Imperial catatelasma

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Category: Catathelasma imperiale

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Taxonomy and related species

C. imperiale - the only varieties Catathelasmaknown in Europe. It was first described in 1845 by Fry under the name Agaricus imperialis... In 1872, Quélet classified the species into Openke present, and in 1922 the Austrian botanist Gunther Beck von Mannaguetta und Lerchenau invented a separate genus Biannularia for this single species, making it Biannularia imperialis... Genus Catathelasma was identified in 1910 by Ruth Ellen Harrison Lovejoy, based on the American varieties of C. evanescens and for a time the two genders were regarded as separate (albeit closely related) as for the case in the 1936 newspaper of Rolf Singer. A few years later in 1940, Singer unified the genus using the name Lovejoy, which takes precedence.

Epithet "Imperiale", meaning "imperial" refers to the (at times) large size of the mushroom. The species name must end in "-e", not "-", since the genus is neuter.

References

1. ^
2. ^ Marcel Bon (1987). The Mushrooms and Toadstools of Britain and North-Western Europe... Hodder & Stoughton. p. 162. ISBN 0-340-39935-X.
3. ^ Courtecuisse, R .; Duhem, B. (1994). Guide des champignons de France et d'Europe... Delachaux et Niestlé. p. 208. ISBN 2-603-00953-2. Also available in English.
4. ^ Funga Nordica... Copenhagen: Nordsvamp. 2008. p. 429.
5. ^
6. ^ See Meinhard Moser, translated by Simon Plant (1983). Keys to Agarics and Boleti... 15a Eccleston Square, London: Roger Phillips. p. 150. ISBN 0-9508486-0-3.
7. ^
8. Robert Kühner & Henri Romagnesi (1974). Flore analytique des champignons supérieurs (agarics, bolets, chanterelles) (in French). Paris: Masson. p. 143. ISBN 2-225-53713-5. The mushroom appears here under the name Biannularia.
9. Singer R. (1940). Notes sur quelques Basidiomycètes. Revue de mycologie (in French). 5: 3–13.
10. Phillips, Roger (2010). Mushrooms and Other Fungi of North America... Buffalo, NY: Firefly Books. p. 65. ISBN 978-1-55407-651-2.

Description

The following description combines several links.

• Cap: 8 - 40 cm, orange brown to hazelnut brown, with darker areas. Often remaining closed with a domed shape, but sometimes expanding and finally depressed.
• Gills: Whitish, downward, crowded, sometimes forked.
• The foundation: Pale brown with two rings. The narrowing is lower, often partially buried.
• Scent: Made from flour, cucumber or unripe melon rind.
• Controversy: White (in bulk), 10 - 15 x 5 - 6 microns, smooth, somewhat fusiform, starchy.
• Habitat: Under conifers, especially pine and spruce, in mountainous regions.

European sources give a cap size up to about 20 cm, while North American sources indicate a huge maximum size of 40 cm.

The upper ring is derived from a partial veil (which covered the lower surface of the cap before it was opened), while the thinner lower ring was originally part of a universal veil (which enveloped the whole mushroom).

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Taxonomy and Related Species

C. imperiale is the only species of Catathelasma known in Europe. It was first described in 1845 by Fries under the name Agaricus imperialis... In 1872 Quélet classified the species in Armillaria and in 1922 the Austrian botanist Günther Beck von Mannagetta und Lerchenau invented the separate genus Biannularia for this single species, making it Biannularia imperialis... The genus Catathelasma had been defined in 1910 by Ruth Ellen Harrison Lovejoy based on the American species C. evanescens and for a time the two genera were regarded as separate (though closely related), as for instance in a 1936 paper by Rolf Singer. A few years later in 1940, Singer united the genus using Lovejoy's name, which takes precedence.

The epithet "imperiale", Meaning" imperial "refers to the (at times) large size of the mushroom. The species name must end in "-e", not "-is", as the genus is neuter.

Imperial catatelasma (Catathelasma imperiale)

Synonyms:

Such a mushroom as Imperial Catatelasma is also called by many an imperial champignon.

Hat: 10-40 cm; in young mushrooms it is convex and sticky, later becomes flat-convex or almost flat and dry; with crumbling fibers or scales. The color is from dark brown to brown, reddish brown or yellowish brown, the surface of the cap often cracks in adulthood.

Plates: Descending, whitish or slightly yellowish, sometimes discolored to gray with age.

Stem: up to 18 cm long and 8 cm wide, tapering towards the base, and usually deeply rooted, sometimes almost completely underground. The color above the ring is whitish, below the ring is brownish. Double ring, hanging. The upper ring is the remains of the bedspread, often wrinkled, and the lower ring is the remains of the common bedspread, which quickly collapses, so in adult mushrooms, the second ring can only be guessed.

