Russula cyanoxantha, commonly known as the charcoal burner or variegated russula,[1] is a basidiomycete mushroom, distinguished from most other members of the genus Russula by the fact that its gills do not split, but are soft and flexible. It is one of the most common species of Russula in Europe.
| Russula cyanoxantha | |
|---|---|
| |
| Russula cyanoxantha | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. cyanoxantha
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| Binomial name | |
| Russula cyanoxantha | |
| Synonyms | |
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List
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Russula cyanoxantha | |
|---|---|
 | Gills on hymenium |
 | Cap is flat or convex |
 | Hymenium is adnate |
 | Stipe is bare |
 | Spore print is white |
 | Ecology is mycorrhizal |
 | Edibility is choice |
It is an edible mushroom. It was designated "Mushroom of the Year" in 1997 by the German Association of Mycology.
Description
editThe most salient characteristic is the weak gills, which feel greasy to the touch, are flexible and do not break. The cap is 4–18 cm (1.6–7.1 in) wide, convex at first and later flattened, and greenish to bright brown; they vary considerably in color.[2] The stipe is pure white, slightly convex underneath, from 6–12 cm (2.4–4.7 in) in height and 1.5–5 cm (0.6–2.0 in) in diameter.[2] The spores are pure white.[2] The stipe will give a green reaction when rubbed with iron salts (ferrous sulphate). Most other (but not all) Russula species give a salmon reaction. Coupled with the gill flexibility this is a good diagnostic clue to species level.
Distribution and habitat
editRussula cyanoxantha grows in slightly acidic, but nutrient-rich soil. Like all Russulas, it is a mycorrhizal fungus. It is found most commonly in beech forests, and often in deciduous or mixed forests, appearing from May to November, with the highest concentration in July to September.
Use
editThe edible mushroom[3] is suitable for many kinds of preparation; the flesh is not as hard as that of many other edible Russulas. It has a mild,[2] nutty taste.
Similar species
editThe cap of the grey-green Russula grisea is more blue-grey but has violet or green hues with light cream gills; it also grows in mixed forests, particularly under beech, and more rarely in coniferous forests. Russula olivacea also may have a variegated cap, but produces yellow spores.[2]
See also
editReferences
edit- ^ Arora, David (1986). Mushrooms demystified: a comprehensive guide to the fleshy fungi (Second ed.). Berkeley: Ten Speed Press. ISBN 978-0-89815-169-5.
- ^ a b c d e Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. pp. 108–109. ISBN 978-0-520-95360-4. OCLC 797915861.
- ^ Phillips, Roger (2010) [2005]. Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 137. ISBN 978-1-55407-651-2.
- E. Garnweidner. Mushrooms and Toadstools of Britain and Europe. Collins. 1994.
External links
edit
Data related to Russula cyanoxantha at Wikispecies
Media related to Russula cyanoxantha at Wikimedia Commons- Russulales News page on Russula cyanoxantha
