Sarcodon imbricatus dry grain mycelium 10g or 30g

Description

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Dry grain mycelium of
Sarcodon imbricatus
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10 g or 30 g
The fruit body of the fungus is fleshy, rather large.
Hat with a diameter of 5-10 (20) cm, dry and tough. The shape of the cap is flat-convex, later broadly concave or indented in the middle, sometimes funnel-shaped; wavy edge, raised in young mushrooms, slightly curled in mature ones. Covered with large convex raised scales, arranged in concentric circles and resembling shingles; hence the species Latin name of the fungus - imbricatus, that is, “tiled”. The color of the cap is brownish or grayish-brown, the scales are painted much darker. In young mushrooms, the surface of the cap is velvety, but over time the scales become larger and rougher and become darker in color. As the maturation proceeds, the scales partially fall off, and the cap becomes smoother.
The flesh is whitish, later dirty-gray; in young mushrooms dense and juicy, in mature - dry and hard. It has a specific spicy smell and bitter taste. The older the fungus, the more unpleasant the smell.
Hymenophore in the form of frequent needle brittle spines, 1-10 mm long, descending and easily separated from the leg. In young mushrooms, the spines are whitish, darken with age, becoming brown.
The stem is dry, thick and strong, unevenly cylindrical, usually extended downwards (up to the tuber-like shape); in young mushrooms it is solid, in mature mushrooms it becomes hollow; 2–5 (8) cm long and 1–1,5 (3) cm thick. The position on the cap is eccentric. The surface of the stem is smooth and slightly fibrous; the coloring is greyish at the top, of a single tone with a cap, brownish at the base. There are instances of a purple leg.
Spore powder brownish. Spores: 7-8 × 5-5.5 microns, ellipsoid or almost round, bumpy, brownish.
MSM0135
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