Coprino Chiomato

This curious, but fairly common, fungus from the Agarico family grows from spring to autumn in large clusters on rich soil and along country lanes. It has a hollow stem and a shaggy oval cap, which is covered with a rash of brown spots. It is quite delicious, but should only be eaten when closed, as once it is fully open and ripe the gills turn black and the mushroom becomes inedible. In order to avoid the white gills turning black once collected, pull off and discard the stem (which is not very useful anyway).