Tricholoma magnivelare
Tricholoma magnivelare[edit | edit source]
Tricholoma magnivelare, commonly known as the American matsutake or the pine mushroom, is a highly sought-after mycorrhizal fungus found in North America. This mushroom is known for its distinctive spicy-aromatic odor.
Taxonomy[edit | edit source]
The species was first described scientifically by American mycologist William Alphonso Murrill in 1912. The specific epithet magnivelare means "greatly veiled", referring to the large ring on the mushroom's stem.
Description[edit | edit source]
Tricholoma magnivelare is a large, white to brownish mushroom with a cottony veil. The cap is convex, and becomes broadly convex to flat in age. The gills are white, and the stem is also white, often discoloring to brown with age.
Distribution and habitat[edit | edit source]
Tricholoma magnivelare is found in coniferous forests of North America, particularly in the Pacific Northwest. It forms a symbiotic relationship with the roots of a variety of tree species.
Culinary uses[edit | edit source]
Tricholoma magnivelare is highly prized in Japanese cuisine, where it is known as matsutake. It is often used in soups, stir-fries, and other dishes for its unique flavor and aroma.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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Contributors: Prab R. Tumpati, MD
