Golden Brittlegill Russula risigallina (Batsch) Sacc. (illustrated 50% life size) Cap 2–7cm across, convex, later flattening or with a saucer-shaped depression; often entirely golden- or egg-yolk yellow, but sometimes in part or entirely apricot, peach, flesh-coloured, or coral; thin-fleshed, rather fragile; three-quarters to almost totally peeling. Stem 20–60×5–15mm, cylindrical or club-shaped; white; soft, fragile. Flesh white; taste mild, no smell when young, later fruity and suggesting apricots. Gills strongly interlined; deep saffron. Spores 7.5–9×6–8µ, ovate-elliptical; warts up to 1µ high, mostly isolated, very occasionally joined by a line. Spore print ochre (H). Cap cystidia absent; hyphae staining in fuchsin abundant, strongly encrusted, other hyphae often with club-shaped termination or with a round head (capitate). Habitat with broad-leaved trees; summer to early autumn. Uncommon. Edible. Note the name I used in my first book, Russula lutea (Huds. ex Fr.) S.F. Gray, is a dubious name (nomen dubium).
