Cyclocybe aegerita
Species of fungus
From Wikipedia, the free encyclopedia
Cyclocybe aegerita, also called Agrocybe cylindracea, Agrocybe aegerita or Pholiota aegerita,[1] is a species of fungus in the genus Cyclocybe. It is commonly known as the poplar fieldcap, poplar mushroom,[1] or velvet pioppini (simplified Chinese: 茶树菇; traditional Chinese: 茶樹菇; pinyin: chá shù gū; lit. 'Tea Tree Mushroom').[2] In Japan, it is called Yanagi-matsutake (柳松茸).[3]
| Cyclocybe aegerita | |
|---|---|
| |
| Growing on a poplar stump in Girona, Spain | |
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Tubariaceae |
| Genus: | Cyclocybe |
| Species: | C. aegerita |
| Binomial name | |
| Cyclocybe aegerita (V. Brig.) Vizzini 2014 | |
| Cyclocybe aegerita | |
|---|---|
| Mycological characteristics | |
 | Gills on hymenium |
 | Spore print is brown |
 | Edibility is choice but not recommended |
It is a white rot fungus with a cap up to 10 centimetres (4 inches) wide. Although it resembles some poisonous species, it is edible and cultivated in some countries.
Description
The mushroom is a medium-sized agaric having a very open and convex cap, almost flat, with a diameter of 3–10 centimetres (1–4 inches).[4] Underneath, it has numerous whitish radial plates adherent to the foot, later turning to a brownish-grey colour, and light elliptic spores of 8–11 by 5–7 μm. The white fibre foot is generally curved, having a membranous ring on the top part which promptly turns to tobacco colour due to the falling spores.[1] When very young, its colour may be reddish-brown and later turn to a light brown colour, more ochre towards the centre, whiter around its border.
It is difficult to identify and some species in the genus are poisonous.[4]
Habitat
Uses
The mushroom is edible[5] but resembles some deadly species.[4] It is a typical ingredient found in both Southern European and Chinese cuisine. In East Asia, it is used fresh and rehydrated in various dishes, including stir fry, soup, stew, and hot pot.[2]
It is cultivated in Korea, Japan, China, and Australia.[4] In traditional Chinese medicine, it is often used as a diuretic.[6]
Along with Mycetinis alliaceus and Chondrostereum purpureum, it is suitable for counteracting olive-mill wastewater plant toxicity.[7]
