| Russula albonigra (Krombh.) Fr. |
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common name(s) : Menthol Brittlegill
synonyms: Russula albo-nigra, Russula adusta-albonigra edibility : discard
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The cap is brown to black, sometimes discoloured to white; its margin is smooth. The cap surface is smooth, not viscid nor sticky. The stem is white then brownish-black, without ring. The flesh is turning black without going through pink when exposed to air; its taste is mild to bitter or hot; the odour is not distinctive; its texture is grainy (breaking like a chalk stick). The gills are white to black, adnate, crowded . The spore print is white. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, on a rather acid, but also calcareous soil. The fruiting period takes place from June to November.
Chemical tests : flesh turning more or less salmon pink when in contact with iron sulphate; no reaction to sulpho-vanillin; vinaceous red to black reaction to phenol; positive reaction to Gaïac. Distinctive features : white cap, blackening without ever being viscid; flesh turning black quickly and intensely when exposed to air without reddening; refreshing taste, like menthol; gills moderately thick and crowded, ivory white, blackening when touched or from the edge Russula albonigra is rare and localised in the forest of Rambouillet, and is infrequent, more generally speaking . | ||
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page updated on 14/01/18