Is it possible to identify poisonous mushrooms with onions. Method for checking mushrooms with onions. Myths about the rules for recognizing poisonous mushrooms

16.06.2021

"Silent hunting" - like any hunting - is a dangerous occupation if its laws are violated. Therefore, many mushroom pickers are concerned about the question: how to check mushrooms for toxicity and minimize the risks of poisoning?

5 commandments of the mushroom picker

Galerina bordered - a deadly poisonous mushroom

1. Deadly poisonous mushrooms must be known by sight

It is easy to remember the main signs of deadly mushrooms.

All of them are lamellar.

There are inedible tubular representatives, but none of them are deadly poisonous. So, with lamellar specimens - special care.

The most poisonous of them belong to the fly agaric family: panther fly agaric, pale grebe, smelly fly agaric (white toadstool), spring fly agaric.

They are united by two signs: thickening-volva at the root of the leg; collar ring under the hat. Just two signs - and the silent killer will not fall into your basket!

Galerina bordered - the most poisonous individual, looks like a summer honey agaric,

but grows in coniferous forests where this species is not found. Her business card- a thin fringe along the inner edge of the hat and a ring inside it. In order not to be poisoned by a bordered gallery, it is not necessary to look for mushrooms under coniferous trees in the summer.

The fiber of Patouillard is 20 times more poisonous than the red fly agaric.

For a cautious mushroom picker, the signal will be sharp, bad smell, similar to industrial alcohol, and a rapid reddening of the pulp, full of poison. It is necessary to break the first copy of the find before sending it to the basket.

There are many other mushrooms in the forest - potential poisoners, but they do not, as a rule, lead to death.

2. Distinguish twin mushrooms

Often not edible species disguised as valuable so that even an experienced person is difficult to distinguish them. Check the mushrooms for toxicity will help the following table.

Edible	Poisonous	How to distinguish?
Boletus mushroom	Gall MushroomSatanic Mushroom	The flesh of inedible twins turns pink or red at the break.
Oiler, flywheel	pepper mushroom	The doppelgänger has a very bitter taste
Honey agaric summer		The double grows in coniferous forests, has a fringe along the bottom of the cap.
Real honey agaric	Sulphur-yellow honey agaricBrick-red	The doppelgänger does not have a leg ring; the plates are not creamy, like a real honey agaric.
Champignon	Death cap	In toadstool, the plates are always white, and in champignon, they are pink and brown.
Russula green	Death cap	The russula does not have a ring and a Volvo with a thickening on the leg.

If the find raises doubts about edibility, do not take it; in extreme cases, put it separately from the rest of the trophies, so that it does not come into contact with them.

3. Refuse to collect previously popular, but actually dangerous gifts of the forest

These include: thin pig, greenfinch, line.

- time bomb. It contains an antigen protein that can accumulate for years and then trigger an autoimmune blood clotting reaction. Sudden death from a heart attack, stroke or thrombosis - and few people will guess that the reason for this was prolonged mushroom intoxication.
Zelenushka - contains substances that are not excreted from the body. Accumulating, they impair the functioning of the kidneys, muscle fibers, thicken the blood.
Lines - contain hydromirin. Its concentration in a particular batch of mushrooms in our ecological environment is unpredictable. And even if you cook them according to all the rules and use them several times in a row, you can get a heavy “blow” on the kidneys and liver.

4. Do not pick mushrooms in industrial areas and in dry weather

From the highway - no less than 200-300 meters, otherwise the lead in the exhaust gases will get stuck in the kidneys and bones and lead to disability. And overgrown and wormy specimens are already full of decay products and waste products of the larvae - a more visible poison is difficult to find.

Pale grebes - deadly poisonous mushrooms

5. Don't believe in myths

Do not trust some common signs.

If the mushroom is eaten by insect larvae, then it is edible. This is not true: substances that are harmless to insects can be deadly to humans.
If the find tastes good, then it is edible. - But all fly agarics are tasty and poisonous at the same time.
All young individuals can be eaten without fear. Yes, in most cases, the poison accumulates with age, but the grebe, for example, is deadly from the very "childhood".

Thus, the main work of checking trophies is carried out in the forest: there should not be poisonous and poisoned in the basket.

Patuillard fiber - a deadly poisonous mushroom

Is it possible to check mushrooms for edibility with folk remedies?

Defining "mushroom poison" with homemade products is a dangerous myth. How to test mushrooms without knowing either the composition of the poisons or the substances that react to them? "Tested means" detect completely different substances.

