(28 votes, average: 3.86 out of 5)
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Charcoal Burner
Edible 
Autumn 
Summer 
One of the best tasting Russulas but to identify it you need to know the family as it doesn’t have the brittle gills typical of the other Russulas.
| Mushroom Type | |
| Common Names | Charcoal Burner (EN), Tegyll Brau Dulas (CY), Gołąbek Zielonawofioletowy (PL), Kékhátú Galambgomba (HU) |
| Scientific Name | Russula cyanoxantha |
| Season Start | Jul |
| Season End | Oct |
| Average Mushroom height (CM) | 11 |
| Average Cap width (CM) | 15 |
Cap
Convex to flattening with a depression in the centre. The colour can vary considerably being olive, brown, wine, grey, purple or even yellowish. Greasy when wet.
Gills
Gills white and flexible unlike other Russulas whose gills are brittle.
Stem
White, firm and staining slightly green when rubbed with iron salts.
Flesh
White, thick and firm.
Habitat
Mixed and broad leaved woodland particularly beech. Said to grow in troops but I have only found individual mushrooms.
Possible Confusion
Other Russulas but these have brittle gills rather than the charcoal burners flexible ones.
The stems of other Russulas stain salmon pink when rubbed with iron salts whereas the burner stains slightly green.
Spore Print
White to pale cream. Broadly ellipsoid.
Taste / Smell
Good, mild and nutty.
Frequency
Fairly common.
4 comments for Charcoal Burner
Hi I’ve found quite a few of these I think but I’m confused by the flexible / brittle gill description. When I run my thumb along them they flake away like almond flakes. What am I looking for in terms of flexibility? Thanks
If it is a Charcoal Burner the gills will flex like most other mushrooms, if they are flaking off easily then it is not a Charcoal Burner. There are several look-a-like Russulas but the taste test is the best way to see if it is edible. See our Identifying Russula article.
These definitely do grow in troops! Been finding them in patches of maybe 25 mushrooms at a time. (not all fit for eating mind you) They are well disguised amogst leaf litter – sometimes just a small part of the cap is showing, as if the mushroom is not quite ready to spring up – until you pull it up that is – then you find a whole mushroom with a long stem buried under the leaves! Also they taste delicious! 😉
I want to add that I’ve only just learnt to identify these this season but I’ve discovered that a key identifying feature of these for a novice, aside from the flexible gills and the colour etc, is the very firm stem. Most other (but not all) russulas have a rather squishy stem while charcoal burner stems are often almost rock hard. Not enough is made of this fact in the description above. It’s also a handy way to tell if you’re onto the right thing without having to actually pull up all sorts of other mushrooms since you can, with a bit if care, feel the stem without disturbing the mushrooms.