MycoNote

This English version was machine-translated from Ukrainian, so a few things may read a little off.

Limacella glioderma
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Edible

Limacella glioderma

Expert-verified

Updated October 3, 2026

Passport

Edibility
Edible
Reviewed
Yes ✓

Description

›Scientific synonyms (6)

Agaricus gliodermus Fr., Lepiota glioderma (Fr.) Gillet, Gyrophila glioderma (Fr.) Quél., Amanitella glioderma (Fr.) Maire, Armillaria glioderma (Fr.) J.E.Lange, Limacella delicata var. glioderma (Fr.) Gminder

Mushrooms of the same genus and habitat — to study side by side and never mix up.

Frequently asked questions

Is Limacella glioderma edible or poisonous?
Limacella glioderma is edible. Before eating any wild mushroom, always double-check current information in reliable sources and consult an expert.
How do you cook Limacella glioderma?
Limacella glioderma can be fried, boiled, pickled and dried. Before cooking, it's recommended to boil it for 10–15 minutes and drain the water.
Can you dry Limacella glioderma?
Yes, Limacella glioderma is well suited to drying and freezing. Dried mushrooms keep their aroma and work well in soups, sauces and fillings.
What is the scientific name of Limacella glioderma?
The Latin name is Limacella glioderma. It belongs to the genus Limacella, family Amanitaceae.

Sources

  • [1]Вікіпедія (українська)
  • [2]Атлас грибів України, Зеров Д.К. (1979)
  • [3]MycoBank Database
  • [4]Index Fungorum
  • [5]GBIF
  • [6]iNaturalist Ukraine