|synonyms: Rauchbrauner Schwarztäubling, Russule brûlée, Winecork Brittlegill|
|location: North America, Europe|
|fungus colour: Brown, Black or blackish|
|normal size: 5-15cm|
|cap type: Convex to shield shaped|
|stem type: Simple stem|
|flesh: Flesh discolours when cut, bruised or damaged, Mushroom has distinct or odd smell (non mushroomy), Flesh granular or brittle, Mushroom slimy or sticky|
|spore colour: White, cream or yellowish|
|habitat: Grows in woods, Grows on the ground|
Russula adusta (Pers. ex Fr.) Fr. Rauchbrauner Schwarztäubling Russule brûlée Winecork Brittlegill resembles R. densifolia but the taste is mild and the flesh only becomes slightly pinkish in the first half-hour after exposure, sometimes remaining so in the cap, but in the stem becoming pale smoky grey and not dark grey or blackish. Cap 5–17cm across, sticky when moist. Stem 40–110 x 10–30mm. Smell of old wine casks. The oval spores (7–9 x 6–8μ) have only very small warts, rarely exceeding 0.2–0.3μ high, which are joined by very fine lines to form a well-developed but partial network with numerous small meshes. Cap hyphae narrow, 2–4μ wide. Habitat under pines. Season early summer to late autumn. Uncommon. Edible – poor -avoid. Found in north America and Europe.
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