Russula integra

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Russula integra
Russula integra (2).jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Russula
Species:
R. integra
Binomial name
Russula integra
(L.) Fr.
Synonyms
List
  • Agaricus alutaceus var. substypticusPers. (1801)
  • Agaricus integerL. (1753)
  • Amanita rubra var. integer(L.) Lam. (1783)
  • Amanita integra(L.) Roussel (1796)
  • Russula adulterina(Fr.) Peck (1888)
  • Russula alutacea f. grisellaSinger (1932)
  • Russula alutacea subsp. integra(L.) Singer (1932)
  • Russula alutacea f. pseudo-olivascensSinger (1932)
  • Russula alutacea f. purpurellaSinger (1932)
  • Russula fusca var. oreas(Romagn.) Bidaud (1996)
  • Russula fusca f. pseudo-olivascens(Singer) Bidaud (1996)
  • Russula fusca f. purpurella(Singer) Bidaud (1996)
  • Russula gilva var. lutea(P. Karst.) J.E. Lange (1940)
  • Russula polychroma sensu NCL (1960) Rayner (1985)
  • Russula phlyctidospora(Romagn.) Bon (1986)
  • Russula rubrotincta(Peck) Burl. (1915)
  • Russula substiptica(Pers.) Mussat (1901)
  • Russula trimbachii f. gigas(Romagn.) P.-A. Moreau, Carteret & Francini (1999)
  • Russulina integra(L.) J. Schröt. (1889)
Russula integra
Information icon.svg
Gills icon.png Gills on hymenium
Convex cap icon.svgDepressed cap icon.svg Cap is convex or depressed
Adnate gills icon2.svgFree gills icon2.svg Hymenium is adnate or free
Bare stipe icon.svg Stipe is bare
Transparent spore print icon.svg
Spore print is yellow
Mycorrhizal fungus.svgEcology is mycorrhizal
Mycomorphbox Edible.pngMycomorphbox Caution.pngEdibility is edible but not recommended

Russula integra, commonly known as the entire russula, is a species of mushroom. The fungus stems from the huge genus of Russula . It is found in conifer forests across Europe and throughout North America.

Contents

The fruiting body is mildly flavoured with a slight cashew-like taste and dense flesh. It is edible when cooked thoroughly and is popular in parts of Europe.

Description

The cap is almost shaped like a sphere at first, and soon becomes flattened or depressed; it is 6–12 cm (2.4–4.7 in) broad. [1] [2] The cuticle is shiny, varies in color, but is usually brown and tinged with violet, purple, yellow, or green. The gills are thick, widely spaced, easily crumbled into small pieces, white at first and then turns bright yellow eventually. The stipe is thick and white, but stains yellow or russet with age; it measures 5–12 cm (2.0–4.7 in) long and 2–3 cm (0.79–1.18 in) thick. [1] [2] The flesh is white, very firm, and has a mild flavor. [3] The spore print is yellow-ochre, broadly elliptical, and has amyloid warts. [4]

Similar species

Russula mustelina is similar, with a brown cap, white stalk, yellow spores, and firm flesh. [2]

Habitat and distribution

The species is widely distributed and can commonly be found scattered under conifers. [4] It can commonly be found in spruce forests or fir forests in the mountains. [3] The species is rare in New York and can be found there in August. [1]

Edibility

The species has a crunchy texture and tastes nutty. It is popular to eat in Northern [3] and Central Europe. In Romanian, the mushroom is called pâinişoară ("little bread") due to its edibility and perceived taste and texture. [5] According to David Arora, the species is good when it is young. There are similar-looking species with unknown edibility. [4]

According to an 1878 study, poisoning from this species used to be frequent, but is now rare. The study concluded that long cooking gets rid of its toxic properties, but that rapid culinary processes such as roasting do not. [6]

References

  1. 1 2 3 New York State Museum (1907). Bulletin of the New York State Museum, Issues 112-117. The University. p. 93.
  2. 1 2 3 Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. p. 110. ISBN   978-0-520-95360-4. OCLC   797915861.
  3. 1 2 3 Polese, Jean-Nari; Lamaison, Jean Louis (1999). The Great Encyclopedia of Mushrooms. Chanterelle Translations, London. p. 43. ISBN   3-8290-1728-6.
  4. 1 2 3 Arora, David (1986). Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi. Berkeley, CA: Ten Speed Press. p. 101. ISBN   978-0-89815-169-5.
  5. DEX Online
  6. Multiple authors (1878). Cyclopædia of the practice of medicine, Volume 17. W. Wood and Company. p. 941.