Cylindrical vole (cylindrical agrocybe): where it grows and what it looks like

Mushrooms of the Strophariaceae family are distinguished by a peculiar coloration of the spores: they have purple or lilac hues. The cylindrical vole (lat. Agrocybe cylindracea) is distinguished by spores of tobacco, gray-brown color, located between the plates.

Where does the barrel vole grow?

This lamellar fruiting body loves warmth and moisture, grows mainly in the subtropical zone in the plains and mountainous areas. Found in temperate south. In Our Country, mushroom pickers see them in mixed, broad-leaved forests of the European part. The favorite habitat of the cylindrical vole is living and dead parts of deciduous trees: willows, poplars, birches, elms. Appears in whole colonies, where the younger generation is adjacent to overripe fruiting bodies from April to October. Experienced mushroom pickers know that a vole in the same place gives several generations of harvest.

The color of the legs is much lighter than the surface of the caps.

What does a cylindrical vole look like?

The mushroom cap is spherical, up to 15 cm in diameter. The smooth surface gradually becomes flat, wrinkled. In rainy weather, the skin shines, shimmering with shades of brown, in dry weather it dries up, with small cracks. The pulp is fleshy, loose. In the lower part there are plates, the color of which coincides with the outer surface of the cap and varies from light brown to tobacco.

The leg is cylindrical, height – up to 15 cm. In adult fruiting bodies, it is dense, up to 3 cm in diameter. In the upper part it is bordered by a pronounced ring, above which a light fluff is felt.

The cylindrical vole is an agaric fungus with brown spores in the shape of an ellipse.

Is it possible to eat a cylindrical vole

This is an edible mushroom. Belongs to the third taste category. In Our Country, he is not very well known. But in Southern Europe it is widely used in cooking, dried, preserved. At present, the artificial rearing of the cylindrical vole on a woody substrate is widespread. For a year, lovers get several crops.

The taste of the mushroom

The pulp cannot boast of a bright taste. She gives off wine or long-stored flour. Not a very pleasant smell, but Europeans like it. They use the mushroom in cooking, prepare sauces for meat dishes.

False doubles

The cylindrical vole has similar species. One of them is a ringed cap from the Pautinnikov family. He loves conifers. Settles in the forest in large groups. Young fruiting bodies form an ovoid cap with a strong cylindrical stem. Over time, the surface straightens out. Edible. Has a pleasant taste.

The hat looks like a cap, and there is a ring on the leg

Alder flake (moth) with a light brown cap surface grows in mixed and broad-leaved forests, choosing alder, willow, birch stumps and dead trees for growth. They are inferior in size and not suitable for food because of the bitter pulp.

Beige moth hats with a lilac center are covered with small scales

Poplar honey agaric is another double that has a great taste. Even the ancient Romans used it in food and put it on a par with truffles. It occurs on dead poplars and stumps, the remains of other deciduous trees.

Poplar mushroom has a pleasant taste and smell

Collection rules

A cylindrical vole is harvested, carefully cutting off young mushrooms with a more pleasant taste and dense pulp. If the mycelium is not disturbed, in a month a fresh shoot of young fruiting bodies will grow in this place.

Use

Cylindrical vole can be eaten without special heat treatment. It is salted, marinated, dried, fried. Depending on the preparation, it acquires a different taste: from specific mushroom to exquisite meat. The French are especially appreciated.

Dish recipes

Any table looks festive if you diversify it with mushroom dishes, pickled, salted, fried or boiled. They are appetizing, tasty and refined.

Mushroom julienne

Ingredients:

• cylindrical vole – 0,5 kg;
• sour cream – 0,2 kg;
• onion – 2 pcs .;
• Garlic – 1-2 cloves;
• dill – 1 bunch;
• vegetable oil;
• salt and pepper to taste.

Julienne in a cocotte maker looks aesthetically pleasing and elegant

Preparatory stage:

1. Clean the vole and rinse with cold water, cut into small cubes.
2. Chop the onion into half rings. It will be stewed for a long time in a large amount of oil and will become stewed, soft, almost dissolved.
3. Finely chop the garlic or chop in a crush.
4. Dill finely chopped.

Course of preparation:

1. Pour the oil into the pan, put the onion and simmer until golden brown for 20-25 minutes.
2. In another pan, simmer the mushrooms for about 40 minutes. They can be pre-boiled and fried.
3. Add onion, mix, salt, pepper, simmer for 2 minutes, add sour cream, leave for another 5 minutes, add chopped dill and garlic.
4. Put in cocottes, grease with a thin layer of sour cream, sprinkle with grated cheese, bake in the oven for about 10 minutes at a temperature of 180 degrees.

Risotto with mushrooms

This is a traditional Italian dish and is very easy to prepare.

Ingredients:

• ris arborio – 0,3 kg;
• butter – 0,1 kg;
• onion – 1 pcs .;
• dry white wine – 0,1 l;
• chicken broth – 1 l;
• cylindrical vole – 0,3 kg;
• Parmesan cheese – 0,1 kg;
• salt pepper.

Risotto is a traditional Italian dish.

Course of preparation:

1. Onion cut into small strips. Voles – larger, so that they retain their shape during frying. Grate the cheese.
2. Fry the onion until golden brown, add the mushrooms and simmer for about 20 minutes.
3. Put the rice, fry for 2-3 minutes, pour in the wine, simmer for 10 minutes.
4. Pour in the chicken broth to lightly cover the rice. If it evaporates too quickly and the rice is not ready yet, pour in the liquid. But it is important not to overdo it so that the cereal is not digested.
5. Add spices and cheese. Close the lid and let stand for a few minutes.

It turns out a hearty, fragrant dinner for 4 people.

Conclusion

The cylindrical vole is a small mushroom that does not have an exquisite taste and smell. It is valued in many countries of Western Europe.