Cep is a dangerous double name. Edible mushrooms and their poisonous counterparts. Poisonous mushroom double honey agarics
Along with edible mushrooms, poisonous ones also grow in the forest. Some of them are very different from their edible counterparts, they end up in the baskets of mushroom pickers only by a ridiculous mistake. However, there are others. The so-called false mushrooms can exactly copy the edible varieties in appearance, but be poisonous.
Each mushroom picker must know exactly which mushrooms have false twins. How to distinguish edible fruiting bodies from false. 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 mushrooms or false mushrooms, outwardly they can resemble both. In the people they are called whites, they are classified as conditionally edible. They need to be able to cook properly, pre-soaking and boiling. If this need is neglected, there is a risk of poisoning, which will be expressed as a moderate gastrointestinal disorder. The milky is sluggish, the milky is prickly - they can all be confused with waves.
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Sixth place - false pigs
Real pigs, they are also mulleins, are not collected by all mushroom pickers, although some value them highly. The mushroom is suitable for frying and salting, has a slightly sour taste. There are several varieties of this fungus that are similar to each other, one of them is poisonous - this is the alder pig. She has a thin leg, while the edible species of this mushroom have a thick leg.
Fifth place - false values
Valui are amber-colored mushrooms covered with a mucous membrane. Initially, they are rounded, then, as they grow, the hat opens up and becomes flat. They are harvested for further salting, in many regions they are considered a delicacy. However, this mushroom has a dangerous false counterpart - the so-called horseradish mushroom, which smells like horseradish.
The stem of this mushroom is covered with scales. Coal-loving Gebeloma is another dangerous double with a sharp bitterness in taste. This mushroom is also amber in color, slimy, but does not have a specific rounded shape of the valuu, as well as its large size.
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Fourth place - false mushrooms
False mushrooms are a slightly toxic mushroom, but if you eat a large portion, it is quite possible to get poisoned. Like volnushki, mushrooms are confused with milkers, especially with gray-pink ones, which just often live in the same place where mushrooms grow, because they need similar conditions. Grey-pink milky can be dangerous. To distinguish this mushroom, just press on it. A whitish juice with an unpleasant odor comes out of the milky.
Third place - false chanterelles
Chanterelles are extremely useful mushrooms that delight not only with an abundance of protein and nutrients, but also with their special properties. They are even taken abroad, as it is believed that they remove radioactive substances from the body, help in the fight against cancer, and have antiseptic properties. On top of all that, they just taste good. Therefore, mushroom pickers are always happy to see a clearing of these beautiful mushrooms. But the meal can end badly, because this type of mushroom has a false double, which is poisonous.
"False" are called poisonous mushrooms, which outwardly are very similar to edible counterparts. Dangerous "twins" are sometimes difficult to distinguish even for experienced mushroom pickers.
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" are often guided by common signs. This can provoke poisoning: among the Agaric (Champignon) family there are species that are harmful to human health.
Industrial cultivation allows you to enjoy the taste of the product without harm to health, but the number of poisonings with false champignons, which are "disguised" as edible specimens, does not decrease. People are attracted by "silent hunting" and the opportunity to save on the purchase of mushrooms. In addition, each individual species has its own flavor: you will not find it in a standard product from store shelves.
Most often, such representatives of the Agaric family are taken 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 hat 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 is not guaranteed, so it is best used in tandem with other features.
When broken, the pulp of false forest and field champignons begins to turn yellow and smells unpleasantly of carbolic acid, and during cooking, the water and the mushrooms themselves become bright yellow for a short time, but this color quickly disappears. Prolonged 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 can change under the influence of the environment, so special attention is paid to the flesh, its smell, shade and changes during cooking.
Another mushroom that masquerades as edible is the pale grebe. Outwardly, it resembles a champignon, while it does not have a smell by which it could be recognized. There are volvas (root sacs) at the base of the toadstool, but people don't always notice them. If there is the slightest doubt about the suitability of the mushroom, it is worth breaking the pulp and seeing if it turns yellow, and then check 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.
You can only confuse the “young” pale grebe: over time, bulges will appear on its hat, it will become smooth, and the fringe will sag. The toadstool appears from the first half of June, the peak of its growth falls on 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 one of the light mushrooms for good mushrooms. In this case, the unpleasant smell that the pulp has will save from poisoning.
