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Russule Pourpre Et Noire Russule pourpre et noire Bon comestible Recommandation officielle: Nom latin: Russula atropurpurea Famille: A lames > Russulaceae > Russula Caractéristiques du genre Russula : chapeau: fragile, sans lait, nu, collant à poisseux, parfois pruineux, souvent très coloré - lames: adnées, cassantes (sauf une exception: charbonnière) - pied: cylindrique-clavforme - remarques: mycorrhizien, on peut goûter de petits morceaux pour la détermination Synonymes: Russula atropurpurea var. undulata, Russula atropurpurea var. fuscovinacea, Russula atropurpurea var. sapida, Russula pantherina, Russula viscida var. dissidens, Russula krombholzii f. dissidens, Russula krombholzii var. bresadolae, Russula krombholzii f. alutaceomaculata, Russula krombholzii f. pantherina, Russula krombholzii, Russula fuscovinacea, Russula atropurpurea var. alutaceomaculata, Russula atropurpurea var. atropurpuroides, Russula atropurpurea var. bresadolae, Russula atropurpurea f. dissidens, Russula atropurpurea f. pantherina, Russula depallens var. atropurpurea, Russula undulata, Russula vinacea, Russula rosacea f. alutaceomaculata, Russula ochroviridis, Russula furcata var. ochroviridis, Russula rubra var. sapida, Russula bresadolae, Agaricus atropurpureus Chapeau: 5-15cm, onvexe puis étalé-déprimé, viscidule, ruineux-subvelouté-chagriné au sec, mat, de coloration très variable, brun, violet à rouge vineux, parfois un mélange de toutes ces couleurs et entièrement vert olive, avec des plages jaunâtre pâle, à marge unie puis légèrement cannelée avec l'âge et cuticule se pelant seulement à la marge Lamelles: adnées, larges, souvent fourchues près du pied, interveinées, subespacées à serrées, crème à chamois puis ocrées, brunissant au froissement Pied: sans anneau, égal, blanc ou rosé par endroits à entièrement rose violacé, se tachant fortement de brun avec l'âge ou au froissement Chair: épaisse, ferme, blanche, jaunissant-brunissant à la coupe Odeur: aible au début, de poisson ou d?écrevisse avec l'âge, plus prononcée avec l'âge et au froissement Saveur: douce Habitat: août-octobre, mycorhizien, sur sol, surtout résineux Remarques: sous-section Xerampelinae, commune par endroit. Nom très variable, les experts ne sont pas unanimes sur la distinction avec xerampelina Confusion: peu de risque de confusion avec des champignons que l'on trouve en Suisse romande. Conservation: Conserve de vinaigre/vin blanc - Séchage - Poudre Détermination: Carpophore > Lamelles sous le chapeau > Lames minces véritables > Chair cassante comme de la craie > Sans lait > Russula Classification: Fungi > Dikarya > Basidiomycota > Agaricomycotina > Agaricomycetes > Russulales > Russulaceae > Russula > Russula atropurpurea Photos: .
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