Agaricus bernardii    (Quél) Sacc. 

common name(s) : Salty Mushroom 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Agaricaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Agaricales/Agaricaceae/Agariceae  

synonyms: Agaricus campestris-bernardii, Psalliota bernardii 

edibility : discard

potential confusions with Agaricus bernardii toxicity of Agaricus bernardii genus Agaricus  

The cap is white to light brown. The cap surface is not viscid nor sticky.

The flesh is white, turning slowly red when exposed to air; the odour is fishy; its texture is fibrous.

The gills are free, crowded . The spore print is dark brown. This species is saprophytic. It grows on the ground, on a rather salty soil.

The fruiting period takes place from April to November.
Dimensions: width of cap approximately 12 cm (between 1 and 20 cm)
  height of stem approximately 7 cm (between 5 and 10 cm)
  thickness of stem (at largest section) approximately 35 mm (between 20 and 50 mm)

Chemical tests : no reaction to Schaeffer's test.

Distinctive features : sea side species; crevassed and massive cap; odour of fish; turning red when cut or in wounds

Agaricus bernardii is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .



page updated on 14/01/18