Bitter mushroom: appearance, collection sites and taste. Gorchak (Tylopilus felleus) photo and description Gall mushroom is similar

Quite often found in the middle latitudes of our country, it is called a gall mushroom, but among the people there is another name for it - gorchak.

Experienced mushroom pickers probably know what it is and what this mushroom looks like, but amateurs should be careful, because bitter mushroom is often confused with porcini mushroom, boletus and boletus. There are many controversial versions about whether this mushroom is dangerous. But the question of whether the gall mushroom is edible can be answered unequivocally: no, since it has a terrible bitterness and even a small piece of it can spoil the taste of the whole dish. Probably, because of this property, it was called gorchak.

(gorchak): description

This mushroom can be found in any area of \u200b\u200bour country from June to October. The gall fungus can grow both in groups and singly, it is most often found near coniferous forests, where trees are rare and a lot of fallen needles. There is an opinion about the mushroom gorchak that it is a double

And this is actually so, because outwardly he is very similar to him: a thick strong and fleshy leg, from above it is fibrous, dark brown or brown in color. From the inside, its cap looks like a sponge covered on top with a porous dense layer. The spongy part is pinkish and very bitter in taste. The outside of the mushroom cap is covered with a thin film, it is dense and as the mushroom grows, it can change its color from pale to dark brown.

How to distinguish from gorchak?

What is this mushroom and what it looks like, we have already figured out, now we will try to find out distinctive features bitterness. How not to confuse it with a porcini mushroom or a boletus? Perhaps the most important difference between the gall fungus is the color of its cap on the inside. It is spongy and has a pink tint. If you cut off such a mushroom, the leg will quickly darken and acquire a brown color. Another important feature of the gall fungus is that no insects ever harm it. For novice mushroom pickers and amateurs, this makes mustard mushrooms very attractive.

The photos presented here confirm this. The gall mushroom is indeed beautiful, but should not be taken. After all, as already mentioned, even a small piece of bitterness can ruin the whole dish.

Is it possible to get poisoned with bitterness?

Scientists differ on the bitter mushroom. That it is inedible, but not - Russian biologists believe. In their opinion, the use of the gall mushroom for food is impossible only because of its bitter taste. Foreign scientists believe that the pulp of this mushroom contains toxic substances that have a destructive effect on liver cells. If, nevertheless, this fungus has entered the human body, then it can cause.After a few weeks, another sign of poisoning may appear - the secretion of bile. It is believed that after eating a gall fungus, even the development of liver cirrhosis is possible. If you come across this mushroom, consider whether you should take it and risk your health. Despite the fact that it is beautiful and looks just like a real porcini mushroom, even insects and animals are in no hurry to feast on gorchak, and probably for good reason.

People call it bitter mushroom, bitter mushroom, hare mushroom, false white or false boletus. In Latin they call it tylopilus felleus. Well, the official name sounds like a mushroom of the bilious family. It is quite common in the regions of central Russia and has a very dubious reputation. Although there are methods of processing it, it is still not recommended to eat it.

Gall mushroom. Description of appearance

This mushroom is sometimes called false white for a reason. He really looks like him. Its leg is massive and strong: in an adult mushroom it can reach seven centimeters in diameter and ten in length. Slightly widened at the base. Covered on the outside with a fibrous mesh layer of brown or brown color. The kinks take on a pinkish tint.

The cap is usually about twice as wide as the stem. The "young" has the shape of a light brown hemisphere. In more mature representatives of the species, it is more convex and resembles a chestnut in color. When the gall fungus ages, its hat cracks with age and takes the form of a pillow. Its color becomes closer to yellowish brown. Depending on the region of distribution, the "headdress" of this mushroom can have different shades: reddish, gray, yellow, brown ...

The outer side of the cap is velvety to the touch. But this is only in dry weather. If it rains, it becomes smooth and slippery. Inside, the cap is pinkish-white in young mushrooms and dirty pink in the "elderly".

A remarkable feature of the gorchak's appearance is that it always looks “dressed up with a needle”. Such a forest dandy without a single flaw. You will not find any chisels, holes, or dents on his body. This is because neither insects nor worms eat bitter. And people, by the way, are not advised, but more on that below.

Where and when does the gall fungus grow?

Mushroom pickers can meet a false boletus from the end of June to October inclusive. If autumn is early and cold, then the life span is limited to September.

The gall fungus loves soils fertilized with needles. Therefore, it grows mainly among trees and pines. True, some originals also live among birches.

