[1][2] The cuticle is shiny, varies in color, but is usually brown and tinged with violet, purple, yellow, or green.

The gills are thick, widely spaced, easily crumbled into small pieces, white at first and then turns bright yellow eventually.

In Romanian, the mushroom is called pâinişoară ("little bread") due to its edibility and perceived taste and texture.

The study concluded that long cooking gets rid of its poisonous properties, but that rapid culinary processes does not such as roasting.

[6] Russula mustelina is similar, with a brown cap, white stalk, yellow spores, and firm flesh.