White mushroom is a dangerous double name. Edible mushrooms and their poisonous counterparts
The cap is 3-15 cm, from light beige to yellow or honey-brown with a yellow tint, with disappearing scales. The pulp is white. The plates are white to yellow, often with brown spots. Leg with flocculent scales, with a white membranous felt ring. Honey mushrooms grow on stumps, trees, and dead wood. They are dried, salted and pickled, after boiling them.
Where to look: stumps, trees.
Photo: From personal archive / Mikhail Vishnevsky
Yellow-skinned champignon
They are easily distinguishable from their edible counterparts by the fact that they turn yellow when cut and have a rather strong and unpleasant “pharmacy” smell.
Photo: From personal archive / Mikhail Vishnevsky
Amanita stinking
It grows in the forest, not in the field. The champignon differs from it in having pinkish plates and the absence of a sac at the base of the stem.
Photo: From personal archive / Mikhail Vishnevsky
Russula
An unassuming mushroom with caps of different colors (depending on the species), found throughout the temperate forest zone. Suitable for all types of culinary processing and types of preparations, except drying.
Where to look: spruce, pine, birch, oak.
Photo: From personal archive / Mikhail Vishnevsky
Death cap
An extremely dangerous poisonous mushroom, which to a novice mushroom picker may seem similar to greenish russula. Always pay attention to the stem and never cut the russula under the cap: the white toadstool always has a muff-type pouch at the bottom of the stem, and a ring at the top under the cap. Russula has nothing like that on its stem.
Photo: From personal archive / Mikhail Vishnevsky
Yellow chanterelle
The cap is egg- or light yellow, the same color as the stem and plates. The pulp is first yellowish, then white, dense, rubbery-elastic, the taste and smell are pleasant, reminiscent of the aroma of dried fruits. The plates from the cap extend onto the stem.
Where to look: spruce, pine, birch, oak.
Photo: From personal archive / Mikhail Vishnevsky
False chanterelle
The toxicity of this mushroom has long been refuted. Nevertheless latest research showed that false chanterelle contains substances, an excess of which can cause mild gastrointestinal disorders. The false chanterelle is brighter and red-orange compared to the real one, which is closer to yellow. Its leg is a little thinner, and the smell is not fruity, but mushroom.
The most exciting activity is mushroom picking. But success in this unique 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 is the first month of the mushroom calendar. At this time, snowdrop mushrooms appear - morels and stitches. There is a sign - if a lot of morels are born in the spring, wait in the summer big harvest other mushrooms.
Morel and stitch
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| Morel | Line |
They are found mainly in pine forests, especially in clearings, in places of fires, fires, and 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 half of 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.
Borovik ( White mushroom)
Grows in old pine, spruce, birch and oak trees wide deciduous 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)
It is found in coniferous and deciduous forests near roads, in moss, and on the edges. It usually grows solitarily 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 forest edges, near roads, and 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. She is very well adapted to various changes environment and can withstand severe frosts and drought without harm. In order not to damage the mycelium, it is recommended to cut off the stem of the mushroom with a 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, but also poisonous. Some poisonous mushrooms at first glance they 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 counterparts.
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).
Death cap
This is the most poisonous, deadly 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 the edible chanterelle, which has curved and corrugated edges of the cap, the false one has a funnel-shaped cap with a smooth edge. The color of a real chanterelle is bright yellow, while the false one is 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
Champignons are a popular type of mushroom that is quite easy to grow at home, you just need to strictly follow all the requirements. There are not only edible species, but also false champignons. They pose a danger to humans and should not be eaten.
Description of the appearance of the mushroom
Fake, or as we say - false, champignons vary depending on the age and place where they grow. Most often, mushroom pickers encounter mushrooms of a reddish hue, which belong to the species yellow-skinned champignon. Also for fans of " quiet hunt"We are familiar with the type of false champignons called flat-headed champignon. It has a sharp, unpleasant odor, reminiscent of ink.
