Russula brevipes
Species of fungus / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Russula brevipes?
Summarize this article for a 10 year old
Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. It is widespread in North America, and was reported from Pakistan in 2006. The fungus grows in a mycorrhizal association with trees from several genera, including fir, spruce, Douglas-fir, and hemlock. Fruit bodies are white and large, with convex to funnel-shaped caps measuring 7–30 cm (3–12 in) wide set atop a thick stipe up to 8 cm (3 in) long. The gills on the cap underside are closely spaced and sometimes have a faint bluish tint. Spores are roughly spherical, and have a network-like surface dotted with warts.
Russula brevipes | |
---|---|
Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Russulales |
Family: | Russulaceae |
Genus: | Russula |
Species: | R. brevipes |
Binomial name | |
Russula brevipes Peck (1890) | |
Synonyms[1] | |
Russula brevipes | |
---|---|
Gills on hymenium | |
Cap is flat or infundibuliform | |
Hymenium is decurrent | |
Stipe is bare | |
Spore print is white | |
Ecology is mycorrhizal | |
Edibility is edible |
The mushrooms of Russula brevipes often develop under masses of conifer needles or leaves of broadleaved trees, and fruit from summer to autumn. Forms of the mushroom that develop a bluish band at the top of the stipe are sometimes referred to as variety acrior. Although edible, Russula brevipes mushrooms have a bland or bitter flavor. They become more palatable once parasitized by the ascomycete fungus Hypomyces lactifluorum, a bright orange mold that covers the fruit body and transforms them into lobster mushrooms.