Rogatic

Why do you need to purify?

The state of the vascular walls has a significant effect on the state of the CVS, since the cholesterol deposited on them can potentially cause atherosclerosis - the cause of many other diseases, such as heart disease, atrophy and hypertrophy.

To prevent the onset and development of atherosclerosis, it is recommended to cleanse the vessels.

It is important to consult with the attending specialist before the procedure and take into account the possible side effects and problems associated with the possible individual intolerance of the body. In addition, the doctor is able to study in more detail those problems that need to be dealt with, assess the possibility of a beneficial and negative influence, and also give practical advice.

Among the recipes of traditional medicine, the combination of the discussed products is most popular for cleaning blood vessels, since these not only have a cleansing effect, but also have a general strengthening effect on the body.

Cooking use

Before cooking, you need to properly prepare them. Rinse the mushrooms thoroughly under cold running water. Since they have a sinuous structure, the dirt penetrates into the most difficult places. Then we boil them for 30 minutes. The water in which they were boiled is poured out. It is absolutely impossible to use it. Rinse again under running water and set to cook for 10 minutes. Then we rinse with cold water. Now you can start preparing various dishes.

A simple recipe for a delicious mushroom soup. To begin with, we cut all the vegetables, namely potatoes, onions and carrots (you can add half a Bulgarian pepper). Fill everything with cold water and cook until half cooked. Then add the mushrooms and 15 gr. butter. In winter, add a few cloves of garlic to the soup. As soon as the soup boils, add salt and pepper to taste. Reduce the heat to a minimum and cook for another 15 minutes. The peculiarity of this soup is that it can be eaten not only hot, but also cold. When serving - sprinkle with dill and add a spoonful of sour cream.

For the second, you can simply fry them in addition to the main dish, for example, mashed potatoes or buckwheat porridge. To begin with, fry the onion in vegetable oil, pre-chopping it finely. Add chopped mushrooms. It is better to cut them larger. And fry until golden brown, just remember that you need to stir them constantly. Add salt and pepper to taste.

To make the dishes delicious, we will reveal a few little secrets to you. Firstly, they should be eaten no later than 4 days after harvest. Second, do not pickle or canned them. Otherwise, they will become bitter and rubbery. Thirdly, do not season the mushrooms with a lot of seasonings, otherwise you will kill their unique taste.

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Time and place of fruiting

Despite the fact that the pistil horned is an infrequent guest in our forests, it is still possible to meet it, especially if you go in search of a pine forest, a beech grove, as well as mixed and broad-leaved natural plantations.

The main condition for a successful search is the presence of calcareous soils, which are the favorite growing environment for the species. In addition, rolled oats grow in heavy leaf fall and decaying wood in European, North American and East Asian green areas.

As for the intensification of fruiting, its peak falls on the period from mid-August to early September.This feature is explained by the fact that the variety loves not only warmth, but also humidity, and night temperature drops inherent in this pore only contribute to the development of mycelium.

If autumn turns out to be especially warm without early frosts, then horns can appear throughout September and even in the first decade of October. Another distinguishing feature of this unusual fungus is its tendency to grow in groups, forming entire colonies. And if the mushroom picker is lucky enough to stumble upon a horned mushroom, then it is highly likely that it will be a whole family.

Pine mushroom, pine mushroom

Lactarius deliciosus

Syn .: pinicola

Pine mushroom

Hat. Diameter 3-15 cm, at first rounded-convex, later funnel-shaped, curved edges, later straight. The skin is slippery in wet weather. The color is orange-red, sometimes creamy, with concentric darker orange zones. The plates are adherent, orange-ocher, turn green when damaged. Milky sap is orange-yellow, turns green in the air. The pulp is dense, fleshy, orange, turns green in the air. The taste is insipid with a barely perceptible bitterness, the smell is very pleasant, resinous-fruity.

Leg. Height 2–6 cm, diameter up to 2 cm, cylindrical, inside with white spongy filling, the same color as the cap, turns green when damaged.

Spore powder. Light ocher.

Habitat. In young pine stands, it can also grow under freestanding pines.

Season. From July (very rarely in June) to autumn frosts.

