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
Russula aeruginea
★★★★★
Good edible mushroom
Compare the cap, underside, stem, smell and habitat for reliable identification.
Read more about Green 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.
Russulas should be identified using several features. Do not eat russulas you cannot identify with certainty.
Facts and sources
Sources
Svampguiden; SLU Artdatabanken/Artfakta
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 09 – fact text compiled against