F Mushroom AQ part 2

4. How to distinguish a satanic mushroom (false white) from a real white mushroom?

The satanic mushroom (like the poisonous pink-gold boletus) has a rather unusual appearance, so it will not be so difficult to distinguish it.

The satanic mushroom is similar in shape to edible mushrooms: it is just as dense in appearance, with a thick stem and a velvety hat. Cap color it is whitish, grayish, olive-gray, dirty gray, sometimes yellow-gray.

It looks like a satanic mushroom (boletus satanas)

You can recognize a satanic mushroom by the bright color of the stem (which is brighter than the cap). Stalk of a satanic mushroom it is painted in a bright yellowish-red color from above, acquiring carmine-red towards the middle, and at the base - a brownish-yellow hue.

Tubular (spongy) layer satanic mushroom can be yellowish, orange, red-olive or red-brown. But always unusually bright, unlike porcini mushroom and boletus.

Flesh of the satanic mushroom on the cut, it instantly turns blue or turns pink. On the leg, the flesh has a pink tint, which is unusual for porcini mushrooms. In old mushrooms, the pulp has an unpleasant odor, which is never the case with white mushrooms - white, Polish and boletus always smell attractive)))

5. The mushroom turns blue! Is he poisonous?

Some edible mushrooms, such as boletus mushrooms and Polish mushrooms (which are a type of boletus mushroom), turn blue on the cut and under the cap. Mossiness mushrooms in a basket generally quickly become unsightly, so some bypass this mushroom. So if the fungus is spongy, but the leg or spore sponge turns blue when pressed or cut, then it is either Polish or flywheel.

This is how assembled and blue flywheels look unsightly

Polish mushrooms (turn blue under the hat)

If the mushroom turns blue not only on the cut of the leg, but all its flesh becomes bright blue both on the cut and when pressed, then you have the so-called bruise mushroom. A bruise is a rare mushroom listed in the Red Book of the CIS. It is edible, but it is not recommended to collect it precisely because of its rarity. But there are a lot of Polish and mossiness mushrooms in our forests!

bruise mushroom

6. The mushroom turns pink when cooked, is it edible?

Spongy mushrooms turn pink when cooked. It's okay, it's an edible and quite tasty mushroom. But it is impossible to take a mushroom that immediately turns pink on the cut, without cooking - most likely it is either an inedible bile, pepper or poisonous satanic mushroom.

7. What other mushrooms, except for inedible and poisonous ones, cannot be taken?

Do not take too old rotten or wormy mushrooms, especially those on which rot is already visible - dark dots, mold, passages gnawed by worms.

A moldy mushroom, such a mushroom should not be taken in any case!

Avoid moldy mushrooms, and if only the stem is moldy, and the hat is quite elastic, cut it off. The elasticity of the fungus is an indicator of its quality. An overripe or wormy mushroom is almost never resilient.

Also, moss mushrooms and goats do not differ in elasticity; when frying, they can fall apart, so they are classified as mushrooms of the third grade. If you already have so many good mushrooms in your basket - white, Polish, mushrooms, do not be greedy and do not take mossiness mushrooms, goats or agaric mushrooms.

Try to avoid assorted mushrooms when cooking, because the heat treatment time for different mushrooms is different, it is impossible to cook different mushrooms - spongy and lamellar - in one pan.

Big but rotten

In no case should you take those mushrooms whose edibility you doubt!

Bypass those edible mushrooms that grow dangerously close to poisonous ones - especially from the pale grebe. Pale grebe spores can get on a good mushroom and it will become poisonous. Pale grebes tend to grow in a circle (the so-called "witch's circle"). Do not pick good mushrooms growing in such a circle!

Look, you're hiding!

8. Are pigs edible?

Many mushroom pickers still collect pigs and eat them. Until 1981, this mushroom was considered conditionally edible, but after modern research pig is classified as a poisonous mushroom due to the content of a dangerous toxic substance - muscarine. Muscarine in the process of boiling mushrooms is not destroyed and leads to poisoning. In addition to muscarine, an antigen has been found in pigs that causes the formation of antibodies in the blood, which ultimately lead to blood disease and death. All these harmful substances contained in the pig accumulate in the human body gradually and are not excreted naturally.

