Are dung beetles edible and what is their description (+24 photos)?

Coprinus, or the dung beetle, a member of the Agaricaceae family, is a conditionally edible mushroom with approximately 25 varieties. Translated from Greek, "copros" means "dung." This mushroom's ability to grow in dung earned it the name "dung beetle." Such species are scientifically known as coprophilous. Most varieties are toxic and are not used in cooking.

However, there are several species that are considered conditionally edible. The most popular varieties are white and gray. When cooked properly, they develop a pleasant, distinctive flavor. They develop very rapidly—from the moment they appear until they dissolve completely, it takes three hours. This species has long been used in writing: after maturing, the dung beetle turns into ink, hence the synonym "ink beetle."

Characteristic features of the dung beetle mushroom

The dung beetle is rare and grows from late May to mid-September, either singly or in small clusters. It is edible when young. The flesh is crisp, odorless, and white, darkening with age.

Coprinus is classified as edible category 4. Only the caps of recently grown dung beetles are used for edible dishes. Cooking should be done quickly, as the flavor and aroma are quickly lost. It bears fruit year-round except in winter.

Description and photo of the mushroom

The white and gray ink caps have ovoid caps that become bell-shaped with age. The white variety's cap is white with a dark tubercle at the apex, while the gray variety's is grayish-brown. With age, the white variety's cap opens only slightly, while the gray variety's opens more. The stem is dry, smooth, and hollow; the white variety has a ring, while the gray variety does not. The photos and descriptions indicate that these species are quite unconventional.

Morphology

All Coprinus mushrooms are generally small to medium-sized, with only a few species being large. The cap is bell-shaped, conical, or wavy. The cap flesh is fleshy, while the stem is fibrous. The stem itself is smooth, shaped like an elongated cylinder, and usually hollow.

The gills are thin and multiple, light-colored in young specimens, and turn black with maturity. The cap has matte scales. The spores are black. After maturation, the caps and gills undergo autolysis.

Place of distribution

They can be found in fertile soil, vegetable gardens, well-fertilized orchards, and trash heaps. Coprinus scaly-leaved plants grow in numerous clusters near tree stumps and deciduous trees. They are often found in forests in areas with abundant fallen, damp leaves.

It grows throughout Russia except for the Far North, and is especially common in the central part of the country. It bears fruit from May to October.

Edible or inedible

Whether a mushroom is edible or not depends not only on the species but also on its age. White and gray Coprinus mushrooms are classified as the fourth category of conditionally edible mushrooms. They should be eaten young, when their caps are light and clear.

As mushrooms age, their caps darken and become unfit for consumption. Consuming them with alcohol can also cause poisoning, as the mushroom contains coprine, a substance that prevents the body from absorbing alcohol and causes severe digestive upset.

Types and their descriptions with photos

The two most popular edible varieties of Coprinus are white and gray. Each has its own unique characteristics.

White

The white ink cap (shaggy ink cap) grows in small clumps in well-fertilized soil, vegetable gardens, flower beds, manure piles, and humus-rich areas. The cap is cylindrical in shape, which soon takes on the appearance of a brown bell. The hairy gills are light-colored, later turning pink.

At maturity, the spores dissolve and stain the gills black. This causes the lower edge of the cap to turn black. The stem is light-colored, up to 15 cm tall and 2 cm thick. The flesh is soft with a characteristic mushroom aroma.

When young, when the gills are light and clear, the mushroom is considered edible. Once the gills darken, the Coprinus mushroom becomes unfit for consumption. Young fruits should be cooked immediately after initial processing.

Grey

The grey ink cap is an edible (conditionally edible) mushroom, but it is the least popular mushroom in Russian villages because it causes severe poisoning after drinking alcohol. It is popularly known as the "mother-in-law's mushroom." The grey ink cap grows in humus-rich soil, on tree stumps, and on rotting leaves. It can often be found in city parks and squares.

