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The cap and stalk

Size

Less than 5 cm

Stem

Simple stem

Hymenophore

Gills

Spore print

yellowish to ocher

Edibility

Edible

Exikat:

Russula acetolens Rauschert 1989

Vinegar Brittlegill

Group


Phylum: Basidiomycota
(7339)
Class: Agaricomycetes
(7229)
Subclass: Agaricomycetideae
(7229)


Order: Russulales
(808)
Family: Russulaceae
(643)
Genus: Russula
(405)


Subgenus: Incrustatula
(35)
Section: Amethystinae
(25)
Subsection: Chamaeleontineae
(10)

Bibliography
AUTHOR
TITLE
PAGES
Bruno Cetto
I fungi dal vero vol. 7, 1993
2788
Ewald Gerhardt
Der grosse BLV Pilzführer für unterwegs, 2001
448
Fred Kränzlin
Pilze der Schweiz 6, 2005
232
Ivan in Zora Kavčič
Raziskovanje gliv Posočja, 2011
233
Jan Holec, Antonín Bielich, Miroslav Beran
PŘEHLED HUB STŘEDNÍ EVROPY 2012
270
Julius Schaeffer
Russula - monographie, 1979
182
Ladislav Hagara, Vladimir Antonin, Jiri Baier
Houby, 1997
317
Meinhard Moser
Kleine Kryptogamenflora Band IIb/2, 1978
436
R. Courtecuisse
Mushrooms of Britain & Europe, 1999
729
R. Courtecuisse & B. Duhem
Mushrooms & Toadstools of Britain & Europe, 1994
1492
Roberto Galli
Le Russule, 1996
294
Roger Phillips
Der grosse Kosmos - Naturführer PILZE 1998
110
Rose Marie Dähncke
1200 Pilze, 2001
879
Rudolf Winkler
2000 Pilze, 1996
399
Details


Name: Vinegar Brittlegill
Scientific name: Russula acetolens Rauschert 1989
Synonyms: Species Fungorum 19.11.2015:
Habit of Growth: Mycorrhiza
Protection: Mushroom is not protected
Trees: Betula (Birch)d0d0d0 , Corylus (Hazel)d1d1d1

Detailed description


Cap: 2,5-5 cm across, young flat convex, later flat spread to wavy bent, in center dented, smooth, in dry satin shiny, in wet shiny and greasy, cream to lemon yellow, center yolk yellow, margin is smooth, later weak ribbed striate, cup skin peelable almost completely.
Hymenophore: first white, later ocher to yolk yellow, narrow, many forked, edges smooth to weak crenate and white.
Spore print: yellow, IVd
Spore: subglobose to elliptic, 6,3-8,7 x 5,3-7,3 μm, ornament, from many warts which are partially and unclear veind connected to each other.
Stem: 2-5 x 0,6-1,2 cm, cylindrical, first full, soon hollow or chambered, longitudinally varicose, white.
Flesh: white, first no odor, later sour, like-vinegar, taste mild. Chemical reactions on cup flesh: FeSO4- gently pink, Guaiac- gently gray green, Phenol- gently wine red.
Habitat: gregarious in hardwood and coniferous forests, in parks, especially by beech and pine, on weak alkaline to weak acidic soils, rare, grows from summer to fall.
Edibility: edible

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