What honey mushrooms look like: description of all types of mushrooms + recommendations for growing honey mushrooms at home

No you can not! Many poisonous mushrooms have no smell at all, or the smell is pleasant. Most likely you can tell by appearance. Poisonous mushrooms are not eaten by midges; there are no larvae on them. By and large, there are not so many poisonous mushrooms. Most of the ones that raise doubts are conditionally edible mushrooms, that is, mushrooms that require pre-processing. But the most important rule of a mushroom picker: it is better to pass by ten edible mushrooms than to put one poisonous one in the basket.

It is impossible to determine whether a mushroom is poisonous or not by smell, because even the toadstool, which is very common in the middle zone and in the south of the forest zone, does not smell of anything special, although it is one of the most poisonous and dangerous mushrooms in our country. Unfortunately, all traditional methods for determining the toxicity of mushrooms do not work 100% and do not guarantee that you will not be poisoned. Therefore, you need to collect only those mushrooms that you know.

Last summer, having collected a large number of honey mushrooms, I began to doubt that the mushrooms were edible. Honey mushrooms have many varieties and only an experienced mushroom picker can immediately determine whether a mushroom is edible or not. I found information about mushrooms on the Internet, if a person cannot determine whether a mushroom is edible or not, then they can determine it through the smell, if the mushroom has the smell of a swamp or another non-edible smell, then this mushroom is really not edible. Edible mushrooms must have the smell and aroma of a real edible mushroom. This is how I checked my mushrooms, they smelled like edible mushrooms and I no longer doubted that they were really edible.

Poisonous mushrooms do not smell; you cannot distinguish such a mushroom from a normal one by its smell. When picking mushrooms, under no circumstances take unfamiliar mushrooms into a bucket; collect only those mushrooms that you know well enough.

Sometimes a mistake and arrogance can cost your life, not only yours, but also your loved ones.

Yes, you can, but it’s impossible to describe in absentia how poisonous odors differ from non-toxic ones. You never know how anyone perceives smells. I have a keen sense of smell and a good olfactory memory; I smell obviously good mushrooms and remember their smell. After that, I find a similar mushroom from a distance, that is, I look for mushrooms by smell.

Where there are a lot of toadstools growing, the smell in the air is moldy, damp, tasteless. When sniffed closer, the toadstool also does not express a strong odor, it is as if it is camouflaged, you see the toadstool, but there is no smell. However, if you pinch off a piece and mash it, you can immediately smell the toadstool! There is a pronounced bitterness, even some astringency, but this smell quickly dissipates. The nasty mushrooms are camouflaged.

This is not the case with edible mushrooms. their smells are clearly audible, the taste varies, some smell sweetish, others like raw chicken meat, others like boiled egg whites (not literally, but with a hint, there is a similarity of some elements of these products in mushrooms, otherwise someone will go looking for chickens with eggs in the forest by smell). If you break off an edible mushroom and mash it in your hand, it will smell like perfume for two days, even if you wash your hands, the smell still remains.

Name:

False honey fungus

When going into the forest, a mushroom picker should stock up not only with a knife and a basket, but also with knowledge of the characteristic signs by which false honey mushrooms differ from real ones. If the latter, properly collected and prepared, are edible and tasty, then eating some varieties of their “doubles” can cause severe poisoning. The ability to distinguish forest honey mushrooms from false ones can save the health of a mushroom hunter and his loved ones, and sometimes life.

General description of false mushrooms

The first thing that will help you figure out how to distinguish false mushrooms is a photo and description of their various types.

It is difficult to classify these mushrooms. Their species diversity is widely represented within several families (strophariaceae, dungworts, and, according to another taxonomy, psatirelaceae).

What they have in common with their edible “brothers” is the time of year in which they grow and their habitat – stumps, fallen trees, dead wood, tree roots and trunks.

