Panaeolus papilionaceus Facts for Kids

Quick facts for kids Panaeolus papilionaceus

Scientific classification
Kingdom:	Fungi
Phylum:	Basidiomycota
Class:	Agaricomycetes
Order:	Agaricales
Family:	Bolbitiaceae
Genus:	Panaeolus
Species:	P. papilionaceus
Binomial name
*Panaeolus papilionaceus* (Bull. ex Fries) Quélet

Approximate range of Panaeolus papilionaceus var. papilionaceus
Synonyms
Agaricus calosus Agaricus campanulatus Agaricus papilionaceus Galerula campanulata Panaeolus campanulatus Panaeolus retirugis Panaeolus sphinctrinus

Panaeolus papilionaceus
Mycological characteristics
	gills on hymenium
	cap is convex
	hymenium is adnexed
	stipe is bare
	spore print is black
	ecology is saprotrophic
	edibility: inedible

Panaeolus papilionaceus, also known as the Petticoat Mottlegill, is a very common small brown mushroom. You can find it in many places around the world. This mushroom gets its food from animal droppings, like cow or horse dung. It is the main example for its group of mushrooms, called Panaeolus.

What Does It Look Like?
Where It Grows and How It Forms
- Global Distribution
Is It Safe to Eat?
Gallery
See also

What Does It Look Like?

The Petticoat Mottlegill has several unique features. Here's how you can identify it:

Cap

The cap is usually 1 to 5 centimeters (about 0.4 to 2 inches) wide.
It starts out shaped like a cone, then becomes more like a bell as it gets older.
The color is grayish-brown.
When the mushroom is young, or near its edges, you might see small, white, tooth-like pieces. These are leftover bits from a protective covering called a partial veil.
The cap's flesh is quite thin.

Gills

The gills are the thin layers under the cap.
They are attached to the stem, either directly (adnate) or slightly (adnexed).
The gills are very close together.
They start out pale gray.
As the mushroom ages, the gills get a mottled, blackish look.
The edges of the gills stay whitish.

Spores

Spores are like the seeds of a mushroom.
These spores are oval-shaped and smooth.
They measure about 12 to 18 micrometers long and 7 to 10 micrometers wide.
Each spore has a small opening at its tip.
When the spores are released, they create a black spore print.

Stipe (Stem)

The stem is usually 6 to 12 centimeters (about 2.4 to 4.7 inches) tall.
It is about 2 to 4 millimeters thick.
The color ranges from gray-brown to reddish-brown.
It gets darker if you touch it.
The top part of the stem is usually paler.
The stem is brittle and has a fibrous texture.
It often looks like it has a fine, powdery coating.

Smell and Taste

This mushroom has a mild smell.
Its taste is not very pleasant.

Tiny Details (Microscopic Features)

Under a microscope, you can see that the cells that produce spores (basidia) have four tiny stalks.
These cells are shaped like a club.
There are also many special cells called cheilocystidia on the gill edges.
These are usually cylinder-shaped and sometimes have a small head.

Where It Grows and How It Forms

The Petticoat Mottlegill can be found growing alone, in groups, or in clusters. It commonly grows on the droppings of cows, horses, and moose. You can also find it in pastures where these animals graze.

Global Distribution

This mushroom is found in many places around the world. In North America, it grows throughout the year. In colder areas, you might only see it during warmer months.

It has been found in:

North America: Canada (like Alberta and British Columbia), and many parts of the United States (including California, Florida, New York, and Texas).
Caribbean: Islands like the Bahamas and Cuba.
South America: Countries such as Chile, Colombia, and Uruguay.
Europe: For example, France, The Netherlands, Greece, and Norway.
Africa: Including South Africa and Uganda.
Asia: Such as China, Iran, and the Philippines.

Is It Safe to Eat?

No, Panaeolus papilionaceus is inedible. It doesn't taste good and isn't very big, so it's not worth eating. Some mushrooms that look similar might contain special chemicals like psilocybin, but the Petticoat Mottlegill does not have these. It is best to avoid eating any wild mushrooms unless an expert has identified them as safe.