Bread Porling
| Bread Porling | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Semmel porling ( Albatrellus confluens ) |
||||||||||||
| Systematics | ||||||||||||
|
||||||||||||
| Scientific name | ||||||||||||
| Albatrellus confluens | ||||||||||||
| ( Alb. & Schwein .: Fr. ) Kotl. & Pouzar |
The bread-Porling ( Albatrellus confluens , syn. Scutiger confluens ) is a fungal art from the family of Schafporlingsverwandten (Albatrellaceae). The mushroom, which usually grows in pine forests , is lobed in shape and gives the impression that its hat is made from bread roll dough, which is where both its German and Italian names ( Fungo del pane ) come from.
features
Macroscopic features
The hat of the Semmel-Porling is 3–20 cm wide and has a misshapen shape: it consists of numerous flap-like bulges that have grown together like roof tiles. The cap skin of young mushrooms is smooth, with increasing age it becomes fissured and cracked. The color varies from dough yellow to golden brown, which gives the hat the appearance of a bizarre shaped bread roll . The hat of old mushrooms is often darker and brown, usually a greenish tone due to algae ; specimens with a bluish tint have also been found in the Rocky Mountains .
The approximately 5 mm long tubes have small, round pores with a diameter of 0.2-0.3 mm and run down the stem. Their yellowish white changes to a reddish yellow with age.
The individual hats usually all sit on a stem-like stem that is slightly off-center on the hat. It measures 3–6 cm in height and 1–3 cm in width; while it is initially white, its color changes over time to more brownish (sometimes greenish) tints.
The white meat is soft when fresh, whereas old mushrooms are hard, coarse and brittle. Its odor is weak, it tastes mild to slightly bitter. Upon drying it takes on a brick-red hue; it reacts purple to potassium hydroxide .
Microscopic features
The spores have a size of 5-6 × 3-4 micrometers, are broadly elliptical in shape and form a white spore powder. They show a slight amyloidity . The Gloeopler are branched and colored by adding phloxin (tetrachlorotetrabromofluorescein). Parts of the hyphae are thickened and have buckles .
Species delimitation
The bread porling can be confused with other species of the genus Albatrellus such as the closely related sheep porling ( Albatrellus ovinus ), which is usually given a higher food value. The latter also often grows in clusters and sometimes develops the yellow-brown color of the Semmel-Porling. However, its stem is not branched, but is fused with other stems at the base. There is also the possibility of confusion with the Semmel stubble mushroom ( Hydnum repandum ) - however, a look at the underside of the mushroom quickly provides clarity: If the spines typical of prickly mushrooms are missing , then it can only be the Semmel Porling. The red coloration of the Semmel-Porling when drying is also an important distinguishing feature; in case of doubt, the microscopic features provide additional security.
Ecology and diffusion
The Semmel-Porling forms mycorrhiza with pines , where it can often be found sociable. It needs acidic soils and grows from August to September. The distribution area extends all over Germany, it can also be found in the rest of Europe, as well as in the pine forests of south-eastern North America.
Systematics
No subspecies or varieties are recognized for the Semmel-Porling .
meaning
The bitter taste of Semmel-Porling increases with age, which is why young mushrooms in particular, which are suitable for pickling in oil and vinegar , are picked for the kitchen . The meat of the bread roll is not very tasty when fresh.
The species is protected in Germany according to the Federal Species Protection Ordinance and may not be collected.
swell
literature
- Hans E. Laux: Edible mushrooms and their poisonous doppelgangers . Franckh'sche Verlagshandlung, W. Keller & Co., Stuttgart 1985. p. 38
Individual evidence
- ↑ a b c Hans E. Laux: Edible mushrooms and their poisonous doppelgangers . Franckh'sche Verlagshandlung, W. Keller & Co., Stuttgart 1985. p. 38
- ↑ a b c d Michael Kuo: Albatrellus confluens www.mushroomexpert.com, April 2008. Accessed August 31, 2009
- ↑ a b c The types of Porlinge (PDF file, 2.43 MB; p. 8, no. 14) at Westfälische Pilzbriefe
- ^ Index Fungorum , accessed August 31, 2009
- ^ German Society for Mycology: The positive list of edible mushrooms. June 20, 2019, accessed August 2, 2020.
Web links
- The types of Porlinge (PDF file, 2.43 MB; p. 8, No. 14) at Westfälische Pilzbriefe
- Albatrellus confluens www.mushroomexpert.com
