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All that glitters… The Glistening Inkcap

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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.

I can’t believe it’s not Butter! The Butter Cap

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Sorry for the awful title, but it had to be done! I can’t believe I haven’t made a post on this mushroom before either. Next to the Brown Roll Rim, this has had to have been the most common mushroom I’ve found in great number during autumn/early winter last year (2011).

Collybia butyraceaOften found in woodland in large scattered groups or even as solitary souls, the Butter Cap (Collybia butyracea / Rhodocollybia butyracea*) is a very common edible mushroom (hence being categorised in my ‘Woodland Treats’ blog category) but does not have a particularly pleasurable texture or amazing taste (so I’ve put it in ‘Tales of Toadstools / The Inedibles’ category too).

The texture of the cap, as the common English name suggests, is very smooth, slippery and greasy – not unlike the sensation when you run your finger on some butter… As you do!

To my now ‘trained eye’ they are instantly recognisable. But as you’ll find with experience, the appearance, specifically the cap, can be a very unreliable visual marker for identification due to colour variations. These variations can also be exaggerated due to moisture level and age etc…

The unreliable cap colour can range from dark red/brown, ocherous/buff brown to pale bone-white or ivory (usually with a much darker centre) when older and dryer. Also adding to the confusion is that this species has a common ‘lighter’ variation (Collybia butyracea var. asema) which (I think) is currently under debate. It is generally lighter all round in colour, and I’m making an educated guess that the centre picture below is a good example of this variant.

The shape of the cap and the gills are fortunately more reliable, usually with a shallow dome shape and distinctive raised bump at the centre (or umbo). Sizes in width can differ from small to medium-large (3 – 8cm) and the margin (edge) is lighter than the rest of the cap, sometimes becoming irregular and even ‘wavy’, often showing a faint striated edge (see Mushroom Identifaction Page for more info on Margin/Edge ID features). The gills are crowded, free from the stem and remain white(ish).

But for best identification I always examine the stem. It shares the same brown shade shown on the cap and typically has a slightly thicker base compared to the thin tapering at the apex where it joins the cap. It becomes hollow towards the base which is darker, often covered in fine white down. A little test to confirm identification is to break apart the stem. It is very tough and stringy and you will see also where it is hollow at the base.

You can take a quick ‘smell’ test, but again, I wouldn’t fully rely on this for a good ID tip. It can be very mildly mushroomy or even slighty rancid. So there you go!

Note: As I mentioned earlier, this species is abundant in mixed Woodland throughout autumn to early winter, but while out on a recent foray that they can appear in grassland near woodland, but it doesn’t happen often. The small group I found in November 2011 were of the lighter variety, large and creakily shaped. Obviously they were going mad trying to get themselves back to the woods. Maybe!

*Note: To date, some members of the Collybia family have been moved to new genera due to DNA research and some may have different names. ‘Collybia butyracea’ still seems to be currently used here and there, but technically speaking it is ‘Rhodocollybia butyracea’.

Collybia butyracea - var.asema

Butter Caps (Collybia butyracea var.asema) abundant in leaf litter in autumn through to early winter. Note the ‘broken apart’ stem base which is covered in fine white down (bottom-left). It is stringy, tough and hollow.

QUICK ID TABLE: BUTTER CAP Collybia butyracea / Rhodocollybia butyracea

CAP / FLESH

3-7cm accross. Initially convex; flattening out, developing distinctive central bump (umbo). pale ochre – reddish brown (dependent on what variety). Drying to reveal patches of ivory white. White flesh with mushroom smell. Greasy (buttery) to touch.

STEM

2.5-5cm x 0.5-1cm. Tough. Slightly bulbous at base. Similar colouring to cap. Becoming hollow. Base when broken is stringy and fibrous.

GILLS / SPORE PRINT

Free, crowded and whitish.
Spore Print: White or very pale pink (see how to take a spore print here).

HABITAT / SEASON

Leaf litter in deciduous or coniferous woods. Autumn – early winter.

EDIBILITY

Edible but not great.

The Genus COLLYBIA (Toughshanks); RHODOCOLLYBIA taxonomy for this species: Characteristics to look out for:

• Tough, fibrous/flexible stems.
• No ring or volva present.
• Gills often crowded / never decurrent.

Timebomb Toadstool – The Brown Roll-Rim

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The words ‘Mushroom’ and ‘Toadstool’ are not truly scientific names, but general common usage describes these as edible or inedible (and poisonous) fungi respectively. But there is a grey area, (internationally speaking) regarding this mushroom or should I say toadstool?. It is still sold in eastern Europe markets, where-as here at home in the UK, it is strongly advised to be avoided. Over time, this fiendish toadstool can release it’s toxins and seriously poison you…

Brown roll-rimThe Brown Roll-Rim (Paxillus involutus) is a very common toadstool found throughout the UK and Europe. I have come across it many times in mixed woodland. If picked for eating it can lose it’s toxicity once thoroughly cooked, but over time and if eaten on a regular basis, it’s toxin will enter the bloodstream and systematically cause the destruction of the red blood cells. Not very pleasant and definitely not worth the risk. There’s no real timescale for when and if this will happen, but I think it’s best described as a ticking time-bomb!

