Figure 149.—Russula lepida. Two-thirds natural size. Caps, purplish-red, with more or less brown.
Lepida, from lepidus, neat.
The pileus firm, solid; varying in color from bright red to dull, subdued purplish with a distinct brown; compact; convex, then depressed, dry unpolished; margin even, sometimes cracked and scaly, not striated.
The gills are white, broad, principally even, occasionally forked, very brittle, rounded, somewhat crowded, connected by veins, sometimes red on the edge, especially near the margin.
The stem is solid, white, usually stained and streaked with pink, compact, even.
The surface is dull, as with a fine dust or plum-like bloom, and thus without polish. Often times the surface will appear almost velvety. The tints of the flesh and the gills will be found uniform. The plant when raw is sweet and nut-like to the taste. This is a beautiful species, the color being averaged under the general hue of dark, subdued red, inclining to maroon. It is simply delicious when properly cooked. Found in woods from July to September.
Russula cyanoxantha. Fr.
The Blue and Yellow Russula. Edible.
Cyanoxantha, from two Greek words, blue and yellow, referring to color of the plant.