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The lamellar mushroom Psathyrella velvety, in addition to the Latin names Lacrymaria velutina, Psathyrella velutina, Lacrymaria lacrimabunda, is known as Lacrymaria velvety or felt. A rare species, it is classified in the last group in terms of nutritional value. Suitable for consumption after boiling.
Where do psatirella velvety grow?
Psatirella velvety grows singly or forms small groups. In a small area of mycelium, from three to five copies can grow.In mid-July, after precipitation, the first single mushrooms appear, mass fruiting occurs in August, lasting until the beginning of September. In regions with warm climates, the last psatirellas are harvested before October.
The species prefers sandy soils, grows in all types of forests, and is found in open glades, near paths, and on roadsides. It is found in city parks and squares, in gardens among short grass. In forest areas it occurs on the remains of rotting wood, dead wood, stumps and fallen dry branches. The species is distributed from the North Caucasus to the European part, the main accumulation of psatirella is in the mixed forests of Central Russia.
What does Psatirellus velvety look like?
The mushroom is medium in size, the fruiting body consists of a cap and a stalk.
The external characteristics of psatirella are as follows:
- The shape of the cap at the beginning of growth is rounded-convex, tightly connected to the stem by the veil. As it matures, the veil breaks, forms a ring on the stem and fragments in the form of a large fringe along the edge of the cap.
- In mature specimens, its shape becomes prostrate, about 8 cm in diameter with a small bulge in the center.
- The surface is velvety, finely scaly, with radial wrinkles.
- The color is light brown or yellow-ocher with a dark spot in the central part.
- The spore-bearing layer is lamellar, extending onto the stalk. The plates are densely arranged and well secured to the bottom.
- The hymenophore is velvety, gray in color in young mushrooms, in adult specimens it is closer to black with light edges.
- The stalk is cylindrical, thin, up to 10 cm long, widened near the mycelium.
- The structure is fibrous, hollow, light gray.
The pulp is watery, thin, brittle and light.
Is it possible to eat psatirella velvety?
In the classification of mushrooms by nutritional value, Lacrymaria tomentosa is included in the last fourth category. It belongs to the conditionally edible species. Processing is possible only after preliminary boiling. The fruit body is watery and very fragile, not suitable for harvesting for the winter.
Taste qualities of psatirella velvety mushroom
A mushroom with a bitter taste, especially when ripe. The smell is pleasant mushroom. The pulp is watery, the mushroom loses 2/3 of its mass after processing. But it completely retains its chemical composition.
Benefits and harm to the body
The fruiting body of psatirella consists of 80% water, the rest contains proteins, amino acids, a set of vitamins and microelements. But their number is insignificant. Lacrymaria does not bring much benefit. The mushroom is not in demand among mushroom pickers. The opinion of mycologists regarding the usefulness of psatirella is also ambiguous. There are no toxic compounds in the composition, but if improperly processed, the forest product can cause digestive system upset.
False doubles
The species is classified as a false honey fungus; its appearance is similar to Psatirella velvety.
The double is distinguished by a whiter color of the fruiting body; it is uniform both in the upper part and on the stem. They grow in colonies on the remains of rotten wood of various species. The color of the spore-bearing lamellar layer is light brown with a red tint. Belongs to the inedible species.
Collection rules
They take velvety lacrimaria only in an ecologically clean place; you cannot harvest it near industrial enterprises, gas stations, highways, or within the city.Mushrooms can cause poisoning from substances harmful to the body accumulated in the fruiting body. Overripe specimens are not collected; their taste is bitter and is preserved after processing.
Use
After collection, felt lacrimaria is cleaned of debris, washed and boiled for 40 minutes. The decoction is not used for cooking. The processed product is fried, boiled in soup or stewed with vegetables. Boiled mushrooms are used for salads, but are not suitable for pickling. You can marinate assorted with other types. Velvety lacrimaria is not harvested en masse.
Conclusion
The lamellar species Psatirella velvety is a mushroom with low gastronomic value. The taste is bitter and can only be used for cooking after prolonged boiling. The species grows in mixed forests, meadows, and city parks. It is found infrequently and is harvested from mid-summer until autumn.
