Pungent russula is a mushroom of the russula family. It is also known as caustic russula, nauseous russula, bilious russula and emetic russula. It is an inedible mushroom.
The Latin name for the mushroom is Russula emetica.
In appearance, the nauseating russula is very similar to the ordinary russula. But the inedible russula has a very dense structure. The color of her cap is purplish pink or bright red, with a darker center. With age, the color remains unchanged. The surface of the cap is glossy and sticky. The skin is easily separated from the cap.
The shape of the cap of the stinging russula in young age convex, while the edges are tightly pressed against the leg, but with age, the cap becomes like a saucer. In adult specimens, the diameter of the caps reaches 11 centimeters. If the cap is too large, it begins to crack.
Pungent russula is a lamellar mushroom. The plates are quite strong, they are located very often. The shape of the plates is correct, the length is the same, and the edges are sharp. They are tightly attached to the cap and stem. The color of the plates is pure white.
The stalk of the stinging russula is very fragile. The color of the leg is white, even a dark shade does not appear on the cut. Its length in adulthood reaches 9 centimeters, and the girth reaches 2 centimeters. The pulp in the leg is firm and thin. In old age, it becomes loose. The pulp has almost no smell.
Growing zone of stinging russula.
Bile russules are common throughout Russia. These mushrooms most often settle in shady, damp places. In the Far East, stinging russula, as a rule, grow among firs, spruces and cedars. Also, these mushrooms grow in mountain zones. Often, emetic russules are found on the outskirts of peat bogs.
Acrid russules most often grow alone, sometimes they can be found in small groups. They prefer places with acidic moist soil rich in various organic substances. Often, bile russules live in a company with edible russules. Fruiting occurs from July to the end of October.
Evaluation of the edibility of the stinging russula.
Many mycologists classify russula emetic as conditionally edible mushrooms, and assure that they are because of their low taste. But recent research showed that with repeated use of russula, stinging eaters lead to serious disturbances in the work of the stomach and intestines, they are not for nothing called vomiting and nauseous. In addition, burning russules are dangerous in that they can cause the growth of cancer cells.
The russula tastes nauseating and quite pungent. All parts of the fruiting body have strong bitterness. The most poisonous part is the flesh of the cap. If you taste the raw pulp with your lips, you may feel a strong tingling sensation that disappears after a few minutes. On this basis, a burning russula can be easily distinguished from an edible russula.
It is worth noting that a couple of bile russules caught by edible russules will not spoil the taste of the dish and will not cause poisoning.
Symptoms of poisoning with stinging russules and first aid.
When these russules are consumed, food poisoning occurs, which is why they are called emetics. These mushrooms contain toxic substances that disrupt the stomach.
A person begins to experience a pressing feeling in the area of the right hypochondrium and a sharp pain in the intestines 2.5 hours after the use of nauseous russules. With a mild degree of poisoning, diarrhea occurs, in which there is a lot of bile, which is why the russula was called bile.
In more severe cases of poisoning, vomiting opens, muscle pain occurs and general malaise appears. With repeated vomiting and diarrhea, medical attention is needed. In the course of treatment, the stomach is washed and a special diet is prescribed.
Related species of stinging russula.
Buffy russula is a conditionally edible relative of the stinging russula. The shape of its cap can be hemispherical, outstretched and slightly depressed. Its surface is matte; in wet weather it becomes covered with a small layer of mucus. The color of the cap is yellowish ocher. Its leg is long and thin, dense in structure, slightly wrinkled, white or yellow. The pulp is dense, but fragile, its taste is rather pungent, and there is no smell.
Collected ocher russula from August to October. Favorite places their growths are coniferous forests. Buffy russula settle in places with good level humidity. In the south of the country, this species is quite rare.
Turkish russula is an edible relative of the emetic russula. The shape of its cap is initially convex, and later becomes flattened. The color of the cap is lilac or violet-brown. The surface of the cap is covered with a slippery skin that can be easily removed. The stem is cylindrical or clavate. The color of the leg is most often white, sometimes pinkish or yellowish. Its pulp is dense with a sweetish taste and a well-defined pleasant smell.
The growing places of Turkish russula are the coniferous forests of Europe. These mushrooms live under spruce and fir trees. They bear fruit in small groups or singly.
