Skip to main content
March Mushroom
A stout, gray to blackish woodwax that fruits in spring at high elevations, often beneath or beside melting snowbanks. The cap is pale gray-brown at the center and darker toward the margin, and the broad, distant gills turn gray with age. It is a prized edible in parts of Europe.
Edible and prized in some regions of Europe (Wikipedia). Look-alikes: Grayish Tricholoma species, including the toxic T. pardinum (GI irritant), have notched rather than decurrent gills, and Entoloma species such as the poisonous E. sinuatum have notched gills that turn pinkish and a pink spore print; check for waxy, decurrent gills and a white spore print.
This page grows with the community. Here is what it is still missing:
Join WeMush to log cultivation data, discover strains, and connect with fellow growers.
Never eat a wild mushroom based on a web page — confirm with an expert.
