These came up a foot away from the previous two. After more research, the (Thanks to Jake), the identification is now that they are Agaricus subrufescens. They had features that overlapped and were between that of A.smithii and A. augustus.
I looked at the previous photos & these were about a foot away and all
but the top of one were below the sequoia needle duff.
You can sort of see that there is a sort of bulb on the base of the upper
left specimen . These broke off of most of them when I harvested them as they
were tight in the soil. This is in keeping with A.smithii’s description also.
No volva of course.
The spore print looked initially blackish, but with enough spores it was
clearly dark chocolate brown. I'm taking a print of these for redundancy. But I am certain that are the same as the other two.
No noticeable almond odor when cooked, but slightly licorice when freshly
picked from below the duff.
They were delicious with elk burger.
Good info. I've never been familiar with any of these. Thanks for the comment and visit to mine..
ReplyDeleteThanks! Wikipedia actually has an interesting article on this one. http://en.wikipedia.org/wiki/Agaricus_subrufescens
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