Poplar honey agaric (Cyclocybe aegerita) photo and description

Poplar honey agaric (Cyclocybe aegerita)

• Agrocybe poplar;
• Pioppino;
• Foliota poplar;
• Agrocybe aegerita;
• Pholiota aegerita.

Poplar honey agaric (Cyclocybe aegerita) is a cultivated mushroom from the Strophariaceae family. This type of mushroom has been known since antiquity and belongs to the category of cultivated plants. The ancient Romans valued poplar agaric for its great taste and often compared it to porcini mushrooms and truffles. Now this species is cultivated mainly in the southern regions of Italy, where it is known under a different name – pioppino. Italians highly appreciate this mushroom.

External Description

In young mushrooms, the poplar cap is characterized by a dark brown tint, has a velvety surface and a spherical shape. As the mushroom cap matures, it becomes lighter, a net of cracks appears on its surface, and the shape becomes flattened. In the appearance of this breed, certain changes can occur in accordance with the climatic conditions in which the mushroom grows.

Season and habitat

poplar honey agaric (Cyclocybe aegerita) is grown mainly on the wood of deciduous trees. It is unpretentious, so even an inexperienced person can engage in its cultivation. The fruiting of the mycelium lasts from 3 to 7 years, until the wood is completely destroyed by the mycelium, the yield will be approximately 15-30% of the area of ​​wood used. You can meet poplar honey fungus mainly on the wood of poplars, willows, but sometimes this type of mushroom can be seen on fruit trees, birch, elm, elderberry. Agrocybe gives a good yield by growing on dead wood of deciduous trees.

Edibility

Poplar mushroom is not only edible, it is also extremely tasty. Its flesh is characterized by an unusual, crunchy texture. Agrotsibe mushroom is eaten in the southern regions of France, where it is ranked among the best mushrooms and included in the Mediterranean menu. Poplar honey agaric is also popular in southern Europe. This mushroom is allowed to pickle, freeze, dry, preserve. Agrotsibe makes very tasty soups, sauces for a variety of sausages and pork meat. Agrotsibe is very tasty in combination with hot, freshly cooked corn porridge. Fresh and unprocessed mushrooms can be stored in the refrigerator for no more than 7-9 days.

Similar types and differences from them

It has no external resemblance to other mushrooms.

Interesting information about poplar mushrooms

Poplar honey agaric (Cyclocybe aegerita) in its composition contains a special component called methionine. It is an essential amino acid for the human body, which has a great influence on the correct metabolism and growth. Agrotsibe is widely used in folk and official medicine, being an excellent remedy for chronic headaches and hypertension. Poplar honey fungus is also known as one of the best natural producers of antibiotics. On the basis of this fungus, a drug of complex action, called agrocybin, is made. It is used actively to fight against a large group of parasites, fungi and bacteria. The lectin component, known for its antitumor effect, and being a powerful prophylactic against the development of cancer cells in the body, was also isolated from poplar honey agaric.