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The similarities and differences between toadstool and champignon must be clearly understood by every novice mushroom picker. One of the most popular edible mushrooms and the deadly toadstool are very similar in appearance; an accidental mistake during collection can be fatal.
What are the similarities between toadstool and champignon?
Given the huge difference in nutritional value, it is not so easy to distinguish between an apparently edible and inedible find. Without much experience, it is very easy to confuse the fruiting bodies, since they are similar:
- structure and size;
- coloring of the cap and stem;
- structure and density of the pulp;
- places and terms of growth.
The similarities and differences between toadstool and champignon should be studied in more detail. This will allow you to find out exactly what features you need to look closely at when collecting, and how to distinguish one fruiting body from another.
By place of growth
Both the pale toadstool, which is also called white or green fly agaric, and the delicious edible champignon can be found throughout Russia in temperate climates. Varieties choose the same places to grow; they can be found on forest edges, on the sides of country roads, in meadows and lawns, in fields with small groups of bushes.
At the same time, both the edible mushroom and the green fly agaric usually grow in small groups of several mushrooms. Sometimes varieties can be located next to each other, which makes it even more difficult to distinguish them.
Seasonality
The edible and safe mushroom begins to grow at the beginning of summer; it can be found from the end of May to November. The white poisonous fly agaric appears in meadows and fields later - from August to November.
Thus, in spring and early summer it is quite easy to distinguish fruiting bodies - poisonous ones usually do not grow until August. But as autumn approaches, fruiting begins to overlap, and it becomes more difficult to distinguish them.
Appearance
Edible and poisonous fruiting bodies are most similar in appearance, which is why it is so difficult to distinguish them. Similar signs include:
- diameter and shape of the cap - in both mushrooms it will grow to 12-15 cm in width, in young fruiting bodies it has rounded convex outlines, and with age it straightens and flattens;
- height and shape of the stem, both mushrooms rise 7-15 cm above the ground, while the stem of both is cylindrical and smooth, with a ring closer to the top;
- color - caps and legs have a white, light brown or yellowish tint;
- pulp - in both varieties of fruiting bodies it is dense and white;
- lamellar structure - the lower side of the cap of the fruiting bodies of both species is covered with thin, frequent plates;
- thickening at the bottom of the leg.
What is the difference between toadstool and champignon?
Despite the fact that it can be difficult to distinguish a deadly poisonous mushroom from an edible one, there is still a difference, and it is quite big. It is enough to carefully study the comparison of the pale toadstool and champignons in order to accurately determine the variety of the find.
By appearance
There are several signs by which champignon and the deadly poisonous white fly agaric can be distinguished externally:
- Despite the same structure and size of the leg, in the pale grebe it is usually thinner and not so fleshy.
- The thickening in the lower part of the leg of the pale grebe is a volva - a kind of sac from which the poisonous white fly agaric is born. An edible mushroom does not have such a sac; the stem simply thickens at the surface of the ground.
- The color of the upper and lower parts of the cap of the toxic white fly agaric is the same - white, slightly yellowish or greenish. But the edible mushroom has slightly pinkish flesh under the cap.
An adult champignon has a small dent in the center of its cap. In the grebe, on the contrary, there is a tubercle in this place, although it may be smoothed and poorly visible, making it impossible to clearly distinguish the difference.
By smell
If you smell the pale toadstool, you will not be able to sense any specific aroma; it smells of practically nothing. And the edible pulp emits a noticeable and rich mushroom smell with a slight almond tint, which makes it possible to correctly distinguish a safe fruiting body.
When cutting
If you cut the cap of an edible champignon, it will quickly darken, but the toadstool will remain white when cut. The stem of the edible fruiting body is uniform at the break, but the poisonous white fly agaric has a peculiar rod inside the stem - a section of pulp that is very different in structure.
Fruiting bodies can also be distinguished by the degree of elasticity of the pulp. In edible mushrooms it is dense and elastic, but in the poisonous white fly agaric it crumbles greatly.
When cooking
If the species identity of the mushroom is in doubt after it was brought from the forest, you can distinguish the pale grebe in the following way. The suspicious fruit body is placed in water along with a small onion, placed on the stove and wait until the water boils.
If the onion in the pan turns slightly blue, then there is no doubt that there is a toadstool in the boiling water. When boiling the edible pulp, the onion will not change its color.
How to distinguish a champignon from a toadstool
If we summarize all the characteristics that allow us to distinguish fruiting bodies from each other, we can derive the following rules:
- The leg of the champignon is thicker and denser, uniform, while that of the toadstool is very thin and has a dense stem inside.
- At the bottom of the leg, the white fly agaric has a volva pouch, while the champignon does not have one.
- When cut, the poisonous toadstool pulp will remain white, and the champignon will darken when exposed to air.
- The flesh at the bottom of the cap of the champignon is pinkish, while that of the poisonous fruiting body is white or greenish, the same color as the entire cap.
- Champignon emits a pleasant mushroom smell, while poisonous mushrooms do not smell of anything.
The listed signs are more than enough to distinguish an edible fruiting body from a deadly poisonous one, both in photos of champignons and toadstools, and live when collected. But, as a last resort, you can boil the mushroom with the onion and throw it away if the onion turns blue.
Why you can’t pick champignons growing next to toadstool
Edible and poisonous mushrooms often grow very close to each other. Many mushroom pickers, having been able to accurately distinguish the species of each find, feel the desire to collect champignons, leaving the toxic white fly agarics untouched.
However, you shouldn't do this. The pale grebe scatters its spores around itself, and they are also highly toxic. Accordingly, if spores land on the caps of neighboring fruiting bodies, they will become deadly. It is better not to touch edible fruiting bodies growing next to toxic ones and avoid them.
Symptoms of poisoning, first aid
Despite all the signs that allow you to distinguish an edible find from a white fly agaric, even experienced mushroom pickers are not immune to mistakes. Therefore, it is necessary to know the symptoms of poisoning:
- The first signs of poisoning appear 8-30 hours after consumption. At first, no alarming symptoms are noticeable; the poison is still spreading throughout the body.
- Then an acute gastroenterological reaction occurs - vomiting and diarrhea, severe abdominal pain begin, and this condition continues for up to 2 days.
- After this, the person feels better for some time - symptoms may disappear for 2-3 days, but the poison still remains in the body.
- After a few days, the symptoms return, but at the same time they are accompanied by sharp pain in the right side, jaundice, blood pressure drops, and the patient experiences liver and kidney failure.
In the absence of medical care, death occurs 10-12 days after poisoning. However, if you consult a doctor in a timely manner, a person can be saved. At the first signs of poisoning, you must call an ambulance. While doctors are traveling to the patient, you need to give the person to drink about 2 liters of water, and then induce vomiting so that most of the poison leaves the body.
Conclusion
The similarities and differences between toadstool and mushrooms need to be understood before you go in search of delicious edible mushrooms. It’s quite easy to make a mistake, but it can be costly; it’s not for nothing that the toadstool is considered the most poisonous mushroom in the world.
