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All that glitters… The Glistening Inkcap

These mushrooms love to be in a crowd! They are one of the first to see in the year, fruiting from mid to late spring all the way through to late autumn/early winter.

Coprinus micaceusThe Glistening Inkcap (Coprinellus micaceus) or should I say Inkcaps (plural) in this case, are extremely common; always found in small to large (sometimes very large) and tightly packed groups (caespitose) on or around broad leaf stumps/wood and buried wood. You really can’t miss them.

The best time to find them is when they are young and still with an ovate shaped cap and hopefully haven’t been blasted by wind or rain. You will see the fresh caps are covered in a fine white powder that appears glittery or glistening, hence the common name. This coating, more often than not, will eventually disappear with age and with the interaction of the elements etc.

Each small cap is around 1-4cm in size and generally ochre coloured with a darker cinnamon brown centre. Over time they will expand to produce a bell-like shape; their colour will fade or become dull, often with a greying (blackening) margin.  Also note that, as with many similar of the smaller inkcaps, there are very noticeable grooved markings on the surface, especially nearer to the margin.

The gills are free from the stem and are initially white, maturing to date-brown and eventually black as they turn into an inky liquid (deliquescing) – another common trait of the aptly named Inkcaps.

They are said to be edible, but they don’t seem to be much of a meal to me – or even appealing for that matter! So I haven’t tried to cook and eat any. Please leave a comment on this post if you have indulged – but I can’t imagine there are many recipes out there for them – or maybe there is!

Glistening Inkcap(Coprinellus micaceus)

Glistening Inkcap (Coprinellus micaceus) growing in large, densely packed groups feeing off old stumps and dead wood which is sometimes buried beneath the surface.

QUICK ID TABLE: GLISTENING INKCAP Coprinellus micaceus

CAP / FLESH

Ovate (becoming bell-shaped over time). Ochre coloured; darker brown at the centre. Becoming duller with age.

STEM

4-10cm x 0.2-0.5cm. White.

GILLS / SPORE PRINT

Free from stem; initially white, maturing to date-brown, then to black (deliquescing)
Spore Print: Date brown (see how to take a spore print here).

HABITAT / SEASON

On or around broad-leaved tree stumps, dead and/or buried wood. In large groups.
Late spring to early winter.

EDIBILITY

Edible.

The Genus COPRINUS/COPRINELLUS & Related (Inkcaps): Characteristics to look out for:

• Most species gills dissolve into an inky black liquid as the black spores ripen.
• Grow on the ground, wood or dung.
• Often grow in groups (esp. smaller species)
• Smaller species have distinct radial grooved markings on the cap.

Loving the Large – Macro Mushroom

We’re at the beginning of summer and have had some decent, warm sunny days and a reliable source of showers – apparently perfect conditions for this summer/autumn Agaric which has shown itself somewhat early. Great news for all foragers who fancy a fry up!

Agaricus urinascensThis small group of Macro Mushrooms (Agaricus urinascens / A.macrosporus) were found on a grassy roadside verge, not far from some fields and a small wooded area. They’re also found in similar environments such as pastures, woodland edges and grassy woodland clearings.

My initial analysis was to rule them out as Field Mushrooms as these are strictly pasture/field bound, away from the tree line. There was no stark, chrome yellow staining as I scored the flesh, so they weren’t Yellow Stainers either. Horse Mushrooms maybe?

Horse Mushrooms and Macro Mushrooms thrive in similar habitats, although the Horse Mushroom is not linked to woodland/tree situations. But they look much the same, especially when it comes to size; with an average cap diametre of 10 – 25cm. It has been known that the Macro Mushroom can grow up to a massive 30cm across – but this humble group were averaging around the 15cm mark.

Luckily, some immediate visual differences set these mushroom heavyweights apart;

The cap of the Macro mushroom is distinctively scaly with many ochre coloured patches. The margin also tends to naturally become toothed and/or split. It rarely opens to become flat like the smooth cap of the Horse Mushroom.

The veil covering the gills on the underside (when young and unbroken) shows a similar cog wheel style pattern as the Horse Mushroom but is not as defined.

The gills are at first greyish-white which then mature to dark brown, unlike the ‘white to pink to dark brown’ colour changes of the Horse Mushroom.

The Stem is distinctly scaly towards the base, and has a delicate/fine white particle coating all over. The stem on the Horse mushroom is relatively smooth.

The odour of the young Macro Mushroom is like almonds, becoming more ammonia-like with age. The Horse Mushroom has a mild aniseed-like odour.

One thing also to note though is that a variety of A.urinascens is also recognised, known a A.excellens. It’s even more of a Horse Mushroom lookalike, but is just as edible. Its cap is much smoother with only minute scales present and it does not grow as large; having only an average cap diametre of 10-15cm.

Edibility

The good news is that all of the above mentioned Agarics, with the exception of the infamous Yellow Stainer, are safe and good to eat. The Macro Mushroom has an excellent fleshy texture – and there’s lots of it. Don’t be put off by the slightly unpleasant, ammonia smell of the mature specimen, this disappears after cooking.

The taste is surprisingly mild although pleasant; similar to the button mushroom supermarket variety (a young variety of Agaricus bisporus). They’re definitely worth eating though. I always make sure I never ‘over pick’ my find and leave several behind to continue in their reproduction. Lovely.

Macro Mushrooms

Agaricus urinescens – The Macro Mushroom – Notice the yellow-brown scaling on the cap and the grainy/scaly base of the stem. The margin will become toothed or even split apart.

QUICK ID TABLE: MACRO MUSHROOM Agaricus urinascens / A.macrosporus

CAP / FLESH

8-30cm across. Initially rounded/convex. Covered in yellow-brown scales. Margin is toothed; often splitting. Smell of almonds in young specimens then has an odour of ammonia as it ages.

STEM

5-10cm x 2.5-3.5cm. Creamy white with fine white particle coating (easily removable); more scaly towards the base.

GILLS / SPORE PRINT

Whitish-grey maturing to dark brown (no pink colouring at any stage).
Spore Print: Brown (see how to take a spore print here).

HABITAT / SEASON

In small groups or even rings in pasture, grassy verges and grassy woodland clearings; summer to autumn

EDIBILITY

Edible. Mild & Good.

The Genus AGARICUS (Wood Mushrooms/Mushrooms): Characteristics to look out for:

• Many discolour yellowish, reddish or pinkish when cut or bruised.
• Those that discolour bright/chrome yellow should be avoided for consumption.
• Gills in young specimens are often pink (white in a few) – maturing darker brown.
• Make note of any smells, such as aniseed or a typical strong ‘supermarket’ mushroom smell.