Hygrophorus pudorinus
| Hygrophorus pudorinus | |
|---|---|
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Hygrophoraceae |
| Genus: | Hygrophorus |
| Species: | H. pudorinus
|
| Binomial name | |
| Hygrophorus pudorinus (Fr.) Fr. (1836)
| |
| Synonyms | |
| |
| Hygrophorus pudorinus | |
|---|---|
| Gills on hymenium | |
| Cap is convex | |
| Hymenium is adnate or decurrent | |
| Stipe is bare | |
| Spore print is white | |
| Edibility is edible | |
Hygrophorus pudorinus, commonly known as the blushing waxycap,[1] turpentine waxycap,[2] or spruce waxy cap,[3] is a species of fungus in the genus Hygrophorus.[4]
Taxonomy
Swedish mycologist Elias Magnus Fries described it as Agaricus pudorinus in his 1821 work Systema Mycologicum.[5] It became Hygrophorus pudorinus with the raising of Hygrophorus to genus rank. The species name is the Latin word pudorinus "blushing".[6]
The species is classified in the subsection Pudorini of genus Hygrophorus, along with the closely related species H. erubescens and H. purpurascens.[7]
Description
The pink to golden cap is 5–12 cm (2–4+3⁄4 in) wide, convex and with a downrolled margin that is lighter in colour. The cap surface is sticky. The pink to yellow-white gills are decurrent. The thick stipe is 4–16 cm (1+5⁄8–6+1⁄4 in) tall and 1–3 cm (3⁄8–1+1⁄8 in) wide.[8] The spore print is white and the oval spores measure 7–10 × 5–6 micrometres. The thick flesh is pale pink or orange to white. The mushroom does not bruise red and has no distinctive odour, though it can taste like turpentine.[1]
Habitat and distribution
Hygrophorus pudorinus is found in coniferous woodlands under fir and spruce trees[9] across western and northeastern North America;[1] it is particularly common in Canada[9] and the Rocky Mountains.[6] The mushrooms appear in groups or fairy rings in late summer and autumn.[1] They often grow in boggy places in sphagnum moss.[2]
Uses
Despite its taste, it is edible after cooking.[9] Its variable appearance makes identification difficult and hence raises risk of misidentification.[1]
References
- ^ a b c d e McKnight KH, Peterson RT, McKnight VB (1998). A Field Guide to Mushrooms: North America. Houghton Mifflin Harcourt. p. 209. ISBN 9780395910900.
- ^ a b Bessette A, Bessette AR, Fischer DW (1997). Mushrooms of Northeastern North America. Syracuse University Press. p. 143. ISBN 978-0-8156-0388-7.
- ^ Arora, David (1986) [1979]. Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi (2nd ed.). Berkeley, CA: Ten Speed Press. pp. 124–125. ISBN 978-0-89815-170-1.
- ^ "Hygrophorus pudorinus (Fr.) Fr". MycoBank. International Mycological Association. Retrieved 1 November 2015.
- ^ Fries EM. (1821). Systema Mycologicum (in Latin). Vol. 1. Lund: Ex Officina Berlingiana. p. 33.
- ^ a b Evenson VS. (1997). Mushrooms of Colorado and the Southern Rocky Mountains. Westcliffe Publishers. p. 68. ISBN 978-1-56579-192-3.
- ^ Lodge DJ; et al. (2014). "Molecular phylogeny, morphology, pigment chemistry and ecology in Hygrophoraceae (Agaricales)" (PDF). Fungal Diversity. 64 (1): 1–99 (see p. 64). doi:10.1007/s13225-013-0259-0. S2CID 220615978.
- ^ Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. p. 130. ISBN 978-0-520-95360-4. OCLC 797915861.
- ^ a b c States J (1990). Mushrooms and Truffles of the Southwest. University of Arizona Press. p. 66. ISBN 9780816511921.