Edible mushrooms of the genus Russula: description of species. Russula mushrooms are inedible and poisonous (with photo) Do unsalted russulas taste bitter?

Inedible russulas are found in the forests and are not recommended to be eaten in any form. This page presents some poisonous russulas that you should be careful not to collect in your basket. All poisonous russula mushrooms are accompanied by detailed botanical characteristics. Descriptions and photos of poisonous russula will help you identify these types of mushrooms while collecting them in the forest.

Russula small

The cap is 2-3 cm in diameter, thin-fleshy, flat-spread, sometimes concave, with a thin, slightly wavy, ribbed edge in mature specimens. The skin is separated by 2/5 of the radius of the cap, slightly slimy, then becomes dry, matte, painted in a soft pink tone, the middle fades with age. The plates are free, thin, frequent, white, then slightly yellowish. Leg 2-5 x 0.4-0.8 cm, very brittle, white (sometimes reddish), with whitish or reddish flakes. The pulp is very thin, with a mild taste, without much odor. When exposed to sulfonaniline, after some time it turns eosin-red. The spore powder is light yellowish-creamy.

Small russula forms an association and. It also grows in mixed forests, infrequently, in June - October. Inedible.

Russula moss-loving

The cap is 3-7 cm in diameter, thin-fleshy, semicircular, flat-prostrate, with a blunt, initially smooth, then ribbed edge. The skin is separated almost completely, mucous, pale purple or wine-greenish along the edges, the middle is brown-olive, greenish-olive. The plates are attached, sparse, ocher. Leg 4-7 x 0.8-1.3 cm, fusiform, white, hollow, brittle. The pulp is loose, white, spicy in taste, without much odor. Spore powder is ocher, yellow.

Russula moss-loving forms an association with birch (Betula L.) and. Grows in swamps, among sphagnum, solitarily, infrequently, in June - November. Inedible.

You can see the inedible russula in the photo, which shows the appearance of the mushroom:

Photo gallery

Russula birch

The cap is 3-8 cm in diameter, thin-fleshy, convex, then flat, depressed, first with a sharp, then with an almost blunt, ribbed edge. The skin is easily separated, slimy, sticky after rain, glossy, very varied in color: from carrot-red to pale pinkish-lilac, sometimes fades to whitish, sometimes with blurry (lighter than the main tone), almost white-grayish spots. The plates range from attached to almost free, frequent, with abundant anastomoses, white.

Leg 3-6 x 0.7-1 cm, cylindrical, slightly widened at the bottom, very brittle, solid or hollow, mealy, white.

The pulp is fragile, white, tastes very pungent, and odorless. Under the influence of FeS04 it turns pinkish-orange. Spore powder is white.

Russula birch forms an association with birch (Betula L.). Grows in various types of forest, singly and in large groups, often in June - November. Inedible.

Russula immaculate

The cap is 1.5-4 cm in diameter, thin-fleshy, convex, then flat-spread, with a finely ribbed edge. The skin is separated by 2/3 of the radius of the cap, smooth, pinkish-whitish, greenish-olive. The plates are adherent, white. Leg 2-3 x 0.4-0.6 cm, smooth, white, finely wrinkled. The pulp is white, acrid, with the smell of apples. Spore powder is white.

Russula immaculate forms an association with birch (Betula L.) and oak (Quercus L.). Grows in deciduous forests, rarely, in July - August. Inedible.

Russula watery

The cap is 4-5 (8) cm in diameter, thin-fleshy, semicircular, then flat-spread, concave-spread, first with a sharp, then with an almost blunt, often ribbed thin edge. The skin is easily separated, slimy, purple-red, often dirty yellowish in the middle, fading to grayish. The plates are from attached to almost free, white. Leg 4-5 (6) x 0.5-1 cm, club-shaped, very brittle, hollow or hollow, white, grayish-white.

The pulp is fragile, white, watery, pungent in taste, especially in plates, with a faintly distinguishable rare odor. Spore powder is white.

Russula watery forms an association with birch (Betula L.) and pine (Pinus L.). It also grows in deciduous forests with excessive moisture, among sphagnum, rarely, in July - October. Inedible.

Russula orange-pink

The cap is 5-10 cm in diameter, fleshy, semicircular, flat-spread, slightly concave-spread or concave-spread with a wide tubercle, with a blunt, slightly ribbed edge. The skin is separated by less than 1/4 of the radius of the cap, dry, matte, velvety, orange-pink, yellowish-creamy with pink spots. The plates are attached, moderately frequent, wide, forked, white, sometimes with a pink tint along the edge. Leg 3-5 (8) x 1.5-2 cm, cylindrical, sometimes evenly narrowing or widening downward, brittle, initially made, then with cavities or hollow, mealy, finely scaly, white, may have a pinkish tint at the base. The pulp is fragile, white, sweetish in taste, without much odor, turning red in the stem under the influence of sulfonaniline. Spore powder is white.

Russula orange-pink forms an association with oak (Quercus L.) and birch (Betula L.). Grows in deciduous and mixed forests, in small groups, rarely, in August - September. Inedible.

Russula light yellow

The cap is 3-8 (12) cm in diameter, fleshy, convex, flat-spread, concave-spread, with a blunt smooth or slightly ribbed edge. The skin is separated along the edge of the cap, mucous, bare, yellow, lemon yellow, chrome yellow. The plates are free, of moderate frequency, white, light yellow, turning gray when dried. Leg 4-6 (10) x 1.2-2 cm, cylindrical, sometimes thickened downward, hard, fleshy, mealy, soon bare, white, graying. The pulp is loose, white, initially slightly pink in air, then gray, tastes bitter, and is odorless. The spore powder is light ocher.

Light yellow russula forms an association with birch (Betula L.), spruce (Picea A. Dietr.), pine (Pinus L.) and aspen (Populus tremula L.). Grows in coniferous and mixed forests, sufficiently moist, singly or in small groups, often in July - October. Inedible.

Russula brittle (fragile)

The cap is 3-5 (7) cm in diameter, thin-fleshy, flat-spread, slightly concave-spread, first with a sharp, then blunt ribbed edge. The skin is separated by 3/4 of the radius of the cap or removed completely, slimy, red, smooth, pink at the edge, in the center purple, brown, olive-gray-brown or with an olive tint, sometimes fades to white. The plates are adherent, narrow, moderately dense, white, then cream. Leg 3-7 x 0.7-1 cm, often eccentric, cylindrical, slightly widened at the bottom, hard at first, then brittle, bare, smooth, white. The pulp is very fragile, thin, white, tastes very pungent, and odorless. Spore powder is light cream.

Russula brittle (fragile) forms an association with birch (Betula L.), pine (Pinus L.), aspen (Populus tremula L), and. Grows in deciduous, mixed and coniferous forests, in groups, often in May - October. Inedible.

