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sum(score * weight) /
(total weight + 1)
in Europe, people eat all non acrid-hot Russula
Mostly Russula virescens ( parvoviresescens) it is delicatesen
put a little salt an the gills and bake an top of stove when salt boils is done (cap side down)
Eva. Do they really smell like shrimp; if so, I wonder how they would taste in butter with French fries and cole slaw on the side. Hmm. Are any of them edible, besides R xerampelina?
Ps. thanks for the info.
This is one of R. Xerampelina group
Your photos remind me of R. variata, and R. cyanoxantha. If R. c. I believe KOH applied to the caps will erase the pigments then turn orangish. I don’t know many Russulas but I’m familiar with these two. Hope this helps.