Russula xerampelina (Shrimp Russula)
- Similar Species
- Preserving (Drying or Freezing)
- Recipe Suggestions
Russula xerampelina, also commonly known as the crab brittlegill or the 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 brittle-gills for the table. It is also notable for smelling of shellfish or crab when fresh.
Russula xerampelina has a characteristic odour of boiled crustacean. The cap is 6–12 cm (2.5–4.5 in) wide, domed, flat, or with a slightly depressed centre, and sticky. The colour is variable, most commonly purple to wine-red, or greenish, and darker towards the centre of the cap. There are fine grooves up to a centimetre long running perpendicular to the margin. The gills have a mild to rather bitter taste, narrowly spaced, and turn creamy-yellow on ageing specimens. The spore print is creamy-yellow to ochre. The oval spores measure 8.8–9.9 by 6.7–7.8 µm and are covered with 1 µm spines, The stipe 4–8 cm (1.5–3 in) long, 1.5–3 cm (0.59–1.18 in) wide, is cylindrical, white or sometimes with a reddish blush, turning ochre or brownish with age.
This Russula has been divided into several similar species by some mycologists. However, they all have the singular dark green colour reaction to iron salts (iron(II) sulfate) when applied to the flesh, and all smell of shellfish. This aroma is quite distinct, and becomes stronger with age.
Russula xerampelina is widely distributed; quite common in northern temperate zones, and often ranging into the Arctic Circle, it also ranges south to Costa Rica. Appearing in the autumn, it grows solitary, or in groups with conifers, and seems to have a preference for Douglas Fir, or more rarely pine trees or larch. It is sometimes found in deciduous woods, such as beech and oak.
The taste of Russula xerampelina is mild. This Russula is considered one of the best edible species of its genus, although the crab, or shrimp taste and smell will persist even when cooking. This is more pronounced and less pleasant in older specimens. The young caps are said to be superb stuffed with any suitable ingredients, and are rarely maggoty.
More reddish-capped forms could be confused with the sickener (Russula emetica), although the latter always has a white stipe and gills; greener-capped species may resemble the also edible Russula aeruginea.