Calocybe gambosa: Difference between revisions
CSV import |
CSV import Tags: mobile edit mobile web edit |
||
| Line 21: | Line 21: | ||
[[Category:Edible fungi]] | [[Category:Edible fungi]] | ||
{{Mycology-stub}} | {{Mycology-stub}} | ||
{{No image}} | |||
Revision as of 11:43, 10 February 2025
Calocybe gambosa, commonly known as the St. George's mushroom, is a species of fungus belonging to the family Lyophyllaceae. It is named after Saint George because it typically starts fruiting around his feast day, April 23. This mushroom is found across much of Europe and is prized for its culinary value.
Description
The fruit bodies of Calocybe gambosa are characterized by their large, white caps, which can measure up to 10 cm in diameter. The caps are initially convex, flattening out with age, and sometimes developing a slight central depression. The surface of the cap is smooth and dry. The gills are dense, white, and adnate to emarginate. The stem is solid, white, and measures 2-4 cm in diameter and 4-8 cm in height. The flesh is thick, white, and has a pleasant, mealy smell reminiscent of freshly ground flour.
Habitat and Distribution
Calocybe gambosa grows in both deciduous and coniferous forests, as well as grasslands, preferring well-drained soils. It is a saprotrophic species, deriving nutrients from decomposing organic matter. This mushroom is widely distributed across Europe, from the British Isles to Russia. It is also found in some parts of North America, although it is less common there.
Culinary Use
St. George's mushroom is highly regarded in many European cuisines for its distinctive flavor and aroma. It is often used in dishes that require a robust mushroom presence, such as risottos, soups, and sauces. The mushrooms should be thoroughly cooked before consumption, as they can cause gastrointestinal upset if eaten raw.
Conservation
While Calocybe gambosa is not currently listed as endangered or threatened, its habitat is subject to the same pressures as many forest and grassland ecosystems, including deforestation, pollution, and climate change. Sustainable foraging practices are encouraged to ensure the continued abundance of this species.
