Double mushrooms: edible and inedible porcini mushroom. Mushroom doubles are dangerous gifts of the forest. Such pigs are no less dangerous

White mushrooms, chanterelles, honey mushrooms, champignons, russula... Russian forests can boast of an abundance of a wide variety of mushrooms. The diversity of their species leads to severe poisoning, reports of which appear in the media with the beginning of each mushroom season. When going on a “quiet hunt”, it would be a good idea to remember what mushroom doubles look like and how they differ from the representatives that are so desirable in our basket. After all, awareness is a reliable way to avoid the serious consequences of poisoning with the “wrong” gifts of the forest.

There are no mushrooms more toxic than toadstools - the insidious counterparts of russula and champignon mushrooms. Many people believe that its appearance should resemble something foul-smelling, fragile and delicate. In fact, the appearance of this poisonous mushroom inspires confidence: a large, rather fleshy fruit with a “skirt” on the stem and a good smell. When young, the grebe 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 toadstool is usually fatal. Moreover, the symptoms of poisoning manifest themselves only after a day and quickly pass. On days 7-10, a person dies from acute renal or liver failure.

Often dangerous mushroom lookalikes bear an incredible resemblance to their edible “twins.” Thus, the gall mushroom, which is found in coniferous forests from mid-summer to September, can easily be confused with a white one. Experienced mushroom pickers identify 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 the food.

Satanic mushroom is less similar to white than gall mushroom, however, and it sometimes ends up on the dinner table. Dangerous and can be identified by its pulp. It is yellowish in color and turns blue or slightly red when cut.

There are lookalikes of the mushrooms known as common honey 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 honey mushrooms, for which it is enough to carefully look at the characteristic color of the cap and the absence of scales on it. There is no “skirt” ring on the leg of the poisonous honey fungus. While real honey fungus emits a pleasant, typically mushroom smell, false ones smell unpleasant.

Mushroom lookalikes, very similar to chanterelles, are considered conditionally edible. They are also called chanterelles, only false ones. You can find orange-red mushrooms with caps wrapped in a funnel on the stumps and trunks of coniferous trees.

Mushroom pickers collect forest gifts to extract undoubted health benefits from them. But almost all have their antipodes, which, if they do not turn out to be fatally poisonous, are then unsuitable for consumption. You can save yourself from many of the troubles that duplicate edible mushrooms cause if you avoid the dubious ones and add to the basket only those mushrooms that you are 100 percent sure of.

Summer has come. These are bright June days. On such a bright day you will walk into the refreshing shade of the forest, and the pungent, slightly sweet smell of mushrooms with unique shades will literally envelop you. Where is he from? After all, there are still few mushrooms in the June forest. The beneficial smell comes from the mycelium that permeates the forest floor, rotting stumps, fallen tree trunks, branches and the soil itself. The forest is warm and damp; thanks to the abundance of heat and moisture, the mycelium grows especially intensively and gains strength. But for mushroom pickers, June is also a good time. There’s something golden on an old birch stump: a lot of bright yellow mushrooms have covered it like a hat. These are summer mushrooms. I found two or three such stumps - and the basket was 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 caps of the summer honey fungus, as if saturated with water, flashed an even brighter cap, but not golden, but with a reddish tint, a cautiously poisonous sulfur-yellow honey fungus.

Summer honey fungus

An expert on Russian nature, S. T. Aksakov, wrote about such dangerous twin mushrooms: “It is noteworthy that many breeds of edible and good mushrooms, as they are sometimes called, have, as it were, accompanying toadstool mushrooms, somewhat similar to them in formation and color.” The poisons of false mushrooms cause very serious poisoning. Summer honey fungus, sulfur-yellow false honey fungus, often grow on the same stumps. The main difference is the records. In the summer mushroom they are yellow-brown, and when the mushroom is completely ripe they are brown.

Gray-yellow false honey fungus

The sulfur-yellow false honey fungus is first greenish, then yellow-green, the color of sulfur, and when the mushroom gets old, it turns lilac-brown. The autumn honey fungus, whose reign is in September, and the winter honey mushroom, which replaces it in October-November, also have twins. The yellowish-brown caps of these edible mushrooms often acquire a reddish tint, and then they are easily confused with the brick-red false mushroom that appears at the same time. Mushrooms can again be distinguished by their plates.

Autumn honey fungus

In edible autumn and winter honey mushrooms, even in overripe ones, they are always light white, creamy, yellowish. In the brick-red false mushroom, at first they are also light, whitish, but as the mushrooms ripen, they quickly become lilac-brown or even black-olive. Both edible honey mushrooms and false honey mushrooms usually grow in large groups; in each such group you can always find a mature mushroom with clearly colored plates.

Brown-red false honey fungus

Along the edges of vegetable gardens, on pastures, on the manured soil of gardens and parks, champignons appear in June - common and field. In our middle zone, their poisonous counterparts have not yet grown - the pale toadstool and some fly agarics. In June, champignons can be safely collected. But from July onwards, field champignon, which grows at the edge of the forest, as well as forest champignon can easily be confused with toadstool - one of the most dangerous mushrooms. There is no antidote for the poison of the toadstool yet.

The ominous glory of the toadstool as a deadly poisonous mushroom has been known for a long time.

Common champignon

From the times of Ancient Rome, a legend has come down to us that the Roman Emperor Claudius was poisoned with toadstool. The emperor liked the delicate taste of 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 talk about the taste of toadstool. Its poisons - phalloidin, falloin 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 affect all the most important organs: 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. The pale grebe belongs to the family of poisonous fly agarics. Panther, toadstool and stinking fly agarics appear at the same time. With its greyish-green and whitish-yellowish cap and ring on the stem, this poisonous family resembles edible champignons. But the color of the plates gives them away. Their plates are always white or slightly creamy, while those of champignons are first whitish or dirty pink, and then dark brown or even black-brown from maturing dark-colored spores. In addition, the base of the leg of the fly agaric and pale toadstool is swollen, and there is a collar of large scales or warts on it. Poisonous fly agarics - toadstool-like and stinking - can also be confused with russula, which has a greenish or grayish cap, since the plates of russula and fly agarics are always white. You can confuse the fly agaric with the edible greenfly. Here, in order not to make a mistake, you need to carefully examine the stem 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 are without a ring, slender, smooth. We have another good edible mushroom growing here, the float mushroom, which is similar to fly agarics. It appears in July - August in clearings in a variety of forests. Like many fly agarics, the base of the float's leg 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 hostile to humans. In the southern regions of our country and in the Carpathians, 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 townspeople returning from the forests. Mesh bags and transparent bags are full of mushrooms that make you shiver just by looking at them! Bright red-orange “fly agarics” stick out from there, with a thickened stem, but without white scales on the cap. This is the famous royal, or Caesar, mushroom, which in Ancient Rome was served only to 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 white mushroom, is often found. It is bitter, but is not considered poisonous in literature. However, gall fungus that gets into a roast of porcini mushrooms can cause serious poisoning. This white counterpart grows in pine and spruce forests; it has an advantage on sandy soil and is common. It is very similar to white in its shape and brown or brownish cap. But it is given away by the dirty pink color of the tubes, as well as by the pinkish flesh at the break. The porcini mushroom is called that because both its pulp and tubes are white. Only with age do the tubes turn slightly yellow or green. There is another difference - a mesh pattern on the leg. In the porcini mushroom it is white, while in the gall mushroom it is black-brown, clearly visible on a light stalk. The gall mushroom usually accompanies the white one throughout September. Recently, mushroom pickers have fallen in love with young raincoats. And for good reason! These mushrooms are surprisingly aromatic, although their flesh is less tender. Puffballs are edible as long as they are pure white inside and out. With age, as they mature, their insides darken, turning into powdered brown spores. Their counterparts - false puffballs - are easy to distinguish. Even when young, they are purple-black with white streaks inside and quite tough. Collect mushrooms with caution and only those you know well. It doesn't matter if there are fewer mushrooms in your basket. It will be a disaster if even one poisonous one gets there.

Origin of mushrooms

Scientists suggest that fungi originated from primitive flagellated organisms living in water - flagellates. This happened 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 coeval with primordial fern plants and lungfishes. Fungi 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 approximately 220-240 million years later, during the Tertiary period of the Cenozoic era, when a variety of mammals, birds, insects, trees, shrubs, and herbs 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 and the presence of chitin in cell membranes bring fungi closer to animals, however, in terms of the method of nutrition and reproduction, in terms of unlimited growth, they are more akin to plants. Solving the question - what are mushrooms - is one of the most interesting problems of mycology - the science of mushrooms.