The common name helps describe this naughty toadstool quite well. Naturally a brown toadstool, it’s rim remains ‘inrolled’ although less so when expanded as it grows – see picture on the left – excuse long fingernails!). The texture when younger is finely felted and later becomes smooth (slimy when wet).

Size-wise, it can grow from 5 – 15cm in diametre when fully mature and has a distinct hazel brown colour (tawny brown / olive when younger), often dotted with darker orange/brown blotches and the margin may become very wavy.

The crowded, decurrent gills are a reliable feature for identification also. They ‘bruise’ dark brown on handling are easily separated from the cap flesh.

Being very common in broad leaved and sometimes coniferous woodland (even parks and gardens), you will most likely stumble across these toadstools during late summer to late autumn. They have been classed as deadly poisonous and therefore, to repeat myself again, just avoid them. Several deaths have been reported from Europe. Better the devil you know – to coin a phrase!

Note: See comments boxes below. To eat or not to eat! I know I won’t be eating them!

Paxillus involutus

The Brown Roll-Rim Toadstool – Viscid when wet and brusing dark brown on the gills (top). Younger examples are more finely felted when young before becoming smoother.

PS. If you want to get scientific – check out this eco-news on the study of this very mushroom (and related species): http://www.jgi.doe.gov/sequencing/why/99182.html

QUICK ID TABLE: BROWN ROLL-RIM Paxillus involutus

CAP / FLESH

5-15cm across. Inrolled margin. Ochre – hazel-brown colour (often with darker rain post marks). Downy texture when younger, becoming smoother. Slimy when wet.

STEM

8cm x 0.8-1.2cm. Similar but lighter colour as cap. Stains darker with age.

GILLS / SPORE PRINT

Crowded and decurrent. Light ochre to sienna. Bruises darker.
Spore Print: Sienna brown (see how to take a spore print here).

HABITAT / SEASON

In broadleaved woodland and on heaths. Late summer – late autumn.

EDIBILITY

Poisonous. Can be deadly. Regular consumption build up toxins within the body. Avoid.

Bay watch! The Bay Bolete

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The summer days so far have been a concoction of showery spells, the odd storm and quite a few blazing hot stretches. So even though it has been drier out there in the woods I still venture out. And today I was happy to find a great Bolete specimen.

Boletus badiusThe Bay Bolete (Imleria badia, previously Boletus badius) is one of the more common Boletes and fortunately one of the more tasty ones too. It can be found in all kinds of mixed woodland and has a season from July to November. So I was extra to happy to find one relatively early in the season.

Confusion with Cep or Penny Bun (Boletus edulus) and even the Suede Bolete (Boletus subtomentosus) is understandable, but the Cep’s pores do not turn blue/green on handling. The Suede Bolete does have blueing, but the velvety feel of the cap differs to the smoothness of the Bay Bolete.

Appearances (especially in size) can differ greatly from one Bay Bolete to another – Where they grow is one factor to consider. At first glance they look uncannily like Ceps when growing amongst pine needles on the woodland floor. When found growing in tall grass, they tend to have thinner and/or longer stems (and sometimes a slightly viscid cap) – just like this one here…

The cap can range in size from 4 – 14cm in width, the specimen shown here was roughly 11cm and was a lovely ochre brown colour, smooth to the touch but slightly sticky when wet. It’s stem which is streaked with the same colour as the cap, is cylindrical and smooth. It can grow up to 12.5cm and the thickness can range from 0.8 – 4cm.

Don’t miss out on the chance to grab a few as they’re great mushrooms to eat. It has a pleasant mushroom-like taste (smells mildly mushroomy too), and are especially more palatable when younger as the flesh is firmer. They are also good for drying too.

I’m sure more and more will pop up as the mushroom season starts to kick in. Enjoy…

Boletus badius - Imleria badia

The Bay Bolete – Notice the blue brusing on the pores when handled, and the slight blueing in flesh just above the tubes when cut in half.

Bay Bolete ID

The Genus BOLETUS (the Boletes): Characteristics to look out for:

• Have pores (open ends of tubes) on the underside instead of gills. Easily separated from the cap.
• Most have dry caps (viscid when wet – but not glutinous like Suillus genus).
• Most have reticulation on the stem; a fine network covering parts or all of the stem. Make note of the colour.
• When cut or bruised take note of any changes in colour to the flesh or pores.

Boletus badius

This Bay Bolete is growing in the middle of the woods. Notice the shorter/thicker stem.