Suillus Pungens
An ectomycorrhizal species, S. pungens forms an intimate mutualistic relationship between its underground mycelium and the young roots of the associated host tree. The fungus—limited in distribution to California—fruits almost exclusively with Monterey and bishop pine, two trees with small and scattered natural ranges concentrated in the West Coast of the United States. Several studies have investigated the role of S. pungens in the coastal Californian forest ecosystem it occupies. Although the species produces more fruit bodies than other competing ectomycorrhizal fungi in the same location, it is not a dominant root colonizer, and occupies only a small percentage of ectomycorrhizal root tips. The fungus's propensity to fruit prolifically despite minimal root colonization is a result of its ability to efficiently transfer nutrients from its host for its own use.
Taxonomy, classification, and phylogeny
The fungus was first described scientifically by American mycologists Harry D. Thiers and Alexander H. Smith in their 1964 monograph on North American Suillus species. The type collection was made on the campus of San Francisco State University in San Francisco. Smith and Thiers classified S. pungens in section Suilli—a grouping of related species characterized by the presence of either a ring on the stipe, a partial veil adhering to the cap margin, or a "false veil" not attached to the stipe but initially covering the tube cavity.
A 1996 molecular analysis of 38 different Suillus species used the sequences of their internal transcribed spacers to infer phylogenetic relationships and clarify the taxonomy of the genus. The results suggest that S. pungens was genetically similar to S. collinitus, S. neoalbidipes, S. pseudobrevipes, S. luteus, S. brevipes, S. weaverae, and certain isolates of S. granulatus.
The specific epithet is derived from the Latin pungens, and refers to the pungent aroma of the fruit bodies. The mushroom is commonly known as the "pungent slippy jack" or the "pungent suillus". It has also been referred to as the "slippery jack", a common name applied to several Suillus species.
Description
The cap of S. pungens is roughly convex when young, becoming plano-convex (flat on one side and rounded on the other) to somewhat flat with age, and reaches diameters of 4–14 cm (1.6–5.5 in). The cap surface is sticky to slimy when moist, becoming shiny when dried. The surface is smooth but is sometimes streaked with the sticky glue-like cap slime when older. The cap color is highly variable in this species, and the cap is often variegated with a mixture of light and dark colors. When young it is dirty-white to olive with pale olive splotches. Maturing caps can retain the color they had when young, or become tawny to orange-yellow to reddish-brown, or a combination of these colors. The cap margin is initially rolled inward and has a cottony roll of white tissue, but becomes naked and curves downward with age. The flesh is 1–2 cm (0.4–0.8 in) thick, white and unchanging in young fruit bodies, frequently changing to yellow when older.
The tubes that comprise the hymenium (spore-bearing tissue) on the underside of the cap are up to 1 cm (0.4 in) long, adnate when young, becoming decurrent or nearly so with age. In young specimens, they are whitish to pale buff, and are covered with milky droplets that become brown to ochraceous when dried. As specimens mature the color of the pore surface changes to yellowish, and finally to dark yellow. The angular pores, which are 1–1.5 mm in diameter, are not radially arranged, and do not change color when bruised. The stipe is solid (rather than hollow), 3–7 cm (1.2–2.8 in) long, and 1–2 cm (0.4–0.8 in) thick near the top. Its shape is variable: either roughly equal in width throughout, thicker at the base, or somewhat thicker in the middle. Its surface is dry and smooth, and covered with irregularly shaped glandular dots. The dots—minute clumps of pigmented cells—are initially reddish before becoming brownish. The background color of the stipe is initially whitish (roughly the same color as the tubes), but becomes more yellow with age. It does not change color when bruised, and does not have a ring. The flesh of the stipe is white, and does not change color when exposed to air.
The spore print is olive-brown to pale cinnamon-brown. Individual spores are thin-walled, hyaline (translucent), and smooth. Their shape is ellipsoid to roughly cylindrical in face view or inequilateral when viewed in profile, and they measure 9.5–10 by 2.8–3.5 μm. The basidia (spore-bearing cells of the hymenium) are hyaline, club-shaped and four-spored, with dimensions of 33–36 by 8–10 μm. The thin-walled cystidia are rare to scattered on the tube surface but abundant on the pores, where they usually occur in massive clusters. They appear dark brown when mounted in a dilute (3%) solution of potassium hydroxide (KOH), and are cylindric to roughly club-shaped, measuring 43–79 by 7–10 μm. They are usually encrusted with pigment, although some may be hyaline. The tissue comprising the tube is hyaline, and made of divergent to nearly parallel hyphae that are 3–5 μm wide. The pileipellis is a tissue type known as an ixotrichodermium (made of interwoven gelatinized hyphae); it stains brown in KOH, and is made of hyphae that are 4–5 μm wide. The stipe cuticle is made of clusters of cystidia similar to those found in the hymenium. Clamp connections are absent in the hyphae of S. pungens.
Several chemical tests can be employed in the field to aid in the identification of S. pungens. With an application of a drop of KOH, the flesh will turn vinaceous (the color of red wine), the tubes red, the cap cuticle black, and the stipe cuticle pale vinaceous. With ammonium hydroxide (NH4OH), the flesh becomes very pale vinaceous, and the tubes turn bright red. Iron(II) sulfate (FeSO4) turns the flesh gray, the tubes dark gray to black, and the stipe cuticle light gray.
Edibility
The mushroom is considered edible, but not choice. Its taste is harsh, nauseating, and weakly acidic; the odor is strong and ranges from pleasant, resembling bananas, to pungent. When collecting for the table, young specimens are preferred, as older ones "literally seethe with fat, agitated maggots and sag with so much excess moisture that they practically demand to be wrung out like a sponge!" Michael Kuo's 100 Edible Mushrooms (2007) rates the mushroom's edibility as "bad" and warns that dishes cooked with the mushroom will assume an unpleasant taste.