Silent hunt: Through the mushroom places of Kyrgyzstan. Mushrooms without borders: Silent hunting in Kyrgyzstan What mushrooms grow in Kyrgyzstan

home Spring is the time when mushroom pickers bring their goods to the shelves. The time of appearance of the first mushrooms is the beginning of May. Our republic is rich mushroom places . Residents of Issyk-Kul, Naryn, and Chui regions are happy to prepare food for future use during the season. different kinds

mushrooms: champignons, milk mushrooms, honey mushrooms, boletus, chanterelles, pigs, bruises. FOR REFERENCE: Fungi are mysterious organisms, and scientists still don't agree on whether they are plants or animals. Apparently, mushrooms represent an independent kingdom of nature that arose independently of plants and animals. Mushrooms, just like plants and animals, are constant companions of humans, indispensable participants in his life. Mushrooms are a very valuable food product. They have a high content of vitamins - A, B, D, PP. Mushrooms are rich in compounds of phosphorus, sulfur, potassium, zinc, copper, etc. Mushrooms contain easily digestible proteins - from 5 to 28%. Fresh mushrooms healthier than onions , carrots, cabbage; more nutritious than eggs chicken meat

. Mushrooms are not only tasty, but also nutritious. People call them forest bread, forest vegetable. Mass mushroom poisoning prompted us to seek clarification - how to distinguish edible species from poisonous - to a candidate specialist of the Biological and Soil Institute of the National Academy of Sciences of the Kyrgyz Republic biological sciences

Svetlana Leonidovna Prikhodko. She told us about the value of this product and warned us against the possibility of poisoning. The world is rich and diverse cap mushrooms . How many mushroom treasures nature provides, especially forests. No wonder people say: flowers are the children of the sun, mushrooms are the pets of the forest twilight. About 2,100 of their species are currently known in Kyrgyzstan. Conventionally, they are divided into micromycetes and macromycetes. Macromycetes - group higher mushrooms having large fruiting bodies various shapes

. They are represented by 286 species. There are 28 species of edible cap mushrooms found in our forests and steppes. But few mushroom pickers know more than 10–15 species. Everyone else is “toadstool” to them. But without knowledge of the species, it is impossible to understand the riches of mushrooms. IN The demand for mushrooms has increased. Due to the difficult socio-economic situation, the population uses them not only as a high-calorie product, but also as a source of profit. Currently sold in city markets a large number of wild mushrooms. Strict control over their quality has not been established. It is possible that among the edible species there may be poisonous ones, which external signs very similar to edible ones. Some of edible mushrooms are unpalatable and are not usually collected.

The most popular in the spring, in April–May, is the white “steppe” mushroom, which is collected in the foothills and Susamyr. Also very famous are champignons, which are found everywhere: in fields, orchards, vegetable gardens, forests, and meadows.

Several types of champignons grow in Kyrgyzstan: field, common, forest and poisonous. At the same time, the blue leg (or bruise) grows profusely.

Less popular are morels. IN fresh they are poisonous, but it has been proven that the poisonous properties completely disappear when boiled and dried. Currently, they are produced in large quantities and exported.

Along the foothills in the mountain forests the height mushroom season falls in the second half of summer. The most popular among residents of Northern Kyrgyzstan is white podgrudok, which grows in spruce forests. Residents call it milk mushrooms and prepare it for pickling and pickling. Spruce camelina is also found there; in terms of taste, it is a mushroom of the first category. Common boletus grows in birch groves and along river floodplains. Autumn honey fungus is found on trunks and stumps. In pine plantings, in the middle mountains - boletus. Less known in the forests are various types of russula with fragile pink, greenish, gray caps, russula, etc.

There are few poisonous mushrooms, but they are very dangerous. The most poisonous, the pallid grebe, was discovered only once in 1962. The most common champignon is poisonous, having an unpleasant pharmaceutical smell of carbolic acid. It grows in the same places as edible types of champignons and can cause poisoning. Gray-yellow honey fungus (similar to autumn honey fungus) and false puffballs (similar to raincoats) are also poisonous. Thus, mushrooms can be similar to widespread species, and an inexperienced mushroom picker can confuse them. Such mushrooms are called twin mushrooms.

