Amanita gilbertii    Beauseign. 



New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Amanitaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Agaricales/Amanitaceae [sub-genus:Lepidella section:Amidella ]  

edibility : discard

potential confusions with Amanita gilbertii toxicity of Amanita gilbertii genus Amanita  

The cap is white to cream. The cap surface is smooth, not viscid nor sticky.

The stem is fluffy white, bulbous, onion-shaped, with a white sheathing volva, and a membranous ring.

its taste is mild; the odour is faint; its texture is fibrous.

The gills are white, free . The spore print is white. This species is mycorrhizal. It grows on the ground, under pines, on sandy Mediterranean coasts, on a rather sandy soil, with pine.

The fruiting period takes place from April to November.
Dimensions: width of cap approximately 8 cm (between 6 and 10 cm)

Distinctive features : white to grey-pink cap; rooting stem with turnip-shaped bulbous base; membranous volva, often buried; flesh becoming ochre-brown when pressed; in dunes of seashores

Amanita gilbertii is still unreported so far in the forest of Rambouillet, and is rare, more generally speaking .



page updated on 14/01/18