Greasy green brittlegill or Greencracked brittlegill

Cap 5-12 cm across, when young convex with an inrolled margin, with age becoming flattened with a slightly depressed center. The cap skin is smooth, slimy in wet weather, dry and matte in dry weather, peels easily 2/3 of the way to the center. Color green-olive, olive-gray, gray-brown, deeper in the center to dark green. Mature caps have fine radial grooves at the margin.

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 — gills adnate or free from the stem, moderately crowded, thin, with characteristic forking near the stem — a diagnostic trait. Color pure white to creamy white. 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 4-8 cm tall, 1.5-2.5 cm thick, firm, cylindrical, hollow in old specimens. Color white to cream, with faint gray-cream patches in old specimens. Surface smooth with fine lengthwise wrinkles. No ring, no volva.

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, turns faintly pink when damaged — a reaction typical of the species. Smell faint, pleasant, fruity-mushroomy, taste mild, sweetish and nutty, not bitter (tongue test).

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-sweetish.

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.