If you do not know what poisonous false mushrooms 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 edible champignon from false champignon, you need to know their distinctive features, places where they are common and the time of their growth.
"Correct" mushrooms can be found in shady flower beds, along roadsides, in beds. Two-spored (Agaricus bisporus) and two-ringed (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 fungus opens even in the upper layer of the soil, so the leaves or humus covering it can affect the color.
Common (Agaricus campestris) and large-spore (Agaricus macrosporus) species of fungus can be found in the steppe, in fields and meadows. Poisonous representatives of the Agariaceae family are rarely found here.
A field species (Agaricus arvensis) grows in plantings near trees, which is harvested from mid-May to late September.
Compare the photo of the real and the image of the 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 in 10-15 days.
But it is forest false mushrooms that are most often found in the forest - look at the photo how they look.
But poisonous specimens can be found even in places of growth uncharacteristic for this species, so you need to be extremely careful.
Food poisoning from false mushrooms
Even proven mushrooms can cause poisoning if they are collected in the wrong place. These are roadsides, areas near industrial facilities, landfills. Mushrooms, like a sponge, absorb toxic substances, including carcinogens.
After studying the description of the places of growth of the false forest champignon, view the photo of this specimen in natural conditions.
White, chanterelles, mushrooms, champignons, russula ... Russian forests can boast of an abundance of a variety of mushrooms. The diversity of their species just leads to severe poisoning, reports of which appear in the media with the beginning of each mushroom season. Going on a "silent hunt", it will not be superfluous to remember how mushroom twins look like, how they differ from the representatives that are so desirable in our basket. After all, awareness is a reliable way to avoid the severe consequences of poisoning with the “wrong” gifts of the forest.
There are no mushrooms more toxic than pale toadstools - insidious twins of russula mushrooms and champignons. Many believe that its appearance should resemble something foul-smelling, fragile and slender. In fact, the appearance of this poisonous mushroom inspires confidence: a large, rather fleshy fruit with a “skirt” on a leg and a good smell. At a young age, the toadstool resembles an oblong egg. The color of the cap is white, yellowish-olive or light green. This one can be found from June to October in both coniferous and deciduous forests. The result of tasting pale grebe is usually fatal. Moreover, the symptoms of poisoning manifest themselves only after a day and quickly pass. On the 7th-10th day, a person dies of acute renal or hepatic failure.
The often dangerous look-alikes of mushrooms bear an incredible resemblance to their edible twins. So, the gall fungus, which is found in coniferous forests from mid-summer to September, is easy to confuse with white. Experienced mushroom pickers determine the gall fungus by its white tubular layer, pinkish flesh and bitterness. This mushroom is not poisonous. At the same time, it is inedible. If it accidentally ends up in a cooked dish, it will be impossible to correct the bitter taste of food.
The satanic one is less similar to the white mushroom than the gall mushroom, however, and it sometimes ends up on the dinner table. Dangerous and can be identified by the pulp. It has a yellowish color, turns blue or slightly reddens on the cut.
There are twin mushrooms known as common mushrooms. There are several types of false mushrooms growing in large groups on rotting wood. Two of these are considered the most dangerous: sulfur-yellow and brick-red false mushrooms. It is important to be able to distinguish poisonous from edible mushrooms, for which it is enough to carefully look at the characteristic color of the hat and the absence of scales on it. There is no “skirt” ring on the leg of the poisonous honey agaric. If a pleasant, typically mushroom smell emanates from a real honey agaric, then false ones smell unpleasant.
Twin mushrooms, very similar to chanterelles, are considered conditionally edible. They are also called chanterelles, only false ones. You can meet orange-red mushrooms with caps wrapped in a funnel on stumps and trunks of coniferous trees.
Mushroom pickers collect forest gifts in order to extract undoubted health benefits from them. But almost all have their antipodes, which, if not deadly poisonous, are unfit for human consumption. You can save yourself from many of the troubles that doubles of edible mushrooms cause if you bypass the dubious ones and send only those mushrooms in which you are 100 percent sure to the basket.
