People call cobweb mushrooms that are found in different types of forests. Some adherents of a healthy lifestyle eat the fruiting bodies raw, and they are also tasty when salted. A distinctive feature of these representatives of the natural kingdom is a kind of white “veil” located on the lower part of the cap and descending onto the stem.
People call cobweb mushrooms that are found in different types of forests
Scientists have identified mushrooms belonging to the Pautinnikov family in the order Agaricaceae. Popularly, the described representatives of the natural kingdom are called marshlanders, and you can recognize them in the forest by the characteristic cobwebby formation in the lower part of the fruiting body.
The shape of the cap varies from hemispherical to conical, and both smooth and fibrous specimens are found. The color of mushrooms can vary and fades with age. The flesh of the cap can be fleshy or, on the contrary, thin; the color of the fruiting body on the cut may change. The stem of the mushroom is club-shaped, less often cylindrical and with a tuberous thickening at the bottom; there is always a remnant of the “veil” on it. It is curious that it is clearly visible only in young specimens; the old fruiting bodies, the described part remains in the form of a coating.
Triumphal cobweb (video)
Edible and poisonous species of spider webs
When going into the forest, do not forget that some types of spider webs are unsuitable for consumption. Let's consider the varieties of representatives of the kingdom that are often found in nature.
Common spiderwort
The cap of this mushroom is small, its diameter rarely exceeds 5 cm. In young fruiting bodies it is hemispherical, then with age the upper part becomes prostrate and convex. The color of the common spider web varies from pale yellow to brown, the plates are weak and frequent. The cobwebby tissue is mucous, its color is lighter than other parts of such a mushroom. The cylindrical leg is slightly expanded, its structure is dense and continuous. The flesh of this species is whitish and sometimes has a slight unpleasant odor.
The common cobweb is considered an inedible mushroom and is not recommended to be collected.
Scaly cobweb
You can recognize such a mushroom by its cap, decorated with many dark brown scales, and the upper part of the fruiting body is crowned with a small tubercle. The olive or ocher color makes the described species stand out among other representatives of the kingdom, and the cobwebby tissue has a light brown color and is always noticeable. The length of the leg reaches 5 cm or more, it is solid and hollow, with loose pulp. Sometimes you can detect a faint musty smell coming from the mushrooms.
The scaly cobweb is an edible mushroom; it is better to use it fresh and boil or pickle. Mushroom caps are edible.
Scaly cobweb Goat's web
The described mushroom is popularly called stinking or goat mushroom, since it emits an unpleasant odor and is therefore inedible. At the same time, its cap is quite large, reaching more than 10 cm in diameter, and its shape is regular and round with rolled edges. The color of the young fruiting body is violet-gray; with age, the mushrooms become bluish. The pulp is very dense, the leg of the goat webwort is short and thick, has a massive tuberous thickening at the bottom and is covered with the remains of arachnoid tissue.
This marsh plant stands out among other mushrooms for its bright color - hemispherical caps of orange-yellow color are noticeable in the forest, with age their shape becomes cushion-shaped and prostrate. The flesh of the fruiting body is thick, soft, and exudes a pleasant aroma, which is not typical for cobwebs. The plates of young specimens are narrow and frequent; they are almost completely covered with cobwebby tissue.
The leg of this web spider is high, its length reaches 10 cm. Triumphal marsh grass does not contain harmful substances, therefore, young fruiting bodies have a pleasant taste.
Triumphal cobweb (yellow) Gossamer violet
A bright and memorable mushroom is listed in the Red Book and is edible, but it is best to refrain from collecting it. The cap of such a web spider is cushion-shaped, convex, with age it becomes flat and overgrown with tiny scales. The plates are wide, rich purple in color. The flesh is bluish, without a special odor, and the stem of the mushroom is dark purple in color and has a thickening at the base.
The most beautiful cobweb
The small orange-ocher cobweb, the cap of which has a sharp tubercle, is a deadly poisonous mushroom and therefore cannot be collected. Old specimens turn rusty brown, their stem grows up to 12 cm and becomes dense with remnants of arachnoid tissue. The plates of the mushroom are sparse, the pulp has no distinct odor. People also call it reddish, or very special.
The most beautiful cobweb The web spider is excellent
This mushroom has a lamellar fruiting body; remnants of arachnoid tissue are visible on its surface. The diameter of the cap sometimes reaches 15 cm or more; as it matures, it becomes flat and even depressed. Immature specimens are purple in color, while ripe ones have a wine-colored or red-brown upper part.
