Blackening Russula
This summer and fall species is one of several Russulas that blacken over time. It is initially white, but quickly turns brown. The caps may reach 4 inches, and usually become deeply depressed. The gills are widely spaced and have tiers of short gills that do not extend to the stalk, a characteristic rarely seen outside of the Russula compactae and brevipes groups. The fruitbodies eventually turn completely black, with the gills being the last to turn, as can be seen in the following photo. Before turning black the fungus develops light red staining for a brief period where scratched or bruised, a feature best observed in the stalks or the context. The stalks start white and gradually turn gray and then black. The taste is mild and there is usually no odor. It is edible but not highly prized.