Collibia chestnut (Rhodocollybia butyracea)
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Omphalotaceae (Omphalot)
- Genus: Rhodocollybia (Rodocollibia)
- Species: Rhodocollybia butyracea (Collebia chestnut)
- Other names for the mushroom:
- Colibia oil
- Collibia oily
- Rodocollibia oil
- Oil money
Colibia is oily;
Collibia is oily;
Collibia chestnut (lat.Rhodocollybia butyracea) is a mushroom of the Omphalotaceae family. In the past, this species managed to visit the families of Marasmiaceae and Tricholomataceae.
Oil collibia cap: Diameter 2-12 cm, shape – from hemispherical to convex and outstretched; in older specimens, the edges are often bent upward. The surface is smooth, in wet weather – shiny, oily. The color of the hygrophane cap is very changeable: depending on the weather and the age of the fungus, it can be chocolate brown, olive brown, or yellow-brown, with the characteristic zoning characteristic of hygrophane fungi. The pulp is thin, grayish, without a special taste, with a slight odor of dampness or mold.
Plates: Loose, frequent, white in young specimens, grayish with age.
Spore powder: White.
Leg: Relatively flat, 2-10cm long. 0.4-1 cm thick. As a rule, the leg is hollow, smooth and rather rigid. The leg is thickened at the base. With a whitish felt structure at the bottom. The color of the stem is brown, slightly darker at the bottom.
Distribution: Collibia chestnut grows from July to late autumn in large groups in forests of various types, easily tolerating frosts.
Similar species: Colibia chestnut differs from other colibia and other late fungi in its clavate pubescent leg. At the same time, one of the forms of chestnut colibia, the so-called Collybia asema, is completely different – a gray-green cap, a strong constitution – and it is very easy to mistake it for some kind of separate, unknown species.
Edible: Colibia chestnut is edible, but considered tasteless; M. Sergeeva in her book indicates that the least tasty specimens are gray (obviously, the form of Azem). It is possible that it is so.
Video about the mushroom Colibia chestnut:
Note: Looking at the multicolored 'hordes' of the Collybia chestnut mushroom huddling under a single tree, it is easy to conclude that mycologists were simply too lazy to mess around with classifications and rushed to combine 'everything that looks like' under the name 'Collybia butyracea'. It's funny, of course – but why do they even taste different? It differs from other colibia, including inedible species, by a wet, oily cap.
Photo of the Collibia chestnut mushroom from the questions in recognition:
2016.11.19 2018.11.18 Alexander 2018.10.20 2018.10.02 Igor 2016.11.21 Tatiana