Edible Russula (Russula vesca)
- Vaega: Basidiomycota (Basidiomycetes)
- Vaevaega: Agaricomycotina (Agaricomycetes)
- Vasega: Agaricomycetes (Agaricomycetes)
- Vasega laiti: Incertae sedis (o le tulaga le mautinoa)
- Poloaiga: Russulales (Russulovye)
- Aiga: Russulaceae (Russula)
- Genus: Russula (Russula)
- ituaiga: Russula vesca (Russula edible)
- Russula food
The diameter of the cap of this mushroom can vary from 5 to 9 cm. It is usually pink or pink-brown in color, somewhat sticky to the touch, fleshy, and becomes matte during drying. In young mushrooms, the cap looks like a hemisphere, and over time it opens and becomes flat-convex. Her cuticle does not reach the edge a little and is easily removed to the middle. Russula food has white plates, quite often located, sometimes they may have rusty spots. The leg is white, but over time, the same spots may appear on it, as on the plates. The structure of the pulp is dense, emits a pleasant mushroom aroma and has a light nutty taste.
This mushroom grows in deciduous and coniferous forests mainly in the summer-autumn period. Quite a lot of red russulas are found, which have special taste qualities, they can be felt by biting off a little plate.
Russula food very widely used in food due to its excellent taste and aroma. It is completely safe for health.