Mycena olivaceomarginata    (Massee) Massee 

common name(s) : Brownedge Bonnet, Olive-margined Mycena 

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

synonyms: Mycena avenacea 

edibility : inedible

potential confusions with  Mycena olivaceomarginata toxicity of Mycena olivaceomarginata genus Mycena  

The cap is brown to olive brown, sometimes yellow ochre, pinkish to blackish brown, convex or bell-shaped, with an umbo, not always clearly marked; its margin is striate to furrowed. The cap surface is smooth, not viscid nor sticky.

The stem is cream to olive brown, brighter at the top, with white down at the base, without ring.

The flesh is white, unchanging; its taste is mild, not distinctive; the odour is weak, of radish; its texture is fibrous.

The gills are whitish with a brown-yellowish to olivaceous edge, adnate-ascending, distant (nb of gills per 90° ~ 7 ). The spore print is white to cream. This species is saprophytic. It grows on the ground, in mossy lawns or short grass.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 1.5 cm (between 0.6 and 3 cm)
  height of stem approximately 5 cm (between 2 and 8 cm)
  thickness of stem (at largest section) approximately 2 mm (between 1 and 3 mm)

Chemical tests : none.

Distinctive features : striate brown cap; white gills, with an olive-brown edge, not very crowded; in mossy lawns or short grass

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

page updated on 14/01/18