Leucocoprinus brebissonii

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Leucocoprinus brebissonii
Leucocoprinus brebissonii-2.jpg
Fruit body
Leucocoprinus brebissonii-1.jpg
Cap detail
Scientific classification
Kingdom:
Fungi
Division:
Basidiomycota
Class:
Agaricomycetes
Order:
Agaricales
Family:
Agaricaceae
Genus:
Leucocoprinus
Species:
L. brebissonii
Binomial name
Leucocoprinus brebissonii
(Godey) Locq. (1943)
Synonyms[1]

Lepiota brebissonii Godey (1874)
Leucocoprinus otsuensis Hongo (1953)
Lepiota otsuensis (Hongo) Hongo (1959)

Leucocoprinus brebissonii
View the Mycomorphbox template that generates the following list
gills on hymenium
cap is conical or flat
hymenium is adnexed
stipe has a ring
spore print is white
ecology is saprotrophic
edibility: poisonous

Leucocoprinus brebissonii is a species of fungus in the family Agaricaceae. It was first described by Louis-Luc Godey in 1874 as Lepiota brebissonii,[2] and moved to Leucocoprinus by Marcel Locquin in 1943.[3] It is commonly called the skullcap dapperling due to its distinctive pattern on the cap. Until recently, this mushroom was only found in Europe but over the last few years has been identified in the Pacific Northwest.

Description[]

Leucocoprinus brebissonii is a small, delicate, mushroom with white and brittle flesh. Its cap (2 to 3 cm (3⁄4 to 1+1⁄8 in)) starts out conical expanding to a plane in age, with a dark brown/gray center that breaks up and radiates outwards on a white and deeply striated background. The white stem of L. brebissonii is long and slender (4.5 to 6 cm (1+3⁄4 to 2+3⁄8 in) by 3 to 6 mm (1⁄8 to 1⁄4 in)), equal or slightly clavate. It usually has a ring present, but due to its fragile nature sometimes it is rubbed or washed off. Its gills are crowded, white and narrowly attached to the stem, but occasionally detach in age. The spores (9 to 12 µm x 5.5 to 7 µm) are white and have a pronounced germ pore, elliptical or almond shape.[4][5]

Distribution and habitat[]

Leucocoprinus brebissonii is found in Europe and North America from summer to fall, where it grows in the soil in woods with deciduous trees.

Edibility[]

Leucocoprinus brebissonii is suspected to be poisonous.[5] Its taste and smell are nondescript.

Similar species[]

The species resembles Lepiota atrodisca; the authors of one field guide speculate that L. brebissonii may have been mistakenly identified as this species, explaining why it was previously overlooked in North America.[4]

References[]

  1. ^ "Leucocoprinus brebissonii (Godey) Locq. 1943". MycoBank. International Mycological Association. Retrieved 2011-05-03.
  2. ^ Gillet, Claude-Casimir (1878). Les Hyménomycètes ou Description de tous les Champignons qui Croissent en France (in French). 1. p. 64.
  3. ^ Loquin, Marcel (1943). "Étude du développement des spores du genre Leucocoprinus Pat". Bulletin mensuel de la Société Linnéenne de Lyon (in French). 12: 35–43. doi:10.3406/linly.1943.9721.
  4. ^ Jump up to: a b Trudell, Steve; Ammirati, Joe (2009). Mushrooms of the Pacific Northwest. Portland, OR: Timber Press. p. 77. ISBN 978-0-88192-935-5.
  5. ^ Jump up to: a b Phillips, Roger. "Leucocoprinus brebissonii". Rogers Mushrooms. Archived from the original on 2012-08-23. Retrieved 2011-05-03.

External links[]

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