Nordic mushrooms – get to know the species
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Yellow Brittlegill

Yellow Brittlegill

Russula claroflava
Edible
★★★☆☆
Taste rating: 3 out of 5

How to identify it

Cap
The cap is yellow to yellow-orange, smooth and more expanded with age. The skin can often be peeled back a little from the margin.
Underside
The gills are white to cream-coloured and become darker with age.
Stem
The stem is white and firm but may develop greyish tones with age.
Smell
Mild. The flesh may have a slightly fruity note.

Occurrence and habitat

It often grows with birch in damp coniferous and mixed woodland, on mossy or wet ground.

Preparation

Fry or use in sauces and stews. Young, firm specimens are best.

Recipe suggestions

Fry Yellow Brittlegills with butter and onion, add cream and 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

Eat only safely identified brittlegills. Do not pick yellow brittlegills based on colour alone.

Facts and sources

Sources
Svampguiden – Gulkremla; SLU Artdatabanken/Artfakta.
Checked batch 04 – factual text compiled against