Very often, poisonous mushrooms are similar to edible mushrooms collected in the forests of Primorsky Krai, and an inexperienced mushroom picker can easily confuse them. In some cases, this similarity of twin mushrooms is quite small, but sometimes mushrooms are so similar that even an experienced mushroom picker can make a mistake when identifying mushrooms. Such mushrooms are called twin mushrooms.
Many types of twin mushrooms are known, and it is especially dangerous that many deadly poisonous mushrooms have edible twins. This is what often leads to fatal mistakes when picking mushrooms, and is one of the most common causes of mushroom poisoning.
In this section, we provide examples with illustrations of mushrooms that are similar to each other and dangerous due to their similarity.
For example, such a mushroom as the Chanterelle has its poisonous counterpart, the Chanterelle is not real. The edible chanterelle is all painted in a uniform egg-yellow color, and in the fake one, the lower part of the cap is brighter than the upper part and stem. The edge of the hat of the false chanterelle is very even, while that of the real one is wavy.
The porcini mushroom has two inedible counterparts - the gall mushroom and the devil's mushroom. In appearance, it is difficult to distinguish them, but if the mushroom is broken, then at the break, the flesh of the boletus remains white, and the pulp of the gall fungus quickly turns pink, the devil's mushroom first turns red and then turns blue. The leg of the boletus is dense, speckled with white veins, that of the devil's mushroom is very swollen at the base, with a reddish mesh at the top.
With a devil's mushroom, they confuse or mistakenly call the mushroom called Satanic in reference books.
Honey mushrooms also have twins. Poisonous relatives of honey mushrooms are well known - Sulphurous yellow and Brick red. Like real mushrooms, fake ones grow in groups on old stumps and tree roots. False (Fake) honey agaric is similar to edible, but smaller, thinner and does not have a film. The hat of a real honey agaric is copper-colored, with small brown scales, while a fake one has a gray-yellow color, reddish in the center. The plates of a real honey agaric are first light, and then brown, in a fake one they are greenish-gray. The pulp of fake honey agaric has a bitter taste.
What to do if you are poisoned by mushrooms.
Doctors' advice. If poisoning happens, remember! Drinking plenty of water and gastric lavage, immediately after the onset of symptoms of poisoning, will help you cope with trouble before the doctor arrives.
No pills, let alone alcohol! You can afford to drink activated carbon that adsorbs harmful substances and as much liquid as possible.
When poisoned by neurotoxins, the patient develops signs of damage to the nervous system - intermittent breathing, convulsions, tremors and loss of orientation in space. Drinking, resting, and a doctor are all you can do in such a case.
Depending on the type of mushroom, the appearance of signs of poisoning can occur both after a few minutes (20-30) and after hours (up to eight hours). Cases are described when poisoning manifested itself in a person almost two days after eating mushrooms.
What happens in case of poisoning - after a while you feel pain or discomfort in the abdomen, it can be bloating or gas, then weakness appears throughout the body, dizziness and nausea, sweat appears on the palms, chills begin to beat, the skin, as a rule, turns pale because of the outflow of blood, breathing becomes difficult, thoughts are confused.
You can't delay! At the first sign, you should immediately seek medical help.
Try to calm down and cause a vomiting reaction (you can stick your fingers deep into your throat). If you have water and soda or potassium permanganate on hand (you can also use table salt), make a weak solution and drink as much as possible (to the point of nausea). Try to burp all the contents of the stomach.
In no case do not take antipyretic, sedative or painkillers, and even more so alcohol, this can only worsen the situation and, if poisoned by dung beetles, kill.
While waiting for the doctor, try to empty your stomach as much as possible, if you can't induce vomiting, try using an enema.
Do not make sudden movements, do not massage the stomach, the maximum that you can do is to provide the patient with peace and not a hot heating pad or wrap him with a blanket or blanket.
As a rule, physicians, upon admission of patients with mushroom poisoning, prescribe a course of general strengthening, stimulating and neutralizing the action of antipsychotic drugs. The course of treatment, depending on intoxication, can range from a week to a month and a half.
In especially severe cases, intensive therapy is used with complete cleaning with drugs that neutralize toxins in the blood and restore the functions of the liver and kidneys.
For home prevention after recovery, glycine and honey are used to improve brain activity and help restore heart function.
This search service created according to the author's own impressions, who tried to understand the mushrooms growing in the Southern Primorye.
