Tricholoma robustum
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Tricholomataceae
Genus: Tricholoma
Species:
T. robustum
Binomial name
Tricholoma robustum
(Alb. & Schwein.) Ricken 1915
Synonyms[1]
  • Agaricus robustus Alb. & Schwein.
  • Armillaria robusta (Alb. & Schwein.) Gillet
  • Armillaria robusta var. major Sacc.
  • Armillaria robusta var. minor Sacc.
  • Gyrophila robusta (Alb. & Schwein.) Quél.
  • Mastoleucomyces robustus (Alb. & Schwein.) Kuntze
Tricholoma robustum
View the Mycomorphbox template that generates the following list
Gills on hymenium
Cap is convex
Hymenium is adnexed
Stipe has a ring
Ecology is mycorrhizal
Edibility is edible

Tricholoma robustum is an edible mycorrhizal mushroom in the family Tricholomataceae.[1] In Japan it is called matsutake-modoki (pseudo-matsutake), and colloquially referred to as obasan no matsutake ("old lady's matsutake"), because it resembles matsutake mushroom while being smaller and less aromatic and tasty.

Description

Resembles matsutake, but the fruiting bodies are much smaller in size. The cap is 4–10 cm, convex or flat of uneven reddish-brown color, with small, often upright scales. The gills are white, then dirty pink, red speckled. The stipe reaches 6–8 cm in length and 1.5-2.5 cm in thickness, with a narrow ring, white at the top, the color of a hat under the ring. The flesh is dense, white at first, slightly pink when cut, then red, stains brown and blackens when cooked. It has a strong smell of fresh flour. Spores ellipsoidal 6-7 x 3.5-4 µm, smooth.

Distribution and habitat

It is distributed throughout the northern hemisphere (including Polesia and forest steppes of Ukraine), especially in the northern temperate zone. It is an endomycorrhizal fungus found in coniferous forests, forming relationship with pine trees (especially Pinus densiflora), on sandy soils. It often grows in the same forests as matsutake, although it fruits later (August–October).

Edibility

Edible mushroom. In Ukraine it is considered tasty and used fresh. In Japan it is considered to be mediocre in taste and smell, incomparable with real matsutake.

References

  1. 1 2 "Tricholoma robustum (Alb. & Schwein.) Ricken". Catalogue of Life. Species 2000: Leiden, the Netherlands. Retrieved 19 September 2022.
  • Зерова М. Я., Єлін Ю. Я., Коз'яков С. М. Гриби: їстівні, умовно їстівні, неїстівні, отруйні. — Кyiv: Урожай, 1979. — p 134–135.
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