The webcap is excellent

Definitioner

rare (rare smell)

In mycology, a rare smell, English. "Raphanoid", is interpreted very loosely and often denotes any smell of raw root vegetables, including potato, ie. not necessarily as sharp, sharp, and crisp as black or white radish.

Basidia (Basidia)

Lat. Basidia. A specialized structure of sexual reproduction in fungi, inherent only in Basidiomycetes. Basidia are terminal (end) elements of hyphae of various shapes and sizes, on which spores develop exogenously (outside).

Basidia are diverse in structure and method of attachment to hyphae.

According to the position relative to the axis of the hypha, to which they are attached, three types of basidia are distinguished:

Apical basidia are formed from the terminal cell of the hypha and are located parallel to its axis.

Pleurobasidia are formed from lateral processes and are located perpendicular to the axis of the hypha, which continues to grow and can form new processes with basidia.

Subasidia are formed from a lateral process, turned perpendicular to the axis of the hypha, which, after the formation of one basidium, stops its growth.

Based on morphology:

Holobasidia - unicellular basidia, not divided by septa (see Fig. A, D.).

Phragmobasidia are divided by transverse or vertical septa, usually into four cells (see Fig. B, C).

By type of development:

Heterobasidia consists of two parts - hypobasidia and epibasidia developing from it, with or without partitions (see Fig. C, B) (see Fig. D).

Homobasidia is not divided into hypo- and epibasidia and in all cases is considered holobasidia (Fig. A).

Basidia is the place of karyogamy, meiosis and the formation of basidiospores. Homobasidia, as a rule, is not functionally divided, and meiosis follows karyogamy in it. However, basidia can be divided into probasidia - the site of karyogamy and metabasidia - the site of meiosis. Probasidium is often a dormant spore, for example in rust fungi. In such cases, probazidia grows with metabasidia, in which meiosis occurs and on which basidiospores are formed (see Fig. E).

See Karyogamy, Meiosis, Gifa.

Pileipellis

Lat. Pileipellis, skin - differentiated surface layer of the cap of agaricoid basidiomycetes. The structure of the skin in most cases differs from the inner flesh of the cap and may have a different structure. The structural features of pileipellis are often used as diagnostic features in descriptions of fungi species.

According to their structure, they are divided into four main types: cutis, trichoderma, hymeniderma and epithelium.

See Agaricoid fungi, Basidiomycete, Cutis, Trichoderma, Gimeniderm, Epithelium.

Diverse webcap (Cortinarius multiformis): how it looks, where and how it grows, edible or not

Insert-mushroom-tree Synonyms: Agaricus dasypodius Bull. 1812 Agaricus lateritius Batsch 1783 Phlegmacium multiforme (Fr.) W? Nsche 1877 Agaricus multiformis Fr. 1818 Phlegmacium varium (Schaeff.) W? Nsche 1877 Agaricus glaucopus var. varius (Schaeff.) Pers. 1801 Cortinarius varius (Schaeff.) Fr. 1838

Etymology: Cortinarius (Latin cortina - cortina) multiformis (Latin multi - many; form - image, form).

Hat: cap 3-10 cm in diameter, at first hemispherical, then convex and flat, slimy, hygrophane, with watery spots or a watery zone along the edge, wet - ocher-orange or reddish-brown, dried out - ocher or yellowish brown, slightly whitish along the edge from silky fibers; cortina is white.

Blades: directly adherent or with a tooth, at first almost white or pale buffy, then rusty brown.

Stem: stem 5-10 (12) x 1-1.5 cm, thickened at the base up to 2.5 cm, sometimes with a poorly expressed nodule, silky, at first white, then yellowish.

Pulp: whitish, turns brown from alkali, without a special taste and smell, old mushrooms may have a slight carbolic smell.

Spores: 8-9.5 by 5-5.5 microns, ellipsoidal-almond-shaped, slightly rough.

Spore powder: rusty brown.

Habitat: grows in coniferous, more often spruce forests, in open places and in juniper thickets, singly and in large groups.

Season: the first specimens can be found in mid-June, mass appearance occurs at the beginning - end of July, in some years the mushroom appears in two layers: in July and August-September, up to October.

Distribution in Kazakhstan: Almaty region, Akmola region.

Habitat: Kazakhstan, Russia, North America, Europe Edible: one of the most widespread and well-known mushrooms in the Tien Shan mountains, which many Almaty mushroom pickers stubbornly and incorrectly call value. Another, also incorrect name of this mushroom is boletus, apparently due to the similarity of young (and salted) specimens to a real boletus.