Checking with onions, vinegar, milk, which are trying to be used as indicators of toxins, actually shows the presence of enzymes such as tyrosinase (it darkens the onion), pepsin (milk coagulates). These enzymes are found in many foods, which does not mean that they are unsuitable for food.
Silver things dipped in water with mushrooms darken from amino acids containing sulfur - this is also not poison. There are many of them in meat, fish, seeds - protein-rich foods.
But substances that cause poisoning cannot be brought to clean water with improvised means. At present, an “indicator ticket” has been patented that determines the toxin of the pale grebe and the entire deadly genus of Amish, but its mass use has not yet been heard.

So that the delicacy does not become poison

Even good mushrooms can cause health problems for various reasons.

Mushroom dishes are heavy food for the body. People with a diseased liver, kidneys, gastrointestinal diseases, hypertension and metabolic disorders should be prepared for health problems when using them. They are safe for those who are healthy.
The shelf life of the collected mushrooms is a day, then their edibility decreases rapidly.
You can not roll mushrooms hermetically. Botulism spores are not destroyed at home. A stick of them develops without oxygen, the use of mushrooms from such a jar in 60 cases out of 100 ends in death. You can insure yourself by boiling the contents for 15 minutes. But who wants to eat such a dish?

Do not cook in containers made of aluminum, zinc or ceramic dishes covered with glaze. They will lose their edibility
Picking mushrooms - "silent hunting" - is not at all a safe activity: you need to be careful and know the enemy well so as not to suffer from your own trophies.

Many mushrooms are not only inedible, but also poisonous, therefore, in order to avoid poisoning, it is necessary to know the main distinguishing characteristics of such fruiting bodies.

Dangerous poisonous mushrooms are distinguished by the presence of toxins, and known toxic components are represented by three main groups:

to the first group include toxins of local impact, which can provoke various disorders in the digestive system. This category includes species represented by russula, undercooked autumn mushrooms, variegated and yellow-skinned champignon, and tiger row. In rare cases, death may occur;
the second group includes neurotropic toxins that have a pronounced effect on the human nervous system. The first symptoms of poisoning appear after about half an hour and may be presented by hallucinations, loss of consciousness and severe indigestion. The group includes fly agaric, some types of fibers, talkers, rows, russula vomit, some hebelomas and entoloms;
the third group includes toxins that have a pronounced plasma toxic effect. To this group poisonous mushrooms include lines and many lobes, as well as orange-red cobwebs.

If the mushroom is highly poisonous, then even timely treatment can not guarantee complete safety.

Gallery: poisonous mushrooms (25 photos)

Varieties of poisonous mushrooms (video)

Description of the most poisonous mushrooms in the world

To date, several dozen species of poisonous mushrooms are known, but only some of them are deadly. To recognize what poisonous mushrooms look like, the mushroom picker's memo allows, which gives a clear description of toxic fruiting bodies.

Omphalote olive

You can recognize this species by bioluminescence. It grows in forest areas, preferring rotten stumps, rotten trunks of deciduous trees. Most often found on the territory of the Crimea. The structure is similar to an edible chanterelle.

Woolly fiber

Agaric with a conical, bell-shaped, pointed, whitish-cream cap and a white or slightly reddish cap. Grows in deciduous and coniferous forests, as well as in park areas. Contains muscarine and muscaridine, which cause M-cholinergic toxindrome.

Woolly fiber

Fly agaric panther

It grows in forest areas where coniferous and deciduous plants are present. Mushroom pulp contains muscarine and mycoatropine, which have a toxic effect on the central nervous system, and alkaloids provoke an upset stomach and intestines. White spots vary in size and shape, but are always present on the greenish-brown skin of the cap.

wrinkled foliotina

It grows in Europe, Asia and North America. The pulp contains a strong toxin amatoxins, which disrupts the liver and becomes the main cause of death. In appearance, it resembles Psilocybe blue.

Fly agaric panther

False honey agaric sulfur-yellow

It resembles the appearance of edible species of mushrooms. It is found everywhere in forest zones, except for the territory of Antarctica and Africa. Grows on old and decaying stumps. Eating causes severe and fatal poisoning, the first signs of which are abdominal pain, nausea and vomiting, diarrhea, and paralysis.

Fruiting bodies contain a significant amount of amatoxin and phallotoxin, which have a destructive effect on liver tissue. The distribution area of the deadly poisonous mushroom is represented by the forest zones of Eurasia, as well as the northern part of America and the territory of Oceania.

