Mokrukha swiss or felt yellowleg is a member of the Gomfidia family. This species is not very popular among lovers of quiet hunting, as many unknowingly mistake it for an inedible mushroom. It can be found in official sources under the name Chroogomphus helveticus.
What do swiss mokruhs look like?
The upper part of the Swiss mokruha is dry, convex, ocher-colored. Its diameter is 3-7 cm. The surface of the cap is velvety, the edge is even. When ripe, its shape is preserved.
On the back of the cap there are rare branched plates that descend to the pedicle. In young specimens, they are ocher in color, and as the mushroom matures, they acquire a black tint.
The leg is elongated, cylindrical. Its height can reach 10 cm, and its diameter in the cut is 1.5 cm. At the base, the lower part narrows slightly. The color of the leg is identical to that of the cap. Between the upper and lower parts, there is a fibrous blanket that covers the plates. This feature is inherent only in young specimens.
The pulp of the fruiting body is distinguished by its high density and fibrous structure. Its color is orange, at the break when it comes into contact with air it quickly turns red. The smell of the pulp is mild.
The shape of the fruiting body is standard: with a pronounced cap and stem
Spores in Swiss spindle-shaped mokruha. Their size reaches 17-20 x 5-7 microns. When ripe, the spore powder becomes olive brown.
Where do swiss mokruh grow
This species can be found in mountainous areas. Prefers coniferous forests, and can also occasionally be found in mixed plantings.
Important! This fungus forms mycorrhiza with spruce and cedar.
Mokruha swiss grows both singly and in small groups.
Is it possible to eat swiss mokruh
This species is considered conditionally edible. Taste is average, therefore, in terms of nutritional value, it belongs to the fourth category.
Outwardly, the felt yellowleg is in many ways similar to its close relatives. Therefore, in order to recognize twins, it is necessary to study their characteristic differences.
- Mokruha is felt. A feature of this species is that its cap is covered with white pubescence. In addition, the upper part is divided into lobes. The official name is Chroogomphus tomentosus. Treats edible.
The flesh of the moss felt is dense, ocher color, when it dries it becomes pink-wine
- The mucous is purple. This twin can be recognized by the smooth surface of the top. And also the color of the fruiting body is reddish-orange, in contrast to the buffy one in the Swiss. The official name is Chroogomphus rutilus. Treats edible.
The plates of the purple moss are wide, go over the leg
Mushroom picking can be done from June to October. It is recommended to make a blank from young specimens, since when ripe, the taste is noticeably reduced. You need to cut off at the base of the fruiting body so as not to damage the mycelium.
Before using Swiss mokruha, you must first boil it. After cleaning, you can fry, marinate, stew. This mushroom does not need long-term heat treatment. The cooking time should not exceed 15-30 minutes, otherwise the taste of the future dish may deteriorate.
Important! It is not recommended to use it fresh.
Mokruha Swiss is a little-known mushroom that rarely ends up in the baskets of lovers of quiet hunting. In terms of taste, it is not inferior to many common types, so the low level of popularity can only be explained by ignorance of mushroom pickers. In the northern regions of China, it is considered a delicacy, and many dishes are prepared on its basis. However, when using it, you need to observe the measure in order to avoid a feeling of heaviness in the stomach.