Russula violeipes    Quél. 

common name(s) : Velvet Brittlegill 

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

synonyms: Russula amoena-violeipes 
(unconfirmed synonyms: Russula heterophylla-chlora)  

edibility : edible

potential confusions with Russula violeipes toxicity of Russula violeipes genus Russula  

The cap is yellow-greenish to violet; its margin is striate when mature. The cap surface is smooth, not viscid nor sticky.

The stem is white washed with violet or red, without ring.

The flesh is unchanging; its taste is mild; the odour is of Jerusalem artichoke or cooked seafood; its texture is grainy (breaking like a chalk stick).

The gills are yellowish, adnate to decurrent, crowded . The spore print is pale cream. This species is mycorrhizal. It grows on the ground, in broad-leaved and coniferous woods.

The fruiting period takes place from June to November.
Dimensions: width of cap approximately 7 cm (between 4 and 15 cm)
  height of stem approximately 7 cm (between 3 and 13 cm)
  thickness of stem (at largest section) approximately 20 mm (between 10 and 30 mm)

Chemical tests : flesh becoming salmon pink when in contact with iron sulphate; brownish to phenol; faint or no reaction to Gaïac; negative reaction of cap cystidia to sulpho-vanillin.

Distinctive features : Cap with yellow, greenish or purple shades; stem washed with purple; specific odour of artichoke or cooked shrimps; white then pale yellow gills, greasy to the touch; white flesh

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



page updated on 14/01/18