Russula nauseosa    (Pers.) Fr. 

common name(s) : Nauseous Brittlegill 

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

synonyms: Russula chamaeleontina ss.Lge. 

edibility : discard

potential confusions with  Russula nauseosa toxicity of Russula nauseosa genus Russula  

The cap is violaceous to pale red, convex, then flattened, then eventually depressed at the centre; its margin is striate. The cap surface is smooth, shiny.

The stem is white washed with brownish, without ring.

The flesh is white, unchanging; its taste is mild; its texture is grainy (breaking like a chalk stick).

The gills are yellowish, almost free, interveined, crowded . The spore print is pale ochre to ochre. This species is mycorrhizal. It grows on the ground, in coniferous woods, under spruce.

The fruiting period takes place from June to November.
Dimensions: width of cap approximately 4 cm (between 2 and 7 cm)
  height of stem approximately 5 cm (between 2 and 7.5 cm)
  thickness of stem (at largest section) approximately 10 mm (between 5 and 15 mm)

Chemical tests : flesh becoming pale pink when in contact with iron sulphate; positive reaction to Gaïac (bright blue);.

Distinctive features : slightly acrid taste; saffron gills; with conifers in the mountains

Russula nauseosa is still unreported so far in the forest of Rambouillet, and is infrequent, more generally speaking .



page updated on 14/01/18