Russula xerampelina, also commonly known as the crab brittle gill or the shrimp mushroom
Their caps are coloured various shades of wine-red, purple to green. Mild tasting and edible, it is one of the most highly regarded brittle gills for the table. 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.