The thick leg of the superb cobweb reaches 10 cm in height, its flesh is light, darkens over time. The mushroom is edible Suitable for consumption when salted or pickled, the fruiting bodies can also be dried.
Bracelet web plant
You can recognize such a mushroom by its neat hemispherical cap, its diameter gradually reaches 12 cm or more. With age, the upper part of the fruiting body opens, its surface is dry. The color of the forest products varies from orange to red-brown, and dark fibers are also present.
On a high stalk, slightly widened towards the base, there are remnants of arachnoid tissue of a reddish hue, by which mushroom pickers identify the bracelet cobweb. It is considered non-poisonous, but is not eaten.
Bracelet web plant White-violet cobweb
The cap, with a diameter of 4 to 8 cm, has a rounded bell-shaped shape, atypical for other types of spider webs. In damp weather, the mushroom becomes sticky, its color varies from silver to lilac-gray, and with age, the fruiting bodies fade and lose part of the cobweb tissue.
The stalk of the white-violet spiderwort is mucous and thick. Unlike a similar mushroom called goat mushroom, this gift of the forest does not have a pungent odor, however, It is considered a low quality product and is not collected by mushroom pickers.
Places of growth and fruiting season of the spider web mushroom
You can meet cobwebs not only in deciduous and mixed forests, but also in coniferous forests, where these mushrooms choose damp places. Fruiting bodies grow singly or in small groups, they are capable of forming mycorrhiza with birches and other trees, and you can also see the described species among mosses.
Spider webs are widespread throughout Europe; in Russia, people begin to collect such mushrooms in May; the mushroom produces a good harvest until the end of September.
Gallery: spider web mushroom (45 photos)
Recipes for making edible spider webs
Not all species of swampweeds are dangerous to humans, but it is important to be able to distinguish between edible specimens. For example, the excellent spider web is noble mushroom, which is why it is recommended to fry it and serve it with any side dish. To prepare the dish you will need the following products:
- mushrooms (500 g);
- wheat flour (4 large spoons);
- sunflower oil (3 large spoons);
- greens to taste.
Pre-boil fresh fruit bodies for 15 minutes, draining the water repeatedly. Next, cut them into small slices, fry in a frying pan until half cooked, mix with flour and continue to simmer the cobwebs for a few more minutes. It is recommended to eat this dish hot.
White-violet cobweb Triumphant mushroom pickers collect cobwebs in order to pickle them. Take the following ingredients before you start cooking:
- boiled mushrooms (1 kg);
- black peppercorns (10 pcs.);
- bay leaf (3 pcs.);
- garlic (4 cloves);
- table vinegar (4 large spoons);
- sugar and salt to taste.
Boil water, then add all the spices for the marinade and the prepared cobwebs to the liquid. Boil the mixture for 15 minutes, then pour the product into sterilized jars, season with vinegar and close the lids tightly.
How to recognize the lazy web spider (video)
Collect mushrooms carefully and never take suspicious specimens, because they can be poisonous. Collect familiar and well-known species of spider webs that are edible.
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Cobweb orange-red also called plush web spider or mountain spider web. You can meet it from the last ten days of August to the last ten days of October in broad-leaved (where oak-birch is present) and coniferous forests. Prefers to grow singly or in groups on sandy soil. More common in the southern regions of Russia.
The cap, 4 to 8 cm in diameter, is first hemispherical in shape, then convex-spread or flat with a drooping edge. The surface is dry, matte, felt, finely scaly, orange-red-brown in color with a darker center. There is a small tubercle in the central part of the cap.
The plates are sparsely spaced, wide, thick, adherent, and have a color similar to the color of the cap. On very young specimens there is a cobwebby cover of yellowish-ocher color, which disappears very early.
The stem is cylindrical in shape, sometimes slightly narrowed towards the base, has a length of 5-10 cm and a diameter of up to 2 cm. The structure is longitudinally fibrous (covered with dark fibers obtained from a torn bedspread), without belts, and has a light yellow color on the main part. The stem is lemon-yellow at the top and rusty-brown at the base.
The pulp is yellowish-brown, tasteless, with a faint unpleasant odor, vaguely reminiscent of radish.
