Short-stemmed Russula

Edibility

Edible (per source) Source: Wikipedia: Russula brevipes

Classification from Wikipedia: Russula brevipes. Sources can be wrong or incomplete, and people react differently.

Never eat a wild mushroom based on this site or any app.

Photos

Lookalikes

No lookalikes are recorded for this species yet. That does not mean there are none. Many mushrooms look alike, so never rely on appearance alone.

Season

When this species has been recorded, by month, from open-licensed US and Canada observations. It shows when people report it, not a guarantee it is fruiting.

The highlighted bar is the current month.

Where it is found

States and provinces with the most records. Check the foraging rules for the place you plan to visit.

• California 162 records · Foraging rules
• Washington 122 records · Foraging rules
• British Columbia 101 records · Foraging rules
• Oregon 47 records · Foraging rules
• Quebec 43 records · Foraging rules
• Alaska 41 records · Foraging rules
• Minnesota 39 records · Foraging rules
• Wyoming 39 records · Foraging rules
• Ontario 37 records · Foraging rules
• Colorado 27 records · Foraging rules
• West Virginia 23 records · Foraging rules
• New York 21 records · Foraging rules
• Idaho 20 records · Foraging rules
• Indiana 20 records · Foraging rules
• Illinois 19 records · Foraging rules

All state and province foraging laws

Identification traits

Traits vary. Use them to ask better questions of an expert, not to make a final call.

About

Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. The 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. The spores are roughly spherical and have a network-like surface dotted with warts. Forms of the mushroom that develop a bluish band at the top of the stipe are sometimes referred to as variety acrior. Fruiting from summer to autumn, the mushrooms often develop under masses of leaves or conifer needles in a mycorrhizal association with trees from several genera, including fir, spruce, Douglas-fir, and hemlock. It is widespread in North America, and was reported from Pakistan in 2006. Although edible, the 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.

From Wikipedia, CC BY-SA 4.0. Read the original article.