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Amanita rubescens |
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Unlike many Amanita species the Blusher, Amanita
rubescens, is edible if well cooked; but, since it causes anaemia
if eaten raw, most people steer clear of using it as a food source.
Identification guide |
Cap
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5 - 20 cm diameter; often brownish-pink but
very variable; retaining irregularly distributed, off-white or grey
fragments of the universal veil; initially domed, but flattening at
maturity and occasionally becoming slightly funnel-shaped. When damaged,
the gills and cap flesh turn deep pink or dull red.
In very wet weather the veil fragments may get washed from the cap, but the reddening of damaged areas is always an aid to identification. |
Gills
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White, free, crowded.
In mature specimens the gills are often marked with pink or rusty red spots. When handled, the gills very quickly blush pink or dull red. |
Stipe
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Stem height 7 - 15 cm; diameter
1 - 2 cm; white above the stem ring but reddish-brown, often with deep
pink flecks, below the stem ring; the stem flesh bruises pink
The stem becomes hollow with age and bears a hanging stem ring that is quite thin and fragile, usually grooved, and often ragged. The volva is visible on immature specimens but as the fungus matures the volval remains disappear from the stem leaving a swollen base without any distinct basal rings. |
Spore print |
White. |
Odour/taste |
Not distinctive. |
Habitat |
Mycorhizal with hardwood and softwood trees; particularly abundant in pine forests. |
Season |
June to October |
Occurrence |
Very common. |
Similar species |
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First Nature Multimedia
Guide to Fungi There is a lot more about this species and hundreds of other beautiful and fascinating mushrooms and toadstools on our CD-ROM for PCs with Internet Explorer. Details...
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