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Purple-red shrimp russula showing cream gills
Edibleintermediate

Shrimp Russula

Russula xerampelina / Crab brittlegill

A red to purple-brown Russula that smells of shrimp or crab with age and bruises yellow-brown.

Photo: Manuela Fiorini, CC BY
Compiled by Mushroom Forage Map field deskExpert review pendingContent checked
Identification warning

Red Russulas include acrid, toxic species. Confirm the fishy odor, brown staining, and mild taste.

Season
Summer to autumn
Habitat
Conifer and mixed forests
Underside
Cream to yellowish brittle gills
Spore evidence
Cream to ochre

Where it grows

Tracked records and known growing zone

Explore on the field map
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Squares: where people recorded it, brighter where more people did
Verified records
852
People who recorded it
665
Most records (northern hemisphere)
Sep–Nov
Records span
2002–2026

Research-grade iNaturalist records, snapshot Aug 27, 2026. The growing zone combines areas where different people have repeatedly verified it. Records show where people looked and found it, not current abundance or permission to gather.

Observation season

When field records occur

Choose a hemisphere · All recorded years; not a current forecast.

Choose the hemisphere you want to study. Country detection is approximate and some countries span the equator.

Compare before concluding

Lookalikes to rule out

The sickener is scarlet with white gills and a burning taste.

Other red Russula

caution

Many red Russulas are acrid; test a tiny piece and spit it out.

Charcoal burner has flexible gills and mixed violet-green colors.

Identification

The cap is variable, from wine red and purple to olive brown. Gills are cream to yellowish and brittle. The flesh and stem bruise yellow, then brown, and the stem is often flushed pink. Older specimens smell distinctly of shrimp or crab.

Uses and ecology

Shrimp russulas are mycorrhizal with conifers and are well regarded among edible Russulas. The fishy smell fades with cooking.

Memorable fact

The seafood smell gets stronger as the mushroom ages.

Sources

Never eat a mushroom from this page alone

Confirm identity using the whole specimen, multiple reputable sources, and a qualified local expert. Identified edible species still require appropriate preparation. Cooking does not make a poisonous mushroom safe.

Safety and poison response
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