common name(s) : Velvet Brittlegill
New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae
synonyms: Russula amoena-violeipes
(unconfirmed synonyms: Russula heterophylla-chlora)
edibility : edible
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The cap is yellow-greenish to violet; its margin is striate when mature.
The cap surface is smooth, not viscid nor sticky.
The stem is white washed with violet or red, without ring.
The flesh is unchanging; its taste is mild; the odour is of Jerusalem artichoke or cooked seafood;
its texture is grainy (breaking like a chalk stick).
The gills are yellowish, adnate to decurrent, crowded .
The spore print is pale cream. This species is mycorrhizal.
It grows on the ground, in broad-leaved and coniferous woods.
The fruiting period takes place from June to November.
Dimensions: | width of cap approximately 7 cm (between 4 and 15 cm) |
| height of stem approximately 7 cm (between 3 and 13 cm) |
| thickness of stem (at largest section) approximately 20 mm (between 10 and 30 mm) |
Chemical tests : flesh becoming salmon pink when in contact with iron sulphate; brownish to phenol; faint or no reaction to Gaïac; negative reaction of cap cystidia to sulpho-vanillin.
Distinctive features : Cap with yellow, greenish or purple shades; stem washed with purple; specific odour of artichoke or cooked shrimps; white then pale yellow gills, greasy to the touch; white flesh
Russula violeipes is quite rare and localised in the forest of Rambouillet, and is occasional, more generally speaking
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| | Above : distribution map of Russula violeipes in the forest of Rambouillet |
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page updated on 14/01/18