Hygrophorus bakerensis

Hygrophorus bakerensis A.H.Sm. & Hesler

Edibility

Edibility unknown — do not eat

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Lookalikes

No lookalikes are recorded for this species yet. That does not mean there are none. Many mushrooms look alike, so never rely on appearance alone.

Season

When this species has been recorded, by month, from open-licensed US and Canada observations. It shows when people report it, not a guarantee it is fruiting.

The highlighted bar is the current month.

View season data as a table
Recorded observations of Hygrophorus bakerensis by month
MonthRecords
January5
February1
March1
April0
May0
June0
July0
August4
September20
October49
November52
December20

Where it is found

States and provinces with the most records. Check the foraging rules for the place you plan to visit.

All state and province foraging laws

Identification traits

Cap shapeconvex
Underside (gills, pores or teeth)gills
Ecologymycorrhizal
Stem featuresbare
Spore print colorwhite

Traits vary. Use them to ask better questions of an expert, not to make a final call.

About

Hygrophorus bakerensis, commonly known as the Mt. Baker waxy cap, the brown almond waxy cap or the tawny almond waxy cap, is a species of fungus in the family Hygrophoraceae. It is characterized by its medium to large, relatively slender-statured fruit bodies with an almond odor, and growth often on or near rotting conifer wood. The slimy cap is brown in the center and cream to white near its curved edges. The gills and the stem are white, and in moist environments are often covered with droplets of a translucent liquid. The mushroom is known only from the United States, where it is common in coniferous forests throughout the Pacific Northwest. It was initially collected in Washington State on Mount Baker, a volcano. Although edible, the mushroom is not considered to be of high quality.

From Wikipedia, CC BY-SA 4.0. Read the original article.

Recent finds

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More in the genus Hygrophorus

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