Top poisonous mushrooms on the table

Fly agaric

We put these mushrooms in the second position, as some of them are deadly poisonous. Many people imagine him as a real handsome man with a red hat in white dots. In fact, the fly agaric is not one mushroom, but a whole genus, numbering about three dozen species. Among them are the following groups:

• Edible and even gourmet (imperial and caesarean fly agaric).
• Conditionally edible (float or Sicilian fly agaric, ovoid, lonely, gray-pink).
• Simply inedible, although not poisonous (toadstool, yellow-green, bristly, prickly-headed, gray, purple, pineal, thick, and others).
• Toxic. To be fatally poisoned, you need to eat a lot of them, but in moderation they are hallucinogens. Such is the well-known fly agaric with a red hat with white specks. It is widely used in medicine, as a medicine, for example, against cancer, and in everyday life for baiting insects. Hence its name.

But there are also unusually dangerous species in the genus. There are not many of them. The list of poisonous mushrooms includes the royal fly agaric (not to be confused with the imperial), spring (or white), smelly (or smelly toadstool) and panther. Each of them contains the poisons muscarine, muscaridin, and some additionally contain hyoscyamine and scopolamine. Poisoning with these fly agarics is fatal in 9 cases out of 10.

Inedible

There are inedible but not poisonous mushrooms. They cannot be poisoned, but mushroom pickers prefer to bypass them, because collecting such gifts from the forest is not worth it, they are tasteless.

1. Ochreous russula or lemon russula. It can also be attributed to conditionally edible mushrooms, but it has a strong peppery aftertaste, and the taste leaves much to be desired. She has a yellow cap with a diameter of 5 to 12 cm, white, and then a yellowish leg with a length of 3 to 9 cm. The pulp is odorless, whitish. Prefers pine forests, but can grow in any forests, from late July to the first frost.

2. The row is white. Occurs on throughout Russia, prefers dense deciduous forests, especially among birches and beech. It can be found from July to October. The diameter of the white cap is up to 10 cm, the flesh is also white; if damaged, it emits an unpleasant odor, similar to that of a radish. It looks like a champignon, but these mushrooms can be distinguished by their smell: the champignon has a pleasant one. You should not eat white ryadovka in food, because removing its pungent smell will not work. Plus, it can cause stomach upset.

3. The pig is fat. It is found throughout Russia, grows in groups, from July to late autumn. She has a velvety brown or brown hat with a diameter of 10 to 25 cm, the flesh is yellowish, bitter. The leg is velvety, with a diameter of 2 to 5 cm. For a long time this mushroom was considered conditionally edible, it was fried and salted. But now it is called inedible, tk. the pulp contains poison, muscarine. It does not act immediately, but accumulates in the body. When there is too much of it, a reaction begins: the blood clots and the kidneys are damaged. Therefore, you should not constantly use this mushroom, although it is considered curative (a natural antibiotic with an antitumor effect).

4. Gall mushroom. Its other name is false porcini mushroom, tk. it is often confused with porcini mushrooms, or bitterness. He has a light, brownish or brownish cap, the diameter of which is from 4 to 15 cm. The leg grows from 3 to 13 cm, after some time it becomes covered with a dense net. If it is ripped off, the place of the break will darken. Another distinctive feature is that it is rarely affected by worms. It can be found in the forests of Russia, both deciduous and coniferous, from early summer to October. It is difficult to get poisoned with this mushroom because of its bitter taste, often a person spits it out right away. After heat treatment, the bitterness only intensifies.But poisoning is possible if it is mothballed. Toxins destroy the liver, and their effect can appear in a few weeks or a month after the bitterness has been eaten.

As you already understood, there is no clear division of mushrooms into categories. Some seemingly inedible, but safe for health mushrooms, later turn out to be poisonous. So, the false chanterelle can be attributed to conditionally edible mushrooms, but some experts consider them inedible or even conditionally poisonous. Therefore, while studying the names of inedible mushrooms, do not be surprised if you later find them among the poisonous ones.

Death cap

Death cap - the most poisonous mushroom in the world. It is the cause of most of the fatal poisonings that occur after eating mushrooms. It grows in almost all types of forests in Europe, Asia, North America and North Africa. Loves dark, humid places. Contains two types of toxins amanitin and phalloidin, which cause liver and kidney failure, and often the only way to avoid death is to transplant them. It is estimated that even half of the pale toadstool contains enough toxin to kill an adult. In addition, the toxicity of the mushroom does not decrease after cooking, freezing or drying. Sometimes they are mistakenly harvested instead of mushrooms and green russula.

