What russulas can you eat? Russula: is this mushroom edible?

Russulas are often eaten almost raw, which is how they get their name. These mushrooms are found in large quantities in our forests, so mushroom pickers collect them only in cases where there is no other harvest. However, a few simple cooking rules will help you extract the maximum nutritional value from these interesting mushrooms.

Russulas are the name given to a whole family of agaric mushrooms, which includes more than 270 species, and about 60 of them grow in our country. These mushrooms come in a wide variety of shades based on the color of their caps: from white, greenish and bright yellow to pink, red and even purple. There are also different options in size: from 4 cm in diameter to 16 cm.

The pulp of the mushroom is always dense, and the size is small. They do not grow in large colonies, but singly or in groups of 3-4. At the same time, many mushroom pickers collect them only in the leanest seasons, but russulas can be an excellent addition to the second course - find out more now in the section “How to deliciously cook russulas.”

Russulas are found in large quantities in our forests

NOTE

Despite their name, these mushrooms should not be eaten raw. Firstly, in their raw form they are quite bitter, and secondly, thanks to culinary processing, not only bitterness disappears from the fruiting bodies, but also substances that have a negative impact - mainly car exhaust waste and chemical industry products that end up in forests , if the relevant enterprises are located nearby.

Taste and nutritional value of russula

Despite the fact that, in terms of their taste, russulas belong to category 3 and 4 mushrooms (some of them are classified as conditionally edible), Russulas contain a lot of vitamins and other substances beneficial to the body:

• vitamins C, E, group B;
• iron, potassium, calcium, magnesium, sodium, phosphorus and potassium;
• alimentary fiber;
• light carbohydrates;
• saturated and unsaturated fatty acids.

The calorie content of russula is low - only 19-20 kcal per 100 g of live weight. This is explained by the fact that, like many other mushrooms, it consists of 80-90% water.

Gallery: Russula mushrooms (25 photos)

Features of russula (video)

NOTE

People suffering from heart disease and chronic diseases of the digestive system should not consume these mushrooms. You should also refrain from feeding russula to children under 10 years of age, and for adults, the daily portion should not exceed 150 g based on raw weight.

Edible types of russula

Russulas form several dozen edible species, which have a very diverse color and size. Some of them are similar to their poisonous counterparts, so before you go into the forest, you should learn to distinguish the doubles well. Here are the most common types of true, edible russula.

Valuy

It also belongs to the Russula family, although many consider it a different species. The cap is yellow or brown, with a pleasant blush. They look like raw potatoes due to their color and spherical shape. The skin is slimy to the touch and has a glossy texture in appearance.

Loader blackening

There are specimens of both regular sizes and very large ones.– with caps up to 25 cm in diameter. The shades are white, milky, and when the mushrooms mature, the caps begin to turn black, which is where the name of the species comes from.

Loader blackening

Russula birch

The mushroom has a pleasant white color with pink tints . Grows in birch and other deciduous forests with slight shade. If the summer is particularly warm and humid, the harvests become very large - representatives of this species love excess water.

Marsh Russula

This mushroom seems to have come straight out of a picture - the cap is a classic red-brown shade (reminiscent of an apple or the surface of a pomegranate in color), and the legs and plates are snow-white. These mushrooms have a strong bitterness. y, but if you remove the film from the cap, then this drawback will immediately go away: moreover, it is very easy to remove it.

Marsh Russula

Russula brownish

This mushroom has a very rich smell and also looks very beautiful thanks to its brownish-brown cap and white stem. . Mainly grows in taiga(in pine forests). It begins to bear fruit in the second half of July and continues until October.

Inedible and poisonous russula

There are several varieties of false mushrooms that must be distinguished from edible ones before heading into the forest. Not all of them are poisonous and dangerous to health, but in terms of taste, all of the species listed below are noticeably lower than the edible representatives.

Bile Russula

This species is not poisonous, but is particularly bitter. The caps of the mushroom are orange, yellow with reddish hues. Hats of typical sizes are from 4 to 10 cm in diameter. Characteristic feature = the white flesh at the break has a rich geranium smell. This way you can check the mushroom if you have any doubts.

