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Pinkmottle woodwax (Hygrophorus russula), whole fruiting body
Qwert1234 · CC0
Edible species

Pinkmottle woodwax

Hygrophorus russula · Hygrophoraceae

A large, fleshy oakwood mushroom whose white cap is mottled and streaked with wine-red and pink, with waxy gills.

Last updated: Prepared by the Poros Mantar editorial team5 sources checkedReport a correction

FamilyHygrophoraceae
SeasonAug–Dec
Spore printWhite
Cap width5–15 cm
Stem length3–8 cm
Records in Turkey2 records
CultivationWild only

A large, fleshy oakwood mushroom whose white cap is mottled and streaked with wine-red and pink, with waxy gills. Its look and firm flesh resemble a Russula, hence its name. It is known as an edible species, but it is never eaten without an expert's identification.

Also called: false russula, russula-like waxy cap Turkish: Şarap renkli hygrophorus

Pinkmottle woodwax (Hygrophorus russula), whole fruiting body

How to recognise it

Pinkmottle woodwax, part by part

No ring or volva Spore print: White No distinctive smell; firm white flesh that may slowly turn pinkish when cut, mild to slightly bitter taste.

Pinkmottle woodwax (Hygrophorus russula), cap seen from above
Cap5–15 cm, fleshy, convex then flattening; white ground with wine-red, pink and purplish spots and streaks, slightly sticky when damp.
Pinkmottle woodwax (Hygrophorus russula), gills under the cap, seen from below
GillsWhite, spotting red with age; thick, waxy gills slightly running down the stem.
Stem3–8 cm, thick and firm; white with pink to red spots.

When and where

Aug–Dec

  1. Jan
  2. Feb
  3. Mar
  4. Apr
  5. May
  6. Jun
  7. Jul
  8. Augin season
  9. Sepin season
  10. Octin season
  11. Novin season
  12. Decin season

In Europe this species fruits from late summer to late autumn; Turkish GBIF records are from August and December.

Where does pinkmottle woodwax grow?

It grows in broadleaf woods, especially under oak and beech, often on chalky soil and sometimes in rings or rows, forming a mycorrhizal partnership with the trees.

Where is pinkmottle woodwax found in Turkey?

Turkish records are few and come from an arboretum in İstanbul and from İzmir.

Which months

  1. Jan0
  2. Feb0
  3. Mar0
  4. Apr0
  5. May0
  6. Jun0
  7. Jul0
  8. Aug0
  9. Sep0
  10. Oct0
  11. Nov0
  12. Dec2

1 provinces, 2 observations (GBIF, iNaturalist); months from observation dates. Record density also reflects where observers work.

Latest pinkmottle woodwax observations

On "illustrative" cards the image is a photo of the species; the observation photo cannot be shown here because of its licence, but can be seen at the source.

Look-alikes

What could it be confused with?

Pinkmottle woodwax can be mistaken for the species below. Each card shows the look-alike and how it differs from Pinkmottle woodwax.

Pinkmottle woodwax (Hygrophorus russula), whole fruiting body
This species Pinkmottle woodwax
Blotched woodwax (Hygrophorus erubescens) Edible species

not Pinkmottle woodwax

Blotched woodwax Hygrophorus erubescens

More slender, grows under conifers and its flesh turns noticeably yellow; it often tastes bitter.

The sickener (Russula emetica) Poisonous

not Pinkmottle woodwax

The sickener Russula emetica

Has a uniformly bright red cap, brittle gills that are not waxy and a very peppery taste; it causes gastrointestinal upset.

Deadly fibrecap (Inosperma erubescens), whole fruiting body Deadly

not Pinkmottle woodwax

Deadly fibrecap Inosperma erubescens

Its whitish cap is fibrous and splits at the margin, reddening when bruised; the gills are not waxy, the spore print is brown, and it appears in spring to early summer.

How to cook and eat pinkmottle woodwax

Safety first. Some white mushrooms with red markings are poisonous fibrecaps or bitter russulas, so this species is only gathered once its waxy gills, white spore print and thick stem have all been confirmed. It is eaten only after an expert's identification and thorough cooking.

How to prepare it

Check the waxy gills and thick stem on each one. Brush off the soil, trim the stem base and slice thinly.

