Edible mushrooms: Classification, categories, features. Characteristics of the main ecological groups of mushrooms Varieties of edible mushrooms
All mushrooms, both edible and poisonous, are divided into several types. They are divided into various categories according to several characteristics, including both biological and purely utilitarian, for example, nutritional value and benefits for the body. Knowledge of the classification of mushrooms will help to understand them better, to distinguish well edible from conventionally edible or poisonous, and in general it is useful for the general development and erudition of a mushroom picker - after all, picking mushrooms is a real hobby.
Varieties of edible mushrooms
Edible mushrooms are divided into varieties according to the following criteria:
- Depending on the placement of the dispute
- By nutritional value
- By the degree of edibility
- Cultivate whenever possible
- By the degree of impact on the human psyche
Division by location of disputes
Mushrooms, depending on the way the spores are located on them, are divided into the following types:
1- White mushroom tubules 2- Forest mushroom plates
| Name | Description | Which edible mushrooms fall into this category |
| Tubular | In this species, the spores are found in the smallest tubes located perpendicular to the cap under the cap. | , |
| Lamellar | Spores are located between thin plates, which are located in the lower part of the cap and diverge radially from its center to the edges. | , |
| Marsupials | Their leg and cap differ little from each other, and the spores are in a special bag called ascus. | Morels, |
| Undefined | They can combine the characteristics of all the listed varieties. | , |
1- The marsupial type of fungal spores as exemplified by the Present Morel 2- The indeterminate type of fungal spores as exemplified by the Chanterelle
Division by nutritional value
The Soviet researcher B.P. Vasilkov proposed to classify edible mushrooms according to their nutritional value and the content of useful substances in them.
In total, he identified four categories:
Division according to the degree of edibility
Not all mushrooms are edible, be careful, follow the rules of collection and use
Thanks to their high protein content, mushrooms are very nutritious. However, when it is synthesized in the course of metabolism, some species develop protein compounds or amino acids that can cause poisoning in humans. Strictly speaking, absolutely all mushrooms, even those considered edible, contain hemolysins (enzymes that destroy blood). But these substances decompose under the influence of high temperature, therefore they do not pose a danger after food processing.
Some mushrooms have more toxins, some less. Those that are considered completely safe contain very little of them and the poison completely decomposes during cooking. However, there are mushrooms that can be poisoned if not cooked properly. This happens, for example, if you do not cook them for a long time.
If you are not sure that the mushroom you have found is edible, although it looks like the edible one you know, it is better to throw it away. In this case, all doubts must be interpreted not in favor of the mushroom, because otherwise you can get poisoned.
According to this criterion, edible mushrooms are divided into two types:
| View | Description | What mushrooms are included |
| Edible | These are mushrooms that can be eaten without any fear. They should be cooked as usual: within 30-40 minutes. Both cooking and frying are allowed. | , Boletus, |
| Conditionally edible | Those that, if improperly prepared, can cause poisoning. When eaten, they need to be exposed to high temperatures for longer. So, they should be cooked for at least an hour, having previously soaked in cold water for 10 - 12 hours, and frying is generally not recommended. If you still want to fry these mushrooms, boil them first. | Valui, Pigs |
| Poisonous | These mushrooms should not be eaten at all. If they are eaten, serious poisoning will occur, which can cause various chronic diseases or even lead to the death of a poisoned person. As a rule, they have an original, conspicuous appearance (for example, a non-standard-looking pale toadstool) or brightly colored (for example, a fly agaric). Although there are poisonous mushrooms that are difficult to distinguish from edible ones, or even very similar to them (for example, a satanic mushroom or false mushroom). | Pale Toadstool, Satanic Mushroom |
Few people know that fly agaric is also classified as conditionally edible mushroom. The toxins contained in it are destroyed at a temperature of 70 - 80 degrees Celsius. However, we still do not recommend eating it: even with prolonged cooking, the risk of poisoning is very high, since the poison may not be completely neutralized.
Division as far as possible cultivation
Each mushroom has a mycelium - an analogue of plant roots. It is with its help that it absorbs nutrients from the soil, and also forms new fruit bodies.
The mycelium of some types of fungi is not able to function normally without connection with the root system of certain trees or in the absence of specific microorganisms. As a rule, all forest mushrooms belong to this category. That is why it is impossible to cultivate them at home or in agricultural enterprises.