Russula graceful

The cap is 3-5 cm in diameter, thin-fleshy, flat-spread, with a sharp, long-smooth, then short-ribbed edge. The skin is separated by 1/2 of the radius of the cap, at first sticky, then dry, matte, dark purple, violet, sometimes with an admixture of olive tones. The plates are attached, frequent, forked with blades, white.

Leg 3-4 x 0.5-1 cm, fusiform, hard, hollow, smooth, the same color as the cap.

The pulp is white, creamy when cut, dense, after some time it becomes loose, fragile, the taste test is sharp, there is a strong fruity smell. Spore powder is light cream.

Russula graceful forms an association with birch (Betula L.) and oak (Quercus L.). Grows in deciduous and mixed forests, in small groups and singly, in June - November. Inedible.

Soft russula

The cap is 3-6 cm in diameter, thin-fleshy, convex, then flat-prostrate, with a blunt, smooth, short-ribbed edge with age. The skin separates by % of the radius of the cap, sticky, glossy when dry, smooth, yellow or brownish-greenish, brownish-olive, yellow in the center, often pale olive. (The skin of young specimens is yellow-brown; with age it can fade to yellow-olive-greenish.) The blades are adherent, cream-colored, and become yellow with age. Leg 4-7 x 1-2 cm, club-shaped, hollow inside, loose, white. The pulp is white, brittle, with a sweet taste and a pleasant fruity smell. Spore powder is light cream.

Soft russula forms an association with birch (Betula L.) and pine (Pinus L.). Grows in deciduous and mixed forests, infrequently, in June - October. Inedible.

Russula is disgusting

The cap is 3-5 (10) cm in diameter, thin-fleshy, convex, flat-spread, often slightly depressed in the center, with a thin, wavy, drooping, ribbed or ribbed, translucent edge. The skin is separated by 1/3 of the radius of the cap, smooth, slightly mucous, sticky, matte, has a very variable color: from purple or dark red, lilac-pink, light pink, to olive-violet-lilac, in the center the color is more saturated. The plates range from attached to almost free, of moderate frequency or sparse, without plates, with anastomoses, cream, ocher.

Leg 5-6 x 0.5-1 cm, cylindrical, narrowed at the bottom or fusiform, sometimes bent, brittle, hollow or hollow, white, may turn slightly gray or brown with age.

The pulp is initially completed, then loose, brittle, white, tastes slowly, slightly pungent, with a weak aromatic and at the same time unpleasant odor. Spore powder is yellow.

Russula abominable forms an association with oak (Quercus L.), spruce (Picea A. Dietr.), pine (Pinus L.) and aspen (Populus tremula L.). Grows in various types of forest, in large groups, often in June - October. Inedible.

Russula brilliant

The cap is 2-7 cm in diameter, thin-fleshy, convex, flat-spread, with a blunt, initially smooth, then ribbed edge. The skin is separated by 40% of the radius of the cap, smooth, slightly mucous, shiny when dry, dark red, purple, sometimes with an olive tint, lighter along the edge. The plates are attached, frequent, wide, with anastomoses, buffy.

Leg 4-7 x 0.5-1.5 cm, cylindrical, slightly thickened towards the base, hard, made or with cavities, mealy, thin felt-scaly, light pink all over or only at the base.

The pulp is loose, white, tastes fresh, with a faint honey smell. Spore powder is ocher, yellow.

Russula forms an association with birch (Betula L.), oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous and mixed forests, often in July - November. Inedible.

Russula Kele

The cap is 3-8 cm in diameter, fleshy, semicircular, flat-spread or concave-spread, first with a sharp, then blunt, long smooth, then slightly ribbed edge. The skin is separated by 30% of the radius of the cap, slimy, matte, dark purple, dark lilac-red, burgundy. The plates are attached or almost free, of moderate frequency, forked at different levels, white. The leg is 4-7 x 1.5-2 cm, club-shaped or fusiform, initially hard, then brittle, smooth, purple-red in most cases up to the cap. The pulp is loose, white, tastes very sharp, smells fruity. Ocher spore powder.

Russula Kele forms an association with spruce (Picea A. Dietr.) and pine (Pinus L.). Grows in coniferous and mixed forests, in small groups, rarely, in August - October. Inedible.

Mealy russula

The cap is 3-8 (9) cm in diameter, thin-fleshy, rounded, rounded-prostrate, with age it becomes from flat-prostrate to funnel-shaped, sometimes asymmetrical, the edge is smooth, sometimes slightly wavy, sometimes torn, from ribbed to knotty-ribbed . The peel is difficult to remove, at first sticky, then dry, matte, powdery, often bare, light ocher-brown, light yellow, brownish-cream, strongly fading. The plates are adherent or descending, frequent, forked, white, after some time they become creamy and secrete drops of liquid.

The stalk is 1-7 x 1-2 cm, often asymmetrical, narrowed downwards, brittle, solid, sometimes hollow, mealy or bran, white, acquiring a brownish-ocher tint with age.

The pulp is very flexible, white, tastes very sharp, sometimes slightly bitter (especially in plates), with a faint fruity or honey smell. Spore powder is white.

Russula forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous and mixed forests, very rarely, in August - September. Inedible.

Russula grayish

The cap is 6-8 (12) cm in diameter, thin-fleshy, convex, then flat-spread, concave-spread, first with a sharp, then almost blunt, smooth or ribbed edge. The skin is separated by 3/5 of the radius of the cap, slimy, light red, sometimes with ocher spots. The plates range from attached to almost free, frequent, with abundant anastomoses, white with a gray tint. Leg 4-6 x 0.5-1 cm, cylindrical, slightly widened at the bottom, very brittle, hollow or hollow, gray. The pulp is fragile, white, tastes very sharp, without much odor. Spore powder is white.

Grayish russula forms an association with birch (Betula L.) and pine (Pinus L.). Grows in various types of forest, singly and in small groups, rarely, in June - November. Inedible (poisonous).

Russula pink-legged

The cap is 5-10 cm in diameter, fleshy, semicircular, flat-spread or concave-spread, initially with a blunt, long smooth, then ribbed edge. The skin is separated up to 1/4 of the radius of the cap, glossy, as if varnished, painted in bloody, purple-red tones. The plates are attached or almost free, of moderate frequency, creamy. Leg 4-7 x 1.5-2.5 cm, club-shaped or fusiform, initially hard, then brittle, smooth, bright red, with a yellow base. The pulp is strong, white, tastes very sharp, and smells fruity. Spore powder is light ocher.

The rose-legged russula forms an association with spruce (Picea A. Dietr.). Grows in coniferous forests on acidic soils, in groups, rarely, in July - October. Inedible.

