Sarah Brown
Gyrophora proboscidea var. arctica, scientifically described in 1814, is a genus of foliose rock-inhabiting lichens that includes the edible manna lichen (G. esculenta) of Japan. Gyromitra esculenta, also known as brain mushroom, turban fungus, elephant ears, or beefsteak mushroom/morel, is a member of a group of fungi known as false morels, named for their resemblance to the highly regarded true morels of the genus Morchella. Gyromitra esculenta is widely distributed across Europe and North America and is normally found in sandy soils under coniferous trees in spring and early summer. Although it is potentially fatal if eaten raw, it is sometimes parboiled for consumption and is a popular delicacy in Europe and the upper Great Lakes region of North America.
| Characteristics | Values |
|---|---|
| Common names | Brain mushroom, Turban fungus, Elephant ears, Beefsteak mushroom/morel, False morels, Elfin saddle, Lorchel |
| Scientific name | Gyromitra esculenta |
| Genus | Gyromitra |
| Type of fungus | Ascomycete |
| Shape | Brain-shaped cap with a stout white stipe |
| Height | Up to 10 centimetres (4 inches) |
| Width | Up to 15 centimetres (6 inches) |
| Stipe height | Up to 6 centimetres (2+1⁄2 inches) |
| Colour | Dark brown cap, white stipe |
| Habitat | Sandy soils under coniferous trees, especially pines (Pinus spp.) and occasionally aspens (Populus spp.) |
| Fruiting season | Spring and early summer |
| Distribution | Europe, North America (including Mexico), Northern Ireland, Western Turkey, Southern Turkey |
| Edibility | Potentially fatal if eaten raw, sometimes parboiled for consumption, considered a delicacy in Europe and the upper Great Lakes region of North America |
| Toxins | Gyromitrin, Monomethylhydrazine |
| Affected organs | Liver, Central nervous system, Kidneys |
Explore related products
What You'll Learn
- Gyrophora esculenta is an ascomycete fungus from the genus Gyromitra
- It is commonly known as brain mushroom, turban fungus, elephant ears, or beefsteak mushroom
- G. esculenta is potentially fatal if eaten raw, but is sometimes parboiled for consumption
- The fungus is now widely recognised as potentially deadly due to containing levels of the poison gyromitrin
- Populations of G. esculenta appear to vary geographically in their toxicity, with higher altitudes having lower concentrations of toxins
Gyrophora esculenta is an ascomycete fungus from the genus Gyromitra
Gyromitra esculenta, commonly known as the False Morel or Turban Fungus, is an ascomycete fungus from the genus Gyromitra. It is a false morel, a group of fungi named for their resemblance to the highly regarded true morels of the genus Morchella. Gyromitra esculenta is widely distributed across Europe and North America, typically growing in sandy soils under coniferous trees, such as pines (Pinus spp.) and aspens (Populus spp.), in the spring and early summer. The fungus may also be found in disturbed areas like openings, rivulets, washes, timber clearings, and roadsides.
The fruiting body of Gyromitra esculenta, or the mushroom, has an irregular brain-shaped cap that is dark brown in colour. It can grow up to 10 centimetres (4 inches) high and 15 centimetres (6 inches) wide, sitting atop a stout white stipe that can reach up to 6 centimetres (2.5 inches) in height. Despite being potentially fatal if consumed raw due to the presence of the poison gyromitrin, Gyromitra esculenta is sometimes parboiled for consumption, particularly in Europe and the upper Great Lakes region of North America, where it is considered a delicacy. However, evidence suggests that even thorough cooking may not eliminate all toxins, and the cook can be exposed to harmful hydrazine fumes during the process.
Gyromitra esculenta is a toxic fungus that has been associated with toxic reactions and fatalities for over a century. While some experts initially speculated that these reactions could be due to individual allergies or misidentification, the fungus is now widely recognised as potentially deadly. It contains varying levels of the poison gyromitrin, which, when consumed, is converted into the toxic compound monomethylhydrazine, affecting the liver, central nervous system, and sometimes the kidneys. As a result, many guidebooks recommend treating all species of the genus Gyromitra as poisonous due to their similar appearance and significant intraspecific variation, which can make accurate identification challenging.
The genus Gyromitra, including Gyromitra esculenta, was once considered part of the family Helvellaceae. However, ribosomal DNA analysis revealed that Gyromitra esculenta and other false morels are only distantly related to Helvellaceae and are more closely related to the genus Discina. Consequently, the genus Gyromitra is now included in the family Discinaceae, along with the genera Pseudorhizina and Hydnotrya. The name "Gyromitra" originates from the Greek words "gyros," meaning "round," and "mitra," meaning "headband."
Wine and Mushrooms: The Perfect Pairing Guide
You may want to see also
It is commonly known as brain mushroom, turban fungus, elephant ears, or beefsteak mushroom
Gyromitra esculenta, commonly known as the brain mushroom, turban fungus, elephant ears, or beefsteak mushroom, is a member of a group of fungi known as "false morels". The grouping includes other species of the genus Gyromitra, such as G. infula (elfin saddle), G. caroliniana, and G. gigas (snow morel). The fungus was first described in 1800 by mycologist Christian Hendrik Persoon as Helvella esculenta. It gained its current accepted binomial name when the Swedish mycologist Elias Magnus Fries placed it in the genus Gyromitra in 1849.
