Mushroom species
Starfish species are divided into 2 main groups. Some mushrooms are eaten at a young age, while others are not suitable for cooking. Old eukaryotes of any kind do not eat: they lose their attractiveness, become hard and tasteless, but they have other beneficial properties.
Inedible starfish species
Geastrooms are mostly non-edible, although they have interesting external features. They do not belong to poisonous mushrooms either. Inedible starfish are used in folk medicine. They have several types with their own characteristics:
- The star is triple: in its appearance, it has features that somewhat distinguish it from its fellows. It has a double layer of the outer shell (peridium), the upper part of which bursts into several unequal parts, and the inner one forms a bowl around the spore-bearing body. On the upper part of the spherical bag with spores, a kind of belt is formed, called a courtyard. The color of the mushroom body can become beige or light brown.
- Starfish striped: the young fruiting body is located underground and resembles a bulb in shape. As it matures, the body of the fungus spreads out long, creamy, star-shaped blades that crack and darken over time. The spore body has a small diameter, elongated shape, sits on a small thick stalk. It has a gray color, covered with a whitish bloom, the tip at the top is characterized by pronounced stripes, which is where the name of the species comes from. The main difference of the species is the location of the mycelium - on the soil surface, and as it is "accepted" - in the soil.
- Starfish crowned: has gray dull lobes on the outer shell of the mushroom body. The spore-bearing part rises on an elongated neck. But the leg is missing. The color of the ball is much darker than the star-like part of the geastrum, more like a brown tint.
- Fringed starfish: partially reveals its fruiting body from the ground. The outer shell (of the side) has a yellowish-brown tint, breaks into 5-7 lobes, which are strongly curved downward. The spore-bearing ball is gray in color and has a poorly defined courtyard. When looking from above at the organism of the fungus, one can clearly see at the edges of the blades a kind of denser fringe formed from the upper layer of the peridium.
- Small starfish: this species is called the smallest representative of the Geastrov family. The lobes of the upper layer of the mushroom body crack into 8-12 equal parts in the horizontal plane, then the mushroom body rises slightly. The color scheme of the star's petals is closer to beige-gray; over time, cracks appear with a lighter inner content. A spore-bearing gray ball becomes brown closer to ripening, the proboscis elongates at the apex. Interestingly, the endoperidium (inner layer of the shell) is characterized by the presence of a kind of crystalline coating.
- Black-headed starfish: is a special species. Its appearance in youth and maturity can be said to be strikingly different. When the mushroom body is still young, it resembles an ordinary light or slightly brownish raincoat. As it matures, the outer shell bursts into 5-8 parts, exposing the spore-bearing ball. The inner part of the star's rays and the top itself are covered with a rather thick layer of dark, often black, mature spores, which are immediately carried away by wind and rain.
- Four-lobed starfish: during the ripening and blooming of the "petals" it also raises the body above the ground. The color of the outer layer is gray-white, and the spore-bearing ball is dark gray. A special feature of the eukaryote is a pronounced flattened rim around the hole at the top of the ball - a courtyard.
Conditionally edible mushrooms
Only young mushrooms are suitable for consumption.
Young mushrooms from the Geastrov family are eaten as an exotic supplement. These species are few in number. In a state of physiological maturity, mushrooms are no longer suitable for human consumption.
Vaulted starfish: This is one of the rarest species, characterized by a flattened or spherical underground body. When the upper layer is separated, ingrown fragments of litter remain on the visible side of the blades, which create the appearance of cascades and canopies. The color of the outer part is brown, the spore-bearing ball is flattened, fawn, matte.
Edible species
As a rule, the edible species of the representatives of the star family are used for culinary purposes exclusively in the form of an exotic additive (only young specimens are used for cooking), mainly due to their small number and, accordingly, little popularity among lovers of quiet hunting.
- Vaulted starlet is a mushroom with an oblate spherical fruiting body located under the surface of the soil. The color of the fungus is more brown, the spore-bearing body is flattened, matte with a characteristic pale shade.
- Schmidel's star - a feature of the species is that the fruit part of this type of edible mushroom is rather modest in size. During maturation, like in most related species, it rises. The spore-bearing ball rests on a low stalk with ciliate bordering at the apex. The color of the mushroom is brown, with growth it darkens significantly.
Mushrooms of an unusual shape from the Morel family
High morel (Morchella elata).
Family: Morels (Morchellaceae).
Season: April - June.
Growth: singly and in small groups.
Description:
The pulp is white, tender, hollow inside, with an earthy or mushroom odor. The cells are olive brown, in mature mushrooms they are brown or black-brown.
The cap is narrow, conical, covered with cells, bounded by more or less parallel vertical narrow folds. The edge of the cap at a young age extends beyond the border of the connection with the pedicle, smoothes over time, smoothly passes into the pedicle.
The leg is folded, widened at the base, hollow, whitish in young mushrooms, later yellowish or ocher. the color of the fungus darkens with age.
Conditionally edible mushroom. Suitable for food after boiling for 10-15 minutes (the broth is drained), or after drying for 30-40 days.
