Observation 81092: Russula sect. Compactae Fr.

When: 2011-10-30

Collection location: Kruckeberg Botanic Garden, Shoreline, Washington, USA [Click for map]

Who: Tim Sage (NMNR)

No specimen available

Slowly acrid, pileus cuticle peeling 1/4 of the way to the center. Bruising browish, smelling of burnt plastic, or chemicals? Burnt something….

Species Lists



Proposed Names

3% (2)
Used references: MofPNW- Ammirati/Trudell
57% (1)
Recognized by sight

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Eye3 = Observer’s choice
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Add Comment
By: Tim Sage (NMNR)
2011-10-31 12:50:41 EDT (-0400)

“The deadly ones don’t taste like anything.”

When I tasted Amanita phalloides, it tasted better than raw Agaricus augustus!

Guidelines for tasting mushrooms . . . .
By: Mark Price (marksandyleucapops@gmail.com)
2011-10-31 05:18:59 EDT (-0400)

Thanks for that Christian, that’s very useful. Is there anywhere on the Mushroom Observer website which explains this stuff? I’d love to mark it as a favourite for future reference.

Guidelines for tasting mushrooms for identification purposes
By: Christian (Christian Schwarz)
2011-10-31 02:48:25 EDT (-0400)

1) Nibble a small amount from a non-rotting part of the cap.

2) Hold it at the tip of your tongue until you detect a distinct taste, or for 10 seconds to see if the taste remains mild (some mushrooms only taste acrid slowly).

3) Spit it out! Swish with water if you want to.

4) Learn which groups taste can be useful for – Russula, Lactarius, some boletes, Hydnellum, some polypores, Leucopaxillus vs Tricholoma vs Melanoleuca (taste is helpful for distinguishing the last three genera – bitter, cucumbery or bitter, and mild, respectively – eventually you’ll be able to distinguish them without tasting). There are more, but this is the list that came to mind first.

5) Learn which groups aren’t useful to taste (generally) – Amanita is one of them.

Taste them all
By: Alan Rockefeller (Alan Rockefeller)
2011-10-31 02:16:57 EDT (-0400)

The deadly ones don’t taste like anything.

Tasting to identify fungi
By: Mark Price (marksandyleucapops@gmail.com)
2011-10-31 01:58:15 EDT (-0400)

I’m new to fungi identification. I understand that taste can be one factor to assist in the ID of fungi – so what are the rules to tasting, when so many fungi can potentially be toxic. Is it just a case of not swallowing; or not taking in too much? I assume that you should simply avoid tasting known poisonous species all together?

I try to taste any mushroom….
By: Tim Sage (NMNR)
2011-10-30 23:05:27 EDT (-0400)

That I know has a distinctive taste, or the possibility of one. I certainly smell every one, and taste many.

I tasted Amanita phalloides, and it was quite yummy.

I was just explaining to my Fiance Liz about how it can be disconcerting when you stumble across a wet slimy Russula, and KNOW you just have to taste it….

I’d guess that Tim is
By: Christian (Christian Schwarz)
2011-10-30 22:51:40 EDT (-0400)

and I certainly am (much to my tastebuds’ dismay), but it is really useful when encountering an unknown Russula. Eventually you get a feel for which sections of Russula are and aren’t acrid without tasting them.

By: Britney Ramsey (Riverdweller)
2011-10-30 22:43:50 EDT (-0400)

are you in the habit of tasting your Russula? I can’t quite make myself.

Thanks buddy!
By: Tim Sage (NMNR)
2011-10-30 22:38:05 EDT (-0400)


Burnt plastic odor
By: Christian (Christian Schwarz)
2011-10-30 22:14:56 EDT (-0400)

R. cerolens/R. amoenolens.

Often with a strong tuberculate-striate margin and orange stains.

Created: 2011-10-30 22:08:57 EDT (-0400)
Last modified: 2012-06-06 17:49:34 EDT (-0400)
Viewed: 91 times, last viewed: 2017-06-10 03:08:16 EDT (-0400)
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