- Yellow-skinned champignon: The color of the cap of this dangerous double of the edible champignon may vary. If the mushroom grows in a well-lit clearing, it will have a grayish tint. Specimens growing in forests are distinguished by their beige color with an orange tint. A young false champignon has white plates under the cap, which darken with age and become almost black. They are easy to distinguish because real mushrooms have a rough cap, sometimes covered with scales, while the look-alike has a smooth skin that sometimes cracks along the edges.
Irina Selyutina (Biologist):
Perhaps a remarkable fact in the characteristics of false champignons is the “aroma” of the pulp, which almost immediately “hands over” the double with its giblets - sniff it, and you will never send it to the basket:
- pulp w. yellow-skinned has a characteristic “pharmaceutical” or, to be more precise, a phenolic odor, which, even if it is very weak in a fresh mushroom, will increase significantly during cooking;
- pulp w. flat-capped characterized by a pungent odor that is usually compared to the smell of creosote, ink or phenol.
- Flat-headed champignon: representatives of this species have a leg up to 10 cm high with a diameter of up to 2.5 cm. It is cylindrical in shape, slightly thickened at the bottom. There is a double ring in the middle white. The surface of the cap is covered with gray or gray-brown scales. Under the cap there are thin, frequent white plates with a pinkish tint. In older mushrooms they become dark brown in color.
Differences between false and edible champignon
False (poisonous) and real champignons are often confused (especially by beginners or not attentive mushroom pickers), and this is deadly. We can say that the poisonous counterpart of the champignon may have a gray-brown (brown) spot in the center of the cap, when pressed on it, yellowish spots appear. However, this verification method does not provide an exact guarantee, so it should be combined with other methods. Therefore, it is important to consider the following factors:
- the cut of the mushroom quickly acquires a bright yellow tint;
- at the base of the leg there may be characteristic yellow spots in the pulp;
- there is a sharp “chemical” smell (disinfectant, phenol, ink, gouache);
- When cooking, the water and the fruiting bodies themselves become colored yellow, but only for a short time. By the way. This method is considered the most accurate.
These are insidious mushrooms; even after long cooking, the toxic substances in them do not disintegrate.
Champignon can also be confused with toadstool: but this option is only possible for young specimens. Outwardly, it really resembles a champignon and at the same time has no smell, from which one could draw a conclusion about its “unsuitability”. False champignons most often appear in July in mixed and deciduous forests; they can also be found in clearings in city parks.
Real champignons look different. The cut area has a pinkish tint. Also, the edible mushroom begins to grow in May, while the false mushroom begins to grow only in mid-summer.
Virulence
The inedible champignon actively absorbs toxic substances from the soil. Consumption of such mushrooms leads to a certain level of intoxication. According to the degree of danger, double champignons edible species classified as moderately toxic, capable of causing stomach upset, which manifests itself in the form of diarrhea, vomiting, and fever. A large portion of mushrooms eaten can lead to fatal outcome.
Poisonous champignons also contain substances that negatively affect proteins. This causes disruption of the contraction of the heart muscle.
Symptoms of poisoning
The first sign of poisoning is vomiting and stomach upset. These symptoms appear within 2-3 hours. Stomach colic appears later. Causes similar symptoms death cap and poisonous meadow mushrooms.
There are several stages of champignon poisoning. Their description:
- Spasmodic pain appears in the abdomen, body temperature rises. Later, diarrhea begins.
- The person feels a slight improvement in health, but toxic substances continue to affect the liver and kidneys. Analyzes confirm this. Remission lasts 1-2 days.
- At this stage defeat internal organs reaches its peak. Liver and kidney failure begins.
In case of poisoning with false champignons, it is necessary to call ambulance still at the first stage of poisoning. Before her arrival, it is important to remove toxins from the body.
Description of first aid:
- drink at least 1.5 liters of a weak solution of potassium permanganate and induce vomiting to rinse the stomach;
Irina Selyutina (Biologist):
Gastric lavage as part of the first first aid very important, because allows you to remove pieces of mushrooms from the stomach and prevents further absorption of toxins by the intestinal walls, which enter the gastrointestinal tract together. In this case, it is advisable to save the leftover food so that the laboratory of the medical institution can analyze and identify toxins in order to carry out treatment.
