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Porphyrelus porphyrelus, also called Bolet purpurosporus or Porphyrellus redsporus, belongs to the fungi of the genus Porphyrellus, family Boletaceae. Despite its external resemblance to many edible mushrooms that have good taste, it has a rather unpleasant aroma.
Description of porphyrospora
Porphyrospora porphyrospora is a mediocre mushroom, externally similar to boletus and moss mushroom, but at the same time it does not have bright shades in its color.This gloomy and unremarkable mushroom seems to indicate that it is better not to collect it.
In fact, it looks really similar to some valuable species. The cap is matte, gray in color, darkens when cut, the size varies from 4 to 12 cm. The shape is hemispherical, inflated, with age it opens up, becoming cushion-shaped. It is dry and smooth to the touch, but may crack as it grows closer to the edge.
The spore-bearing layer is tubular and does not adhere to the stalk. When you press on the cap, it changes color from yellow-gray to blue-brown. The spores are ellipsoidal, the powder color is red-brown.
The surface of the fruiting body is velvety. The smell and taste are unpleasant, so this mushroom has no culinary value. The leg is cylindrical, often smooth, has a bright brown tint, the length directly depends on the growing conditions and can be from 8 to 10 cm with a thickness of up to 2 cm.
Is it possible to eat porphyrophytosis porphyrospora?
Porphyrosporous porphyrophytosis belongs to the conditionally edible varieties. Based on its culinary value, it is classified in the second category.
Taste qualities of the porphyrospora mushroom
Since the mushroom belongs to the second category, it is rarely eaten. And all because of the unpleasant taste and pungent odor, which can persist even after prolonged heat treatment. When fresh, this specimen is not at all suitable for cooking, since it is capable of saturating all the ingredients with its bitter aftertaste, which will completely ruin the dish.Some chefs still resort to marinating this forest product in a hot way with a lot of herbs and spices.
False doubles
Among the poisonous and inedible mushrooms, Porphyrospora has no similarities. But, having met it in the forest, an inexperienced mushroom picker may confuse this specimen with:
- common boletus, since it also has a cap with a gray-brown color, it is classified as an edible mushroom;
- boletome – similar in appearance, but has a thicker and shorter leg, the distinctive feature is that it belongs to the first category;
- goat – much smaller in size and has a thin long stem, is edible;
- flywheel – has a lighter or brighter cap of uniform color depending on the species, grows in moss, and is classified as edible.
Unlike all the described specimens, it is very easy to recognize the porphyrospora mushroom, because its flesh, when broken, emits a pungent odor that is not found in other mushrooms.
Collection rules
This species can be found in coniferous, less often deciduous forests. It grows in grass or dry wood.
If you plan to collect this mushroom, then you should do it in the thicket of the forest. It is highly not recommended to consume specimens growing in forest plantations near roads or various industrial enterprises.
Use
Belonging to the second category, porphyrospora porphyrophytosis is practically not used for cooking. Usually it is only marinated for the winter with various herbs and spices.
Conclusion
Porphyrosporous porphyrophytosis is conditionally edible.But inexperienced mushroom pickers may be very disappointed when preparing it, since the dish will not be appetizing at all: with an unpleasant aroma and a terrible aftertaste.