Others, on the other hand, are capable of growing anywhere. The most famous of them are champignons,. This makes it possible to grow them in artificially created conditions outside the forest.
Varieties of mycelium for home cultivation
Division according to the degree of impact on the psyche
Some mushrooms can affect the psyche in different ways when they are poisoned. Of course, you cannot eat them.
They can be conditionally divided into two types:
- Altering the state of mind of a person without hallucinations
- Hallucinatory
The well-known fly agaric belongs to the first category. When consumed, it causes euphoria, increased excitability, and aggression in the person who ate it. However, you should not take fly agaric for such effects: after all, in addition to them, it can lead to severe poisoning, which manifests itself in vomiting, diarrhea, dizziness and headache.
The second group includes mushrooms that call out various visual visions. Many believe that they do not grow in the central zone of the Russian Federation. However, it is not. In particular, psilocybin mushrooms can be found in Russian meadows. They, like the fly agaric, cause poisoning, although not as strong. However, you should not eat them either: the use of this type of mushroom can lead to the development of schizophrenia. In addition, a person under their influence is not aware of the nature of his actions, since he is cut off from the real world. It is unlikely that a mushroom picker will be able to confuse such mushrooms with edible ones: they are more like toadstools and are unlikely to seduce his eyes.
Beware of hallucinogenic mushrooms, they can affect your psyche irreversibly!
Edible mushrooms come in several varieties. Knowledge of this division allows not only to distinguish poisonous mushrooms from non-poisonous ones, but also to cook them correctly. This will help avoid poisoning.
Mushrooms are divided into four groups based on gastronomic characteristics. This classification is widely known and convenient for distinguishing between dangerous and harmless to human health species.
Group of edible mushrooms combines species that do not need pretreatment before eating. They can only be cleaned of dirt and hardened fabrics and doused with boiling water.
All these mushrooms are divided into four subgroups based on nutritional value and taste.
The first subgroup includes real milk mushrooms, porcini mushrooms, mushrooms.
The second - aspen mushrooms, mushrooms, boletus, boletus, etc.
By the third - morels, autumn honey agarics, chanterelles, moss. To the fourth - dung beetles, oyster mushrooms, ryadovki, talkers. This division into subgroups of more or less valuable mushrooms is conditional and differs in different countries. So, in Russia, the real milk mushroom is attributed to the subgroup of the most nutritious and tasty mushrooms, and in a number of European countries this species is generally recognized as inedible. But oyster mushroom, on the contrary, is highly valued in Europe, in contrast to the CIS countries.
To conditionally edible mushrooms attributed those species that contain poisonous components in the fruit bodies, bitterness that can dissolve in water during cooking, and are often inactivated with prolonged drying. This group unites almost all types of morels, milkers, milk mushrooms. After such mushrooms have been boiled, the water must be drained.
Mushrooms from the group inedible do not contain poisons, however, they are not suitable for consumption, as they have a bitter taste or an unpleasant odor, or are excessively harsh. These phenomena are not eliminated even with culinary processing, like in a gall fungus.
The fourth group is poisonous mushrooms. The fruiting bodies of such mushrooms include poisons and toxins that provoke poisoning in humans. So, when eating lines, severe poisoning is manifested by violations of the central nervous system with the development of seizures, delirium, as well as shortness of breath, jaundice. Death is likely.
Less dangerous are mushroom poisoning with a local stimulating effect, manifested by mild disorders of the gastrointestinal tract. They can be caused by ryadovki, some types of mushrooms, milkweed, russula.
Fungi that affect the human nerve centers, due to the content of the alkaloid muscarine, include fly agarics. When they are used, hallucinations, behavioral disturbances, visual disturbances occur, up to death.
The most dangerous are such deadly poisonous mushrooms as stinking fly agaric, pale grebe, false mushrooms, lepiota.
depending on the structure of the cap, it divides mushrooms into spongy (tubular), lamellar and marsupials. Spongy mushrooms -, aspen, boletus, butter dish, flywheel. The bottom of the cap of these mushrooms looks like a sponge, which consists of thin tubes in which spores are located.
Lamellar mushrooms - russula, chanterelles, honey mushrooms, champignons, mushrooms, milk mushrooms. The bottom of the cap has the form of plates, which diverge radially to the periphery. There are spores in the records. Marsupial mushrooms - morels, truffles, the spores of which are in special bags.
