Where: Worldwide, predominately in Europe, North Africa, and parts of Asia and North America
Grows in both coniferous and mixed woodlands, especially near pines and spruces.
When: July-October
I took this picture myself while roaming around the woods in the South Carolina midlands.
As the nickname suggests, this mushroom is not meant to be eaten. It is not the most toxic or deadly or anything . . . but ingestion can result in nausea, cramping, vomiting, and diarrhea.
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Appearance:
These shrooms can be hard to specifically identify. The most notable trait is its flat or convex, bright red cap, which can become pinkish and sticky when wet. The gills are white and cramped together; and are free, adnexed, or adnate from the stem. This mushroom is very brittle.
Russula emetica has a white and somewhat thick stem that is between 4.5 - 9.5 cm in length.
Taste:
Being dubbed "The Sickener," it is recommended to avoid eating it. Russula emetica can cause gastrointestinal issues like vomiting and diarrhea but is not considered fatal unless the consumer is immunocompromised.
However, if cooked well, it is said to be rather hot, spicy, and peppery, with a slightly fruity aroma. This mushroom could work well as spices for soups, stews, and goulash!
In fact, Russula emetica used to be commonly eaten in Eastern Europe. The mushroom was consumed after being parboiled and/or pickled.
You should ALWAYS cook wild mushrooms for the safest outcome, even if you are sure the mushrooms you foraged are safe to eat.
Medicinal Use:
Russula mushrooms, or "Brittlegills," generally may harbor anti-inflammatory, antioxidant, anti-tumor, and immunomodulatory properties. To put it simply, research suggests Russula could improve the body's ability to fight infections and diseases.
I cannot find much information for the Russula emetica. Though they can be a good source of calcium, potassium, vitamin C, organic acids, and other minerals.
Of course, mushrooms do not substitute medical attention. Further research is needed, only showing that Russula could help with relieving or preventing disease symptoms.
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**While identifying Russula can be relatively easy, determining the specific species is notoriously difficult. I myself probably misidentified the photo as emetica, but at least the information is interesting enough.
**The photo may instead be the "Beechwood Sickener," or Russula nobilis . . . but regardless, they both have scarlet caps and can make you sick!
**Russula mushrooms can be confused with Amanita mushrooms, particularly if the latter shroom has a red cap.
If you are unsure of the genus of mushroom, look at the stem. Amanitas have bulbous stems whereas the Russula have straight, thick stems. Red Amanitas usually have more rounded caps when mature, as well as white spots all over them, like the classic toadstool. Red Russula shrooms often have flatter caps.
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Also, here is a handy diagram on gill attachment types, which may help identify the Russula! The image was taken from ResearchGate.
