Scientific name
Amanita caesarea
Description
Amanita caesarea has an orange-red top that is initially hemispherical, then convex, and lastly flat. It can grow to a diameter of 15 cm or, in exceptional cases, 20 cm, and has a smooth surface with striated borders. The cylindrical shape stipe and the gills are both light to golden yellow. The ring is smooth below and lined above, hanging freely. The stipe’s base is thicker than the top and is sitting in a greyish-white cup-like structure, a relic of the universal veil. White spores are present.
Habitat
It may be found throughout North Africa and southern Europe, especially in the northern Italian highlands. Since it most commonly grows along former Roman highways, it is believed that the Roman troops brought it north of the Alps. Additionally, the mushroom is found in Hungary, the Balkans, Iran, India, and China. The species has been obtained in Mexico even though it is unknown whether it exists in the USA or Canada.
Amanita caesarea typically occurs in oak woodlands throughout Europe. From early summer until mid-autumn, it grows either alone or in bunches. In warmer regions, this mushroom blooms in taller oak forests, occasionally in association with conifers.
Uses/Importance
The species’ flesh has a moderate taste, with nutty notes, and a meaty, somewhat chewy texture. Overall, it has a classic mushroom flavor. Caesar’s mushrooms may be grilled, roasted, baked, simmered, or stir-fried. Additionally, they’re frequently consumed raw, thinly sliced, and gently seasoned with olive oil or vinegar. They are called ‘ovolo funghi’ in Italy, where they are quite popular.
Ergosterol and ascorbic acid (vitamin C) both are said to be present in significant concentrations in Caesar’s mushrooms (vitamin D2 precursor) it is suggested to stick to a small intake to prevent negative effects because studies reveal the species collects toxic metals from the environment.
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