Russula integra
{{Short description|Species of fungus}}
{{Speciesbox
| image = Russula integra (2).jpg
| genus = Russula
| species = integra
| synonyms = {{hidden begin|title = List}}
- Agaricus alutaceus var. substypticus Pers. (1801)
- Agaricus integer L. (1753)
- Amanita rubra var. integer (L.) Lam. (1783)
- Amanita integra (L.) Roussel (1796)
- Russula adulterina (Fr.) Peck (1888)
- Russula alutacea f. grisella Singer (1932)
- Russula alutacea subsp. integra (L.) Singer (1932)
- Russula alutacea f. pseudo-olivascens Singer (1932)
- Russula alutacea f. purpurella Singer (1932)
- Russula fusca var. oreas (Romagn.) Bidaud (1996)
- Russula fusca f. pseudo-olivascens (Singer) Bidaud (1996)
- Russula fusca f. purpurella (Singer) Bidaud (1996)
- Russula gilva var. lutea (P. Karst.) J.E. Lange (1940)
- Russula polychroma sensu NCL (1960) Rayner (1985)
- Russula phlyctidospora (Romagn.) Bon (1986)
- Russula rubrotincta (Peck) Burl. (1915)
- Russula substiptica (Pers.) Mussat (1901)
- Russula trimbachii f. gigas (Romagn.) P.-A. Moreau, Carteret & Francini (1999)
- Russulina integra (L.) J. Schröt. (1889)
{{hidden end}}
}}
{{Mycomorphbox
| name = {{PAGENAME}}{{italic title}}
| hymeniumType = gills
| capShape = convex
| capShape2 = depressed
| whichGills = adnate
| whichGills2 = free
| stipeCharacter = bare
| sporePrintColor = yellow
| sporePrintColor2 = orchre
| ecologicalType = mycorrhizal
| howEdible = edible
| howEdible2 = caution
}}
Russula integra, commonly known as the entire russula, is a species of mushroom. The fungus stems from the huge genus of Russula. It is found in conifer forests across Europe and throughout North America.
The fruiting body is mildly flavoured with a slight cashew-like taste and dense flesh. It is edible when cooked thoroughly and is popular in parts of Europe.
Description
The cap is almost shaped like a sphere at first, and soon becomes flattened or depressed; it is {{Convert|6-12|cm|abbr=on}} broad.{{cite book|last=New York State Museum|url=https://books.google.com/books?id=2ncVAAAAYAAJ&q=russula+integra&pg=RA2-PA93|title=Bulletin of the New York State Museum, Issues 112-117|publisher=The University|year=1907|pages=93}}{{Cite book|last=Davis|first=R. Michael|url=https://www.worldcat.org/oclc/797915861|title=Field Guide to Mushrooms of Western North America|last2=Sommer|first2=Robert|last3=Menge|first3=John A.|publisher=University of California Press|year=2012|isbn=978-0-520-95360-4|location=Berkeley|pages=110|oclc=797915861}} The cuticle is shiny, varies in color, but is usually brown and tinged with violet, purple, yellow, or green. The gills are thick, widely spaced, easily crumbled into small pieces, white at first and then turns bright yellow eventually. The stipe is thick and white, but stains yellow or russet with age; it measures {{Convert|5-12|cm|abbr=on}} long and {{Convert|2-3|cm|abbr=on}} thick. The flesh is white, very firm, and has a mild flavor.{{cite book | last = Polese | first = Jean-Nari |author2=Lamaison, Jean Louis | title = The Great Encyclopedia of Mushrooms | publisher = Chanterelle Translations, London | year = 1999 | pages = 43 | isbn = 3-8290-1728-6 }} The spore print is yellow-ochre, broadly elliptical, and has amyloid warts.{{cite book |last=Arora |first=David |author-link=David Arora |url=https://archive.org/details/arora-david-mushrooms-demystified-a-comprehensive-guide-to-the-fleshy-fungi-ten-speed-press-1986/page/101/mode/2up |title=Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi |publisher=Ten Speed Press |year=1986 |isbn=978-0-89815-169-5 |location=Berkeley, CA |pages=101}}
= Similar species =
Russula mustelina is similar, with a brown cap, white stalk, yellow spores, and firm flesh.
Habitat and distribution
Edibility
The species has a crunchy texture and tastes nutty. It is popular to eat in Northern and Central Europe. In Romanian, the mushroom is called pâinişoară ("little bread") due to its edibility and perceived taste and texture.[http://dexonline.ro/search.php?lexemId=40420 DEX Online] According to David Arora, the species is good when it is young. There are similar-looking species with unknown edibility.
According to an 1878 study, poisoning from this species used to be frequent, but is now rare. The study concluded that long cooking gets rid of its toxic properties, but that rapid culinary processes such as roasting do not.{{cite book | last = Multiple authors | title = Cyclopædia of the practice of medicine, Volume 17 | publisher = W. Wood and Company | year = 1878 | pages = 941 | url = https://books.google.com/books?id=Y5Mai6k5nC8C&q=russula+integra&pg=PA941 }}
References
{{Reflist}}
External links
- {{Commons category-inline}}
{{Taxonbar|from=Q901119|from2=Q80648}}
Category:Fungi of North America