Similarity. There are many varieties of camelina: spruce camelina (L. deterrimus), which has a bluish-greenish cap, an expressionless odor and a bitter taste; red mushroom (L. sanquifluus) with a red-orange cap; salmon camelina, or alpine (L. semisanquifluus). They are all edible and delicious. Inexperienced mushroom pickers may confuse saffron milk caps (L. torminosus) with a shaggy cap and white pungent milky juice, and with oak mushrooms (L. insulsus), which have a pungent white milky juice.

Use. Delicacy mushroom of the first category, the "king" of the milkmen. You can salt (preferably raw), fry, pickle. It is useful to eat raw mushrooms, sprinkling them with salt. Easily digestible unlike most mushrooms.

Medicinal properties. Contains a lot of carotene. The antibiotic lactarioviolin was obtained from camelina, which significantly inhibits the growth of pathogenic microorganisms, in particular, tubercle bacillus. Antirheumatic substances were found in the mushroom. All types of

What mushrooms can be confused with and how to distinguish

This variety has no poisonous counterparts, so even its accidental entry into the mushroom picker's basket does not pose any serious threat to the gatherer. Nevertheless, the slingshot has several close relatives with whom it is quite possible to confuse it:

1. Truncated horned beetle is edible, possessing quite a pleasant aroma and taste with noticeable sweetish notes. The main difference from Hercules is that this species has a flat surface of the cap, quite unlike the mace rounded at the top. But the characteristic narrowing downward remains, while this part is lighter in comparison with the cap of a dirty sulfur color.
2. The spindle-shaped horn, despite its name, bears little resemblance to a spindle, more resembling corals sticking out of forest deadwood without characteristic extensions upward. Its color is completely different, brighter and warmer, and also does not change its color when pressed or broken. Unlike the other two types, the spindle horn is an inedible mushroom due to its mediocre taste.

Ginger lemon and honey grinder recipe

The greatest effect in terms of cleansing the arteries, as well as giving the cardiovascular system tone, is attributed to the methods of cooking, which we will discuss below.

To prepare this recipe, you will need 300 grams of ginger root, one medium lemon and honey to taste.

1. Products are washed, dried, but not cleaned.
2. After grinding the ginger and lemon in a blender or meat grinder, add honey to the mixture.
3. The mixture is then rolled into a jar for storage in the refrigerator.

You can take it in a preventive or intensive regimen. Preventive involves the consumption of one tablespoon per day, therapeutic - three. You can take it regardless of the diet.

Useful properties of the ingredients of the mixture

Lemon, ginger and honey are known to everyone as separate ingredients. Lemon is everyone's favorite tropical fruit, helping to save oneself from blues and beriberi in winter. Honey is a well-known preventive and curative remedy for colds. And ginger, although it hit the shelves of domestic supermarkets relatively recently, has already managed to fall in love with many as a bright and interesting oriental spice. However, the maximum benefit from each ingredient can be obtained by using these products in combination with each other.

It is not often the case that culinary products that work well with each other for taste also form a healthy combination. But in this case, everything is exactly like that. Thanks to its acidity, lemon has an invigorating and refreshing effect on the body, while honey softens the acid and soothes the nervous system.

Thus, the body receives a kind of vitamin elixir. Its useful properties are very extensive, among them:

• strengthening the immune system;
• acceleration of metabolic processes in the cells of the body;
• anti-inflammatory and analgesic effect;
• antibacterial and antiviral properties;
• filling the body with vitamins;
• acceleration of metabolism and breakdown of fats.

Let's look at the effect on the vessels of each ingredient separately.

Ginger

The beneficial properties of ginger when used to solve problems with the cardiovascular system include the following:

1. normalization of lipid metabolism - due to which the deposited bad cholesterol is eliminated and the preservation of healthy fats. This effect of ginger is supported by research;
2. rich in vitamins, amino acids and inorganic elements - due to which ginger has a cleansing, tonic and antioxidant effect.

The benefits of lemon for the heart and arteries are due to the highest content of vitamin C necessary for the body.In addition, the beneficial properties include the following:

1. high concentration of potassium and magnesium - the most important trace elements for those suffering from cardiovascular diseases;
2. strengthening the central nervous system;
3. prevention of thrombus formation.
4. strengthening the blood vessels of the legs

Lemon is especially useful in combination with garlic. The effectiveness of this particular combination to reduce the risk of cardiovascular disease has been scientifically proven.

