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
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⚠ Important safety information
Eat only safely identified brittlegills. Do not pick yellow brittlegills based on colour alone.
Eat only safely identified brittlegills. Do not pick yellow brittlegills based on colour alone.
Facts and sources
Sources
Svampguiden – Gulkremla; SLU Artdatabanken/Artfakta.
Svampguiden – Gulkremla; SLU Artdatabanken/Artfakta.
Checked batch 04 – factual text compiled against