Edible russula (Russula vesca) photo and description

Edible russula (Russula vesca)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Incertae sedis (undefined)
  • Order: Russulales
  • Family: Russulaceae (Russula)
  • Genus: Russula (Russula)
  • Species: Russula vesca (Edible russula)
    Other names for the mushroom:
  • Food russula


Food russula

Food russula

The diameter of the cap of this mushroom can vary from 5 to 9 cm. Usually it is painted pink or pink-brown, somewhat sticky to the touch, fleshy, becomes matte during the drying process. In young mushrooms, the cap looks like a hemisphere, and over time it opens and becomes flat-convex. Her cuticle does not reach the edge a little and is easily removed to the middle. The russula food has white plates, quite often located, sometimes there may be rusty spots on them. The leg is white, but over time, the same spots may appear on it as on the plates. The structure of the pulp is dense, gives off a pleasant mushroom aroma and has a light nutty flavor.

Russula edible

This mushroom grows in deciduous and coniferous forests mainly in the summer-autumn period. There are quite a lot of red russula, which have special taste qualities, they can be felt by biting off a little plate.

Food russula is very widely used in food due to its excellent taste and aroma. It is completely safe for health.