Content
Melanoleuca (melanoleuca, melanoleuca) is a little-studied species of edible mushrooms, represented by more than 50 varieties. Its name comes from the ancient Greek “melano” - “black” and “leukos” - “white”.Traditionally, the species is classified as a member of the Ordinaceae family, but recent DNA studies have revealed their relationship with the Plyuteeves and Amanitovs. Melanoleuca short-legged is an easily recognizable mushroom. It has external characteristics that make it impossible to confuse it with any other.
What do short-legged melanoleucas look like?
A compact, medium-sized lamellar mushroom, vaguely reminiscent of russula. The fruiting body has a characteristic disproportion between the cap and the stem. The cap is 4-12 cm in diameter, convex in young specimens, later horizontally spread with a characteristic tubercle in the middle and a wavy edge. The skin is smooth, dry, matte. Its color can be different: grayish-brown, hazel, dirty yellow, often with an olive tint; in hot, dry summers it fades, becoming light gray or pale yellow. The hymenophore is represented by frequent, adherent, sandy-brown plates descending along the stalk. The cap ring is missing. The stem is short (3-6 cm), round, tuberous at the base, longitudinally fibrous, of the same color with the cap. The pulp is soft, tender, brownish, in the stem it is darker and tougher.
Where do short-legged melanoleucas grow?
Melanoleuca short-legged is found on all continents, but prefers regions with temperate climates. Grows in sparse forests, fields, gardens, city parks, meadows, and forest edges. Melanoleuca short-legged is also found in the grass near paths and roads.
Is it possible to eat short-legged melanoleuca?
The species is an edible mushroom of category 4, has a mediocre taste and a memorable floury smell. There are no poisonous representatives among the many varieties. Safe for human health.
False doubles
The mushroom can be confused with other representatives of the species. They are painted in related tones and emit a characteristic floury aroma. The main difference is the size of the leg. Common “doubles” of Melanoleuca brevis are presented below.
Melanoleuca black and white (Melanoleuca melaleuca)
Melanoleuca black and white has a dark brown or red-brown cap, reddish or ocher-colored plates. Grows on rotten brushwood and fallen trees. The loose pulp has a sweetish taste.
Melanoleuca grammopodia
The fruit body has a grayish-brown or reddish smooth cap and a dense, whitish stalk with brown longitudinal fibrous stripes. The flesh is white or grayish, brownish in mature specimens.
Melanoleuca strictipes
The mushroom cap is smooth, whitish or creamy, darker in the middle. The plates are whitish, the leg is dense, white. It grows mainly at higher elevations, in the mountains.
Melanoleuca verrucipes
The mushroom has a fleshy, whitish-yellowish cap and a cylindrical stalk of the same color, covered with warts. The base of the leg is somewhat thickened.
Collection rules
The fruiting bodies ripen from early summer to September. The short stem of the mushroom “sits” precariously in the ground, so removing it from there will not be difficult.
When collecting melanoleuca, the following basic rules should be followed:
- It is advisable to go to the forest to pick mushrooms early in the morning, before the dew has dried;
- warm nights after heavy rains are the best weather for a good mushroom harvest;
- there is no need to collect rotten, overripe, wilted specimens damaged mechanically or by insects, since they have already begun to release toxins;
- the best container for collecting mushrooms is wicker baskets that provide free access of air; plastic bags are absolutely not suitable;
- It is advisable to cut the short-legged melanoleuca with a knife, but you can also carefully pull it out, slightly turning and swinging it from side to side.
Although this is a non-poisonous mushroom, you should not try it raw.
Use
Melanoleuca short-legged has a mediocre taste and low nutritional value. It is prepared in various ways - boiled, stewed, fried, salted, pickled. The mushroom does not need to be soaked before cooking as it contains no toxins or bitter milky juice.
Conclusion
Melanoleuca short-legged is uncommon and grows singly or in small groups. Just like other representatives of this species, it belongs to the edible mushrooms of the lower category. A true lover of quiet hunting will appreciate the sweetish mealy taste.
