What You Should Know
Mycetinis alliaceus is one of the larger mushrooms formerly in the genus Marasmius, having a beige cap of up to 4 cm and a long tough slender stipe. It emanates a strong smell of garlic, and this is the significance of the Latin species name, alliaceus. It is distributed throughout Europe, being fairly common in some areas and quite rare in others.
It is edible, but of limited culinary value due to its meager flesh. It can be added to dishes to give a garlic flavor, which could be useful for people who are allergic to real garlic
Other names: Garlic Parachute.
Mycetinis alliaceus Mushroom Identification
The cap is 2-5 cm in diameter, convex and spread out, the edges are translucent. The surface is glabrous, smooth, initially white, whitish, brown-cream, dark yellow, red-brown, gray, and lightens with age, with a lighter, scarred, pubescent edge.
The hymenophore is lamellar. Plates are thick, free, with intermediate plates, with jagged edges, whitish, grayish, and pinkish-white.
The stem is 4-20 cm high, 0.1-0.5 cm in diameter, cylindrical or flattened, hollow, slightly scarred, brown-gray, black, almost black, lighter at the top, covered with a mealy coating, with a long root process, at the base with gray mycelium.
The flesh is thin, and whitish, with a strong smell and taste of garlic.
7-11 * 5.5-8.5 μm, broadly elliptical or almond-shaped.
Grows from June to November, in deciduous and coniferous forests, more often in beech, on soil, on rotten wood.
Mycetinis alliaceus Look-Alikes
This mushroom can primarily be confused with its twin Marasmius scorodonius sin. Mycetinis scorodonius, also with Gymnopus dryophilus syn. Collybia dryophila (edible), Gymnopus peronatus syn. Collybia peronata (inedible, very fast), Laccaria proxima (edible), Marasmius cohaerens (worthless, appears on rotting conifer wood, prefers dry places), Marasmius lupuletorum syn. Marasmius torquescens (inedible, with a pleasant smell but very fibrous, grows preferably on beech logs, the leg being blue-black), Marasmius rotula (inedible, very fibrous, appears on rotting beech wood, less often spruce) or Marasmius wynnei (inedible, on rotting trunks, with more purple tones, slightly unpleasant taste and smell of dust). Fatal would be a confusion with the lethal Clitocybe dealbata (deadly, with the same habitat, but whitish, with dense lamellae and smelling of flour), Clitocybe rivulosa (deadly, with the same habitat, but lighter, with dense lamellae and without smell) and Conocybe filaris syn. Pholiotina filaris (lethal).
Mycetinis alliaceus Taxonomy
This species was originally documented by Nikolaus Joseph Freiherr von Jacquin in 1773 and subsequently it was long known as Marasmius alliaceus, a designation established by Elias Magnus Fries. It gave its name to the section Alliacei of genus Marasmius until following a 2005 paper it was decided to separate this group off into genus Mycetinis (see that page for more details). The most likely species to be confused is the fairly common Mycetinis scorodonius, which is distinguished by a bare shiny red-brown stem. Mycetinis querceus (once wrongly identified with: M. prasiosmus) has a velvety stem like M. alliaceus, but the colour is purple-brown.
Related garlic-smelling species also occur in America; examples are Marasmius perlongispermus and Mycetinis copelandii.
Mycetinis alliaceus Synonyms
Agaricus alliaceus Jacq., 1762
Marasmius alliaceus (Jacq.) Fr., 1838
Agaricus dolinensis Stephan Schulzer von MüggenburgSchulzer, 1870
Mycena alliacea (Jacq.) P. Kumm., 1871
Chamaeceras alliaceus (Jacq.) Kuntze, 1898
Marasmius alliaceus var. subtilis JE Lange, 1921
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