Foraging For Russula Mushrooms (Russula sp.)

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Rusulas are some of the most common and widely distributed mushrooms in the northern hemisphere. They make up an immensely diverse group, with likely more than 500 distinct species found around the world. While they´re not always valued as good edibles and species identification can be tricky, certain Russula species are quite delicious and easy to distinguish. For example, the shrimp Russula (Russula xerampalia) and the Charcoal Burner (Russula cyanoxantha) are mushrooms I recollect with as much enthusiasm as any other choice species.

This article was written by Timo Mendez, a freelance writer and amateur mycologist who has foraged wild mushrooms all over the world. 

While I don´t consider Russulas difficult or dangerous to pick, I will say that recognizing distinct species might be difficult for a beginner. Even some of the most distinct species might not be so obvious if you don´t have familiarity with the group. It can take time to closely observe your local Russulas before you get a hang of the genus and what distinguishes certain species from others. The good news is, that very few of them are toxic and none are considered very dangerous (excluding an Asian species), so it´s hard to mess up as long as you know for certain you have a Russula. 

Natural History Of Russulas

Russulas occur in forests and woodlands in association with a wide range of coniferous and hardwood tree species. They are mycorrhizal fungi, meaning they obtain all their carbon from specific host trees. In exchange for the carbon-rich energy, they supply the trees with soil nutrients, among other ecological services. Like most other mycorrhizal fungi, they cannot be cultivated.

Some of the main host trees for Russula include Oak, Beech, Madrone, Spruce, Pine, True Fir, Douglas Fir, and other ectomycorrhizal host trees. While you can find Russulas with any of these tree hosts, specific Russula species tend to associate with specific trees. 

When it comes to the diversity of Russulas, it can be a bit overwhelming. It’s hard to give exact numbers due to the complex taxonomy of this group, but it’s estimated that their diversity could surpass over 500 distinct species. Many of these are considered ¨cryptic species¨ since they are very difficult to distinguish from other species without a microscope. Due to similarities between species, the European names for many Russulas are often misapplied to North American species.

When it comes to identifying Russulas, it´s important to consider there are a handful of species with distinct identification features and many more without. Those without distinctive features can be extremely hard to identify unless you are a trained expert on Russulas. Some mycologists consider Russula’s taxonomy a joke, sighting the number of cryptic species, inaccurate taxons, and loose species boundaries as an obstacle to the proper identification of species. Thankfully, some of the most delicious species are pretty easy to distinguish.

Identifying Russula Mushrooms

While identifying specific species of Russla can be tricky, recognizing the genus is pretty easy. They´re medium-sized gilled mushrooms (usually 3-5 inches in size, but this can vary) with a typical cap and stem. They have no volva, no ring, no veil remnants, no scales, no fuzz, and no particular feature that you can easily pin them down to. Their simplicity is one of their characteristics compared to other groups of mushrooms. 

So what do they have?

Russulas often have a colored cap. Many species range from red to purple, but others can be green, yellow, or brown. Some species, like Russula brevipes, are completely white. Occasionally the colors can be splotchy or vary within a single mushroom. While cap color gives important guidance, it’s not a feature you can depend on solely. 

The gills are light-colored, often white, and occasionally cream-colored like vanilla ice cream. The spores are also white to cream colored like the gills. The stem is often white, but can also be completely or partially rose-red colored. 

Russulas are also extremely brittle, hence their common name brittle-gills. You can snap their stem-like chalk, which often results in an audible snap. When manipulated, the entire mushroom is easily fractured into many pieces. When I was first taught about Russulas, I was simply told to identify them by throwing them against a tree trunk. If the mushroom shatters into a bazillion pieces, then it’s probably a Russula.  The only other common mushrooms that have this similar brittle texture are probably the Milk Caps (Lactarius sp). These can easily be told apart because Milk Caps exude latex (that is often, but not always, milky) when their tissues are broken. 

