False white mushroom: description and photo. gall fungus

gall fungus belongs to the coniferous family. It is not an edible mushroom. You can eat it, but before that, it must undergo thermal procedures in order to get rid of the poison. It tastes bitter, hence its second name "bitter". In case you cook edible mushrooms together with the gall fungus, then it will transfer its bitterness to the normal fungus, which will spoil the taste of the dish.

Characteristic

Outwardly, bitter is similar to White mushroom and boletus. In the people, because of its similarity with the porcini mushroom, it is called the "false porcini mushroom". But there are features that distinguish it from other fruits:

Pink color at the tubular layer;
The brown shade of the mesh on the leg of the mustard;
In the cut, the mushroom has a pinkish flesh.

The cap of an inedible fruit may be different size, from four to fifteen centimeters. Young fruits have the shape of a hat closer to spherical, and already mature mushrooms, it is rounded and grows. The color of the hat itself can also vary, from yellow-brown to light brown. The most common color is white, like a white fungus.

Gorchak has a pulp of a fibrous structure, it has almost no smell, or the aroma that all mushrooms have. The leg of the mustard plaster has the shape of a cylinder with a slight decrease at the base. The size of the leg can also be different, in the aisles from three to thirteen centimeters, and its diameter is not large, about three centimeters. Over time, the leg of the mustard begins to take cover with a mesh, a dense structure with white or gray fibers. Inedible mustard has round pores, in some cases they can take on an angular shape.

The most important difference between the mustard is that a dark shade begins to appear at the break point. And also the fact that insects such as worms are very rarely found in this type of fungus.

Most often bitter can be found in coniferous areas. It grows in sandy soil. They grow both on some soil and on any stumps. It can live alone or in groups. The period of appearance of inedible bitterness is approximately in July and lasts until September. The activity of the appearance of a new crop depends on weather conditions. They grow most actively in warm period time. But a very large cluster of them in one place can rarely be seen. The most favorable period for the appearance of bitterness is the moment when heat comes after the rains.

Signs that can distinguish bitter from edible

Gorchak is a fairly common species in a temperate continental climate. Therefore, it is not difficult to confuse it among other species. In order to avoid getting an inedible fruit into the basket, it is recommended to know its features. The main differences of bitterness are manifested in the following:

The most obvious characteristic of bitterness, which immediately betrays it, is its taste. He is extremely bitter. You can check the found fruit in the following way: you just need to lick it. If a bitter taste is immediately felt on the tongue, then this is bitter taste, since neither white nor boletus has a bitter taste. But here, too, not everything is so simple, situations have been noticed that for some people who have licked mustard, the taste does not seem bitter, but, on the contrary, sweet.
After the gall fungus is cut, its flesh immediately acquires a pinkish-brown color. No other fruit, which can be confused with mustard, darkens after being cut, but the exception is the pinkish white fungus, which, when cut, begins to turn pink around the edges.
The leg of the mustard has a coating in the form of a brown mesh. The stem of an edible fruit does not have this coating. The boletus is covered with white or dark scales, which is associated with a birch trunk. This type of these fruits, like boletus, also has a mesh on the leg, but it differs in its shape and density.

Consequences of eating a false porcini mushroom

Gorchak refers to fruits that are not recommended to be eaten, but poison is not present in its composition. Since even worms and other insects avoid this fruit, it is clear that it is not recommended for human consumption either. Its pulp contains toxic substances, which contribute to the bitter taste. Since heat treatment enhances the bitterness of mustard, it is very difficult for a person to eat at one time. a large number of false white fungus. It is for this very reason that a rare occurrence is gall fungus poisoning. The most common cases of food poisoning are observed if the mushroom was confused with mushrooms similar to it and ended up in conservation. When preserving these fruits, vinegar and a variety of spices are used, and this hides the bitterness of the false white fungus, which increases the risk of poisoning. Some scientists argue that even with direct contact with it, you can get a toxic effect. If the toxic substances of the mustard entered the human body, then they first of all begin to destroy its liver. The first symptoms that signal poisoning do not begin to appear immediately, but can only make themselves felt after a week or even a month. The main symptoms of poisoning include the following:

Dizziness and weakness in the body. They appear on the first day after the use of bitterness. This symptom does not last long;
If an inedible fetus gets inside a person, some problems may arise in the separation of bile. In this regard, it was called the gall fungus;
After a week or a month, the toxic substances that make up the inedible fruit begin to act on the liver, destroying it. If a person has eaten a sufficiently large number of inedible fruits, then he may develop cirrhosis of the liver.

