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The conical cap is a little-known mushroom that appears towards the end of spring - in April-May. Its other names: conical verpa, varied cap, in Latin - verpa conica. Belongs to the ascomycetes (marsupial fungi, in which, during sexual reproduction, oval or round bags, or asci, are formed), the genus Cap (Verpa), the Morel family. Bursae (asci) are cylindrical, 8-spored. The spores are elongated, ellipsoidal, smooth, rounded, colorless, without oily droplets. Their size is 20–25 x 12–14 microns.
What does a conical cap look like?
Externally, Verpa conica resembles a finger with a thimble on it.The mushroom is small in size: the height of the fragile, thin-fleshy fruiting body (cap with stem) is 3–10 cm. It is sometimes confused with the morel.
Description of the cap
The surface of the cap is almost smooth, wrinkled, slightly bumpy or covered with longitudinal shallow wrinkles. There is usually a dent on the top.
The height of the cap is 1–3 cm, the diameter is 2–4 cm. The shape is conical or bell-shaped. In the upper part it grows to the leg, at the bottom the edge is free, with a pronounced edging in the form of a roller.
The upper surface of the cap is brown: its color varies from light brown or olive to brown, dark brown or chocolate. The lower part is white or cream, finely pubescent.
The pulp is fragile, tender, waxy, light. When fresh, it has an unexpressed smell of dampness.
Description of the leg
The stem of the diverse cap is cylindrical or laterally flattened, slightly tapering towards the cap, often curved. Its height is 4–10 cm, thickness is 0.5–1.2 cm. The color is whitish, cream, light yellow or light ocher. The leg is smooth or covered with a powdery coating or whitish small pityriasis scales. At first it is filled with soft, fibrous pulp, then it becomes almost hollow, with a brittle consistency.
Edibility of the conical cap
This is a conditionally edible mushroom. In terms of taste, it is considered mediocre; it has an inexpressive taste and smell.
How to cook a conical cap
Boiling rules:
- Place peeled and washed mushrooms in a saucepan and add water. There should be 3 times more water in volume than mushrooms.
- Cook for 25 minutes, then drain the broth and rinse the mushrooms under running water.
After boiling, they can be fried, stewed, frozen and dried. They are rarely used for pickling and pickling.
Where and how does it grow
The cap variety is considered a rare species, unlike the morel. In Russia it grows in forests in the temperate climate zone.
It is found on the banks of reservoirs, in river valleys, on shallows, in damp mixed, coniferous, deciduous and floodplain forests, in shelterbelts, and shrubs. Most often it can be found next to willows, aspens, and birches. Grows on the ground in scattered groups or singly.
Doubles and their differences
Verpa conica must be distinguished from its counterparts.
Steppe morel
Grows in the European part of Russia and Central Asia. Most often found in the steppes. Collection time is April–June.
The morel cap grows to the stem and has a spherical or ovoid shape. It is hollow inside and can be divided into several sections. Color grey-brown. The leg is white, thin, very short. The pulp is whitish, elastic.
The steppe morel is an edible mushroom with higher taste qualities than Verpa conica.
Morel cap (Verpa bohemica)
It grows next to aspen and linden trees, often settles on flooded soils, and can bear fruit in large groups under favorable conditions.
The hat has pronounced folds, does not adhere to the stem along the edge, and sits loosely. The color is yellowish-ocher or brown. The leg is white or yellowish, with grains or finely scaly. The thin, light pulp has a pronounced taste and pleasant smell. Distinguished by 2-spore asci.
Verpa bohemica is classified as conditionally edible. Fruiting time is May.
Who should not eat conical cap
The conical cap has contraindications.
It cannot be eaten:
- children under 12 years of age;
- during pregnancy;
- during lactation;
- for certain diseases: cardiovascular, poor blood clotting, low hemoglobin;
- in case of individual intolerance to substances contained in mushrooms.
Conclusion
The conical cap is a rare species and in some areas is listed in the Red Book (in the Khanty-Mansi Autonomous Okrug, in the Novosibirsk region). Officially it is not recommended to eat it.
