Oldcrab Brittlegill

- Cap hemispherical when young, then convex to expanded with a depressed centre, matt, purplish-red to reddish-lilac.
- Gills adnexed to adnate, cream- to ochre-coloured and often with cross-veins between the gills, so-called anastomoses.
- Stem white, often with red or pink shades.
- Flesh white, yellow-brown when handled and with age.
- Taste mild, smell reminiscent of shellfish.

Grows with oak in the southern Nordic region.

The shellfish smell can be weak in young specimens but often becomes more evident if the mushroom is warmed for a while in the hand. Shrimp brittlegills are among the most appreciated edible mushrooms and are especially well suited to stews and sauces with fresh dill, which brings out the shellfish flavour.