Whole russula (Russula integra)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Type: Russula integra (Whole russula)
Russula is wonderful
Whole russula is distinguished by a hemispherical cap, then prostrate, depressed in the center with a diameter of 4-12 cm, blood-red, in the middle olive-yellow or brownish, dense, mucous. The skin is easily peeled off, fresh - a little sticky. The edge is wavy, cracking, smooth or slightly reticulate-striped. The pulp is white, brittle, tender, with a sweetish, then spicy taste. The plates are later yellow, light gray, forked-branched. The stem is white or with a light pinkish bloom, at the base with yellow spots.
The color of the cap varies from dark brown to yellowish brown, brownish violet and olive. The leg is at first solid, later its flesh becomes spongy and then hollow. In a young mushroom, it is white, in a mature one it often acquires a yellowish-brown color. The plates, at first white, then turn yellow. Over time, the pulp also turns yellow.
The fungus grows in groups in mountain coniferous forests, on calcareous soils.
Summer - autumn (July - October).
This mushroom can be easily confused with other russula, which, however, have a spicy or peppery taste. It is also very similar to the good edible mushroom Russula alutacea, green-red russula.
The mushroom is edible and belongs to the 3rd category. Apply it fresh and salty. Occurs in deciduous and coniferous forests from July to September.