Mushroom talker is a representative of the genus hat. It is known among mushroom pickers for its variety of species - more than 250. The mushroom can be eaten, but there are also deadly poisonous species. Therefore, the collection of this mushroom must be taken very responsibly.
Mushroom talker is a representative of the hat genus
The mushroom can be of different colors. The cap of a young mushroom looks like a hemisphere. After that, it spoils the shape and often seems to be pressed in. The fleshy and large hat reaches a diameter of at least ten centimeters. The most common color of the mushroom is light gray with a yellowish tinge and lightens towards the edges. The cap of this mushroom is ash-colored with a yellow tint. The color is uneven - closer to the edge it brightens. However, it can also be pinkish-brown, ocher with various shades.
In normal weather, the mushroom is dry and smooth. Sometimes you can find on the surface of the cap the remnants of mycelium, which is confused with mold. The leg differs in thickness, and looks like a mace up to 7-8 cm high. Fresh mushroom has a white and dense pulp. The spore powder is usually white or creamy white, sometimes powdery.
Features of talker mushrooms (video)
Where do talker mushrooms grow
Talkers are found in areas with a temperate climate. Mushrooms are not whimsical to the areola of growth. They can easily be found in coniferous and mixed forests, on the edges, fields or meadows of France, European Russia, Poland, Spain and other European countries. They are also known to be found in parts of Asia and the Middle American continent. They prefer to grow in groups and form witch rings - these are kind of circles on the ground. In the old days, such patterns were tied to the machinations of evil spirits. For a very long time it was believed that witches or other evil spirits used these places at night for round dances and games.
Edible and conditionally edible talker mushrooms
Edible mushrooms contain the optimal ratio of vegetable protein, vitamins, fiber and amino acids, which prevents the occurrence of various diseases. Also, these mushrooms can reduce cholesterol plaques in the blood.
Talker gray
Considered conditionally edible. However, some scientists categorically classify it as poisonous. The hat has a smoky appearance and reaches a diameter of up to 15 cm. The color can change depending on weather conditions and even become orange-brown. Eating can cause poisoning due to the presence of a toxin - nebularin. White dense pulp changes color when cut. Harvest occurs at the end of August and lasts until the end of December. Basically, this species grows in long rows in the territories of the northern hemisphere in forests of any type.
Giant talker
It is a conditionally edible variety of category 4. As a rule, this species is collected exclusively for salting. Before cooking, even before drying, be sure to boil for 30-40 minutes. This species also has the names huge leusopaxillus, giant pig, giant white pig. It grows in forests of mixed, deciduous and coniferous types. It can often be found on the edges of the Caucasus. Giant talkers grow in large groups. Harvest can be harvested until October. It is possible to collect these mushrooms from August to October.
The cap has a yellowish or creamy hue, sometimes up to 30 cm in diameter. The flesh is tasteless and smells like flour. It contains an antibiotic and clitobicins, so this species is considered conditionally edible. The antibiotic is capable of destroying tuberculosis infection, and clitobicin kills microbes.
These mushrooms are often used in folk medicine to eliminate problems with the respiratory tract and lower blood cholesterol. It is also often used as an antiseptic.
Anise talker
Also known as fragrant or fragrant. This species grows mainly in spruce forests and mixed forests, where the Christmas tree predominates. Harvesting can start from July. The hat reaches up to 6 cm and has a convex shape with a wavy rim. The color of the surface is light green with a blue tint. Another feature of the species is the length (up to 4 cm) and width (up to 1 cm) of the legs. Towards the base, the leg expands slightly and acquires a brownish tint. The pulp of the mushroom is distinguished by its strong aniseed smell and has a slightly greenish color. The conceived aroma can be easily felt even without bending down to the ground.
The gift of the forest is eaten only after boiling. After it can be fried, added to pies or salted. It is better to choose young mushrooms with fleshy pulp.
This type of talker can be distinguished due to the specific smell and color. Field champignon has a very similar smell, but it is very difficult to confuse it by color.
Poisonous and inedible talker mushrooms
First of all, we must remember that among the whole variety of talkers, there are poisonous and not suitable for the human body. Like other mushrooms, talkers absorb toxins and heavy metals. Do not collect them near industrial enterprises and roads.
