Matsuguchi mushroom, also known as matsutake mushroom, pine mushroom, pine mushroom, etc., is mainly distributed in the three northeastern provinces, Sichuan Guidian and other provinces, and its domestication and cultivation is difficult. The mushroom is mainly wild-harvested, the yield is low, the market is in short supply, and the price is high.
Family Genus Basidiomycetes subphylum, Stratomycetes, Umbellifera, White mushroom family.
Morphological characteristics Fruiting body scattered or group-grown, cap diameter 5 to 10 cm, flat hemispherical to flattened, pale grayish white, with tan irregular striped scales, marginal inner volume; The flesh of the fungus is white and thick; The fungal folds are nearly white, curved, dense, and unequal in length; The stalk is nearly cylindrical, stout, with tan irregular striped scales, inner solid, 6 to 14 cm long and 1.5 to 3 cm in diameter; The bacterial ring is superior, membranous, and easy to fall off. The spores are colorless and nearly spherical.
Nutritional value The mushroom meat is thick and soft, and the aroma is strong, which is a rare treasure in edible mushrooms.
Life habits are exophytic mycorrhizal bacteria, which form a mycorrhizal relationship with pine trees. In autumn, it grows in groups or scattered on the ground in pine forests or mixed coniferous and broad-leaved forests, often forming mushroom circles.
Domestication mode Mycelium artificial purification culture + semi-wild cultivation in the germinating area.
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Tongyi edible mushrooms