Russula amoenolens Romagn. |
The cap is grey-brown to olive-grey, darker at the centre, convex then flat then depressed ; its margin is furrowed-grooved, with small warts. The cap surface is smooth, peelable half-way through, sticky and viscid in wet weather. The stem is white, becoming grey to grey-brown from the base up, cylindrical and sometimes tapering at the base, full and firm then hollow and fragile, without ring. The flesh is white, unchanging; its taste is very hot, but slowly; the odour is of Jerusalem artichoke or cooked seafood, then spermatic, rancid or of camembert cheese; its texture is grainy (breaking like a chalk stick). The gills are white to pale cream, their edges becoming brown with age, adnexed to slightly adnate, forked, crowded . The spore print is pale cream. This species is mycorrhizal. It grows on the ground, in broad-leaved and mixed woods, parks, avenues, on a rather acid or neutral soil, with oak, also with birch, lime. The fruiting period takes place from July to November.
Chemical tests : flesh becoming pale ochre-orange when in contact with iron sulphate; fast and intense reaction to gaïac; reddish-brown reaction to phenol; faint reaction to sulpho-vanillin. Distinctive features : grey-brown cap, with darker disk and furrowed margin; pale cream gills; unpleasant odour of cooked seafood then rancid or camembert cheese; very hot taste; with oaks Russula amoenolens is quite rare and scattered in the forest of Rambouillet, and is infrequent, more generally speaking . | ||
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page updated on 14/01/18