| Cortinarius rufoolivaceus (Pers.:Fr.) Fr. |
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New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Agaricomycetidae/Agaricales/Cortinariaceae Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Cortinariales/Cortinariaceae/Cortinarieae [sub-genus:Phlegmacium] synonyms: Phlegmacium rufoolivaceus
edibility : unknown edibility
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The cap is grey violet then quickly coppery-red brown, convex. The cap surface is viscid, shiny in dry weather. The flesh is whitish, violaceous under the cap surface and in the stem, unchanging; its taste is mild to bitter; the odour is faint; its texture is fibrous. The gills are yellow to olivaceous, then dark rusty red, adnate to free, crowded . The spore print is rusty brown. This species is mycorrhizal. It grows on the ground, in broad-leaved woods, on a rather calcareous soil, mostly under beech and oak. The fruiting period takes place from July to November.
Chemical tests : dark olive green then reddish reaction to potash on flesh as on cap surface. Distinctive features : copper red to orange cap, with sometimes an olive tinge; olive-green gills, later turning rusty; white stem with marginate bulbous base coloured like cap while top tainted with violet; flesh with bitter taste Cortinarius rufoolivaceus is rare and confined in the forest of Rambouillet, and is occasional, more generally speaking . | ||
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page updated on 14/01/18