| Amanita submembranacea (Bon) Gröger |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Amanitaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Agaricales/Amanitaceae [sub-genus:Amanitopsis section:Inauratae ] synonyms: Amanitopsis submembranacea
edibility : edible if well cooked
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The cap is yellow then olive brown, grey, convex then flattened, sometimes slightly depressed in the centre, often with a central obtuse umbo; its margin is furrowed. The cap surface is often with scarse patches of grey-white velar remnants, silky to shiny or viscid. The stem is white then ochre-cream, with slight olive-brown streaks at the base, with a white sheathing and fragile volva, without ring. The flesh is white, unchanging; its taste is pleasant, nutty; the odour is absent or very faint; its texture is fibrous. The gills are white, with a brown edge with age, free, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in coniferous, sometimes deciduous woods, on a rather acid soil, in the mountains, with spruce, also with pines, fir. The fruiting period takes place from July to November.
Distinctive features : yellow to grey-brown cap, often with grey-brown velar remains, with a furrowed margin; white gills, then grey-brown from the edge; brittle mouse-grey sheathing volva; with conifers on acid soils Amanita submembranacea is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18 |