- Cap hemispherical when young, then convex to expanded with a depressed centre, yellow-brown to reddish-brown, slightly sticky in wet weather.
- Gills adnexed to adnate, white to cream-coloured, with cross-veins between the gills, so-called anastomoses.
- Stem white, sometimes spotted yellow to yellow-brown.
- Flesh white, with mild nutty taste, reminiscent of almond.
Russula
Nutty Brittlegill
Russula integra
LC
Least concern
Edible
5 images
Characteristics
Ecology
Often grows in the needle litter under spruces in coniferous and mixed forest, mainly in the southern and central parts of the Nordic region.
Notes
Very good edible mushroom with a firm and crisp texture. The gills can resemble shaved almonds when they have detached from the cap.
Similar species
There are several similar brittlegills, and Russula badia is one of the inedible lookalikes. It often has red shades on the stem and has a very acrid taste. The presence of cross-veins (anastomoses) between the gills is not unique to Russula integra but also occurs in Russula badia and several other brittlegills.