Due to the similarity of external characteristics - growth in large groups, convex plate-like caps, thin and long legs, hollow inside - at first glance it is difficult for a non-specialist to determine what kind of mushrooms are in front of him. False and “normal” honey mushrooms sometimes even grow next door on the same stump.

If there is even the slightest doubt whether it was possible to correctly recognize whether the honey mushrooms are false or not, you should not risk cutting these mushrooms into your basket. You should not take everything in order to figure it out at home or ask specialists. If at least one poisonous mushroom gets into the basket, the rest will have to be thrown in - they can no longer be eaten.

What are the distinctive features of summer mushrooms?

Summer honey mushrooms, unlike autumn ones, can bear fruit in spring, summer, and autumn. These mushrooms have long stems and large caps. The diameter of the cap is sometimes 10 cm, the color is yellowish-brown, there are scales. The color of the plates of the summer honey fungus is whitish, rusty or brown (they darken as the mushroom grows). The leg is brown, scaly (and not fibrous, like Galerina). The pulp of the mushroom has a pleasant (somewhat fruity) taste and smell. Summer honey mushrooms grow in large clusters. It is better to collect them when you find a whole cluster of such mushrooms, and if there are only three or four of them, then it is better to refuse collecting so as not to accidentally confuse edible mushrooms with the poisonous Galerina fringed.

What edible and false honey mushrooms look like (photo)

Edible and false honey mushrooms look almost the same.

However, there are a number of differences that make it possible to separate one from the other. Please pay attention to the following:

color and shape of the cap;
the color of the plates on its underside;
the presence of scales on the surface;
the presence of a ring growth (“skirt”) around the stem of the mushroom;
smell.

The photo will help you imagine how to distinguish false and edible honey mushrooms:

Cap color and shape

The caps of inedible honey mushrooms are brighter in color. The color can vary from poisonous sulfur yellow to brick red (depending on the species). In the central part the shade is much richer. Edible honey mushrooms have a modest and dull light brown color.

Honey mushrooms. Photo: AiF/Evgenia Belanovskaya

The shape of the caps of poisonous honey mushrooms is round-convex; as the mushroom grows, the cap turns into a convex-half-prostrate shape. The caps of “real” honey mushrooms are often covered with dark-colored scales.

False honey mushrooms that look like edible ones

It is necessary to dwell in more detail on the characteristics of the most common types of mushrooms, known as false honey mushrooms, and provide their photos and descriptions.

How to distinguish the bordered galerina from honey mushrooms

One of the most dangerous types of false mushrooms is the fringed galerina.

Characteristic features of galerina fringed:

Edible or not

Small (1–4 cm), bell-shaped, later becoming flat. Color ocher, brown

Medium, yellowish (turn brown with age)

Thin, dirty yellow, with a faint odor and floury taste

2–5 cm, fibrous, hollow, slightly thickened at the bottom. There is a yellowish ring

Rotten pine and spruce wood

In groups of 2–3 pieces.

The difference between this type of false mushrooms and the real ones will be illustrated by the following photos:

larger (hat – up to 6 cm in diameter);
grows in large “families”;
the pulp has a pleasant smell and taste;
the bottom of the leg is covered with scales.

grows in large bunches;
the flesh is thicker;
the surface of the stem and cap is covered with scales.

Candoll's honey fungus

The photo below shows what Candolle’s false honey mushrooms look like:

Edible or not

Small (3–7 cm), resembles a bell; in a mature one, it is umbrella-shaped with a protrusion in the center. Color varies (from white to yellowish brown). White fringe along the edge

Gray, turning brown over time

Milky brown, with a pleasant mushroom smell

About 10 cm. Hollow, white, slightly pubescent below

Deciduous tree roots, stumps

Psatirella moisture-loving

In this photo of false honey mushrooms - psatirella, or watery honey fungus (hydrophilic, spherical), otherwise known as watery honey fungus. This species is very common in Russia.

