Edible and Poisonous Orange Mushrooms

Edible and Poisonous Orange Mushrooms

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

It happens that a mushroom picker finds an orange mushroom in the forest and begins to doubt its edibility. Although this color is not so common in the mushroom kingdom, it is far from always a sign of a poisonous plant. There are quite edible orange mushrooms, although they look very exotic. In general, the mushroom map of Russia is very diverse. In some regions, you can even find truffles (and this is the most expensive mushroom). But orange mushrooms are much more exotic, although they are not so valued on the world market.

Boletus, saffron mushrooms and their properties

Not all orange mushrooms look like illustrations for a science fiction novel. A bright orange hat is characteristic of a boletus (although it can be paler, that is, yellow, and brighter, up to red). This mushroom grows in both deciduous and pine and mixed forests. As the name implies, most often it can be found under young aspen, but it is found under both pine trees and birch trees.

Boletus is a rather large mushroom, the diameter of its cap can be up to 30 cm. But the mushroom’s flesh is white, on the break it is usually a little pink, but turns green over time, and then turns black. This mushroom does not have a pronounced taste or smell. But it has a unique composition of amino acids, and in addition, it contains a lot of proteins (moreover, proteins in mushrooms are similar to proteins of animal origin, but they are absorbed worse, and those contained in boletus are contraindicated in people with chronic liver disease). Boletus is either dried or cooked fresh; this mushroom cannot be stored. Protein is more stored in a fresh product.

Ginger - this is another orange variety of edible mushrooms, which is deservedly popular. It is usually found in pine forests. The cap for saffron mushrooms is large, up to 15 cm in diameter. It has a bright orange or reddish tint. Fresh mushrooms secrete a large amount of milky juice, however, it is not caustic. Mushrooms are valued for their delicate taste and aroma, they cook a lot of traditional Russian dishes, and some do not even add seasoning.

Bear ears: delicate aroma and bright colors

There are mushrooms exotic in appearance, which are popularly called bear ears. In fact, their correct name is the sarcosciffus scarlet. It doesn’t sound very appetizing, although the “bear’s ear” doesn’t cause much enthusiasm of the gourmet. In the literature, there are other, more romantic versions of the name - for example, the scarlet elf bowl. In any case, these are edible marsupials. They are distributed around the world and were well known even before the botanists gave them a scientific description in 1772. Bear ears are found in Europe, and in North America, and even in Africa and Asia.

Why, with such a wide distribution, is it not very popular? Mainly due to the small size and bizarre shape and color, which scare away many mushroom pickers. And his flesh is harsh. In fact, the bear’s ear mushroom lends itself well to cooking, and on the table it looks, though unusual, but beautiful.

These mushrooms grow on decaying tree trunks (they are therefore called saprophytes). Their fruiting body really resembles a cup, and not always red, sometimes bright orange. Moreover, only the inside of the bowl has such a bright color, and the outside is lighter.

The elf bowl appears early, even in winter, but mushroom picking usually occurs in March. The mushroom is small, the hat has a diameter of up to 5 cm, and the leg rarely grows more than 2 cm, and it also has an unusual shape - it narrows down.

As for the culinary processing, the red sarcosciff does not even need preliminary cooking, it can be immediately fried. It has a delicate aroma and a slightly unusual, but generally pleasant taste.

There are also mushroom-like mushrooms called orange aleuria. They also belong to the edible class. In shape, they first resemble a ball, but then, as they grow, they begin to straighten, and then they already look like a saucer with the edges raised up. Moisture collects gradually in this brightly colored bowl, so such a comparison is quite fair. A description of these mushrooms would be incomplete without specifying size. As a rule, the diameter of the hat is 2-4 cm, like that of the bear ears, but at the same time, larger specimens with a hat diameter of 10 cm are also found. The leg of the mushroom is short and slightly pronounced. Only the inner surface of the bowl is brightly colored, the outer one is lighter and covered with a white fluff. These mushrooms have a pleasant smell.

Although orange aleuria can be seen on the stump, this mushroom can grow in any sunny areas in the garden or in the meadow, they are also found in city parks - there they usually grow along the paths. In addition, aleuria can grow well on the site of a former fire.

These mushrooms love warmth, in the southern regions they can be harvested in May, but most often it is still done in June, and the peak of reproduction occurs in August. But still, at the end of May and the beginning of June, you can collect the best copies - soft and delicate in taste.

Mostly aleuria is appreciated by lovers of exotic cuisine. This mushroom is dried, and then soups are prepared from it. The aleuria taste itself is weakly expressed, but many connoisseurs like the delicate aroma, as well as the fact that their hats crunch after cooking.

