Russula adusta    (Pers.:Fr.) Fr. 

common name(s) : Winecork Brittlegill 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae  

edibility : discard

potential confusions with Russula adusta toxicity of Russula adusta genus Russula  

The cap is dark red-brown to brown black; its margin is smooth. The cap surface is smooth, viscid or sticky.

The stem is white, then brown-grey, without ring.

The flesh is turning brown without reddening; its taste is mild; the odour is mouldy, or of an old barrel; its texture is grainy (breaking like a chalk stick).

The gills are cream, adnate, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in coniferous woods, on a rather acid soil.

The fruiting period takes place from June to December.
Dimensions: width of cap approximately 12 cm (between 5 and 20 cm)
  height of stem approximately 7 cm (between 3 and 11 cm)
  thickness of stem (at largest section) approximately 25 mm (between 10 and 50 mm)

Chemical tests : flesh becoming pinkish when in contact with iron sulphate; positive reaction to Gaïac.

Distinctive features : large species; shiny to viscous cap surface; white to cream gills; stem and flesh briefly turning red when cut or pressed, then eventually turning grey-brown to smoky-grey (and not black)

Russula adusta is rare and confined in the forest of Rambouillet, and is occasional, more generally speaking .
here should be the distribution map of Russula adusta in the forest of Rambouillet
Above : distribution map of Russula adusta in the forest of Rambouillet



page updated on 14/01/18