Agaricus subrutilescens | |
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Scientific classification
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Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Agaricales |
Family: | Agaricaceae |
Genus: | Agaricus |
Species: | A. subrutilescens
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Binomial name | |
Agaricus subrutilescens | |
Synonyms | |
Psalliota subrutilescens Kauffman (1925) |
Agaricus subrutilescens | |
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![]() | Gills on hymenium |
![]() | Cap is convex |
![]() | Hymenium is free |
![]() | Stipe has a ring |
![]() | Spore print is brown |
![]() | Ecology is saprotrophic |
![]() ![]() | Edibility is edible but not recommended |
Agaricus subrutilescens, also known as the wine-colored agaricus, is a mushroom of the genus Agaricus. It was first described scientifically in 1925 as Psalliota subrutilescens, [1] and later transferred to Agaricus in 1938. [2]
Agaricus subrutilescens has a cap that is 5–15 cm (2–6 in) across, dry, and has many wine to brown colored fibrils, especially near the center. [3] The gills are close and white at first, turning pinkish and then dark brown in age. [4] The stalk has a skirt-like ring and is 4 to 20 cm (1+5⁄8 to 7+7⁄8 in) long, 1–3 cm (3⁄8–1+1⁄8 in) thick, white, and covered with soft woolly scales below the ring. [3] The flesh is white and does not stain, and the odor and taste are mild. [3]
The purplish fibrous cap and shaggy white stem differentiate this mushroom from others which resemble it. Similar species include Agaricus hondensis and Agaricus moelleri. [3]
This mushroom is variously described as edible, [3] inedible, [5] or responsible for causing gastric upset. [6]
The mushroom fruits in undisturbed mixed woods in Western North America and Japan. It grows by itself or scattered in small clusters, [4] often under redwood, pine, or alder. Recently this mushroom has been identified in New Zealand and Australia. [7]