Fresh mushrooms have an unpleasant smell how to get rid of. White mushroom or false porcini mushroom: how to distinguish. Chemists have figured out what mushrooms smell like

Mushroom time pleases us with the opportunity to quietly "hunt" in the forest with pleasure.

Therefore, it will be useful for each of us to know how to choose mushrooms, what are their benefits for our body and who needs to be careful with mushroom dishes.

Myth 1. All edible mushrooms are equally useful

In fact, this is not the case. According to their nutritional value, all mushrooms are divided into 4 categories:

The highest and therefore the most useful: porcini mushrooms, black milk mushrooms, yellow milk mushrooms, mushrooms.
Aspen boletus, boletus, boletus, aspen milk mushrooms, oak trees, boletus, Polish mushroom.
Flywheels, goats, whites, graylets, value, russula, chanterelles, honey agarics, champignons, lines, morels.
Least valuable mushrooms: violins, rubella, bitters, greenfinches, ryadovki, oyster mushrooms.

At the same time, when collecting, you need to give preference to young mushrooms - they are not only healthier in their composition, but also safer, because all environmental pollution accumulates in old mushrooms.

Myth 2. Alcohol "neutralizes" poisonous mushrooms

There are mushrooms containing a toxin that dissolves only in alcohol, and causing poisoning only when the mushrooms are consumed with alcohol.

These include dung beetles, talkers and some other mushrooms. Symptoms of poisoning with these mushrooms appear only if alcohol is consumed along with mushroom dishes.

Then, 30 minutes after taking alcohol, reddening of the face and the whole body begins, stomach pains, diarrhea, vomiting appear, heartbeat increases. After 2-4 hours, all body functions are restored.

However, with repeated use of alcohol, signs of poisoning appear again (by the way, this method can be used in the treatment of alcohol dependence at home).

Myth 3. Mushrooms can be eaten even by children

Mushrooms are "heavy" food, which is better not to give to children and sick people. This is due to the special structure of the fungal fiber, which is bound to indigestible chitin.

Therefore, it is not only difficult to digest, but also makes it difficult for the digestive juices to access proteins and other nutrients.

In this regard, it is better not to offer mushrooms to children under 6-7 years old. This is also due to the fact that detoxification mechanisms are not fully formed in the child's body, and the digestive system is still not working at full strength.

For the same reason, almost all therapeutic diets exclude mushrooms from the diet.

If your body does not perceive mushrooms, but you really want a mushroom smell in dishes, then make a powder from dry noble mushrooms on a coffee grinder and add it when cooking meat, vegetables, first courses.

This destroys the indigestible fiber of the fungi and maximizes their digestibility.

Myth 4. Only the caps should be cut - they are most useful in mushrooms

Not certainly in that way. If we are talking about sugars, then there are more of them in the legs of the mushrooms than in the caps, so it is from the legs that the mushroom caviar turns out to be much tastier.

The sweetest will be the legs of boletus, boletus, butter. But the maximum amount of the useful fat-like substance lecithin is concentrated in mushrooms in the caps (on the inside of the cap).

And lecithin is useful in that it prevents the deposition of cholesterol in the blood vessels of a person.

Myth 5. There are no vitamins in mushrooms

The amount of vitamin B2 in mushrooms is higher than in many vegetables. In terms of biotin content, oyster mushroom, for example, is one of the richest foods (up to 76 μg / 100 g). There is more vitamin B6 in mushrooms than in fish and vegetables (0.8 mg / 100 g).

Most mushrooms also contain thiamine, provitamin D, vitamin E.

Myth 6. Mushrooms, unlike other important foods, cannot have a healing effect on the body

For example, in a porcini mushroom, the alkaloid hercedine is found, which is used in the treatment of angina pectoris. For headaches, gout, use a tincture of an oil can containing specific resinous substances.

Water and alcoholic tinctures from Veselka vulgaris are used to treat gastritis and other diseases of the digestive tract. Autumn mushrooms, in addition, are used as a laxative, and winter mushrooms have antiviral effects.

By the way, only one hundred grams of honey agaric is enough to satisfy the human body's need for such chemical elements as zinc and copper, which are actively involved in the process of hematopoiesis.

The autumn mushroom, green tea, contains a substance from the group of anticoagulants, which prevents blood clotting, which is important for the prevention of thrombosis. And milk mushrooms are recommended to be included in the diet of patients with kidney stone disease.

Myth 7. If the onion or garlic added when cooking mushrooms turns black, the mushrooms are inedible

Both poisonous and edible mushrooms can cause darkening of onions or garlic, depending on the presence of a copper-containing enzyme in them that breaks down the amino acid tyrosine.

