Brittlegills
Russula spp.
mushroom
⚠️ Toxic look-alike
Never eat this mushroom unless you are certain it is not its toxic look-alike.
Green brittlegills are confused with the death cap, which is deadly, especially when seen from above: the amanita has a ring and a sac-like volva at the base of the stem; a brittlegill has neither. The bog brittlegill is confused with the sickener, which is toxic. Have every harvest checked by a pharmacist or a mycologist.
If in the slightest doubt, leave it. If you feel unwell after eating it, even several hours later, call Poison Control (1-800-222-1222) or 911.
The brittlegills on the sale lists: entire brittlegill, bare-toothed brittlegill, crab brittlegill, milk-white brittlegill and a dozen others; pan-fried, or salted Russian-style.
- Origin
- Forests of Europe and North America
- Season (United States)
- July to November
- Preparation
- The acrid ones and the strong-smelling ones are boiled at length, then salted, as in Russia and Ukraine. If you pick it yourself, have the mushroom checked by a pharmacist or a mycological society before eating it.
- Molecules
- Mushroom beta-glucansIn small amounts, not counted Ergothioneine
- Did you know?
- In Cyprus and on Lesbos, huge quantities of milk-white brittlegills are gathered every year and preserved in vinegar or oil.