Gall mushroom - description, types, poisonous mushroom

In the summer-autumn season, when mushroom pickers with a basket in their hands walk through the woods and look for mushrooms, dreaming of harvesting a rich harvest, one can come across so-called doubles, easily confusing inexperienced fans of "quiet hunting". Doubles are false mushrooms that look very similar to real ones. They have their own characteristics by which such a mushroom can be easily distinguished. He who knows these signs, with due care, will easily protect himself and his family from troubles, poisoning and frustration. It's about gall fungus.

Gall mushroom (popular name bitter mustard) is a false porcini mushroom, at first glance very similar to its edible namesake. They are often confused, but they can also be confused with the common boletus and boletus - mustard is able to take the guise of these mushrooms.

They called it a bitterness because of the bitterness that does not disappear during any processing - this mushroom can be stewed, fried, cooked, all the same it will be unbearably bitter and nasty in taste.

Description and appearance

The cap size of this inedible mushroom is from 4 to 15-16 centimeters - depending on age. Young mushrooms that have just grown from underground have a spherical (hemispherical shape) hat; in older mushrooms it is rounder and looks like a ball. Color varies from light brown to yellow-brown, with prevailing light shades, like mushrooms. The porous spongy layer under the head of the newly emerged mushrooms is light white; older ones have a pink hue.

The flesh of the mustard mushroom is fibrous and either does not smell at all, or gives off a light mushroom smell. The leg of this mushroom has a cylindrical shape, the base is somewhat swollen. Height also depends on age - from just 3 centimeters in a newborn mushroom, and up to 14 centimeters in an adult mature mushroom. While the mushroom is ripening, the leg is gradually covered with a frequent net, which is composed of small fibers of brown or grayish color. The shape of the pores of mustard is round, sometimes somewhat angular.

1. The main feature that distinguishes gall mushroom from a real white and edible boletus is a bitter taste. To feel it, you do not need to taste the mushroom found - just lick it and everything will become clear. Neither the true white nor the boletus have any bitterness. In addition, the tongue will feel a slight burning sensation caused by the substances contained in the fungus.
2. The cut bile fungus immediately darkens the flesh, acquiring a pinkish-brown color. In a real white mushroom, as well as in a boletus, this does not happen - the flesh remains the same white color. Only in the pinkish boletus, the color scheme of the pulp undergoes changes - it becomes pinkish.
3. Another difference between the bile fungus: the leg is decorated with a pattern similar to a brown mesh. Real white does not have such a pattern. And on the leg of the birch tree there are scales of white and black colors, arranged so that it resembles a birch trunk. The only thing, the bronze and mesh boletus has a similar mesh, only it is less dense and has a different look.
4. The tubular layer of the bile fungus is colored white (for young) or, for the most part, pink and dirty pink (for adults). A true edible porcini mushroom has a tubular substance of white, either slightly yellowish or gray.Real birch trees have a whitish-gray tubular layer; it is brown in old ripe mushrooms.

In what places does the bile mushroom like to grow

Gorchak grows in Russian, American and European forests of any type - both coniferous and deciduous. It forms a kind of mycorrhiza with deciduous (oak, aspen, birch) and coniferous trees. The first bile mushrooms appear in June and stand in the forests until the first October frosts. They grow under a tree, forming a symbiosis with the root system, are found on rotten stumps, usually in groups of 5 to 15, less often singly.

Poisoning

Bile (false white) fungus is considered inedible, but not poisonous. The pulp contains bitter substances, due to which the plant got its name. When the mushroom begins to be fried, cooked or heat treated in any way, the bitterness becomes many times stronger, and in one go it is simply impossible to eat a lot. This is the reason that there are so few cases of poisoning with this product and they are so rare.

For the most part, poisoning occurs when a mushroom picker takes a mustard for a useful mushroom, confusing it with a mushroom or a boletus, and puts it in a common pile. During preservation, vinegar with various spices slightly mask bitterness, but it is present in all mushrooms, and it is simply impossible to eat them.

Symptoms of Poisoning

1. The head immediately begins to hurt and is dizzy, the body experiences mild weakness, nausea and vomiting appear, painful sensations occur in the abdomen, diarrhea can begin, but this disappears in 1-2 days.
2. After a couple of weeks, the toxic substances in the fungus begin to affect the liver and disrupt bile secretion. If a large amount of mustard is eaten, then there is a likelihood of developing cirrhosis of the liver.

The bile fungus is so bitter that even parasites found in other fungi bypass it.

Video: bile mushroom (mustard, false white)