swe.: Olivsillkremla | nor.: Olivengrønn sildekremle | fin.: Sillihapero | dt.: Grüner Nadelwald-Heringstäubling
This green brittlegill (Russula clavipes) is seen as a variation of the crab brittlegill (Russula xerampelina) and often treated as the same species. Similar to its red relative these mushrooms have a fishy smell to them that evaporades when processed. They are an excellent meal and are particularly good for frying. Brittlegills are quite common and popular throughout Scandinavia. For details on prearation see also charcoal burner (Russula cyanoxantha)
Although this green form is only seen as a variation of the crab brittlegill and the two are not differentiated in some mushroom literature, it must be warned at this point against confusion with the deadly poisonous Deathcap (Amanita phalloides). There is no room for error here and anyone who wants to collect lamellar mushrooms must also have very good knowledge of the associated dangers and existing doppelgangers. Deathcaps are at the top of the list when it comes to fatal mix-ups and there is always a potential confusion with green representatives from the Russula family.
There is a rule that says
never eat mushrooms with green or greenish-yellow cap skin that are not brittle, but rather: have fibrous flesh, where the cap skin can be peeled off in pieces that have a thick base, volva or ring or the stem a light green to yellowish colour.
Otherwise there is a strong possibility of confusion with the absolute deadly Deathcap (Amanita phalloides).
We have compiled this overview with the best of knowledge and belief, but do not claim to be complete and reserve the right to make errors.
Learn more about poisonous mushrooms and mushroom poisons here