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Common Rhizopogon (Rhizopogon vulgaris) is a rare member of the Rizopogon family. It is often confused with white truffle, which is actively used by scammers who sell risopogones at a high price.
In another way, the view is called:
- common truffle;
- regular truffle;
- Rhizopogon is common.
Where do common rhizopogons grow
Common Rhizopogon is a poorly studied mushroom that is rarely found in the forest. The finding of this species is an infrequent occurrence, because the fruiting bodies are almost completely hidden under the soil layer. But if you find one, others will surely be found nearby - Rhizopogons never grow alone.
Common Rhizopogon settles in spruce and pine forests, less often in mixed forests. Mushrooms grow in the soil under fallen leaves in the immediate vicinity of coniferous tree trunks. Only single mycelial strands can be seen on the surface. Sometimes there are surface specimens, but for the most part the fruit body of the common rhizopogon is deeply buried in the ground. The active fruiting season is from June to October.
What ordinary rhizopogons look like
Rizopogon ordinary looks very much like a small potato tuber. The fruit body is irregularly rounded or tuberous, 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 brownish-green. The structure of the pulp consists of small cavities in which the spore powder matures. Spores are elliptical, oily, yellowish. At the bottom of the fruiting body, you can see the rhizomorphs - the white threads of the mycelium.
Is it possible to eat common rhizopogon
There is little scientific information about Rhizopogon vulgaris, however, many mycologists consider it edible. Only young fruiting bodies should be eaten until the pulp has darkened.
Taste qualities of the common Rhizopogon mushroom
This species, along with other edible members of the genus, as well as with raincoats, belongs to the fourth flavor category. Due to the fact that rhizopogons are rarely found, information about their gastronomic value is reduced to a comparison with the taste of a real raincoat (Lycoperdon perlatum).
Benefits and harm to the body
Mushrooms are a low-calorie and nutrient-rich product, and they are called "forest meat" for a reason. Mineral composition is similar to fruits, carbohydrate - to vegetables. However, in order to avoid poisoning, the cooking technology must be strictly observed. Rizopogon ordinary is not recommended for pregnant women, nursing mothers and children under seven years of age.
In appearance, common Rhizopogon is similar to the very rare Melanogaster ambiguus, a gasteromycete of the Pig family. Its fruiting body is represented not by a cap and a leg, but by an integral gastrocarp with a dense shell and a fruiting gleba. The surface of the mushroom is at first dull and velvety, colored in a gray-brown scale. As it matures, the peridium takes on a yellow-olive color with dark brown spots that resemble bruises. Old mushrooms are black-brown with a whitish bloom.
Inside, the young melanogaster is whitish with blue-black chambers; in adulthood, the flesh darkens significantly, becoming red-brown or black with whitish veins. At the beginning of growth, the mushroom exudes a pleasant sweetish fruity aroma, but over time it is replaced by the fetid smell of dying onions or rubber. Information about the possibility of use is contradictory: some experts consider the mushroom edible at a young age, while others refer to the inedible species.
It is not surprising that common Rhizopogon is similar to other fungi of the genus Rhizopogon, in particular, yellowish Rhizopogon (Rhizopogon luteolus). The fungus is widespread in the temperate zone and in the north of Eurasia; it prefers light sandy soils of pine forests.
The surface of the fruit body at a young age is painted in a whitish-olive or light brown color, later darkens to brown-brown and cracks. The skin is entangled with brown-gray filaments of mycelium. The pulp is initially yellowish-white, with age it changes color to yellow-olive or greenish-brown. Old mushrooms are almost black inside. Rhizopogon yellowish 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 pinkish or reddening truffle. The species is distinguished by a yellowish skin, which, when pressed, turns pink, like the flesh when cut or broken. The places and season of growth of the pinking truffle are identical to the common rhizopogon. The species is conditionally edible.
According to external data, common rhizopogon can be confused with an edible white truffle. The valuable counterpart also has a brownish color and tuberous shape, but it is more sinuous and coarse.
Common Rhizopogons should be looked for in the ground near pines, where whitish filaments of mycelium are visible. Only young fruits are suitable for food, the pulp of which is distinguished by its density and light shade. Rhizopogon should be collected in ecologically clean areas, away from industrial enterprises and busy highways. You also need to be guided by the "not sure - don't take it" rule.
Ordinary risopogons are prepared similarly to all known raincoats. First, tuber-like fruiting bodies are thoroughly washed under running water, removing dirt and plant debris. Before heat treatment, the mushrooms are peeled from the skin, which has an unpleasant aftertaste. Having got rid of it, the rhizopogons are crushed and prepared, namely:
Common Rhizopogon is a strange and unusual mushroom with the appearance of a potato and the taste of a raincoat. Having found it in the forest, there is no need to rush, it is worth carefully examining the soil around, because others probably lurked nearby.