Agaricus bernardii (Quél) Sacc. |
common name(s) : Salty Mushroom
synonyms: Agaricus campestris-bernardii, Psalliota bernardii edibility : discard
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The cap is white to light brown. The cap surface is not viscid nor sticky. The flesh is white, turning slowly red when exposed to air; the odour is fishy; its texture is fibrous. The gills are free, crowded . The spore print is dark brown. This species is saprophytic. It grows on the ground, on a rather salty soil. The fruiting period takes place from April to November.
Chemical tests : no reaction to Schaeffer's test. Distinctive features : sea side species; crevassed and massive cap; odour of fish; turning red when cut or in wounds Agaricus bernardii is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18 |