Harmless honey mushrooms, “elite” white, dubious “ cow lips"and definitely poisonous fly agaric mushrooms. But is the edibility of mushrooms always obvious? Let's see which mushrooms are the most poisonous.

The most poisonous mushrooms in Russia

Russian forests have a wide variety of mushrooms. Mushroom pickers, as a rule, know most edible mushrooms, but of the poisonous ones they know only two species - fly agaric and toadstool.

Fly agaric is the most famous poisonous mushroom Russian forests. The Red Fly Agaric has been familiar to everyone since childhood, but he has many brothers who are much more dangerous than himself. Poisonous subspecies include the armored fly agaric, the stinking fly agaric and the pale toadstool. The red fly agaric is poisonous, but deaths Poisonings with it are rare. It contains the poison muscarine in small quantities.

Timely seeking medical help leads to recovery. Tincture of red fly agaric is even used in medicinal purposes. And if you believe the Scandinavian legends, the soldiers were given a small piece of fly agaric before the battle. Those who ate this “vitamin” became insensitive to pain. This is because fly agaric contains an alkaloid - bufotetin, which is a strong psychotropic and hallucinogenic substance. The red fly agaric is ubiquitous. Its ripening period is from late June to late autumn. Its bright colors warn of danger and protect the mushroom from attacks.

The stinking fly agaric is closest to the pale grebe in terms of the content of toxins and toxic substances. But these mushrooms are poisoned very rarely. The unpleasant smell of rotten potatoes does not make you want to try them. It grows from June to October in mixed and coniferous forests. Death cap most dangerous mushroom among those growing in Russian forests. A quarter of a cap is enough to poison an adult. At the same time, people who survived the poisoning claim that the mushroom is very tasty. Pale grebe contains amanitotoxin, a terrible poison that is not destroyed by heat treatment. Poisoning with this mushroom is dangerous, primarily because symptoms do not appear immediately, but a day or even three days after consuming the mushroom. The chances of survival depend on how healthy the person is and how much toadstool he ate. The first symptoms of poisoning are headache, nausea, weakness. Then severe vomiting and diarrhea appear, the pulse becomes thread-like, and the liver often enlarges. The cause of death is toxic hepatitis or acute heart failure.

Pale toadstool can easily be confused with russula, greenfinches, and champignons. Basic hallmark toadstool - a tuberous thickening at the bottom of the stem, the so-called calyx-volva, from where the mushroom grows. A white ring is clearly visible on the leg.

What other signs can be used to distinguish a poisonous mushroom from an edible one?

To prevent mushroom hunting from ending badly, you need to collect only good famous mushrooms, unfamiliar or mushrooms that are in doubt, it is better not to touch. Unfortunately, there are no recommendations that will help you distinguish edible from poisonous mushrooms with 100% certainty.

The main sign of a poisonous mushroom is the content of deadly substances in it, and not its external “dissimilarity” to “good mushrooms”. Often, characteristic signs of poisonous mushrooms are completely absent; flakes on the fly agaric cap, for example, can be washed away by rain.

There are many misconceptions that supposedly make it possible to distinguish a poisonous mushroom from an edible one. Here are the most common ones.

Poisonous mushrooms have a bitter taste and bad smell. But the same pale toadstool has practically no smell, and some claim that its smell is similar to the smell of champignon.

The belief that worms and snails do not eat poisonous mushrooms is also incorrect. They gnaw them no less than edible mushrooms. The opinion that a silver spoon will turn black in a decoction of poisonous mushrooms is also incorrect. The spoon darkens when it comes into contact with sulfur, which is contained in mushrooms, regardless of their toxicity.

Onions and garlic turn blue when you touch the mushroom due to the presence of the tyrosinase enzyme in it, and not toxic substances. So which mushrooms can you safely put in the basket, which ones should you avoid, and what are conditionally edible mushrooms?

Conditionally edible and poisonous mushrooms

Edible mushrooms are white mushrooms, boletus mushrooms, boletus mushrooms, etc., well known to experienced mushroom pickers. They do not contain toxins, have no bitterness or unpleasant odor. Immediately after collection, they can be boiled or fried and eaten.

