Observe Appearance: Poisonous mushrooms often have more unusual and bizarre shapes than non-poisonous ones. Toxic edible mushrooms typically feature more pronounced colorful spots, bumps, or scales, while non-toxic mushrooms are more plain.
Examine Secretions: The secretions of poisonous mushrooms are usually thick and brightly colored, sometimes accompanied by a fishy or fragrant smell. In contrast, non-toxic edible mushrooms have clearer, more transparent secretions.
Smell: Poisonous mushrooms may have a taste reminiscent of potatoes or radishes, or they might emit strange odors such as spiciness, sourness, or foul smells. Non-toxic edible mushrooms generally have a distinctive pleasant aroma, which may resemble bitter almonds or fruit.
Observe Growth Environment: Toxic mushrooms often grow in dark, damp, decaying environments or contaminated with chemicals, while edible mushrooms typically thrive in clean surroundings.
Onion Test: When foraging for wild edible mushrooms, you can rub the cap of the mushroom with an onion. If the onion turns a brownish color, it indicates that the mushroom may be toxic; if it remains unchanged, the mushroom may be non-toxic.
Cooking Test: When cooking wild edible mushrooms, you can add a small amount of chives, garlic, or rice. If the chives turn blue-green or purple-green after cooking, the mushrooms may be toxic; if they turn yellow, they may be non-toxic. Similarly, if the garlic or rice changes color, the mushrooms could be toxic; if they retain their original color, they are likely non-toxic.
Chemical Identification: Take the suspicious mushrooms you collected or purchased, extract their juice, and moisten a piece of paper with it. Then, immediately add a drop of dilute hydrochloric acid or white vinegar. If the paper turns red or blue, the mushrooms are likely toxic.
