Green Brittlegill
Russula aeruginea
Edible
★★★☆☆
Taste rating: 3 out of 5
How to identify it
Cap
The cap is green to olive-green, smooth and often somewhat matt. The colour may fade towards yellow-green.
Underside
The gills are white to cream-white, dense and brittle.
Stem
The stem is white, firm and often somewhat club-shaped.
Smell
Mild and faint smell.
Occurrence and habitat
It grows mainly in birch and mixed woodland, often on mossy or relatively damp ground.
Look-alike species
These mushrooms can resemble Green Brittlegill. Look closely at features, habitat and images to see the differences.

Yellow brittlegill
Russula claroflava
★★★★★
Good edible mushroom
Compare the cap, underside, stem, smell and habitat for reliable identification.
Read more about Yellow brittlegill ›
Oak hering brittlegill
Russula melliolens
★★★★★
Good edible mushroom
Compare the cap, underside, stem, smell and habitat for reliable identification.
Read more about Oak hering brittlegill ›Preparation
Cook thoroughly by frying or other complete heating. Young specimens have the best texture.
Recipe suggestions
Green Brittlegill fried in butter with cream and chives.
Images – study the mushroom from several angles
Click an image to display it as the main image.





⚠ Important safety information
Green brittlegills can be difficult to distinguish from dangerous species. Green colour alone is never enough for safe identification. Eat only brittlegills that have been safely identified.
Green brittlegills can be difficult to distinguish from dangerous species. Green colour alone is never enough for safe identification. Eat only brittlegills that have been safely identified.
Facts and sources
Sources
Svampguiden; SLU Artdatabanken/Artfakta
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 10 – factual text compiled against