In our country, russula (Russula) are deservedly considered the most numerous mushrooms. Of more than 250 known species belonging to the genus of the same name, at least 80 are found only in the former CIS, which is about 45% of the total mushroom mass of domestic forests. But, despite this, they never "suffer" from the excessive attention of mushroom pickers because of two serious shortcomings. First, in the nutritional value table, russula are included only in the third, "mediocre" category. And, secondly, in almost all species, the pulp becomes so brittle and crumbly with age that even with careful collection for amateurs " quiet hunting»I hardly manage to bring home more or less whole large mushrooms, not mushroom crumbs. Nevertheless, it is russules that have a number of invaluable advantages. Not only do these mushrooms equally steadily react to heat, cold, drought or constant dampness, they also grow equally well in almost every forest - in deciduous, and in coniferous, and in mixed. And if we consider that they meet from late spring to mid-autumn, even in the most lean year, and at the same time they never “hide” like the same boletus mushrooms, but together “put on display” their multi-colored hats, then for a novice mushroom picker russula can become just a godsend. A significant "plus" in their favor can be considered the fact that most species require minimal culinary processing to be eaten, since even in salting they acquire the "necessary readiness" on average within a day.
From the point of view of botany, lamellar mushrooms are ranked as russules, in the name of which the term Russula appears, but the people do not call them as soon as they are called - talkers, bruises, rubella, nigella, podgruzdki, etc. Such a varied appearance is successfully characterized by folk saying about thirty-five sisters from different mothers. Indeed, in the color of these mushrooms, there is red, gray, pink, green, and yellow with purple colors, which can also change under the influence of the sun. Despite the fact that at first glance, many russules look similar in appearance, they can have different sizes and the shape of the caps, and they, in turn, also have a wavy or striped-ribbed edge, easily or poorly removable, slimy, matte or cracking skin, etc. It is sometimes only an experienced mycologist who can determine absolutely all the features of a particular species, therefore mushroom pickers do not particularly delve into the "subtleties" of the species and, as a rule, when collecting, they determine russules by the most noticeable signs - the appearance and color of the caps. A typical russula at a young age has a spherical or hemispherical cap, which, as the fungus grows, acquires a spread, flat or even funnel-shaped, like a lump, shape with a curled or straight, sometimes cracked edge. The legs of most species are cylindrical and even, painted, like the plates, in a porcelain-white color, and the flesh of young mushrooms is dense and white, does not change color on the cut. Although found among russules and species with painted legs (more often pink), and changing color on the cut (to brown, gray and even black).
In theory poisonous mushrooms among russula there are no, but there are either edible or conditionally edible. The conditional edibility of the latter is due to the bitter taste of the pulp, which disappears only after heat treatment. For use in fresh or frying, they are not suitable, but they are successfully used by mushroom pickers for pickling and pickling. An exception can be made only by species with a very pungent-pungent pulp, which are defined by foreign experts as weakly poisonous or inedible. Their raw pulp tends to cause severe irritation mucous membranes and vomiting, in the worst case - a slight disruption of the gastrointestinal tract, which is still difficult to call poisoning in the full sense. Moreover, even such "relatively dangerous" russula are used by some mushroom pickers in salting after a long (at least 20 minutes) boiling and thorough rinsing. The overwhelming majority of lovers of "quiet hunting" try to refrain from collecting conditionally edible russula, since they believe that prolonged pre-processing significantly reduces their already mediocre taste qualities... Not last role in refusal to collect such species are often played and characteristic for the majority of "false" (inedible twins) of mushrooms signs - "flashy" - a bright color, a change in the color of the pulp on a break and during cooking, an unpleasant odor. Based on this, some mushroom pickers call many conditionally edible russules "false", although from a scientific point of view this is not entirely correct, since even edible species can have similar "suspicious" properties.
For example, the "flashy" color is typical for edible Swamp russula(R. paludosa) and Russula golden(R. aurea). In the first type, the cap is bright red, it can be with faded light orange or dark brown spots, and in the second it is first cinnabar red, and with age it becomes chrome yellow or orange with red spots. Adult specimens of the golden russula, by the way, look very atypical for russules - with bright golden plates, yellowish legs and golden flesh under the cap. At a young age, both species have white cylindrical legs and white flesh that does not change on the cut without an expressive taste and smell, and the color of their plates can vary from white to slightly pinkish or yellowish. Marsh russula forms mycorrhiza with pine, but is found not only in coniferous forests, but also on wet peat bogs, along the edge of swamps, and the golden russula is a permanent inhabitant of both coniferous and deciduous forests. Despite such a "defiant" appearance, both marsh and golden russula are considered quite tasty edible mushrooms of the 3rd category.
