Leratiomyces percevalii

https://www.mushroomexpert.com/Leratiomyces_percevalii.html

Ecology: Saprobic; growing scattered or gregariously in waste places, grassy areas, and woodchips;
summer, fall, and winter; West Coast.

Cap: 2.5-8 cm; convex, becoming broadly convex or broadly bell-shaped; sticky when fresh but soon dry; honey yellow when young, quickly becoming yellowish, whitish, or dingy olive; smooth or finely hairy in places; the margin adorned with hanging white partial veil remnants, especially when young.

Gills: Attached to the stem or beginning run down it; close; whitish at first, becoming purplish gray to purple-black.

Stem: 4-13 cm long; up to about 1 cm thick; equal or tapered to base; dry; with a ring zone that darkens with falling spores; finely hairy; whitish, developing reddish brown discolorations from the base upwards; base usually hairy, with prominent mycelial threads.

Flesh: Whitish.

Odor and Taste: Odor not distinctive, or radish-like; taste similar.

Spore Print: Dark purple-brown to blackish.

Chemical Reactions: KOH on cap surface yellow.

Microscopic Features: Spores 13-16 x 7-9 ; smooth; more or less elliptical; with a germ pore. Chrysocystidia present on gill faces but inconspicuous (more easily demonstrated in button-stage specimens than in mature specimens, where they are often absent); clavate to irregularly clavate or submucronate; scarcely projecting; to about 50 x 8 . Cheilocystidia abundant; to about 70 x 10 ; clavate to cylindric; flexuous.

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