Description of the spider web mushroom. Spider web mushroom - edible Spider web mushroom edible

Spider web is not the most common mushroom. Its family includes almost 40 species. Novice mushroom pickers sometimes confuse cobwebs with other mushrooms and throw them into a basket, without thinking that they can be deadly. Cobwebs come in a wide variety of shapes and colors. The names of the types of mushrooms speak for themselves: orange cobweb, crimson, white-violet, etc.

general information

The cobweb family got its name from the cobweb-like cover that connects the stem of the mushroom to the cap. It is especially noticeable in young mushrooms. In more mature members of the family, the cobweb encircles the lower part of the leg with a porous ring. All varieties of this mushroom have a round cap., which becomes more and more flat as it grows. Its surface has a smooth or scaly texture and can be either slippery or completely dry.

The stem and surface of the mushroom cap have almost the same color. The standard shape of the leg is cylindrical, but in some species it has a thickened base. The flesh of the mushroom is usually white, but can also be colored. The cobweb family loves moisture very much. They are most often found near wetlands, which is why they have earned the nickname “swamplanders.”

Mushrooms of this family are common in the European part of Russia, but they are quite difficult to find. Some species of cobwebs are listed in the Red Book. Spider webs rarely grow alone. Usually these are clans of 10 to 30 pieces, clustered in damp lowlands. It is recommended to collect them from late summer until the first frost.

The most special - the most poisonous spider web. To avoid being hit fatally dangerous mushroom to cart, you need to find out more about it. The cap of an adult beautiful mushroom reaches a diameter of up to 10 cm. In young mushrooms it can be in the form of a cone. As the mushroom grows, the cap changes its appearance and acquires a flat-convex shape with a blunt tubercle in the center. The surface is dry, velvety, slightly scaly at the edges. The color of the cap can range from red-brown to ocher-brown.

The stem of an adult mushroom reaches 12 cm in length and 1.5 cm in width, it slightly widens towards the base and is covered with noticeable bracelets of a spider web. The surface is orange-brown, fibrous. The flesh of the mushroom is yellow-ochre, without taste. Sometimes has a faint radish odor.

Some mushrooms are not very popular, but this does not mean that they are not tasty. Every mushroom picker should know how to cook yellow spider web, because this mushroom is incredibly tasty. It can be collected from mid-summer to mid-autumn; it is found in mixed and deciduous forests. Often, yellow spiderwort is often called white marshwort or ringed cap, and everyone should know the secrets of preparation.

How to cook yellow spider mushroom

This mushroom has a fairly dense structure, it is tasty and has a rich mushroom taste. Like other mushrooms, yellow spiderwort can be prepared in any way. It can be fried and marinated, as well as roasted and added to a variety of soups and stir-fries. Therefore, special attention should be paid to the preparation of such a product, because you need to be able to cook mushrooms with all the passion.

How to cook the yellow spider web mushroom has long been written in old cookbooks. It is not one of the popular mushrooms, so you need to know how to prepare it for further pickling, frying or baking.

To begin with, the mushrooms need to be soaked for 3-4 hours in salted water, then rinsed thoroughly and removed all dirt, remnants of dry twigs and leaves, as well as insects.

Next, you need to put the mushrooms to cook and bring to a boil over high heat, then note the time and drain the water after an hour. Next, pour water over the mushrooms again, add salt and spices. It is important to know which spices are suitable for mushrooms before preparing yellow spider webs. This is a carnation Bay leaf, black and allspice, and paprika and onion.

After another hour, turn off the mushrooms and drain the water. How to cook yellow spider web after it has been boiled? Mushrooms can be:

• put into bags and freeze,
• fry with onions and potatoes,
• marinate,
• pickle.

