Gyromitra esculenta
| Gyromitra esculenta | |
|---|---|
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| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Pezizomycetes |
| Order: | Pezizales |
| Family: | Discinaceae |
| Genus: | Gyromitra |
| Species: | G. esculenta |
| Binomial name | |
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Gyromitra esculenta (Pers. ex Pers.) Fr. (1849) |
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| Synonyms | |
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| Gyromitra esculenta | |
|---|---|
| Mycological characteristics | |
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smooth hymenium |
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cap is convex |
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hymenium attachment is not applicable |
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stipe is bare |
 
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spore print is yellow to buff |
 
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ecology is saprotrophic or mycorrhizal |
 
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edibility: choice or deadly |
spore print is yellow
ecology is saprotrophic
edibility: choice
Gyromitra esculenta /ˌdʒaɪroʊˈmaɪtrə ˌɛskjəˈlɛntə, ˌdʒɪrə-/, is an ascomycete fungus from the genus Gyromitra, widely distributed across Europe and North America. It normally fruits in sandy soils under coniferous trees in spring and early summer. The fruiting body, or mushroom, is an irregular brain-shaped cap dark brown in colour that can reach 10 cm (4 in) high and 15 cm (6 in) wide, perched on a stout white stipe up to 6 cm (2.4 in) high.
Although potentially fatal if eaten raw, Gyromitra esculenta is a popular delicacy in Scandinavia, Eastern Europe, and the upper Great Lakes region of North America. Although popular in some districts of the eastern Pyrenees, it is prohibited from sale to the public in Spain. It may be sold fresh in Finland, but it must be accompanied by warnings and instructions on correct preparation.
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Wikipedia