Myth 8. A long and repeated process of boiling with water draining removes all the poisonous properties of mushrooms

There are heat-resistant toxins (these include amanitins and phalloidins of pale toadstool - the most dangerous fungus), which do not break down at all.

Myth 9. Poisonous mushrooms have an unpleasant odor, and edible mushrooms have a pleasant

The smell of deadly poisonous pale toadstool is no different from the smell of champignon, and old poisonous mushrooms even acquire a sweetish smell.

Myth 10. Almost all mushrooms are edible at a young age.

All the same pale grebe is equally deadly poisonous both at a young and mature age, and it is enough to eat less than a teaspoon to get severe poisoning.

Myth 11. All mushrooms accumulate toxins and radionuclides equally strongly, and therefore their use is questionable

It is well known that mushrooms have a high storage capacity. Therefore, in no case should you pick mushrooms that grow within the city, along highways and next to industrial enterprises.

However, most of the radionuclides are accumulated by accumulating mushrooms: Polish mushroom, bitter cube, rubella, yellow-brown flywheel, camelina, autumn butterdish (especially late ones), goat, ringed cap.

In the fruit bodies of these species, even with soil contamination close to permissible values (0.1-0.2 Ci / km2), the content of radionuclides may exceed permissible levels.

Real and black lactose, black podgruzdok, pink volushka, yellow chanterelle, boletus, brilliant green can be attributed to another group of mushrooms that strongly accumulate radionuclides.

Boletus, boletus, russula, autumn honey agaric, podgreen - mushrooms that accumulate radionuclides moderately. The least accumulation of radionuclides are fungi-discriminators of radionuclides: champignon, winter mushroom, oyster mushroom, common line, russula whole and brown, motley umbrella, thorny raincoat.

By the way, more cesium accumulates in the cap of the mushroom than in the stem.

Myth 12. Edible mushrooms cannot be poisoned.

Severe poisoning can also be caused by eating well-known edible mushrooms (and even porcini mushrooms) if they are collected overgrown, wormy, have already begun to decompose, or have begun to deteriorate during transportation and storage.

In such cases, toxic products of protein decomposition are formed in their tissues, similar to those found in spoiled fish or meat products.

Myth 13. There is nothing wrong with the use of conditionally edible mushrooms.

Conventionally edible mushrooms include numerous milkers and some russules that have a burning or bitter taste (violin, pepper milk mushrooms, pink volushka, black milk mushrooms and many others) or an unpleasant odor (Valui).

Because of this, they can be used as food mainly for salting and only after preliminary boiling. Some of the mushrooms (Valui, violin) must be soaked for a long time, changing the water many times.

It is recommended to boil the pig before use. In recent years, there have been many cases of pig poisoning. Therefore, now it should not be eaten, especially since the toxic substances of this fungus accumulate in the body gradually and the symptoms of poisoning appear only after repeated consumption of it.

Recipe from Natalia Batsukova

I love the aromatic mushroom dishes and are easy to prepare. One of these dishes is julienne with mushrooms and chicken.

What we need: 500 g of chicken fillet, 300 g of mushrooms, 200 g of onions and hard cheese, 300-350 g of heavy cream or sour cream, 2 tablespoons of flour, salt, pepper, olive oil. This amount of food is enough to prepare 6 portions of 200 grams.

How to cook: chicken fillet must be boiled until tender - about 20 minutes after boiling, cool and chop finely. Finely chop the onion and fry in oil. Boil the peeled forest mushrooms, draining the water after boiling 2 times, then rinse, chop finely and fry in oil. Mix the fried chicken fillet, onion, mushrooms. Lightly fry the flour in a dry frying pan. Add cream, salt and pepper, bring to a boil. Add the mushroom-onion-chicken fillet mixture, stir, remove from heat. Put this mass in cocotte makers (small heat-resistant molds with a handle, they are ceramic and metal). Sprinkle with grated cheese (do not cover with a lid). Put in the oven, bake at 180 degrees until golden brown (about 30 minutes).

Bon Appetit!

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The boletus boletus, which is found in our forests, is a useful delicacy. There is no greater joy than meeting this colorful “local resident” in the forest yourself. Its name is associated with the invariable white color of the pulp at the break and during cooking.

Be careful with mushrooms!

The value of the porcini mushroom lies in the fact that it contains a set of amino acids (22), including essential ones, and up to 80% of them are assimilated by the body. Others are also called porcini mushrooms in different localities: boletus mushrooms, aspen mushrooms, oyster mushrooms. They are all delicious and affordable products.

But are all porcini mushrooms harmless?

In our latitudes, there are many twin mushrooms, including the boletus porcini mushroom. Such inedible, and even poisonous, brethren, such as the satanic mushroom, gall mushroom (false boletus), beautiful boletus, speckled oak, look like white in appearance. They are very attractive as they are rarely damaged by worms, insects and other inhabitants of the forest due to their bitter taste.

Learn to spot false mushrooms

Satanic mushroom belongs to the category of poisonous. It differs from white by the appearance of a pink color when the leg is broken or cut. Young mushrooms have a faint pleasant smell, old ones - the smell of rotting onions or falling. It tastes bitter when cooked. To avoid poisoning, it is necessary to change the water several times when boiling mushrooms. Dangerous when eaten raw. The malaise will appear within 30 minutes after taking it.

False boletus(called gall fungus) is inedible. Just like satanic, it turns pink when broken, tastes bitter. False boletus "will show itself" 2-3 hours after eating. When a large amount is consumed, an intoxication clinic can develop within 30-40 minutes.

Edible mushrooms are sometimes difficult to distinguish from inedible ones.

Boletus wonderful Is a poisonous mushroom. Differs from white in blue discoloration when cut or broken, bitter taste. Poisonous only when raw. Poisoning symptoms begin a few hours after consumption.

Boletus wolf(false satanic mushroom) - becomes edible after 15 minutes of cooking, although cases of poisoning with it, both raw and after cooking, are known. When fresh mushroom is damaged, the pulp becomes cyanotic.

Speckled oak- conditionally edible. Unlike the false boletus, when cut, the flesh of its leg turns blue. Looks like white. May cause irritable bowel syndrome when eaten raw or undercooked

When picking mushrooms, sometimes doubts arise about its edibility. Dangerous counterparts of the porcini mushroom have a certain aftertaste: sweetish, bitter. But never taste raw mushrooms - some of them are very poisonous. In a forest, you will not be able to get the help you need.

If, nevertheless, such mushrooms (false boletus, oak tree and others) ended up in your basket, they will spoil the whole harvest with bitterness. When cooking, bitterness will warn you against taking mushrooms. But in a canned form, flavor enhancers and preservatives will mask it, and when using such products, symptoms of poisoning may occur.

Don't taste raw mushroom!

It is necessary to be especially careful about dubious home preservation, which is sold in markets, on roads passing through villages, in spontaneous points of sale.

What troubles can lie in wait for?

When it enters the stomach, the toxins contained in the mushrooms are gradually absorbed into the bloodstream and enter the liver. Therefore, in case of poisoning, it is the liver cells - hepatocytes that are primarily affected, which try to neutralize toxic substances. If the liver tissue has not coped with the neutralization of the poison, the latter is carried by blood throughout the body. The most susceptible to toxins are the central nervous system and kidneys.

The brain reacts with dizziness and nausea. Irritation of the subcortical nuclei leads to increased heart rate, respiration, a drop in blood pressure, and urge to vomit. The second organ that tries to neutralize and remove toxic substances from the body is the kidney. Lower back pain, urinary disorders may develop.

Local toxic effects on the mucous membrane of the gastrointestinal tract leads to spastic contractions of the stomach, and the occurrence of vomiting. Irritation of the intestinal wall leads to increased peristalsis, the release of a large amount of fluid and diarrhea. The toxic dose also depends on the fullness of the stomach until the poison enters the body. This is associated with the onset of the first symptoms of poisoning.

Signs of mushroom poisoning

Dizziness, nausea, urge to vomit and vomiting, diarrhea (diarrhea) is a signal to start urgent measures. In severe cases, convulsions and loss of consciousness may occur. Continued vomiting and diarrhea lead to dehydration and the elimination of electrolytes. In this case, specialized medical care is needed, possibly even in a medical facility.

What should be done before the arrival of the doctor?

The first aid for mushroom poisoning is gastric lavage. The presence of other food will also increase the residence time (slow down the passage) of toxins in the stomach, thereby contributing to the absorption of more of them into the blood.

It is necessary to drink 500-700 ml (2-3 glasses) of slightly salted water (2 tablespoons of salt per 5 liters of water) body temperature and artificially induce vomiting. Repeat the procedure several times until the stomach is cleared of all food masses. Therefore, the rinsing solution must be prepared in advance (about 10 liters).

