Russula rhodocephala | |
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![]() | |
Berkeley, California, 2023 | |
Scientific classification
![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Russulales |
Family: | Russulaceae |
Genus: | Russula |
Species: | R. rhodocephala
|
Binomial name | |
Russula rhodocephala Bazzic., D.Miller & Buyck (2017)
|
Russula rhodocephala | |
---|---|
![]() ![]() | Cap is convex or depressed |
![]() | Hymenium is adnate |
![]() | Stipe is bare |
![]() | Edibility is edible, but unpalatable |
Russula rhodocephala, also known as the redhead russula, is a species of gilled mushroom. [1] It typically grows in association with pine trees. [2] It is primarily found on the Pacific coast of western North America, although mushrooms with 97 percent genetic similarity are known from Asia. [3]: 79 This species was formerly considered to be Russula sanguinaria, from which it has been recently separated due to differences in genetics and geographic distribution. [3]: 79 It has an extremely acrid taste when raw, [3]: 78 and is described as having a "disgusting" flavor when cooked. [2]
Russula rhodocephala | |
---|---|
![]() | |
Berkeley, California, 2023 | |
Scientific classification
![]() | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Basidiomycota |
Class: | Agaricomycetes |
Order: | Russulales |
Family: | Russulaceae |
Genus: | Russula |
Species: | R. rhodocephala
|
Binomial name | |
Russula rhodocephala Bazzic., D.Miller & Buyck (2017)
|
Russula rhodocephala | |
---|---|
![]() ![]() | Cap is convex or depressed |
![]() | Hymenium is adnate |
![]() | Stipe is bare |
![]() | Edibility is edible, but unpalatable |
Russula rhodocephala, also known as the redhead russula, is a species of gilled mushroom. [1] It typically grows in association with pine trees. [2] It is primarily found on the Pacific coast of western North America, although mushrooms with 97 percent genetic similarity are known from Asia. [3]: 79 This species was formerly considered to be Russula sanguinaria, from which it has been recently separated due to differences in genetics and geographic distribution. [3]: 79 It has an extremely acrid taste when raw, [3]: 78 and is described as having a "disgusting" flavor when cooked. [2]