Coprinellus micaceus

Coprinellus micaceus
Mushrooms near Erbach an der Donau, Germany
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Agaricales
Family:	Psathyrellaceae
Genus:	Coprinellus
Species:	C. micaceus
Binomial name
Coprinellus micaceus (Bull.:Fr.) Vilgalys, Hopple & Jacq.Johnson (2001)
Synonyms[1]
Agaricus micaceus Bull. (1786) Coprinus micaceus (Bull.) Fr. (1838)

Species of fungus

Coprinellus micaceus Mycological characteristics
	Gills on hymenium
	Cap is conical or campanulate
	Hymenium is adnexed
	Stipe is bare
	Spore print is black
	Ecology is saprotrophic
	Edibility is edible

Coprinellus micaceus, commonly known as the mica cap, glistening inky cap, or shiny cap, is a common species of mushroom-forming fungus in the family Psathyrellaceae with a cosmopolitan distribution.

The microscopic characteristics and cytogenetics of C. micaceus are well known, and it has been used frequently as a model organism to study cell division and meiosis in basidiomycetes. Chemical analysis of the fruit bodies has revealed the presence of antibacterial and enzyme-inhibiting compounds. Formerly known as Coprinus micaceus, the species was transferred to Coprinellus in 2001 as phylogenetic analyses provided the impetus for a reorganization of the many species formerly grouped together in the genus Coprinus. Based on external appearance, C. micaceus is virtually indistinguishable from C. truncorum, and it has been suggested that many reported collections of the former may be of the latter.

Depending on their stage of development, the tawny-brown mushroom caps may range in shape from oval to bell-shaped to convex, and reach diameters up to 3 cm (1+1⁄4 in). The caps, marked with fine radial or linear grooves that extend nearly to the center, rest atop whitish stipes up to 10 cm (4 in) long. In young specimens, the entire cap surface is coated with a fine layer of reflective mica-like cells. Although small and with thin flesh, the mushrooms are usually bountiful, as they typically grow in dense clusters. A few hours after collection, the gills will begin to slowly dissolve into a black, inky, spore-laden liquid—an enzymatic process called autodigestion or deliquescence. The fruit bodies of the saprobe typically grow in clusters on or near rotting hardwood tree stumps or underground tree roots. The fruit bodies are edible before the gills blacken and dissolve, and cooking will stop the autodigestion process.