- take sorbents at the rate of 1 g per 1 kg of patient weight (maximum 10 tablets of activated carbon);
- a warm heating pad is placed on the stomach and legs: this helps to avoid circulatory problems;
- drink strong tea or warm water.
Treatment for poisoning
After hospitalization, the patient undergoes detoxification:
- enema;
- gastric lavage;
- hemodialysis.
The choice of treatment method depends on how much of the dangerous product the patient ate.
Later, the patient’s water-electrolyte (salt) balance is restored or a drip is placed. The victim must also adhere to a special diet:
- Avoid eating fatty, spicy and smoked foods;
- eat only boiled food;
- Finely chop vegetables and fruits before eating.
When providing first aid, you should not induce vomiting in children under 3 years of age and pregnant women. Also, enemas are not given to older people without the help of a doctor. The victim is prohibited from taking medications that strengthen the stomach. This is especially important when poisoning with such dangerous mushrooms like a pale toadstool.
Kira Stoletova
Sometimes, instead of the desired, beloved mushrooms, poisonous varieties end up in the basket, which include twins of the “king of the forests” - the 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. By putting a double white mushroom in the basket, it is easy to get poisoned in best case scenario go to a 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. The false honey fungus changes the color of its cap with age and becomes even more similar to the real one.
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.
Kinds
The most noble mushroom, the king of the forest kingdom, has several brothers dangerous to human life. These include:
- gall fungus;
- the boletus is beautiful;
- satanic sick;
- boletus le gal;
- speckled oakwood.
Gall 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. It has an external resemblance to 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; eating 30 g of the pulp of the satanic mushroom causes severe symptoms of 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 look carefully at the color 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:
- convex cap, 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. A cruel joke will be played by inedible doubles 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 doubles contain in their pulp a large number of psilocybin and alkaloids. 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.
Because poisonous mushrooms are often similar to edible ones, they can be confused. In some mushrooms the similarity is superficial, while in others it is so similar that even an experienced mushroom picker can mistake such a mushroom for edible.
White mushroom (boletus)
By appearance The porcini mushroom is similar to the inedible gall mushroom (Fig.).
Rice. Gall mushroom
boletus
The boletus can be confused with the inedible gall mushroom.
Distinctive features of porcini mushroom, boletus and gall mushroom
| Mushroom parts | Mushroom |
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| White mushroom | boletus | gall mushroom |
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| light brown, gray-brown, yellow-brown, dark brown | white, grayish, yellowish, brown brown, almost black | brown or brownish |
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| white, does not change color when broken | white, turning pink at the break, with a bitter taste |
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| Tubular layer | white, then yellowish, greenish | whitish, then gray-brownish | white, then dirty pink |
| white, covered with white mesh pattern | white, covered with dark brown scales | creamy, covered with a dark brown mesh pattern |
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Dubovik
Dubovik's counterpart is the poisonous satanic mushroom.
Autumn honey fungus
Mushrooms grown on birch or oak trees and stumps have the best taste; the rest have lower taste characteristics.
The autumn honey fungus is similar in appearance to the summer honey fungus, the winter honey fungus, as well as the sulphur-yellow honey fungus and the poisonous sulfur-yellow honey fungus.
Summer honey fungus
Belongs to edible mushrooms, category IV. Only caps are consumed in boiled, fried, salted and pickled form.