The orange-red cobweb is recognized as a deadly poisonous mushroom. Its main insidiousness is that the main symptoms of poisoning appear 5-14 days after consumption. Poisonous toxins (orellanins) are completely preserved by cooking, frying or drying. The first symptoms of poisoning are unbearable thirst, then sharp pain in the abdomen appears, and later pathological changes in the functioning of the kidneys occur. If the poisoned person is lucky and survives, then further treatment can last up to a year or more.
The mountain cobweb can be confused with similar species of brown-red cobwebs: the beautiful poisonous cobweb, the brown cobweb, the dark brown cobweb, and the edible bracelet. Since even edible species do not have a good taste, it is better to avoid eating any specimens that are more or less suspicious.
Photos of orange-red web spider (Cortinarius orellanus)
To better recognize this poisonous mushroom, it doesn’t hurt to watch the video of the Italian Mycological Association about the orange-red cobweb
Cobwebs (Cortinarius) are a fairly extensive genus of fungi, numbering more than 40 species in our country alone, and throughout the world this figure exceeds the two thousandth threshold. Most of their representatives are inedible, and some are even deadly poisonous. The name of some types of these mushrooms speaks for itself: just look at the superb cobweb or the elegant cobweb. They are also called marshlands or ringed caps.
Brief description and habitat
Cobwebs are lamellar mushrooms. Their main distinguishing feature may well be their bright colors. They are found in purple, bright yellow, dark red, terracotta and other colors. Some species names came precisely because of this characteristic: purple webwort, crimson webwort, watery-blue webwort, and others. And the name of the entire genus of mushrooms was given by the cobwebby film like a blanket enveloping its representatives. The web cover is clearly visible in young mushrooms: it connects the stem and the edges of the cap. And in mature representatives, the thin film breaks as it grows and becomes like a cobweb entangling the stem of the mushroom. Some of its threads hang from the cap, but for the most part they remain in the lower part of the stem in the form of a cobwebby ring. These mushrooms are very similar to each other and only experienced mushroom pickers can distinguish one type of cobweb from another.
All representatives of this genus have a round cap that becomes flat as it grows, often raised in the middle. To the touch it is smooth, fibrous, less often scaly. There may be either a mucous surface of the cap or a dry one. The pulp is fleshy, thin, often white, but can also be multi-colored. The plates are frequent, descending, and the leg is cylindrical, sometimes thickened at the base. Remnants of a cobwebby blanket will always be visible on it. It practically matches the color of the surface of the cap, sometimes it may differ only in the intensity of the shade. The spore powder of mushrooms is usually yellow or brown-yellow in color. In general, cobwebs are very similar to, so it is quite difficult to confuse them with edible mushrooms.
These mushrooms love moist, swampy soil. They can often be found near the outskirts of swamps, which is why they received the name “swamplanders”. Cobwebs grow in deciduous and mixed forests, and are less commonly observed in coniferous forests. This is a widespread genus. Their habitat is the European part of Russia, Siberia, the Far East, Ukraine, Belarus, Georgia and Kazakhstan. In Europe, they are often found in Austria, Italy, Great Britain, Belgium, France, Finland, Switzerland, Romania, Latvia and Estonia. You can also find them in the USA and Japan. However, although they are so ubiquitous, they are quite rare mushrooms. Some of their species, for example, purple cobweb, are listed in the Red Book of the Russian Federation and other regions.
Beneficial features
Despite the fact that some of the types of spider webs are poisonous, this does not reduce the content of valuable substances in them that have practical applications in medicine. Some of the representatives of this genus are used as raw materials for the manufacture of dyes. Mostly brown or ocher colored mushrooms are used for this purpose.
Edible and conditionally edible representatives are successfully used for culinary purposes, having previously undergone additional processing in the form of long-term boiling with frequent replacement of water. In cooking, such types of mushrooms as watery blue cobweb, superb cobweb, purple cobweb, and yellow cobweb are often used.
These are the most common species eaten. There are others, but many of them are useless and have no taste value. Be that as it may, even well-known species should only be collected by experienced mushroom pickers.
Types of spider webs used in cooking can be consumed boiled, salted, fried, pickled, or canned. The various first and second courses with it are incomparable. Many experts say that these mushrooms have a nutty flavor.
Fried spider web recipe
For preparation you will need:
- edible or conditionally edible spider webs – 500 grams;
- flour - 4 tablespoons;
- vegetable oil – 3 tablespoons;
- greenery.
