Nordic mushrooms – get to know the species
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Golden Brittlegill

Golden Brittlegill

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

How to identify it

Cap
The cap is yellow to orange-yellow, sometimes with red tones in the centre. The surface is smooth and often becomes somewhat expanded.
Underside
The gills are white to cream-white and fairly dense.
Stem
The stem is white to yellow-white and may have a faint yellowish tone.
Smell
Mild, pleasant smell.

Occurrence and habitat

It grows in deciduous and mixed woodland, often with beech, oak or other deciduous trees.

Look-alike species

These mushrooms can resemble Golden Brittlegill. Look closely at features, habitat and images to see the differences.

Almond brittlegill
Almond brittlegill
Russula integra
★★★★★
Excellent edible mushroom

Compare the cap, underside, stem, smell and habitat for reliable identification.

Read more about Almond brittlegill ›
Apricot brittlegill
Apricot brittlegill
Russula risigallina
★★★★★
Good edible mushroom

Compare the cap, underside, stem, smell and habitat for reliable identification.

Read more about Apricot brittlegill ›

Preparation

Cook thoroughly by frying, stewing or boiling. Young specimens have the best texture.

Recipe suggestions

Golden Brittlegill fried with butter, shallot and parsley.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Brittlegills require certain identification. Assess cap, gills, stem, smell, taste test according to established mushroom methodology and habitat together; do not eat uncertainly identified brittlegills.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 10 – factual text compiled against