| Mycena sanguinolenta (Alb. & Schwein.:Fr.) P. Kumm. |
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common name(s) : Bleeding Bonnet, Blood-red Mycena
edibility : discard
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The cap is red-brown to purple-brown, darker at the centre, discolouring to ochre, conical to campanulate (bell-shaped), with a central umbo; its margin is striate inwards. The cap surface is smooth, not viscid nor sticky. The stem is same colour as cap, more vinaceous at the base, without ring. The flesh is ochre brown to vinaceous brown, unchanging; its taste is mild; the odour is faint, sometimes of radish; its texture is fibrous, exuding when cut a reddish latex. The gills are white with brownish-red edge, becoming pink, adnate-ascending, distant (nb of gills per 90° ~ 7 ). The spore print is white. This species is saprophytic. It grows on the ground, coming in scarce tufts, in broad-leaved or coniferous woods, amongst grass or moss, on decomposed leaves. The fruiting period takes place from June to November.
Distinctive features : Red-brown cap with large dark umbo; flesh exuding red latex soon exhausted; gills with vinaceous-brown edge; on the forest ground, never in tufts Mycena sanguinolenta is quite rare and localised in the forest of Rambouillet, and is frequent, more generally speaking . | ||
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page updated on 14/01/18