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''Gyromitra esculenta'' , is an ascomycete fungus from the genus ''Gyromitra'', widely distributed across Europe and North America. It normally fruits in sandy soils under coniferous trees in spring and early summer. The fruiting body, or mushroom, is an irregular brain-shaped cap dark brown in colour that can reach high and wide, perched on a stout white stipe up to high. Although potentially fatal if eaten raw, ''Gyromitra esculenta'' is a popular delicacy in Scandinavia, Eastern Europe, and the upper Great Lakes region of North America. Although popular in some districts of the eastern Pyrenees, it is prohibited from sale to the public in Spain. It may be sold fresh in Finland, but it must be accompanied by warnings and instructions on correct preparation. Although it is still commonly parboiled before preparation, evidence suggests that even this procedure may not make ''Gyromitra esculenta'' entirely safe for consumption, thus raising concerns of risk even when prepared properly. When consumed, the principal active agent, gyromitrin, is hydrolyzed into the toxic compound monomethylhydrazine (MMH). The toxin affects the liver, central nervous system, and sometimes the kidneys. Symptoms of poisoning involve vomiting and diarrhea several hours after consumption, followed by dizziness, lethargy and headache. Severe cases may lead to delirium, coma and death after 5–7 days. ==Taxonomy and naming== The fungus was first described in 1800, by mycologist Christian Hendrik Persoon, as ''Helvella esculenta'',〔Persoon CH (1800) ''Comm. Schaeff. Icon. Pict.'': 64〕 and gained its current accepted binomial name when the Swedish mycologist Elias Magnus Fries placed it in the genus ''Gyromitra'' in 1849.〔Fries EM (1849) ''Summa veg. Scand., Section Post''. (Stockholm):p. 346〕 The genus name is derived from the Greek terms ''gyros''/γυρος "round" and ''mitra''/μιτρα "headband". Its specific epithet is derived from the Latin ''esculentus'', "edible". It is known by a variety of common descriptive names such as "brain mushroom," "turban fungus,"〔 ''elephant ears'', or "beefsteak mushroom/morel," although ''beefsteak mushroom'' can also refer to the much less toxic ''Fistulina hepatica''. Dating from the 19th century, the German term ''lorchel'' is a result of the older ''lorche'', itself from the 18th century Low German ''Lorken'', aligning with the similar sounding (and similar looking) ''morchel''. ''Gyromitra esculenta'' is a member of a group of fungi known as "false morels", so named for their resemblance to the highly regarded true morels of the genus ''Morchella''. The grouping includes other species of the genus ''Gyromitra'', such as ''G. infula'' (elfin saddle), ''G. caroliniana'' and ''G. gigas'' (snow morel). While some of these species contain little to no gyromitrin, many guidebooks recommend treating them all as poisonous, since their similar appearance and significant intraspecific variation can make reliable identification difficult. The more distantly related ascomycete mushrooms of the genus ''Verpa'', such as ''V. bohemica'' and ''V. conica'', are also known as false morels, early morels or thimble morels; like the ''Gyromitra'', they are eaten by some and considered poisonous by others.〔Benjamin, p. 267〕 The genus ''Gyromitra'' had been classically considered part of the family Helvellaceae, along with the similar-looking elfin saddles of the genus ''Helvella''. Analysis of the ribosomal DNA of many of the Pezizales showed ''Gyromitra esculenta'' and the other false morels to be only distantly related to the other members of the Helvellaceae and instead most closely related to the genus ''Discina'', forming a clade which also contains ''Pseudorhizina'' and ''Hydnotrya''. Thus the four genera are now included in the family Discinaceae. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gyromitra esculenta」の詳細全文を読む スポンサード リンク
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