There are not so many deadly poisonous mushrooms, most often cases of poisoning are associated with conditionally edible mushrooms, which require preliminary processing before they can be eaten. Therefore, novice mushroom pickers should be very careful about those mushrooms in whose properties they are not sure. Knowing how to properly identify and process such mushrooms will allow you to enjoy their taste without any unpleasant consequences.
What types of mushrooms are conditionally edible
The large order of conditionally edible mushrooms, mainly, includes those that have a pungent taste and even poisonous, but which become quite edible after preliminary processing - soaking or boiling in several waters. These include those that can be eaten without dangerous consequences only when they are young, as well as those that become poisonous only in combination with certain foods, such as, for example, dung mushroom, washed down with alcohol.
These mushrooms also include those that have excellent taste in finished form: morel, pink wave, autumn mushroom, black milk mushroom, purple ryadovka. Morels can be found in the spring in gardens, forests and parks; they appear in abundance after a couple of years at the sites of forest fires. They can be consumed after boiling in several waters, fried morels are especially tasty.
Before salting, it is also necessary to boil a pink wave, which grows in the forest mainly next to birches, especially old ones. The wave is widespread in the northern part of the forest zone and, oddly enough, in the south, in the Krasnodar Territory. This mushroom is traditionally harvested in the early autumn for the winter in a salted form, but it can be eaten only 45-50 days after being placed in barrels.
Black milk mushrooms are also "friends" with birch, they can be found in mixed forests. It has a bitter taste, so it must be soaked, changing the water periodically, for several days, until the bitterness disappears. After that, it can be fried, but most often the milk mushrooms are salted.
Purple ryadovka is also considered a high-quality and tasty mushroom, the toxic properties and unpleasant smell of rotten rot of which are eliminated by short boiling in salted water. The smell occurs because this mushroom grows under rotten leaves and may not be visible on the surface.
Pigs belonged to conditionally edible mushrooms, but due to frequent cases of poisoning, they were already classified as poisonous.
Salted or pickled autumn mushrooms are very tasty, which also need to be boiled before cooking for 40-50 minutes. They are also fried and even dried. But dried mushrooms can be eaten only after 2-3 months of storage, during which time the poisons contained in them completely decompose. Honey fungus is considered a parasite that destroys the structure of trees, but it is very easy to collect it - it grows in large families.
When the first signs of poisoning appear, you should immediately call an ambulance or take the patient to the clinic yourself, in this case every minute is precious.
Symptoms of poisoning with conditionally edible mushrooms
Usually, the first symptoms of poisoning appear after 4-6 hours. As a rule, these are abdominal and head pains, nausea and vomiting, fever, diarrhea. Conditionally edible mushrooms: milk mushrooms, volushkas, ryadovki, valuy, garkusha, pusher, violin contain resin-like substances, so consumption can provoke gastroenteritis.
