There are more than 30 varieties of Dunki. The description of the appearance of the fruiting bodies of representatives of the genus Paxillus has common features. The shape of the cap is wavy, at a certain angle it resembles a pig’s snout.
The fruiting body looks like a milk mushroom. The cap is fleshy and spreading. The shape can be elongated or round. The average size of the cap is 10-15 cm. Some specimens grow up to 35 cm.
According to the description, young fruits have a convex cap shape. With age, it becomes flattened, becomes dry and cracks. A concavity is formed in the center. After rain, the dry and rough surface becomes sticky.
The color also varies. The pig is found in white, brown, olive, brown and black colors. The color of the leg is the same, only the shade changes.
Types of mushrooms and their distribution
Varieties of pig a large number of. All of them germinate in deciduous and coniferous forests, also love marshy areas. Dunki prefer a temperate climate, so they are often found in Europe, Asia and even North America.
Svinushka is a whole genus of mycelium. There are 35 species in total. The most common pigs are:
- Thin. Such fruiting bodies are popularly known as Poddubniki. They sprout at the roots of fallen trees. Their cap is round and slightly wavy. The diameter often reaches 20 cm. The color is brown. As the cap ages, it takes on a gray tint. The leg is creamy, short, up to 8 cm long.
- Alder. Distributed in most European countries. It is distinguished by a funnel-shaped hat, with a diameter of 6-8 cm. Alder pig has a brown color, a scaly structure, and has cracks. The pulp is yellow, there is no smell.
- Felt (black pig). Grows only in coniferous forests. This pig mushroom has a large rounded hat, the edges of which are curved towards the stem. The color is brown, brown. A black tint often appears. The leg is brown or brown, with a velvety surface.
- Ear-shaped. It is distinguished by its small leg size (does not exceed 3 cm) and a large fan-shaped cap. Its dimensions reach 14 cm. The surface of the cap is rough, but becomes smooth with age. The color is light brown. The pulp is yellow and has a pine aroma.
- Gigantic. Such a dunka has huge size hats. Diameter - 25-30 cm. Wavy shape, white color. The species is common in Europe. It grows by mycelium in Russia, as well as the Caucasus.
Vernallis pig mushrooms (Paxillus Vernallis) are found in the forests of North America. This species is known for its symbiotic relationships with certain plants. It grows on birch and aspen.
Southern European countries suffer from the spread of another poisonous mycelium - Paxillus ammoniavirescens. It grows not only in the forest belt, but also in city parks and alleys. Appearance mushroom is similar to others. It has a spreading, fleshy cap of beige or olive color with a diameter of up to 15 cm. It is rough around the edges and smooth in the center. The leg is medium, 5-8 cm.
Is piggyback edible?
To beginning mushroom pickers, pig mushrooms often seem similar to others edible species mycelium. This poisonous fruit grows in the same conditions as edible fruiting bodies.
Dunka was banned from collecting in 1993 due to a series of poisonings. The first one famous case death is dated 1944, when mycologist J. Sheffer tasted pig mushrooms. He had severe pain in the abdomen, vomiting and diarrhea. Schaeffer died 17 days after the meal.
The mushroom is inedible. Harm from its use:
- Svinushka mushrooms contain dangerous toxin, the concentration of which remains high even after prolonged heat treatment of the fruit. Some varieties of mycelium contain the poison muscarine, the toxicity of which is comparable to the poison of the red fly agaric.
- The product contains antigens that are destroyed when they enter the body. cell membranes mucous membrane internal organs. The result of consuming such fruiting bodies is unpredictable. Anemia, nephropathy and renal failure may develop.
- The pig mushroom contains chemical compounds based on heavy metals, as well as radioactive particles.
Pig - poisonous mushroom, even its accidental use leads to allergic reactions, disruption of the activity of internal organs and systems, severe poisoning and death. When you see a place where such mycelium grows, it is better to avoid it. If in doubt, it is better to show the find to an experienced mushroom picker, which will tell you whether these fruiting bodies are false or not.
Signs of poisoning
Pig mushrooms were previously considered edible, because signs of poisoning did not always appear. The reason is the different sensitivity of people to heavy metals and poisons contained in fruiting bodies.
People with health problems or children received the greatest harm. After consuming the mycelium for 1-3 hours, no symptoms appear. Later people worries:
- nausea;
- vomit;
- stomach ache;
- diarrhea;
- yellowness of the skin;
- dizziness.
In case of poisoning, an increase in hemoglobin in the urine is observed. Kidney activity is also impaired. Urination becomes rare, and there is a risk of oligoanuria.
The benefits of pigs
The benefits and harms of pigs are often discussed. This type of mycelium is poisonous, but correct use will not cause harm. The benefits of pork are the same as those from eating edible varieties fruiting bodies They are also rich in vitamins, amino acids and proteins, and contain a large number of microelements: magnesium, phosphorus, potassium, etc.
Eating such fruits is not dangerous if they are prepared correctly. They will not lead to poisoning or other consequences if:
- Clean them within the first hour after collection.
- Soak the peeled fruits for 24 hours in a saline solution with citric acid (this is important for removing poisons and heavy metals from the product).
