Russula parazurea    Jül. Schäff 

common name(s) : Powdery Brittlegill 

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

edibility : discard

photo gallery of  Russula parazurea
photo gallery of  Russula parazurea potential confusions with  Russula parazurea toxicity of Russula parazurea genus Russula  

The cap is blue green to grey blue, greenish brown; its margin is smooth. The cap surface is smooth, not viscid nor sticky.

The stem is white stained with ochre, without ring.

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

The gills are cream, free, crowded . The spore print is pale cream. This species is mycorrhizal. It grows on the ground, under broad-leaved trees, most of the time with oak or beech, sometimes pine, lime.

The fruiting period takes place from June to November.
Dimensions: width of cap approximately 6 cm (between 3 and 10 cm)
  height of stem approximately 5 cm (between 3 and 8 cm)
  thickness of stem (at largest section) approximately 14 mm (between 7 and 25 mm)

Chemical tests : negative or fast pale brownish pink reaction when in contact with iron sulphate; slow reaction to Gaïac; moderate purple reaction purple of cap cystidia to sulpho-vanillin.

Distinctive features : matt and pruinose, blue grey to blue green cap; bruised or eaten areas not washed with red; white then cream gills; mild taste

Russula parazurea is quite rare and localised in the forest of Rambouillet, and is occasional, more generally speaking .
here should be the distribution map of Russula parazurea in the forest of Rambouillet
Above : distribution map of Russula parazurea in the forest of Rambouillet



page updated on 14/01/18