Edible or not

Conditionally edible (according to other sources - inedible)

Convex, 2–6 cm in diameter. Later it becomes flat. Color – from cream to chocolate

Light (darkens with age), frequent

White-cream color, relatively dense, has no pronounced smell or taste

Hollow, but dense, smooth, 3–8 cm. Light, covered with a powdery coating. There is a false ring

On wood remains and stumps

In large groups, uniting in bunches

Poppy honey fungus

An idea of what false honey mushrooms look like can be obtained from the example of poppy or gray-plated honey mushrooms.

Edible or not

Medium (3–7 cm), can be either in the form of a hemisphere or spread out, with a convexity. Color – dull yellow to brown

Adherent, light yellow, frequently located

Pale, thin, smells faintly of dampness

5–10 cm, sometimes curved, yellow above, reddish-brown below

Spring – autumn (sometimes even mild winter)

Coniferous forests, stumps and roots covered with soil

Sulfur-yellow honey fungus

It is very important for a mushroom picker to keep in mind the description and differences of the false sulfur-yellow honey fungus, since this species is not only inedible, but poisonous.

Edible or not

Small (2–7 cm), bell-shaped, then it becomes similar to an umbrella. Color – yellowish with a dirty brown or gray tint, the center is darkened

Grown. Young mushrooms are sulfur-yellow, then change color to olive or greenish

White or yellow-white. Bitter taste, with an unpleasant odor

Approximately 10 cm, light yellow, fibrous, straight

Rotten branches and trunks, the surface of stumps and the area around them

Brick-red honey fungus

The photo below of hemp honey fungus shows a species known as brick red.

In Europe, this mushroom is not considered edible, but dishes made from it are quite popular in Japan and the USA.

Edible or not

Conditionally edible (but requires long boiling)

Large (from 4 to 12 cm), convex, but becomes flatter with age. Red-brown color (darker in the center)

Yellow, over time - brown, attached to the leg

Pale yellow, bitter taste

Pale yellow above, brown below

Types of mushrooms

There are several species that differ in time and place of growth, as well as taste and appearance.

Autumn honey mushrooms (real) (Armillaria mellea)

Autumn honey mushrooms (Armillaria mellea)

Groups of autumn or true honey mushrooms can be found in late summer and early autumn on stumps and living trees, most often on birch, less often on aspens, maples and other deciduous trees.

This most delicious and aromatic species is quite large and is characterized by a rounded cap with a diameter of 5–12 cm, initially convex and then wide, which becomes smooth, prostrate, and brown in color with age. The young skin is light brown and as if sprinkled with dark scaly crumbs.

The leg is slender, up to 10 cm high, with a typical white ring, the color is light cream at the top and darker at the base. The plates are white, the flesh has a pleasant sourish, slightly tart taste.

Summer honey mushrooms (Kuehneromyces mutabilis)

Early small mushrooms with an orange-brown cap and a noticeable watery area in the center appear on trees from the end of May until late autumn. The cap, up to 5 cm in diameter, opens over time and sheds the lower cover. The leg is thin, hollow, up to 6 cm high with a dark ring.

Mushrooms grow together in colonies and sit tightly on damaged wood of deciduous trees. The plates are creamy-brown, the flesh is brownish-red, fragile, with a subtle smell of fresh wood. The fruit body is slightly bitter and can only be used boiled.

Meadow honey mushrooms (Marasmius oreades)

Flocks of sunny meadow mushrooms appear among meadow grass, on the edges and along forest clearings, starting in May, and disappear by the end of summer. The cap is small, about 3 cm in diameter, with a slight elevation in the center, and the skin is beige-orange. The leg is thin, up to 7 cm high. The plates are creamy, sparse, the flesh is yellowish, with a pleasant sweetish taste.

Colonies often form in the form of circles, leaving an empty bald spot in the center. In the old days, this phenomenon was called witch circles. In fact, the explanation is simple - ripe spores throw out long thin web-like threads in all directions, at the ends of which fruiting bodies rise along the entire circumference. There are few nutrients left in the center of the mushroom clearing, so the grass does not grow there and dries out, forming small round wastelands.

