Poplar mushroom
Poplar honey agaric: appearance and application
Latin name: Agrocybe aegerita.
Family: Row.
Synonyms: foliola poplar, agrocybe poplar, pioppino.
Hat: the form in young specimens has the form of a sphere, which levels with age and becomes flat. The surface of the hat is velvety, dark brown; as it ripens, it acquires a lighter shade, and a network of cracks also appears. Important: the appearance of agrocybe may vary depending on the climatic conditions of a particular territory.
Leg: cylindrical, in height reaches up to 15 cm, in thickness - up to 3 cm. Silky, above the characteristic ring-skirt is covered with a thick fluff.
Records: wide and thin, narrowly grown, light, brown with age.
Pulp: white or slightly brownish, fleshy, has a wine smell and floury taste.
Similarities and differences: there are no external similarities with other mushrooms.
Pay attention to the photo of poplar mushrooms, allowing you to examine their appearance in detail:
Edibility: edible and delicious mushroom.
Application: agrocybe has an unusual crispy structure, very popular in restaurants in Europe. In France, poplar mushrooms are called one of the best mushrooms, giving it a significant place in Mediterranean cuisine. It is pickled, salted, frozen, dried and prepared aromatic dishes. The composition of the fruiting body includes methionine, an important amino acid involved in the normalization of the digestive system. It is widely used in medicine for the treatment of hypertension and migraine, as well as for the fight against oncology.
Spread: found mainly on the trunks of deciduous trees: poplars, willows, birches. Sometimes it can affect fruit trees and elderberries. Very popular for home and industrial cultivation. Fruits in groups of 4 to 7 years, completely destroying the wood. Harvest of honey of poplar averages 25% of the mass of wood on which it grows.
