Black float (Amanita Pachycolea) photo and description

Growing at home and in the country

The cultivation of the Caesar mushroom at home or on a personal plot has not become very widespread due to the technological complexity of the process. To do this, it is necessary to create specific conditions for him, close to those in which he lives in the natural environment. Moreover, it may take more than one year to get the first harvest. There is no official information about the cultivation of this species yet. There are no methodological descriptions of the cultivation process in the public domain. However, some enthusiasts try to do this and suggest the following way.

To create the necessary environment, you need to have suitable trees on the site, with the roots of which the mushrooms form a symbiosis. How to grow an egg mushroom in a summer cottage:

Plant the ground fruits shallowly under the trees.
Scatter pieces of fly agaric nearby, cover with foliage, periodically water.
Prepare planting material: crumble the specimens brought from the forest into a container, pour rainwater.
Keep the substrate for 2 days at a temperature slightly above 20 ° C. Then pour the mixture onto the planting site.
Moisten the plot constantly.

False doubles

The egg mushroom differs in a number of features from its inedible relatives, and most importantly - from its poisonous rival, the red fly agaric. The photo shows how they might look. The main differences between the dangerous twin and the noble mushroom are presented in the table below.

Differences
View	Hat	Leg and plate color	Volva
Caesar mushroom	Traditionally smooth, no blanket residue	Golden yellow	Loose, with a wide saccular shape, ovoid
Amanita muscaria	Covered with white warts	White	Adherent in the form of annular residues at the base of the pedicle

There is a certain similarity with the saffron float, however, this species has white plates and a leg.

Amanita mushrooms

It can be eaten only after half an hour of boiling. In addition to the pearl fly agaric, there are several more edible fly agarics, but it is even more difficult to distinguish them from poisonous species, in particular, the white amanita and brown fly agaric are edible, but dangerously similar to the deadly poisonous pale toadstool, by the way, also belonging to the genus of amanitas.

In Japan and China, dishes are prepared even from poisonous species of fly agarics, after prolonged boiling with several changes of water. Many wild animals eat not only edible, but also poisonous species of fly agarics without any harm to themselves. Moreover, the deer eat them for an intoxicating effect. Another edible fly agaric - the Caesar mushroom - is revered in Europe as a rare delicacy and is served as one of the most expensive dishes.

How poisonous?

Amanita is a poisonous mushroom. Especially royal.

They try not to even use this mushroom as a raw material for medicines, it can cause such serious harm to health. Unlike other representatives of the fly agaric species, for example, the red and black mushroom, it contains muscimol and ibotenic acid.

After 2 hours after eating the mushrooms, people began to show symptoms of poisoning. People complained of severe stomach pain, followed by vomiting and upset stools.

After that, people began to complain of strong nervous excitement. Others began to see unseen animals and dead relatives.

A few days later, the mushroom pickers still came to their senses. However, until recently they did not understand what happened to them. Such an experiment seriously affected the state of health. For example, there are consequences for the liver, kidneys and nervous system. It is believed that mushroom pickers simply did not cook the mushrooms, thereby not killing the poisonous properties. However, given what happened, you should still be on the lookout.

Hallucinogenic effect

Why are royal fly agarics dangerous? They tend to accumulate heavy metal salts in their composition. Most often these are sodium salts. In the study of royal fly agaric mushrooms, this feature was revealed in them in 1939. The research was carried out by Scandinavian scientists, using the Scandinavian royal fly agarics. They collected about a kilogram of dry fruit bodies. In accordance with the tests carried out, it was found that there is about 150 mg of vanadium per kilogram. This means that this is a very significant figure that can cause significant damage to the human body. It is vanadium that is responsible for indigestion. However, the combination of vanadium and ibotenic acid is responsible for the hallucinogenic effect that many people experience when they ate the fly agaric.

The effect of this fungus varies widely depending on how susceptible the body is to such substances. The place of growth of the forest dweller and the dosage also matter.

After consumption, after one to 2 hours, the first signs begin to appear. They are characterized by seizures, tremors, and intense anxiety. Some people, on the contrary, claim that they are very sleepy, overwork has appeared.

If a person nevertheless relaxes and falls asleep, he does not sleep fully, but is in a state of semi-sleep. At this time, he sees visions, and also, he has an increased sensitivity to sounds around.

As a result of the impact of sounds on the undermined nervous system, visual hallucinations appear that are poorly distinguishable from reality.

However, depending on the health of the person, as well as the state of his psyche, the hallucinogenic effect manifests itself in different ways. As a rule, the duration of this state lasts from 4 to 8 hours. After the hallucinogenic effect wears off, the person will experience hangover syndrome.