Whatever your culinary imagination suggests.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Agaricales (Agaric or Lamellar)
• Family: Cortinariaceae (Cobwebs)
• Genus: Cortinarius (Spiderweb)
• View: Cortinarius triumphans (Yellow web spider)

Other names for the mushroom:

Synonyms:

• Triumphal cobweb
• Yellow marshweed
• Triumphant marsh grass

Yellow gossamer cap:
Diameter 7-12 cm, hemispherical in youth, with age it becomes cushion-shaped, semi-prostrate; noticeable shreds of cobwebby covering often remain along the edges. Color - orange-yellow, usually darker in the central part; The surface is sticky, although in very dry weather it may dry out. The flesh of the cap is thick, soft, white-yellowish in color, with an almost pleasant smell, not typical for.

Records:
Weakly adherent, narrow, frequent, light cream in youth, changing color with age, acquiring a smoky and then bluish-brown color. In young specimens they are completely covered with a light cobwebby cover.

Spore powder:
Rust brown.

Leg:
Leg yellow web spider 8-15 cm high, 1-3 cm thick, in youth it is very thick in the lower part, with age it acquires a regular cylindrical shape. In young specimens, bracelet-like remains of the cortina are clearly visible.

Spreading:
Yellow cobweb grows from mid-August to the end of September in deciduous foxes, forming mycorrhizae mainly with birch. Prefers dry places; can be considered a satellite. The place and time of the most intense fruiting of these two species often coincides.

Similar species:
The yellow web spider is one of the easiest spider webs to identify. Nevertheless, similar species really a lot. Yellow cobweb is classified only according to a set of characteristics - starting from the shape of the fruiting body and ending with the time and place of growth.

Edibility:
Yellow cobweb in foreign sources falls under the category; domestic authors have a different opinion. SOUTH. Semenov in his book calls the yellow spider web the most delicious spider web.

Notes
and the yellow cobweb - this is what stands before our eyes after several days of forest fermentation in mid-September. Milk mushroom in a basket, cobweb in the forest. I'll have to try the opposite sometime. It is interesting to get acquainted with the yellow spider web from the culinary side, but, of course, it is not possible to collect both abundant mushrooms at the same time. We have to choose.

Spiderworts are edible mushrooms that grow in all types of forests. They can even be eaten raw; these mushrooms are no less tasty after heat treatment, as well as salted. Cobwebs got their name because of the white “veil” that wraps the lower part of the cap and falls down the stem. You need to go to the forest for all varieties of cobwebs at the very end of summer and you can collect them until mid-autumn.

Webwort velo-violet (swollen) – "Cortinarius alboviolaceus"- a cap mushroom from the group of lamellar mushrooms. The cap is up to 10 cm in diameter; in a young mushroom it is whitish-violet, lilac with a silvery tint, then dirty white. The flesh is bluish, thick in the middle.

The plates are frequent, wide, first lilac, then brown. Spore powder is rusty brown.

Leg up to 8 cm tall, with tuberous swelling downwards, white with purple tint, with a whitish ring-shaped stripe.

Grows in deciduous and mixed forests.

Collection time- from August to the end of September.

Before use, you need to pour boiling water over it, then you can fry it, salt it, etc.

Edible spider web mushroom yellow

Yellow cobweb (Cantharellus triumphans)- a cap mushroom from the group of lamellar mushrooms. The cap is up to 12 cm in diameter; in a young mushroom it is round, in an old one it is flat-convex, thick, yellowish-brown or ocher. The edges of the cap are connected to the stem of the mushroom by a cobwebby blanket. The pulp is whitish or light brown, with a pleasant smell and taste.

As you can see in the photo, this edible spider web mushroom has whitish, lilac or grayish-bluish plates. In old mushrooms they brown shades, wide. Spore powder is brown.

The leg is tall, more than 10 cm, thickened at the base, whitish-yellowish, dense, with several belts of red scales, remnants of the bedspread.

Grows in deciduous and coniferous forests, mainly in birch forests.

Collection time- Aug. Sept.

It is used for food in fresh, salted and pickled form. Salty spider web taste qualities not inferior to .

Scaly cobweb and its photo

Scaly cobweb (Cantharellus pholideus).A cap mushroom from the lamellar group. The cap is up to 10 cm in diameter, convex in young mushrooms, flat in mature ones, with a blunt tubercle, scaly, brownish-brown. In wet weather it is slimy, sticky, and shiny when dry. The pulp is white and does not change color when cut.

