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Tawny Grisette

Edible Edible
Autumn Autumn
Summer Summer

A fairly easy to identify edible Amanita but great care should be taken when identifying any Amanitas. The Tawny Grisette must be cooked before consumption.

Mushroom Type
Common Names Tawny Grisette
Scientific Name Amanita fulva
Season Start Jun
Season End Oct
Average Mushroom height (CM) 14
Average Cap width (CM) 9
Please note that each and every mushroom you come across may vary in appearance to these photos.

Cap

Orange/brown or ‘tawny’. Ovoid at first then flattening out with a slight, darker umbo. The edge of the cap has striations in line with the gills underneath.

Gills

Gills white, free of the stem and crowded. The gills can be different lengths terminating before reaching the cap edge or stem.

Stem

Starting white with a cap coloured flush developing when mature. Growing from an obvious sack like volva and tapering slightly towards the cap. No ring.

Volva

Has an obvious volval sack that can reach down a few centimetres into the earth.

Flesh

White, usually hollow in the stem.

Habitat

Mixed woodland, moorland and heaths particularly on acid soil.

Possible Confusion

The Grisette, Amanita vaginata is similar but has a darker brown/grey cap. Care should always be taken when picking Amanitas for consumption.
The Orange Grisette, Amanita crocea, pictured, can also look similar but has a more orange/yellow cap, the same coloured stem but with a zig zag pattern and slightly off white gills.

Spore Print

White. Spherical.

Taste / Smell

Mushroomy.

Frequency

Common.

Other Facts

Must be cooked before consumption.
The Tawny Grisette is mycorrhizal with quite a few different trees including, oak, birch, chestnut, alder, spruce and pine.

COMMENTS

1 comment for Tawny Grisette

  1. Barbara says:

    Thankyou.
    I refered to your online wildfoodok.com website before I cooked and ate for dinner some delicious mushrooms that sprung up in my garden this afternoon.
    Boiled potatoes were my accompaniment! .

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