The mushroom chooses forest outskirts for life. Presses directly to the "legs" of the trees. Prefers rotten tree trunks or even stumps.

It grows more often singly or in small groups - large "companies" and bountiful harvests are rare. Therefore, the gorchak is not very familiar to mushroom pickers, and they sometimes find it difficult to distinguish it from white. Only experienced professionals are able to easily cope with the task.

Gall mushroom. How to distinguish it from boletus in appearance?

Probably, you need to start with the fact that the porcini mushroom almost never chooses for itself such places as gorchak. You will not find him at the roots of rotten trees and stumps.

Outwardly, white and bile mushrooms are very similar. But the first has a darker hat on top and white, greenish or yellow inside. And the second has pinkish.

The leg of the porcini mushroom is slightly lighter than the leg of the bitterness. And the mesh on it is dimmer. And on kinks, the leg does not have the habit of turning pink.

Another important distinctive feature - untouched beauty, which has already been noted above. Neither the porcini mushroom nor the boletus (which the gallstone also looks like) has such an enviable property. After all, they are tried with pleasure by all and sundry.

Taste differences of gorchak

To answer the question: "Is the gall mushroom edible or not?" - it will be enough to lick it. Bitterness will immediately appear on the tongue, and then a burning sensation.

The mushroom got its name absolutely deservedly. Its taste resembles bile, and this pungent bitterness is not killed even by high temperatures during cooking or frying. Moreover, it only intensifies from this! And the whole dish is "infected" with it. One small bit of bitterness is enough to ruin a large pot of soup.

The only thing that can tone down the bitterness a little is vinegar and other marinades. Therefore, gall mushroom in pickles can sometimes be skipped. But some argue that this is very bad, since bitterness is not only disgusting in taste, but also harmful to health. Therefore, it is better to recognize it from the first spoon.

What is the danger of a false boletus?

In fact, the opinions of scientists about the toxicity of bitter disagree. Domestic experts tend to consider it simply disgusting in taste and therefore unsuitable for food. And their foreign colleagues are sure: the gall mushroom is poisonous! In their opinion, its bitterness is caused by the presence of toxins. Which, getting into the body, destroy the liver.

The effect does not appear immediately. On the first day after contact with a fungus (even tactile), a person may experience weakness and dizziness. Then the symptoms disappear and appear with new strength two weeks later. Interruptions in bile flow begin, and everything can end with full-fledged cirrhosis of the liver.

Which of the scientists is right and who is not, ordinary mushroom pickers should not judge. But just in case, it is better to bypass the bitter pot. Do not taste it or even touch it if possible.

Nov-10-2019

What is a gall mushroom, photo and description, what it has medicinal properties, all this is of great interest to those who lead a healthy lifestyle, monitor their health, and are interested in traditional methods of treatment, including with the help of mushrooms. So we will try to answer these questions in the following article.

Bile mushroom, bile mushroom (lat.Tylopílus félleus) - inedible because of its bitter taste, tubular mushroom of the genus Tilopilus (lat.Tylopilus) of the Boletovye family (lat.boletaceae). When cooking, the bitterness of this mushroom does not disappear, but, on the contrary, intensifies.

Photo and description of the gall fungus:

Gall mushroom (Tylopilus felleus (Bull.) P. Karst.)

Family: Fungus mushrooms (Strobilomycetaceae).

Synonyms: false white, bitter.

The gall mushroom - the twin of the noble porcini mushroom - is absolutely inedible. For the strong bitter taste of the pulp, the gall mushroom is popularly called bitter mushroom. If such a mushroom gets into the same pan or pan with boletus, it will inevitably ruin the whole dish: it will not poison, but will make the roast or soup absolutely inedible. Edible mushrooms will acquire a bitter taste even if they are simply soaked in the same bowl with the gall mushroom. Therefore, when collecting boletus, you need to be very careful not to put gorchak in the basket.

You can distinguish the gall fungus from the white one by the dark mesh pattern on the leg, which is white in the porcini mushroom. Another distinguishing feature is the pinkish spongy layer of the cap, which in the boletus is white at a young age and slightly greenish in old age. The pulp of the gall fungus quickly turns red in air, and it also tastes very bitter. Inexperienced pickers can check mushrooms "for a tooth": as soon as you lick the pulp with your tongue, it will immediately become clear whether the porcini mushroom is in front of you or its bilious counterpart.

