Fauna
Fungus

Shellfish-scented Russula

Russula xerampelina

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.

FungusWoodlandMycorrhizal
Shellfish-scented Russula reference
no rights reserved, uploaded by Piermario Maculan · cc0
—observations
—countries
—peak records
Not EvaluatedConservation statusIUCN Red List categoriesLCNTVUENCREWEXNot Evaluated — not placed on the risk ladderRed List categories, explained →
Key facts
Diet & preyMycorrhizal
Predators
  • Slugs
  • Fungus gnat larvae
  • Red squirrels
ThreatsClear-cutting, soil compaction, loss of mature host trees
HabitatsConiferous and mixed woodlands, mossy forest floors
Life spanPerennial underground mycelium; fruiting bodies last 1–2 weeks
Classification
  1. OrderRussulales
  2. FamilyRussulaceae
  3. GenusRussula
  4. SpeciesRussula xerampelina
Range & activity
Range data is not available yet.
Safe observation
Interaction riskLow
  1. Low
  2. Moderate
  3. High
  4. Very high
Why interaction risk is low
Many mushrooms have toxic look-alikes; never eat wild fungi based on app identification alone.
Responsible observation
  • Scent Check: Gently rub mature gills to detect the faint, crab-like seafood odor.
  • Spore Inspection: Take a spore print on white paper to see the pale cream to ochre dust.
  • Macrochemical Test: Touch the stem with ferrous sulfate to observe a diagnostic olive-green shift.
Related species
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