Camembert brittlegill(Russula amoenolens) is native to the northern hemisphere and sprouts in the ground, generally in clusters or scattered groups. Slimy in wet conditions, its coating may disappear in dry weather. Its unappealing odor and peppery bitterness render it inedible.
Cap Diameter:
3 - 11 cm
Odor:
Reminiscent of cherries and almonds.
In This Article
Attributes
Similar Species
Tips for Finding
Clean and Preserve
Common Questions
General Info About Camembert brittlegill
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Attributes of Camembert brittlegill
Cap Diameter
3 - 11 cm
Height
3 - 8 cm
Cap
Cap 4 - 10 cm across; brown, brown; convex or flat
Cap Shape
Convex, Flat, Depressed
Cap Surfaces
Slimy or slightly sticky, Visible lines or stripes
Gills
Adnexed; close or nearly distant; whitish to yellowish or pale orangish; often discoloring brown
Gill Attachment
Attached
Stem
Stem 3 - 7 cm long and up to 3 cm thick; white, discoloring brownish to yellowish brown, especially near the base; dry, fairly smooth
Stem Shapes
Cylindrical
Stem Surfaces
Smooth
Stem Cross Sections
Hollow or cottony hollow
Flesh
White; unchanging when sliced
Ring
Ringless
Spore Print Color
Creamy
Odor
Reminiscent of cherries and almonds.
Body Color
Brown
Yellow
Bronze
Gray
White
Flesh Bruises
The flesh or milk does not discolor when bruised or cut.
Growth Form
Solitary, Scattered, Gregarious
Nutrient Gathering
Mycorrhizal
Substrate
On soil
You can find Camembert brittlegill by these plants:
The camembert brittlegill grows in mixed forests, and it seems to be associated with a number of different host trees, both deciduous and coniferous. This fungus exists in a symbiotic relationship with a host tree’s roots, helping it absorb water and nutrients while the tree provides the fungus with sugars and amino acids. The fruitbodies appear on the ground beneath the tree.
Scientific Classification of Camembert brittlegill
