basket, it is important to make sure that its stem is not thin and that the mushroom smells like anise or almonds. If there is no smell, it is better to refuse such a crop.

If damage from worms is found during the cut, you should not be afraid: this good sign. Pale grebe no insects or worms will be eaten.

You also need to pay attention to the color of the champignon. Big mushroom cannot remain completely white, over time the imprint of wildlife is deposited on it, it turns brown.

Another unchangeable fact: champignons grow only on fertile soil. But only a specialist can say about this.

Once the mushrooms are harvested and ready to be used in cooking, you can do another test to determine how they differ. They need to be boiled with regular onions. Poisonous mushrooms will react with the juice, and the water will turn a light blue color. Edible specimens do not color the liquid after cooking.