Nordic mushrooms – get to know the species
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Almond Brittlegill

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
Apricot brittlegill
Russula risigallina
★★★★★
Good edible mushroom

See the species features above and always compare several characteristics.

Read more about Apricot brittlegill ›
Golden 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
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

Click an image to display it as the main image.

⚠ Important safety information

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.
Checked batch 05 – fact text compiled against