Conditionally edible Burning russula(R. emetica) and Mayr's russula(R. nobilis), which have a strong (worse than that of chili peppers) pungent-bitter taste and are ranked by foreign experts as at least inedible mushrooms. Since the second species grows, as a rule, in beech forests, our edible varieties described above are more likely to be confused with the russula. It forms mycorrhiza with coniferous and deciduous trees, but grows mainly in damp and marshy places, along the edge of swamps and on peatlands, like the marsh russula. However, unlike the marsh russula, the pungent russula has a slight fruity smell of pulp, which over time can also turn pink. The most reliable way to distinguish these species is to lick the pulp at the break: this will not cause digestive upset, but it will definitely save the future. mushroom dish... After all, the edible russula listed above can be cooked without preliminary processing, and the burning russule will never lose its sharp taste without long (!) Boiling and washing. By the way, according to the same principle, you can "calculate" and conditionally edible Blood-red russula(R. sanguinea): it is characterized by the same "screaming" appearance and a sharp taste of the pulp, but at the break it does not change color at all.
Relatively "calm" colors are characteristic of edible russula growing brown(R. xerampelina), edible(R. vesca), green-red(R. alutacea) and whole(R. integra). The color of their hats varies in pink-brown tones, with an admixture of burgundy and purple. The characteristic difference of these russula is the color of the legs and plates: white in young mushrooms, they acquire a slightly pinkish (yellowish) tint with age, often with rusty spots. White pulp of three last species does not change color at the break and is either odorless, or has a pleasant mushroom (nutty), is absolutely safe for health and gets an excellent taste and smell when boiled, fried, salted and pickled. But in a russula with a brownish pulp, initially yellowish on the cut, it quickly turns brown, and even smells like fish - why not characteristic signs"False" mushroom? Oddly enough, the unpleasant smell of this russula quickly disappears with minimal (5 - 7 minutes) heat treatment, and the mushroom itself is considered a delicacy in some countries for its exceptional taste.
Conditionally edible Russula beautiful(R. rosacea) and Russula fading(R. pulchella), often found in deciduous forests under birches and beeches on calcareous soil. In both of these species, the flesh is dense and white, it does not change color in the cut, but it tastes a little bitter, therefore it shows the best taste in salting. The color of the caps of these russula cannot be called constant, since it can change due to burnout: in a beautiful russula from a rich pink, it turns into a pale one with a dark center, and in a fading russula, the red-violet cap becomes pale pink-brown with a light center. A noticeable sign of both types is that the peel from the cap is separated very poorly, and in the above "edible analogues" it is easily separated (at least up to the middle of the cap). Despite the fact that these mushrooms are not particularly dangerous (in terms of toxicity), their taste in boiled and fried dishes can only cause disappointment, so it is better to use them exclusively in pickles, and preferably in combination with other mushrooms.
Interestingly, some edible russula, in which color is present yellow, also often mislead lovers of "quiet hunting". For example, in Russula light yellow(R. claroflava) the color of the cap is intense, burning yellow, and its white flesh not only turns gray on the cut, but also darkens quickly when boiled, which is not typical for many edible russula. Are less "suspicious" in appearance Gray russula(R. decolorans) and Almond russula(R. laurocerasi), in which the color of the caps can vary from yellow ocher to brown honey. In the first type, the flesh on the cut turns gray, but has a pleasant mushroom smell and a sweetish taste, while in the second it does not change color, but differs in a slightly pungent taste with a typical almond aroma. In terms of taste, these species are inferior to many of the edible russula described above, but mushroom pickers still get into the baskets of cautious (inexperienced?) Mushroom pickers more often than the same golden russula and marsh russula.
With a high probability of outward signs these edible species can be confused with conditionally edible members of the genus - Russula ocher(R. ochroleuca) and Valuem(R. foetens), which are often found in damp forests. In ocher russula, the white flesh at the break also darkens slightly, but has no odor and has a very pungent taste. Valuy, in spite of its reckoning as a conditionally edible mushroom, many mushroom pickers generally try to bypass. Not only does its very fragile white flesh turn brown at the break, but it also has a burning-bitter taste and a repulsive smell of rancid oil. To use this mushroom for food, even before salting it has to be soaked or cooked for a long time with repeated changes of water, and such "tests" are only possible for mushroom pickers with aging. Therefore, if you do not consider yourself an expert in this "culinary art", when collecting "light-cap" russula try to avoid specimens with very unpleasant odor and taste.
