Russula mariae
Peck
Velvet russula
iNaturalist· cc-by-nc-sa
(c) noah_siegel, some rights reserved (CC BY-NC-SA), uploaded by noah_siegel
iNaturalist· cc-by-nc
(c) grinnin, some rights reserved (CC BY-NC)
Description
A temperate mushroom in the Russulaceae family with a distinctive smell that intensifies when cooked or dried.
This description is brief — help expand it
Edible Uses
The fruiting bodies are eaten, traditionally prepared by stuffing with grated cheese, chives, walnuts, and parsley.
Traditional Uses
The fruiting bodies are eaten. The smell is accentuated by cooking or drying. It is stuffed with grated cheese, chives, walnuts and parsley.
This uses section is brief — help expand it
Known Hazards
The main pattern of toxicity seen among Russula species to date has been gastrointestinal symptoms in those with a spicy (acrid) taste when eaten raw or undercooked; many of these are red-capped species such as R. emetica, R. sardonia and R. nobilis. The Asian species Russula subnigricans has been the cause of several fatal cases of rhabdomyolysis in Japan. Several active agents have been isolated from the species, including russuphelin A and cycloprop-2-ene carboxylic acid.
Distribution
It is a temperate plant.
Where It Grows
Mexico, North America, USA,
References (2)
- Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
- Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 253