A novice mushroom picker is sometimes given advice not to pick mushrooms if they have an unpleasant odor. This, however, is not a hallmark of toxicity. A pale toadstool, for example, is odorless or has a scent similar to that of a champignon.

As mentioned above, this mushroom is intolerable with the bitter taste of the pulp, which does not disappear during heat treatment. The hat is 5–15 cm in diameter, convex, cushion-shaped, dry, slightly pubescent, of various shades of brown. The tubules are white, dirty pink with age; when touched, the tubular layer turns slightly red. The pulp is fleshy, firm or soft, white, odorless, with a bitter taste or a burning aftertaste, slightly pink at the cut. Stem 7–12 × 2–4 cm, swollen, clavate, widened towards the base, yellowish-ocher, darker at the bottom, usually one-color with a cap, with a brownish-brown mesh pattern or simply with brown fibrous scales.

Gorchak forms mycorrhiza with many tree species and settles in coniferous and deciduous forests, on the soil, near stumps and trunks, in drought it willingly grows on rotten wood. Fruiting from June to October throughout the forest zone.

Found in dry spruce and pine forests in Europe, Asia and North America; found in Western and Eastern Siberia, in the Caucasus; grows from July to October.

Similar species:

Depending on the appearance, it can be confused with porcini or boletus mushrooms. It differs well from them in the pink color of the tubes and, of course, in the bitter taste.

Pharmacological and medical properties:

Abroad, primarily in France, experiments were carried out in which the following medicinal properties of bittern were identified:

• stimulating immunity;
• antitumor activity;
• restoration of liver cells;
• antibacterial;
• choleretic.

In this country, false white preparations are mainly used. They did not receive wide distribution around the world.

A number of active ingredients have been isolated from bitter pot and have been tested for their medical use.

So, for example, tilopilan turned out to be a β-glucan with cytotoxic properties and a stimulator of a nonspecific immune response. In particular, it increases the level of phagocytosis (the process by which macrophages and granulocytes find and destroy foreign microorganisms).

In the experiments of Polish researchers on mice with neoplasms (1994), anticancer activity was shown in combination with the suppression of the bacteria Propionibacterium acnes.

Studies of the fruit body extract (2004) revealed an extremely high ability to inhibit the hepatic lipase enzyme. A component present in the pulp of fruit bodies, N-γ-glutamyl-boletin, has shown antibacterial activity. The presence of specific bitterness made it possible to consider the mushroom as a choleretic agent.

Traditional and folk medicine:

It is not assembled in Russia for medicinal purposes.

The mushroom is not poisonous, but simply inedible due to its bitter taste. Not used in cooking.

Cooking the mushroom in any form is impossible due to the multiple increase in bitterness when exposed to high temperature processing. If the gall fungus is mistakenly used for pickling or pickling, then such preparation can cause poisoning. Cases of poisoning in this form are almost not observed, since it is almost impossible to eat such a bitter product. If bitterness got into the jar during canning, then its bitterness will even muffle vinegar and various spices.

How to distinguish gall mushroom from white?

The main difference between the gall mushroom and edible white mushroom and boletus is the bitter taste of bitterness. Try to lick a gall mushroom and you will understand everything at once. Neither the edible porcini mushroom nor the boletus have even a hint of bitterness.

The flesh of the bile fungus darkens when cut and becomes pinkish-brown in color. The flesh of the edible porcini mushroom and the boletus does not darken when cut, except for the pink boletus, the flesh of which turns pink at the break.

Another difference is that its leg has a pattern in the form of a brown mesh. There is no such mesh on the leg of the edible porcini mushroom. The boletus leg has white or dark scales, which makes it look like a birch trunk.

Boletus reticulated and bronze also have a net on the leg, but it is not as dense and looks different in comparison with the inedible gall fungus.

In false ceps, the tubular layer has a white (in a young fungus) or more often pinkish and dirty pinkish color (in an adult fungus). The tubular layer of a true porcini mushroom is white, yellowish or grayish in color. The tubular substance of boletus is whitish-grayish; in old mushrooms it can become brown.

Kira Stoletova

False white mushroom, gall mushroom or bitterness, as it was nicknamed for its very specific taste, looks like an edible white mushroom. They can only be distinguished by their taste. It is necessary to know the features of the false mushroom so as not to confuse it with other species.

Characteristic signs

The gall fungus has its own striking signs. It lives on acidic soils of coniferous and deciduous forests, or on rotten wood.

It grows in many regions of Russia: Samara, Volgograd, Ryazan, on the Crimean Peninsula.

