Russula xerampelina

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Russula xerampelina
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Russulales
Family: Russulaceae
Genus: Russula
Species:
R. xerampelina
Binomial name
Russula xerampelina
(
Schaeff.) Fr.
Synonyms

Russula erythropoda
Russula erythropus Pelt.

Russula xerampelina
View the Mycomorphbox template that generates the following list
Gills on hymenium
Cap is convex or flat
mycorrhizal
Edibility is choice

Russula xerampelina, also

coniferous woodlands in autumn in northern Europe and North America. Their caps are coloured various shades of wine-red, purple to green. Mild tasting and edible
, it is one of the most highly regarded brittlegills for the table. It is also notable for smelling of shellfish or crab when fresh.

Taxonomy

Russula xerampelina was originally described in 1770 as Agaricus xerampelina from a collection in

specific epithet is taken from the Ancient Greek meaning "colour of dried vine leaves", xeros meaning "dry", and ampělinos or "of the vine".[2][3]

Two subspecies have been recognised, var. xerampelina and var. tenuicarnosa, with thinner flesh in the cap and the stipe. The name R. erythropoda is now considered a

synonym, and former subspecies R. (xerampelina subsp.) amoenipes (originally named by Henri Romagnesi) now a separate species.[4] A former variety with a greenish cap, R. xerampelina var. elaeodes, is now classified as R. clavipes.[5]

As the first defined species, it gives its name to the section Xerampelinae, a group of related species within the genus Russula, occasionally all termed R. xerampelina in the past.[4]

Common names include shrimp mushroom, shrimp Russula, crab brittlegill, and shellfish-scented Russula.

Description

Another colour variation of R. xerampelina

Russula xerampelina has a characteristic odour of boiled crab or shrimp. Trimethylamine and its precursor, trimethylamine N-oxide, are the source of this mushroom’s distinct odour.

µm and are covered with 1 µm spines.[4] The stipe is 4–12 cm (1.5–4.5 in) long, 1.5–4 cm (0.5–1.5 in) wide, cylindrical, white or sometimes with a reddish blush, bruising brown.[7]

This Russula has been divided into several similar species by some mycologists. However, they all have the singular dark green colour reaction to iron salts (iron(II) sulfate) when applied to the flesh, and all smell of shellfish. This aroma is quite distinct, and becomes stronger with age.[8]

More reddish-capped forms could be confused with the sickener (Russula emetica), although the latter always has a white stipe and gills; greener-capped species may resemble the also edible Russula aeruginea.[9]

Similar species

Distribution and habitat

Russula xerampelina is widely distributed; quite common in northern

temperate zones, and often ranging into the Arctic Circle, it also ranges south to Costa Rica.[11] Appearing in the autumn, it grows solitary, or in groups with conifers,[1]
and seems to have a preference for
pine trees or larch.[4] It is sometimes found in deciduous woods, such as beech and oak.[9]

Variety tenuicarnosa has been found on sandy soils under pine in Slovakia and northern Italy in Trentino.[4]

Edibility

The taste of Russula xerampelina is mild.[12] This Russula is considered one of the best edible species of its genus, although the crab, or shrimp taste and smell will persist even when cooking. This is more pronounced and less pleasant in older specimens.[13] The young caps are said to be superb stuffed with any suitable ingredients, and are rarely maggoty.

See also

References

  1. ^
    ISBN 0-89815-169-4
    .
  2. ISBN 0-316-90625-5
    .
  3. ISBN 0-19-910207-4
    .
  4. ^ a b c d e Adamcik, Slavomir (2002). "Taxonomy of the Russula xerampelina group. Part 2. Taxonomic and nomenclatural study of Russula xerampelina and R. erythropoda". Mycotaxon. 82: 241–67.
  5. ^ Adamcik, Slavomir (2004). "Studies on Russula clavipes and related taxa of Russula section Xerampelinae with a predominantly olivaceous pileus". Persoonia. 18 (3): 393–409.
  6. doi:10.1553/biosystecol.3.e115244
    .
  7. ^
    OCLC 797915861
    .
  8. ISBN 0-7513-1070-0
    .
  9. ^
    ISBN 0-14-063006-6
    .
  10. ISBN 978-0-88192-935-5
    .
  11. ^ Michael Kuo (January 2005). "Russula xerampelina". Mushroomexpert. Retrieved 2008-08-26.
  12. ISBN 978-1-55407-651-2
    .
  13. ISBN 0-85533-347-2
    .

External links
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