Fibrous Patuillard

Mushroom pulp is characterized by an increased content of muscarine toxin, which causes disturbances in the activity of the central nervous system causing paralysis and rapid death. The main distribution area is beech forests in Europe.

Mushroom pulp contains cyanides, as well as nitrides, which have a toxic effect on respiratory system, as well as cells of the central nervous system. The main area of growth are coniferous forests in Europe.

A species widespread in our country, which massively appears in forests, starting from the early spring. The pulp contains gyromitrin, which has a pronounced toxic effect on liver cells and often causes severe poisoning.

How to distinguish edible mushrooms from poisonous (video)

Why you can not destroy poisonous mushrooms

The destruction of fungi can cause significant damage to the ecosystem and disrupts the natural balance. Many spongy and lamellar species poisonous to humans are used for medicinal purposes by some large artiodactyls. Also, poisonous varieties are found purely practical use. Medicines and medicinal products based on them can cure rheumatism, various nervous disorders, lung diseases and oncology, as well as many other pathologies.

How to recognize a poisonous mushroom

You need to be very careful and careful when picking mushrooms.. Sometimes it can be quite difficult to determine which mushrooms are poisonous, due to the external similarity of many varieties. Currently, several methods are actively used, which, according to the inhabitants, are able to reliably distinguish poisonous specimens from edible species. However, many of these methods, to put it mildly, do not stand up to criticism and often cause severe poisoning.

How to identify poisonous mushrooms when cooking

It is generally accepted that a silver item dipped into water during the boiling process darkens in the presence of poison. However, darkening of the metal is often observed in the release of certain coloring substances by edible varieties. The same rule applies to the browning of onions and garlic. For the purpose of disinfection, it is impossible to boil fruiting bodies in solutions based on vinegar and salt or milk. This tool is completely incapable of making fatal dangerous species less poisonous.

How to externally distinguish poisonous mushrooms from edible varieties

As practice shows, it is enough to adhere to a few simple recommendations that minimize the risk of getting poisoned:

varieties that are classified as deadly, in most cases belong to agaric mushrooms;
tubular subspecies can also be poisonous, but do not pose a mortal danger to humans;
have the greatest toxicity, including the pale grebe, which most often have thickenings at the base of the legs and are characterized by the presence of a ring under the cap;
mushroom-like varieties found in coniferous forest plantations are classified as poisonous;
if the mushroom pulp turns red on the cut, then the collection of such specimens should be discarded.

Popular folk methods for recognizing the toxicity of a mushroom

Parental advice and folk methods are not always a guarantee of the correct determination of the edibility of mushrooms. Inexperienced mushroom pickers very often in the process of picking mushrooms are guided by their smell, but poisonous specimens do not necessarily have a sharp and unpleasant or specific smell. For example, the smell of pulp is almost indistinguishable from the aroma of edible champignon.

The most poisonous mushrooms in Russia (video)

Signs of poisonous mushroom poisoning

Mechanisms of toxic effects on the body can be different, and symptoms vary depending on the type of toxin and its amount. . The most severe symptoms of poisoning include:

the appearance of hallucinations;
disruptions in the heart rhythm;
violation of respiratory function;
pain in the abdomen and stomach;
fainting state;
loss of consciousness;
repeated vomiting and diarrhea leading to dehydration.

It's very important to remember that less pronounced symptoms may accompany irreversible changes in the body. Only medical worker is able to correctly assess the general condition and severity of the poisoning of the victim. It is for this reason that it is important at the first signs of poisoning to definitely seek qualified help from a medical institution.

Gallery: poisonous mushrooms (40 photos)

ON THE RECOGNITION OF POISONOUS MUSHROOMS

There is no general sign or method by which a poisonous mushroom can be distinguished from an edible one. Known in practice "recipes" for recognizing and neutralizing poisonous mushrooms are erroneous and can lead to severe and even fatal poisoning. Let's take a look at the most common of them.

1. "Insect larvae ("worms") and slugs do not eat poisonous mushrooms." This is an erroneous and especially dangerous opinion, because highly poisonous mushrooms are also affected, which cannot be said, for example, about such a good edible mushroom as the yellow chanterelle.

2. "The heads of onions or garlic turn brown if they are boiled with mushrooms, among which there is at least one poisonous mushroom." In fact, both poisonous and edible mushrooms can turn brown onions and garlic if they contain the enzyme tyrosinase found in many types of mushrooms. If there is no tyrosinase, browning will not occur and the fungus may be poisonous.

