Look at the growing zone. Edible non-toxic mushrooms mostly grow on clean grasslands or pine and oak trees, while poisonous mushrooms often grow in dark, wet and dirty areas.

Look at the shape: poisonous mushrooms are generally sticky and slippery, and the mushroom cover is often stained with debris or grows patches like patches. There are often rings on the stalk (like wearing a miniskirt). Non-toxic mushrooms rarely have rings.

Color: poisonous mushrooms are mostly golden, pink, white, black and green. Non-toxic mushrooms are mostly coffee, lavender or grayish red.

Smell: Poisonous mushrooms taste like potatoes or radishes. Non-toxic mushrooms taste like bitter apricot or fruit.

Look at the secretion: tear off the stem of fresh wild mushrooms, and the nontoxic secretion is clear as water, and some of them are white, and the mushroom surface will not change color after being torn off; The toxic secretion is thick and reddish brown, and it is easy to change color in the air after tearing.

Chemical identification. Take the suspected mushrooms collected or bought back, take out their juice, soak them with paper, and immediately add a drop of dilute hydrochloric acid or white vinegar on them. If the paper turns red or blue, it will be toxic.

When picking wild mushrooms, you can rub the mushroom cover with onion. If the onion turns blue-brown, it proves toxic, otherwise it is non-toxic.

In addition, if you are not sure that mushrooms are non-toxic, don't eat them. If you accidentally eat poisonous mushrooms, you should take effective measures such as vomiting, gastric lavage and catharsis in time, and send them to the hospital for treatment in time.