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Swollen catatelasma is a mushroom of Far Eastern origin. A fairly large representative of his kingdom, visible from afar in the forest when collecting. It has good taste and versatility in cooking. Virtually odorless. It has several twins with a common range.
The fruiting bodies of the swollen catatelasma are similar to ordinary store-bought champignons
Where does the swollen catatelasma grow?
The main range of this species is in coniferous and mixed forests of the Far East. It has been noted that swollen catatelasma mycorrhiza forms more often with coniferous trees. There is evidence of the discovery of the species in North America (mycelium was found once) and Europe. In the latter case, the facts of its discovery in Germany and France were repeatedly recorded.
What does Sakhalin champignon look like
At the beginning of life, the fruiting body is hidden under a common coverlet, which has a brownish tint. In the process of growth, it breaks at the point of contact with the cap. But even after rupture, the veil protects the hymenophore for a long time.
The hat has a diameter of 8 to 30 cm. At the beginning of the life cycle, it is round, then convex. Old mushrooms have a flat cap. The hymenophore is lamellar, extremely dense.
Young mushrooms with an unbroken veil are similar to ordinary champignons
Leg sizes can reach up to 17 cm in length and 5 cm in diameter. At the base, it is traditionally narrowed, but in the middle it has a pronounced bulge. Most of the stem is located underground, so when harvesting the fruiting body, you have to dig a little. The ring remains for quite a long period. Sometimes it does not disappear all the time of the existence of the fruiting body.
The pulp of catatelasma is swollen in texture and taste reminiscent of ordinary champignons.
The dimensions of the swollen catatelasma can be quite impressive.
Is it possible to eat swollen catatelasma
This species belongs to high quality edible mushrooms. Due to the rather high unpretentiousness, in a number of countries it is grown industrially.
False doubles
All Sakhalin mushroom look-alikes are edible. In addition, they have overlapping ranges. Therefore, although there will be confusion in the definition of species, it will not lead to critical consequences. The twins of swollen catatelasma are discussed below.
Imperial champignon
It has slight differences in the smell and color of the hat. In Sakhalin, it has a white tint, wrinkling and cracking with age. The imperial cap color is yellow, later turning brown. No cracking is observed.
The brown cap of imperial champignon has no signs of aging
The difference in smell is actually negligible. Sakhalin champignon has a slight mushroom smell, and the aroma of the imperial one has slight floury notes. It is not easy to distinguish these species with the help of smell, but with sufficient experience it turns out almost immediately.
Matsutake
The other twin of the catatelasma is swollen. Its name is translated from Japanese as “pine mushroom”. This is true, since mycorrhiza of this species occurs exclusively on coniferous trees.
The main differences from Sakhalin champignon:
- the cap is brown throughout the existence of the fruiting body;
- the pulp is white, with a strong spicy smell;
- a long dark brown leg of the same thickness.
Often the matsutake cap cracks at the edges, and its flesh becomes visible.
This twin grows at the foot of trees, it needs thick roots for symbiosis. Fruiting bodies are small, hiding under a thick layer of foliage. It is much more widespread than swollen catatelasma. It can be found in Japan, China, Korea, North America. Among all conifers, matsutake prefers pines, but in the absence of them, the mycelium can also enter into symbiosis with fir and spruce.
Represents an increased value for oriental cuisine. In the countries of the western Pacific region, it is in great demand among gourmets.
Rules for collection and use
Collection is carried out from early summer to mid-autumn. It is recommended to collect young fruiting bodies, as the old ones become too elastic and even difficult to cut with a knife.
The application is universal: swollen catatelasma is boiled, stewed, fried, marinated. Drying and freezing is allowed.
Conclusion
Growing in the forests of the Far East, the swollen catatelasma is a delicious mushroom from the Tricholomov family. Distinctive features of this species are its good taste and the absence of an unpleasant odor, which explains its popularity among consumers. The mushroom grows throughout the summer and most of the fall.
