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The mushroom Russula fellea goes by the common name of the geranium-scented russula, or bitter russula and is a member of the genus Russula, all of which are commonly known as brittlegills. It is straw or honey coloured and in Britain grows in beech woods during autumn. It is inedible.
Stinking russula is widely considered inedible. In countries like Russia it is used for traditional mushroom pickles after being soaked in water for several days to remove the strong taste, as also all other Russula species. [1]
In Russula, the stipe breaks like the flesh of an apple, while in most other families it only breaks into fibres. [13] The spore powder varies from white to cream, or even orange. While it is relatively easy to identify a sample mushroom as belonging to this genus, it is a significant challenge to distinguish member species of Russula.
The family Russulaceae was first validly named in 1907 by Dutch botanist Johannes Paulus Lotsy, [4] who included three genera: Russula, Lactarius, and Russulina (now considered a synonym of Russula). He emphasised features such as the granular flesh , thick gills, spiny spores , and milky hyphae and rounded cells (sphaerocytes). [ 1 ]
Russula fragrantissima Romagn. (1967) Russula frondosae J. Blum ex Reumaux (1996) Russula fucosa Burl. (1924) Russula fuegiana Singer (1950) Russula fuliginosa Sarnari (1993) Russula fulvescens Burl. (1915) Russula fulvispora (A.H. Sm.) Trappe & T.F. Elliott (2018) Russula fulvograminea Ruots., Sarnari & Vauras (1997) Russula fulvoochrascens ...
Russula rosea (synonym Russula lepida), known as the rosy russula, is a north temperate, commonly found mushroom of the large "brittlegill" genus Russula.. The cap is convex when young, later flat, mostly bright cinnabar to carmine red; often with yellow spots and up to 10 cm in diameter.
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Russula redolens, commonly known as the parsley-scented russula, is a basidiomycete mushroom of the genus Russula native to North America. Its flesh smells of parsley. Its flesh smells of parsley. [ 1 ] [ 2 ]