Gifoloma cephalic

Summer mushroom appearance

The hat is brown when wet and becomes closer to the center of the dark yellow in dry weather conditions, which gives the mushroom two-color effect. With age, the convex cap becomes flattened with a wide umbrella (tubercle). The diameter of the cap reaches 3-8 cm in width and its flesh is thin.

The gills are frequent, widely attached to the peduncle, at first they are creamy and become slightly peachy with age.

The pulp is pale yellowish brown, does not change color.

The leg is 0.5-1 cm in diameter, 3-8 cm high and usually curved. She has a ring (or skirt), usually flared, and turns brown on top when spores are dropped. Above the ring, the stem is creamy. Below the ring it darkens towards the base to a dark brown hue. The flesh under the ring is scaly, the scales are white-gray. The smell is pleasant and aromatic.

The color of the spores is dark orange-brown. Spores are wide, ellipsoidal, smooth 5.5-7.5 x 4-5 µm, with apical embryonic pores.

How to cook Sulfur Lamellar honey?

Many different dishes are prepared from poppy seed foam, it is good boiled and fried, as well as dried and pickled. It is believed that only the caps should be eaten with this mushroom, since the stem is rather fibrous and tough.

Primary processing

After the honey mushroom got home from the forest, you should not postpone its preparation for a long time, you should immediately process the fruits. To do this, they need to be rinsed under running water and boiled in water, adding salt to taste.To remove possible bitterness and proceed with further preparations, these processes will be enough.

Pickling for the winter

To prepare delicious mushrooms for the winter table, you will need:

• honey mushrooms - 1 kg;
• water - 0.5 l;
• salt - 2 tbsp. l .;
• sugar - 1 tbsp. l .;
• vinegar - 2 tbsp. l .;
• garlic - 2 cloves;
• carnation - 3 buds;
• laurel - 2 leaves;
• horseradish and currant leaves, 2 pcs.

Pickling process:

1. Add salt and sugar to the water, bring to a boil.
2. Then pour in the vinegar, put the cloves and laurel, after boiling, add the mushrooms that have been pre-processed and boiled. Remove from heat after 5 minutes.
3. Put horseradish and currant leaves on the bottom in pre-sterilized jars, put mushrooms on top, pour marinade so that it covers the fruits completely, throw a clove of garlic.
4. Put the jars in a container for sterilization, carry out the procedure for 20 minutes, then roll up the lids.

Store pickled mushrooms in a cool dark place.

Salting

To enjoy salted mushrooms, you will need:

• boiled mushrooms - 1 kg;
• salt - 200 g;
• dill - 2 umbrellas;
• finely chopped garlic - 3 cloves;
• bay leaf - 3 pcs.;
• cloves - 3 pcs.

Cooking process:

1. Put the mushrooms in layers in a prepared container. The first layer should be salt.
2. Lay each layer with dill, garlic, laurel and cloves.
3. Pour the rest of the salt on top, cover with gauze and press down with pressure.
4. Leave to salt for 20 days in a cool dark place.

It is necessary to control the appearance of brine, which after 5 days should completely cover the mushrooms, or to increase the weight of the load. The gauze should be rinsed every 3-5 days to avoid mold. After 3 weeks, the mushrooms can be put in jars, filled with brine and refrigerated for storage.

Drying

Honey mushrooms should not be boiled or washed before drying. Forest debris should be removed with a dry brush, then string the mushrooms on a string and hang in a sunny, well-ventilated place. Dried mushrooms should become brittle, easy to break in your hands.

You can use the oven for drying, then the mushrooms are laid out on a baking sheet, the temperature in the electrical appliance is set at 60–70 ºС.Mushrooms are placed in a preheated oven, drying lasts at least 5 hours, at which time the fruits should be constantly turned over and their location relative to the heating elements should be changed.

Description of psatirella Candoll

In a young psatirella Candoll, the cap has a bell-shaped shape, over time it becomes relatively open, while a smooth slight elevation remains in the center. The diameter of the cap ranges from 3 to 7 centimeters. The color of the cap varies from white to yellow-brown. There are specific flakes along the edges of the cap, which are the remains of the bedspread.

The pulp is brittle, thin, whitish-brown in color. The pulp has a pleasant mushroom aroma. The plates of young fruiting bodies are grayish in color; as the fungus matures, they become darker and reach a dark brown color. The plates are densely planted, they grow to the stem.

