Patty
| Patty | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Patty ( Lactifluus volemus ) |
||||||||||||
| Systematics | ||||||||||||
|
||||||||||||
| Scientific name | ||||||||||||
| Lactifluus volemus | ||||||||||||
| (Fr.) Fr. |
The patty, patty milk, bread or pear Milchling ( Lactifluus volemus ) is a fungal art from the family of Täublingsverwandten (Russulaceae). Unlike the more or less sharp-tasting milky juice of most Milchlinge, that of the patty is mild with a slightly bitter aftertaste. On the fingers, the white milk that escapes in abundance when injured quickly turns brown. Typical of the fungus is noticeable for miles around "fishy" smell, which depending on the area as herring - lobster or - jerusalem artichokes similarly described.
The epithet volemus is derived from a reddish-brown pear variety of the same color : Volemum pirum .
According to more recent findings, the patty is a collective type .
features
_Fr_244742.jpg)
Macroscopic features
The approximately 5–12 cm wide hat of the patty is dented in the middle; young specimens have a rolled edge and a domed hat that has no hump in the middle. Depending on the region and the weather, the color can vary from dull, almost velvety orange-red-brown to cinnamon tones and roll-yellow tones. The brittle lamellae are creamy yellow and show red-brown spots on pressure points. The firm, fleshy stem, which can reach eight centimeters, is a little paler than the hat.
If the flesh of the mushrooms or the lamellae are injured , milky, mild-tasting juice escapes. However, the unmistakable characteristic of the patty is its herring-like smell.
The spore powder of the patty is white. The milk patty shows a chemical reaction with iron sulphate , which turns its flesh gray-green.
Microscopic features
The spores are between 8–12 µm × 7–11 µm in size, the cystidia are thick-walled.
Species delimitation
You can hardly confuse the patty: Other dairy products lack the typical smell and their juice usually tastes hot.
Actually, only the non-toxic species found in Mediterranean locations and in North Africa, the wrinkled-zoned milkling ( Lactifluus rugatus ), which is not considered an edible mushroom, can be confused relatively easily with the patty.
L. rugatus differs, however, in that its lamellas are spaced apart and that do not change color under pressure, and in that they have no or only a very weak odor. Microscopically noticeable are the missing cystids and the thinly interrupted reticulated spores. Reaction with iron sulfate leads to a reddish discoloration. This fungus is very rare in Central Europe, but it seems to be spreading.
Ecology and diffusion
The patty occurs individually or in groups from July to October in deciduous forests and more rarely in coniferous forests, but most often during the warmest days of August (farmers rule: “after the grain harvest”), ie when the weather is rather untypical for fungus growth. Allegedly, stocks in Central Europe have been declining for years. More recent research in southwest Germany can no longer confirm this claim. The distribution area includes Europe as well as eastern North America, with the variety L. volemus var. Flavus occurring exclusively in Tennessee and Alabama.
Systematics
The patty was first described in 1821 by Elias Magnus Fries in his work Systema mycologicum as Agaricus volemus . In 1838 he corrected this in the new edition Epicrisis systematis mycologici to the name Lactarius volemus . The patty was previously assigned to the genus of milk lumps ( Lactarius ). Doubts arose about this and in 2012/2014 the patty will be referred to as Lactarius volemus or Lactarius volemus Syn. Lactifluus volemus , among other alternatives.
Internal system
Seven varieties and one shape have been described for the patty :
| variety | Initial description | comment |
|---|---|---|
| f. gracilis | R. Heim (1962) | |
| var. aberrans | P. Bouchet (1959) | |
| var. albus | Maire (1937) | |
| var. asiaticus | Dörfelt , Kiet & A. Berg (2004) | |
| var. bourquelotii | Boud. (1976) | |
| var. euvolemus | Maire (1937) | |
| var. flavus | Hesler & AH Sm. (1979) | |
| var. subrugosus | Peck (1885) |
Based on genetic studies, the patty was split into three types in 2015. Lactifluus oedematopus is microscopically using the short Huthauthaare to recognize which are microns in length up to the 60th The species typically has a happy orange colored hat and is often represented in the literature as a "patty". In Lactifluus subvolemus and Lactifluus volemus s. st. the hat skin hairs are up to 100 µm long. The two species differ macroscopically in their hat colors: the latter typically has a rather dark, almost liver-brown hat. L. subvolemus , on the other hand, is quite light in color, often with a distinctly darker center. Since there is an overlap in this characteristic, the two species can only be distinguished genetically in atypical forms .