3. “If a silver spoon or a coin dipped into a saucepan while boiling mushrooms turns dark, this means that there are poisonous mushrooms among them.” You need to know that silver objects darken from exposure to certain groups of amino acids contained in different types mushrooms. Consequently, only the absence of these amino acids in the fungus affects the darkening of silver.

4. "All mushrooms that taste good are edible." There are a number of poisonous mushrooms with a pleasant taste. For example, the deadly poisonous toadstool, the highly poisonous poisonous entoloma, the panther fly agaric and the red fly agaric are either palatable or without much taste.

5. "All mushrooms with pink plates are edible." It is known that champignon, as a good edible mushroom, has pink plates in its mature state. But with pink plates there are also poisonous mushrooms, such as, for example, poisonous entoloma, yellowing champignon.

6. "Poisonous mushrooms coagulate milk." Milk coagulation comes from those types of mushrooms that contain a significant amount of acids or an enzyme such as pepsin. The rich content of these substances can be found in certain types of both poisonous and edible mushrooms.

7. "Poisonous mushrooms have an unpleasant odor." Only some poisonous mushrooms have an unpleasant odor, for example, spring fly agaric, fly agaric mushroom, yellowing mushroom. Others have a pleasant smell or no particular smell.

8. "All mushrooms at a young age are not poisonous." Poisonous mushrooms are dangerous in anyone, including at a young age.

9. "Poisonous mushrooms grow only in forests, and they do not exist in meadows, fields and other open places." This opinion is also completely unfounded. AT Krasnodar Territory cases of poisoning by mushrooms collected outside the forest are known.

10. If the flesh of the fungus turns blue, pink, reddens or acquires a different color when broken, then many mushroom pickers consider them poisonous. You need to know that a number of widespread edible mushrooms quickly change color at a break, and some even when pressed with a finger on the fruiting body, for example: bruise, boletus (ordinary and speckled), royal (luxury) mushroom - turn blue, hornbeam becomes purple-pink , then darkens.

Of the poisonous mushrooms, the flesh of the champignon that turns yellow at the break turns yellow, and that of the satanic mushroom turns red. These species (especially the satanic mushroom) are often found in our region. Recently, there are indications in the literature that the satanic mushroom is not poisonous, but this requires further verification.

11. There is a belief that poisonous mushrooms can be neutralized if they are boiled in salt water with vinegar. Indeed, some conditionally edible mushrooms without boiling, they are poisonous, and if they are boiled in salted water and the broth is drained, they are eaten. These include stitches and other conditionally edible mushrooms. But it should be remembered that no method of processing neutralizes the deadly poisonous pale grebe and some others.

Thus, in order to avoid mushroom poisoning, one must know poisonous mushrooms well by morphological features. This book will help you recognize them (determinant, the list of poisonous mushrooms below, descriptions and drawings).

It seems that now it is not fashionable to pick mushrooms on your own, but some townspeople still go to the forest to hunt mushrooms. This is an opportunity to be fresh air away from the noise, and a useful thing is to bring home dinner, and at the same time, prepare mushrooms for the winter. But such a pleasant thing can end badly if an inexperienced mushroom picker brings a poisonous crop from the forest. Details on how to determine whether a poisonous mushroom or not are in our article.

How to distinguish edible mushrooms from unfit for food?

Many mushrooms dangerous to humans are difficult to distinguish from their edible counterparts. And therefore - do not cut the mushroom at all, if it calls at least slightest doubt. There is a misconception that it is enough to taste a dubious crop by slightly biting a hat or a leg to determine whether it is poisonous or not. Allegedly, if bitterness appears, then this species cannot be used in cooking. Such experiments can end in terrible poisoning. Mushrooms need to be checked only by appearance, no taste experiments.

Types of poisonous mushrooms and how to identify them:

How to identify poisonous mushrooms when cooking

Mushrooms brought from the forest must be boiled immediately. Otherwise, after a few hours, the entire crop is inedible. All forest finds must be well washed, sorted and cleaned. Throw away old, very large and not strong mushrooms. After cooking, they will become soft, lose all taste, and their use can also result in poisoning. While the mushrooms are sorted out, their "authenticity" is checked once again. Again, only visually. All the myths that silverware darkens from contact with poisonous mushrooms are not. You should not believe that poisonous mushrooms are not wormy; when cleaning, you still will not be able to identify them on this basis.

