| Crepidotus variabilis (Pers.:Fr.) P. Kumm. |
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common name(s) : Variable Oysterling
synonyms: Claudopus variabilis, Dochmiopus microsporus, Crepidotus variabilis-variabilis
edibility : inedible
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The cap is milk-white to cream-white, convex, kidney-, shell-shaped or irregularly bracket-shaped, attached laterally or from the top to its substrate, often in groups; its margin is incurved and thin, smooth or wavy, often lobed. The cap surface is silky-felty to slightly hairy, especially near the attachment point, matt, without any gelatinous film. The stem is absent most of the time, sometimes present but rudimentary, lateral, white. The flesh is white, soft, unchanging; its taste is tasteless, mild or slightly astringent; the odour is faint; its texture is fibrous. The gills are white then salmon-pink to rusty-brown, narrowly adnate at the attachment point, fairly crowded . The spore print is snuff-brown. This species is saprophytic. It grows on dead wood, on fallen deciduous branches and twigs, also stems, straw or other plant debris. The fruiting period takes place from July to March.
Chemical tests : aucun. Distinctive features : milk-white cap, silky-felty, kidney- or shell-shaped, attached to the substrate from the top or laterally; stem absent or rudimentary; white gills, becoming salmon-pink then rusty brown, fairly crowded; on deciduous wood twigs or other plant debris Crepidotus variabilis is occasional and widely present in the forest of Rambouillet, and is frequent, more generally speaking . | ||
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page updated on 14/01/18