Content
Gyrodon merulius is a representative of the Paxillaceae family; according to other sources, some foreign mycologists believe that the species belongs to the Boletinellaceae. In the literature it is known by its scientific name as Boletinéllus merulioides, as well as Gyrodon merulioides.
The lower tubular plane of the gyrodon is compared with the pattern of a fine cobweb
What does Gyrodon merulius look like?
The tubular cap reaches large sizes - from 6 to 12-15 cm, which depends on the duration of the growth period and the soil rich in humus. In the initial phase of development, the top of the gyrodon is convex, with a tucked edge, then slightly depressed in the middle of the cap plane or even funnel-shaped.The surface of the cap of merulius mushrooms looks uneven, often irregularly wavy. The skin on top is smooth and dry. Color ranges from yellowish-brown to brown. Even with slight damage to the lower tubular layer of the cap, the dark yellow or olive-greenish color changes the natural shade to blue-green.
The mass of spores is ocher-brown. In the middle of the cap the flesh is dense, at the edges it is thinner, light yellow or intensely yellow. The smell is not pronounced.
Girodon merulius has a very low stem compared to the size of the cap - no more than 4-5 cm. The structure is eccentric. The color on top is the same as the bottom of the cap, and at the base the stem is a blackish-brown hue.
There are specimens with a predominant greenish-olive hue
Where does Gyrodon merulius grow?
Merulius mushrooms are quite rare; they are common in Europe, Asia, especially in the Far East, and in North America - in forests where there is thick deciduous litter. Large fruiting bodies grow in clearings and forest edges. Usually small families of gyrodons are found, sometimes the mushrooms grow alone. There is evidence that gyrodons are more often found under ash trees. Merulius fruiting begins in June and continues until October.
Is it possible to eat Gyrodon merulius?
The fruiting bodies of a rare species are conditionally edible, according to some sources, considered conditionally edible. Most likely, merulius-shaped gyrodons, like podolshaniks, belong to categories 4 or 3 in terms of nutritional value, since the pulp does not have a particularly pronounced characteristic mushroom smell and taste. Like all mushrooms, Gyrodon meruliiformes are valued for their high protein content and B vitamins.
False doubles
There are no false poisonous counterparts to Gyrodon merulius. There is a similar species, just as rare, called the hemlock, or Gyrodon lividus in Latin. The mushroom is also considered edible or conditionally edible, with fairly little nutritional value. Characteristic features of alder forests, which are found very rarely, mainly near alder, and are common only in Europe:
- the skin on top is yellow-ochre, sometimes grayish or brown;
- the surface of the stalk is lighter than the cap, with reddish zones;
- the lower tubular plane descends onto the stem;
- part of the light yellow pulp, which is located in the lower layer, near the tubes, turns slightly blue after breaking.
The shape of the fruiting bodies of both species is almost the same, but Girodon merulius has a darker surface color
Collection rules
Meruliformes are collected in ecologically clean places, far from industrial zones and densely loaded roads. Due to the fact that the fruiting body has a tubular structure, it does not have false poisonous doubles. If you come across understory trees, they are just as rare as the merulius-shaped ones, they have similar nutritional value, as well as the absence of a pronounced smell and taste. Both species, which belong to the same genus Girodon, bear fruit from mid-summer to October.
Use
Before cooking, rare mushrooms are soaked for 2-4 hours, then boiled or fried for 20-30 minutes. It is advised not to mix Merulius-shaped boletines with other types, except for frying.The raw materials are also used for soup and sauces, since mushrooms are rich in protein and B vitamins. Merulius-shaped boletines are consumed only after harvesting; they are rarely stored for future use.
Conclusion
Girodon merulius is a conditionally edible mushroom, although its pulp does not have a characteristic mushroom taste. Strong, young fruiting bodies are suitable for harvesting. Before use, the sorted and peeled fruiting bodies are soaked and then thermally treated.
This mushroom has a specific taste. At first it smells like wood, then a slight sourness is felt. Not for everyone.