Mushrooms are divided into 3. Characteristics of the main ecological groups of fungi. higher and lower plants

When it comes to edible mushrooms, the difference between an ordinary survivalist and a master of his craft becomes obvious. The first one knows which mushrooms you definitely can’t eat, but the second one understands which ones you definitely need, which ones you can, and which ones you’ll have to tinker with a little more before using. And let such mastery begin with a good knowledge of the theory, in which, if possible, we will try to help.

Let's start with the simplest thing - classification. But here’s the rub... There is no global classification of mushrooms, except perhaps a taxonomic one, which has practically no practical significance. Therefore classifications edible mushrooms in Russia and somewhere in Poland can differ significantly. However, we will use the Russian classification simply because it is quite visual and convenient.

Most often, classifications of edible mushrooms are used by category, by ripening season, by economic importance and the structure of the spore-bearing layer. So.

According to the structure of the spore-bearing layer edible mushrooms there are:

Tubular. They have Bottom part The cap resembles a sponge, in the holes of which spores are hidden. An example is the boletus, White mushroom, boletus, butterdish.
Lamellar. Their lower part of the cap is covered with lamellar structures. Example - saffron milk caps, milk mushrooms, russula, honey mushrooms, champignons.
Marsupials. They have no difference between the cap and the stem, and the spores are contained in a special organ - the ascus. Example - morels, lines.
Uncertain. All mushrooms that do not belong to the previous groups are included here. An example is chanterelles. They, it turns out, are not tubular, but folded or “pseudotubular.” And raincoats which, instead of ascus, have numerous reproductive organs on the surface.

First. The most delicious and nutritious mushrooms. These include: white mushroom, yellow milk mushroom, white milk mushroom, real saffron milk cap, real chanterelle.
Second. Enough delicious mushrooms, but their nutritional value is much lower. Boletus, boletus, oak, all other milk mushrooms, champignons, white russula.
Third. The taste is average, the nutritional value is also average, but you can eat it. Russula, volnushki, morels, valui, green moss mushroom, autumn honey fungus.
Fourth. The taste is so-so, the nutritional value is low. Collect only as a last resort if there are no other options. , talkers, dung beetles and all other edible mushrooms.

This classification was proposed back in the USSR by someone B.P. Vasilkov. What's great about it is that it is extremely simple and straightforward, and has specific applications. It also follows from it that the taste of mushrooms, in principle, weakly depends on the structure of the spore-bearing layer, so the common misconception that only tubular mushrooms are tasty is entirely a misconception. And it appeared due to the fact that it is much easier to collect tubular mushrooms, but it is more difficult to confuse them with conditionally edible or poisonous ones.

According to their economic importance, mushrooms (all) are divided into:

Edible mushrooms. All 4 categories of the previous classification.
Conditionally edible mushrooms.
Inedible mushrooms. Just tasteless mushrooms without toxins and hallucinogenic mushrooms.

Actually, we are only interested in edible mushrooms, since dealing with conditionally edibles means exposing yourself to unnecessary risk. But we will also talk about this someday, because if there is nothing to eat at all, and such mushrooms are in abundance around, then they are better than starvation.

Of greatest interest to us are edible mushrooms first category, so further conversation will go specifically about them.

White mushroom - Boletus

Quite a large mushroom with a wide convex cap and a fleshy stem. The pulp of young samples is white and fleshy, with age it turns yellow and separates into fibers. The leg is high (up to 25 cm sometimes), thick, barrel-shaped or club-shaped, covered with a light mesh. The cap is wide, massive, from reddish to almost white. It is found in forests, no matter what kind, and is distributed almost to the Arctic zones. Vasilkov, already mentioned above, described 18 (!) varieties of porcini mushrooms, depending on the place of growth, period and external conditions. That is, the variability of the fungus is significant, which can lead to errors in identification.

Most often it is confused with gall fungus(bitter). Fortunately, this mushroom is not poisonous, but simply disgusting in taste and does not threaten health. The main distinguishing criteria are that the flesh of the gall fungus turns pink at the cut site; the mesh on the leg is darker and more pronounced; the tubular layer is pinkish rather than yellowish-white.