- Rinse the soaked fruits under running water and boil in salted water for 5-7 minutes.
The pig mushroom is dried and then prepared as desired: stewed with meat and vegetables, included in first courses, pickled or added to salads. Pig mushrooms are also stored for the winter. But it's better not to take risks.
Conclusion
Svinushka is a conditionally edible mushroom. Most varieties are saturated with poisons, heavy metals and radioactive particles. People living in villages continue to collect this mycelium and eat it. The main thing is to properly process it after collection, then the risk of poisoning will be minimized.
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What are pig mushrooms?
Svinushki are similar to milk mushrooms. The fleshy cap with curled edges in the center is concave, grows to 14–17 cm. In young specimens it is brown with an olive tint, in older specimens it is gray-brown. Feels dry and fluffy or smooth. In rainy, foggy weather it is sticky and unpleasant. If you press hard or cut off the edge, it will darken.
The inside of the mushroom is dense and cream-colored. The color can be different, yellow-brown spectrum. Doesn't smell. In summer, the basket often contains many wormy forest trophies.
The leg is small, within 10 cm, smooth, its color is often identical to the cap, but may differ in brownish yellowness. Feature pigs - brownish false plates under the cap. They look like folds and are easily separated from the surface.
They can be found from the end of spring to the beginning of frost almost everywhere: they grow in colonies, rarely alone, in forests, swamps, under trees and bushes, on uprooted stumps and even in abandoned anthills and mosses. The mushroom loves moisture and shade. From one clearing you can collect a small basket full. They are even found under coniferous trees, but more often under oak and birch. Sometimes they even grow on trunks.
More than 35 years ago, the pig mushroom was recognized as conditionally edible; according to its taste, it was classified in the fourth category. And in modern reference books there is often information about its unsuitability for food and “mortal danger”.
Slender pig (Paxillus involutus)
Synonyms: pig, pig, pig, pig's ear, solokha, straw, dunka, cowshed.
Properties of pig mushrooms
The toxicity of the pig was first noted in October 1944: the German mycologist Julius Schaeffer, after eating pigs, felt unwell and died 17 days later from acute renal failure. Currently, the mushroom is considered poisonous, although symptoms of poisoning do not always appear or do not appear immediately. The toxicity of the pig is due to various reasons.
Firstly, the mushroom contains toxins (lectins) that are not destroyed even after repeated boiling.
Secondly, pigs can cause a severe allergic reaction. In the mid-1980s, Swiss physician Rene Flammer discovered the pig antigen, which is capable of entering into a chemical bond with the structures of cell membranes, fixing on the membrane of red blood cells and thereby provoking autoimmune reactions against one’s own red blood cells. Some time after consumption, the fungal antigen triggers an immune response, which consists of the production of antibodies that can damage cells that have pigweed antigens on their membranes. The destruction of red blood cells by antibodies causes hemolytic anemia and, as a consequence, nephropathy and renal failure due to damage to the renal glomeruli by fragments of destroyed red blood cells. Since the production of antibodies requires a certain time, the autoimmune reaction is most pronounced in people who have repeatedly consumed pork, especially if they have previously experienced gastrointestinal disorders after such food.
Thirdly, the pig is a bioaccumulator radioactive isotopes cesium and copper.
Banned for sale in Russia since 1981.
The mushroom is dangerous primarily if consumed regularly and repeatedly.
Photo and description of the thin pig
The cap is 5–20 cm in diameter, fleshy, with a rolled edge, round to ear-shaped, olive-brown, yellow-brown to dark brown or rusty-brown, convex to funnel-shaped, dry to mucous, smooth or velvety. In wet weather, shiny and sticky. The plates are yellowish. The pulp is dense, becomes loose with age, yellowish, without any special smell or taste.
Leg 3–10 × 0.6–3 cm, lighter than the cap, smooth. When pressed and cut, all parts of the fruiting body turn brown.
It is found on soil and rotting wood (sometimes on tree trunks), in forests, fields, pastures, parks and squares, in cities, on garden plots. The fungus clearly gravitates towards anthropogenic conditions; it loves manured or nitrogen-fertilized soil, abandoned landfills, disturbed forest habitats - clearings, roadsides, ditches, holes, trampled edges, raspberry fields, inversions. Found everywhere from July to early November.
Similar species
A characteristic mushroom that has no doubles.
Pharmacological and medical properties of thin pork
Bioactive components capable of destroying chromosomes have been isolated from the tonka pig. It is currently unknown whether they also have carcinogenic and mutagenic effects or not. These substances were identified as the phenols involuton and involutin (the latter is responsible for browning when pressed and when cut).
In Chinese traditional medicine, the mushroom is used to relax muscles and as an anticonvulsant.
Despite the fact that mushroom pickers are still actively collecting thin mushroom, you should know that it is a poisonous mushroom and not recommended for food use. Known fatal poisoning. The symptoms are as follows: vomiting, diarrhea and abdominal pain appear first. Soon after, the symptoms of intravascular hemolysis come to the fore: pallor, jaundice, decreased diuresis, the appearance of hemoglobin in the urine, and in severe cases - oligoanuria. Hemolysis can lead to numerous complications, including acute renal failure, shock, acute respiratory failure and disseminated intravascular coagulation.