Spore powder of purple-brown color, almost black. The leg is cylindrical, hollow, with a small fluff at the bottom. The color of the leg is whitish-cream. The leg length is 7-10 centimeters with a thickness of 0.4-0.8 centimeters.

Spread of Candoll's false-horns

These mushrooms bear fruit from May until autumn. They grow in deciduous and mixed forests, as well as in parks and gardens. You can find Candoll's psatirella on the stumps and roots of deciduous trees. They grow in numerous groups.

With the onset of summer, Candoll's false heaps begin to compete for territory with shimmering dung beetles. And the dung beetles win, they choose the sunny side, and Candoll's psatirella grows in the shade.

Edible psatirella Candoll

Psatirella Candolla in old sources was referred to as inedible and even poisonous species, but today it is believed that they can be eaten after prolonged boiling, therefore they are classified as conditionally edible mushrooms.

Similarity to other mushrooms

A distinctive feature of Candoll's mushroom is the remains of the bedspread present on the edges of the cap. But sometimes the remains of the bedspread are not preserved, in this case Candolle's psatirella is distinguished from different types of mushrooms by the places of growth - the former grows on dead wood, in numerous groups. In addition, Candoll's mushroom does not have a clearly defined ring on the leg.

Psatirella Candolla differs from representatives of the genus Agrocybe in a darker color of spore powder. But it should be borne in mind that Candoll's mushrooms are very changeable mushrooms, they can have completely different colors, which depends on the temperature, humidity and places where the fruit chalk grows. However, Candoll's mushrooms are completely different from the popular, edible mushrooms.

Other mushrooms of this genus

Psatirella gray-brown has a spherical cap at a young age, but then it opens and becomes almost prostrate. The hat is small - 3-6 centimeters in diameter. In young mushrooms, the edges of the caps are covered with a fringe, which is the remnants of a bedspread.

In dry weather, the caps often crack. A small tubercle sometimes remains in the center of the cap, but it can be seen very rarely, as a rule, in thin-fleshy fruit chalk. The color of the cap is very variable, it depends on the weather conditions. In color, any shades of brown and gray can be observed. In dry weather, the cap generally fades and turns yellow. The height of the leg is 4-8 centimeters, and the diameter reaches 0.8 centimeters, which is quite a lot in comparison with other types of psatirella. The leg is flat, cylindrical, whitish in color, its surface is covered with scales.

Psatirella gray-brown begins to bear fruit in early May. These mushrooms grow on decaying wood. They settle in rather scattered groups, sometimes they can grow together with each other. Fruiting occurs in waves, the last stage is observed in mid-October. The fungus is an edible member of the genus.

Psatirella is water-loving, she is spherical psatirella has a cap with a diameter of 2-5 centimeters.The pulp is thin, watery, brown in color, with a bitter taste, without a pronounced odor.

Psatirella water-loving bears fruit from September to November. Inhabits the remains of deciduous wood, in a more rare case, it is found on needles. This is an inedible species.

As it grows, the cap changes from bell-shaped to almost flat, with a rounded tubercle in the central part and cracking edges. The skin is dry, smooth. The color of the cap is dark brown or yellow-brown. The length of the leg is 4-8 centimeters, with a diameter of 0.5-0.8 centimeters. The leg is hollow inside, often curved. The surface of the leg is silky, its lower part is light brown with a powdery coating of white.

Psathyrella Piluliformis

False Honey mushrooms - little forest deceivers

An inedible mushroom from the Psatirella genus, Psatirella family. Also known as Watery Foam.

Appearance

A hat with a diameter of up to six centimeters, in adolescence, convex, hemispherical or bell-shaped, becomes half-extended with age. The color of the cap is highly dependent on the weather - from chocolate in the rainy season to cream in dry weather. The remains of the bedspread are often noticeable along the paradise of the slipper.

The hymenophores are lamellar, the plates are adherent, frequent, light in juveniles and dark brown in mature specimens. In wet weather, droplets of liquid can be released from them. The spore powder is violet-brown.

The leg is hollow and dense, up to 8 cm high and up to 0.7 cm in diameter, it is straight and curved, its surface is silky and smooth. There is a ring on the stem, above which the stem is often covered with a mealy bloom, in the lower part it has a light brown color.

The pulp is quite tough, creamy, without a pronounced smell and taste.

Where and when it grows

It grows from early June to mid-October on stumps, wood residues, on moist soils, in coniferous and mixed forests. Fruiting in large groups, often forming clumps.

The degree of danger

The mushroom is considered inedible, however, there are cases of its use in food after a long soaking and preliminary boiling. Someone even thinks it is quite tasty.

