Content
The umber plyutey is a conditionally edible inhabitant of the forest of the Pluteev family. Despite the bitter flesh, mushrooms are used fried and stewed. But since this representative has inedible doubles, it is necessary to familiarize yourself in detail with the external characteristics, view photos and videos.
What does umber look like
The umber roaster is a very bright representative of the forest kingdom, as it has a beautiful pattern on the hat and a velvet small leg. But in order not to confuse him with inedible brethren, acquaintance with him must begin with a description of the fruiting body.
Description of the hat
The fleshy, strong cap reaches a diameter of 15 cm. In young specimens, it is semicircular, straightens with age, leaving a slight rise in the center. The surface is covered with a velvety chocolate skin with a pronounced pattern. The edges of the cap have a scalloped coffee-colored fringe.
The spore layer consists of frequent wide whitish plates. With age, they become fragile and acquire a pale pink hue. The fungus reproduces by microscopic elongated spores that are in pink powder.
Leg description
The elongated leg expands at the base. The surface is covered with a brown or dark gray, thin, velvety skin with numerous small scales. The light gray pulp is dense, fibrous, does not darken on the cut.
Where and how it grows
This representative is a forest orderly. Prefers to grow on dry, decayed deciduous wood or woody substrate. The mushroom is widespread in Russia, bears fruit all summer before frost. The peak of fruiting occurs in August.
Is the mushroom edible or not
The umber roast belongs to the 4th group of edibility. The pulp of this species is bitter, with a pronounced rare aroma. Despite this, the hats of the young representatives are delicious fried and stewed.
Doubles and their differences
Like any forest dweller, the umber roach has edible and inedible cousins. These include:
- Deer - an edible, tasty species that grows in humid places, on dry, rotten wood. In forests, it occurs from May until the first frost. It can be recognized by its bell-shaped shape and long, fleshy leg. The whitish pulp does not taste bitter and exudes a pleasant sparse aroma.
- Mudleg - a rare, inedible specimen. Grows on decaying deciduous wood. Distinctive features of the species: surface with radial strokes and light pink plates. The pulp is dense, snow-white, bitter in taste, without a pronounced mushroom smell.
Conclusion
The umber roast is a conditionally edible species. Grows on dead, deciduous wood, throughout the warm period. The species has inedible counterparts, so you need to be able to distinguish between them by their external description, since otherwise, when eaten, you can get mild food poisoning. Experienced mushroom pickers advise passing by unfamiliar species.
