COMMENTS: Compare with Russula grata (p. 27). Other similar species that are not illustrated here are Russula fragrantissima and Russula foetentula. These species lack the cap granules. Russula pulverulenta (not illustrated) has granules on the stem as well as on the cap.
Russula granulata
SCIENTIFIC NAME: Russula ballouii Peck
SYNONYM: None
COMMON NAME: Ballou’s Russula
FAMILY: Russulaceae
CAP: Up to 3 in. wide; yellowish ochre, tawny to rusty, paler at times, the cuticle breaking up into small, scale-like patches revealing a creamy, ground color; convex to broadly convex to flat with a central depression; surface bald, dry; not striate, or only faintly so
FLESH: White, moderately thick; odor not distinctive, mealy, or of bread dough; taste usually acrid but mealy or mild at times
GILLS: White to cream colored at times with yellowish stains in insect damaged areas; attached; close to crowded; moderately broad; brittle; edges even; no partial veil
STEM: Up to 1-1/2 in. wide; creamy white above, colored like the cap; equal; solid; surface dry with rows of tawny scales or patches at the base
SPORE PRINT: Cream to very pale yellow
ECOLOGY: Mycorrhizal with oaks and possibly other broadleaf trees; scattered to gregarious in humus and lawns in parks and woodlands; summer; locally abundant
EDIBILITY: Not edible
COMMENTS: A key distinguishing feature is the base of the stem, which has rows of scale-like patches. Russula compacta (p. 24) has a similarly colored cap. Its gills are not brittle, and they rapidly stain brown when rubbed. Russula grata (p. 27) and several other similar species can easily be separated by their striate caps.
Russula ballouii
SCIENTIFIC NAME: Russula ochroleucoides Kauffman
SYNONYM: None
COMMON NAME: Yellow Brittle Gill
FAMILY: Russulaceae
CAP: Up to 4-1/2 in. wide; golden yellow to pale yellow with an orange tint; convex to broadly convex, becoming flat with a depressed center; surface dry, dull velvety at times; not striate, or obscurely so; occasionally with small cracks in age
FLESH: White to buff, unchanging when exposed; firm; brittle; odor not distinctive, or faintly fragrant; taste slowly bitter or acrid
GILLS: White bruising yellowish or brownish eventually; developing brown spots or stains in age; attached to the stem; brittle; close; edges even; no partial veil
STEM: Up to 3 in. long; whitish, at times with yellow or brownish stains; equal; solid becoming spongy; surface bald or minutely pruinose, dry, dull
SPORE PRINT: White to yellowish
ECOLOGY: Mycorrhizal with oaks and beech; scattered to gregarious in broadleaf woods in humus or on lawns in parks; summer and early fall; common
EDIBILITY: Not edible
COMMENTS: Russula flavida (not illustrated) is similar but is smaller and has a yellow stem.
Russula ochroleucoides
SCIENTIFIC NAME: Russula eccentrica Peck
SYNONYM: None
COMMON NAME: None
FAMILY: Russulaceae
CAP: Up to 5 in. wide; whitish at first, becoming grayish buff to olive buff and finally grayish brown to dark brown; convex to broadly convex and finally flat; surface viscid in wet weather; finely scaly, shiny, or dull
FLESH: Whitish to grayish pink; thick, firm, brittle; odor not distinctive; taste mild or slightly bitter
GILLS: Pale pink to pinkish cinnamon; attached to the stem; very broad; subdistant; with small water droplets at times; numerous short gills; brittle; edges even; no partial veil
STEM: Up to 3 in. long; whitish or at times colored like the cap, with pale-brown stains; generally equal or tapering in either direction; surface dry, brittle, bald, or slightly pruinose
SPORE PRINT: White
ECOLOGY: Mycorrhizal; scattered to gregarious in humus in broadleaf woods, especially under oaks; summer; occasional
EDIBILITY: Unknown
COMMENTS: The fairly large, broad, pinkish gills and white spore print are a unique combination.
Russula eccentrica
SCIENTIFIC NAME: Russula mariae Peck
SYNONYMS: None
COMMON NAMES: Mary’s Russula, Purple Bloom Brittlegill
FAMILY: Russulaceae
CAP: Up to 4 in. wide; purple, at times mottled with yellow or olive colors, or occasionally these colors throughout, center often darkest; convex to broadly convex, becoming flat; surface dry, pruinose, somewhat viscid when wet, velvety with a whitish bloom; only slightly striate in age
FLESH: White, sometimes reddish under the cuticle, unchanging when exposed; thick at the center; odor not distinctive; taste not distinctive, or rarely slightly acrid
GILLS: White to cream or pale yellowish, at times with pinkish edges; attached to the stem; close; brittle; edges even; no partial veil
STEM: Up to 3 in. long; colored like the