Cap mushrooms grow in 3-6 days and 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. The woody fruiting bodies of polypores 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 fungal fruiting bodies, the pressure of the cell contents on their membrane (turgor pressure) increases sharply. It has been established that the pressure that such elastic cells and tissues exert on neighboring cells, tissues or surrounding objects can reach seven atmospheres; this 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 you often see how mushrooms break through asphalt, cement, and even concrete or the equally hard crust of desert takyrs.

Some mushrooms

Ram - this is the name given to two edible mushrooms from the genus of tinder fungi - branched umbrella mushroom. The mushrooms are very large, up to 4-6 kilograms. They consist of numerous caps (from several dozen to two or three hundred, and sometimes thousands), sitting on one thick stem. The ram grows at the foot of the trunks of broad-leaved trees in August-September.

Blagushka is a forest champignon. It got its name from the word “good”, that is, good, edible. Unlike its relatives - the champignon, lovers of open spaces - meadows, pastures, steppes, the sweetbush 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 mushroom from the group of puffballs or nutrevikas, with a strong, unpleasant odor that attracts flies that carry its spores. They also call it “stinky morel” for its folded, morel-like cap. It holds the record for growth speed - five millimeters per minute. The young, ovoid, white mushroom is edible. The mucous membrane of the young mushroom is used in folk medicine for rheumatism (“earth oil”). Grows in deciduous forests in July - September.

Oyster mushroom is a lamellar edible mushroom that grows on dead wood or weakened deciduous trees. Appears in May, hence the “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 specially prepared mycelium. Can be grown on wood waste throughout the country.

Gladysh, spurge, is an edible mushroom with abundant milky juice, hence its second name. The reddish-yellow cap is very dense, fleshy, smooth, which is why the mushroom is called smooth. In salting it will not yield to saffron milk cap. Grows in deciduous and mixed forests in August - September.

Mushroom cabbage is an edible mushroom from the horned family with the taste of morels and the smell of hazelnuts. Reminds me of a loose head of cabbage. It grows on the soil in pine forests in August - September, and is very rare.

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)

In appearance, the white 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
	White mushroom	boletus	gall mushroom
	light brown, gray-brown, yellow-brown, dark brown	white, grayish, yellowish, brown brown, almost black	brown or brownish
		white, does not change color when broken	white, turning pink at the break, with a bitter taste
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

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
	dubovik	satanic mushroom
	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
	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
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

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
	gray or yellow-brown	yellow-brown or reddish-brown	honey yellow	ocher yellow	greenish-yellow, yellow-brown or sulfur-yellow
		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
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

Distinctive features of valuuy and false valuuy

Mushroom parts	Mushroom
	value	false value
	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
	white, then yellowish, with a bitter taste	whitish, with a rare odor and a very bitter taste
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

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
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
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
	green russula	greenish russula	pale grebe (green form)
	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
	white, thick, fragile	white, thick, strong	white, thin
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

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

It grows in deciduous forests, meadows, and 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 blackened 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 the edible white umbrella mushroom and the conditionally edible beautiful volvariella.

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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Very often, poisonous mushrooms are similar to edible mushrooms collected in the forests of the Primorsky Territory, and an inexperienced mushroom picker can easily confuse them. In some cases, the similarity between double mushrooms is quite small, but sometimes the mushrooms are so similar that even a mushroom picker with extensive experience can make a mistake when identifying mushrooms. Such mushrooms are called twin mushrooms.
There are many known types of double mushrooms, and it is especially dangerous that many deadly poisonous mushrooms have edible doubles. 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, a mushroom like Chanterelle has its poisonous counterpart, the fake Chanterelle. The edible chanterelle is all painted a uniform egg-yellow color, while the lower part of the cap of the fake one is brighter than the upper part and stem. The edge of the cap of the false chanterelle is very smooth, while that of the real one is wavy.

