Panaeolus subbalteatus

Panaeolus subbalteatus, also known as Panaeolus cinctulus is a very common psilocybin mushroom which is widely distributed. The mushroom is a coprophiliac (dung-inhabiting) species which also grows well in other habitats including fertilized lawns, haystacks, compost heaps and riding stables. It grows abundantly year round after rain nearly everywhere and is common in Oregon, Washington and Northern California but also known to occur in all 50 states, Great Britain, Europe, Russia, Asia, Australia, Mexico, Central and South America and British Columbia. According to David Arora, Panaeolus subbalteatus is the most common psilocybin mushroom in California.

Additional recommended knowledge

Weighing the right way

How to quickly check pipettes?

What is the Correct Way to Check Repeatability in Balances?

During the early part of the 20th century this species was often referred to as the "weed Panaeolus" because it was a common occurrence in beds of the commercially grown grocery store mushroom Agaricus bisporus. Because of its intoxicating properties the mushroom farmers had to weed it out from the edible mushrooms. ^[1]

Although not specifically scheduled in the United States, psilocybin containing mushrooms are considered "containers" of a scheduled substance, and their usage and possession is illegal in most states.

Description

• Cap: 15 to 55 mm, convex to broadly umbonate or plane in age. Surface smooth, hygrophanous, reddish brown when moist, fading to buff as it dries. Often with a darker band along the margin which disappears as the mushroom completely dries out. The flesh is brown and thin.
• Gills: Close, adnate to adnexed. Light brown at first, turning black as the spores mature. Gill edges mottled.
• Spores: Black, 12 x 8 micrometres, smooth, elliptical.
• Stipe: 35 to 100 mm long, 3 to 9 mm thick, equal or tapered at the ends, reddish brown to whitish, pruinose, often with grey spore dust. Stem base and mycelium occasionally staining blue.
• Taste: Saliferous (salty) -esp. dried.
• Odor: Mushroomy.
• Microscopic features:

References