Russula ochroleuca

Russula ochroleuca
Russula ochroleuca
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Russula
Species: R. ochroleuca
Binomial name
Russula ochroleuca
Pers.
Russula ochroleuca
View the Mycomorphbox template that generates the following list

Mycological characteristics

gills on hymenium
cap is convex

hymenium is free

or adnexed
stipe is bare
spore print is white
ecology is mycorrhizal
edibility: edible

Russula ochroleuca is a member of the genus Russula. A group that have become known as brittlegills. It has been commonly known as the Common Yellow Russula for some years, and latterly the Ochre Brittlegill. It is widespread, and common in mixed woodland.

Taxonomy

Russula ochroleuca was first noted and named by the pioneering South African mycologist Christian Hendrik Persoon (1761–1836).

Description

The cap is dull yellow and 5–12 cm (2–5 in) wide, initially convex, later flat, or slightly depressed. The cap margin becomes furrowed when mature, and it is two-thirds peeling. The gills are white to greyish white, and are adnexed.[1] The stipe is 3–7 cm (1–3 in) long, 1–2 cm wide, cylindrical, white or later greyish. The taste is mild to moderately hot.

It could be confused with the similar-looking and much better tasting Russula claroflava.

Distribution and habitat

Russula ochroleuca grows in deciduous and coniferous forest, where it (at least in Northwestern Europe) is very common. In the USA it is fairly common under conifers; birch, and aspen in the Northern States.[2]

Edibility

Although considered edible, it is not known as particularly tasty. It is mild to moderately hot.

See also

List of Russula species

References

  1. ↑ Roger Phillips (2006). Mushrooms. Pan MacMillan. ISBN 0-330-44237-6.
  2. ↑ David Arora (1986). Mushrooms Demystified. Ten Speed Press. ISBN 0-89815-169-4.
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