Brick-red false shrimp grows nearby autumn mushrooms and appears at the same time, so inexperienced mushroom pickers can confuse them. This mushroom belongs to honey agarics and stands out among them with a brick red tint of a hat. It is poisonous, but some people eat it.

Appearance and structure

The brick-red false foil is similar in appearance to an ordinary honey agar, however, it has a more saturated and bright color of the cap, and there is no characteristic girdle on its leg. An important distinguishing feature is the presence of a false smell of pulp in a false mushroom.

In 1871, a German mycologist, Jacob Christian Schäfer, first described a brick-red false film.

The mushroom cap at a young age has a spherical shape, and when growing, it opens in the form of an umbrella. In addition, the bright color of the mushroom becomes more saturated closer to the center of the cap. When broken, the pulp is quite dense, dirty yellow in color. The foot of the false foil is fibrous and even, reaches up to 10 cm.

Ecology and places where it grows

False brick red grows only on dead wood in groups of several dozen mushrooms. Prefers alder, aspen and birch, but does not grow on conifers.

Most often, they can be found in late autumn on old felled logs and stumps of deciduous trees, especially in places of decay. In fruitful years, false-red brick red grows on wooden fences or other wood products.

Fruiting time

False brick red is found in July. The period of mass fruiting of this fungus falls at the end of August and September. Single mushrooms can be found right up to the first frosts.

The fruiting period of the false red brick red depends on weather conditions. At the same time, the harvest will be much larger if the autumn is warm and rainy. Mushrooms do not grow well in dry weather.

Important! Brick red false foam is easy to confuse with gray-yellow, which is extremely poisonous.

Edible or toxic

The edibility of false red with a brick tint is conflicting, therefore it is considered a conditionally edible mushroom. False foil is easy to confuse with ordinary edible honey agaric, because after boiling the bitter taste of the mushroom disappears and a pleasant mushroom aroma appears.

In countries such as Germany, Canada and Italy, false-red brick red is classified as an edible mushroom. Yet Most mycologists consider the mushroom to be slightly poisonous and recommend avoiding it.

The optimum temperature for the growth of false red brick red is the air temperature +15 ... + 20 ° C and humidity 100%.

Possible harm to the human body

• It is known that false toxins can cause the following symptoms:
• stomach upset;
• nausea
• vomiting
• diarrhea;
• abdominal pain of a spasmodic nature;
• headache;
• dizziness;
• loss of consciousness;
• cramps
• to whom.

Did you know? In Japan, false false red with a brick tint has long been successfully cultivated on an industrial scale and is called kuritake.

With prolonged use of pseudo-heifers, a person may develop resistance to their toxins, so if such people get into the body a dangerous substance, there will be no reaction. Despite this, you should not risk it and endanger your health by eating these mushrooms.

During prolonged cooking, the false foil loses its toxic properties, and its use becomes completely safe.

What areas is used

False ducks can be eaten after prolonged cooking and thorough processing of mushrooms. Mushrooms are pickled, added to salads, as well as to the first and second courses.

When dried, they can be used as a home decor in the autumn style, since the false feathers have a rich and attractive appearance.

Representatives of eastern medicine believe that honey agarics can inhibit the growth of malignant neoplasms.

Traditional medicine insists that with regular use in humans, the immune system increases, blood cholesterol levels decrease and liver cells are restored.

Brick red false foam has an unpleasant aroma and bitter taste, and also contains toxins that are lost during prolonged cooking and when cooked properly. In this regard, in Russia it is considered poisonous, but in some countries it is quietly eaten without harm to health.