Russula scaly (Russula virescens)
- 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 virescens (Russula scaly)
- Russula greenish
The mushroom has a hat with a diameter of 5-15 cm. Russula scaly has the appearance of a hemisphere, and as it grows, it deepens towards the center, while the edges slightly turn inside out. The cap is colored green or gray-green, the skin may be slightly torn along the edges, some mushrooms have white patches on it. Up to half of the cap, the skin is easily removed. The mushroom has rare white plates, the color of which gradually turns into fawn. Spore powder white. The leg is also white in color, with dense and fleshy flesh, nutty spicy taste.
Russula scaly mainly grows in deciduous forests, mainly in areas with acidic soil. It is best to collect it in summer and autumn.
By its taste, this mushroom resembles green russula, and outwardly very much like a pale grebe, which is very poisonous and dangerous to the health and life of people.
Greenish russula belongs to edible mushrooms and is considered the best among all other russula in terms of taste. It can be used in food in boiled form, as well as dried, pickled or salted.
Video about mushroom Russula scaly:
