During a recent exploration, Joel and I encountered several intriguing fungi, which we subsequently identified with the aid of an AI tool. Among them were species from the genera Crepidotus, Panellus, and Mycena, specifically the elegant Mycena epipterygia. We were both deeply captivated by their delicate forms and the quiet grace with which they adorned their natural woodland habitat.
The genus Crepidotus is known for its fan-shaped fruiting bodies that typically grow on decaying wood. These saprophytic fungi contribute to the vital process of decomposition in forest ecosystems, breaking down organic matter and returning nutrients to the soil. Their name, derived from the Greek krepis (sandal), refers to their characteristic shape.
Panellus, another genus observed, shares similar ecological roles. Often growing in overlapping clusters on wood, some species of Panellus display bioluminescence, a phenomenon that has long fascinated naturalists. These fungi, too, are saprotrophs, and their presence signals a healthy, functioning forest floor.
Finally, Mycena epipterygia, commonly known as the yellowleg bonnet, is a small but exquisite mushroom, notable for its translucent cap and slender, often yellowish stem. Belonging to a large genus renowned for its fragile beauty, Mycena species frequently inhabit mossy logs and damp leaf litter. Some possess faint luminescence, and many have played roles in studies of fungal chemistry and symbiosis.
Each of these fungi, though modest in size, stands as a testament to nature’s quiet complexity. Their ephemeral presence in the forest reminds us of the intricate interdependence that sustains woodland life and the elegance that resides in even the humblest forms.
Sony A7RV
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Linking Sunday Best
I had been away for but a week, visiting Sydney. Upon my return, Joel insisted we stop for a drink at a Japanese bar in Richmond. He met me at the airport, evidently eager to unburden himself of the unpleasant affairs at his workplace. Though I scarcely caught the full tenor of his complaints, I found contentment in a bowl of piquant tofu soup and a glass of chilled namasake
