A stocky Russula whose whitish to orange-yellow cap ages to tawny or reddish brown, and whose gills, stem and flesh bruise reddish brown. It has a foul, fishy odor that strengthens with age and drying. It occurs east of the Rocky Mountains and south into Central America.
North America east of the Rocky Mountains, south to Costa Rica.
Characteristics
Cap: 3-18 cm, convex becoming flat with a slight depression; sticky when fresh; whitish to orange-yellow when young, aging dirty yellow to reddish or tawny brown; bruises reddish brown; skin peels about halfway; margin not lined. Gills: attached, crowded to nearly distant, white to cream, bruising reddish brown. Stem: 3-10 cm long, 1-3.5 cm thick, sturdy, whitish soon flushed reddish brown. Flesh: white, thick, turning yellowish to reddish brown when cut. Odor: foul, fishy. Taste: mild to slightly acrid. Chemical reactions: KOH green to olive on the cap; iron salts grayish green on stem and flesh. Spore print: white. Spores: 7-10 x 6-8.5 um, with low warts (MushroomExpert).
