Greencracked brittlegill or Gilded brittlegill

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.

The cap of the gilded brittlegill is 4 to 9 centimeters across. When young it is hemispherical, opening with age to convex and flat, sometimes with a slightly depressed center. The surface is smooth, slightly sticky in wet weather, matte or shiny. The coloring is warm — red, orange-red or crimson, often with yellow patches and always with a yellow tint that seems to shine through the red. The skin peels slightly at the margin.

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.

The hymenophore is gilled. The gills are fairly crowded and brittle, whitish or cream at first, taking on a characteristic golden-yellow tint as they mature, especially at the edge. The spore print is yellow or ochre-yellow. The yellowish gill edge is one of the telltale features of the species, setting it apart from the white-gilled brittlegills.

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.

The stem is cylindrical, white or yellowish-tinged, 4 to 8 centimeters tall, rather fragile, like that of all brittlegills. Golden-yellow tones are often visible on it, especially toward the base. The surface is smooth. There is no ring and no volva. The yellowish tones of the stem together with the red-and-yellow cap set this species apart.

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.

The flesh is white, often yellowish under the cap skin, brittle, and does not change color when cut. The taste is mild and pleasant, without any peppery heat or bitterness, which nicely sets this brittlegill apart from its acrid relatives. Thanks to its mild taste, the mushroom needs no lengthy boiling and suits any cooking method.

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.

The smell is faint, pleasant and mushroomy, with no sharp notes. The aroma is not a defining feature, so for identification you rely on the warm red-and-yellow cap color, the golden-yellow gill edge, the yellowish tones of the stem and the mild taste of the flesh.