Russula blood red

The cap is 6-8 cm in diameter, fleshy, initially semicircular, then flat-spread, often depressed in the center, initially with a sharp, then blunt, smooth or slightly ribbed edge. The skin is separated by 1/4 of the radius of the cap, slimy in wet weather, matte in dry weather, dark red, red, carmine. The plates are fused to slightly descending, frequent, forked at the stem, with plates and anastomoses, white, often with yellow spots. Leg 3-6 x 0.8-2.5 cm, club-shaped or fusiform, completed, bare, smooth, pink in whole or in part, sometimes with yellow spots. The pulp is dense, white, tastes very sharp, without much odor. When exposed to FeSO4, it turns orange. Spore powder is ocher.

Russula blood-red forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous and mixed forests, in large groups, infrequently, in August - September. Inedible.

Russula forest

The cap is 3-4 cm in diameter, thin-fleshy, at first spherical, with age it becomes concave-prostrate, the edge is strongly ribbed, raised upward. The skin is separated by 1/2 of the radius of the cap, slimy, glossy, sticky, cherry-pink to light purple, fades until it completely loses color. The plates are white, sparse, weakly adherent (almost free). The leg is 4-5 x 1 cm, white, hollow, brittle, smooth, slightly thickened at the base. The pulp is white, thin, brittle, the smell is fruity. Spore powder is white.

Russula forms an association with birch (Betula L.) and pine (Pinus L.). Grows in coniferous and mixed forests in clearings, singly and in scattered groups, rarely, in September - November. Inedible.

Russula sunny

The cap is 2-5 cm in diameter, thin-fleshy, semicircular, then flat-prostrate, concave-prostrate, with a blunt, wavy, strongly ribbed edge. The skin is separated by 1/4 of the radius of the cap, smooth, dry, sulfur or lemon yellow, brighter in the center. The plates are adherent, sparse, thick, white, then yellowish.

The leg is 2-5 x 0.5-1.5 cm, cylindrical, white, becomes hollow with age.

The pulp is white, loose, acrid, especially in plates, with the smell of mustard. Spore powder is light cream.

Russula forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous forests, in groups, very rarely, in July - September. Inedible.

Russula sister

The cap is 3-10 (12) cm in diameter, fleshy, semicircular, then flat-spread or concave-spread, with a drooping, coarsely wavy, ribbed edge. The skin is separated by 1/4 of the radius of the cap, smooth, often with a gray-brown, sulfur-umber color, usually with an olive tint, dark brown or almost black in the center, sometimes with rusty spots. The plates are adherent, frequent, wide, thick, whitish, then become dirty gray-brownish, sometimes with droplets of liquid or small brown spots.

The leg is 2-6 x 1.5-2.5 cm, dirty gray, cylindrical, becomes hollow with age. The pulp is white, then acquires a gray-brownish tint, acrid, with the smell of goat cheese. When exposed to FeSO4, it turns brown. Spore powder is light cream.

Russula sister forms an association with oak (Quercus L.). Grows in oak forests, in scattered groups, rarely, in August - October. Inedible.

Russula is caustic

The cap is 4-7 cm in diameter, fleshy, convex or flat-spread, with a blunt, first smooth, then short-ribbed edge. The skin is separated by 1/4 of the radius of the cap, sticky, bare, orange-ocher, reddish-yellow, pale yellow-ocher, fading. The plates are attached, moderately frequent, slightly widen towards the edge of the cap and become rounded, forked, with few plates, white, straw-yellow or the color of the cap, secreting drops of liquid. Leg 3-6 x 1-1.5 cm, cylindrical, can be curved, hard, solid, bare, smooth, yellowing. The pulp is initially strong, then loose, white, the same color as the cap, tastes very sharp, with a sweetish smell (with age, with the smell of pelargonium or mustard sauce). When exposed to FeSO4, it turns grayish-yellow. Spore powder is creamy.

Russula caustic forms an association with oak (Quercus L.), spruce (Picea A. Dietr.) and pine (Pinus L.). Grows in deciduous and coniferous forests, singly, very rarely, in August - September. Inedible.

Russula is pungent and pungent

The cap is 3-8 (10) cm in diameter, thin-fleshy, convex, then flat-spread, concave-spread, first with a sharp, then almost blunt smooth or ribbed edge. The skin is separated by 1/2 the radius of the cap, slimy, bright red, fading to light pink. The plates are attached to almost free, frequent, with abundant anastomoses, white or slightly creamy.

Leg 4-6 x 0.8-1.5 (2) cm, cylindrical, slightly widened at the bottom, very brittle, solid or hollow, mealy, white. The pulp is fragile, white, tastes very sharp, without much odor. Spore powder is white.

The pungent russula forms an association with birch (Betula L.), oak (Quercus L.), spruce (Picea A. Dietr.), pine (Pinus L.), aspen (Populus tremula L.), willow (Salicx L. ) and alder (Alnus Mill.). Russula stinging grows in various types of forest, singly and in large groups, often in June - November. Inedible (poisonous).

The name of the russula genus Russula is translated from Latin as “reddish”, and the genus includes more than sixty species of various colors - from red, brown, green to yellow and white. Mushrooms are elegant and undemanding - they grow on various soils in dry and damp cold weather. They have brittle white flesh and light-colored plates. Contrary to the sonorous name, the fruiting bodies are not eaten raw, and many of them have a bitter taste.

Young russulas are collected together with their stems and carefully placed in baskets on a layer of leaves or moss - fragile mushrooms are difficult to bring home intact. They are suitable for preparing various main courses and homemade pickles.

Types of Russula

This beautiful, strong mushroom is found in oak and birch forests, where it grows alone or forms small mushroom clearings. The cap is wide, first round, then spread out, up to 18 cm in diameter. The skin is greenish, pale, brownish-green in the center, easily removed.

The leg is dense, 8–10 cm high, light cream, smooth, without thickening at the base and without a ring on the leg. The pulp is white, brittle, with creamy thin plates attached to the stem, neutral taste, without bitterness.

A common species that grows in deciduous and coniferous forests, it is noticeable from afar thanks to the bright red tones of the glossy cap - red-burgundy in the center and slightly lighter at the edges. Depending on the place of growth, shades can vary - from lilac-red to crimson and pink.

The cap is hemispherical, up to 6–10 cm in diameter, in old mushrooms it is spread out, while the edges remain curved and slightly wavy. The plates are thin, frequent, milky white. The pulp is strong, slightly pink at the break from the cap, neutral in taste or slightly bitter. The leg has a regular cylindrical shape, creamy white color, and in dry weather it takes on a pink tint.

In pine forests on sandy soil you can find these tasty mushrooms with a rounded hemispherical cap, which later becomes slightly convex or flat, and then completely concave in the middle. The skin is light red, may have shades of purple, beige or pink, slightly puffy at the edges and is easily removed. The plates are numerous, milky white, then cream.

The leg is dense, thick, white, up to 7 cm high, brownish at the base, and in dry weather takes on the color of a cap. The pulp is pleasant to the taste, without bitterness, with a mild aroma of pine nuts.

Places of distribution and time of collection

The most delicious kind - food russula settles in deciduous or mixed lowland forests under beech, oak and birch trees. The collection time extends from the beginning of June until the end of August. The common type is valued above others for its pleasant taste, nutty aroma and dense pulp.