Satanic mushroom (Boletus satanas)

Satanic mushroom, it is tubular (from the boletus genus) grows in the Caucasus, in the south of Primorye. Found in forests. Forms a symbiosis with linden, oak, chestnut, etc.

Satanic mushroom

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It can be easily confused with the edible oak tree. A fairly large mushroom with a pillow-like hat (about 20 cm). The color is light gray, ocher-white. Below you can see a sponge, which consists of tubes with red mouths. The height of the leg is 10 cm, the thickest itself, yellow in color, with a red mesh below. With age, a repulsive smell comes from the mushrooms.

In some regions where it grows, it is considered conditionally poisonous. It is thoroughly heat treated and eaten. There is no reliable information regarding the safety of this mushroom, so it is extremely unreasonable to risk your health and cook dishes from it.

The mushroom picking process must be taken with full responsibility. It is undesirable to go to the forest for harvesting if there is no relevant knowledge in this area. At the initial stages, you can collect them with an experienced mushroom picker. If there is the slightest suspicion of safety, plucking the mushroom is highly discouraged. Take care of yourself and your loved ones!

What edible mushrooms are collected in the Samara region

The mushroom assortment of the Samara region is represented by almost all well-known mushrooms. True, in different regions they are found with different frequencies. Among all the abundance, there are some that are the most coveted trophy.

White mushrooms

A truly royal white mushroom (Boletus edulis) from the Borovik family, has a cap 6-25 cm in diameter, in young fruiting bodies it is whitish, then sandy, then from lightbrown to dark brown colors, sometimes with a carmine tint. The shape is at first hemispherical, later convex, similar to a pillow. The skin of the cap is dry, smooth, matte, does not separate from the pulp (especially in older specimens), the surface is smooth or wrinkled, during wet weather in adult mushrooms it is sticky. The tubes are 8-30 mm long, white or cream in young fruit bodies, yellow-green, olive-green in adults, small, rounded pores, do not change color if damaged. The leg is 5-20 cm high, 1.5-10 cm thick. The color is whitish or light sandy, with a thin light brown mesh pattern. In appearance, the leg is dense, massive, one might say stocky. The pulp of the mushrooms is white, firm, dense, fleshy. In older specimens, it is spongy. The taste is soft, mushroom, pleasant (with a nutty aftertaste). The smell of mushroom.

White mushrooms

Butterlets

Another representative of edible mushrooms, Oily (Suillus luteus). Hat - from 40 to 150 mm in diameter. Initially, the form is hemispherical, then flattened, prostrate, the edge is sharp, in young specimens it is turned up. Common colors are brownish-yellow, light brown, chestnut, gray-brown, with a gray or purple tint. The skin is sticky, slimy, easily and completely separated from the pulp. The pores of the tubular layer are yellow-brown or dirty olive-yellow, small and very narrow, rounded in shape. Tubes - from 6 to 12 mm long, in the first phase, yellowish or lemon-yellow, later darker, easily separated from the pulp. The tubes of young fruiting bodies are covered with a white membrane below, connecting the edge of the cap to the base. Stem - from 30 to 80 mm in height, from 10 to 25 mm in thickness, the color is yellow-cream at the top, brownish at the bottom, cylindrical and full, at the base it may be slightly thickened.

The protective film, which covers the tubes in young fruiting bodies, then leaves remnants on the trunk, in the form of a hanging, whitish, later brownish-purple ring. The pulp is whitish, creamy, later yellowish in the cap and stem, brown at the base of the stem. Does not change color after damage or cut. The hat is fleshy, soft and juicy. And in the trunk it is a little fibrous. With a mild taste and pleasant smell. Light ocher spore powder.

Butterlets

Boletus and boletus

Mushrooms that are very similar to each other, even experienced mushroom pickers do not always distinguish them from each other. The boletus has a darker color, the leg is thinner and the flesh is softer. Otherwise, they are representatives of the same genus Leccinum, the Boletaceae family.

The hat is 5-20 cm in diameter, red-brown, rusty-brown, brick-red. Initially hemispherical, convex with age, cushion-shaped. The surface is dry, matte, velvety. Tubular layer - at first the color is white, later grayish, with a yellowish tinge, the damaged layer becomes brownish-purple, dense. The pores are small, rounded, and darken as a result of damage. The leg is whitish with scales, first whitish, then dark orange, very long, cylindrical. The pulp is whitish, fibrous in the stem, especially at the base. The taste is inexpressive. Spores are brownish.