Medicinal features of the gall fungus

Oddly enough, but this completely inedible mushroom has medicinal properties. Some substances were extracted from it, which are actively used in medicine. One such ingredient is tilopilane. It is a substance that stimulates the immune system in humans. This substance improves the concentration of phagocytosis, which is a process that allows certain substances to seek out and fight foreign microorganisms in the body. In the nineteenth century, inedible mustard was tested, and scientists proved that it can fight cancer cells. In addition to these advantages, it contains a component that is able to overcome bacterial cells.

An interesting fact is that in old times bitter was used as a ritual dish. This phenomenon was symbolic, since his round caps had a very bitter taste. They were a symbol of the bitterness of loss loved one. At the same time, it was used in medicine as a choleretic agent.

Because of resemblance inexperienced mushroom pickers often confuse the gall fungus with porcini mushrooms or boletus mushrooms. However, there is little benefit from such a trophy. Even a small piece of this mushroom, which got into the pan while frying along with others, can make the dish completely unusable.

The gall fungus is not poisonous, but you should not eat it. No wonder people call it bitter and bitter - the pulp of these mushrooms (especially young specimens) is very bitter, and when heat treatment bitterness does not disappear, as happens with some mushrooms, but increases several times. Mushrooms like mustard, which for one reason or another are not eaten, are classified as inedible.

Why is gall fungus inedible?

There are many reasons why mushrooms are not considered edible. As a rule, it is impossible to get poisoned by such mushrooms, but it is almost impossible for a person to eat them. Some mushrooms have an extremely unpleasant odor, others are so tough that it is very difficult to chew them, the fruit bodies of others are covered with dense spikes and growths, which makes it difficult to eat them. Some mushroom pickers say that soaking the gall fungus in water helps get rid of bitterness, and vinegar and other spices help mask the unpleasant taste of bitterness in pickles.

However, most fans of "silent hunting" agree that the gall fungus is simply not worth collecting. Interestingly, some people do not feel the strong bitterness of the gall fungus and can safely eat it. It turned out that the reason for this phenomenon is genetic - such people do not have receptors of a certain type that allow them to distinguish between a bitter taste. But what compounds give the bitter taste to the mushrooms themselves is still not known.

Important alliance

This species was first described by the French mycologist Pierre Bulliard in 1788. He attributed this mushroom to the genus of mushrooms. Later, changes occurred in the taxonomy of mushrooms, and experts recorded the inedible mustard in rodtilopilus.

Gall fungus prefers dry coniferous forests, grows near old rotten trees, but is also found on the trunks themselves and collapsing stumps. Quite numerous clusters of mustards can often be found - under favorable conditions, they grow and multiply well. Bile fungi form mycorrhiza with the roots of spruces and pines. Such cooperation between fungal hyphae and the roots of higher plants is beneficial for both members of the union. Mushrooms receive amino acids and carbohydrates necessary for growth, and the tree has the ability to absorb phosphorus compounds and other minerals along with water.

colorful hats

It is not difficult to notice the gall fungus in the forest: strong mustards with round, neat hats look quite attractive. They can be of various shades: there are reddish-brown, yellowish and olive. Like most other mushrooms belonging to the boletaceae family, in dry weather, the hat of mustards feels velvety to the touch, and becomes slippery in rainy weather.

Hymenophore - the layer in which spores ripen - in the gall fungus has a tubular structure. It is located on the underside of the cap and separates from it quite easily. In young mushrooms, the tubules are colored light pink, while in older specimens they darken, acquiring a brownish tint. The leg of the mustard is quite dense, covered on the outside with a dark pattern resembling a grid.

twin mushroom

Another name for the gall fungus is the false white fungus. It is not difficult to confuse bitterness with a dense boletus, porcini and gall mushrooms appear in the forests at about the same time - you can find them from July to September. These mushrooms belong to the same family and are really quite similar.

