|Russula ochroleuca Pers.|
The cap is daffodil yellow to ochre, convex then flattened and depressed; its margin is slightly striate when matured, often wavy. The cap surface is smooth, smooth, shiny, as if lubricated.The stem is white, becoming grey with age, soft, without ring. The flesh is white to greyish, unchanging; its taste is sometimes mild, but most of the time acrid; the odour is very faint, or fruit or apples; its texture is grainy (breaking like a chalk stick). The gills are cream to yellowish, free or emarginate, crowded . The spore print is whitish (A-C). This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, on a rather acid soil. The fruiting period takes place from June to December.
Chemical tests : flesh becoming salmon pink when in contact with iron sulphate; quick reaction to Ga´ac (bright blue); negative reaction to sulpho-vanillin.
Distinctive features : Straw yellow to bright lemon yellow cap, contrasting with white gills and stem; sometimes greyish stem base; pale yellow gills when mature; white flesh turning grey white; acrid taste
Russula ochroleuca is frequent and very widely present in the forest of Rambouillet, and is very frequent, more generally speaking .
page updated on 14/01/18