Cylindrical vole (Cyclocybe cylindracea)

Systematics:
  • Division: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae (Agaricomycetes)
  • Order: Agaricales (Agaric or Lamellar)
  • Family: Strophariaceae (Strophariaceae)
  • Genus: Cyclocybe
  • Type: Cyclocybe cylindracea (Pole vole)

Cylindrical vole (Cyclocybe cylindracea) photo and description

The hat measures from 6 to 15 centimeters. At a young age, the shape of the hemisphere, with age becomes from convex to flat, in the center there is a barely noticeable tubercle. White or ocher in color, hazel, later becomes brown in color, sometimes with a reddish tint. The upper skin is dry and smooth, slightly silky, covered with a fine network of cracks with age. There are visible remains of a veil on the edge of the cap.

The plates are very thin and wide, narrowly grown. The color is light at first, later brown, and tobacco brown, the edges are lighter.

The spores are elliptical and porous. The spore powder has a clay-brown color.

Cylindrical vole (Cyclocybe cylindracea) photo and description

The leg is in the form of a cylinder, grows from 8 to 15 cm long and up to 3 cm in diameter. Silky to the touch. From the cap to the ring is covered with dense pubescence. The ring is well developed, white or brown in color, quite strong, located high.

The pulp is fleshy, white or brownish in color, tastes like flour, smells like wine or rancid flour.

Distribution – grows on living and dead trees, mainly on poplars and willows, but also comes across on others – on elder, elm, birch and various fruit trees. Fruits in large groups. It grows a lot in the subtropics and in the south of the northern temperate zone, both on the plain and in the mountains. The fruiting body mostly appears in the same place about a month after picking. The growing season is from spring to late autumn.

Cylindrical vole (Cyclocybe cylindracea) photo and description

Edibility – the mushroom is edible. Widely eaten in southern Europe, very popular in the south of France, one of the best mushrooms there. It is well used in cooking, it is used to make sauces for sausages and pork, cooked with corn porridge. Suitable for conservation and drying. Bred in artificial conditions.

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