Hypholoma radicosum    J.E. Lange 

common name(s) : Rooting Brownie 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Strophariaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Strophariaceae  

synonyms: Hypholoma epixanthum-radicosum, Nematoloma radicosum, Naematoloma radicosum, Hypholoma epixanthum ss.auct. 

edibility : unknown edibility

potential confusions with Hypholoma radicosum toxicity of Hypholoma radicosum genus Hypholoma  

The cap is yellow to brown-ochre; its margin is with white veil remnants. The cap surface is smooth, not viscid nor sticky.

The stem is rooting, brown-yellow, without ring, with a cortina.

The flesh is unchanging; its taste is bitter; the odour is mouldy; its texture is fibrous.

The gills are olive to olive-brown, adnate, crowded . The spore print is dark brown. This species is saprophytic. It grows on dead wood, in coniferous woods, with spruce, pine.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 4 cm (between 0.5 and 8 cm)
  height of stem approximately 9 cm (between 2 and 15 cm)
  thickness of stem (at largest section) approximately 8 mm (between 2 and 10 mm)

Distinctive features : hygrophanous, rooting stem

Hypholoma radicosum is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .



page updated on 14/01/18