Important hallmark- the color of the mesh on the stem: it is dark in the mustard, and in the boletus and its brethren it is a lighter shade. When cut, the white pulp of the mustard acquires a pinkish tint, and the light pulp of the porcini fungus does not change color.

In order not to confuse the gall fungus with the boletus, one should not forget that there are no scales on the stalk characteristic of the boletus.

Some mushroom pickers simply taste the pulp of the mushroom - the sharp bitterness of the gall fungus is felt immediately. However, this is still not worth doing - an unpleasant aftertaste remains in the mouth for a long time.

Mycorrhiza is formed by all gymnosperms and a large number of angiosperms. Pine trees, for example, cannot live at all without mycorrhiza and only thanks to fungi receive the necessary mineral compounds. Other plants can exist without the help of fungi, but mycorrhiza increases the ability of plants to absorb nutrients from the soil by several dozen times.

There is a subspecies of the gall fungus, the raw pulp of which has a rather pleasant sweetish aftertaste. However, this mushroom, which outwardly differs in a lighter color of the cap and legs, is not customary to eat. When it is cooked, the flesh also becomes unbearably bitter.

a brief description of

Kingdom: mushrooms.
Department: basidiomycetes.
Class: Agaricomycetes.
Order: pain.
Family: pain.
Genus: Tylopilus.
Type: gall fungus.
Latin name: Tylopilus felleus.
Size: cap diameter - up to 15 cm, leg height - 3-7 cm.
Colour: cap yellowish or dark brown, leg yellow or cream.

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Together with the porcini mushroom beloved by many, in the same places and at the same time under favorable conditions, a poisonous false white, mushroom Judas, or, as mushroom pickers often call it, "Satan" appears. Since it is so skillfully disguised as a real white mushroom, popular among the people, but at the same time poisonous, it is called satanic. Finding a clearing abounding with porcini mushrooms is considered a great success, however, their collection should be treated with a certain degree of caution, because meeting with poisonous double can become very dangerous. In its shape and size, Satan is very similar to a porcini mushroom, but it has distinct visual differences, so it is not easy to make a mistake by confusing it with a white one.

Among its main features, it will take a reddish-colored tuber-like leg, like a fly agaric, having a thickening at the root, a whitish cap, which differs from the brown, characteristic of a real boletus, watery flesh (it is dense in white). In addition, at the break, Satan quickly turns blue, reddens or turns pink. The flesh of white will always retain its original color. The satanic double is often found in the alder forest, in the bushes, under lindens, maples and poplars, that is, in places where the white fungus will not grow.

While a satanic mushroom may have a whitish, greyish, or olive-brown cap and a velvety texture, the stem color is an important criterion. All shades of red, from bright orange to red-brown, should alert the mushroom picker, since any of them is the first sign of Satan in disguise. Be sure to avoid this one. When buying or picking mushrooms, you should always pay attention to the cut so as not to harm your health. Old false porcini mushrooms also have an unpleasant odor when cut.

Photo of a false white (satanic) mushroom

These and many other signs allow us to make an unambiguous conclusion about which individual was encountered.

A well-known fact that fungi, like many other living organisms, are able to mutate, perfectly adapting to conditions environment. In this the satanic double succeeded better than the others.

Cases have been recorded when a satanic mushroom changed its color and even shape, reproducing with absolute accuracy the appearance of a boletus that grew from the same root as Satan. And outwardly they were absolute twins. In this case, they can be distinguished only by feeling, cutting and evaluating the color changes on the cut.

No matter how skilled Satan is in disguise, he cannot change chemical composition of its fruiting body, which means that even a slight blue of the pulp, for all its resemblance to a porcini mushroom, clearly indicates that a poisonous double has been found.

Danger of poisoning

Since the satanic mushroom also belongs to the mushroom species, it often becomes the prey of inexperienced mushroom pickers. Not only does it refer to inedible mushrooms He is also poisonous. Satan contains colloidal compounds (toxins dangerous to the human body) and therefore is so poisonous that only 1 g of it may well cause serious food poisoning. The effect of these toxins has been little studied due to the special ability of false white to mutate, the development of which depends on the specific conditions of its habitat (composition of soil, air, average annual temperature, humidity, plant environment). Based on all these conditions, it is impossible to model the behavior of the human body for each specific case of false mushroom poisoning.

