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Brain Mushroom
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| [Note Guidelines] Photographer's Note |
Welcome all viewers!
Photograph of mushroom, very often seen during spring forest walks, called in english: False Morel, Brain Mushroom or Beefsteak Morel (Gyromitra esculenta)- Piestrzenica kasztanowata in polish. Found in forest near Olsztyn, Poland.
I think Brain mushroom fits the best for this species.
Classification:
Kingdom: Fungi
Phylum: Ascomycota
Class: Ascomycetes
Order: Pezizales
Family: Discinaceae
Genus: Gyromitra
Species: G. esculenta
Description:
Ecology: Officially saprobic, but potentially also mycorrhizal--or, like the true morels, donning both ecological hats in the course of its life cycle; found in spring, primarily under conifers; widely distributed in northern and montane North America.
Cap: 3-12 cm; variable in shape but generally brainlike, somewhat lobed (but usually not saddle-shaped); pinkish tan to reddish brown, becoming darker to nearly black in age and in the sun; underside generally well protected, close to stem, tan to pale.
Flesh: Thin; brittle; slight or chambered.
Stem: 3-7 cm; pale yellowish tan to rose to tinged like the cap; usually roundish in cross-section but frequently folded into a figure eight cross-section; smooth.
Microscopic Features: Spores 21-25 x 12-13 µ; smooth; elliptical.
!!!!
Deadly poisonous. Toxin is monomethylhydrazine (MMH), which is volatile substance, so when breathed during cooking could be fatal- in Poland some time ago very common and picked edible mushroom, still many people hunt for them as tasty edible species.
But not only in Poland very popular:
"Although Gyromitra esculenta is highly toxic and potentially fatal if eaten raw, it is described by aficionados as one of the best of all culinary mushrooms. It is popular in Scandinavia, Eastern Europe, and the upper Great Lakes region of North America. In Finland, it may be sold fresh, but it must be accompanied by warnings and instructions on correct preparation. Though it is still commonly consumed after parboiling, recent evidence suggests that even that procedure may not make the fungus entirely safe; thus raising concerns of risk even when prepared properly. When consumed, the false morel's principal active agent gyromitrin, is metabolized into the toxic compound monomethylhydrazine (MMH)." (from Wikipedia)
In my opinion because of it's toxic attributes and beautifull appearance we should leave it in peace where it grows. Many other common mushrooms can be picked and eaten without any risk.
Thank You all for any criticques and comments. |
eng55, alikox, Hormon_Manyer, Adanac has marked this note useful
Only registered TrekNature members may rate photo notes. |
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- eng55
![Gold Star Critiquer/Silver Workshop Editor/Gold Note Writer [C: 612 W: 14 N: 634]](http://i1.treknature.com/misc/g-s-g.gif)
(1961) - [2008-05-29 3:57]
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Hi Adrian,
Very nice capture.This fungi is new to me.Well framed and composed.Excellent note too.
Thanks for posting.
Hi Adrian
What a great looking fungi out in the sun, it certainly looks barin-like. Great texture, sharpness, DOF and POV. I like the colour too.
Chris
Hi Adrian,
Very interesting mushroom. It resembles morel. Nice composition.
Sunlight is a bit harsh on background, effect of noon time sun I guess...
Thanks for sharing.
Ali
Hi Adrian,
Fantastic photo of Gyromitra esculenta. Great texture of the brain-like pseudo-cap. Little OE on the dry grass-blades, but it's a minor problem. One of Your best shots. Bravo.
The biggest mistake of modern mycology is connected to this fungus. From ca. 1880 to the 1960's mycologists thought the toxic agent of this specie is "helvella acid", which may be removed after cooking or drying. But a few decades ago they had to realize "helvella acid" doesn't exist at all, the main toxic agent (there's more than one in the fungus) is gyromytrin, which later metabolizes to MMH, as You correctly mentioned. Neither cooking nor drying removes the whole amount of gyromytrin from the body of the fungus.
So I absolutely agree with You: it's better to leave G. esculenta in peace after photographing.
Although, as the books write, this specie isn't rare in Hungary, I myself never found it ever. Most probably because it doesn't live on calciferous soil, and Bükk mountains, which I live closed to, is built up mostly from limestone.
To the end, let me show You the species list of our fungi club, in latin name order, with a lot of photos (some are mine). There's only one about G. esculenta, because, as mentioned, it's rare in the Bükk mountains (maybe You know our country geographically, because we don't live too far from each other).
Sorry if I bored You with this long comment. Thanx and congrats for the photo. Friendly regards, László
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- Adanac
![Gold Star Critiquer/Gold Note Writer [C: 1168 W: 1 N: 4792]](http://i1.treknature.com/misc/g-n-g.gif)
(15992) - [2008-05-29 20:29]
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Hello Adrian,
Wonderful image with great notes, you have taught me a great deal today, so thank you very much Adrian.
Rick
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- clnaef
![Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 782 W: 67 N: 651]](http://i1.treknature.com/misc/g-g-g.gif)
(6754) - [2008-05-29 23:28]
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Bonjour,
Que voilŕ un champignon original avec de bonnes explications.
Bonne journée.
clnaef
![Silver Star Critiquer/Gold Note Writer [C: 39 W: 1 N: 68]](http://i1.treknature.com/misc/s-n-g.gif){kind=small}