Bile Russula

Russula is caustic

This species is also not particularly dangerous, but The pulp tastes very bitter and acrid. Its characteristic feature is pinkish flesh at the break. Another important difference from its edible counterparts is that this mushroom is very fragile: it literally breaks when the fruiting body is twisted.

Marsh Russula

The species is very similar to bloody russula, but the skin on the cap is very difficult to remove. At the same time, it is quite difficult to distinguish it by all other characteristics: the flesh is white, tastes sweetish, with a bright mushroom aroma, and the leg is also colored pink. After heat treatment, this species is quite suitable for consumption.

Russula is caustic

Description of false russula

It is quite simple to distinguish poisonous mushrooms from edible ones, because there are several external signs that allow you to reliably identify true and false representatives. The main danger of fake mushrooms is that they can spoil the dish with their overly bitter taste. But even in this case, the person will not receive severe poisoning, much less a threat to life.

Nevertheless, It is important to identify false russula by the following signs:

1. The end of the leg, as a rule, has pinkish tints.
2. The pulp is denser than that of true species.
3. The plates are at the same time coarser and thicker.
4. You will never find worms on false russulas because of the bitterness, but on true russulas they are very common.
5. Finally, the leg does not have the characteristic small skirt.

How to prepare russula for the winter (video)

Places and times for collecting russula

These mushrooms grow almost everywhere - they can be found in the temperate climate zone of Europe, North America and Asia. Russulas choose both deciduous and coniferous forests, and thanks to its unpretentiousness, it sometimes even invades wetlands and urban park areas.

The first mushrooms appear already in May, but the real harvest occurs in August and the first half of autumn, when the number of russula is at its greatest. Despite their wide habitat, these mushrooms need to be collected exclusively in a forest area remote from the city - otherwise the fruiting bodies accumulate quite a large amount of industrial waste.

How to cook delicious russula

For some reason, it is believed that russula are second-rate mushrooms, which can only be cooked in the leanest seasons. Of course, you need to work with them a little longer before cooking. However, a few simple rules will help you quickly get rid of the characteristic bitter taste of these mushrooms and make pickling options for the winter and ready-made dishes from them.

The first mushrooms appear already in May

To prevent russula from becoming bitter

Here is a simple recipe on how to properly clean these beautiful mushrooms and get rid of bitterness:

1. First of all, you can collect russula only in forests far from major highways and chemical plants. Otherwise, the mushrooms will absorb a lot of waste, and it will be unsafe to eat such a dish.
2. Only the caps are suitable for cooking; the stems can be mercilessly discarded.
3. And most importantly: to remove bitterness, you need to clean the caps, removing the film from them, which makes the surface of the mushroom glossy. You can also use this technique - cook the caps in hot water for 15 minutes at a low boil, then rinse them with running cold water until they cool completely.
4. If you don’t have time to cook the mushrooms, you can soak them in cold or salted water for 2 hours.

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 a lot of russula 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 stem. 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!

Post Views: 143

Russula yellow (lat. Russula claroflava) - a species of mushroom included in the genus Russula ( Russula) family Russulaceae ( Russulaceae).

Other name: Russula light yellow

Characteristics of the mushroom

hat

Intense yellow color. In young mushrooms it is hemispherical and convex. As the mushroom grows, it becomes flat, then funnel-shaped. The diameter of the cap reaches 10 cm, it is smooth, sometimes dry or slightly sticky. The edges of the cap are smooth, even with peelable skin. The plates at the base of the stem are white, yellowish towards the edge. With age they acquire a gray tint.

Pulp

Strong, white, usually turning gray in air. Consists of frequent fragile plates. Young mushrooms are elastic, but with age they become loose. When scrapped, it turns gray over time.

Spore-bearing layer

Ocher-colored spore powder. Spores are 8.5-10 × 7.5-8 µm, ovoid, spiny, with a well-developed mesh. Pileocystids are absent.

Leg

Diameter 1-2 cm, height 5-10 cm. The leg is brittle, white, smooth, cylindrical, grayish at the base, dense. With age, chamber cavities appear in it.

When and where does it grow?

Yellow russula grows from mid-June to October. Prefers pine-birch forests, swampy areas, in moss and blueberry fields. They like to grow in small groups.

Eating

Yellow russula is edible. The taste of the mushroom is mild, with some nutty flavor. The smell is weak.

