Almond Brittlegill
Russula integra
Edible
★★★★★
Taste rating: 5 out of 5
How to identify it
Cap
The cap is convex to flat, often reddish-brown, wine-red or yellow-brown, becoming flatter with age.
Underside
The gills are pale at first and become more yellow later. They are fairly crowded and brittle.
Stem
The stem is white, firm in young specimens and later somewhat spongy.
Smell
Mild to slightly almond-like.
Occurrence and habitat
Grows mainly in coniferous and mixed woodland, often with spruce.
Look-alike species
These mushrooms can resemble Almond Brittlegill. Look closely at features, habitat and images to see the differences.

Apricot brittlegill
Russula risigallina
★★★★★
Good edible mushroom
See the species features above and always compare several characteristics.
Read more about Apricot brittlegill ›
Golden brittlegill
Russula aurea
★★★★★
Good edible mushroom
See the species features above and always compare several characteristics.
Read more about Golden brittlegill ›
Herring brittlegill
Russula xerampelina
★★★★★
Excellent edible mushroom
See the species features above and always compare several characteristics.
Read more about Herring brittlegill ›Preparation
Clean carefully and fry or otherwise cook thoroughly. Suitable for sauces and stews.
Recipe suggestions
Fry in butter with shallots. Add cream and a little Dijon mustard and serve with potatoes.
Images – study the mushroom from several angles
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⚠ Important safety information
Brittlegills require reliable identification. Never taste unknown species unless tasting is part of a safe identification method.
Brittlegills require reliable identification. Never taste unknown species unless tasting is part of a safe identification method.
Facts and sources
Sources
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Svampguiden; SLU Artdatabanken/Artfakta. Fact text compiled for Svampboken.
Checked batch 05 – fact text compiled against