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| This is one of the "classic"
Russula species that seems to be widely distributed across the
Northern hemisphere. This is one presents interest even to those who crave
more for food than theoretical knowledge. The mushroom is easily identified
in the field based on its strong (rotting) seafood odor, which intensifies
with age. Thus the popular name "Shrimp Russula". To my palate, the
odor remains even after the species has been cooked. Also, it has a tendency
for the stem to turn yellowish to light brown when bruised, but this feature
is shared by other Russulas too and cannot be used in
isolation. Finally it the Shrimp Russula has a mild taste and
yellow spores. That pretty much is all the identification trouble one needs
to go through in order to have a decent lunch. |
Collection: Colorado Rockies |
Very large fruitbodies -- Coastal
California, Marin County |
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The situation changes
dramatically once we enters the nomenclatural paradise. Various authors
have mixed a pretty good taxonomic stew around each color form. There
15-16 varieties around Russula xerampelina and most of
these were described from Europe. In general there is little agreement
between various authors on what each variety is and even less common
ground on the habitat. In addition, whether these varieties can be
applied directly to North American material will require a lengthy
investigation, but the odds are that they will not. Therefore, except
for
Russula graveolens and
var. elaeodes, I am treating the rest of Russula
xerampelina as one large cluster of species varieties and forms,
very similarly to the way the mycophagists do. Is there a typical look
for this species then it probably is the classic carmine red and pinkish
stipe. From there it tends to be a very variable concept with its of
darker burgundy coloration and paler cream and greenish hues. Once I
grew totally frustrated with a bunch of Shrimp Russulas from
Sierra Nevada who refused to share their identity and in turn I helped
myself by cooking the entire herbarium - it was a superb soup that could
have taken several man years of work to do the proper nomenclature on.
"If you can beat the id, eat it..."
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For those who like to act smart in the field, the identification can be
supported by rubbing some Iron Sulphate and observing the greenish
reaction. Note that it is mixed between brown as a result of the
mechanical bruising and the greenish as a result of the FeSO4.
Keep in mind that most Russula species turn pinkish when treated with
FeSO4, but many turn green in after a few hours. Anyway, hope
you enjoyed your lunch...
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This one is a Shrimp Russula too...
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