Russula olivacea is an edible and non-poisonous Russula mushroom found mostly in groups from June in deciduous and coniferous forests, mainly under spruce and beech; not rare.
| Russula olivacea | |
|---|---|
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Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. olivacea
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| Binomial name | |
| Russula olivacea (Schaeff.) Fr. 1838
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Description
editThe cap is convex when young, soon flat, yellowish-olive when young which develops into rusty brown; it ranges from 10–30 cm (3.9–11.8 in) in diameter.[1] The gills are cream, deep ochre when old and rather crowded and brittle. The spores are yellow. The stem is strong and evenly thick, often pale pink; it ranges from 7–18 cm (2.8–7.1 in) long and 2–6 cm (0.8–2.4 in) wide.[1] The flesh is firm, white, with a pleasant or innocuous scent, and has a mild or nutty taste. Some say it is edible[2] and other say it is toxic,[3] perhaps causing gastrointestinal upset.[1]
Similar species
editRussula viscida is in size and habitat very similar; the surface of its cap is bright purple to blood red and shiny. The base turns leather yellow when old. Its flesh is quite pungent.
See also
editReferences
edit- ^ a b c Davis, R. Michael; Sommer, Robert; Menge, John A. (2012). Field Guide to Mushrooms of Western North America. Berkeley: University of California Press. pp. 111–112. ISBN 978-0-520-95360-4. OCLC 797915861.
- ^ Phillips, Roger (2010) [2005]. Mushrooms and Other Fungi of North America. Buffalo, NY: Firefly Books. p. 138. ISBN 978-1-55407-651-2.
- ^ Eyssartier G, Roux P (2017). Le guide des champignons France et Europe. Belin. p. 218. ISBN 978-2-410-01042-8.
- E. Garnweidner. Mushrooms and Toadstools of Britain and Europe. Collins. 1994.
External links
editRussula olivacea in Index Fungorum
Russula olivacea in MycoBank.