In our country there are a huge number of types of mushrooms, some of them many people have never even heard of. But lovers of "quiet hunting" hunting should be careful, because among the huge number of species, many are inedible and poisonous mushrooms.
Their classification can be based on structure as well as nutritional value. In this article, we systematize mushrooms based on their nutritional and taste properties.
Classification of mushrooms
All mushrooms according to nutritional properties can be divided into three main groups: edible, conditionally edible and inedible (poisonous).
Edible mushrooms, depending on what taste they have, are further divided into 4 categories. Conditionally edible may contain harmful substances, but it is not forbidden to use them for cooking after special processing (soaking, boiling). And poisonous mushrooms should not be eaten at all.
Edible mushrooms
The classification of this species is divided into 4 categories:
- The first is mushrooms, which are famous for their taste and do not require special processing. This, of course, is a porcini mushroom, a real milk mushroom and camelina.
- The second category - mushrooms are also tasty, have a pleasant smell, but are inferior in taste and nutritional qualities to specimens from the first category. It includes boletus, common champignon, boletus, volnushki, boletus, yellow and aspen milk mushrooms.
- The third category, as a rule, includes mushrooms that have an average taste, and are harvested only at a time when valuable fruits of the first or second category have not been born. It includes black mushrooms, mossiness mushrooms, chanterelles, morels, some types of russula.
- The fourth category - mushrooms do not have high taste indicators, they are collected only by amateurs. This category includes meadow and summer honey agarics, horns, polypores, oyster mushrooms, dung beetles.
Conditionally edible mushrooms
The classification is such that this group includes fruits containing harmful and bitter substances. In addition, they may have an unpleasant taste or odor. You can use them for food only after special treatment, boiling, soaking with a change of water, boiling with removing the broth. This group includes volnushki, morels, black breasts, lines, pigs and some types of russula, which have bitterness. For example, russula and morels should be boiled for five minutes, then the broth should be drained, and the mushrooms should be stewed, fried or added to the soup.
Poisonous mushrooms
Classification of poisonous mushrooms according to the mechanism of action and the degree of poisoning is as follows:
- The first group includes mushrooms that cause local poisoning. For example,they can lead to disorders in the digestive system. Their action begins in about an hour, and the effects of poisoning can be observed for about two weeks. If the patient is severely weakened, then death is possible. This group includes a false raincoat, some types of russula, tiger rowing, etc.
- The second group includes mushrooms that affect the human nervous system. The first signs of poisoning can appear within half an hour. Perhaps the appearance of hallucinations, bouts of crying or laughter, disorders of the digestive system, as well as loss of consciousness. Such mushrooms include fly agaric, talkers, rows, etc.
- The third group is mushrooms with plasmotoxic effects on the human body. Their toxins begin to exert their effect within thirty minutes, but signs of poisoning may appear only on the second day. Even if all the necessary treatment measures are taken in time, a fatal outcome is observed in about 30% of cases. This group includes pale grebe, stinky and spring fly agaric, fibers, gall fungus.
Classification of mushrooms by edibility is very important, especially if a person is new to this business.
