Large garlic (Mycetinis alliaceus)
Systematics:- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Omphalotaceae (Omphalot)
- Genus: Mycetinis (Mycetinis)
- Species: Mycetinis alliaceus (Large garlic)
Synonyms:
- Large
- Agaricus alliaceus;
- Chamaeceras alliaceus;
- Mycena alliacea;
- Agaricus dolinensis;
- Marasmius alliaceus;
- Marasmius schoenopus.
The big garlic (Mycetinis alliaceus) is a type of mushrooms of the nonnium family, belonging to the genus Garlic.
External description
The large garlic (Mycetinis alliaceus) has a cap-toed fruit body. In mature mushrooms, the diameter of the cap reaches 1-6.5 cm, the surface is smooth, bare, and at the edges the cap may be slightly translucent. Its color varies from red-brown to dark yellow tones, and at the edges the color of the cap is paler in comparison with its central part.
The fungal hymenophore is lamellar. Its constituent components - plates, are often located, do not grow together with the surface of the mushroom stem, are characterized by a grayish or pinkish-white color, have uneven edges with small jags.
The flesh of the large garlic (Mycetinis alliaceus) is thinned, has the same color as the entire fruit body, exudes a strong garlic aroma and has the same sharp taste.
The length of the leg of a large garlic reaches 6-15 cm, and its diameter varies within 2-5 mm. It comes from the central inner part of the cap, is characterized by a cylindrical shape, but in some specimens it may be slightly flattened. The leg is quite dense in structure, strong, has a grayish brown, up to black color. At the base of the leg, a gray mycelium is clearly visible, and its entire surface is covered with a light edging.
The dimensions of fungal spores are 9-12 * 5-7.5 microns, and they themselves are characterized by an almond-shaped or wide-elliptical shape. Basidia are predominantly tetrasporous.
Season and habitat of the fungus
The big garlic (Mycetinis alliaceus) is widespread in Europe, prefers to grow in deciduous forests. It grows on rotting beech twigs and leaves fallen from trees.
Edibility
Edible. It is recommended to eat large garlic fresh, after a preliminary, short boiling. Also, a mushroom of this type can be used as a seasoning for various dishes, having previously chopped it up and dried it thoroughly.
Similar types and differences from them
The main fungus species similar to Mycetinis alliaceus is Mycetinis querceus. True, in the latter, the leg is characterized by a reddish-brown color and a pubescent surface. The cap of a similar species is hygrophane, and the plates of the hymenophore, if the humidity level is too high, shine through. In addition, Mycetinis querceus stains the substrate around it white-yellow, giving it a persistent and well-defined garlic aroma. This species is quite rare, it grows mainly on fallen oak leaves.
Other information about the mushroom
A small mushroom with a characteristic garlic odor is widely used as an original seasoning for various dishes.