Have you heard of the "Zodiac Mushroom"? Come and see if your zodiac sign is among them

Produced by: Science Popularization China

Author: Li Bo (Shaanxi Institute of Biological Agriculture)

Producer: China Science Expo

Editor's note: In order to decode the latest mysteries of life science, the China Science Popularization Frontier Science Project has launched a series of articles called "New Knowledge of Life", which selects cutting-edge achievements in the field of life science and interprets them in plain language as soon as possible. Let us delve into the world of life and explore infinite possibilities.

In the vast universe, the biodiversity of fungi far exceeds human imagination. China is vast and rich in resources, which has created a rich diversity of edible fungi. Mushrooms, shiitake mushrooms, oyster mushrooms... these regular guests on our dining tables are actually only a very small part of edible fungi.

You may not think that among their many species, some are even related to our zodiac signs!

As we all know, every Chinese has his or her own zodiac sign. The twelve zodiac signs are not only used to name each new year, but we also like to have something to do with the zodiac signs when naming various things, and mushrooms in nature are no exception.

Today, let’s talk about this interesting topic: What are the mushrooms that have the “Twelve Chinese Zodiac Signs” in their names?

Mushroom

The light-stalked mushroom belongs to the order Agaricales of the subphylum Basidiomycetes. Its main characteristics are fleshy stipes and pink gills. It mostly grows on rotten wood and is a common fungus in the cultivation of edible mushrooms such as shiitake mushrooms and black fungus on basswood. According to statistics, there are currently more than 300 species of the genus Light-stalked Mushroom in the world. The rat-tailed light-stalked mushroom is a common species of light-stalked mushroom in my country, distributed in Sichuan, Qinghai, Shaanxi, Hebei, and Jiangsu and Zhejiang. There are documents that show that the fungus is non-toxic, but due to the lack of sufficient scientific data support, it is recommended that you do not try to eat it.

Mushroom

(Photo source: Photo by the author)

Boletus

The boletus that people often talk about is actually a general term for fungi such as the Boletaceae and the Songcone Boletaceae. There are currently nearly 400 species of boletus in the world, belonging to 59 genera. In my country, the most famous ones are the delicious boletus, the wrinkled boletus (commonly known as "yellow head"), and the blue boletus (commonly known as "red onion"), etc.

Boletus edulis (left) and Boletus edulis (right)

(Photo credit: Tan Jizhao)

I believe everyone has heard of the delicious legend of porcini mushrooms being "fresh, rich, fat and tender", however, not all porcini mushrooms are safe to eat.

Take the Yunnan people's favorite "Jian Shou Qing" for example. This is actually a general term for a type of boletus (including nearly 40 species such as brown-capped boletus), which is named because the mushroom will quickly change from white and yellow to green after being torn. There are many poisonous species in this type of boletus, and eating them will make people have all kinds of incredible hallucinations. Although rarely fatal, it is also quite thrilling.

In addition, some species of the genus Suillus, such as Boletus edulis, are often mistaken for edible boletus such as Boletus edulis in the wild and are mistakenly eaten. The toxins contained in these mushrooms can cause severe gastrointestinal irritation and gastroenteritis. In the 6-18 hours after accidental ingestion, you will truly experience what it means to be "unworthy of life."

Boletus edulis (left, poisonous), Boletus edulis (center, edible) and Boletus edulis (right, edible when young)

(Photo source: Photo by the author)

Tiger Palm Mushroom

Tiger's paw mushroom, scientifically known as Carnosoma scaly, is a wild edible fungus of the genus Carnosoma in the family Odontaceae. It is named because the mushroom is thick, fleshy and resembles a tiger's paw.

Tiger Palm Fungus is a typical ectomycorrhizal fungus that mainly grows in high-altitude spruce forests above 2,000 meters above sea level in the Northern Hemisphere. It is widely distributed in Japan, Germany, and Sichuan, Yunnan, Tibet and other places in my country.

Fresh tiger's paw mushrooms are tender and delicious, and have a strong special aroma because they are rich in various amino acids. They have been regarded as precious mountain delicacies and a favorite tribute for the courts of all dynasties. In Yunnan and Tibetan areas, locals like to put tiger's paw mushrooms into cooked meat products to prevent the meat from rotting and spoiling.

Sarcodon scaly, commonly known as "tiger's paw fungus"

(Photo source: Photo by the author)

Pleurotus serratus

Pleurotus eryngii is a species of the genus Pleurotus in the family Pyrhombaceae, order Pleurotus eryngii, named for its resemblance to rabbit ears. This cute little mushroom is not very conspicuous, usually only 3-5cm tall and 2-3cm wide, and usually appears in groups or clumps in coniferous or broad-leaved woodlands in summer and autumn.