Coprinus larvae grow rapidly and don't live long. If they only begin to emerge from the soil in the evening, by morning there's nothing left. Compared to the white dung beetle, the gray dung beetle can survive for two days, after which it dissolves into a black substance.

The cap reaches 10 cm in diameter, is ovoid in shape, later developing into a bell, and has ribbed edges. The color is light brown, darker in the center. The cap surface is scaly. The flesh is white, odorless, but slightly sweet.

The stem reaches 20 cm in height and 2 cm in diameter. The mushroom can be found along forest roads and around tree stumps with abundant foliage. It grows in numerous clumps. Fruiting occurs from early April until late autumn.

Collection and use

There are several rules regarding the time of harvesting dung beetles and how to prepare them. However, it's important to keep in mind that dung beetles, like other mushrooms, have both many beneficial properties and contraindications.

How to collect and distinguish from inedible mushrooms

To know when to harvest dung beetles, you need to familiarize yourself with their appearance at different stages of ripening. The fruiting period, under favorable conditions, lasts from early May to late October.

When young, a small semicircular formation appears first, resembling a white egg. The mushroom grows quite quickly and, within 48 hours, develops into a bell-shaped ball with light, brittle scales. The stem can rarely grow up to 35 cm. The cap can open to a diameter of 10 cm. A tall, dense cap with dark scales, light or gray, can often be seen growing on a manure pile.

It's during this period that the mushrooms should be picked, while their gills are light and clean and the cap hasn't yet unfurled. In the following days, the cap unfurls and the gills turn pink. This indicates that the Coprinus is no longer suitable for harvesting. After this, the mushroom turns black and turns into ink.

Useful properties and restrictions on use

The beneficial properties of dung beetles are due to their high content:

• vitamins (C, B, D, E);
• essential amino acids, microelements (iron, phosphorus, zinc, manganese, selenium, calcium, magnesium, copper);
• proteins, fats, and antioxidants.

As mentioned earlier, the composition contains a special substance, coprine, which is incompatible with alcoholic beverages. Therefore, in ancient times, dung beetle was used as an excellent remedy for alcoholism.

Recipes and cooking features

Dung caps should be eaten only after quick processing and only when young. After picking young mushrooms, they must be processed promptly within the first two hours, otherwise they will turn into slime. They should be sorted, and only those with light-colored gills should be kept; those with pink gills should be discarded. When processing, remove the membrane and peel the stems. They can be fried, boiled, or pickled.

Here are some delicious dishes made with these mushrooms:

1. You can prepare them in sour cream by first boiling the mushrooms in salted water for 30 minutes and then simmering them in the sour cream over low heat. For this recipe, you'll need 300 g of dung beetles, 6 tablespoons of sour cream, 2 onions, 2 tablespoons of sunflower oil, and salt and ground black pepper to taste.

   

   First, finely chop the onion and slice the mushrooms. Fry the onion in sunflower oil until golden brown, then add the mushrooms, season with salt and pepper. Fry for 15 minutes, then add the sour cream and simmer over low heat for 5 minutes.

2. Dung beetle soup is similar to boletus soup. To make it, you'll need: 300 g mushrooms, 100 g noodles, 3 potatoes, 2 carrots, 1 onion, 50 g butter, sour cream, salt, and black pepper to taste. First, pour 1 liter of water into a saucepan and place it on the stove. When the water boils, add the mushrooms.

   

   Grate the carrots coarsely and chop the onion finely. Melt the butter in a frying pan, add the onion and carrots, and fry for 10 minutes. Next, remove the mushrooms and add them to the pan with the vegetables. Simmer for another 10 minutes. Dice the potatoes. Add boiling water to the broth if needed. Add the potatoes and cook for another 10 minutes. Then add all the vegetables and noodles and cook for 5 minutes. Add sour cream, salt, and pepper to taste.

Answers to frequently asked questions

The dung beetle is edible only after cooking and has its own storage and preparation nuances. It develops quickly, fully ripening in just a few hours. It is quite rare. It can be harvested year-round, except during cold periods.