| Russula alutacea (Fr.) Fr. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae edibility : discard
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The cap is with variable shades Bordeaux to brown, with straw centre, buff, greenish, convex then flat, then depressed ; its margin is smooth. The cap surface is smooth, matt when dry, barely viscid in wet weather. The stem is white washed with reddish, without ring. The flesh is white, unchanging; its taste is mild; the odour is faint, fruity or of honey; its texture is grainy (breaking like a chalk stick). The gills are yellow, slightly adnate, crowded . The spore print is light yellow to pale ochre. This species is mycorrhizal. It grows on the ground, in mixed or deciduous woods, on a rather calcareous soil, with beech, sometimes spruce, also with oak, hornbeam. The fruiting period takes place from June to November.
Chemical tests : flesh coloured in bright pink by phenol. Distinctive features : yellow gills; stem washed with red at its base; flesh turning bright pink when in contact with phenol Russula alutacea is rare and confined in the forest of Rambouillet, and is infrequent, more generally speaking . | ||
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page updated on 14/01/18