Butterfly false and edible how to distinguish. Useful properties and nutritional value. Useful properties of oil

Butterfish can be enjoyed from the beginning of summer until the first autumn frosts. Small dense mushrooms with the aroma of cut herbs are great for pickling, frying and making rich soups. Experienced housewives dry them in a dark place, and in winter the kitchen is filled with the breathtaking smell of mushroom pie. But in order to enjoy a tasty, healthy and nutritious product, you need to be able to properly collect, process and store forest gifts. Otherwise, there is a chance to feel the symptoms of mushroom poisoning with oils, which are very dangerous for human health and life. Here you will also find information about champignon poisoning.

Oiler: the most popular edible mushroom

Butterflies are fungi that can only survive near trees. Intertwining mycelium with their roots, they form a symbiotic relationship that is beneficial to these plant species. Dense butter caps are most often found in pine forests or mixed pine-deciduous forests. Especially a lot of mushrooms grow on flooded sunlight forest clearings, but there is a chance to stumble upon large specimens under hawthorn or raspberry bushes.

Butterflies do not grow in wetlands or near open water. They can be found under pine needles or under fallen leaves. Large specimens are found among cereal fields.

As soon as the air temperature exceeds 15 ° C, amateurs " silent hunting”, armed with sharp knives and capacious baskets, go for forest gifts. This is what a real, non-false, butter dish looks like:

The cap is convex, sometimes flat, from 2 to 15 cm in diameter.
The color of the cap is from brown to red-brown.
The height of the fibrous leg can reach 10 cm.

Own interesting name mushroom received for the velvety skin covering the hat. It is oily to the touch and very tender. In a real oiler, the skin is removed effortlessly, in one continuous piece.

Inedible "twins" oil

In nature, there are no poisonous mushrooms similar to butterflies. Experienced mushroom pickers will never confuse it with any other inhabitants of forest clearings. Distinctive features butter:

oily cap surface;
under the cap is a spongy layer.

If there is any doubt that the found mushroom is a butter dish, then it should be turned over and the bottom surface of the cap should be carefully examined. All deadly poisonous specimens have a lamellar structure of this layer, and not a spongy one.

In the forests there is only one poisonous mushroom with a spongy structure of the lower layer. It is called "satanic", deadly to humans. But outwardly, it does not look like a butter dish at all - even an inexperienced mushroom picker is able to distinguish between these types. forest gifts.

Butterflies have many twins among conditionally edible and inedible mushrooms. When they are used, there is no danger to human life, but there is a possibility of poisoning, which threatens with serious complications. Sometimes poisoning with false oils leads to the development of chronic diseases of the urinary system.

Conditionally edible mushrooms can be eaten, but only under the condition of a long heat treatment. These types include:

Butter with butter-colored pulp.
Mushrooms that, when broken, change the color of the pulp.
A goat that turns deep blue when cooked.

Mushroom pickers with experience do not neglect the above types of oil, as they know the secrets of their proper preparation. It is better for beginners to throw away such mushrooms - poisoning can occur in the whole family.

There are two types of oil, which are strictly forbidden to use for cooking: Siberian and yellow-brown. It is impossible to fatally poison them, but for a long time to get on hospital bed quite possibly. They are especially dangerous for young children and the elderly with poor health. Such oils emit a specific unpleasant odor during cooking or frying, and change color when harvested. The leg on the cut acquires a purple hue, the hat becomes lilac.

How can you get poisoned with oils

Butterfish are loved not only by people, but also by insects, especially worms. If not collected immediately tasty gifts forests, then after some time in the clearing 70-80% of the specimens will be damaged. It is undesirable to eat such oils for food: even having cut out all the wormholes, it is impossible to completely get rid of the larvae. In the course of their life, worms leave metabolic products in the tissues, which can cause allergic reactions or poisoning.

To reduce the chance of poisoning, thoroughly clean the entire surface of the oiler. The larvae of worms and flies can be found already at the stage of cutting the hat for frying.

Doctors are increasingly diagnosing oil poisoning, which was collected along major roads and highways. All mushrooms have a special porous structure and, like a sponge, absorb all harmful substances from the environment. Butterfish can often be found in parks, squares and even in the yards of multi-storey buildings. Near such places there is a large accumulation of vehicles. The exhaust gases of cars are completely absorbed by tissues, are not destroyed during heat treatment, but pass into cooked food and cause poisoning.