There is also a risk of confusion boletus With satanic mushroom, which, unfortunately, is poisonous. You need to pay attention to the following points: a rough cap, a yellowish-red leg, blue and pink flesh when cut.

Real milk mushroom

Or white milk mushroom. The cap is wide, white, smooth, moist, slimy, with an edge turned inward (conical with age). The leg is short, smooth, cylindrical. The pulp is fleshy, with a pleasant fruity smell, stands out when broken milky juice. The plates are wide and frequent.

Most often confused white milk mushrooms With white loading pads (white russula). The main criterion is mucus and milky juice, which only real milk mushrooms have. But even if you mix it up, nothing bad will happen. Pogruzdok - too edible mushroom.

They are also sometimes confused with white milkmen. Here you only need to focus on the smell - in the milkweed it is extremely unpleasant. And here it is better not to make mistakes, because you can easily get an upset stomach.

Milk mushrooms are also confused with pale toadstools - but what lamellar mushrooms are not confused with them?

The fox is real

Due to the special structure, confuse chanterelles It is extremely difficult with popular poisonous mushrooms. But to confuse it with false fox, which is dangerous to health - extremely easy. Especially when you consider that there is actually one criterion here - the false chanterelle grows on dead wood, and not in the ground, like a normal one. Besides, false foxes ki grow singly rather than in groups.

Camelina pine and spruce

They slightly resemble milk mushrooms, since they belong to the same genus of milkweeds. In the same way, they are covered with mucus and secrete juice when broken. Even the shape is similar. But the color is significantly different - in saffron milk caps it is richly red, almost red, due to the high content of beta-carotenes.

They confuse saffron milk caps with pink mushrooms, which are also edible, but they are so tasty. A distinctive feature is that the juice of real saffron milk caps is not colorless, and the cap is slimy and not rough.

And a couple of tips. Mushroom pickers love to write “the taste is bitter, the juice is acrid.” But we will not advise you to put something in your mouth that may turn out to be poisonous. Let’s not go there and that’s it, fortunately there are a lot of other indicators that are much safer to pay attention to. We also remind you that there may be problems with identifying young mushrooms that do not yet have classical morphological manifestations. In this case, it is better to leave them alone. You can, of course, take a closer look at the surrounding mushrooms, but there remains a risk that it was still another mycelium. So it's better not to take risks.

Depending on the structure of the cap, it divides mushrooms into spongy (tubular), lamellar and marsupial. Sponge mushrooms - boletus, boletus, butterfly, moss mushroom. The bottom of the cap of these mushrooms has the appearance of a sponge, which consists of thin tubes containing spores.

Lamellar mushrooms - russula, chanterelles, honey mushrooms, champignons, saffron milk caps, milk mushrooms. The bottom of the cap has the form of plates that diverge radially towards the periphery. The plates contain spores. Marsupial mushrooms - morels, truffles, the spores of which are found in special bags.

Every year, Russian forests provide a large number of edible mushrooms. They are also found in the steppe zone, in forests, artificial forest plantations, and in shelterbelts. Mushrooms belong to a large and widespread group of organisms, and a certain part of them is used by humans in nutrition.

But it should be remembered that among the mushrooms there are many poisonous ones that can cause severe poisoning and sometimes even death. These are mushrooms such as toadstool, Patouillard fiber, orange-red cobweb and many others. That's why mushroom classification It is also produced for nutritional properties. Divides mushrooms into three main groups - edible, conditionally edible and poisonous.

Edible mushrooms (ceps, boletus, aspen, boletus, honey mushrooms, real mushrooms, chanterelles) are prepared in the usual way, without special culinary processing. These are mushrooms of the first category. Their fruit bodies do not contain bitterness, harmful substances or unpleasant odor.

Conditionally edible mushrooms. The fruiting bodies of such mushrooms contain bitterness, harmful substances, unpleasant taste, etc., and are eaten only after prolonged soaking, salting or boiling, with the obligatory removal of the decoction. Such mushrooms must first be boiled for 7-10 minutes, the broth must be poured out, and only after such careful processing can they be fried or boiled (wrinkles, russula) or soaked in cold water, often changing it (bitter mushrooms, milk mushrooms, nigella, etc.) to get rid of a substance that irritates the stomach and can cause poisoning.

