Identification, Habitat and Ecology, Toxicity, Edibility and Preparation

Identification

Russulas quite similar to the related milky caps (Lactarius), which exude a milky fluid, which Russulas never do. Otherwise, they share the same characteristics:

Russulas all have white gills (which may discolor slightly with age) that attach to the stem (there's no space between the stem and the origin of the gills -- Amanitas, on the other hand, have free gills). The spore print is white to cream-colored.

There's never a ring or skirt around the stem.

These mushrooms are so brittle that they crumble when handled roughly.

All grow on the ground near trees, and each species prefers or grows exclusively with a particular type of tree, which helps with identification if you know your trees. Russulas exchange nutrients with the trees, so they're most common in summertime, when deciduous trees are most active (those that partner with evergreens have longer seasons).

This large group contains delicious edible species, tasteless ones and poisonous varieties. The poisonous ones are acrid, and will make you throw up. If you taste a tiny piece and spit it out, and it's sweet-tasting, you have a choice species. If it's tasteless, it's not worth bothering with. If you feel like you've bitten into a hot pepper, it's a poisonous species. Only try this test if you're an experienced mushroom hunter, and you're absolutely sure you're tasting a Russula.

I find the edible species sweet and mild, with a delicate texture. Almost any cooking method works with them. Just avoid overpowering them with strongly-flavored ingredients or spices.

Unfortunately, Russulas are highly perishable. They usually appear the day after a heavy summer rainstorm, the best time to look for them. Two days after the rain is usually too late. Specialized flies lay their eggs on them, and the day after the mushrooms appear, they're already riddled with maggots and inedible.