By the way, as many people who have gone through royal fly agaric poisoning say, a feeling of nausea persists during hallucinations. And also, there are characteristic pains in the stomach.

Description

Amanita muscaria is a typical representative of the genus Amanita. Some sources call the white fly agaric a variety of the pale toadstool. By the way, in terms of toxicity, they are about the same.

Hat

Shape: in young mushrooms - rounded with a conical accent, with age, the edges open and the cap takes on a half-open appearance. Centrally there is an impression, there may be a tuberous outgrowth. The cap has slightly ribbed edges.
Size: small caps (grow up to a maximum of 10 cm in diameter).
Color: pure white.
Surface: dry and velvety to the touch in the absence of rain.

Leg

Shape: a cylinder with a tuberous outgrowth at the base. In adult specimens, the leg contains a continuous cavity inside.
Size: the leg of the spring fly agaric is rather long (up to 12 cm) and of medium thickness (about 2.5 cm in diameter).
Color: like the cap, the leg is pure white.
Surface: fibrous, covered with scaly growths. In the upper third, the remains of the bedspread are observed in the form of a relatively long ring-shaped formation. Not sharp longitudinal stripes are visible on it.

Black float: photo and description of mushrooms

Name:	Float black
Latin name:	Amanita pachycolea
Type of:	Conditionally edible
Synonyms:	Amanita muscaria
Systematics:	Department: Basidiomycota (Basidiomycetes) Subdivision: Agaricomycotina Class: Agaricomycetes (Agaricomycetes) Subclass: Agaricomycetidae Order: Agaricales (Agaric or Lamellar) Family: Amanitaceae Genus: Amanita (Amanita) Subgenus: Amanitopsis (Float) Species: Amanita Pachycolea (Black float)

The black float is a conditionally edible mushroom of the Amanitovye family, the Amanita genus, the Float subgenus. Known in literature as Amanita pachycolea and black pusher.On the Pacific coast of North America, where it was studied by mycologists, it is called the western grisette.

Black float (Amanita Pachycolea)

Amanita muscaria

The black float (Black fly agaric) is truly the king among floats. It can grow up to 25 centimeters in height, with a cap of 15 centimeters or more in diameter. Otherwise, he is no different from his closest relatives: Volvo, the absence of a ring on the leg, the ribbed edge of the cap, especially in adulthood.

You can easily distinguish a black float from other floats, especially from a gray one, by its color.

Description: Like any float, in early youth, the mushroom is something like an "egg": the embryo of the fungus develops inside a shell (the so-called "common veil"), which subsequently bursts and remains at the base of the fungus in the form of a shapeless sac, called " Volvo ".

Ecology: forms mycorrhiza with coniferous trees, can grow in both coniferous and mixed forests.
Grows alone or in small groups, occurs from mid-autumn to winter (data for the west coast of North America).
Observations of the fungus are officially noted in the southwest of Canada, in northern California, there is information about finds on the Pacific coast in the states of Oregon and Washington, as well as in British Columbia. Data for other countries is not yet available, but this does not mean that the Black Amanita cannot grow somewhere else in the world.

Cap: 7-18 cm, convex, with age - broadly convex or flat, sometimes with a central tubercle, in young specimens - sticky. The color is dark brown, in young specimens it is brown to black, lighter with age, the edges brighten more, sometimes clear concentric zones can be distinguished. The surface of the cap is smooth, but sometimes there may be raised white dots on the surface of the cap - these are the remains of the bedspread. The edge of the cap of an adult mushroom is "ribbed" by about a third.

Plates: Free. Frequent. White, whitish-grayish, darkens to pale brownish or orange with age.

Leg: 10-25 cm long, up to 3 cm thick, flat or tapering towards the top, without thickening at the bottom. May be smooth or slightly pubescent. White, grayish or brownish with age. Without a ring. Volvo is saccular and wide enough, white in color, in adult mushrooms the color of volva is rusty or brown.

Flesh: white, does not change color when cut.

Smell: faint, almost indistinguishable.

Spore powder: white.

Under the microscope: spores 9-14 * 9-12 microns, smooth, colorless, spherical or slightly flattened, not starchy. Basidia are four-spore.

Edible: there is no reliable information from Russian-language sources. All floats are considered conditionally edible mushrooms, but they are not often harvested. Inexperienced mushroom pickers are afraid to confuse the float with a fly agaric or pale toadstool. In addition, the mushroom is quite fragile, which makes it difficult to transport.

