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Russula is a very large genus composed of around 750 worldwide species of ectomycorrhizal mushrooms. They are typically common, fairly large, and brightly colored – making them one of the most recognizable genera among mycologists and mushroom collectors.
Russula rosea (synonym Russula lepida), known as the rosy russula, is a north temperate, commonly found mushroom of the large "brittlegill" genus Russula.. The cap is convex when young, later flat, mostly bright cinnabar to carmine red; often with yellow spots and up to 10 cm in diameter.
Several species of Lactarius, Lactifluus and Russula are valued as excellent edible mushrooms. This is the case for example for the north temperate species Lactarius deliciosus , Lactifluus volemus , or Russula vesca , and other species are popular in other parts of the world, e.g. Lactarius indigo in Mexico, or Lactifluus edulis in tropical ...
In a large skillet, heat 1 tsp. oil over medium heat and add the shallots, mushrooms and a pinch of salt. Saute until caramelized and brown, about 10 minutes. Stir in the thyme and set aside.
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1 oz dried porcini mushrooms; 5 cup fat-free, reduced-sodium chicken broth, such as Swanson's; 1 tbsp unsalted butter; 2 cloves garlic, minced; 1 cup farro; 2 cup tightly packed Tuscan kale leaves ...
The mushroom Russula fellea goes by the common name of the geranium-scented russula, or bitter russula and is a member of the genus Russula, all of which are commonly known as brittlegills. It is straw or honey coloured and in Britain grows in beech woods during autumn.
Russula cremoricolor, also known as the winter russula, is a species of gilled mushroom. [1] This mushroom has red, cream-yellow, and pink color variants, which complicates attempts at field identification, [2] [3] although finding "red and creamy capped fruitbodies in close proximity is a good clue indicating this species". [4]