When everything is checked, the mushrooms are cut and begin to cook. And here there is another secret, how to determine a poisonous mushroom or not, already in the process of cooking. Together with the forest harvest, the bulb is immediately lowered. If the poisonous mushroom still gets into the pan, the onion acquires a bluish tint. Then you have to part with undercooked soup. If the bulb has become transparent, all mushrooms are edible. After they are cooked, just before removing from the heat, you can carefully check the broth for taste. If there is no bitterness, then the dish can be eaten.

Mushrooms are one of the traditional pickles in Russia. They have also earned their place of honor in soups and second courses and are rightfully considered a worthy alternative to meat (according to the content useful substances and protein). But how many of us will be able to distinguish a poisonous product from an edible one? Let's find out what they are - the most dangerous mushrooms, and how to recognize them.

List of the most dangerous mushrooms in the world

Poisoning with these mushrooms threatens with all kinds of paralysis, edema, kidney failure. If even a small dose is ingested, a fatal outcome is possible. Top 10 poisonous mushrooms in the world:

bloody tooth;
Fly agaric panther;
Death cap;
Fly agaric smelly;
Fly agaric spring;
The cobweb is beautiful;
Galerina bordered;
Patouillard fiber;
Entoloma is poisonous;
The speaker is red.

What poisonous specimens can be found in our country?

Of course, first of all, it is important to know which of these toxic species grow in our homeland. Most of the above list is found in Russian forests. There are the most common capable of causing serious harm to health.

Here is a partial list:

Death cap. Perhaps one of the most famous and most poisonous mushrooms in the world. The toadstool is dangerous due to its similarity with champignon, because even after heat treatment a small piece of toadstool can kill an adult.
fly agaric and its subspecies (red, smelly). It would seem that the well-known fly agaric from childhood cannot be confused with anything, but it has many species, and some of them can be easily mistaken for edible.
False honeysuckle sulfur-yellow. It is easy to guess from the name that this species disguises itself as its edible fellow honey agaric. False weed grows almost everywhere the globe, and it will be extremely difficult for a non-professional to recognize it.
cobweb. He is very good-looking. The correct shape of the hat and a beautiful even color can attract attention, but only an inexperienced mushroom picker will cut it off, because it does not have non-poisonous twins.
red champignon. An inedible type of champignon, it can be distinguished by an unpleasant odor and a reddish color of the pulp. Its use will not lead to death, but poisoning for several days is guaranteed.
false boletus or gall fungus. Quite common in Russia. It is incredibly similar to its edible counterpart and sometimes it is not possible to distinguish them by appearance. But you will immediately understand that you made a mistake with the choice, because. the false boletus tastes very bitter.

How to distinguish an edible mushroom from a false one?

Unfortunately, There are no precise criteria for such selection. so there is always danger. Here are just a few tips to help you avoid making the wrong choice:

As a rule, false specimens that have twins grow in the wrong place (i.e. boletus, aspen mushrooms do not grow under their own tree, mushrooms grow on the ground, etc.)
Majority inedible species, for all their attractive appearance, have a strong, repulsive smell.
Each mushroom separately must be carefully examined and, if there is the slightest doubt, in no case should it be collected.
If you are new to this business, consult with experienced mushroom pickers, but rather watch the process.
When you nevertheless decide to go hiking on your own, do not be lazy and prepare from a theoretical point of view. Study the relevant literature, look at thematic sites.

How to determine the falsity of the mushroom during cooking?

There are several ways by which you can identify the danger of this product, but such methods are, as they say, artisanal. None there is no confirmation of their veracity or, conversely, falsity. Accordingly, use them as the only true Not recommended!

Here are some examples:

When cooking, you can put an onion in a pan, if it changes color (becomes bluish or purple), then there are inedible specimens in your basket.
When cooking, any silver item is lowered into the pan, if it darkens, the mushrooms are poisonous.
It is believed that acetic-salt solution can neutralize the dangerous effect false mushrooms if you boil them in it.
There is also a way to identify poisonous mushrooms using milk, if the milk curdles, the product is not fit for consumption.

We remind you that all these options are unreliable! Relying only on them is not worth it, because milk can coagulate from interaction with all kinds of enzymes, and an acetic solution will never neutralize, for example, a toadstool.

What to do in case of poisoning?

What to do if such a situation does occur? Let's look at what should be actions in case of mushroom poisoning. Need to provide first aid with intoxication of the body.

