Gypsy mushrooms

2 Oct


I forgot my camera tonight though I will show you a few Gypsy mushroom I’ve gathered and have now selected for the table as these mushrooms are at their best when the caps are round and young, the stems need to be discarded as they are hard to digest. The caps should also be well cooked.


Some of the slightly older mushrooms I will dry to use for tea especially during the flu season. Here is some interesting info concerning this mushroom now known as Cortinarius caperatus.


Closer look at the caps with their white cap frosting and lovely wrinkles, click on to really notice these  characteristics, the stem ring and upper stem pattern with a rounded stem bottom are also important to know. There are some reasonably good photos of these in my edible mushroom page. ciao


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