Mushroom and Toadstools / How to Distinguish Easily the Differences Between Edible and Poisonous Fungi

Chapter 12: Yellow-gilled Mushroom. Fig. 6.

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About This Book

A practical field guide that helps readers separate edible from poisonous fungi through clear descriptions and nature-based illustrations of dozens of species. It supplies indices of common and scientific names, engraved plates of twenty-nine edible and thirty-one poisonous species, and short diagnostic notes on appearance, habitat, and handling. Introductory remarks discuss safe collecting and eating practices, such as choosing fresh specimens, avoiding overconsumption, and caution for beginners. The author emphasizes careful comparison with the plates, offers to identify specimens sent for inspection, and relates occasional personal cautions from earlier mistakes. The volume mixes botanical observation with culinary advice to encourage informed, cautious use of wild fungi.

Yellow-gilled Mushroom. Fig. 6.

(Russula alutacea.)536.

This is one of the principal ornaments of our woods in summer and autumn, and is readily recognized by its thick gills, which are of a subdued but decided buff-yellow colour, and the somewhat viscid red, or pale crimson top. The stem is stout, white or rose-colour, ringless, and solid; the whole plant fleshy, and frequently very large. The gills immediately distinguish it from the emetic mushroom (fig. 21, Poisonous Sheet), as in the latter they are pure white, and always remain so; there are, too, other great differences between the two species noted in the description of the emetic mushroom.

The taste of Russula alutacea is particularly agreeable and mild, and, when well prepared for the table, few species prove more satisfactory to the consumer. Dr. Badham (by an error) takes some exception to it.