Christina's rootshank

The cap is initially conical before expanding to become broadly conical with a pointed umbo; it reaches a diameter of 2–5 cm (0.8–2.0 in). The cap surface is smooth, and marked by a variable number of raised radial grooves extending from the center of the cap to the margin. Depending on the age of the fruit body and the levels of moisture in the environment, the cap may be sticky or moist. When hydrated, the cap color is orange-red to yellow-brown; the color fades to reddish yellow, gold-colored, or tawny when dry. The cap flesh is the same color as the cap surface. The gills are slightly adnexed and seceding, and crowded closely together. They are initially pallid before becoming fulvous to deep reddish-yellow, slightly spotted, and shining. The stem is 6–8 cm (2.4–3.1 in) long by 0.4–0.6 cm (0.16–0.24 in) thick, and roughly equal in width throughout its length. The stem surface is smooth, and the stem flesh has a cartilage-like consistency. The base of the stem is radicating, that is, it extends deep into the substrate. Its color is dark red, lightening to pale reddish-yellow near the top. The mushrooms have an odor and taste comparable to radishes or almonds. The mushroom is inedible. The spore print is colored cinnamon to rusty brown. …

Fruit bodies of Phaeocollybia christinae grow scattered or in groups, deeply rooted in moss or leaf litter. Suspected to be mycorrhizal, they usually appear under conifer trees, particularly spruce. The fungus is found in Europe and eastern North America.