English name:
Local name:
Description:
CAP: 5-15 cm. Young mushroom are convex, later they spread out and often they are dented and funnel-like. Orange to light brown or brown to red colour with darker concentric circles. It becomes green in older specimen and it has the same reaction when pressed.
GILLS/LEAFLETS: orange gills are rather dense and going down the stipe they mix with shorter gills and are fragile. when broken, they release orange liquid and on these place they later become green.
STIPE: up to 7 cm tall and 2.5 cm thick. Stubby, cylindrical, hollow on the inside. It normally has firm outside bark which later become more and more hollow as well as softer. The top part is covered with white powder. it is of similar colour as the cap with more or less darker drop-like dents on its surface.
FLESH: In the beginning very hard, but fragile, later it becomes softer. The flesh colour differs from white to pale orange, and when exposed to air, it turns green. When cut it releases milky orange juice which later turns somewhat green, and finally it gets dark. It has an agreeable odour, herbal, spice-like. The taste is sweet-bitter.
Uses:
Usable part:
Cap, stalk
Usage:
Due to its aromatic spicy taste and odour it is considered to be a high quality edible mushroom. They are best when grilled, fried in a pan on butter or oil. They can be used in salads. They preserve their quality even if pickled. They are not suitable for soups or stews. They can be preserved in the freezer if previously blanched, but they are still best when prepared fresh. Some grind them and use them to make aivar.