Winter honey mushrooms (Flammulina velutipes)

Even during winter thaws, under the snow on old poplars or willows, you can find beautiful, even caps of winter mushrooms. They are medium in size, up to 8 cm in diameter, the skin color is ocher-brown, slippery and smooth in damp weather, and glossy in dry weather. The leg is hollow, velvety, about 6 cm high, noticeably darkening towards the base, changing color from light brown at the top to dark brown or burgundy at the bottom. Thin pulp of cream color, neutral taste, with a subtle mushroom aroma, creamy plates, frequent.

Winter mushrooms are good boiled, pickled and in pickles. It’s amazingly pleasant to collect these gifts of nature from under the snow in the cold season. The species is cultivated on an industrial scale and is known under the names "inoki" and "enokitake".

How to distinguish false mushrooms from real ones

Photos and analysis of a certain set of features will help you learn to distinguish false honey mushrooms from real ones:

This video will help you learn how to distinguish false honey mushrooms from real ones.

Appearance of mushrooms

The false and edible honey mushrooms shown in the photo can be identified correctly if you look closely:

the caps of the false species are more brightly colored (bright yellow, terracotta-red), while those of the edible species are relatively modest, mostly pale brown in color;
young edible specimens often have scales on the surface of the cap and stem, while scaly false mushrooms are not found;
the plates on the back of the cap in edible species are usually white-yellow or cream-colored; in false varieties their color is greenish or olive-black;
Edible mushrooms are characterized by a noticeable leathery ring (“skirt”) around the stem; in false mushrooms it is hardly noticeable, or even completely absent.

Here is another photo demonstrating the differences between false mushrooms and real ones:

How do false honey mushrooms differ from edible ones in smell?

Their smell will help you distinguish true honey mushrooms from false ones:

thanks to the essential oils in the edible specimens, they smell pleasantly like mushrooms (and the aroma intensifies during cooking);
The smell of false varieties is unpleasant - they smell of mold, damp earth or rotten grass.

False honey mushrooms taste unpleasant and bitter - however, it is quite natural that they are tasted not raw, but already cooked.

Places of distribution and time of collection

In mid-May, summer honey mushrooms ; they are sometimes called spring mushrooms. The species is found until the beginning of September, quite often among humid forests, appearing in large colonies on deciduous wood. It is advisable to collect them by cutting off the caps alone, since the hollow thin stem is hard, fibrous, and has no nutritional value.

meadow honey mushrooms appear singly or even in groups , flashing a warm yellow-brown color among the grass in forest clearings, pastures, along paths and ravines. Harvests can be harvested before the beginning of autumn.

The end of August and the time of the first drizzling rains is the time to collect real or autumn honey mushrooms . It is easier to find them on birch and aspen wood - on stumps and old trees. These perky mushrooms are collected until late autumn. The frost can already silver the grass, but they are still visible on the stumps.

winter honey mushrooms appear , appearing in fused groups on fallen trees and stumps of poplars, willows and maples. Their appearance is a sign of a weakened or old tree. You can find them in forests, parks, old orchards, and artificial plantings. Fruiting bodies are collected not only throughout the fall before the onset of winter and severe frosts, but also during winter thaws, until the arrival of the real May warmth.

Signs of poisoning by false honey mushrooms

Knowing the signs of poisoning with false honey mushrooms will help you quickly and competently provide first aid to the victim. Next, you should, without wasting time, consult a doctor.

Symptoms of poisoning with false honey mushrooms

Characteristic symptoms of poisoning with false honey mushrooms:

the occurrence of heartburn, nausea, discomfort in the stomach;
the appearance of dizziness;
after a few hours lethargy, apathy occurs, weakness increases, limbs begin to tremble;
nausea increases, vomiting and diarrhea occur, accompanied by cramps and sharp pain in the abdomen;
cold sweat appears, including on the palms and soles of the feet;
loss of consciousness is possible.

