The Genus Russula

It is the time of the year when in my part of Southern Ontario woods explode with Russulas. This genus is very easy to recognize, even for the total beginner. In summary:

mid-size, beautiful and colorful
always terrestrial (growing on the ground, not on wood)
white or yellowish gills and stalks
stalks are of uniform width (there is no bulb at the bottom)
there is no ring
older specimens frequently have almost funnel shaped cap
they are very brittle and crumble easily (hence common name “brittle gills”)
spore print is light

But when it comes to species, the problems start. Around 750 worldwide species of mushrooms compose the genus Russula. It is extremely hard, even for very experienced person to confidently determine species. Variations of color within same species is great. Furthermore, the slugs, squirrels and mushroom flies love them, making finding untouched specimen almost impossible. If you overcome all this, it is very hard to transport specimens from the woods to your kitchen table. You usually end up with bunch of mushroom pieces.

In literature (specially North American guides) the number of russulas are listed as “inedible”or “edibility unknown”, but there is no really poisonous species. The worst offender is probably Russula emetica, the intensely red smallish species growing under conifers. I would like to point out that even this mushroom was used in some Eastern European folk medicines as purgatory, without dangerous side effects.

If you are patient and have enough time, the good method of testing is tasting small piece of individual mushroom. If it is mild (not peppery or hot) it is very probably edible. Don’t forget to spit out the piece; it is for taste in the mouth only!

Finally, there is some notable exceptions for all the above rules. Russula crustosa (and very similar Russula virescens), easily recognizable by the pattern of scales on the surface of cap is excellent edible and worth the effort. Sadly, around here I never find any significant number of these species.