Separately, it should be said about green and blue russules, which in most literary sources are called the most delicious in any (boiled, salted and dried) form. The fact is that it is precisely the green caps - Scaly russula, or greenish(R. virescens), Russula green(R. aeruginea) and their analogs - have a dangerous poisonous twin - toadstool... The fruiting period for these mushrooms is the same, they grow equally in mixed and deciduous forests, and even outwardly look like snow-white legs and plates, as well as grassy-green or gray-green caps. Therefore, when collecting green-hat russules, they cannot be “tasted on the tongue”, and “falsity” can be determined by other external signs typical of a pale toadstool - the presence of a ring and a volva on the leg. And, of course, try never to use “suspicious” green russula caps collected without legs for food.
The color of the blue-hat russula is lumpy azure(R. caerulea), blue(R. azurea), blue-yellow(R. cyanoxantha) and others - perhaps the most unstable. The color of their caps can vary from a rich wine-purple to a burnt-out blue-green with all kinds of inclusions of light or dark (burgundy, yellow and brown) spots. Blue is the trump card of these russules, because in color conditionally edible mushrooms it is practically absent, although purple is found with all sorts of variations of red and pink, as, for example, in Russula sardonyx(R. sardonia) or Russula brittle(R. fragilis). Compared to other species, blue-cap russules also favorably differ in their relatively strong elastic pulp, which, freshly prepared and salted, shows the best taste, although in some specimens it may turn gray at the break. As a rule, it is these russules that most lovers of "quiet hunting" consider the most "safe" to collect, but for reliability they recommend nevertheless tasting their flesh with your tongue and picking only mushrooms with a mild taste without pungency.
The mushroom pickers unanimously call the most unrepresentative russula loading - blackening(R. nigricans), black(R. adusta), lamellar(R. densifolia), etc. Externally, these conditionally edible mushrooms more like not russules, but milkers (milk mushrooms) - with short legs, plates adhered to them and inverted caps with a depressed center, but differ from the latter in the absence of caustic milky juice, and black podgruzdok - also with an unpleasant smell of mold. The caps of these mushrooms are always dirty (in the ground and leaves) and are painted in dirty brown, dark gray or brown-soot shades. But the differences between podgruzdkov and the so-called "real" russules are not limited to this either. Firstly, podgruzdki belong to the 4th category of edibility, therefore, they are recommended mainly for pickling. Secondly, their flesh always turns pink on the cut, after which it gradually darkens (turns gray, blackens). Thirdly, even before salting, these mushrooms are strongly recommended to be soaked or cooked for at least 20 minutes. In salting, by the way, they also acquire an "unpresentable" dark color. And last, but probably most important, these loads are always very wormy. Considering that both improperly prepared and wormy mushrooms, it is better to leave the load to be eaten forest dwellers, and switch attention to other russula, of which there are more than enough in our forests.
Despite the fact that russula are ignored by many mushroom pickers, it is still wrong to completely write them off. Indeed, in the old days, salted russula in popularity were second only to milk mushrooms and mushrooms, which already speaks volumes. And, in truth, it is a sin not to use such a rich selection of species in order to collect at least a handful of talkers, bruises or rubella, if not for soup, then at least for quick pickling. But do not forget: if you determine the edibility of russula "on the tongue", always be careful and very careful with green hat.
- Back
- Forward
1 ": pagination =" pagination ": callback =" loadData ": options =" paginationOptions ">
There are many russula in our forests. However, not all of them are edible. Certain types of mushroom, the name of which should inspire confidence, can not only spoil the taste of all pan-fried mushrooms, but also cause stomach upset.
There are many types of russula
Russula belong to the family Russula, kind Russula... There are many of them in almost every forest. Differences between species are so insignificant that even mycologists sometimes classify russula as a specific species only on the basis of only known characteristics and chemical reactions... When determining the type, all nuances are taken into account: "early spread", twisted or another cap, striped, tuberous or wavy edge, whole or cracked skin, how it separates, do the plates emit "amber drops", do they have "venous reticulation" or just spotted. The most important feature is even the color of the spores. Each cell of the russula is analyzed. Most mushroom pickers identify russules only by the color of their caps, which depends on the pigmentation of the skin. This unprofessional approach narrows down the concept of russula.
We list just some of the most popular types. This russula is graying, greenish (scaly), gray, blue-yellow, green, food, marsh, yellow, red, pungently pungent, purple-red, beautiful, nondescript, kidney, whole, blue (azure), brittle, related, golden yellow, golden red, brownish, bilious, forked, pale yellow, girlish, olive, purple, black and purple, pink (Kele), fading and many others. Most of these russula are edible. They are classified in the 3rd and 4th categories. It is customary to include mushrooms in the third category of average taste and quality. They are harvested when there are no mushrooms of the first and second categories. Those mushrooms that are edible but of no value are “dumped” into the fourth category. They are only for an amateur. It turns out that my favorite mushroom, from which you can prepare a myriad of various dishes, has a very low mushroom rating. Even among mushrooms there is a hierarchy.