Every year the forests of Russia produce a large number of edible mushrooms. They are also found in the steppe zone, in forests, artificial forest plantations, and in field protection belts. Mushrooms belong to a large and widespread group of organisms and a certain part of them is used by humans in their diet.
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 such mushrooms as pale toadstool, Patuillard fiber, orange-red cobweb and many others. That's why mushroom classification it is also produced according to its nutritional properties. Divides mushrooms into three main groups - edible, conditionally edible and poisonous.
Edible mushrooms (porcini, boletus, aspen, boletus, mushrooms, real, 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 an unpleasant odor.
Conditionally edible mushrooms. The fruit bodies of such mushrooms contain bitterness, harmful substances, an unpleasant taste, and the like, 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 (bitterness, milk mushrooms, nigella, etc.) to get rid of a substance that irritates the stomach and can cause food poisoning.
Poisonous mushrooms include pale grebe, fly agaric, poisonous entoloma, orange-red cobweb, and the like. The most dangerous is the pale toadstool. It can be easily confused with russula. Its venom acts like a serpentine.
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 reports, the number of edible mushrooms that get to the human table, even in the "mushroom years", is about 10-15 species. At the same time, on the territory of Russia there are about 40 species of 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 a pepper mushroom and several species of similar inedible and conditionally edible mushrooms. Some mushrooms, like boletus and boletus, can be confused with a gall fungus, in which the lower surface of the cap is white, eventually pink. The cap of the porcini mushroom is also white at first, and then becomes yellowish or greenish. Fake mushrooms are very similar to edible mushrooms, not every mushroom picker will immediately notice the difference, especially in the evening, when most of them are sorting mushrooms after a trip to the forest.
Among mushroom pickers, there are many beliefs, so-called "signs", how to distinguish whether there are poisonous mushrooms among the collected mushrooms. These signs cannot be trusted! So, some mushroom pickers believe that poisonous mushrooms are not affected by worms and that the poison in mushrooms can be eliminated (rendered harmless) 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 the well-known edible mushrooms. Also, one cannot be guided by the smell and taste of the mushroom, since the most dangerous, even deadly poisonous wild mushrooms, such as orange-red cobweb, pale toadstool, common jerk and many others, can have a pleasant smell and taste. The exception is the species of mushrooms of the genus inocebe (whip), which have an unpleasant odor.
But it should also be remembered that edible mushrooms can be poisoned if they were poorly stored, cooked, or collected old, damaged or sick. It is better to collect mushrooms in a basket, because mushrooms can grow moldy in a plastic bag. Mushrooms should only be eaten freshly prepared. Mushrooms should not be reheated several times, but should be eaten on the day of preparation.
(edible) for their nutritional value and taste.
Divide edible mushrooms into four groups. The first group is the most delicious mushrooms. Mushrooms that are rich in protein, vitamins and various minerals. These mushrooms include boletus, milk mushrooms and mushrooms. The second group includes mushrooms that are not so tender: aspen, boletus, boletus, champignons. The third group of mushrooms is chanterelles, mushrooms, russules. Fourth - all other edible mushrooms.
Mushrooms smell of all sorts of odors. Mushrooms can smell like anise, odorous cinnamon, flour, onions, garlic, herring, wood, apples, radishes and even strawberries. according to their taste, it also distributes mushrooms into: fresh, sour, bitter, sweet, spicy, flaky, sharp or simply unpleasant. Classification of fungi according to their appearance - into naked, scaly, smooth and fibrous.
Mushrooms are one of the most interesting and secret natural phenomena, a valuable food product and even a medicine. The classification of mushrooms according to their varied characteristics divides mushrooms into many different types.
Watching the video edible mushrooms in Germany - the same mushrooms as in Russia
Many people have never even heard of some of them. But lovers of "quiet hunting" 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 nutritional value. In this article, we categorize mushrooms based on their nutritional and taste properties.
Classification of mushrooms
All mushrooms, according to their nutritional properties, can be divided into three main groups: edible, conditionally edible and inedible (poisonous).