Fungi are quite sensitive to changes environment, quickly accumulate in fruiting bodies harmful substances. Therefore, even edible ones become toxic if collected in an environmentally friendly manner. dangerous regions. There is such a problem in the Chui Valley. Mushroom poisonings occur here every year, even with fatal consequences.

mushrooms: champignons, milk mushrooms, honey mushrooms, boletus, chanterelles, pigs, bruises. In order to prevent mass mushroom poisonings, the Department of Disease Prevention and Expertise of the Ministry of Health of the Kyrgyz Republic appeals to the population to comply with the following rules:
- collect mushrooms that you know well;
- do not taste unfamiliar mushrooms;
- never eat overripe, slimy, flabby, wormy or spoiled mushrooms;
- do not collect mushrooms, even those that are known to be edible, within the city near highways and industrial enterprises;
- do not purchase mushrooms from random persons in places of spontaneous trade.
At the first signs of poisoning, you must immediately call an ambulance or send the victim to the hospital.
At the same time, it is important to provide first aid.

First you need to cleanse the patient's stomach and intestines of food containing poison. To do this, the victim is recommended to drink as much boiled water with soda as possible (one teaspoon of soda per 0.5 liter of water). This procedure must be repeated several times, then a laxative should be given, the patient should be put to bed and a heating pad should be applied to the legs.
Before being examined by a doctor, the patient should not eat. Any alcoholic drinks are strictly contraindicated; alcohol promotes the absorption of toxic substances by the body. The remains of the mushrooms that caused poisoning must be preserved for examination.
Doctors emphasize that late treatment for poisoning with poisonous mushrooms is unsuccessful in most cases.

Deterioration of the ecological situation, soil and atmosphere pollution cause depletion species composition and a decrease in fruiting of higher fungi. Edible mushrooms are collected in large quantities for sale in markets. Mushroom collection mainly occurs in a barbaric way. This may lead to a reduction in numbers or their extinction.

Another group of fungi that does not have nutritional value, are distinguished by their unusualness: they have decorative unusual shape, large sizes and bright color. They are subject to frivolous destruction. Such species are rare. Four species of such mushrooms are included in the second edition of the Red Book of the Kyrgyz Republic.

But it should be remembered that mushrooms are a valuable food product. They contain many benefits for the human body. nutrients. In total, there are 54 types of edible mushrooms; according to their nutritional value, they are divided into 4 categories.

The first category, the highest, includes White mushroom, the milk mushroom is real, the saffron milk cap is real. For the second - butterdish, champignons, white mushrooms and yellow milk mushrooms (11 species are named in total). Largest number species belong to the third category - 28, including morels, common chanterelle, boletus, russula, volushka, aspen milk mushroom, etc. The fourth category includes mushrooms with coarse pulp - violin, serushka, smoothy, black milk mushroom. When properly collected, prepared and stored, they can be used as useful product nutrition.

FOR REFERENCE: Mushrooms can be used fresh (in soups, fried, etc.), as well as salted, dried or pickled, and certain types of mushrooms usually correspond to certain methods of use. For example, porcini mushroom, boletus, butter can be consumed fresh, dried, or pickled. Milk mushrooms, milk mushrooms and others that have a pungent taste are only suitable for pickling, since the pungency disappears only with salting.

BASIC MISCONCEPTS ABOUT MUSHROOMS

1. Mushrooms are very easy to poison. Not true! If you collect only those mushrooms that you are sure of and process them correctly, poisoning is excluded. You can only get poisoned canned mushrooms, but you can just as easily get poisoned by, for example, canned eggplants.

2. There are no poisonous mushrooms in our mountains. Not true! So far, 11 species have been identified, but it is difficult to say how many will be added during the season. LOOK

3. An onion, thrown into a broth with mushrooms, darkens if there are poisonous mushrooms. Not true! As an experiment, we cooked pale toadstools and fly agarics. The bulb has not changed color.

