Russula golden (Russula aurea)
- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (of uncertain position)
- Order: Russulales (Russulovye)
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- Type: Russula aurea (Russula golden)
The cap of a young fruit is flat-prostrate, often depressed in the center, the edges are ribbed. The surface is smooth, slightly slimy and glossy, matte and slightly velvety with age. At first it has a cinnabar red color, and then on a yellow background with red spots, it happens to be 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 creamy at first, later yellow, with a chrome-yellow edge.
Spores are warty with a comb-shaped mesh, yellowish in color.
The stem is cylindrical or slightly curved, 35 to 80 mm high and 15 to 25 mm thick. Smooth or wrinkled, naked, white with a yellowish tint. Becomes porous with age.
The flesh is very fragile, crumbles a lot, if cut, the color does not change, it has a whitish color, golden yellow under the skin of the cap. It has almost no taste and smell.
Distribution occurs in deciduous and coniferous forests on the soil from June to the end of September.
Edibility – very tasty and edible mushroom.
But the beautiful inedible russula is very similar to golden russula, which differs in that the entire fruit tree is hard, and the color of the cap is constantly cinnamon-variety-red, the flesh has a fruity smell and no particular taste. During cooking, it has the smell of turpentine, grows from July to October in deciduous and coniferous forests. Therefore, one must be very careful during the collection and preparation of the golden russula mushroom!