This beautiful mushroom is fairly common under hardwoods (especially oaks) in eastern North America. Its slightly pruinose dry cap is bright yellow, and the cap margin is only faintly lined, if it is lined at all. The cuticle peels about half way toward the disc. The attached close gills are initially white, but become cream to light yellowish as the spores mature. The stipe is the color of the cap, but paler near the top. Neither the bruised stem nor the sliced flesh turns grayish, and the taste is mild. Most other bright yellow species of Russula differ on one or more of these features. Edible.