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Mokruha swiss or felt yellowleg is a member of the Gomphidiaceae family. This species is not very popular among lovers of quiet hunting, as many unknowingly mistake it for an inedible mushroom. In official sources it can be found under the name Chroogomphus helveticus.
What do swiss mokruhas look like
The upper part of the Swiss mokruha is dry, convex, ocher in color. Its diameter is 3-7 cm. The surface of the cap is velvety, the edge is even. When ripe, its shape is preserved.
On the reverse side of the cap are sparse branched plates that descend onto the stem. In young specimens, they are ocher in color, and as the fungus matures, they acquire a black tint.
The leg is elongated cylindrical. Its height can reach 10 cm, and the diameter in the section is 1,5 cm. At the base, the lower part narrows slightly. The stem is the same color as the hat. Between the upper and lower parts there is a fibrous cover that covers the plates. This feature is inherent only in young specimens.
The pulp of the fruiting body is distinguished by its high density and fibrous structure. Its color is orange, on contact with air it quickly turns red. The smell of pulp is mild.
The shape of the fruiting body is standard: with a pronounced hat and stem
The spores of the mokruhi are Swiss spindle-shaped. Their size reaches 17-20 x 5-7 microns. When ripe, the spore powder becomes olive brown.
Where do swiss mokruha grow
This species can be found in mountainous areas. Prefers coniferous forests, and can also occasionally be found in mixed plantings.
Mokruha Swiss grows both singly and in small groups.
Is it possible to eat swiss mokruhi
This species is considered conditionally edible. The palatability is average, therefore, in terms of nutritional value, it belongs to the fourth category.
False doubles
According to external signs, the felt yellowleg is in many ways similar to its close relatives. Therefore, in order to recognize twins, it is necessary to study their characteristic differences.
Similar types:
- Mokruha felt. A feature of this species is that its hat is covered with white pubescence. In addition, the upper part is divided into lobes. The official name is Chroogomphus tomentosus. Refers to edible.
The flesh of the felt mokruha is dense, ocher in color, when dried it becomes pink-wine.
- Mokruha purple. This double can be recognized by the smooth surface of the upper part. And also the color of the fruiting body is reddish-orange, in contrast to the ocher in the Swiss. The official name is Chroogomphus rutilus. Refers to edible.
The plates of purple mokruha are wide, go behind the leg
Collection rules
Mushroom picking can be done from June to October. Harvesting is recommended to be made from young specimens, since when ripening, the taste qualities are noticeably reduced. You need to cut off at the base of the fruiting body, so as not to damage the mycelium.
Use
Before using Swiss mokruha, it must first be boiled. After cleaning, you can fry, marinate, stew. This mushroom does not need long-term heat treatment. Cooking time should not exceed 15-30 minutes, otherwise the taste of the future dish may deteriorate.
Conclusion
Swiss mokruha is a little-known mushroom that rarely gets into the baskets of silent hunting lovers. In terms of taste, it is not inferior to many common types, so the low level of popularity can only be explained by the ignorance of mushroom pickers. In the northern regions of China, it is considered a delicacy, and many dishes are prepared on its basis. However, when using it, you need to observe the measure to avoid a feeling of heaviness in the stomach.