The pig is thin - a poisonous mushroom!

9. What mushrooms can kill?

About 5,000 species of mushrooms are known in Europe. Of these, about 150 are poisonous. Poisonous mushrooms are divided into just poisonous(capable of causing poisoning of varying degrees) and deadly poisonous(poisoned by such mushrooms, you can die).

One of the deadly poisonous mushrooms is (Amanita phalloides). Unfortunately, it is quite common in Ukraine and Russia, and many inexperienced mushroom pickers confuse it with edible mushrooms - umbrellas, russula, champignons.

Deadly poisonous mushrooms also include some types of fly agaric (by the way, the most famous grebe - the red fly agaric - is poisonous, but not deadly), a whitish talker, some types of cobwebs, lepiot, lines.

The most common poisonous mushrooms in Ukraine:

Hunters and fishermen need dexterity, ingenuity and, of course, patience. In addition to the listed qualities, mushroom pickers cannot do without knowledge, because they need to be able to determine where is the edible product, and where is the one that needs to be bypassed, as they say, “the tenth road”. It is especially difficult for beginners, whose experience does not allow them to quickly navigate the trophies. This is where knowledge about the features of mushrooms comes to the rescue, you need to slowly examine the color of the cap, the shape of the stem and, breaking or cutting the mushroom into two parts, wait a bit to see if the color has changed on the cut or not.

It happens that the mushroom turns blue on the cut. What does it mean, can you eat such a product, or is it better to leave it in the forest? This is what we will talk about with you today.

Blueing - an alarm signal, or a trifle that is not worth attention?

The pulp can turn blue in ordinary boletus and satanic mushrooms in a matter of minutes, so this feature cannot be decisive in answering the question of whether it can be eaten. Some mistakenly believe that the blue color is a characteristic sign of the presence of toxins, we repeat that this is a delusion. Why do mushrooms change color to blue? It turns out that the reason is that the pulp, under the influence of air, oxidizes, and its tissues turn blue. This happens even with very tasty and healthy mushrooms.

Let's look at mushrooms that quickly turn blue on the cut, is this sign really an alarm?

Bruise

Probably, it is not necessary to explain why it was called that - a bruise. A grayish-brown cap with a diameter of 15 cm, on the cut becomes azure in a matter of minutes. The same effect will be if you lightly press on it with your finger. Many mushroom pickers love these mushrooms, they are dried and pickled. But, in recent years, their numbers have noticeably decreased, the fungus was on the verge of extinction, so it had to be listed in the Red Book.

chestnut mushroom

With a hat and a leg, a chestnut mushroom looks like a boletus. Therefore, having cut off the white mushroom, it will not be superfluous to make sure that it is he who is in your hands. Cut it, and if it turns blue on the cut, then your find is a Polish mushroom, or chestnut. The first one will surprise you with a bright blue color, the color you will see with the second one will be a little more muted. The legs can become azure in the reddish and Frost boletus.

satanic mushrooms

It is better to avoid this trophy, because it is not for nothing that they were given such a name. The blue will not be pronounced, and a pinkish color characteristic of poisonous mushrooms will appear first.

Delicious and healthy boletus, boletus, mushrooms and oaks turn blue on the cut.

Aspen mushrooms

This feature is in the red boletus, or rather, in its legs. The blue that appears on the fault turns into black over time.

His hat is rightfully considered luxurious, and how else, because it is elastic and fleshy, its diameter reaches 30 cm. In young mushrooms, it resembles a hemisphere, in older mushrooms, the cap is cushiony. The mushroom leg is thick, red skin, the surface is smooth.

Thus, blue - cannot be an indicator that the mushroom is poisonous. If there is a characteristic mesh on its leg, the hat looks like a dome, the spores are colored orange, then in front of you is the only one whose blueness should be alarming - a satanic mushroom.

Mushrooms - "for" and "against"

Useful properties of mushrooms:

• Mushrooms are champions in the content of vitamins, minerals and trace elements. Let's just say that vitamin D, for example, is less even in butter, and vitamin B is no less than in butter.
• Mushrooms have a positive effect on the elasticity of blood vessels, normalize metabolic processes in the body, and have a beneficial effect on blood and heart function.
• They contribute to the prevention of atherosclerosis, they are recommended to be included in the diet of overweight people.
• Mushrooms help to strengthen the body's defenses, they slow down the growth of cancer cells.
• The fiber contained in mushrooms normalizes the digestive tract, promotes digestion, and prevents constipation.

