Basement (Russula subfoetens )
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- View: Russula subfoetens (Basement)
- Russula foetens var. subfoetens
- Russula foetens var. minor
- Russula subfoetens var. johannis
Hat: 4-12 (up to 16) cm in diameter, spherical in youth, then prostrate with a lowered edge, with a wide, but insignificant, depression in the center. The edge of the cap is ribbed, but the ribbing appears with age, with the opening of the cap. The color is pale yellow, yellow-brown, honey shades, in the center to red-brown, without gray shades anywhere. The surface of the cap is smooth, slimy, sticky in wet weather.
Pulp: White. Unpleasant odor associated with rancid oil. Taste from not pronounced to quite spicy. A cellar with a mild taste is considered a subspecies – Russula subfoetens var. grata (not to be confused with Russula grata)
The plates are from medium frequency to frequent, adherent, possibly notched-adherent, possibly with a slight descent to the pedicle. The color of the plates is white, then creamy, or creamy with yellowness, there may be brown spots. Shortened plates are rare.
Spore powder, cream. Spores are ellipsoidal, warty, 7-9.5 x 6-7.5μm, warts up to 0.8μm.
Stem 5-8 (up to 10) cm high, (1) 1.5-2.5 cm in diameter, cylindrical, white, aged with brown spots, with cavities, inside which are brownish or brown. The stem turns yellow when KOH is applied.
The stem may have a brown pigment hidden under a whitish layer that appears reddened if KOH is applied to such a place.
Occurs from late June to October. It usually bears fruit in large quantities, especially at the beginning of fruiting. Prefers deciduous and mixed forests with birch, aspen, oak, beech. Found in spruce forests with moss or grass. In spruce forests, it is usually more slender and slightly colored than in forests with deciduous trees.
There are many value russules in nature, I will describe the main part of them.
- Valui (Russula foetens). The mushroom, in appearance, is practically indistinguishable. Formally, value is more meaty, more smelly, and tastier. The only clear difference between the basement and the valuy is the yellowing of the stem when potassium hydroxide (KOH) is applied. But, confusing them is not scary, they, after cooking, are also indistinguishable, completely.
- Powdery russula (Russula farinipes). Differs in a fruity (sweetish) smell.
- Buffy russula (Russula ochroleuca). It differs in the absence of a pronounced odor, less pronounced ribbing of the edge, thinner flesh, the absence of brown spots on the plates and legs of age-related fungi, and, in general, looks more 'russula', not particularly similar to the value, and, accordingly, the basement.
- Russula pectinata (Russula pectinata). It has a fishy smell and a mild taste (but this is not a difference from Russula subfoetens var. Grata), usually has grayish tints in the cap, which may not be noticeable.
- Almond russula (Russula grata, R. laurocerasi); Russula fragrantissima. These two species have a distinct almond scent.
- Russula Morse (S. unwashed, Russula illota) It has an almond smell, dirty grayish or dirty purple shades on the cap, dark edging of the edge of the plates.
- Russula pectinatoides (Russula pectinatoides); Russula praetervisa; Nursery russula (Russula sororia); Russula recondita; Russula amoenolens; Russula insignis; Russula pseudopectinatoides; Russula cerolens. These species are distinguished by the gray tones of the cap color. There are other, different, differences, but the color is enough for them.
- Russula pallescens. Grows in pine forests, not intersecting with the basement in the biotope, lighter shades, extremely sharp, small in size, thin meat.
Conditionally edible mushroom. Very good in salting, or fermented, if harvested, until the edges of the cap have moved away from the stem, after soaking for three days with a daily change of water.