The group is also distinguished inedible mushrooms. They do not contain harmful substances, but have a bitter taste and unpleasant odor. Eating them does not cause poisoning, but may cause mild stomach upset. Inedible mushrooms include, for example, mustard or gall mushroom, false chanterelles, emetic russula, etc.

Poisonous mushrooms include mushrooms that contain toxins that cause poisoning. Such mushrooms retain their qualities after any type of processing: boiling, soaking, salting, drying, etc. About 25 types of mushrooms are considered the most dangerous. Among them are the stinking fly agaric and panther fly agaric, the pale toadstool, Patuillard's fiber, some types of umbrellas and talkers. Of course, you need to know these mushrooms by sight in order to avoid dangerous mistakes when collecting.

What mushroom is the most poisonous in the world?

Some sources call the bloody tooth mushroom the most poisonous mushroom on the planet. They say that even breathing near it is dangerous, and to go to another world, it is enough to touch it with your tongue. There is no evidence of this yet; according to other sources, it may even be useful to humanity, because it contains substances that thin the blood and has an antibacterial effect.

Rumors about its super poisonousness are largely due to its unusual appearance. Another name for this mushroom is strawberries and cream. And indeed, at first glance, it is very similar to this dessert, and even the aroma resembles a tasty delicacy. The surface of the mushroom is velvety, white, strewn with scarlet drops. These drops are secreted by the fungus itself - in this way it attracts the insects on which it feeds. With age, the mushroom loses its beauty and becomes an inconspicuous brown color. Also, with age, sharp outgrowths appear along the edges of the cap, in which spores ripen. Hence the word “tooth” in the name.

Until recently, this mushroom was found in the forests of North America, Australia and Europe. But the facts of its growth in Russian forests, for example in the Komi Republic, are already known.

Mushroom picking is an interesting and exciting activity, but it must be approached with all seriousness in order to avoid sad consequences.

By the way, mushrooms, due to their huge myceliums, are among the most big creatures in the world. According to the site, even the largest tree in the world, the sequoia, is inferior in size to them.
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Almost all mushroom pickers know that there are edible and inedible, as well as poisonous mushrooms that can cause human poisoning. Not edible species mushrooms are slightly toxic mushrooms that, for certain reasons, are not used for food purposes. The list of such species is quite extensive.

Features of inedible mushrooms

Description and name of many inedible species known to most experienced lovers of quiet hunting, but It can be very difficult for novice mushroom pickers to determine the degree of inedibility of a mushroom, as well as distinguish between inedible varieties and edible species.

• truly inedible varieties are those that have unpleasant smell or bitter, burning and repulsive taste that cannot be eliminated during heat treatment;
• some types of mushrooms are inedible at certain stages of development;
• Fruiting bodies with a corky, leathery or woody consistency are not used for food purposes.

The category of inedible mushrooms usually includes potentially edible species that grow on unattractive substrates, including manure or excrement. Also, the fruiting bodies of many mushrooms from the family Mycenaceae, non-gnumaceae, crepidotaceae, rowaceae, strophariaceae, nesters, heterobasidiaceae and marsupials are not used for preparing mushroom dishes, which is due to their too small size and mediocre taste.

Common inedible mushroom species

It should be noted that inedible varieties are not capable of posing a significant threat to human health and life, but can spoil the taste of a mushroom dish, so it is important to distinguish which species belong to this category. A special table will allow inexperienced mushroom pickers to distinguish such mushrooms.

