Contents
Merulius Gyrodon is a representative of the Paxillaceae family, according to other sources, some foreign mycologists believe that the species belongs to the Boletinellaceae. It is known in the literature by its scientific name as Boletinéllus merulioides and also Gyrodon merulioides.
The lower tubular plane of the gyrodon is compared with the pattern of a small cobweb
What does merulius gyrodon look like
A tubular hat reaches large sizes – from 6 to 12-15 cm, which depends on the length of the growth period and the soil rich in humus. In the initial phase of development, the top of the gyrodon is convex, with a tucked-in border, then slightly depressed in the middle of the hat plane or even funnel-shaped. The surface of the cap of meruliform mushrooms looks uneven, often irregularly wavy. The upper skin is smooth and dry. Color yellowish-brown to brown. Even with slight damage to the lower tubular layer of the cap, which is dark yellow or olive green in color, the natural shade changes to blue-green.
The mass of spores is ocher-brown. In the middle of the cap, the flesh is dense, thinner at the edges, light yellow or intense yellow. The smell is unexpressed.
In Gyrodon merulius-shaped, the stalk is very low compared to the size of the cap – no more than 4-5 cm. It is eccentric in structure. The top color is the same as the bottom of the cap, and at the base of the stem is a blackish-brown hue.
There are specimens with a predominance of a greenish-olive shade.
Where does gyrodon merulius grow?
Merulius mushrooms are quite rare, common in Europe, Asia, especially in the Far East, in North America – in forests where there is a thick deciduous litter. Large fruiting bodies grow in clearings and edges. Usually small families of gyrodon are found, sometimes mushrooms grow singly. There is evidence that more often gyrodons are found under ash trees. Fruiting meruliform begins in June and continues until October.
Is it possible to eat gyrodon merulius
Fruiting bodies of a rare species, conditionally edible, according to some sources, are considered conditionally edible. Most likely, merulius gyrodon, like podolus, belong to category 4 or 3 in terms of nutritional value, since the pulp does not have a particularly pronounced characteristic mushroom smell and taste. Like all mushrooms, meruliformes are valued for their high content of protein and B vitamins.
False doubles
False poisonous twins do not exist in Gyrodon merulius. There is a similar species, just as rare – the podolshanka, or Gyrodon lividus in Latin. The mushroom is also considered edible or conditionally edible, with fairly little nutritional value. Characteristic features of podolshen, which are very rare, mainly near alder, and are common only in Europe:
- on top, the skin is yellow-ocher, sometimes grayish or brown;
- the surface of the stem is lighter than the cap, with reddish zones;
- the lower tubular plane descends onto the stem;
- part of the light yellow pulp, which is located in the lower layer, near the tubules, turns slightly blue after breaking.
The shape of the fruiting bodies of both species is almost the same, but Gyrodon merulius has a darker surface color.
Collection rules
Collect merulius-shaped in ecologically clean places, far from industrial areas and densely loaded roads. Due to the fact that the fruiting body has a tubular structure, it does not have false poisonous twins. If you come across podolshanki, as rare as the meruliform, they have a similar nutritional value, as well as the absence of a pronounced smell and taste. Both species, which belong to the same genus Girodon, bear fruit from mid-summer to October.
Use
Before cooking, mushrooms of a rare species are soaked for 2-4 hours, then boiled or fried for 20-30 minutes. It is advised not to mix merulian boletus with other types, except for frying. They also use raw materials for soups and sauces, since mushrooms are rich in protein and vitamins of group B. Merulius-shaped boletins are consumed only after harvesting, they are rarely harvested for future use.
Conclusion
Gyrodon merulius is a conditionally edible mushroom, although its flesh does not have a characteristic mushroom taste. Strong, young fruiting bodies are suitable for collection. Before use, sorted and peeled fruiting bodies are soaked and then thermally treated.