| Russula atropurpurea | |
|---|---|
| Conservation status | |
|
Common
|
|
| Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. atropurpurea |
| Binomial name | |
| Russula atropurpurea (Krombh.) Britzelm. |
|
| Synonyms | |
|
R. krombholzii Krombh. |
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| Russula atropurpurea | |
|---|---|
| Mycological characteristics | |
| gills on hymenium | |
|
cap is convex or flat |
|
| hymenium is adnexed | |
| stipe is bare | |
| spore print is white | |
| ecology is mycorrhizal | |
| edibility: edible | |
Russula atropurpurea is an edible member of the Russula genus, that have the common name of brittlegills. It is dark vinaceous (wine-coloured) or purple, and grows with deciduous, or occasionally coniferous trees. It is commonly called the blackish purple Russula, or the purple brittlegill.
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Initially described as Agaricus atropurpureus by German naturalist Julius von Krombholz in 1845, and placed in Russula by Britzelmayr in 1893, the binomial name of this mushroom R. atropurpurea (Krombh.) Britzelm is accepted as being incorrect, and mycologists cannot agree on a suitable replacement.[1]
The cap is 4–10 cm (0.8–4 in) in diameter. It is dark reddish purple, with a dark; sometimes almost black centre. At first it is convex, but later flattens, and often has a shallow depression. It can also be lighter in colour, or mottled yellowish. The stem is firm, white, and turns grey with age. The closely set and fairly broad gills are adnexed to almost free, and pale cream, giving a spore print of the same colour. The flesh is white; with a fruity smell, similar to apples. It tastes moderately hot.[1]
Similar species: R. brunneviolacea, and R. romellii, both of which have darker spore prints.[2]
Russula atropurpurea appears in late summer and autumn. It is common in the northern temperate zones, Europe, Asia, and Eastern North America, and is mycorrhizal with oak (Quercus),[2][3] with which it prefers to live. Favouring acid soil, it is occasionally found with beech (Fagus), or pine (Pinus).[1]
This mushroom is said to be the mildest of the hot tasting Russula species. It is edible if cooked, although not recommended.