Lepiota ochrospora

It was described in 1893 by Mordecai Cubitt Cooke & George Edward Massee who classified it as Lepiota ochrospora.[3]

Paul Heinemann suggested that this species may be synonymous with Leucocoprinus gandour however that species was found in Africa whereas Lepiota ochrospora was found in South America.[4]

Cap: 5–15 cm wide starting ovate then expanding with an umbo. The surface is pale with dark scales which are more dense around the umbo. The cap flesh is 2 cm thick at the disc and thinner at the margin, where there are striations. Gills: Free, moderately broad and ventricose. Yellowish drying to cinnamon. Stem: 6–15 cm long tapering upwards from a bulbous base. The surface has vertical striations running up the length and the interior is hollow. The stem ring is large and movable. Spores: 8 × 6 μm. Ovate and apiculate. Ochre in colour when viewed microscopically. Smell: Pleasant. Taste: Pleasant.[3]

"Reaching to eight inches in diameter, highly fragrant like the best mushroom, and equally edible."

— Mordecai Cubitt Cooke & George Edward Massee, Exotic Fungi 1892-1893, Pg.73[3]

The dried specimen of this species is held by The New York Botanical Garden.[5]

The specific epithet ochrospora is named for the colour of the spores of this mushroom.[3]

The specimens studied were found the Coast Lands of British Guiana (now Guyana) where they were found growing on the ground.[3]

Cooke and Massee state that it resembles Lepiota procera (now Macrolepiota procera) but that the spores are distinctly coloured like those of Cortinarii (Cortinarius).[3]