Honey is also necessary for "cores", due to its consumption there is a positive effect in terms of:

1. increasing cardiovascular tone;
2. maintaining the rhythm of the heart - occurs due to the glucose content;
3. normalizing pressure;
4. fortifying and restorative remedy.

Interesting Slingshot Facts

Horned beech groves are included in the Red Book for the simple reason that beech groves are gradually disappearing in the world, and with them the mushrooms growing in them, forming mycorrhiza with these trees. If, by some chance, these fruits were plucked by a mushroom picker, then in no case should they be salted, pickled, dried or frozen, since the bitterness contained in the mushrooms will not be able to neutralize and will only spoil the dishes to which such preparations will be added ...

If you still want to experiment with a slingshot, then you should soak it in several waters along with salt, boil it in clean water with an onion and carrots until fully cooked (when the fruits sink to the bottom). And only after that, the mushrooms are fried or stewed in sour cream / cream sauce and served on the table along with fresh dill, boiled potatoes and pickles.

Places of growth of butterflies.

Butterflies prefer to grow only in coniferous forests, and they settle exclusively under spruce and pine trees. Very rarely found in deciduous forests. You can find them on the edges, near stumps and tree trunks. Reed horns grow in the litter, in moss, on the remains of wood buried in the soil and in densely fallen needles.

Butterflies bear fruit in groups, sometimes huge, meeting in hundreds or more specimens. Reed horns are common in all forest zones of the former USSR, including the European part of the country and Belarus. In the Leningrad region, these mushrooms are found locally, but in large clusters. Fruiting is observed from July to November, while active growth occurs in October.

Doubles of reed horns.

The reed stalk is very similar to its cousin - the pistil horned, but the latter is larger, resembles a pistil in shape and grows singly or in small groups. The pistil horned is on the pages of the Red Book of the Leningrad Region.

A certain external resemblance exists with a truncated horn, which is distinguished by a characteristic truncated upper part. The color of the horn is truncated ocher or orange-yellow. Its flesh is whitish, and at the break it becomes brown-violet.

Evaluation of the edibility of the butterfly.

The reed horn is a non-poisonous mushroom. According to some sources, they are not eaten, because of this, the pulp is often bitter. In other sources, reed horned mushrooms are classified as edible mushrooms with low palatability. They were assigned the 4th category. These mushrooms are not harvested in large quantities anywhere.

Useful properties of slingshots.

Polysaccharides were isolated from the mycelium culture of horned beetles, which stop the growth of Ehrlich's carcinoma and sarcoma-180 by 90%. The mushroom contains melatonin, a serotonin precursor and hydroxytryptophan. These mushrooms are natural antibiotics.

Useful properties and possible harm

Since the slag has a low taste and nutritional value, it is considered completely unhealthy, although in fact this is not entirely true. It contains unique substances in the tryptamine group, the regular use of which greatly improves all functions of the human body. So, in the process of chemical processing, an extract is obtained from the mushroom, which is used for the manufacture of drugs, albeit in a limited amount.

Curious! Moreover, horns are also used in folk medicine for the treatment of some oncological diseases, including Crocker's sarcoma and Ehrlich's carcinoma, although to date the effect of their use has not been proven.

Since oatmeal does not contain toxic substances, eating it is not capable of provoking death. At the same time, tasting slingshot dishes can provoke indigestion, unpleasant bitterness in the mouth, or even cause an allergic reaction due to individual intolerance to certain substances that make up its composition.

That is why, despite the general harmlessness of the variety, it is not recommended to introduce it into the diet of pregnant and lactating women, the elderly, as well as children under the age of 10-12 years.

A variety of slingshots

This mushroom has a large variety. Let's consider the most common of them and their description.

Pistil species. Can be found in deciduous forests in the southern regions. Has a fruiting club-shaped body. The height can reach 15 cm. The isolated spores are white. Has no specific smell. Completely edible.

Truncated - a bright representative of basidiomycete plants. It has a clavate shape with an expanded and thickened apex. Height is not more than 14 cm. The mushroom itself is wrinkled and dark orange in color. In places of damage, it instantly darkens. Odorless, sweetish in taste.

Reed. Belongs to the genus Claviadelfus. The form is vertical lingual. Height no more than 13 cm. Has a smooth and dry surface. If it is already old, then the surface of the body begins to wrinkle.The color is pale cream, but with age it acquires a yellowish tint. The pulp is dry, white in color and without a characteristic odor. It produces a light yellow spore powder.

