| Tricholoma squarrulosum Bres. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Tricholomataceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Tricholomatales/Tricholomataceae/Tricholomatoideae/Tricholomateae synonyms: Tricholoma atrosquamosum-squarrulosum edibility : edible
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The cap is black-grey to dark grey-brown (scales) on a cream-ochre background, convex then flattened, with a central umbo; its margin is scaly. The cap surface is covered with blackish brown scales on an cream background, darker towards the centre, and more woolly-fibrillose at the margin, not viscid nor sticky. The stem is whitish to ochraceous, scaly, with abundant scales which are finer than those of the cap, without ring nor ring zone. The flesh is white to greyish, unchanging; its taste is mealy or nutty; the odour is peppery (like wild ginger), mealy or fruity; its texture is fibrous. The gills are white to grey, with their edge dotted with black, emarginate, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in coniferous woods or broad-leaved woods, on a rather calcareous soil. The fruiting period takes place from October to November.
Distinctive features : grey to dark brown scaly cap; stem covered with dark scales like cap; stem base and gills not turning yellow or red when bruised; peppery-mealy odour; grey gills with their edge dotted with dark spots Tricholoma squarrulosum is quite rare and localised in the forest of Rambouillet, and is quite rare, more generally speaking . | ||
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page updated on 14/01/18