Common Yellow Russula has been in use for some years.

On closer inspection, the fungi in question turned out to be members of the Russula family.

This Russula has been divided into several similar species by some mycologists.

It is one of the most common species of Russula in Europe.

For more examples, see the List of Russula species.

This mushroom is said to be the mildest of the hot tasting Russula species.

Humans collect several species of Russula for food.

The taxon is phylogenetically part of Russula and thus probably a synonym.

It forms mycorrhizal relationships with fungi of the genus Russula.

Then again, mycologists even argue about how many Russula species there are in Britain.

The name Russula is derived from the Latin word russus, meaning "red".

Russula, some members of this genus, such as R. laeta, are edible.

Around 750 worldwide species of ectomycorrhizal mushrooms compose the genus Russula.

Like the closely related genus Russula, their flesh has a distinctive brittle consistency.

This medium-sized member of the genus Russula has a cap that is an egg-yolk yellow.

A mistake would not be very grave, however, since there are no deadly poisonous mushrooms in the genus Russula.

Hence the genus Russula is sometimes known colloquially as "brittle gills".

Iron salts are used commonly in Russula and Bolete identification.

The rare Russula azurea also has a purple cap and grows beneath spruces.

Saw some Russula fungi under the beech trees at Girt crossroads.

It is classified in the subsection Virescentinae of the genus Russula.

Elasmomyces) were shown to lie within Russula.

Many hot tasting Russula species cause problems of a gastrointestinal nature when consumed, resulting in diarrhoea, and vomiting.

This traditional distinction line between the "milk-caps" and Russula is however less evident in some tropical species presenting intermediate states.

It is commonly called the blackish purple Russula, or the purple brittlegill.