| Russula anthracina Romagn. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae synonyms: Russula albonigra ss.Rick. edibility : edible
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The cap is blackish-grey, convex, flattened then funnel-shaped, more or less depressed; its margin is smooth. The cap surface is smooth, slightly sticky in wet weather. The stem is white then brownish-black, without ring. The flesh is white, turning black, often without pink, when exposed to air; its taste is mild to spicy or slightly bitter (acrid gills); the odour is fruity; its texture is grainy (breaking like a chalk stick). The gills are cream, adnate to decurrent, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in mixed or deciduous woods, on a rather calcareous soil, with beech, spruce, fir. The fruiting period takes place from July to November.
Chemical tests : flesh becoming greenish when in contact with iron sulphate, vinaceous brown reaction to phenol; positive reaction to Gaïac (blue);. Distinctive features : Matt, grey to brownish-black cap; white stem then eventually dark grey; stem and flesh blackening with pressed or cut, without going through shades of red; margin staying white a long time; crowded creamy-white gills Russula anthracina is rare and confined in the forest of Rambouillet, and is quite rare, more generally speaking . | ||
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page updated on 14/01/18