Initially, fresh mushrooms need to be thoroughly boiled, changing them several times. Then cut them into small pieces. Place in a preheated frying pan and fry until almost done. Then pour flour into the mushrooms and continue cooking. The top of the dish can be decorated with herbs and served. It is best consumed hot.
Types of mushrooms and medicinal properties
The most famous species of this genus are:
- yellow spiderwort or triumphal marshweed – edible;
- purple spider web – conditionally edible;
- orange cobweb – conditionally edible;
- purple spider web – conditionally edible;
- shiny cobweb - poisonous;
- bracelet web - edible;
- Variable cobweb – conditionally edible;
- brown cobweb – conditionally edible;
- smeared cobweb – conditionally edible;
- superb cobweb - edible;
- straight spider web – conditionally edible;
- red-olive cobweb - inedible;
- Gossamer webwort – conditionally edible;
- Scaly cobweb is inedible.
Some representatives of this genus are considered poisonous mushrooms, but this does not reduce their medicinal properties.
Red cobweb
A red or blood-reddish mushroom, classified as poisonous. It bears a close resemblance to the inedible purple spider web. It has pronounced antiseptic properties. The substances included in its composition prevent the development of tuberculous mycobacteria. Found in coniferous forests. Loves moist, mossy soil. Fruits from July to September.
Bracelet web plant
It has a yellow-brown or brown-red color; with age, the terracotta color predominates and becomes more saturated. Resembles the triumphal cobweb. This is a conditionally edible mushroom, used in cooking only after careful pre-processing. For medicinal purposes it is used as an antiseptic. It forms mycorrhiza only with birch. Picky in choosing soil - prefers a swampy, acidic environment. Fruits from July to early October.
The color of the mushroom is multifaceted: from grayish-green to black-olive with brown and brown impurities. It is quite similar to many representatives of this species, from which it differs in the absence of odor, very bitter taste and black color of the plates. The alkaloids included in its composition, in laboratory studies, showed good results in inhibiting acetylcholinesterase, which is one of the main types of therapy for Alzheimer's disease and other memory disorders. This mushroom is considered poisonous. Found mainly in deciduous and mixed forests, loves calcareous soils. Forms mycorrhiza with oak and beech. Fruits from July to October.
Gossamer's web
Pale lilac, becoming ocher-white with age. It is similar to camphor spiderweed, which has the same unpleasant specific odor. It differs from a rare species - the violet cobweb - in the rusty color of the plates, from the white-violet representative - in a more saturated color, from the violet row - in a strong repulsive aroma and a tangled, abundant cover. The mushroom is inedible. Eating it is not recommended. For medical purposes it has pronounced antibacterial properties. An antibiotic, inolomine, was identified in its composition.
Harm and dangerous properties
Some types of spider webs are very toxic and poisonous. They are most dangerous because signs of poisoning may appear after several days or even weeks, since they contain delayed-acting toxins. Their venom is very harmful to the kidneys; with its help, a disease such as acute interstitial nephritis can develop. Even irreversible changes in the structure of the kidneys and death are possible. According to statistics, for every seven cases of poisoning, one is fatal.
Characteristic signs of spiderweb poisoning are burning and dry mouth, severe thirst followed by vomiting, nausea, and abdominal cramps. Often accompanied by headache and pain in the lumbar region. Even if you notice the symptoms in time and consult a doctor, recovery and treatment will take quite a long time.
In order to protect yourself, it is important to remember the first rule of a mushroom picker: if there are doubts about the edibility or inedibility of a mushroom, then it is generally accepted that it is obviously poisonous. In general, it is better not to take risks and entrust the collection of cobwebs to specialists who can confidently distinguish a good mushroom from its poisonous counterpart.
By the way, when preparing good edible mushrooms, it is worth remembering that violations in technology and non-compliance with processing rules can lead to severe poisoning and sad consequences.
Providing first aid for poisoning
Any type of poisoning requires immediate medical attention until the ambulance arrives. It is advisable not to transport the patient to the clinic, since some toxins can cause disruption of the cardiovascular system.
Before the doctor arrives, you should:
- put the patient to bed;
- perform repeated gastric lavage;
- drink a laxative to remove poison from the intestines;
- do a cleansing enema.