Boletus

They grow from June to mid / late autumn. They form mycorrhiza with poplars, aspens, birches. Many consider these mushrooms to be as good as porcini mushrooms.

In addition to the above mushrooms, it is worth mentioning honey mushrooms, milk mushrooms, volushki. In common parlance, mushrooms are called mushrooms belonging to different genera, which got their name from the place of growth. They grow in a large group, from early summer to November, in forests, thickets, parks and gardens, on living and dead trees, stumps. A nuisance for foresters, they are among the most pathogenic fungi in forests, young trees quickly die off after defeat. Edible mushrooms differ from false mushrooms in a ring on a leg. It is advisable to eat only young individuals.

Milk mushrooms and mushrooms are conditionally edible mushrooms. In other countries, they are even considered inedible, but in Russia and the countries of Eastern Europe, as well as in Finland, well soaked, boiled, are used for salting.

The most poisonous mushroom in Russia

Death cap

A pale grebe is a mushroom that is the most poisonous not only in Russia, but also in the world. It has a powerful poison that poisons internal organs and acts in full force even before the first symptoms of poisoning appear. And they can start in two days. 100 g this mushroom is enough in order to get severe poisoning. Symptoms - vomiting and diarrhea, headache, pressure drop. This mushroom is especially dangerous because inexperienced mushroom pickers confuse it with champignons and other completely edible mushrooms.In fact, there are not so many poisonous mushrooms, in Russian forests there are much more edible gifts of the forest - just some of them, for example, valui, kulbiki, mullein, morels, require special preparation and special cooking methods

However, in any case, it is worth taking precautions, because you can get poisoned not only with poisonous, but also completely edible mushrooms.

You cannot pick mushrooms near highways, railways, in polluted places, as mushrooms easily absorb toxic substances and radiation from the surrounding area. Rotten fruit bodies gnawed by worms should not be collected, they can accumulate toxins. Mushrooms are fried for at least 40 minutes, and conditionally edible species must be soaked, boiled, and subjected to other preliminary preparation measures.

The danger of the pale toadstool

The similarity between the pale toadstool and champignon is dangerous because the first is a deadly poisonous mushroom from the genus of amanita. Even children know about this from school lessons in natural history or the world around them. However, poisoning occurs quite often.

It is found in deciduous and mixed forests from mid-July to late autumn. It grows most often under birches, oaks, beeches and hazel. Loves fertile soil. She was noticed even in urban areas and in summer cottages.

A pale grebe is a very moisture-loving mushroom, which is most "productive" in years characterized by sufficient humidity or in places with high humidity. In relatively arid places, pale grebe is rare.

Toadstool grows in families or singly. Widespread distribution increases the likelihood of accidental collection.

She is so poisonous that she poisons the edible mushrooms that lie in the same basket with her. Therefore, even one single specimen, which was identified at home and thrown away, may pose a danger. To protect yourself and your loved ones, do not spare the collected forest gifts: if you find a pale toadstool - throw out all the contents of the basket.

Some use the folk method of determining inedibility: during cooking, a peeled onion is placed in a pan with mushrooms. If it turns blue, it indicates the presence of poison. However, this method is very unreliable and lacks scientific justification.

It is not only the body that is poisonous, but also the spores and mycelium. Do not pick berries, herbs and other mushrooms near it. Even if the clearing is rich in forest gifts, when you see a toadstool, go around it.

The poison causes severe poisoning even in small quantities: a lethal dose is contained in 30 g of the mushroom. No processing (cooking, frying, freezing, drying) destroys the poison.

The biggest danger is that the signs of poisoning do not appear immediately, but after 6-8 hours or more - after 30 hours, when it is no longer possible to save the victim. Sometimes for several days a person does not notice alarming symptoms, but at this time the poison actively spreads through the internal organs and destroys them.

Death occurs in more than 90% of cases when a pale toadstool is eaten.

Amanita phalloides

It belongs to the group of deadly mushrooms. Occurs in summer and autumn in forests in the south of the country. It is large in size, the diameter of the cap is 10-15 cm. The color is pale green with an olive tint. The edges of the caps of toadstools have edges bent downwards, like in champignons. In the future, it is leveled.

