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Stamp

Issue

MICOLOGÍA

  • Issue date: 16/10/2009
  • Printing Process: Huecograbado
  • Paper: Estucado, engomado, fosforescente
  • Size of stamp: 40,9 x 28,8 mm. (horizontales) Sellos hoja bloque: 57,6 x 40,9 mm. (horizontal)
  • Sheet effects: 50
  • Postal value of the stamps: 0,32 €
  • Print run: Sellos: 320.000 de cada motivo
  • Dented: 13 3/4

This year’s Mycology issued is devoted to two very common fungus of great gastronomical quality: the Cantharellus cibarius and the Boletus pinophilus.

Cantharellus cibarius

The Chantarellus cibarius is also known as Rebozuelo, rosinyol and goat’s foot.

The cap is orange or yellow, meaty and funnel-shaped with an undulated rim and has a diameter of 4 to 12 cm. The foot is the same yellow colour measuring 3 to 6 cm and it is thick and cylindrical shaped. Underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell and yellowish or whitish flesh.

It grows in groups from the end of spring to autumn in oak and beech woods and in damp coniferous forests, usually amongst moss and fallen leaves.

It can be confused with the Hygrophoropsis aurantiaca, which is yellow and has a low gastronomical value or with the Omphalotus olearius (Olive tree mushroom) which is toxic

Boletus pinophilus

The Boletus pinophilus is commonly known as pine bolete or pumpking. It has a matte brown to maroon-coloured cap which can grow as big as 25cm and has a convex shape. The gills are coloured white at first, becoming yellow with age and olivaceous-brown at full maturity. The stipe is thick and solid and is occasionally thicker than the diameter of the cap. It is of a creamy colour and covered by the hymenium. The flesh is white, soft in mature specimens and the taste and smell are pleasant. It is very appreciated for cooking.

It grows with rain from spring to autumn under pine trees and may also be found fruiting in deciduous forests.

It is hard to distinguish but can sometimes be confused with the boletus aereus, edulis and reticulatus (all of great taste) though the pinophilus stands out with its mahogany colour.

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