The lower part of the cap of the fruiting body has a pinkish tint, while in a real boletus it is white or yellowish, gradually turns green. A brown mesh on the leg will help to distinguish a false white mushroom. There is a mesh on the boletus leg (mesh and bronze), but it is not so dense. But a real porcini mushroom does not have such a mesh.

In porcini mushrooms, the cap is slightly damp, while in the gall fungus its skin is always dry. The double almost always has a light brown cap, so it is almost indistinguishable from the boletus, for which it is also an inedible double.

If the false porcini mushroom looks like an edible species, then you can lick the pulp at the cut. Bitterness on the tongue will indicate to which species the fruiting body belongs.

The gall fungus is rarely wormy. Insects and animals bypass him. Fleshy and clean, false porcini mushroom has a good smell. Fruit bodies are soaked, salted, boiled for a long time, that is, they do everything possible to improve the taste, but this takes a lot of time and effort.

Healing properties

Conditionally edible species, which include false porcini mushrooms, contain many useful trace elements in the pulp. They are widely used for the manufacture of pharmaceuticals and medicinal cosmetics. Gorchak is used:

1. As a rich source of protein.
2. In the diet of patients with diabetes.
3. With symptoms of viral, infectious, tumor and other diseases.

In folk medicine, false white mushroom is used as a choleretic agent. There have been no clinical studies to support this.

The fruiting body contains a powerful anticancer substance that acts on a par with antibiotics used in anticancer therapy. Our ancestors treated malignant neoplasms with a powder made from the bitter pulp of a mushroom. We took it on a pinch several times throughout the day.

A recipe for a healing tincture has reached our times. Take chopped bitter pulp and pour it with vodka in a ratio of 1:10. They insist and, if symptoms of the disease appear, they drink 30 drops 4 times a day. At the same time, they must be washed down with a drink obtained from chaga. Also, dishes are prepared from gorchak. To neutralize the pungent taste, it is soaked in chilled milk for up to 3 days before cooking.

Gorchak in cooking

The gall fungus belongs to inedible mushroomsbut they cannot be called poisonous. They were made so by the strong bitterness contained in the pulp and capable of causing poisoning. But there is a technology that makes inedible porcini mushrooms tasty and safe for health. The pulp must be dried, after being chopped into small pieces. After that, soup or other dishes are cooked.

Irina Selyutina (Biologist):

During heat treatment, the bitterness inherent in the false porcini mushroom increases several times. This is what makes the extremely low percentage food poisoningcaused by the bile fungus. However, if the bitterness was accidentally taken for white during the collection and got into conservation, then poisoning is possible. This can happen due to the presence of vinegar and spices, which smooth out the bitter taste of the mushroom. Once in the body, toxic compounds begin to destroy the liver almost immediately. Poisoning is also very dangerous because the first signs may not appear immediately, but after a few weeks or even a month.

Signs of poisoning with gorchak:

1. General weakness: after about a day, dizziness and weakness appear, which soon passes.
2. Liver disorders: will begin a few weeks after eating the bitter and normal bile secretion will stop. Against this background, cirrhosis of the liver may develop.

Before using bitterness in food, you should think carefully - after all, we still do not know a lot about the effect of its toxins on the human body. Therefore, in the forest you need: carefully study the appearance harvested mushroom and in case of doubt, leave it where they found it. And you yourself will be healthier and help nature, because any mushroom, no matter what - edible or poisonous - is an integral part of the cycle of substances in nature.

Contraindications

Gall fungus poisoning is not fatal, but the consequences can still be quite unpleasant. Firstly, even prolonged boiling does not eliminate the specific taste. Secondly, the pulp contains toxins that lead to a malfunction of the gastrointestinal tract, destroy the tissues of the liver and kidneys. There are cases when bitterness caused mild poisoning and severe digestive upset - diarrhea and so on.

It is advisable to collect young specimens for cooking and medicinal (cosmetic) preparations. Firstly, their taste is not so pungent, and secondly, there are more useful substances. In addition, more toxins accumulate in the "long-livers", and the processes of aging and decomposition begin.

It is important to remember that the use of mustard is contraindicated for people prone to diseases of the digestive tract. It is better for such patients to refuse meals from bitter pulp and eat artificially grown fruit bodies. They have fewer saturated elements that irritate the digestive organs, cause allergic reactions, and more.

