| Russula risigallina (Batsch) Sacc. |
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common name(s) : Golden Brittlegill
synonyms: Russula chamaeleontina, Russula lutea, Russula chamaeleontina-lutea, Russula risigallina-risigallina, Russula ochracea
edibility : edible
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The cap is with variable shades : red to yellow, convex then depressed saucer shaped; its margin is striate. The cap surface is smooth, viscid in wet weather. The stem is white, without ring. The flesh is unchanging; its taste is mild; the odour is of rose or apricot or girolle, after several hours; its texture is grainy (breaking like a chalk stick). The gills are yellow, free to adnate, crowded (nb of gills per 90° ~ 23 ). The spore print is bright yellow. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods, with oak, beech, also with pine. The fruiting period takes place from July to November.
Chemical tests : flesh becoming brownish pink when in contact with iron sulphate; faint and slow reaction to Gaïac; negative reaction to sulpho-vanillin. Distinctive features : yellow to reddish cap; odour of rose or apricot a few hours after collection, or when decaying; yellowish gills; soft flesh Russula risigallina is occasional and widely present in the forest of Rambouillet, and is occasional, more generally speaking . | ||
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page updated on 14/01/18