Pholiota adiposa    (Batsch:Fr.) P. Kumm. 



New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Strophariaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Strophariaceae/Pholioteae  

synonyms: Dryophila adiposa 
(unconfirmed synonyms: Dryophila sciposa)  

edibility : inedible

potential confusions with Pholiota adiposa toxicity of Pholiota adiposa genus Pholiota  

The cap is golden yellow. The cap surface is scaly, viscid or sticky.

The stem is scaly, brown-yellow, viscous, with a ring zone.

The flesh is yellowish, unchanging; its taste is mild; the odour is aromatic, sometimes of smoked meat; its texture is fibrous.

The gills are yellow then brown-rusty red, adnate, crowded . The spore print is rusty brown. This species is saprophytic. It grows in tufts, in deciduous woods, on a rather calcareous soil, on beech, maple, birch.

The fruiting period takes place from August to November.
Dimensions: width of cap approximately 9 cm (between 3 and 15 cm)
  height of stem approximately 7 cm (between 2 and 20 cm)
  thickness of stem (at largest section) approximately 11 mm (between 5 and 30 mm)

Chemical tests : none.

Distinctive features : Slimy and scaly cap surface; greasy to viscous, scaly stem, with short-lasting ring; in tufts, primarily on beech

Pholiota adiposa is rare and localised in the forest of Rambouillet, and is quite rare, more generally speaking .
here should be the distribution map of Pholiota adiposa in the forest of Rambouillet
Above : distribution map of Pholiota adiposa in the forest of Rambouillet



page updated on 14/01/18