Flesh: White, tough, firm, does not change color upon exposure.

Smell and taste: Raw mushrooms have a distinct mealy taste; the smell is strongly mealy. After heat treatment, the taste and smell of flour completely disappear.

Spore powder: White.

The main feature is a rather interesting appearance, as well as an impressive size. While the mushroom is young, it has a yellowish tint. However, when fully ripe, it darkens to brown. The cap is slightly convex and rather thick; it rests on a very powerful stem, which at the base of the cap is even too thick and dense. Imperial catatelasma is smooth, may have small brown spots on the stem and an uneven coloration of the cap.

You can find this amazing mushroom only in the eastern part, in the mountainous areas, most often in the Alps. Locals meet him from July to mid-autumn. This mushroom can be easily eaten in any form. It is quite tasty, without pronounced shades, ideal as an addition to some dish.

Ecology: Presumably mycorrhizal. It occurs in the second half of summer and in autumn alone or in small groups on the ground under coniferous trees. It prefers to grow under the Engelmann spruce and rough-fruited fir (subalpine).

Microscopic examination: Spores 10-15 x 4-6 microns, smooth, oblong-elliptical, starchy. Basidia about 75 microns or more.

Similar species: Swollen catatelasma (Sakhalin champignon), differs from the imperial champignon in slightly smaller size, color and lack of flour smell and taste.

Description of the royal catatelasma

These mushrooms have a rather interesting appearance, as well as impressive sizes. In young specimens, the shade of the fruiting body is yellowish, but when they mature, the color turns brown.

The cap is rather thick, slightly convex. The cap is located on a very powerful stem. At the base of the cap, the leg is dense and thick. The fruiting body of the imperial catatelasma is smooth. There may be small brown spots on the stem. The color of the cap is uneven.

Places of growth of the imperial champignons

These mushrooms grow only in mountainous areas. They are most often found in the Alps. They bear fruit from July to mid-autumn.

Imperial champignon, "Carpathian truffle", korban, kozar or Catathelasma imperiale

Do not be surprised at such a long name - these are all synonyms, and we will talk about the same mushroom, which is scientifically called "royal catatelasma".

In fact, this mushroom has even more synonyms, and the inhabitants of the Carpathians use different names in different places: in the Rakhiv region it is called coniferous pistrik, tanto, tunt, gorduman. In the Hutsul region, his name is Hutsul mushroom, royal mushroom or goat. Some, by mistake or by consonance with the Kozars, call them "trump cards." In many places, since ancient times, these mushrooms have been called "korban" in honor of a local resident by the name of Korban, who was the first to describe it and talk about its medicinal properties. Hutsuls, strikers and Lemkos claim that it has truly miraculous properties - Viagra is resting! This mushroom has a somewhat specific pharmaceutical smell, and it has a unique property - it can be stored raw for several months, it does not deteriorate and does not lose its taste. It is not surprising that this mushroom is valued by the locals as a gourmet and sometimes even more than a porcini mushroom.

This rare Carpathian mushroom from the Tricholomataceae family is listed in the Red Book of Ukraine (2009).

We were lucky this year. There were a lot of such mushrooms in the Carpathians, and almost everyone was lucky to find them.

Cooking recipes

If general information on the description of this mushroom on the Internet, although rarely, comes across, then there is almost nothing about the recipes for cooking this mushroom, and you have to experiment on your own. It is quite tasty, without pronounced shades, it is ideal both as an independent dish and as an addition to some other dish.

As the Carpathian experience has shown, this mushroom can be dried, boiled, fried, and pickled.

Drying

Ideal for drying. It is peeled, cut into small wedges and dried like a porcini mushroom. If, for example, the boletus turns black during drying, then the imperial or royal mushroom remains pure white!

Cooking and frying

This is how mushrooms look after a week of storage in natural conditions. Slightly faded, but did not lose their taste.

Before these mushrooms are fried or stewed with sour cream, they must first be peeled and peeled. To do this, it is easier to cut off the caps, remove the skin from them, like in champignons, thoroughly cleaning the places under the "skirt", and the legs can be cleaned with a regular potato peeler, as they are dense and fleshy. After that, cut the mushrooms into small pieces and cook for 20 minutes. Then everything follows the standard technology: onion is fried in vegetable oil until golden brown, boiled mushrooms are added and fried in butter for 10-15 minutes. When the mushrooms are fried, you can add sour cream and simmer for another 5 minutes. When serving, fresh herbs will not hurt. Very tasty! Recommend

Pickling

Peeled (see above) and boiled for 20 minutes mushrooms are poured with marinade. If the mushrooms are immediately boiled in a marinade, then the marinade will turn out to be cloudy and unaesthetic in appearance. Prepare the marinade like this:

