With more than 500 species, this genus can present considerable challenges in differentiation. However, it is quite easy to tell if you have found a mushroom that is in the Russula genus. All of these fungi have a cap that is somewhere between red and purple. They all have white stems and gills and are incredibly brittle. If any force is applied to these mushrooms, they break, snap, or shatter into pieces. It is for this reason that they are known all over the world as “Brittlecaps”.
By far the most common Russula I find here in Vermont is Russula emetica. This mushroom has a bright red cap which can be easily peeled off with ones fingernails. This is the classic “sickener” mushroom, and so should only be appreciated for its beauty, not it’s peppery taste.
The only type of russula in New England that can be readably identified and deliciously eaten, is the shrimp russula, Russula xerampelina. This mushrooms cap is more purplish than the more common types here in Vermont, and its stem and gills are off-white to yellowish. Also, it fruits in autumn, as opposed to summer. However, the main feature you are looking for, or rather smelling for, is the scent of seafood. This fungus has that unmistakable smell of the ocean! If you can’t smell it, but think you might have a shrimp russula, put it into a paper bag for ten minutes, open, and take a big whiff… mmmm shrimp. Best cooked into a sauce, and enjoyed over pasta.
Sadly, I have no picture of this hidden gem, but will continue to be on the lookout. Instead, here is one more picture to help identify Vermont’s most common red capped, white stemmed and gilled mushroom, Russula emetica.