4. It rained, the next day it’s time to pick mushrooms. Not true! Mushrooms, depending on the temperature, need 2-5 days to grow.

5. Mushrooms must be cut with a knife almost under the cap, so as not to damage the mycelium. Not true! You need to twist the mushrooms, and then cut off the excess from them with a knife. The mycelium is located much deeper so that it can be harmed.

6. The more rain, the more mushrooms. Partially untrue. Mushrooms, in addition to moisture, need warmth. Rain is good, but if it rains continuously, the mycelium will not develop due to excess moisture.

7. If there is no rain, there are no mushrooms. Partially untrue. In our mountains, mushrooms can be found a month and a half after the last rain. Only in this case there are few of them.

8. If you soak mushrooms, worms will come out of them. Not true! Spider bugs can crawl out of the plates, but the worms will not go anywhere. They can only come out when dried!

COLLECTION RULES:

1. Collect only well-known types of mushrooms.

2. Do not break out fruiting bodies with mycelium from the soil. You must use a knife and carefully cut off the stem.

3. Do not trample the mycelium.

4. Do not tear up the forest floor.

Only our careful attitude will guarantee the fruiting and preservation of mushrooms for many years. We would like to especially note that only scientists from the Biological and Soil Institute of the Academy of Sciences of the Kyrgyz Republic study fungal species.

Before you put a mushroom in your mouth, you must be sure that what you are eating is edible, since there are a small number of species in the world that are poisonous. Most of them will only cause stomach upset, but there are also those that, if they enter the body, will cause significant harm and can even cause death. Below is a list with photos of the ten most poisonous and deadly species of mushrooms for humans.

Olive omphalot is a poisonous mushroom that grows in wooded areas on rotten stumps and rotten trunks of deciduous trees in Europe, mainly in the Crimea. Notable for its bioluminescent properties. In appearance it resembles a chanterelle, but unlike it, olive omphalot has an unpleasant odor and contains the toxin illudin S, which, when ingested by the human body, leads to very severe pain, attacks of vomiting and diarrhea.

Russula stinging is widespread in the northern hemisphere in deciduous, coniferous and mixed forests. When properly processed, this mushroom is conditionally edible, but the taste is bitter, with a pronounced pungency. It is poisonous in its raw form and contains the poison muscarine. Consuming even a small amount raw mushroom leads to disruption of the gastrointestinal tract, abdominal pain, nausea and vomiting.

The panther fly agaric grows in coniferous, deciduous and mixed forests in the temperate climate of the Northern Hemisphere. The mushroom is highly poisonous and contains poisons such as muscarine and mycoatropine that act on the central nervous system, as well as a number of toxic alkaloids that cause gastrointestinal disorders, hallucinations and can lead to death.

On the seventh line in the list of the most dangerous and poisonous mushrooms in the world is Foliotina rugosa - a poisonous mushroom that grows in Europe, Asia and North America. Contains a powerful poison called amatoxins, which is very toxic to the liver and is responsible for many deaths. Sometimes these mushrooms are confused with Psilocybe blue.

Greenfinch grows in small groups in dry coniferous forests on sandy soils in North America and Europe. Until recently, it was considered a good edible mushroom, but after the publication in 2001 of a report of poisoning due to the consumption of large numbers of greenfinches (12 cases, 3 of them fatal), it is suspected of being poisonous. Symptoms of poisoning include muscle weakness, pain, cramps, nausea and sweating.

Sulphur-yellow false honey fungus is a very poisonous mushroom found on all continents except Africa and Antarctica. They grow on old deciduous stumps and coniferous trees in August-November. When eaten, the mushroom causes severe, sometimes fatal poisoning. Symptoms appear within a few hours and are accompanied by abdominal pain, nausea, vomiting, sweating, diarrhea and bloating, sometimes blurred vision and even paralysis.