First aid for poisoning with false mushrooms

Symptoms of poisoning with false mushrooms appear after a short period of time (according to various sources, from 1 to 6 hours) after eating mushrooms. During this period, it is important to take emergency measures as quickly as possible:

rinse the stomach (induce vomiting after drinking a large amount of clean cold water);
ensure intake of enterosorbents (activated carbon, polysorb, atoxil);
organize plenty of drinking;
seek qualified medical help.

Consequences of poisoning with false honey mushrooms

The toxins contained in the juice of these mushrooms enter the blood through the gastrointestinal tract, and are carried throughout the body with its current.

If the patient does not receive help, this may manifest itself:

severe headache and dizziness;
slowing heart rate and falling blood pressure (sometimes even to critically low values);
blue discoloration of the skin;
hallucinations, delusions (as a result of prolonged dehydration);
alternating periods of inhibition and excitement.

With proper treatment provided on time, the victim usually recovers within a few days. The risk of death is small, but it exists – especially for children or weakened bodies.

Useful properties of honey mushrooms

The product is low-calorie, contains many minerals and vitamins, including thiamine. Lots of potassium, phosphorus, iron, zinc, as well as amino acids and fiber. Vitamins mainly of groups B, C, E, PP.

Honey mushrooms contain the most proteins (2.2/100 g), and carbohydrates are only 0.5/100 g. Fat content is 1.2/100 g.

Due to the high content of microelements (100 g is the daily requirement, ensuring a good level of hemoglobin), you can effectively support the functioning of the cardiovascular system if you regularly add honey mushrooms to your diet. There is no harm from them, provided they are pre-treated before cooking.

It is important to remember that you should not eat mushroom dishes at night, as they will be difficult to digest. In addition, excessive use of honey mushrooms can cause diarrhea. You should start consuming these mushrooms at the age of 12, when the digestive system is ready to process this product.

Is it possible to eat false honey mushrooms?

It is possible to eat only those species that are classified as conditionally edible. This is considered undesirable, but is acceptable if all the subtleties of culinary processing are observed. First, they are soaked in water for a long time, then thoroughly boiled.

These mushrooms cannot be eaten raw. Moreover, if you eat false honey mushrooms, which are considered conditionally edible, but prepared incorrectly, it will be dangerous for your health.

How to check for false honey mushrooms when cooking

There is an opinion among mushroom pickers that it is possible to distinguish honey mushrooms from false mushrooms when cooking. To do this, it is recommended to place a peeled, cut onion or cloves of garlic in the pan where the mushrooms are cooked. If the root vegetables take on a blue or brown tint, it means there are poisonous specimens there.

How else can you check whether honey mushrooms are poisonous or not?

In addition to the “folk” method given above, there are several more common tips on how to determine whether the honey fungus is poisonous or not. You can often hear suggestions:

cut a raw mushroom and rub it on a silver cutlery; if it darkens, the product contains toxic substances;
dip the dubious honey mushroom into raw cow's milk - the poison will cause it to quickly turn sour.

There are even more “curious” ideas that turn out to be dangerous misconceptions:

“If a mushroom is eaten by insect larvae, this suggests that it is not poisonous” - not true. What is not poisonous to insects may well pose a danger to humans.
“If you cook mushrooms for a long time with the addition of vinegar and salt, you can “boil” the poison out of them” - not true. This method is conditionally suitable only for some species whose fruiting bodies contain few toxins; in the vast majority of cases it will not yield anything.
“Alcohol can help neutralize mushroom poison” is not true. On the contrary, drinking alcohol will help the toxins spread much faster!

For mushrooms?

In September, completely unexpectedly and contrary to all forecasts, mushrooms appeared in the forests exhausted by the summer drought. The people set off with baskets to mushroom hunt, hoping to stock up on “forest meat” for the winter. And we asked doctors about what is healthy in mushrooms and how best to eat them.

Honey mushrooms with potatoes? Maximum two spoons!

