Top 20 Edible Mushrooms Popular in Segovia
Segovia, known for its diverse ecological environment, provides the perfect grounds for cultivating a wide variety of edible mushrooms. In this rich geography, 20 types of mushrooms thrive, each with its unique attributes and delectable flavors. As we delve into exploring these forest gifts, we'll uncover their distinct appearances, unusual tastes, natural habitats, and elaborate culinary applications. In this guide, gain insight into the kingdom of mycology indigenous to Segovia, engrossing yet instructive.
* Disclaimer: Content feedback CAN NOT be used as any basis for EATING ANY PLANTS. Some plants can be VERY POISONOUS, please purchase edible plants through regular channels.
Most Popular Edible Mushrooms
1. Fairy ring mushroom
Fairy ring mushrooms may dry out completely in the sun, but will “resurrect” during the next rain and regain their ability to make new spores. This is due to a sugar called trehalose which protects their cells. They appear in lawns and fields, sometimes in “fairy ring” configurations.
2. Parasol
Found in clearings and grassy areas in late summer, the wild parasol mushroom has a snakeskin-patterned stem. The brown spots on its cap make it look a bit shaggy, but that name is reserved for its poisonous counterpart, the Shaggy Parasol (Chlorophyllum rhacodes). You can distinguish the two by the stems: the latter has a smooth stem and red flesh inside.
3. Big sheath mushroom
These large white mushrooms bloom all over cleared, harvested fields, as well as pastures and roadsides. The scientific species name comes from Greek words meaning “glue” (glioio) and “head” (cephalus), in reference to the sticky surface of this mushroom’s cap. The big sheath mushroom looks so similar to the poisonous Deathcap and Destroying Angel mushrooms that it should always be left alone.
4. Shaggy mane
The shaggy mane mushroom is commonly found in North American and European grasslands. Some peoples foraged for its young egg-shaped caps, but it has more recently been found to be a bioaccumulator of heavy metals, meaning it pulls toxic metals up from the soil where it grows. As a result, shaggy manes should not be eaten. The mushrooms usually appear in clusters or “fairy rings.”
5. Field blewit
As the common name implies, fruitbodies of the field blewit (Lepista personata) can often be found in clusters or fairy rings in areas of open grassland. Their thick, creamy caps start off domed and morph into concave goblets as they age. Consumption of this mushroom has been reported to cause gastric distress.
6. Blewit
The blewit mushroom grows in fallen leaves in autumn and winter, sometimes appearing in ‘fairy ring’ circles. It can be used to make a green dye when chopped and boiled in an iron pot. The scientific name, Lepista nuda, derives from Latin words meaning “bare goblet,” a reference to the shape and texture of the mushroom.
7. Blusher
The blusher mushroom is so named because it “blushes” to a pinkish red color when cut or bruised. It is found in many countries around the world, although it may not be native to the southern hemisphere. It contains a hemolytic toxin that can cause anemia if eaten.
8. King bolete
Extremely popular in many cuisines, this edible wild mushroom grows around the world near the roots of forest trees. In some regions, king bolete mushrooms are collected in great enough volumes that their sale can support entire families during the harvest season. King boletes are reported to be high in fiber, vitamins B and C, calcium, potassium, magnesium, zinc, and several antioxidants.
9. King oyster mushroom
The king oyster mushroom (Pleurotus eryngii) is an edible mushroom widely prized for its flavor, which can be compared to scallops. It can be found wild in the warmer temperate zones of the world, and is also cultivated, growing on straw, for commercial use. The particular way in which this species decomposes plant matter may also have industrial applications.
10. Saffron milk cap
Growing wild in the northern hemisphere and introduced to Australia, the saffron milk cap is found in pine forests during autumn. As the name implies, these mushrooms have been harvested for cooking for a long time. They have been known to cause stomach upset in some individuals, however, and carry a risk of being contaminated with heavy metals, so forage with caution.
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