Notes: These are my new favorite edible mushroom!
First in cream sauce on fettucine, then caps stuffed and baked with stem pieces, mozarella and romano, parmesan, and chives. Delicious!
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|I’d Call It That||3.0||10.83||2||(Christian Schwarz,nathan)|
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I am in the same boat with you guys. I have been collecting any russula that even resembles r. xerampelina just to see if it smells in age or discolors accordingly. I read that there can be up to 16 variations on this species alone. Even in Utah this summer I had the same problem finding purple-ish russulas under douglas fir with no resolve. I know I’ve found them once, but they were to old and buggy for further culinary research.
There are many species of Russula with purple caps. One large species that can look very similar is Russula olivacea. The true R. xerampelina has gills that bruise light brown when damaged, while some of the lookalike species lack the staining. The purple capped Russula’s I have tasted are mild and don’t stain black and are therefore edible.
in the first photo non of the individuals seems to have the pink flushing. I have been encountering many just like that, but I have been noticing a correlation between not having the flushing, and not really smelling. While I have found the pink stalked and white stalked fellows near each other it seems they may be in distinct patches…There is such an abundance of russla out right now, purple capped, red capped, green capped, grey capped, brown capped, etc do all the purple capped individuals fall into the xerampelina complex? or are there other species mixed in? I have nibbled the edges of the purple-capped, white-stalked individuals and they do not seem to be bitter or insipid. Thoughts?
If you run across a bunch of these, and are willing to share :). You know how to get a hold me. I’m tired of sniffin purple shrooms.
Created: 2009-11-15 00:14:57 CST (-0500)
Last modified: 2011-04-11 14:00:04 CDT (-0400)
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