Fat pig (Paxillus atrotomentosus)
Family: Pigweeds (Paxillaceae).
Synonyms: black pig.
Photo and description of the fat pig
The mushroom is solid and massive. Cap 8-20 cm, pistachio to dark brown with dark zones and spots, velvety, dry. The plates are yellowish, brown with age, radiating, thick, with numerous bridges between them. The pulp is white or yellowish, with a sour or slightly bitter taste.
When cut and pressed, the plates and pulp slowly turn brown.
The leg is cigar-brown to black-brown, felt-velvety almost throughout its entire height, dense, short, eccentric to lateral.
The mushroom grows in conifers and mixed forests on roots, stumps and trunks, less often on rotting coniferous wood (pine, spruce), much less often grows on wood hardwood and on the soil. It is found throughout the forest zone of Russia from July to October.
Similar species
It differs from the poisonous pigfish (P. involutus) primarily in its velvety brown leg.
Pharmacological and medical properties
An interesting biochemical defense mechanism was discovered in the fat pig, which is triggered when the fruiting body is damaged, during which leukomentins located in the tissues are converted into atromenthin, butenolide and the food detergent osmundalactone. Apparently, the mechanism exists to repel damaging insect larvae.
Atrotomentin (a derivative of polyporic acid), which has antitumor activity, has been isolated from the fat pig.
Traditional and folk medicine
Like the tonka, the mushroom is used in Chinese traditional medicine for muscle relaxation and as an anticonvulsant.
Rules for collection and procurement for medicinal purposes
It is not collected in Russia for medicinal purposes.
Edible mushroom with low taste qualities. Typically used for frying after pre-boiling.
Based on the book by M. Vishnevsky “ Medicinal mushrooms. Great Encyclopedia"
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Photos of pigs
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Edibility Proponents' Arguments
Svinushka is well known to experienced mushroom pickers and is very popular. The first fruits appear long before other mushrooms and delight with a bountiful harvest until late autumn. Fans of the spring forest delicacy consider them very tasty. The question of whether it is possible to eat pig mushrooms will only bring a smile to fans, because this mushroom is popularly called edible pig mushroom. You just need to boil it longer, from 20 to 40 minutes, after which you can cook as usual.
Proponents of edibility are not embarrassed by rumors of poisoning with this product. Inexperienced collectors can become poisoned if placed in a basket inedible mushroom mixed with edibles, which is quite enough for a food reaction. In addition, pig mushrooms are very similar in appearance to other poisonous mushrooms. You should know well what pigs look like so as not to confuse them, and then you can safely prepare delicious dishes from them and diversify your table.
The strongest argument in favor of edibility is that throughout our lives our grandparents loved to cook soup, roasts, and pickles from these mushrooms. The main thing is to know how to cook. Absolutely any product can be poisonous if not prepared correctly.
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True danger when eaten
Since 1984, pigs have been officially considered inedible. The composition of their pulp, chemical and toxicological properties have been studied and reliably established for many years. Pig mushroom is not only inedible, it is a dangerously poisonous mushroom. As it turned out, its pulp contains a strong poison, muscarine. This poison is so heat-resistant that it cannot be neutralized even after 3 hours of cooking. There is no point in preparing a dish of mushrooms after boiling for several hours; they will turn into mucus. The strength of the effect of this poison on the cellular structure human body twice the activity of the similar composition of the red fly agaric contained in the pulp. If you eat pork, acute or chronic intoxication will inevitably develop. With a large dose of poison acute intoxication appears literally half an hour after eating.
Symptoms of poisoning will first appear increased salivation, dizziness, weakness, sweating, falling blood pressure, weakening of the pulse and a decrease in its rhythm. This will be followed by vomiting, abdominal pain, and frequent and loose stools. A significant dose of the toxin threatens rapid development edema of the brain and lungs. If you do not provide emergency assistance to the victim medical care, then there is a high probability of death.
Another serious threat to lovers of this dubious forest delicacy was identified relatively recently, just a few years ago. As a result large number Biological experiments have found that the mushroom pulp contains a very high concentration of an antigen protein that can cause irreversible damage to red blood cells and erythrocytes. Persistent compounds of this specific antigen protein trigger an agglutination reaction, or the gluing of red blood cells. Blood can clot instantly, and blood clots that form in large vessels of the brain and heart muscle can quickly lead to death.
The antigen protein can accumulate in tissues for many years, entering the body in small quantities from time to time. As a result, a person will develop anemia, various thromboses or other diseases that are in no way associated with food poisoning. The cause of death will be sudden myocardial infarction, cerebral stroke or pulmonary vein thrombosis, which are not directly related to food intoxication.
Svinushki are mushrooms that cause a lot of controversy. They used to be eaten and considered safe, but today mycologists are calling for mushroom pickers to stop collecting them. This mushroom is dangerous and toxic, capable of accumulating harmful chemical compounds and heavy metals that threaten health, so it should be avoided.
General characteristics of the mushroom
This lamellar mushrooms, belonging to the pig family. There are several types of these mushrooms, each of which has its own characteristics. Pigs get their name from the dark, dirt-like spots that appear on their surface when you touch them.
