Charcoal burner Russula cyanoxantha
edible
The charcoal burner has tough, non-splintering gills that feel greasy, and a very variable cap colour. The oilslick brittlegill has brittle gills. Also edible.
View on the mapIdentification in 5 steps
The oilslick brittlegill has a grey-violet cap with a greenish centre and cream, brittle gills. It grows with common beech in acidic beech woods, mostly from June to October. It tastes mild and is considered a very good edible mushroom.
SeasonJune to October
Spore printpale cream
FamilyRussulaceae
- Cap. The cap measures about 4 to 7 cm, is grey-violet on the outside and greenish in the centre.
- Underside. The gills are cream and brittle.
- Stem, ring and volva. The stem is white and firm. There is no ring and no volva.
- Smell and taste. The taste is mild, sometimes slightly hot in young mushrooms. The hotness can take up to 2 minutes to appear.
- Flesh and colour change. The flesh is white and brittle.
Lookalikes
The oilslick brittlegill is a good edible brittlegill of beech woods. It is similar to the charcoal burner, which is also edible. Identify every brittlegill with certainty before eating it, and do a taste test, spitting it out.
Powdery brittlegill Russula parazurea
edibleIt is similar to the oilslick brittlegill, with a blue-grey to greenish cap and pale gill colour. Only experts can separate them safely. Also edible.
Side by side
| Oilslick brittlegill | Charcoal burner | Powdery brittlegill | |
|---|---|---|---|
| Cap | 4 to 7 cm, grey-violet with greenish centre | variable, violet to green, often multicoloured | blue-grey to greenish |
| Underside | cream-coloured, brittle gills | white, tough, flexible gills | cream-coloured, brittle gills |
| Stem | white, firm, no ring | white, firm | white, firm |
| Flesh | brittle | firmer, gills do not splinter | brittle |
| Edibility | Edible | edible | edible |
Habitat & Season
Beech woods on acidic soils. No reliable information.
Host trees
Common beech, mycorrhizal fungus.
Season
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
possible good main season
Rough estimate; the fruiting period depends on the weather.
Mushroom regions with a daily forecast
There are no records per region for this species yet. The country pages lead to all regions with a daily forecast.
Chance near you
How good are the chances of finding this species where you are right now? We calculate it from weather, soil moisture, altitude and forest at your location.
Safety
Never eat a mushroom you have not identified with certainty. Only eat mushrooms you have identified beyond doubt, and always cook them thoroughly.
Advice for your country
Ireland
Poison centre:
National Poisons Information Centre (public line)(01) 809 2166
Emergency: 112 · 999
Germany
Poison centre:
Emergency: 112
Mushroom advice: DGfM: find a mushroom expert. Certified mushroom experts of the German Mycological Society (DGfM).
Collecting rules: Mushrooms that are not specially protected may be collected in small quantities for personal use unless a protected area or ban applies. Certain specially protected edible species (e.g. cep, chanterelle, birch bolete) may be collected in small quantities for personal use.
Austria
Poison centre:
Vergiftungsinformationszentrale (VIZ)01 406 43 43
Emergency: 112 · 144
Mushroom advice: Austrian Mycological Society (ÖMG): mushroom advice. Mushroom advice by the Austrian Mycological Society or regional services such as municipal market offices.
Collecting rules: At most 2 kg of mushrooms per person per day unless the forest owner has prohibited collecting; organised collecting events are prohibited. Additional state rules apply (collecting hours, closed seasons), e.g. Carinthia, Tyrol, Vorarlberg, Salzburg.
Conservation and collecting rules
Not specially protected.
In the kitchen
As a pan dish, in sauces or steamed. Use young, firm mushrooms. Cook for at least 15 minutes.
No reliable information on drying. Indigestible raw, always cook it well. Do not use brittlegills with a hot taste.
- Never eat wild mushrooms raw, and always cook them for at least 15 minutes.
- Use only young, fresh, maggot-free mushrooms that you have identified with certainty.
- Carry mushrooms in an airy basket, not in plastic bags, and process them on the same day.
Frequently asked questions
Is the oilslick brittlegill edible?
Yes, it is considered a very good edible mushroom with a mild taste. Like all wild mushrooms, it must be cooked thoroughly.
How do I recognise it?
By the grey-violet cap with a greenish centre, the cream, brittle gills and its growth with common beech.
How do I tell it from the charcoal burner?
The charcoal burner has tough, flexible gills; the oilslick brittlegill has brittle ones.
Related species
- Charcoal burner Russula cyanoxantha
- Bare-toothed Russula Russula vesca
- Green-cracking russula Russula virescens
- Russet brittlegill Russula mustelina
- Russula amethystina Russula amethystina
- Nutty brittlegill Russula integra
Sources
- Wikipedia: Papageien-Täubling
- GBIF: Russula ionochlora Romagn.
- Index Fungorum: Namensabfrage Russula ionochlora
Photo credits
- Photo: Andreas Eichler · CC BY-SA 4.0 · Wikimedia Commons
- Charcoal burner: Photo: Jean-Pol GRANDMONT · CC BY 3.0 · Wikimedia Commons
No substitute for having your finds checked in person. No guarantee of accuracy. Updated: 17.10.2026.