Russula medullata

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Russula medullata
2012-05-12 Russula medullata Romagnesi 218401.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Russula
Species:
R. medullata
Binomial name
Russula medullata
Romagnesi (1997)

Russula medullata is a species of mushroom in the genus Russula . It was officially described by French mycologist Henri Romagnesi in 1997. [1]

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<span class="mw-page-title-main">Russulaceae</span> Family of fungi in the order Russulales

The Russulaceae are a diverse family of fungi in the order Russulales, with roughly 1,900 known species and a worldwide distribution. They comprise the brittlegills and the milk-caps, well-known mushroom-forming fungi that include some edible species. These gilled mushrooms are characterised by the brittle flesh of their fruitbodies.

<span class="mw-page-title-main">Greater white-toothed shrew</span> Species of mammal

The greater white-toothed shrew is a small insectivorous mammal found in Europe and North Africa. It is the most common of the white-toothed shrews. This species is found along the Mediterranean, Netherlands, Belgium, Ireland, Germany and Portugal; in addition, the Osorio shrew of the Canary island of Gran Canaria, originally described as a separate species, was later discovered to be a population of introduced greater white-toothed shrew. Furthermore, a subspecies of the greater white-toothed shrew, Crocidura russula ibicensis, is found on the Mediterranean island of Ibiza. In April 2008, the greater white-toothed shrew was discovered in Ireland as well. Its preferred habitats are grassland and woodland. It is slightly larger than the lesser white-toothed shrew but otherwise very similar and can often be distinguished only by close inspection of its teeth which are unpigmented.

<i>Russula</i> Genus of fungi

Russula is a very large genus composed of around 750 worldwide species of ectomycorrhizal mushrooms. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushroom collectors. Their distinguishing characteristics include usually brightly coloured caps, a white to dark yellow spore print, brittle, attached gills, an absence of latex, and absence of partial veil or volva tissue on the stem. Microscopically, the genus is characterised by the amyloid ornamented spores and flesh (trama) composed of spherocysts. Members of the related genus Lactarius have similar characteristics but emit a milky latex when their gills are broken. The genus was described by Christian Hendrik Persoon in 1796.

<i>Russula emetica</i> Species of fungus in the family Russulaceae with a wide distribution in the Northern Hemisphere

Russula emetica, commonly known as the sickener, emetic russula, or vomiting russula, is a basidiomycete mushroom, and the type species of the genus Russula. It has a red, convex to flat cap up to 8.5 cm (3.3 in) in diameter, with a cuticle that can be peeled off almost to the centre. The gills are white to pale cream, and closely spaced. A smooth white stem measures up to 10.5 cm (4.1 in) long and 2.4 cm (0.9 in) thick. First described in 1774, the mushroom has a wide distribution in the Northern Hemisphere, where it grows on the ground in damp woodlands in a mycorrhizal association with conifers, especially pine.

<i>Russula xerampelina</i> Species of fungus

Russula xerampelina, also commonly known as the shrimp russula, crab brittlegill, or shrimp mushroom, is a basidiomycete mushroom of the brittlegill genus Russula. Two subspecies are recognised. The fruiting bodies appear in coniferous woodlands in autumn in northern Europe and North America. Their caps are coloured various shades of wine-red, purple to green. Mild tasting and edible, it is one of the most highly regarded brittlegills for the table. It is also notable for smelling of shellfish or crab when fresh.

<i>Russula virescens</i> Species of edible fungus

Russula virescens is a basidiomycete mushroom of the genus Russula, and is commonly known as the green-cracking russula, the quilted green russula, or the green brittlegill. It can be recognized by its distinctive pale green cap that measures up to 15 cm (6 in) in diameter, the surface of which is covered with darker green angular patches. It has crowded white gills, and a firm, white stipe that is up to 8 cm (3 in) tall and 4 cm (1.6 in) thick. Considered to be one of the best edible mushrooms of the genus Russula, it is especially popular in Spain and China. With a taste that is described variously as mild, nutty, fruity, or sweet, it is cooked by grilling, frying, sautéeing, or eaten raw. Mushrooms are rich in carbohydrates and proteins, with a low fat content.