The plates of young mushrooms are light, bluish-gray, then rusty-brown. Spore powder is brown.

The leg is low, up to 2 cm, first lilac, then brown, with several brown belts.

Grows in mixed and coniferous forests, mainly in mossy places.

Collection time- from the second half of July to the first half of October.

Used fresh.

Purple cobweb mushroom (with photo)

Purple spider web mushroom (Cantharellus violaceus) belongs to the lamellar group. The cap is up to 12 cm in diameter, convex, then prostrate, dark purple, scaly. The flesh is gray-violet or bluish, fading to white.

People call cobweb mushrooms that are found in different types forests Some adherents healthy image life eat the fruiting bodies raw, and they are also tasty when salted. Distinctive feature these representatives natural kingdom- a kind of white “blanket” located on the bottom of the cap and descending onto the stem.

People call cobweb mushrooms that are found in different types of forests

Scientists have identified mushrooms belonging to the Pautinnikov family in the order Agaricaceae. Popularly, the described representatives of the natural kingdom are called marshlanders, and you can recognize them in the forest by the characteristic cobwebby formation in the lower part of the fruiting body.

The shape of the cap varies from hemispherical to conical, and both smooth and fibrous specimens are found. The color of mushrooms can vary and fades with age. The flesh of the cap can be fleshy or, on the contrary, thin; the color of the fruiting body on the cut may change. The stem of the mushroom is club-shaped, less often cylindrical and with a tuberous thickening at the bottom; there is always a remnant of the “veil” on it. It is curious that it is clearly visible only in young specimens; the old fruiting bodies, the described part remains in the form of a coating.

Triumphal cobweb (video)

Edible and poisonous species of spider webs

When going into the forest, do not forget that some types of spider webs are unsuitable for consumption. Let's consider the varieties of representatives of the kingdom that are often found in nature.

Common spiderwort

The cap of this mushroom is small, its diameter rarely exceeds 5 cm. In young fruiting bodies it is hemispherical, then with age the upper part becomes prostrate and convex. The color of the common spider web varies from pale yellow to brown, the plates are weak and frequent. The cobwebby tissue is mucous, its color is lighter than other parts of such a mushroom. The cylindrical leg is slightly expanded, its structure is dense and continuous. The flesh of this species is whitish and sometimes has a slight unpleasant odor.

The common spiderwort is considered inedible mushroom and collecting it is not recommended.

Scaly cobweb

You can recognize such a mushroom by its cap, decorated with many dark brown scales, and the upper part of the fruiting body is crowned with a small tubercle. The olive or ocher color makes the described species stand out among other representatives of the kingdom, and the cobwebby tissue has a light brown color and is always noticeable. The length of the leg reaches 5 cm or more, it is solid and hollow, with loose pulp. Sometimes you can detect a faint musty smell coming from the mushrooms.

The scaly cobweb is an edible mushroom; it is better to use it fresh and boil or pickle. Mushroom caps are edible.

Goat's web

The described mushroom is popularly called stinking or goat mushroom, since it emits an unpleasant odor and is therefore inedible. At the same time, its cap is quite large, reaching more than 10 cm in diameter, and its shape is regular and round with rolled edges. The color of the young fruiting body is violet-gray; with age, the mushrooms become bluish. The pulp is very dense, the leg goat's web spider short and thick, has a massive tuberous thickening below and is covered with remains of arachnoid tissue.

This marsh plant stands out among other mushrooms for its bright color - hemispherical caps of orange-yellow color are noticeable in the forest, with age their shape becomes cushion-shaped and prostrate. The flesh of the fruiting body is thick, soft, and exudes a pleasant aroma, which is not typical for cobwebs. The plates of young specimens are narrow and frequent; they are almost completely covered with cobwebby tissue.

The leg of this web spider is high, its length reaches 10 cm. Triumphal marsh grass does not contain harmful substances, therefore, young fruiting bodies have a pleasant taste.

