Nordic mushrooms – get to know the species
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Herring Brittlegill

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.

Facts and sources

Sources
SLU Artdatabanken/Artfakta; Svampguiden; Giftinformationscentralen
Checked basic text – 2026-09