1
Observations
3 weeks ago
Last Observed
Russula amoenolens, also known by its common name camembert brittlegill, is a member of the genus Russula. The species has a greyish-brown cap, with clear scoring along the edge. While inedible, the mushroom is known for its distinctive smell like camembert cheese.
Source: Wikipedia
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Distribution
Frequent under Quercus
Habitat
Under Quercus, sometimes with conifers near the coast
Associates
Quercus
Conservation
LC
Cap
| Colour | |
|---|---|
| Shape | Convex, Flattened, Depressed |
| Surface | Viscid |
| Width | 3 - 8 cm |
| Margin | Sulcate |
Gills
| Colour | |
|---|---|
| Spacing | close |
Flesh
| Odour | A mixture of camembert cheese and artichoke. A sour, sweaty odour |
|---|---|
| Taste | Hot and unpleasant |
Stem
| Colour |
|---|
Macrochemicals
Guaiac rapidly deep blue
| FeSO4 | |
|---|---|
| Guaiac |
Spores
Mostly isolated, conical warts
| Colour | |
|---|---|
| Shape | Broadly ellipsoid |
| Ornamentation | Warty |
| Size | 7-8 x 5-6 μm |
Microscopic Features
Pileocystidia pointed fusiform but hard to differentiate from ordinary cuticular end cells
| Dermatocystidia | Fusiform |
|---|
Confirmed
Unconfirmed
Classification
- ↳ Phylum: Basidiomycota
- ↳ Subphylum: Agaricomycotina
- ↳ Class: Agaricomycetes
- ↳ Order: Russulales
- ↳ Family: Russulaceae
- ↳ Genus: Russula
Synonyms
- Russula amoenolens var. alba anon.
Reference Sources
T. Læssøe, J. H. Peterson (2019) Fungi of Temperate Europe Vol. 1. Princeton University Press.
G. Kibby, M. Tortelli, F. Hampe, C. V. Soler (2026) The Genus Russula in Great Britain with keys to species. Geoffrey Kibby.
