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Russula xerampelina [ Basidiomycetes > Russulales > Russulaceae > Russula . . . ] by Michael Kuo Often called the "Shrimp Russula," this red russula species--or cluster of species, more likely--is distinctive in its odor, which is strongly reminiscent of shrimp or fish. If my experience is indicative, it smells like fish at first, and becomes more and more "shrimpish" as it matures. Keep a specimen in the house for a few days, and you'd swear you were on the shrimp boat set of Forest Gump. (Truth be told, there is a better descriptor than "shrimp-like" for the odor of this mushroom; see my comments on the page for Inocybe rimosa if you care--and if you are not easily offended.) Other distinguishing features include the yellowish to brownish discoloration of the flesh on exposure, the yellow spore print and mature gills, and the greenish discoloration of the flesh in iron salts. All in all, Russula xerampelina is fairly easily distinguished--for a Red Russula. Field guides list Russula xerampelina as a good edible . . . but I have my doubts. Though I have not tried it, and though the shrimp smell evidently dissipates or even disappears on cooking, I can't bring myself to experiment. I don't recommend it as an experiment for beginning mushroomers, however, since it could be easily confused with one of several poisonous red russulas. Description: Ecology: Mycorrhizal with conifers (including hemlock, Douglas Fir and Subalpine Fir); summer and fall; widely distributed, extending as far south as Costa Rica. Cap: 5-30 cm; convex when young, later flat or broadly convex; sticky or slimy when fresh; more or less smooth; reddish to purplish, sometimes mottled with greenish, brown, or yellow shades; the margin not lined or lined faintly and widely. Gills: Attached to the stem; close; white to cream, eventually yellowish; often bruising yellowish brown. Stem: 3-12 cm long; 1-4 cm thick; equal or enlarging somewhat towards base; dry; smooth; whitish or flushed with reddish to purplish shades; bruising yellowish, then brownish. Flesh: White; discoloring yellowish to yellowish brown on exposure; thick. Taste: Mild; odor fishlike or shrimplike, especially in age. Chemical Reactions: Flesh greenish with iron salts. Spore Print: Yellow. Microscopic Features: Spores 8-11 x 6-8.5 µ; elliptical to almost round; with warts to 1 µ high; with few amyloid ridges. REFERENCES: Fries, 1836. (Kauffman, 1918; Smith, 1949; Smith, Smith & Weber, 1979; Arora, 1986; Phillips, 1991/2005; Lincoff, 1992; Evenson, 1997.) Herb. Kuo 08160304. Several varieties have been described; they may be species in their own right. Russula xerampelina var. barlae has an orangish yellow cap; Russula xerampelina var. elaeoides has an olive cap with a purplish tinge on the margin. Arora (1986) records several unnamed color varieties from the west coast. All authors appear to believe "Russula xerampelina" is a cluster of species--though I can find no reference to a technical study of the mushrooms. Further Online Information: Russula xerampelina at Macrofungi of Costa Rica |
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Cite this page as: Kuo, M. (2005, January). Russula xerampelina. Retrieved from the MushroomExpert.Com Web site: http://www.mushroomexpert.com/russula_xerampelina.html |