This aroma is quite distinct, and becomes stronger with age. More reddish-capped forms could be confused with the sickener (Russula emetica), although the latter always has a white stipe and gills; greener-capped species may resemble the also edible Russula aeruginea. Similar species Russula graveolens Distribution and habitat Russula xerampelina is widely distributed; quite common in northern temperate zones, and often ranging into the Arctic Circle, it also ranges south to Costa Rica. Appearing in the autumn, it grows solitary, or in groups with conifers, and seems to have a preference for Douglas Fir, or more rarely pine trees or larch. It is sometimes found in deciduous woods, such as beech and oak. Variety tenuicarnosa has been found on sandy soils under pine in Slovakia and northern Italy in Trentino. Edibility The taste of Russula xerampelina is mild. This Russula is considered one of the best edible species of its genus, although the crab, or shrimp taste and smell will persist even when cooking. This is more pronounced and less pleasant in older specimens. The young caps are said to be superb stuffed with any suitable ingredients, and are rarely maggoty. See also List of Russula species References "Danske storsvampe. Basidiesvampe" [a key to Danish basidiomycetes] J.H. Petersen and J. Vesterholt eds. Gyldendal. Viborg, Denmark, 1990. External links Rogers Mushrooms - Russula xerampelina xerampelina Edible fungi Fungi of Europe Fungi of North America Fungi described in 1774 Taxa named by Jacob Christian Schäffer