| Inocybe assimilata (Britzelm.) Sacc. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Inocybaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Cortinariaceae/Inocybeae synonyms: Astrosporina umbrina, Inocybe umbrina edibility : inedible
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The cap is chestnut brown to reddish brown, conical then convex, later expanded to almost flat, with a clear central umbo; its margin is with remains of cortina in young specimens, and cracked radially in the old age. The cap surface is smooth at the centre, scaly-fibrillose around, covered with a grey veil remnant in the youth, slightly viscid in wet weather, matt when dry. The stem is pruinose at the apex, white at the apex and at the bulbous base, otherwise brown, concolorous to cap, fibrillose, with an onion-shaped bulbous base, without ring. The flesh is whitish to pale brownish, unchanging; its taste is mild; the odour is faint, of rubber, earthy or metallic; its texture is fibrous. The gills are ochre-clayey then grey-brown to reddish-brown, shortly adnate, decurrent through a tooth, rather crowded . The spore print is tobacco brown. This species is mycorrhizal. It grows on the ground, in damp coniferous, sometimes deciduous woods, on a rather acid or slightly calcareous soil. The fruiting period takes place from July to November.
Chemical tests : none. Distinctive features : Umbonate brown cap, covered at the disk with a grey veil remnant in the youth; brown stem, with a white bulbous base Inocybe assimilata is quite rare and localised in the forest of Rambouillet, and is occasional, more generally speaking . | ||
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page updated on 14/01/18