Russula wavy collected from late summer to mid-October, found in mixed and deciduous forests, on plains and in mountainous areas. The species forms fairly strong, dense fruiting bodies, and therefore is loved by mushroom pickers no less than the previous one.

It often grows under birch trees, forming mycorrhizae with these trees, as well as in light oak forests. The harvest season is in late summer and September. And even in warm October you can come across entire clearings of greenish mushrooms.

The fragile caps, not having time to emerge from the ground, quickly open, attracting hordes of insects to the appetizing pulp. Old specimens are especially fragile and, when collecting them, you can bring home a basket of mushroom crumbs.

Experienced mushroom pickers take only the tight fruiting bodies of young mushrooms, carefully placing them in a basket. They are cut off together with the leg, which is suitable for food, and at the same time checked for worms.

False russula

The flashy colored russulas are not considered the best mushrooms, but they are still collected en masse due to their availability and lucky ability to grow everywhere. Their disadvantages are not only fragility, blandness of taste, and the presence of some bitterness, but due to their external diversity they have very dangerous doubles.

One of the most dangerous mushrooms, the deadly poisonous toadstool, looks like green russula. A greenish glossy cap, up to 15 cm in diameter, frequent white plastics and a neutral taste - these are the main similarities of these species.

Characteristic differences between the pale grebe there is a wide and then fringed ring on the leg and a thickened cup-shaped base, a kind of “bag” near the ground. Often in old toadstools the ring disappears and therefore you need to remain vigilant, and if in any doubt, beware and not take a suspicious mushroom at all.

The convex caps of light red or pinkish color are easily confused with the also colored russula and wavy russula. The fragile pulp is white, turning pink closer to the skin, with a light fruity aroma and a pungent, unpleasant taste.

This species is not as dangerous as the previous one, and some mushroom pickers even use delicious-looking mushrooms for food, after boiling them for at least half an hour. At the same time, scientists discovered in the tissues the toxic substance muscarine, which is part of the fly agaric and causes severe poisoning. For this reason, this species cannot be considered edible.

An attractive mushroom with a dense, smooth cap of cherry or red-brown color and a purple tint, similar to wavy russula. The pulp is firm, yellowish, with a fruity aroma, becoming yellow closer to the skin. The taste is unpleasant, acrid. The peel is difficult to remove. Leg with violet or mauve tint.

It grows mostly in coniferous forests, forming mycorrhiza with pine. It is not considered edible due to its bitterness and, when eaten raw, causes digestive problems.

In coniferous and mixed forests, more often under pine trees, you can find these eye-catching blood-red mushrooms. The cap is up to 10 cm in diameter, at first convex, later widely spread, wine-red in color, sometimes with a lilac tint. The peel is difficult to remove.

The pulp is white, reddish near the skin, bitter or acrid to varying degrees, in the stem with a sweet aftertaste, fruity aroma. The species is inedible due to its bitterness and can cause indigestion when eaten raw.

Beneficial features

Russula is a storehouse of valuable substances, vitamins and microelements. More than 20% crude protein is found in the tissues, which is almost twice as much as in most vegetables. From the fleshy, dense pulp you can prepare nutritious lean dishes, partially replacing meat and fish products. The tissues of russula contain the most important mineral elements for the body - calcium and phosphorus, magnesium and iron.

Red and purple mushrooms have an antibacterial effect and are used in folk medicine to treat abscesses and pyoderma.

An enzyme was found in the red-colored species, which scientists named russulin, after the Latin name of this genus of mushrooms. The enzyme has powerful activity and, in small quantities, can quickly curdle milk, replacing rennet enzymes in cheese production.

Contraindications for use

Many species have some bitterness and, when raw or undercooked, can cause digestive disorders, and russula stinging, which is also called nauseating, provokes vomiting and severe irritation of the mucous membranes.

Mushrooms are not recommended for food for people with gastrointestinal diseases. Marinated mushroom preparations and fried foods in large quantities put a strain on the liver, especially with gallbladder pathologies. Therefore, such foods are eaten in moderation and with caution.

You should not include russula in the diet of children under six years of age - this is a heavy food for them, requiring the active work of enzymes, the production of which is still insufficient in the child’s body.

It would be useful to remind you of the enormous danger that threatens the unlucky mushroom picker, who can confuse russula with poisonous mushrooms, especially with toadstool.

Recipes for cooking dishes and preparations

Before cooking, wash the mushrooms thoroughly, then quickly peel them by lifting the skin from the edges and lightly cutting out the middle. The peeled fruiting bodies are immediately processed, preventing darkening. They are suitable for any preparations and dishes, except first courses.

Natural russula

They use species without bitterness - edible and green russula. After initial processing, they are boiled in acidified and salted water at the rate of 40 g of salt and 10 g of citric acid per 2 liters of water. It should be taken into account that during cooking they will shrink significantly, decreasing in volume, and at the end of cooking they will sink to the bottom.

After boiling the mushrooms for 20 minutes, they are placed in jars and filled with boiling broth, after which they are sterilized for at least an hour and a half. The product is then sealed, cooled and stored in a cold place.

Russula in hot salting

This healthy spicy pickle is one of the best mushroom preparations. For 2 kg of mushrooms you will need 4 tablespoons of salt, 2 bay leaves, 6 black peppercorns, 4 black currant leaves, a little cloves and dill seeds.

Pour 1 glass of water into a bowl, add salt and bring to a boil. Mushrooms are immersed in boiling brine, the foam is removed, after full boiling, spices are added and simmered over low heat for 15 minutes. Readiness can be determined by the settling of the pieces to the bottom and the lightening of the brine. The workpiece is cooled and placed in jars, filled with brine and closed. The pickle is ready in a month and a half.

Russulas fried in breadcrumbs

Large caps of species without bitterness are peeled, cut into halves, salted, dipped in egg, breaded in flour and sprinkled with breadcrumbs. The pieces are fried in a large amount of boiling vegetable oil.

Place the workpiece in half-liter jars 1 cm below the neck and sterilize for one hour. Then seal, cool and store in a cool place.

Mushroom caviar

Thoroughly washed and cleaned fruit bodies are boiled for 30 minutes, constantly skimming off the foam, then placed on a sieve and placed in a porous canvas bag under pressure for 4 hours to drain excess liquid.

The mushrooms pressed in this way are finely chopped or ground in a meat grinder with a large grid together with a small head of onion, add 50 g of salt per 1 kg of mushrooms and ground black pepper. The resulting caviar is placed in sterile jars, filled with boiled oil and covered with clean, dry lids. The food is stored for a short time, about one month, in the refrigerator.