Similar species: The closest analogue, widespread in Russia and European countries, is the Gray Float, which is much smaller.

Appearance

The panther fly agaric is represented by a cap and a leg. The diameter of the cap can vary from 6 to 12 centimeters with a width of no more than 1.5 centimeters. The cylindrical shape of the cap is characteristic of young mushrooms; in old ones it takes on a semi-open shape. The edges are thin with hanging scales. Smooth to the touch. Coats with mucus in wet weather. The color of the skin of the cap is predominantly brown, but there are grayish and beige shades. It features a large number of white scales that are easily detached. The plates do not adhere to the pedicle and are distinguished by the presence of brown spots.

The leg of the panther fly agaric varies from 4 to 12 centimeters in height with a diameter of no more than 1.5 centimeters. The shape of the leg is cylindrical with a tapered upper part. There is a tuber down the leg. The texture is fleecy.The ring can be located at the base and have a hanging shape, but there are mushrooms without a characteristic ring. The Volvo is at the base of the leg.

Interesting Facts

In the Roman Empire, Caesar's amanita was called "boleti" and was revered as the highest grade of mushrooms ("fungorum princeps"). This type of fruit was especially glorified by the commander Lucullus, the great gourmet, whose grandiose feasts impressed his contemporaries and became the talk of the town. It was also believed that the imperial delicacy heals wounded soldiers.

Ancient literature contains a mention of this exquisite product - in the pathetic "Satyrs" by Juvenal Decimus Junius

He wrote: "Poor friends are served other mushrooms, of an unimportant variety, and the owner is sick"

Today the scientific nomenclature uses the name "boletus" to denote the genus Borovikov.

The widespread use of cesarean mushroom is due to its special taste and a large list of useful properties. It is also actively used in dietetics, pharmacology, cosmetology and traditional medicine.

Mushroom float: photo and description

The float mushroom has an exquisite appearance and high nutritional value. They are found in large numbers almost everywhere from early spring to late autumn. Look at the mushroom float in the description with the photos that are offered on this page. Various species of this mushroom are considered, advice is given on where to look for it most productively.

Float yellow-brown

Float yellow-brown on the picture

The float is yellow-brown in the photo

The mushroom is edible. The cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge. The color of the cap is first brown, then orange-brown with a darker center. The plates are free white. Stem is white, smooth, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a loose brownish volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Check out this mushroom float in photos that show its unusual appearance.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The yellow-brown float is edible after pre-boiling.

Mushroom float gray

Mushroom float gray in the photo

The mushroom float is gray edible, its cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first, ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspreads, along the edge ribbed. The color of the cap is gray or ocher with a darker center. The plates are free white. The leg is white, beige or grayish, smooth, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a free white volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Grows in deciduous, coniferous and mixed forests. On acidic soils, under birches and on peat bogs. Occurs singly, but often.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The gray float is edible after preliminary boiling.

Float umber yellow

Umber yellow float in the photo

The mushroom float is umber yellow edible. The cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge. The color of the cap is umber-yellow, yellow-olive or gray-brown, with a darker center. The plates are free white.The leg is the same color as the cap, but lighter, smooth with small scales, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of a free light gray volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

Mushrooms float saffron

Mushrooms float saffron in the photo

Saffron float mushrooms are edible, their cap is 4-8 cm in diameter, thin and fragile, dry or slightly slimy, at first ovoid, then bell-shaped, then flat-convex or flat with a tubercle in the center, sometimes with white filmy scraps of bedspread, ribbed along the edge ... The color of the cap is saffron-orange with a darker center. The plates are loose white or yellowish. The leg is white or light saffron, smooth or with scales, hollow, brittle, 6-12 cm long, 1-2 cm thick, immersed in the lower part of the free saffron inside and white outside the volva. In principle, there is no ring on the leg. The pulp is fragile with a mushroom smell. Spore powder is white.

Fruiting from July to October.

It can be confused with poisonous fly agarics, but those always have a ring on the leg or traces of it.

The saffron float is edible after preliminary boiling.

Psychotropic properties

Some traditional healers prepare tinctures and decoctions from poisonous mushrooms, designed to cure extremely dangerous diseases. In addition, some substances present in the fruits of this type of amanita have a pronounced psychotropic effect.

The compounds present in this fruiting body can cause alternations of euphoria and anger. There is a feeling of extreme intoxication. In addition, hallucinogenic substances present in these fly agarics cause double vision, as well as auditory and visual hallucinations.

The psychotropic effect is observed when using the decoction.

