Pigs - mushrooms are quite popular among mushroom pickers. Representatives of this species are found, as a rule, in groups. They grow on clearings, located on the stumps of uprooted trees, in old anthills. A mushroom is collected by a pig from May to November.
It should be said that this species was conditionally edible until 1981. Mushroom pig (dunk) was included in the fourth category by nutritional properties. Since 1984, this species has been classified as deadly. As mentioned above, this species is quite common. It is believed that after boiling, mushrooms can be fried, salted and eaten. There is a strong opinion among the population that the dunk does not pose any threat to health. Inveterate mushroom pickers continue to pick these mushrooms. However, there is a danger, confirmed by medicine, that emanates from it.
The fungus pig is poisonous and quite dangerous. It contains an antigen that promotes the production of antibodies that have a devastating effect on red blood cells. In this case, poisoning can occur after a rather indefinite time, even after a sufficiently long (for many years) its use. The degree and speed of the onset of poisoning will depend on the level of susceptibility of the body. The most sensitive are children. However, several cases of rapid death due to poisoning were recorded. The toxins that the fungus contains in itself, accumulate in the body gradually. Heat treatment does not destroy these toxins. It is impossible to make edible mushrooms by boiling, even if boiled several times.
Description
The mushroom cap, as a rule, has a diameter of up to twelve to fifteen centimeters, in rare cases - up to twenty. This part is fleshy, slightly convex at first, with a curled edge, then flat, in the center is funnel-depressed, in very rare cases - funnel. The edge of the cap is lowered straight ribbed or jagged, wavy. Young representatives are distinguished by an olive-brown hat (or olive-brown), in adults it is from rusty-brown to gray-brown. When cut, it darkens when pressed. The surface is fibrous-fluffy to the touch, dry in young people, while in adults it is smoother, and in wet weather it becomes sticky, shiny.
The pulp of the mushroom is quite dense and soft, with time it becomes loose. Its color is from brownish or tan to pale yellow. On the cut, the flesh darkens. In dry weather, it is often wormy. The pulp does not differ in any special smell or taste.
The mushroom has a short, about nine centimeters, leg. Its diameter is about two centimeters. The surface of the legs is opaque, ocher-olive or dirty yellow, smooth. The color is almost like a hat or somewhat lighter.
The hymenophore (surface of the fruiting body) is folded, descending. It is often described as lamellar, but it would be more correct to say that it is “pseudo-lamellar”. Separate the folded layer from the bottom of the cap, unlike natural plates. The color of the pseudoplates is from rusty brown to yellowish brown. Darken with pressure.
Spores are smooth, yellow-brown, have an ovoid-ellipsoidal shape.
The fungus bears fruit annually and often enough per season. It grows in various forests, usually in moist, shaded areas. The most common mushroom in the Caucasus, Western Siberia.
In medicine, dunk is used in the manufacture of medicines. The mushroom contains atrotomentin. This brown pigment has antibiotic properties. Atrotomentin is a derivative of polyporic acid. This substance is notable for its marked antitumor activity.
