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Strobilurus twine-legged: where it grows, what it looks like, is it possible to eat

Strobilurus twine-legged: where it grows, what it looks like, is it possible to eat


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Strobilurus twine-legged is an edible species of the Ryadovkovy family. Mushrooms grow on fallen decaying cones in temperate regions. The cultivar can be recognized by its long, slender leg and a miniature cap with a lamellar bottom layer.

Where does the Strobilurus twine-legged grow

The species grows on rotting spruce and pine cones immersed in a needle-like litter. Mushrooms prefer to grow in a moist, well-lit area. They appear in late spring and grow throughout the warm period in regions with a temperate climate.

What does Strobilurus twine-legged look like?

The variety has a small convex head, which straightens with age, leaving a small tubercle in the center. The surface is smooth, at first it is painted in a snow-white color, then it becomes yellow-brown with a pronounced rusty tint. The bottom layer is lamellar. Fine-toothed, partial blades of snow-white or light coffee color.

A thin but long leg is attached to the cap. Its length can be 10 cm or more. The leg is immersed in the spruce substrate, and if you dig up the mushroom by the root, then at the end you can find a rotten spruce or pine cone.

Important! The pulp is light, hollow, without pronounced taste and smell.

Is it possible to eat Strobilurus twine-legged

The twine-legged strobilus is a conditionally edible species. For cooking, only the caps of young specimens are used, since the flesh at the leg is tough and hollow.

Mushroom taste

Strobilurus twine-legged is a conditionally edible variety. The pulp does not have a pronounced taste and smell, but, despite this, the species has its fans. Soaked and boiled hats are delicious fried and stewed. They look beautiful in winter storage.

Important! It is not recommended to eat old overgrown specimens for food.

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, it is recommended to add macro- and microelements to the diet. The form contains marasmic acid, which inhibits the growth of bacteria. Therefore, a powder or infusion from it is often used as an anti-inflammatory agent.

False doubles

The twine-legged strobilurus has edible counterparts. These include:

  1. Cherenkovy, conditionally edible specimen. Convex cap, up to 2 cm in diameter, matte, colored 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.
  2. Edible, small nondescript species growing on fallen pine and spruce cones. The variety is edible, the caps are used fried, stewed and pickled. You can recognize the variety by its miniature hat 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, has a pleasant mushroom aroma.
  3. Mycena is pineapple loving, an edible twin that grows on rotting spruce and pine cones. Begins fruiting from May. The species can be recognized by the brown bell-shaped cap and thin leg length, as well as by the pronounced ammonia smell.

Collection rules

Since the mushroom is small in size, the collection is carried out carefully, they walk slowly through the forest, examining every centimeter of the needle litter. Having found a mushroom, it is carefully twisted out of the ground or cut with a sharp knife. The remaining hole is sprinkled with earth or needles, and the found specimen is cleaned of soil and placed in a shallow basket. Large baskets are not suitable for collection, as there is a possibility of crushing the lower layer.

Important! When picking mushrooms, it must be borne in mind that during cooking, the cap decreases in size by 2 times. And to feed the family with mushroom dishes, you need to spend enough time in the forest.

Use

Twine-legged strobilurus is often used fried and pickled. In cooking, only hats are used, since the flesh at the leg is tough and tasteless. Before cooking, the caps are washed and boiled for 10 minutes. Then they are thrown into a colander to remove excess moisture. Prepared specimens are ready for further preparation.

The marasmic acid found in the pulp has anti-inflammatory properties. Therefore, the mushroom is widely used in folk medicine.

Cutting strobilurus, a twin of the above-described variety, has an increased fungitoxic activity, due to which the growth of other fungi is suppressed. Thanks to this positive characteristic, fungicides of natural origin are made from fruit bodies.

Conclusion

Strobilurus twine-legged is a conditionally edible species that reveals a mushroom flavor in fried, stewed and pickled form. It grows exclusively in coniferous forests, and in order not to make a mistake when collecting, you need to read the description and view the photo.


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