Russula densifolia Gillet |
The cap is grey-brown to olive brown or blackish, convex then flat or depressed ; its margin is smooth. The cap surface is smooth, non viscid (or very slightly). The stem is white to blackish, without ring. The flesh is white, turning slowly red (in 5 mns) then black when exposed to air; its taste is mild (flesh) to slightly hot (gills); the odour is faint, of dust or old barrel; its texture is grainy (breaking like a chalk stick). The gills are cream, adnate to decurrent, crowded (nb of gills per 90° ~ 40 ). The spore print is white. This species is mycorrhizal. It grows on the ground, more frequently in broad-leaved woods, rarely with conifers, on a rather acid soil, with oak, beech, pine, spruce. The fruiting period takes place from July to November.
Chemical tests : flesh becoming grey-pink when in contact with iron sulphate; slow and faint reaction to Gaïac; negative reaction to sulpho-vanillin. Distinctive features : White then matt, whitish then brown, margin remaining pale a long time; flesh reddening slowly when cut (5mns) then blackening to dark grey; gills very crowded; taste mild (flesh) to hot (gills) Russula densifolia is frequent and very widely present in the forest of Rambouillet, and is frequent, more generally speaking . | ||
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page updated on 14/01/18