Nordic mushrooms – get to know the species
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Olive Herring Brittlegill

Olive Herring Brittlegill

Russula clavipes
Edible
★★★★★
Taste rating: 5 out of 5

How to identify it

Cap
The cap is olive-green to olive-brown, convex when young and later more expanded.
Underside
The gills are pale when young and become yellow with age.
Stem
The stem is white to grey-white, often stout, and may develop yellow-brown or greyish tones.
Smell
Mild when young, becoming more characteristic with age.

Occurrence and habitat

Grows in coniferous and mixed woodland, often on nutrient-rich soil.

Look-alike species

These mushrooms can resemble Olive Herring Brittlegill. Look closely at features, habitat and images to see the differences.

Herring brittlegill
Herring brittlegill
Russula xerampelina
★★★★★
Excellent edible mushroom

See the species features above and always compare several characteristics.

Read more about Herring brittlegill ›
Green brittlegill
Green brittlegill
Russula aeruginea
★★★★★
Good edible mushroom

See the species features above and always compare several characteristics.

Read more about Green brittlegill ›
Almond brittlegill
Almond brittlegill
Russula integra
★★★★★
Excellent edible mushroom

See the species features above and always compare several characteristics.

Read more about Almond brittlegill ›

Preparation

Clean and fry thoroughly. Suitable for butter-fried mushroom dishes and stews.

Recipe suggestions

Fry with butter and onion, add cream and parsley, and serve with boiled potatoes.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Eat only brittlegills that have been reliably identified. Avoid tasting unknown species.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Checked batch 05 – fact text compiled against