This is a rather large hard fleshed and white mushroom.
Cap white often discolored whitish.
Gills white sometimes with greenish-blue stains.
Spore print creamy white to white (A-C).
Stalk white thick hard with a distinctive greenish-blue band where the gills attach.
Flesh white, hard, thick but brittle, not staining.
Taste mild-sharp in some varieties.
Russula cascadensis flesh also white, no green-blue colors, often has yellowish colors on cap,
Russula brevipes differs in not having blue-green tints on the gill edges or at the apex of the stalk,
taste also peppery, said to be edible.
Russula romagnesiana uncommon,
Russula delica also uncommon in North America.
Said to be edible at least when cooked
Russula brevipes és una espècie de bolet similar al pebràs que està distribuït a Amèrica del Nord i també va ser citat al Pakistan l'any 2006. Aquest fong creix en associació de mycorrhizal amb arbres de diversos gèneres, inloent coníferes com els avets, les pícees i Tsuga. Els seus basidiocarps són grossos i blancs amb el capell amb la forma d'embut de fins a 30 cm d'amplada i un estípit o tija curta característica d'on prové etimològicament el seu epítet específic, brevipes (peu curt). És comestible però de gust amargant, de vegades està parasitat pel fong ascomicet Hypomyces lactifluorum (mare del rovelló).[1][2][3]
Russula brevipes és una espècie de bolet similar al pebràs que està distribuït a Amèrica del Nord i també va ser citat al Pakistan l'any 2006. Aquest fong creix en associació de mycorrhizal amb arbres de diversos gèneres, inloent coníferes com els avets, les pícees i Tsuga. Els seus basidiocarps són grossos i blancs amb el capell amb la forma d'embut de fins a 30 cm d'amplada i un estípit o tija curta característica d'on prové etimològicament el seu epítet específic, brevipes (peu curt). És comestible però de gust amargant, de vegades està parasitat pel fong ascomicet Hypomyces lactifluorum (mare del rovelló).
Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. It is widespread in North America, and was reported from Pakistan in 2006. The fungus grows in a mycorrhizal association with trees from several genera, including fir, spruce, Douglas-fir, and hemlock. 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. Spores are roughly spherical, and have a network-like surface dotted with warts.
The mushrooms of Russula brevipes often develop under masses of conifer needles or leaves of broadleaved trees, and fruit from summer to autumn. Forms of the mushroom that develop a bluish band at the top of the stipe are sometimes referred to as variety acrior. Although edible, Russula brevipes 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.
Russula brevipes was initially described by American mycologist Charles Horton Peck in 1890, from specimens collected in Quogue, New York.[3] It is classified in the subsection Lactaroideae, a grouping of similar Russula species characterized by having whitish to pale yellow fruit bodies, compact and hard flesh, abundant lamellulae (short gills), and the absence of clamp connections. Other related Russula species with a similar range of spore ornamentation heights include Russula delica, R. romagnesiana, and R. pseudodelica.[1]
There has been considerable confusion in the literature over the naming of Russula brevipes. Some early 20th-century American mycologists referred to it as Russula delica, although that fungus was described from Europe by Elias Fries with a description not accurately matching the North American counterparts. Fries's concept of R. delica included: a white fruit body that did not change color; a smooth, shiny cap; and thin, widely spaced gills. To add to the confusion, Rolf Singer and later Robert Kühner and Henri Romagnesi described other species they named Russula delica. Robert Shaffer summarized the taxonomic conundrum in 1964:
Russula delica is a species that everybody knows, so to speak, but the evidence indicates that R. delica sensu Fries (1838) is not R. delica sensu Singer (1938), which in turn is not R. delica sensu Kühner and Romagnesi (1953)… It is best to use R. brevipes for the North American collections which most authors but not Kühner and Romagnesi (1953), call R. delica. The name, R. brevipes, is attached to a type collection, has a reasonably explicit original description, and provides a stable point about which a species concept can be formed.[1]
Shaffer defined the Russula brevipes varieties acrior and megaspora in 1964 from Californian specimens. The former is characterized by a greenish-blue band that forms at the top of the stipe, while the latter variety has large spores.[1] The nomenclatural database Index Fungorum does not consider these varieties to have independent taxonomical significance.[2] In a 2012 publication, mycologist Mike Davis and colleagues suggest that western North American Russula brevipes comprise a complex of at least four distinct species.[4] According to MycoBank, the European species Russula chloroides is synonymous with R. brevipes,[5] although Index Fungorum and other sources consider them distinct species.
