Rough Panus (Panus rudis)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Polyporales
- Family: Polyporaceae (Polyporous)
- Genus: Panus (Panus)
- Species: Panus rudis (Panus rude)
- Agaricus strigosus,
- Lentinus strigosus,
- Panus fragilis,
- Lentinus lecomtei.
Rough Panus (Panus rudis) is a mushroom from the Polyporov family, actually tinder. Belongs to the genus Panus.
Hat. Rough panus has a side cap of an unusual shape, the diameter of which varies from 2 to 7 cm. The shape of the cap is cup-shaped or funnel-shaped, covered with small hairs, characterized by a light brown or yellow-red color.
Pulp. The mushroom pulp does not have a pronounced aroma and taste. Hymenophore. The hymenophore of the coarse panus is lamellar. The plates are of a descending type, going down the leg. In young mushrooms, they have a pale pink tint, then turn yellowish. Rarely located.
Disputes. Spores are white and are characterized by a round-cylindrical shape.
Leg. The leg of a coarse panus is 2-3 cm in thickness, and 1-2 cm in length. It is characterized by high density, unusual shape and the same color as the cap. Its surface is covered with dense small hairs.
Season and habitat of the fungus
Rough Panus grows on stumps of coniferous and deciduous trees, dead woods, coniferous wood buried in the soil. occurs singly or in small groups. The fruiting period begins in June and lasts until August. On the plains it bears fruit only until the end of June, and in the highlands of the area in July-August. There are known cases of the appearance of coarse panus in the autumn period, from September to October.
Only young mushrooms of the coarse Panus are edible, only their cap can be eaten. Good fresh.
Similar types and differences from them
The fungus has been little studied, so no similarities with other species have yet been identified.
Other information about the mushroom
Rough panus is used in Georgia as a substitute for pepsin when cooking cheese.