milk-white brittlegill

The basidiocarps (fruiting bodies) of Russula delica seem loath to leave the soil, and are often found half buried, or sometimes growing hypogeously. As a result, the caps often trap the surrounding leaf debris and soil on their rough surfaces. The cap can be 16 cm (6.3 in) in diameter. It is white, usually tinged with ochre or brown, with an inrolled margin, which usually remains white. At first it is convex, but later flattens, and is often funnel shaped. The firm, white stipe is short and stout, measuring 2–6 cm (1–2.5 in) high and 2–4 cm (1–1.5 in) wide. The gills are decurrent, and are quite closely spaced initially. The spore print is creamy white, and the warty oval spores measure 8–12 x 7–9 μm. The flesh is white, and does not change colour on cutting. It has a pleasant, fruity smell when young, but at maturity it may develop a faintly fishy or unpleasant smell. It has a spicy, tangy taste.

Similar species. Russula chloroides is very similar and often confused with R. delica. …

Russula delica is widespread in the northern temperate zones, including Europe and Asia. It is particularly common in the Eastern Mediterranean. It is a thermophylic species, appearing during hot spells in summer and autumn in broadleaved and coniferous woods. In North America Russula delica is rare and is largely replaced by R. brevipes, which is very similar, but not found in Europe.

This mushroom is edible but poor, having an unpleasant taste, leading some to classify it as inedible. However, in Cyprus, as well as certain Greek islands such as Lesvos, huge numbers of Russula delica are collected and consumed every year. They are usually pickled and preserved in olive oil, vinegar or brine, after prolonged boiling. In Ukraine and Russia, this mushroom is used for salting too. Only caps are used, which are boiled for about half an hour, and then salted in cold brine with dill and garlic.