Goose forage – green goose, yellow, forage, greens, a porterine, noble knight, member
first-class mushroom. It has a hat with a diameter of 4…8 cm yellow-green in color, sometimes with an olive or ocher tinge. Fibrous surface, cracked in older specimens, slightly sticky in wet weather. The edges are initially rolled up, often wavy in mature specimens. Sulfur-yellow plaques, near the stem highly adnate or serrated. Sulfur-yellow core, slightly lighter than the hat, height 3…9 cm, cylindrical, smooth or finely villous on the surface, usually in the ground. Flesh is whitish or pale yellow, with a mild taste and the smell of fresh flour. White spore discharge.
A fairly common mushroom, grows in coniferous forests, most often on sandy ground, more often in the lowlands than in the mountains. Harvested from September to November.
Green goose can easily be confused with sulfur goose, inedible, and even slightly poisonous, which, however, has a disgusting carbolic smell and sulfur-yellow flesh. The poisonous tiger goose has a brown and gray hat, covered with dark gray scales. Because it is quite difficult to distinguish from other edible varieties, e.g.. misshapen or soapy goose, it is recommended to collect only green ingots.