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''Russula xerampelina'', also commonly known as the crab brittlegill or the shrimp mushroom, is a basidiomycete mushroom of the brittlegill genus ''Russula''. Two subspecies are recognised. The fruiting bodies appear in coniferous woodlands in autumn in northern Europe and North America. Their caps are coloured various shades of wine-red, purple to green. Mild tasting and edible, it is one of the most highly regarded brittlegills for the table. It is also notable for smelling of shellfish or crab when fresh. == Taxonomy == ''Russula xerampelina'' was originally described in 1770 as ''Agaricus xerampelina'' from a collection in Bavaria by the German mycologist Jacob Christian Schaeffer, who noted the colour as ''fusco-purpureus'' or "purple-brown". It was later given its present binomial name by Swedish mycologist Elias Magnus Fries. Its specific epithet is taken from the Ancient Greek meaning "colour of dried vine leaves", ''xeros'' meaning "dry", and ''ampělinos'' or "of the vine".〔 Giovanni Pacioni1993>〕 Two subspecies have been recognised, var. ''xerampelina'' and var. ''tenuicarnosa'', with thinner flesh in the cap and the stipe. The name ''R. erythropoda'' is now considered a synonym, and former subspecies ''R.'' (''xerampelina'' subsp.) ''amoenipes'' (originally named by Henri Romagnesi) now a separate species. A former variety with a greenish cap, ''R. xerampelina'' var. ''elaeodes'', is now classified as ''R. clavipes''. As the first defined species, it gives its name to the section ''Xerampelinae'', a group of related species within the genus ''Russula'', occasionally all termed ''R. xerampelina'' in the past.〔 Common names include shrimp mushroom, shrimp Russula, crab brittlegill, and shellfish-scented Russula. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Russula xerampelina」の詳細全文を読む スポンサード リンク
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