Most affected by poisoning nervous system, which indicates the presence of a hallucinogenic effect that occurs under the influence of poisons. An adult who confuses a false one with a porcini mushroom has symptoms of acute food poisoning lasting up to 3 days:

nausea,
vomit,
diarrhea,
toxicosis,
limb cramps,
headaches,
poor general health.

Due to the unpredictability of the effect produced by the poison on the body, completely different symptoms may appear:

hallucinations,
sudden mood swings,
visions,
severe depression,
complete loss of self-control or memory,
like a lethargic dream. (the victim, having spent up to 72 hours in a state of sleep, does not remember what happened to him at all)

As can be seen from the above description, we can say that this mushroom is a very insidious and little-studied poisonous representative that grows in the forests of our country. It is not only poisonous and unpredictable, but is also a twin of a very common and popular mushroom among the people.

Going to quiet hunting, you should be extremely careful about picking mushrooms and strictly adhere to the main rule: "Not sure, don't take it!".

If you mistakenly put a false white mushroom in your basket and ate it, the first symptoms of poisoning (stomach pain, vomiting, nausea, severe diarrhea) may appear after 20-30 minutes. If at least one of the listed symptoms appears after eating any mushrooms, you should call a doctor to do everything necessary to rid the body of toxins.

Fairly common in middle lane Russian gall fungus (gorchak) also has the name of a false white fungus.

There are several scientific theories about the origin of its bitterness, which cannot be destroyed by any culinary processing procedures.

The closest to the truth is the opinion that the pulp of this fungus contains toxic substances that destroy liver cells.

In this regard, the symptoms of poisoning may appear several weeks or months after eating it.

Poisoning, in fact, is quite rare due to the fact that during exposure high temperatures during processing, bitterness increases many times over. It is hardly possible to call such a dish edible. Most often, poisoning occurs when using a false porcini mushroom for pickling and salting.

In canned form, bitterness can be masked by various seasonings and vinegar.

Edible twins are true, boletus and. Distinctive feature gall fungus is the color of the spongy substance with reverse side hats.

Unlike edible specimens, the false white mushroom has a pink tint. When cut, the leg quickly darkens and becomes brown. The mesh that covers the leg fiber also has a brown tint.

Description of gall fungus

You can meet false boletus in any region Russian Federation. It grows actively from late June to mid-October, depending on weather conditions. With early frosts, it can complete the growing season at the end of September.

It grows both in groups of 5-15 individuals, and singly on the outskirts of forests with a rare planting of trees. It prefers light loamy soils and sandstones for growth, richly fertilized with fallen needles.

According to the description, the gall fungus resembles a white mushroom - it is a massive strong leg, which is filled with fibrous pulp. In diameter at adult can reach 7 cm. The outer layer is fibrous, covered with a dense brown or brown mesh.

Its cap is a spongy formation with a thin layer in the upper part of a dense porous substance in the form of pulp. Spongy substance of a pinkish hue, very bitter in taste.

When even a small amount gets on the tongue, it causes a strong burning sensation. The outer surface of the cap is covered with a dense film, which during growth can change its color from pale brown to rich ocher.

As they grow older, the hemispherical shape straightens out and becomes like a saucer, the inner side of which resembles a pillow.

A distinctive feature is that this mushroom is never damaged by insects. Due to this, he looks very attractive. But it's not worth taking it into your basket.

If even a small piece of a false porcini mushroom gets into the mushroom box, the taste of the dish will be irrevocably spoiled.

Be sure to look below, in our photo gallery, how the bile fungus mustard looks like in the photo.

How does poisoning manifest itself?

As mentioned above, some biologists classify the mustard mushroom as inedible, but not poisonous specimens. Scientists agree that eating this handsome forest impossible just because of its unpleasant taste.

Foreign colleagues refute this theory. In the pulp of the false porcini fungus, toxic substances are released that are quickly absorbed into the human blood during any, even tactile, contacts. These substances penetrate into the liver cells, where they show their destructive effect.

On the first day after the "tongue test" during the collection of this mushroom, a person may feel slight dizziness and weakness. In the future, all symptoms disappear. The first signs appear after a few weeks.

