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Melanoleuca (melanoleuka, melanoleuk) is a little-studied species of edible mushrooms, represented by more than 50 varieties. Its name comes from the ancient Greek “melano” – “black” and “leukos” – “white”. Traditionally, the species is classified as a member of the Ryadovkovye family, but recent DNA studies have revealed their relationship with the Plyuteevs and Amanites. Melanoleuca short-legged is an easily recognizable mushroom. It has external features, thanks to which it cannot be confused with any other.
What do short-stalked melanoleuks look like?
Compact, medium-sized agaric, vaguely reminiscent of russula. The fruit body has a characteristic disproportion of the cap and stem. The cap is 4-12 cm in diameter, convex in young specimens, later horizontally procumbent with a characteristic tubercle in the middle and a wavy edge. The skin is smooth, dry, matte. Its color can be different: grayish-brown, hazel, dirty yellow, often with an olive tint, fades in hot dry summers, becomes light gray or pale yellow. The hymenophore is represented by frequent, adherent, sandy-brown plates descending along the stem. The cap ring is absent. The leg is short (3-6 cm), rounded, tuberous at the base, longitudinally fibrous, of the same color as the cap. The pulp is soft, tender, brownish, in the leg it is darker and tougher.
Where do melanoleucs grow?
Melanoleuca short-legged is found on all continents, but prefers regions with a temperate climate. Grows in rare forests, fields, gardens, city parks, meadows, edges. Melanoleuca short-legged is also found in the grass along paths and roads.
Is it possible to eat melanoleuk short-legged
The species is an edible mushroom of category 4, has a mediocre taste and a memorable floury smell. Among the many varieties of poisonous representatives is not found. Safe for human health.
False doubles
The fungus can be confused with other members of the species. They are painted in related tones, emit a characteristic flour aroma. The main difference is in the size of the legs. Common “twins” of short-legged melanoleuca are presented below.
Melanoleuca black and white (Melanoleuca melaleuca)
Melanoleuca black and white has a dark brown or red-brown cap, reddish or ocher-colored plates. It grows on rotten brushwood and fallen trees. The loose pulp has a sweetish taste.
Melanoleuca striped leg (Melanoleuca grammopodia)
The fruit body has a grayish-brown or reddish smooth cap and a dense, whitish stalk with brown longitudinal fibrous stripes. The flesh is white or grayish, brownish in mature specimens.
Melanoleuca straight-legged (Melanoleuca strictipes)
The mushroom cap is smooth, whitish or cream, darker in the middle. The plates are whitish, the leg is dense, white. It grows mainly in the hills, in the mountains.
Melanoleuca warty-legged (Melanoleuca verrucipes)
The mushroom has a fleshy, whitish-yellowish cap and a cylindrical leg of the same color, covered with warts. The base of the foot is somewhat thickened.
Collection rules
Fruiting bodies ripen from early summer to September. The short stem of the mushroom is not firmly “sitting” in the ground, so it will not be difficult to remove it from there.
When collecting melanoleucs, the following basic rules should be observed:
- it is advisable to go to the forest for mushrooms in the early morning, until the dew has dried;
- warm nights after heavy rains are the best weather for a good mushroom harvest;
- no need to collect rotten, overripe, wilted, mechanically or insect-damaged specimens, as they have already begun to release toxins;
- the best container for picking mushrooms is wicker baskets that provide free access to air, plastic bags are absolutely not suitable;
- it is advisable to cut the melanoleuc short-legged with a knife, but you can also carefully pull it out, slightly turning it and swinging it from side to side.
Although it is a non-poisonous mushroom, you should not taste it raw.
Use
Melanoleuca short-legged has a mediocre taste and low nutritional value. It is prepared in various ways – boiled, stewed, fried, salted, marinated. The mushroom does not need to be soaked before cooking as it does not contain any toxins or bitter milky sap.
Conclusion
Melanoleuca short-legged is rare, growing singly or in small groups. Just like other representatives of this species, it belongs to the edible mushrooms of the lowest category. A true fan of quiet hunting will appreciate the sweetish mealy taste.