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Gymnopus dryophilus and enokitake
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Gymnopus dryophilus and enokitake
Gymnopus dryophilus (Collybia dryophila) and enokitake, Flammulina velutipes (Collybia velutipes). Chromolithograph by Lassus after an illustration by A. Bessin from Leon Rollands Guide to Mushrooms from France, Switzerland and Belgium, Atlas des Champignons, Paul Klincksieck, Paris, 1910
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Media ID 23199996
© Florilegius/Mary Evans
Atlas Bessin Fungus Guide Lassus Leon Mushroom Mushrooms Mycology Rolland Enoki
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This stunning chromolithograph depicts two exquisite and highly prized edible mushrooms, Gymnopus dryophilus, also known as Collybia dryophila, and Flammulina velutipes, or Enokitake. The image, created by the skilled hands of A. Bessin and expertly reproduced by Lassus, is taken from Leon Rolland's seminal mycological guide, "Atlas des Champignons," published by Paul Klincksieck in Paris in 1910. Gymnopus dryophilus, with its distinctive white cap and brownish-reddish gills, is a delightful find in the forests of France, Switzerland, and Belgium. Its close relationship to the Collybia genus is evident in its slender, cylindrical stem and its preference for growing in wooded areas, particularly on decaying oak trees. Enokitake, represented by the elegant Flammulina velutipes, is a true delicacy in Asian cuisine. Its long, thin, white stems and small, fan-shaped caps make it a visually striking addition to any dish. This mushroom is often cultivated commercially, but it can also be found in the wild, growing on the trunks and branches of various trees. Both of these mushrooms have been cherished for their culinary and medicinal properties for centuries. Gymnopus dryophilus is known for its rich, earthy flavor, while Enokitake offers a subtle, almost sweet taste. The intricate details of their structures, captured in this beautiful chromolithograph, serve as a testament to the enduring fascination that mushrooms hold for mycologists, chefs, and nature enthusiasts alike.
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