| Russula pectinata Fr. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae edibility : discard
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The cap is yellowish grey to brown-yellow, convex then flat, then depressed ; its margin is strongly striate. The cap surface is smooth, matt when dry, barely viscid in wet weather. The stem is white washed with rust at the base, without ring. The flesh is white, unchanging; its taste is acrid to bitter; the odour is unpleasant, sickly fruity or rancid and of fish; its texture is grainy (breaking like a chalk stick). The gills are white then ochraceous yellow, slightly adnate, a bit crowded . The spore print is dark cream. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, with hornbeam, oak, birch. The fruiting period takes place from June to November.
Chemical tests : flesh reacting pink red to iron sulphate; dark blue-green reaction to gaïac; vinaceous-red reaction to phenol. Distinctive features : creamy white gills, soon stained with rust Russula pectinata is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .
page updated on 14/01/18 |