Poisonous mushrooms include toadstool, fly agaric, poisonous entoloma, orange-red cobweb and the like. The most dangerous is the toadstool. It can easily be confused with russula. Its venom acts like that of a snake.

All parts of the toadstool are poisonous, even the spores. The deadly poisonous substance contained in this mushroom is not destroyed even after drying or salting. According to some data, the number of edible mushrooms that reach a person’s table, even in “mushroom years,” is about 10-15 species. At the same time, there are about 40 species on the territory of Russia. poisonous mushrooms, of which 10-15 species are especially dangerous. Some of them resemble edible mushrooms in appearance.

For example, among the tubular mushrooms there is a species known as pepper mushroom and several species of the same inedible and conditionally edible mushrooms. Some mushrooms, like porcini and boletus, can be confused with the gall mushroom, in which the lower surface of the cap is white, eventually turning pink. The cap of the porcini mushroom is also white at first, and then becomes yellowish or greenish. Fake honey mushrooms are very similar to edible ones; not every mushroom picker will immediately notice the difference, especially in the evening, when most of them are sorting through mushrooms after a trip to the forest.

Among mushroom pickers, there are many beliefs, so-called “signs,” about how to distinguish whether there are poisonous mushrooms among the collected ones. These signs cannot be trusted! Thus, some mushroom pickers believe that poisonous mushrooms are not affected by worms and that the poison in mushrooms can be eliminated (neutralized) if they are boiled with kitchen salt or vinegar - this is an old method, but completely ineffective.

Obviously, the most effective way to avoid poisons is to eat only well-known edible mushrooms. You also cannot rely on the smell and taste of the mushroom, since the most dangerous, even deadly poisonous wild mushrooms, such as orange-red cobweb, toadstool, common toadstool and many others, can have a pleasant smell and taste. The exception is the species of fungi of the genus Inocoebe (splitter), which have an unpleasant odor.

But you should also remember that it is possible to be poisoned by edible mushrooms if they were poorly stored, prepared, or collected old, damaged or diseased. It is better to collect mushrooms in a basket, because mushrooms can become moldy in a plastic bag. Mushrooms should only be consumed when they are freshly prepared. You should not reheat mushrooms several times, but should eat them on the day of preparation.

(edible) for their nutritional value and taste.

Edible mushrooms are divided into four groups. The first group is the most delicious mushrooms. Mushrooms, which are rich in protein, vitamins and various minerals. These mushrooms include boletus, milk mushrooms and saffron milk caps. The second group includes mushrooms that are not so tender: boletus, boletus, boletus, champignons. The third group of mushrooms are chanterelles, fly mushrooms, and russula. The fourth is all other edible mushrooms.

Mushrooms smell a variety of different odors. Mushrooms may smell like anise, fragrant cinnamon, flour, onions, garlic, herring, wood, apples, radishes and even strawberries. Based on their taste, they also classify mushrooms into: fresh, sour, bitter, sweet, spicy, flaky, pungent or simply unpleasant. Classification of mushrooms according to external characteristics - bare, scaly, smooth and fibrous.

Mushrooms are one of the most interesting and most secret phenomena of nature, a valuable food product and even medicine. Classifying mushrooms according to their varied characteristics divides mushrooms into many different species.

We watch a video of edible mushrooms in Germany - the same mushrooms as in Russia

There are currently about 100,000 species of fungi described, but some estimates suggest there may be as many as 1.5 million.

Taxonomy

Kingdom Mushrooms

Subkingdom Fungiformes

Subkingdom Real mushrooms (do not form motile cells at any stage of the life cycle)

Department Zygomycetes (belong to lower fungi)

Division Ascomycetes, or marsupial fungi

Division Basidiomycetes

Division Deuteromycetes (Imperfect fungi)

The body of the mushroom consists of long threads - gif.

The hyphae grow apically (at the apex) and can branch to form a dense intertwined network -- mycelium, or mycelium.

Mycelium is located in the substrate (soil, wood, living organism) or on its surface.

The growth rate of mycelium depends on environmental conditions and can reach several centimeters per day.

