Corpinus comatus

A particular mushroom

The morphological characteristics of the mushrooms are very variegated, so that, among the different species, there are often abysmal differences. Coprinus comatus is a species of the genus Coprinus, which belongs to the Coprinaceae family, which can easily be identified due to its appearance, and its peculiarities not very common among other fungi. It is an edible mushroom, one of the very few of its kind: for this reason it is much sought after, but with a limitation. In fact, it is possible to eat it only when it is very young, because as it ages its hat is gradually unraveling, until it almost disappears. When this happens, the Coprinus comatus emits a dark liquid, hence its common denomination of ink fungus.

The characteristics of Coprinus comatus

The botanical name of Coprinus comatus, which derives from terms belonging to the ancient Greek and the Latin, derives from some of its most evident characteristics. Coprinus comes from the Greek word kopros, which means dung. This fungus, in fact, generally proliferates in vegetable gardens and fields where decomposing organisms are found. It is often found also on the sides of the roads, from which the nickname, which is given to him, of roadman. But be careful not to catch it, nor consume it, if found on the edge of a busy road by motor vehicles, because it absorbs pollution. The term comatus, on the other hand, alludes to the fact that its hat is covered with light colored lamellas, which in fact resemble feathers. Another common denomination of this mushroom, in fact, is that of hat of bersagliere, which, in effect, resembles.

The properties of Coprinus comatus

The hat of the Coprinus comatus represents the most singular part is recognizable. When the fungus appears, and this happens in spring, its cap has an ovoid shape, which gradually becomes conical, developing up to a diameter of 20 centimeters. It has a whitish color and is very thin, covered by a silky cuticle that gradually scales. The stem is also white and silky, and can reach a height of 20 centimeters. The Coprinus comatus has neither an odor, nor an easily recognizable taste, because they are very tenuous. Nevertheless, it is highly appreciated in the kitchen, but also in phytotherapy, because its consumption helps lower blood sugar levels, and is therefore recommended for diabetics. In addition to this, it also seems to help counteract hypertension and overweight, and has positive effects on some forms of cancer.

Corpinus comatus: How to cook Coprinus comatus

The Coprinus comatus is much appreciated in the kitchen: its meats are considered by connoisseurs among the most delicious, together with those of the Amanita Caesarea. The mushroom, however, must be caught when it is very young, just popped up, because as it ages its hat is undone. To prevent this from happening even after the mushroom has been caught, it is good to eliminate the stem, which is not eaten anyway. The meat from the hat, on the other hand, is excellent raw, or just sautéed with a little butter. Other recommended recipes to try using Coprinus comatus are omelette and risotto. If it is eaten raw, it is better not to overdo it; and another forethought to keep in mind is that of not drinking too much alcohol while this mushroom is magic, and until a few hours later it is ingested. In fact, there could be unpleasant interactions between alcohol and fungus, which could cause fever and severe stomach pain.