The second category - mushrooms are also tasty, have a pleasant smell, but are inferior in taste and nutritional qualities to specimens from the first category. It includes boletus, common champignon, boletus, boletus, boletus, yellow and
The third category, as a rule, includes mushrooms that have an average taste, and they are harvested only at a time when the valuable fruits of the first or second category have not been produced. It includes mushrooms, chanterelles, morels, some types of russula.
Conditionally edible mushrooms
The classification is such that this group includes fruits containing harmful and bitter substances. In addition, they can have an unpleasant taste or odor. They can be used for food only after special processing, boiling, soaking with a change of water, boiling with the removal of the decoction. This group includes waves, morels, black milk mushrooms, lines, pigs and some types of russula that have bitterness. For example, russula and morels should be cooked for five minutes, then drain the broth, and stew the mushrooms, fry or add to the soup.
Poisonous mushrooms
The classification of poisonous mushrooms by the mechanism of action and by the degree of poisoning is as follows:
The classification of mushrooms by edibility is very important, especially if a person is new to this business.
Depending on the lifestyle and dietary habits, mushrooms are divided into the following 5 ecological groups:
Soil saprophytes. They live in the forest (representatives of the genera marasmius, mycena, colibia, talkers, morel mushrooms, etc.), as well as in open spaces (champignons, meadow honey, flap, etc.)
Mycorrhizal fungi. They are symbiotic with the roots of living plants (porcini mushroom, birch, aspen, camelina, mushrooms, russula, etc.)
Mushrooms are coprophiles. Live on rich manured soils (species of the genus Koprinus, primarily dung beetles)
Mushrooms are carbophiles. They grow on fireplaces and conflagrations (coal flakes, etc.)
In terms of nutritional value, all edible mushrooms are divided into 4 categories. The first includes mushrooms with the highest palatability: porcini mushroom, real milk mushroom and camelina.
The largest in number is the third category. It includes: morels, stitches, chanterelles, mushrooms (yellow-brown, green, variegated red), boletus, Polish mushroom, autumn mushroom, field mushroom, plump, value, russula (marsh, brown, wine-red, yellow, green , greenish, food, gray, graying, blue-yellow), whitewash, volushka, aspen milkweed, milkweed (spurge).
The fourth category in terms of nutritional value includes goat, green tea, ryadovki, ringed cap, ocher russula, black podgruzdok, bitter milk, pepper and black milk mushrooms, smoothy (milkweed), rubella (sweetish milkweed), serushka, violin.
Depending on the location of the tubes or plates in the lower part of the mushroom cap, the vast majority of mushrooms are divided into 2 large groups. The first group includes tubular or spongy mushrooms, the underside of the cap of which (hymenophore) consists of tubes (outwardly it looks like a porous sponge) - these are porcini mushrooms, boletus boletus, boletus, boletus, goats, flyworms, etc.
The second group - lamellar mushrooms - includes all mushrooms, on the underside of the cap of which there are plates. These are the familiar russula, volnushki, milk mushrooms, mushrooms, chanterelles, mokrukh, honey agarics, champignons and many others.
In addition to these 2 large groups, there are also 3 small groups. Ezhovikovaya includes mushrooms that have soft blunt outgrowths in the form of thorns 0.5-0.6 cm long on the underside of the caps. In our country, 2 to 3 species of blackberries (yellow, variegated, coral) are eaten in our country. The group of marsupials, or morels, is better known to mushroom pickers. This includes morels, stitches and truffles. The group of raincoats includes all types of raincoats that are used in food, fresh and dried. Collect them in meadows and even on city lawns.
Some mushroom pickers believe (and quite rightly) that such a division of mushrooms by nutritional value into categories is very arbitrary. Why, for example, were honey agarics referred to the third category? Maybe this happened at a time when all their positive qualities were not known? Even in terms of chemical composition, honey mushrooms are asked for a higher category. Proteins in fresh mushrooms are 2.2%, and in butter mushrooms, which are assigned to the second category, only 0.9%, minerals in mushrooms are 1%, and in butter mushrooms, only 0.5%. Of course, this is only part of the evidence, but a real mushroom picker will find much more of them. He will remember that caviar from dry sleep tastes better than from many other mushrooms, that they can be boiled, fried, salted, pickled and dried.
What can be said about such a remark? You will probably have to disagree with something in this table of ranks and advise you to distribute all the mushrooms yourself into groups, taking into account the appearance, chemical composition, taste, etc. You can set 5 or 10 indicators.
