Orange trembling (Tremella mesenterica)
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Tremellomycetes (Tremellomycetes)
- Subclass: Tremellomycetidae (Tremellomycetidae)
- Order: Tremellales (Tremellales)
- Family: Tremellaceae (trembling)
- Genus: Tremella (trembling)
- Type: Tremella mesenterica (Orange Trembling)
fruiting body: Trembling orange (tremelia mesenterica) consists of smooth, shiny and sinuous blades. In appearance, the blades are watery and shapeless, a bit reminiscent of the intestines. The fruit body is about one to four cm high. The color of the fruit body varies from almost white to bright yellow or orange. Due to the large number of spores located on the surface, the fungus appears whitish.
Pulp: the pulp is gelatinous, but at the same time strong, odorless and tasteless. Spore powder: white. Like all Tremblings, Tremella mesenterica tends to dry out, and after rain, it becomes the same again.
Spread: Occurs from August to the end of autumn. Often the fungus persists in winter, forming fruiting bodies with the onset of spring. Grows on dead branches of deciduous trees. If the conditions are favorable, then it bears fruit very abundantly. It grows both on the plains and on the mountains. In places with a mild climate, the entire mushroom period can bear fruit.
Similarity: Orange Trembling in its traditional form is difficult to confuse with any other common mushroom. But, unusual fruiting bodies are difficult to distinguish from rare representatives of the genus Tremella, especially since the genus is quite diverse and disordered. It has a strong resemblance to Tremella foliacea, which is distinguished by the brown color of the fruiting bodies.
Edibility: The mushroom is suitable for consumption, and even has some value, but not in our country. Our mushroom pickers have no idea how to collect this mushroom, how to carry it home and how to cook it so that it does not dissolve.
Video about orange trembling mushroom:
