Russula ochroleuca (Russula ochroleuca)
- Pipin: Basidiomycota (Basidiomycetes)
- Ìpín: Agaricomycotina (Agaricomycetes)
- Kilasi: Agaricomycetes (Agaricomycetes)
- Ipele Subclass: Incertae sedis (ti ipo ti ko daju)
- Bere fun: Russulales (Russulovye)
- Idile: Russulaceae (Russula)
- Orile-ede: Russula (Russula)
- iru: Russula ochroleuca (Russula ocher)
- Russula pale ocher
- Russula pale yellow
- Russula lemon
- Russula ocher-yellow
- Russula ocher-white
- Russula ocher-yellow
- Russula pale ocher
- Russula pale yellow
- Russula lemon
- Russula ocher-yellow
- Russula ocher-white
- Russula ocher-yellow
Russula ocher (Lat. Russula ochroleuca). A fungus belonging to the genus Russula is included in the Russula family.
This is the russula best known to us, which is ubiquitous, in many forests of the temperate zone.
Russula ocher has a hat from six to ten centimeters. At first it looks like a hemisphere, slightly convex, has curved edges. Then it becomes a little prostrate, a little pressed. The edge of the cap of this mushroom is smooth or ribbed. The hat is matte, dry, and in wet weather – a little slimy. The usual color of such a cap is yellowish-ochre. The peel can be easily removed only from the edges of the cap.
Russula ocher has frequent, thin plates. Mostly they have a white, creamy, sometimes yellowish tint. Spore powder is light, sometimes ocher in color.
The leg of the russula is ocher – thin, up to seven centimeters long, dense. May be a little wrinkled. Color – white, sometimes – yellow.
The flesh of the mushroom is dense, white, easily broken, under the skin a little yellowish tint. It becomes darker at the incision site. The pulp has no smell, the taste is rather pungent.
Russula ocher lives in our forests from late August to October. Favorite forests are coniferous, especially spruce and broad-leaved with a sufficient level of moisture. It grows on mosses, on forest beds. It is quite rare in the southern regions of the country.
The mushroom is edible, the third category. Some researchers classify such a mushroom as conditionally edible and even inedible. Before eating it must be boiled.
The ocher russula bears a resemblance to the brown russula (Russula mustelina). Its fruiting body is dense, and the taste is softer. Lives mainly in mountainous areas.