Tephrocybe rancida

Tephrocybe rancida is a species of fungus in the family Lyophyllaceae. It was first described by Swedish mycologist Elias Magnus Fries in 1821. T.rancida is commonly called the Rancid Greyling due to its typical coloring and rancid smell and taste.

Tephrocybe rancida
Scientific classification
Kingdom:
Fungi
Division:
Basidiomycota
Class:
Agaricomycetes
Order:
Agaricales
Family:
Lyophyllaceae
Genus:
Tephrocybe
Species:
T. rancida
Binomial name
Tephrocybe rancida
(Fr.) Donk 1962
Synonyms[1][2]

Agaricus rancidus Fr. 1821
Collybia rancida (Fr.) Quél. 1872
Tephrophana rancida (Fr.) Kühner 1938
Lyophyllum rancidum (Fr.) Singer 1943

Tephrocybe rancida
float
Mycological characteristics
gills on hymenium
cap is convex or flat
hymenium is free
stipe is bare
spore print is white
ecology is saprotrophic
edibility: unknown or inedible

Description

Cap 1–4 cm in diameter. Convex to flat, umbonate. Grey to brown-grey starting with a whitish bloom. Shiny when wet. Gills Free, crowded, grey. Stem 4–8 cm long by 3–7 mm in diameter, concolorous with cap. Spores white or cream, ellipsoid, 7–8 × 3–4.5 m.

Distribution and habitat

Found growing from the ground, solitary in deciduous woodland. Early autumn to early winter. Rare. North America and Europe.

Edibility

Unknown, inedible due to rancid smell and taste.

gollark: No.
gollark: Classical apiodynamics gives an incomplete picture of bee behaviour; they can only be explained properly through relativistic quantum apiomagnetohydroplasmodynamics.
gollark: Technically, this is an inaccurate description.
gollark: Bees run fully deterministic algorithms.
gollark: No, that would be stupid.

References
  1. "Tephrocybe rancida (Fr.) Donk 1962". Encyclopedia of Life. Retrieved 17 May 2011.
  2. "Tephrocybe rancida (Fr.) Donk 1962". MycoBank. Retrieved 17 May 2011.
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