“You can’t call mushrooms “meat” even in quotation marks,” says Marina Kopytko, candidate of medical sciences, chief physician at the Weight Factor health nutrition clinic. – From the point of view of nutritional value, we can only talk about the protein that mushrooms contain, but it is incomplete - unlike the animal protein that meat products provide. So mushrooms cannot be an equivalent substitute for meat. They contain a lot of water, a certain amount of carbohydrates and aromatic substances - they are what give mushrooms the taste and smell for which they are loved. It turns out that the popularity of mushrooms is associated more with taste than with nutritional value - there is nothing particularly useful or important for the body in them.

But it turns out that there is something that is rather detrimental to him. Mushrooms only at first glance seem like a tender and light food. They contain a large amount of chitin, a polysaccharide substance that the human intestine cannot digest. That is why mushrooms are among the so-called heavy foods, which even healthy people should not consume in frying pans, not to mention those who have something to read in their medical records. Three categories of people for whom mushrooms are contraindicated: young children, old people and anyone with gastrointestinal diseases.

“Because of chitin, mushroom protein is very difficult to digest,” explains nutritionist Marina Kopytko. “Only a small percentage of it is absorbed; the rest is of no use to the body, but it still has to make efforts to process such food. This is a serious burden on the organs of the digestive tract, especially the pancreas. Mushrooms also have active choleretic properties and stimulate the production of gastric juice, which is not useful for those who have gastritis with high acidity or peptic ulcers. But allergies to mushrooms are very rare.

It is clear that whether to eat mushrooms or not, everyone decides for themselves. Modern medical advertising, as well as the point of view on the menu of mushroom lovers, is as follows: you can eat only noble forest mushrooms collected far from roads, factories, landfills and any housing - white mushrooms, boletus, aspen, chanterelles, as well as champignons and oyster mushrooms, grown artificially, under control and in compliance with all sanitary and toxicological standards. As for how many mushrooms you can eat, the norm is expressed not in frying pans or even in plates, but in tablespoons - 2 tablespoons of chopped ready-made mushrooms per day.

By the way

Mushroom pickers are unlikely to like this, but doctors recommend soaking and boiling all mushrooms collected in the forest (especially if their place of birth is not in the remote taiga a couple of thousand kilometers from cities and factories) - at least once, always draining the water. Moreover, soak for a long time - at least 4 hours, and cook for an average of 5-7 minutes. If there is any doubt about the quality of the mushrooms, it is better to repeat the boiling. Another recommendation concerns the tandem of mushrooms with other products: nutritionists and gastroenterologists do not approve of the combination of mushrooms and cream, as well as mushrooms and potatoes, as too high in calories and heavy for the pancreas, and advise serving them as an addition to vegetables - stewed, baked - or salad.

4 myths you shouldn't believe

If you are in doubt about mushrooms, you just need to boil them

Depending on what raises doubts. If the mushroom is clean, then soaking and boiling twice actually reduces the toxic load - but there is a risk of poisoning, for example, from heavy metal salts that the mushrooms have accumulated. It is, after all, a living sponge that absorbs everything it encounters in the soil, water and air. But if you suspect that the mushroom is generally inedible, boil it, do not boil it, it will not become edible. So it's best to leave it where you found it.

If a mushroom is edible, it always smells good

There are no comrades in smell, taste and color. For some, the smell of luxurious forest champignon seems disgusting, but for others, swamp fly agaric is quite a fragrant thing. There is no connection between the edibility of a mushroom and its smell. Verdict: not sure – don’t sniff and don’t collect!

If the water turns blue after cooking, the mushrooms are poisonous.

This method of verification has nothing to do with reality. The water may have a harmless appearance if you boil toadstool in it, and it may “suspiciously” darken when boiling completely edible autumn mushrooms. The same applies to checking the quality of mushrooms by throwing onions and garlic into water - a popular method, but nothing more than urban folklore.

