Calocybe gambosa: Difference between revisions

Latest revision as of 05:43, 16 February 2025

An article about the mushroom species Calocybe gambosa

Calocybe gambosa, commonly known as St. George's mushroom, is an edible mushroom found in Europe. It is notable for its early fruiting season, often appearing around St. George's Day, which is celebrated on April 23rd. This mushroom is prized for its culinary uses and distinctive features.

Description[edit]

The cap of Calocybe gambosa is convex to flat, measuring 5–15 cm in diameter. It is typically white to cream-colored, with a smooth surface. The gills are white, crowded, and adnate, becoming slightly decurrent with age. The stipe is solid, white, and can be up to 10 cm tall and 3 cm thick. The spore print is white.

Habitat and Distribution[edit]

Calocybe gambosa is found in grasslands, meadows, and woodland edges, often in calcareous soils. It is widely distributed across Europe and is known to form mycorrhizal associations with various trees and shrubs.

Edibility[edit]

This mushroom is considered a choice edible species. It has a firm texture and a mild, mealy taste. It is often used in European cuisine, particularly in Italy and France. However, care should be taken to correctly identify this mushroom, as it can be confused with toxic species.

Similar Species[edit]

Calocybe gambosa can be confused with other white mushrooms, such as Tricholoma album and Entoloma sinuatum, which are toxic. Proper identification is crucial to avoid mushroom poisoning.

Related pages[edit]

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-'''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.
+{{Short description|An article about the mushroom species Calocybe gambosa}}
+[[File:Calocybe_gambosa_080420wa.jpg|thumb|right|Calocybe gambosa, commonly known as St. George's mushroom]]
+'''Calocybe gambosa''', commonly known as '''St. George's mushroom''', is an edible [[mushroom]] found in Europe. It is notable for its early fruiting season, often appearing around St. George's Day, which is celebrated on April 23rd. This mushroom is prized for its culinary uses and distinctive features.
 ==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.
+[[File:Calocybe_gambosa_080420wa.jpg|thumb|left|Close-up of Calocybe gambosa cap and gills]]
+The cap of ''Calocybe gambosa'' is convex to flat, measuring 5–15 cm in diameter. It is typically white to cream-colored, with a smooth surface. The [[gills]] are white, crowded, and adnate, becoming slightly decurrent with age. The [[stipe]] is solid, white, and can be up to 10 cm tall and 3 cm thick. The [[spore print]] is white.
 ==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.
+''Calocybe gambosa'' is found in [[grassland]]s, [[meadow]]s, and [[woodland]] edges, often in [[calcareous]] soils. It is widely distributed across Europe and is known to form [[mycorrhizal]] associations with various trees and shrubs.
-==Culinary Use==
+==Edibility==
-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.
+This mushroom is considered a choice edible species. It has a firm texture and a mild, mealy taste. It is often used in [[European cuisine]], particularly in [[Italy]] and [[France]]. However, care should be taken to correctly identify this mushroom, as it can be confused with toxic species.
-==Conservation==
+==Similar Species==
-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.
+''Calocybe gambosa'' can be confused with other white mushrooms, such as ''[[Tricholoma album]]'' and ''[[Entoloma sinuatum]]'', which are toxic. Proper identification is crucial to avoid [[mushroom poisoning]].
-==See Also==
+==Related pages==
+* [[Mushroom]]
 * [[Mycology]]
-* [[Edible mushrooms]]
+* [[Edible mushroom]]
-* [[Fungal ecology]]
+* [[Fungi]]
-[[Category:Fungi]]
 [[Category:Edible fungi]]
-{{Mycology-stub}}
+[[Category:Calocybe]]
-{{No image}}
+[[Category:Fungi of Europe]]