Coprinopsis atramentaria, formerly known as Coprinus atramentarius, is a widely distributed fungus in the family Psathyrellaceae. It is characterized by its conical to bell-shaped greyish-brown cap which, upon maturity, undergoes deliquescence (autodigestion), liquefying into a black, inky substance containing the spores. This species is a saprotroph that typically grows in dense clusters (caespitose) from buried wood or rich organic matter in disturbed soils.
Edibility: Edible with caution. The mushroom has a mild, pleasant taste and is considered a good edible by some when young and firm, before the gills turn black. However, it contains coprine, a mycotoxin that inhibits the enzyme acetaldehyde dehydrogenase. If alcohol is consumed within 3 days (before or after) of eating this mushroom, it causes 'coprine syndrome' (disulfiram-like reaction). Symptoms include facial flushing, nausea, vomiting, palpitations, and tingling in limbs. Safety: Strict abstinence from alcohol is required for 48-72 hours after consumption. The reaction can be induced by as little as 5mg of alcohol (even in perfumes or cough syrups) and can be severe in those with heart conditions.
Habitat: Found in disturbed grounds, grassy areas, gardens, roadsides, and open woodlands. It is often associated with buried decaying wood or roots of deciduous trees.. Substrates: buried hardwood, compost, rich garden soil, decaying grass roots. Conditions: Thrives in cool to temperate, moist environments. It is often found in nitrogen-rich soils.. Season: Typically fruits from late spring through autumn in temperate zones; can occur in winter in milder climates.
Difficulty: INTERMEDIATE
Growth: fast
Contam Risk: low
