A good mushroom, even raw
The greenish name is the one with which the mushroom Russula virescens is most commonly called, a variety highly sought after by connoisseurs of this tasty autumn fruit. The term virescens in Latin means verdant: its name in fact derives from the coloring of the hat, which oscillates between olive green and blue green. The other characteristics that allow the recognition of the greenfinch among the other mushroom species are: the lamellae, dense and white in color; the white stem, short and compact. The hat, besides having the specified coloring, is often very wide, up to 15 cm in diameter, has jagged edges towards the outside and is covered by a cuticle that tends to flake off. The flesh of the greenfinch is hard and white in turn, and it can often happen that they are contaminated by larvae or caterpillars.
Where to find the greenfinch
The greenfinch usually grows in deciduous forests, and much more rarely in coniferous ones. The areas where it is easier to find specimens are those at the edge of the forest, in a period between summer and autumn. Its appearance is very similar to that of another Russula, the cutifracta, while the flavor assimilates it rather to the Russula cyanoxantha, which is another type of the edible family. In fact, care must be taken not to confuse the greenfinch with poisonous mushrooms, which resemble him in appearance. For example, it could be exchanged for Russula olivacea, which is toxic if eaten raw. Furthermore, it could appear similar to the fearsome Amanita phalloides, whose name does not by chance mean deadly. The Amanita phalloides has the same color as the green, but the difference that can be noticed is in the volva, that is the film that wraps the stem.