In basidiomycetes, the mycelium is often perennial, while in other fungi it is annual. Since the mycelium grows apically, its growth is centrifugal. The oldest part of the mycelium in the center gradually dies off and the mycelium forms a ring. In addition, some fungi secrete substances that interfere with plant growth (amensalism), and the plant cover forms rounded “bald spots.”

Rice. "Witch's Ring"

TYPES OF MYCELIUM

non-cellular (non-septate) mycelium: formed by one multinucleated giant cell (for example, in zygomycetes);
cellular (septate) mycelium: there are intercellular partitions (septa); cells are mononucleate or multinucleate. INCell walls may have openings through which cytoplasm and organelles (including nuclei) freely flow from cell to cell.

In ascomycetes mycelium dikaryotic(consists of binucleate cells).

Rice. Mycelium: 1 - unicellular (non-septate); 2 - multicellular (septate); 3 - dikaryotic (yeast).

The fruiting bodies of basidiomycetes are formed by false tissue plectenchyma(pseudoparenchyma), consisting of densely intertwined mycelial hyphae. Plectenchyma, unlike ordinary parenchyma, is formed not by three-dimensionally dividing cells, but by strands of hyphae.

Hyphae are capable of uniting into long cords - rhizomorphs(ancient Greek - root-like form): the outer cells of the cord are denser and perform a protective function, the inner, more delicate cells perform a conducting function.

Rice. Rhizomorphs

To withstand unfavorable conditions, many mushrooms form dense round bodies formed by a plexus of hyphae - sclerotia(ancient Greek - hard). On the outside, the sclerotia are covered with a hard, dark shell that protects the inner light, delicate hyphae containing nutrients. When germinating, sclerotia give rise to mycelium; sometimes a fruiting body is immediately formed from them.

Rice. Ergot sclerotia

SCLEROTIA

FUNCTIONS OF GIF (MYCELIUM):

Physiology of fungi

NUTRITION OF MUSHROOMS

Based on the sources of organic substances used, mushrooms are divided into 4 groups.

Molecules of organic substances that make up living organisms and their remains cannot pass through the cell wall of fungi, so fungi secrete digestive enzymes into the substrate. These enzymes break down organic substances into low molecular weight compounds, which the fungus can absorb on its surface (osmotrophic type of nutrition).Thus it happens external digestion mushrooms

Predatory mushrooms: actively catch prey using modified hyphae (catching loops, etc.).
Symbiotic mushrooms: enter into symbiosis with various autotrophic organisms (lower and higher plants), receiving organic substances from them, and in return supplying them with mineral nutrition.

SYMBIOSIS

Mycorrhiza (fungal root): symbiosis of fungi with the roots of seed plants.
Since the absorption area of fungal hyphae is much larger than the area of the root absorption zone, the plant receives much more minerals, which allows it to grow more actively. The plant, in turn, gives the fungus some of the carbohydrates, products of photosynthesis.

Rice. Mycorrhiza

SYMBIOTE MUSHROOMS

MUSHROOK PROPAGATION

Asexual reproduction:

multicellular and unicellular parts of mycelium
sporulation
endogenous spores (sporangiespores) are formed in sporangia
exogenous spores (conidiospores = conidia) are formed in conidia
budding (in yeast)

Rice. Sporulation of mold fungi: conidia of penicillium (a) and aspergillus (b); sporangiospores mucor (c)

Sexual reproduction:

Real fungi do not have motile cells, so the fusion of cells of two individuals occurs through the growth and convergence of hyphae.

fusion of gametes formed in gametangia (isogamy, heterogamy, oogamy);
somatogamy: fusion of two cells of vegetative mycelium;
gametangiogamy: fusion of two sexual structures not differentiated into gametes;
hologamy: fusion of cells of unicellular fungi.

In addition to asexual sporulation, sexual sporulation also occurs in fungi: the formation of spores by meiosis after the fusion of the genetic material of gametes or nuclei.

