Herring Brittlegill
Russula xerampelina
Edible
★★★★★
Taste rating: 5 out of 5
How to identify it
Cap
Reddish-brown, purple or greenish-brown cap depending on the form.
Underside
Cream-white gills.
Stem
White stem that may become brownish.
Smell
Distinctly fish-like smell.
Occurrence and habitat
Deciduous and coniferous woodland.
Preparation
Brittlegills must be reliably identified; fry thoroughly. Suitable fried, creamed or on toast.
Recipe suggestions
Fry in butter with onion. Add cream, dill and black pepper.
Images – study the mushroom from several angles
Click an image to display it as the main image.




⚠ Important safety information
Eat only mushrooms that you or a knowledgeable person have identified with certainty. Never eat a wild mushroom if there is any doubt.
Eat only mushrooms that you or a knowledgeable person have identified with certainty. Never eat a wild mushroom if there is any doubt.
Facts and sources
Sources
SLU Artdatabanken/Artfakta; Svampguiden; Giftinformationscentralen
SLU Artdatabanken/Artfakta; Svampguiden; Giftinformationscentralen
Checked basic text – 2026-09