Gyroporus cyanescens
(Bull.) Quel.
The Blueing Bolete
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Summary
Source: WikipediaGyroporus cyanescens, commonly known as the bluing bolete or the cornflower bolete, is a species of bolete fungus in the family Gyroporaceae. First described from France in 1788, the species is found in Eurasia, Australia, and eastern North America, where it grows on the ground in coniferous and mixed forests. The yellowish to buff cap surface is fibrous and roughened, and reaches up to 12 cm (4.7 in) in diameter. The thick stem, roughly the same color as the cap or lighter, is hollowed out into chambers. All parts of the mushroom turn an intense blue color within a few moments of bruising or cutting. The mushroom is edible, despite its hard stem. A less common variety occurs where the color change is to deep violet rather than blue. The bluing reaction results from the enzymatic oxidation of a chemical called gyrocyanin.
Description
A mushroom. The flesh turns bright blue when cut.
This description is brief — help expand it
Edible Uses
Gyroporus cyanescens is edible, and considered "choice" by several sources. The fruit bodies, even if mature, are typically free of insect larvae. Specimens collected in sandy soil, however, are difficult to clean, but cleaning may be facilitated by washing the fruit bodies in a bowl of water so that the sand sinks to the bottom. The blue color largely disappears after two minutes of sautéing. Cooked mushrooms have a meaty texture, and mild nutty flavor that is enhanced if fried to crispness. Drying the mushrooms strengthens the taste. The variety violaceotinctus is used in mushroom dyeing, and produces a light yellow, beige, gold, or brownish-orange color depending on the mordant used.
Distribution
It is a temperate plant. It grows in conifer forest.
Where It Grows
Asia, Australia, China, Europe, France, North America,
Synonyms
Also Known As
Lanyuanbaoniuganjun
References (2)
- Hall, I. R., et al, 2003, Edible and Poisonous Mushrooms of the World. Timber Press. p 310
- Kaufmann, B. et al, 1999, The Great Encyclopedia of Mushrooms. Konemann. p 18
