Amanita ovoidea    (Bull.) Link 

common name(s) : Bearded Amanita, Ovoid Amanita 

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

edibility : discard

photo gallery of  Amanita ovoidea
photo gallery of  Amanita ovoidea potential confusions with  Amanita ovoidea toxicity of Amanita ovoidea genus Amanita  

The cap is white, yellow with age; its margin is with veil flakes or smooth. The cap surface is smooth, not viscid nor sticky.

The stem is bulbous, with a white sheathing volva, without ring, or with a creamy ring (like shaving foam).

The flesh is unchanging; its taste is mild; the odour is of seafood for young specimens, later turning putrid; its texture is fibrous.

The gills are white, free, crowded (nb of gills per 90° ~ 60 ). The spore print is white. This species is mycorrhizal. It grows on the ground, in broad-leaved (sometimes coniferous) woods, on a rather calcareous soil, with oak, chestnut, pectinated fir.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 20 cm (between 6 and 40 cm)
  height of stem approximately 16 cm (between 8 and 30 cm)
  thickness of stem (at largest section) approximately 40 mm (between 20 and 70 mm)

Chemical tests : none.

Distinctive features : very large mushroom; white or reddish volva; very thick stem with yellowish base and creamy ring; unpleasant odour

Amanita ovoidea is rare and confined in the forest of Rambouillet, and is infrequent, more generally speaking .
here should be the distribution map of Amanita ovoidea in the forest of Rambouillet
Above : distribution map of Amanita ovoidea in the forest of Rambouillet

page updated on 14/01/18