Plants and fungi around Montreal's Boletim

Coprinellus micaceus, from the family Psathyrellaceae, is a mushroom that is usually found in clusters close to or on decaying tree barks or underground tree roots. They go through autodigestion or deliquescence a few hours after being picked up, resulting in the blackening and dissolving of the gills. Cooking the mushroom can prevent this process from occurring. Once the process has started, the mushrooms are no longer edible. The muhsroom also has a high potassium ion content. It is deemed ideal for omelettes(Schalkwijk-Barendsen HME. (1991). Mushrooms of Western Canada. Edmonton, Canada: Lone Pine Publishing. p. 334. ISBN 0-919433-47-2.) and for some sauces too(Ammirati JF, McKenny M, Stuntz DE (1987). The New Savory Wild0-919433-47-2 Mushroom. Seattle, Washington: University of Washington Press. p. 156. ISBN 0-295-96480-4).