Using books and sites dedicated to mushrooms, I have repeatedly come across inconsistencies in the description and definition of suitability for eating many mushrooms that I came across in forest hikes. Many catalogs contain not only controversial facts about non-edible mushrooms, but also false information about edible ones. I sent a number of such comments to the authors of resources about mushrooms, but so far there has been no reaction.
I am not a professional mushroom picker, but I often need knowledge about the edibility of a particular mushroom. Of course, it is unrealistic to remember all the species, their names, and, moreover, the Latin abbreviation of the mushrooms of the Far East, but I still managed to focus on how the mushroom looks like, whether it is suitable for food or not quite.
If you urgently need more extensive knowledge about mushrooms, use the electronic encyclopedia or scientific works from the library. There is a very good book "Edible Mushrooms of the Far East" which, in my opinion, although there are a number of inaccuracies and errors, contains extensive information about spores, mycelium and the systematics of the mushroom world.
My goal was not to refute other people's theories or create something new in the systematization of mushrooms. There is only an "operational assistant of the mushroom picker", which allows you to "on the go" look and determine by appearance whether it is worth taking these mushrooms or not.
The service is designed in such a way that it will be easy for you, using the network and phone, to scroll through pictures with mushrooms and, by comparison, determine their suitability for food or harvesting.
Look at the mushroom, think about which of the pictures of the classifier the mushroom reminds you of and go to the section for comparing images with your find.
By choosing a conditional category or using the full catalog with pictures and photographs of mushrooms, simply scroll through the images until you see a mushroom similar to the one you are looking for. One of the inscriptions - tasty, edible, conditionally edible, not edible, poisonous will tell you whether you should take this mushroom or not.
In addition, the site contains more detailed information about the taste, methods of preparation and preparation of the mushrooms you have collected. The most famous mushroom recipes, rare dishes and pickles. Useful, although not edible mushrooms are described in the form of traditional medicine recipes, and not standard methods of using poisonous and hallucinogenic mushrooms are described in a closed section that not everyone is destined to get into - at the entrance to the section you will have to pass a small test for the adequacy of information perception.
I love to collect, cook and eat mushrooms, treat my friends and tell stories about mushroom pickers and forest wanderings.
I wish you a successful "quiet hunt" and bon appetit!
Here comes the summer. There are bright June days. On such a bright day, you will enter the refreshing shadow of the forest, and the sharp, slightly sweet, with unique nuances, the smell of mushrooms will literally envelop you. Where is he from? After all, there are still a few mushrooms in the June forest. The fertile smell comes from the mycelium penetrating the forest floor, rotting stumps, fallen tree trunks, boughs and the soil itself. It is warm and damp in the forest, thanks to the abundance of heat and moisture, the mycelium grows especially intensively, gaining strength. But for mushroom pickers, June is also a good time. There is something golden on an old birch stump: a lot of bright yellow mushrooms covered it like a hat. These are summer mushrooms. I found two or three such hemp - and the basket is full. Honey mushrooms are one of the first summer mushrooms. Yes, this is not surprising. The wood of stumps and fallen trunks warms up faster than the soil, and retains spring moisture for quite a long time - and mushrooms appear and grow on it. But take a closer look. Among the yellow-golden, as if water-saturated hats of the summer honey agaric, a hat flashed even brighter, but not golden, but with a reddish tint, a cautiously poisonous false sulfur-yellow honey agaric.
Honey agaric summer
A connoisseur of Russian nature S. T. Aksakov wrote about such dangerous double mushrooms: “It is noteworthy that many species of edible and good mushrooms, as they are sometimes called, have, as it were, accompanying toadstool mushrooms, somewhat similar in formation and color.” Poisons of false mushrooms and cause very serious poisoning. Summer honey agaric sulfur-yellow false honey agaric often grow on the same stumps. The main difference is the plates. In summer, they are yellow-brown, and when the mushroom is completely ripe, they are brown.
False foam gray-yellow
In the sulfur-yellow false foam, they are first greenish, then yellow-green, the color of sulfur, and when the mushroom grows old, they are lilac-brown. The autumn honey agaric, whose reign is in September, and the winter honey agaric, which replaces it in October-November, also have twins. The yellowish-brown caps of these edible mushrooms often take on a reddish tint, and then they can easily be confused with the brick-red false mushroom that appears at the same time. You can distinguish mushrooms again by the plates.