In case of poisoning, severe dehydration of the body occurs, so it is recommended to feed the patient with saline solutions, for example, rehydron. Give the victim cool, strong teas or just salted water. For calf cramps, which often occur precisely because of dehydration, you can put mustard plasters on your shin.
If everything was done correctly, and the danger was noticed at an early stage, then after such measures, the victim may already feel an improvement in his condition after 2-3 hours.
But this is not a reason to refuse hospitalization if recommended by a doctor.
conclusions
Spider mushrooms are quite rare and mostly dangerous mushrooms. But this does not stop some gourmets from collecting various representatives of this genus for culinary purposes. Many of them have an interesting taste and are quite often eaten after pre-processing.
Before preparing a dish of spider webs, they need to be thoroughly boiled, changing the water several times. However, only experienced mushroom pickers will be able to cope with such an impossible task as determining which type of cobweb mushroom a particular mushroom belongs to.
The thing is that they are very similar to each other and an ignorant person can quite easily confuse an edible representative with its dangerous toxic relative.
Cobwebs are very dangerous due to the slow-acting toxins they contain. Poisoning by these mushrooms does not appear immediately, but after a fairly long period of time, which can be up to 14 days.
In some cases, they lead to pathological changes in the body, and sometimes even to death. In case of mushroom poisoning, the victim should immediately provide first aid in the form of gastric and intestinal lavage, and also provide plenty of fluids to avoid dangerous dehydration.
But even the most poisonous mushrooms do not lose their medicinal properties. They contain substances from which, with the right technology in the laboratory, it is possible to extract various components used to create antibiotics and various other drugs.
In fact, the cobweb is a rather valuable mushroom, but it is valued mainly for its medical properties. Its taste and culinary properties are not particularly popular. Cobweb mushrooms are quite rare and little-known mushrooms, so it is better not to take risks and refuse to eat them in favor of other edible, more tasty and well-known representatives.
Spider web is not the most common mushroom. Its family includes almost 40 species. Novice mushroom pickers sometimes confuse cobwebs with other mushrooms and throw them into a basket, without thinking that they can be deadly. Cobwebs come in a wide variety of shapes and colors. The names of the types of mushrooms speak for themselves: orange cobweb, crimson, white-violet, etc.
general information
The cobweb family got its name from the cobweb-like cover that connects the stem of the mushroom to the cap. It is especially noticeable in young mushrooms. In more mature members of the family, the cobweb encircles the lower part of the leg with a porous ring. All varieties of this mushroom have a round cap., which becomes more and more flat as it grows. Its surface has a smooth or scaly texture and can be either slippery or completely dry.
The stem and surface of the mushroom cap have almost the same color. The standard shape of the leg is cylindrical, but in some species it has a thickened base. The flesh of the mushroom is usually white, but can also be colored. The cobweb family loves moisture very much. They are most often found near wetlands, which is why they have earned the nickname “swamplanders.”
Mushrooms of this family are common in the European part of Russia, but they are quite difficult to find. Some species of cobwebs are listed in the Red Book. Spider webs rarely grow alone. Usually these are clans of 10 to 30 pieces, clustered in damp lowlands. It is recommended to collect them from late summer until the first frost.
The most special one is the most poisonous spider web. To avoid getting a deadly mushroom into the basket, you need to learn more about it. The cap of an adult beautiful mushroom reaches a diameter of up to 10 cm. In young mushrooms it can be in the form of a cone. As the mushroom grows, the cap changes its appearance and acquires a flat-convex shape with a blunt tubercle in the center. The surface is dry, velvety, slightly scaly at the edges. The color of the cap can range from red-brown to ocher-brown.
The stem of an adult mushroom reaches 12 cm in length and 1.5 cm in width, it slightly widens towards the base and is covered with noticeable bracelets of a spider web. The surface is orange-brown, fibrous. The flesh of the mushroom is yellow-ochre, without taste. Sometimes has a faint radish odor.
Cobweb mushrooms (Cortinarius) are mushrooms belonging to the cobweb family (Cortinariaceae) and the order Agaricaceae. Many varieties are popularly called marsh plants.
Cobwebs are mushrooms belonging to the cobweb family and the order Agaricaceae
Mycorrhizal fruit cap-peduncle type body with a hemispherical or conical, convex or flat cap, having a pronounced tubercle and a dryish or mucous, smooth or noticeably felt, sometimes scaly surface of yellow or ocher, orange-terracotta, brownish-brick, dark reddish, brown- brick or purple coloring.