Once you are certain you have a Russula, there are various features that you can test to determine the species. Certain Russulas stain a brown color after 20-30 seconds when bruised. Others have a cap surface that can be easily peeled, and the facility in which this is done can help to distinguish species. A few species have flexible gills instead of brittle ones. Some species have a spicy wasabi-like flavor when raw. 

Identification Features Of Russula Mushrooms

• Russulas often have a colored cap, ranging from white to red, purple, green, yellow, or brown. 
• The cap surface is often peelable
• The cap margin is often (but not always) striated, showing little indented lines along the entire edge.
• Gills are light-colored, typically white, occasionally cream-colored.
• White to yellow-colored spore print
• The stem is often white but can be partially or completely rose-red colored. Some Russulas may stain brown when scratched.
• Russulas are extremely brittle; their stem can be snapped easily, and the entire mushroom fractures into many pieces.
• Some Russulas have a spicy flavor when tasted raw

These features listed above are solely used to identify ANY mushroom in the genus Russula. Below, I´ll talk about and describe my three favorite types of Russulas that I call ¨The Golden Trio¨.

The Golden Trio

While there are hundreds of edible Russulas, I generally only pick 3 types of Russulas. These are the Charcoal Burner, the Shrimp Russula, and the Quilted Green Russula. For me, these are the only ones worth picking regularly. I´ve tried many other types of Russulas, and while they can be prepared into something tasty, it’s not something I often bother with. Occasionally, I do eat Russula brevipes when there is nothing else out.

I consider these three types of Russulas to be the ¨Golden Trio¨ of Russula species due to their exquisite flavor and texture. In reality, the scientific names listed below were originally used for European species, but they have many closely related ¨twin species¨ located across the world. These will be the ones that I´ll focus on for the majority of this text.  

The Charcoal Burner (Russula cyanoxantha)

The Charcoal Burner is a delicious russula that is relatively common in temperate forests of the northern hemisphere. The true Russula cyanoxantha is from Europe, and all the North American species likely represent members of the species complex. There is quite a lot of variation across the distribution of this species complex, but they all have the same diagnostic features. 

Generally speaking, you can distinguish these from other Russulas using 3 distinct features;

1. Variable Green-Purple Cap Coloration and Black Stains – This mushroom has extreme variability in cap color. On one end it can be blue-green and on the other dark purple. More often than not, the caps are mottled with both colors. Most notably, this species exhibits dark stains on at least part of its cap. These stains are why this mushroom is called the ¨Charcoal Burner¨.
2. Firm Flexible Gills – Unlike other species of Russula, the Charcoal Burner has firm and flexible gills. While they will fracture if you exert enough force, they are nowhere near as brittle as most other species of Russula. I always recommend beginners to test the gill strength with all Russulas, just to get a hang of what is ¨normal¨ for this group.
3. Mild Taste and Odor – While the two other features mentioned are the most diagnostic, just double-check that the taste is mild (not spicy) and there are no strong or off-putting odors. 

Another very similar species is Russula variata which occurs in the eastern United States and is distinguished by forking gills and a slightly acrid taste. It is edible and choice. There are probably a handful of other species within the complex, but more taxonomic research is required to properly describe and distinguish these species.

The Shrimp Russula (Russula xerampalina)

The Shrimp Russula is a delicious mushroom, best known for its faint seafood aroma which persists after cooking. While you may be familiar with the awful fishy smell of certain decomposing mushrooms, this is not the aroma of the Shrimp Russula. A fresh Shrimp Russula is milder, sweeter, and smells more like fresh shrimp as opposed to rotten seafood.

Generally speaking, Shrimp Russulas can be identified by three distinctive features;

1. Fishy Odor – They have a fishy odor reminiscent of shrimp or freshly boiled crab.
2. Red To Purple Cap – Shrimp Russulas have a red to purple cap color and a stem that often has a pink accent or hue. Occasionally the stem can be completely white.
3. Stains Yellow To Brown – The flesh of shrimp stains a mild brown to yellow-brown when scratched or bruised. Often older specimens will naturally exhibit these colors on their stem and gills. To test this you can simply scratch the mushroom and wait 30-60 seconds to see if the color changes. Gills turn cream-colored with age. 

