glykosidisilla

Glykosidisilla is a genus of fungi within the family Hymenochaetaceae. The genus was circumscribed by mycologist Rolf Singer in 1951, with the type species being Glykosidisilla subfusca. The name Glykosidisilla is derived from the Greek words "glykos," meaning sweet, and "disill," meaning to divide or separate, referring to the sweet taste of the fruit bodies and the separation of the hymenium from the pileus.

Species within the genus Glykosidisilla are characterized by their small, cup-shaped fruit bodies with a smooth, hygrophanous surface that becomes dry and wrinkled when mature. The hymenium is typically thin and smooth, and the spores are smooth, ellipsoid, and measure 5-7 by 3-4 micrometers. The genus is known for its sweet taste and is often used in culinary applications.

Glykosidisilla species are found in various habitats, including deciduous and coniferous forests, and are often associated with dead wood. They are distributed worldwide, with species occurring in North America, Europe, and Asia. The genus is of interest to mycologists and culinary enthusiasts alike, as it provides a unique and delicious addition to the world of fungi.