Russula grisea    Pers. ex Fr. 



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

synonyms: Russula palumbina 

edibility : edible

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

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

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

The gills are cream, free to adnate, crowded . The spore print is cream. This species is mycorrhizal. It grows on the ground, under broad-leaved trees, with beech.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 8 cm (between 4 and 12 cm)
  height of stem approximately 6 cm (between 4 and 8 cm)
  thickness of stem (at largest section) approximately 15 mm (between 10 and 30 mm)

Chemical tests : flesh becoming bright orange pink when in contact with iron sulphate; positive reaction to Gaïac (blue);.

Distinctive features : Gills cream, thin and brittle; spore print cream and not pale cream; cap with variable shades of brown and grey, also other colours; flesh turning pink in cap bruises

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



page updated on 14/01/18