|User’s votes are weighted by their contribution to the site (log10 contribution). In addition, the user who created the observation gets an extra vote.|
|I’d Call It That||3.0||6.70||1||(Alan Rockefeller)|
sum(score * weight) /
(total weight + 1)
After the recent discussion on MushroomTalk on the edibility of Gomphus, I decided to test it.
Gomphus is commonly eaten in Mexico and sold in markets. I have eaten
it a few times in small amounts mixed with other mushrooms and haven’t
had any issues.
Last week I went to Ajusco (near Mexico City) and found quite a few G.
floccossus under Abies at 3300 meters elevation and collected them for
the table. The next day they were sliced and sauteed well, for at
least 20 minutes with onions over medium heat. They were served on
tostadas with queso oaxaca, cream and spices, and they tasted
delicious! They had a noticeable chanterelle-like flavor.
I intentionally ate a whole lot to test the toxicity, as did my
friend. We probably ate more than a half pound each. She said “Que
Rico!” many times throughout meal, one of the highest complements for
food in Mexico.
We were fine in the hours after eating them, but the morning my friend
and I started peeing out of our butts. Her stomach hurt a little,
mine didn’t. The disturbance didn’t last long and we were fine later
in the day.
I guess it is α-tetradecylcitric acid (norcaperatic acid) causing the
problems. A little bit doesn’t do anything, but if you make it the
centerpiece of your meal it will have a strong laxitive effect.
most simple GI upsets have a short latency period.
the long latency here may be why some folks have conjectured that Gomphus might have amatoxins, a theory that I do not believe has merit. how’s your liver?
hope you are drying some of these and bringing them home…it will be interesting to see how they compare with the DNA of our local species.
Created: 2012-10-09 22:45:00 CST (-0600)
Last modified: 2012-10-09 22:45:04 CST (-0600)
Viewed: 120 times, last viewed: 2016-10-27 18:38:43 CST (-0600)