Species name	Latin	Distribution area	Reason for inedibility
Boletus inedible	Boletus calopus	Coniferous, oak and broad-leaved forests with acidic sandy soils, under oak trees in public gardens and parks	The taste of the pulp is too bitter
Milk breast golden yellow	Lactarius chrysorrheus	Grows singly or in small groups in deciduous forest zones
Bile mushroom	Tylopilus felleus	More often, fruiting bodies grow singly or in small groups on acidic and fertile soils of coniferous forests	The bitterness of the pulp increases during heat treatment
Common puffball	Scleroderma citrinum	On soil or rotting wood in forests, young plantings, meadows and fields, on roadsides and forest edges	The fruit body is dense and leathery, dotted with brownish scales or raised warts
The sharpest milkman	Lactarius acerrimus	In deciduous forest areas under oak trees	Very strong and unpleasant peppery taste
Dung beetle	Coprinellus domesticus	Grows in clumps on dead wood and stumps deciduous trees	Unpleasant appearance and taste of the pulp
Deceptive cobweb	Cortinarius decipiens	Grows in coniferous and deciduous forest zones	Nutritional value doesn't have
Pepper oil can	Chalciporus piperatus	Most often found in coniferous forests, where it forms mycorrhiza with pine	Has a very hot and peppery taste
False tinder fungus	Phellinus igniarius	Focal damage to living and dead wood, stumps and dead wood	The tissues of the fruiting body are very hard, woody type
Russula pungent	Russula emetica	Forms mycorrhizae with trees in coniferous and deciduous forests	Inedible due to bitter pulp
Pluteus meager	Pluteus exiguus	Dead remains of wood from deciduous trees	Has no nutritional value
Cupped talker	Clitocybe diatreta	Infertile and sandy soils in pine and birch forests	May contain muscarine or muscarinic-like components

Differences between inedible counterparts

The absolute external similarity of inedible twin mushrooms with edible species is obvious only at first glance. A closer examination of the fruiting bodies allows us to recognize a number of differences that distinguish these species:

• gall fungus or false white, has a pronounced external resemblance to boletus, but unlike its “noble” brother, it has a pink tubular layer and a reddening cap;
• false boletus unlike the present, as it grows and develops, the tubular layer acquires a pronounced pinkish tint, and the lower part of the leg usually has a rather impressive thickening;
• false oiler It is found quite rarely in our forests and has a characteristic, very pronounced thickening in the lower part of the stem, which is immersed in the soil or coniferous litter;
• false chanterelles have a round funnel-shaped cap with smooth edges and a characteristic reddish-orange coloring with a copper tint;

• category false mushrooms includes representatives of several species that grow on wood, and the most famous sulfur-yellow honey fungus and brick-red false honey fungus have a pronounced coloring, reflected in the name;
• death cap It is very reminiscent of champignon and some types of russula, so you should pay attention to the pale green coloring of the cap and the presence of a ring on the stem of the poisonous double.

Most inedible species have a very noticeable ovoid thickening at the root of the stalk. Among other things, there are several very common misconceptions regarding the determination of the edibility of mushrooms.

It must be remembered that many inedible species have a quite pleasant mushroom aroma, and the fruiting body can be gnawed by snails and slugs. It is also important to note that poisoning can be caused not only by inedible and potentially dangerous varieties of mushrooms, but also by completely edible species whose fruiting bodies are overgrown or spoiled by worms and other insect larvae.

How to distinguish edible mushrooms from false ones (video)

Signs of poisoning

Despite the fact that most inedible species do not cause poisoning, in some cases a reaction similar to poisoning may occur, which is determined by the individual characteristics of the body. The main symptoms of mushroom poisoning are as follows:

• poisoning with improperly prepared early spring mushrooms such as strings and morels occurs after about six hours and is accompanied by stomach pain, nausea, uncontrollable vomiting, severe headache and general weakening of the body. It is precisely because of possible poisoning that the fruiting bodies of strings and morels must first be boiled twice for ten to fifteen minutes;
• mushrooms from the toadstool group contain poisons such as phalloidin and amanitin, which are not destroyed during heat treatment. Poisoning can result in severe abdominal pain, frequent diarrhea and uncontrollable vomiting, severe thirst and convulsions;

• the fruiting bodies of mushrooms belonging to the genus Inocybe and Clitocybe contain poisons, represented by muscarine, mycoatropine and fly venom, which cause nausea, frequent vomiting, diarrhea, abdominal pain, profuse sweating, increased salivation and severe lacrimation;
• false honey mushrooms, as well as burning lacticaria and russula most often cause relatively strong intestinal disorder, accompanied by mild symptoms of intoxication of the body.

