Red Russula

Cap: 5-10 cm; convex when young, becoming broadly convex to flat, sometimes with a shallow depression; sticky when fresh or wet, but usually dry when collected; very finely velvety; often developing cracks with maturity; scarlet to pinkish red when fresh but often fading to orangish red or peach red; the margin usually lined at maturity; the skin peeling with difficulty, usually only near the margin.

Gills: Attached to the stem or running slightly down it; nearly distant; white when young but creamy with maturity.

Stem: 3-7 cm long; 1-2 cm thick; white, often with a flush of pink; dry; fairly smooth.

Flesh: White; unchanging when sliced.

Odor and Taste: Odor not distinctive; taste mild.