Russula stenotricha    Romagn. 



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

edibility : discard

potential confusions with Russula stenotricha toxicity of Russula stenotricha genus Russula  

The cap is grey-green to yellow-greenish, convex then expanded to depressed; its margin is striate. The cap surface is smooth, not viscid nor sticky.

The stem is white, without ring.

The flesh is white, ochraceous in bruises, unchanging; its taste is mild to peppery; the odour is not distinctive; its texture is grainy (breaking like a chalk stick).

The gills are cream, adnate to subdecurrent, crowded . The spore print is cream. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, on a rather clayey-calcareous soil, with oak, birch.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 5 cm (between 3 and 8 cm)
  height of stem approximately 5 cm (between 3 and 7 cm)
  thickness of stem (at largest section) approximately 13 mm (between 10 and 15 mm)

Chemical tests : flesh becoming more or less dull orange-pink when in contact with iron sulphate; weak and slow reaction to Gaïac;.

Distinctive features : green to grey-green cap; white flesh; brittle gills; rusty stains in wounds on cap, gills and stem; more striate margin than R. aeruginea, also smaller (3-5cm)

Russula stenotricha is still unreported so far in the forest of Rambouillet, and is quite rare, more generally speaking .



page updated on 14/01/18