Tephrocybe rancida

Tephrocybe rancida
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Agaricales
Family:	Lyophyllaceae
Genus:	Tephrocybe
Species:	T. rancida
Binomial name
Tephrocybe rancida (Fr.) Donk 1962
Synonyms[1][2]
Agaricus rancidus Fr. 1821 Collybia rancida (Fr.) Quél. 1872 Tephrophana rancida (Fr.) Kühner 1938 Lyophyllum rancidum (Fr.) Singer 1943

Tephrocybe rancida Mycological characteristics
	gills on hymenium
	cap is convex or flat
	hymenium is free
	stipe is bare
	spore print is white
	ecology is saprotrophic
	edibility: unknown or inedible

Tephrocybe rancida is a species of fungus in the family Lyophyllaceae. It was first described by Swedish mycologist Elias Magnus Fries in 1821. T.rancida is commonly called the Rancid Greyling due to its typical coloring and rancid smell and taste.

Description[]

Cap 1–4 cm in diameter. Convex to flat, umbonate. Grey to brown-grey starting with a whitish bloom. Shiny when wet. Gills Free, crowded, grey. Stem 4–8 cm long by 3–7 mm in diameter, concolorous with cap. Spores white or cream, ellipsoid, 7–8 × 3–4.5 m.

Distribution and habitat[]

Found growing from the ground, solitary in deciduous woodland. Early autumn to early winter. Rare. North America and Europe.

Edibility[]

Unknown, inedible due to rancid smell and taste.^{[citation needed]}

References[]

External links[]

• Tephrocybe rancida in Europe

Wikimedia Commons has media related to Tephrocybe rancida.

• C.rancida at Rogers Mushrooms