Russula xerampelina, also commonly known as the shrimp russula,[1]crab brittlegill, or shrimp mushroom, is a basidiomycete mushroom of the brittlegill genus Russula. Two subspecies are recognised. The fruiting bodies appear in coniferous woodlands in autumn in northern Europe and North America. Their caps are coloured various shades of wine-red, purple to green. Mild tasting and edible, it is one of the most highly regarded brittlegills for the table. It is also notable for smelling of shellfish or crab when fresh.
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Russulaxerampelina, also commonly known as the shrimp russula, crab brittlegill, or shrimp mushroom, is a basidiomycete mushroom of the brittlegill genus...
Russula aeruginea, also known as the grass-green russula, the tacky green russula, or the green russula, is an edible Russula mushroom. Widely distributed...
rare Russula pseudointegra is distinguished by its hot-tasting flesh. Red-stemmed forms of R. rosea could also be confused with Russulaxerampelina, but...
Russula violeipes, commonly known as the velvet brittlegill, is a species of fungus in the family Russulaceae. It was described by French mycologist Lucien...
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