It is not rare. Despite its unpleasant odour, the Stinking Russula is one of the most common mushrooms in New Zealand's native forests. It thrives in the damp, shaded understory, appearing in large numbers after rain. The cap is broad, convex, and coloured a dull ochre or brownish-yellow. It is slimy to the touch, coated in a viscous layer that protects it from the elements. As it ages, the margins become distinctly ribbed, like the folds of an old umbrella. It is not a beautiful mushroom. It is functional. The smell hits you before you see it. It is pungent, reminiscent of rotten almonds or bitter apricots. This scent is not a sign of decay. It is a chemical defence, warning potential predators that this fungus is toxic. The gills are white and brittle. They are attached to the stem and spaced widely apart. Break one, and it snaps cleanly, like chalk. This is a characteristic of the genus Russula. The stem is white, sturdy, and hollow. It does not have a ring. It does not have a web. It stands alone. This fungus is mycorrhizal. It forms symbiotic relationships with a variety of native trees, including beech, podocarps, and broadleaf species. The hyphae extend into the soil, gathering water and nutrients that the tree cannot reach. In exchange, the tree provides sugars produced by photosynthesis. It is a quiet trade, essential for the health of the forest. Without these fungi, the trees would struggle. The soil would be less fertile. The forest would be poorer. Stinking Russulas are found throughout New Zealand, from the northern forests to the southern beech lands. They fruit in autumn, often singly or in small clusters. They are toxic. The strong smell is a clear indicator that they should not be eaten. Consuming them can cause severe gastrointestinal distress, including vomiting and diarrhoea. They are best left alone. Their beauty is in their distinctiveness, not their flavour. Threats are minimal. The species is widespread and adaptable. However, it is sensitive to changes in moisture and soil structure. Logging, fire, or heavy grazing can disrupt the delicate mycelial networks beneath the forest floor. Recovery is slow. The fungi wait for the conditions to return. They do not rush. It carries on.