Russula turci Bres. Jodoform-Täubling, Jódszagú galambgomba.
Cap 3–10cm across, convex, soon flattening and with a depression, mauve, dark or dull purple, wine coloured, bay or dark fawny, paling in places, fleshy, sticky or even glutinous when moist, drying matt and often powdered, one third peeling. Stem 30–70 x 10–25mm, white, rarely tinged rose, becoming dirty or brownish, cylindrical or narrow club-shaped. Flesh white. Taste mild, smell of iodoform at stem base. Gills adnexed, saffron, with connecting veins at their bases. Spore print pale ochre (G). Spores ovoid with warts up to 0.5µ high, mostly joined by fine lines or ridges to form a well-developed network, 7–9 x 6–8µ. Cap cystidia absent; hyphae with incrustations staining with fuchsin abundant. Habitat under conifers. Season early summer to autumn. Frequent in Scotland, rare in England. Edible. (Never eat any mushroom until you are certain it is edible as many are poisonous and some are deadly poisonous.) Distribution, America and Europe.