Category: edible.
Hat (5-17 cm in diameter): with a fancy network of cracks, light ocher in young mushrooms and rich brown in mature ones. A blunt tubercle is almost always prominent in the center.
The shape of the hemisphere changes over time to flat or slightly convex. Velvety and dry to the touch.
Leg (height 5-15 cm): silky, slightly pubescent, cylindrical in shape. There is a ring.
Plates: initially light, darken over time and become more brown.
Flesh: white or slightly brown. Cylindrical vole mushroom smells like dry wine or rancid flour.
Doubles: ringed cap (Rozites caperata), which grows only in spruce forests.
When it grows: Early May to mid November in the subtropical and southern parts of the northern temperate zone.
Where to find it: The cylindrical vole is found on dying and dead deciduous trees. Prefers poplars, willows, birches, fruit trees of various species.
Eating: canned and dried. Gourmets and chefs from Southern Europe, France and the Mediterranean consider the barrel vole to be a real delicacy, especially in a dish such as baked pork in mushroom sauce garnished with hot corn.
Application in traditional medicine: not applicable.
Other names: cylindrical agrocybe.
