Fomitopsis mounceae
 | This article relies largely or entirely on a single source. (October 2020) |
| Fomitopsis mounceae | |
|---|---|
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Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Polyporales |
| Family: | Fomitopsidaceae |
| Genus: | Fomitopsis |
| Species: | F. mounceae
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| Binomial name | |
| Fomitopsis mounceae Haight & Nakasone (2019)
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Fomitopsis mounceae is a species of shelf fungus. Originally thought to be identical to the red-belted conk, studies show that it is in fact a discrete species.[1] The original specimen was isolated from Edson, Alberta on a poplar tree.[1] This species was named after Irene Mounce, a Canadian mycologist.
It causes cubical brown rot typical of Fomitopsis, and favours aspen or coniferous trees. It is a detritivore, and does not typically grow on live trees. It typically grows at lower elevations than its close relative, F. schrenkii.
Description
[edit]Fomitopsis mounceae is a perennial woody conk distributed across Canada and the northern United States, down to northern California.[1] It is typically fan-like in shape, with distinct bands usually brown or red in colour.[1] It can have a resinous, sticky coating.[1] As the conks age, they often become bumpy or warty.[1] The underside of the conk is typically white or yellow in colour, with 3–6 round pores per millimetre.[1] If broken open, the inside is woody and brown, with no distinct bands.[1] It stains brown in KOH.
References
[edit]Fomitopsis mounceae | |
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 | Pores on hymenium |
 | No distinct cap |
 | Hymenium attachment is irregular or not applicable |
| Lacks a stipe |
 | Spore print is white |
 | Ecology is saprotrophic or parasitic |
 | Edibility is inedible |
- ^ a b c d e f g h Haight, John-Erich; Nakasone, Karen K.; Laursen, Gary A.; Redhead, Scott A.; Taylor, D. Lee; Glaeser, Jessie A. (2019-03-04). "Fomitopsis mounceae and F. schrenkii—two new species from North America in the F. pinicola complex". Mycologia. 111 (2): 339–357. doi:10.1080/00275514.2018.1564449. ISSN 0027-5514. PMID 30908115. S2CID 85515024.
This woody conk is not often eaten, but in a pinch you can use the following recipe developed by my wife: "Saw into 2-inch cubes, then marinate in olive oil and dandelion wine for at least 48 hours (be sure to use LOTS of garlic!). Roast slowly on skewers over charcoal indefinitely (minimum time: 20 hours). Cool. Pound vigorously with a large mallet between two pieces of leather. Pulverize in a meat grinder and then force through a braced sieve (allow several hours for this step). Wrap the resulting mess in several thicknesses of cheesecloth and hang someplace high and out of the way (on a clothesline or TV antenna). Allow to dangle thus for at least one week. (Aging has a mellowing effect, so you may want to try one year.) Wring periodically, making sure to reserve the drippings for gravy or as a motor oil additive. To eat, boil for twenty-four hours, squeeze thoroughly, garnish with gravel, and serve forth."
David Arora, Mushrooms Demystified
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| This Polyporales-related article is a stub. You can help Wikipedia by expanding it. |