Content
Lyophyllum simeji is a fungus from the Lyophilic family, belonging to the order of Lamellar or Agaric. It is found under various names: hon-shimeji, lyophillum shimeji, Latin name - Tricholoma shimeji.
What do shimeji lyophillums look like?
The cap of a young shimeji lyophyllum is convex, the edges are noticeably bent. As they grow older, it straightens, the bulge becomes subtle or disappears completely, but a low tubercle always remains in the center. The diameter of the cap is 4-7 cm. The main color is from grayish to brown. The hat can be dirty gray or gray-brown, yellow-gray. But the surface can be seen clearly visible radial stripes or hygrophilous spots. Some specimens are distinguished by a hygrophilous pattern resembling a mesh.
Narrow, frequent plates are formed under the cap. They can be loose or partially adherent. The color of the plates is white, with age it becomes gray or light beige.
The shape of the leg is cylindrical, its height does not exceed 3-5 cm, the diameter is 1.5 cm. The color is white or pale gray. When palpated, the surface appears smooth or slightly silky; in older specimens, you can feel the fibrous structure.
The flesh is elastic, white in the cap, it can be grayish in the stem. The color does not change at the place of a cut or break.
Spores are smooth, colorless, rounded or broadly ellipsoid. The color of the spore powder is white.
The smell of mushrooms is delicate, the taste is pleasant, reminiscent of nutty.
Where do shimeji lyophillums grow
The main place of growth is Japan and the Far Eastern regions. Shimeji lyophillums are found throughout the boreal zone (areas with well-defined winters and warm, but short summers). Sometimes representatives of this family can be found in pine forests located in the temperate zone.
Grows in dry pine forests, can appear both on soil and on coniferous litter. The formation season begins in August and ends in September.
A representative of this family grows in small groups or aggregates, and occasionally occurs singly.
Is it possible to eat shimeji lyophillums
Hon-shimeji is a delicacy mushroom in Japan. Refers to the edible group.
Taste qualities of the mushroom lyophillum simeji
The taste is pleasant, vaguely reminiscent of nutty. The flesh is firm, but not tough.
Mushrooms are widely used in traditional Japanese cuisine. They can be fried, pickled, harvested for the winter.
False doubles
Lyophillum shimeji can be confused with some other mushrooms:
- Lyophillum or crowded ryadovka grows in larger intergrowths than shimeji. Appears in deciduous forests from July to October. The color of the cap is gray-brown, the surface is smooth, with adhering soil particles. Refers to low quality edible mushrooms. The pulp is dense, thick, snow-white, the smell is weak.
- Lyophyllum or oyster mushroom elm similar to shimeji due to hygrophilous spots located on the cap. The shade of oyster mushroom is lighter than that of simeji lyophyllum. The legs of elm specimens are more elongated. But the main difference is in the place where mushrooms grow: oyster mushrooms grow only on stumps and waste of deciduous trees, and shimeji choose soil or coniferous litter. Ilm oyster mushroom is an edible species.
Collection rules
For mushrooms, there is an important rule: they should not be collected near garbage bins, city dumps, busy highways, chemical plants. Fruiting bodies are capable of accumulating toxins, so their use can result in poisoning.
Use
Lyophillum shimeji is consumed after pretreatment. The bitterness present in mushrooms goes away after boiling. It is not used in food raw. Mushrooms are salted, fried, pickled. Add to soups, sauces, stews.
Conclusion
Lyophyllum shimeji is a mushroom common in Japan. Refers to edible specimens. Grows in clusters or small groups. Twin mushrooms are also edible.