Video about russula mushrooms

Elegant colored russula grow everywhere - in pine and deciduous forests, in clearings and forest edges, in the grass near white-trunked birches. Almost a third of all collected mushrooms belong to one or another species of Russolaceae. With their unpretentiousness, accessibility, bright colors and ease of preparation, they attract mushroom pickers who are in no hurry to bypass these wonderfully healthy and satisfying gifts of the forest.

Russulas in our country are deservedly considered one of the most numerous groups of mushrooms. However, not everyone understands whether russula is an edible mushroom or not? To shed some light on this issue, let's look into this in more detail.

Why russula?

Russulas are very common in our forests. They make up up to 45 percent of the mass of all mushrooms. Russula mushrooms got their name because some varieties can be eaten raw. Russulas are perhaps the most mysterious mushrooms. Many questions always arise regarding them. And the most important of them: is the russula mushroom edible or not? It is worth noting that there are both inedible and edible specimens. Many people have the opinion that such mushrooms cannot be poisonous, because the very name “russula” suggests that they can be eaten raw. But it is not so. There are many different types of russula in nature. Some of them can be eaten, while others cannot.

Family Russulaceae

Russulas are lamellar mushrooms of the Russula family. They have fertile fleshy bodies. It is quite easy to recognize them in the forest by their bright caps of multi-colored flowers, which can reach from 2 to 20 centimeters in diameter. The caps can be bell-shaped, spherical or hemispherical. The inside of the mushroom is white. Russula caps are very fragile and break quickly, this reduces the economic importance of the mushroom. As they grow, the caps change shape and can become straight, funnel-shaped, or curled. And spores can have any shade: from white to yellow.

Russulas begin to appear in July. But massive growth is observed in August and September. So, is the russula mushroom edible or not? Most species of the family are edible. However, there are also those species that are not suitable for food due to their mild toxicity, unpleasant odor and taste. Of course, it is impossible to be poisoned by russula in the same way as, for example, by fly agarics, since they do not contain as much poison. But you should still be careful when picking mushrooms.

Russulas can be fried and pickled. They are included in the third category of edible mushroom species, which contains mushrooms that have average taste. Some experts classify them even in an even lower category, believing that they have no nutritional value.

Where do russulas grow?

Any novice mushroom picker is interested in the question of what trees such mushrooms grow under. Russulas are often found under deciduous trees: oak, alder, birch, pine and spruce. This type of mushroom contains a considerable amount of useful substances, including vitamins. For example, a kilogram of mushrooms contains 264 mg of vitamin B, as well as 6 mg of vitamin PP.

Some people believe that it is better to eat those russulas whose caps are colored green, blue or yellow, but it is better not to use mushrooms with red caps.

Types of Russula

Russulas are found in America, East Asia, Australia and Eurasia. As a rule, they grow in coniferous and deciduous forests. In total, about 275 species of such mushrooms are known. In our article we will consider only the most basic varieties. Sometimes the differences between species groups are so slight that chemical analysis is necessary to accurately determine the variety. In nature, there are false and real russula.

White load, or dry load

Podgrudok white belongs to the edible varieties. It appears in mixed and coniferous forests from July to October. It can be easily identified by its white cap, which may have yellow flecks, and slightly hairy edges. The shape of the hat gradually changes from convex to funnel-shaped. Mushrooms have a short stem, tapering downward, white or slightly brown in color. What do they do with russula? In cooking, this type is used to prepare soups, they are fried and pickled. However, it is worth considering that dry milk mushrooms have a pungent taste.

Externally, the load is very similar to the milk mushroom. Mushrooms have identical caps, sometimes it is almost impossible to distinguish them. Avid mushroom pickers take great pleasure in collecting such russulas, since they grow crowded. As a rule, they hide under leaves, so you have to literally dig them out.

Taking advantage of the similarity of mushrooms, sellers often pass off loadings as the difference between these mushrooms can only be seen by an experienced person. Podgrudki are salted and pickled at home, but their plates are very caustic, so the pulp must be processed more carefully for the dish to have a good taste.

Pogruzdki are a conditionally edible type of mushroom. Even though they taste great. They can only be salted and pickled.

Yellow Russula

Yellow russula grow in moist pine-pine and birch forests. They can be collected from July to October. At first, the mushroom has a hemispherical yellow cap, which gradually becomes straight and then funnel-shaped. In diameter it can reach 5-10 centimeters. A characteristic feature is the peel that wears off along the edge of the cap. The mushroom has former legs and plates, which over time become gray or pale yellow. When exposed to air, the flesh usually turns grey.

Yellow russula is a mushroom (described in the article), which belongs to the third category, the so-called edible mushrooms. It has a non-acrid, but sweetish taste. Yellow russula is consumed salted and fresh. An inexperienced mushroom picker can easily confuse such a mushroom with the extremely poisonous fly agaric. To avoid such a misunderstanding, it is necessary to remember the main distinguishing feature. There are white flakes on the cap of the fly agaric, and on the stem there is a fringe with a greenish ring. Russula does not have such signs.

Russula blue

Another variety of the family is blue russula. They grow in. They are mainly found in spruce forests. The most common blue russulas are in the Baltic states and the European part of Russia. They can be collected from August to September. The mushroom cap can reach 10 centimeters in diameter. At first it has a convex shape, and then over time it becomes flat and depressed in the center. It is worth noting that the color of the cap may not be completely uniform. In the middle, as a rule, the color is more saturated, and at the edges it is lighter. The skin peels off the cap very easily. The stem of the mushroom is white, its height is 3-5 centimeters.

The pulp is quite strong and white, it has no smell. What mushrooms are blue russula? These are edible mushrooms, but according to their taste, like other members of the family, they are classified in the third category. However, they have found quite wide application in cooking. The mushrooms taste good. What to do with russula? Yes, anything - salt, fry, boil, stew and even eat fresh. They go great with vegetables. But salted mushrooms are generally a delicacy. Salted blue russula goes well with other varieties of mushrooms.

Blue russulas are rich in vitamins PP and B2. These mushrooms are very good for people with gastrointestinal ailments. In addition, russula reduces the risk of blood clots. Mushrooms are low in calories, but at the same time very nutritious, so they quickly saturate the body. Russula curdles milk well, resulting in the formation of a tasty fermented milk product, which is recommended for people with cardiovascular diseases.

Other colored russulas

Continuing the conversation about whether the russula mushroom is edible or not, it is worth recalling other colored varieties of this extensive family, which belong to the conditionally edible species. prefers to live in deciduous or coniferous forests. It can be identified by its yellow-green cap, the diameter of which is about 10 centimeters. Externally, the mushroom has a completely unattractive appearance, but it tastes very good. It is boiled, fried and salted.

You need to be very careful when collecting such mushrooms, as they can be confused with toadstool. Russulas do not have a thickening at the base of the stem or a ring on it.

Russula is also an edible species. The mushroom cap has a very attractive red color with gray spots. The stem of the russula is white and smooth. You can collect mushrooms from July until the end of September. The food russula prefers forests - coniferous and deciduous.

