Contents
The clubfoot talker, also referred to as the clubfoot, belongs to the Hygrophoraceae family (Hygrophoraceae), the genus Ampulloclitocybe. Previously, this species was assigned to the family Tricholomataceae (Rows).
Where the clubfoot talkers grow
The clubfoot talker is quite common, its habitat is extensive and includes almost all countries of the Northern Hemisphere in the temperate climate zone.
Can be found in various forests (coniferous, mixed and deciduous). Prefers soil rich in humus. Most often found under hardwood trees. In coniferous forests, it can be found under pine trees, and in deciduous forests, under birch trees.
Grows in groups. The fruiting period begins in mid-summer (July) and ends in the second half of autumn (October). The peak is in August-September.
What do talkers clubfoot look like
The clubfoot talker is a small agaric mushroom. The cap of a young specimen is convex, slightly tuberous, as it grows, it changes and becomes depressed, funnel-shaped with raised edges. Its diameter can reach up to 8 cm. The surface of the cap is slippery, covered with mucus. The color is heterogeneous, gray-brown, lighter towards the edges, and darker towards the middle. The flesh in the cap is loose, may have a sweetish aroma, but not always.
The plates are arranged with an average frequency. On a leg strongly descending. In a young specimen, they have a light, almost snow-white color, with growth they become cream-colored. The spore powder is white, the spores themselves have the shape of a slightly asymmetrical ellipse.
The leg of an unusual shape, at the base is more swollen, resembling a mace. From 3 to 9 cm in height, with a thickness at the top often up to 1 cm, at the bottom – up to 3,5 cm. With age, the color of the stem changes from white to gray-brown, almost the color of the cap.
Is it possible to eat talkers clubfoot
The clubfoot talker is conditionally edible. But due to its low gastronomic qualities, it belongs to the fourth category.
The taste qualities of the fungus govorushka clubfoot
This forest product after cooking does not have a special taste, so it is rarely used in cooking. When fresh, the pulp of the govorushka is bitter, but all the bitterness disappears after a long heat treatment. The leg is completely tasteless.
Benefits and harm to the body
Any mushroom, including the clubfoot talker, is a valuable source of protein, as well as various trace elements such as manganese, zinc and copper. It is due to the presence of such useful substances that the product:
- promotes the removal of toxins and toxins;
- does not allow the formation of cholesterol plaques;
- reduces the risk of tumors;
- has antiseptic properties.
But, despite all the benefits, the clubfoot talker is heavy food for the stomach, so it is not recommended to use it for young children and pregnant women.
False doubles
It is not difficult to distinguish the clubfoot talker from other types of mushrooms due to the unusual shape of the stem. An inexperienced mushroom picker may confuse it with a smoky talker, which is also conditionally edible, but has a gray hat. Its smell is also different, as it resembles the scent of flowers.
Another similar specimen is the soap row, which belongs to a number of conditionally edible representatives. The lamellar layer is dark, and the cap itself has a rough surface. At a break, the fruiting body turns red and emits a soapy smell.
Collection rules
If you need to collect clubfoot talkers, it is best to do this from the end of August to September. Look for them in temperate forests. In places where there is a lot of litter, but along roads and near various industrial enterprises, collection is not recommended, since the fruiting body is able to accumulate various chemicals. They often grow in a group, which makes them easier to find.
Use
Govorushki are eaten only after boiling for 15 minutes. In this case, all the liquid remaining during the first boiling must be drained. Subsequent preparation depends on preference. These mushrooms are considered the most delicious when fried, but they are also boiled, salted and pickled.
Conclusion
The clubfoot talker, although it is considered a low-quality product, may well replace other edible species, subject to poor yields. In other cases, such instances are trying to bypass.
