Cape Russula
Russula capensis
| Kingdom | Fungi |
| Class | Agaricomycetes |
| Order | Russulales |
| Family | Russulaceae |
| Genus | Russula |
| Species | R. capensis |
Cape Russula
The Cape Russula is one of the most recognisable mushrooms of the Western Cape fynbos and pine belt. Its vivid pink-purple to deep red-purple colouring makes it unmistakeable among fallen needles and leaf litter. Typically robust and fairly large, the Russula genus is defined by its brittle, chalk-like flesh — snap a gill and it breaks cleanly rather than bending.
Mature caps become concave, sometimes funnel-shaped, and the margin may become striated. Spore print ranges from white to pale yellow. The Cape Russula is genuinely choice: firm-textured and mild enough to take on the flavours it is cooked with. Remove the outer pellicle of the cap before cooking for best results. Do not confuse with the Sickener (Russula emetica) which has a bright scarlet cap, white stipe and acrid taste — taste-testing (and spitting) is a valid field ID technique for Russulas.
Taste & Culinary Rating
Excellent grilled whole or sliced into mushroom dishes. Peel the cap skin for best texture. Mild, nutty flavour that absorbs herbs and butter well.
