| Inocybe hirtella Bres. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Inocybaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Cortinariaceae/Inocybeae (unconfirmed synonyms: Inocybe pseudoconfusa) edibility : inedible
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The cap is yellow-ochre to straw yellow, with darker centre, convex to conical, with an umbo more or less marked. The cap surface is fissured into radial reddish adpressed scales, with a smooth centre and no veil remnants, smooth. The stem is white, washed with pale pink towards top, slightly bulbous. The flesh is concolorous to the whole mushroom or paler in the cap, browner towards the base, unchanging; its taste is mild; the odour is of cherry laurel, office glue, or bitter almonds (more discernible when stored in a jar); its texture is fibrous. The gills are beige whitish then olive-brown, adnate, not very crowded (nb of gills per 90° ~ 14 ). The spore print is tobacco brown. This species is mycorrhizal. It grows on the ground, in edges of broad-leaved or mixed woods, under thickets, close to streams, on a rather calcareous soil, with hazel, willow, alder. The fruiting period takes place from August to November.
Chemical tests : none. Distinctive features : ochre-yellow cap with scaly fibrils, darker towards centre; whitish pruinose stem with pinkish tinge near top; smell of bitter almonds (especially noticeable when stored confined) Inocybe hirtella 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