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Russula nigricans, commonly known as the blackening russula or blackening brittlegill, is a species of mushroom in the genus Russula. It is characterized by its large size, firm flesh, and the way it slowly turns black when handled or bruised. While generally considered edible, its taste is not particularly appealing, and it can be easily confused with other similar species.
How to Identify
- Cap
- The cap is initially convex, later flattening and becoming slightly depressed in the center. The color ranges from whitish to pale ochre, gradually darkening to brownish-black with age or bruising. The surface is smooth and dry, sometimes slightly sticky when wet.
- Gills
- The gills are adnate to slightly decurrent, widely spaced, and brittle. They are initially creamy white, turning greyish and eventually blackening with age or bruising.
- Stem
- The stem is stout and firm, typically 5-12 cm long and 2-4 cm thick. It is usually white, but like the rest of the mushroom, it bruises reddish and then blackish when handled. The surface is dry and smooth.
- Flesh
- The flesh is very firm and thick, white when young, but slowly turns reddish and then blackish when exposed to air or bruised. This color change is a key identifying feature.
- Fruiting body
- The fruiting body of Russula nigricans is large and fleshy, typically reaching a cap diameter of 10-20 cm. The overall appearance is robust and substantial.
- Habitat
- Russula nigricans is found in both deciduous and coniferous woods, often in association with beech and oak trees. It is a mycorrhizal fungus, forming symbiotic relationships with the roots of trees. It typically fruits in summer and autumn.
Key Facts
- Cap surfaces: Smooth, dry, sometimes slightly sticky when wet
- Growth Form: Solitary or scattered
- Spore Print: White to Cream
- Body color: Whitish to pale ochre, darkening to brownish-black
- Odor: Mild, sometimes slightly fishy
- Flesh bruises: Reddish, then blackish
- Height: 5-12 cm
- Cap Diameter: 10-20 cm
- Nutrient gathering: Mycorrhizal
Safe
SafeRussula nigricans is generally considered edible, but it is not highly regarded due to its taste, which can be somewhat bitter or peppery. It is important to cook it thoroughly to improve its flavor and digestibility. Some individuals may experience gastrointestinal upset if it is consumed raw or undercooked.
Quick Check
- Odor: Mild, sometimes slightly fishy
- Fruiting: Summer to Autumn
- Substrate: Soil, in deciduous and coniferous woods
Where to Find
Deciduous and Coniferous Woods
Look for Russula nigricans in both deciduous and coniferous forests, especially where beech and oak trees are present.
Europe
This species is commonly found throughout Europe.
Finding Tips
Check for Bruising
Gently bruise the flesh or gills to see if they turn reddish and then blackish. This color change is a key identifier.
Look for Large Size
Russula nigricans is a large mushroom, so focus on finding substantial specimens.
Similar Species
Russula albonigra
mushroom
Also known as: None
Russula densifolia
mushroom
Also known as: Densely crowded russula
Scientific Classification
- Phylum
- Basidiomycota
- Class
- Agaricomycetes
- Order
- Russulales
- Family
- Russulaceae
- Genus
- Russula
Storage Information
- Max Temperature: 4°C (39°F)
- Freezing duration: 2-3 months
- Min Temperature: 2°C (36°F)
- Refrigeration: 3-5 days
How to Clean
To clean Russula nigricans, gently brush off any dirt or debris from the cap and stem. Avoid soaking the mushroom in water, as it can become waterlogged. A soft brush or a damp cloth can be used to clean the surface. Trim any damaged or discolored parts.
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