Russula virescens is a fungus that produces a mushroom commonly known as the green-cracking Russula. It has a distinctive pale green cap up to 15 cm (6 in) wide, with a surface covered with angular patches in a darker green. It has white gills and a firm white stalk up to 8 cm (3 in) tall and 4 cm (1.6 in) thick. With a taste that is variously described as mild, nutty, fruity, or sweet, it is regarded as one of the best edible mushrooms of the genus Russula. Popular in Spain and China, it can be grilled, fried, sautéed, or eaten raw. The species fruits singly or scattered on the ground in both deciduous and mixed forests, and is symbiotic with roots of broadleaf trees such as oak, European beech, aspen, and some Asian lowland rainforest trees of the family Dipterocarpaceae. First described in 1774 by Jacob Christian Schaeffer, the species is native to Asia, North Africa, Europe, Central America, and possibly North America. The mushroom contains a unique laccase enzyme that can break down various dyes in laboratory and textile wastewater. (Full article...)
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