A quick glance through past collections of the Oregon Mycological Society mushroom shows indicate this species may be widely variable in cap color. So how does one make the identification of R. xerampelina? Simply by the odor: of fresh seafood when the specimen is still edible; of rank old fish when the specimen should be composted or used for innoculation.
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Created: 2008-08-24 04:30:33 EDT (-0400)
Last modified: 2008-08-24 04:30:33 EDT (-0400)
Viewed: 28 times, last viewed: 2018-05-17 20:22:25 EDT (-0400)