The specific epithet brevipes is derived from the Latin words brevis "short" and pes "foot", hence "short-footed".[6] Common names used to refer to the mushroom include short-stemmed russula,[7] short-stalked white russula,[8] and stubby brittlegill.[9]
Fully grown, the cap can range from 7 to 30 cm (3 to 12 in) in diameter, whitish to dull-yellow, and is funnel-shaped with a central depression. The gills are narrow and thin, decurrent in attachment, nearly white when young but becoming pale yellow to buff with age, and sometimes forked near the stipe. The stipe is 3–8 cm long and 2.5–4 cm thick. It is initially white but develops yellowish-brownish discolorations with age.[10] The mushroom sometimes develops a pale green band at the top of the stipe.[11] The spore print is white to light cream.[10]
Spores of R. brevipes are egg-shaped to more or less spherical, and measure 7.5–10 by 6.5–8.5 µm;[9] they have a partially reticulate (network-like) surface dotted with warts measuring up to 1 µm high.[4] The cap cuticle is arranged in the form of a cutis (characterized by hyphae that run parallel to the cap surface) comprising interwoven hyphae with rounded tips. There are no cystidia on the cap (pileocystidia).[12]
The variant R. brevipes var. acrior Shaffer has a subtle green shading at the stipe apex and on the gills.[10] R. brevipes var. megaspora has spores measuring 9–14 by 8–12 µm.[1]
The subalpine waxy cap (Hygrophorus subalpinus) is somewhat similar in appearance to R. brevipes but lacks its brittle flesh, and it has a sticky, glutinous cap.[13] The Pacific Northwest species Russula cascadensis also resembles R. brevipes, but has an acrid taste and smaller fruit bodies.[14] Another lookalike, R. vesicatoria, has gills that often fork near the stipe attachment.[15] R. angustispora is quite similar to R. brevipes, but has narrower spores measuring 6.5–8.5 by 4.5–5 µm, and it does not have the pale greenish band that sometimes develops in the latter species.[11] The European look-alike R. delica is widely distributed, although rarer in the northern regions of the continent. Similar to R. brevipes in overall morphology, it has somewhat larger spores (9–12 by 7–8.5 µm) with a surface ornamentation featuring prominent warts interconnected by a zebra-like patterns of ridges.[8] The milk-cap mushroom Lactifluus piperatus can be distinguished from R. brevipes by the production of latex when the mushroom tissue is cut or injured.[16]
It is a common ectomycorrhizal fungus associated with several hosts across temperate forest ecosystems. Typical hosts include trees in the genera Abies, Picea, Pseudotsuga, and Tsuga.[17] The fungus has been reported in Pakistan's Himalayan moist temperate forests associated with Pinus wallichiana.[18] Fruit bodies grow singly or in groups; fruiting season occurs from summer to autumn.[9] In western North America, where the mushroom is quite common, it is encountered most frequently in late autumn.[19] The mushrooms are usually found as "shrumps"—low, partially emerged mounds on the forest floor,[20] and have often been partially consumed by mammals such as rodents or deer.[21]
Studies have demonstrated that geographically separated R. brevipes populations (globally and continentally) develop significant genetic differentiation, suggesting that gene flow between these populations is small.[21] In contrast, there was little genetic differentiation observed between populations sampled from a smaller area (less than approximately 1000 meters).[22] R. brevipes is one of several Russula species that associates with the myco-heterotrophic orchid Limodorum abortivum.[23]
"Although attractive when clean and crisp, this harmless, prolific mushroom is constantly maligned because it mimics prized edibles such as the white matsutake and forms promising "shrumps" like those of the king bolete and chanterelle."
