Leucocoprinus brebissonii

Leucocoprinus brebissonii is a species of fungus in the family Agaricaceae. It was first described by Louis-Luc Godey in 1874 as Lepiota brebissonii,[2] and moved to Leucocoprinus by Marcel Locquin in 1943.[3] It is commonly called the skullcap dapperling due to its distinctive pattern on the cap. Until recently, this mushroom was only found in Europe but over the last few years has been identified in the Pacific Northwest.

Leucocoprinus brebissonii
Fruit body
Cap detail
Scientific classification
Kingdom:
Fungi
Division:
Basidiomycota
Class:
Agaricomycetes
Order:
Agaricales
Family:
Agaricaceae
Genus:
Leucocoprinus
Species:
L. brebissonii
Binomial name
Leucocoprinus brebissonii
(Godey) Locq. (1943)
Synonyms[1]

Lepiota brebissonii Godey (1874)
Leucocoprinus otsuensis Hongo (1953)
Lepiota otsuensis (Hongo) Hongo (1959)

Leucocoprinus brebissonii
float
Mycological characteristics
gills on hymenium
cap is conical or flat
hymenium is adnexed
stipe has a ring
spore print is white
ecology is saprotrophic
edibility: poisonous

Description

Leucocoprinus brebissonii is a small, delicate, mushroom with white and brittle flesh. Its cap (2 to 3 cm (0.8 to 1.2 in)) starts out conical expanding to a plane in age, with a dark brown/gray center that breaks up and radiates outwards on a white and deeply striated background. The white stem of L. brebissonii is long and slender (4.5 to 6 cm (1.8 to 2.4 in) by 3 to 6 mm (0.12 to 0.24 in)), equal or slightly clavate. It usually has a ring present, but due to its fragile nature sometimes it is rubbed or washed off. Its gills are crowded, white and narrowly attached to the stem, but occasionally detach in age. The spores (9 to 12 µm x 5.5 to 7 µm) are white and have a pronounced germ pore, elliptical or almond shape.[4][5]

Distribution and habitat

Leucocoprinus brebissonii is found in Europe and North America from summer to fall, where it grows in the soil in woods with deciduous trees.

Edibility

Leucocoprinus brebissonii is suspected to be poisonous.[5] Its taste and smell are nondescript.

References
  1. "Leucocoprinus brebissonii (Godey) Locq. 1943". MycoBank. International Mycological Association. Retrieved 2011-05-03.
  2. Gillet, Claude-Casimir (1878). Les Hyménomycètes ou Description de tous les Champignons qui Croissent en France (in French). 1. p. 64.
  3. Loquin, Marcel (1943). "Étude du développement des spores du genre Leucocoprinus Pat". Bulletin mensuel de la Société Linnéenne de Lyon (in French). 12: 35–43.
  4. Trudell, Steve; Ammirati, Joe (2009). Mushrooms of the Pacific Northwest. Timber Press. p. 77. ISBN 978-0-88192-935-5.
  5. Phillips, Roger. "Leucocoprinus brebissonii". Rogers Mushrooms. Archived from the original on 2012-08-23. Retrieved 2011-05-03.
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