Habitat: Mixed conifer forests

Conservation Status: Not of concern

Edibility: Not edible

Not edible

Cap: 5-10 cm wide, convex expanding to plane with low, broad umbo, margin strongly inrolled when young and long remaining so, later even or undulating; surface dry, dull, finely tomentose or granulose, becoming areolate; almost white at first, on exposure to light quickly becoming ochraceous, honey-yellow, or yellow-brown, then reddish brown with pale background showing in the cracks. Flesh: thick over the disc; white or dingy whitish; odor strong, like celery or somewhat curry-like; taste mild or a bit farinaceous or spicy. Gills: emarginate to arcuate-adnate, sometimes with a sub-decurrent tooth, close to rather crowded; creamy white to yellowish white, sometimes with ochre-yellow spots on the faces; edges entire to eroded; lamellulae numerous. Stalk: 4-15 cm long, 1-3 cm thick, nearly equal or with a tapered base, solid or stuffed, becoming hollow; surface dry, apex floccose or with transverse, somewhat fibrillose-scaly bands, strongly fibrillose or finely scaly below, with abundant white mycelial mat in the surrounding soil; white at first, then darkening somewhat to sordid gray, cinnamon buff, or yellow-ochre.

Sources: Bessette, Alan E., Arleen R. Bessette, William C. Roody, and Steven A. Trudell. Trichoolomas of North America. Austin, University of Texan Press, 2013.