mica cap, shiny cap, and glistening inky cap

Description:

The cap is initially 1–2.5 cm (0.4–1.0 in) in diameter, oval to cylindrical, but expands to become campanulate (bell-shaped), sometimes with an umbo (a central nipple-like protrusion); finally it flattens somewhat, becoming convex. When expanded, the cap diameter reaches 0.8–3.0 cm (0.3–1.2 in) with the margin torn into rays and turned upwards slightly. The color is yellow-brown or tan often with a darker center, then pale yellow or buff from the margin inwards. The cap margin is prominently grooved almost all the way to the center; the grooves mark the positions of the longer gills on the underside of the cap. When young, the cap surface is covered with white or whitish shiny particles, remnants of the universal veil that covers immature specimens. The particles are loosely attached and easily washed away, so that older specimens are often smooth. Coprinellus micaceus is hygrophanous, meaning it assumes different colors depending on its state of hydration. The gills are crowded together closely, and have an adnexed (narrow) attachment to the stem. Initially white, they change color to dark brown then eventually black as the spores mature. Expansion of the cap causes the gills to split open down their median planes, tearing the cap margin into rays. The process of spore discharge and autodigestion begin at the bottom of the gills before the upper parts of the gills have become completely blackened. The brittle stem is hollow, and measures 4–10 cm (1.6–3.9 in) long by 0.2–0.5 cm (0.1–0.2 in) thick and is roughly the same diameter throughout the length of the stem. It is generally white, but may discolor to pale dirty cream from the base up. The stem surface is at first velvety with a very fine whitish powder, but this eventually wears off, leaving it more or less smooth. Stems may have a rudimentary ring at the base, another universal veil remnant. The spore print is dark brown or black. The flesh is thin, fragile, white in the stem, and brownish in the cap. Its odor and taste are not distinctive. Individual fruit bodies take an average of five to seven days to fully mature

Habitat:

Coprinellus micaceus has a cosmopolitan distribution, and has been collected in northern Africa, South Africa, Europe (including Turkey), North America (as far north as Alaska), the Hawaiian islands, South America, India, Australia, New Zealand, and Japan. Phylogenetic analysis of rDNA sequences from specimens collected in southeastern Asia and Hawaii show that the Hawaiian species form a distinct clade with little genetic diversity compared to Asian populations; this suggests that the Hawaiian populations have been introduced relatively recently and have not had much time to develop genetic variation. One study suggests that in South Africa, where C. micaceus is rare, it has been frequently confused with the similar-appearing C. truncorum, a more common species in that region. A similar inference has been raised about North American species.

Notes:

Coprinellus micaceus is a common species of fungus in the family Psathyrellaceae with a cosmopolitan distribution. The fruit bodies of the saprobe typically grow in clusters on or near rotting hardwood tree stumps or underground tree roots. Depending on their stage of development, the tawny-brown mushroom caps may range in shape from oval to bell-shaped to convex, and reach diameters up to 3 cm (1.2 in). The caps, marked with fine radial grooves that extend nearly to the center, rest atop whitish stems up to 10 cm (3.9 in) long. In young specimens, the entire cap surface is coated with a fine layer of reflective mica-like cells that provide the inspiration for both the mushroom's species name and the common names mica cap, shiny cap, and glistening inky cap. Although small and with thin flesh, the mushrooms are usually bountiful, as they typically grow in dense clusters. A few hours after collection, the gills will begin to slowly dissolve into a black, inky, spore-laden liquid—an enzymatic process called autodigestion or deliquescence. The fruit bodies are edible before the gills blacken and dissolve, and cooking will stop the autodigestion process -----surface is covered with white or whitish shiny particles (very good at pic 1 to see)