Amanita proxima    Dumée 

common name(s) : Close Amanita 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Amanitaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Agaricales/Amanitaceae [sub-genus:Lepidella section:Amidella ]  

synonyms: Amanita ovoidea-proxima 

edibility : deadly poisonous

photo gallery of  Amanita proxima
photo gallery of  Amanita proxima potential confusions with  Amanita proxima toxicity of Amanita proxima genus Amanita  

The cap is white, slightly cream at the centre, egg-shaped then convex; its margin is smooth or with coloured veil remnants. The cap surface is smooth, not viscid nor sticky.

The stem is white, with a orange-ochre to reddish-orange sheathing volva, and with a white membranous striate ring.

The flesh is white, unchanging; its taste is mild; the odour is of iodine, then ripened cheese; its texture is fibrous.

The gills are white, turning yellowish with age, free, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in the woods, forest edges and paths, on a rather calcareous soil, with oak most of the time.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 10 cm (between 3 and 15 cm)
  height of stem approximately 13 cm (between 4 and 20 cm)
  thickness of stem (at largest section) approximately 25 mm (between 15 and 30 mm)

Distinctive features : ochre to reddish sheathing volva, often deeply buried in the ground; membranous and striate ring; often in southern regions on calcareous grounds; unpleasant odour

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

page updated on 14/01/18