This mushroom is very rarely damaged by insects, apparently, they do not like the smell of carbolic acid, so they gnaw only the leg, without touching the cap. But few mushroom pickers know that the hat is intact, therefore in the mountains you can often find discarded even small specimens with a slightly damaged leg.

In a young form, the mushroom does not require preliminary boiling, older mushrooms, which have already developed an unpleasant medicinal odor, are recommended to boil for 10-15 minutes before further processing.

But beginning to age and very old mushrooms (they have a specific smell of carbolic acid and rusty-brown plates), are suitable only for drying (in dried form, the smell disappears) or for salting with preliminary soaking.

Salting

Option 1 . Rinse the mushrooms, boil for 15-20 minutes. in salted water, rinse with cold water, then boil the mushrooms a second time, but this time in the marinade. Add salt, sugar and spices to the water, whatever the soul desires, no more than 5 minutes. This recipe is suitable for those who like quick salting, i.e. after the second boiling, the bends are ready for use. The second recipe is for long-term storage.

Option 2. Rinse the mushrooms, boil for 15-20 minutes. in salted water, rinse with cold water. After that, we put the mushrooms in a bucket or saucepan, fill it with brine (1kg of salt per 20 liters of water), and leave it warm for 1-2 days. The fermentation process will start when it stops (foam stops coming out) the mushrooms are ready. We wash them again, put them in jars (2/3 of the volume of the jar), fill them with pre-prepared cold brine (salt, a little sugar, I recommend putting a little citric acid), cover them with lids and put them in the refrigerator.

Pickling

Option 1 . It fully corresponds to option 1 of salting. Only by boiling the mushrooms a second time, at the end of cooking add vinegar. After that we put the mushrooms with brine in the jars, close the lids, and sterilize-1l jars 20 min., 2l 40 min., 3l 60 min. and roll it up.

Option 2. For those who are afraid of sterilization. We use option 2 salting. Add vinegar to the brine and put it in the refrigerator in the same way.

The webcap is diverse: photo and description

The webcap is diverse - a representative of the webcap family, the webcap genus. This mushroom is also called smooth-skinned spider web. It is a rare fungus, but sometimes found in Russian deciduous or coniferous forests.

Description of the diverse webcap

The multifaceted webcap got its name from the white cobweb cover that connects the edge of the cap with the leg. Its flesh is firm, thick and fleshy. Initially it is white, but with age it begins to turn yellow. It does not have a pronounced taste and smell. The spores are brown, ellipsoidal-almond-shaped and rough, 8-9.5 by 5-5.5 microns.

Description of the hat

A hemispherical hat with a diameter of 6 to 10 cm.With age, it straightens, there is only a wide tubercle in the center. The surface is damp and smooth. It becomes sticky after heavy rainfall. In dry summers it has a yellowish tint, and with heavy rain it becomes ocher-brown. On the inner side of the cap, rare and whitish plates grow, adherent to the stem. They turn brown over time. In young specimens, they are hidden by a cobweb blanket of white color, which disappears with age.

Leg description

It is characterized as round, dense, solid inside, passing to the base into a small tuber. Reaches up to 8 cm in height, and its diameter is about 2 cm. The surface is matt and smooth. As a rule, it is initially painted white, then gradually acquires a yellow tint.

Where and how it grows

This species is especially common in the European part of Russia, as well as in Eastern Europe. A favorable time for their development is from July to October. Most often grow in coniferous and dense deciduous forests. They can grow both singly and in groups.

Is the mushroom edible or not

The diverse webcap is classified as conditionally edible mushrooms. Most reference books claim that before cooking, the gifts of the forest should be boiled for 30 minutes, and the young do not require additional processing at all. Mushrooms are suitable for frying and pickling.

Doubles and their differences

The diverse webcap has a regular and widespread shape, which can sometimes mislead the mushroom picker. Its main counterparts include the following instances:

1. Boletus - has a hat similar in shape and color, but a distinctive feature is a thick leg. They grow in the same foxes as the variegated cobweb. They are classified as edible.
2. The cobweb is changeable - the fruit body of the variegated cobweb is identical with its twin: the cap size reaches up to 12 cm, and the leg up to 10 cm.It has a reddish-orange or brown color. Considered conditionally edible. Most often found in the eastern and southern regions.

Conclusion

The variegated webcap is considered conditionally edible. This type of mushroom can be eaten only after proper pre-processing.