Leucangium carthusianum
Species of fungus
From Wikipedia, the free encyclopedia
Leucangium carthusianum is a species of ascomycete fungus. It is commonly known as the Oregon black truffle.[1] It is found in the Pacific Northwest region of North America, where it grows in an ectomycorrhizal association with Douglas-fir. It is commercially collected, usually assisted by a specially trained truffle dog.[2] Mature fruiting bodies can be dug up mostly during winter, but the season can extend from September through April.
| Leucangium carthusianum | |
|---|---|
| |
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Pezizomycetes |
| Order: | Pezizales |
| Family: | Morchellaceae |
| Genus: | Leucangium |
| Species: | L. carthusianum |
| Binomial name | |
| Leucangium carthusianum | |
| Synonyms | |
| |
| Leucangium carthusianum | |
|---|---|
| Mycological characteristics | |
 | Glebal hymenium |
 | Hymenium attachment is irregular or not applicable |
 | Ecology is mycorrhizal |
 | Edibility is choice |
Description
The fruit bodies grow up to 5 centimetres (2 in) across.[3] On the outside, they are dark brown and rough to smooth. They are sometimes mistaken for coal lumps. Inside, the gleba is gray to brownish and separated into pockets by veins.[1] The odor is pungent and fruity, usually resembling pineapple.[1]
Edibility
Leucangium carthusianum is a good edible mushroom.[4] It can be prepared similarly to Oregon white and European truffles; it is typically shaved raw on top of a dish to add its complex musky aroma.[2]