The degree of similarity

False Honey mushrooms - little forest deceivers

This species can be confused with Summer Openk, due to the similar color of the cap, but the edible honey fungus is larger and grows mainly in deciduous forests.

Appearance of a sulfur-yellow false foam

The cap of a sulfur-yellow false froth is convex, up to 6 centimeters in diameter, when the mushroom matures, the cap straightens a little. Above, the hat is yellow, there is a slight reddish tint on the top of the head. The edges of the cap are yellow-green. Remnants of the bedspread may be visible along the edges of the cap on the underside.

The plates are adherent, olive, lemon-gray or yellow. In young specimens, the tone of the plates is sulfur-yellow, in old ones they turn gray-violet, and when they decompose, they become almost black.

The leg is yellow or yellow-green in color. Young specimens may have a ring on the leg - traces from the film. In adult specimens, the leg is cylindrical, inside it is hollow, at the base with a well-defined brown tint. The flesh of sulfur-yellow false hooters is very bitter with an unpleasant odor.

Places of growth of sulfur-yellow false hooters

These mushrooms grow in both forest and mountainous areas. They usually settle in bundles or groups. Favorite growing places are old stumps and half-decayed trunks of coniferous and deciduous trees. Sometimes false heaps can grow at the base of living trees, but most often they are located on trees that are broken and lying on the ground.

False heaps often settle near edible honey agarics. You can often see how autumn mushrooms grow, tightly squeezed from all sides by dangerous doubles. The fruiting season of sulfur-yellow false hooters is August-September, but they can appear earlier, and in the warm season they can be found in October and even November.

Sulfur-yellow false foam twins

Even poisonous mushrooms have counterparts. Of the greatest interest are the edible and tasty twins, because if you confuse sulfur-yellow false foams with them, you can get serious poisoning.

Edible honey mushroom is very similar to its poisonous counterpart. The plates of edible mushrooms do not have a green tint. At a young age, the honey agaric plates are white or cream. You can also recognize false foams by a weakly pronounced ring on the leg, but old mushrooms often do not have a ring. In addition, the edible autumn mushroom has a ring on the leg.

Seroplastic or poppy foam is also an edible mushroom that can be confused with sulfur yellow false foam. The cap of the seroplastic pseudo-froth is convex, over time it becomes prostrate, its color is brown, red-brown or yellow. The plates are creamy yellow or whitish at a young age, and then become bluish gray or even darker. There is no sulfur and green tint at all. There is no ring on the leg either. Seroplastic false heaps are often left in the forest, as they are afraid to confuse them with a poisonous twin.

Honey mushroom yellow-red has a distant resemblance to a sulfur-yellow false foil. Collibia spindlefoot is also an inedible fungus, and it is very similar to the sulfur-yellow false froth.

How not to get poisoned with sulfur-yellow false foam?

The mushroom picker should be alerted by the green or olive tint on the cap, and especially on the plates and the upper part of the leg. The sulfur-yellow color of this mushroom can hardly be considered a distinctive feature of the toadstool. Better to walk past the dubious mushroom and pick only familiar mushrooms. The mushroom picker must have 100% confidence in the mushrooms that he collects.

Poisoning by sulfur-yellow false heels

Doctor of Medical Sciences and the head of the intensive care unit Musselius, in the book "Poisonous Mushrooms", described the symptoms of poisoning by sulfur-yellow false heaps. The composition of these mushrooms contains resinous substances - ketones and aldehydes, which irritate the mucous membrane of the gastrointestinal tract. The toxicity can be severe. In addition, some of the chemicals are absorbed into the bloodstream and poison other organs.

A severe form of poisoning is most often observed when taking a very large amount of mushrooms, especially in the elderly or children, or if there are additional concomitant health problems: chronic hepatitis, hypertension, coronary heart disease, diabetes mellitus, and the like. In rare cases, extremely severe poisoning occurs, even death is possible.

It is worth paying attention to the fact that after a sulfur-yellow false foam enters the stomach, acute gastroenteritis develops, if the first signs of this disease appear, they immediately call an ambulance. The specialist receiving the call will tell you what actions to take before the arrival of the medical team

Growing at home and in the country

This mushroom has long been successfully cultivated on an industrial scale in Japan, where it got its name "kuritake". Local housewives boil it first, then prepare all kinds of dishes, including pickled ones. It is quite possible to grow a mushroom in the country. There are several ways: on the stumps of felled trees, in a greenhouse, in banks. The most optimal and less costly method is cultivation on hardwood stumps: birch, poplar, apple, pear.

