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
[edit]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
[edit]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
[edit]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
[edit]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
[edit]It was designated "Mushroom of the Year" in 1997 by the German Association of Mycology.
See also
[edit]References
[edit]- ^ 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
[edit]
Data related to Russula cyanoxantha at Wikispecies
Media related to Russula cyanoxantha at Wikimedia Commons- Russulales News page on Russula cyanoxantha