Ecology and distribution:
It grows on soil in coniferous and deciduous forests, often in grassy meadows and forest edges, in gardens and vegetable gardens.
Real morel (Morchella esculenta).
Family: Morels (Morchellaceae).
Season: early May - mid June.
Growth: singly and in groups.
Description:
The leg grows together with the edge of the cap.
The mushroom is hollow inside. The cap is rounded, brown, coarsely meshed.
The pulp is waxy, brittle, with a pleasant groin and taste. whitish or yellowish colors, widened below, often notched.
Delicious conditionally edible mushroom. Suitable for food after boiling for 10-15 minutes (the broth is drained), or dried.
Ecology and distribution:
It grows in light deciduous, as well as mixed and coniferous forests, in parks and gardens, on grassy lawns and forest edges, under bushes, in clearings.
Conical cap (Verpa conica).
Family: Morels (Morchellaceae).
Season: April - May.
Growth: singly and in scattered groups.
Description:
The leg is cylindrical or laterally flattened, hollow, brittle, covered with pityriasis scales; the color is white, then turns yellow.
The cap is bell-conical, brown tones.
The flesh is tender, fragile. The surface of the cap is covered with shallow wrinkles, sometimes almost smooth, crumpled, usually present at the top.
Ecology and distribution:
Grows in deciduous, mixed and floodplain forests, shrubs, forest belts, more often next to aspens, willows, birches. It is rare.
Veinous saucer (Disciotis venosa).
Family: Morels (Morchellaceae).
Season: April - May.
Growth: singly or in small groups.
Description:
The outer surface is smooth, mealy or finely flaked, folded, whitish or buffy.
The pulp is brittle, with a mild taste and smell of chlorine. The inner surface is at first smooth, ocher, then becomes radially ribbed, brown.
The fruit body is fleshy, first cupped or saucer-shaped, then flat.
The short stem is submerged in the soil.
Poor quality edible mushroom. Requires pre-cooking to remove unpleasant odors.
Ecology and distribution:
It grows on sandy soil in forests of various types, along roads, ravines, along stream banks, in clearings.
Mushrooms of an unusual shape from the Morel family
High morel (Morchella elata).
Family: Morels (Morchellaceae).
Season: April - June.
Growth: singly and in small groups.
Description:
The pulp is white, tender, hollow inside, with an earthy or mushroom odor. The cells are olive brown, in mature mushrooms they are brown or black-brown.
The cap is narrow, conical, covered with cells, bounded by more or less parallel vertical narrow folds. The edge of the cap at a young age extends beyond the border of the connection with the pedicle, smoothes over time, smoothly passes into the pedicle.
The leg is folded, widened at the base, hollow, whitish in young mushrooms, later yellowish or ocher. the color of the fungus darkens with age.
Conditionally edible mushroom. Suitable for food after boiling for 10-15 minutes (the broth is drained), or after drying for 30-40 days.
Ecology and distribution:
It grows on soil in coniferous and deciduous forests, often in grassy meadows and forest edges, in gardens and vegetable gardens.
Real morel (Morchella esculenta).
Family: Morels (Morchellaceae).
Season: early May - mid June.
Growth: singly and in groups.
Description:
The leg grows together with the edge of the cap.
The mushroom is hollow inside. The cap is rounded, brown, coarsely meshed.
The pulp is waxy, brittle, with a pleasant groin and taste. The leg is whitish or yellowish, widened at the bottom, often notched.
Delicious conditionally edible mushroom. Suitable for food after boiling for 10-15 minutes (the broth is drained), or dried.
Ecology and distribution:
It grows in light deciduous, as well as mixed and coniferous forests, in parks and gardens, on grassy lawns and forest edges, under bushes, in clearings.
Conical cap (Verpa conica).
Family: Morels (Morchellaceae).
Season: April - May.
Growth: singly and in scattered groups.
Description:
The leg is cylindrical or laterally flattened, hollow, brittle, covered with pityriasis scales; the color is white, then turns yellow.
The cap is bell-conical, brown tones.
The flesh is tender, fragile. The surface of the cap is covered with shallow wrinkles, sometimes almost smooth, crumpled, usually present at the top.
Ecology and distribution:
Grows in deciduous, mixed and floodplain forests, shrubs, forest belts, more often next to aspens, willows, birches. It is rare.
Veinous saucer (Disciotis venosa).
Family: Morels (Morchellaceae).
Season: April - May.
Growth: singly or in small groups.
Description:
The outer surface is smooth, mealy or finely flaked, folded, whitish or buffy.
The pulp is brittle, with a mild taste and smell of chlorine. The inner surface is at first smooth, ocher, then becomes radially ribbed, brown.
The fruit body is fleshy, first cupped or saucer-shaped, then flat.
The short stem is submerged in the soil.
Poor quality edible mushroom. Requires pre-cooking to remove unpleasant odors.
Ecology and distribution:
It grows on sandy soil in forests of various types, along roads, ravines, along stream banks, in clearings.