Comb-shaped. Coral shape. Grows up to 10 cm in height. The pulp is quite fragile and light. It does not have a specific smell, but it tastes bitter. It can be found in mixed, coniferous and deciduous forests. Germinate in soil and grass.

Fawn belongs to the krallovid family. It grows in the form of a bush with branched branches with pointed branches. The apex is lobed-flat. Horny white with a cream shade. Highlights white spores. When cut, it is fragile, has no special smell and has a bitter aftertaste.

The yellow horned mushroom can be found in deciduous, coniferous or mixed forests. It mainly grows in the forests of Karelia. The body color is yellow. No more than 18 cm in height. Many branched, dense bushy cylindrical branches grow from thick white stumps. The fruit body is yellowish. The pulp is moist and off-white. It smells like grass, the taste is dull. The older the plant, the more bitter the taste.

Views

These organisms are divided into edible and inedible. There are no horns dangerous to human life and health. For a mushroom picker, edible horned mushrooms are a real find if you know how to cook them correctly. These mushrooms are relatives of chanterelles.

Edible species include:

• golden;
• amethyst;
• aciniform;
• yellow;
• truncated;
• reed.

Inedible species:

• fusiform;
• comb;
• pale yellow;
• purple;
• pistillate
• fistful;
• straight.

Edible baby horned mushrooms are pleasantly scented and easy to cook. Most often they give a large harvest.

Reed horn

Horned animals begin to collect at the end of summer

The reed horn (Clavariadelphus ligula) is an edible species with a pale yellow tint. It belongs to saprophytes of the 4th category of edibility.

Its branches are in the form of a cylinder, thin, widened at the bottom. The appearance resembles a human tongue sticking out of the ground, hence the name. The reed horned grows in coniferous forests in whole groups in the form of circles, which the foresters call witch.

Their size is small, up to 10 cm in height. The collection begins at the end of summer.

Ramaria

Forest corals - this is the name of ramaria, which grows in pine forests. Its trunk is incredibly beautiful and looks like a branchy marine organism that accidentally got into the forest thicket. The appearance of ramaria is characterized by:

• dichotomous trunk;
• white color of the inner layer;
• hymenial surface (having spores);
• yellow.

With age, ramaria changes color to orange-red. It is believed that chanterelles and horned ones have common ancestors, so they have a certain similarity in structure.

Ramaria forms mycosis with spruce and pine. It can be eaten, but it has a bitter taste, so it should be harvested at the end of August and September, since young ramaria tastes less bitter.

Beautiful horned

It is a poisonous mushroom that grows in deciduous and mixed forests. It is characterized by:

• height - 20 cm;
• diameter - 18-20 cm;
• short, thick and dense leg;
• bright pink color in young organisms.

Old ramarias become whitish, branch strongly at the bottom, the tips of the branches first turn yellow, and then brown or brown.

Eating food leads to disruption of the gastrointestinal tract.

Comb slingshot

An inedible forest organism that bears fruit in conifers, deciduous and mixed forests from the second half of July to the end of October. Grows in groups of bushes. It has a comb-like shape and a cream or white body color, at the base of which there is a thick, dense leg.

The pulp has a characteristic bitterness. She is fragile and delicate, without a bright aroma.

Red Book view

Clavariadelphus truncatus in the Red Data Book of the Kemerovo Region

Classification: Major Groups> Fungi, lichens and fungus-like organisms> Basidiomycota> Agaricomycetes> Gomphales> Clavariadelphaceae> Clavariadelphus

Legal status

Descriptions

Use

When collecting, you need to cut off only young specimens, since the older the pistil horned, the more bitter it will be. Therefore, it is better to take small shoots.

Due to the peculiarities of the structure, each mushroom is thoroughly washed under running water. Large amounts of debris and dirt can accumulate between the fruit bodies. Therefore, cleaning must be thorough.

The collected pistil horns are soaked in a large amount of cold water for several hours. To prevent them from floating up, you can press them with a plate or a small lid. Some mushroom pickers add 2 tbsp. l. salt to neutralize bitterness.

After soaking, the mushrooms are boiled in water with the addition of table salt. When boiling, the fire is slightly reduced and left to boil for half an hour. The water is drained, the pestle horns are thoroughly washed under running water.

