The Grisette is a relatively slender, tall, very fragile mushroom with striated, thinly fleshed cap. Its gills are very dense and the basal volva is large and has lobed margins. It grows in clamp places in coniferous forests.
The stipe always lacks a ring and it was therefove formerly classified as a member of the independent Amanitopsis genus. The colour of its cap is changeable, but a typical Grisette has a grey cap on a whitish stipe and volva. The fruit- bodies with an orange or orange-brown or sometimes a slightly olive tinged cap are classified as Amanita crocea. Their stipes are similarly coloured and are characterized by transverse broken lines.
The reddish-brown Amanita umbrinolutea can also he frequently seen. It has a dirty-whitish volva, and its stipe has also transverse irregular stripes. All the above-mentioned Amanita species are edible; some mushroom-pickers even consider them tasty. Their disadvantage lies in their fragility and therelbre they do not transport very well. Finally it is worth noting once again that, when such Amanita species are being gathered, constant vigilance must be exercised to avoid confusing them with the Death Cap (Amanita phatloides), which has a similarly tall volva at the stipe's base; however, the Grisette is always without the characteristic ring.
The fruit-body smells faintly of bitter almonds. This species usually grows singly in coniferous forests or mixed woods of pine and oak, but moss often in the moss under larch trees. It is edible and particularly suitable for making soups.
The flesh of the Blewits has a pleasant mushroom taste and scent, the stipe is short and looks as if it had been stained with ink. Blewits are excellent edible mushrooms, and can be prepared in a number of ways. Their utility is further increased by the fact that they can still embellish our diet when other edible mushrooms are on the decline.
Even its frost-bitten specimens can be found after the first frosts and can still be used for cooking. They are suitable for soups, frying in breadcrumbs and pickling in vinegar. According to some authors the raw fruit-bodies contain a substance that can cause the wastage of red blood cells, but this substance is destroyed by boiling. In some respects they are similar to Wood Blewits (Lepista mida), but differ in their gills, which are never purple.
The stipe always lacks a ring and it was therefove formerly classified as a member of the independent Amanitopsis genus. The colour of its cap is changeable, but a typical Grisette has a grey cap on a whitish stipe and volva. The fruit- bodies with an orange or orange-brown or sometimes a slightly olive tinged cap are classified as Amanita crocea. Their stipes are similarly coloured and are characterized by transverse broken lines.
The reddish-brown Amanita umbrinolutea can also he frequently seen. It has a dirty-whitish volva, and its stipe has also transverse irregular stripes. All the above-mentioned Amanita species are edible; some mushroom-pickers even consider them tasty. Their disadvantage lies in their fragility and therelbre they do not transport very well. Finally it is worth noting once again that, when such Amanita species are being gathered, constant vigilance must be exercised to avoid confusing them with the Death Cap (Amanita phatloides), which has a similarly tall volva at the stipe's base; however, the Grisette is always without the characteristic ring.
The fruit-body smells faintly of bitter almonds. This species usually grows singly in coniferous forests or mixed woods of pine and oak, but moss often in the moss under larch trees. It is edible and particularly suitable for making soups.
The flesh of the Blewits has a pleasant mushroom taste and scent, the stipe is short and looks as if it had been stained with ink. Blewits are excellent edible mushrooms, and can be prepared in a number of ways. Their utility is further increased by the fact that they can still embellish our diet when other edible mushrooms are on the decline.
Even its frost-bitten specimens can be found after the first frosts and can still be used for cooking. They are suitable for soups, frying in breadcrumbs and pickling in vinegar. According to some authors the raw fruit-bodies contain a substance that can cause the wastage of red blood cells, but this substance is destroyed by boiling. In some respects they are similar to Wood Blewits (Lepista mida), but differ in their gills, which are never purple.
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