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Class: Ascomycetes
Scientific name: Disciotis venosa (Pers.) Arnould
Morphological characteristics
Carpoforo: 4-20 cm, first subglobose with the curved edge, then open, wavy, almost flat, more or less dark brown, veined at the top, cream-whitish and tomentose outside, with short foot.
Meat: waxy and fragile, with a slightly chloric odor and almost no taste, even if a little astringent and bitter.
spore: whitish.
Disciotis venosa(photo www.pilz-baden.ch)
Edibility, habitat and observations
Relationship with the surrounding plant environment: saprophytic mushroom.
At the edge of the woods and in open areas, from spring to summer.
Good edible if cooked.
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