Who should refrain from eating mushrooms

Mushrooms are contraindicated in children, pregnant and lactating women, people who have problems with the functioning of the digestive tract.

Note to newbies

• Mushrooms have one feature - they accumulate heavy metals, toxins and other elements of atmospheric air and soil that are hazardous to human health. Therefore, it is forbidden to eat mushrooms collected near major highways, near cities and industrial enterprises. Do not buy mushrooms in spontaneous markets, which is called "from the hands."
• Be careful what you put in the basket. A poisonous mushroom may not have the best effect on those with whom it lies next to, so is it worth bringing such a dangerous “trophy” from the forest? And if you doubt whether a mushroom is edible or not, never take it. By bringing it home, in the confusion, you can forget about your doubts, and the dubious product will end up in your frying pan.
• If you are a novice mushroom picker, and it is still difficult for you to recognize mushrooms, do not hesitate to take photographs of mushrooms growing in your area with you on a “quiet hunt”. So you can protect yourself from a fatal mistake and quickly remember what mushrooms look like.

Remember, you should not risk your health and your loved ones, because of the temptation to taste a delicious delicacy.

Boletus, also known as aspen or redhead - the combined name of various types of mushrooms of the genus Leccinum ( Leccinum) or Obabok.

The mushroom got its name due to the close connection of its mycelium with aspen, because it is in aspen forests that mushrooms are most often found. And also because of the clear similarity of the color of the hats with the autumn color of aspen foliage.

gall fungus

Aspen mushrooms - benefits and medicinal properties

Aspen mushrooms are stewed and boiled, pickled and fried, frozen and dried - in any form, these gifts of the forest are good and tasty. So that the boletus does not darken (do not turn black), they are soaked in a 0.5% solution of citric acid before cooking. What is the benefit of boletus for the human body?

• Like most mushrooms, 90% of the mass of the boletus consists of water. Proteins make up about 4%, fiber - up to 2%, carbohydrates account for 1.5%, fats contain no more than 1%, and 1.5% of the composition of the fungus falls on minerals.
• The calorie content of the boletus is only 22 kcal, so this mushroom can be considered as one of the components of the diet. Combined with a zero glycemic index, these red mushrooms are recommended for people suffering from diabetes.
• Boletus protein contains a significant amount of essential amino acids for humans, which are absorbed by the body by 80%. With this useful property, mushroom proteins are similar to animals, so the broth from young boletus is deservedly compared with meat broth.

A significant amount of vitamins was found in redheads: according to the content vitamin B boletus mushrooms can be compared with cereals, and the amount vitamin A RR the same as in the liver. Also in boletus contains vitamins A And WITH. The predominant substance of the mineral composition of the redhead is potassium, to a lesser extent, the pulp of the fungus contains magnesium, phosphorus, calcium, sodium And iron.

• Scientists have proven that regular eating of boletus helps to eliminate toxins and toxins from the body.
• Aspen mushroom broth will help restore immunity after viral diseases, and also has a beneficial effect on the composition of the blood in case of anemia.

Boletus - harm and contraindications

• Do not forget that any edible mushroom is a heavy food, so it is not recommended to abuse mushroom dishes. People suffering from renal and hepatic insufficiency should completely exclude boletus from the diet.
• Despite their beneficial features, boletus mushrooms tend to accumulate more than other mushrooms from environment harmful substances and heavy metals that can lead to poisoning. Therefore, it is impossible to collect strongly overgrown mushrooms, as well as any mushrooms growing along busy roads and near industrial enterprises.
• To avoid botulism, which is caused by soil bacteria, the boletus should be cut higher, leaving the mycelium and part of the leg in the soil, and all home preservation from any mushrooms should undergo thorough heat treatment.
• If the boletus has a bitter taste, then you have confused it with another mushroom - perhaps with gall fungus.

• The boletus mushroom is almost impossible to confuse with any poisonous mushroom: its spectacular bright hat crowning the leg stands out in the forest thicket.
• In selected countries North America Aspen mushrooms are used to prepare a national dish for the wedding ceremony: the hats of young redheads are stewed with paprika and clove buds, flavored with spices and served to young people in a necessarily new clay pot. It is believed that such food forever holds the union of the newlyweds.