These russules do not need to be collected.
Russula appear in the middle of summer, their peak growth occurs in August and September. There are always a lot of these mushrooms. “Russula makes up about 45% of the mass of all mushrooms found in our forests. The best mushrooms are those that have less red, but more green, blue and yellow. " ("Plant Life", Volume 2). Let's try to concretize this very correct remark. Let's pay special attention to the types of russula with red and red-violet caps.
Russula pungently caustic (caustic, emetic) has a bright red cap, from which the skin can be easily removed. The flesh is reddish under the skin. Both the leg and the flesh of the cap are very brittle. The leg can also have a pink tint. This species can be found from July to October (and later) in deciduous and coniferous forests, in swamps. Some mycologists consider the mushroom poisonous, since its pulp can irritate the stomach. Others classify it as inedible due to its incredibly bitter pulp. A number of reference books define the burning-caustic russula as conditionally edible of the third category (Yudin A.V.) with the proviso that it is used salted or pickled after preliminary boiling.
Blood red russula... This inedible species has a red or rose-red cap and a reddish stem. At first, the plates are white, then they become creamy. The flesh of the mushroom is white, under the skin it is reddish, bitter.
Pink russula (Kele) is also inedible.
The inedible pulp due to the burning bitterness includes russula blushing false, russula Krombholz(sweet and bitter at the same time, with prolonged cooking, the pungency disappears), ocher yellow(acrid taste) and russula dark purple(Sardinian). These are not poisonous, but very bitter mushrooms.
Russula bilious it is considered bad because of the scalding burning taste. In autumn, there is a lot of it in coniferous forests. This medium-sized inedible russula has an ocher-brown cap. Sometimes dirty yellow. Mucous in wet weather.
Swamp russula I got into this company undeservedly. She, too, has a reddish skin, which is 2/3 or less removed from the cap. This russula chooses pine forests, overgrown with blueberries, peat bogs and swamps. It is also found in other forests where there is sphagnum moss. A tasty russula is often not taken, fearing to be confused with its counterpart, a hot, caustic russula.
Russula eaten raw
Russula blue-yellow (bruising) has a peeling greenish or brownish skin in the middle and bluish, lilac or olive skin along the edge. I would like to call this color uneven. Her records are so white that they always seem clean. The flesh is very dense, under the skin it can have a purple-red tint. The leg is strong or loose inside. This species is more common in mixed, pine and birch forests. The blue-yellow russula should be attributed to the universal mushrooms, which can not only be fried, boiled, salted, but also eaten raw. The mushroom is preliminarily cut into pieces, sprinkled with salt and left for one day. There are lovers of raw russula, who eat these russula whole, having previously salted the pulp with salt.
Russula that change color when cooked
When I first cooked russula graying, I was very puzzled by the change in the color of the pulp. This is a very tasty russula that grows among moss and lichen. Strong, rounded caps of young mushrooms are reddish or orange. The raw pulp may taste slightly pungent. With age, the skin color fades and becomes an indeterminate grayish shade with many spots. The attractiveness of the old mushroom is lost. Other russula also change their color during cooking: blue-yellow, yellow and pale yellow.
Don't confuse russula with pale toadstool!
(scaly) and russula green grow more often in deciduous forests. This is very delicious russula, which many mushroom pickers are afraid to confuse with a pale toadstool. Let's compare these mushrooms with a pale toadstool. The toadstool has a tuber-shaped leg with a thickening at the base. The leg of the russula at the bottom is either straight or narrowed. A pale toadstool (young) has a white film under the cap or a ring on the leg (adult). Old mushrooms can be without a ring. Sometimes bedspreads remain on the cap of a pale toadstool, which hang down with scales. The russula does not have all this. The legs of the russula are white, and in the pale toadstool they are "decorated" with clearly visible greenish or yellowish streaks and veins. In addition, in adult pale toadstools, the legs are disproportionately high and thin. There are many differences between these mushrooms, they are all very characteristic. However, with the slightest doubt, the mushroom cannot be taken. Especially when its counterpart belongs to the deadly poisonous mushrooms.
