Bare-toothed Russula

Characteristics: cap 5-10 cm wide, flesh-pink to flesh-brown, discolouring to ochre in places, skin of cap dull, not quite reaching the outermost edge; lamellae white, rust-spotted when old; white stipe, narrowing toward the base and usually with ochre-yellowish spots; flesh white, firmer than in many other russulae; taste mild; spore print is white; isolated spores are fine black or only punctate, 6-8.5 x 5-6.5 µm.
Occurrence: June to October; in deciduous and mixed forests, under oaks, copper beeches, pines or spruces; common everywhere.
Note: In contrast to the pungent tasting Spei's russula, the cap colours are always less bright and the flesh firmer. The skin of the cap protruding approx. 1-2 mm from the margins of the cap is a very good distinguishing feature.
Possible confusion: coral brittlegill (above), Spei's russula (pungent).
Edible; one of the more palatable russulae.
Text from "BLV-Handbuch Pilze" by Ewald Gerhardt; with the kind permission of Gräfe und Unzer Verlag