Poisoning is also caused by old or not immediately processed fruiting bodies of edible mushrooms.

First aid

Any poisoning is especially dangerous for children, the elderly, pregnant or lactating women, as well as those suffering allergic reactions. In this case, the victim must be taken to a medical facility as quickly as possible. First aid measures include:

• rinse the stomach with water room temperature with the addition of soda or several crystals of potassium permanganate;
• take several tablets of activated carbon at the rate of 1 tablet per 10 kg of weight;
• use medications that reduce the risk of dehydration in case of uncontrollable vomiting and repeated diarrhea.

Pallid grebe: characteristics (video)

It is necessary to make it a rule to collect only well famous mushrooms, in the edibility of which there is confidence, which will reduce the risk of poisoning to a minimum.

The best way to independently learn to recognize edible and inedible mushrooms is to familiarize yourself with their names, descriptions and photos. Of course, it’s better if you walk through the forest several times with an experienced mushroom picker, or show your catch at home, but learn to distinguish between real and false mushrooms everyone needs it.

You will find the names of mushrooms in alphabetical order, their descriptions and photos in this article, which you can later use as a guide to mushroom growing.

Types and names of mushrooms with pictures

The species diversity of fungi is very wide, so there is a strict classification of these forest inhabitants (Figure 1).

So, according to edibility they are divided into:

• Edible (white, boletus, champignon, chanterelle, etc.);
• Conditionally edible (dubovik, greenfinch, veselka, milk mushroom, line);
• Poisonous (satanic, toadstool, fly agaric).

In addition, they are usually divided according to the type of bottom of the cap. According to this classification, they are tubular (outwardly reminiscent of a porous sponge) and lamellar (on inside caps are clearly visible plates). The first group includes boletus, boletus, boletus and aspen. The second includes saffron milk caps, milk mushrooms, chanterelles, honey mushrooms and russula. Morels are considered a separate group, which includes morels and truffles.

Figure 1. Classification of edible varieties

It is also customary to divide them according to nutritional value. According to this classification, they are of four types:

Since there are so many types, we will give the names of the most popular ones with their pictures. The best edible mushrooms with photos and names are given in the video.

Edible mushrooms: photos and names

Edible varieties include those that can be freely eaten fresh, dried and boiled. They have high taste qualities, and you can distinguish an edible specimen from an inedible one in the forest by the color and shape of the fruiting body, smell and some characteristic features.

Figure 2. Popular edible species: 1 - white, 2 - oyster mushroom, 3 - oyster mushroom, 4 - chanterelle

We offer a list of the most popular edible mushrooms with photos and names(Figure 2 and 3):

• White mushroom (boletus)- the most valuable find for a mushroom picker. It has a massive light stem, and the color of the cap can vary from cream to dark brown, depending on the region of growth. When broken, the flesh does not change color and has a light nutty aroma. It comes in several types: birch, pine and oak. They are all similar in external characteristics and are suitable for food.
• Oyster mushroom: royal, pulmonary, carob and lemon, grows mainly on trees. Moreover, you can collect it not only in the forest, but also at home, by sowing the mycelium on logs or stumps.
• Volnushki, white and pink, have a cap pressed in the center, the diameter of which can reach 8 cm. The volushka has a sweet, pleasant smell, and at the break the fruiting body begins to secrete sticky sticky juice. They can be found not only in the forest, but also in open areas.
• Chanterelles- most often they are bright yellow, but there are also light-colored species (white chanterelle). They have a cylindrical stem that widens upward, and a cap irregular shape, slightly pressed into the middle.
• Oiler There are also several types (real, cedar, deciduous, grainy, white, yellow-brown, painted, red-red, red, gray, etc.). The most common is considered to be the true oiler, which grows on sandy soils in deciduous forests. The cap is flat, with a small tubercle in the middle, and a characteristic feature is the mucous skin, which is easily separated from the pulp.
• Honey mushrooms, meadow, autumn, summer and winter, belong to edible varieties that are very easy to collect, as they grow in large colonies on tree trunks and stumps. The color of honey mushroom may vary depending on the region of growth and species, but, as a rule, its shade varies from cream to light brown. Feature edible honey mushrooms - the presence of a ring on the stem, which false doubles do not have.
• Boletus belong to the tubular species: they have a thick stem and a regularly shaped cap, the color of which differs depending on the species from cream to yellow and dark brown.
• Saffron milk caps- bright, beautiful and tasty, which can be found in coniferous forests. The hat is regular in shape, flat or funnel-shaped. The stem is cylindrical and dense, matching the color of the cap. The pulp is orange, but when exposed to air it quickly turns green and begins to secrete juice with a pronounced smell of pine resin. The smell is pleasant, and the taste of its flesh is slightly spicy.

