Russula lames fourchues, Russula htrophylle, Russula heterophylla

The Russula with forked blades, is a mushroom sought after by experienced amateurs for its mild flavor and firm flesh.

Russula lames fourchues, Russula htrophylle, Russula heterophylla


N. scientific Russula heterophylla

Synonyms Forked agaricus, Russula forcata

Family Russulaces

Hat convex then flattened, greenish-yellow-green or bluish-green, D. 5 to 12 cm

Hymenium creamy white blades, tight

Spores spores blanche

Ring absent

Pied short and firm, whitish then stained with rust, H. 3 to 6 cm

Chair firm and thick, whitish sometimes spotted with rust

come back absent

Odour weakly fungal

Habitat and usages

Division South of France, South of Europe

Priodein summer and autumn, during hot periods

Habitatforest, deciduous forests, sometimes under conifers

Possible confusionRussula cyanoxantha var. flavoviridis, Russula cyanoxantha f. peltereaui


Culinary interestgood edible


The Forked Russula, Russula heterophylla, is sought after by connoisseurs for its mild flavor and firm flesh. Common, this mushroom Basidiomycète from family of the Russulaceae is however less appreciated than the great russules et verdantthe two best edible Russules in our regions.

Description of the Forked Russula

The Forked Russula has a hat measuring between 5 and 12 cm in diameter, at first convex it will slowly spread out until it is slightly depressed. Its greenish tints can sometimes present shades of bluish-green or green-yellow, especially as it ages. The smooth and shiny cuticle is easily separable on the peripheral part. The smooth, regular margin is slightly paler than the rest of the cap. Tight laminae are forked and anastomosed, usually at the junction with the foot. They tend towards white to cream hues and as they age rusty or brownish spots frequently appear.

Likewise, the whitish foot may be finely stained with rust, starting at its base. Quite short but firm, it has a cylindrical shape and a height of between 3 and 6 cm.

Finally, the firm and thick flesh is whitish, sometimes spotted with rust. Its flavor is sweet but its smell is weakly fungal, or even non-existent.

Determination of Russula heterophylla

Russula heterophylla is often easily identified by its green colors. However, some misunderstandings with Russules with very variable colors exist. This is the case for certain varieties of Great Russula, Russula cyanoxantha : Russula cyanoxantha var. flavoviridis et Russula cyanoxantha f. peltereaui, have a greenish cap verging on lemon yellow for the first and an entirely green one for the second. Doubt can however be quickly dispelled by a lack of reaction of these two varieties to iron sulphate. Finally, it seems that confusions also took place with the young subjects of the Forked Russula and the deadly Amanita phalloides. The latter nevertheless has a volva and a ring.

living environment

Common in deciduous forests but rarer in those of conifers, this species grows in flocks of a few individuals more or less sparsely. She is found during the summer and autumn seasons, during hot periods. She mainly likes the South of France and the South of Europe. Like all Russules, she maintains a symbiosis mycorrhizal with surrounding trees.

Culinary interest

Although this mushroom has only a very weak smell, the sweet flavor of its firm flesh is very appreciated by Russula lovers.


This Russule is cooked in many ways, both in a soup and prepared in a pan.

Different species Russula

The Russula with forked blades can be represented by a diversity of varieties with more or less different colors:

  • Russula heterophylla f. burnt : hat pulling more towards brown
  • Russula heterophylla var. chlorine : hat with yellow-greenish hues
  • Russula heterophylla f. laeticolor : greenish cap with orange nuances
  • Russula heterophylla f. pseudoochroleuca : ochraceous yellow hat
  • Russula heterophylla var. virgin : whitish cap
Sheets of mushrooms of the same genus

Caution : The information, photos and indications presented on this site are published for information purposes and should in no way replace the advice of a professional mycologist for the identification of fungi. Only proper training or confirmation by a knowledgeable mycologist can allow you to reliably identify a fungus. If in doubt, refrain from consuming a mushroom! The site cannot therefore be held responsible in the event of poisoning by the mushrooms present.

Source: Au Jardin, conseils en jardinage by

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