Cyclocybe aegerita
| Cyclocybe aegerita | |
|---|---|
| Growing on a poplar stump in Girona, Spain | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Tubariaceae |
| Genus: | Cyclocybe |
| Species: | C. aegerita
|
| Binomial name | |
| Cyclocybe aegerita (V. Brig.) Vizzini 2014
| |
| Cyclocybe aegerita | |
|---|---|
| Mycological characteristics | |
| Gills on hymenium | |
| Spore print is brown | |
| Edibility is choice but not recommended | |
Cyclocybe aegerita, also called Agrocybe cylindracea, Agrocybe aegerita or Pholiota aegerita,[1] is a species of fungus in the genus Cyclocybe. It is commonly known as the poplar fieldcap, poplar mushroom,[1] or velvet pioppini (simplified Chinese: 茶树菇; traditional Chinese: 茶樹菇; pinyin: chá shù gū; lit. 'Tea Tree Mushroom').[2] In Japan, it is called Yanagi-matsutake (柳松茸).[3]
It is a white rot fungus with a cap up to 10 centimetres (4 inches) wide. Although it resembles some poisonous species, it is edible and cultivated in some countries.
Description
The mushroom is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of 3–10 centimetres (1–4 inches).[4] Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 μm. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores.[1] When very young, its colour may be reddish-brown and later turn to a light brown colour, more ochre towards the centre, whiter around its border.
It is difficult to identify and some species in the genus are poisonous.[4]
Habitat
It is a white rot fungus growing in tufts on logs and holes in poplars, as well as other large-leaved trees.[1]
Uses
The mushroom is edible[5] but resembles some deadly species.[4] It is a typical ingredient found in both Southern European and Chinese cuisine. In East Asia, it is used fresh and rehydrated in various dishes, including stir fry, soup, stew, and hot pot.[2]
It is cultivated in Korea, Japan, China, and Australia.[4] In traditional Chinese medicine, it is often used as a diuretic.[6]
Along with Mycetinis alliaceus and Chondrostereum purpureum, it is suitable for counteracting olive-mill wastewater plant toxicity.[7]
Gallery
References
- ^ a b c d Mariano García Rollán, Cultivo de setas y trufas, pg. 167, MUNDI-PRENSA (2007), ISBN 84-8476-316-1 (in Spanish)
- ^ a b Zhu, Maggie. "Tea Tree Mushroom (茶树菇)". Omnivore's Cookbook. Archived from the original on 2025-01-18. Retrieved 2025-10-23.
- ^ ヤマギマツタケ（柳松茸）：特徴と主な産地や旬の時期
- ^ a b c d "Agrocybe aegerita, Chestnut mushroom, Yanagimatsutake". MedicalMushrooms.net. Archived from the original on 2016-06-05. Retrieved 3 August 2016.
- ^ Arora, David (1986) [1979]. Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi (Second ed.). Berkeley, California: Ten Speed Press. p. 470. ISBN 978-0-89815-169-5.
- ^ Ying, J.Z., Mao, X.L., Ma, Q.M., Zong, Y.C. and Wen, H.A. 1987. Icons of Medicinal Fungi from China (Transl. Xu, Y.H.), Science Press, Beijing.
- ^ Reina, Rocío; Liers, Christiane; García-Romera, Inmaculada; Aranda, Elisabet (February 2017). "Enzymatic mechanisms and detoxification of dry olive-mill residue by Cyclocybe aegerita, Mycetinis alliaceus and Chondrostereum purpureum". International Biodeterioration & Biodegradation. 117: 89–96. doi:10.1016/j.ibiod.2016.11.029.