In our forests, it is not so rare to find the blue leg mushroom. It is edible, but because of its extravagant appearance, it often scares people away. However, it can be cooked - how and with what, you will read below.

Botanical description of the mushroom

Bluefoot (bicolor rowing (lilac-legged), podotavnik, blue root, Lepista personata) - conditionallyedible mushroom from the ordinary family. It is easy to recognize it by its characteristic color and other distinguishing features:

• Flat convex hat of light yellow, slightly purple hue. Its average diameter reaches 10 cm, but there are also giant mushrooms with a hat up to 25 cm in diameter. Its surface is smooth;
• At the bottom of the cap are plates, yellowish-cream in color;
• The leg is slightly thickened at the base, with a flat surface. Its length is usually no more than 10 cm, thickness is about 3 cm. In young specimens, the remnants of the “spread” in the form of flakes are visible on the leg and a fibrous structure is noticeable. The color is bright, lilac or gray-violet, sometimes with a bluish tint.

The main feature of the blueleg is its bright colors. This is what scares off mushroom pickers. But the nutritional properties are good. It has a pleasant taste, somewhat similar to champignon.

Where do blue legs grow?

Bluefinch is predominantly a southern mushroom. But in general, it is found throughout Russia, including in the Moscow region.

You can find it most often in meadows or pastures. They grow in colonies, so when you see them, you can't go wrong. You will come across small "islands", in the form of a circle or "path".

And sometimes they can be seen very close. Undergrowths love soils rich in organic matter. Therefore, they often appear near farms, houses, and even in compost ditches.

In the forest, on the contrary, you rarely see this species, they prefer well-lit spaces. But, if there are several colonies in the thicket, then under deciduous trees.

What can be confused with "blue-leg"?

Of course, this is difficult to do, this representative is very bright. But still there are similar ones and you need to know how to distinguish them:

1. Row purple- conditionally edible mushroom. Her only difference is her bright purple hat. And if it is slightly purple at the blue leg, then here the shade will be more saturated;
2. Row weed- also very similar, but much smaller;
3. Cobweb purple- conditionally edible and it can also be put in the basket. But the taste will be somewhat different. You can distinguish it by the "veil" located under the hat and colors. Its upper part is more gray, with an ashy coating;
4. The white-purple cobweb is a poisonous mushroom, one must be extremely careful with it. It is a bit like a "blue root", but its flesh is light yellow, which is noticeable when broken. Sometimes it has purple spots. If the weather is calm, you will also be able to smell a pungent smell.

As you can see, there is still room for error. Therefore, one must be very vigilant and, if in doubt, better throw it away.

When to pick blueleg mushroom?

The blue leg appears already beginning of April until the end of October. But the peak of activity falls on the last weeks of August and September. During the season, experienced mushroom pickers collect several crops, up to 130 kg.

To harvest such a crop, as well as get a delicious mushroom to the table, you need to know a few rules:

• The weather should be sunny, in the rain the surface of the hat is covered with unpleasant mucus;
• The largest colonies are found in light glades, and not in the thick of the forest;
• Throw away old rotten specimens without regret;
• Do not try them raw, this is a conditionally edible mushroom and without processing it can be dangerous;
• In old, but still strong representatives, it is necessary to remove the lamellar part and then they can be eaten. Otherwise, you risk getting poisoned.

Two-color rowing perfectly tolerates transportation. It does not break or crumble in the basket, even if you have collected a large amount. Experienced mushroom pickers say that its taste is very interesting and having tried it once, many begin to take only this delicacy.

How to pickle mushrooms "blue leg"?

This is a very attractive product for those who are on a diet. With a low calorie content (20 kcal), it contains a significant amount of protein (2.4 g) and practically no fat (0.83 g). They are also delicious, especially when marinated. Although they can be fried, boiled, added to salads.

