Brown Russula (Russula xerampelina)
- Diviziona: Basidiomycota (Basidiomycetes)
- Fizarana: Agaricomycotina (Agaricomycetes)
- Kilasy: Agaricomycetes (Agaricomycetes)
- Sobika: Incertae sedis (tsy azo antoka ny toerana)
- Ordinatera: Russulales (Russulovye)
- Fianakaviana: Russulaceae (Russula)
- Karazana: Russula (Russula)
- Type: Russula xerampelina (Russula brown)
- Russula fragrant
In another way, this mushroom is also called fragrant russula. This is an agaric, edible, grows mostly singly, sometimes in small groups. The collection period begins in July and ends in early October. Prefers to grow in coniferous forests (mainly pine), as well as in deciduous (mainly birch and oak).
Russula brownish has a convex cap, which flattens out over time, its diameter is about 8 cm. The surface of the cap is dry and smooth, matte. Its color depends on the place where the mushroom lives and can be from burgundy to brown-olive. The plates are quite frequent, at first white, and over time their color becomes yellowish-brown. The stem is solid at first, then becomes hollow. It is round in shape, about 7 cm high and 2 cm in diameter. The surface of the stem can be wrinkled or smooth, color from white to different shades of red. The pulp of the mushroom is elastic and dense, yellowish in color, which quickly turns brown in the air. There is a strong smell of herring, but when frying or boiling it disappears.
Russula brownish It has a high palatability, due to which in some countries it is among the delicacies. It can be eaten in salted, boiled, fried or pickled form.