Russula alutacea

Russula alutacea

Russula alutacea (Russula alutacea (Fr.) Fr., 1838) is a basidiomycete fungus belonging to the Russulaceae family.

Systematics –
From the systematic point of view it belongs to the Eukaryota Domain, Fungi Kingdom, Phylum Basidiomycota, Agaricomycetes Class, Subclass Incertae sedis, Russulales Order, Russulaceae Family and therefore to the Genus Russula and to the R. alutacea Species.
The terms are synonymous: Agaricus alutaceus Fr., Russula alutacea (Fr.), Russula olivascens Fr. and Russula xerampelina var. olivascens (Fr.).

Etymology –
The term Russula is the diminutive of red rússa: red. The specific alutacea epithet comes from high soft leather, tanned with alum: that is having the quality or color of tanned leather.

Geographical Distribution and Habitat –
It is a fungus that grows mainly under hardwood in calcareous soils; fruits in the period from July to October.

Recognition –
Russula alutacea is recognized as having a cap with a diameter between 5-10 cm, up to 20 cm, first convex, then flat or even depressed. The cuticle is slimy, separable only at the edge, of a carmine red color with shades ranging from vinous brown to reddish brown that tends to discolor with age. The margin is wrapped on the lamellae in young specimens, furrowed with streaks.
The lamellas are not dense, especially in mature, fragile, large and tall specimens, yellow-ocher and then tan-colored at maturity. The stem is somewhat robust, cylindrical, flared at the apex, attenuated at the base, white or shaded pink, somewhat wrinkled.
The flesh is white, vinous under the cuticle, compact, with a fruity smell and a sweet taste.
Slightly warty spores can be seen under the microscope, decorated with a light lattice, partially amyloid, mass ocher.

Cultivation –
Russula alutacea is not a cultivated mushroom.

Uses and Traditions –
Russula alutacea is an edible and good quality mushroom that lends itself to a variety of gastronomic uses.

Preparation Mode –
This russula, like others of good edibility, can be eaten raw in vegetable salads and are excellent sautéed with garlic, extra virgin olive oil and parsley. It can be prepared stuffed, with cutlets; in this case, after having deprived them of the stem, fry them to flavor and then pass them in the breadcrumbs and fry in the oven. Or you can bread with the egg and fry in plenty of oil. You can also blend to prepare a cream to lay on slices of toasted bread and with melted cheese.

Guido Bissanti

Sources
– Wikipedia, the free encyclopedia.– Cetto B., 2008. The mushrooms from life, Saturnia, Trento.– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.– Conti F., Abbate G., Alessandrini A., Blasi C. (ed.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.

Attention: Pharmaceutical applications and food uses are indicated for informational purposes only, do not in any way represent a medical prescription; therefore no liability is accepted for their use for curative, aesthetic or food purposes.

 



Leave a Reply

Your email address will not be published. Required fields are marked *