Externally, the pig is a small mushroom with a thick cap, the size of which can vary from 10 to 20 cm. During early development pigs are convex, but as they grow they become smooth and then funnel-shaped.
The edges of the grown mushrooms have wavy, inverted caps. The pig's leg is small: its size reaches 10 cm. The flesh is dense, creamy, and odorless.
The color of young pigs is olive, old ones are gray-brown. The mushrooms are dry and smooth to the touch. When the weather is humid, the surface of the pigs becomes covered with a sticky film.
Usually such mushrooms grow in whole groups; single specimens are rare. In summer, these mushrooms are often affected by worms, especially poisonous species of pigs.
There are currently 10 known species of pigs. Not all of them are poisonous, but all pigs contain substances harmful to the body in certain quantities.
Kinds
There are such types of pigs:
- Thick (or felt). This type of mushroom has a velvety cap with a brown, red-brown or pistachio color. The diameter of the cap varies from 15 to 20 cm. The stem of this mushroom is short, curved, and its color is brown. The mushroom has thick and tough flesh. It darkens when cut. The fat pig has no smell, the taste of this mushroom is bitter. This variety belongs to the group conditionally edible mushrooms. Scientists point to the antitumor properties of this mushroom, as well as such a feature of the pig as its action as a natural antibiotic. Fat pig is tasteless, so it makes no sense to purposefully collect it for food.
- Thin pig. The cap of this type of mushroom varies from 5 to 15 cm in diameter. It is fleshy and convex, and may have a light olive or greenish-beige color. The cap is depressed in the center. The leg of a thin pig is cylindrical, its thickness is 1-2 cm. The pulp is thick, has a pleasant smell, and has a sour taste. Thin mushroom is classified as a poisonous species of mushroom. This variety is often affected by worms.
- Alder. The mushroom grows on the bark of aspen and alder trees. The cap has a shallow funnel, its edges are downward, slightly wavy. The color is brown, with a yellow or reddish tint. The alder pig does not have a specific smell of mushroom. This species is poisonous.
- Ear-shaped. This pig has a hard cap with a diameter of up to 12 cm. Its shape resembles a shell or a fan. The edges of the cap are uneven - wavy or jagged. A characteristic feature of the ear-shaped pig is the pleasant pine aroma emanating from it. This type The mushroom belongs to the group of conditionally edible ones.
Fat pig
Thin pig
Alder pig
Ear-shaped pig
Although some types of pigs belong to the group of conditionally edible ones, they are still not recommended to be collected for food because of the substances they contain. toxic substances. In addition, any species of this fungus has the ability to accumulate radiation.
There are two types of pigs most common in Russia: thin and thick.
Places where pigs grow
These mushrooms can be found everywhere, but the most common places for their growth are deciduous and coniferous forests, as well as forest edges and the outskirts of swamps. Very often, mushrooms can be found near areas where shrubs, birches and oaks grow.
You can also see the pigfish on the roots of uprooted trees, and some of its species can be seen on the bark. Sometimes this mushroom is found on abandoned anthills.
This fungus prefers moisture and grows well in moist soil conditions. The pigweed grows in whole groups in summer and autumn, from July to October. There are especially many of them in autumn. Pigweed brings frequent and abundant harvests.
Why is pigweed considered a poisonous mushroom?
Not so long ago, pig mushroom was not considered a dangerous mushroom and was collected and cooked with pleasure. Today, this issue is approached with caution and some species are classified as inedible and harmful to health, and some as poisonous.
The fact is that pigs contain toxic dangerous substance– muscarine, which does not disintegrate with any method of heat treatment, and is also not excreted from the body.
Scientists have also proven that these mushrooms contain antigens that stimulate the production of blood antigens. The latter attack blood cells, including red blood cells. When antigens accumulate, severe diseases develop. One of these serious pathologies is hemolytic anemia.
Pigweed can damage the glomeruli and cause the development of renal failure.
In case of severe poisoning with these mushrooms, there is a possibility of death.
Pig animals are capable of accumulating harmful chemical compounds and heavy metals, including copper and radioactive cesium. The concentration of these elements in the body of the fungus is quite high and can be many times higher than their concentration in the soil on which it grows. This ability to accumulate harmful substances explained by the structure of the pig: it is spongy, so it holds dangerous elements inside.
Taking into account all the dangers that pig mushroom poses, this mushroom was removed from the list of edible mushrooms in 1981. He was also included in the list poisonous products fourth category of danger.
Signs of poisoning can be detected both a few hours after eating mushrooms, if a large portion of pigs was eaten immediately, and after several years if they are systematically eaten. That is why you should not listen to those who claim that pigs are quite edible and the main thing is to cook them correctly. The consequences in this case can be unpredictable.
It should be taken into account that the following are especially vulnerable to pigs:
- children under 12 years of age;
- persons suffering from pancreatic diseases;
- persons suffering from diseases of the gastrointestinal tract intestinal tract.
Before your next trip to the forest, you should review the images of the pig so as not to put it in the basket.
