How to distinguish inedible mushrooms from edible?

Beginners of gathering, going to the forest with a bow, often come to a perplexity: how among all the gifts offered by the birch grove, pine forest or overgrown felling with young undergrowth, to distinguish mushrooms edible and inedible, and also poisonous? Where is the criterion by which one type can be distinguished from another? There are fruit bodies that seem completely unfit for food: black, wrinkled. You avoid them, and then you will find out that they were delicious morels. And those mouth-watering fungi brought to the bowl home, experienced users reject, calling the poisonous satanic mushroom.

Unfortunately, there is no single criterion guaranteeing that a particular specimen can be eaten. There are species, for example, a delicious mushroom umbrella, which in appearance look very much like a pale toadstool, but there are colonies dotting a rotten stump, which in actual fact turn out to be false honeycombs. After all, often completely inedible mushrooms hide under the guise of quite familiar, familiar from childhood images of forest gifts. Their names speak for themselves: false-rain, false honey-mushrooms, russet russet, tiger (poisonous). But the name "fly agaric" does not always mean that before you - a poisonous plant: pink (it is also called gray-pink or blushing), the fly agar is very tasty.

At the same time, some edible species, for example, fruit bodies with a not quite appetizing name "dung" turn into inedible mushrooms with age. Only young plants are used for food, at which the edges of the cap have not turned blue. The same principle of collection and a real raincoat (pearl), in which the pulp is still white, elastic, not turned into mucus or powder (spores). As for the outward signs of the fruiting bodies, the mushroom picker should take into account that some inedible species "mimic" under the table sorts, but their color is either too unnaturally bright (as in the "wrong" ones) or greenish (false sherry-yellow).

The person is given, in addition to vision, other kinds of sensations, and all of them should be involved in order to distinguish inedible mushrooms from the desired trophy. The taste of the fruit body can also tell a lot to the collector. Here it is necessary to make a reservation: the grapes have a bitter taste, but they are edible, although, in order to properly prepare them, it is necessary to tinker. Most of the poisonous plants have a bitter taste. A vivid example is the bile fungus. An inexperienced person can take it for the most coveted trophy - a white boletus - so these kinds are similar. And at a young age, this mushroom has a resemblance to a poderezozovik. And it grows in the same place, where the mentioned edible species. Mukomor produces only a bitter taste. Cut off the bonnet with a knife, lick the flesh and see for yourself!

Smell - another feature that gives inedible mushrooms "with a head." Some poisonous or simply not eaten fruits have a weak or rich flavor of almonds (because of the senile acid contained in them), and some - the smell of coumarin, such as the gray-pink bald man. The present field mushrooms (meadow, field, forest) have an inexpressive smell, which slightly resembles an anise, but their poisonous fellow - the yellow-skin champignon - chirps into the nose with the stink of carbolic acid.

Tactile sensations are another way of distinguishing the fruits of the forest. Inedible mushrooms often have a more rigid texture than their delicious relatives. For example, a false chanterelle is hard to touch, as if it were wooden. A poisonous white govorushka like two drops of water is like an edible feast. The toadstool is given out by its wooden structure, as well as by the fact that it has milky-white plates, whereas the pendant in adulthood is gently pink. If you carefully examine each found mushroom, checking it for smell, taste and texture, then soon you will develop the necessary experience, and you will accurately determine whether it is worth taking a find in the basket or not.