Gomphidius oregonensis, commonly known as insidious gomphidius, is a mushroom found only in western North America, most commonly on the Pacific Coast. G. oregonensis can be distinguished by its spores which are the shortest in its genus, typically less than 14 μm long. Earlier in growth, G. oregonensis can be difficult to distinguish from other members of the genus Gomphidius, such as G. glutinosus, which is the most common and widespread species. With age, the fruiting body becomes murky and "insidious" in appearance, hence its common name.
| Gomphidius oregonensis | |
|---|---|
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Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Boletales |
| Family: | Gomphidiaceae |
| Genus: | Gomphidius |
| Species: | G. oregonensis
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| Binomial name | |
| Gomphidius oregonensis Peck (1897)
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Gomphidius oregonensis | |
|---|---|
 | Gills on hymenium |
 | Cap is convex or depressed |
 | Hymenium is decurrent |
 | Stipe is bare |
 | Spore print is black |
 | Ecology is parasitic |
 | Edibility is edible |
Taxonomy
editGomphidius oregonensis was first described in 1897 by botanist Charles Horton Peck.[1] The genus name is derived from the Greek γομφος, gomphos, meaning "nail-bolt"[2] and relates to the shape of the mushroom. Oregonensis pertains to the area in which the species was first observed. Orson K. Miller made it the type species of the section Microsorus in the genus Gomphidius.[3]
Description
editAt first, the cap (2–15 cm across) is convex and almost peg-like. The surface is smooth and slimy when damp. The color can vary from whitish to a dull pinkish or color of salmon flesh when young. With age, the cap becomes depressed, more viscid, and turns purplish to reddish-brown. The flesh color is soft and white or grayish.
The gills are fairly even, closely spaced and are somewhat waxy in appearance. They are white to grayish in color, turning black as ripening occurs.
The stalk is typically about 15 cm long and ranges from 1 to 5 cm in thickness. The diameter may be equal from top to bottom or tapered, appearing swollen at the base. The color transitions from a whitish shade in the upper portion above the veil to a bright yellow below.
The veil is whitish with a thread-like texture, hidden beneath a layer of slime. The veil seems to disappear as it approaches the stalk, where it forms a slimy, almost hairy ring. This ring often blackens as the mushrooms age and the spores begin to release.
The spores are smooth, spindle-shaped and elliptical, with each spore measuring 10–14 μm long, the smallest in the genus Gomphidius.
Edibility
editThis section's tone or style may not reflect the encyclopedic tone used on Wikipedia. (December 2023) |
Gomphidius oregonensis is edible, with a mild flavor and odor.[4] Without proper preparation the mushroom is slimy in texture.[5][6]
Habitat and distribution
editGomphidius oregonensis can be found in western North America, most commonly on the Pacific Coast. It is found on the ground under conifers, particularly Douglas fir. Mushrooms may be solitary or in clusters and often in colonies with G. glutinosus, and frequently with species from the genus Suillus.[5]
References
edit- ^ Peck, Charles H. University of the State of New York Annual Report of the State Botanist. 2nd Ed. Albany: University of the State of New York, 1897. Google Books. Web. 8 October 2011.
- ^ McMurtrie M.D., Henry. Lexicon Scientiarum: A Dictionary of Terms, etc. 3rd Ed. Philadelphia: E.C. & J. Bilddle, 1851. Google Books. Web. 9 October 2011.
- ^ Miller OK (1971). "The Genus Gomphidius with a Revised Description of the Gomphidiaceae and a Key to the Genera". Mycologia. 63 (6): 1129–63. doi:10.2307/3757989. JSTOR 3757989.
- ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Richmond Hill, ON: Firefly Books. p. 245. ISBN 9781554076512.
- ^ a b Smith, Alexander Hanchett (1975). A Field Guide to Western Mushrooms. University of Michigan Press. p. 98. ISBN 978-0-472-85599-5.
- ^ Apelian, Nicole (2021). The Forager's Guide to Wild Foods. Bucharest: Global Brother SRL. pp. 249–250. ISBN 9781735481517.
Further reading
edit- Arora, David (1986). Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi. Ten Speed Press. ISBN 978-0-89815-169-5.