Content
Collibia familial is a representative of the Negniuchnikov family without taste with the smell of rotten wood. Occupies the last niche in the 4th category of mushrooms - conditionally edible.
What does familial collibia look like?
The color of the fruiting body depends on the wood on which the fungus parasitizes and on the lighting.
Description of the cap
Collibia familial is a small mushroom; the diameter of the cap in adult specimens is within 2 cm.
External characteristics:
- the shape is round, convex, in an overripe mushroom it can be concave;
- the surface is smooth, dry, in the central part there is a bumpy cylindrical formation, it is present in young and mature specimens;
- the middle is light brown, closer to the edge of the cap the shade becomes lighter and becomes beige;
- Concentric circles are well defined on the surface;
- the edges are smooth or jagged from the spore-bearing plates protruding beyond the perimeter of the cap;
- the plates are sparsely located with a clear boundary near the fruit stalk;
- the spores are presented in the shape of an elongated oval with white powder.
The pulp is thin, fragile with a woody odor and lack of taste.
Description of the leg
Clitocybula familial forms a long (up to 8 cm) stalk, the thickness of which does not exceed 1.5 cm.
The shape is cylindrical, depending on the growth density, slightly flat, curved, hollow. The structure is fibrous, tough. The surface is light on top, darker on the bottom, lined.
Is the mushroom edible or not?
In gastronomic terms, the fruiting body is of no value. The flesh is thin, the stem is tough. Complete lack of taste both raw and after processing. The unpleasant smell of rotten wood does not add to its popularity.
If the fruit body is not cooked enough, the dish can cause intestinal upset and pain in the epigastric region. The collection season for familial collibia occurs in early autumn, when a large number of more valuable species appear. In order not to expose yourself to the risk of poisoning, it is better to opt for edible specimens.
Where and how does it grow
The main distribution area is the Central, Northwestern, Central Black Earth, and Ural regions.The saprophyte fungus parasitizes on dead wood and old stumps of deciduous trees. Forms families growing from one area in the form of a rosette. The density on one mycelium ranges from 6 to 15 pieces. Prefers damp, shaded places.
Doubles and their differences
The wood-loving collibia (Gymnopus dryophilus) is considered to be a counterpart to familial collibia.
The varieties of the family are similar in size, location and growth method. What distinguishes them is their appearance:
- the twin has a sloping spheroidal cap without a tuberous fragment in the center;
- gymnopus dryophilus is distinguished by a light brown color in mature mushrooms, lighter and translucent in young specimens;
- in the wood-loving collibium, the plates are sparsely located, weakly attached to the cap, and brown dots or streaks are visible on them;
- leg – 5-6 cm, hard, light brown, dry, at the cut site it breaks up into longitudinal ribbons.
The nutritional value of the double is the same as that of colibia.
Similar (in appearance and growth method to the family clitocybula (Clitocybula abundans)) collibia (talker) is abundant.
The fruit body contains toxins and causes food poisoning. Grows in small families on stumps or on leaf cushions, on mosses. Smaller in size, the leg is short, fragile, hollow. The hat is dry, glossy with torn edges, light gray. There is a recess in the central part. On the surface of the strip. The taste is bitter, there is no smell.
Conclusion
Collibia familial is a conditionally edible mushroom crop, without taste, with an unpleasant musty odor. It grows on stumps and dead wood of deciduous trees and forms families. Has no nutritional value and may cause mild food poisoning.
