| Russula rhodopus Zvara |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae synonyms: Russula rhodopoda edibility : inedible
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The cap is blood red, with an almost blackish centre, convex; its margin is smooth. The cap surface is smooth, very viscid, shiny as if varnished. The stem is white washed with reddish, without ring. The flesh is white, unchanging; its taste is slightly to clearly hot; the odour is faint, fruity; its texture is grainy (breaking like a chalk stick). The gills are yellowish, adnate, rather crowded . The spore print is pale ochre. This species is mycorrhizal. It grows on the ground, in damp coniferous woods, with spruce. The fruiting period takes place from July to November.
Chemical tests : flesh becoming pinkish when in contact with iron sulphate; quick reaction to Gaïac (bright blue);. Distinctive features : slightly shiny cap cover; gills and flesh yellow when mature; in the mountains Russula rhodopus is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .
page updated on 14/01/18 |