We will describe one of them, calculated on 1 kilogram of blue legs:

• Before cooking, the product must be washed well, cleaned of debris, cut;
• Then boil for 20 minutes;
• After recline in a colander and wait until the water drains;
• Now again fill with water (1 l) and wait until it boils. Salt (take 2 tablespoons of coarse salt), add seasonings: bay leaf, peppercorns (12 pieces), oak and currant leaves;
• Boil for 10 minutes over low heat;
• Now chop the garlic and put it together with vinegar (2 tablespoons);
• Boil for another 7-9 minutes;
• Everything can be bottled;
• Put closed containers in heat, wait until they cool down there. After that, you can store it in any cool and dark place.

Before serving, the delicacy must be seasoned with chopped green onions and vegetable oil.

Mushroom "blue leg" is an excellent product in terms of quality and taste. Any housewife will be able to cook from it a lot of delicious dishes to choose from. The main thing is to learn how to collect it and not to be confused with similar representatives. It is difficult to do this according to the description, it is better to ask those who have already seen and know.

In this video, mushroom picker Alexei Lobanov will show how “blue legs” grow in the forest, how to collect them correctly, how to distinguish them from poisonous counterparts:

One of the most valuable and delicious gifts of the forest is the porcini mushroom. Did you know that it belongs to tubular fungi? Their fleshy and dense pulp is perhaps the most delicious among other representatives of the mushroom kingdom and certainly the most useful and nutritious. The white king of mushrooms is not the only one of this species, in addition, there are also inedible tubular specimens, and even poisonous ones. Let's talk in more detail about what tubular mushrooms are and what they are.

This type of mushroom is characterized by symbiosis with tree species: almost every mushroom grows under “its own” tree.

Characteristics and classification of tubular fungi

It is very easy to distinguish tubular mushrooms: on the reverse side of their caps there are many small tubes that stand close to each other, due to which the pulp of the cap becomes like a sponge. The shape of the hat itself is never flat - it is always convex, more or less, depending on the specific type.

The peculiar structure of the cap contributes to the fact that it absorbs a lot of moisture, which should be taken into account when cooking.

Among the tubular mushrooms, most species are edible, they are boiled, pickled and fried. They retain their taste even when dried, but since the color is not always preserved after drying, such delicacies are usually divided into two unequal groups:

1. White, in which the flesh remains light even when dried. These include only mushrooms, they are also porcini mushrooms (for which they got their name).
2. Black - all other tubular mushrooms, the dried pulp of which acquires a dark color.

When collecting edible tubular mushrooms, it is better to leave old specimens in the forest: they contain fewer nutrients, moreover, during the heat treatment, the flesh of the cap in most species becomes jelly-like.

At the same time, among tubular mushrooms there are frankly tasteless, officially recognized inedible species with bitter pulp. Even a poisonous mushroom wormed its way here, but more on that later.

Popular edible tubular

Some of the edible tubular mushrooms most beloved by mushroom pickers with excellent taste characteristics include:

Some scientists classify oak trees as conditionally edible species, and the use of their raw pulp generally causes symptoms of poisoning. However, properly cooked duboviki are no less tasty than mushrooms, and are very edible.

Attention, danger - poisonous tubular mushroom false boletus

The only representative of the tubular that can harm a person is a satanic mushroom. It was not by chance that he gained confidence in them, because outwardly he has the maximum resemblance to a real mushroom, as a result of which the mushroom pickers call him “false mushroom”.

His hat is in the shape of a hemisphere, with a smooth grayish skin, slightly velvety. The dense stem resembles a barrel, is orange at the top and tapers slightly. The center of the stem of the poisonous tube fungus is decorated with a red mesh, turning into a yellow-brown color near the ground.

You can distinguish a false boletus from a real one by the bluish pulp after an incision, which first turns red. In addition, the middle part of the leg has a brightly colored red mesh.

Inedible tubular

Among the tubular mushrooms, there are many that outwardly are charm itself, but are absolutely unsuitable for food because of the bitter pulp. Some of them are also easy to recognize by their unpleasant aroma, however, not everyone has it.

The most well-known inedible tubular fungi include:

The importance of tubular fungi should not be underestimated. Despite some species that do not differ in taste, spongy mushrooms with fleshy flesh and thick hats are among the most delicious and healthy gifts of the forest. Going for delicacies for a festive dinner, look carefully under the trees and be sure to put a couple of mushrooms or butter in your basket.

Video acquaintance with tubular edible mushrooms