마른해그물버섯

 

학명 : Xerocomellus chrysenteron (Bull.) Sutara

분류 : 그물버섯목 (Boletales)/ 그물버섯과(Boletaceae) / 해그물버섯속(Xerocomellus)

 

국내 참조 사이트 : 검은 바람 현풍   https://blog.daum.net/aks125/5419882

 

학명 풀이 :

The term Xerocomellus derives fromEtymology –

The term Xerocomellus derives from Xerocomus which comes from the Greek dry ξηρóς xerόs and from κόμη cóme coma, hair: with a dry, dry cap. The specific epithet chrysenteron comes from the Greek χρυσόϛ chrysós gold, and from ἔντερον énteron inner, entrails: for the flesh colored golden yellow.

https://antropocene.it/en/2019/06/22/xerocomellus-chrysenteron/

 

* Xerocomus에 축소어미  -(e)llus가 붙은 것이다

 

 

사진 : 2021.07.09 동구릉

 

 

 

설명 1

 

Young specimens of X. chrysenteron often have a dark, dry surface, and tomentose caps which might easily be mistaken for Bay Boletes Imleria badia. When fully expanded, caps are 4 to 10 cm (1.6–4 in) in diameter with very little substance and thin flesh that turns a blue color when slightly cut or bruised. Caps mature to convex and plane in old age. Cracks in the mature cap reveal a thin layer of light red flesh below the skin. The 1 to 2 cm-diameter stems have no ring, are bright yellow and the lower part is covered in coral-red fibrils and has a constant elliptical to fusiform diameter throughout its length of 4 to 10 cm tall. The cream-colored stem flesh turns blue when cut. X. chrysenteron has large, yellow, angular pores, and produces an olive brown spore print.

 

Fruit bodies of Xerocomellus chrysenteron are also prone to infestation by the bolete eater (Hypomyces chrysospermus).

 

Similarities within taxa

Macroscopic observation of Xerocomellus chrysenteron is not sufficient to determine this species with certainty, as many intermediate forms occur between it and other taxa; in particular, some forms of B. pruinatus and Hortiboletus rubellus are hardly distinguishable from B. chrysenteron without the aid of microscopic characters. B. porosporus is also similar to this species, but it is easily separated on account of the whitish under layer and truncate (chopped off) spores. Also this species is easily confused with B. declivitatum.

 

Other similar species include Boletus dryophilus, B. mirabilis, and B. zelleri.

 

Edibility

Xerocomellus chrysenteron is considered edible but not desirable due to bland flavor and soft texture.[11] The pores are recommended to be removed immediately after mushrooms are picked as they rapidly decay.[12] Young fungi are palatable and suitable for drying, but they become slimy when cooked; mature specimens are rather tasteless and decay quickly.

 

설명 출처:  

https://en.wikipedia.org/wiki/Xerocomellus_chrysenteron

 

설명 2

 

The Xerocomellus chrysenteron is recognized for having a hat of 3–10 cm in diameter, first convex and then flat, with a chamois-colored, velvety, scaly or chapped cuticle in aerole, which reveals the underlying flesh of reddish.

The margin is immediately relaxed and then wavy.

The tubules are up to 15 mm long, yellow or greenish-yellow in color, adherent to the stem and bluish due to finger pressure.

The pores are yellow, large angular, bluish to the touch.

The stem measures 4-10 x 0.5–2 cm, cylindrical or flattened, fibrous, yellow at the apex and reddish in color along the rest and at the base, covered with brick-red punctuation.

The flesh has a yellow and reddish color under the cuticle, firm, compact, then springs that when cut can turn blue. It has a slightly fruity smell and a sweetish taste.

At the microscope, spores of 12-14.5 x 4.5-5 µm are observed, olive-like in mass, spindle-shaped.

 

설명 출처 : 

https://antropocene.it/en/2019/06/22/xerocomellus-chrysenteron/