There are about 250 kinds of wild fungi, the common ones are gallinobacteria, white onion fungi, delicious porcini mushrooms, matsutake mushrooms, ganba fungi, green head fungi, etc. 1. Gallisporum: The cap is 3-23.5cm wide. When young, the umbilical process is hemispherical to bell-shaped and gradually expands. The top is convex in the shape of a bucket, gray-brown or brown, light khaki to cream color. 2. White onion fungus: The diameter of the cap is 8-15cm. When young, it is nearly spherical or hemispherical, and then becomes flat hemispherical. It is milky white, white milky yellow to pink.

1. How many species of wild fungi are there?

There are about 250 kinds of wild fungi, the common ones are gallinobacteria, white onion fungi, delicious porcini mushrooms, matsutake mushrooms, ganba fungi, green head fungi, etc.

1, Gallinobacteria

The fruiting body is medium to large, and the cap is 3-23.5cm wide. When young, the umbilical process is hemispherical to bell-shaped, and gradually stretches. The surface of the cap is smooth, and the top is obviously convex in the shape of a hat. The color is gray-brown or brown. Light earthy yellow, off-white to cream color, cracking radially when old, sometimes the edges are turned up, a few bacteria have radial patterns, and the flesh of the bacteria is white. The gills are white to milky white, and the flesh is thick and yellowish when old. The stipe is thick, 3-15cm long, 0.7-2.4cm thick, white, with an enlarged base and brown to dark brown slender rhizoids.

2. White onion fungus

The fruiting body is medium to large, and the diameter of the cap is 8-15cm. When young, it is nearly spherical or hemispherical, and then becomes flat hemispherical with blunt edges. The color is milky white, white milky yellow, white red to pink. The surface is dry, with fine hairs at first, then smooth and hairless. The fungus flesh is yellow to sulfur color, thick and dense. The stipe is cylindrical, 6-12cm long, 2.5-3cm thick, yellow, and the base is expanded into a ball.

3. Delicious porcini mushrooms

The cap is 8-25cm wide, hemispherical when young, convex in the later stage, flattened around, and flat on the surface. The color is light brown or light brown yellow, ocher brown, or light cinnamon. The cap flesh is 2-4cm thick and white. , the area near the cover is reddish. The stipe is thick rod-shaped, 10-18cm long, 2-4cm thick, and the base is thick and white.

4. Matsutake fungus

The fruiting bodies are scattered or clustered, the cap is 5-20cm in diameter, oblate hemispherical to nearly flat, dirty white in color, with yellow-brown to chestnut-brown ciliated scales, dry surface, and white, thick flesh. The gills are white or slightly creamy yellow, dense, curved, and unequal in length. The stipe is stout, 6-14cm long and 2-2.6cm thick.

5. Ganba bacteria

The whole bacterium is dry and leathery, with fan-shaped or rosette-shaped valves branching out from the base. The surface of the seed layer is smooth or has verrucous protrusions (not porous or pleated). The flesh is dry and crisp. It is mainly distributed at an altitude of 1000 -Under the pine forest at 2800m.

6. Green head fungus

The cap is 3-10cm wide, initially spherical, then flat hemispherical and gradually flattened. When mature, the center is concave and the color is light green or gray green. The epidermis usually has dark green patches and many cracks. The marginal stripes are radial. The flesh of the bacteria is white, and the gills are white and straight, with transverse veins connecting the pleats near the cover. The stipe is 2-10cm long, 0.5-2cm thick, and white.

2. How to determine whether wild bacteria are toxic

1. Toxic fungi have bright colors, weird shapes, and special smells, and they mostly grow in dark, humid and dirty areas. The main manifestations are that there are many bulges in the center of the cap, spots on the cap and stipe, many bumps, red spots, fissures or fissures on the gills, and sap is easy to ooze, thick and sticky. Some toadstools have pedicles and rings, and some toadstools will leak out sap after being broken, and the smell is very pungent.

2. It should be noted that there is currently no very accurate and effective method that can be used to determine whether wild fungi are toxic, and the toxic substances in some toadstools are very stable and are still toxic after the fungi are cooked, such as amanita peptides. ?-amanitin and ?-amanitin in toxins.