Russula is a genus of lamellar mushrooms of the family Russula. Today, 270 species are known, among which almost all are suitable for human consumption. The russula got its name thanks to unique property- it cooks much faster than other mushrooms. It is a nutritious, low-calorie product (only 15 calories are concentrated in 100 grams), which instantly satiates, does not lead to obesity.
Russula is a large mushroom with a hat, the plates of which are white or yellowish in color. They should not be brown, black or red as this indicates an inedible look. Russula grow on the ground under bushes and trees.
Mushrooms are harvested from June to October. All types with a mild taste are suitable for food.
Fresh russula supply the body with vitamins B1, B2, C, E, PP, lecithin, rasulin, potassium, calcium, magnesium, sodium, phosphorus, iron.
The rich chemical composition determines the beneficial properties of the product: it normalizes the concentration in the blood, cleanses the body of toxins, toxins, prevents blood thickening, thrombus formation, and has antibacterial properties.
Botanical description
Russula - cap mushrooms growing on a straight stem, without tubers and rings. In young representatives, the apex is hemispherical, which straightens with age, becomes flat, reaching 10 centimeters in diameter. The russula are widespread everywhere: in a rare birch forest, in a pine and deciduous forest, on the side of the road, on a mossy shore, in the forest edge. Best period for collecting forest beauty - August-September.
Description:
- Hat. Initially, it has a bell-shaped, hemispherical, spherical configuration, later it becomes funnel-shaped, flat or prostrate, less often - convex. The edge of the cap is striped or ribbed, curled or straight. The peel of various colors, shiny or dull, dry, less often moist, adherent, easily separating from the pulp, sometimes cracking.
- Plates. Descending or free, adherent, notched, of equal or unequal length, frequent, sometimes sparse, forked-branched. The color of the plates is white, yellowish, the edges are obtuse, pointed, depending on the species.
- Leg. White or colored, cylindrical, even, rarely pointed, thickened at the base, dense or hollow inside.
- Pulp. White, does not change color with age and in the cut, spongy, fragile, dense in the stem, with a mild subtle taste. A pungent, pungent note indicates that the mushroom is poisonous and unsuitable for human consumption.
- Spore powder. The color ranges from white to dark yellow.
Russula - edible in 90% of cases, some have a bitter taste, which, as a rule, disappears after heat treatment and soaking.
Popular edible species
- Food russula. The cap of the mushroom is fleshy, uneven in color, finely reticulate-wrinkled, reddish, white-pink. In the middle it is brownish, buffy. The diameter reaches 5 - 10 centimeters. The edges of the cap are slightly ribbed or smooth, the plates are frequent, of the same length, yellowish-white, branched at the stem. Fruiting in July-October. Similarly, the mushroom can be confused with herring russula, the latter, in turn, has a pronounced fishy smell.
In folk medicine it is used as a diuretic, in cooking for pickling, salting, making soups.
- Russula are greenish (scaly). This is the most delicious type of mushroom among all the existing ones. All kinds of blanks are made of them, subjected to all types culinary processing except for drying. Hat scaly russula green, sometimes with a bluish tinge, fleshy, with tightly adhered skin. Its surface is thick, dry, rough, warty, cracking with age, reaching 5 - 12 centimeters in diameter. The plates are white, sometimes with a yellowish tint. The pulp is dense, fragile, emits a pleasant mushroom smell. The leg is white, furrowed, becomes brown with age. At the break, the russula changes color, becomes a rusty color. The fruiting period is July - October.
According to the conclusion of Chinese biochemists, R. Virescens extract has a beneficial effect on blood regulation. With regular use of the mushroom for 30 days, there is a decrease in triglycerides, total cholesterol. In addition, the level of serum, hepatic malondialdehydes decreases, the content of the enzyme superoxide dismutase increases.
The main useful property of this species of russula is the ability to suppress Ehrlich's carcinoma and Sarakoma-180 by 90%.
- Brown russula. The cap of the mushroom is dark red, brown-ocher, yellowish, olive, burgundy with a purple-brown or black center, strongly convex. Reaches 5 - 15 centimeters in diameter. Sometimes with a purple edge wrapped inward. The plates are soft, branched at the stem of a cream, ocher or brown color, turn brown when pressed. When broken, the flesh is white, after a while it darkens, the leg has a herring smell, which intensifies towards the base, the cap has a crab or nutty taste. The leg is white, rarely with rusty blotches, it can be pink or red.
- The russula is blue-yellow. Distinctive feature- a variety of colors, which can be multi-colored, blurred. The color of the cap varies from purple, blue to dark green, red-brown, the diameter reaches 15 centimeters. The surface of the mushroom is sticky, shiny, with a ribbed edge. The pulp and stem are white, the plates are flexible, completely unbreakable. Fruiting from June to October.
