{"id":4017,"date":"2017-06-23T06:44:34","date_gmt":"2017-06-23T06:44:34","guid":{"rendered":"http:\/\/www.katunroads.me\/katun-road-montenegro\/biodiversity\/fungi\/jestive-gljive\/"},"modified":"2022-07-20T12:43:46","modified_gmt":"2022-07-20T12:43:46","slug":"jestive-gljive","status":"publish","type":"page","link":"https:\/\/www.katunroads.me\/en\/katun-road-borderline-heights\/biodiversity\/fungi\/jestive-gljive\/","title":{"rendered":"Edible Fungi"},"content":{"rendered":"
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    PORCINI (lat. Boletus edulis Bull ex Fr) <\/strong><\/p>\n

    Often called the real porcini, can be found on clearings and sunny slopes covered with moss, from summer till autumn. It grows next to Alpine oaks and downy oak, on the inside and on acid soils, limestone, dolomites and especially moraines. This fungus is delicious and can be found on the menu of many restaurants.<\/p>\n

    MORCHELLA (lat. Morchella conica Fr. Ex. Persoon) <\/strong><\/p>\n

    Mostly inhabits coniferous forests, at higher altitudes, but also some mixed forests. It can be seen on forest edges, on cliffs, gorges, around hollows, pits and at some unexpected places. It grows in groups of 15-20 pieces. In lower areas, this fungus likes brooks, closeness of the rivers, loads of disposed waste, wood waste. The entire body is hollow; the flesh is pale, built as if of wax but firm, cartilaginous. It has a unique scent which grows stronger when morchella is dried. Then it is prized as an addition to sauces, stews and other gourmet wonders.<\/p>\n

    CHANTERELLE (lat. Cantharellus cibarius Fr<\/strong>.)<\/p>\n

    It is orange or yellow, meaty and funnel-shaped, it usually grows in the group of fungi from the same family, in symbiosis with the roots of deciduous and coniferous trees, most often oak and fir. It is one of the most appreciated and the best edible fungi. It is high in vitamin C. Due to its tough flesh it is harder to digest but it is suitable for different types of cooking; it is good for drying and pickling, too.<\/p>\n

    PARASOL MUSHROOM (lat. Macrolepiota procera) <\/strong><\/p>\n

    Edible fungus, appreciated for its superb quality. It is one of the larger fungi and it\u2019s interesting because it looks like a lady\u2019s umbrella, thus the name. The smell of this fungus is very pleasant, nutty. It can be found in every type of forest, in summer and autumn.<\/p>\n

    RED PINE MUSHROOM (lat. Lactorius deliciosus)<\/strong><\/p>\n

    This is a type of edible and very delicious fungus. It grows from summer till late autumn in coniferous forests, especially below pines, on moist lawns and next to the forest. The cap is convex when young, later on it becomes vase shaped and orange-red. Concentric circles are easily visible and when the fungus gets older they become green spots. The stem is cylindrically shaped, thinner at the bottom, orange. It is full when the fungus is young, hollow when older.<\/p>\n

    BLUSHER (lat. Amanita rubescens) <\/strong><\/p>\n

    Blisher is special for the fact that its flesh gets red when cut, the color of red wine. It is its basic visible difference compared to other amanitas, and especially very similar but poisonous Amanita pantherina. Many people remind here on its conditional edibility, that is, it should be cooked before eating.<\/p>\n<\/div><\/div>

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