Russula integra

Russula integra, commonly known as the entire russula, is a species of mushroom. One of the huge genus of Russula, it is found in conifer forests across Europe and North America. Mildly flavoured, it is edible and consumed in Central Europe.

Russula integra
Scientific classification
Kingdom:
Fungi
Division:
Basidiomycota
Class:
Agaricomycetes
Order:
Russulales
Family:
Russulaceae
Genus:
Russula
Species:
R. integra
Binomial name
Russula integra

Description

The cap is almost shaped like a sphere at first, and soon becomes flattened or depressed. The cuticle is shiny, varies in color, but is usually brown and tinged with violet, purple, yellow, or green. The gills are thick, widely spaced, easily crumbled into small pieces, white at first and then turns bright yellow eventually. The stipe is thick and white, but stains yellow or russet with age. The flesh is white, very firm, and has a mild flavor.[1] The spore print is yellow-ochre, broadly elliptical, and has amyloid warts.[2] The cap is 3 to 5 inches broad and the stipe is 1.5 to 2.5 inches long.[3]

Edibility

The authors of The Great Encyclopedia of Mushrooms said that the species has a crunchy texture and tastes nutty. It is popular to eat in Northern[1] and Central Europe. In Romanian, the mushroom is called pâinişoară ("little bread") due to its edibility and perceived taste and texture.[4] David Arora said that the species is good when it is young. There are species with unknown edibility that look similar to this species.[2] According to an 1878 study, poisoning from this species used to be frequent, but is now rare. The study concluded that long cooking gets rid of its poisonous properties, but that rapid culinary processes does not such as roasting.[5] In an 1871 handbook, British mycologist Mordecai Cubitt Cooke said that the flavor of the species is mild.[6]

Habitat

David Arora said that species is widely distributed and can commonly be found scattered under conifers.[2] and the authors of The Great Encyclopedia of Mushrooms said that the species can commonly be found in spruce forests or fir forests in the mountains.[1] The species is rare in New York and can be found there in August.[3]

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References
  1. Polese, Jean-Nari; Lamaison, Jean Louis (1999). The Great Encyclopedia of Mushrooms. Chanterelle Translations, London. p. 43. ISBN 3-8290-1728-6.
  2. David, Arora (1986). Mushrooms demystified: a comprehensive guide to the fleshy fungi. Ten Speed Press. p. 101. ISBN 978-0-89815-169-5.
  3. New York State Museum (1907). Bulletin of the New York State Museum, Issues 112-117. The University. p. 93.
  4. DEX Online
  5. Multiple authors (1878). Cyclopædia of the practice of medicine, Volume 17. W. Wood and Company. p. 941.
  6. Cubitt Cooke, Mordecai (1871). Handbook of British Fungi: with full descriptions of all the species, and illustrations of the genera, Volume 1. Macmillan and co. p. 224.
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