There are a few simple rules, adhering to which, you will help alleviate the patient's condition:

Contact an ambulance immediately! When the first signs of poisoning appear, do not try to cope with the symptoms yourself. This can have very serious consequences;
Provide the patient with a pastel regimen;
It is necessary to drink water in large quantities, gastric lavage contributes to the speedy removal of toxins;
Activated charcoal absorbs harmful substances and alleviates the patient's condition.

Thus, you can never know for sure whether the most dangerous mushrooms are in your basket or not. Even the most experienced mushroom pickers may not notice this. When hiking in the forest, you need to be as careful and prepared as possible. And without hesitation, leave a dubious mushroom unattended.

Video about 5 deadly mushrooms in central Russia

In this video, Leonid Varlamov will tell you what mushrooms you should be wary of in the forests of central Russia, how not to get poisoned by them:

Poison mushrooms pose a serious danger, because they look like edible mushrooms, but when consumed they cause dangerous poisoning. In addition, they grow in the same areas (stumps, tree fellings and all kinds of snags). The poisoning caused by false mushrooms can be fatal. Many lovers will be interested to know the answer to the question: “How to check if mushrooms are edible or not?”

The difference between false mushrooms

They belong to the genus Gifol and the Strophariaceae family.. Some species are in the group of conditionally edible mushrooms. However, the safety of eating such representatives has not been proven.

Edible mushrooms are extremely popular because of their taste. Mushroom pickers collect them from summer to late autumn. They grow in large groups, making it easy to find. Edible mushrooms are pickled with spices, salted and eaten raw. However, the poisonous variety causes dangerous poisoning. How to check if mushrooms are poisonous or not? To distinguish one from the other, you need to know some important features.

There are some dubious opinions about how to identify poisonous mushrooms.

Signs of false poisoning

Symptoms are more likely to occur in the first hours after consumption.. However, depending on individual characteristics a person can feel poisoning after 10-12 hours.

There is a dangerous intoxication of the body.
The victim feels severe pain in the intestines, which leads to loose stools.
There is nausea and vomiting.
Severe dizziness begins, as well as drowsiness.

If these symptoms occur, they turn to an ambulance, as intoxication develops rapidly: the poison affects the gastrointestinal tract, central nervous system and circulatory system. If you do not provide adequate assistance, there is a possibility of coma and subsequent cardiac arrest.

Before the doctors arrive, you need to wash the stomach(if poisoning occurs an hour after consumption). The victim should drink two liters of water with potassium permanganate and induce a gag reflex. Laxatives and activated charcoal also help here.

The person must be put on the bed and covered with a blanket.
Keep him constantly hydrated to prevent dehydration, which is inevitable with diarrhea and vomiting.
Near the victim should always be someone who will monitor the condition. To prevent coma, you need to use ammonia.

false mushrooms absorb substances from the soil and accumulate a huge amount of toxins. Vomiting, diarrhea and weakness are provoked by heavy metals. Poisoning continues until complete elimination toxic elements. If during the collection there were doubts about edibility, it is better to leave this specimen, since in nature there are twin mushrooms saturated with poisons.

Attention, only TODAY!

Some time ago, many inexperienced and novice mushroom pickers tested the edibility of mushrooms in several ineffective ways, using the so-called "folk" means, but such methods do not always reliably determine toxicity, so there is a high risk of confusing an edible mushroom with a poisonous one.

Checking with a bow

The method of checking the edibility of mushrooms with an onion still does not lose popularity. Quite often garlic is used instead of onions in such recipes, but the principle of such a check is the same:

clean and wash the mushrooms;
cut clean fruiting bodies and immerse in water;
add onion or garlic cloves to boiling water with mushrooms.

It is generally accepted that if there are poisonous mushrooms in the pan, onions or garlic will turn brown. However, the color change is due to the presence in the fruiting bodies of a special enzyme called tyrosinase. Both some edible and poisonous species contain such an enzyme, so the method cannot be considered effective.

Milk test

Very often you can find the statement that when poisonous mushrooms are immersed in milk, the drink turns sour quickly enough. However, the souring of milk has nothing to do with toxicity and occurs solely as a result of the action of an enzyme such as pepsin or as a result of the action of organic acids, which can be contained in varying amounts even in the fruiting bodies of edible mushrooms.

