Green cracking russula ✦

Russule verdoyante (palomet)

What it is

The cap surface breaks up into a mosaic of pale green patches like crackled glaze, which makes it one of the very few russulas that cautious foragers will name on sight. In Provence and Catalonia it is the palomet, and it is among the small handful of wild mushrooms traditionally eaten raw.

In the kitchen

Do not dice it — the flesh is granular and crumbles under a knife; break it by hand or shave it thin on a mandoline. Raw with oil and salt, or grilled dry, and nothing wet.

Goes with

Olive oil Lemon Parsley Hazelnut Parmesan Garlic

Same species

Charcoal burner

In season alongside

Artichoke Blonde morel Celeriac Summer cep Acorn Amethyst deceiver

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