Shrimp Russula; Western Shrimp Brittlegill
Long miscalled Russula xerampelina, from which it differs genetically, this common, attractive species has at last got a name of its own. Colors can range from green to brown to purple to red and pin, but usually there is little color variegation in an individual. Presented here in a common color variant, the caps reach 10-20cm across. They are smooth, viscid when wet, and depressed in the center though initially convex. The gills are brittle, usually close, and attached broadly or notched and rarely forking. Initially white, they become yellowish with age and produce a creamy yellow spore print. The stalks are white and often tinted pinkish in places, but not always. With age or handling the stalks bruise ochre or yellow brown to orange brown. They are up to 10-15 cm in length and and 2-4cm across, cylindrical and equal. The most distinctive feature of this fungus is its shellfish odor, which emerges fairly quickly, best detected by sniffing the junction of cap and stipe. No other Russula has the odor. It is a good edible with a crunchy texture, among the best of the Russulas.