Gypsy mushroom

Cortinarius caperatus

mushroom

A mushroom with a cap wrinkled at the edge and a striated ring, with firm flesh in young specimens.

Origin

Mountain forests of Europe

Season (United States)

August to October

Preparation

It is eaten cooked, pan-fried for about ten minutes; the stem is cut off. Cook it quickly: the stem turns fibrous and wormy. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

Long placed among the pholiotas, hence its French name, it is now a webcap.