Shellfish-scented Russula

Also known as Shrimp Russula, Crab Brittlegill, Shrimp Mushroom

Shellfish-scented Russulas form vital mycorrhizal partnerships with conifer root systems, exchanging scavenged minerals for plant sugars across the northern temperate zone. The fruiting bodies produce a distinctive shellfish or boiled crab aroma that becomes markedly stronger as the cap matures or dries. Unlike many red-capped brittlegills that cause digestive upset, its white flesh turns a characteristic deep olive green when touched with a crystal of iron sulfate.