Autumn honey agaric
In edible autumn and winter mushrooms, even in overripe ones, they are always light white, creamy, yellowish. In brick-red false foam, at first they are also light, whitish, but as the mushrooms ripen, they quickly become lilac-brown or even black-olive. Both edible mushrooms and false mushrooms usually grow in large groups, in each such group you can always find a mature mushroom with clearly colored plates.
False foam brown-red
Along the edges of gardens, on pastures, on the manured soil of gardens and parks, champignons appear in June - ordinary and field. In our middle lane, their poisonous counterparts have not yet grown - the pale grebe and some fly agarics. In June, champignons can be safely harvested. But from July and later, field champignon, which also grows on the edge of the forest, as well as forest champignon, can be easily confused with pale grebe - one of the most dangerous mushrooms. There is no antidote for the poison of the pale grebe.
The sinister glory of the pale grebe as a deadly poisonous mushroom has long been known.
Champignon ordinary
From the time of Ancient Rome, a legend has come down to us that the Roman emperor Claudius was poisoned with a pale toadstool. The emperor liked the delicate taste of the toadstool so much that he managed to issue a decree that only this mushroom should be served at his table. Claudius was probably the only person to report the taste of pale toadstool. Its poisons - phalloidin, phalloin and amanitin are especially insidious. They act slowly. The first signs of poisoning appear only after six to twelve hours, and sometimes even after a day, when the poisons have already penetrated into the blood and managed to act on all the most important organs: the hematopoietic, digestive, nervous system, and when it is no longer possible to help the victim. That is why it is so important to know well all the signs of this mushroom. Pale grebe belongs to the family of poisonous fly agaric. Fly agaric panther, grebe and smelly appear simultaneously with it. With its grayish-green and whitish-yellowish hat and stem ring, this poisonous family resembles edible champignons. But they are betrayed by the color of the plates. Their plates are always white or slightly creamy, while in mushrooms they are first whitish or dirty pink, and then dark brown or even black-brown from ripening dark-colored spores. In addition, the base of the leg of fly agaric and pale grebe is swollen, and on it is a collar of large scales or warts. Poisonous fly agaric - grebe-shaped and smelly - can still be confused with russula, which have a greenish or grayish hat, since russula and fly agaric have always white plates. You can confuse the fly agaric with edible greenfinch. Here, in order not to be mistaken, you need to carefully examine the leg of the mushroom. A fly agaric must have a ring on it, or at least traces of it and a thickening at the base. The legs of russula and greenfinch without a ring, slender, smooth. We have another good edible mushroom, a float, with which fly agarics are similar. It appears in July - August in glades in various forests. Like many fly agarics, the base of the stem of the float is thickened, but there is no ring on it. The color of the cap is very different: from white to yellow-brown or saffron.
There is one exception among this genus of fly agaric mushrooms, which is hostile to humans. In the southern regions of our country and in the Carpathians, the Caesar mushroom is occasionally found. There is a lot of it in the countries of Central and Western Europe. On the streets of Sofia on Sunday. on an August evening, you can see the townspeople returning from the forests. Mesh bags and transparent bags are full of mushrooms, just looking at them makes you shudder! Bright red-orange "fly agarics" stick out from there, with a thickened leg, only without white scales on the hat. This is the famous royal, or Caesar mushroom, which was served in ancient Rome only at the table of the emperor and the most noble patricians.
Death cap
In August, when there are quite a lot of porcini mushrooms, gall fungus, or false porcini, is often found. It is bitter, but is not considered poisonous in the literature. However, the gall fungus, caught in the roast of the whites, my cause serious poisoning. This double of white grows in pine forests in spruce forests, the advantage is on sandy soil, it is common. It is very similar to white in its shape and brown or brownish hat. But it is given out by the color of the tubules, dirty pink, as well as the flesh, turning pink at the break. The porcini mushroom is called so because both the pulp and the tubules are white. Only with age, the tubes turn slightly yellow or green. There is another difference - a mesh pattern on the leg. In the white fungus, it is white, and in the bile, it is black-brown, clearly visible on a light stem. The gall mushroom usually accompanies the white mushroom throughout September. Recently, young raincoats have fallen in love with mushroom pickers. And not in vain! These mushrooms are surprisingly fragrant, although their flesh is less tender. Raincoats are edible as long as they are pure white both inside and out. With age, as they mature, their insides darken, turning into a powder of brown spores. Their twins - false raincoats - are easy to distinguish. Even when young, they are purple-black with white streaks inside and are quite tough. Pick mushrooms with care and only those you know well. It does not matter if there are fewer mushrooms in your basket. The trouble is, if even one poisonous one gets there.
