Coprinus micaceus

All too often in the spring when I search for morels, what I find is the Mica Cap The particles which give this mushroom its name are easily washed off by rain, and I was lucky to get them to show up prominently in this photograph. Like most Coprinus species it will deliquesce on maturity.
Although I much prefer Coprinus comatus, this is a good edible. The flesh is thin and watery, but fried in butter and served on toast it is still a treat, especially early in the spring when you have had no fresh mushrooms for several months. It frequently fruits in large numbers, so it is easy to gather enough for a meal.

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