| Russula atropurpurea (Krombh.) Britzelm. |
|
common name(s) : Purple Brittlegill, Black And Purple Russula, Blackish-purple Russula
synonyms: Russula krombholzii, Russula undulata, Russula bresadolae edibility : edible if well cooked
|
|
|
 |
 |
 |
|
The cap is purple-red to black, convex then flattened and slightly depressed; its margin is smooth. The cap surface is smooth, a bit viscid in wet weather. The stem is white becoming grey, soggy when getting old, stained with rust at the base, without ring. The flesh is unchanging; its taste is mild to spicy; the odour is fruity, of apples; its texture is grainy (breaking like a chalk stick). The gills are cream to yellowish, free to adnate . The spore print is white. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, with oak, beech, chestnut, pine, spruce. The fruiting period takes place from June to December.
Chemical tests : flesh becoming salmon pink when in contact with iron sulphate ; cap cystidia reacting purple to sulpho-vanillin; variable reaction to Gaïac but in general positive. Distinctive features : slightly spicy taste; stem spotted with red; white gills turning creamy-yellow with age (even though spore print white); darker cap centre surface; cap depressed with age Russula atropurpurea is frequent and widely present in the forest of Rambouillet, and is frequent, more generally speaking . | ||
|
page updated on 14/01/18