| Tricholoma pardinum (Pers.) Quél. |
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common name(s) : Striped Tricholoma
synonyms: Tricholoma tigrinum, Tricholoma pardalotum
edibility : poisonous
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The cap is blackish-brown on a whitish background, thick and fleshy, convex then expanded, sometimes depressed, often with a broad umbo; its margin is paler, thin, inrolled, lobed and wavy, often split. The cap surface is covered with numerous regular scales, brown to grey, arranged regularly and concentrically throughout the cap surface, dry, not viscid nor sticky. The stem is white to cream, stained with brown, full and massive, cylindrical to stout, stout, without ring nor ring zone. The flesh is whitish, unchanging; its taste is faint, of meal; the odour is pleasant, weak, of meal or spermatic; its texture is fibrous. The gills are white, with a greenish tint (like Russula chloroides), then ochraceous to pale yellow, emarginate to narrowly adnate, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in broad-leaved or coniferous woods, on a rather calcareous soil, with spruce and beech mostly, but also with fir, oak. The fruiting period takes place from June to November.
Distinctive features : grey to dark brown cap, with regular, scaly to fibrillose concentric scales; white gills with a greenish tinge; fleshy species with a massive club-shaped stem; mealy taste and odour (young); on calcareous soils in mountainous regions Tricholoma pardinum is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .
page updated on 14/01/18 |