Twelve edible mushrooms of the United States/Clavaria cinerea



Clavaria cinerea

Of this species {Cinerea) M. C. Cooke observes:

"It has a short, thick stem, is very much branched and irregular, and becomes ultimately of a cinereous hue. The substance is brittle, and not tough as in some species.  In France it is known under various names, as Pied de coq, Gallinole, etc., and in Italy as Ditolarossa; in both of those countries it is eaten."

It is quite plentiful in this country. I have had some fine specimens from the White Mountains. All the white spored Clavarias are wholesome.