Svinushka thin - a poisonous mushroom, common in damp deciduous, coniferous and mixed forests, gardens, shelterbelts of the Northern Hemisphere in areas with a temperate climate. The mushroom has long been considered conditionally edible, but now its toxicity has been proven. Long-term consumption of thin pig as food leads to severe poisoning, especially in people with diseased kidneys. Potentially fatal complications include acute renal failure, shock, respiratory failure, and disseminated intravascular coagulation.

Amanita ocreata, also known as the "angel of death" is a deadly poisonous mushroom from the Amanita family. Distributed in mixed forests mainly in the northeastern part of North America from Washington to Baja California. Contains alpha-amanitin and other amatoxins, which cause the death of liver cells and other organs, as well as disruption of protein synthesis. Complications of poisoning include increased intracranial pressure, intracranial hemorrhage, sepsis, pancreatitis, acute renal failure and cardiac arrest. Death usually occurs 6–16 days after poisoning.

The toadstool is the most poisonous mushroom in the world. Is the reason for most fatal poisonings symptoms that occur after eating mushrooms. Grows in almost all types of forests in Europe, Asia, North America and North Africa. Loves dark, damp places. Contains two types of toxins, amanitin and phalloidin, which cause liver and kidney failure, and often the only way to avoid death is their transplantation. It is estimated that even half a toadstool contains enough toxin to kill an adult human. In addition, the toxicity of the mushroom is not reduced by cooking, freezing or drying it. Sometimes they are mistakenly collected instead of champignons and green russula.

The expanses of Russia have big amount forests where lovers of “silent hunting” can reap a rich harvest. Poisonous mushrooms appear in forest areas in parallel with edible ones. The effect of toxins on the body is determined not only by toxicity, but also by the age of the victim: even edible mushrooms are contraindicated for children under 8 years of age.

Photos and names of mushrooms

Varieties of dangerous mushrooms

The list of poisonous mushrooms common in Russia includes: pale toadstool, fly agaric, torn mushroom, abortiporus or false tinder fungus, false honey fungus, satanic mushroom, impatience or marsh galerina, false russula, false rows, gall fungus.

Poisonous mushrooms cause severe poisoning and even death.

It is believed that inedible mushrooms are not wormy, and wild animals avoid them. Vivid examples the opposite is the fly agaric and satanic mushroom, which are harmful to health, but rarely cause death. Large wild animals use fly agaric as an antidote for poisoning and illness, and worms happily eat the dense pulp.

There are poisonous and conditionally dangerous mushrooms. The second subgroup includes representatives that, when cooked for a long time, lose toxic substances and are completely suitable for human consumption. Hazardous substances gradually accumulate as the fungus matures. In old age, any edible mushroom is dangerous. Non-poisonous mushrooms cause mild intestinal upset.

Death cap

Pale grebe provokes serious poisoning. The young poisonous mushroom looks like a champignon. Eating it leads to damage and cessation of liver function. The biggest danger is that the first signs of poisoning begin to appear after 24-48 hours. During this time, toxins actively spread to all organs and disable them.

Toadstool prefers mixed forests, appears in May and bears fruit until September. hat young mushroom egg-shaped. It is white in color, and the leg is practically invisible, which eliminates the possibility of determining its toxicity. The only way To distinguish a toadstool from a champignon - pull out the mushroom along with part of the mycelium adjacent to the stem. This representative of the kingdom of Mushrooms has a special pouch surrounding the base of the leg - the vulva (volva), similar to an egg.

Distinctive characteristics of edible and poisonous mushrooms appear as they grow older. There are skirt rings on the leg at the top and bottom of the old specimen. The cap is white, sometimes slightly green (olive). The diameter range of the head is 7-15 cm. The fruit body is white, does not change color when reacting with air when cut, and emits a barely audible pleasant aroma of mushrooms.

Fly agarics

The fly agaric received the title of the most dangerous mushroom for humans. It includes not only poisonous varieties, but also edible delicacy species: Caesar's mushroom and gray-pink fly agaric.

The traditional poisonous representative of this genus is the red fly agaric or, as it is called in some places, the fly agaric. The white hollow stem of the mushroom has a ring-skirt at the top. The cap is 5-12 cm in diameter, colored red and covered with white warty flakes, which are washed off by precipitation and easily fly off when there is a gust of wind.