It is worth noting that the true “Shrimp Russula”, aka Russula xerampelina, was originally described from Europe and likely doesn’t exist in North America, despite what your local field guide says. The truth is, it’s a bit of a species complex with many different species, most of which are still undescribed.  Generally speaking, the fishy odor and the staining flesh are distinctive of these species while the cap colors can vary from orangish to green, or even yellow in some species.

Some other species that technically could be considered shrimps as well include Russula graveolens, Russula katarinae, Russula faginea, Russula favrei, Russula clavipes, Russula pascua, and Russula subrubens. While I know this sounds a bit confusing, it’s often the case when it comes to Russula taxonomy.

Quilted Green Russula (Russula virescens)

This is a species from eastern North America that I’ve only had the pleasure of tasting once. Along with the two previously discussed Russulas, this is one of the best Russulas. It is associated with hardwoods (Oak, Beech, Chestnut, etc.) and can fruit abundantly when the season permits. It has also been reported with conifers. 

The Quilted Green russula is medium-sized and easily distinguished thanks to two features. To begin, the cap is green to greenish-gray-blue which is pretty rare amongst Russulas. Second of all, it has a cracked “quilted” cap with a patchy texture that is pretty distinct. Odor and taste (when raw) are mild.  The gills are white (not cream colored) and their association with hardwoods will confirm its identity. 

Like other Russulas mentioned, this is also a species complex. North American species include Russula parvovirescens and Russula crustosa, while the true Russula virescens is likely limited to Europe. 

Other Edible Russulas

The truth is, that almost all Russula species can be rendered edible if prepared properly. In eastern Europe, they even consume so-called toxic species like The Sickener (Russula emetica) and the Stinking Russula (Russula foetens). They often undergo special preparations such as soaking, boiling, and fermenting to render them palatable.

The only Russula known to be highly toxic is from Asia (Russula subnigracans), where it has caused mushroom poisonings in Taiwan and Japan. This is not a species most readers will have to worry about. This being said many species have been reported to cause gastrointestinal distress. It´s not exactly clear why, nor how common it is, but it may very well be due to undercooking or improper preparation. 

The Spit and Taste Test

One of the first things people say about Russulas is that every mild-tasting or non-spicy Russula is edible. To figure this out you can conduct the famous ¨spit and taste¨ test. This simply means chewing a small piece of the fresh mushroom, putting it on the tip of your tongue, and waiting to see if you feel a spicy sensation. It´s more of a wasabi-like spice than chili peppers. This test is only recommended to be done once you know with certainty you have a member of the Russula genus.

While the spit and taste test technically works, it misses out on two key points.

1. Many spicy Russulas are also edible if they are well-cooked and properly prepared. Many folks boil them first, and others will just sear them on a very high heat. They tend to remain a tiny bit bitter, which in eastern Europe is removed by pickling. This being said spicy Russulas have a higher likelihood of causing GI issues, especially if they are not properly prepared. For this reason, I do not recommend them.
2. Many Russulas, whether spicy or not, just don´t have good gastronomic appeal. The texture isn´t great and the flavor isn´t spectacular. So, just because it has a mild taste, it doesn´t mean it’s worth eating. This being said I do believe a good and creative chef can work wonders with almost any species.

Russula Lookalikes

Russulas have a number of look alikes, including:

The Milk Caps (Lactarius and Lactifluus)

Milk Caps are very closely related to Russulas and can look pretty dang similar. The texture is also very brittle as is the case with Russulas. Thankfully, they are pretty easy to tell apart just by cutting any part of the mushroom. When cut, Milk Caps release a liquid that is often milky-white to transparent. The Milk Cap in the image above looks strikingly similar to Russula brevipes. 

