Biology:Russula amoenolens
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Short description: Species of fungus
| Russula amoenolens | |
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Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. amoenolens
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| Binomial name | |
| Russula amoenolens (Romagn.)
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Russula amoenolens, also known by its common name camembert brittlegill, is a member of the genus Russula. The species has a greyish-brown cap, with clear scoring along the edge. While inedible, the mushroom is known for its distinctive smell like camembert cheese. The mushroom often appears under oak trees from summer to autumn.[1]
Taxonomy
The species was first described by French mycologist Henri Romagnesi in 1952.[2]
Distribution
The species is primarily found in Europe, but has also been reported in the United States, Costa Rica, Morocco and New Zealand.
See also
References
- ↑ "Russula amoenolens". Pilzoek-Datenbank. http://www.pilzoek.de/pilze.php?taxnrq=hlb&nameq=Russula+amoenolens+Romagn.
- ↑ Bart Buyck. "Russula amoenolens" (in en). http://www2.muse.it/russulales-news/tx_card.asp?index=5097.
Wikidata ☰ Q1028515 entry
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