In addition to the red fly agaric, there are other poisonous mushrooms of this species:

1. Panther: hat Brown, covered with frequent white growths. The leg is creamy, hollow with 2 rings at the bottom. The pulp is watery and smells like vegetables. Grows in coniferous forests in spring and autumn.
2. Smelly: the main difference of which is acrid smell bleach. The hat is shiny, dome-shaped, white. The leg is 10-12 cm high, almost always curved. The base of the stalk is tuberous.
3. Citric: prefers sandy soils. The yellow cap is covered with smooth skin, with sparse flakes. Hymenophore lamellar. The hat is held on a low, 3-5 cm in height, squat leg, framed at the bottom by a ring.

Torn mushroom (fiber)

Small poisonous torn mushrooms acquired their name due to the characteristic appearance. On a low stem (1-2 cm) sits a green cap with an olive tint, 5-8 cm in diameter, covered with longitudinal and transverse cracks, with torn edges. Hymenophore black. Most dangerous mushroom, found throughout the Russian Federation.

The mushroom body contains muscarine. In terms of concentration of toxic substance, this representative surpasses even the red fly agaric. Mushroom poisoning is noticeable within 30 minutes after consumption.

Irina Selyutina (Biologist):

Studies have shown that the plant alkaloid atropine can neutralize the effects of muscarine. Its amount required for these purposes is only 0.001-0.1 mg. However, as experiments have shown, muscarine, in turn, can “cancel” the effect of atropine. Only in this case, quite a lot of muscarine will be needed - up to 7 g. Therefore, there is an opinion that atropine and muscarine are mutual antagonists.

The first symptoms: dizziness, vomiting, severe stomach cramps.

False tinder

Among the inedible and poisonous mushrooms is the false tinder fungus, which is called abortiporus. A beautiful representative of the mushroom kingdom grows on trees. Externally it looks like a flower. The carved cap is attached to the tree trunk with a barely noticeable stem, 1 cm high.

The flesh of these forest representatives is white with a creamy tint. The variety is rare, so few people know that it is deadly. You can recognize it by its authentic coloring and fan-shaped shape. The real tinder fungus is almost black and has a tree-like mycelial structure.

False honey

Sulfur-yellow representatives of the genus are classified as conditionally poisonous. Outwardly, they are almost no different from edible ones. They grow in numerous groups on woody debris.

The color of the poisonous mushroom cap is sulfur-yellow. A lamellar hymenophore on a thin long stalk; in an old mushroom it is colored black or black-olive. The pulp is light gray, bitter in taste, and has an unpleasant pungent odor. Distinctive feature edible honey fungus (autumn) is a “skirt” on a leg.

Satanic mushroom

The satanic mushroom looks like a white or boletus mushroom. The dense, massive cap sits on a strong egg-shaped stem. The hymenophore is spongy. The pulp of a young specimen smells pleasant, without bitterness. Old mushrooms smell like rotten vegetables.

You can check a specimen for toxicity by cutting it. The inside of the boletus double is painted red. When reacting with air, the pulp turns blue. The toxins of these representatives of the Bolet genus will not kill a person, but a couple of mushrooms are enough to cause significant harm to the gastrointestinal tract and liver.

Touch-me-not

The truly poisonous mushroom Galerina marsh, or impatiens, grows in small groups. A dark yellow cap sits on a fragile translucent stem. In young specimens they resemble bells. In a mature mushroom, the cap becomes flat with a clearly defined bulge in the central part.

The pulp of the mushroom has a watery structure. If consumed, it causes serious poisoning. The first signs that a person has eaten a poisoned mushroom are vomiting and stomach cramps. After 3 hours, other symptoms appear.

False russula

The poisonous mushroom is blood-red russula. The cap is 1-5 cm, bright red, covered with shiny slimy skin. The shape of the cap is hemispherical in the young specimen, depressed and prostrate in the old one.

