Mycetinis alliaceus    (Jacq.:Fr.) Earle 

common name(s) : Garlic Parachute 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Marasmiaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Tricholomatales/Marasmiaceae  

synonyms: Marasmius alliaceus 

edibility : inedible

potential confusions with Mycetinis alliaceus toxicity of Mycetinis alliaceus genus Mycetinis  

The cap is whitish to greyish-brown; its margin is striate when moist. The cap surface is smooth, not viscid nor sticky.

The stem is black, without ring.

The flesh is white in the cap, grey in the stem, unchanging; its taste is mild, of garlic; the odour is of garlic too; its texture is fibrous.

The gills are white, adnate, distant . The spore print is white. This species is saprophytic. It grows on wood (on dead branches), on a rather calcareous soil, with beech.

The fruiting period takes place from May to December.
Dimensions: width of cap approximately 3 cm (between 1 and 6 cm)
  height of stem approximately 13 cm (between 4 and 20 cm)
  thickness of stem (at largest section) approximately 3 mm (between 1 and 5 mm)

Chemical tests : none.

Distinctive features : odour of garlic, wrinkled with age; rooting stem; with beech

Mycetinis alliaceus is still unreported so far in the forest of Rambouillet, and is occasional, more generally speaking .



page updated on 14/01/18