Russula ochroleuca

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Russula ochroleuca
Russula ochroleuca chataigne.JPG
Russula ochroleuca
Scientific classification
Kingdom:
Division:
Class:
Order:
Family:
Genus:
Species:
R. ochroleuca
Binomial name
Russula ochroleuca
Fr. (1838)
Synonyms
  • Agaricus ochroleucaus Pers. (1801)
Russula ochroleuca
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Mycological characteristics
Gills icon.pnggills on hymenium
Convex cap icon.svg cap is convex
Free gills icon2.svgAdnexed gills icon2.svg hymenium is free or adnexed
Bare stipe icon.svg stipe is bare
Transparent spore print icon.svg
spore print is white
Mycorrhizal fungus.svgecology is mycorrhizal
Mycomorphbox Inedible.pngedibility: edible, but unpalatable

Russula ochroleuca is a member of the genus Russula . A group that have become known as brittlegills. It has been commonly known as the Common Yellow Russula for some years, and latterly the Ochre Brittlegill. It is widespread, and common in mixed woodland.

Contents

Taxonomy

Russula ochroleuca was first noted and named as a species of Agaricus by the pioneering South African mycologist Christian Hendrik Persoon in 1801.

Description

The cap is dull yellow and 5–12 cm (2–4.5 in) wide, initially convex, later flat, or slightly depressed. The cap margin becomes furrowed when mature, and it is two-thirds peeling. The gills are white to greyish white, and are adnexed. [1] The stipe is 3–7 cm (1–3 in) long, 1–2 cm (0.5–1 in) wide, cylindrical, white or later greyish. The taste is mild to moderately hot.

It could be confused with the similar-looking and much better tasting Russula claroflava .

Distribution and habitat

Russula ochroleuca grows in deciduous and coniferous forest, where it (at least in Northwestern Europe) is very common. In the USA it is fairly common under conifers; birch, and aspen in the Northern States. [2]

Edibility

Although considered edible, it is not known as particularly tasty. It is mild to moderately hot.

See also

Related Research Articles

<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>

Russula xerampelina, also commonly known as the crab brittlegill or the 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 vesca</i>

Russula vesca, known by the common names of bare-toothed Russula or the flirt, is a basidiomycete mushroom of the genus Russula.

<i>Russula nobilis</i>

Formerly Russula mairei (Singer), and commonly known as the beechwood sickener, the now re-classified fungus Russula nobilis (Velen.) is a basidiomycete mushroom of the genus Russula. This group of mushrooms are noted for their brittle gills and bright colours.

<i>Russula claroflava</i>

Russula claroflava, commonly known as the yellow swamp russula or yellow swamp brittlegill, is a basidiomycete mushroom of the genus Russula. It is found in wet places under birch and aspen woodlands across Europe and North America. It has a yellow cap, white gills and stipe and bruises grey. It is mild-tasting and regarded as good to eat.

<i>Russula nigricans</i>

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. It is edible but of indifferent quality.

<i>Russula sardonia</i>

Russula sardonia, commonly known as the primrose brittlegill, is a mushroom of the genus Russula, which are commonly known as brittlegills. The fruiting body, or mushroom, is a reddish-purple, the colour of blackberry juice, and is found in coniferous woodland in summer and autumn. It is inedible, and like many inedible members of the genus, has a hot, peppery taste.

<i>Russula sanguinaria</i>

Russula sanguinaria, commonly known as the bloody brittlegill, is a strikingly coloured mushroom of the genus Russula, which has the common name of brittlegills. It is bright blood-red, inedible, and grows in association with coniferous trees. It was previously widely known as Russula sanguinea.

<i>Russula brevipes</i>

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 aurea</i>

Russula aurea, commonly known as the gilded brittlegill, is an uncommon species of mushroom found in deciduous woodland in Europe in summer and early autumn. Unlike many red-capped members of the genus, it is edible and mild-tasting.

<i>Russula caerulea</i>

Russula caerulea, commonly known as the humpback brittlegill, is a member of the genus Russula, whose members are also known as brittlegills. It is a dark vinaceous or purple-colored edible mushroom, and grows with coniferous trees in late summer and autumn. It is found in Europe and North America.

<i>Russula atropurpurea</i>

Russula atropurpurea is an edible member of the genus Russula. It is dark vinaceous or purple, and grows with deciduous, or occasionally coniferous trees. It is commonly called the blackish purple Russula, or the purple brittlegill.

<i>Russula delica</i>

Russula delica is a mushroom that goes by the common name of milk-white brittlegill, and is a member of the genus Russula, all of which are collectively known as brittlegills. It is mostly white, with ochraceous or brownish cap markings, and a short robust stem. It is edible, but poor in taste, and grows in coniferous, broadleaved, or mixed woods. It can be confused with other white Russula species and certain white Lactarius species.

<i>Russula fellea</i>

The mushroom Russula fellea goes by the common name of the geranium-scented russula, or bitter russule and is a member of the genus Russula, all of which are commonly known as brittlegills. It is straw or honey coloured and in Britain grows in beech woods during autumn. It is inedible.

<i>Russula fragilis</i>

The inedible wild mushroom Russula fragilis, which goes by the common name of the fragile brittlegill, is a member of the genus Russula, whose members are commonly known as brittlegills. It is a small, fragile, long stemmed, and variably coloured brittlegill, found in mixed forests, and woods in Europe, Asia, and North America.

<i>Russula gracillima</i>

The mushroom Russula gracillima, commonly known as the slender brittlegill, is a member of the genus Russula, whose members are commonly known as brittlegills. It is a small, pale, long stemmed brittlegill associated mainly with birch and is occasional in Europe, Asia, and North America.

<i>Russula albidula</i>

Russula albidula is a species of mushroom in the genus Russula. The species, known in the vernacular as the boring white russula or the whitish brittlegill, is nondescript, with a small or medium dirty white fruit body, and a highly acrid taste. It is found in eastern North America.

<i>Russula rosea</i>

Russula rosea, known as the rosy russula, is a north temperate, some consider it edible other inedible, commonly found mushroom of the large "brittlegill" genus Russula.

<i>Russula paludosa</i>

Russula paludosa is an edible species of mushroom within the large genus Russula. It is common to Europe and North America.

<i>Russula densifolia</i>

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.

References

  1. Roger Phillips (2006). Mushrooms. Pan MacMillan. ISBN   0-330-44237-6.
  2. David Arora (1986). Mushrooms Demystified . Ten Speed Press. ISBN   0-89815-169-4.