Boil the mushrooms again in salted water for 20 minutes. Drain the water. After such processing, pistil slingshots are fried with vegetables, added to soups or sauces. Due to the special aroma, you should not add a lot of herbs and spices.

Description of the reed claviadelfus.

The shape of the fruit body is lingual, vertical. The upper part of the mushroom is somewhat widened, sometimes reaching the shape of a pistil, often slightly flattened. The height of the reed horn is 7-12 centimeters, and the girth is 1-3 centimeters.

The surface of the fruiting body is dry and smooth, and in older fruiting bodies it may be slightly wrinkled. The color of the mushroom is soft cream, but when the spores that are directly on the surface of the fruiting body ripen with age, it turns yellow.

The pulp is dry, light, whitish in color. The pulp does not have a special smell. Light yellow spore powder.

Application

Members of the Ramaria family are used in cooking and medicine. They make delicious first and second courses. Folk healers have long collected these mushrooms for tinctures that help against gastrointestinal diseases.

In medicine

Deer horns are a natural antibiotic. They contain:

• hydroxytryptophan;
• melatonin;
• serotonin.

The extract from the horns helps to defeat Crocker's sarcomas and Ehrlich's ascites carcinomas.

In cooking

Mushroom bagels aren't the only treat you can make with ramaria. For example, yellow forest corals are suitable for soups, while reed corals are fried, stewed, or made into caviar.

Cooking slingshots is not difficult, for this you need to soak the mushroom crop in salted water and boil slightly. Horned mushrooms are dried and frozen for the winter. To feel the delicate aroma of the product, a minimum of spices and seasonings are added to the dish.

Description

Pistil horned (Clavariadelphus pistillaris), also known as clavate horned, pistil clavariadelphus and oatmeal horned, are most often considered conditionally edible, although in some sources it is classified as inedible due to its bitter flesh.

In the specific names of this mushroom, there is an indication of its unusual shape: the pistil horny really looks like a mace or pistil, somewhat widened at the top. It does not have the traditional division into a cap and a leg.

• the club-shaped fruit body narrowed to the base with a rounded, smoothed, thickened apex grows up to 20 cm in height (in exceptional cases - up to 30 cm). The diameter at its widest point reaches 5 cm;
• surface with longitudinal wrinkles, young fruiting bodies are colored lemon-colored, becoming yellowish-orange as they develop. When pressed, they darken, acquire a reddish-brown tint;
• spores are white or light yellowish;
• dense light flesh slowly darkens at the break and cut to a purple-brownish color, in mature specimens it becomes porous, spongy. Has a pleasant smell and bitter taste.

Reed horn (Clavariadelphus ligula)

Clavariadelphus reed

The reed horn (lat.Clavariadelphus ligula) is an edible mushroom from the genus Clavariadelphus (lat.Clavariadelphus).

Fruit body: Upright, lingual, slightly widened in the upper part (sometimes up to the shape of a pistil), often slightly flattened; height 7-12 cm, thickness 1-3 cm (in the widest part). The surface of the body is smooth and dry, at the base and in older mushrooms it can be slightly wrinkled, the color in young specimens is soft cream, but with age, as the spores mature (which ripen right on the surface of the fruiting body), it goes into a characteristic yellowness. The pulp is light, whitish, dry, without a noticeable odor.

Spore powder: Light yellow. Distribution: The horned reed occurs from mid-July to the end of September in coniferous or mixed forests, in mosses, possibly forming mycorrhiza with them. It comes across infrequently, but in large groups.

Similar species: The reed horned can be confused with other members of the genus Clavariadelphus, especially with the more rare (apparently) pistil horned, Clavariadelphus pistillaris. The one is larger and more "pistil" in appearance. From representatives of the genus Cordyceps, a beige-yellow color of fruit chalk can be a good distinguishing feature.

Edible: The mushroom is considered edible, but not seen in bulk preparations.

Notes: Mushrooms like horned horns have always puzzled me. What to do with them, how to treat them? Unclear. Pass by, as we pass by a million other unfamiliar mushrooms, does not work: individuality; there is no point in collecting, it is inconvenient to take pictures, because it is vertical. Just walk around and call by name to demonstrate to the forest that they are aware of such matters.

Horned mushrooms, or as they are also called horned mushrooms, belong to the family of basidial plants. They have a fruiting body of a fleshy consistency. They are coral-branched, clavate and subulate. Most often they are white with a yellow tint. Completely covered with a spore-bearing smooth layer.