There are not many studies on this fungus, and there are no clear reports that it is edible. Pleurotus eryngii is widely distributed in my country, from Jilin in the northeast to Shaanxi and Gansu in the northwest, and to Xinjiang and Yunnan in the southwest.

Pleurotus serratus

(Image source: Chinese Fungi - Volume 48 - Pyrhombaceae (left); Photo by the author (right))

Dragon claw mushroom

Dragon claw mushroom is a new favorite in the edible mushroom market in recent years, especially those produced in Fujian. This mushroom with a rather impressive name does not look like a dragon claw, but is very similar to coral fungus. However, it is not a type of coral fungus, but a new cultivar of Auricularia auricula (scientific name: yellow-backed Auricularia auricula).

Auricularia auricula prefers an environment with sufficient oxygen during its growth process. During its growth and development, it will grow into different shapes depending on the oxygen content in the growth environment. When the air in the culture room (shed) is fresh and the oxygen is sufficient, the mycelium grows vigorously, and the mushroom will grow into the shape of the auricularia we usually see; but if it is under poor ventilation conditions, due to excessive accumulation of carbon dioxide in the environment, the development of the fruiting body is inhibited, so its ear pieces cannot stretch normally and the ear base is not easy to differentiate. Therefore, through the induction of specific conditions, Auricularia auricula can grow into a coral fungus-like appearance.

Dragon claw mushroom has an excellent taste, is crispy, tender and fresh, and has a unique flavor. It is very popular among consumers and has become a specialty dish in many high-end restaurants.

Dragon's Claw Mushroom (left) Coral Fungus (right)

(Photo source: Photo by the author)

Snakehead mushroom

Snakehead mushroom is named after its appearance which resembles a snake's head. It is a genus under the order Phalloides of the subphylum Basidiomycetes. There are 11 species in China, and they are widely distributed. They are very common in North China, Central China, Northwest China, and Southwest China.

The stipe of snakehead mushroom is cylindrical, the cap is bright red, and the top of the cap has sticky spores with a foul smell. Like other fungi of the order Psoralea, snakehead mushrooms generally like to grow in fields or bamboo forests, especially in bamboo forests in summer. In addition to having an unusually unpleasant smell, their mushrooms have strange shapes and bright colors, so they can be easily found if you pay attention.

In addition to the bamboo fungus, no other widely eaten species have been found in the order Pseudocercophorales. There is no clear report on whether the snakehead mushroom is edible, so it is recommended that you only watch it and not eat it.

Snakehead mushroom

(Image source: Chinese Fungi - Volume 23 - Scleroderma, Puffball, Phalaropoda, Axis, Phalaropoda) (left); Photo by the author (right))

Puffball

Puffball, commonly known as horse dung ball, belongs to the Lycoperdonceae family of the Basidiomycota order. It mainly includes the genera Puffball, Puffball, Puffball, and Puffball. There are many species and they are widely distributed.

Although puffball is not good-looking, it has a long history of medicinal use in my country. It is a good medicine for clearing away heat, detoxifying, astringing and stopping bleeding.

Although there are many species, the puffball mushrooms look similar. Most of them are nearly spherical or pear-shaped. The color is close to white at the beginning, and then gradually darkens to earthy yellow, brown or dark brown. When the mushroom is mature, the top will crack and spray out light smoky spores. When the puffball spores are not yet mature (the inside is white), some species such as the cracked puffball are edible and delicious.

Puffballs like to grow in sandy loam and an environment rich in organic matter such as decaying trees, fallen leaves, and feces. The root-like hyphae at the base play a role in fixing. Generally, we can often find it on the dead branches and leaves in bushes or woods in late summer, after the autumn rain, or in July and August when there is abundant rain.

Large puffball (A), cracked puffball (B), hard-skinned puffball (C) and long-stalked pear-shaped puffball (D)

(Photo source: Photo by the author)

Morels

Morchella is a well-known delicious edible mushroom. It is named for its wrinkled cap, which is similar to the tripe of sheep, and its crispy and tender taste similar to the old Beijing fried tripe and its rich nutrition. Although Morchella has a stipe and a cap like the common umbrella mushrooms we usually see, it belongs to the order Ascomycota in terms of classification.

Morchella is a large fungus that likes a cool environment. Its most suitable growth temperature is 15-22℃, so it is mainly distributed in the temperate and cold zones of the northern hemisphere. In recent years, after artificial cultivation, Morchella in greenhouses can even produce mushrooms as early as mid-January, which can be called the "first freshness of spring" in the mushroom world.

