Look at the growth zone. Edible non-toxic mushrooms mostly grow on clean grasslands or pine trees and oak trees, while poisonous mushrooms often grow in dark, humid and dirty places.
Look at the color. There are poisonous mushrooms with bright colors such as red, green, black and blue, especially purple ones, which are often very toxic and easy to change color after picking.
Third, look at the appearance. Non-toxic mushrooms have a flat cap, a smooth umbrella surface, no wheels on the cap, a sterile lower part, a convex center of the poisonous cap, a strange shape, a thick and hard cap, wheels on the handle, and a slender or thick straw mushroom handle that is easily broken.
Fourth, look at secretions. Tear off the stalk of fresh wild fungus, and the nontoxic secretion is clear as water (partially white), and the fungus surface will not change color after tearing off; The toxic secretion is thick and reddish brown, and it is easy to change color in the air after tearing.
Five smells. Non-toxic mushrooms have a special taste, while toxic mushrooms have a strange taste, such as spicy, sour and fishy.
The sixth is testing. When picking wild mushrooms, you can wipe the mushroom cover with onions. If the onion turns blue-brown, it proves that it is poisonous, otherwise it is nontoxic.
Seventh, try cooking. When cooking wild mushrooms, put some rushes, a little garlic or rice to cook together. When mushrooms are cooked, rushes are toxic when they turn turquoise or purple-green, and non-toxic when they turn yellow. Garlic or rice is toxic when it changes color, but it is non-toxic when it remains unchanged.
Eight is chemical identification. Take out the juice of the suspected mushrooms collected or bought back, soak it in paper, and immediately add a drop of dilute hydrochloric acid or white vinegar to it. If paper turns red or blue, it will be toxic.