Growing near large industrial enterprises oily plants accumulate an increased content of cesium. This chemical radioactive element is extremely dangerous for human health, even in microscopic doses. Being the strongest reducing agent, cesium is able to accumulate in muscles, liver, and renal parenchyma.

It is impossible to collect oil near enterprises engaged in the production of electrical equipment, pharmaceuticals, chemical compounds. Cesium is unstable, easily evaporates into environment in spite of modern treatment facilities.

When collecting butterflies near cities or highways, you should not cut off large specimens, no matter how appetizing they look. How more mushroom, the higher the concentration heavy metals and other substances hazardous to human health. Small mushrooms have not yet accumulated toxic compounds and can be used to prepare various dishes.

Poisoning from canned oils

Due to their oily structure, these mushrooms release a large number of mucus. Such a dense consistency of the marinade serves as a favorable environment for the reproduction of microorganisms. As a rule, after a short time, metal or nylon lids on jars with blanks are deformed, and the contents become cloudy.

Some housewives feel sorry for the labor, time and Money so they re-sterilize. This leads to the fact that the whole family ends up in a hospital room with acute poisoning. Despite the death of harmful bacteria during boiling, toxic products of their metabolism remain in the brine.

Canned mushrooms that have not been carefully processed are a mortal danger to humans. In cylinders and cans delicious preparations the spore-forming bacterium Clostridium botulinum begins to multiply. It produces botulinum toxin, the strongest organic poison. Here is how it works on the human body:

all symptoms of gastrointestinal syndrome occur: vomiting, diarrhea;
there is a visual impairment;
salivation is disturbed;
arises muscle weakness, a person is even forced to support his head with his hands;
disruption of the cardiovascular system;
respiratory failure occurs.

The pathogenic bacillus gets inside homemade preparations along with particles of soil, its main habitat. Some mushroom pickers neglect to clean the top of the caps of small butter mushrooms. They simply wash them under running water, and the spore-forming bacillus remains under the soft skin and goes into the marinade.

Clostridium botulinum is an anaerobe. The lack of oxygen leads to its active reproduction. The duration of boiling or a high concentration of acetic acid is not able to destroy the pathogenic microorganism.

In case of untimely access to a doctor for the introduction of antitoxin, in most cases the death of a person is ascertained. If the serum is used on time, then the disease responds well to treatment. Unfortunately, many mushroom pickers are beginning to treat the first signs of oil poisoning. activated carbon and milk.

All symptoms of oil intoxication

Symptoms of false oil poisoning are similar to signs of intoxication with various foods. The only difference is in the time of manifestation of poisoning. The clinical picture does not develop immediately, but a few hours after eating. If only mushrooms were consumed, then the symptoms of intoxication will occur faster. The most typical signs of poisoning are:

Disorders of the gastrointestinal tract: nausea, vomiting, diarrhea, flatulence, excruciating heartburn.
Painful abdominal cramps.
Arterial hypertension, followed by a sharp decrease in pressure.
Dry mouth.
Increased perspiration, cold perspiration on forehead, chills.
Tremor of the upper and lower extremities.
Apathy, feeling very tired, drowsiness, attention disorder.
Signs of hyperthermia.
Paleness of the skin, bluish coloration of the nasolabial fold.
Temporary decrease in visual acuity.

In the elderly, poisoning can occur even with ordinary oils in the presence of chronic diseases of the gastrointestinal tract or urinary system. If the mushrooms contained a significant concentration of harmful substances, then absorption of toxins into the damaged gastric mucosa can occur.

The most severe clinical picture of poisoning occurs in children. Experts do not recommend the use of mushrooms for children under 12 years of age. The body of young children is not yet fully formed for the digestion of such heavy food. They are highly likely to develop a severe allergic reaction to the proteins contained in the oils.

False butterflies: first aid for poisoning

Even if the victim has mild symptoms of poisoning, urgent medical intervention is required. After calling the doctor, first aid should be given to the person.

Rinse the stomach. Dilute potassium permanganate crystals in warm water so that the solution becomes pink. Give the victim a drink and induce vomiting until the liquid is discharged without food impurities.
Give the victim any adsorbent to neutralize toxins, such as activated charcoal.
You can give a person to drink strong sweet tea or water without gas.