The existing morel species can be roughly divided into three categories: the yellow morel branch (27 species, mainly distributed in East Asia), the black morel branch (32 species, widely distributed in the Northern Hemisphere) and the red morel branch (only 3 species, limited to Guatemala, Mexico, New Guinea and other subtropical regions). my country has a rich variety of morels, with more than 30 species discovered. At present, the artificially cultivated varieties at home and abroad are mainly the six-sister morel, the seven-sister morel and the ladder-shaped morel of the black morel branch.

The yellow branch of Morchella stolonifera (left) and the black branch of Morchella stolonifera (right)

(Photo source: Photo by the author)

It should be noted that the poisonous deer mushroom is quite similar to the morel in appearance, and often causes poisoning or even death due to accidental ingestion of morels collected in the wild. Therefore, it is recommended that you buy morels from regular channels if you want to eat them. After all, although food is delicious, life is priceless.

Hericium erinaceus

Hericium erinaceus is a fungus of the Basidiomycetes family. Wild Hericium erinaceus is round and thick, often growing on tree trunks, covered with needle-like spines, and its shape is very similar to a monkey's head, hence the name.

Hericium erinaceus is widely distributed in Northeast, North and Southwest my country. Because of its delicious meat and rich nutrition, it has been known as "mountain delicacy" since ancient times, and is listed as one of the "four great delicacies" along with bear paws, bird's nests and shark fins (protecting wild animals and advocating against eating game).

In the past, Hericium erinaceus could not be cultivated artificially, and it had to rely on human labor to pick wild resources in the mountains, so it was rare and expensive. According to historical records, in the Qing Dynasty, the price of one or two dried Hericium erinaceus was comparable to dozens of tons of rice, and it was a luxury that only the royal family could enjoy. Today, with the maturity of artificial cultivation technology, Hericium erinaceus has entered the homes of ordinary people.

Hericium erinaceus (Photo credit: Photo by the author)

Alstroemeria

The chicken mushroom belongs to the genus Termitomycetes of the order Agaricales in the subphylum Basidiomycetes. The most vivid explanation of the origin of the name is in the "Qian Book" of the Qing Dynasty: "The chicken mushroom grows in shallow grass in July in autumn. When it first flutters, it is like a hat, then it gradually becomes like a cover. As time goes by, it spreads out like chicken feathers, so it is called a pine."

The first blow of the Chinese fir tree is like a hat (left), then it gradually becomes like a canopy, and then it spreads out like chicken feathers (right)

(Photo source: veer photo gallery)

Most of the delicious mushrooms in nature have one thing in common, that is, their growth depends on the symbiotic relationship with the root system of plants, such as boletus, morel, tiger palm mushroom, etc. However, the chicken mushroom has taken a completely different path of survival, choosing to coexist with termites in the animal kingdom.

Research has found that the delicious taste of chicken mushrooms is mainly due to the fact that they are rich in more than ten kinds of amino acids, among which glutamic acid has the highest content. As we all know, glutamic acid has the effect of adding flavor to food. In addition, chicken mushrooms have a higher protein content than other mushrooms, so there is a saying that "it tastes like chicken".

Symbiotic nest of termites and Alternaria albuminata

(Photo source: Nanhua County People's Government official website)

Since the complex symbiotic relationship between the Chinese fir and termites is still unclear, there is no clear report on its artificial cultivation at home and abroad. In the past two years, vendors have often used "black-skinned Chinese fir" to impersonate Chinese fir to deceive customers.

Although it is called "black-skinned chicken mushroom", it actually has nothing to do with chicken mushroom. Its scientific name is Agaricus oosporeus. Because of its crispy taste and similar appearance to chicken mushroom, it is often used to impersonate chicken mushroom and sold. This mushroom has long been cultivated artificially in China, and its price is only one-fourth of that of chicken mushroom. So, if you want to eat chicken mushroom in the future, you have to be more careful and look carefully.

Oudema oosporea

(Photo source: Kunming Institute of Botany, Chinese Academy of Sciences)

Dog urine moss - Coprinus crystalline

Dog urine moss is the common name of the fungus Coprinus coprinus of the family Coprinus in the subphylum Basidiomycetes. The reason why the name is so "down-to-earth" is because this mushroom has a very strong ability to adapt to the environment!

The Latin name of the coprinus mushroom, Coprinus, means "animal feces". As a saprophytic fungus, it can almost be said to be "splendid with a little sunshine". In nature, coprinus usually appears in dense groups on the stumps, bases of trunks, and fallen trees of broad-leaved trees. Sometimes it grows from rotten wood under the ground. In urban home environments, as long as it is humid enough, wooden cabinets, floors, mops and other furniture decorations rich in lignin and cellulose may become the place where coprinus mushrooms germinate.

