| 词条 | Mycetinis alliaceus |
| 释义 |
| image = Marasmius alliaceus 20070928wb.JPG | image_caption = M. alliaceus | genus = Mycetinis | species = alliaceus | authority = (Jacq.) Earle ex A.W. Wilson & Desjardin (2005) | synonyms = Marasmius alliaceus (Jacq.) Fr. (1838) }}{{mycomorphbox | name = Mycetinis alliaceus | whichGills = adnate | capShape = convex | hymeniumType=gills | stipeCharacter=bare | ecologicalType=saprotrophic | sporePrintColor=white | howEdible=edible}}Mycetinis alliaceus (syn. Marasmius alliaceus), commonly known as the garlic parachute, is one of the larger mushrooms formerly in the genus Marasmius, having a beige cap of up to 4 cm and a long tough slender stipe. It emanates a strong smell of garlic, and this is the significance of the Latin species name, alliaceus. It is distributed throughout Europe, being fairly common in some areas and quite rare in others.[1][2] DescriptionThe species can be described as follows:[1][4][5]
The strong taste and smell of garlic is a product of the separation of γ-glutamyl-marismin.[5] This mushroom is found in European woods (especially beech woods) from early summer to autumn, growing on fallen leaves and rotting wood. Related species and namingThis species was originally documented by Nikolaus Joseph Freiherr von Jacquin in 1773 and subsequently it was long known as Marasmius alliaceus, a designation established by Elias Magnus Fries. It gave its name to the section Alliacei of genus Marasmius until following a 2005 paper it was decided to separate this group off into genus Mycetinis (see that page for more details).[2] The most likely species to be confused is the fairly common Mycetinis scorodonius, which is distinguished by a bare shiny red-brown stem. Mycetinis querceus (illegitimate synonym: M. prasiosmus) has a velvety stem like M. alliaceus, but the colour is purple-brown.[1][10] Related garlic-smelling species also occur in America; examples are Marasmius perlongispermus and Mycetinis copelandii.[11] EdibilityThe cap of M. alliaceus is edible, but of limited culinary value due to its meagre flesh. It can be added to dishes to give a garlic flavour, which could be useful for people who are allergic to real garlic.[10] References1. ^1 Marcel Bon: The Mushrooms and Toadstools of Britain and North-Western Europe Hodder & Stoughton {{ISBN|0-340-39935-X}}. [1][2][3][4][5][6]2. ^1 2 3 Régis Courtecuisse, Bernard Duhem : Guide des champignons de France et d'Europe (Delachaux & Niestlé, 1994-2000), also available in English. {{ISBN|2-603-00953-2}} 3. ^1 See Marasmius perlongispermus page from species list of "Macrofungi of Costa Rica" site by Roy E. Halling and Gregory M. Mueller. 4. ^1 2 Meinhard Moser, translated by Simon Plant: Keys to Agarics and Boleti (Roger Phillips 1983) {{ISBN|0-9508486-0-3}} 5. ^1 2 See entry in Mycorance site. 6. ^1 2 {{cite web |url=http://www.indexfungorum.org/Names/NamesRecord.asp?RecordID=101585 |title=Mycetinis alliaceus page |work=Species Fungorum |publisher=Royal Botanic Gardens Kew |accessdate=2018-10-09}} }}{{Taxonbar|from=Q42184}} 3 : Mycetinis|Fungi of Europe|Edible fungi |
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