Bare-toothed russula or Greencracked brittlegill

Cap 5-10 cm across, when young convex with an inrolled margin, with age becoming flattened with a slightly depressed center. The cap skin is smooth, slimy-sticky in wet weather, dry and matte in dry weather, peels back 1/3-2/3 of the way to the center, distinctly shorter than the gill edges (the telltale trait — a "toothed fringe" visible from under the skin). Color: flesh-pink, skin-pink, wine-reddish-cream, with an ochre-cream tinge toward the margin, deeper at the center. Old fruiting bodies are creamy ochre-pink and faded.

Cap 5–15 cm across, spherical in young mushrooms, then flat or slightly depressed. The surface is matte, dry, cracked into small polygonal patches — a characteristic “mosaic” pattern. Color green, grayish green, sometimes with yellowish or grayish zones. The margin is blunt.

Gilled hymenophore — the gills are attached or free from the stem, moderately crowded, thin, brittle. Color: pure white to creamy white, with no pink or yellow tinge. Spore print white.

Gills crowded, even, brittle, white. They don't change color when damaged. Spore print white. The gills snap easily under your finger — the brittleness typical of the genus Russula.

Stem 3-7 cm tall, 1.5-3 cm thick, firm, fleshy, cylindrical, with a small cavity in old specimens. Color: white to cream, often with a faint pink or rusty tinge where damaged, with fine browning spots toward the base. Surface smooth with fine lengthwise wrinkles. No ring, no volva — the crucial difference from amanitas.

Stem 4–10 cm tall, 1.5–3 cm thick, firm, evenly cylindrical or slightly narrowing toward the base. The surface is white, smooth or slightly wrinkled. No ring and no volva — an important safety feature.

Flesh firm, brittle, white, when damaged slowly takes on a pale pink or cream tinge. Smell faint, pleasant, mushroomy-fruity, taste mild, sweetish and nutty (the tongue test confirms it — no burning at all).

Flesh firm, white, crunchy, crumbles easily — the so-called “brittlegill” brittleness. It doesn't change color when damaged and releases no milk. The taste is mild and nutty, without bitterness — one of the few brittlegills that can be eaten raw without danger.

Faint, pleasant, fruity-mushroomy, neutral.

Smell unobtrusive, pleasant, faintly nutty. It lacks the sharp or unpleasant notes typical of some poisonous brittlegills. When cooked, the aroma grows stronger, taking on warm woodland notes.