Rice. Mucor and its sporangium

REPRODUCTION OF MUKOR

Division Ascomycetes (Marsupials)

About 30,000 species.
Saprotrophic soil and mold fungi that settle on bread, vegetables and other products.
Representatives: penicillium, yeast, morels, lines, ergot.
The mycelium is haploid, septate, branching. Through the pores, the cytoplasm and nuclei can pass into neighboring cells.
Asexual reproduction by conidia or budding (yeast).
During sexual reproduction, bags (asci) are formed, in which haploid spores of sexual sporulation are formed during meiosis.

YEAST

Yeasts are represented by a large number of species, widely distributed in nature.

Unicellular or bicellular fungi, the vegetative body of which consists of mononuclear oval cells.

Different species of yeast can exist in diploid or haploid phases.

Yeast is characterized by aerobic metabolism. They use various sugars, simple and polyhydric alcohols, organic acids and other substances as a carbon source.

The ability to ferment carbohydrates, breaking down glucose to form ethyl alcohol and carbon dioxide, served as the basis for the introduction of yeast into culture.

WITH6 N12 ABOUT6 С6Н12О6 → 2 WITH2 N5 ABOUTN 2C2H5OH + 2 WITHABOUT2 2CO2

Yeast reproduces by budding and sexually.

Under favorable conditions, yeast long time They reproduce vegetatively - by budding. A bud appears at one end of the cell, begins to grow and separates from the mother cell. Often the daughter cell does not lose contact with the mother cell and begins to form buds itself. As a result, short chains of cells are formed. However, the connection between them is fragile, and when shaken, such chains break up into individual cells.

When there is a lack of nutrition and an excess of oxygen, sexual reproduction occurs: two cells merge to form a diploid zygote. The zygote divides by meiosis to form a bursa with 4 ascospores. The spores fuse to form a new diploid yeast cell.

Rice. Budding and sexual reproduction of yeast.

Outwardly, it resembles black and purple horns (sclerotia) protruding from the ear. They consist of tightly intertwined hyphae.

Rice. Ergot

LIFE CYCLE OF ERGOT

Binuclear mycelium forms fruiting bodies, known as cap mushrooms.

Rice. The structure of cap mushrooms

On the underside of the cap there is a spore-forming layer (hymenophore), on which special structures are formed - basidia.

To increase the surface of the hymenophore, the lower part of the cap is modified:

at lamellar mushrooms the hymenophore has the shape of radially diverging plates (russula, chanterelle, milk mushroom, champignon);
in tubular mushrooms, the hymenophore has the appearance of tubes that fit tightly to each other (boletus, aspen boletus, oiler, boletus).

Some mushrooms produce velum(= velum = cover) - a thin shell that protects the fruiting body of the mushroom at a young age:

general veil: covering the entire fruiting body;
private veil: covers the lower surface of the cap with the hymenophore.

As the fungus grows, the coverings tear and remain on the fruiting body in the form of rings and a rim. (Volvos) on the stalk, various scales and flaps covering the cap. The presence of veil remains and their characteristics are important for identifying fungi.

Rice. The rest of the blanket (velum) on the fly agaric

When smut is infected, instead of grain, black dust is obtained, which is spores of the fungus. The ears become like charred firebrands. Infection by some species occurs during the flowering stage of cereals, when spores from the infected plant fall on the stigmas of the pistils of healthy plants. They germinate, the hyphae of the fungus penetrate the embryo of the seed, and a caryopsis is formed, which is apparently healthy. On next year By the time of flowering, sporulation of the fungus begins, flowers are not formed, and the inflorescence takes on a charred appearance.

Rice. Smut

Polypores have a tubular perennial hymenophore that grows annually from below.

A tinder spore, once on a wound in a tree, grows into a mycelium and destroys the wood.

After a few years, perennial hoof-shaped or disc-shaped fruiting bodies are formed.

Polypores secrete enzymes that destroy wood and turn it into dust. Even after the death of a tree, the fungus continues to live on the dead substrate (as a saprotroph), annually producing large numbers of spores and infecting healthy trees.

Therefore, it is recommended to remove dead trees and fruiting bodies of polypores from the forest.

Rice. Pine polypore (bordered polypore) Fig. Scaly polypore (variegated)

DEPARTMENT DEUTEROMYCETES, OR IMPERFECT FUNGI

Deuteromycetes occupy a special position among mushrooms.
They reproduce only asexually - by conidia.
The mycelium is septate.
All life cycle takes place in the haploid stage, without changing nuclear phases.

