|Stropharia rugosoannulata Murrill|
The cap is grey-brown, reddish brown to vinaceous brown then eventually ochre-brown to cream, convex then flattened; sometimes slightly depressed, generally without an umbo; its margin is bearing hanging white veil remains. The cap surface is smooth, matt, often wrinkled, greasy to the touch or slightly viscid when damp.The stem is white, more or less equal, full, slightly turning yellow when handled, and with mycelial strands at its base, with a membranous ring, thick and rather close to the top, ample and with a fluted upper surface, its margin disrupting into a star-shape. The flesh is white, unchanging; its taste is mild, non mealy, faint of radish or raw potatoe; the odour is faint, pleasant of freshly cut grass, horseradish or dried ceps with age; its texture is fibrous. The gills are grey-white, then grey-brown to violaceous black, broadly adnate, crowded . The spore print is purple brown to violet-black. This species is saprophytic. It grows on wood debris (wood chips, bark mulch, straw) or on humus, sometimes in small tufts of a few samples, in parks, meadows, gardens, rich soils, on various plant or wood debris. The fruiting period takes place from April to November.
Chemical tests : contents of gill face cystidia reacting yellow to potash, chrysocystidia hardly coloured in lactic blue or potash.
Distinctive features : vinaceous brown to grey-brown cap, smooth, greasy or slightly viscid, bearing white veil remnants at its margin; white stem, with a membranous ring which is striate on its upper surface, and with white mycelial strands at its base; dark violet-brown gills when mature; fairly large in size; in parks, gardens, on various plant or wood debris
Stropharia rugosoannulata is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18