Agaricus bernardii
| Agaricus bernardii | |
|---|---|
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| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Agaricales |
| Family: | Agaricaceae |
| Genus: | Agaricus |
| Species: | A. bernardii |
| Binomial name | |
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Agaricus bernardii (Quél.) Sacc. (1887) |
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| Synonyms | |
| Agaricus bernardii | |
|---|---|
| Mycological characteristics | |
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gills on hymenium |
 
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cap is flat or convex |
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hymenium is free |
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stipe has a ring |
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spore print is brown |
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ecology is saprotrophic |
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edibility: edible |
cap is flat
Agaricus bernardii, commonly called the salt-loving mushroom, is an agaric fungus in the family Agaricaceae. A short, squat mushroom, the thick stem is usually less than the diameter of the cap, which ranges from 5–15 cm (2.0–5.9 in). Found in Asia, Europe, North America, and New Zealand, it is a salt-tolerant species that grows in salt marshes, dunes, and coastal grassland. The fungus produces fruit bodies (mushrooms) with convex to flattened caps up to 15 cm (5.9 in) in diameter, atop thick stems up to 10 cm (3.9 in) long. The cap surface is whitish to buff, and can develop scales or warts in age. Gills are initially pink before turning brown when the spores mature. The flesh turns reddish when it is cut or bruised. The mushroom somewhat resembles Agaricus bitorquis but it differs from that species by the reddish-brown staining of cap and stem tissue, the nature of the ring on the stem, as well as its briny odor. An edible mushroom, it is stronger in flavor but similar to the store-bought button mushrooms, Agaricus bisporus.
The species was first described by French mycologist Lucien Quélet as Psalliota bernardi in 1879, based on collections made in La Rochelle, a seaport on the Bay of Biscay (France).Pier Andrea Saccardo transferred it to Agaricus in 1887. Synonyms include Psalliota bernardii, Pratella bernardii, Fungus bernardii, and Agaricus campestris subsp. bernardii.
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