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seente abc H

timpnarmik (Hydnum repandum)


Kasvab tihti suurtes gruppides. Seene liha on kollakasvalge ja tugev.

Hea maitsega söögiseen.

Kasutatakse nagu põdramokka.

Sobib marineerimiseks, külmutamiseks.


,Timpnarmik kukeseenik ja kukeseened



Lihaka ja kõigile hästi tuntud hariliku kukeseene kõrval tasub ära õppida tema tagasihoidlikum perekonnakaaslane - lehter-kukeseen. See seen on väga hinnatud meie põhjanaabrite poolt (soomlaste suppilovahvero) ning tasapisi kogub populaarsust ka Eestimaal.


Säravkollaste eoslehekestega kuld-kukeseenik võib esmapilgul ära petta. Lähemal vaatlemisel tuleb aga ilmsiks, et kübara all on tõesti eoslehekesed ja mitte voldid, nagu kukeseenel. Söödav on temagi, kuid siiski vaid tinglikult, s.t. eriti suuremates kogustes tarbituna võib ta mõnel inimesel esile kutsuda kerge mao- ja soolenähtudega mürgistuse.


Timpnarmik meenutab samuti mõnevõrra kukeseent, kuid kübara all kannab ta nimele sobivalt narmaid. Noored viljakehad on kupatamata kasutatavad ja heamaitselised. Vanemad võivad valmistada pettumuse.


Hydnum repandum


( Basidiomycetes > Cantharellales > Hydnaceae > Hydnum ... )


by Michael Kuo


Often called the "hedgehog mushroom," this most delectable of delicious delicacies is easily recognized by its pale orange-tan colors, its terrestrial habitat, and the spines or "teeth" on its underside. In fact, Hydnum repandum is one of the safest edible mushrooms, since it is so unmistakable. Sadly, I rarely find Hydnum repandum in quantities sufficient for the table--but when I do, life stops until I eat them. Aside from the sweetly nutty taste, the texture of the hedgehog mushroom is truly wonderful; "pleasantly crunchy" is how I would describe it.


Over the years mycologists have suspected a relationship between Hydnum repandum (sometimes named Dentinum repandum) and the Chanterelles. In fact the hedgehog mushroom is easily mistaken for a faded chanterelle--until you get a peek at its spiny underside. Aside from appearance, taste, and smell, however, the hedgehog parallels the chanterelles microscopically, since it has stichobasidia (basidia whose cell division occurs lengthwise). I am not aware of any DNA research confirming the relationship, though I suspect it has been published, since the current Ainsworth & Bisby's Dictionary of the Fungi places the Hydnaceae within the Cantharellales.




Ecology: Mycorrhizal with hardwoods or conifers; growing alone gregariously; summer and fall; widely distributed in North America.


Cap: 2-17 cm wide; broadly convex, becoming flat with a central depression; the margin inrolled at first, eventually wavy and reminiscent of Cantharellus cibarius; dry; fairly smooth; dull orange-tan or paler.


Undersurface: Running down the stem; covered with spines or "teeth" that are 2-7 mm long; pale or dull orange; bruising dark orange or yellowish brown.


Stem: 3-10 cm long; 1-3 cm thick; sometimes somewhat off-center; dry; smooth; whitish or colored like the cap; bruising brownish.


Flesh: Whitish; often discoloring yellowish when exposed or bruised; sometimes with zones of color; brittle.


Taste: Mild or peppery; odor mild.


Spore Print: White.


Microscopic Features: Spores 6.5-9 x 5.5-8 µ; broadly elliptical or almost round; smooth.


REFERENCES: (Linnaeus) Fries, 1821. (Smith, 1949; Smith, Smith & Weber, 1981; Arora, 1986; Phillips, 1991/2005; Lincoff, 1992; Persson, 1997.) Herb. Kuo 09289621, 02200307.


Dentinum repandum is a synonym.


Varieties and similar species: var. macrosporum has, you guessed it, larger spores; H. albomagnum is southern in distribution and has a mild taste; H. albidum is also southern, has smaller spores, and tastes acrid.

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