Russula langei Bon (illustrated 50% life size) Cap 5–10cm across, convex at first, later depressed; purple, washing out to green; very firm; peeling up to a quarter. Stem 30–100×10–25mm; white with a pale but distinct pink flush. Flesh white, staining orange-brown, slowly green when rubbed with iron salts; solid; taste mild, smell crab-like, similar to R. xerampelina; Gills adnexed; white to medium ochre. Spores 7–9.5×6–7µ, broadly elliptical; warts small, up to 0.6µ, with no connective network. Spore print pale ochre (E–F). Habitat in broad-leaved woods; summer to autumn. Very rare. Unknown edibility. Note I included this fungus in R. xerampelina in my first book. Kibby (2002) feels that this picture probably represents R. langei, a close relative of R. cyanoxantha, which also has a greenish reaction to iron salts, but this fungus has the distinct pinkish flush on the stem.