Kele's russula (Russula queletii )
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Species: Russula queletii (Kele russula)
Russula drimeia var. queletii
- Russula sardonia f. queletii
- Russula flavovirens
Kele's russula is considered one of the few russules that can be easily identified by the combination of the following features:
- the predominance of purple flowers in the color of the cap and legs
- growing near conifers
- off-white spore print
- acrid taste
Forms mycorrhiza with conifers, especially spruce and some types of pines ('two-needled pines'). Curiously, the European Kele russula is considered to be more tied to fir trees, while the North American ones come in two 'versions', some associated with spruce and others associated with pines.
Hat: 4-8, up to 10 centimeters. In youth, fleshy, semicircular, convex, later – flat-convex, with age, prostrate, depressed-prostrate. In very old specimens, the edge is wrapped up. Sticky, sticky in young mushrooms or in wet weather. The skin of the cap is smooth, shiny. The color of the cap in young specimens is dark blackish purple, then becomes dark purple or brownish purple, cherry purple, purple, purple-brownish, sometimes greenish tints can be present, especially at the edges.
Plates: widely accreted, thin, white, with age acquire a creamy, later yellowish color.
Leg: 3-8 centimeters long and 1-2 centimeters thick. The color ranges from pale purple to deep purple or pinkish purple. The base of the stem can sometimes be colored in shades of yellow. Smooth or slightly pubescent, matte. Dense, fleshy, whole. With age, voids form, the pulp becomes brittle.
Flesh: white, firm, dryish, brittle with age. Under the skin of the cap – purple. Almost does not change color on cut and when damaged (it may turn slightly yellow).
Spore powder: white to cream. Spores: ellipsoidal, 7-10 6-9 microns, warty. Chemical reactions: KOH on the surface of the cap gives reddish-orange colors. Iron salts on the surface of the leg: pale pink.
Smell: pleasant, almost indistinguishable. Sometimes it can seem sweetish, sometimes fruity or sour.
Taste: acrid, spicy. Unpleasant.
Season and distribution
Grows singly or in small groups in coniferous and mixed forests (with spruce). Occurs from mid-summer to late autumn. Different sources indicate different ranges: July – September, August – September, September – October. Widespread in the Northern Hemisphere (possibly in the Southern).
Most sources classify the mushroom as inedible due to its unpleasant, pungent, pungent taste. The mushroom is probably not poisonous. Therefore, those who wish can experiment. Perhaps soaking before salting helps get rid of the acridity. One thing is clear: when conducting experiments, it is advisable not to mix Kele's russula with other mushrooms. So as not to be sorry if you have to throw it away.
It's funny that different sources describe so differently which part of the cap is easily peeled off. So, for example, there is a mention that it is a 'russula with a non-peeling skin'. There is information that the skin is easily removed in half or even 2/3 of the diameter. Whether it depends on the age of the mushroom, on the weather, or on the growing conditions is unclear. One thing is clear: this russula should not be identified on the basis of 'peelability' As, however, and all other types of russula.
When dry, Kele's Russula almost completely retains its color. The cap and leg remain in the same violet color, the plates acquire a dull yellowish tint.