Russula brunneoviolacea    Crawshay 



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

edibility : edible

photo gallery of  Russula brunneoviolacea
photo gallery of  Russula brunneoviolacea potential confusions with  Russula brunneoviolacea toxicity of Russula brunneoviolacea genus Russula  

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

The stem is white, washed with brown, without ring.

The flesh is unchanging; its taste is mild; its texture is grainy (breaking like a chalk stick).

The gills are cream, free to emarginate, crowded . The spore print is cream. This species is mycorrhizal. It grows on the ground, under broad-leaved trees, on a rather acid soil, with oak, beech.

The fruiting period takes place from June to November.
Dimensions: width of cap approximately 7 cm (between 3 and 10 cm)
  height of stem approximately 5 cm (between 3 and 6 cm)
  thickness of stem (at largest section) approximately 11 mm (between 7 and 15 mm)

Chemical tests : flesh becoming quite bright pale orange when in contact with iron sulphate; quick reaction to Gaïac (bright blue-green);.

Distinctive features : purple to dark wine coloured cap, with red stains (use lens); white stem, turning yellow when touched or cut; mild taste; gills and spore print cream

Russula brunneoviolacea is infrequent and widely present in the forest of Rambouillet, and is occasional, more generally speaking .
here should be the distribution map of Russula brunneoviolacea in the forest of Rambouillet
Above : distribution map of Russula brunneoviolacea in the forest of Rambouillet



page updated on 14/01/18