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Purple-bloom Russula
A common eastern North American Russula, usually purple to purplish red, with a fine whitish bloom on the cap when fresh. The stem is often flushed pink or purple. The gills and spore print are cream to pale yellow. It grows with oaks and other hardwoods from late spring to fall.
Not recommended. Edibility is poorly documented: one regional guide calls it "edible but not pleasant", and the taste ranges from mild to slightly acrid or oily and unpleasant. Red to purple Russulas with a burning-acrid taste, such as the R. emetica group, cause GI upset, and Russula species are hard to separate. Do not eat unless confirmed by an expert.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
