The gypsy mushroom is a mycorrhizal fungus occurring singly, in small groups, or troops from summer into fall in the woodlands of the colder areas of Europe (especially Scandinavia) Asia, and eastern and northwestern North American. It grows in sandy, acid soils under coniferous trees especially spruce, and under deciduous trees, especially beech. The mushroom is 3 ¼ inches tall and has a cap 2 ½ to 4 ½ inches across. The cap is egg shaped at first but becomes convex with an umbo. It is yellow brown and has a wrinkled surface with a pale veil remnant in the center. The medium spaced gills are pale yellow becoming brown with age, have toothed edges, and are attached to the stem. The stem is smooth, solid, and fibrous and has a narrow striated ring midway down its length. The spores are ocher brown.
The gypsy mushroom has a delicate odor, mild pleasant flavor, and tender texture. It is considered a good choice for the table and is often combined with other more flavorful mushrooms such as ceps. The mushroom should be eaten young because of maggot problems as they age and the fibrous stem should be discarded. The caps can be preserved by drying.
Photo Credit: Strobilomyce, Wikimedia Commons, 20100919w.JPG