Figure 3. The best edible mushrooms: 1 - butterfly, 2 - honey mushrooms, 3 - aspen mushrooms, 4 - saffron milk caps

Edible varieties also include champignons, shiitakes, russula, truffles and many other species that are not so much of interest to mushroom pickers. However, it should be remembered that almost every edible variety has a poisonous counterpart, the names and features of which we will consider below.

Conditionally edible

There are slightly fewer conditionally edible varieties, and they are suitable for consumption only after special heat treatment. Depending on the variety, it must either be boiled for a long time, periodically changing the water, or simply soaked in clean water, squeeze and cook.

The most popular conditionally edible varieties include(Figure 4):

1. Gruzd- a variety with dense pulp, which is quite suitable for eating, although in Western countries milk mushrooms are considered inedible. They are usually soaked to remove bitterness, then salted and pickled.
2. Row green (greenfinch) distinctly different from others green legs and caps, which is preserved even after heat treatment.
3. Morels- conditionally edible specimens with an unusual cap shape and a thick stem. It is recommended to eat them only after careful heat treatment.

Figure 4. Conditionally edible varieties: 1 - milk mushroom, 2 - greenfinch, 3 - morels

Some types of truffles, russula and fly agarics are also classified as conditionally edible. But there is one thing important rule, which should be followed when collecting any mushrooms, including conditionally edible ones: if you have even slight doubts about edibility, it is better to leave the catch in the forest.

Inedible mushrooms: photos and names

Inedible species include species that are not eaten due to health hazards, poor taste and too hard flesh. Many members of this category are completely poisonous (lethal) to humans, while others can cause hallucinations or mild illness.

It is worth avoiding such inedible specimens(with photos and names in Figure 5):

1. Death cap- the most dangerous inhabitant of the forest, since even a small part of it can cause death. Despite the fact that it grows in almost all forests, it is quite difficult to meet. Outwardly, it is absolutely proportional and very attractive: young specimens have a spherical cap with a slight greenish tint; with age it turns white and elongates. Pale toadstools are often confused with young floats (conditionally edible mushrooms), champignons and russula, and since one large specimen can easily poison several adults; if there is the slightest doubt, it is better not to put a suspicious or dubious specimen in the basket.
2. Red fly agaric, is probably familiar to everyone. It is very beautiful, with a bright red cap covered with white spots. Can grow either singly or in groups.
3. Satanic- one of the most common doubles porcini mushroom. It can be easily distinguished by its light cap and brightly colored leg, which is not typical for boletus mushrooms.

Figure 5. Dangerous inedible varieties: 1 - toadstool, 2 - red fly agaric, 3 - satanic mushroom

In fact, everyone edible double there is a false double that disguises itself as a real one and can end up in the basket of an inexperienced lover of a quiet hunt. But, in fact, the greatest mortal danger is the pale grebe.

Note: Not only the fruiting bodies of pale toadstools themselves are considered poisonous, but even their mycelium and spores, therefore it is strictly forbidden to even put them in a basket.

Most inedible varieties cause abdominal pain and symptoms of severe poisoning, and it is enough for a person to provide medical care. In addition, many inedible varieties have an unattractive appearance and low taste qualities, so you can only eat them by accident. However, you should always be aware of the danger of poisoning, and carefully review all the loot you bring from the forest.

