Velvet rollrimTapinella atrotomentosa
Also known as: Velvet-footed pax
Passport
- Hymenophore
- Gilled
- Cap color
- Brown
- Size
- Medium (5–15 cm)
Inedible
Most often confused with: Brown rollrim (poisonous).
Quick answers
Where to look?
Description
The velvet rollrim (Tapinella atrotomentosa) gives itself away by its stem: short, thick and dark brown to almost black, as if wrapped in velvet. Above it sits a large rusty-brown cap with an inrolled margin, and underneath are pale cream-yellow gills running down the stem. It grows on the stumps and roots of conifers, most often pine, and often hides its stem in rotting wood or moss.
Opinions on edibility differ. Ukrainian and Russian sources call it conditionally edible but of low quality, fried after being boiled first. Most other field guides advise against eating it even when thoroughly cooked. The mushroom contains substances that can upset the stomach, and cases of poisoning have been reported in European literature. Old specimens are bitter. Our advice: don't pick the velvet rollrim.
It was long placed in Paxillus, the genus of the brown rollrim, and is still often called a rollrim. Today it sits in its own genus, Tapinella: unlike true rollrims, which form mycorrhiza, it lives on wood and is only a distant relative genetically. Fruit bodies appear from July to October, singly or in small groups, and insects rarely touch them.
Cap
The cap is large: usually 5–15 cm, and some reach 30 cm. It starts out convex, then flattens, sinks in the center and often becomes tongue-shaped or wavy, while the margin stays rolled under for a long time.
The color is rusty brown, ochre brown or walnut brown, often with darker patches. The surface is dry and finely felted, like suede to the touch.
Hymenophore
The gills are crowded, cream-yellow or pale ochre, browning with age. They run down the stem and near it they fork and join up with cross-veins. They darken when pressed.
The spore print is yellowish brown.
Stem
The stem is short and very thick: 2–7 cm tall, sometimes up to 12 cm, and 1.5–3.5 cm wide, up to 5 cm on big specimens. It's central or off to one side, cylindrical or widening toward the base, and often sunk into wood or moss.
The key feature of the species: the stem is densely covered in dark brown, almost black velvety down. There is no ring.
Flesh
The flesh is firm, whitish, yellowish or ochre, and darkens on exposure to air. The taste is sometimes bitterish, and unpleasant in old specimens. Insects rarely eat it: when the fruit body is damaged, it produces substances that deter insects.
Smell
The smell is faint and unremarkable. So you can't recognize the velvet rollrim by smell; look at the stem and at where the mushroom is growing instead.
›Scientific synonyms (4)
Agaricus atrotomentosus Batsch (1783), Paxillus atrotomentosus (Batsch) Fr. (1833), Rhymovis atrotomentosa (Batsch) Rabenh. (1844), Sarcopaxillus atrotomentosus (Batsch) Zmitr. (2004)
Don’t mix them up
Lookalikes and comparison
Compare with another mushroom| Feature | Velvet rollrim | Brown rollrim |
|---|---|---|
| Hymenophore | Gilled | Gilled |
| Cap color | Brown, Rusty, Dark brown | Brown, Olive |
| Smell | Neutral | Earthy |
| Edibility | Inedible | Poisonous |
Readers’ finds · 0
Readers’ photos aren’t checked by an expert. “Confirmed” means foragers in the feed agree — not a guarantee. When in doubt, leave it.
Related species
Mushrooms of the same genus and habitat — to study side by side and never mix up.
Bulbous honey fungus
Armillaria gallica
Dark honey fungus
Armillaria ostoyae
Poplar fieldcap
Cyclocybe aegerita
Ringless honey fungus
Desarmillaria tabescens
Agaricus abruptibulbus
Agaricus haemorrhoidarius
Ashen chanterelle
Craterellus cinereus
Blushing bolete
Leccinum roseofractum
Frequently asked questions
Is the velvet rollrim edible?
There's no clear answer. Ukrainian and Russian sources consider it conditionally edible but of low quality, while most other field guides advise against eating it even after cooking. We recommend not picking it.
Why is the velvet rollrim risky?
The mushroom contains substances that can upset the stomach, and cases of poisoning have been reported in European literature. Boiling and pouring off the water reduces the bitterness, but many people still find it hard to digest. Old specimens are bitter and risky.
Where does the velvet rollrim grow?
On stumps, roots and buried wood of conifers, most often pine, sometimes other conifers and occasionally broadleaf trees. The stem is often hidden in rotting wood or moss by the stump, so the mushroom can look as if it's growing from the soil.
Why doesn't it form mycorrhiza like the brown rollrim?
The velvet rollrim is a saprotroph: it breaks down dead wood rather than living in partnership with tree roots. That, together with microscopic differences, is why it was moved out of Paxillus into its own genus, Tapinella, and genetic studies confirmed it's only a distant relative of the true rollrims.
When does the velvet rollrim grow?
From July to October. In Britain its season is described more broadly, from June to November. It grows singly or in small groups.
Does it appear in dry weather?
Yes, fruit bodies turn up in summer and autumn, including in dry spells.
How do you tell it from the brown rollrim?
By the stem and where it grows. The brown rollrim has a smooth, fibrous stem with no velvety down, is smaller and grows on the ground. Its gills are brown and darken more strongly when touched. The brown rollrim is poisonous, so the two must not be confused. The velvet rollrim has a dark, velvety stem and grows on conifer stumps and roots.
Why is it also called Paxillus atrotomentosus?
For a long time the species was placed in Paxillus, the rollrim genus. In 1992 the Czech mycologist Josef Šutara moved it to Tapinella. Many guidebooks still list it under the old name. The Latin atrotomentosa means "black-felted", after the dark velvety stem.
Is Velvet rollrim edible or poisonous?
Does Velvet rollrim have gills or pores?
What does the cap of Velvet rollrim look like?
What does the stem of Velvet rollrim look like?
Sources
- [1]First Nature, Pat O'Reilly
- [2]Вікіпедія (українська)
- [3]Wikipedia (English)
- [4]Википедия (русская)