Russula mustelina    Fr. 

common name(s) : Russet Brittlegill, Foxy Russula 

New classification: Basidiomycota/Agaricomycotina/Agaricomycetes/Incertae sedis/Russulales/Russulaceae  
Former classification: Basidiomycota/Homobasidiomycetes/Agaricomycetideae/Russulales/Russulaceae  

synonyms: Russula elephantina 

edibility : edible, good

potential confusions with Russula mustelina toxicity of Russula mustelina genus Russula  

The cap is yellow-brown to red-brown. The cap surface is smooth.

The stem is white washed with brownish, without ring.

The flesh is white or yellowish, turning brown with age; its taste is mild; its texture is grainy (breaking like a chalk stick).

The gills are cream to yellowish, free, crowded . The spore print is cream. This species is mycorrhizal. It grows on the ground, in coniferous woods, on a rather acid soil, with spruce, larch.

The fruiting period takes place from July to November.
Dimensions: width of cap approximately 11 cm (between 4 and 20 cm)
  height of stem approximately 8 cm (between 3 and 12 cm)
  thickness of stem (at largest section) approximately 25 mm (between 15 and 40 mm)

Chemical tests : flesh becoming bright orange when in contact with iron sulphate; positive reaction to Gaïac (bright blue); negative reaction to sulpho-vanillin.

Distinctive features : brown cep-coloured cap; earth or humus often stuck to cap top surface (cap develops in humus); cream-yellow gills; stem soon hollow, with cavities; white flesh getting slightly brown; on high ground

Russula mustelina is rare and confined in the forest of Rambouillet, and is infrequent, more generally speaking .
here should be the distribution map of Russula mustelina in the forest of Rambouillet
Above : distribution map of Russula mustelina in the forest of Rambouillet



page updated on 14/01/18