Boil test

No less popular is the method of determining the toxicity when cooking mushrooms. In this case, it is supposed to use any silver object, a silver spoon, which must be lowered into the mushroom broth. Silver is expected to turn black in the presence of poisonous mushrooms. This common myth has long been debunked: silver, of course, will darken under the influence of amino acids that contain sulfur and can be part of the pulp of not only poisonous, but also completely edible mushrooms. Among other things, many poisonous mushrooms are known to lack sulfur-containing amino acids.

How to identify edible mushrooms (video)

Also, during the cooking process, it is supposed to remove the poison from the fruiting bodies by adding an acetic-salt solution. The method is not bad when cooking mushrooms with low toxic pulp, such as stitches, but when used to neutralize the poison of pale toadstool or other highly toxic mushrooms, it is absolutely useless.

Other myths about self-determination of edibility

Many mushroom pickers are still convinced that the use of pre-boiling for a long time contributes to the complete removal of poisonous, toxic substances from the mushroom pulp. But, unfortunately, all the most dangerous poisons are heat-resistant, and even a very long boil has no effect on them.

It should be noted that the erroneous opinion that a poisonous mushroom necessarily has an unpleasant and specific odor, more often than others, causes serious poisoning. For example, the aroma of champignon is almost indistinguishable from the smell of the pulp of the most dangerous, deadly poisonous mushroom - pale toadstool. Among other things, different people perceive odors very differently and cannot serve as an assessment of the quality and edibility of the mushroom.

There is also an opinion that insects and slugs do not touch the pulp of poisonous mushrooms, which also has no scientific justification. However, the most deadly misconception is the myth that strong alcohol is able to neutralize mushroom poison, while alcohol-containing drinks, on the contrary, are almost instantly capable of spreading poisonous mushroom toxins throughout the body.

Expert opinion

All experts are unanimous in their opinion that all the "folk" methods that supposedly allow you to check whether a mushroom is edible are pseudoscientific and have absolutely no justification. Even with the slightest doubt about the edibility of the found mushroom, it should not be taken into the basket. You can't put off reviewing everything. harvested crop, therefore, immediately after returning from a “silent” hunt, it is necessary to carefully review and sort out the mushrooms. Also, you can not collect old, wormy and overgrown mushrooms.

Edible mushrooms: identification methods (video)

Mushroom pickers should definitely adhere to the five basic rules of "silent" hunting:

all dangerous, deadly poisonous species of mushrooms must be "know by sight";
it is important to carefully examine the collected mushrooms and be able to distinguish edible species from twin mushrooms;
it is impossible to collect mushrooms in industrial areas and near highways;
it is not recommended to collect mushrooms in dry and hot weather;
you can not collect overgrown mushrooms, even edible species.

It is very important to subject the collected mushrooms to a thorough heat treatment. by the most in a reliable way there is still cooking of mushrooms, which allows to reduce the concentration of toxic substances in the fruiting bodies. in a good way is the soaking of mushrooms for several hours with repeated water changes.

Why is self-examination dangerous?

One of the most dangerous is the mushroom poison phalloidin, which is found in large quantities in the pulp of pale grebe. The effect of this toxin on the human body is comparable to snake venom, and for a fatal outcome, it is enough to consume only a few grams of the fruiting body.

It should also be remembered that mushroom dishes are very heavy food for the body and people with diseases of the liver, kidneys, gastrointestinal tract, hypertension and impaired metabolic processes may experience some problems after using them. It is strictly forbidden to cook and store cooked mushrooms in aluminum, zinc or ceramic pans covered with glaze, since in such containers the fruiting bodies completely lose their edibility. It is important to remember that “silent hunting” is not a completely safe activity, so when collecting them, you need to be extremely careful and attentive.

How to cook mushrooms (video)

Every year, with the onset of the mushroom season, a very a large number of poisoning, so you should not endanger your life and use absolutely ineffective "folk" remedies to check the harvest.

It seems that now it is not fashionable to pick mushrooms on your own, but some townspeople still go to the forest to hunt mushrooms. This is both an opportunity to be in the fresh air away from the noise, and a useful thing to bring dinner home, and at the same time, prepare mushrooms for the winter. But such a pleasant thing can end badly if an inexperienced mushroom picker brings a poisonous crop from the forest. Details on how to determine whether a poisonous mushroom or not are in our article.

How to distinguish edible mushrooms from unfit for food?

Many mushrooms dangerous to humans are difficult to distinguish from their edible counterparts. And therefore - do not cut the mushroom at all, if it calls at least slightest doubt. There is a misconception that it is enough to taste a dubious crop by slightly biting a hat or a leg to determine whether it is poisonous or not. Allegedly, if bitterness appears, then this species cannot be used in cooking. Such experiments can end in terrible poisoning. You need to check mushrooms only in appearance, no taste experiments.

