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Wood-loving collibia is a conditionally edible mushroom, which must be boiled before use. Mushroom pickers willingly eat wood-loving collibia, despite the lack of a distinct taste.It grows from spring to late autumn, and is often confused with meadow honey mushrooms and poisonous twin mushrooms.
Description of the forest-loving Kollibia
Wood-loving collibia (from the Latin Collybia dryophila) has recently been reclassified from the genus Collybia and the family Tricholomataceae into the genus Gymnopus and the family Marasmiaceae. It also has other names:
- oakwood or oak-loving;
- ordinary money;
- spring honey fungus.
Description of the cap
According to the description, the spring honey fungus is characterized by a convex cap, reminiscent of a sphere, which, as it matures, becomes flat and prostrate, with a convex or slightly depressed center. The cap is smooth to the touch, its diameter ranges from 2-8 cm.
At first glance, not all mushroom pickers are able to recognize the wood-loving collibium, because color changes under the influence of the environment. The color of the cap can be red-red, especially in the center. Then the color fades, becoming pale beige, with translucent wavy or drooping edges through which the plates are visible. With age, dark reddish stains or spots remain, and the edges become torn.
The plates are paler than the cap, without a red-orange tint, and grow to the stem. The spores are white. The pulp is thin, whitish; the smell is weak, the taste is difficult to distinguish. It is used for cooking.
Description of the leg
The leg is not eaten due to its fibrousness and toughness. It is thin, smooth, empty inside, from 2 to 7 cm long, 2-4 mm in diameter, slightly thickened at the bottom. The photo of the wood-loving collibium shows that the color of the leg is the same or slightly lighter than that of the cap, sometimes brownish-red at the base.
Is the forest-loving Kollibia edible or not?
Wood-loving collibia is conditionally edible; only the tops are eaten, but they are rarely used in cooking, since preparations require a large amount of product, and the taste of spring honey fungus will not please everyone. If wood-loving colibia is not processed correctly, a person who does not suffer from a digestive disorder may experience pain in the stomach or intestines.
The aroma of a mushroom dish is also repulsive; to many it resembles the smell of mold or rot. However, adherents of a healthy lifestyle collect and eat wood-loving collibia, because scientists have proven that it contains a large number of active elements that are beneficial to health. They increase the body's immunity and resistance to infections, promote heart function and strengthen blood vessels, and are a natural antioxidant, immunostimulant and antiviral agent. The wood-loving collibium is high in protein, carbohydrates and fiber, as well as vitamins (B1 and C), zinc, copper and minerals.
How to cook wood-loving Kollibia
Before preparing dishes from wood-loving collibium, it is boiled for at least 30 minutes. At the first boil, drain the water, add new water and continue cooking.
After heat treatment, honey mushrooms can be stewed or fried, eaten with porridge or vegetable and meat dishes, or separately. You can freeze, dry or pickle wood-loving collibia. It is added to the soup 20 minutes before it is fully cooked.
Salting of Collybia arborum
To pickle 1 kg of young spring collibia, you will need:
- salt – 50 g;
- dill – 50 g;
- allspice - 12 peas;
- onion – 1 piece;
- bay leaf – 2-3 pcs.
Salting process:
- The hats are cooled after heat treatment.
- In the pickling container you need to put bay leaf, chopped dill and onion, allspice.
- Place the caps of wood-loving collibia on top (in a layer of 5 cm), evenly covering them with salt. If you get another layer, sprinkle it on top with salt and pepper.
- Cover the container with a cloth, place a load on top, and seal it with a lid.
- Leave in a dark place for 40-45 days.
If foam is detected after a few days, it must be removed, the product must be placed in clean and sterile jars, and placed in a cool place until it is completely salted. You can add the finished product to salads, snacks, pies, soups and other dishes.
How to freeze spring mushrooms
You need to freeze it after heat treatment. The wood-loving collibia should be cooled, dried and placed in a clean bag, sprinkled with fresh chopped herbs. The dish can be stored in the freezer for no longer than six months.
Recipe for wood-loving collibia (frozen) with sour cream and herbs:
- sour cream – 0.5 kg;
- mushrooms – 1.5 kg;
- onions – 2 pcs.;
- a bunch of dill;
- butter – 50 g;
- ground pepper - to taste;
- salt - to taste.
Cooking process:
- Thaw the mushrooms in a frying pan until the liquid has completely evaporated.
- Finely chop the onion and fry in another frying pan until softened.
- Combine onions with mushrooms, add butter, salt and pepper.
- Pour in sour cream, wait for the dish to boil and add dill.
- After 2 minutes, remove the dish from the heat. It is ready to eat.
How to fry the wood-loving Kollibia
Fry wood-loving collibia after boiling with vegetables or on its own. If using a recipe with vegetables, add mushrooms last. The dish takes about 20 minutes to prepare.
Where and how does the wood-loving Kollibia grow?
Most often, forest-loving honey mushrooms grow in groups on rotten stumps, in rotting foliage or in moss throughout central Russia and Ukraine.They can be collected from the end of April until the beginning of severe November frosts, but mass fruiting occurs in the summer months. They grow in any forest: coniferous, deciduous and mixed. They are not found in gardening areas, fields or urban areas. Wood-loving honey mushrooms love water and feel comfortable in a humid environment.
Doubles and their differences
A photo and description of the wood-loving collibia will help to distinguish the mushroom from other species that pose a danger to life.
Meadow mushrooms have sparser plates than wood-loving collibia, and the caps are denser. Honey mushrooms are edible and have a distinct mushroom aroma and taste.
Oily (chestnut) collibia is more powerful than the forest-loving one, the leg is noticeably expanded downwards, the color of the top is brown, with white edges. It is also a conditionally edible mushroom with a cap diameter of up to 12 cm and a long (up to 13 cm) stalk that is empty inside. The watery white pulp is tasteless and odorless. The cap looks oily only in damp weather; its color is brownish-red, turning into light brown as the mushroom grows.
False honey mushrooms are poisonous and have a strongly convex cap of a yellow-cream color. When soaked, these mushrooms darken or even turn black.
Inedible mushrooms have an unpleasant sour smell, reminiscent of spoiled cabbage. Their plates are yellow, darkening over time, sometimes completely black.
Poisonous mushrooms primarily grow in spring and autumn and are rare in the summer months.
Conclusion
In the USA, wood-loving collibia is classified as a poisonous mushroom of low impact, because may cause stomach cramps. In Russia and European countries, experienced mushroom pickers eat and prepare forest-loving (spring) honey mushrooms for the winter.