Forked russula appears at the very end of summer or early autumn. It grows in deciduous forests. The mushroom cap is dark green and dark brown. And the white leg has brown spots at the very bottom.

Inedible russula

As we have already mentioned, there are false and real russula. All the species we cited earlier are edible. Now it’s our turn to talk about inedibles. In the literal sense, there are no poisonous russulas in nature. The category of false ones includes those species that have a caustic or burning taste. But among them there may be toxic and mildly poisonous varieties. Such mushrooms can cause irritation of the oral mucosa or very minor stomach or intestinal upset. Outwardly, such representatives of the family are very similar to their edible counterparts. It is for this reason that they are called false.

Non-toxic inedible mushrooms include russula red, pink, caustic, brittle, Kele. Let's talk about them in more detail.

Russula red

The red variety prefers to grow in pine forests. Such russula appear at the end of summer or at the beginning of September. Their caps are not as large as those of other members of the family; they reach only six centimeters in diameter. Russulas smell very pleasant, but at the same time have a very pungent taste. Their bright colors always attract people. Sometimes the caps may fade, making the mushroom look similar to other varieties.

Red russulas grow not only in Europe, but also in North America. In addition, this species is also known in South America and Australia. As a rule, mushrooms grow in forests, but sometimes they can be found in open spaces; they prefer sandy and acidic soils.

pink mushroom

Russula rosea has a semi-round cap with a velvety and dry surface. During humid periods, mucus may appear on it. The flesh of the leg, although dense, is very fragile. Russula rosea miraculously knows how to change the shade of its cap from red to light pink. And the white leg, in turn, can turn pink. Such mushrooms are incredibly common in the forests of North America and Eurasia. Deciduous forests are most loved by russula, but they are also found in coniferous forests.

The inedible russula includes the Kele mushroom. It has a small cap that changes shape at different stages of development. Its color varies from red to burgundy. And the leg, as a rule, has a purple tint. The mushroom has a very pleasant smell, but it has a pungent taste.

Russula brittle is probably familiar to you. It is found in absolutely any forests, forming large groups. The mushroom has a flat cap with a reddish skin. Its flesh is fragile and has a pungent taste.

Saffron milk caps

There is another group of russula mushrooms - saffron milk cap. True, it belongs to the Milky family. In Rus', such a mushroom was called “prince”. It was believed that its taste properties were only slightly inferior to porcini mushrooms. In those days, there were a lot of saffron milk caps growing in the forests. Merchants bought mushrooms from people and sent them to distant lands, including France, where they were quite expensive.

A real camelina - spruce - initially has a round-convex cap with curved edges. Gradually it straightens and can reach a diameter of 17 centimeters. The hat is colored bright orange or yellow-pink. Sometimes there are greenish and blue mushrooms. The flesh of the caps is orange, but in air it oxidizes incredibly quickly and becomes greener. But the juice of the mushroom is yellow and thick, sweet in taste. Large mushrooms are often damaged by worms, which adore this particular type of russula. The legs of saffron milk caps are hollow and cylindrical in shape; they grow up to 9 centimeters in length. On the outside they may be covered with orange spots.

On the territory of Russia there are six varieties: spruce, real, red, fir or Japanese, alpine, pine. Spruce trees have a bitter taste, and when harvested they acquire a greenish tint. But real camelina has a denser stem, and when harvested, retains its color well. And inexperienced mushroom pickers constantly confuse spruce mushrooms with pink mushrooms. These two mushrooms can be distinguished only by the color of the plates and juice.

Saffron milk caps grow in the Urals, the European part of Russia, the Far East and Siberia. Mushrooms prefer sandy soil. They need to be looked for in coniferous forests under young pines, larches, in a pine forest, or in spruce forests among fallen pine needles. In mixed forests they hide under coniferous trees, on moss and in thick grass.

Despite their bright color, they are not so easy to find; they hide well from people. Mushrooms are collected from the beginning of July until October. If frosts have not hit, then you can go into the forest to get them much later. Rizhiki are not just edible mushrooms, but also delicacies. They contain vitamins A, B1, amino acids, potassium, calcium and phosphorus. Saffron milk caps are not at all poisonous, so they can be tasted raw. Mushrooms have a lot of positive qualities. In addition, saffron milk caps have medicinal properties. They contain a natural antibiotic that is effective in fighting bacterial infections, including tuberculosis. Camelinas are useful for strengthening joints, bones, hair and teeth. In addition, mushrooms are very dietary.

Ryzhiki are suitable for fermentation, pickles, they are pickled, fried, boiled, dried, and also added to the preparation of first and second courses.

Instead of an afterword

In our forests you can often find mushrooms that look like russula. In order not to get into an unpleasant situation, you need to understand at least a little about such mushrooms. In our article, we tried to talk about the main types that are most common, so that readers have an idea of ​​what false and real russulas look like.

A widespread genus of fungi, it can often be seen in both coniferous and deciduous forests. They make up 30-40% of the entire mushroom mass growing there. Russulas got their name because some of them can be eaten raw. But not all species are suitable for food. There are no fatally poisonous russulas, but some have a burning taste and mild toxicity. They irritate the stomach lining and can cause intestinal disorders.

Features of mushrooms

Russulas belong to the lamellar mushrooms. A description of the features inherent in most species is as follows:

1. 1. Young mushrooms have spherical or bell-shaped caps, then they become flat, funnel-shaped or convex. They have straight, curved, and sometimes ribbed edges. The caps break easily, which reduces the value of the mushrooms.
2. 2. The skin is dry and matte, less often wet and shiny. For most, it separates well from the pulp along the edges. Its color depends on the type of mushroom.
3. 3. The plates are usually dense, white or yellowish. They are straight in shape, with blunt or sharp edges.
4. 4. The leg is white, evenly cylindrical in shape, in some species it is thickened or pointed at the bottom. Usually it is dense, sometimes hollow from the inside.
5. 5. The pulp is dense and fragile. In old mushrooms it can be spongy and crumble easily.
6. 6. The color of the spore powder varies from white to yellow.

The first russula appear in July and grow at the end of summer. They grow under deciduous trees: birch, oak, alder and others. They can often be seen under pine and spruce trees. This type of fungus forms mycorrhiza with woody roots.

Most russula are edible, only a few of them are classified as slightly toxic. They are prepared in different ways: fried, salted, pickled. These mushrooms are quite healthy; they contain vitamins B and PP.

Russulas grow in Eurasia, Australia, North America and East Asia. There are 275 species of them in nature. Sometimes interspecific differences between them are almost invisible.

Description of edible species

The best russulas are those with yellow, blue, and green caps.. There should be as little red tint in them as possible. The following species are edible.

Loader or dry load

These mushrooms have white caps with yellowish spots. Their shape is first convex, then funnel-shaped. The legs are short, narrowed downward. The loads are collected from mid-summer to October. They prefer coniferous and mixed forests. Mushrooms are salted, marinated, fried after boiling. The taste of the dumplings is sharp, somewhat caustic.