There is an opinion that the symptoms of poisoning can be removed by taking strong alcohol. Experts have long debunked this myth: when drinking alcohol, toxins begin to be absorbed at a double rate.

To avoid poisoning, you should collect or buy boletus in proven places. Careful processing of forest gifts and long-term heat treatment cannot be neglected. Only then delicious fried potatoes with mushrooms or fragrant soup can give pleasure, and not lead to a hospital bed.

Butter dish is the most popular representative of the mushroom "kingdom". These mushrooms are easy to "hunt" because they grow in whole families.

The butterflies got their name for their interesting features: the cap of the mushroom is covered with a mucous, sticky skin, which is difficult to remove, especially if it is wet. One more feature some representatives of this species is the presence of rings on the stem. Are there butterflies with a "skirt", and can they be eaten?

Edible butter mushrooms with a "skirt"

Butterfish with a "skirt" - edible mushrooms, with a semicircular chestnut-brown hat. In mature individuals, the cap has the shape of a cone with the edges lowered down. Sometimes the usual color of the cap of an adult mushroom becomes dark red. The leg is buttered white with brown spots at the base. Sometimes their height reaches 12 cm, and the thickness is 3 cm. In an adult butter dish with a “skirt”, the color of the film covering the leg acquires a grayish-violet hue.

A fairly common type of mushroom oiled with a "skirt" are considered "late" or "real". The legs of such mushrooms are covered with a white film, which looks like a "skirt". Although they are called "late", they actually appear, like all other mushrooms: in early June, when the weather is favorable for growth.

Latin name: Suillus luteus;

Genus: tubular oiler;

View: butter dish ordinary;

Family: Pain;

Doubles: Siberian mushroom, yellow-brown, peppery.

Description of the mushroom

Hat: diameter - 3 - 15 cm, sticky to the touch, covered with mucus, from lemon- yellow color to dark brown, the upper slippery layer is poorly removed. Under the cap is a tubular structure similar to a sponge.

Leg: height 4 - 12 cm, thickness up to 3 cm, curved or club-shaped, granular on top, with a "skirt" of white or grayish color, above the ring a leg of the same color as a hat.

Pulp: soft, juicy, lemon-yellow, does not change on the cut, in mature mushrooms it turns pink or reddens on the cut;

Edibility: tasty, edible, belong to the II category of nutritional value;

Spreading: pine and mixed forests of Russia, Ukraine, Belarus.

The difference between false oil with a "skirt" from edible ones

There are also other edible representatives of this genus.

For example, oil can "ruby", growing only in oak forests and very common in Europe. Butter "larch", which is usually found in cedar forests and places where larches grow. The "American" butterdish is often found in thickets of elfin cedar in Chukotka.

Butter mushrooms are very specific mushrooms. They are tubular and belong to the bolt family. Collecting them is a pleasure. The downside is that cleaning and cooking is a rather time consuming process and requires a lot of patience. The name of this gift of nature speaks for itself: the mushroom has a slimy skin. Nevertheless, properly cooked butternuts have excellent taste. Any mushroom picker knows what butterflies look like. Although there are about fifty varieties in total. In some ways they are similar, but there are also differences. Some species have a skirt on the leg.

Common butterdish: photo and description

The mushroom cap has a diameter of four to sixteen centimeters. The color is varied. Most often, brown and dark chocolate colors are found, sometimes gray with a hint of olive or yellow-brown. Young mushrooms are hemispherical in shape, older specimens are flattened. The edges sometimes even rise in the form of plates. The slimy skin is easily separated from the pulp, which, by the way, is very juicy.

Butterflies are quickly susceptible to worm infestation.. Mushrooms become unsuitable for food, so speed is needed when collecting and processing.

Collection time at middle lane Russia starts in early August and ends in early October. Mushrooms usually grow in young pine forests.

Before eating, it is necessary to remove the skin from the hats. The protein content in the composition of an ordinary butterdish is higher than that of porcini mushrooms. However, they may contain allergens, so people suffering from allergic diseases should remember that they need to use this type with caution.

There is different names: autumn butterdish, yellow butterdish and others.

Mushrooms have orange or yellow flesh when cut, but may turn blue when exposed to air. There is a smell of pine needles.

