Russula viridirubrolimata
Russula viridirubrolimata (绿边红菇) is a wild brittlegill that the 2026 Chinese catalogue of edible and medicinal fungi lists as edible. No preparation or habitat is documented.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All mushrooms436
Edible mushrooms339
Brittlegills25
Truffles20
Milkcaps17
Termite mushrooms17
Fungi7
Morels4
Stinkhorn fungi4
Lichens3
Edible mushrooms339Brittlegills25Truffles20Milkcaps17Termite mushrooms17Fungi7Morels4Stinkhorn fungi4Lichens3Brittlegills
Russula hiemisilvae
Russula hiemisilvae is a wild African brittlegill of miombo woodland, recorded in Burundi, DR Congo, Tanzania and Zambia. Sources document no preparation and no edibility verdict.
Russula compressa
Russula compressa is a red-capped African brittlegill that grows with miombo trees. The institutional inventory records it as edible; the sources read do not give a preparation.
Yellow swamp brittlegill
Yellow swamp brittlegill, Russula claroflava, is a wild brittlegill of damp ground under birch in northern Europe. Field guides call it mild and good to eat when cooked, and warn that cap colour alone does not identify it.
Greencracked brittlegill
Greencracked brittlegill, Russula virescens, is a wild European brittlegill with a mottled green cap that is popular as a cooked mushroom. Several guides differ on its edibility, and green Russula are easily confused.
Russula pseudocrustosa
Russula pseudocrustosa is a wild brittlegill recorded in China, listed as edible in a 2026 Chinese catalogue, with its host and culinary use not yet established.
Russula acuminata
Russula acuminata, the African brittlegill, is a wild ectomycorrhizal mushroom of humid forest in Cameroon and DR Congo. An institutional inventory lists it as edible; its preparation and identity still need validation.
Russula sesemoindu
Russula sesemoindu is a wild ectomycorrhizal mushroom with a local name in Tshopo province, DR Congo. It is recorded as eaten by several informant groups, with no preparation or safety assessment.
Russula striatoviridis
Russula striatoviridis is a wild ectomycorrhizal mushroom recorded as locally eaten in Tshopo province, DR Congo. No preparation method or safety assessment is established for it.
Charcoal burner
The charcoal burner, Russula cyanoxantha, is a wild brittlegill of European beech and mixed woods, eaten cooked; its greenish-to-brown colour is too variable to identify it by colour alone.
Malagasy brittlegill
The Malagasy brittlegill, catalogued as Russula edulis, is an ectomycorrhizal mushroom of Madagascar's central plateau that is locally eaten and sold; Russula is the genus most eaten in Madagascar.
Russula prolifica
Russula prolifica is an ectomycorrhizal brittlegill sold in Madagascar, where it grows under Eucalyptus plantations. It is a food-use record, not an identification guide.
Darkening brittlegill
Darkening brittlegill, Russula vinosa, is a wine-red mycorrhizal mushroom of Northern European woods. Nordic field guides describe it as mild-tasting and edible, and warn that red Russulas are hard to tell apart.
The flirt
Russula vesca, the bare-toothed brittlegill, a mild, nutty wild mushroom of European beech and conifer woodland. Field sources call it edible and cook it with onions and garlic, but regional identification must be confirmed.
Russula pseudovirescens
A green-capped brittlegill recorded from China as edible or edible-and-medicinal in a 2026 national species catalogue. Its culinary use, identity and safety are not yet established.
Russula cellulata
Russula cellulata is an ectomycorrhizal African brittlegill of dry forest, gallery forest and miombo. EFTA lists it in its edible-species inventory, but the entry gives no direct edibility statement and warns of confusion with R. liberiensis.
Russula pruinata
Russula pruinata is an ectomycorrhizal brittlegill of Congolese rainforest recorded as locally eaten in interview-based surveys in Tshopo province.
Russula viridicinnamomea
Russula viridicinnamomea is a brittlegill mushroom known by the regional name regional brittlegill in Yunnan, China. One forest survey lists it as edible. This page records that single food-use record and its limits.
Russula congoana
Russula congoana is an ectomycorrhizal brittlegill of miombo and savanna woodland in tropical Africa, recorded in an edible-fungi inventory. Preparation, identity and current safety still need validation.
Russula meleagris
Russula meleagris is an ectomycorrhizal rainforest fungus recorded as locally eaten in Tshopo province, DR Congo, where some groups reject Russula as inedible. No species-level safety assessment exists.
Russula porphyrocephala
Russula porphyrocephala is an ectomycorrhizal rainforest mushroom recorded as eaten by people in Tshopo, DR Congo. The record is an ethnomycological food-use record, not a toxicological assessment.
Nutty brittlegill
Nutty brittlegill (Russula integra) is a conifer-woodland mushroom with firm white flesh and a mild, nutty taste. Sources say it is edible when cooked thoroughly, and that quick cooking does not remove its toxins.
Russula inflata
A wild Russula recorded as locally eaten in Tshopo province, DR Congo, in voucher-backed interviews. No preparation or toxicity assessment is recorded.
Russula ciliata
A wild brittlegill of African miombo woodland listed in the EFTA edible-fungi inventory across eight countries. The inventory gives no preparation and no explicit edibility rating.
Shrimp brittlegill
Russula xerampelina, the shrimp brittlegill, is a wild mushroom of conifer and mixed woods with a shellfish smell. Guides rate it edible and mild-tasting, but its red relatives include acrid look-alikes.