Spruce peel (Gomphidius glutinosus)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales
- Family: Gomphidiaceae (Gomphidia or Wet)
- Genus: Gomphidius (Mokruha)
- Species: Gomphidius glutinosus (Mokruha spruce)
Spruce peel ( lat.Gomphidius glutinosus ) is an edible mushroom of the Gomphidiaceae family.
Spruce mokruha hat:
The color is a kind of gray-brown-violet with minor variations, first convex, then prostrate, depressed in the center, with downward edges, with a diameter of 5 to 12 cm.The cap itself is dense, fleshy, at a young age covered with a thick layer of mucus. The flesh of the cap is white, soft, the taste and smell are pleasant.
Rare, descending, branched. The color is almost white at the beginning, darkens almost to black with age. In young fungi, the plates are covered with a mucous blanket, which breaks off as it grows and remains on the stem.
Dark brown, almost black.
Spruce wormwood leg:
Massive, up to 12 cm long, up to 2.5 cm thick, cylindrical, thickening to the base, the same mucous membrane as the cap, with a mucous ring, which often disappears. The flesh of the leg is yellow at the base, white-grayish on top. In mature mushrooms, the part of the stem above the ring turns dark.
Spruce bark grows abundantly in summer and autumn in coniferous, especially spruce, forests.
A very similar fungus that grows at the same time and in the same places is Mokrukha spotted (Gomphidius maculatus). It differs, firstly, in the pulp that turns red at the break, secondly, in a smaller cap with dark spots, and thirdly in the olive color of the spore powder. This mushroom is also edible. In pines, purple moss (Chroogomphus rutilus) grows with slightly less success.
It is considered a good edible mushroom in Western literature. In ours - the edible mushroom is very mediocre. So draw your conclusions ...
It seems that if spruce mokruha did not at times resemble a porcini mushroom, there would be much less attention to it. But it is regularly confused with porcini mushroom, hence the undeserved dislike, hence the aversion to the unexpectedly slimy mushroom. I, frankly speaking, do not even know what this muck tastes like. Leafing through the mushroom guides in winter, it becomes curious. But in summer and autumn, when the basket is already breaking, and mushrooms are no longer perceived as something edible, the mokruha does not cause any interest. And this, of course, is wrong.