In most cases, when using these mushrooms, colored visions occur. In the future, loss of consciousness occurs. After waking up, the person does not remember anything. A pronounced psychotropic effect is observed when using a decoction of these mushrooms, the properties are preserved in dried caps. The action of the fly agaric lasts for 2 hours.

It is not recommended to consume these mushrooms, because to achieve a psychotropic effect, you need to eat a lot of fruit chalk. This increases the risk of fatal poisoning. The death of a person can occur as a result of a stroke caused by a rupture of an enlarged vessel in the brain, or disruption of the cardiovascular system.

Cooking applications

This product is in great demand among culinary specialists - it is canned, fried, boiled, stewed and pickled. There are some interesting recipes you can take note of.

Recipe 1. Soup

young fruiting bodies - 350 g;
potatoes - 3 pcs.;
smoked ribs - 200 g;
onion - 1 pc .;
carrots - 1 pc.;
canned green peas - 100 g;
tofu cheese - 50 g;
Dill;
salt pepper.

Recipe 2. Floats in cream

Mushrooms are versatile in preparation

A couple of hours before cooking, the mushrooms are soaked in warm water. Then they are thrown into a colander, cut into pieces, fried in vegetable oil until golden brown.

Sprinkle with grated cheese (70-80 g), salt, pepper to taste, pour over with lemon juice (½ tsp) and white wine (1 tbsp). cover, simmer over low heat for 25 minutes.

Recipe 3. Pickled mushrooms

For winter harvesting you will need:

floats - 1 kg;
lettuce onions - 3 pcs.;
bell peppers, carrots - 2 pcs.;
a small piece of horseradish root.

The mushrooms are soaked in warm water for 1.5 hours, then they are thrown into a colander, transferred to a saucepan with clean water, boiled for 20 minutes, the water is drained.

Cut the peeled onions into rings, carrots and bell peppers into strips. They clean the horseradish root, plan with thin strips. All cut ingredients are placed in sterile jars. Boiled mushrooms are placed on top to the very neck.

The last stage is filling with marinade. To prepare it, you will need 0.5 liters of water:

salt - 2 tsp;
sugar - a couple of pinches;
black currant leaves - 5 pcs.;
lavrushka - 2-3 leaves;
black pepper - 5 peas.

Pour water into a saucepan according to the proportion, put all the ingredients, bring to a boil, boil for 1-2 minutes.

Mushrooms are poured with boiling marinade to the very neck, rolled up, after cooling, they are taken out for storage in a cellar or basement. You can try the workpiece after 3 weeks.

Irina Selyutina (Biologist):

When preparing pushers (floats), it must be borne in mind that:

The harvested mushrooms cannot be stored for a long time: they need immediate processing.
Before cooking, all dirt must be carefully removed from the fruit bodies and rinsed thoroughly.
It is recommended to boil mushrooms for 40-50 minutes.
You can salt and marinate without scalding or soaking.

If you want to be confident in the quality of mushrooms used for food, then remember that collecting pushers, like other gifts of the forest, is best in areas with a favorable ecological situation.

Application and useful properties

Pushers are conditionally edible mushrooms that require mandatory preliminary boiling before use.

The taste qualities of these mushrooms are usually not considered outstanding - their taste is defined as neutral, and the fragility of their fruiting bodies, which complicates harvesting and preparation, also does not add to their popularity. Before use, Pushers must be properly cleaned, rinsed thoroughly with running water and boiled for an hour. After boiling, these mushrooms are suitable for various culinary purposes - they are used for appetizers, first and second courses, and are also successfully dried and pickled.

Pushers are quite nutritious, they contain a lot of betaines, which have a positive effect on metabolic processes in the human body, and are also used in clinical medicine to fight diseases of the gallbladder, kidneys, liver, prostate adenoma, breast cancer and Alzheimer's disease.

Time and place of fruiting in nature

The edible fly agaric is a species with a wide geography of distribution, but loves regions with a temperate climate more. Prefers acidic soil, deciduous forests with oaks, birches, pines, hazel, well-lit places. In the post-Soviet space, it grows in the forests of the Carpathians and Crimea, in the Caucasus, the Far East. This fruit is found in America, Eurasia, even in the tropical forests of Africa, harvested in Italy, Germany, France, Spain. In European countries, the mushroom is highly valued by chefs and nutritionists. It is eaten by the Athonite monks.

The growing, fruiting and harvesting season is from July to October and even November.

