In our country there is a huge number of species of mushrooms, some of which many people have never even heard of. But lovers of the “silent hunt” of hunting should be careful, because among the huge number of species, many are inedible and poisonous mushrooms.
Their classification can be based on the structure, as well as on nutritional value. In this article, we systematize mushrooms, based on their nutritional and taste properties.
Mushroom classification
All mushrooms according to their nutritional properties can be divided into three main groups: edible, conditionally edible and inedible (poisonous).
Edible mushrooms, depending on what taste qualities they have, are divided into 4 categories. Conditionally edible may contain harmful substances, but it is not forbidden to use them for cooking after special processing (soaking, cooking). And poisonous mushrooms should not be eaten at all.
Edible mushrooms
The classification of this species is divided into 4 categories:
- The first is mushrooms, which are famous for their taste and do not require special processing. This, of course, is a white mushroom, a real breast and saffron milk cap.
- The second category - the mushrooms are also tasty, have a pleasant smell, but are inferior in taste and nutrition to the specimens from the first category. It includes butterfish, common champignon, boletus, throats, boletus, yellow and aspen breasts.
- The third category, as a rule, includes mushrooms, which have medium taste properties, and collect them only at a time when valuable fruits of the first or second category have not taken shape. It includes black lumps, mosses, chanterelles, morels, some types of russula.
- The fourth category - mushrooms do not differ in high taste indicators, only lovers collect them. This category includes meadow and summer honey agarics, slingshots, tinder fungi, oyster mushrooms, dung beetles.
Edible mushrooms
The classification is such that this group includes fruits containing harmful and bitter substances. In addition, they may have an unpleasant taste or smell. They can be used for food only after special processing, boiling, soaking with water change, boiling with the removal of the broth. This group includes threesomes, morels, a black lump, lines, pigs and some types of russula, which have bitterness. For example, russula and morels should be cooked for five minutes, then drain the broth, and stew the mushrooms, fry or add to the soup.
