Striæ´pedes.
* Gills broad, rather distant.
C. radica´ta Relh.—radix, a root. (Plate [XXIX], p. 112.) Pileus 1½-4 in. across, from convex to nearly plane, broadly umbonate, frequently wrinkled toward and at the umbo, glutinous when moist. Color variable, usually brown in grayish shades, from dark to almost white. Flesh thin, white, elastic. Gills white, thick, tough, distant, ventricose, adnexed, rounded or notched behind like Tricholoma, sometimes with a decurrent tooth. Stem 4–8 in. long, 3–5 lines thick, smooth, firm, same color as pileus, tapering upward, becoming vertically striate or grooved, often twisted, ending in a long, tapering, pointed root deeply planted in the earth.
Spores elliptical, 14–15×8–9µ Massee; 11×17µ W.G.S.; 11×9µ W.P.; 16–17×10–11µ B.
Often sombre, but erect, neat and handsome. Growing solitary and in troops in woods, usually near stumps, if much decayed, sometimes on them, or on shaded lawns and grassy places. June to October.
Var. furfu´racea Pk. Stem furfuraceous, less distinctly striate.
Var. pusil´la Pk. Plant small. Pileus about 1 in. broad, passing gradually into the typical form. Stem slender.
Professor Peck says: “The variety furfuracea is common and connects this species with C. longipes, which has a villose stem and dry velvety pileus.” 49th Rep.
Common to the United States. Edible. Curtis, according to Dr. F. Peyre Porcher of Charleston, S.C., was the first to declare this edible.
A very attractive species. The purity of its gills is especially noticeable. I began eating it in 1881, and it has continued to be a favorite. The caps should be broiled or fried. They are sweet, pleasing in texture, and delicately flavored.