| Parasola leiocephala (P.D. Orton) Redhead, Vilgalys & Moncalvo |
|
New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Psathyrellaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Agaricales/Coprinaceae synonyms: Coprinus leiocephalus
edibility : unknown edibility
|
|
|
 |
 |
 |
|
The cap is orange-brown, becoming ash-grey with a red-brown central spot when mature, with a redder central disk but not umbonate; its margin is deeply sulcate, as far as the centre. The cap surface is smooth, without veil remnants, not viscid nor sticky. The stem is white, then ochre towards base, cylindrical, brittle and smooth, without ring. The flesh is very thin, buff-grey, unchanging; its taste is mild, tasteless; the odour is weak or not distinctive; its texture is fibrous. The gills are white at first, then grey and finally grey-black, slightly or not deliquescing, quasi free, often with a little collar separating them from the stem (collarium), distant . The spore print is black (gills not deliquescing). This species is saprophytic. It grows on the ground, in the woods, in damp grassy areas or paths, on a rather neutral and not acid, according to some authors soil. The fruiting period takes place from May to November.
Chemical tests : none. Distinctive features : Very thin and striate ash grey to reddish-brown cap, with a red-brown central disk; gills turning black when mature, but not decomposing into ink, sometimes separated from the stem by a very thin disk (collarium); in the woods, in damp and shadowy areas, paths; Parasola leiocephala is rare and confined in the forest of Rambouillet, and is occasional, more generally speaking . | ||
|
page updated on 14/01/18