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The conical cap is a little-known mushroom that appears by the end of spring – in April-May. Its other names are: conical verpa, diverse cap, in Latin – verpa conica. Refers to ascomycetes (marsupials, in which oval or round bags, or asci, are formed during sexual reproduction), the genus Cap (Verpa), the Morel family. Bags (asci) are cylindrical, 8-spore. Spores elongated, ellipsoid, smooth, rounded, colorless, without oily droplets. Their size is 20–25 x 12–14 µm.
What does a beanie hat look like?
Externally, Verpa conica resembles a finger with a thimble put on it. Small mushroom: the height of the fragile, thin-fleshy fruiting body (cap with stalk) is 3-10 cm. It is sometimes confused with morels.
Cap Description
The surface of the cap is almost smooth, crumpled, slightly bumpy or covered with longitudinal shallow wrinkles. Usually there is a dent on the top.
The height of the cap is 1–3 cm, the diameter is 2–4 cm. The shape is conical or bell-shaped. In the upper part, it grows to the leg, at the bottom the edge is free, with a pronounced edging in the form of a roller.
The upper surface of the cap is brown: its color varies from light brown or olive to brown, dark brown or chocolate. The lower part is white or cream, finely pubescent.
The pulp is fragile, tender, waxy, light. When fresh, it has an unexpressed smell of dampness.
Description of the leg
The foot of the cap is cylindrical or laterally flattened, slightly tapering towards the cap, often curved. Its height is 4–10 cm, thickness is 0,5–1,2 cm. The color is whitish, cream, light yellow or light ocher. The leg is smooth or covered with powdery coating or whitish small bran-like scales. At first it is filled with soft, fibrous pulp, then it becomes almost hollow, brittle in texture.
Edibility of the conical cap
This is a conditionally edible mushroom. In terms of taste, it is considered mediocre, has an inexpressive taste and smell.
How to cook a conical hat
Opening rules:
- Place cleaned and washed mushrooms in a saucepan and cover with water. Water by volume should be 3 times more than mushrooms.
- Boil for 25 minutes, then drain the broth, rinse the mushrooms under running water.
After boiling, they can be fried, stewed, frozen and dried. Rarely used for pickling and pickling.
Where and how to grow
The diverse cap is considered a rare species, unlike the morel. In Our Country, it grows in forests in the temperate climate zone.
It occurs on the banks of water bodies, in river valleys, on shallows, in damp mixed, coniferous, deciduous and floodplain forests, in forest belts, and shrubs. Most often it can be found next to willows, aspens, birches. Grows on the ground in scattered groups or singly.
Twins and their differences
Verpa conica must be distinguished from its counterparts.
Morel steppe
It grows in the European part of Our Country and in Central Asia. Most often found in the steppes. Collection time is April-June.
The cap of the morel grows to the stem, has a spherical or ovoid shape. It is hollow inside, can be divided into several sections. The color is grey-brown. The stem is white, thin, very short. The pulp is whitish, elastic.
Steppe morel is an edible mushroom with higher taste than Verpa conica.
Morel cap (Verpa bohemica)
It grows near aspens and lindens, often settles on flooded soils, can bear fruit in large groups under favorable conditions.
The hat has pronounced folds, does not adhere to the stem along the edge, sits freely. The color is yellowish-ocher or brown. The leg is white or yellowish, with grains or finely scaly. Thin light flesh has a pronounced taste and pleasant smell. Differs in 2-spore asci.
Verpa bohemica is conditionally edible. Fruiting time – May.
Who should not eat a conical hat
The conical cap has contraindications.
It cannot be eaten:
- children under the age of 12;
- during pregnancy;
- during lactation;
- with some diseases: cardiovascular, poor blood clotting, low hemoglobin;
- with individual intolerance to the substances contained in mushrooms.
Conclusion
The conical cap belongs to rare species and is listed in the Red Book in some areas (in the Khanty-Mansi Autonomous Okrug, in the Novosibirsk Region). Officially, it is not recommended to eat.