Russula whole (Russula integra)
- 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 integra (Russula whole)
synonyms:
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 peel is easily torn off, fresh – a little sticky. The edge is wavy, cracking, smooth or slightly reticulate-striped. The flesh is white, brittle, tender, with a sweetish, then spicy taste. The plates are later yellow, light gray, forked-branched. The leg is white or with a light pinkish bloom, at the base with yellow spots.
VARIABILITY
The color of the cap varies from dark brown to yellowish brown, brown-violet and olive. The leg is solid at first, 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 are white at first, then turn yellow. Over time, the flesh turns yellow.
HABITAT
The fungus grows in groups in mountain coniferous forests, on calcareous soils.
SEASON
Summer – autumn (July – October).
SIMILAR TYPES
This mushroom is easily confused with other russula mushrooms, which, however, have a spicy or peppery taste. It is also very similar to the good edible mushroom Russula green-red Russula alutacea.
The mushroom is edible and belongs to the 3rd category. It is used fresh and salty. It occurs in broad-leaved and coniferous forests from July to September.