Species flashcards

Description

Cap: 5-15 cm in diameter. hemispherical when young, then flattening; whitish, then grayish; surface coarsely scaly, its skin cracking in dry weather, margin often fringed.

Gills: Free; whitish when young, becoming yellowish-tinged with age.

Stem: 8-15 cm long, 1.5-3 cm thick; cylindrical; whitish, then grayish; below its ring with coarse, erect, often belt-like arranged scales; no volva, its base club-shaped or spindle-like tapering.

Flesh: Quite hard; white; smell unpleasant with age; taste not characteristic.

Spore: White; 9-15 x 6.5-11 µm; oval.

Occurrence: From May to October; on nitrogen-rich grassy areas, saline sandy pastures, locally not rare species in Hungary.

Edibility: Edible, but protected, so leave it at its habitat.

Confusion: Similar in color to the edible ragged amanita, but its fruiting body has ephemeral flakes. The similarly whitish, edible spiny-headed amanita is covered with pyramid-like scales, its gills are greenish-tinged, and grows in calcareous deciduous forests.

Note: The vitadinii name was given in honor of Carlo Vittadini (1800-1865). The amanita (amanita genus, about 600 species) name may come from the name of Mount Aman.

Species description: In 1826, Moretti first recorded it. Several notable mycologists have published about it and classified it into different genera, but the current accepted name is attributed to Pier Andrea Saccardo.

Taxonomy

1. PhylumBasidiomycota
2. ClassAgaricomycetes
3. OrderAgaricales
4. FamilyAmanitaceae
5. GenusSaproamanita

• Species: vittadinii
• Described by: (Moretti) Redhead, Vizzini, Drehmel & Contu (2016)
• Hungarian name: őzlábgalóca
• Lifestyle: mycorrhizal
• Edibility: edible