The most dangerous inedible mushrooms are described in detail in the video.

The main difference between hallucinogenic drugs and other types is that they have a psychotropic effect. Their action is in many ways similar to narcotic substances, therefore their intentional collection and use is punishable by criminal liability.

Common hallucinogenic varieties include(Figure 6):

1. Fly agaric red- a common inhabitant of deciduous forests. In ancient times, tinctures and decoctions from it were used as an antiseptic, immunomodulatory agent and intoxicant for various rituals among the peoples of Siberia. However, it is not recommended to eat it, not so much because of the hallucination effect, but because of severe poisoning.
2. Stropharia shit got its name from the fact that it grows directly on piles of feces. Representatives of the variety are small, with brown caps, sometimes with a shiny and sticky surface.
3. Paneolus campanulata (bell-shaped asshole) also grows mainly on soils fertilized with manure, but can also be found simply on swampy plains. The color of the cap and stem is from white to gray, the flesh is gray.
4. Stropharia blue-green prefers tree stumps coniferous trees, growing on them singly or in groups. You won't be able to eat it by accident, as it has a very unpleasant taste. In Europe, this stropharia is considered edible and is even bred on farms, while in the USA it is considered poisonous due to several deaths.

Figure 6. Common hallucinogenic varieties: 1 - red fly agaric, 2 - stropharia shit, 3 - paneolus bell-shaped, 4 - blue-green stropharia

Most hallucinogenic species grow in places where edible species simply will not take root (overly swampy soils, completely rotten tree stumps and piles of manure). In addition, they are small, mostly on thin legs, so it’s difficult to confuse them with edible ones.

Poisonous mushrooms: photos and names

All poisonous varieties are in one way or another similar to edible ones (Figure 7). Even the deadly pale grebe, especially young specimens, can be confused with russula.

For example, there are several boletus doubles - Le Gal boletus, beautiful and purple, which differ from the real ones by the too bright color of the stem or cap, as well as the unpleasant smell of the pulp. There are also varieties that are easily confused with honey mushrooms or russula (for example, fiber and govorushka). Gall is similar to white, but its pulp has a very bitter taste.

Figure 7. Poisonous counterparts: 1 - purple boletus, 2 - gallbladder, 3 - royal fly agaric, 4 - yellow-skinned champignon

There are also poisonous doubles honey mushrooms, which differ from the real ones by the absence of a leathery skirt on the leg. Poisonous varieties include fly agarics: toadstool, panther, red, royal, stinking and white. Cobwebs are easily disguised as russula, saffron milk caps or boletuses.

There are several types of poisonous champignons. For example, the yellow-skinned one is easy to confuse with a regular edible specimen, but when cooked it gives off a pronounced unpleasant odor.

Unusual mushrooms of the world: names

Despite the fact that Russia is truly a mushroom country, very unusual specimens can be found not only here, but throughout the world.

We offer you several options for unusual edible and poisonous varieties with photos and names(Figure 8):

1. Blue- bright azure color. Found in India and New Zealand. Despite the fact that its toxicity has been little studied, it is not recommended to eat it.
2. Bleeding tooth- a very bitter variety that is theoretically edible, but its unattractive appearance and poor taste make it unsuitable for food. Found in North America, Iran, Korea and some European countries.
3. bird's Nest- an unusual New Zealand variety that really resembles a bird’s nest in shape. Inside the fruiting body there are spores that spread around under the influence of rainwater.
4. Comb blackberry also found in Russia. Its taste is similar to shrimp meat, and its appearance resembles a shaggy heap. Unfortunately, it is rare and is listed in the Red Book, so it is grown mainly artificially.
5. Giant golovach- a distant relative of the champignon. It is also edible, but only young specimens with white flesh. Found everywhere in deciduous forests, fields and meadows.
6. Devil's Cigar- not only very beautiful, but also a rare variety that is found only in Texas and several regions of Japan.

