Amanita vaginata
| Amanita vaginata | |
|---|---|
Secure (NatureServe) | |
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Amanitaceae |
| Genus: | Amanita |
| Species: | A. vaginata
|
| Binomial name | |
| Amanita vaginata (Bull.) Lam. (1783)
| |
| Synonyms | |
|
Amanitopsis vaginata | |
| Amanita vaginata | |
|---|---|
| Mycological characteristics | |
| Gills on hymenium | |
| Cap is umbonate or ovate | |
| Hymenium is free | |
| Stipe has a volva | |
| Spore print is white | |
| Ecology is mycorrhizal | |
| Edibility is edible but not recommended | |
Amanita vaginata, commonly known as the grisette or the grisette amanita, is an edible mushroom in the fungus family Amanitaceae, but must be thoroughly cooked to destroy its toxins. The cap is gray or brownish, 5 to 10 centimetres (2 to 4 inches) in diameter, and has furrows around the edge that duplicate the gill pattern underneath. Unlike many other Amanita mushrooms, A. vaginata lacks a ring on the stem.
A. vaginata is widely distributed in Europe and North America. It is not recommended for consumption due to the possibility of confusing it with related poisonous species.