Observation 14321: Russula Pers.
When: 2008-11-17
No herbarium specimen

Notes: Canopy is mainly tanoak with some d. fir, madrone. aroma is pleasant and the taste is mild and pleasant. The taste and aroma tell me it’s probably edible and choice, but it won’t key out for me. This matches reference material and photos for R. brevipes.

Proposed Names

35% (5)
Eye3 Eyes3
Recognized by sight
-41% (5)
Eye3
Used references: California Fungi
-29% (4)
Recognized by sight: Greenish cap, yellowish spores, mild taste.
14% (4)
Recognized by sight

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Eye3 = Observer’s choice
Eyes3 = Current consensus

Comments

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Can I look at it?
By: Dimitar Bojantchev (dimitar)
2013-11-09 00:45:18 CST (-0500)

Erin,

if I can give it a closer look, it would be much easier. There are two genotypes for R. olivacea and this one really reminds of the other. This is no R. integra by a long shot.

Dimitar
Dimitar-
By: Erin Page Blanchard (CureCat)
2013-11-08 20:06:49 CST (-0500)

I think this is the same thing I find in Willits, seems to grow with Madrone, but I guess it could be Tanbark. Either way, what I’m finding is definitely not R. olivacea; there are never any pink tones on the stipe and never any distinctive smell. I just ate some, they were good. I’ll get some photos and make an observation tomorrow.

Not close to R. integra
By: Dimitar Bojantchev (dimitar)
2009-12-02 00:33:44 CST (-0500)

Russula integra is a very distinct European species with a shiny brown cap and distinctly spiky spores that doesn’t even come close to this green Russula.

http://mushroomhobby.com/...

This one looks like the green form of R. olivacea (sensu auct. amer.). I think I see some of the fine zonations on the cap. I’d like to see a pink stipe, but we can’t be picky with a single fruitbody. Check this one:

http://mushroomhobby.com/...

This comment is for Anna,
By: John Harlan (harlanx6)
2009-12-01 19:51:22 CST (-0500)

This is in northwestern California, USA.

Russula medullata?
By: Anna Baykalova (anna_ru)
2009-12-01 12:56:23 CST (-0500)

Cap 4-12 cm, greyish-olivaceous; gills fairly thick, forked near steem, cream, later ochre,taste mild.
Is this Russula in the North America?

don’t sweat the exact name; mild tasting, non-blackening russulas are edible…
By: Debbie Viess (amanitarita)
2008-11-19 13:57:47 CST (-0500)

…and in that case, bigger is better!

Too large for most Russulas.
By: John Harlan (harlanx6)
2008-11-19 13:31:09 CST (-0500)

This specimen is 13 cm across the cap and the stipe is 5.5 cm thick.It’s pretty large for a Russula integra. The thickness of the stipe keys it down to a very few species, but none seems to be a perfect match.

Yes Douglas,
By: Irene Andersson (irenea)
2008-11-18 14:59:19 CST (-0500)

you can find the original description of aeruginea here:
http://www.mtsn.tn.it/russulales-news/tx_card.asp?index=5031

Well, we have a different Russula aeruginea out here…
By: Douglas Smith (douglas)
2008-11-18 14:47:07 CST (-0500)

There is a fairly common, or at least not quite rare species out here, that matches quite well the description in at least the Thiers’ monograph on CA Russula for Russula aeruginea. This one has a very mild taste, and the gills become quite yellow-ocher in age, and I don’t think I’ve seen rusty spots.

I might be interesting to difference in pub. descriptions for R. aeruginea there compared to the Thiers’ description here.

Russula sp.
By: Irene Andersson (irenea)
2008-11-18 14:25:41 CST (-0500)

With the broad and interveined gills, dark yellow spores and pleasant taste, it reminds a lot of Russula integra – except for the colour.. but who knows what’s hidden in the Californian woods?

I considered a green form of olivacea for a while, but I think not with that kind of gills, and it usually has some pinkish hue on the stem.
It’s not aeruginea, it has paler gills (often with big rusty spots) and slightly acrid taste.

Created: 2008-11-17 18:39:57 CST (-0500)
Last modified: 2013-11-09 11:18:05 CST (-0500)
Viewed: 401 times, last viewed: 2016-12-04 09:42:47 CST (-0500)
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