It is undesirable for children to give mushroom dishes up to 10-14 years old. They contain substances that are difficult to digest, such as chitin, etc. It can not be eaten by all adults, let alone children. People with chronic illnesses are better off switching to safer foods.

Gall mushroom (bitterness). False white mushroom

Gorchak is the inedible double of Bely.

False white mushroom (Gorchak, Gall mushroom - Tylopilus felleus)

Conclusion

The gall mushroom - the twin of the edible porcini mushroom grows throughout Russia, it is not poisonous and is eaten only after high-quality processing (note - after high-quality). Otherwise, symptoms of poisoning appear, which does not pose a fatal threat, but causes considerable harm to health.

A fairly common mushroom mustard or gall mushroom (Tylopilus felleus) belongs to the category of inedible, due to the too bitter taste of the mushroom pulp. This tubular mushroom from the genus Tilopil or Tylopilus grows in coniferous and deciduous forest areas.

Description and characteristics

The gall mushroom, which is also called the false white mushroom, is found almost everywhere in the forests of the middle zone of our country, therefore you need to know its description:

• the cap is hemispherical, 4-10 cm in diameter, but there are also specimens with a cap up to 15 cm in diameter;
• as it grows and develops, the shape of the cap changes from hemispherical to rounded-cushion-shaped or rather spread;

• the surface is dry, fine-fibred type, with slight pubescence or characteristic velvety;
• with age, the surface of the cap becomes smooth, and in rainy weather it can acquire a slight stickiness;
• as a rule, the cap has a yellowish brown or yellowish brownish coloration, but specimens with a light brownish, gray ocher, grayish brown, chestnut brown or dark brown cap can also be found;
• mushroom pulp white, often reddening at the cut, odorless, not worm;
• characteristic bitter taste of the pulp;

• a white or pinkish tubular layer grows to the leg;
• the average leg height can vary from 4-13 cm with a thickness of 15-30 mm;
• the leg is cylindrical or clavate with an extension at the bottom, fibrous type;
• the surface of the leg is painted in creamy ocher or yellowish shades with a clearly visible reticular pattern of dark coloration.

In different parts of our country mushroom pickers call Tylopilus felleus differently, but the most common names are false boletus, gall mushroom, bitter mushroom, false white or bitter. The mushroom grows singly, but there are also small groups.Due to its botanical characteristics, bitter gourd prefers acidic soils in deciduous or coniferous forests, and can also grow on decomposed wood. Most often found in mixed forests, from mid-summer to the onset of a significant autumn cold snap.

Gorchak mushroom: description (video)

Twin mushrooms

Quite often, bitter pot ends up in a basket with edible mushrooms due to its visual appeal and the absence of worminess in the stem and cap. The gall mushroom has very significant differences from the edible varieties., knowing which you can be completely sure that the inedible variety does not fall into the basket:

• externally, bitter mushroom is very similar to many "noble" mushrooms and is very similar to a porcini mushroom, which, in contrast to its inedible double, has a thin reticulated white rather than dark pattern on its stem;
• quite often inexperienced mushroom pickers confuse gall mushroom with boletus and aspen mushrooms, but unlike them, the flesh of the bitter mushroom turns pink at the fracture, and there is also a pinkish tint on the lower surface of the cap.

In addition, one should pay attention to the coloration of the spore powder, which has a very characteristic pink color in the gall fungus.

Poisoning symptoms

Of course, it is simply impossible to get severe poisoning with bitterness, which is due to its unsatisfactory taste, thanks to which no one will dare to cook a full-fledged dish from this mushroom. Even when mixed with other types of mushrooms, bitter taste has a very characteristic, unpleasant, bitter taste, which makes it almost impossible to eat it.

However, you should be aware that poisoning can be provoked by the resinous components contained in the pulp of Tylopilus felleus, which cause severe irritation of the mucous membrane of the gastrointestinal tract. Even a small amount of this substance causes a strong burning sensation in the mouth.

The priority measures that should be taken in case of poisoning with gorchak include:

• washing the stomach with salted water until the mushrooms eaten are completely released;
• the use of activated carbon, "Enterosgel", "Polysorba", "Polyphepan" or "Smekty".

If the first aid is provided correctly and in a timely manner, then symptoms of poisoning such as diarrhea, dizziness, stomach pain are not observed. Also interesting is the fact that resinous substances make it possible to make some preparations from Tylopilus felleus and to use the gall mushroom bitter mushroom in folk medicine as a very effective choleretic agent.

Edible mushrooms: differences (video)