The porcini mushroom has two inedible counterparts - the gall mushroom and the devil's mushroom. It is difficult to distinguish them by appearance, but if the mushroom is broken, then at the break the flesh of the boletus remains white, and the flesh of the gall mushroom quickly turns pink, the damn mushroom first turns red and then turns blue. The leg of the boletus mushroom is dense, speckled with white veins, while that of the devil's mushroom is very swollen at the base, with a reddish mesh at the top.
The mushroom called Satanic in reference books is confused with or mistakenly called the devil's mushroom.

Honey mushrooms also have doubles. Well-known poisonous relatives of honey mushrooms are Sulfur Yellow and Brick Red. Both real and fake honey mushrooms grow in groups on old stumps and tree roots. False (Unreal) honey fungus is similar to the edible one, but is smaller, thinner and does not have a film. The hat of a real honey mushroom is copper-colored, with small brown scales, while the hat of a fake one is gray-yellow, with a reddish center. The plates of a real honey mushroom are first light and then brown, while those of a fake honey mushroom are greenish-gray in color. The pulp of the fake honey mushroom has a bitter taste.

What to do if you are poisoned by mushrooms.
Doctors' advice. If poisoning occurs, remember! Drinking plenty of fluids and gastric lavage immediately after symptoms of poisoning appear will help you cope with the problem before the doctor arrives.
No pills, much less alcohol! You can afford to drink activated carbon, which adsorbs harmful substances, and as much liquid as possible.
When poisoned with neurotoxins, the patient develops signs of damage to the nervous system - intermittent breathing, convulsions, tremors and loss of orientation in space. Drinking, rest and a doctor are all you can do in this case.

Depending on the type of mushroom, the appearance of signs of poisoning can occur either in a matter of minutes (20-30) or in hours (up to eight hours). Cases have been described in which poisoning manifested itself in a person almost two days after eating mushrooms.
What happens during poisoning - after a while you feel pain or discomfort in the abdomen, it may be bloating or gas, then weakness appears throughout the body, dizziness and nausea, sweat appears on the palms, chills begin to strike, the skin usually turns pale due to the outflow of blood, breathing becomes difficult, thoughts are confused.

You can't hesitate! At the first signs, you should immediately seek medical help.
Try to calm down and induce 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 regurgitate all the contents of your stomach.
Under no circumstances take antipyretic, sedative or painkillers, much less alcohol, this can only worsen the situation and, in case of dung beetle poisoning, even kill.
While waiting for the doctor, try to empty your stomach as much as possible; if you cannot induce vomiting, try using an enema.
Do not make sudden movements, do not massage the stomach, the most you can do is to provide the patient with peace and not a hot heating pad or wrap him in a blanket or blanket.
As a rule, upon admission of patients with mushroom poisoning, doctors prescribe a course of general strengthening, stimulating and neutralizing drugs that neutralize the effect of neuroleptics. The course of treatment, depending on the intoxication, can range from a week to a month and a half.
In especially severe cases, intensive therapy is used with complete cleansing 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 based on the author’s own impressions, who was trying to understand the mushrooms growing in the Southern Primorye region.
Using books and websites devoted to mushrooms, I have more than once come across inconsistencies in the description and determination of the edible suitability of many mushrooms that I came across on 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, especially, the Latin abbreviation of the mushrooms of the Far East, but I managed to concentrate on what the mushroom looks like, whether it is suitable for food or not.

If you desperately need more extensive knowledge about mushrooms, use an 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 the spores, mycelium and taxonomy of the mushroom world.
My goal was not to refute other people’s theories or to create something new in the systematization of mushrooms. Here there is only an “operational assistant to the mushroom picker”, which allows you to look “on the go” and determine by appearance whether these mushrooms are worth taking 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 of mushrooms and, by comparison, determine their suitability for food or preparation.
Look at the mushroom, think about which of the classifier’s pictures the mushroom reminds you of and go to the section for comparing images with your find.
Having selected 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, inedible, 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 storage of the mushrooms you collected. The most famous recipes for dishes with mushrooms, rare dishes and pickles. Useful, although not edible, mushrooms are described in the form of traditional medicine recipes, and non-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 collecting, cooking and eating mushrooms, treating friends and telling stories about mushroom pickers and forest wanderings.
I wish you a successful “quiet hunt” and bon appetit!