Michael Davis
The Mycena Inclinata, commonly known as the Clustered Bonnet or Oak-Stump Bonnet Cap, is a species of mushroom in the family Mycenaceae. The edibility of this mushroom is considered doubtful and best avoided, although it is not poisonous. The bonnet mushroom is found in small groups or tufts on fallen logs and stumps, especially oak. The bonnet-shaped caps are visible from the side and top and have a reddish-brown bell shape.
| Characteristics | Values |
|---|---|
| Common Name | Clustered Bonnet, Oak-Stump Bonnet Cap |
| Scientific Name | Mycena Inclinata |
| Edibility | Doubtful, best avoided |
| Cap Shape | Bell-shaped |
| Cap Diameter | Up to 4.5 cm |
| Cap Colour | Reddish-brown |
| Stem Height | Up to 9 cm |
| Stem Colour | Whitish to yellow-brown at the top, reddish-brown towards the base |
| Stem Description | Thin, covered by a yellowish mycelium at the base |
| Scent | Spicy or rancid |
| Habitat | Fallen logs and stumps, especially oak |
| Distribution | Europe, North Africa, Asia, Australasia, North America |
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What You'll Learn
Clustered Bonnet mushrooms may be edible but are not recommended
Clustered bonnet mushrooms, scientifically known as Mycena Inclinata, are considered "doubtfully edible". While some sources claim that these mushrooms are nonpoisonous, others advise against consuming them.
The clustered bonnet mushroom is a small-to-medium-sized fungus that grows on decaying wood, typically in clusters or scattered groups. It is commonly found in Eastern and Central Texas, where it grows on decomposing logs, stumps, and woody debris in forests. The bonnet-shaped caps of these mushrooms are visible from the side and top. They have a reddish-brown bell-shaped cap with a diameter ranging from 1 to 4.5 cm and a thin stem that can be up to 9 cm tall. The gills are pale brown to pinkish, and the spore print is white. The lower portion of young stems is covered with white flecks, and the base is yellowish.
While some field guides suggest that these mushrooms may be edible, others express doubts due to their insubstantial nature and bland taste. The mushrooms have a slightly mealy odour and taste, and a spicy or rancid odour that can be off-putting to some. Additionally, they are not considered highly prized edibles, and there are concerns about their potential for rancidity. Therefore, it is recommended that the Clustered Bonnet is not considered as an edible mushroom.
In summary, while the Clustered Bonnet mushroom may be technically edible, it is not recommended due to its questionable taste, odour, and insubstantial nature. It is best to avoid consuming this mushroom, especially when there are many other delicious and safe wild mushrooms to choose from.
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They are found on oak roots, stumps, branches or dead parts of standing oak trees
Clustered Bonnet mushrooms (Mycena inclinata) are nearly always found on oak roots, stumps, or fallen trunks and branches, or on dead parts of standing oak trees. They are still referred to by some as the Oak Bonnet. They have a spicy or rancid odour that helps distinguish them from the many similar bonnet mushrooms. The specific epithet 'inclinata' comes from the Latin and means 'curved inwards' or 'sloping inwards', as the stem bases invariably are when these bonnet mushrooms form clusters.
While some field guides suggest that Clustered Bonnets may be edible, others express doubts. They are insubstantial and not highly prized, so they are not recommended as an edible mushroom. In a survival situation, they could be consumed, but they are too delicate and not very substantial.
There are several other types of bonnet mushrooms, including the Common Bonnet (Mycena galericulata), the Angel's Bonnet (Mycena arcangeliana), the Lilac Bonnet (Mycena pura), and the Rosy Bonnet (Mycena rosea). The Common Bonnet is edible but is said to be bland and not worth eating. The Angel's Bonnet is distinguished by its odour of iodine, and some bonnet mushrooms within this species are known to be poisonous. The Lilac Bonnet was once considered edible but contains small amounts of muscarine, so it is no longer consumed.
In addition to the bonnet mushrooms mentioned above, there is also a variety called Mousseron mushrooms (Marasmius oreades), which are wild, edible fungi. They are also known as Scotch Bonnets due to their shape. These mushrooms are best suited for cooking applications such as braising, sautéing, boiling, and frying, but they must be washed before cooking to remove small sand granules.
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They have a spicy or rancid odour
The clustered bonnet mushroom (Mycena inclinata) has a distinctive spicy or rancid odour. This smell helps distinguish it from the many similar bonnet mushrooms. The odour of the mushroom is subjective, depending on the individual's nose. While some may perceive it as spicy, others may find it rancid.
