Cortinarius: A Beautiful, Deadly Poisonous, or Edible Mushroom, and Its Description (+22 Photos)

Mushrooms

The cobweb cap is a little-known mushroom. Despite its great diversity (over 2,000 species), it is unpopular, lacks a distinctive flavor or aroma, is poorly studied, often grows in inaccessible marshy areas, and is difficult to distinguish between edible and inedible varieties. However, several edible varieties of the cobweb cap are quite suitable for various culinary preparations.

Characteristic features of the variety

Identifying cobweb mushrooms, even after studying photos, is difficult. Many mushroom pickers ignore all species of this mushroom for this reason, as many are inedible, toxic, and poisonous. Their bright colors attract the eye, but, like fly agarics, they often serve as a warning of danger.

External characteristics

Many species of cobweb caps resemble toadstools in appearance—a thin, tall stem and a conical cap (abnormal). Others have colors unusual for "respectable" mushrooms (purple, bluish-blue, watery blue).

There are varieties with permanently "wet," slippery, slimy caps that are repulsive (anise, slimy). And there are also beautiful, boletus-like varieties (large, thick, fleshy) with cylindrical, strong stems and beautiful, rounded caps (reddish-brown).

Morphology

The main distinguishing feature of all cobweb caps is their cortina, a thin film that envelops the cap and stem of the mushroom like a veil or web. When young, this film is large and continuous; as they mature, it can be found in patches in different areas.

The large genus Cortinaceae, of the order Lamellar or Agaricales with subgenera and subspecies, is a group of mushrooms with caps and stalks. Their hymenophore is lamellar and can be a variety of colors, as can the entire fruiting body. Spores are predominantly brown.

Place of distribution

The common name "marsh grass" explains its most common habitats: damp, mossy, low-sun settings, usually around conifers. It is found in large temperate climates in the Northern Hemisphere, spanning virtually all of Eurasia and North America.

Edible species with photos

Among the vast diversity of boletus species, only three can be named as edible mushrooms:

The yellow webcap, or Cortinaria triumphans, is considered the tastiest of all web-covered mushrooms. Its slimy cap reaches 12 cm, changing from hemispherical to flat as it grows. Its color ranges from bright yellow to brownish.

The stem grows up to 15 cm in height, up to 3 cm in thickness, and can be either cylindrical or conical, with a scaly girdle. The gills are dense and creamy with a bluish tint, which turns brown as the mushroom ages. It is widespread throughout Eurasia, often developing in mycorrhiza with weeping or drooping birch.
The Cortinaria spp. is considered the safest mushroom; it has a pleasant aroma and flavor, but is rare and typically grows under beech trees. It is a large mushroom, with a cap up to 20 cm and a stem up to 14 cm. Young specimens are distinguished by their purple coloration, which turns into a characteristic wine-red with brownish-purple hues as they mature. The gills are grayish, turning brownish-beige in old age.
Less well-known, but also edible, is the water-blue (gray-blue) webcap. Its cortina is not film-like, but entirely web-like, and the cap is bluish-gray in color and has characteristically perfectly smooth edges.

Terms and conditions of collection

You can hunt for marsh mushrooms from mid-summer until almost the first frost. However, it's important to keep in mind that inexperienced mushroom pickers will have difficulty distinguishing edible from poisonous varieties, so it's best to avoid picking any fruit you're unsure about. Only three species can be cooked through regular cooking. The rest may be edible after prolonged cooking or inedible.

Furthermore, many varieties are classified as toxic, venomous, or dangerously poisonous. They are easily confused, especially due to the distinct appearance of juveniles and mature adults, and the existence of many similar subspecies.

Advice!

To avoid risks, it's best to avoid collecting boletus mushrooms altogether, or make it a rule to subject all collected mushrooms to prolonged heat treatment with frequent changes of the water in which the fruiting bodies are boiled.

It would also be wise to pack each collected species of cobweb cap into separate containers to prevent crumbled pieces of poisonous mushrooms from accidentally ending up among the edible ones.

Distinction from false, inedible mushrooms

It's often difficult to distinguish the edible webcap from its false lookalikes, but it's possible. In each case, the differences depend on the species. For example, the white-purple webcap is perfectly edible after a long pre-boiling period. It closely resembles the inedible goat's webcap. However, the lookalike can be identified by its characteristic acetylene odor. This is a common sign of inedible mushrooms—they often have unpleasant, non-mushroom odors.

The cobweb cap is a beautiful, yet deadly poisonous mushroom, despite its outward appeal. Its unique feature is the presence of the toxin orellanine, which slowly affects the kidneys and causes renal failure.

Furthermore, the respiratory tract and musculoskeletal system can be affected, leading to death. However, symptoms of poisoning may not appear for two weeks, leaving no time for treatment.

Consumption

All edible species of cobweb cap are only suitable for consumption after thorough heat treatment; they cannot be eaten raw.

Useful properties and restrictions on use

Since most cobweb caps are not used as food due to their inedibility and toxicity, and the edible species are not considered particularly valuable and are easily confused with false ones, the beneficial properties of this genus of mushrooms are inferior to others. However, they find practical application in medicine for the extraction of certain valuable substances for medicinal purposes.

Marsh caps are well known as a high-quality raw material for the production of various dyes, especially ochre shades. Conditionally and definitely edible species of marsh caps, after prolonged simmering and draining of the broth, are used in various dishes, but they are not recommended for people with gastrointestinal problems or children of any age.

Recipes and cooking features

The three types of definitely edible marsh mushrooms described above can be cooked after a short boil. The remaining conditionally edible varieties, after preliminary cleaning and before cooking, require a long boil in several stages, draining the broth after 5-10 minutes of boiling. After this, they can be salted, marinated, fried, and canned, and used in first and second courses. It is important to remember that the dishes will have a specific nutty flavor.

Answers to frequently asked questions

The difficult-to-pick cobweb mushroom raises many questions and doubts even among experienced mushroom pickers. Experts advise beginners to avoid this mushroom to avoid risking their health and the health of their loved ones. Here are some of the most common questions:

What is the difference between preparing edible and semi-edible cobwebs?

Edible marsh mushrooms can be prepared like any other mushrooms (fried, stewed, salted, pickled). Conditionally edible ones are not recommended. If you do decide to eat them, they must be cooked thoroughly, some species requiring prolonged cooking. However, the mushroom broth should not be used, as it contains harmful substances. Some species should be soaked in salt water beforehand.

Where in Russia do poisonous cobweb caps grow?

The dangerously poisonous species of marsh grass, which can be fatal (purple-red, mountain, shiny and beautiful) are more often found in coniferous forests near swamps and can grow in moss under spruce trees and among blueberries.

In Russia, it's primarily found in the Urals and Siberia, and less commonly in central Russia. The toxic blood-red or red-plate, red-scaled or lazy, elegant, lion-yellow, and beautiful clubfoot webcaps also live in roughly the same region.

How long can cobwebby cap be stored, raw and processed?

Edible cobweb caps are best stored cooked (up to two days) in the refrigerator. Uncooked cobweb caps should be refrigerated for no more than 12 hours. For long-term storage (up to 6 months), these mushrooms are best dried. Conditionally edible ones are best not stored at all.

Cobweb caps are rare and unsafe mushrooms, but the edible varieties have a unique, pleasant flavor. They must be cooked thoroughly, with repeated water changes. Only collect cobweb caps when you are absolutely certain of the correct species identification.