Pleurotus eryngii
From the oyster mushroom family, this mushroom is commonly called panicaut oyster mushroom, thistle ear, ragoule, ringoule or bérigoule.
This mushroom is characterized by a fleshy, firm, convex, then depressed cap, with raised edges (5 to 12 cm) slightly tomentose, then glabrous, grey-brown or bistrate, becoming pale, sometimes pale ocher or even whitish.
Its blades are wide, loosely packed, white or ocher white.
Its foot is full, central or eccentric, attenuated, with a smooth base, glabrous, white or whitish.
Its thick flesh is firm, white, with almost no flavor and odor.
Its hyaline spores, white in piles, oblong, acute at the base, smooth, are quite variable, measuring 8 to 15 x 3 to 6 microns.
This mushroom grows in summer and autumn on old panicaut stumps in open places: dry lawns, roadsides and sand.
It is a delicate edible that can dry out easily.
This mushroom is characterized by a fleshy, firm, convex, then depressed cap, with raised edges (5 to 12 cm) slightly tomentose, then glabrous, grey-brown or bistrate, becoming pale, sometimes pale ocher or even whitish.
Its blades are wide, loosely packed, white or ocher white.
Its foot is full, central or eccentric, attenuated, with a smooth base, glabrous, white or whitish.
Its thick flesh is firm, white, with almost no flavor and odor.
Its hyaline spores, white in piles, oblong, acute at the base, smooth, are quite variable, measuring 8 to 15 x 3 to 6 microns.
This mushroom grows in summer and autumn on old panicaut stumps in open places: dry lawns, roadsides and sand.
It is a delicate edible that can dry out easily.