Galamperna

Wikipedia

However, this mushroom should not be confused with Macrolepiota rhacodes, which apparently in small quantities is not usually toxic. With the exception of the more doubtful edibility, Macrolepiota rhacodes var. bohemica, hortensis and derivatives, where you can see a reddish hue when cut in the first, for example, although they are distinguished by their smaller height.
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Macrolepiota procera north america

However, this mushroom should not be confused with Macrolepiota rhacodes, which apparently in small quantities is not usually toxic. With the exception of the more doubtful edibility, Macrolepiota rhacodes var. bohemica, hortensis and derivatives, where you can see a reddish hue when cut in the first, for example, although they are distinguished by their smaller height.
Error in the citation: There are <ref> tags for a group called «Asociación Micológica Caesaragusta», but the corresponding <references group=»Asociación Micológica Caesaragusta»/> tag was not found.

Wikipedia

However, this mushroom should not be confused with Macrolepiota rhacodes, which apparently in small quantities is not usually toxic. With the exception of the more doubtful edibility, Macrolepiota rhacodes var. bohemica, hortensis and derivatives, where you can see a reddish hue when cut in the first, for example, although they are distinguished by their smaller height.
Error in the citation: There are <ref> tags for a group called «Asociación Micológica Caesaragusta», but the corresponding <references group=»Asociación Micológica Caesaragusta»/> tag was not found.

Chanterelle

Fruiting body of the fungus Macrolepiota procera. It is large in size, shaped like a drumstick when young, but with a cap of up to 40 cm when adult. It is brown with scales and a darker central mamelon that should be discarded. Its foot is slender and white, marbled with brown spots, very fibrous and also discarded. Its flesh is white, tender, delicate texture, with aromas reminiscent of green non-fleshy fruits, such as walnut or hazelnut. It is rich in nutrients and proteins. It admits all mushroom preparations, grilled, breaded or Viennese style, to make sandwiches, with quails, etc. In Sanabria, the collectors of this mushroom are called cucurrileros.

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