The Sickener (Russula emetica) 

This Russula is considered toxic in some field guides, although theoretically, it can be rendered edible by very thorough cooking. Even still, it has a high incidence of causing milk gastrointestinal distress, so I recommend you avoid it. The Sickener is a red-capped and white-stemmed Russula that is very similar to many other species. The distinctive thing about The Sickener (and its twins) is that it is extremely spicy when tasted raw (remember only taste a very small amount!). The spice is undeniable and usually can be tasted within just a couple of seconds. 

The Stinking Russula (Russula foetens)

The stinking Russula is a brown-capped Russula that has a foul odor. Apparently, in Eastern Europe, they soak this mushroom in water for 1-2 days before boiling and fermenting it. I recommend you avoid this mushroom since it has been reported to cause gastrointestinal distress in those who consume it. 

Red-Capped Russulas

There are many, many, red-capped Russulas and they can be very hard to distinguish. Most mycologists don´t even bother trying to identify these species since they can be so overwhelming. Some of the most common are Russula sanguinaria and Russula rosaceae. Some of them look a lot like Shrimp Russulas, so just be sure to make sure they stain a bit brown and that they aren’t spicy before you eat them. As I mentioned before, none are very toxic, but they could result in an unpleasant experience. 

Where To Forage Russulas

Once you get ahold of identifying mushrooms in the genus Russula, you´ll probably see them everywhere during mushroom season. They are some of the most widespread mushrooms you´ll run across. This being said, most Russulas you´ll stumble upon won´t be the choice species gourmet foragers are after.

In my experience, the three choice species described earlier (Quilter Green Russula, The Charcoal Burner, and The Shrimp Russula) often occur sparsely. You won´t typically find them in vast quantities like you do other choice edibles such as Chanterelles and Boletes, but you run into patches here or there. Over the years it´s possible to accumulate these patches if you study your hunting grounds well. 

Western US and Canada: Throughout the western United States, it’s possible to find the Shrimp Russula in coniferous forests. From my experience, Spruce and Douglas Fir are some of the premier hosts. Other species like the Charcoal Burner and The Greek Quilted Russula have been reported in the west with hardwoods, but they´re much rarer. 

Eastern US and Canada: In the east, your best bet is to search for Russulas under Oaks and other hardwoods. You can find any of the three choice species mentioned here, plus many more. Learning your local tree species, particularly specific Oak species could help you pin down the preferential habitats for your favorite Russulas. 

Europe: Like in eastern North America, Europe tends to have its best selection of Russulas with Oaks. There are always exceptions. 

When To Forage Russulas

Realistically, you can find Russulas any time of the year. They´re not, particularly picky about the season, as long as conditions are right. 

Eastern US and Canada: Here you find Russulas starting with summer rains up until mid-fall. In warmer regions, the season can extend through fall and until the beginning of winter. 

Western US and Canada: In western North America, you can find Russulas almost all year round given that the conditions are right. This being said September to November tends to be the best time overall for Russulas, especially inland. In the summer, it may be possible to find Russulas in foggy coastal regions while during winter, mild climates like central and southern California can also be promising. Russulas can also be found in spring, but are less prevalent during this time of year. 

Colorado and Southwestern Sky Islands: In montane regions, Russula season coincides with the summer monsoons and typically only lasts 1-2 months. 

Foraging Russula Mushrooms

Foraging should always be done with respect for the forests and local communities. Step lightly, don´t leave garbage, and make sure to follow any local regulations. 

To be completely honest, I rarely go to the woods specifically searching for Russulas. They´re a bit of a bonus mushroom or a ¨side-quest¨ species that I keep my eyes out for while looking for more sought-after mushrooms like Chanterelles, Boletes, or Black Trumpets. Since my favorite Russulas occur pretty sparsely, and you can rarely fill baskets with them, I don´t tend to dedicate an entire hunt to them.

Since Russulas can often be difficult to quickly identify from a distance, I simply take the time to observe any potential candidate when I see them. I´ll check the cap color, see how brittle the gills are, check for staining, do the taste test, and check all the diagnostic features I discussed earlier. If the specimen is prime and checks out to be one of the species I like, I’ll plop it straight into my basket. 