Growing process:

1. The mycelium of the mushrooms must be inserted into the holes made in the wood (1–2 cm deep).
2. Cover the area with moss.
3. To stimulate the growth of fruit bodies, the workpieces are sent to the basement with a constant temperature of + 15–20 ºС, covered with straw.
4. As soon as the stumps are overgrown with mycelium, you need to take them to the site and dig in.
5. Next year, you can already get a harvest of honey agarics, and they will grow until the log falls apart.

Brick-red mushrooms can be grown at home, but for this you need to properly prepare a nutritious substrate:

1. In a deep container, mix the husks of seeds or small sawdust with fine wood chips in a 2: 1 ratio.
2. The mixture must be boiled, then carefully drained in a colander.
3. As soon as it cools down, add a nutritious supplement: starch, oatmeal and corn flour at the rate of 8 g of starch and 25 g of each of the two types of flour per 1 kg of sawdust.
4. The resulting substrate is placed in one- and three-liter jars, compacted.
5. Containers must be sterilized for 2 hours, cooled.
6. It is necessary to make holes 5–7 cm deep in the substrate, add mycelium.
7. The containers are stored in a humid, dark room with a constant temperature of +24 ºС.
8. As soon as the fruiting bodies begin to germinate, the mycelium should be transferred to a cooler place with a temperature of + 14- + 16 ºС.

Reference! To make it convenient to harvest, a paper bag is put on the neck of the jar.

Gifoloma bordered: description and photo

Bordered hypholoma is an inedible representative of the Strofariev family. Grows singly or in small families among conifers, on a decaying needle-like substrate. It is rare, bears fruit during the entire warm period. In order not to make a mistake in the choice during mushroom hunting, you need to familiarize yourself with the external characteristics, view photos and videos.

What does the bordered hypholoma look like

Acquaintance with this forest dweller, you need to start with a detailed description. The hat has a hemispherical shape, which straightens as it grows, leaving a slight rise in the center. The surface is matte, ocher-yellow, the edges are painted in lighter colors. The bottom layer is covered with thin light lemon-colored plates. Propagated by black-purple spores. The leg is thin and long.

The mushroom is inedible, causes food poisoning

Where does the bordered hyphaloma grow

Bordered hypholoma is a rare species that grows in single specimens or in small families in coniferous forests. It can also be found on rotten wood, in a needle-like substrate, on the stumps of coniferous trees.

Is it possible to eat hyphaloma bordered

Bordered hyfoloma belongs to the inedible category. Causes gastric poisoning when eaten. Therefore, in order not to harm yourself and your loved ones, you need to know the description and carefully look at the photo.

Gifoloma bordered, like any inhabitant of the forest, has similar twins. Such as:

1. Poppy - belongs to the 4th group of edibility. You can recognize this instance by a small ocher-yellow cap, smoky plates, a thin long leg of a yellowish-whitish color. Light buffy pulp has a pleasant taste and aroma. Grows in large families on stumps, rotten coniferous wood. Fruiting is long, from May to the first frost.

Suitable for fried and stewed dishes

Despite the bitter taste, the mushroom is used in cooking.

If the hypholoma, bordered by negligence, fell on the table, then it is necessary to recognize the signs of poisoning in a timely manner and provide first aid

Poisoning symptoms

Bordered Gifoloma is an inedible representative of the forest kingdom. Causes gastric poisoning when consumed. First signs:

• nausea, vomiting;
• diarrhea;
• epigastric pain;
• cold sweat;
• hypotension;
• constriction of the pupils;
• labored breathing.

First aid for poisoning

The reaction to toxins appears 1-2 hours after eating.When at least one sign appears, you need to immediately call a medical team and start first aid:

1. Lay the patient down, release from the squeezing clothes.
2. Open the vents for fresh air.
3. Induce vomiting by giving the victim plenty of water.
4. Give absorbents according to instructions.
5. If there is no diarrhea, use a laxative.
6. Put a warm heating pad on the stomach and limbs.

Conclusion

Bordered Gifoloma is an inedible forest dweller that grows among conifers. Since the mushroom is not eaten, you need to know the external data and, when meeting with it, do not pluck, but pass by.

Dangerous properties of muer

Muer is non-toxic. It is impossible to confuse auricular auricularia with similar mushrooms, since it does not have poisonous counterparts. Muer tree fungus can harm the body only if it grew in an industrial zone or other dangerous area and has absorbed harmful substances.

