Milk White Brittlegill in Astrakhan Oblast: the week ahead

Russula delica

The map below is built from the measurement network. A 2.5 km grid with a per-species layer is computed for one region so far.

The forecast for Milk White Brittlegill in this region is unavailable right now.

We do not show invented numbers in place of a real forecast — look again later.

About the species. Eaten in parts of Europe after cooking and often used for preserving. It does not produce latex when broken, unlike true milkcaps. The dry cap and lack of a shaggy margin are useful clues, but these features alone are not enough for a safe identification.

Milk White Brittlegill in Astrakhan Oblast: where to look

Milk White Brittlegill — botanical illustration

Milk White Brittlegill: the species in brief

How to tell it

A stout white to cream mushroom with a depressed or funnel-shaped cap. It often pushes up through soil and leaf litter, so the cap is commonly dirty or partly buried.

Where it grows

In broadleaved and mixed woodland, often deep in the litter layer.

In the kitchen

Commonly preserved or salted in eastern and central Europe. The texture stays fairly firm; fried specimens are mild in flavour.

Nutrition

Low in calories. Exact values vary with age and preparation.

This is a note about the species, not about what is in your basket. Full card with lookalikes →

What else is out here now

The other species in this region, by today's index.

Milk White Brittlegill in neighbouring regions

A regional boundary means nothing to a mushroom, and the next region is sometimes closer than the far side of your own. The index is for today.

Full species page →Forecast for every species in this region →