The soft part is relatively fleshy or quite thin, white or ocher-brown, yellow, bluish-violet or olive-green in color, sometimes changing shade when cut. All plates are of accrete or slightly descending type, thin and relatively frequently located, of various colors. The cylindrical or club-shaped leg is characterized by the presence of a tuberous thickening at the base. The spores are ocher and brownish.
Features of the triumphal webweed (video)
Where does the spider web mushroom grow?
The fruiting bodies of mycorrhizal varieties can grow in coniferous forests, as well as not too dense deciduous forests. The varieties are widespread in the temperate climate zone:
- P.excellent found in deciduous forests, forming mycorrhiza with beeches, and does not grow in our country;
- P.violet has become widespread in the northern regions and central zone of our country;
- P.triumphal grows massively in Eastern Siberia, as well as in the Far East;
- P.grayish blue not found on the territory of our country;
- P.blue forms mycorrhiza with beeches and other deciduous trees, grows in the Primorsky Territory;
- P. fragrant prefers mixed and coniferous forests for growth and development, where it forms mycorrhiza with beeches and fir.
The most widespread in our country and in many European countries is P. large, growing mainly in mixed forest zones on sandy soils.
Cobwebs can grow in conifers, as well as not too dense deciduous forests
About the edibility of spider webs
The taste of the mushroom pulp of edible varieties, as a rule, is not very pronounced, but most often it is bitter. Many species lack mushroom aroma completely, and some fruiting bodies have a fairly noticeable smell of garden radish. Used for food purposes with great caution. Most often, fruit bodies are fried, salted and pickled.
Types of spider web mushroom
It is not possible to distinguish between edible and poisonous species by taste or smell, so it is very important to know the exact description and external characteristics of cobwebs, which are most often found in our country.
Gallery: types of spider webs (45 photos)
Cortin.triumрhans - has a hemispherical or cushion-shaped, semi-prostrate upper part of an orange-yellow color with the remains of a veil and a sticky or dry surface covering a thick, soft, whitish-yellowish flesh with a pleasant aroma. The plates are of a weakly adherent type, narrow and frequent, light smoky cream or bluish-brown in color with rusty-red-brown spore powder. The lower part of the fruiting body is strongly thickened and cylindrical in shape.
Cortin.alboviolaceus - has a rounded bell-shaped, convex or convex-prostrate cap with an elevation in the central part and a silky-fibrous, shiny, smooth, sticky surface of lilac-violet-silver or white-lilac color. The plates are medium-frequently spaced, narrow, grayish-blue, bluish-ocher or brownish-brown, with the presence of rusty-reddish-brown spore powder. The pedicle area is club-shaped, with weak mucous membrane. The soft part is thick and watery in places,gray-blue, brownish, with an unpleasant odor.
Cortin.armillatus - has a hemispherical, gradually opening, cushion-shaped cap with a wide and blunt tubercle in the central part, covered with dry and fleecy, orangeish or reddish-brown color with remnants of a red-orange-brown blanket. The soft part is thick and dense, brownish in color, with a pronounced musty odor and a complete absence of mushroom taste. The plates are of an adherent type, wide and relatively sparsely spaced, grayish-cream, slightly brownish or rusty-brown in color, with brownish-rusty-red spore powder. The lower part of the fruit body is lighter, with a widening at the base, with bracelet-like remains of the coverlet.
The most special spiderweb
Cortin.rubellus - has a conical or prostrate-conical cap, with a sharp tubercle in the center and a finely scaly, reddish-orange, reddish-orange or bright brownish surface, covering a tasteless and radish-smelling pulp of a reddish-orange-ocher color. Thick and wide plates are sparse, growing to the stem, orange-ocher or rusty-brown color, with rusty-reddish-brown, spherical, rough spores. The lower part of the fruiting body is cylindrical in shape and of sufficient density.
Purple cobweb (video)
Сortin.рholideus - has a bell-shaped, slightly convex cap with a blunt prominence in the center and numerous scales of dark brown color, covered with pale brown, brownish-brown skin. It is distinguished by sparse, grayish-brownish plates with a lilac-violet tint and the presence of brown spore powder. The lower part of the fruit body is cylindrical or slightly club-shaped, with a widening at the base, solid or hollow, with a smooth, grayish-brownish scaly surface. Loose type, gray-violet-brownish the pulp has a faint musty odor.
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