Orange horned mushroom

Gemstones and their properties

What are the names of mushrooms that grow under apricots? In everyday life, this, of course, is gentiles. But they also have a scientific name - garden entoloma. Moreover, although their folk name itself is associated with an appetizing orange apricot fruit, in fact, the caps of these mushrooms are whitish-gray, less often brown-gray. But the plates have a dirty pink hue. As the mushroom ages, it becomes brighter, and then the plates even turn red.

These are conditionally edible mushrooms. They have a dense and rather fibrous pulp. Some believe that such mushrooms can be poisoned. In fact, by no means all varieties of entoloma are well studied, so some kind of gentry may turn out to be not harmless. However, it grows not only under apricots, but also under other fruit trees.

Entolomes grow not only under apricots. Although this mushroom is considered garden, it can also be found in the forest - under oaks, birches and mountain ash, wherever there is soil rich in nutrients. In urban conditions it can grow right on the lawn. The garden grows under apple trees, pears and rose bushes. Most often, large accumulations of this fungus are found; alone it appears very rarely.

It is interesting that in Russia most often housewives neglect entoloma, preferring a more fragrant porcini mushroom or chanterelles. And in the southern regions it is a fairly popular mushroom. Boil it for about 20 minutes, and then cook the roast with it, salt or pickle it. But in the countries of Western Europe podabrikosoviki are quite popular. There, with these mushrooms, many traditional dishes are prepared. Well, perhaps the whole point is that in the northern regions of Russia this mushroom did not at all take root.

Entoloma has a dangerous double, and there is also a competitor. In the latter case, it is a pale brown entolome. It is an edible mushroom, although sometimes it does not look quite so because of its brownish-greenish hat. It grows mainly in the garden, on lawns or in bushes. It can be collected in May and June. But you need to be careful, because the color and shape of the entholom poisonous is very similar to it. Although among the poisonous varieties of these mushrooms, grayish-ocher and yellowish hats are also found. They also have an unpleasant ammonia odor. There are 2 more species of this fungus - spring entoloma and extruded entoloma. Both species are considered poisonous. With edible varieties, they do not coincide in time of appearance. But in order to navigate in the field, this is not enough, because regional climatic conditions must also be taken into account. So the main guideline remains the smell.

Tinder funnel sulfur yellow

Poisonous mushrooms

Not all orange mushrooms can be eaten. Among the poisonous, for example, false fox. Its second name is the orange talker. It differs from a real chanterelle in a hat, or rather, in its hue and edges. If real chanterelles are always light yellow, then the talker has a reddish-orange hue (sometimes it is even brighter, copper). In appearance, such a mushroom resembles a funnel with an almost even edge, while in a real fox, it is always curved. Its leg grows to 10 cm and usually has a narrowed downward shape.

Govorushki differ from the real chanterelle not only in appearance, but also in smell. Chanterelles have a characteristic aroma with fruity notes. False chanterelles have an unpleasant odor.

Leafing through the atlas of mushrooms, you can find another poisonous variety that has a bright color. This is a cobweb orange-red. It is also known by other names - for example, a cobweb mountain or plush. These are inedible, moreover, deadly mushrooms. They really have an orange color. They can also be distinguished by a characteristic hat resembling a hemisphere (as it grows, it becomes flat with a lowered edge). The mushroom's plates are thick and wide. They are also painted orange. The surface of the cap is dry and has a matte finely scaly texture. In the central part of the cap there is usually a small tubercle. The leg of the mushroom tapers to the base. But it has a lighter shade, up to lemon yellow.

What is dangerous mushroom cobwebs? It contains a very strong toxin, which can even be fatal. But at the same time, the toxin does not act immediately, but after some time (a rather long period can pass - about 5-14 days after use). These are perhaps the most poisonous mushrooms in Russia. The toxin that they contain cannot be destroyed by any heat treatment, whether it is boiling, drying or frying. Poisoning is manifested by rather painful symptoms. First, a person is tormented by an almost unbearable thirst, then severe abdominal pain can appear, and if measures are not taken in time, toxins can irreversibly affect the liver. Medicine knows cases when a person survived after poisoning by a cobweb, but then he was forced for a long time, at least a year, to be treated for the consequences.

Interestingly, not all cobwebs are poisonous, although many species have a bright, beautiful shade. However, the nutritional value of even the conditionally edible cobweb is small, its taste is not pronounced, there is no particular aroma (poisonous varieties have an unpleasant odor). But to distinguish between a toxic variety and an edible one is difficult even for an experienced person. Therefore, it is advisable not to collect such mushrooms at all, so as not to be exposed to unnecessary risk.


The bright ocher color is distinguished by a burning caustic russula. Her red-orange hats look very attractive, but all its parts have a bitter taste, and when you touch your tongue or lips you can feel a strong burning sensation. The problem is that outwardly they are practically no different with the usual russula. A brighter shade appears only as the fungus “ages”. Symptoms of intoxication when used are reminiscent of the symptoms of classic food poisoning.

Video, Sitemap-Video, Sitemap-Videos