How to cook it

Eat it only well cooked; our recipe sautés it with butter, olive oil and garlic. Sources differ on how good it tastes.

What goes with it?

  • pinkmottle woodwaxes
  • butter
  • extra virgin olive oil (about 3 tbsp)
  • garlic
  • flat-leaf parsley

Source: Wikipedia · practical details from our recipes.

Recipe

How to store pinkmottle woodwax

Fresh · fridge3–7 daysKeep fresh pinkmottle woodwax unwashed in a paper bag in the fridge; delicate species are at the short end. Source
FrozenA few monthsFreeze pinkmottle woodwax cooked, not raw: sauté and cool them first. Source
DriedA few months – 1 yearKeep dried pinkmottle woodwax in an airtight jar in a cool, dry, dark place. Source

How to store mushrooms: the full guide →

Grow it, buy it

Pinkmottle woodwax price list

Pinkmottle woodwax price list
ProductUsMarket (sourced, dated)
Fresh pinkmottle woodwaxMade to order · ask—
Dried pinkmottle woodwaxMade to order · ask—

We make our pinkmottle woodwax products in small batches, to order; send a request and we email you the price and delivery date. The market column shows prices seen on other sellers' pages on the date given; they are not our prices and may have changed.

Mushroom grow kits →

Frequently asked questions

Is Hygrophorus russula edible?

It is known as an edible species, with a mild to slightly bitter taste. Never eat it without an expert's identification.

Does it have a Turkish name?

We found no established, sourced Turkish folk name; on this page we use the descriptive name şarap renkli hygrophorus.

How do you identify it?

Look for a large, fleshy white cap mottled with wine-red and pink, thick waxy white gills, a stout stem and a white spore print together.

How is it told apart from Russula species?

Russula gills are brittle and crumble when rubbed, whereas Hygrophorus gills are thick, flexible and waxy to the touch.

Does it have poisonous look-alikes?

The sickener (Russula emetica) and the deadly fibrecap (Inosperma erubescens), which reddens when bruised, can be confused with it; the latter has a brown spore print and appears in spring.

Where and when is it found in Turkey?

Records are few: from an arboretum in İstanbul in August and from İzmir in December. In Europe it fruits from late summer to late autumn.

Is pinkmottle woodwax edible?

Yes, pinkmottle woodwax is an edible species. Eat a wild one only after an expert has identified it with certainty: it can be confused with the sickener (Russula emetica) and deadly fibrecap (Inosperma erubescens). Some white mushrooms with red markings are poisonous fibrecaps or bitter russulas, so this species is only gathered once its waxy gills, white spore print and thick stem have all been confirmed. It is eaten only after an expert's identification and thorough cooking.

When is pinkmottle woodwax season in Turkey?

In our calendar, pinkmottle woodwax season runs Aug–Dec. In Europe this species fruits from late summer to late autumn; Turkish GBIF records are from August and December.

Where does pinkmottle woodwax grow?

It grows in broadleaf woods, especially under oak and beech, often on chalky soil and sometimes in rings or rows, forming a mycorrhizal partnership with the trees.

Where is pinkmottle woodwax found in Turkey?

Turkish records are few and come from an arboretum in İstanbul and from İzmir.

What can pinkmottle woodwax be confused with?

Pinkmottle woodwax can be confused with blotched woodwax (Hygrophorus erubescens, edible species), the sickener (Russula emetica, poisonous) and deadly fibrecap (Inosperma erubescens, deadly). Look-alikes are compared on this page.

What is pinkmottle woodwax called in Turkish?

In Turkish, pinkmottle woodwax (Hygrophorus russula) is called Şarap renkli hygrophorus.

Sources

  1. Suzuki ve ark. (2012), Glycobiology: Hygrophorus russula mannoz bağlayan lektin pubmed.ncbi.nlm.nih.gov
  2. Wikipedia (EN): Hygrophorus russula en.wikipedia.org
  3. GBIF: Türkiye kayıtları gbif.org
All sources (5)
  1. iNaturalist: Türkiye gözlemleri inaturalist.org
  2. MushroomExpert: Hygrophorus russula mushroomexpert.com
Photo credits (8)