Notes: Notes: Found under Balsome fir (http://mushroomobserver.org/name/show_name/24656?q=1U0S) Douglas fir and spruce also nearby (I did not notice any pine nearby or even in the area)
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|Je crois que oui||3.0||10.21||2||(Tuberale,darv)|
|Je ne crois pas||-3.0||0.00||0|
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Okay Thanks very much for that info!
I’ve grown several other species, but not this one. It should be fairly easy to cultivate, though. First, make sure the stand (Lodgepole pine and Douglas fir are probable mycorrhizal hosts) are already colonized by a Rhizopogon species. Most Rhizopogon in pine stands will produce nearly something year-round, so there should already be one or more sporocarps nearby. If you don’t find any at the particular location you are trying to colonize, collect some Rhizopogon and make sure you colonize the site first with Rhizopogon. There is probably a succession of mycorrhizal fungi leading to individual species. Truncocolumella seems to be a mid-age (20-150 year old) colonizer, but almost always after Rhizopogon. Innoculate with Rhizopogon first, then 2-3 weeks later, Truncocolumella. Unless the mycorrhizae from Rhizopogon are already present, Truncocolumella colonization unlikely.
well i am going to try to grow them I think, in stead of just eating them right now I may have some later as well, I hope.
I think that proves T. citrina beyond a shadow. If you hold some of the immature material on a damp paper towel in warm weather, they will continue the auto-deliquescence. When sporocarps are soft and mushy, it is possible to squeeze the gooey inside out. Stick your finger in the goo, and taste: amazingly sweet and licorice!
Just looked at Field Guide to North American Truffles, c. 2007, and Truncocolumella citrina has rather distinctive yellow columella, which appears to be in the less mature specimen. I’ve typically found mostly more mature material. When it gets truly mature, the gleba will auto-deliquece, similar to Shaggy Mane mushrooms, producing a sticky, sweet, intensely flavored licorice. It is edible, and cooking lightly will probably bring the flavor out. Otherwise it is rather bland. Only when the material is somewhat liquid and nearly black in color on the inside is it, in my opinion, edible. And then, it’s probably best suited for flavoring fondue. Who wants licorice-flavored black and yellow fondue?
would it help to look at them under the microscope?
The material with white gleba and yellow veination could be Leucogaster citrinum. If so, it should have produced a white latex when cut. If the specimen was mature, it should have had an odor very similar to sweet coconut.
T. citrina is a common find for me, usually with either Douglas-fir or Pinus species.
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