|Cortinarius semisanguineus (Fr.:Fr.) Gillet|
The cap is cinnamon-yellow to cinnamon-brown, convex then expanded, with a central umbo; its margin is smooth. The cap surface is smooth, not viscid nor sticky.The stem is chrome yellow, without ring, with a cortina. The flesh is yellowish to olivaceous, unchanging; its taste is mild or bitter, of radish; the odour is faint, of radish, raw potato or iodine; its texture is fibrous. The gills are blood red to cinnabar-rust red, adnate or emarginate, crowded . The spore print is rusty brown. This species is mycorrhizal. It grows on the ground, in coniferous (sometimes deciduous) woods, on a rather acid soil, most of the time with spruce, pine, but also with birch, beech, chestnut, green oak. The fruiting period takes place from July to November.
Chemical tests : none.
Distinctive features : cap with umbo, tawny pale to olive buff, contrasting with blood red gills; pink or reddish mycelium; faint odour, of iodine or radish
Cortinarius semisanguineus is quite rare and scattered in the forest of Rambouillet, and is frequent, more generally speaking .
page updated on 14/01/18