AbleAndReckless Posted November 16, 2017 Report Share Posted November 16, 2017 Gonna throw two different ones in here, since I'm not sure if they're the same just at different stages of growth. Both we're growing by themselves with no other ones in sight. The more pale one was near the bank of a swampy area, the reddish one was just growing in leaf litter/partial shade. Couldn't get a good pic of the underside of red one without pulling it out, sorry. Any ideas appreciated. Quote Link to comment Share on other sites More sharing options...
vitog Posted November 16, 2017 Report Share Posted November 16, 2017 Both look like Russulas, but the reddish ones are difficult to identify to species. Some are somewhat poisonous. Quote Link to comment Share on other sites More sharing options...
Lily Posted November 16, 2017 Report Share Posted November 16, 2017 Yes, they are Russula. I'll taste a tiny bite, see if it taste peppery. In russula family, I'd like to pick the red ones with the hollow, red stem taste not peppery, and another one the cap is greenish. This pic from Chinese blog. I also found the same russula in Susquehanna river bank. I have some dried from my summer mushroom hunting. I'll use them to cook chicken broth, then use the broth cook rice noddles,. yummy! Quote Link to comment Share on other sites More sharing options...
Dave W Posted November 17, 2017 Report Share Posted November 17, 2017 A&R, both mushrooms represent species of Russula. Same species...? Maybe, maybe not. As Lily points out, some of the red-capped Russulas are bitter/acrid, and others taste mild. Even after one makes this distinction, IDing red Russulas to species is very difficult. I haven't used the red Russulas I find here in PA as food (with the one exception being the xerampelina types, which smell like raw shrimp). There's an orange-capped species I like, Russula barlae. Like vitog says, some Russula species contain toxins that can make a person become ill. Quote Link to comment Share on other sites More sharing options...
Lily Posted November 17, 2017 Report Share Posted November 17, 2017 Dave, http://www.svims.ca/council/illust/Russula bicolor 1 Michael Beug.htm ------- have you ever seen Russula bicolor? The red capped and taste rather mild Russulas are very popular in China. Fresh picking worth 200 U.S Dollars a pound. Quote Link to comment Share on other sites More sharing options...
Dave W Posted November 18, 2017 Report Share Posted November 18, 2017 Lily, I just checked Mushroom Observer for Russula bicolor observations. Most of them come from western North America, with a few others coming from Ontario Canada. A few of the people who found it say the taste is acrid (acidic, unpleasant). One field guide I have also says the taste is acrid (Mushrooms of North America by Roger Phillips). There are many species of red-capped Russula that have white stem. Are you certain the one that's a popular edible is R. bicolor? Quote Link to comment Share on other sites More sharing options...
Lily Posted November 18, 2017 Report Share Posted November 18, 2017 I'm not sure I saw the R. bicolor in my area. I found the red ones that has red cap, red stem and stem was hollow . It appears in June, July, August and early September the same seasons in China too. It just lookalike Chinese one that is very popular. I tasted it. It was not acrid or peppery. One time I boiled it. I immediately loved the smell, and the broth was so sweet. Quote Link to comment Share on other sites More sharing options...
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