Figure 8. Most unusual mushrooms world: 1 - blue, 2 - bleeding tooth, 3 - bird's nest, 4 - combed blackberry, 5 - giant bighead, 6 - devil's cigar

Another unusual representative is the cerebral tremors, which is found mainly in temperate climates. You cannot eat it, as it is deadly poisonous. We have brought you far full list unusual varieties, since specimens of strange shape and color are found all over the world. Unfortunately, most of them are inedible.

Review unusual mushrooms world is shown in the video.

Plate and tubular: names

All mushrooms are divided into lamellar and tubular, depending on the type of pulp on the cap. If it resembles a sponge, it is tubular, and if stripes are visible under the cap, then it is plate-like.

The most well-known representative tubular is considered white, but this group also includes boletus, boletus and boletus. Perhaps everyone has seen the lamellar one: it is the most common champignon, but it is among the lamellar varieties that there are the most poisonous ones. Among the edible representatives are russula, saffron milk caps, honey mushrooms and chanterelles.

Number of mushroom species on earth

Are you going to the forest to pick mushrooms? Be sure to learn to recognize poisonous mushrooms in the inhabitants of forest clearings, decorated with assorted caps. This essential skill, which distinguishes an experienced mushroom picker from an amateur, has saved the lives of millions of foragers. After all, some mushrooms are subtly disguised as edible , being deadly. Even the most thorough cooking does not rid them of poisons.

Mycotoxins – mushroom poisons

Hallucinogens and alkaloids

It may seem to prudent and thorough people that it is impossible to accidentally get poisoned by Amanita. Its poisonousness has long been the talk of the town, and its bright red cap cannot be confused with anything. Why do cases of fly agaric poisoning occur every year? Eat two types of mushroom pickers who consciously take risks collect them.

1. Experienced mushroom pickers who have information about the edibility of some species. Gray-pink fly agaric is occasionally found in our forests. This, after boiling in several waters, is truly edible. In the case of fly agarics, only a very experienced mushroom picker can determine which mushrooms will not cause harm to health. To eliminate mistakes, it is advisable to focus on their photo and name.

2. Thrill seekers, who were not too lazy in search of new pleasures to go to the dense forest for hallucinogenic mushrooms. Red and Panther fly agarics do contain alkaloid substances, but their content is negligible compared to toxins. Therefore, the pursuit of pleasure often ends in a hospital bed.

It would hardly occur to an ordinary mushroom picker to collect any types of hallucinogens - Psilocebe, Konotsybe, Paneolus. They look too little like edible. These mushrooms are poisonous and cause irreparable harm to human health.

Warning – life threatening

The list of poisonous mushrooms that pose a mortal danger is not very long. Special attention should be paid to its study. Fly agaric, Pale toadstool, Toadstool, Lepiota brown-red, Galerina fringed, Mountain gossamer, Whitish talker - to lead to death, a tiny amount of any of these deadly poisonous mushrooms is enough. In the case of Pale Toadstool, even a third of the cap is enough. It is so poisonous that you can get moderate poisoning simply by holding it in your hands. Toxins enter the stomach through the mucous surfaces of the eyes, nose or mouth.

The caps of the deadly poisonous Fly Agaric, contrary to the usual idea of ​​them, are not necessarily red with white speckles. This cap is a distinctive feature of the red fly agaric. Other poisonous varieties of fly agaric - Panther, Stinking, Toadstool, Sulfur-yellow, Vittadini - do not have such a characteristic appearance. A section of the encyclopedia, including photos and descriptions of poisonous mushrooms, will help you understand their types, appearance and habitat.

Simple safety principles

An ovoid thickening at the base of the stalk and a lamellar structure of the cap in false twins are clear signs of poisonous mushrooms. To confidently recognize every forest dweller who grew up in a clearing or under a tree, study the mushroom encyclopedia. Do you want to cook a delicious dish from the collected gifts of the forest and stay alive? Then follow the three rules of mushroom safety:

1. Never put unfamiliar mushrooms into your basket. Even the slightest doubt is a reason to throw away the find without regret.
2. Do not try any varieties raw, no matter how appetizing their appearance and smell may be.
3. Old and wormy mushrooms of all categories are taboo; even edible long-lived ones accumulate harmful substances from the atmosphere.

