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Russula graveolens.
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| location: North America, Europe | | edibility: Edible | | fungus colour: Red or redish or pink, Violet or purple, Brown, Grey to beige | | 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 | | spore colour: White, cream or yellowish | | habitat: Grows in woods, Grows on the ground |
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Russula graveolens Romell.
Cap 4-8cm across, convex to flattened; reddish brown to snuff brown or ochre, sometimes with hints of violet or carmine at margin; cuticle not peeling easily. Gills fairly crowded; pale ivory. Stem 40-80 x 10-25mm; white, staining yellow-brown when handled. Flesh firm; white. Odor fishy or crabmeat-like. Taste mild. Spores ovoid, 7.5-8.8 x 6.2-7.5µ; warts up to 1.1µ high, isolated. Deposit pale ochre (D-E). Habitat under deciduous trees. Europe and also recorded from western North America, but distribution uncertain owing to confusion in the Russula xerampelina group (q.v.). Season August-October. Edible. (Never eat any mushroom until you are certain it is edible as many are poisonous and some are deadly poisonous.) Comment When FeS04 is applied, the typical dark green reaction of this group occurs. |
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