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Dung beetle Romagnesi is a representative of the kingdom of mushrooms, which does not differ in bright external features and high taste. It is rare in humid cool climates. Its young fruiting bodies are used for food, which turn into mucus as they mature.
Where does the dung beetle Romagnesi grow?
Dung beetle Romagnesi is a conditionally edible mushroom. Its international name is Coprinopsis romagnesiana. It belongs to the genus Coprinopsis of the Psatirellaceae family.
These mushrooms grow in small families on old decaying wood and dead roots, on soils well fertilized with animal excrement and organic matter. They are found in forests, city parks and home gardens located in cool climates. They produce crops in two waves: April-May and October-November. There is an assumption that their fruiting bodies appear in the summer in a cool climate. In nature, they perform an important ecological function, participating in the decomposition of organic remains.
What does the Romanesi dung beetle look like?
This type of mushroom is subject to autolysis. Their tissues disintegrate and dissolve under the influence of enzymes present in the cells. The fruiting body gradually turns into an ink-colored slimy mass.
Most of the time, before the decay of the plates and pulp begins, the cap of the Dung Romagnesi has a regular ovoid shape without a tubercle in the center. Its diameter in this stage is 3-5 cm. Gradually, it opens, increases in size and takes the form of an umbrella or a bell. Its flesh is light and thin.
The surface color of the hat is light grey. It is densely covered with brown scales, the color of which is sometimes described as orange. In a young mushroom, they are concentrated in the central part of the cap, and in a mature one, they diverge towards the edges, due to which its shade becomes lighter. The scales are easily washed off by rain.
The plates of Dung beetle Romagnesi are wide and often located, loosely connected to the stem. At the beginning of fruiting, their color is white, then they darken and turn into an inky jelly-like liquid. Spore powder is black.
The stem of the mushroom is thin and high, located centrally relative to the cap, slightly expanding downwards. Its diameter is 0,5 – 1,5 cm, length 5 – 12 cm (according to some sources, 6 – 10 cm). It is smooth, white or grayish-white, hollow inside. The flesh of the leg is fragile and fibrous. There is a thin ring on it, which is quickly blown away by the wind.
Is it possible to eat dung beetle Romagnesi
Dung beetle Romagnesi is one of the few representatives of the genus Coprinopsis that belong to the conditionally edible category. Only immature fruiting bodies are eaten until they begin to darken. Instances with blackened plates are prohibited.
Similar species
Romagnesi dung beetles are similar to most gray Coprinopsis. They have the greatest similarity with such dung beetles:
- Gray (Coprinus atramentarius). This is a conditionally edible mushroom, there are almost no scales on its hat. Some mycologists call Romagnesi his smaller copy.
- Pointed (Coprinopsis acuminata). It has a well-marked tubercle on the cap.
- Shimmering (Coprinus micaceus). Classified as conditionally edible. Romagnesi can be distinguished from it by a more round cap and dark brown scales on it.
Collection and consumption
To ensure safety, the collection and use of the Romagnesi dung beetle adhere to the following rules:
- Mushrooms are harvested only in ecologically clean places away from roads and industrial enterprises.
- Cut off young fruiting bodies. Adult specimens are not suitable for food.
- The soil should not be intensively ted – this violates the mycelium.
- The representative of this species is not subject to storage. Its caps quickly darken and take on a slimy texture. It must be prepared immediately after collection.
- Before cooking, the mushrooms are washed well and boiled in boiling water for 15-20 minutes. The broth is dangerous to use.
- Hats are mainly used in cooking.
Dung beetle Romagnesi after welding is fried with onions and stewed with sour cream or soy sauce. It is not salted, pickled, dried or preserved. There is no information about the suitability for its storage in a frozen form.
Unlike the closest similar variety of gray dung beetle, there is no information about Romagnesi’s incompatibility with alcohol. But in order to avoid intoxication, it is not recommended to use it together with alcoholic beverages.
Conclusion
Mushrooms of the species Dung beetle Romagnesi are little known and poorly studied. They are not specially grown, because they ripen very rapidly. Due to the rapid self-destruction, fruiting bodies cannot be stored and transported for a long time. They are eaten only at a young age, while the plates are white and without any signs of browning. Experienced mycologists advise against their use.