Like all mushrooms, "tree ears" are contraindicated in diseases of the liver, gallbladder and thyroid gland

People with skin diseases should be wary of eating Chinese delicacies. And also muer is contraindicated for children, tree mushrooms should not be eaten by pregnant and lactating women

And even those who are planning to have a child should give up the Chinese delicacy for a while.

Gebeloma

Mushrooms - Gebeloma

Gebelomas are cap-pedunculated mushrooms belonging to the stropharia family. Until recently, taxonomically, this genus of fungi was mistakenly attributed to other families of fungi: cobweb or bolbitia.

This genus includes several types of mushrooms. At the same time, some gebelomas are conditionally edible or inedible, and some are poisonous. Experienced mushroom pickers, having discovered these mushrooms, do not pay attention to them, because they have no practical value.

These mushrooms grow everywhere: on the soil, on rotten wood, in the places of former fireplaces. Fruiting in August-November.

Botanical description

Gebelomas belong to the cap-pedunculate fungi: their fruiting body consists of a cap and a leg. The Gebelom cap is flat or hemispherical, with a smooth or scaly shell of white or brown color. The diameter of different species of these mushrooms ranges from 3 to 9 cm. On the underside of the cap there are light or brown adherent plates. Spore powder is colored with different shades of brown.

The cylindrical fibrous stems are located centrally in relation to the cap. The inside of the leg can be hollow, and the top is often covered with scales. On the stem, closer to the cap, many representatives of this genus have a spider-like or filmy ring.

The flesh of the mushroom is fleshy, firm, white or brown in color, and tastes bitter. On the cut, the pulp does not change its color and exudes a strong specific aroma, similar to the smell of a radish.

Species differences

The genus Gebelome includes several dozen species. The most common of them on the territory of Russia are the types: sticky, mustard, root, inaccessible, belted and coal-loving.

Hebeloma sticky

Mushrooms of this species are the most common gebelomas in our country. Russian mushroom pickers call them "horseradish mushrooms" or false values, and in England they are called "fairy cake" or "poisonous cake". They are referred to as inedible, and in some literary sources - to poisonous mushrooms.

False value hats are yellow-brown, sticky in young and dry in mature individuals. The size of the caps of some specimens reaches 10 cm. On the back of the caps in humid weather, moisture accumulates on the plates, which, after drying, gives them a spotty color. The pulp is light brown with a sharp rare odor and bitter taste.

Mushrooms of a sticky species grow in groups on the edges, glades, along the roads. Distributed throughout the European part of Russia, in the Far East, in Central Asia.

Mustard Hebeloma

It is a poisonous species of Gebelom.Their name comes from the fact that when ripe, the plates on the back of the caps acquire a mustard color.

Their caps have wavy edges. In size, they can reach 15 cm. The color of the caps varies from cream to brown-red, while the edges are colored lighter than the center. The spore powder has a bright orange color.

The legs are hollow inside; on a longitudinal section in their upper part, you can see the connection between the cavities inside the cap and the leg. The legs are covered with scales in such a way that they create a ring pattern on them.

Coniferous and deciduous forests are a favorite growing place for mustard gebelom. They grow in numerous groups.

Root Gebeloma (tapered)

These representatives of the genus Gebelom are conditionally edible: some cooks cook them together with edible mushrooms. The legs of the root gebelom are half submerged in the soil, creating a semblance of a root. Because of this feature, the mushrooms of the root species got their name.

Their caps are large (up to 15 cm in diameter), hemispherical, light brown in color. The surface of the cap is covered with darker scales, resulting in a pockmarked appearance. The plates are semi-adherent, colored in different shades of gray and brown, while in young specimens they are lighter than in mature ones. The pulp is dense, light, has a bitter taste and an almond smell.

They love to grow in deciduous forests, because they form mycorrhiza with deciduous trees. Most often they can be found in places with a bald topsoil: in pits, ditches, near burrows.

Gebeloma inaccessible

It is a poisonous mushroom. Has a hat with a diameter of 4 to 8 cm with an indentation in the center. The surface of the cap is slimy, reddish in color, with a wavy edge. The plates are wide, with light margins. The pulp has a bitter taste and a pronounced radish smell. The leg is covered with scales, thickened at the base.

They grow on moist soils of coniferous, deciduous and mixed forests, abandoned gardens, rarely visited corners of parks and squares. Ripen in August-September.