White slug: the Hygrophorus gliocyclus slug

In the vast world of mushrooms, there is one species that stands out for its versatility in the kitchen and its exceptional organoleptic qualities: the Llanega blanca (Hygrophorus gliocyclus). This mushroom, also known as the slimy hygrophorus or Mocosa, is a true culinary treasure that deserves a special place on our tables.

In this article, we will explore in detail the characteristics of the Llanega blanca, its habitat, its edibility, and, of course, we will share three exquisite recipes that will allow you to enjoy its flavor and texture to the fullest. Get ready to discover the fascinating world of the Llanega blanca and let your creativity run wild in the kitchen!

Characteristics of the Llanega blanca, Hygrophorus gliocyclus

Common names

• Slimy Hygrophorus.
• Foamy.
• Slug.
• White Llanega.
• Glutinous Hygrophorus.
• White Llenega.
• Yellow Llenega.
• Mucous.

Description

• Cap: It measures between 3 and 9 centimeters, being very slimy and sticky in humid weather. Its shape varies from convex to flat, with a margin that tends to be curved. The cuticle is separable and very pale yellow, darkening slightly in the center. Its color is mainly yellowish in the center and almost whitish towards the edge. The surface of the cap is slimy in dry weather and becomes sticky when it rains, easily separating from the flesh of the cap.
• Gills: They are spaced apart, thick, arched, and cream-ivory or pale ochre in color. They curve downward toward the stem and are quite thick.
• Stem: It is tough, hard, and tapers at the base.
  It has a mucous ring, remnants of the gelatinous veil, which is yellowish-white in color. The stem is solid and firm in consistency.
• Flesh: Thick and firm, white in color, with a faint, insignificant odor and a mild, sweet flavor. The spore print is white.

Habitat and season of the Llanega blanca

This species is a common guest in coniferous forests, where it grows mainly under Scots pines (Pinus sylvestris). Its appearance is particularly noticeable in autumn, and its resistance to frost makes it a frequent find during this season.

Is the Llanega Blanca edible?

The Llanega blanca is edible, but it is recommended to wash it thoroughly before consumption due to its slimy cuticle. Its flesh is thick and firm with a mild, sweet flavor. This mushroom is an ideal accompaniment to chicken and beef stews, as its viscosity adds body and flavor to sauces.

White llanega and its confusion with other mushrooms

Despite the fact that it is, in principle, easily recognizable by its viscosity and light yellow color, it is important to mention some species with which it could be confused. The Hygrophorus chrysodon, which is smaller in size and has obvious yellowish spots on its cuticle, is one of the possible similarities. Another option is the Hygrophorus eburneus, which is more aromatic and found under deciduous trees, especially beech trees. Both species are also edible, but can be distinguished by their distinctive characteristics.

The Llanega blanca (Hygrophorus gliocyclus) is a mushroom that combines its unique appearance with a mild, sweet flavor, making it a valuable ingredient in various culinary preparations. Learning to recognize it correctly is essential to enjoy its potential in the kitchen without risk.

Cooking the Llanega Blanca

In some regions of the Iberian Peninsula, the Llanega Blanca is prized for its flavor and versatility in the kitchen. However, it is important to be aware of the particularities of its habitat and appearance to avoid confusion when harvesting it.

Cooking Llanega blanca can be quite a culinary experience. Here are some tips and tricks to get the most out of these delicious mushrooms in the kitchen:

1. Thorough cleaning: Before cooking Llanega blanca, be sure to clean them thoroughly. They can retain small particles of soil, so use a soft brush or damp cloth to remove any residue.
2. Remove the slime: Llanega blanca mushrooms are known for their slimy cuticle. If you prefer a less sticky texture in your dishes, you can carefully remove this outer layer before cooking.
   This can be done by gently sliding a knife over the surface or peeling it off with your fingers.
3. Sauté in butter: To enhance the flavor of Llanegas blancas, you can sauté them in butter. The butter adds a delicious flavor and improves the texture of the mushrooms.
4. Add to stews and sauces: White Llanegas are ideal for stews, sauces, and dishes with liquids, as they absorb flavors exceptionally well. Add them to your meat stews or pasta sauces to give them a touch of umami.

Recipes with Llanega Blanca

The organoleptic qualities of Llanega Blanca make it a culinary gem. Its mild, sweet flavor, combined with its thick texture and ability to enhance the flavor of sauces, make it very versatile in the kitchen. Here are three delicious recipes to get the most out of this mushroom:

Llanega Blanca risotto:

• Ingredients:
  • Llanega blanca (200 g).
  • Arborio rice (300 g).
  • Chopped onion (1).
  • Chicken stock (1 liter).
  • Dry white wine (100 ml).
  • Extra virgin olive oil (2 tablespoons).
  • Butter (30 g).
  • Grated Parmesan cheese (50 g).
  • Salt and pepper to taste.
• Preparation:
  • In a large frying pan, heat the olive oil and fry the onion until golden brown.
  • Add the chopped chanterelles and sauté until tender.
  • Add the rice and stir to coat with the flavors.
  • Pour in the white wine and let the alcohol evaporate.
  • Add the hot broth a little at a time, stirring constantly until the rice is creamy and al dente.
  • Remove from the heat, stir in the butter and Parmesan cheese, and season to taste. Serve hot!

Llanega Blanca in Wine Sauce:

• Ingredients:
  • Llanega blanca (250 g).
  • White wine (200 ml).
  • Liquid cream (200 ml).
  • Chopped onion (1).
  • Butter (2 tablespoons).
  • Salt and pepper to taste.
• Preparation:
  • Melt the butter in a frying pan and add the chopped onion. Fry until golden brown.
  • Add the white mushrooms and cook until tender.
  • Pour in the white wine and let it reduce by half.
  • Add the cream and cook over low heat until the sauce thickens.
  • Add salt and pepper to taste. Serve this delicious sauce over pasta or grilled meat.

White Chanterelle Salad:

• Ingredients:
  • White chanterelles (200 g).
  • Fresh mushrooms (200 g).
  • Lettuce (1 head).
  • Extra virgin olive oil (2 tablespoons).
  • Balsamic vinegar (1 tablespoon).
  • Salt and pepper to taste.
• Preparation:
  • Wash and slice the white mushrooms and mushrooms into thin slices.
  • In a frying pan, sauté the mushrooms with olive oil until golden brown.
  • In a large bowl, mix the washed and chopped lettuce with the mushrooms.
  • Season with olive oil, balsamic vinegar, salt, and pepper to taste. A fresh and delicious salad!

These recipes are just the beginning of the culinary possibilities offered by Llanega blanca. Its mild flavor and ability to enhance the flavors of other ingredients make it a versatile and popular ingredient in gastronomy. Don't hesitate to try these delicious recipes and experiment with your own culinary creations!