Description of the gall mushroom and whether it is edible or not (+22 photos)?

Mushrooms

Despite its widespread distribution, the bitter mushroom remains largely unstudied. Many sources point to its toxicity, but officially, it is not poisonous. Due to its similarity to some popular edible species, it often finds its way into mushroom pickers' baskets. To understand the danger posed by this mysterious mushroom, it's necessary to get to know it better.

Characteristic features of the variety

This mushroom belongs to the Boletaceae family, genus Tylopilus. This species is classified as inedible.

Description of appearance and photo

The cap has a spongy texture. Its diameter can range from 4 to 15 cm. In young fruits, it is hemispherical. Over time, the cap straightens out and takes on a flat, saucer-like shape. The inside is cushion-shaped.

The cap's surface is covered with a thin film. Despite its density, it also has a porous structure. The surface is dry and slightly velvety. In humid weather, a slightly sticky coating forms on it. The cap is colored in shades of brown, most often lighter.

The stem is robust, shaped like an irregular cylinder, swollen at the base. The average diameter is 7 cm. The color can vary from cream to brown. A dense network of brown, sometimes tan, veins is clearly visible on the stem.

The pulp has a fibrous structure. Most of it is concentrated in the stem; on the cap, it forms only a thin layer between the spongy material and the film. The spores are small and round. The spore powder has a pink or pinkish-brown hue.

A verbal description cannot convey all the individual characteristics of the bitterling mushroom; to have a complete understanding of the bitterling mushroom, it is necessary to carefully examine its photo.

Morphology

The bitterling has several species-specific features:

pink color of the spongy material on the back of the cap;
brown mesh on a leg;
when cut, the flesh takes on a brown tint;
virtually no odor;
When in contact with the tongue it causes a sharp burning sensation.

Another distinctive feature of the bitterling is its attractive appearance. The surface is always intact and undamaged. This mushroom is never attacked by insects.

Place of distribution

The bitterling is widespread in Europe, America, and Russia, especially in the central part of the country. It can be found in both coniferous and deciduous forests. It prefers forest edges, where trees are sparse. It prefers light, acidic soil. It grows well on sandwort and among pine branches. It most often grows on rotten stumps or the roots of old trees.

The first mushrooms appear in late June, with mass growth observed in July and August. By September, the mushrooms begin to fade, and by mid-October, they disappear completely. If night frosts begin before October, they disappear in September. Bitterlings can grow singly or in groups of up to 15.

Consumption

The frequently asked question of whether the gall mushroom is edible has a definitive answer: it is not edible. This type of mushroom is not eaten. This is due to its irresistible bitterness, which cannot be eliminated by any culinary tricks. Heat treatment only intensifies the bitterness.

Attention!

A single bitter taste can ruin the taste of the entire dish.

Some renowned mycologists insist that the bitterling is toxic. It is widely believed that its flesh contains toxins that damage the human liver. However, all known reference books and encyclopedias classify the bitterling as non-poisonous. The question of its possible toxicity remains open.

Difference from edible mushrooms

Every experienced mushroom picker knows how to distinguish a bitterling from a porcini mushroom. However, inexperienced hunters often confuse it with porcini mushrooms, boletus mushrooms, and birch boletes. While they are indeed similar in some respects, there are also a number of distinct differences:

The porcini mushroom has a fleshy, convex cap. In young specimens, it is white, but as they age, it takes on a yellowish-brown hue. The surface is matte, wrinkled, and sometimes cracked. In damp weather, it becomes sticky. The flesh is white and fibrous. When damaged, it remains white and does not change color.

The stem is robust and barrel-shaped, and can become cylindrical as it matures. The stem is usually a shade lighter than the cap. The upper portion is covered with a barely perceptible mesh of fine white veins. The tubular layer beneath the cap is white or yellow. You can distinguish the bitterling from the white variety by the following characteristics:
- bitter taste;
- a distinct burgundy mesh on the stem;
- pink color of the tubular substance;
- change in pulp color when damaged.
Bitterlings are also frequently confused with boletus. The boletus cap is hemispherical, usually light brown in color. The surface is dry, matte, and slightly velvety. It often has cracks. The flesh is white and remains unchanged when cut. The tubular layer is yellowish. The stem is massive, a shade darker than the cap, and is covered with a network of light veins. Bitterlings are distinguished from boletus by the following criteria:
- bitterness;
- mesh density and color;
- color of the tubular layer;
- darkening of the pulp at the cut site.
Sometimes the bitterling mushroom is mistaken for the birch bolete. The birch bolete has a brown, cushion-shaped cap with a smooth surface. It sits on a thin, white stem, densely covered with brown scales. The flesh is white and does not change color when damaged. You can distinguish the birch bolete from the bitterling by the following characteristics:
- does not taste bitter;
- presence of scales on the stem;
- leg thickness;
- smooth surface;
- whitish-gray tubular substance;
- the pulp does not change color when cut.
Bitterlings are most often mistaken for pinking birch boletes, which have pink flesh. Bitterlings are initially white, and the pink color results from exposure to air. Pinking birch boletes initially have pink flesh, which is uniformly colored and does not change hue when cut.

Risk of poisoning and symptoms of intoxication

Poisoning from this species is poorly understood. This is due to the extremely low risk of poisoning. The mushroom is so bitter that it is literally impossible to put in your mouth, let alone swallow. The only way to consume it is pickled or salted. Various seasonings and vinegar mask the bitterness, so the bitter mushroom can be mistaken for a strongly peppered mushroom.

Due to its complete inedibility, cases of poisoning are extremely rare. However, such cases have been recorded, although proving that bitterlings are the cause is extremely difficult. The problem is that the symptoms of poisoning are very complex: pronounced symptoms appear weeks or even months later. Only a highly experienced physician can suspect mushroom poisoning.

Interesting to know!

There's a theory that bitterlings don't necessarily need to be ingested to be poisoned. Some experts believe that the toxins are absorbed into the bloodstream even through tactile contact, not to mention a tongue test.

After the poison enters the body, a person experiences weakness and dizziness for a while. But these symptoms soon subside. Meanwhile, the toxins begin to damage liver cells. After several weeks, the person begins to experience acute malaise, caused by impaired liver function and bile flow. High concentrations of toxins can even lead to cirrhosis.

Answers to frequently asked questions

There's a lot of controversy surrounding this type of mushroom. The most common questions are:

Is there an edible variety of the gall mushroom?

There's a variety called Tylopilus felleus, whose flesh has a slightly sweet flavor. When cooked, a slight bitterness develops, but it's barely noticeable. However, even this variety of mushroom is not recommended for consumption.

Is the gall mushroom always poisonous?

According to research, the mushroom is not poisonous. It is simply classified as inedible. Theories about its toxicity have not yet been proven.

What to do if a gall mushroom gets into the pickle?

If a bitterling mushroom ends up in a pickle, it's best not to eat it. After all, the mushroom hasn't been studied enough to safely consume it.

Bitter mushrooms remain poorly studied to date. Debates about their toxicity are gaining momentum. Some mycologists, in support of the toxicity theory, argue that even insects don't eat the mushroom. However, some sources claim bitter mushrooms are a delicacy for hares and squirrels.