Amanita crenulata

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Amanita crenulata
Amanita crenulata.jpg
Scientific classification edit
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Amanitaceae
Genus: Amanita
A. crenulata
Binomial name
Amanita crenulata
Peck (1900a)
Amanita crenulata
View the Mycomorphbox template that generates the following list
Mycological characteristics
gills on hymenium
cap is flat
hymenium is adnate
stipe has a ring
spore print is white
ecology is mycorrhizal
edibility: poisonous

Amanita crenulata, also known as the poison champagne amanita is a species of fungus that is very common in the Northeast United States.


  • Cap: 2 – 9 cm wide, hemispheric at first, then becoming flatter. Pale tan, sometimes grayish or yellowish. The volva is distributed over the wide cap as powdery, somewhat paler warts. The color of the warts lends the mushroom the name "champagne."
  • Gills: narrowly adnate, close to subcrowded, and white to cream. The short gills are truncate to subtruncate or (occasionally) subattenuate.[1]
  • Stipe: The stipe is 17 - 100 × 3.5 - 16 mm and has a skirt-like annulus that is often quickly lost or left in torn fragments on the pileus margin. The notable bulb usually bears a distinct ring of champagne volval powder on its "shoulder."[1]
  • Odour: Not distinct.

It is an ectomycorrhizal fungus, living in root symbiosis with a tree.


Amanita crenulata when ingested can produce symptoms associated with ibotenic acid/muscimol intoxication.[2] It is considered poisonous.[3]

See also[edit]


  1. ^ a b Amanita crenulata at Accessed Sep 2019
  2. ^ Amanita crenulata a common poisonous misunderstood mushroom p.1
  3. ^ Phillips, Roger (2010). Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 25. ISBN 978-1-55407-651-2.

External links[edit]