Symptoms of pig poisoning and first aid
The severity of symptoms of intoxication with substances contained in these mushrooms depends on the characteristics of the human immune system. If a person has increased sensitivity to the elements that make up pigs, then characteristic symptoms appear 1-3 hours after their consumption.
If the poisoning has mild degree, then you can count on a successful outcome.
For mild poisoning The following symptoms are typical:
- abdominal pain that is not constant in nature and localization;
- diarrhea;
- nausea, vomiting;
- lower back pain;
- coldness in hands and feet.
Poisoning is accompanied by severe dehydration of the body.
With this degree of poisoning, if measures are taken in a timely manner, the symptoms of poisoning weaken after 2-3 days.
Average degree of poisoning pigs is expressed, in addition to the above symptoms, in the development of liver and kidney failure.
At severe intoxication Cardiovascular failure also develops, and the possibility of organic brain damage from poisons cannot be ruled out.
More serious degrees of poisoning are expressed in the appearance of symptoms such as rapid heartbeat, respiratory distress, severe sweating, excessive salivation, pallor skin, hallucinations and delusions.
At the first signs of pig intoxication, you should call an ambulance as quickly as possible. Before the arrival of specialists, to quickly remove toxins from the body, the victim should drink as much as possible warm water with salt or potassium permanganate dissolved in it. After this, you need to induce vomiting several times.
Since poisoning is a toxic-allergic reaction, after washing the stomach, the poisoned person should be given an antihistamine (Suprastin, Tavegil) to drink.
The poisoned person must be hospitalized, regardless of the severity of the poisoning.
In a medical institution, the patient is given gastric and intestinal lavage. If the symptoms of intoxication progress, the intestinal tract is washed with saline solution.
If necessary, the following procedures are prescribed:
- blood purification;
- hemodialysis if renal failure has been determined;
- restoration of water-salt balance in the body;
- taking medications to restore the activity of the cardiovascular system.
Pig mushrooms are currently defined as mushrooms harmful to the body. Some types of such mushrooms are poisonous. You should avoid collecting and eating them, as severe intoxication can cause death.
very popular and well known to experienced mushroom pickers. It appears long before other mushrooms and bears fruit abundantly before late autumn.
Did you know? Svinushka mushrooms are similar in appearance to pig's ear. This similarity is observed in the obliquely growing mushroom cap. The reason for this was the stem, which is attached not in the center of the mushroom cap, but offset.
Let's look at the varieties of the pig mushroom and see if they can be eaten.
Thin pig (lat. Paxillus involutus)
Svinushka thin is a mushroom of the Svinushka family of the order Boletaceae. Now the mushroom is considered poisonous, but until 1981 it was classified as edible. Thin mushroom grows in forests of various types and is similar in description to other varieties of this mushroom. The mushroom cap grows 12-15 cm in diameter and is olive-brown in color. At first it has a slightly convex shape with a curled edge, then it is flat with a funnel-shaped depression in the middle. The edge is drooping and may be wavy. The cap is fleshy and darkens at the break. Its surface is felt-fluffy, and later smooth, in damp weather it is sticky. The flesh of the mushroom is dense, soft at first, but in an adult mushroom it is loose and yellowish-brown in color. It does not have a special smell or taste and may be wormy. 
On the underside of the cap there are yellow-brown pseudoplates that easily peel off from the flesh of the cap. The mushroom stem is up to 9 cm high and 2 cm in diameter. Its surface is smooth, matte, dirty yellow, slightly lighter in color than a hat. Fine brown spore powder. Many mushroom pickers argue about poisonous properties thin pig. They claim that they have always used this mushroom for food and feel good. Let's figure out whether the thin pig is a poisonous mushroom or not. For the first time, the consumption of pork with fatal in 1944. German mycologist Julius Schaeffer felt unwell, which developed into vomiting, diarrhea and fever. He died 17 days later. The cause was acute renal failure.
The main thing is that the symptoms of poisoning do not always appear and not immediately. Pig contains toxic substances lectins that are not destroyed by heat treatment. In the 80s of the twentieth century. Swiss doctor Rene Flammer discovered that the pig's antigen is capable of fixing on the membrane of red blood cells and provoking immune system produce antibodies and fight against their own red blood cells. As a result, a person develops hemolytic anemia and kidney failure. Since it takes some time for the body to produce antibodies, symptoms of poisoning may not appear immediately. Also, the sensitivity of each organism to fungal toxins is very different. Therefore, in 1984, by order of the Deputy Chief Sanitary Doctor of the USSR, the thin mushroom was included in the list of poisonous mushrooms.
Important! There is no antidote for pig poisoning. If you feel unwell after eating mushrooms, you should contact your medical institution for monitoring blood counts, kidney function, blood pressure, water and electrolyte balance and correction of abnormalities.
Alder pig (lat. Paxillus filamentosus)
Alder or aspen pigweed is a less common species. It got its name from its preferred location under aspen or alder. It has many external similarities with the thin pig, but differs in its cap, which has a scaly-cracked surface with a more yellowish-red tint. Alder pig, like thin pig, is poisonous, although some mushroom pickers still consider it conditionally edible. 
