Green brittlegill

How to recognise it: green brittlegill

1. 1

   Green cap cracked into small patches, matt

2. 2

   Brittle white stem without a ring and without a volva

3. 3

   White, brittle gills

4. 4

   Mild, nutty taste

Description

Cap

6–15 cm, globose, then expanded to slightly depressed; grey-green to verdigris, matt, dry; the cuticle cracks into small green patches on a paler background (a “cobbled” pattern).

Gills

Gills white, then pale cream, brittle; spore print white to light cream.

Stem

2–12 cm, white, stout, solid, spongy with age, brittle; no ring, no bulb and no volva.

Flesh

White, thick, firm, brittle; turns slightly brown when damaged.

Smell and taste

Smell faint, nutty; taste mild, nutty.

Where and when it grows

Broadleaf forests, mainly under beeches and oaks, also under birches; less often coniferous forests (spruce forests). Usually solitary.

Most often with: beech, oak, birch

Where are conditions good today?

Look-alikes: what it can be mistaken for

• 

  Death cap Deadly poisonous high risk of confusion

  The death cap has a smooth, slightly shiny cap with radial fibrils (not cracked into patches), a hanging ring and a bulb with a sac-like volva at the base. Dig up the whole stem – the brittlegill has an even, brittle stem with no volva.

  Step-by-step comparison: Green brittlegill or death cap →

In the kitchen

Fried, stewed with onion, grilled, in omelettes, soups and goulashes; drying intensifies the nutty aroma.

Protection and sale

• Species protection: the species is not protected.
• Sale: the species is not on the list of mushrooms approved for sale. Not on the list of mushrooms permitted for sale (the list contains no brittlegill at all).

Where you may pick mushrooms →