Almost half of the total mass of Russian mushrooms is made up of a family that in everyday life has a common name-syroezhki . In the specialized literature, they are often given specific definitions: by color (yellow, green, red...), by taste (peppery, burning...) and other characteristics (brittle, knobby ). For a very long time, the opinion has been established that the name of the mushroom is supposedly "proof" that it can be eaten raw. This is already mentioned in early Russian botanical reference books: "the villagers eat them raw" (Dictionary of Scientific Natural History, Moscow, 1788, vol. 2). The same opinion was shared by our contemporary, a great connoisseur of nature, writer V. A. Soloukhin in the book "The Third Hunt". However, this is page 117 the interpretation is wrong from a linguistic point of view and unsafe from a medical point of view: "Many of the modifications of these mushrooms are poisonous; and all of them, although sometimes eaten by commoners even in a raw state (which is why they got their common name), are nevertheless harmful to health in this [raw. - A. Sh.] form" (Blank P. Description of useful plants... Edible mushrooms, Moscow, 1862, Issue 1). Nowadays, certain types of these mushrooms are also not recommended for food (Mushrooms of the USSR, Moscow, 1980), and the sign of their "raw food" is not emphasized; on the contrary, it is specified that there are several species that are considered conditionally edible (Ponomarev A. I., Gribnik. L., 1987). Old botanists testified that these mushrooms were also cooked after all: syroezhka "not bad, but especially boiled in boiling water with salt" (Meyer A. Botanical detailed dictionary. Moscow, 1781. Part 1) - not so much a complex culinary procedure! So the original principle of eating these mushrooms everywhere in raw form looks unconvincing. V. A. Soloukhin wrote in a book about mushrooms: "Many people are surprised [! - A. Sh.] by the name-syroezhka. For something it is given to the mu ... Read more