Pholiota scamba    (Fr.:Fr.) Moser 



New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Strophariaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Strophariaceae/Pholioteae  
(unconfirmed synonyms: Flammula scamba)  

edibility : unknown edibility

potential confusions with Pholiota scamba toxicity of Pholiota scamba genus Pholiota  

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

The stem is pale yellow, woolly, not viscous, often short and crooked, with a ring zone.

The flesh is pale yellowish to lemon yellow, unchanging; its taste is mild; the odour is faint; its texture is fibrous.

The gills are pale yellow to olive-brown, adnate, not very crowded . The spore print is brown. This species is saprophytic. It grows on dead wood, in coniferous (sometimes deciduous) woods, in mountainous regions.

The fruiting period takes place from June to November.
Dimensions: width of cap approximately 2 cm (between 0.4 and 3 cm)
  height of stem approximately 2.5 cm (between 1 and 3 cm)
  thickness of stem (at largest section) approximately 2 mm (between 1 and 4 mm)

Distinctive features : matt-silky cap surface

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



page updated on 14/01/18