Name: Leratiomyces percevalii
Author: (Berk. & Broome) Bridge & Spooner
Citation: Mycotaxon 103: 117 (2008)
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.
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 × 7-9 µ; 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 × 8 µ. Cheilocystidia abundant; to about 70 × 10 µ; clavate to cylindric; flexuous.