These fungi are “former” ascomycetes or, less commonly, basidiomycetes, which in the process of evolution have lost sexual sporulation for one reason or another. Thus, deuteromycetes represent a phylogenetically diverse group.

meaning of mushrooms

They are the main decomposers during wood decomposition.
They are food for many species of animals, being the beginning of detritus food chains.
Food product with high nutritional value.
Yeast cultures are used in the food industry (baking, brewing, etc.)
Chemical raw materials for production citric acid and enzymes.
Receiving antibiotics (eg penicillin).

Botany- science that studies the plant kingdom (Greek. nerd- grass, plant).

The ancient Greek scientist Theophrastus (III century BC), a student of Aristotle, created a system of botanical concepts, systematizing and summarizing all the knowledge of farmers and doctors known at that time with his own theoretical conclusions. It is Theophrastus who is considered the father of botany.

Modern botany- science of morphology, anatomy, physiology, ecology and taxonomy of plants

Signs of the Plant Kingdom

eukaryotes;
autotrophs (photosynthesis process);
osmotrophic type of nutrition: the ability of cells to absorb only low molecular weight substances;
unlimited growth;
sedentary lifestyle;
reserve substance - starch (accumulates in plastids during photosynthesis);

Features of the structure of a plant cell (Fig. 1):

cell wall made of cellulose
The presence of a cell wall prevents the penetration of food particles and large molecules into the cell, so plant cells absorb only low-molecular substances (osmotrophic type of nutrition). Plants absorb from environment water and carbon dioxide, for which the cell membrane is permeable, as well as mineral salts, for which there are channels and transporters in the cell membrane.
plastids (chloroplasts, chromoplasts, leucoplasts);
large central vacuole
Bubble containing cell sap surrounded by a membrane - tonoplast. The tonoplast has a system of regulated transporters that transport various substances into the vacuole, maintaining the desired salt concentration and acidity in the cytoplasm. In addition, the vacuole provides the necessary osmotic pressure in the cell, which leads to the appearance turgor- tension on the cell wall, which maintains the shape of the plant. The vacuole also serves as a site for storing nutrients and storing metabolic waste.
There are no centrioles in plant cell centers.

Rice. 1. Plant cell

plant classification

The main ranks of plant taxa are distributed according to principle of hierarchy(subordination): larger taxa unite smaller ones.

For example:

Plant Kingdom

department Angiosperms

class Dicotyledons

family Asteraceae

genus Chamomile

type Chamomile

Life form - appearance plants.

The main life forms: tree, bush, shrub and grass.

Tree- a perennial plant with a large woody trunk.

Bush- a plant with numerous medium-sized lignified trunks that live no more than 10 years.

shrub- a low-growing perennial plant with lignified trunks, up to 40 cm high.

Herbs- grassy green shoots that die off annually. In spring, biennial and perennial grasses grow new shoots from wintering buds.

higher and lower plants

Different groups of plants differ significantly in structure.

Lower plants do not have organs or tissues. Their body is thallus, or thallus. Lower plants include algae. Most of them live in aquatic environments. Under these conditions, they receive nutrition by absorbing substances over the entire surface of the body. All or most of The cells of these plants are exposed to light and are capable of photosynthesis. Therefore, they do not need to quickly move substances throughout the body. The cells of these plants in most cases have the same structure.

Other photosynthetic organisms are also found in the aquatic environment. These are primarily cyanobacteria, which are sometimes called blue-green algae. These are prokaryotic organisms that are not plants.

Higher plants that live in water are often called algae. In these cases, the term "algae" is used in an ecological rather than a systematic sense.

Higher plants have functionally different organs formed by specialized cells. Basically, they live on land. They receive water and mineral nutrition from the soil, and to carry out photosynthesis they must rise above its surface, so for such plants it is necessary to move substances between parts of the body (conductive tissue) and mechanical support and support for the ground-air environment (mechanical and integumentary tissue).

The presence of specialized cells, tissues and organs allowed them to reach large sizes and master a wide range of habitats. Many representatives of higher plants returned to the water for the second time. In fresh water bodies they make up the bulk of aquatic vegetation.

