Contents
Hepinia gelvelloidea is an edible representative of the Gepiniev genus. Salmon-pink jelly-like fungus is often found on rotten woody substrate, on the edges and felling areas. Widely distributed in the Northern Hemisphere.
What does Gepinia gelvelloidea look like?
The fruit body has a funnel-shaped cap, which smoothly passes into a small stem. Mushroom of medium size, height – 10 cm, diameter of the cap is about 5 cm. The fruiting body is painted in pink-salmon color. This forest dweller has an unusual, jelly-like, smooth, translucent structure. In adult specimens, the surface is red-brown and covered with veins and wrinkles. On the outer surface is a smooth spore layer. The pulp is gelatinous, elastic, perfectly retains its shape, in the stem is more dense, cartilaginous.
Unusual mushroom has a gelatinous structure
Where and how to grow
This forest dweller prefers calcareous soil sprinkled with rotten, coniferous dust. Also found among moss or on rhizomes of rotting wood. Fruits in single specimens or small families from July to October. Found in open areas and logging sites.
Is the mushroom edible or not?
Hepinia gelvelloide belongs to the 4th group of edibility. But, despite the watery taste and lack of smell, the mushroom is very popular with mushroom pickers due to its attractive appearance. To distinguish gelvelloid gepinia from other forest dwellers, you need to know the external description, view photos and videos.
How is gelvelloid gepinia prepared?
Hepinia gelvelloides is widely used in cooking. It is used boiled, fried, also for decoration and salads. Young specimens can be consumed raw. Adult representatives are not suitable for collection, as their flesh becomes tough and not appetizing.
Also, the mushroom crop can be preserved for the winter, added to vegetable dishes and as a side dish to meat dishes. Since this specimen looks like an appetizing jelly and goes well with sugar, it can be used to make delicious jam, candied fruit, serve with ice cream and whipped cream, and use it to decorate birthday cakes and pastries.
Twins and their differences
Gepinia gelvelloid, like other inhabitants of the forest, has similar counterparts:
- Chanterelles – mushrooms look similar, but only from a distance and with poor visibility. Up close, even inexperienced mushroom pickers will not be able to confuse these completely different species, since chanterelles have a dense structure, are painted in a rich yellow color, have a pleasant aroma, and grow in large families. The spore-bearing side is folded, not smooth. This representative is edible, perfect for cooking fried and stewed dishes.
Chanterelles grow in large groups
- hedgehog gelatinous – belongs to the 4th group of edibility. In texture, it has the same dense gelatinous fruiting body as that of Hepinia Helvellodes, but in shape and color it is completely different. The leaf-shaped hat smoothly passes into a small dense leg. The surface is painted in light gray or brown, the color depends on the degree of water content. The gelatinous pulp is soft, translucent, odorless and tasteless. Spiny spore layer is located over the entire surface of the stem. It grows in mixed forests from August until the first frost. Due to the lack of taste, this instance is not popular with chefs. After heat treatment, it is used to decorate various dishes.
Due to the lack of taste and smell in cooking, they are used infrequently.
Conclusion
Gepinia gelvelloid is a beautiful, edible representative of the mushroom kingdom. Grows in a woody substrate in open, sunny places. In cooking, it can be used fresh, fried, boiled, suitable for preparing sweet preparations for the winter and as a decoration for dishes. Since hepinia gelvelloid does not have inedible counterparts, it is very difficult to confuse it with other forest dwellers.