Russula golden (Russula aurea)Systematics:
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Species: Russula aurea (Russula golden)
The cap of a young fruit is flat-spread, often depressed in the center, the edges are ribbed. The surface is smooth, slightly slimy and shiny, matte and slightly velvety with age. At first it has a cinnabar red color, and then on a yellow background with red spots, it is orange or chrome yellow. Size in diameter from 6 to 12cm.
The plates are 6-10 mm wide, often located, free near the stem, rounded at the edges of the cap. The color is cream at first, later yellow, chrome yellow on the edge.
Spores are warty with a comb-shaped mesh, yellowish in color.
The leg is in the form of a cylinder or slightly curved from 35 to 80 mm in height and 15 to 25 mm thick. Smooth or wrinkled, naked, white with a yellowish tinge. It becomes porous with age.
The pulp is very fragile, crumbles strongly, if cut off, the color does not change, it has a whitish color, under the skin of the cap is golden yellow. It has almost no taste and smell.
Distribution occurs in deciduous and coniferous forests on the soil from June to the end of September.
Edible - a very tasty and edible mushroom.
But the beautiful inedible russula is very similar to the golden russula, which differs in that the entire fruit tree is solid, and the color of the cap is constantly cinema-varna-red, the pulp with the smell of fruit and without a special taste. During cooking, it smells of turpentine, grows from July to October in deciduous and coniferous forests. Therefore, you need to be very careful when collecting and cooking the golden russula mushroom!