Xerocomellus chrysenteron

Xerocomellus chrysenteron28

Xerocomellus chrysenteron, commonly known as the red cracking bolete, is a species of mushroom belonging to the Boletaceae family. This fungus is widely distributed across Europe and North America, where it forms mycorrhizal associations with various types of trees, particularly with species of oak and beech. The mushroom is recognized for its distinctive features, including a red to chestnut-colored cap that cracks with age, exposing the yellow flesh underneath, and a stem that is often adorned with a network-like pattern, or reticulation.

Description

The cap of Xerocomellus chrysenteron typically measures between 4 to 10 cm in diameter and starts out convex before flattening with age. The surface of the cap is smooth and becomes notably cracked or fissured as the mushroom matures, revealing the yellow flesh beneath. The color of the cap ranges from red to chestnut or brown. The pores on the underside of the cap are initially yellow, turning blue when bruised.

The stem of the mushroom is 4 to 8 cm tall and 1 to 2 cm thick, cylindrical, and features a reddish to brown color with a distinctive net-like pattern on the upper part. The flesh of the mushroom is yellow, changing to blue when exposed to air or damaged, a characteristic reaction in many bolete species.

Xerocomellus chrysenteron is considered edible, though it is not regarded as one of the more desirable boletes due to its relatively bland taste and the tendency for the flesh to become soft when cooked.

Habitat and Distribution

Xerocomellus chrysenteron is found in both deciduous and mixed forests, thriving in well-drained soils rich in organic matter. It forms symbiotic relationships with the roots of living trees, extracting nutrients from the soil for the tree in exchange for carbohydrates produced by the tree through photosynthesis. This species is particularly associated with oaks and beeches but can also be found under pines and other conifers in various habitats ranging from lowlands to mountainous regions.

The mushroom appears from late summer to late autumn, depending on the local climate and weather conditions. It is widely distributed across Europe and has been reported in various parts of North America, indicating a broad ecological range.

Taxonomy

The taxonomy of Xerocomellus chrysenteron has undergone several revisions. Initially classified within the genus Boletus, it was later moved to the genus Xerocomellus based on molecular data that revealed distinct genetic differences from other boletes. The species name chrysenteron is derived from Greek, meaning "golden intestine," a reference to the yellow flesh of the mushroom.

Conservation

Currently, there are no major conservation concerns for Xerocomellus chrysenteron, as it is widespread and relatively common in its natural habitat. However, like many fungi, it could be susceptible to changes in forest management practices, pollution, and climate change, which could impact its mycorrhizal host trees and, by extension, the distribution and abundance of the mushroom itself.

Culinary Uses

While edible, Xerocomellus chrysenteron is not highly prized as a culinary mushroom due to its bland flavor and the texture of its flesh, which can become quite soft upon cooking. It is sometimes collected for consumption but is often passed over in favor of more flavorful or texturally appealing boletes.

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