Polysaccharides of the fruit bodies of the fungus have antitumor activity.
- Olive russula (herring). The cap is convex, outstretched, 5 - 12 centimeters in diameter, naked, slightly mucous, depressed in the center, with a ribbed edge. The pulp is white, turns brown with age. The peel is easily detached from the cap. Olive russula gives off a characteristic herring smell, which is especially felt in aging mushrooms at the base of the stem. Frequent plates, adhered to the leg, white... With age, they become creamy, with pressure they turn brown. The leg thickness is 2 centimeters, the height is up to 10 centimeters, the surface is smooth, dirty pinkish yellow or white.
Fruiting in July-August.
Used for salting, pickling, soups, frying.
Healing properties and contraindications
Russulas are low in calories (100 grams of fresh product contains 19 calories), since they are 90% water, have a rich vitamin and mineral composition.
Benefit forest gifts for the human body it is difficult to overestimate. Interestingly, in ancient times, mushrooms were used by folk healers to treat various ailments: frostbite, boils, headaches, psychoemotional disorders.
The effect of russula on the human body:
- Provide vitamins, minerals, protein. Interestingly, to satisfy the body in protein, it is enough to eat 150-200 grams of dried mushrooms per day. This property looks especially attractive to vegetarians and raw foodists who suffer from a lack of protein in the diet due to the exclusion of meat products from the menu.
- Strengthen, warn through content.
- They clean the blood vessels, prevent the formation of cholesterol plaques, blood thickening, the formation of blood clots, which are the causes of development.
- They normalize metabolism, remove excess fluid from the body, and contribute.
- They prevent emotional disorders, mental exhaustion, and calm the nervous system.
- Improves the condition of teeth, nails,.
- Cleanse the stomach and intestines (adsorb harmful substances from the body).
Interestingly, mushroom juice is used externally in the fight against corns (horny skin of the legs). Safe daily dosage of russula for an adult healthy person- 150 grams. Be extremely careful when collecting gifts from the forest so as not to pluck poisonous specimens.
Russula, like other types of mushrooms, belong to the category of hard-to-digest foods. In spite of healing properties product, they are not recommended for people with acute inflammatory processes of the digestive system, impaired functions and heart, with individual intolerance, children under 7 years of age, pregnant and lactating women.
When to collect?
The russula grows on forest edges, clearings, in all forests. The first young mushrooms appear in June, and the most fruitful season is in August. The most delicious russula with yellow and green caps. Do not collect overgrown gifts of nature, they accumulate harmful foreign substances from environment... Fresh, young mushrooms that are not bitten by insects are suitable for food. Throw away wormy specimens immediately.
In order to come back to the known place the next time and collect a rich harvest of mushrooms, you should spare the mycelium: russula, like any gifts of nature, cannot be pulled out of the ground, they must be carefully cut off with a knife at the base.
Safety regulations:
- Do not pick a mushroom without identifying it. Collect only those specimens in which you are sure, otherwise you can cut off an inedible poisonous product that can cause intoxication of the body and even lead to death.
- All russula on the inside have white plates, white legs, without scales, films, rings. Cut mushrooms practically do not change color. They remain white (rarely, they barely turn yellow).
- If it rained profusely in summer, give up picking mushrooms, as they have become saturated with water, lost their taste, and released toxic substances.
- After harvesting, the mushrooms are re-sorted out to identify "random" unusable specimens, then placed in a cool salty solution for an hour or three to eliminate insects and a bitter taste.
- Before eating russula in food, they are subjected to reliable heat treatment! Never consume the product raw!
The mushrooms are harvested in the morning before the sun warms them up. This way they will last longer. Cut specimens are immediately cleaned of debris, adhering needles, grass, earth and leaves, and placed in the basket with the hat down.
Mushroom picker equipment:
- a stick for searching for mushrooms;
- electronic GPS navigator;
- basket for mushrooms;
- disinfectant and plaster;
- telephone (to call the rescue service);
- basket and knife for mushrooms;
- water and sandwiches.
Remember poisonous mushrooms often disguise themselves as edible, so before heading into the forest, refresh the information on how to distinguish a good specimen from a toadstool. Do not put your health at risk of death.
Mushroom is an insidious product, follow the safety rules!