If the mushroom is noble, it can be eaten raw

Doctors won't approve. He is, of course, noble, but this does not make him easy food. You may not have to get poisoned by raw champignon, but you might end up with problems with the pancreas or stomach. In order for mushrooms to be better digested, they must be cooked (even raw or frozen champignons - at least on the grill) and preferably chopped.

joke on topic

Inexperienced mushroom pickers got lost and for two days ate all the mushrooms they came across on the way. They were discovered yesterday, but their accounts differ. Even the eras don’t match...

What is foam?

We all know that during boiling, some substances pass from food into the broth: vitamins, fats, salts. The same goes for protein. If fat forms recognizable fatty droplets that spread over the surface of the water in a thin film, then the protein, being released during heat treatment and passing into the water, coagulates. Hence the foam.

During cooking, it curls up even more, becoming like dirty, black rags. This applies to both the foam from cooking meat and the foam from cooking mushrooms. Moreover, especially mushrooms, since due to their loose structure they form it much more actively: the protein is easier to release.

Do I need to skim off the foam when cooking mushrooms?

Foam is not just unsightly rags on the surface of the broth. Along with it, potentially dangerous components come out of the product:

harmful, even toxic substances that they naturally contain (we are talking about conditionally edible mushrooms, such as, for example, morels or strings);
natural bitterness;
everything that they managed to absorb while growing (including harmful microorganisms, radiation, salts of heavy metals).

In addition, during cooking, eggs or larvae of parasites, small worms and similar unfriendly living creatures that love to live in the tender, juicy and nutritious pulp of mushrooms are destroyed.

Now it’s clear why skimming the foam: this is how we clean the water where the mushrooms are cooked from all harmful substances. If you simply drain the resulting broth at the end of cooking, there will be no such effect, because these sponges can perfectly absorb everything from the foam.

If you plan to dry mushrooms, then boiling is not required before it: this is done before directly using the dried product for cooking. But before freezing for future use, further frying or subsequent pickling for the winter, boiling is a necessary item.

If you plan to fry the mushrooms after boiling, be sure to salt the cooking water. Otherwise, salt added during frying will make the fibers tough.

By the way, subsequent frying is also heat treatment, which is important to consider. So when preparing mushrooms for “going to the frying pan,” it makes sense to reduce the pre-boiling time by 10–15 minutes.

Contraindications for use

Honey mushrooms of various types are grown on an industrial scale on wood waste or straw, considered a healthy food product, and in some countries a delicacy.

And yet, consumption is associated with risks for people suffering from inflammatory processes of the stomach and pancreas.

Contraindications for use are diseases of the liver and gallbladder, including its resection.

Improperly prepared, undercooked mushroom dishes without sufficient heat treatment can cause digestive upset and allergic reactions.

Mushroom products should not be included in the diet of children under three years of age, pregnant or lactating women.

Did you take it off and forget it?

Fishing out the foam with a slotted spoon and forgetting about it until the end of cooking is a thoughtless task. After all, it is constantly being formed, and each portion contains certain “useless” things. So you will have to remove it constantly, literally standing over the pan with a slotted spoon.

Like different types of meat, different types of mushrooms are cooked differently:

champignons – 5 minutes;
oyster mushrooms, milk mushrooms (these are pre-soaked) – 15 minutes;
boletuses, chanterelles – 20 minutes;
russula – 30 minutes;
white – 40 minutes;
boletus mushrooms – 40–50 minutes;
honey mushrooms – 50–60 minutes.

If you are not sure whether the product is ready, remove it from the heat. The finished mushrooms will sink to the bottom.

It is recommended to cook “particularly resistant” mushrooms (boletus, honey mushrooms, porcini) by draining the water several times, rinsing, and then continuing cooking in new water. But the foam will appear again, so you need to remove it again! This is the only way to be sure that the maximum of harmful substances will leave. And in order for the broth to “take away” as little usefulness as possible, it is necessary to boil it in a small amount of water.