Rimmed Brittlegill
Russula vesca
Edible
★★★★☆
Taste rating: 4 out of 5
How to identify it
Cap
Reddish-pink to brownish-pink cap, often with the cap margin remaining around the gills.
Underside
White, dense gills.
Stem
White, firm stem.
Smell
Mild and nutty.
Occurrence and habitat
Deciduous and mixed woodland.
Preparation
Eat only safely identified brittlegills; fry well. Suitable for frying and toast.
Recipe suggestions
Fry whole small caps in butter and serve with parsley and lemon.
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⚠ Important safety information
Eat only mushrooms that you or a knowledgeable person have identified with certainty. Never eat an edible mushroom if there is any uncertainty.
Eat only mushrooms that you or a knowledgeable person have identified with certainty. Never eat an edible mushroom if there is any uncertainty.
Facts and sources
Sources
SLU Artdatabanken/Artfakta; Svampguiden; Giftinformationscentralen
SLU Artdatabanken/Artfakta; Svampguiden; Giftinformationscentralen
Checked basic text – 2026-09