Origin of mushrooms
Scientists suggest that mushrooms originated from primitive flagellar organisms that live in water - flagellates. This was even before the divergence of the main line of living organisms into plants and animals.
Mushrooms are the oldest inhabitants of the Earth. Geological evidence suggests that they are peers of primary fern plants and lungfish. Mushrooms already existed approximately 413 million years ago during the Devonian period of the Paleozoic era. They "very quickly" adapted to the environment and reached their full development in approximately 220-240 million years, in the Tertiary period of the Cenozoic era, when a variety of mammals, birds, insects, trees, shrubs, and grasses already lived on Earth.
Along with plants and animals, mushrooms are an independent kingdom of living organisms - this is the point of view of most scientists. The nature of metabolism, the presence of chitin in cell membranes brings fungi closer to animals, however, in terms of nutrition and reproduction, in unlimited growth, they are more akin to plants. To solve the question - what are mushrooms - one of the most interesting tasks of mycology - the science of mushrooms.
Cap mushrooms grow in 3-6 days, die in 10-14 days. But there are also long-livers among them. These are fungi that are part of lichens that live up to 600 years. Woody fruit bodies of tinder fungi live on trees for 10-20 years. As for the mycelium, in most mushrooms it is perennial, as they say, in particular, "witch's rings".
During the period of growth of the fruiting bodies of fungi, the pressure of the contents of the cells on their membrane (turgor pressure) sharply increases. It has been established that the pressure exerted by such elastic cells and tissues on neighboring cells, tissues or on surrounding objects can reach seven atmospheres, which corresponds to the pressure in the tires of a 10-ton dump truck and is more than three times higher than the pressure in the tires of a Zhiguli car . That is why it is often necessary to observe how mushrooms break through asphalt, cement and even concrete or the crust of desert takyrs, which is not inferior in hardness to them.
some mushrooms
Sheep - this is the name of two edible mushrooms from the genus of tinder fungus - branched umbrella. Mushrooms are very large, up to 4-6 kilograms. They consist of numerous hats (from several tens to two or three hundred, and sometimes thousands) sitting on one thick leg. The ram grows at the foot of the trunks of broad-leaved trees in August-September.
Blagushka - forest champignon. It got its name from the word “good”, that is, good, edible. Unlike its relatives - champignon, lovers of open spaces - meadows, pastures, steppes, the blessing grows in the forest and often in an unusual place - on anthills! It is assumed that our ants, like tropical ones, feed on its mycelium.
Veselka is a fungus from the group of puffballs or nutweeds, with a strong, unpleasant odor that attracts flies that carry its spores. They also call him "stinky morel" for a folded hat, like a morel's, the record holder for growth rate is five millimeters per minute. Young egg-shaped mushroom, white - edible. The mucous membrane of a young fungus is used in folk medicine for rheumatism ("ground oil"). Grows in deciduous forests in July - September.
Oyster mushroom is an edible agaric that grows on dead wood or weakened deciduous trees. Appears in May, hence - "spring mushroom", "oyster mushroom". In the Caucasus, this mushroom is called "chinariki", probably because it grows there on the trunks of broad-leaved trees, including the eastern plane tree, or plane tree. The mushroom is successfully grown under artificial conditions from a specially prepared mycelium. It can be grown on waste wood throughout the country.
Smooth, spurge - an edible mushroom with abundant milky juice, hence its second name. The reddish-yellow hat is very dense, fleshy, smooth, which is why they called the mushroom - smooth. In salting, it will not yield to camelina. It grows in broad-leaved and mixed forests in August - September.
Mushroom cabbage is an edible fungus from the horned family with a taste of morels and a hazelnut smell. Reminds me of a loose head of cabbage. Grows on soil in pine forests in August - September, is very rare.