Pale-colored talker
An inedible mushroom, and some scientists consider it completely poisonous. The young mushroom has an almost flat cap. However, with age, it changes to the shape of a funnel with curved edges and many pits on the surface. The flesh is gray and watery.. The leg of this species is distinguished by its edging and expands towards the base. This species is practically odorless; when dried, it emits the smell of mustiness and rot.
Pale-colored talker grows from Primorsky Krai to the European part of Russia. Most mushrooms of this species grow in the fallen leaves of birch or oak, although they can also be found in mixed forests. You can distinguish a pale-colored talker by growth alone, unlike other representatives of the genus, which grow massively in groups.
Chalice-shaped talker
This type of talker has several names: goblet talkers, translucent talkers or diatreta talkers. A hat in the form of a bowl or a deep funnel with a diameter of up to 8 cm has a gray-brown color. In good dry weather, the surface of the cap is silky, and in wet weather it becomes hygrofan. Harvest and collection falls on the first decades of August and lasts until early October.
They grow in coniferous and mixed forests.. They are best collected on bedding and rotting wood, mostly in groups. It is very rare to find single individuals.
Chalice-shaped talker How to distinguish false talkers from true ones
In a variety of types of talkers, it is very difficult to choose edible ones. However, a universal rule of difference has not yet been invented. The main rule is an excellent knowledge of the characteristics and differences between the types of talkers. It is known that poisonous mushrooms are often found in the wild, visually almost indistinguishable from those suitable for human consumption. The main factors are smell and color. A mealy and pleasant smell often belongs to poisonous mushrooms.
Some types of talkers are distinguished by pink plates and spores, as well as the absence of circles on the hat, like in edible mushrooms. Only experienced mushroom pickers can distinguish edible, conditionally edible from poisonous and inedible
Methods for preparing talkers
In cooking, only hats are used, the legs have no taste. Young mushrooms have a delicate fruity aroma, which is lost with age. Talkers can be added to all traditional dishes in boiled, fried, pickled and dried form. The aroma is perfectly revealed in first courses and sauces. The specific enzyme of mushrooms in its raw form gives the dishes a not very pleasant bitter taste.
Salad with talkers
Dice boiled potatoes, beets, and carrots. Cut the fresh onion into half rings and add to the vegetables. Then mix all the products with pickled mushrooms and canned peas. Salt to taste, add a couple of drops of lemon juice or unrefined sunflower oil.
Inedible talkers (video)
marinade salad
Mix crispy pickled cucumbers with coarsely chopped pickled talkers. Cool the boiled potatoes and cut into cubes and add to the rest of the ingredients.
Despite the variety of types of govorushka, this mushroom has taken its rightful place at Russian feasts. The mushroom requires care when harvesting and heat treatment before eating.
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Other names: bent talker, red talker
Hat (diameter 5-22 cm): dull, red, may fade to pale yellow with brown or rusty spots. Fleshy, has the shape of a bell, but over time becomes flatter, and then depressed. The edges are bent, in the center there may be a barely noticeable tubercle. To the touch, the bent talker's hat is smooth.
As seen in the photo, talker orange(Lepiota aspera) got its name because of the bright color.
Leg (height 6-15 cm): dense and fibrous, has a cylindrical shape and tapers from top to bottom. The color is usually either the same as that of the cap, or slightly lighter, darker at the base.
Records: brown or cream.
Pulp: dry, does not change color on the cut and when exposed to air. The smell is slightly pronounced, reminiscent of the aroma of almonds.
Doubles: talkers gigantic (Leucopaxillus giganteus) and whitish(Clitocybe dealbata). The giant is usually larger and does not have a tubercle in the center of the cap. And on the hat of a very poisonous whitish talker there is a characteristic powdery coating.
Where can I find: on the edges of deciduous or mixed forests.
When growing: from early July to mid-October in the countries of the Eurasian continent with a temperate climate.
Eating: in any form. This is a delicious mushroom, but experienced mushroom pickers advise using only young talkers for culinary purposes, as the old ones can be tough.
does not apply.
