Mokruha swiss

Swiss bread (Chroogomphus helveticus) Swiss bread (Chroogomphus helveticus) Swiss bread (Chroogomphus helveticus)

Swiss bread (Chroogomphus helveticus)

Systematics:

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Agaricomycetidae
  • Order: Boletales
  • Family: Gomphidiaceae (Gomphidia or Wet)
  • Genus: Chroogomphus (Chroogomphus)
  • Species: Chroogomphus helveticus (Swiss Mokruha)

Other names:

  • Felt yellow-footed mushroom

  • Felted yellowleg

  • Gomphidius helveticus

Swiss bread (Chroogomphus helveticus)

Description: The hat is dry, convex, painted in ocher colors, has a velvety ('felt') surface, the edge of the hat is even, with a diameter of 3 – 7 cm.

The plates are sparse, branched, orange-brown, almost black at maturity, descending to the peduncle.

Spore powder olive brown. Fusiform spores 17-20 / 5-7 microns

The leg is colored in the same way as the cap, 4-10 cm high, 1.0-1.5 cm thick, often narrowed towards the base, the surface of the leg is felt. Young specimens sometimes have a fibrous blanket connecting the stem to the cap.

The pulp is fibrous, dense. Turns reddish if damaged. The leg is yellowish at the base. The smell is inexpressive, the taste is sweetish.

Distribution: Mokrukha swiss grows in autumn singly and in groups. More often in mountain coniferous forests. Forms mycorrhiza with spruce and cedar.

Similarity: Swiss moss resembles wet purple (Chroogomphus rutilus), which has a smooth skin, and also wet tomentosus (Chroogomphus tomentosus), the cap of which is covered with whitish tomentose pubescence and is often divided into shallow lobes

Grade: Mokruha Swiss – Medium quality edible mushroom

Swiss bread (Chroogomphus helveticus) Swiss bread (Chroogomphus helveticus) Swiss bread (Chroogomphus helveticus)

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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