Mycobank Taxonomy: Fungi, Dikarya, Basidiomycota, Agaricomycotina, Agaricomycetes, Agaricomycetidae, Agaricales, Psathyrellaceae, Coprinellus
Coprinellus truncorum (or more commonly referred to as C. micaceus - more about that later) is an inky cap, which means before you know it, the mushroom will enzymatically digest itself in a soppy process called deliquescence. Inky caps are really the milquetoasts of the mushroom world, turning into complete mush soon after fruiting. Deliquescence is much more than feebleness, though. It is a process of spore dispersal that has evolved independently in multiple lineages of mushrooms. Deliquescence starts at the edge of the cap and moves towards the stem. Meanwhile, the spores mature in the same pattern, but one step ahead of the destructive enzymes. As a result, mature spores are always at the edge of the dissolving cap - a perfect position to catch air currents for dispersal. If you are interested in learning more about inky caps and their taxonomy, check out Michael Kuo's page on the topic.
For Michigan and much of the upper Midwest and Northeast, May marks the beginning of the six-month mushroom-hunting season and is heralded by a unique cast of tasty fungi. I recently received an email from the Michigan Mushroom Hunter's Club that listed the 26 species of common macrofungi that can be found in May. This list comes from a 1986 article by Walt Sturgeon entitled "May in Michigan Means Morels and More", which is what my alliterative header pays homage to. I wanted to share the list here, both as a phenological resource as well as a reference of edibility. The names are updated to reflect current taxonomy:
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