Gossamer violet

A bright and memorable mushroom is listed in the Red Book and is edible, but it is best to refrain from collecting it. The cap of such a web spider is cushion-shaped, convex, with age it becomes flat and overgrown with tiny scales. The plates are wide, rich purple in color. The flesh is bluish, without a special odor, and the stem of the mushroom is dark purple in color and has a thickening at the base.

The most beautiful cobweb

A small orange-ocher web spider, the cap of which has a sharp tubercle, is deadly poisonous mushroom and therefore it cannot be collected. Old specimens turn rusty brown, their stem grows up to 12 cm and becomes dense with remnants of arachnoid tissue. The plates of the mushroom are sparse, the pulp has no distinct odor. People also call it reddish, or very special.

The web spider is excellent

This mushroom has a lamellar fruiting body; remnants of arachnoid tissue are visible on its surface. The diameter of the cap sometimes reaches 15 cm or more; as it matures, it becomes flat and even depressed. Immature specimens are colored purple, and in ripe ones the upper part is wine or red-brown.

The thick leg of the superb cobweb reaches 10 cm in height, its flesh is light, darkens over time. The mushroom is edible Suitable for consumption when salted or pickled, the fruiting bodies can also be dried.

Bracelet web plant

You can recognize such a mushroom by its neat hemispherical cap, its diameter gradually reaches 12 cm or more. With age, the upper part of the fruiting body opens, its surface is dry. The color of the forest products varies from orange to red-brown, and dark fibers are also present.

On a high stalk, slightly widened towards the base, there are remnants of arachnoid tissue of a reddish hue, by which mushroom pickers identify the bracelet cobweb. It is considered non-poisonous, but is not eaten.

White-violet cobweb

The cap, with a diameter of 4 to 8 cm, has a rounded bell-shaped shape, atypical for other types of spider webs. In damp weather, the mushroom becomes sticky, its color varies from silver to lilac-gray, and with age, the fruiting bodies fade and lose part of the cobweb tissue.

The stalk of the white-violet spiderwort is mucous and thick. Unlike similar mushroom, called goat, this gift of the forest does not have a pungent odor, however, It is considered a low quality product and is not collected by mushroom pickers.

Places of growth and fruiting season of the spider web mushroom

You can meet cobwebs not only in deciduous and mixed forests, but also in coniferous forests, where these mushrooms choose damp places. Fruiting bodies grow singly or in small groups, they are capable of forming mycorrhiza with birches and other trees, and you can also see the described species among mosses.

Spider webs are widespread throughout Europe; in Russia, people begin to collect such mushrooms in May; the mushroom produces a good harvest until the end of September.

Gallery: spider web mushroom (45 photos)

Recipes for making edible spider webs

Not all species of swampweeds are dangerous to humans, but it is important to be able to distinguish between edible specimens. For example, the excellent spider web is noble mushroom, which is why it is recommended to fry it and serve it with any side dish. To prepare the dish you will need the following products:

• mushrooms (500 g);
• wheat flour (4 large spoons);
• sunflower oil (3 large spoons);
• greens to taste.

Pre-boil fresh fruit bodies for 15 minutes, draining the water repeatedly. Next, cut them into small slices, fry in a frying pan until half cooked, mix with flour and continue to simmer the cobwebs for a few more minutes. It is recommended to eat this dish hot.

Triumphant mushroom pickers collect cobwebs in order to pickle them. Take the following ingredients before you start cooking:

• boiled mushrooms (1 kg);
• black peppercorns (10 pcs.);
• bay leaf (3 pcs.);
• garlic (4 cloves);
• table vinegar (4 large spoons);
• sugar and salt to taste.

Boil water, then add all the spices for the marinade and the prepared cobwebs to the liquid. Boil the mixture for 15 minutes, then pour the product into sterilized jars, season with vinegar and close the lids tightly.

How to recognize the lazy web spider (video)

Collect mushrooms carefully and never take suspicious specimens, because they can be poisonous. Gather people you know well and known species cobwebs that are suitable for human consumption.

Post Views: 160