Russula refers to agaric mushrooms. The hymenophore consists of frequent, narrow plates. The club-shaped leg is smooth, does not exceed 8 cm in height. The pulp is white, dense structure, odorless and tasteless. Russula prefers acidic soils and is found in mixed and coniferous forests. These basidiomycetes can grow three fruiting bodies together.

False rows

Another name for autumn rows is talkers. Mushroom pickers claim that the toxin content in the rows is higher than in the fly agaric. Their consumption leads to death.

This poisonous mushroom includes the following varieties:

1. Discolored: classified as “meadow”. The cap is slightly convex, white, almost transparent, which is why the species got its name. Evens out as you age. The pulp is fibrous and darkens in reaction with air. Prefers steppe zones shaded forests.
2. Tiger: found on calcareous soils. Her hat is wrapped to the stem and is painted gray. The hymenophore consists of powerful plates. The stem is slightly lighter than the cap. The dense pulp smells like flour.
3. Pointed: grows in coniferous forests. Characteristic feature is the pointed tip of the gray cap. The long white leg at the bottom is colored yellow. The pulp is white, odorless, and tastes bitter.

Bile mushroom

The gall, conditionally poisonous, mushroom is called mustard for its bitter taste. Even worms don't risk eating it. Gall is one of the fungi dangerous to human health. Its consumption will not cause death, but will cause enormous damage to the liver and other internal organs.

At the first signs of poisoning, medical advice is required. After the danger has passed, it is necessary to review the diet and follow a gentle regime for the liver. The recovery period will take some time, depending on the age of the victim.

Irina Selyutina (Biologist):

Gall, or false porcini mushroom, or mustard, in appearance has similarities with boletus. However, unlike it, it is inedible due to its bitter taste. Cooking (even for a long time) does not relieve the mushroom of bitterness; on the contrary, it even intensifies.

A careful study of the “appearance” immediately in the forest will allow you to distinguish mustard from real edible mushrooms:

• The spongy hymenophore is pink or dirty pink.
• The pulp is fibrous.
• The presence of a characteristic brown mesh on the leg.
• When cut, the pulp will immediately begin to change color (turn pink or red).

Some people recommend licking the flesh of the “suspect”, but this is best left as a last resort, because it contains toxins that are easily absorbed into the blood (even by simply touching the pulp) and destroy the liver.

The brown-orange cap, 10 cm in diameter, is tightly attached to a creamy-red stem. This is another boletus double. You can distinguish them by cutting fruiting body. When cut, bitterling turns pink and grows near birches, oaks, and pines.

Beneficial properties of poisonous basiomycetes

Interesting Facts:

• most of the listed representatives are used as raw materials for the manufacture of medicines;
• fly agaric was used by the ancient Vikings before going into battle to reduce sensitivity to pain;
• inedible ones are eaten after long-term special processing;
• It is impossible to destroy poisonous representatives of the mushroom kingdom, because they are part of the ecosystem and play an important role in cleaning the environment;
• the most poisonous mushroom in the world, the toadstool;
• spring representatives are less toxic than those growing in summer season(information concerns conditionally poisonous specimens);
• The benefit of poisonous basiomycetes lies in the ability to use extracts from them in agriculture, to create fungicides that prevent the spread of pests and fungal diseases.

Every mushroom picker should have a reminder: “don’t take mushrooms you don’t know.” You should choose the collection site carefully: basidiomycetes collected near the highway are especially toxic. The mushroom picking season begins in May-June and lasts until the first frost (this depends on the region where the mushroom picker lives). Many poisonous varieties can be easily identified by cutting into the fruit body.

Mushroom poisoning

Typically, toxins are quickly absorbed into the skin and can cause irritation. Fans of “silent hunting” should always have with them a table containing a description of all basidiomycetes. If you experience symptoms of mushroom poisoning, call an ambulance and administer first aid.

Providing first medical care at home:

• induce vomiting;
• Give the patient a large amount of water with absorbents: Activated carbon or Enterosgel, dosage is calculated based on body weight.

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Discussion In Kyrgyzstan, 35 people were poisoned by mushrooms, six children died

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