Infundibulicybe geotropa
Monk's head ( Infundibulicybe geotropa )
( Geotropa Infundibulicybe, Syn: Clitocybe geotropa ) The monk's head is an edible mushroom species from the family of Tricholoma relatives.
- 2.1 Lead White Varnish Trichterling
- 2.2 Giant Brim Trichterling
- 6.1 Literature
- 6.2 Notes and references
Features
Macroscopic characteristics
The funnel-shaped, non- matured hat has a diameter of 12 to 25 cm. He almost always has at least one tactile, central hump, reminiscent of a nipple. The brim is initially rolled. First, cream, whitish- ocher or buff, the hat can also be colored reddish- ocher in age. The dense and narrow strips running down the stem. The spore powder is white. The stem is 2-4 cm thick, 8 to 15 cm long and light brown to white. The meat is relatively tough exterior, interior, however soft. It smells fragrant sweet with a bitter almond note.
Microscopic characteristics
The colorless and smooth-walled spores are formed, circular to elliptical, 6-7 microns long and 5-6 microns wide.
Artabgrenzung
Lead White Varnish Trichterling
The fungus can with the highly toxic lead white varnish Trichterling ( Clitocybe phyllophila ) be confused. From this it differs by its thicker stem and the clearly perceptible hump ( sometimes only felt). The monk's head is also significantly greater than the 5 to 11 cm -alike, whose hat is also ungebuckelt and arched.
Giant Brim Trichterling
In addition to the monk's head with the edible giant brim Trichterling ( Leucopaxillus giganteus), also giant brim Tricholoma, or called Aspropaxillus giganteus, be confused, in contrast to the monk's head but has no hump.
Ecology
He prefers to grow on damp, calcareous soil in deciduous and coniferous forests, forest edges and glades. It can make fairy rings of up to 800 m in diameter.
Dissemination
The occurrence of this fungus is guaranteed throughout Europe. He is, however, usually to be found in Germany in the period from July in the months of September to November.
Importance
The monk's head is edible young. The stem has less food value because it is tough and watery with age.