Thick pig (felt) (lat. Tapinella atrotomentosa)
The most common types of pigs include both thin pigs and thick pigs. It is a mushroom of the Tapinella family of the order Boletaceae. The mushroom has a cap with a diameter of 5-15 cm, first convex, hemispherical in shape, and later tongue-shaped with a funnel-shaped depression in the center. The surface of the cap is velvety or smooth with a rusty brown color. The edges are turned up. On the underside it has a frequent lamellar layer, cream-colored in young mushrooms and brown in mature ones. The leg is about 7 cm high and up to 3.5 cm in diameter, cylindrical in shape, can be attached centrally or with a lateral offset. 
Its surface is velvety, dark brown in color. It is often completely immersed in the substrate. The flesh of the mushroom is whitish-yellow in color, without any particular odor, with a bitter taste.. It has the ability to swell in the presence of moisture and darkens when broken. Mushroom spore powder is yellow-brown in color. Ammonia colors the flesh of the fat pig a bright lilac color, and potassium hydroxide (KOH) - green-black. Fat pig refers to conditionally edible mushrooms. Abroad, it is considered inedible or has unstudied toxic properties. The pulp of these mushrooms contains atromenthin (brown pigment), which acts as an antibiotic and has an antitumor effect, telephoric acid (blue pigment), used to dye wool blue.
Tapinella panuoides, or ear-shaped pig (lat. Tapinella panuoides)
Earwort is a lamellar fungus. The body of the mushroom can have a lateral attachment in the form of flat-shaped caps with a diameter of up to 16 cm, which are located singly or fused on a thickened mycelium in the form of a short stalk. The surface of the cap is felt-like, and later smooth, from yellowish-cream to brownish-purple. The edge of the mushroom is thin, tucked, and may be wavy. The bottom of the cap has narrow plates from yellowish-cream to orange. 
The stalk-like base of the mushroom is dense, velvety, brown in color. The pulp is fleshy, light brown in color, and becomes spongy when dried. The mushroom grows from late summer to late autumn singly or in groups on stumps or coniferous wood. The fungus can settle on the surface of old wooden buildings, causing their destruction. Porcini mushroom is classified as a mildly poisonous mushroom due to the presence of lectins. These toxins cause red blood cells to clump together.
Did you know? The name of the mushroom, tapinella panus, translates as carpet.
This mushroom is found both in city parks and in the forests of Italy, Germany, Spain, Sweden, Portugal, France, England and in the countries of northern Africa. It is classified as poisonous. The mushroom cap is fleshy, dense, yellow-brown in color, up to 12 cm in diameter. The body of the mushroom itself grows short, up to 10 cm in height. It grows most massively in autumn. The spores of the fungus are large and brown in color. 
Paxillus obscurisporus mushrooms are deadly poisonous and are similar in description to talking mushrooms (of the genus Clitocybe). Distinctive Features there are brown, not white plates under the cap and brown, not white spores, like those of talkers. The mushroom most often grows under linden or other broad-leaved trees or in open pastures. It has much larger caps than other pigs. The pulp has no distinctive odor and tastes sour. The cap is golden brown, 4-13 cm in diameter, with a raised wavy edge. The stem of the mushroom is up to 8 cm tall, slightly widens from the ground to the cap and is colored gray-yellow. Fruiting period – July – September. 
A characteristic feature of these pigs is a funnel-shaped cap with a diameter of up to 15 cm, yellowish-brown in color with a reddish tint. The pulp has a whitish-yellow color and changes to red-brown when broken. The surface of the cap is smooth and velvety. The leg is cylindrical, 8 cm high, at first yellow, and then acquires a reddish-brown color. This type of mushroom has become widespread in European countries. This mushroom mushroom prefers to grow on river banks, in light forests with moist soil and forms a symbiosis with alder. 
Kira Stoletova
It is important to be able to distinguish edible fruits from inedible ones. On a person’s way, he may encounter a mushroom called svinushka (in common parlance - dunka). It is highly toxic and contains heavy metals.
Description of pigs
There are more than 30 varieties of Dunki. The description of the appearance of the fruiting bodies of representatives of the genus Paxillus has common features. The shape of the cap is wavy, at a certain angle it resembles a pig’s snout.
The fruiting body looks like a milk mushroom. The cap is fleshy and spreading. The shape can be elongated or round. The average size of the cap is 10-15 cm. Some specimens grow up to 35 cm.
According to the description, young fruits have a convex cap shape. With age, it becomes flattened, becomes dry and cracks. A concavity is formed in the center. After rain, the dry and rough surface becomes sticky.
The color also varies. The pig is found in white, brown, olive, brown and black colors. The color of the leg is the same, only the shade changes.
Types of mushrooms and their distribution
There are a large number of varieties of pigs. All of them grow in deciduous and coniferous forests, and also love swampy areas. Dunki prefer a temperate climate, so they are often found in Europe, Asia and even North America.
Svinushka is a whole genus of mycelium. There are 35 species in total. The most common pigs are:
- Thin. Such fruiting bodies are popularly known as Poddubniki. They sprout at the roots of fallen trees. Their cap is round and slightly wavy. The diameter often reaches 20 cm. The color is brown. As the cap ages, it takes on a gray tint. The leg is creamy, short, up to 8 cm long.
