| Scutiger ovinus (Schaeff.:Fr.) Murrill |
|
New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Albatrellaceae Former classification: Basidiomycota/Homobasidiomycetes/Aphyllophoromycetideae/Polyporales/Bjerkanderaceae synonyms: Albatrellus ovinus, Polyporus ovinus, Caloporus ovinus edibility : edible
|
|
 |
 |
 |
|
The cap is white, creamy-white, buff to olive brown, convex then flattened and eventually depressed, more irregular when fused with other specimens. The cap surface is smooth and dry, and becoming cracked, cut into patches or somewhat scaly with age. The cap margin is irregular, smooth, thin and lobed. The stem is white and smooth, stained with yellow, rather central, full, swollen and pointed at its base. The flesh is white to yellowish (especially at the stem base), turning yellow when drying, firm but fragile; its taste is mild, nutty to slightly bitter; the odour is pleasant, mushroomy; The tubes are white then yellow, short (1 to 2mm) and decurrent. The pores are white, small at first and almost round (2 to 4 per mm), becoming lemon-yellow when pressed or with age. The spore print is white. It grows in coniferous forests, in the mountains, with silver fir, pines, spruce. The fruiting period takes place from January to November.
Distinctive features : white to pale buff cap, slightly cracked with age; whitish stem; white flesh, tuning yellow especially at stem base; short tubes not easily separated from cap; white pores, turning yellow when pressed; with conifers in the mountains Scutiger ovinus is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18 |