Scientific name
Stropharia aeruginosa
Description
Verdigris agaric’s cap is domed, becoming wider and more umbonate with age. It has a diameter of 2 to 8 cm. It starts off being a bright blue/green, extremely slimy, with a scattering of remains of a white veil around the edge. As gluten ages, its original color fades or is washed away, turning it into yellow ocher, occasionally in patches but primarily in the center. It will eventually totally lose its distinct color. The white stem has a uniform thickness throughout and is rather lengthy. The stem is coated with tiny white scales or flakes underneath a delicate brown or black ring. The gills start white, become clay-brown with time, and occasionally get a white edge.
Habitat
In regions of North America, Europe, Asia (Iran), and Britain, this mushroom, grows on rotting wood and is prevalent in grassy woodlands and on roadside verges. In gardens and parks, wood-chip mulches are very popular.
Uses/Importance
Many guidebooks published in the Western Hemisphere list the verdigris agaric as deadly, however, the effects of poisoning are poorly understood and the toxic ingredients are unknown. Verdigris agaric is said to be edible in certain European travel guides, however, some people don’t like it because of how slightly peppery it tastes.
The administration of S. aeruginosa mycelial culture extract to mice has been demonstrated to have the capacity to suppress the growth of particular cancer forms, according to research. The extract, when administered at a dose of 300 mg/kg, was able to slow the growth of Ehrlich solid tumors and Sarcoma 180 by 70% and 60%, respectively. According to a different study, S. aeruginosa likewise exhibits both excitatory and inhibitory qualities when it comes to neuromodulating the impulse action in certain brain neurons.
Table
