{"id":5116,"date":"2020-06-25T21:38:32","date_gmt":"2020-06-25T19:38:32","guid":{"rendered":"https:\/\/npkopaonik.rs\/mushrooms\/"},"modified":"2024-09-14T09:52:57","modified_gmt":"2024-09-14T07:52:57","slug":"mushrooms","status":"publish","type":"page","link":"https:\/\/npkopaonik.rs\/en\/mushrooms\/","title":{"rendered":"Mushrooms"},"content":{"rendered":"

The fungal world is represented by 219 species on Kopaonik, some of which are rare or have been first recorded in the former Yugoslav region on Kopaonik. Research indicates that Kopaonik is rich in fungal species and is a valuable area for further studies. Notable edible fungal species found on Kopaonik include: porcini (Boletus edulis, B. pinicola, B. aereus\u2026), chanterelle (Cantharellus cibarius), morel (Morchella sp.), parasol mushroom (Macrolepiota procera), champignons (Agaricus silvicola, A. nivescens, A. semotus\u2026), oyster mushroom (Pleurotus ostreatus), brittlegills (Russula paludosa, R. cyanoxantha, R. virescens\u2026), milky cap (Lactarius piperatus), shaggy ink cap (Coprinus comatus), Caesar\u2019s mushroom (Amanita caesarea), and common earthball (Lycoperdon perlatum).<\/p>\n<\/div><\/div><\/div>

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Among the toxic fungal species found on Kopaonik are also some highly poisonous ones: the death cap (Amanita phalloides), our most toxic mushroom, the destroying angel (Amanita virosa), the Panther cap (Amanita pantherina), the fly agaric (Amanita muscaria), the Devil\u2019s bolete (Boletus satanas), and the stinking parasol (Lepiota cristata)… Almost all edible mushrooms, which are highly valued and sought after, have direct toxic look-alikes, some of which are deadly. If you are not a skilled mycologist, do not engage in any activities related to foraging and preparing dishes from mushrooms! <\/strong><\/p>\n

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“Mushrooms are one of the most diverse branches of eukaryotes, yet they are often neglected in discussions about the conservation and care of the living world. They are a marvel of biodiversity. When a species of monkey goes extinct, the world takes notice, but we will never know how many mushrooms have already vanished, lost without fanfare, doomed to remain unknown and unnamed”… <\/p>\n<\/blockquote>\n

Finally, for the first time in Serbia, a book has appeared that will enable people to identify and understand the mushrooms of their country. The book “Mushrooms of Serbia and the Western Balkans”<\/strong> by Branislav Uzelac is a treasure that is worth having in one’s library. May it serve as both inspiration and a tool for effective stewardship of the regions that are home to the beautiful and rare species of Serbia.<\/p>\n<\/div>

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Parasol Mushroom (Macrolepiota procera)<\/h3><\/div>
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Fruit Body:<\/strong> Cap up to 40 cm, initially egg-shaped, then rounded and later expanded with a central umbo, covered with brown scales on a creamy base. The gills are dense, free, easily separable from the cap flesh, and creamy in color. The stipe is up to 40\u00d74 cm, thickened at the base in the form of a bulb, covered with small, zigzag-arranged, brownish scales. The ring is large, flared, positioned high, and movable.
Microscopy:<\/strong> Spores elliptical to slightly ovate, dextrinoid, with a pronounced germ pore, 13-20 x 8-12 \u00b5m, in mass creamy in color. Basidia are mostly with 4 spores, rarely with 2. Heliocystidia are mostly fusiform.
Flesh:<\/strong> Whitish, unchanging, with a pleasant odor and a taste reminiscent of young walnuts.
Habitat:<\/strong> Fruits during summer and autumn in forests, forest edges, and meadows. A very common species.
Edibility:<\/strong> Edible and highly regarded.<\/p>\n<\/div>

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One of the recipes – how to prepare Parasol Mushroom on a trip, at home…<\/h3><\/div>
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Advice: You must be well-acquainted with fungi and be 100% certain that you are identifying the correct species to try (multiple times)!!! The mushrooms should be young, healthy, and fresh. Separate the stems from the caps (as they are quite tough and not very tasty). Season each cap to taste and brush with butter. Fold two caps together, securing them with a pointed stick or toothpick. Arrange them on a grill pan and place over the fire. You may also add pieces of bacon between the caps to enhance the flavor. Grill for about 5-6 minutes on each side. Serve warm with fresh tomatoes. True connoisseurs of fine food will appreciate their unmatched quality! <\/p>\n<\/blockquote>\n<\/div>

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One of the recipes – how to prepare Parasol Mushroom on a trip, at home…<\/h3><\/div>
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Advice: You must be well-acquainted with fungi and be 100% certain that you are identifying the correct species to try (multiple times)!!! The mushrooms should be young, healthy, and fresh. Separate the stems from the caps (as they are quite tough and not very tasty). Season each cap to taste and brush with butter. Fold two caps together, securing them with a pointed stick or toothpick. Arrange them on a grill pan and place over the fire. You may also add pieces of bacon between the caps to enhance the flavor. Grill for about 5-6 minutes on each side. Serve warm with fresh tomatoes. True connoisseurs of fine food will appreciate their unmatched quality! <\/p>\n<\/blockquote>\n<\/div>

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Death Cap (Amanita phalloides)<\/h3><\/div>
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Fruit Body:<\/strong> Cap up to 15 cm in diameter, initially rounded, then expanding and flattening, with variable colors ranging from yellowish to brown, but most commonly in olive-green shades. Under the smooth skin, a fibrous structure is visible. Gills are dense, free, whitish, or with a slight greenish tinge. The stipe measures up to 20\u00d73 cm, widening towards the base with a bulbous swelling, white, and speckled with pigment matching that on the cap. The ring is high, wide, and hanging. The sack-like volva is white on the outside and colored in shades matching the cap on the inside.
Microscopy:<\/strong> Spores are broadly elliptical to round, amyloid, 8-10 x 6-9 \u00b5m, and white in mass.
Flesh:<\/strong> Whitish, with a slightly sweet floral odor.
Habitat:<\/strong> Fruits during summer and autumn in forests, commonly found under oak (Quercus). It is a common species. <\/p>\n

Edibility:<\/strong> Deadly poisonous!<\/h4>\n<\/div>
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Every year, a significant number of mushroom poisoning cases are recorded, with a regrettable number resulting in fatalities. Statistically, the death cap (Amanita phalloides) is directly “responsible” for 95% of mushroom poisoning cases with fatal outcomes.<\/h4><\/div>
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