Mushroom talker smoky and his photo
Other name: talker smoky gray.
Smoky talker hat (Clitocybe nebularis) (diameter 7-23 cm): glossy, usually ashen, dirty yellow or light brown, very fading in the sun and may become almost white or light gray. It has the shape of a hemisphere, with a slight bulge in the center, with time it becomes almost prostrate. The edges are usually wavy and uneven. Feels smooth to the touch.
Leg (height 5-15 cm): smooth or with a slight white bloom, slightly lighter in color than the cap.
As you can see in the photo of the smoky talker, the stem of the mushroom is very dense, usually has a strong thickening almost at the very base.
In young mushrooms it is filled with a fibrous substance, while in old ones it is hollow.
Records: usually dirty or light yellow, thin and frequent. They do not adhere to the stem and are easily separated from the cap.
Pulp: dense, white, which does not change on the cut and when interacting with air. The taste can be both sour and very sweet or spicy. And the smell may resemble the acrid smell of rot or the aroma of flowers or fruits.
Doubles: entoloma tin(Entoloma sinuatum), but she has an ocher-colored hat and light pink plates.
When growing: from early August to mid-November in temperate countries of the Northern Hemisphere.
Where can I find: in mixed or coniferous forests. Often grows on rotten leaves and branches, not far from firs and birches, forms "witch circles".
Eating: young mushrooms are consumed after preliminary boiling (for about 20 minutes). Insufficient heat treatment can cause moderate eating disorder. Under no circumstances should it be eaten raw. The talker is considered of little value, as it boils down a lot.
Application in traditional medicine: folk healers do not use. For official medicine, the antibiotic nebularin is produced from mushrooms of this species.
Edible mushroom, fragrant talker (Clitocybe odora)
Other names: anise talker, odorous talker.
Hat (diameter 4-9 cm): pale blue, smooth, with a small tubercle. In young mushrooms, it is slightly convex, with time it becomes almost prostrate or slightly depressed.
The leg of the fragrant talker (height 3-7 cm): gray or brownish, may be with a greenish tint. Cylindrical in shape, expanding towards the base, where a slight pubescence is noticeable.
(chanterelle false)
- inedible mushroom
✎ Belonging and generic features
Orange talker(lat. Clitocybe aurantiaca) or, more simply, fox false(lat. Hygrophoropsis aurantiaca) is a hat mushroom, which various sources refer to different genera and different families.
According to some data, it, like all talker mushrooms, belongs to the genus clitocybe (talker) (lat. Clitocybe) from the extensive family of tricholomas (lat. Tricholomataceae) and a large order of agaric (lamellar) (lat. Agaricales); according to other sources, it, as a variety of chanterelle mushrooms, is attributed to the genus Hygrophoropsis (lat. Hygrophoropsis) and the hygrophoropsis family of the same name (lat. Hygrophoropsidaceae) from the legendary order Boletales (lat. Boletales).
This talker took the epithet "orange" for the corresponding bright orange color of its fruiting body, the name "false chanterelle" - for the outward resemblance to its edible counterpart - the common chanterelle.
Information on toxicity and nutritional suitability for the orange talker has always been quite contradictory. For example, in the American literature of recent years, this species is classified as edible, but of extremely low quality, and with a reservation about the possible occurrence of short-term gastrointestinal poisoning; or - to not recommended for consumption, but still edible mushrooms that can cause minor food poisoning when consumed in large quantities.
In the UK, where the orange govorushka is also considered edible, isolated cases of a hallucinogenic effect were reported after its use, but in France it is considered edible, but also of poor quality, with a reservation about possible cases of a hallucinogenic effect.
In Russia (and in Russia), the orange govorushka species has always been considered inedible or conditionally edible, requiring long pre-treatment, or (more often) inedible, due to an unpleasant taste, but, recently, this statement has been refuted and it has been given the position edible edible (or rather, conditionally edible) mushroomrequiring pre-treatment.