Attention! Poisonous doubles

Inexperienced mushroom pickers may confuse Russula yellow with Amanita bright yellow. Unlike russula, the fly agaric has white flakes on its cap, the stem is rough, there is a ring on the stem in the upper third, and the base of the stem is swollen.

Red, green and brown, they can have a quite pleasant taste and at the same time be highly poisonous - of course, we are talking about russula.

This mushroom is divided into different types, on which its color and edible qualities depend, and during culinary processing it requires minimal effort, which is how it got its name.

It belongs to the kingdom of fungi, the class Agaricomycetes, the genus Lamelidae and the Russula family named after it.

Russula mushroom – photo and description

Despite their diversity and individual properties of the species, all russula have a similar structure and similar external characteristics, differing only in the color of the cap, which with age turns from round to flatter with raised brims.

Its diameter can reach up to 15 cm, and the color varies from more natural tones (green and brown) in edible mushrooms to bright and eye-catching (red) in poisonous ones.

To make it even more deceptive, you can see small yellow spots on the caps of some russulas, and they feel completely different to the touch depending on the weather - both dry and sticky. The skin on them, as a rule, is matte and shiny, easily separated from the pulp, which is a definite advantage during culinary processing.

However, in addition to different caps, russulas also differ in the color of their legs and plates. Their color is light, ranging from white to yellow tones, like the color of the spore powder. Sometimes pink shades are found, but only in poisonous individuals.

In terms of its structure, the pulp of russula is white, dense and slightly elastic, but with age it turns into fragile and brittle, crumbly.

Variety of species

By their nature, russula are so diverse, but at the same time similar to each other, that sometimes even experts cannot with complete confidence attribute any mushroom to one or another species.

There are 750 species of russula in total, which greatly complicates the matter, but there are still criteria by which a person can navigate the family of these mushrooms. Of course, these are external characteristics.

The color of the cap and legs, plates and spores is quite a convenient thing, instantly catching the eye, but even with this taken into account, only 20-30 species are easily distinguished, while the rest have to be puzzled over and resort to chemical analysis.

On the territory of Russia you can find about 60 representatives of the Russula family.

Most people who are interested in collecting mushrooms or who seriously study them divide russula into three categories:

• edible;
• inedible;
• poisonous.

To distinguish the representatives of the last two points from the first, you just need to look closely and smell.

If the cap is too bright, the color of the flesh gradually changes during cooking, and the mushroom itself emits an unpleasant odor, it is better to avoid the suspicious object.

Where can I meet

Russula grows on most continents - you can easily find it after visiting Europe, Asia and America. More specific places where, if you look closely, you can easily see its colored cap, are just as varied.

These mushrooms grow both in coniferous and deciduous forests, as well as in ordinary city parks and birch undergrowth. The greatest chances of encountering russula appear in late summer and early autumn.

But it cannot be grown under artificial conditions due to the excessive whimsicality of each individual species to individual natural and biological conditions of existence.

Medicinal properties

In addition to a pleasant taste, some russula have medicinal properties. For example, extracts have a beneficial effect on blood lipids, and the properties of the mycelium make it possible to produce alcohol preparations, which are very helpful for certain cancer diseases.

Edibility level

As mentioned above, different species can be both edible and poisonous, but there is not a single russula that can cause fatal poisoning in a careless mushroom picker.

However, you should be on guard, as sudden vomiting, severe irritation of the mucous membranes of the oral cavity and disruption of the gastrointestinal tract are unlikely to seem pleasant.

In addition, there is a possibility that instead of delicious russula, you will fill the basket with a very poisonous pale toadstool, skillfully masquerading as it, and therefore do not take such a risk if you are overcome by even minor doubts at the sight of a suspicious green cap.

Collection and cooking

To collect mushrooms you will need a well-sharpened knife, as well as a basket or enamel bucket. Under no circumstances should galvanized buckets or plastic bags be used.

When you find a mushroom, carefully cut it off, but do not uproot it - in order for the russula to continue to multiply, it is necessary to leave the mycelium in the ground intact.

Before any culinary processing, russula must be soaked. They can be boiled, fried, stewed and pickled, but they are completely unsuitable for drying.

These gifts of the forest are very diverse and tasty if you approach them correctly. Bon appetit.

Russula photo