Jelly fungi

Guepinia helvelloides, Tremella mesenterica

mushroom

Jelly fungi with a neutral taste: the yellow brain, bright yellow, which thickens soups, and the apricot jelly, pinkish orange, eaten raw in salads or pickled in vinegar.

Origin

Woods and undergrowth of the Northern Hemisphere

Season (United States)

July to November

Preparation

Tremella is cooked: it thickens the soups and broths it simmers in; guepinia, on the other hand, is eaten raw in salads or candied in sugar. A rinse is enough to clean them. 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?

A French author compared the apricot jelly to « a piece of candied fruit without the icing-sugar coating ».