Russula erythropus Peltereau. Runzelstieger Heringstäubling.
Cap 6–11cm across, convex, later with a depression, pale to dark blood colour, livid red or wine-coloured, sometimes with brown or olive tinges, fleshy, hard at first, peeling only at margin. Stem 40–80 x 14–30mm, typically rose, sometimes white, browning strongly with age or bruising, cylindrical or club-shaped, reacting dull green to rubbing with iron salts. Flesh white. Taste mild, smell of crabs. Gills adnexed, buff, connected by veins at their bases. Spore print deep cream to pale ochre (E or F). Spores ovoid with warts up to 0.5µ high and only a very few connecting fine lines present, 8–10 x 7–8µ. Cap cystidia few, cylindrical or spindle-shaped, not reacting to SV; cap surface hyphae with few or no inflations. Habitat under conifers. Season summer to late autumn. Frequent especially in the north and Scotland. Edible. (Never eat any mushroom until you are certain it is edible as many are poisonous and some are deadly poisonous.) Found In Europe.