| Russula vesca | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. vesca |
| Binomial name | |
| Russula vesca Fr. (1836) | |
| Russula vesca | |
|---|---|
| Mycological characteristics | |
 | Gills onhymenium |
  | Cap is convex or flat |
 | Hymenium is free |
 | Stipe is bare |
 | Spore print is white |
 | Ecology ismycorrhizal |
 | Edibility isedible |
Russula vesca, known by thecommon names ofbare-toothed Russula orthe flirt, is abasidiomycetemushroom of the genusRussula.
Russula vesca was described, and named by the eminent Swedish mycologistElias Magnus Fries (1794–1878). Thespecific epithet is the feminine of theLatin adjectivevescus, meaning "edible".[2]
The skin of the cap typically does not reach the margins (resulting in the common names). Thecap is 5–10 cm wide, flat, convex, or with slightly depressed centre, weakly sticky, colour brownish to dark brick-red. Taste mild.Gills close apart, white. Thestipe narrows toward the base, 2–7 cm long, 1.5–2.5 cm wide, white. It turns deep salmon when rubbed with iron salts (Ferrous sulfate).[3] Thespore print is white.
Russula vesca appears in summer or autumn, and grows primarily indeciduous forests in Europe, and North America.[4]
Russula vesca is considerededible and good, with a mild nutty flavour.[5] In some countries, includingRussia,Ukraine andFinland it is considered entirely edible even in the raw state.
Media related toRussula vesca at Wikimedia Commons