Grainy oiler: photo and description

The hat is brown or yellow in color, reaches a diameter of 4 to 14 centimeters, it is usually convex, may be slightly flattened. When touched, oiliness is felt, the skin can be easily removed. The granular butterdish is similar to the previous species, but its color is slightly paler. The mushroom has a dense stem in the form of a cylinder with a height of three to ten centimeters, the color of which is much lighter than the cap.

T the ribbed layer of oil has yellow pores.

M juicy pulp of light brown color does not change after cutting.

There is a variety - cedar boletus, their hat is darker, and there is a pink coating on the legs. Growth time begins in mid-June and ends in October at temperate climate. Where to Find: Sandy soils in young coniferous forests.

larch butterdish

They have cylindrical legs up to thirteen centimeters in the same color as a hat with a bright yellow ring. They are usually found under larches on sandy soils.

In the photo of a larch butterdish there are large yellow pores that darken when squeezed. The pulp has a fibrous structure. She is very juicy. The color does not change when cut, interacting with air.

Twins are butterflies gray and red but they are rare. They have pale caps and legs, and red ones grow only in Western Siberia.

Mushrooms grow from the beginning of July to the end of September everywhere in Russia. Found in Europe and North America.

The main neighborhood is larches.

P having previously boiled and removed the skin, the mushrooms must be marinated.

White oiler: photo

The mushroom is conditionally edible.

Hat white butter dish has a diameter of six to fifteen centimeters, turning into olive in wet weather. Young mushrooms have a bulge of the cap, which disappears in old age, and they become flat. Smooth to the touch and slightly slippery. The leg has a height of four to eleven centimeters. Her color is white.

The yellow-brown variety of this species is shown in the photo. The pulp has a dense structure and, when cut, turns red from interaction with air. The mushroom is of low quality and weak taste.

Twins oiler white are marsh boletus and cedar boletus. They have resemblance in young age. Later, the boletus becomes green, and the butterdish darkens.

Grows from early August to late September. Habitat: Siberia, Far East, China and North America, as well as Europe, bordering the Alps. In food, you can use marinated. Processing must be done within three or four hours after the mushroom has been plucked.

Butterheads: benefits and harms

Undoubtedly, oils are very helpful. Despite the fact that they belong to the second category, they are put on a level with porcini mushrooms in terms of calories and taste.

Valuable properties:

In addition to useful properties, scientists have proven the harm of mushrooms that grew near industrial enterprises. They are able to accumulate various impurities, in particular, radioactive cesium. People suffering from diseases of the gastrointestinal tract are not recommended to use, as they are difficult to digest. Oils are hard to digest by the body.

The calorie content of mushrooms is approximately 19.2 kcal per hundred grams of the product.

pickled butter recipe

For two kilograms of mushrooms, you need to take 500 milliliters of water, two tablespoons of salt and one tablespoon of sugar, one and a half tablespoons of nine percent vinegar. Pepper, cloves, garlic and other seasonings are added to taste.

Rinse and clean the mushrooms well, removing the film from the caps. Add citric acid to salted water, throw mushrooms there. Boil fifteen minutes, remove from heat, and pass through a colander. Cut the garlic into slices. Arrange the oil in jars that have previously been sterilized in the oven or in a water bath. Add to water, salt and sugar, in the proportion indicated above and seasonings to taste. Boil the resulting mixture for 3-4 minutes. After removing from heat, pour in 1.5 tablespoons of nine percent vinegar. Cool the resulting marinade and pour it into jars to the top. Close with polyethylene lids. Store pickled mushrooms in a cool place.

Calorie pickled butter can be compared with meat dishes. They are about the same level.

Roasting mushrooms

Fresh boletus is very tasty fried, and you can also cook mushroom soup. Before cooking, they must be cleaned of leaves and sand, remove the film and rinse strongly under running water, otherwise, when eaten, sand will creak on the teeth, which is extremely unpleasant. Further actions:

It is better to serve boiled potatoes as a side dish.

Frozen mushrooms are highly valued, as they contain everything useful vitamins and trace elements and nutrients. Before freezing, raw materials must first be cleaned, boiled and decomposed with plastic bags or containers. For salting and pickling, small butternuts are taken, and large specimens can be used for freezing.

Should not be collected

Most common mistake beginners: butternut squash looks like a pepper mushroom. The difference lies in the very large pores. If a sample was also found in a deciduous forest, then you should be wary, since traditional views found only in coniferous forests. It is inedible, but can be used as a condiment due to its pungency.