The clustered bonnet is a small to medium-sized saprotrophic fungus that grows on decaying wood, typically in clusters or scattered groups. It is commonly found on oak roots, stumps, fallen trunks, branches, and even the dead parts of standing oak trees. The bonnet-shaped caps of these mushrooms are visible from the side and top, and they have a reddish-brown to greyish-brown colour. The gills are white to pale grey or brownish with tinges of red, and the stem is slender and yellowish to reddish-brown.
The edibility of the clustered bonnet mushroom is questionable. Some sources describe it as "doubtfully edible," while others advise against consuming it altogether. The mushrooms are insubstantial and not highly prized as edibles. They have a slightly mealy odour and taste, and their flavour can be mild. However, they are considered non-poisonous.
The clustered bonnet mushroom is widespread and can be found in Europe, North Africa, Asia, Australasia, and North America. It grows on decaying hardwood logs and stumps, especially oak and chestnut, during spring and autumn. In eastern North America, it is commonly found in the area bounded by Nova Scotia, Ontario, Manitoba, Missouri, North Carolina, and New York.
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They have curved or sloping inward stems
The Clustered Bonnet (Mycena inclinata) is a species of mushroom in the family Mycenaceae. The edibility of this mushroom is doubtful, and consumption is best avoided. The specific epithet inclinata comes from Latin and means "curved inwards" or "sloping inwards", referring to the shape of the stem bases when these mushrooms form clusters. The stems of the Clustered Bonnet are thin and can grow up to 9 cm (3.5 in) tall. They are whitish to yellow-brown at the top but become reddish-brown towards the base as they mature. The base of the stem is covered by a yellowish mycelium that can be up to a third of the length of the stem.
The Clustered Bonnet has a distinctive appearance, with a reddish-brown bell-shaped cap that can reach up to 4.5 cm (1.8 in) in diameter. The cap has a crenelate (scalloped) margin, and the underside of the cap is white and woolly. This mushroom is typically found growing in small groups or tufts on fallen logs and stumps, especially oak. It has a distinctive spicy or rancid odour that helps distinguish it from other similar mushrooms.
The Clustered Bonnet is often found in Eastern and Central Texas, particularly in the Sam Houston National Forest. It has also been observed in other parts of the world, including Europe, North Africa, Asia, Australasia, and North America. While some field guides suggest that these mushrooms may be edible, others express doubts due to their insubstantial nature. Therefore, it is generally recommended that the Clustered Bonnet is not considered a suitable edible mushroom.
The Clustered Bonnet is a widespread saprobic fungus that can be found growing on decaying oak logs and stumps. It is often seen from the side and top, with its bonnet-shaped caps visible. The variety kinabaluensis, named after its type locality, Kinabalu, has a cap margin that is not scalloped and lacks a strong odour. This variety also has shorter cheilocystidia processes.
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Other bonnet mushrooms are poisonous
While some field guides suggest that Clustered Bonnet mushrooms may be edible, others express doubts. Clustered Bonnets are insubstantial and not highly prized as edibles, so it is recommended that they are not considered as edible mushrooms. They are nearly always found on oak roots, stumps, or fallen trunks and branches, or on dead parts of standing oak trees, and have a spicy or rancid odour. The specific epithet 'inclinata' comes from the Latin, meaning 'curved inwards' or 'sloping inwards', which describes the shape of the stem bases.
The Common Bonnet is another bonnet mushroom that is edible but is considered bland and not worth eating. It is one of the larger clustered bonnet mushrooms but is still small and insubstantial. It can be found growing in clusters on well-rotted wood with distinctive cross or toothed gills and is most commonly seen in the summer and autumn.
Some bonnet mushrooms are safe to eat, such as the Wood Blewit, Velvet Shank, and Oyster Mushrooms, which are all edible and more palatable than the Common Bonnet. Another example is the Mousseron mushroom, which is a wild, edible member of the Marasmiaceae family. These mushrooms are chewy, slightly crunchy, and tender when cooked, with a spicy-sweet scent and a mild, earthy, nutty flavour.
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Frequently asked questions
Clustered bonnet mushrooms (Mycena inclinata) are considered "doubly edible" and best avoided. They are not highly prized and are insubstantial.
Clustered bonnet mushrooms are found in Europe, North Africa, Asia, Australasia, and North America. They grow in small groups or tufts on fallen logs and stumps, especially oak.
Clustered bonnet mushrooms have a reddish-brown bell-shaped cap and a thin stem that is whitish to yellow-brown at the top, becoming reddish-brown towards the base. The base of the stem is covered by a yellowish mycelium. They have a spicy or rancid odour.
