Latin scientific name: Russula adusta (Pers.) Fr.
Common names and aliases: Russula fumosorosea, Charcoal Mushroom (Guangxi), Mushroom with Cow dung (Fujian) and Charcoal Mushroom (Fujian).
Type characteristics: The width of the mushroom cap is 9.5— 1 1 cm, and it is flat and semi-spherical, concave, smooth, non-sticky or slightly sticky when wet, with white color at first, then light smoke color, brownish gray to dark brownish gray, and the injured part is grayish black. Mushroom meat is thick, white, does not change red when injured, but turns grayish brown, and finally turns black. Black mushroom with soft taste
And has no special smell. The bacterial folds are white, blackened after injury, unequal in length, slightly dense and thin, straight or slightly delayed. The stipe is1.5-6.5 cm long and1-2.8 cm thick, fleshy, nearly cylindrical, medium-solid, white, the same color as the cap when it is old, and darkens when it is injured. Spores are printed white. Spores are colorless, nearly spherical, with small warts and incomplete reticulation, (6.4)-6.9-9.1× (5.5)-5.8-7.3 microns. Cysts are nearly spindle-shaped, and the tips are often papillary, (36)-52-100× (5.5)-7.3-10.9 micron.
Ecological habit: born in coniferous forest in summer and autumn, solitary or group. Edible.
Origin: Hebei, Jiangsu, Guangxi, Guizhou, Tibet, Fujian, Hunan and other places.