Formely known as Russula pectinatoides, but that species is now thought to be found only in North America. Noting the smell, taste and reaction to guaiac and iron salts is crucial to confirm the ID. The 'taste' (by placing a bit of the gill on your tongue and spitting out) is mild and oily but importantly not hot. Often appearing early in the season, June and July commonly, and so you often find dried specimens when the weather turns hot. Look for the rust coloured spots towards the bottom of the stem.
Not pleasant, oily or fishy.
Summer to Early Autumn, often found in June, July and August.
Habitat & Distribution
Often in parkland under Oak (Quercus) and sometimes Lime (Tilia), frequently on sandy or light soils.
The smell of this mushroom should be enough to keep you from eating it.
7-8.5 x 5.5-7 μm. Warts to around 0.7 μm, frequently connected. High contrast image, spores in Melzer's Reagent.
Spore Print Colour
Differs from the very similar Russula pectinata which has a foetid smell, unpleasant and acrid taste and spores with fewer connectives.
Differs from Russula sororia which has a very acrid taste, a very weak to negative reaction to guaiac and spores with very few connectives.