- Alder. Distributed in most European countries. It is distinguished by a funnel-shaped hat, with a diameter of 6-8 cm. Alder pig has a brown color, a scaly structure, and has cracks. The pulp is yellow, there is no smell.
- Felt (black pig). Grows only in coniferous forests. This pig mushroom has a large rounded hat, the edges of which are curved towards the stem. The color is brown, brown. A black tint often appears. The leg is brown or brown, with a velvety surface.
- Ear-shaped. It is distinguished by its small leg size (does not exceed 3 cm) and a large fan-shaped cap. Its dimensions reach 14 cm. The surface of the cap is rough, but becomes smooth with age. The color is light brown. The pulp is yellow and has a pine aroma.
- Gigantic. This dunka has a huge cap size. Diameter - 25-30 cm. Wavy shape, white color. The species is common in Europe. It grows by mycelium in Russia, as well as the Caucasus.
Vernallis pig mushrooms (Paxillus Vernallis) are found in the forests of North America. This species is known for its symbiotic relationships with certain plants. It grows on birch and aspen.
Southern European countries suffer from the spread of another poisonous mycelium - Paxillus ammoniavirescens. It grows not only in the forest belt, but also in city parks and alleys. The appearance of the mushroom is similar to others. It has a spreading, fleshy cap of beige or olive color with a diameter of up to 15 cm. It is rough around the edges and smooth in the center. The leg is medium, 5-8 cm.
Is piggyback edible?
To beginning mushroom pickers, pig mushrooms often seem similar to other edible types of mycelium. This poisonous fruit grows in the same conditions as edible fruiting bodies.
Dunka was banned from collecting in 1993 due to a series of poisonings. The first known case of death dates back to 1944, when mycologist J. Sheffer tasted pig mushrooms. He had severe abdominal pain, vomiting and diarrhea. Schaeffer died 17 days after the meal.
The mushroom is inedible. Harm from its use:
- Svinushka mushrooms contain a dangerous toxin, the concentration of which remains high even after prolonged heat treatment of the fruit. Some varieties of mycelium contain the poison muscarine, the toxicity of which is comparable to the poison of the red fly agaric.
- The product contains antigens, which, when entering the body, destroy the cell membranes of the mucous membrane of internal organs. The result of consuming such fruiting bodies is unpredictable. Anemia, nephropathy and renal failure may develop.
- The pig mushroom contains chemical compounds based on heavy metals, as well as radioactive particles.
Svinushka is a poisonous mushroom; even its accidental consumption leads to allergic reactions, disruption of the functioning of internal organs and systems, severe poisoning and death. When you see a place where such mycelium grows, it is better to avoid it. If in doubt, it is better to show the find to an experienced mushroom picker, who will tell you whether these are false fruiting bodies or not.
Signs of poisoning
Pig mushrooms were previously considered edible, because signs of poisoning did not always appear. The reason is the different sensitivity of people to heavy metals and poisons contained in fruiting bodies.
People with health problems or children received the greatest harm. After consuming the mycelium for 1-3 hours, no symptoms appear. Later people are worried:
- nausea;
- vomit;
- stomach ache;
- diarrhea;
- yellowness of the skin;
- dizziness.
In case of poisoning, an increase in hemoglobin in the urine is observed. Kidney activity is also impaired. Urination becomes rare, and there is a risk of oligoanuria.
The benefits of pigs
The benefits and harms of pigs are often discussed. This type of mycelium is poisonous, but if used correctly it will not cause harm. The benefits of pork are the same as those from eating edible varieties of fruiting bodies. They are also rich in vitamins, amino acids and proteins, and contain a large number of microelements: magnesium, phosphorus, potassium, etc.
Eating such fruits is not dangerous if they are prepared correctly. They will not lead to poisoning or other consequences if:
- Clean them within the first hour after collection.
- Soak the peeled fruits for 24 hours in a saline solution with citric acid (this is important for removing poisons and heavy metals from the product).
Svinushka is an inedible and poisonous mushroom, belongs to the department Basidiomycota, class Agaricomycetes, order Boletaceae, family Svinushka, genus Svinushka (lat. Paxillus).
The scientific name of the genus comes from the Latin word “paxillus”, meaning “small package”. Russian definition The mushroom, apparently, arose due to the fact that its fleshy young caps are shaped like a pig's snout. But the origin of the names “dunka”, “solokha”, “cowshed” or “fetyukha”, which exist in different regions of Russia, is not known for certain.
The olive-brown cap of a young mushroom becomes rusty-brown as it ages, with a noticeable gray tint. Its diameter ranges from 12 to 20 cm. The dense flesh of the pig is colored pale yellow, over time it becomes loose and yellowish-brown. The leg is cylindrical and rather short, rarely reaching a height of 6 cm. A decrease in its diameter from the cap to the ground is often noted. Its smooth surface is painted almost the same as the cap, but in lighter colors. Wide and sparse plates on the lower surface of the cap quite often have a cellular structure due to the numerous bridges connecting them. Pigweed spores are thin ellipsoidal in shape, with a smooth surface.
The thin pig bears fruit from the beginning of June to the first ten days of October.
