Content
Strobilurus lacepodus is an edible species of the Rowadaceae family. Mushrooms grow on fallen, rotting cones in temperate regions. The variety can be recognized by its long thin leg and miniature cap with a lower lamellar layer.
Where does Strobilurus lacepodus grow?
The species grows on rotting spruce and pine cones embedded in needle-like litter. Mushrooms prefer to grow in a moist, well-lit area.They appear at the end of spring and grow throughout the warm period in regions with a temperate climate.
What does Strobilurus twinefoot look like?
The variety has a small convex cap, which straightens with age, leaving a small tubercle in the center. The smooth surface is first painted snow-white, then becomes yellow-brown with a pronounced rusty tint. The bottom layer is lamellar. Finely toothed, partial plates of snow-white or light coffee color.
A thin but long stem is attached to the cap. Its length can be 10 cm or more. The stem is immersed in spruce substrate, and if you dig up the mushroom with its roots, you can find a rotten spruce or pine cone at the end.
Is it possible to eat Strobilurus ligamentum?
Strobilurus lacepodus is a conditionally edible species. For cooking, only the caps of young specimens are used, since the flesh of the stem is hard and hollow.
Taste qualities of mushroom
Strobilurus lacepodus is a conditionally edible variety. The pulp does not have a distinct taste or smell, but despite this, the species has its fans. Soaked and boiled caps are delicious fried and stewed. They look beautiful preserved in winter.
Benefits and harm to the body
The pulp is rich in proteins, carbohydrates and amino acids. Since this representative of the mushroom kingdom contains vitamins, macro- and microelements are recommended to be added to the diet. The form contains marasmic acid, which inhibits the growth of bacteria. Therefore, powder or infusion from it is often used as an anti-inflammatory agent.
False doubles
Strobilurus lacepodus has edible counterparts. These include:
- Cherenkovy, conditionally edible specimen. A convex cap, up to 2 cm in diameter, matte, painted light yellow. The leg is thin and long. The flesh of young specimens is white with a pronounced mushroom smell and taste. In old mushrooms it is tough and bitter.
- Edible, a small, inconspicuous species that grows on fallen pine and fir cones. The variety is edible; the caps are used fried, stewed and pickled. You can recognize the variety by its miniature cap and thin, long leg. The hemispherical convex cap is colored coffee, cream or gray. A smooth surface becomes shiny and slimy after rain. The tasteless pulp is dense and white and has a pleasant mushroom aroma.
- Mycena cone-loving, an edible look-alike that grows on rotting spruce and pine cones. It begins to bear fruit in May. The species can be recognized by its brown bell-shaped cap and thin long stalk, as well as by its pronounced ammonia smell.
Collection rules
Since the mushroom is small in size, the collection is carried out carefully; they walk through the forest slowly, inspecting every centimeter of the needle litter. Having discovered a mushroom, it is carefully twisted out of the ground or cut off with a sharp knife. The remaining hole is sprinkled with earth or pine needles, and the found specimen is cleared of soil and placed in a shallow basket. Large baskets are not suitable for collection, as there is a risk of squeezing the bottom layer.
Use
Strobilurus lacepodus is often consumed fried and pickled. In cooking, only the caps are used, since the flesh at the stem is hard and tasteless. Before cooking, the caps are washed and boiled for 10 minutes. After which they are transferred to a colander to remove excess moisture. The prepared specimens are ready for further preparation.
Marasmic acid contained in the pulp has anti-inflammatory properties. Therefore, the mushroom is widely used in folk medicine.
Strobilurus cuttings, a twin of the variety described above, has increased fungitoxic activity, which inhibits the growth of other fungi. Thanks to this positive characteristic, fungicides of natural origin are produced from fruiting bodies.
Conclusion
Strobilurus lacepodus is a conditionally edible species that reveals its mushroom flavor when fried, stewed and pickled. It grows exclusively in coniferous forests, and in order not to make mistakes when collecting, you need to read the description and look at the photo.
