Content
The clubfoot, also called the clubfoot, belongs to the family Hygrophoraceae, genus Ampulloclitocybe. Previously, this species was classified as a member of the Tricholomataceae family.
Where do the club-footed talkers grow?
The clubhead is quite common; its habitat is extensive and includes almost all countries of the Northern Hemisphere in the temperate climate zone.
Can be found in various forests (coniferous, mixed and deciduous). Prefers soil rich in humus.Most commonly found under hardwood trees. In coniferous forests it can be found under pine trees, and in deciduous forests it can be found under birch trees.
Grows in groups. The fruiting period begins in mid-summer (July) and ends in the second half of autumn (October). The peak occurs in August-September.
What do club-footed talkers look like?
The club-footed talker is a small lamellar mushroom. The cap of a young specimen is convex, slightly tuberculate; as it grows, it changes and becomes depressed, funnel-shaped with raised edges. Its diameter can reach up to 8 cm. The surface of the cap is slippery and covered with mucus. The color is heterogeneous, gray-brown, lighter towards the edges, and darker towards the middle. The flesh in the cap is loose and may have a sweetish aroma, but not always.
The plates are arranged at a medium frequency. The peduncle is strongly descending. In a young specimen they have a light, almost snow-white color, and with growth they become cream-colored. The spore powder is white, the spores themselves have the shape of a slightly asymmetrical ellipse.
The leg is of an unusual shape, more swollen at the base, resembling a club. From 3 to 9 cm in height, with a thickness at the top often up to 1 cm, at the bottom - up to 3.5 cm. With age, the color of the leg changes from white to gray-brown, almost the color of the cap.
Is it possible to eat club-footed talkers?
The club-footed talker is conditionally edible. But due to its low gastronomic qualities, it is classified in the fourth category.
Taste qualities of the mushroom govorushka
This forest product does not have a special taste after cooking, so it is rarely used in cooking. When fresh, the flesh of the clubfoot talker is bitter, but all the bitterness goes away after long-term heat treatment. The leg is completely tasteless.
Benefits and harm to the body
Any mushroom, including the clubhead, is a valuable source of protein, as well as various trace elements such as manganese, zinc and copper. It is thanks to the presence of such beneficial substances that the product:
- promotes the removal of waste and toxins;
- prevents the formation of cholesterol plaques;
- reduces the risk of tumors;
- has antiseptic properties.
But, despite all the benefits, the club-footed talker is a heavy food for the stomach, so it is not recommended for small children and pregnant women to consume it.
False doubles
It is not difficult to distinguish the club-footed talker from other types of mushrooms due to the unusual shape of the stem. An inexperienced mushroom picker may confuse it with the smoky talker, which is also conditionally edible, but has a gray cap. Its smell is also different, as it resembles the aroma of flowers.
Another similar specimen is the soap row, which belongs to a number of conditionally edible representatives. The lamellar layer is dark, and the cap itself has a rough surface. When broken, the fruit body turns red and emits a soapy smell.
Collection rules
If you need to collect club-footed talkers, it is best to do this from the end of August to September. You should look for them in forests with a temperate climate.In places where there is a lot of litter, but along roads and near various industrial enterprises, collection is not recommended, since the fruiting body is capable of accumulating various chemicals. They often grow in groups, which makes them easier to find.
Use
Mace-footed talkers are eaten only after boiling for 15 minutes. In this case, all the liquid remaining during the first boiling must be drained. Subsequent preparation depends on preference. These mushrooms are considered the most delicious when fried, but they are also boiled, salted and pickled.
Conclusion
Although it is considered a low-quality product, it can easily replace other edible species if the yield is poor. In other cases, they try to avoid such instances.
