Observation 9269: Hysterangium crassirachis

Observed at the Mt. Pisquah Arboretum Mushroom Show, Oct. 31, 2005. It’s been a while since the 2005 Mt. Pisquah Show, but I believe this collection was brought in by Adrian Beyerle, whose truffle collecting is legendary among the North American Truffling Society. According to the field guide the difference between H. crassirhachis and H. separable is microscopic and therefore cannot be determined in the field. Nonetheless, H. crassirhachis tends to be found in solitary conditions; H. separable tends to be found in great mats where several hundred sporocarps may be uncovered in a single square foot. Both species become culinarily interesting (to me) only in extreme age. Very mature Hysterangium have an aroma similar to overripe olives, and a similar soft texture. The gelatinous interior of less mature truffles. This truffle is extremely important to steep slopes, since the widespread mat communities help hold soil in place, as well as rocks, twigs, and other surface debris.

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Used references: Field Guide to North American Truffles

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Thanks, Michael!
By: Daniel B. Wheeler (Tuberale)
2009-07-07 14:24:20 CDT (-0400)

And welcome to the group. I think you may find some interesting material here.

hard to determine from that picture
By: Michael Castellano (trufflercaz)
2009-07-07 11:53:16 CDT (-0400)

H. crassirhachis is the species that has a smooth polished peridium with a gleba that is distinctly marbled with white-opaque cartiliginous-like tissue and green to olive spore mass. When cut in half it is often easy to tell this species apart from H. coriaceum, particularly when dried as the marbling becomes very pronounced.

H. crassirhachis is also much less common then H. coriaceum.

Created: 2008-08-15 14:24:43 CDT (-0400)
Last modified: 2008-08-15 14:24:43 CDT (-0400)
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