Amanita excelsa var. spissa

Amanita excelsa var. spissa
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Amanitaceae
Genus: Amanita
Species: A. excelsa
Variety: A. excelsa var. spissa
Trinomial name
Amanita excelsa var. spissa
(Fr.) Neville & Poumerat.

Amanita spissa (Fr.) Opiz.

Amanita excelsa var. spissa
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Mycological characteristics

gills on hymenium

cap is convex

or flat
hymenium is free
stipe has a ring and volva
spore print is white

edibility: edible

or edible

Amanita excelsa var. spissa is a variety of basidiomycete fungus of the genus Amanita. This large, grey to brown-capped fungus has a very variable appearance but is commonly encountered in coniferous and deciduous forests in Europe and North America. It is sometimes referred to by the common name grey spotted Amanita.


The cap is around 10 cm in diameter when fully expanded, and is various shades of brown or brown/grey, sometimes washing off to buff. Younger specimens have grey veil remnants often in quite large; flat patches, but these are usually removed later by the weather. The mature stem is usually fairly long, and has a bulbous base which is without a discernible volva, having just several flaky ring zones instead. It is marked above the ring with vertical lines. The ring is large and white, and also has lines. The gills are crowded; white, and have a slight decurrent tooth. The flesh is white; smells of ’radish’, and turns purple when sulphuric acid is applied.[1]

Similar species

Distribution and habitat

Amanita excelsa var. spissa occurs in Britain, Europe, and eastern North America in summer, and autumn. Growing with both broad leaved and coniferous trees. A. excelsa var. spissa is considered by some authors to be the more common variety of Amanita excelsa.[1]


Pronounced edible by some, but probably best avoided in case of confusion with A. pantherina.

See also


  1. 1 2 3 Roger Phillips (2006). Mushrooms. Pan MacMillan. ISBN 0-330-44237-6.
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