Russula brevipes is a non-descript edible species that tends to assume the flavors of meats and sauces it is cooked with.[13] It is one of several Russula species harvested in the wild from Mexico's Izta-Popo Zoquiapan National Park and sold in local markets in nearby Ozumba.[24] The mushrooms are suitable for pickling due to their crisp texture.[25]
Fruit bodies are commonly parasitized by the ascomycete Hypomyces lactifluorum, transforming them into an edible known as a lobster mushroom. In this form, the surface of the fruit body develops into a hard, thin crust dotted with minute pimples, and the gills are reduced to blunt ridges.[10] The flesh of the mushroom—normally brittle and crumbly—becomes compacted and less breakable.[26]
Sesquiterpene lactones are a diverse group of biologically active compounds that are being investigated for their antiinflammatory and antitumor activities.[27][28] Some of these compounds have been isolated and chemically characterized from Russula brevipes: russulactarorufin, lactarorufin-A, and 24-ethyl-cholesta-7,22E-diene-3β,5α,6β-triol.[29]
Russula brevipes is a species of mushroom commonly known as the short-stemmed russula or the stubby brittlegill. It is widespread in North America, and was reported from Pakistan in 2006. The fungus grows in a mycorrhizal association with trees from several genera, including fir, spruce, Douglas-fir, and hemlock. 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. Spores are roughly spherical, and have a network-like surface dotted with warts.
The mushrooms of Russula brevipes often develop under masses of conifer needles or leaves of broadleaved trees, and fruit from summer to autumn. Forms of the mushroom that develop a bluish band at the top of the stipe are sometimes referred to as variety acrior. Although edible, Russula brevipes 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.
Russula brevipes es una especie de hongo comestible, basidiomiceto de la familia Russulaceae.[1][2][3]
El sombrero (píleo) es convexo aplanado y cuando madura está hundido en el centro, puede medir hasta 30 cm de diámetro, su color es blanquecino amarillento, el estipe es cilíndrico, de color blanquecino , puede medir hasta 3,8 cm de largo y tener un grosor de 4 cm.
Se pueden comer cuando están parasitados con Hypomyces lactifluorum, convirtiéndolos en una carne con gusto a marisco y de color parecido al de las langostas.
Datos: Q3281588
Multimedia:
Russula brevipes es una especie de hongo comestible, basidiomiceto de la familia Russulaceae.
Russula brevipes é um fungo que pertence ao gênero de cogumelos Russula na ordem Russulales. A espécie foi descrita cientificamente pelo micologista sueco Charles Horton Peck em 1890.[1] É um cogumelo comestível.
Russula brevipes é um fungo que pertence ao gênero de cogumelos Russula na ordem Russulales. A espécie foi descrita cientificamente pelo micologista sueco Charles Horton Peck em 1890. É um cogumelo comestível.
短柄紅菇（學名：Russula brevipes）[1]，俗稱短莖紅菇（short-stemmed russula），是一種擔子菌門真菌，隸屬於俗稱脆褶（Brittlegill）的紅菇屬。[2]這種真菌體形較大，並且是可供食用的。
短柄紅菇最早是由美國真菌學家查爾斯·霍頓·佩克於1890年描述的，其學名即現今的學名。其學名中的「fragilis」源自拉丁文詞彙「brevis」和「pes」，兩者的意思分別是「短」和「腳」，指的是其短短的菌柄。[3]
短柄紅菇的菌蓋直徑約為7–30厘米（3–12英寸），呈白色或暗黃色，並且呈漏斗狀。[4]其菌褶之間的間距不大，且其本身亦很薄。其子實層是自基部沿蕈柄向下生長的，呈白色，但隨著年齡增加會變成黃色至淺黃色。其菌柄高3–8厘米，厚2.5–4厘米，呈白色，但隨著年齡增加會變黃。菌柄表面乾燥，但很光滑。其孢子印呈白色或淺奶油色。[5]其擔孢子的大小為8–11 x 6.5–l0微米。[6]
短柄紅菇廣泛地分佈於北美洲，主要在溫帶森林生態系統中出現，並且是以外生菌根的形式依附著多種樹木生長。[7]近期，在巴基斯坦境內喜馬拉雅山脈上的溫帶樹林中，也有這種真菌出現的紀錄，且這種真菌是依附著乔松生長。[8]
短柄紅菇本身是可供食用的，但因無味而不受歡迎，亦都因此不會被用作食材。但是，當這種真菌被泌乳菌寄生（英语：Hypomyces lactifluorum）寄生時，短柄紅菇就會變成紅色的「龍蝦蘑菇」（lobster mushroom）[9]，相當美味，並且是一種受歡迎的食物。[5][10]
