Calocybe gambosa
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| St. George's mushroom | ||||||||||||||
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| Calocybe gambosa (Fr.) Donk |
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St. Georges mushroom (Calocybe gambosa) is an edible mushroom that grows mainly in woodlands. Deriving its common name from when it first appears in the UK, namely on St George's Day. It appears in march in Italy, a warmer country, and is there known as marzolino, where it is very popular to eat.[1]
It is considered a delicacy, especially when fried in butter. It was previously considered a part of the large genus Tricholoma and is still seen as T. gambosum in older texts.
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[edit] Taxonomy
Initially described as Agaricus gambosus by Elias Magnus Fries in 1821, with its specific epithet derived from a Latin term for club footed in relation to its bulky stem.[1] It was later named Tricholoma gambosum before being reclassified as Calocybe gambosa. In Germany it is known as Maipilz, where it fruits in may.[2]
[edit] Description
The cap measures from 5-15 cm in diameter and has a smooth texture and has ridges on it. The cap, stem and flesh can be from white-creamy coloured to bright yellow. The sinuate gills are white and crowded. The flesh is thick and soft and has a mealy or cucumber smell. The spore print is white to pinkish white. The stubby stem is bulky at the base.[1]
Care must be taken not to confuse it with the highly poisonous Inocybe erubescens, which grows in the same habitats. The latter has a more pungent fruity smell and bruises red. Entoloma sinuatum, also poisonous, has a rancid smell.[2]
[edit] Distribution and habitat
It is common in grasslands and woodlands in Europe, often in areas rich in limestone. It is common on the Swedish islands Öland and Gotland, both situated in the Baltic sea. On the South Downs in southern England, it has formed huge fairy rings which appear to be several hundred years old.[3] It is found from April in the United Kingdom, and earlier in warmer countries.[1]
[edit] Edibility
The mushroom is best picked in dry weather. It can be eaten dry or pickled or even raw. It is imported in commercial quantities into Western Europe from Romania.[1]
[edit] References
- ^ a b c d e Carluccio A (2003). The Complete Mushroom Book. Quadrille, p. 75. ISBN 1-84400-040-0.
- ^ a b Zeitlmayr L (1976). Wild Mushrooms:An Illustrated Handbook. Garden City Press, Hertfordshire. ISBN 0-584-10324-7.
- ^ Ramsbottom J (1953). Mushrooms & Toadstools. Collins, p. 125. ISBN 1870630092.
