Russula Morse (Russula illota)
- 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 illota (Russula Morse)
Russula Morse belongs to the Russula family, whose representatives can often be found in the forests of our country.
Experts believe that it is the russula of various species that accounts for approximately 45-47% of the mass of all mushrooms in the forests.
Russula illota, like other species of this family, is an agaric fungus.
The cap reaches a diameter of up to 10-12 cm, in young mushrooms – in the form of a ball, bell, later – flat. The skin is dry, easily separated from the pulp. Color – yellow, yellow-brown.
The plates are frequent, brittle, yellow in color, with a purple tint along the edges.
The flesh is white in color and has a strong almond flavor. On the cut, it may darken after a while.
The leg is dense, white (occasionally there are spots), most often even, but sometimes there may be thickenings at the bottom.
Spores whitish.
Russula illota belongs to the category of edible mushrooms. Usually such mushrooms are salted, but since the pulp has a slight bitterness, during the cooking process, the removal of the skin from the cap is required, as well as mandatory soaking.