Coprinus micaceus
All too often in the spring when I search for morels,
what I find is the Mica Cap The particles which give this mushroom
its name are easily washed off by rain, and I was lucky to get them to
show up prominently in this photograph. Like most Coprinus species it will deliquesce on maturity.
Although I much prefer Coprinus comatus,
this is a good edible. The flesh is thin and watery, but fried in
butter and served on toast it is still a treat, especially early in the
spring when you have had no fresh mushrooms for several months. It
frequently fruits in large numbers, so it is easy to gather enough for
a meal.
by Ron Meyers