Almond russula (Russula grata)
Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Species: Russula grata (Almond russula)
or
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Rusula laurel cherry
-
Russula laurocerasi
Cherry laurel russula or almond russula (Latin Russula grata) was described by the Czech mushroom researcher V. Melzer. The cherry laurel russula has a medium-sized hat – from five to eight centimeters. At a young age, the cap is convex, then it opens, and finally becomes concave. The cap is cut with scars along the edges.
The fungus belongs to the russula family, which has up to 275 different genera.
Like all russula species, Russula grata is a lamellar mushroom. The plates are whitish, creamy, rarely ocher. The location is frequent, the length is uneven, sometimes there may be a sharp edge.
The color of the cap of this mushroom changes. At first, it is ocher yellow, and as the fungus ages, it becomes darker, a distinct brownish honey color. The plates are usually white, occasionally cream or beige. The old mushroom has rusty discs.
The leg is light shades, the bottom is brown. Its length is up to ten centimeters. Attention is drawn to its pulp – a burning taste with a characteristic almond hue. Spore powder is cream-colored.
The cherry laurel russula can be found in scattered habitats, mainly in summer and autumn. Most often in deciduous and mixed forests, very rarely in conifers. Loves to grow under oak and beech trees. Usually it grows singly.
Refers to edible mushrooms.
The russula is also very noticeably similar to the Valui. It is larger, has a burning taste and an unpleasant smell of spoiled oil. Also belongs to the edible representatives of the mushroom kingdom.
Photo of the mushroom russula almond from the questions in recognition:
2017.03.20