The first remedy for mushroom poisoning

After that, it is necessary to take intestinal sorbents for an hour every 15 minutes to prevent the further entry of toxins into the blood. The most elementary drug that is found in every first-aid kit, including an automobile one, is activated carbon. From other medicines, you can take "Sorbex", "Polysorb", "Enterosgel" in accordance with the instructions on the package.

During the next day, it is advisable to starve, limit yourself only to the intake of boiled water. Under normal conditions, the rate of water intake is 30 ml per kilogram of body weight; in case of intoxication, it is necessary to drink up to 35-40 ml per 1 kg. When blood is diluted with liquid, the concentration of toxic toxins decreases, and their excretion from the body is accelerated.

Limit physical activity. Stay in the thermal comfort zone. The body must conserve energy reserves to combat internal danger. In the future, you can use mashed vegetable soups, slimy rice broth, liquid rice porridge, herbal teas. Until complete recovery, you should refrain from aggressive foods: hot, spicy, sour, fried, alcohol.

It is impossible to deny yourself the pleasure of visiting the "quiet hunt"!

Pick mushrooms wisely!

Mushroom picking is not only done by professionals. Green tourism is gaining momentum. Walking, hiking on rough terrain, the smell of pine needles - all this only strengthens your health. Quiet hunting is an interesting and useful activity. And if there are doubts about the edibility of your find, it is best not to cut it off, not to taste it on the tongue. Moreover, you should not throw it into a basket and carry it home. Remember that there are false ceps doubles. Poisoning with them can lead to serious consequences.

Video

Be sure to watch this video, learn a lot of valuable information about poisonous twin mushrooms.

Rows number about 2500 species, forming a large family that includes edible, conditionally edible, inedible and poisonous mushrooms. These fruiting bodies grow in mixed or coniferous forests, preferring sandy soils or loam. The peak of mushroom picking occurs at the end of August and lasts until mid-October. Usually the smell of edible rows is pleasant and delicate, reminiscent of perfume. You can cook any dish from them, as well as make a preparation for the winter: marinate, fry or salt.

How the ryadovka smells will depend on the species: is it edible or not. Note that most of these fruiting bodies still have a specific mealy smell and bitter taste. Some ryadovka mushrooms even smell like dust or laundry soap.

For example, purple ryadovka, considered a conditionally edible mushroom, smells of perfume. After a long soaking from 2 to 3 days, it must be boiled for 30 minutes in salted water with the addition of citric acid. Only after that the smell of the purple ryadovka disappears, it can be pickled, salted or fried.

This row grows in any forest, but avoids places with high humidity. The purple ryadovka looks like a purple spider web - a poisonous mushroom. It is strictly forbidden to eat it, as the mushroom is very toxic. A distinctive feature of a spider web is a hat covered with cobwebs.

Another type of ryadovka that has a dusty smell is a white ryadovka. Being a poisonous mushroom, it has not only an unpleasant smell, but also a bitter taste. Experienced mushroom pickers always bypass this ryadovka side, although it is disguised as a champignon or a young porcini mushroom. If you cut it off, the pungent smell of dust immediately makes it clear what kind of mushroom it is. White ryadovka grows in small groups or alone. It can be found not only in dense forests with a predominance of birch forests, but also in park areas, groves or meadows. Some mushroom pickers claim that when broken, a white row smells like gas or laundry soap. Young specimens of this poisonous mushroom have a weaker odor than mature representatives. Even after prolonged soaking and during cooking, the smell of a white row does not disappear. But this process is not necessary, because the mushroom is poisonous.

Taste qualities of ryadovok

In terms of taste, ryadovki edible and conditionally edible practically do not differ from other mushrooms that can be eaten. However, many mushroom pickers, especially beginners, are afraid to collect them, because all the rows have an interesting bright or pale color, which is characteristic of some false doubles and even toadstools. That is why it is very important to be able to distinguish between edible types of rows.

Mushrooms! Mushroom soup! Delicious !!! And what a pleasant smell of dried mushrooms, especially white mushrooms, boletus!
When we enter the forest, sometimes we say: "It smells of mushrooms." But what is mushroom smell? How is it formed or, figuratively speaking, what does it consist of?

Generally speaking scientifically, there is no smell in nature... Smell is a complex mechanism of psychophysiological process that forms virtual sensations in the human brain, which are obtained as a result of contact of volatile chemicals with special olfactory receptor cells located in the human nasal cavity. A molecule of a substance, in contact with a receptor cell, causes an electrical signal in it. It is transmitted through nerve fibers to the brain and there are already "built" sensations, which we call smell.

