Local Name
Ch’ech’k’et’a (1), Mch’ada (kakh.) (2), Ch’adua (okrib., imer., lechkh.,) (3).

Description
Cap: The cap is 5–20 cm, at first convex with an inrolled margin, becoming flat, with a central depression, shallowly vase-shaped, or (rarely) with a slight bump over the disc, the margin even, smooth or slightly wrinkled, but usually finely velvety to the touch, at least when young, brownish orange, orangish brown, or sometimes lighter, sometimes darker. Gills are attached to the stem or running slightly down it, close, creamy white, discoloring brown where injured, often forking near the margin. Stem: The stem is 6–9 cm tall, 1–2.5 cm thick, colored like the cap or paler, equal or tapering to base, smooth, solid. Flesh: The flesh is white, staining slowly brown when sliced. Milk white, copious, sometimes becoming brownish on exposure to air, staining tissues brown, staining white paper brown, taste mild. Spores: The spores are 6.5–9.5 X 5.5–9 µm, subglobose or broadly ellipsoid, with low warts, colourless.
Habitat: On soils, in mixed woodland, mostly in leafy and rarely in coniferous forests. Season: Summer, autumn.
Distribution: All regions of Georgia (4).

Uses
Edibility: Edible when fresh and marinated. In some regions of Georgia this mushroom is also known under the name of Mch’ada or Ch’adilo (1).

References
1. Nakhutsrishvili, I.G. (2007) Fungi of Georgia. Tbilisi: Buneba Printi.
2. Makashvili, A. (1991) Botanical Dictionary. Tbilisi: Metsniereba.
3. Ghlonti, A. (1974) Dictionary of the Georgian Dialects. Vol. I. Tbilisi: Ganatleba.
4. Nakhutsrishvili, I.G., et al. (1986) Flora of Spore-producing Plants of Georgia (Summary). Tbilisi: Metsniereba (Russian).