meaning
The patty is an excellent edible mushroom and one of the few whose young specimens can also be eaten raw. That is why it is also called bread milkling in some regions. Raw consumption is not highly recommended, on the one hand because of the risk of (albeit unlikely) infection with the fox tapeworm , but above all roasting in the pan or in the oven increases the aroma. In order not to lose milky juice, connoisseurs avoid cutting the mushroom before frying: it is plucked by carefully turning it out of the bottom. Larger specimens are only cut when they are half-cooked. The mushroom should not be boiled or steamed, as this would make it slimy.
swell
literature
- Alan Bessette et al. a .: Mushrooms of northeastern North America. Syracuse University Press, 1997. ISBN 0-8156-0388-6 , page 180.
- Rose M. Dähncke: 200 mushrooms. 180 mushrooms for the kitchen and their poisonous doppelgangers 5th edition. AT-Verlag, Aarau 1992, ISBN 3-85502-145-7 .
- Lexemuel Ray Hesler , Alexander Hanchett Smith : North American species of Lactarius . University of Tennessee Press, Knoxville, Tenn. 1979, ISBN 0-472-08440-2 , pages 161-166.
- Mirko Svrček (text), Bohumil Vančura (illustrations): Identifying and collecting mushrooms. Lingen Verlag, Cologne 1985 (reprint of the Munich 1976 edition).
Individual evidence
- ↑ a b Kobeke Van de Putte, Jorinde Nuytinck, Eske De Crop, Annemieke Verbeken: Lactifluus volemus in Europe: Three species in one - Revealed by a multilocus genealogical approach, Bayesian species delimitation and morphology . In: Fungal Biology . tape 120 , no. 1 , January 1, 2016, ISSN 1878-6146 , p. 1–25 , doi : 10.1016 / j.funbio.2015.08.015 ( sciencedirect.com [accessed April 19, 2020]).
- ^ LR Hesler, Alexander H. Smith: North American species of Lactarius. University of Tennessee Press, Knoxville 1979. ISBN 0-472-08440-2 , page 162.
- ↑ Alan Bessette et al. a .: Mushrooms of northeastern North America. Syracuse University Press, 1997. ISBN 0-8156-0388-6 , page 180.
- ↑ Komsit Wisitrassameewong et al .: Lactarius subgenus Russularia (Russulaceae) in South East Asia: the first species with very distant gills. In: Phytotaxa . Volume 158, No. 1, 2014, pp. 23-42.
- ^ S. Joshi, RP Bhatt, Steven L. Stephenson: The current status of the family Russulaceae in the Uttarakhand Himalaya, India. (PDF) In: Mycosphere . Volume 3, No. 4, 2012, pp. 486-501.
- ↑ Annemieke Verbeken, Kobeke Van de Putte, Eske De Crop: New combinations in Lactifluus. 3. L. subgenera Lactifluus and Piperati. In: Mycotaxon . Volume 120, No. 1, 2012, pp. 443-450.
- ↑ Jesko Kleine, Felix Hampe & Annemieke Verbeken: Panta rhei - or how the milk patty got its (old) new name. Der Tintling 81, issue 2/2013, pp. 75-88
- ↑ Contrasting evolutionary patterns in two sister genera of macrofungi: Lactarius and Lactifluus ( Memento of the original from March 17, 2014 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Lactarius. Index fungorum. Retrieved November 9, 2009.
