St. George’s mushrooms
Calocybe Gambosa is an edible mushroom, popularly known as St. George’s mushrooms, spin fungus or may fungus. It is a saprophyte mushroom from the Calocybe genus, the Lyophyllaceae family. It is most common in grasslands and hills, as well as mountain meadows. These mushroom hides well in bushes, growing in circles and in semicircles or long linear rows.
The species appears late (April 23 – St. George), being more common in the months of May and June and very rarely in September or even October. It was first catalogued as an edible sponge by Elias Magnus Fries, in 1821, but the species has enjoyed an extraordinary popularity since ancient times.
It is a fungus species with a very old diversification (between 170-140 million years). It is a short, cylindrical fungus, with white meat and a smell of flour or cucumber (smell that disappears after boiling). This plant is highly appreciated in the kitchen, being consumed accompanying fine wines. It has a fleshy texture, with a delicious taste, a beautiful colour and a pleasant smell.
It is sold in very large quantities in many countries, being very easy to prepare, recommended for fresh consumption. It can be prepared in various ways, having a high nutritional value.
June 11, 2018