Similarity

Often, many ordinary people confuse the royal fly agaric with such related species as the common red and panther, this is due to the similarity of their appearance. Nevertheless, upon closer examination of the royal fly agaric, one can notice that this species of representatives of the amanita family, in contrast to the traditional and often found red, does not even have a hint of the characteristic bright red color of the cap in its color. The main colors of this type of mushroom are brownish, yellow and white.In addition, the royal fly agaric differs from other species of the family in yellowish flakes that densely cover the body of the leg.

Often, the royal fly agarics are confused with the gray-pink fly agaric, this is due to climatic conditions, due to which this species often has a paler color, that is, the mushroom cap has an expressionless brownish-yellow color. These species can be recognized by the color of the pulp on the cut; in the gray-pink fly agaric it is reddish.

Another mushroom similar to the royal fly agaric is the panther, the main difference of the latter is the characteristic white flesh of the cap and the unattached, bowl-shaped volva located at the base of the leg.

Mushroom Black Amanita - the king of the floats!

So the locals, with whom we stayed, said that we were looking for boletus in the wrong place, and they themselves asked where I found places with marinkas. Having shown each other the mushroom places, I was surprised that the owners did not go to collect boletus, but rushed to collect these marinkas.

This pearl fly agaric may be really tasty, cooked correctly, but I'm not extreme.

By clicking the button, you agree to the privacy policy and site rules set forth in the user agreement. Amanita pearl LAT Amanita junquillea. This mushroom is for an experienced mushroom picker with a trained eye and accurate knowledge of the differences between mushrooms!

This mushroom is not harvested dried; in dried form, dangerous toxins remain in its pulp.

Application

The float is unattractive in appearance, tastes bland, with bitterness, so it is not particularly popular among mushroom pickers. Collecting, transporting, processing and cooking with this species is not easy: the structure of the mushroom is fragile and brittle. Moreover, it is extremely popular in dietary nutrition.

In cooking

The float is used in cooking after boiling. It is great for drying. Amanitopsis is used for cooking first and second courses, snacks.

The process of cooking pushers does not differ from other types of cooking. To begin with, they are delicately cleaned of dirt and rinsed abundantly with water. The next step is to cook for about an hour. It is possible to salt or pickle Amanitopsis without resorting to soaking or scalding in advance.

In medicine

This species of the genus amanita contains a lot of betaine. In medicine, this chemical compound is used to fight Alzheimer's disease, breast cancer, prostate adenoma, liver, kidney and gallbladder diseases.

Beautiful appearance, high nutritional properties and good yield are the main qualities for which mushroom pickers fell in love with the mushroom float. It can be found everywhere, it differs in a long fruiting period - from spring to autumn. Where it grows, what varieties are there and how they are used, the information is relevant for many.

Mushroom float - incredibly useful gifts of the forest

Application in medicine

This mushroom helps prevent and eliminate health problems.

It has a beneficial effect on the condition of the epidermis (the upper layer of the skin) - it regenerates, eliminates flaking, itching and burning. In addition, it contributes to its hydration and early treatment of skin diseases of various etiologies.
Increases immunity due to the high content of ascorbic acid (vitamin C). The body becomes resistant to viral and bacterial infections, as well as flu, colds, SARS.
Normalizes metabolic processes and water-salt balance. Fiber in the mushroom pulp cleanses the intestines of various toxins, removes toxins and improves metabolism, which prevents excess weight gain.
It has a beneficial effect on the work of the cardiovascular system. Phosphorus and magnesium in the complex have several important functions for the body - they normalize blood pressure, cholesterol and stimulate blood flow.
Prevents aging of the dermis (middle layer of the skin). This mushroom has a powerful antioxidant effect, therefore it stops the aging of the skin and the appearance of wrinkles, protects against the negative effects of aggressive environments, heavy metals. With regular use, the skin remains soft, elastic and velvety for a long time.
Normalizes the digestive tract. It has a tonic, soothing and softening effect on the intestinal walls. Accelerates digestion processes. This low-calorie food does not make you feel heavy in your lower abdomen.
Strengthens bones and joints. A large percentage of calcium is an excellent material for the structure of bone and cartilage tissue, and also prevents their destruction. It is useful to eat mushrooms for everyone who suffers from arthritis, arthrosis, osteochondrosis and polyarthritis.
Improves vision. The main component that has a beneficial effect on the organs of vision is beta-carotene. Helps relieve fatigue with prolonged eye strain, prevents retinal detachment, the development of myopia, hyperopia and lens clouding.
Mushrooms are useful for anemia, since they contain an increased amount of iron, vitamin C and folic acid, which, in combination, normalize the level of hemoglobin in the blood.