Amethyst lacquer (Laccaria amethystina)
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Agaricomycetidae (Agaricomycetes)
- Order: Agaricales (Agaric or Lamellar)
- Family: Hydnangiaceae
- Genus: Laccaria (Lakovitsa)
- Type: Laccaria amethystina (Laccaria amethyst)
The mushroom has a small cap, its diameter is 1-5 cm. In young specimens, the cap has a hemispherical shape, and after a certain period of time it straightens and becomes flat. At first, the hat is a very beautiful color with a deep purple tint, but with age it fades. Lacquer amethyst has rather rare and thin plates descending along the stem. They are also purple in color, but in older mushrooms they become whitish and mealy. Spore powder is white. The stem of the mushroom is lilac, with longitudinal fibers. The flesh of the cap is also purple in color, has a delicate taste and pleasant smell, very thin.
Lacquer amethyst grows on moist soils in the forest zone, the growth time is summer and autumn.
Very often, pure mycena, which is very dangerous for health, breeds next to this fungus. You can distinguish it by the characteristic smell of radish and white plates. Also similar in appearance to lacquer cobwebs are lilac, but they are larger. In addition, they have a coverlet that connects the stem to the edges of the cap, similar to a cobweb. As the fungus ages, the plates turn brown.
The mushroom is quite edible, and it is usually added to various dishes in combination with other mushrooms.