Picking mushrooms is a very exciting and addictive activity. But it also requires some skill. In the pursuit of a marmoset, russula or chanterelles, it is quite possible to come across an inedible double mushroom that is not eaten. Such a mistake will easily result in a spoiled dinner or digestive problems. How to understand edible and inedible mushrooms? The names and descriptions of some of them can be found in our article.
Varieties of mushrooms
In the world there is a huge number of mushrooms. According to various sources, there are from 10, 000 to a million species. Some of them are used in cooking, medicine, pharmaceuticals, others bypass the tenth road due to their high toxicity.
Mushrooms that have nutritional value and can be used in cooking without any health consequences are called “edible”. These include real saffron milk mushrooms, ceps, real milk mushrooms, russula, morels, aspen, boletus, raincoats, ordinary chanterelles and others. Some species are conditionally edible. They are safe only after special treatment or at a certain age.
Inedible mushrooms are often confused with poisonous ones, but this is not entirely true. Poisonous species contain substances that cause poisoning. Their use leads to disorders of the digestive, nervous system or death. The most poisonous in the world is considered a pale toadstool, even 30 grams of this mushroom can cause serious health problems.
Inedible mushrooms are not so scary. In most cases, they are simply tasteless, have bitterness, an unpleasant odor, grow on feces, or are simply poorly absorbed by our body. They are also classified as inedible due to hard flesh, too small size or extremely rare. Let's get acquainted with some of their representatives.
False fox
Edible and inedible mushrooms can be easily confused. So, instead of the ordinary fox, there is a chance to pick up the false. It is also called the orange talker and was once considered poisonous. There are no serious consequences from this fungus, but some people have an indigestion.
The fungus is common in the coniferous and deciduous forests of the northern hemisphere. It grows up to five centimeters high, with a hat from 2 to 6 centimeters. It is painted in a bright orange color, but it is pale, reddish and even white. Unlike a real fox, a false fungus can be wormy, its flesh has an unpleasant odor, and spores are painted white.
Golden bolbitus
Bolbitus is a very interesting inedible mushroom, painted in a light yellow color. He has a small bell-shaped hat with a diameter of up to 4 cm and a long leg that grows up to 20 cm in height. As the fungus ages, its hat straightens, becomes flat and torn along the edges, and the color changes from yellow to brown.
Golden bolbitus is almost never found in forests. It appears from May to November in the meadows, among dense grass and hay. The life span of the fungus is incredibly short, it manages to grow old and die in just a few days. It is assumed that it is not poisonous, but it is not consumed as food.
Goebeloma is sticky
This species has many names. We call it “false valuy”, “horseradish mushroom”, in English it is called “poisoned pie”. The fungus has a conical or semicircular hat with a diameter of 7-9 centimeters, which is usually covered with mucus. When a hebeloma ages, the hat becomes flat and dry.
The color of the mushroom is pale beige or light brown at the edges, in the center it is darker. Its characteristic feature is a bitter taste, as well as a pronounced smell of potatoes or radishes. Gebeloma can be toxic, so eating it is not recommended. It can cause vomiting, upset stomach, and other symptoms of poisoning.
Horned reed
The horned, or clavariadelphus reed, does not have a hat typical of many mushrooms. His body is elongated and expands upward, resembling a mace. Its flesh and spores are white, and the mushroom itself has a beige or orange hue.
The hornet does not grow in open areas and prefers to hide near trees. It lives in a shady and cool place in the forest. Most often it is found under the spruce, but to find the mushroom is not so easy, because it is quite rare. The hornet can grow singly, and sometimes inhabits numerous groups. It is used in cooking, but only young can eat it. When the mushroom ages, it becomes tasteless.