Distinctive features of the oak mushroom and the satanic mushroom
| Mushroom parts | Mushroom |
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| dubovik | satanic mushroom |
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| olive-brown, yellowish-brown, grayish-brown, dark brown | whitish, greenish-yellowish or grayish-yellowish, sometimes with pinkish or rusty spots closer to the edges of the cap |
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| lemon yellow, turns blue when broken, then gradually becomes dirty yellow, odorless and tasteless | white, slightly yellowish or pinkish, at the break it first turns red, then turns blue, but gradually acquires its original color, with an unpleasant odor and bitter taste |
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| Tubular layer | first greenish-yellowish, then bright red or brownish-red, turns blue when touched | first light yellow, then orange or red tint |
| yellow, covered with pink-brown mesh or reddish dots | yellowish, covered with pinkish spots and rounded loops of a mesh pattern |
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Distinctive features of autumn honey fungus, summer honey fungus, winter honey fungus, sulphurous honey fungus and sulfur yellow honey fungus
| Mushroom parts | Mushroom |
||||
| autumn honey fungus | summer honey fungus | winter honey fungus | Seroplate honey fungus | sulfur-yellow honey fungus |
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| gray or yellow-brown | yellow-brown or reddish-brown | honey yellow | ocher yellow | greenish-yellow, yellow-brown or sulfur-yellow |
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| brownish, with a pleasant smell and taste | light yellow or creamy, with a pleasant smell and taste | whitish, with a bitter taste | light yellow or yellow, with an unpleasant odor and bitter taste |
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| Records | white, then light yellow with rusty spots | whitish, then rusty brown | light yellow or cream, then darker | pale yellow, then lilac-gray and purple-violet | yellow, then greenish and olive-black |
| light brown above, dark brown below | brown, darker below | yellowish above, dark brown below | reddish-yellow above, darker below | light yellow above, yellow-brown below |
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Distinctive features of valuuy and false valuuy
| Mushroom parts | Mushroom |
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| value | false value |
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| ocher-yellow or brown-yellow, spherical, then flattened, slightly concave in the center | white or dirty yellowish, convex, then prostrate, sometimes with a small bump in the middle |
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| white, then yellowish, with a bitter taste | whitish, with a rare odor and a very bitter taste |
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| Records | first white, then rusty-yellow, with brownish spots, attached to the stem | whitish, then yellowish or grayish-yellowish, slightly attached to the stem or free |
| white or brownish, straight or thickened in the middle | white or dirty yellowish, slightly thickened at the bottom, covered with brownish scales |
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Serushka
Serushka can be confused with the faded milkweed and the smooth one.
Gladysh (common milkweed)
To remove the bitter milky juice, the mushrooms should be soaked and then poured with boiling water so that the flesh becomes elastic (Fig.).
Rice. Gladysh
Green russula
Green russula is similar in appearance to greenish russula and, which is very dangerous, to the deadly poisonous toadstool (green form).
Distinctive features of the white moth, white milkweed and smooth moth
| faded milkweed | |||
| convex, then funnel-shaped, grayish-violet, with dark concentric rings | flat-convex, then funnel-shaped, gray-brown or lilac-gray | flat, with a small pit in the middle, violet-gray, yellowish-gray or reddish-gray, with or without concentric rings |
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| Records | descending, rare, pale yellow | descending, frequent, white or yellowish-cream, turning gray when touched | descending or attached to the stalk, sparse, thin, yellowish or pink-cream |
| white or grayish | white or cream |
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| milky juice | white or watery, does not change in air | white, turns gray in air | white, outdoor becomes yellowish |
| light gray, dense in a young mushroom, hollow in a mature one | slightly paler than the cap, hollow | same color as the cap, hollow |
|
Russula yellow
The counterpart of yellow russula is the poisonous fly agaric.