Many people have never even heard of some of them. But lovers of “silent hunting” should be careful, because among the huge number of species, many are inedible and poisonous mushrooms.

Their classification can be based on structure, as well as on nutritional value. In this article we systematize mushrooms based on their nutritional and taste properties.

Classification of mushrooms

All mushrooms can be divided into three main groups according to their nutritional properties: edible, conditionally edible and inedible (poisonous).

The second category - mushrooms are also tasty, have a pleasant smell, but are inferior in taste and nutritional quality to specimens from the first category. It includes boletus, common champignon, boletus, volushushka, boletus, yellow and

The third category, as a rule, includes mushrooms that have average taste properties, and are collected only at a time when the valuable fruits of the first or second category are not harvested. It includes moss mushrooms, chanterelles, morels, and some types of russula.

Conditionally edible mushrooms

The classification is such that this group includes fruits containing harmful and bitter substances. In addition, they may have an unpleasant taste or odor. They can be used for food only after special processing, boiling, soaking and changing water, boiling and removing the broth. This group includes volushki, morels, black milk mushrooms, lines, pigs and some types of russula, which are bitter. For example, russula and morels should be boiled for five minutes, then the broth should be drained, and the mushrooms should be stewed, fried or added to soup.

Poisonous mushrooms

The classification of poisonous mushrooms by mechanism of action and degree of poisoning is as follows:

Classifying mushrooms by edibility is very important, especially if a person is new to this matter.

Based on the structure of the cap, mushrooms are divided into tubular, lamellar and marsupial. In tubular ones, the lower surface of the cap consists of the thinnest tubes, in lamellar ones - from thin plates located radially from the stem to the edge of the cap. The cap of marsupial mushrooms is wrinkled with depressions (bags) in which spores are located.

Mushrooms are divided into edible and poisonous. Approximately 150 species and varieties grow on the territory of the former Soviet republics and more large quantity inedible and poisonous.

Based on their taste, mushrooms are divided into 4 categories.

The first includes the most valuable mushrooms: porcini mushroom, saffron milk cap, milk mushroom;

to the second boletus, boletus, buttermilk, champignon, volushka, white mushroom, smoothy, white mushroom, black milk mushroom;

to the third - moss mushroom, goat, morel, russula, chanterelle, line, honey fungus, valui, serushka;

to the fourth - all the others, used mainly for pickling: bitter, violin, black podgruzok, ryadovka.

According to the method of spore formation, fungi are divided into two main groups: basidiomycetes and marsupials.

Basidial mushrooms are divided according to the structure and location of the spore-bearing layer into three groups or families: spongy or tubular (ceps, Polish mushrooms, boletus, boletus, oiler, moss mushroom, goat mushroom and swamp mushroom); lamellar, which are divided into two subgroups: some secrete milky juice at the break (falcon, milk mushroom, volnushka, podgruzd, nigella, gladysh, white), others do not have this juice (chanterelle, russula, greenfinch, row, value, honey fungus, champignon) ; blackberry (yellow blackberry, variegated blackberry).

Marsupial mushrooms are divided into two groups: above-ground (strogs and morels) and underground (truffles).

Common oakweed* 2

Speckled oakweed* 2

Lamellar mushrooms

* Mushrooms marked with an asterisk are eaten mainly fresh (fried, boiled, baked).

The good quality of fresh mushrooms is determined by their appearance. and the use of flabby, overgrown, slimy, moldy, and blackened mushrooms is not allowed. Using mixtures and crumbs of various mushrooms for food purposes is also strictly prohibited. In appearance, fresh mushrooms should be whole, uncrumpled, sorted by type, cleared of debris, soil, sand, pests and mucus.

When establishing the good quality of fresh edible mushrooms, the following is determined: the shape of the cap and stem; cap skin color; color of the bottom of the cap; the color of the flesh at the break; consistency; smell; taste; the presence of old, overgrown mushrooms; the presence of mushrooms damaged by insects and molds.

If tribes are difficult to identify by species, then it is better to discard them immediately, since even one poisonous mushroom caught in a basket can cause poisoning.