<i>Russula cyanoxantha</i> Species of fungus

Russula cyanoxantha, synonymous with R. xyanoxantha, commonly known as the charcoal burner or variegated russula, is a basidiomycete mushroom, distinguished from most other members of the genus Russula by the fact that its gills do not split, but are soft and flexible. It is one of the most common species of Russula in Europe.

<span class="mw-page-title-main">Lucien Quélet</span> French mycologist and naturalist (1832–1899)

Lucien Quélet was a French naturalist and mycologist. Quélet discovered several species of fungi and was the founder of the Société mycologique de France, a society devoted to mycological studies.

<span class="mw-page-title-main">Henri Romagnesi</span> Mycologist

Henri Charles Louis Romagnesi was a French mycologist who was notable for a thorough review and monograph of the agaric genus Entoloma, as well as extensive work on the large genus Russula, of which he described several new species.

<i>Russula nigricans</i> Species of fungus

Russula nigricans, commonly known as the blackening brittlegill or blackening russula, is a gilled mushroom found in woodland in Europe. It gains both its common and scientific name from its propensity to turn black from cutting or bruising.

<i>Russula brevipes</i> Species of fungus

Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. It is widespread in North America, and was reported from Pakistan in 2006. The fungus grows in a mycorrhizal association with trees from several genera, including fir, spruce, Douglas-fir, and hemlock. Fruit bodies are white and large, with convex to funnel-shaped caps measuring 7–30 cm (3–12 in) wide set atop a thick stipe up to 8 cm (3 in) long. The gills on the cap underside are closely spaced and sometimes have a faint bluish tint. Spores are roughly spherical, and have a network-like surface dotted with warts.

<i>Russula acrifolia</i> Species of fungus

Russula acrifolia is a species of mushroom. Its cap is coloured grey to blackish-grey; the cap becomes red when it is injured, but then turns blackish-gray. It is edible and described as having an acrid taste. It grows on rich soils.

Hebeloma cylindrosporum is a species of mushroom-forming fungus in the family Hymenogastraceae. It was described as new to science in 1965 by French mycologist Henri Romagnesi.

<i>Lactarius quieticolor</i> Species of fungus

Lactarius quieticolor is a member of the large milk-cap genus Lactarius in the order Russulales. It was first described scientifically by French mycologist Henri Romagnesi in 1958.

<i>Lactarius fulvissimus</i> Species of fungus

Lactarius fulvissimus is a species of fungus in the family Russulaceae. It was first described scientifically by Henri Romagnesi in 1954.

<i>Russula densifolia</i> Species of agaric fungus

Russula densifolia, commonly known as the crowded russula or the reddening russula, is a species of agaric fungus in the family Russulaceae. It was first described in 1833 and given its current name in 1876. A widespread species, it is found in Asia, Europe, and North America, where it fruits on the ground in mixed and deciduous forests. Fruit bodies (mushrooms) are robust and squat, with caps up to 14.5 cm (5.7 in) in diameter, and stems that are 2–7.5 cm (0.8–3.0 in) long by 1.2–2.5 cm (0.5–1.0 in) thick. The mushrooms are characterized by the red and then black color changes that occur in the flesh when it is bruised, and a relatively thick cap cuticle. Although the mushroom is sold as an edible species in some areas of Asia, it is mild to moderately toxic, and may cause gastrointestinal upset if consumed. Several bioactive compounds have been isolated and identified from the mushroom.

<i>Russula crassotunicata</i> Species of fungus

Russula crassotunicata is a North American fungus in the mushroom genus Russula, described by Rolf Singer in 1938 from a collection made in Washington state, United States.

<i>Hygrophorus russula</i> Species of fungus

Hygrophorus russula, commonly known as the pinkmottle woodwax, false russula, or russula-like waxy cap, is a fungus native to North America and Europe.

<i>Russula amoenolens</i> Species of fungus

Russula amoenolens, also known by its common name camembert brittlegill, is a member of the genus Russula. The species has a greyish-brown cap, with clear scoring along the edge. While inedible, the mushroom is known for its distinctive smell like camembert cheese. The mushroom often appears under oak trees from summer to autumn.

References

  1. Romagnesi H. (1997). "Validation de Russula medullata". Documents Mycologiques (in French). 27 (106): 53.