גריפאָלאַ געגרייַזלט (שוועמל-שעפּס) (גריפאָלאַ פראָנדאָסאַ) פאָטאָ און באַשרייַבונג

Grifola curly (Grifola frondosa)

• Mushroom-ram

• Maitake (maitake)
• דאַנסינג שוועמל
• Polypore leafy

גריפאָל געגרייַזלט (לאַט. ליפי גריפאָלאַ) is an edible mushroom, a species of the genus Grifola (Grifola) of the Fomitopsis family (Fomitopsidaceae).

פרוכט גוף:

Grifola curly, not without reason also called the ram mushroom, is a dense, bushy fusion of “pseudo-cap” mushrooms, with fairly distinct legs, turning into leaf-shaped or tongue-shaped hats. The “legs” are light, the “hats” are darker at the edges, lighter in the center. The general color range is from gray-greenish to gray-pink, depending on age and lighting. The lower surface of the “caps” and the upper part of the “legs” are covered with a finely tubular spore-bearing layer. The flesh is white, rather brittle, has an interesting nutty smell and taste.

ספּאָר שיכטע:

Finely porous, white, strongly descending on the “leg”.

ספּאָר פּודער:

ווייסע.

צעשפרייטן:

Grifola curly is found in Red Book of the Federation, growing quite rarely and not annually on the stumps of broad-leaved trees (more often – oaks, maples, obviously – and lindens), as well as at the bases of living trees, but this is even less common. Can be seen from mid-August to mid-September.

ענלעך מינים:

A ram mushroom is called at least three types of mushrooms, which are not very similar to each other. Related griffola umbrella (Grifola umbelata), growing in approximately the same conditions and with the same frequency, is a fusion of small leathery hats of a relatively round shape. Curly sparassis (Sparassis crispa), or the so-called mushroom cabbage, is a ball consisting of yellowish-beige openwork “blades”, and grows on the remains of coniferous trees. All these species are united by the growth format (a large splice, fragments of which can be divided into legs and hats with varying degrees of conditionality), as well as rarity. Probably, people simply did not have the opportunity to get to know these species better, compare and give different names. And so – in one year, the umbrella griffola served as a ram-mushroom, in the other – curly sparassis …

עדיביליטי:

A peculiar nutty taste – for an amateur. I liked the ram mushroom most of all stewed in sour cream, marinated it is so-so. But I do not insist on this interpretation, as they say.