Russula golden-red
Golden-red russula can be confused with the poisonous red fly agaric
Distinctive features of green russula, greenish russula and pale toadstool (green form)
| Mushroom parts | Mushroom |
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| green russula | greenish russula | pale grebe (green form) |
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| convex, then prostrate, bluish-green, lighter along the edges, with cream and stripes | flat-convex, curved-wavy, rough, gray-greenish, lighter edges | bell-shaped, then flat-convex, light or olive green, darker in the middle, silky |
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| white, thick, fragile | white, thick, strong | white, thin |
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| Records | adherent to the stem, white or cream | attached to the stem or free, white or yellowish | loose, white |
| membranous ring, tuberous thickening and absent vagina | in the upper part there is a membranous ring, at the base there is a tuberous thickening surrounded by a sac-like vagina |
||
Distinctive features of yellow russula and toadstool mushroom
| Mushroom parts | Mushroom |
|
| yellow russula | fly agaric |
|
| hemispherical, then flat or funnel-shaped, bright yellow, smooth | flat-convex, with a small depression in the center, white, then yellowish-greenish, with large white flakes on the surface |
|
| Records | adherent to the stem, white, then light yellow | adherent to the stem, white, sometimes with a yellowish edge |
| smooth, white, then yellowish or grayish, without membranous ring, tuberous swelling and vagina | white, with a white or yellowish membranous ring, a tuberous thickening at the base, enclosed in the vagina |
|
Distinctive signs of golden-red russula and red fly agaric
| Mushroom parts | Mushroom |
|
| golden-red russula | fly agaric red |
|
| convex, then prostrate, orange-yellow or orange-red, with yellow spots | spherical, then flat-convex, bright red or orange-red in color, covered with numerous white or yellowish warts |
|
| Records | adherent to the stem, infrequent, light yellow | loose, frequent, first white, then yellowish |
| pale yellow or yellow, smooth or slightly thickened towards the base, dense, without a ring, tuberous thickening or vagina | white, dense, then hollow, with a membranous ring, a tuberous thickening at the base, enclosed in the vagina |
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Distinctive features of the May mushroom, entoloma corymboses and poisonous entoloma
| Mushroom parts | Mushroom |
||
| May mushroom | Entoloma thyroid | poisonous entoloma |
|
| creamy, yellowish or off-white | light gray or brown-gray | white, then yellowish, gray-brown in old mushrooms |
|
| white, with a pleasant taste and floury smell | white, slightly watery, with a pleasant taste and floury smell | white, brownish under the skin, young mushrooms have a floury odor, old mushrooms have an unpleasant odor |
|
| Records | frequent, white or cream | sparse, wide, white, then pinkish | sparse, wide, whitish, then pinkish-yellow |
| whitish, yellowish or creamy, slightly thickened towards the base | white, smooth, straight or curved, covered with longitudinal scars | white, slightly thickened at the base, silky, without scars |
|
May mushroom (May talker, T-shirt, St. George mushroom)
The May mushroom is similar in appearance to the corymbose entoloma and the dangerous poisonous entoloma.
Entoloma corymboses, or Entoloma garden
Grows in deciduous forests, meadows, forests, often in large groups, from late May to September.
The cap is up to 10 cm in diameter, light gray or brown-gray, bell-shaped in young mushrooms, then becomes prostrate, with a thick tubercle in the middle, the edges of the cap are curved, cracked (Fig. a).
The plates adhere to the stem, are sparse, wide, at first white, acquiring a pinkish tint with age. The pulp is white, slightly watery, thick, dense, with a pleasant taste and floury smell. Spore powder is pale brown in color.
The stem of the mushroom is up to 10 cm long, up to 2 cm thick, white, smooth, straight or slightly curved, fibrous, hollow, covered with longitudinal scars.
Edible mushroom, category IV. It is consumed boiled, fried and pickled, and does not require pre-boiling. The corymbose entoloma is similar in appearance to the dangerous poisonous entoloma (Fig. b) and the May mushroom (Fig. c).
Greenfinch, or green row
Greenfinches are rarely wormy.
The mushroom is similar to the mildly poisonous sulfur-yellow rower.
Distinctive features of greenfinch and sulfur-yellow row
| Mushroom parts | Mushroom |
|
| greenfinch | sulfur-yellow row |
|
| greenish-yellow, darker in the center, brownish-green | bright sulfur yellow, darker in the center, lighter at the edges, without a green tint |
|
| almost white, then pale yellow, tasteless, with a pleasant floury smell | yellow or greenish-yellow, with an unpleasant odor and bitter taste |
|
| Records | greenish-yellow, frequent | sulfur-yellow or greenish-yellow, rare |
| greenish-yellow, almost entirely hidden in the ground, covered with small scales | sulfur-yellow, covered with small brown spines |
|
Row earthy gray
The earthy-gray rower in appearance resembles the dangerous rower, pointed and poisonous rower.
Gray-pink fly agaric, or pink fly agaric, blushing fly agaric
You can use gray-pink fly agaric for food only if you are completely confident in its correct identification, since this mushroom can be confused with the very poisonous panther fly agaric.