Death cap

The leg is white, it can reach a length of 12-15 cm. Below the cap there is a ring that resembles a skirt with frills, in the lower part of the leg there is a noticeable thickening.

Pale toadstool is odorless and tasteless. This dangerous mushroom can be confused with russula and champignons. Even if consumed in small amounts, fatal poisoning can occur. Its danger also lies in the fact that the symptoms of intoxication can manifest themselves after 6 hours from the moment of use. In medical practice, cases have also been recorded when they manifested themselves after 48 hours.

The action of the poison

Toxins damage the liver

The fruiting body of the fungus contains 2 groups of toxins:

• amanitins (α-, ꞵ- and γ-amatoxins) - slower, but more poisonous;
• phalloidins (phallotoxins) are less toxic, but they act faster.

They primarily affect the liver, as well as the kidneys and heart.

Irina Selyutina (Biologist):

• Toxic compounds of pale toadstool are polypeptides.
• Interestingly, α- and ꞵ-amanitins are also present in the pulp of the white toadstool (smelly fly agaric). The same toxins are characteristic for 2 more species of the genus Amanita from North America, as well as for some fungi of the genus Galerina.
• Amanita muscaria (white toadstool) is a kind of substitute for pale toadstool in places where it does not exist. Probably because it is more resistant to lack of moisture.

The period of poisoning can be roughly divided into 4 stages.

1. Incubation period. Lasts 8 to 30 hours after eating the mushroom. There are no signs of poisoning, the person feels normal. At this time, the poison enters the bloodstream, spreads through the victim's body and already begins its destructive effect.
2. The period of acute gastroenteritis. Against the background of inflammation of the mucous membrane of the small intestine, indomitable vomiting appears (sometimes mixed with blood or mucus), cramping abdominal pain, diarrhea. The patient experiences thirst, headache, weakness. Dehydration of the body may occur. a person loses a lot of fluid with vomit and loose stools. Lasts 1-2 days.
3. The period of "false well-being", when the symptoms disappear, the patient feels better. It seems that they managed to get over an acute intestinal infection. However, the poison in the body continues to be destructive. This stage lasts from 1 to 3 days, then the signs of intoxication return with renewed vigor.
4. Acute hepatic and renal failure (severe damage to the liver and kidneys) is the last stage of poisoning. The person experiences severe pain in the right side. Jaundice develops: the skin, whites of the eyes, visible mucous membranes become yellow. Toxins destroy the liver and kidneys, and renal failure occurs. The patient's blood pressure decreases, the pulse becomes superficial. Heart problems are common. By the way. This period is often called the period of damage to the parenchymal organs, i.e. those based on parenchyma tissue.

Clinicians classify pale toadstool poisoning as mild, moderate, and severe (in terms of severity).

After eating any mushrooms, carefully monitor your health. Remember that the venom of the pale toadstool may not manifest itself for several days.

At the first sign of poisoning, call an ambulance right away. Home treatment is unacceptable and often fatal. A timely admission to the hospital significantly increases the chances of surviving.

Not only beginners, but also experienced mushroom pickers can confuse champignon and pale toadstool

These doubles look almost the same, so it is very important to be able to distinguish one from the other.

In order not to become a victim of pale toadstool, you should not buy mushrooms in spontaneous markets. Very often, not completely fruiting bodies are sold here, but only hats. It is extremely difficult for them distinguish edible mushroom from the poisonous.

Useful properties of poisonous basiomycetes

Interesting Facts:

• most of the listed representatives are used as raw materials for the manufacture of medicines;
• Amanita muscaria was used by the ancient Vikings before going into battle to reduce sensitivity to pain;
• inedibles are eaten after prolonged special processing;
• it is impossible to destroy the poisonous representatives of the mushroom kingdom, because they are part of the ecosystem and play an important role in cleaning the environment;
• the most poisonous mushroom in the world - pale toadstool;
• spring representatives are less toxic than those growing in the summer season (information concerns conditionally poisonous specimens);
• the benefit of poisonous basiomycetes is the ability to use an extract from them in agriculture, to create fungicides that prevent the spread of pests and fungal diseases.

Each mushroom picker should have a reminder: "do not take mushrooms that you do not know"

The collection site should be chosen carefully: Basidiomycetes collected near the highway are especially toxic. The mushroom picking season begins in May-June and lasts until the first frost (it depends on the region of residence of the mushroom picker)

Many poisonous varieties are easily recognized by cutting the fruit body.