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Russula adusta, commonly known as the burnt brittlegill, is a basidiomycete mushroom of the genus Russula. It is found in deciduous and coniferous forests and is edible.
How to Identify
- Cap
- The cap is initially convex, then flattens and becomes depressed in the center. It is typically dark brown to blackish, often with a greyish bloom. The surface can be sticky when wet.
- Gills
- The gills are adnate to slightly decurrent, brittle, and widely spaced. They are initially white, turning greyish with age.
- Stem
- The stem is stout, cylindrical, and white to greyish. It often has brown stains at the base.
- Flesh
- The flesh is firm and white, turning greyish when cut or bruised.
- Fruiting body
- The fruiting body is a mushroom with a cap and stem.
- Habitat
- It is found in deciduous and coniferous forests.
Key Facts
- Cap surfaces: Slightly sticky when wet
- Growth Form: Solitary or scattered
- Spore Print: White to cream
- Body color: Dark brown to blackish
- Odor: Mild
- Flesh bruises: Greyish
- Height: 5-15 cm
- Cap Diameter: 5-20 cm
- Nutrient gathering: Mycorrhizal
Safe
Mild ToxicityRussula adusta is generally considered edible, but it can cause gastrointestinal upset in some individuals.
Quick Check
- Odor: Mild, sometimes slightly fishy
- Fruiting: Summer to Autumn
- Substrate: Soil in deciduous and coniferous forests
Where to Find
Europe
Common in Europe, particularly in deciduous and coniferous forests.
Finding Tips
Look for dark caps
Search for mushrooms with dark brown to blackish caps in wooded areas.
Check for brittle gills
Examine the gills to see if they are brittle and widely spaced.
Similar Species
Russula nigricans
Mushroom
Also known as: Blackening brittlegill
Scientific Classification
- Phylum
- Basidiomycota
- Class
- Agaricomycetes
- Order
- Russulales
- Family
- Russulaceae
- Genus
- Russula
Storage Information
- Max Temperature: 20
- Freezing duration: 3 months
- Min Temperature: 2
- Refrigeration: 3 days
How to Clean
Clean the mushroom by brushing off any dirt or debris. Avoid soaking in water, as this can make the mushroom soggy.
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