Favre's Brittlegill

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

Grows with spruce in coniferous forest, mainly in the northern and central parts of the 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.