Contents
Lyophyllum Shimeji is a mushroom from the Lyophyllic family, belonging to the order Lamellar or Agaric. It is found under various names: hon-shimeji, lyophyllum shimeji, the Latin name is Tricholoma shimeji.
What do Shimeji Lyophyllums look like?
The cap of a young lyophyllum shimeji is convex, the edges are noticeably bent. As it grows older, it straightens, the bulge becomes hardly noticeable or disappears completely, but a low tubercle always remains in the center. The cap diameter is 4-7 cm. The main color is from grayish to brown. The hat can be dirty gray or gray-brown, yellow-gray. But the surface can be seen clearly visible radial stripes or hygrophan spots. Some specimens are distinguished by a hygrofan pattern resembling a mesh.
Narrow, frequent plates are formed under the hat. They can be located freely or be partially adherent. The color of the plates is white, with age it becomes gray or light beige.
The shape of the leg is cylindrical, its height does not exceed 3-5 cm, diameter – 1,5 cm. The color is white or pale gray. When palpated, the surface seems smooth or slightly silky; in older specimens, a fibrous structure can be felt.
The flesh is elastic, white in the cap, may be grayish in the stem. At the place of the cut or break, the color does not change.
Spores are smooth, colorless, rounded or broadly ellipsoidal in shape. The color of the spore powder is white.
The smell of mushrooms is gentle, the taste is pleasant, reminiscent of nut.
Where do shimeji lyophyllums grow?
The main place of growth is Japan and the Far Eastern regions. Shimeji lyophyllums are found throughout the boreal zone (territories with well-defined winters and warm but short summers). Sometimes representatives of this family can be found in pine forests located in the temperate zone.
Grows in dry pine forests, can appear both on the soil and on coniferous litter. The formation season starts in August and ends in September.
The representative of this family grows in small groups or intergrowths, occasionally occurs singly.
Is it possible to eat shimeji lyophyllums
Hon-shimeji is a delicacy mushroom in Japan. Belongs to the edible group.
Taste qualities of the mushroom lyophyllum shimeji
The taste is pleasant, vaguely reminiscent of nut. The flesh is firm but not hard.
Mushrooms are widely used in traditional Japanese cuisine. They can be fried, pickled, harvested for the winter.
False doubles
Lyophyllum shimeji can be confused with some other mushrooms:
- Liophyllum or ryadovka skuchennaya grows in larger clumps than shimeji. Appears in deciduous forests from July to October. The color of the cap is gray-brown, the surface is smooth, with adhering soil particles. Refers to low-quality edible mushrooms. The pulp is dense, thick, snow-white, the smell is weak.
- Lyophyllum or oyster mushroom elm similar to Shimeji due to hygrophan spots located on the cap. The shade of oyster mushroom is lighter than that of shimeji lyophyllum. The legs of elm specimens are more elongated. But the main difference is in the place where mushrooms grow: oyster mushrooms grow only on stumps and waste of deciduous trees, while shimeji choose soil or coniferous litter. Elm oyster mushroom is an edible species.
Collection rules
There is an important rule for mushrooms: they cannot be collected near garbage dumps, city dumps, busy highways, chemical enterprises. Fruiting bodies are capable of accumulating toxins, so their use can result in poisoning.
Use
Lyophyllum shimeji is consumed after pre-treatment. The bitterness present in the mushrooms goes away after boiling. Raw is not used for food. Mushrooms are salted, fried, marinated. Add to soups, sauces, stews.
Conclusion
Lyophyllum shimeji is a mushroom common in Japan. Refers to edible specimens. Grows in clusters or small groups. Twin mushrooms are also edible.