Nordic mushrooms – get to know the species
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Oak russula

Oak russula

Russula melliolens
Edible
★★★☆☆
Taste rating: 3 out of 5

How to identify it

Cap
Cap reddish-brown, wine-red to olive-brown and may fade with age. Surface smooth.
Underside
Gills white to cream-white, fairly crowded and brittle.
Stem
Stem white to grey-white, stout and often slightly club-shaped.
Smell
Can develop a distinct honey-like or fruity smell, especially as the mushroom ages.

Occurrence and habitat

Grows in deciduous woodland, especially with oak and other broadleaf trees.

Look-alike species

These mushrooms can resemble Oak russula. Look closely at features, habitat and images to see the differences.

Green brittlegill
Green brittlegill
Russula aeruginea
★★★★★
Good edible mushroom

Compare the cap, underside, stem, smell and habitat for reliable identification.

Read more about Green brittlegill ›
Yellow brittlegill
Yellow brittlegill
Russula claroflava
★★★★★
Good edible mushroom

Compare the cap, underside, stem, smell and habitat for reliable identification.

Read more about Yellow brittlegill ›

Preparation

Cook by frying or other thorough heating. Young specimens have the best texture.

Recipe suggestions

Oak milkcap-like russula fried in butter with chives and cream.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Russulas should be identified using several features. Do not eat russulas you cannot identify with certainty.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 09 – fact text compiled against