And probably still:
Don't argue with science
she can see better from the cellar! ..~ folk saying ~
But just in case, you should not rush to immediately remove the orange talker from the category of inedible, because there are reasons for this:
firstly, it was not without reason that the orange talker first fell into this category, because there were reasons for this;
secondly, there is no final certainty that they will not want to return her former status again;
thirdly, even without it, there are more than enough mushrooms in the forest so that it simply does not come in handy.
Therefore, relying on the golden rule of the mushroom picker: "if you're not sure, don't pick it up!", it's still worth a little time to collect these wonderful mushrooms. And all the more so because in people with hypersensitivity of the gastric and intestinal tract, the orange talker is still capable of causing disturbances in the digestive processes and causing indigestion.
In general, in relation to talker mushrooms, there is one useful observation:
If the talker is poisonous (or inedible) - that is not fit in food, then on the cut its flesh will remain dry,
if the talker is edible (conditionally edible) - that is fit in food, then on the cut, its pulp will surely secrete bitter milky juice ...
✎ Similar Views
Orange talker in nature, it has a similar double and looks very much like a common chanterelle (for which it is called a "false chanterelle"), from which it differs in more elegant and equally rounded hat shapes, longer legs and often fused at the base, but most importantly - "correct "(real) plates in the hat, in contrast to the forked pseudo-plates of the common chanterelle.
✎ Distribution in nature and seasonality
The orange talker is found in coniferous, deciduous and mixed forests, especially on hillocks in moss. And often it can be seen growing on stumps, rotten trees, fallen trees and near anthills.
In contrast to the edible talker or common chanterelle, the orange talker (or false chanterelle) prefers the so-called "lonely lifestyle" and rarely lives in groups. But of course there are exceptions to these rules.
And comes across an orange talker in the temperate climate zone of the northern hemisphere. It can be found in Europe and central Russia (up to the Far East).
The beginning of the ripening of the orange govorushka is considered to be the period from the very end of August, and the main peak of its growth occurs at the end of September, after which it declines and ends in mid-late October.
✎ Brief description and application
The orange talker is included in the section of agaric fungi, the spores with which it reproduces are in its plates. The plates are usually branched, frequent, descending to the stem, orange. The hat is funnel-shaped and with tucked-in edges, velvety to the touch, light orange in color. The leg is thin, smooth, sometimes slightly curved, orange in color. The pulp is soft and viscous, white, tasteless and odorless.
If an orange talker is used, then only the caps of young fruits are collected for this, their legs are always hard, and the caps of old fruits are tasteless, moreover, cotton-rubber, and sometimes they also have an unpleasant aftertaste of pine wood. Orange govorushka is almost never used for food, or only in pickled form. However, times are changing and who knows what will happen next!
Talkers (Clitocybe) belong to the ordinary family and have a fourth category. To date, more than two hundred and fifty types of talkers are known, sixty of which are found on the territory of our country. Among them there are edible, inedible and even poisonous, causing severe poisoning. Therefore, it is necessary to carefully study their individual characteristics, by which one can distinguish one from the other. And the first fees to make together with people who are well versed in them.
Description of edible species
Not every mushroom picker collects even edible types of talkers. This is due to the fact that many of them have a specific taste and smell, which often become even brighter during heat treatment. But some people even like it. The most common types of talkers include the following.
Gray
The caps of a young gray or smoky talker (Clitocybe nebularis) have a convex shape, which then develops into a flat one with bent edges and reaches a diameter of up to fifteen centimeters. Its light gray surface is covered with a dirty white coating. Thick legs in the color of the cap grow up to ten centimeters in height and have a thickening at the bottom. The white, thick, friable flesh has a fruity aroma that intensifies when cooked.
Nettle thickets are a favorite place of growth, therefore, among the people, the gray talker was nicknamed "wren". It is considered a conditionally edible mushroom.
redhead
The red or tucked talker (Clitocybe geotropa) initially has a bell-shaped cap, in adult specimens it becomes funnel-shaped with a tubercle in the middle and thin tucked edges. Its diameter ranges from four to twelve centimeters. The surface of young mushrooms is characterized by a reddish color and luster, then it fades almost to white, covered with brown spots and becomes matte. The legs grow up to fifteen centimeters in height and up to three in diameter. They have a slight white pubescence, a light yellow color and a thickening at the base.