Coprinus coprinus

(Photo source: Photo by the author)

The most distinctive feature of the crystal coprinus is the white particles on the surface of the cap. These fine powdery particles become shiny when exposed to light, just like mineral crystals. This is also the origin of the name of the crystal coprinus. However, these crystals cannot withstand wind and rain and will easily fall off, so obvious crystals can only be observed on the relatively young and fresh mushroom caps.

Many mushrooms in the Coprinus family contain a compound called coprinus, which reacts with alcohol. Therefore, consuming it after drinking alcohol may cause severe nausea, vomiting, palpitations, tingling in the limbs and other symptoms.

Therefore, it is recommended that you do not eat it casually. After all, if it is a delicious mushroom, its name should not be related to "shit" or "urine".

Poria

Poria is a fungus of the Polyporaceae family of the subphylum Basidiomycetes. It is mainly composed of two parts: sclerotium and fruiting body (which we often call mushroom). The fruiting body is the edible part that grows from the underground sclerotium, commonly known as "Poria flower" and "thousand-layer mushroom", which tastes delicious. The sclerotium grows in the underground soil layer and is a precious Chinese medicinal material. The reason why it is called Poria is that its sclerotium has a dark appearance and looks like pig feces.

Poria is a precious fungus medicinal material with a history of more than 2,500 years of medicinal use in my country. Its medicinal value was first recorded in the Shennong's Herbal Classic. Poria is widely distributed in the northern hemisphere and has a long history of cultivation in Shaanxi, Shanxi, Yunnan, Sichuan and other provinces in my country.

Polyporus sclerotium (left) (Photo credit: Photo by the author)

Fruiting bodies growing on sclerotia (right) (Image source: Reference 9)

Polyporus umbellatus is mostly distributed on mountain slopes at an altitude of 500-2000 m. It prefers semi-shaded and semi-sunny slope forests. Its common companion tree species include birch, maple, oak, poplar, etc. In summer, the fruiting bodies of Polyporus umbellatus grow from the underground sclerotia, forming clusters, which can reach hundreds at most. It is also called "Poriophorus umbellatus flower" or "thousand-layer mushroom".

The most special thing about Polyporus is that its growth is inseparable from the symbiosis of Armillaria mellea. Without the participation of Armillaria mellea, Polyporus itself cannot grow and reproduce. The complex relationship between Polyporus umbellatus, Armillaria mellea and trees is still a hot topic for scientists to study.

summary

Outside the dining table, edible fungi are also inextricably linked to our lives.

In the past 40 years, the edible fungus industry has become the fifth largest agricultural planting industry in China, and is known as a green industry that "turns grass into gold and waste into treasure". Li Yu, an academician of the Chinese Academy of Engineering and a mycologist, once said at the first International Conference on Fungal Science and Engineering: "We must firmly hold the 'mushroom rice bowl' in the hands of the Chinese people". The annual output value of my country's edible fungus industry is as high as more than 300 billion yuan, and the output accounts for more than 75% of the world's total, making a huge contribution to China.

In addition, there are still many scientists who are committed to selecting and breeding more and better strains and varieties for the Chinese people. While expanding people's diets, they are also contributing to solving the problems of fungal food safety and biodiversity protection.

In the future, perhaps we will see more diverse, more delicious and more economically valuable edible fungi on our tables.

References:

1. Han Hongyi et al. Observation on the distribution and characteristics of the genus Pleurotus in Zhejiang Province. Edible and Medicinal Fungi, 2016, 24(6)

2. Li Taihui et al. Species and distribution of edible boletus in China. Journal of Edible Fungi, 2002, 9 (2)

3. Cai Yuan. Study on chemical components and pharmacological activities of Sarcodon scaly. Jilin Agricultural University, 2013

4. Zhuang Wenying. Chinese Fungi - Volume 48 - Pyrhombaceae. Science Press, 2014

5. Wu Rengao et al. Optimization of cultivation technology of Agaricus chinensis. Chinese Edible Fungi, 2022, 41 (3)

6. Liu Bo. Chinese Fungi - Volume 23 - Scleroderma, Puffballes, Phalloides, Axis, Puffballes. Science Press, 2005

7. He Xinsheng et al. Species and names of Morchella in China. Edible Fungi, 2021, 43 (1)

8. Ye Xiaoyan et al. The most common mushroom - dog urine moss. Biological Bulletin, 2020, 55 (6)

9. Li Ping. Research on the biological characteristics of Polyporus umbellatus. Northwest Agriculture and Forestry University, 2007