Here it all depends on three factors: (1.) the cleanliness of the nasal cavity, (2.) the sensitivity of the receptors, and (3.) the chemical composition of the substances. As for mushrooms, it turns out that hundreds of different volatile chemical compounds are involved in the formation of the mushroom smell. They can be determined using analyzer instruments. But it's not that simple. It turns out that the nose is such a delicate instrument that sometimes capturing single molecules gives incredible sensations. However, more on this in the material below.

PS. A large photo of boletus (127 kb) can be downloaded at http://bp21.org.by/p/book/bpwh86.jpg

Georgy Kazulko
Belovezhskaya Pushcha

(Write your feedback, thoughts, ideas, questions, remarks or disagreements in the comments below (anonymous users sometimes need to send a comment in a separate window) enter code english text from the picture) or send it to my email address: [email protected])

Chemists have figured out what mushrooms smell like

Specialists from the Institute of Biochemical Physics named after N.M. Emanuel of the Russian Academy of Sciences and the Russian Economic Academy named after N.M. G.V. Plekhanov identified the components that make up the smell of porcini mushrooms and oyster mushrooms. Now scientists know exactly what a mushroom smells like and how to preserve this aroma during cooking.

About 150 volatile organic compounds (VOCs) are known to those skilled in the art that provide mushroom odor. The quantitative and qualitative composition of these compounds depends on the type of fungi, the conditions of their growth, and even on the part of the fungus. Moscow scientists have dispersed the aroma of porcini mushrooms and oyster mushrooms into components. White is the most delicious and aromatic mushroom in Russia, and industrially grown oyster mushroom is one of the most widely used.

Porcini mushrooms were harvested in the forests of the Smolensk and Tver regions, oyster mushrooms were grown in the Moskovsky agricultural company. Since consumers are most interested in the aroma of the finished dish, the mushrooms were boiled, and the porcini were also canned, but without adding spices so that they would not affect the aroma of the product.

Volatile substances isolated from porcini mushrooms contained more than 100 compounds, some of which were present in the aroma in subtle amounts, several nanograms per 100 g of mushrooms. The smell of oyster mushrooms is not so rich: it contains about 50 volatile compounds.

Heat treatment (boiling, frying, canning, drying) affects the composition of volatile substances, so the aroma of cooked mushrooms differs from the aroma of raw ones. Porcini mushrooms, both boiled and salted, contained substances with an intense and pronounced smell of raw, boiled and fried mushrooms and mushroom soup. Oyster has a similar aroma, but less intense.

In some cases, the smell of the mixture did not match the smell of its individual components. The fact is that some volatile substances with negligible content, often less than the sensitivity of the device, can significantly change the smell, adding new shades. For example, alkylpyrazines have a fried odor and impart different shades of mushroom aroma to substances that do not themselves.

Raw mushrooms smell mainly due to alcohols, esters and ketones with eight carbon atoms. There are quite a lot of alcohols in raw porcini mushrooms, less in canned ones, and even less in boiled ones. Perhaps a significant part of them is lost during heat treatment. Oyster mushroom also contains eight-carbon alcohols, but in much smaller quantities. But the most significant contribution to the formation of mushroom aroma is made by ketones, the main of which is 1-octen-3-one. Ketones in mushrooms are much less than alcohols, but they are very odorous.

When mushrooms are heated, a chemical interaction of sugars with amino acids occurs, which is called the Maillard reaction. During this reaction, volatile products are formed, which create the aroma of cooked mushrooms. The most important component of this scent is methional. As a rule, there is little methional in mushrooms, but it smells very strong and changes the aroma of eight-carbon ketones and alcohols characteristic of raw mushrooms. Since the content of volatile Maillard reaction products depends on the concentration of free amino acids and monosaccharides, it is possible that the mushroom flavor can be enhanced by adding glucose or sucrose during cooking.

In addition, the researchers believe that in order to obtain strong and well-smelling mushroom dishes, it is advisable to heat the mushrooms for a minimum time and without access to air, so that the odorous compounds do not have time to break down and oxidize. This was reported by the "Informnauka" agency.

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The smell of purple and white rows when cooking

Taste qualities of ryadovok

Do not forget the main rule of the mushroom picker: "I'm not sure - don't take it!" ... Collect only those types of mushrooms in which you are confident. And if there is even the slightest doubt, it is better to give up the idea of putting mushrooms in a basket. In addition, the smell of ryadovki speaks volumes: if it is unpleasant, has a mealy or dusty aroma, the mushroom is poisonous.