You can find such a crop in the forest on the soil, less often found on the wood residue.They are not poisonous.

Horned beetles have a large variety and sprout in large numbers, we just sometimes do not pay attention to them. Many mushroom pickers pass by. Maybe this is correct, because unfamiliar plants can be poisonous, but some horned horns are quite edible. Even if you pick such an unfamiliar mushroom, then you will not get poisoned, the only thing is to spoil your dinner, since some species have a specific taste.

The horned is a very curious representative of the mushroom kingdom. It plays a big role in the life of the forest. He is also a close relative of chanterelle mushrooms, and as you know, chanterelles are able to strengthen human health.

Let's go to rest together

If you are going to go to rest in these places for mushrooms or fishing or just sunbathe, then invite like-minded people to your company, it is more interesting to relax together.

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Alekseevsky forest

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Recreation center Chardym-Dubrava

Fishing base "Volzhsky Bereg"

Recreation center "Izbushka"

Recreation center "Razdolye"

Recreation center "Manor" Mountain air "

Recreation center "Ivolga"

Fishing "On Kalinikhe"

Vershinins' trout farm

Recreation center "Sunflower"

Fishing bases and clubs of the Saratov region

Recreation center "Prirechnoye"

Recreation center "Metalist"

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Edible mushrooms

Reed horn (lat.Clavariadelphus ligula) is an edible mushroom from the genus Clavariadelphus. This mushroom is also called truncated horned, claviadelfus reed, mace and hind tongue. The fungus is noticeable, the fruiting body is club-shaped, not branching, colored in orange-yellow or cream tones. Butterflies prefer to grow only in coniferous forests, and they settle exclusively under pine trees in mosses, possibly forming mycorrhiza with them. You can find them on the edges, near stumps and tree trunks. Reed horns grow in the litter, in moss, on the remains of wood buried in the soil and in densely fallen needles. Butterflies bear fruit in groups, sometimes huge, meeting in hundreds or more specimens. Fruiting is observed from July to November, while active growth occurs in October. It comes across infrequently, but in large groups.

The mushroom is considered edible, 4th category, with low palatability. Massively these mushrooms are not harvested anywhere, it is not clear what to do with it. Polysaccharides were isolated from the mycelium culture of horned beetles, which stop the growth of Ehrlich's carcinoma and sarcoma-180 by 90%. The mushroom contains melatonin, a serotonin precursor and hydroxytryptophan. These mushrooms are natural antibiotics.

The fruiting body of the reed stalk has neither a leg nor a cap, is vertical, lingual, somewhat widened in the upper part (sometimes up to the shape of a pistil), often slightly flattened; height 7-12 cm, thickness 1-3 cm (in the widest part). The surface of the fruiting body is smooth at first, later becomes uneven, wrinkled. The inside of the mushroom is hollow.

Its base is fleecy-felt. The color of young fruit bodies is cream or yellow, and then becomes ocher-yellow or orange-yellow, old fruit bodies are brown with a purple tint. This shade is most noticeable at the base of the mushroom. The head of the mace is rounded or flattened, its diameter is 0.5-3 centimeters. The head narrows noticeably towards the base.The pulp is light, whitish, dry, without a noticeable odor.

The pulp of the reed stalk at an early age is soft, spongy, tender, elastic, then it becomes dry and brittle. A noticeable purple tint appears at the fracture of the pulp. The pulp does not have a tangible taste and smell, but sometimes it can be bitter. Spore powder is white, light yellow or cream. The spores of this fungus are long, cylindrical in shape.

The reed horn can be confused with other representatives of the genus Clavariadelphus, especially with the more rare (apparently) pistil horned, Clavariadelphus pistillaris. The one is larger and more "pistil" in appearance. From representatives of the genus Cordyceps, a beige-yellow color of fruit chalk can be a good distinguishing feature.

Conclusion

Pistil horned is distinguished by multi-stage processing during preparation and low taste. Therefore, it is not very popular among mushroom pickers and few people are looking for it. Sometimes people are attracted to an unusual shape.

If a person wants to collect a pistil horned, then the description with the photo will help him to correctly determine the type of mushroom

It is important to consider all the signs of the specimens. In case of doubt, it is best not to touch the mushrooms.