The fruiting body, or mushroom, is an irregular brain-shaped cap, dark brown in colour, that can reach 10 centimetres (4 inches) high and 15 cm (6 inches) wide, perched on a stout white stipe up to 6 cm (2+1⁄2 inches) high. It is widely distributed across Europe and North America, normally fruiting in sandy soils under coniferous trees in spring and early summer. While it is potentially fatal if eaten raw, Gyromitra esculenta is sometimes parboiled for consumption, being a popular delicacy in Europe and the upper Great Lakes region of North America. However, evidence suggests that thorough cooking does not eliminate all toxins. When consumed, the principal active mycotoxin, gyromitrin, is hydrolysed into the toxic compound monomethylhydrazine, which affects the liver, central nervous system, and sometimes the kidneys.
Gyromitra esculenta is more commonly found in places where the ground has been disturbed, such as openings, rivulets, washes, timber clearings, ploughed openings, forest fire clearings, and roadsides. It is also more abundant in montane and northern coniferous woodlands such as the Sierra Nevada and the Cascade Range in northwestern North America, but it is found widely across the continent, as far south as Mexico. Gyromitra esculenta is also common in Central Europe, less abundant in the east, and more prevalent in montane areas than lowlands.
Although the term "beefsteak mushroom" commonly refers to Gyromitra esculenta, it can also refer to the much choicer edible basidiomycete Fistulina hepatica, commonly known as the beefsteak fungus, beefsteak polypore, poor man's steak, ox tongue, or tongue mushroom. As its common names suggest, it visually resembles a slab of meat. The species can be found in Europe, Africa, Australia, and North America. It is edible when cooked, although older specimens may need special preparation.
Heartburn and Mushrooms: What's the Connection?
You may want to see also
G. esculenta is potentially fatal if eaten raw, but is sometimes parboiled for consumption
Gyromitra esculenta, also known as "brain mushroom", "turban fungus", "elephant ears", or "beefsteak mushroom/morel", is an ascomycete fungus from the genus Gyromitra. The mushroom is reddish-brown with a brain-like texture and a relatively thin stem. It is widely distributed across Europe and North America, normally fruiting in sandy soils under coniferous trees in spring and early summer.
G. esculenta is considered potentially fatal if eaten raw. It contains the poison gyromitrin, which is metabolized into monomethylhydrazine (MMH). MMH is a toxic compound that affects the liver, central nervous system, and sometimes the kidneys. It is also likely a carcinogen, which means that long-term consumption of G. esculenta may increase the risk of developing certain cancers.
Despite the dangers of consuming raw G. esculenta, it is sometimes parboiled for consumption. Parboiling the mushroom multiple times can help to reduce the levels of toxins, making it safer to eat. However, evidence suggests that thorough cooking does not eliminate all toxins, and toxins can also be inhaled during the parboiling process, causing illness and possibly death. Therefore, it is important to follow proper detoxification procedures when preparing G. esculenta for consumption.
G. esculenta is a popular delicacy in certain parts of Europe and the upper Great Lakes region of North America. In Finland, the primary G. esculenta-consuming country today, there have been no fatalities from cooked mushrooms, although four people have died from consuming them raw in the past 100 years. While G. esculenta is marketed and consumed in several countries or states, some countries such as Germany, Switzerland, and Sweden have discouraged consumption by prohibiting its sale.
Mushrooms: Nightshades or Not?
You may want to see also
Explore related products
The fungus is now widely recognised as potentially deadly due to containing levels of the poison gyromitrin
Gyromitra esculenta, commonly known as the "false morel", is a member of a group of fungi known as false morels, named for their resemblance to the highly regarded true morels of the genus Morchella. The fungus is widely distributed across Europe and North America, normally fruiting in sandy soils under coniferous trees in spring and early summer.
Gyromitrin was first identified in 1968 by German scientists List and Luft, who also determined its chemical structure and properties. It is a volatile, water-soluble hydrazine compound, with each kilogram of fresh false morel containing between 1.2 and 1.6 grams of the compound. The toxicity of gyromitrin varies greatly according to the animal species being tested, and it has been shown to be carcinogenic in small mammals.
Although G. esculenta is sometimes parboiled for consumption, evidence suggests that thorough cooking does not eliminate all toxins. The Swedish Poisons Information Centre received 706 inquiries about human exposure to G. esculenta between 1994 and 2002. Data from the North American Mycological Association reveals that only 27 cases of G. esculenta poisoning have been reported in over 30 years, with no fatalities. However, the mortality rate for cases worldwide is about 10%.
Best Time to Pick Mushrooms in New Zealand
You may want to see also
Populations of G. esculenta appear to vary geographically in their toxicity, with higher altitudes having lower concentrations of toxins
Gyromitra esculenta, commonly known as the "brain mushroom", "turban fungus", "elephant ears", or "beefsteak mushroom/morel", is a member of a group of fungi known as "false morels". The Gyromitra species are Ascomycota that resemble the Morels (Morchella esculenta, M. elata and related species). They are found in similar areas to the true morels, and the two genera often grow in close proximity to one another.
G. esculenta is widely distributed across Europe and North America, normally fruiting in sandy soils under coniferous trees in spring and early summer. It is more commonly found in places where the ground has been disturbed, such as openings, rivulets, washes, timber clearings, plowed openings, forest fire clearings, and roadsides. It is also more abundant in montane areas than lowlands.
G. esculenta contains levels of the poison gyromitrin that vary locally among populations. Gyromitrin is a toxin that affects the liver, central nervous system, and sometimes the kidneys. It may act by interfering with transaminases, particularly those having a pyridoxal phosphate cofactor. Vitamin B6 is used in the treatment.
Enoki Mushrooms: Are They a Good Source of Fiber?
You may want to see also
