Kalapuya brunnea
Oregon brown truffle | |
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Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Pezizomycetes |
Order: | Pezizales |
Family: | Morchellaceae |
Genus: | Kalapuya M.Trappe, Trappe, & Bonito (2010) |
Species: | K. brunnea
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Binomial name | |
Kalapuya brunnea M.Trappe, Trappe, & Bonito (2010)
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Kalapuya brunnea is a species of
Taxonomy
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A phylogeny of Kalapuya and related Morchellaceae genera based on DNA sequences[1]
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The species was first
The generic name Kalapuya refers to the
Description
The truffle-like fruit bodies of Kalapuya are roughly spherical, with lobes and furrows, and dimensions of typically 12–60 millimetres (1⁄2–2+3⁄8 inches) by 10–45 mm (3⁄8–1+3⁄4 in). The peridium (outer "skin") is up to 2 mm thick, and ranges in color from light yellowish-brown to orange-brown to reddish-brown, usually with darker patches in maturity. The surface texture is rough, as the truffle is covered with flat to rounded warts that are 0.5–3 mm wide; larger warts often have smaller warts on them. Older specimens develop narrow cracks over the surface such that it becomes areolate or rimose. The undersurface of the peridium has an branching basal attachment that is roughly similar in texture to cartilage, and which breaks off readily when the truffle is extracted from the soil. The internal spore-bearing tissue, the gleba, is initially whitish and firm, but develops grayish-brown mottling as it matures.[1]
The spores are ellipsoid in shape, with a smooth surface, and contain a large central oil drop surrounded by smaller droplets. The spore dimensions are 32–43 by 25–38 μm, the walls measuring 1–3 μm thick. Although not reactive with Melzer's reagent, spores stain readily with Methyl blue. The asci contain 6 to 8 spores per ascus. They are variably shaped, with dimensions of 70–110 by 60–100 μm, with a stem 10–40 by 6–10 μm, and a forked base. Initially about 3 μm thick, the ascus walls thin to roughly 1 μm when mature. The gleba comprises loosely interwoven, thin-walled hyaline hyphae measuring 5–13 μm in diameter.[1]
Similar species
Leucangium carthusianum, the Oregon black truffle, is roughly similar in appearance, habitat, and growing season,[1] but can be distinguished by its darker (charcoal black) peridium. Microscopically, the spores of Leucangium are larger (60–90 μm) and have a single large oil droplet. L. carthusianum is also edible and prized for its taste and aroma.[3]
Distribution and habitat
The species is known only from the
Uses
The truffle is edible, and has been harvested for culinary purposes, although with less frequency than other Pacific Northwest truffles.[2] Both the flavor and odor of the edible fruit body resemble mature Camembert cheese.[1] One source described the taste as follows: "Served in melted butter on sliced baguette, they reminded of buttered lobster."[4]
See also
- Tuber oregonense – the Oregon white truffle
References
- ^ S2CID 23305229.[permanent dead link]
- ^ a b Trappe JM, Molina R, Luoma DL, Cázares E, Pilz D, Smith JE, Castellano MA, Miller SL, Trappe MJ (2009). Diversity, Ecology, and Conservation of Truffle Fungi in Forests of the Pacific Northwest. Gen. Tech. Rep. PNW-GTR-772 (PDF) (Report). Portland, Oregon: US Department of Agriculture, Forest Service, Pacific Northwest Research Station. p. 149. Archived (PDF) from the original on 2011-10-24. Retrieved 2012-07-02.
- ISBN 978-1-58008-862-6.
- Mycena News. 60 (3): 4–6, 8. Archived(PDF) from the original on 2011-10-13. Retrieved 2012-07-02.