I have loved mushrooms since childhood, and I have also been a programmer for a long time. Combining these two hobbies, I wrote this website. Previously, I had two other mushroom identification sites, which I sold. Only one of them remains accessible today. My goal with the current site is to create an easy-to-use search and identification platform that works great both in the field and at home. I hope it brings joy to others.
Bartha László
Species flashcards
Practice area: created for the 303-species Hungarian mushroom inspector requirement. It is not an official examination; requirements in other countries may differ.
Golden Russula
Russula claroflava
edible
Protected · 5 000 Ft
- Habitat: forest deciduous birch
- Fruiting season: August – October
- Cap: depressed grooved bare convex flat sticky
- Stem: cylindrical
- Fertile layer: adnate
Description
Cap: 4-10 cm in diameter; convex when young, then flattening, finally depressed in the center; mostly uniform color, chrome-, ochre-yellow; surface bare, slightly sticky when wet, shiny, matte when dry; its margin becomes grooved with age; its skin is only peelable at the margin.
Gills: Adnate or slightly free; whitish when young, then ochre-yellow, graying with age or on pressure.
Stem: 4-9 cm long, 1-2 cm thick; cylindrical; whitish when young, then often yellowish or ochre-spotted, graying with age.
Flesh: Soft; whitish, slowly graying with age or on the cut surface; slightly fruity smell, mild taste.
Spore: Ochre-yellowish: 8-9.5 x 6.5-8μm; elliptical, decorated with warts.
Occurrence: From August to October; in strongly acidic and wet deciduous forests, peat bogs, under birch, very rare, protected species.
Edibility: Edible, but protected, so leave it at its habitat!
Confusion: There are several yellow-capped russula species, however, among these, only the not edible pale yellow russula's flesh grays in the stem in old age, but it has a peppery taste.
Note: russula means red or reddish. The species name is of Latin origin from clar - bright and flava - yellow.
Species description: In 1888, the British mycologist William Bywater Grove (1838-1948) described it and gave it its binomial scientific name, Russula claroflava, which is still used today. Born in Birmingham, England, Grove gained fame for his English translation of the mycological treatise "Louis Rene and Charles Tulasne: Selecta Fungorum Carpologia (3 volumes, 1861-1865)".
Taxonomy
- PhylumBasidiomycota
- ClassAgaricomycetes
- OrderRussulales
- FamilyRussulaceae
- GenusRussula
- Species: claroflava
- Described by: Grove
- Hungarian name: krómsárga galambgomba
- Lifestyle: mycorrhizal
- Edibility: edible
