Collibia chestnut (Rhodocollybia butyracea) ata ma faʻamatalaga

Collibia chestnut (Rhodocollybia butyracea)

• Collibia oil
• Collibia suauu
• Rhodocollibia oily
• Oil money

Collibia chestnut (O le t. Rhodocollybia butyracea) is a mushroom of the Omphalote family (Omphalotaceae). In the past, this species managed to visit the Negniuchnikovye (Marasmiaceae) and Ryadovkovye (Tricholomataceae) families.

Collibia oil hat:

Diameter 2-12 cm, shape – from hemispherical to convex and prostrate; in older specimens, the edges are often bent upwards. The surface is smooth, in wet weather – shiny, oily. The color of the hygrophan cap is very variable: depending on the weather and on the age of the fungus, it can be chocolate brown, olive brown, or yellow-brown, with a characteristic zoning characteristic of hygrophan mushrooms. The flesh is thin, grayish, without much taste, with a slight smell of dampness or mold.

Faamaumauga:

Loose, frequent, white in young specimens, grayish with age.

Spora pauta:

Lanu paʻepaʻe.

Vaʻa:

Relatively flat, 2-10 cm long. 0,4-1 cm thick. As a rule, the leg is hollow, smooth and rather rigid. The foot is thickened at the base. With a whitish felt structure at the bottom. The color of the legs is brown, slightly darker in the lower part.

Faʻasalalau:

Collibia chestnut grows from July to late autumn in large groups in forests of various types, easily enduring frosts.

Ituaiga tutusa:

Collibia chestnut differs from other collibia and other late fungi in its club-shaped, pubescent stem. At the same time, one of the forms of chestnut collibia, the so-called Collybia asema, is completely different – a gray-green hat, strong constitution – and it is very easy to mistake for some separate, unknown species.

Mea'ai:

Collibia chestnut is edible but considered unpalatable; M. Sergeeva in her book indicates that the least tasty specimens are gray (obviously, the form of Azem). It is possible that this is the case.

Video about mushroom Collibia chestnut:

Faʻaaliga: