Lepiota echinella

Lepiota echinella

A species of Lepiota.

Lepiota echinella is a member of a well-known fungal family characterized by its varied species. This mushroom is typically recognizable by its unique small, spiny cap, possessing a particular form and feel. It commonly emerges in grassy or wooded environments during specific times of the year when climatic conditions are favorable for its development.

In This Article
Attributes Classification Toxicity
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From Farm to Fork: The Definitive Lepiota echinella Guide
Complete cultivation, harvesting, and cooking guide for Lepiota echinella
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Attributes of Lepiota echinella

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Cap Diameter
2 - 6 cm
Height
2 - 5 cm
Cap Shape
Convex, Central Bump
Cap Surfaces
Fibrillose-scaly
Gill Attachment
Notched
Stem Shapes
Club Shaped
Ring
With Ring Zone
Spore Print Color
White
Odor
Foul, reminiscent of burnt rubber
Flesh Bruises
The flesh or milk does not discolor when bruised or cut.
Nutrient Gathering
Saprophytic
Substrate
On soil
You can find Lepiota echinella by these plants
Junipers, Oaks

Scientific Classification of Lepiota echinella

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Phylum
Club fungi
Class
Mushroom-forming fungi
Order
Gilled fungi
Family
Agaricaceae
Genus
Lepiota
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Toxicity and Edibility of Lepiota echinella

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Is Lepiota echinella Toxic?

The mushroom Lepiota echinella contains a compound harmful to the liver. Initial signs of consumption involve stomach pain, feeling sick, fatigue, throwing up, and lightheadedness, which could worsen to circulatory collapse. In more advanced stages, individuals may experience intense muscle spasms in the calves and abdomen, inflammation of the liver, cardiac arrest, bloody stools, and harm to the liver.

Toxins type
Amatoxins, Phallotoxins, Virotoxins
Type of poisoning
Hepatotoxic
Toxic Severity
High toxicity
Incubation Period
4-24 hours
Poisoning Symptoms
Early symptoms: abdominal cramps, nausea, weakness, vomiting, and dizziness, with potential for circulatory failure. Later stages: calf and abdominal cramps, hepatitis, heart failure, bloody diarrhea, and liver damage.