About Tricholoma magnivelare (Peck) Redhead
The cap of Tricholoma magnivelare ranges from 5 to 20 centimetres (2 to 7+7⁄8 inches) in width, and is white with reddish-yellow or brown spots. The stalk measures 4–15 cm (1+5⁄8–5+7⁄8 in) tall and 2–6 cm wide, and its spores are white. This mushroom is known for its distinctive odor and flavor. The major fragrant compound identified from fresh sporocarps is methyl cinnamate. Alpha-pinene and bornyl acetate are also present in trace amounts in uncrushed samples. When sporocarp tissue is disrupted, it produces large amounts of 1-octen-3-ol, a common mushroom-associated compound with a typical mushroom-like odor. Both methyl cinnamate and 1-octen-3-ol are confirmed to be potent antifeedants that deter the banana slug Ariolimax columbianus. Cultures of T. magnivelare secondary mycelium do not contain any of the compounds found in the sporocarp. The major volatile component of these mycelial cultures is 3,5-dichloro-4-methoxybenzaldehyde; 3,5-dichloro-4-methoxybenzyl alcohol and hexanal were identified as minor components. These chlorinated compounds inhibit fungal metabolism, specifically fungal cell wall growth via chitin synthase and melanin biosynthesis. They may help T. magnivelare prevent other fungi from colonizing the tree roots that this species occupies. Although the mushroom is tough, it can be eaten both raw and cooked, and is considered a choice edible. In recent years, increased globalization and wider social acceptance of mushroom hunting have made collection of these pine mushrooms widely popular in North America. However, serious poisonings have occurred when people confused this species with poisonous white Amanita species. Local mushroom hunters sell their daily harvest to local depots, which rush the mushrooms to airports. They are then shipped fresh by air to Asia, where demand is high and they sell for premium prices.
