Content
Common rhizopogon (Rhizopogon vulgaris) is a rare representative of the Rhizopogon family. It is often confused with white truffle, which is actively exploited by scammers who sell rhizopogon at a high price.
Another name for this type is:
- common truffle;
- regular truffle;
- rhizopogon is ordinary.
Where do Rhizopogonum vulgare grow?
Rhizopogon vulgaris is a little-studied mushroom that is rarely found in the forest. The discovery of this species is a rare occurrence, because the fruiting bodies are almost completely hidden under a layer of soil. But if one is found, others will certainly be found nearby - rhizopogons never grow alone.
Common rhizopogon inhabits spruce and pine forests, less often in mixed forests. Mushrooms grow in the soil under fallen leaves in close proximity to the trunks of coniferous trees. Only single mycelial strands can be seen on the surface. Sometimes there are superficial specimens, but for the most part the fruiting body of Rhizopogon vulgare is deeply buried in the ground. The active fruiting season is from June to October.
What do common rhizopogons look like?
Common rhizopogon looks very much like a small potato tuber. The fruit body is irregularly round or tuberous in shape, from 1 to 5 cm in diameter. The skin of young mushrooms is velvety, but as the rhizopogon grows, it becomes smooth and cracked in places. The color of the outer shell is grayish-brown; in mature specimens it acquires an olive-brown tint with yellowness.
The pulp of Rhizopogon is dense, oily, light, practically tasteless and odorless. Old mushrooms are yellowish inside, and sometimes even brown-green. The structure of the pulp consists of small cavities in which the spore powder matures. The spores are elliptical in shape, oily, and yellowish in color. At the bottom of the fruiting body you can see rhizomorphs - white threads of the mycelium.
Is it possible to eat Rhizopogonum vulgare?
There is little scientific information about Rhizopogon vulgaris, however, many mycologists consider it edible. Only young fruiting bodies should be eaten before the flesh darkens.
Taste qualities of the common rhizopogon mushroom
This species, along with other edible representatives of the genus, as well as raincoats, belongs to the fourth taste category.Due to the fact that rhizopogons are rarely found, information about their gastronomic value is reduced to comparison with the taste of the true puffball (Lycoperdon perlatum).
Benefits and harm to the body
Mushrooms are a low-calorie and nutrient-rich product; it’s not for nothing that they are called “forest meat.” The mineral composition is similar to fruits, the carbohydrate composition is similar to vegetables. However, in order to avoid poisoning, the preparation technology must be strictly followed. Rhizopogons vulgaris are not recommended for use by pregnant women, nursing mothers and children under seven years of age.
False doubles
In appearance, the common rhizopogon is similar to the very rare mushroom Melanogaster ambiguus, a gasteromycete of the Pig family. Its fruiting body is represented not by a cap and a stalk, but by a complete gasterocarp with a dense shell and a fruiting gleba. The surface of the mushroom is at first dull and velvety, colored in gray-brown tones. As the peridium matures, it becomes yellow-olive in color with dark brown spots that resemble bruises. Old mushrooms are black-brown with a whitish coating.
Inside, a young melanogaster is whitish with black-blue chambers; in adulthood, the flesh darkens significantly, becoming red-brown or black with whitish streaks. At the beginning of growth, the mushroom emits a pleasant sweetish fruity aroma, but over time it gives way to the fetid smell of rotting onions or rubber. Information about the possibility of consumption is contradictory: some experts consider the mushroom to be edible at a young age, others classify it as an inedible species.
It is not surprising that common rhizopogon is similar to other mushrooms of the genus Rhizopogon, in particular, yellowish rhizopogon (Rhizopogon luteolus).The fungus is widespread in the temperate zone and northern Eurasia; it prefers light sandy soils of pine forests.
The surface of the fruiting body at a young age is painted whitish-olive or light brown, later darkens to brown-brown and cracks. The skin is entangled with brown-gray mycelium threads. The flesh is initially yellowish-white, changing color to yellow-olive or greenish-brown with age. Old mushrooms are almost black inside. Yellowish rhizopogon is considered a conditionally edible product with low taste; when fried, it looks like a raincoat.
Another double of the common rhizopogon is the pinkish rhizopogon (Rhizopogon roseolus), also called the pinking or blushing truffle. The species is distinguished by its yellowish skin, which turns pink when pressed, as does the flesh when cut or broken. The places and season of growth of the pinkish truffle are identical to the common rhizopogon. The species is conditionally edible.
According to external data, the common rhizopogon can be confused with an edible white truffle. The valuable double also has a brownish color and a tuberous shape, but it is more tortuous and rough.
Collection rules
Common rhizopogons should be looked for in the ground near pine trees, where whitish threads of mycelium are visible. Only young fruits, the pulp of which is dense and light in color, are suitable for food. Rhizopogons should be collected in ecologically clean areas, away from industrial enterprises and busy highways. You should also follow the rule “if you’re not sure, don’t take it.”
Use
Ordinary rhizopogons are prepared similarly to all known raincoats.First, the tuber-like fruiting bodies are thoroughly washed under running water, removing dirt and plant debris. Before heat treatment, mushrooms are peeled, which has an unpleasant aftertaste. Having got rid of it, rhizopogons are crushed and prepared, namely:
- fry;
- stew;
- boil;
- baked.
Conclusion
Rhizopogon vulgaris is a strange and unusual mushroom with the appearance of a potato and the taste of a puffball. Having found it in the forest, there is no need to rush; you should carefully examine the soil around it, because there are probably others lurking nearby.