For 1 liter of water: 1 heaped tablespoon of salt, 4 teaspoons of sugar (the marinade must be bittersweet!), 6-8 allspice peas, 6-8 cloves, 3-4 bay leaves, 1/2 teaspoon ground cinnamon, 1/2 tablespoon ground nutmeg, Bring to a boil and cook for no more than 1 minute. When the marinade has cooled to 60-70 degrees, add 1 teaspoon of vinegar essence or 1/2 cup of vinegar (preferably wine). Higher temperatures decompose vinegar. Pour the marinade over the cooked mushrooms. Pour some vegetable oil on top and create a film on the surface of the order of 1-2 mm. This is necessary to protect against bootulism. After that, the mushrooms are not rolled up, but closed with a regular lid. So they can be stored for more than a year, but experience shows that they are eaten much faster!

Swollen catatelasm (Catathelasma ventricosum)

or

Sakhalin champignon

Sakhalin champignon - grows in summer and autumn in coniferous forests. On the territory of Russia, it is found in coniferous and mixed forests of the Far East. This mushroom often has characteristic gray spots on its whitish cap. Creeping plates, a rather large hanging double ring on the leg, dense white pulp with a mild mushroom (NOT flour!) Odor, no special taste, and plus a very considerable size - all this makes the mushroom quite recognizable.

With Catathelasma ventricosum (Sakhalin champignon), confusion periodically arises, since many (foreign, translator's note) authors describe it with a brown hat and a flour smell, which is characteristic of Catathelasma Imperiale (Imperial champignon). Western authors have tried to separate the two based on cap size and microscopic examination, but so far it has been poorly done. The hat and spores in Catathelasma Imperiale are theoretically slightly larger, but there is a significant overlap in the ranges of both sizes: both the cap and the spores.

Until DNA studies are carried out, it is proposed to separate Catathelasma ventricosum (Sakhalin champignon) and Catathelasma Imperiale (Imperial champignon) in the old fashioned way: by color and smell. The Sakhalin champignon has a whitish cap that turns gray with age, while the imperial champignon has a yellowish tint in its youth, and when ripe it darkens to brown.

Description:

At the beginning of growth, the entire fruiting body of the fungus is clothed with a common light-brown veil; during growth, the veil breaks at the level of the edge of the cap and breaks up into pieces that quickly fall off. The private veil is white, strongly stretching and thinning with growth, closes the plastics for a long time. After breaking, it remains in the form of a ring on the leg.
Hat: 8-30 centimeters or more; convex at first, then becomes slightly convex or almost flat, with a curved edge. Dry, smooth, silky, whitish in young mushrooms, acquires a more grayish color with age. In adulthood, it often cracks, exposing white flesh.

Plates: Adherent or weakly descending, frequent, whitish.

Stem: About 15 centimeters long and 5 centimeters thick, often thickened towards the middle and tapering at the base. Typically deeply rooted, sometimes almost completely underground. Whitish, light brownish or grayish, with hanging double ring, which, according to various sources, can either remain on the leg for a rather long time, or decay and fall off.

Flesh: White, tough, firm, does not change color when broken or pressed.

Smell and taste: The taste is indistinct or slightly unpleasant, the smell of mushroom.

Spore powder: White.

Ecology: Presumably mycorrhizal. Grows in summer and autumn alone or in small groups on the ground under coniferous trees.

Microscopic examination: spores 9-13 * 4-6 microns, smooth, oblong-elliptical, starchy. Basidia about 45 microns.

Edible: Considered a high quality edible mushroom. In some countries it is of commercial importance. It can be used in any form, it can be boiled, fried, stewed, marinated.Since the mushroom does not have a distinct taste of its own, it is considered an ideal addition to both meat and vegetable dishes. When preparing for future use, it can be dried and frozen.

Similar Species: Catathelasma Imperiale

Description

The following description combines several references.

• Cap: 8 - 40 cm, orange brown to hazel brown, with darker patches. Often remaining closed up with a domed shape, but sometimes expanding and finally depressed.
• Gills: Whitish, decurrent, crowded, sometimes forked.
• Stem: Pale brown with two rings. Tapering below, often partly buried.
• Odor: Of flour, cucumber or unripe melon skin.
• Spores: White (en masse), 10 - 15 x 5 - 6 μm, smooth, somewhat spindle-shaped, amyloid.
• Habitat: Under conifers, especially Pine and Spruce, in mountainous regions.

European sources give the cap size as up to about 20 cm, while North American ones indicate an enormous maximum size of 40 cm.

The upper ring is derived from the partial veil (which covered the lower surface of the cap before it opened), whereas the thinner lower ring originally formed part of the universal veil (which enveloped the whole mushroom).

Metadata

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