Distinctive features of earthy-gray rowing, pointed rowing and poisonous rowing
| Mushroom parts | Mushroom |
||
| earthy gray row | pointed row | poisonous row |
|
| mouse-gray, covered with dark gray scales | gray or brownish-gray | off-white or brown-gray with a bluish tint, covered with gray-brown scales |
|
| white, then greyish, with a pleasant smell and pungent taste | light gray, then almost white, with a pleasant floury smell and bitter taste | whitish, slightly grayish under the skin, tasteless, with a pleasant floury odor |
|
| Records | light gray, darkens with age | white or light gray | off-white with a greenish or yellowish tint |
| white or light gray | white or light gray | white above, brownish below |
|
Porchowka blackening
In appearance, the blackish puffball, just like the lead-gray puffball, looks like an inedible false puffball.
Float white
The white float's counterpart is the poisonous fly agaric. Also in appearance the white float resembles edible umbrella mushroom white and conditionally edible volvariella beautiful.
Distinctive features of the gray-pink fly agaric and panther fly agaric
| Mushroom parts | Mushroom | |
| fly agaric gray-pink | panther fly agaric | |
| hat | dirty reddish or gray-pink, with dirty gray flakes on the surface | gray-brown, dark olive-brown, olive-gray, with numerous white warts |
| Pulp | white, turns red when broken, tasteless and odorless | white, with an unpleasant odor, the color does not change when broken |
| Records | white at first, with a reddish tint in mature mushrooms | white |
| Leg | white, then reddish-brown, striped white ring, reddish in mature mushrooms | white or brownish, ring striped white, quickly disappearing |
Distinctive features of the blackened fluffwing, the lead-gray fluffwing and the common puffball
| Mushroom parts | Mushroom |
||
| blackening fluff | lead-gray flutter | false raincoat |
|
| Shell | external - white, thin, disappearing; inner - first white, then black or brown, thin | external - white, thin, disappearing; internal - lead-gray, thin | dirty yellow or light brown, rough, thick, smooth, scaly or warty |
| white, then yellow, later purple-brown, tasteless and odorless | white, then brown, tasteless and odorless | yellowish, then violet-black with white veins, gray-olive, with an unpleasant odor |
|
White umbrella mushroom
The white umbrella mushroom grows in forest clearings, meadows and pastures, along roads, in parks, singly or in small groups, and is found from mid-July to October.
The cap reaches 10 cm in diameter, in young mushrooms it is rounded, with age it becomes umbrella-shaped, white, slightly brownish in the center, with a cracking surface covered with small angular scales and a ribbed edge. The plates are loose, infrequent, white. The pulp is soft, loose, white, with a pleasant smell and taste. The spores are white.
The stem of the mushroom is up to 10 cm long, up to 1 cm thick, slightly thickened downwards, white, under the cap on the stem there is a white membranous movable ring.
The mushroom is edible and belongs to category IV. Only the caps of young mushrooms, boiled, fried and dried, are suitable for consumption.
In appearance, the white umbrella mushroom is similar to the poisonous stinking fly agaric (fig.).
Rice. White umbrella mushroom
Volvariella is beautiful
Volvariella beautiful can be confused with the poisonous fly agaric.
Orchard or cherry
The mushroom is rare in deciduous forests, in forest clearings, sometimes in gardens and orchards, in meadows, alone or in small groups, from July to September.
The cap reaches 10 cm in diameter, irregular in shape, at first convex, with age it becomes funnel-shaped and depressed, sometimes with a small tubercle in the middle, the edges of the cap are wavy. The surface of the cap is white or creamy, becoming gray with age. The plates descend along the stalk, frequent, white in young mushrooms, yellowish-pink in mature ones. The pulp is dense, white, with a mealy odor and pleasant taste. Spore powder is light pink in color (Fig.).
Rice. pendant
The stalk of the hanging tree is short, up to 6 cm long, up to 1.5 cm thick, narrowed towards the base, smooth, sometimes mealy, white.
