Species flashcards

Description

Cap: 3-12 cm in diameter; convex when young, its margin infolded for a long time, thinning, wavy, then flattening, its center becoming slightly depressed with age; yellowish, ochre- or cinnamon-brownish, becoming grayish-brownish with age, browning on pressure points; surface felty when young, then becoming bare, sticky when wet.

Tube layer: Deeply decurrent on the stem, thin; difficult to peel off the cap flesh; bright yellow initially, then greenish-tinged, finally olive-brownish, turning dirty greenish-blue on pressure; its pores are narrow when young.

Stem: 5-8 cm long, 1-2 cm thick; cylindrical, slender, often curved, tapering downwards; color similar to the cap; surface more or less fibrous.

Flesh: Soft in the cap, tough in the stem; yellowish, quickly turning blue on injury, then rust-brown; smell not characteristic, taste slightly sourish.

Spore: Brownish-green; 4-6 × 3-5µm; oval, smooth.

Occurrence: From July to October; in wet places, under alder, protected species.

Edibility: Edible, but protected, so leave it at its habitat!

Confusion: Slightly similar to the edible cow bolete, but it grows under two-needle pines, its hymenium is less decurrent on the stem.

Note: Has not been found outside Europe yet. Since it is associated with alder trees, and these trees are declining, the mushroom is also rare. lividus means lead-colored, of Latin origin. The Gyrodon genus name is of Greek origin, from gyros - round, or winding and odon - tooth. The gyros dish also got its name because the meat is roasted by rotating it in circles.

Species description: In 1791, the French mycologist Pierre Bulliard described it and named it Boletus lividus. Its current binomial name was given in 1888 by the Italian Pier Andrea Saccardo.

Taxonomy

1. PhylumBasidiomycota
2. ClassAgaricomycetes
3. OrderBoletales
4. FamilyPaxillaceae
5. GenusGyrodon

• Species: lividus
• Described by: (Bull.) P. Karst.
• Hungarian name: éger-tinóru
• Lifestyle: mycorrhizal
• Edibility: edible