Wild One Cyprus

foraging food

Milk-white brittlegill

Ασπρομανίταρο

sutluce mantari

Scientific Name: Russula delica

other names:

AVAILABLE: NOV-MAY

EDIBLE PARTS:

Description

found half buried, or sometimes underground in forests
the cap is white to pale cream, smooth, convex or depressed
the gills are white, close together, and brittle, hence the name "brittlegill"
the stem is short, white, firm, and cylindrical, often with a slight taper towards the base
the stem is white, firm, and cylindrical, often with a slight taper towards the base

preparation

pick when young as it has a pleasant, fruity smell but at maturity it may develop a faintly fishy or unpleasant smell
boil, drain, dry and preserve in vinegar, brine or oil
the flesh is white and has a mild taste
COOK THOROUGHLY DO NOT EAT RAW

extra info

Russula chloroides looks very similar to Russula delica and is also edible. Russula chloroides can be distinguisehed by a green/blue ring of colour where the gills attach to the stem.