Page 239 - The Forager’s Guide to Wild Foods

Shrimp Mushroom, Russula

xerampelina (RUSSULACEAE)

SHRIMP MUSHROOM, also known as Crab Brittle- EDIBLE PARTS: cap
gill or Shrimp Russulas, are a group of fungi with KEY MEDICINAL USES: This fungus shows evidence
brittle flesh, hard viscid caps, and a shrimpy odor of antitumor and antiparasitic activities.
at maturity. Their flesh, which stains yellow-brown
HOW TO EAT: These choice mushrooms have a mel-
when bruised, and their yellow spore prints are im-
low, yet richly nutty taste when young. As they ma-
portant identifiers. Widely distributed across the con-
ture, they develop a gentle shellfish flavor similar to
tinent and common, they appear singly or in groups
shrimp. (They should never taste peppery.) Shrimp
under conifers and hardwoods. These mushrooms
Russulas stay firm and tender when they are cooked
fruit in the summer and fall.
and are excellent sauteed, stuffed, or used in soups.
CAP: The cap is 1.2-12 inches (3-30cm) wide, convex,
STUFFED CRAB BRITTLEGILL WITH WALNUTS: In-
or flat, with a broad, shallow depression. Its smooth
gredients: ¼ cup walnuts (finely chopped), 1 bunch
surface is viscid when moist, though it dries quickly.
fresh parsley leaves (finely chopped), 1 large garlic
The cap’s color, while usually dark red or purple, may
clove (minced), 3 tbsp. coarse-grated Parmesan, ½
also be olive-greenish, brownish, or yellow-brown.
tsp. salt, 2 tbsp. olive oil, 12 mushrooms (destemmed).
The margins may become faintly lined when ma-
Combine walnuts, parsley, garlic, cheese, and salt. Add
ture. The flesh is thick, brittle, and white. It stains
olive oil and mix well. Using a spoon, scoop walnut
yellow, then brown when bruised or old, becomes
mixture into mushroom caps. Bake at 400°F (205°C)
fishy-smelling with age.
for 15 min.
GILLS: The thick, close, creamy-white gills become
WARNING: Do not eat mushrooms if they stain red-
yellowish as the mushroom ages. When bruised, they
dish or black, or if they taste peppery.
stain yellow-brown; when dried, they turn brown or
POISONOUS LOOK-ALIKES: Sickener, R. emetica -
grey. They are adnate to adnexed.
white spore print; sharp, peppery taste; cap bright
STEM: Measuring 1.2-4.7 inches (3-12cm) long and
red to pink; the white flesh is pink just under the cu-
0.4-1.6 inches (1-4cm) wide, the stem is equal and
ticle; lacks fishy odor; Fragile Brittlegill, R. fragilis
smooth to wrinkled, with a slightly bulbous base.
- yellow-white spore print; fragile; cuticle peels off
Colored white to flushed pink, it stains yellow, then
easily; cap color variable; odor indistinct, unpleasant,
brown. Its dry flesh is solid to spongy.
or like apples; smaller stature. Amanita spp. - stems
SPORES: 8-11 x 6-8.5 µ, elliptic to globose with amy- with a ring (though these can fall off) and a volva at
loid warts; Spore print: yellowish the base; flesh fibrous; white spore print.
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