Green-cracked russula
Russula virescens
mushroom
⚠️ Toxic look-alike
Never eat this mushroom unless you are certain it is not its toxic look-alike.
The death cap, the deadliest of the amanitas, also has a green cap: every year, foragers confuse them. The green-cracking russula has a verdigris cap cracked into small plates, like crocodile skin, white gills, and a short white stem that snaps like chalk, with no ring or volva. The death cap has a smooth cap, olive green to yellowish, often marked with fine radiating fibers, a skirt-like ring under the cap and a sac-like volva at the base of the stem, which must be dug out of the soil to be seen. Its first signs appear only 6 to 24 hours after the meal, when the liver is already damaged. Have every harvest checked by a pharmacist or a mycologist.
If in the slightest doubt, leave it. If you feel unwell after eating it, even several hours later, call Poison Control (1-800-222-1222) or 911.
A verdigris cap cracked into small plates, firm white flesh tasting of hazelnut, grilled or pan-fried.
- Origin
- Broadleaf forests of Europe
- Season (United States)
- July to October
- Preparation
- It is brushed, cut in half and grilled or pan-fried for about ten minutes; it is eaten cooked. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.
- Molecules
- Mushroom beta-glucansIn small amounts, not counted Ergothioneine
- Did you know?
- In southwestern France it is called palomet, and grilled over embers with garlic.
