Name: Macrocystidia cucumis
Author: (Pers.) Joss.
Citation: Bull. Soc. mycol. Fr. 49: 373. 1934.
Cap: 1-6 cm across; bell-shaped at first, becoming broadly bell-shaped, broadly convex, or nearly flat; smooth, silky, or very finely velvety; dark reddish brown, often with a paler margin; fading with age.
Gills: Attached to the stem (sometimes by a notch); close; whitish, becoming yellowish to pinkish yellow.
Stem: Up to 8 cm long and 5 mm thick; more or less equal; dry; finely velvety; tough; colored like the cap, but paler above and darker below.
Flesh: Insubstantial; brownish.
Odor and Taste: Odor strong, reminiscent of cucumbers or fish; taste mild or slightly fishy.
Spore Print: Variable; whitish, pinkish, dirty yellowish, pale pinkish brown.
Chemical Reactions: KOH dark olive, then gray on cap surface.
Microscopic Features: Spores 7-9 × 3-4.5 µ; smooth; elliptical; inamyloid. Enormous, lanceolate cystidia (up to 90 µ long and over 20 µ wide) on cap
Created: 2012-07-20 10:22:46 PDT (-0700) by Oluna & Adolf Ceska (email@example.com)
Last modified: 2018-11-30 00:37:04 PST (-0800) by Jason Hollinger (jason)
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