Olivecrab Brittlegill

- Cap hemispherical when young, then convex to expanded with a depressed centre, olive-green to olive-brown, towards the margin often brown to reddish-lilac, sometimes with small concentric cracks.
- Gills adnate to adnexed, white to cream-yellow, brown-spotted when touched.
- Stem white, often with faint pink to reddish-lilac tones.
- Flesh white, yellow-brown when handled and with age.
- Taste mild, smell reminiscent of shellfish.

Grows with pine and birch in deciduous and coniferous forest, preferably in nutrient-poor pine forest.

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.