Key Identification Features
- Yellowish-green to olive or brownish cap with dry cracked cuticle
- white gills
- brittle texture
- mild to slightly peppery taste
- white spore print
- common in SE oak-hickory forests
- cap 6-12 cm
- stem white
Preparation Notes
Cook before eating. Common and abundant in southeastern forests; good in soups and with eggs.
Regions Found
Region data not available
Look-Alikes
No documented look-alikes on record.
Safety disclaimer: This page is for educational purposes only. Never eat a wild mushroom based solely on online information. Always verify identification using multiple reliable field guides and, when possible, consult an experienced forager or mycologist. When in doubt, don't eat it. Spore & Scout accepts no responsibility for identification errors or adverse reactions.