Have a successful and safe mushroom hunt, smoothly flowing into a pleasant meal!

Before you put a mushroom in your mouth, you must be sure that what you are eating is edible, since there are a small number of species in the world that are poisonous. Most of them will only cause stomach upset, but there are also those that, if they enter the body, will cause significant harm and can even cause death. Below is a list with photos of the ten most poisonous and deadly species of mushrooms for humans.

Olive omphalot is a poisonous mushroom that grows in wooded areas on rotten stumps and rotten trunks of deciduous trees in Europe, mainly in the Crimea. Notable for its bioluminescent properties. Appearance resembles a chanterelle, however, unlike it, the olive omphalot has an unpleasant odor and contains the toxin illudin S, which, when entering the human body, leads to very severe pain, attacks of vomiting and diarrhea.

Russula stinging is widespread in the northern hemisphere in deciduous, coniferous and mixed forests. When properly processed, this mushroom is conditionally edible, but the taste is bitter, with a pronounced pungency. It is poisonous in its raw form and contains the poison muscarine. The use is not even large quantity raw mushroom leads to malfunction gastrointestinal tract, abdominal pain, nausea and vomiting.

The panther fly agaric grows in coniferous, deciduous and mixed forests in the temperate climate of the Northern Hemisphere. The mushroom is highly poisonous and contains poisons such as muscarine and mycoatropine that act on the central nervous system, as well as a number of toxic alkaloids that cause gastrointestinal disorders, hallucinations and can lead to death.

On the seventh line in the list of the most dangerous and poisonous mushrooms in the world is Foliotina rugosa - a poisonous mushroom that grows in Europe, Asia and North America. Contains a powerful poison called amatoxins, which is very toxic to the liver and is responsible for many deaths. Sometimes these mushrooms are confused with Psilocybe blue.

Greenfinch grows in small groups in dry coniferous forests on sandy soils in North America and Europe. Until recently, it was considered a good edible mushroom, but after the publication in 2001 of a report of poisoning due to the consumption of large numbers of greenfinches (12 cases, 3 of them fatal), it is suspected of being poisonous. Symptoms of poisoning include muscle weakness, pain, cramps, nausea and sweating.

Sulphur-yellow false honey fungus is a very poisonous mushroom found on all continents except Africa and Antarctica. They grow on old stumps of deciduous and coniferous trees in August-November. When eaten, the mushroom causes severe, sometimes fatal poisoning. Symptoms appear within a few hours and are accompanied by abdominal pain, nausea, vomiting, sweating, diarrhea and bloating, sometimes blurred vision and even paralysis.

Svinushka thin - a poisonous mushroom, common in damp deciduous, coniferous and mixed forests, gardens, shelterbelts of the Northern Hemisphere in areas with temperate climate. Mushroom for a long time was considered conditionally edible, but now its toxicity has been proven. Long-term consumption of thin pig as food leads to severe poisoning, especially in people with diseased kidneys. Potentially fatal complications include acute renal failure, shock, respiratory failure, and disseminated intravascular coagulation.

Amanita ocreata, also known as the "angel of death" is a deadly poisonous mushroom from the Amanita family. Distributed in mixed forests mainly in the northeastern part of North America from Washington to Baja California. Contains alpha-amanitin and other amatoxins, which cause the death of liver cells and other organs, as well as disruption of protein synthesis. Complications of poisoning include increased intracranial pressure, intracranial hemorrhage, sepsis, pancreatitis, acute renal failure and cardiac arrest. Death usually occurs 6–16 days after poisoning.

The toadstool is the most poisonous mushroom in the world. It is the cause of most 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, damp places. Contains two types of toxins, amanitin and phalloidin, which cause liver and kidney failure, and often the only way to avoid death - their transplantation. It is estimated that even half a toadstool contains enough toxin to kill an adult human. In addition, the toxicity of the mushroom is not reduced by cooking, freezing or drying it. Sometimes they are mistakenly collected instead of champignons and green russula.