White mushroom - fungus from the bioletaceae family, a genus of mushrooms. The mushroom is also called: ladybug, capercaillie, feather grass, grandmother, boletus, yellow, cowshed, pan, bear and others. The porcini mushroom got its name in ancient times. Then the mushrooms were often dried, and after this process the pulp of the porcini mushroom remained perfectly white.

White mushroom - description and photo

Hat porcini mushroom (Boletus edulis) can reach a diameter of 32 cm. Slightly convex, matte shade, usually yellow, brown, reddish or slightly lemon in color. The center is usually slightly darker than the edges of the cap. To the touch, the cap is shiny and smooth, sometimes mucous.

The stem of the mushroom reaches a height of up to 25-28 cm. The color is slightly lighter than the cap, it can be reddish or pale brown. The shape is cylindrical, the grid is white or brown.

The tubular layer of the fungus is olive or yellowish in color. The layer can, without much effort, separate from the cap, small pores of a rounded shape.

The flesh of the white fungus is white and sometimes changes to yellowish.

Where to find and when it grows: most often white fungus is found near very old trees, next to chanterelles, russula, greenfinches, under oaks, birches, and spruces. It appears in the month of July and until the end of September. Most often it is found in wooded areas. It is used in the preparation of various dishes, as the mushroom has excellent taste.

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White mushroom pine (upland) - information and photo

White pine mushroom(Boletus pinicola) often found with a hat with a diameter of 6-32 cm. It is matte, with small tubercles and a small net. The color is reddish, brown, sometimes purple. In young mushrooms, the shape is similar to a hemisphere; in adulthood, it changes to a convex or flat one. During rains, it is slightly slippery and sticky.

The leg of the mushroom is quite thick, white, short and has a reddish or brown mesh. Its height is 7-16 cm, cylindrical in shape with small tubercles.

The tubular layer is olive or yellow, with the usual round pores. The pulp of the pine boletus is fleshy and dense, the smell is very pleasant, white on the cut.

Where to find and when it grows: can be found next to oaks or pines, also grows in groups near beeches, firs and chestnuts. You can meet this mushroom in the month of June and until mid-October.

Oak porcini mushroom - photo and description

Oak porcini mushroom (Boletus reticulatus) has a cap with a diameter of 7-31 cm, in young mushrooms it is spherical, then becomes flat or convex. Color most often: brown, coffee, brown, ocher.

The stem of the mushroom is 8-26 cm high, initially club-shaped, and then becomes cylindrical. There is a white mesh.

The flesh is fleshy, dense, white in color, does not change when cut. The taste is slightly sweet and the smell is very pleasant.

Where to find and when it grows: grows in deciduous forests, under beeches, lindens, oaks. You can already meet the first mushrooms in the month of May.

Birch porcini mushroom - twins, where to find

Birch porcini mushroom (Boletus betulicola) has a hat 6-18 cm in diameter, it is yellowish, white, ocher. In adulthood, it often becomes flat and smooth.

The leg of the mushroom is up to 13 cm high, brown, white solid. The tubular layer is up to 2 cm long, the pores are small and round. The flesh is tasteless, fleshy and white in color.

The bile fungus (Tylopilus felleus), which has a bitter flesh and nets on the stem, is considered to be twins.

Where to find and when it grows: you can see near the birches, on the forest edges. The first mushrooms appear in the month of July and until the beginning of October.

How to distinguish a real porcini mushroom from a false one

The twin of the white fungus is considered gall fungus (Tylopilus felleus) or mustards. Because of him appearance, mushroom pickers often confuse it with oak fungus.

The cap of the mushroom is brown or brown, convex, thickened, 5-15 cm in diameter. The leg is cylindrical, 4-14 cm high, and its finely porous tubular layer is colored gray-white or pinkish. The pulp of the gall fungus is odorless, fibrous.

The main difference is that if you pick a gall fungus, it will immediately begin to darken and acquire a brown hue. Also, mustards are rarely wormy.

Remember that this type of mushroom tastes bitter. Look carefully at the leg, it has a pattern in the form of a brown mesh, and there is no such mesh on a real porcini mushroom.

The gall fungus grows next to coniferous trees, oak or birch. Fruits until October, grows in small groups (4-12 mushrooms).

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