This supposedly the tastiest mushroom of its kind is rarely picked by inexperienced mushroom pickers. Its greenish coating of the cap and gill effectively deters, as it can be confused with the greenish toadstool, stinkhorn.

Of course, this is not an obstacle for experienced pickers, because they can see the differences between a toadstool and a dove at first glance.

And these are primarily: a short, massive leg without a ring. And the lack of a tuber at the base of the leg characteristic of toadstools. In addition, the color of the hat is also characteristic, sometimes even aquamarine.

The hat can reach a size of up to 15 cm in diameter. Young specimens usually have a regular round or oval shape, while older ones are irregular, wavy, often cracked.

White plaques fork at the stem. They change color to cream with age. They are often wavy, wrinkled, quite dense, which also makes this mushroom attractive in the kitchen.

The thick and often barrel-shaped stem is white in color, full inside. They may reach a few centimeters in height.

The thick and fleshy flesh works great in the kitchen when the mushroom lands in vinegar. It is then an unusual snack, because during processing it does not lose its firmness and crunchiness. The fresh mushroom has a slightly mushroomy taste and smell, but it doesn't particularly stand out.

It is quite common in Europe, but occurs in very small groups. It likes mainly deciduous and mixed forests, where there is a lot of sun.

Be careful 😉