Butterfly gray or bluish mushroom pickers rarely collect. When cut, their flesh changes color and turns blue.

There is a possibility of coming across false butterflies: their hats are similar to ordinary ones, but if you turn them over, the difference becomes noticeable. The false oiler is not spongy, it is lamellar. On the cut, the leg is yellow, and the plates are gray. They are inedible and extremely poisonous. Better not risk your health.

Maslyata: photo

With coming warm days, after heavy spring rains, mushroom picking season opens. Butter dish occupies a popular place among lovers of nutritious delicacies. An edible mushroom is used to make fragrant soups, delicious fillings, as well as fried and marinated.

In order to avoid unpleasant oddities, not to make mistakes during mushroom hunting and to correctly identify the mushroom, you should read the description and the main hallmarks butter.

Description

Mycologists (specialists in mushrooms) divide all mushrooms into three groups:

tubular (hats consist of tiny tubes);
lamellar (hats in the form of plates);
marsupials (spores in storage bags).

Butterheads are tubular. The hat is a sponge, consisting of thin tubes, inside of which are spores. Butter tubes, vary in color scheme: from white to yellowish-brown.

The cap of a young mushroom has a hemispherical shape, the leg is girded with a fringed ring. The old ones have a prostrate hat with folded edges, and the ring on the leg is almost imperceptible. If you cut the pulp, it will acquire a light blue.

Where does oilseed grow?

Traditionally, boletus forms mycorrhiza with some species of pines and larches. note that favorite places of this family are:

young coniferous plantings;
sunny edges and glades;
side of the forest road;
free-standing coniferous trees;
places after fires.

There are about 40 varieties of oil in the world. They are common in the coniferous forests of the European part of Russia, in Western Siberia, on Far East, in Ukraine and Belarus. Some species are known in Australia and Africa. The mushroom picker prefers to bear fruit on light sandy soils containing limestone and organic matter.

The false mushroom is poisonous, can cause intestinal poisoning, has a bitter unpleasant taste. In order to avoid trouble, you should know what this species looks like, get acquainted with the distinguishing features of a false mushroom from an ordinary, real one. The main difference between edible oil and false is precisely the appearance.

If met dangerous mushrooms, you must immediately focus your attention on the color and structure of the hat. In ordinary oils, a hat of a brown hue, covered with a white film below, which, torn, remains on the stem of the mushroom in the form of a ring. Pepper (false) butterdish has a pale purple cap with a yellow-cream inner surface.

Note: inner tubes false oil, a little more than edible ones.

Oil can ordinary

The most common and popular in our region is the autumn or ordinary butter dish. The cap has a hemispherical shape with a tubercle in the middle. The skin is brown, rarely olive shades.

Juicy pulp and tubular layer - yellow shades. A solid leg with a white cover at the cap, and in old butter it becomes dark brown. The height of the legs of the autumn butter dish reaches 10 cm.

The species can be found under the pines, in mixed forests next to russula and porcini mushrooms. Sandy soil with good drainage and heavy rains will delight mushroom pickers with a harvest. The common butterdish bears fruit from July to October. Optimum temperature for fruiting is an indicator of +18 degrees, at -3 degrees, development stops.

Larch butter dish

A spherical hat with a diameter of up to 10 cm does not separate from the stem. Over time, it becomes a hemispherical shape. In young butterflies, the caps are sticky and slimy to the touch. Uneven distribution of color - from cream to orange. Thick flesh with a delicate mushroom aroma has a yellow tint.

Cylindrical leg 5-7 cm high, up to 2 cm thick, slightly curved. It clearly shows the remains of a light coverlet, the flesh is harder and darker than that of the cap. When cut, the flesh turns pink. Instances of this species most often develop under larch, but often bear fruit under spruce trees. Harvesting of larch oil is carried out from the second decade of June to mid-September.

Oil can granular

The granular oiler prefers calcareous soils coniferous forests. This species is found in the North Caucasus. The convex cap of the young oil, becomes flat with age. Chocolate skin fading, acquires a gray tint. The yellow leg does not change color and does not have a ring like other species.

On the cap of a granular mushroom, there is much less mucus. On the edges of the tubules of young ones they oil, you can see droplets of a white liquid.

Oil can red-red

Representatives of the species are common in the forests of Altai. They form mycorrhiza at the roots of larch. Young butterflies have a light orange hat with a semicircular shape.

