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Russula claroflava, commonly known as the russet brittlegill, is a basidiomycete mushroom of the genus Russula. It is found in wetlands, and birch and pine forests in Europe and North America.
How to Identify
- Cap
- 4–10 cm in diameter, which is initially convex, but later flattens, sometimes becoming shallowly depressed. The cap is smooth, and yellow, ochre or orange in colour.
- Gills
- Adnexed, and pale cream.
- Stem
- White, and measures 3–8 cm long by 1–2 cm thick.
- Flesh
- White, and has a mild taste.
- Fruiting body
- The fruit body has a cap of 4–10 cm in diameter, which is initially convex, but later flattens, sometimes becoming shallowly depressed. The cap is smooth, and yellow, ochre or orange in colour. The gills are adnexed, and pale cream. The stipe is white, and measures 3–8 cm long by 1–2 cm thick. The flesh is white, and has a mild taste.
- Habitat
- Wetlands, and birch and pine forests.
Key Facts
- Cap surfaces: Smooth
- Growth Form: Solitary or scattered
- Spore Print: White to pale cream
- Body color: Yellow, ochre or orange
- Odor: Mild
- Flesh bruises: Grayish
- Height: 3–8 cm
- Cap Diameter: 4–10 cm
- Nutrient gathering: Mycorrhizal
Safe
SafeRussula claroflava is generally considered edible and non-toxic. However, as with all wild mushrooms, it's crucial to properly identify it before consumption to avoid any potential risks of misidentification with toxic species.
Quick Check
- Odor: Mild
- Fruiting: Summer and autumn
- Substrate: Soil in wetlands, and birch and pine forests
Where to Find
Europe
Found in wetlands, and birch and pine forests.
North America
Found in wetlands, and birch and pine forests.
Finding Tips
Habitat
Look for it in wetlands, and birch and pine forests.
Season
The mushroom usually fruits in summer and autumn.
Similar Species
Yellow swamp brittlegill
mushroom
Also known as: Russula flava
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: 1 week
How to Clean
Gently brush off any dirt or debris from the cap and stem. A soft, damp cloth can be used to wipe away stubborn dirt. Avoid soaking the mushroom in water, as it can become waterlogged and lose its flavor.
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