When it comes to ethical foraging, simply use common sense. Don´t dessimate a patch and make sure to always leave mushrooms for wildlife or other pickers. Leave all the buttons and take only a handful of the primest specimens from each patch. If you´re not exactly sure what species it is, document it well with photos or take 1-2 specimens with you for study. 

It’s important to note that Russulas can be pretty fragile and don´t fare well in transportation. If you place other mushrooms directly on top of your Russula in a basket, it´s likely to end up smashed into bits before you get to the kitchen. For this reason, always take care of your Russulas and keep them in a separate basket for fragile mushrooms if possible. 

How To Cook Russula Mushrooms

Russulas are very versatile in the kitchen and there are many ways to go about cooking them. 

For any species in the golden trio, I simply like to sautee them in a bit of butter with salt and pepper, and then top them with fresh herbs and lime at the end. I like to keep the caps whole so they retain a meatier texture, but you can also slice them and add them to your stir-fry. Many people love to utilize Shrimp Russula in seafood-inspired dishes such as Paella, Jambalaya, Crab Cakes, or Fish Tacos. Another tasty way to prepare Russulas is to boil them for 2-3 minutes, then bread them, season them, and fry them. Serve with a slice of lemon, and they´re to die for. 

For other types of Russulas, I always recommend people boil them first and then sautee them in butter or add them to their favorite dish. This technique seems to help them retain their texture a bit better. 

For all Russulas, I recommend you cook them very thoroughly. This is particularly true if they’re of a spicy variety, but I’d say it’s a good rule of thumb for all species. It makes them easier to digest and lowers the risk of bellyache. There´s no such thing as over-cooking a Russula, as long as you´re not burning them. The second thing to consider is that Russulas are very brittle. Be gentle when you´re cooking them or they could end up turning into a million pieces in the skillet!

Preserving Russula Mushrooms

Honestly, Russulas are not mushrooms I typically pick for preserving. As I mentioned, I usually only pick three types and those usually aren´t abundant enough to bother preserving. This being said, it is something I´d like to experiment with in future seasons. 

Pickling Russulas: In Eastern Europe, Russulas are some of the most commonly pickled species. They are strategically picked for this purpose because they retain a pretty decent texture after sitting in a brine for months. To make pickles, you want to parboil them for a couple of minutes and then add them into a brine suited for either a lacto-ferment (with 2-5% salt content) or a quick pickle with vinegar. The brine can be seasoned with mustard, pepper, bay leaf, coriander, curry, honey, and other spices. The flavor of the pickle will be heavily dependent on the brine since the Russulas don´t contribute much flavor after the process is complete. I recommend you look up a more in-depth recipe for this process. 

Dehydrating Russulas: Russulas don´t rehydrate very well and dehydration is not something that is commonly done with them. This being said, I think drying and then powdering them could be an interesting tactic for making mushroom seasoning. I could imagine Shrimp Russulas having a particularly delicious fishy aroma once dried. 

Jerky:  I´ve never done Jerky with Russulas, but I imagine it could be nice with certain species. My tactic would be to boil them, then cook them in a salty-sweet marinade, then dehydrate them until just a bit chewy.

Summer Mushroom Foraging

Looking for more edible wild mushrooms to forage this summer?  These summer mushroom identification guides will help keep you busy!

• Puffball Mushrooms
• Shaggy Mane Mushrooms
• Reishi Mushrooms
• Turkey Tail Mushrooms
• Dryad’s Saddle
• Saffron Milk Caps
• Chanterelle Mushrooms
• Pigs Ear Mushrooms
• Honey Mushrooms
• Matsutake
• Boletes
• Hedgehog Mushrooms
• Lobster Mushrooms
• Black Trumpet Mushrooms
• Chicken of the Woods
• Beefsteak Mushrooms
• Coral Mushrooms
• Beefsteak Mushrooms
• Wood Ear Mushrooms
• Agaricus Mushrooms