Russula cyanoxantha
| Russula cyanoxantha | |
|---|---|
| Russula cyanoxantha | |
| Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. cyanoxantha
|
| Binomial name | |
| Russula cyanoxantha | |
| Synonyms | |
|
List
| |
| Russula cyanoxantha | |
|---|---|
| Gills on hymenium | |
| Cap is flat or convex | |
| Hymenium is adnate | |
| Stipe is bare | |
| Spore print is white | |
| Ecology is mycorrhizal | |
| Edibility is choice | |
Russula cyanoxantha, commonly known as the charcoal burner or variegated russula,[1] is a basidiomycete mushroom. It can be confused for a number of other members of its genus. Found mostly in Europe (with North American counterparts), it is an edible mushroom.
Description
The most salient characteristic is the weak gills, which feel greasy to the touch, are flexible and do not break. The cap is 4–18 cm (1+1⁄2–7 in) wide, convex at first and later flattened, and greenish to bright brown; they vary considerably in color.[2] The white-to-cream gills are sometimes forked[3] and are not as brittle as most other members of the genus.[1] The stipe is pure white, slightly convex underneath, from 2.5–12 cm (1–4+3⁄4 in) in height and 1–5 cm (1⁄2–2 in) in diameter.[2][3]
The spores are white,[2] as is the spore print.[3] The stipe does not produce a salmon reaction when rubbed with ferrous sulphate.[1]
Similar species
The cap of the grey-green Russula grisea is more blue-grey but has violet or green hues with light cream gills; it also grows in mixed forests, particularly under beech, and more rarely in coniferous forests. Russula olivacea also may have a variegated cap, but produces yellow spores.[2] R. aerugineais is greenish and has forked gills. R. variata is frequently forked and found in the east. R. versicolor has yellowish, unforked gills.[3]
Habitat and distribution
Russula cyanoxantha grows in slightly acidic, but nutrient-rich soil. Like all Russulas, it is a mycorrhizal fungus. It is found most commonly in beech forests, and often in deciduous or mixed forests.
It is possible that only European specimens are actually R. cyanoxantha.[3] It has been described as appearing from July to October in eastern North America and the Mountain states, and from October to January further west.[3]
Uses
The edible mushroom[4] is suitable for many kinds of preparation; the flesh is not as hard as that of many other edible Russulas. It has a mild,[2] nutty taste, but is also appreciated by maggots.[1]
In culture
It was designated "Mushroom of the Year" in 1997 by the German Association of Mycology.
See also
References
- ^ a b c d Arora, David (1986) [1979]. Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi (2nd ed.). Berkeley, CA: Ten Speed Press. pp. 94–95. ISBN 978-0-89815-170-1.
- ^ a b c d e Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. pp. 108–109. ISBN 978-0-520-95360-4. OCLC 797915861.
- ^ a b c d e f Audubon (2023). Mushrooms of North America. Knopf. p. 196. ISBN 978-0-593-31998-7.
- ^ Phillips, Roger (2010) [2005]. Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 137. ISBN 978-1-55407-651-2.
- E. Garnweidner. Mushrooms and Toadstools of Britain and Europe. Collins. 1994.
External links
- Data related to Russula cyanoxantha at Wikispecies
- Media related to Russula cyanoxantha at Wikimedia Commons
- Russulales News page on Russula cyanoxantha