Cherry blossom is edible and belongs to category IV. Can be eaten boiled and fried.
The twin of the hanging tree is the poisonous waxy talker, very similar to it in appearance.
Distinctive features of the white float, white umbrella mushroom, beautiful volvariella and stinking fly agaric
| Mushroom parts | Mushroom |
|||
| float white | white umbrella mushroom | Volvariella is beautiful | fly agaric smelly |
|
| white, covered with white flakes that then disappear | white, slightly brownish in the center, covered with scales | white with dark gray center | ||
| white, odorless, with a pleasant taste | white, with a pleasant smell and taste | white, tasteless and odorless | white, with an unpleasant odor |
|
| Records | white, then pinkish | |||
| white, with white movable ring | white, widened base enclosed in the vagina | white, with a thin white ring, widened base enclosed in the vagina |
||
Lepiota corypus
The mushroom is found in mixed and coniferous forests from July to October, in groups, sometimes forming witch rings on the ground.
The cap is up to 8 cm in diameter, bell-shaped in young mushrooms, then becomes flattened, with a small dark tubercle in the center, white, yellowish-brown in mature mushrooms. The surface of the cap is covered with scales arranged in concentric circles; the color of the scales changes with age from white to reddish-yellow and brown. The edges of the cap are covered with small flakes. The plates are loose, frequent, white or yellowish. The pulp is thin, dense, white, has a pleasant smell and taste. Spore powder is pale yellow in color.
The leg of Lepiota scute is up to 6 cm in length, up to 1.5 cm in thickness, cylindrical, slightly widened towards the base, hollow. On the stem under the cap there is a flake-like ring, the same color as the surface of the cap. The leg up to the ring is smooth, whitish, below the ring it is covered with yellowish scales.
In appearance, Lepiota scutella resembles the inedible Lepiota comb (Fig.).
Rice. Lepiota corypus
Distinctive features of the pendant and the waxy govorovushka
| Mushroom parts | Mushroom |
|
| hanging | waxy talker |
|
| white, later with a gray tint, funnel-shaped, depressed, with wavy edges | white, with watery round spots, prostrate, slightly concave, with wavy downy edges |
|
| dense, white, with a powdery odor and pleasant taste | dense, white, with a pleasant smell and taste |
|
| Records | descending along the stalk, frequent, white, then yellowish-pink | Plates descending along the stem, frequent, white or with a grayish tint |
| white, tapered at the base, smooth or powdery | white, with a yellowish or grayish tint, thickened towards the base, smooth, pubescent below |
|
Lepiota crest
The mushroom grows from late June to October in mixed and coniferous forests, on forest edges, clearings, meadows, and sometimes in vegetable gardens.
The cap of Lepiota combata is small, up to 5 cm in diameter, in young mushrooms it is bell-shaped, with age it becomes flat-convex, with a small reddish tubercle in the middle, whitish, with concentrically located brownish scales. The plates are free, frequent, and white. The pulp is thin, white, turns red when broken, has a sharp rare odor and an unpleasant taste. Spore powder is yellowish in color.
The stem of the mushroom is up to 8 cm long, up to 1.5 cm thick, smooth, slightly thickened towards the base, yellowish or yellowish-reddish. On the stem under the cap there is a narrow white or slightly reddish ring, which disappears when ripe.
The mushroom is inedible, according to some sources, poisonous (Fig.).
Rice. Lepiota crest
Distinctive features of Lepiota scutella and Lepiota combata
| Mushroom parts | Mushroom |
|
| Lepiota scutera | lepiota comb |
|
| white, then yellowish-brown with a dark tubercle in the center, covered with concentrically located white or reddish-yellow | whitish, with a small reddish tubercle in the middle, with concentrically located brownish scales |
|
| white, with a pleasant smell and taste | white, turns red when broken, with a rare odor and unpleasant taste |
|
| Records | white or yellowish | |
| with a flocculent yellowish-brown ring; smooth, whitish up to the ring, covered with yellowish scales under the ring | yellowish or yellowish-reddish, smooth, with a narrow white or reddish ring that disappears when ripe |
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