Types of poisonous mushrooms and how to identify them:

How to identify poisonous mushrooms when cooking

Mushrooms brought from the forest must be boiled immediately. Otherwise, after a few hours, the entire crop is inedible. All forest finds must be well washed, sorted and cleaned. Immediately discard old, very large and not strong mushrooms. After cooking, they will become soft, lose all taste, and their use can also result in poisoning. While the mushrooms are sorted out, their "authenticity" is checked once again. Again, only visually. All the myths that silverware darkens from contact with poisonous mushrooms are not. You should not believe that poisonous mushrooms are not wormy; when cleaning, you still will not be able to identify them on this basis.

There are many "folk methods" that allow you to distinguish poisonous mushrooms from edible ones. Use of any of these pseudo-scientific methods - deadly! None of them will help reliably. check mushrooms for toxicity and determine their safety.

Method 1. Silver check. There is a theory - again erroneous - that you can check the mushrooms by adding silver objects during cooking - silver should supposedly darken. In fact, a coin, spoon, ring, etc. darken when the fungus contains certain types of amino acids. Such amino acids, which cause the darkening of silver, are found both in some poisonous mushrooms and in some edible ones.

Method 2. Checking with onions and garlic. Contrary to popular belief, onions and garlic do not turn brown when cooked along with any poisonous mushrooms. The color change occurs when a special enzyme, tyrosinase, is present in the fungus. This enzyme does not depend on the presence of toxins in the fungus. The enzyme can be found in both toxic and edible mushrooms.

Method 3 Slugs, insects and their larvae do not eat poisonous mushrooms. The presence of insects on the fungus, etc. does not indicate the edibility of the fungus. Some insects are resistant to poisons that are deadly to humans.

Method 4. Determination by taste.“All tasty mushrooms are harmless” is one of the deadly, in the truest sense of the word, delusions. can lead whole list toxic to human body mushrooms that taste good. So: fly agaric, grebe, entoloma - delicious poisonous mushrooms. Just don't ask how it was determined.

Method 5. Unpleasant smell. It is believed that ALL poisonous mushrooms have an unpleasant repellent smell. Indeed, fly agaric (spring and grebe) and yellowing champignon have a repulsive smell. Other poisonous mushrooms do not have a pronounced smell or smell the same as ordinary mushrooms.

Method 6. Milk clotting. There is a version that milk, when a poisonous mushroom enters it, coagulates. In fact, milk coagulation occurs when the pepsin enzyme enters the fungus. This enzyme is found in both edible and toxic mushrooms.

Method 7. Checking the color of the cap plates. It is believed that mushrooms, the plates of which are pink, are harmless. Dangerous delusion! Indeed, champignon has pink plates. The yellowing champignon, a black sheep of the tasty champignon family and the highly toxic entoloma mentioned above, has the same pink plates.

Method 8. Boiling in salted vinegar water. Another folk method proposes to neutralize the poisonous mushroom by boiling in an acetic-salt solution. Indeed, in this way, some types of slightly toxic mushrooms are neutralized, like lines. No such actions in relation to the pale grebe will save you from deadly poisoning.

Method 9. Determination by the color of the fungus break. Another erroneous version is the definition of the danger of the fungus by changing the color of the pulp when broken. Allegedly, if the fault quickly changes color to purple or red, the fungus is poisonous. There are many edible mushrooms, the color of the pulp of which quickly changes at the break point: the hornbeam changes color to fuchsia, and the boletus and royal mushroom turn blue.

Method 10. Only forest mushrooms are dangerous. There is an opinion that poisonous mushrooms grow only in forests. Wrong, mushrooms grown in open areas: a meadow, a clearing, a ravine, etc. - can also be poisonous.

Method 11. Mushroom age. Another anti-scientific version is that all young mushrooms are harmless. This is not true - the toxicity of the fungus does not depend on its "age".

Now you know what to check mushrooms for toxicity with the help of such folk ways in fact unreal. In order to distinguish edible mushrooms, you need to know well which mushrooms to collect. It is also good to get acquainted with poisonous mushrooms - from the words of experienced mushroom pickers or from pictures.

The main thing is not to forget the main rule of the mushroom picker- the slightest doubt about the edibility of the mushroom should be interpreted in favor of the fact that the mushroom is poisonous.