Spruce Brittlegill
Russula favrei
Edible
★★★★★
Taste rating: 5 out of 5
How to identify it
Cap
The cap is reddish brown to purplish brown, sometimes with greenish tones. It becomes expanded with age and may develop a grooved margin.
Underside
The gills are white to cream-coloured and brittle.
Stem
The stem is white and stout and may develop brownish spots with age.
Smell
Older specimens may develop the characteristic smell of the crab brittlegill group, reminiscent of shellfish.
Occurrence and habitat
It grows with spruce in coniferous and mixed woodland, mainly in nutrient-rich and damp forest habitats.
Preparation
A valued edible mushroom. Fry in butter or use in stews and sauces.
Recipe suggestions
Fry Spruce Brittlegills in butter with onion. Add cream and dill and serve with boiled potatoes.
Images – study the mushroom from several angles
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⚠ Important safety information
Eat only safely identified brittlegills. Identification should be based on several characteristics.
Eat only safely identified brittlegills. Identification should be based on several characteristics.
Facts and sources
Sources
Svampguiden – Gransillkremla; SLU Artdatabanken/Artfakta.
Svampguiden – Gransillkremla; SLU Artdatabanken/Artfakta.
Checked batch 04 – factual text compiled against