Cortinarius cinnabarinus    Fr. 

common name(s) : Cinnabar Webcap 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Cortinariaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Cortinariaceae/Cortinarieae [sub-genus:Dermocybe]  

synonyms: Telamonia cinnabarina 
(unconfirmed synonyms: Dermocybe cinnabarina)  

edibility : deadly poisonous

potential confusions with  Cortinarius cinnabarinus toxicity of Cortinarius cinnabarinus genus Cortinarius  

The cap is dark red orange to cinnabar-red, paler when drying (hygrophanous), conical then expanded and flattened, with or without an umbo; its margin is smooth. The cap surface is smooth, with fibrils, not viscid nor sticky.

The stem is orange-red or cinnabar-red, without ring, with a cortina.

The flesh is cream-orange to red-brown, unchanging; its taste is mild; the odour is weak, of radish; its texture is fibrous.

The gills are cinnabar red then rusty brown, emarginate to adnate, distant . The spore print is rusty brown. This species is mycorrhizal. It grows on the ground, in broad-leaved woods, most of the time with beech, but also with oak, hornbeam.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 5 cm (between 2 and 8 cm)
  height of stem approximately 6 cm (between 2 and 7 cm)
  thickness of stem (at largest section) approximately 7 mm (between 3 and 15 mm)

Distinctive features : cinnabar red mushroom, turning orange when drying; silky, smooth, hygrophanous cap; cinnabar red gills, eventually rusty brown; odour of radish, faint; with beech

Cortinarius cinnabarinus is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .

page updated on 14/01/18