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Mushrooms: Pleurotus dryinus

Mushrooms: Pleurotus dryinus


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Class: Basidiomycetes
Scientific name: Pleurotus dryinus (Pers .: Fr.) Kummer

Morphological characteristics

Hat: 5-10 cm, lateral, first convex then almost flat, whitish, covered by a brown-dirty tomentum, sometimes lighter, which splits into appressed scales similar to spots, which become brownish-grayish, often with appendicated rim for remains of a membranous-tomentose veil.
Gills: white, yellowish with leta, decurrent, low, simple.
Stem: 2.5-5 cm, solid, full, tenacious, eccentric, white, almost woolly, tomentose, with tapered foot.
Meat: white, thick, solid, with a pleasant smell and taste, similar to the cultivated champignon.
spore: white.

Pleurotus dryinus (photo Fernando Bellido http://micologia.net)

Edibility, habitat and observations

Relationship with the surrounding plant environment: saprophytic-parasitic fungus.
The name derives from the Greek oak tree. It grows on trunks, even living, of broad-leaved trees, in particular oaks, maples, willows and walnuts. From late summer to winter months.
Good edible.


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