Giant
The giant talker (Leucopaxillus giganteus) is, in fact, the largest of these mushrooms. Its fleshy hemispherical caps grow up to twenty-five centimeters or more in diameter. Over time, they become like large funnels. Their cream coloration has a gray tint in the center. Dense light gray or brownish legs reach ten centimeters in height and up to three in diameter. This type of mushroom is practically odorless, the taste is bitter, intensifying as it grows.
funnel
In the funnel talker (Clitocybe gibba), the diameter of a thin hat reaches no more than eight centimeters. It already initially has a prostrate shape, which quickly takes the form of a small, but deep yellowish-brown funnel. Narrow, cylindrical legs about five centimeters high are the same color as the hats. The mushroom is edible only when young., then it becomes too hard, besides it has a smell reminiscent of perfume.
Fragrant
A fragrant, odorous or aniseed talker (Clitocybe odora) has a thin but fleshy hat up to seven centimeters in diameter. Its surface is characterized by a very original bluish-green color, the plates are slightly lighter. Thin legs, in the color of the plates, grow up to five centimeters in height, have a cylindrical shape thickened towards the bottom. The gray flesh has a sharp aniseed smell, which only intensifies during heat treatment.
clubfoot
The clubfoot talker (Clitocybe clavipes) is the most recognizable of all the others, due to the shape of its leg, which thickens quite strongly towards the base and resembles a mace. The caps of the mushroom are gray or brownish-gray in color, rather miniature, and have a diameter of no more than six centimeters. In young specimens, they are convex, and over time they become flat with a small tubercle in the middle and acquire a white border around the edge. Yellowish plates go on legs, which grow up to ten centimeters high and up to one and a half wide.
Description of inedible and poisonous species
Simultaneously with edible talkers, inedible and poisonous species begin to appear in forests and groves. Some of them can not only cause significant harm to health, but also become deadly for people with poor health.
inverted
An inverted or reddish-brown talker (Clitocybe inversa) has a concave hat from five to ten centimeters in diameter, its edges are even and bent down, and the surface is painted grayish-red or reddish-brown. Cream-colored plates pass to curved, hard, reddish legs up to six centimeters high and about two in diameter. The thin pulp of the inverted talker is slightly lighter than the cap and is characterized by great brittleness, hardness, tart taste and pungent smell. The mushroom is inedible.
wax
All parts of the waxy, grayish or leafy govorushka (Clitocybe cerussata) are white or slightly grayish in color. The cap is eight inches in diameter. In young mushrooms, it has a bell-shaped shape, and with age it looks like a wide funnel with a large bulge in the middle and wavy, pubescent edges. Cylindrical legs with a thickening at the base grow up to five centimeters in height and no more than one in width. The taste and aroma are quite pleasant, so you need to be especially careful when collecting, as the mushroom is very poisonous.
whitish
The whitish, reddish or furrowed talker (Clitocybe dealbata) is a very small fungus. Its initially convex caps, about four centimeters in diameter, are white or grayish in color, eventually becoming flat and reddish in color. They have wavy edges and a smooth, shiny surface that becomes sticky when wet. The legs are cylindrical in shape and grayish-white in color, thicken towards the base and reach five centimeters in height and up to one in diameter.
orange
The orange talker or false chanterelle (Hygrophoropsis aurantiaca) has a funnel-shaped hat of brownish-orange color with a diameter of up to six centimeters, its edges are even and tucked. Thin plates of false chanterelles are located very often, the color matches the hat. At the legs of an orange color, the height reaches five centimeters, and the width of one. The color of the bitter pulp is white, its smell is rather unpleasant. The mushroom is inedible.
Places of growth
Talkers prefer the temperate zone of our country, Siberia and Primorsky Krai. They can be found in any deciduous or coniferous forest, as well as in meadows and fields. Edible species are usually arranged in large groups that form rows or rings. Inedible and poisonous often grow in single specimens. Fruiting begins in July and can last until November, depending on the place of growth.
Cooking talkers
Talkers can be fried, salted, marinated and added to a variety of dishes. But before that, they need to be boiled for at least half an hour.
