Laccaria laccata

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Ecology: Mycorrhizal with hardwoods or conifers; growing alone or gregariously (sometimes in loose clusters); common; spring, summer, and fall; widely distributed in North America.

Cap: Usually 1-4.5 cm across, but sometimes larger or smaller; convex, becoming flat and sometimes uplifted; often with a central depression; the margin smooth and even or lined to grooved; bald to finely hairy; orangish brown, fading to buff; color often changing markedly as it dries out.

Gills: Attached to the stem, or beginning to run down it; distant or close; pinkish (Caucasian) flesh color, sometimes developing a faint purplish cast.

Stem: 2-10 cm long; up to 1 cm thick; equal or tapering to base; smooth to finely hairy; occasionally longitudinally grooved; colored like the cap; with white basal mycelium; becoming hollow.

Flesh: Thin, colored like the cap.

Odor and Taste: Taste mild to slightly radishlike; odor similar.

Chemical Reactions: KOH negative on cap surface.

Spore Print: White.

Microscopic Features: Spores 7-10 ; subglobose to globose; ornamented with spines 1-2 long and about 1 wide at their bases; inamyloid. Basidia 4-spored. Cheilocystidia usually present; filamentous to subclavate; up to about 55 x 7.5 . Pileipellis a cutis of elements mostly 3-7.5 wide, with scattered bundles of upright elements; terminal cells subclavate to subcapitate.

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