Salt-loving agaricus
From the latest record: 2026-09-05.
Gills crowded; grey-pinkish when young, becoming brown with maturity
Hemispherical to convex when young, later broadly convex to flat or slightly depressed; cream, beige to brownish; smooth when young, with brownish scales; margin initially inrolled
Free
Short, very stout, solid, cylindrical to slightly tapering toward base; whitish, often browning below; thick sheathing ring
Spore print chocolate-brown to dark brown
Saprobic in grasslands, coastal dunes, sandy and saline soils, parks, roadsides and other disturbed urban habitats, notably where winter road salt accumulates; solitary or gregariously; summer to late autumn
Edible but generally not highly valued
Fruit body medium to large; stipe ~4–8 cm long and ~2–5 cm thick
Cap ∅ ~6–20 cm
White, thick and firm, turning pinkish-red to reddish-orange when cut or bruised, sometimes slowly
Schaeffer reaction negative
Variable; mild mushroomy or faintly anise-like when young, often becoming briny, iodine-like or fishy with age
Mild when young, sometimes unpleasant or iodine-like in mature specimens
Spores broadly ovoid to subglobose, smooth, thick-walled, dark brown, ~5.5–7.5 × 5–6 µm; basidia 4-spored; cheilocystidia abundant, clavate to cylindrical
Stout salt-tolerant Agaricus with coarse brownish scales and reddening flesh
1878). In Cooke & Quélet, Clavis Syn. Hymen. Europ. (London): 89.
Kadrioru park, Tallinn, Harju, Eesti
Urban park, under spruces trees, near winter season salt-treated pavement, in spruce needles soil
59°26'17.3"N 24°47'47.9"E
🌡️ 16°C 🌥️ Scattered clouds 💨 Wind 320° NW->SE, 11 km/h
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