Yellow

The mushroom cap is covered with yellow skin. At first it is hemispherical, then takes the shape of a funnel. The size of the cap is from 5 to 10 cm. The skin peels off easily at the edges. The plates are white, in older specimens they are yellow or grayish. Russulas have a sweetish taste, devoid of bitterness.

Blue

This type of russula is usually found in coniferous forests. The skin on the caps is blue, lighter at the edges. The diameter of the mushrooms is from 3 to 10 cm. The legs are light, 3-5 cm long.

Green

This mushroom grows in mid-latitudes. It has a yellow-green cap, first round, then concave, up to 10 cm in diameter. Despite its unattractive appearance, green russula is very tasty. It is fried, boiled, salted and pickled. This species is sometimes confused with pallid grebes.

Food

The mushroom has an attractive pinkish-brown cap, the size of which reaches 5-9 cm. It has a cylindrical white stalk. Russulas are collected in forests from July to autumn.

Forked

Mushrooms are found in late summer or early autumn. They prefer deciduous forests. They have funnel-shaped caps, gray-green at the edges and brownish in the middle. The legs are white and have brown spots underneath.

Bolotnaya

This russula can be found in damp, often swampy places, mainly near pine trees. It grows from July to September. The mushroom cap is convex at first, then takes the shape of a funnel. It is red at the edges and turns brown closer to the center. The leg is white, often with a pinkish tint. This is a very tasty mushroom that is fried, boiled, pickled and salted.

Greenish

Russula is found under birch trees, where it grows until mid-autumn. The mushroom has a large bluish-green or gray-green cap up to 15 cm in size. In young specimens it is spherical, then becomes concave or straight. Before use, russulas are blanched, then boiled, fried or pickled.

Green-red

This russula appears at the end of July. It is distinguished by a large cap with a diameter of up to 20 cm, the color of which is purple, sometimes red and yellow. The leg is white or pinkish, 3-12 cm high.

Blue-yellow

Found from July to October in mixed forests. It has round or outstretched purple or greenish caps. The leg is fleshy, white, sometimes reddish or purple. The taste of the pulp is pleasant, sweetish.

In addition to edible ones, there are also conditionally edible species. These mushrooms have a bitter taste, but after boiling they can be used for pickling. These species include valui, golden-yellow russula, beautiful, black podgrudok and others.

Inedible russula

They are also called false. They have an unpleasant acrid taste.

Berezovaya

The mushroom grows from mid-summer to October. It prefers clearings near birch trees, as it forms mycosis with them. These russulas have bright caps in red and purple tones.

Blood red

Grows near pine trees from August to October. Russulas have small round or flat caps of a dark red color. The legs are cylindrical, dense, in older specimens they are hollow. Their color is pink, sometimes wine red, brighter in the lower part. The mushroom has a pungent odor and pungent taste.

Russula Kele

This mushroom was named after the French mycologist L. Kele, who first described it. It has a purple-violet cap up to 6 cm in size, covered with a sticky skin that is easily removed. The leg is fragile, cylindrical, 5-7 cm high. The pulp is purple, with a pleasant gooseberry smell. The taste is very pungent. The mushroom grows near coniferous trees.

Brittle

Russula has extremely fragile flesh. It has a thin flat cap, concave in the center. The color is purple or pink at the edges and purple in the center. The leg is white with a yellowish tint, somewhat swollen below. The pulp has an unpleasant burning taste.

The following two types of mushrooms are toxic and cause mild poisoning.

Russula Myra

Grows in deciduous beech forests. It has a convex or slightly concave cap from 6 to 9 cm in diameter. Young russulas have a rich red color, then it fades. The skin fits tightly to the pulp. The leg is cylindrical, dense, white, and may be yellowish at the base. The pulp is hot, with a pleasant honey or fruity smell. When consumed raw, the mushroom causes poisoning.

Burning and caustic

This species is found where pine trees grow. Russula has a red or pinkish cap of a flat-convex or prostrate shape. The pulp has an unpleasant odor and a burning taste.

The difference between edible and inedible russula

To understand whether the mushroom found is edible or inedible, you need to carefully examine it. Inedible species are characterized by the following characteristics:

• bright, flashy color of the hat;
• dense pulp that changes color when heated;
• rough plates;
• a strong, sometimes unpleasant odor that can cause sneezing;
• they are not damaged by worms.

But these signs can also occur in edible species. Some mushroom pickers advise taking a bite of a mushroom and chewing it. If a burning taste appears on the tongue, then they should not be collected. But this advice should be taken with caution.

The most dangerous thing that can happen when picking mushrooms is to mistake a toadstool for an edible green or greenish russula.

These mushrooms look similar, but they have differences that you need to pay special attention to:

1. 1. Russula has a cylindrical or slightly narrowed stem. In the pale grebe it looks different (thickened below, has a ring and veins).
2. 2. The caps may be similar, but the pale grebes have membranes underneath them.

Although russula do not pose a great danger to the body, even with mild signs of poisoning, measures must be taken. You should rinse your mouth and try to induce vomiting. As an emetic, drink a glass of warm water with 1 spoon of salt or soda. This can also be done by drinking a lot of water and pressing on the root of the tongue. After providing first aid, the victim should be immediately sent to the hospital.

A large number of different types of russula grow in the forests. Sometimes it can be difficult to distinguish an edible mushroom from an inedible one, and there is a danger of mistaking the toadstool for russula. Even such mushroom properties as color and smell will not always help here. Therefore, it is better not to take risks and not to collect specimens that are in doubt.

All lovers of quiet hunting are familiar with russula mushrooms; photos and descriptions of this species can be easily found in any guide.

Specimens of this species are edible and poisonous. A dangerous mushroom can easily be confused with one that can be eaten, because they often grow very close to each other (photo 1).

All lovers of quiet hunting are familiar with russula

Characteristics of russula and its distinctive features:

• curled or flat cap;
• wavy or slightly convex edges;
• smooth skin;
• the plates are spotted, with purple veins or amber drops;
• the flesh is white, sometimes taking on a slight tint of the color of the cap (photo 2).

There are many russulas in every forest. Many mushroom pickers believe that among the representatives of this family there are none that can cause serious poisoning. But this is not true at all. It is always important to distinguish between edible and poisonous species. After all, even one dangerous mushroom in a frying pan can harm your health. Therefore, you need to know what russula mushrooms look like, which should not be touched.

