Russula azurea    Bres. 



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

edibility : discard

potential confusions with Russula azurea toxicity of Russula azurea genus Russula  

The cap is amethyst violet to lilac; its margin is striate. The cap surface is smooth, not viscid nor sticky.

The stem is white, without ring.

The flesh is unchanging; its taste is mild; the odour is not distinctive; its texture is grainy (breaking like a chalk stick).

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

The fruiting period takes place from June to November.
Dimensions: width of cap approximately 6 cm (between 3 and 8 cm)
  height of stem approximately 6 cm (between 4 and 8 cm)
  thickness of stem (at largest section) approximately 11 mm (between 10 and 15 mm)

Chemical tests : flesh becoming blueish when in contact with sulpho-vanillin.

Distinctive features : blue, purple to steel-grey cap, with a downy-rough surface; flesh with mild taste; pure white gills and stem; club-shaped stem; with conifers in the mountains

Russula azurea is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .



page updated on 14/01/18