Rice with vegetables and talkers
Ingredients:
- Mushrooms - 1 kilogram;
- Rice - 200 grams;
- Meat broth - 1 liter;
- Tomatoes - 200 grams;
- Sweet pepper - 200 grams;
- Green peas - 100 grams;
- Onions - 2 pieces;
- - 3 teeth;
- Cheese - 100 grams;
- Butter - 100 grams;
- Vegetable oil - 2 tablespoons;
- Salt, black pepper, fresh dill.
Cooking method:
- Boil the talkers, cut into several pieces and fry in half the norm of butter for ten minutes.
- Finely chop the onion and garlic and fry in a deep saucepan for several minutes.
- Add mushrooms to onions with garlic and simmer for another five minutes.
- Pour rice into the mushrooms, pour in the broth and simmer until half cooked.
- Add diced tomatoes and peppers, as well as green peas to rice with mushrooms.
- After the dish is ready, you need to remove it from the heat and add grated cheese, chopped
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Boletales (Boletales)
- Family: Hygrophoropsidaceae (Hygrophoropsis)
- Genus: Hygrophoropsis (Hygrophoropsis)
- View: Hygrophoropsis aurantiaca (Orange talker)
- Other names for mushroom:
Synonyms:
Orange talker
- Hygrophoropsis orange
- Kokoschka
- Agaricus aurantiacus
- Merulius aurantiacus
- Cantharellus aurantiacus
- Clitocybe aurantiaca
- Agaricus alectorolophoides
- Agaricus subcantharellus
- Cantharellus brachypodus
- Cantharellus ravenelii
- Merulius brachypodes
Description
Hat: with a diameter of 2-5 centimeters, under good conditions - up to 10 centimeters, at first convex, with a folded or strongly curved edge, then flat-prostrate, depressed, funnel-shaped with age, with a curved thin edge, often wavy. The surface is finely velvety, dry, velvety disappears with age. The skin of the cap is orange, yellow-orange, orange-brown, darkest in the center, sometimes visible in faint concentric zones that disappear with age. The edge is light, pale yellowish, fading to almost white.
plates: frequent, thick, without plates, but with numerous branches. Strongly descending. Yellow-orange, brighter than caps, turn brown when pressed.
Leg: 3-6 centimeters long and up to 1 cm in diameter, cylindrical or slightly narrowed towards the base, yellow-orange, brighter than the cap, the same color as the plates, sometimes brownish at the base. May be curved at the base. In young mushrooms, it is whole, with age it is hollow.
pulp: thick in the center of the cap, thin towards the edges. Dense, somewhat cottony with age, yellow, yellowish, pale orange. The leg is dense, hard, reddish.
Smell: weak.
Taste: Described as slightly unpleasant, barely distinguishable.
Spore powder: White.
controversy: 5-7.5 x 3-4.5 µm, elliptical, smooth.
Season and distribution
The false chanterelle lives from the beginning of August to the end of October (massively from mid-August to the last ten days of September) in coniferous and mixed forests, on soil, litter, in moss, on rotting pine wood and near it, sometimes near anthills, singly and in large groups, quite often every year.
Distributed throughout the temperate forest zone of Europe and Asia.
Similar species
With which Govorushka orange intersects in terms of fruiting time and habitat. It is easily distinguished by a thin dense (in a real chanterelle it is fleshy and brittle) texture, a brighter orange color of the plates and legs.
It is distinguished by the presence of pronounced scales on the cap and a more brown central part of the cap.
Edibility
The orange talker has long been considered a poisonous mushroom. Then it was transferred to the category of "conditionally edible". Now many mycologists tend to consider it rather slightly poisonous than edible, even after preliminary boiling for at least 15 minutes. While physicians and mycologists have not come to a consensus on this matter, we recommend that people with hypersensitivity to mushrooms refrain from eating this fungus: there is information that the use of false chanterelle can cause an exacerbation of gastroenteritis.
Yes, and the taste of this mushroom is much inferior to the real chanterelle: the legs are hard, and the old hats are completely tasteless, cotton-rubber. Sometimes they have an unpleasant aftertaste from pine wood.