Porous tubes of yellow color with supports. The orange leg tapers towards the bottom and top. Lemon pulp turns red when broken. The pulp is slightly sour in taste. Fruits from July to the end of October.

Mushroom omens

Any mushroom picker has his own magic word for going to the forest. Who reads prayers, and who mushroom sentences. In the Smolensk region, children still throw the basket up before going for the harvest.

If it gets to the bottom - this is for mushrooms, and if it is upside down - stay at home. IN Kaluga region There is an omen that one cannot sing songs in the forest, otherwise all the mushrooms will scatter.

Useful properties of oil

The larch species is widely used in folk medicine. Its substances perfectly cope with attacks of gout, and also relieve headaches.

It is necessary to collect young butterflies, with a diameter of up to 4 cm, no more (worms start in old individuals, and they also have a loose structure).
Finding one oil dish, look for others nearby.
Cut the mushroom carefully with a knife so as not to damage the fragile mycelium.
When cleaning, you should wear medical thin gloves, as the brown substance of the fungi eats into the skin and is poorly washed (more detailed information you can learn about the proper cleaning of oil).

See video review types of mushrooms butter:

During warm autumn days and rainy weather mushroom pickers gather in forests and copses different types mushrooms to your table.

Butterfly ordinary

Oilers- this is the name of a whole and rather large genus tubular fungi. The name of the genus is given because all its representatives have a slippery and oily hat. This feature makes it possible to distinguish butterdish from other types of mushrooms. There are a great many varieties of oil, but most often in domestic forests and copses there is an autumn butter dish, and a rarer species grows in oak forests - pepper butter dish. This mushroom is not poisonous, but it tastes bitter and therefore it must be boiled in boiling water before being used for cooking and snacks. In the photo below, you can see these types of oil.

Butter dish is a tasty mushroom in fried, pickled and salted form. It is good in soups, pies and salads. Thanks to palatability butterflies are valuable prey for any fan of "silent hunting", but you need to know that in the forests, in addition to ordinary butterflies, there are also false butterflies, which are strictly forbidden to eat. How to distinguish a false butter dish from an edible mushroom - we will tell below.

Description and photo of the common autumn oiler

In order to learn how to distinguish edible from poisonous mushrooms, you need to carefully study the description of specific species. The description of an ordinary oiler is as follows:

The cap of the mushroom has a pronounced hemisphere shape and a small but distinct tubercle in the very core
The skin color is brown, in a variety of hue variations. Less common are butterflies with grayish or olive hats. The flesh is yellowish and easily separated from the outer skin.
The correct cylindrical leg of the oiler can reach a size of 10-11 centimeters

You can find butterflies in deciduous forests and pine forests, less often in plantings where cereals grow. Butterflies “love” sandy and limestone soils, grow in groups, thanks to which the mushroom picker can quickly fill his basket with a delicious trophy. Often butterflies grow next to others. edible mushrooms- russula, mushrooms and chanterelles. You can “hunt” for butterflies in summer and late autumn.

How not to confuse a poisonous species with an edible mushroom?

False butterflies - poisonous mushrooms, very similar to ordinary butterflies. However, distinguish false mushrooms from edible species you can: you just need to remember what a false oiler looks like, and be careful when harvesting mushrooms.

First of all, you should pay attention to the cap: in the poisonous butter dish, it has a slight but noticeable purple hue, and the flesh of the inside is bright yellow. The structure of the cap of a false butter dish is spongy, but for an edible butter dish it will be porous.

Take a closer look at the leg - a false oiler will have a noticeable white ring on it, descending almost to the very base. And if you cut the fake mushroom, you will notice that its flesh is reddish and spongy. In a real butter dish, the flesh does not change color when cut or broken, remaining a pleasant color.

And finally: do not pick mushrooms in edibility that you are unsure of. Poisoning with poisons that are present in certain types of mushrooms can lead to the most unfortunate consequences, including death.

How to distinguish false butterflies from edible ones?

Any mushroom picker will give you the answer to this question. Remember the 2 colors that define the false oiler - purple and bright yellow. Its hat has a purple hue, and the flesh of the fungus is bright yellow, not pale. The rest of the advice we gave in the previous chapter. It is very easy to distinguish these mushrooms. The main thing is not to panic and treat the collection responsibly. Well, you can bookmark this page and you will never make a mistake when harvesting a forest harvest.