Black llanega or Hygrophorus latitabundus

The black llanega is a basidiomycete wild mushroom or fungus of the order Agaricales, which is classified as follows:

• Kingdom: Fungi
• Division: Basidiomycota
• Class: Agarimycetes
• Order: Agaricales
• Family: Hygrophoraceae
• Gender: Hygrophorus
• Species: H. latitabundus

• This mushroom stands out because it has a gelatinous texture when wet that gives it a shiny appearance, and it is sticky to the touch. Even after the rains, it retains its slimy appearance for a few more days.
• The cap is light brown in color that becomes darker in the center. Although it is called llanega negra, its color is really coffee brown.
• The margins are rolled inwards, and the center of the cap may be slightly depressed at times. When it is immature it is globose, and changes to convex until it fully matures and flattens.
• If cut, the inside of the fabric is white.
• Under the cap are the sheets that carry the spores. These sheets are cream colored and have small spots of the same brown color as the hat.
• The size can vary, from 3 to 12 cm in diameter, and from 4 to 12 cm high.

Discover here the Parts of mushrooms: what they are and their functions.

The black llanegra grows associated with pine and oak forests in central and southern Europe. Additionally, this mushroom prefers to grow in soils that are slightly calcareous. It is a rare European mushroom and, for this reason, it is highly sought after among experts.

This mushroom appears in different areas depending on the place, but it is always associated with the cold at the end of the year. In the southeast it appears between November and January, while in central Europe it can typically be seen in autumn until winter.

The black llanega reproduces through spores, which appear from the fruiting body, which is the mushroom we know. The vegetative body grows underground, which are fine threads called hyphae, which together are called mycelium. Once they are ready to reproduce and with the climate benign for them, they begin to form the mushroom on the ground.

The spores are dispersed by the wind, and with the help of humidity they will germinate to form mycelium in a new environment and thus begin the cycle again.

The black llanega is edible, and has a mild flavor. In addition, it is highly sought after in gastronomy because its own viscosity gives consistency to the stews in which it is integrated. There are also those who remove the slimy cuticle to avoid the sticky texture, and enjoy its flavor more. The meat is consistent and compact, which makes it ideal for cooking without falling apart during cooking. The ideal is to consume it when it is fresh, because as time passes it has a more bitter taste.

Llanegas can be incorporated into a variety of dishes, where creativity is the limit. You can make stews, soups, stuffings, rice, casseroles, eggs and many more. Here we give you some ideas for you to prepare at home.

llanegas omelette

Ingredients

• 2 eggs
• 3 pieces of very clean black llanegas
• Onion
• Garlic
• 5 spinach leaves
• salt and pepper

Steps to follow

1. Chop the onion and garlic, and sauté them in a pan.
2. In a bowl, place the eggs and beat with salt and pepper until the whites and yolks are well integrated.
3. In a non-stick pan, place oil and when it heats, add the egg mixture.
4. As it hardens, add the spinach, garlic and onion, and the llanegas.
5. Flip over and wait for the other side to cook, and serve.

Llanegas sautéed with parsley

Ingredients

• 2 cups of llanegas
• 1 bunch of parsley finely chopped
• 2 cloves of garlic
• ¼ cup olive oil
• salt and pepper

Steps to follow

1. Sauté the garlic in the olive oil.
2. As they get ready, cut up the llanegas.
3. When the garlic has changed color, add the mushrooms.
4. Add salt and pepper.
5. Stir until the mushrooms turn lightly brown.
6. Turn off the heat and plate, adding the finely chopped cilantro to the end.

There are no poisonous llanegas, which are all those that belong to the genus Hygrophorus. This is good news because it reduces possible poisoning due to confusion with poisonous species.

What is certain is that not all of them have as pleasant a flavor as the black llanegra. They may be astringent, have a bad odor, taste like pine, or dry out the mouth, and are therefore of no edible interest.

Some of these inedible, although non-poisonous, llanegas are:

• Hygrophorus cossus: it has a bad smell
• Hygrophorus Pudorinus: pine flavor

The main threat suffered by the black llanega is its indiscriminate collection. There are many people who go out to collect mushrooms, but it is usually done invasively without leaving specimens so that they can continue reproducing.

The best thing that can be done to conserve it is not to collect it from the wild, to ensure that it can continue to be maintained. If what you want is to consume them, look for certified growers or those who ensure non-invasive extraction.

• They are also known as llenegas, a word that comes from Catalan and means to slip, given their viscous layer.
• It is highly valued because it appears when most mushrooms disappear due to the cold.
• Other llanegas also reveal their mucilage when they get wet, but the black llanega is the one that has it the most.
• In English it is known as waxcap, because the sheets under the cap have a waxy layer.

If you want to read more articles similar to Llanega negra or Hygrophorus latitabundus, we recommend that you enter our Ecosystems category.