| Russula xerampelina | |
|---|---|
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| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Russulales |
| Family: | Russulaceae |
| Genus: | Russula |
| Species: | R. xerampelina
|
| Binomial name | |
| Russula xerampelina | |
| Synonyms | |
|
Russula erythropoda | |
Russula xerampelina | |
|---|---|
 | Gills on hymenium |
 | Cap is convex or flat |
 | Hymenium is free |
 | Stipe is bare |
 | Spore print is ochre |
 | Ecology is mycorrhizal |
 | Edibility is choice |
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.