There are many russulas in every forest

Poisonous russula

1. Pink kele (photo 3). Grows mainly in coniferous forests. Cap pressed in the middle, dark pink. The leg is smooth, slightly paler in color than the cap. Beige spores. Has a fruity smell.
2. Burning-caustic (emetic) (photo 4). Bright red or hot pink. It is distinguished by a cap with a diameter of about 5 cm, the edges of which are usually paler than the central part. The skin is moist, slightly sticky, and easily separates from the body of the mushroom. The leg is snow-white, smooth, and breaks easily. The plates are smooth and sparse. It tastes very bitter.
3. Birch (photo 5). It grows in deciduous swampy forests, often next to birch trees - hence the name of the mushroom. It has a subtle coconut aroma. Small, only 3-5 cm in diameter. The cap is pale yellow, cream or beige. The leg is cylindrical, white. The mushroom is very fragile and breaks easily in the hand.
4. Acute (photo 6). Purple, lilac with a dark blue or black tint. The lower part is smooth, lilac in color, the plates are narrow, light brown. Prefers coniferous, often spruce, forests.
5. Most graceful. A similar species is brittle russula (photo 7). Thin, fragile mushroom. Pale purple, pink, in the central part it has a lilac or pale lilac color, the plates are light yellow, frequent. The skin is easily removed. Grows in deciduous and mixed forests.

It is equally important for a mushroom picker to know exactly what edible russula looks like and which members of this family are tastier.

Russula mushrooms (video)

Safe and tasty types

Let's look at the photo and description of the most common russula in our latitudes, which can be safely eaten.

1. Greenish or scaly (photo 8). The cap is green, thick and fleshy. The skin is difficult to remove. The pulp is white, dense. Loves coniferous, mainly spruce forests.
2. Black (photo 9). The size is small, the cap in young specimens is spherical, in adults it opens up to 17 cm in diameter. The skin peels off easily. You can find it in birch or oak groves.
3. Short-legged (photo 10). The cap is depressed in shape, white or greenish in color. The leg is thick and short. Grows in mixed or deciduous forests.
4. Red swamp (photo 11). This mushroom is also called a floater because it looks like a float on the water. Found in mixed or coniferous plantings. Prefers marshy soils. The hat is red or hot pink. The pulp is snow-white and shiny.
5. Russula Velenovsky (photo 12). A light brown semicircular mushroom with a snow-white stalk. The pulp is pale yellow. Grows from May to November in deciduous forests. Easy to find under an oak or birch tree.
6. Fading (photo 13). The mushroom is pale green or copper-red in color with a small white stalk, sparse blades and yellowish or grayish flesh. After it is cut, it acquires a pink or beige tint.
7. Fetid (photo 14). Many people are familiar with this representative of the russula family under the name valui. It is very common in the forests of the middle zone. It is distinguished by a spherical brown cap, a thick, even stem, and shiny skin that is easily removed. The smell is pungent, the pulp resembles the taste of a pickled cucumber. Edible, but requires pre-soaking before cooking.

It is important to know

Russula is often confused with toadstool, the poisoning of which is deadly. Every lover of quiet hunting should clearly remember the main differences between these completely different mushrooms:

1. The edible specimen does not have a ring on the stem, and the pale grebe (often called the green fly agaric) always has a characteristic wavy collar under the cap.
2. The dangerous mushroom has a small film at the base. It's called a Volvo. Russulas do not have it.
3. The stem of the safe mushroom is denser and smoother than that of the green fly agaric.
4. Russula breaks more easily than toadstool, but the flesh of the edible specimen is denser.
5. And finally, pay attention to the appearance of the mushroom you find. There will never be worms, slugs or any insects on a dangerous one. They do not feed on poisonous mushrooms.
6. The most similar to the pale toadstool is the green type of russula. Please note that in the “villain” the leg is covered with barely noticeable olive or grayish scales, while in the edible specimen the lower part is smooth, often snow-white or acquiring a slight tint to the color of the cap (photo 15).

By remembering these simple tips, you will not only make the right choice when choosing non-poisonous species, but you may also be able to help your body cope with some ailments. After all, the russula mushroom is not only tasty, but also healthy.

Healing properties

Representatives of this species contain vitamins B1, B2, PP, E and C.

Some types have antibacterial properties and help cope with skin diseases.

Russulas are very nutritious due to their high protein content and at the same time low in calories, which allows them to be used in the preparation of dietary dishes in the fight against excess body weight.

Useful for diseases of the gastrointestinal tract.

Representatives of this species contain vitamins B1, B2, PP, E and C

Helps cleanse the body.

These mushrooms are rich in potassium, magnesium and phosphorus, and contain both calcium and iron.

These mushrooms got their name because they can be eaten raw. This is actually true, but it’s still not worth the risk, especially since preparing russula is a completely hassle-free task.

Are russulas useful (video)

How to cook mushrooms

Each housewife decides for herself how to prepare russula. Most people prefer to cook mushroom soups or fry them with potatoes. Some types are better for pickling, others are good for pickling. The correctly chosen recipe plays an important role, because the taste of some specimens is unsaturated: it is preferable to add them to assorted mushrooms; others should be cooked for a certain time so that they also do not lose their taste.

Cold pickling. The recipe calls for green russula, as it is believed that this is the most “pickling” mushroom.

Ingredients: 1 kg of mushrooms, 5 tbsp. l. table salt, 10 oak leaves, 5 medium garlic cloves, 1 tbsp. l. cumin, 5 black peppercorns, 3 bay leaves.

Cooking mushrooms:

1. Wash the russula, peel, chop coarsely, add peeled garlic, cumin and pepper, mix.
2. Place the resulting mixture of mushrooms, spices and garlic in sterilized jars, topping with leaves and sprinkling with salt.
3. Fill the jar, add hot water and roll up (photo 16).

Hot salting. Soak well-washed russula in salt water for 1 hour. Drain the water, cook the mushrooms for 20 minutes, adding a few peas of allspice and a bay leaf. Place in clean jars, add 30 ml of sunflower oil to each jar, close with nylon lids, cool and put in the refrigerator. You can try it after 2 weeks (photo 17).

Soup. For a three-liter pan you will need 1 kg of russula, 5 medium potatoes, 1 carrot, 1 onion, 70 g of rice or millet. Finely chop the processed mushrooms, add cold water, add a bay leaf and cook for 30 minutes, periodically removing the foam. Finely chop the carrots and onions and fry until golden brown in a small amount of sunflower or any vegetable oil. Add to the mushrooms along with the washed cereal and coarsely chopped potatoes. Cook until the potatoes are done, add salt to taste. Serve with herbs and sour cream (photo 18).

Mushrooms of this family are brittle and fragile, so housewives often have difficulties with the question of how to clean russula. It is necessary to carefully sort them out, throw away the wormy ones, rinse with cold water, and then pour boiling water over them or pour it over the mushrooms for 10-15 minutes, and only after that start cleaning. Why is this procedure needed? Very hot water will “harden” the russula, which is why they will not break and the skin will come off easily.

Silent hunting is a popular hobby for residents of central Russia. To avoid trouble, follow the advice of experienced mushroom pickers: if you’re unsure, don’t take it. Always sort through your mushroom catch after a walk in the forest and don’t be afraid to throw out even slightly suspicious specimens. The picking season is long, and every mushroom is waiting for its mushroom picker!

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