- Alder pig (lat. Paxillus filamentosus)
A poisonous mushroom that grows in deciduous and mixed forests European territory Russia, Germany, France, Poland, Romania, Italy, Spain, Belarus and others European countries. Forms a symbiosis with alder and.
The cap with a slight funnel-shaped shape and a slightly lowered wavy edge can reach a diameter of 8 cm. The color of the pig's cap is yellowish-brown or reddish-brown with an ocher tint. The surface of the cap is dry, covered with pronounced scaly cracks. The yellowish pulp has a dense consistency without a pronounced odor; as it ages, it becomes loose. Often located ocher-yellowish plates are scattered along the stem, often forming cellular weaves at the base. The leg of the alder pigwort is low, rarely exceeds 5 cm in length with a maximum diameter of about 1.5 cm. It has a pronounced narrowing in the direction from the cap to the surface of the ground.
Alder mushrooms bear fruit from late June to mid-September.
- Thick pig (felt) (lat. tapin ella atrotomento sa)
Enough rare view pigs, found in European countries with temperate climate. It grows mainly in coniferous forests on uprooted roots, old stumps or fallen pine needles.
The hat is quite large in size, with the edges tucked inward, and can reach 20 cm in diameter. As the fungus grows, its shape can take on a disproportionate shape, resembling an elongated tongue. The surface of the cap, painted brown or olive-brown, is slightly velvety, dries out and cracks with age. The pulp of a thick pig has a watery consistency, without a distinct odor, and is yellowish in color. The plates are light yellow in color; when pressed, they change color to dark brown. The short olive-brown or brown leg with a fleecy coating has a dense, fleshy consistency and is quite often shifted to the edge of the cap.
- Tapinella panus, or ear-shaped pig (lat. Tapinella panuoides)
The fruiting body of the mushroom consists of a hard cap, reaching a size of 12 cm, and a small stalk, which is sometimes practically absent, growing and merging with the cap. The cap of the mushroom is fan-shaped; less common is the ear-shaped mushroom with a shell-shaped cap. The edge of the cap is uneven, with frequent teeth or waves. The surface is slightly velvety in young specimens, but in old mushrooms it becomes absolutely smooth. The color of the cap ranges from yellowish-brown to ocher. The ear-shaped pig has a rather dense, slightly rubbery flesh of a yellowish-cream or light brown color; when pressed, the flesh does not change color, and has a pronounced resinous-pine aroma.
Earwort is widespread in the coniferous forests of Russia and Kazakhstan; it grows in groups or singly, preferring to settle on fallen pine needles or on dead wood of coniferous trees. The pig often chooses the walls of wooden buildings as its habitat, which causes them to rot.
The ear-shaped pig is a mildly poisonous mushroom that is not eaten due to the presence of toxins in its fruiting body that provoke hematopoietic disorders.
- Paxillus ammonia virescens
Poisonous mushrooms that grow in Italy, Portugal, Germany, France, Spain, England, Sweden and some countries North Africa. This mushroom is common in city parks and gardens at the foot of deciduous and coniferous trees, although it is found in forests on the edges and along the banks of small rivers.
The mushroom is short (up to 10 cm in height) with a fleshy, dense cap, painted in beige-brown tones with a barely noticeable olive tint and a diameter of no more than 12 cm. It appears en masse in the fall. Pigweed spores are quite large, reaching 6 microns in size, and brown in color.
- Paxillus obscurisporus
WITH early spring until late autumn they are found in coniferous forests, on the edges of oak and linden groves, as well as open pastures. The hat, colored light brown or golden brown, has a slightly wavy, raised edge. Its diameter ranges from 4 to 13 cm. The white flesh with a brown tint has a pleasant, mild odor. The height of the leg, slightly expanding from the surface of the ground to the cap, does not exceed 8 cm, and its color varies from gray to yellowish. The plates on the underside of the cap are golden brown or reddish in color.
Pig mushrooms Paxillus obscurisporus bear fruit with early summer until autumn.
- Paxillus rubicundulus
It has a characteristic funnel-shaped cap up to 15 cm in diameter, with a smooth or velvety surface. The color of the pig's cap can be brown, yellowish-brown, gray-brown, rusty-ocher with a reddish tint. The color of the pork flesh varies from white to yellow-brown, changing to red-brown when cut. The leg is up to 8 cm high, cylindrical in shape, yellowish in color, and becomes reddish-brown with age. The plates are frequent, thin, yellowish-red or yellow-brown in color, becoming dark brown at the point of contact.
This variety of pigs is widespread in all European countries. It prefers moist lands along river banks, as well as light forests, in which it forms a symbiosis with alder.
- Pig mushroomsPaxillus vernalis
They grow in the mountain forests of North America, in which they form symbiotic relationships with aspen and birch. They are also found in Estonia, Denmark and Great Britain. The mushroom bears fruit from late summer to mid-autumn.
The cap is fleshy, convex, with a smooth or slightly rough surface, painted in various shades of yellow-brown. The yellowish, dense flesh of the pork has no distinct odor; when cut, it acquires a reddish-brown color. The height of the leg can reach 9 cm, and the maximum diameter is 2-2.5 cm. The color of the leg matches the color of the cap. The plates are yellowish or pale olive, often fused together.
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