Fenwickfield's picture

Russula

Observed: 25th August 2012 By: FenwickfieldFenwickfield’s reputation in Fungi and LichensFenwickfield’s reputation in Fungi and LichensFenwickfield’s reputation in Fungi and LichensFenwickfield’s reputation in Fungi and LichensFenwickfield’s reputation in Fungi and Lichens
Russula
Russula (2)
Russula (3)
Description:

Not the best condition but the slugs seem to live Russula's.There are a few this could be but cannot be certain so have just gone for genus.They were growing in grass under an open Scot's pine plantation,acid boggy soil.The cap was cherry red deeper in the centre 5-6cm the gills were white spore print yellow-cream,the stem was flushed with cap colour,brittle,taste mild not hot or peppery.

Identifications

Caution: Do NOT use iSpot to identify fungi to eat!

Some fungi are very poisonous so a mistaken ID could have serious consequences.

Species interactions

No interactions present.

Comments

jhn7's picture

R. sanguinea?

Pines, hot taste, flushed red base of stem so Bloody Brittlegill could be a possibility. I expect you've thought of that anyway and dismissed it.
You seem to be into tasting at the moment, brave!! I have a love / hate relationship with Russulas. They are so lovely yet so difficult to pin down!

Janet
Certificate in Contemporary Science (Open)

Fenwickfield's picture

same here

Me too they are so frustrating,They seem to be the only ones that the books go on about taste and none seem to be poisonous so I thought I would be brave and have a go but would not try anything else other then this genus.I always smell fungi and the usual cut to see if there is colour change,milk ect.
I had thought Bloody Brittle gill but was not sure and after telling people how hard they are to id thought I better not put it down but I think your right.

If you have a go Janet take some polo mints as the after taste is horrible.

Sheila

Fenwickfield

jhn7's picture

Thanks for the advice!

I'm not sure I will take it that far - my taste buds find mild curries hot!

Janet
Certificate in Contemporary Science (Open)