Selection and storage
If you are not a mushroom picker, russula can be bought on the market from people who know a lot about them. The most important thing is to choose the right product. Examine the mushroom carefully. A true russula has a dense or hollow stem, smooth, white in color. The pulp is extremely fragile, it may darken on cut (extremely rare). There are no membranes. A hat of various colors with white or yellow plates. But in no case can they be brown, black or red. If the hat has a spot of crimson or purple most likely this is a false inedible russula.
In the selection process, give preference to dense mushrooms, avoid old, dry specimens. The best quality and tastiest are blue-green or yellow russula.
After harvesting, the crop retains its nutritional properties for the next 24 - 48 hours. It is believed that the mushroom is a perishable food that should be cooked right away. If the preparation of the dish is planned for the next day, then dry russula is placed in the refrigerator.
Dried mushrooms can be stored for up to 1.5 years. And salted and pickled no more than 1 year. Interestingly, after drying, the forest retains useful amino acids and dietary fiber, only protein, which makes up 40% of the original amount, is removed.
Chemical composition
Russula - dietary product, rich in useful minerals, vitamins, elements. Mushrooms are digested in the body for a long time, creating a feeling of satiety, therefore, they are indicated for use by people (in boiled form) who have embarked on the path of combating excess weight.
Russula contain lecithin - the most important substance for the human body. It's fatty organic compound, construction material for cell membranes. Lecithin consists of 17% of nerve tissues, 30% of the brain and 50% of the human liver. It improves memory, strengthens brain activity, preserves the conductivity of nerve fibers, protects liver cells, normalizes the composition of bile, strengthens the heart muscle. Proper assimilation is impossible without lecithin (A, E,).
Cooking applications
After collecting russula, consider the peculiarity of the mushroom. This is an extremely fragile product. To facilitate cleaning, pre-pour boiling water over them. The film is removed if it is bitter, if not, the mushroom is boiled with it. The casing does not allow the product to boil and preserves its integrity.
Before eating, the mushrooms are soaked for two hours, boiled for at least 5 minutes, and only after that they are subjected to the main processing processes - pickling, salting or frying.
Russula are harmoniously combined with meat and vegetables. On their basis, vegetarian mashed soups, pie fillings, sauces are prepared. Russulas serve as an excellent side dish or served as a separate dish.
Salting mushrooms
Ingredients:
- - 3 cloves;
- onion - 1 head;
- - 60 grams;
- vegetable oil - 45 milliliters;
- blueberries - 5 leaves;
- fresh edible russula - 1 kilogram.
Cooking method:
- Clean the mushrooms from dirt, rinse, place in a container, sprinkle with salt.
- Peel the garlic, cut into small slices, add to russula, along with blueberry sprigs. Leave in a cool, dark place for 12 hours.
- Peel the onion, chop, mix with butter. Add to mushrooms. Mix the contents thoroughly.
- Fill the jars, place in the refrigerator. After a month, salted russula are ready to eat.
Pickling mushrooms
There are several ways to do this: with, garlic and onions.
Let's consider each of them.
Marinating with vinegar:
- Peel the mushrooms, cut the legs short, remove the foil from the cap if necessary.
- Pour boiling water over russula, boil for 5 minutes, cool, then discard in a colander.
- Sterilize the jars, put bay leaves, dill umbrellas, a sprig of tarragon, currant leaves on the bottom.
- Prepare the marinade: for 250 milliliters of water, you need 25 grams of rock salt and 50 milliliters of vinegar. Calculate the amount of brine you need based on the amount of mushrooms.
- Arrange the russula in the jars, fill with boiling marinade, tighten the lids.
Garlic pickling:
- Rinse, boil the mushrooms.
- Peel the garlic, chop into thin slices.
- In a saucepan, put the first layer of mushrooms with the cap down, sprinkle with salt and garlic, then the second, third. Please note that 1 kilogram of russula will require 15 - 20 grams of salt. The amount of garlic depends on individual preference.
- Keep the mushrooms in a cold place for 14 days. After 2 weeks, they acquire a spicy, rich taste. Well suited as a snack for.
Remember, russula prepared in this way are not stored for a long time, they need to be eaten within 4 - 7 days.
Ingredients for pickling with onions:
- russula with hard caps - 1 kilogram;
- purified water - 400 milliliters;
- vinegar - 250 milliliters;
- - 15 grams;
- carnation - 3 buds;
- bay leaf - 4 pieces;
- onions - 300 grams;
- rock salt - 20 grams;
- allspice - 5 peas.
Cooking principle:
- Peel the mushrooms, soak, boil for 15 minutes, throw in a colander to remove excess liquid.
- Add sugar, salt, onion, the indicated spices to 400 milliliters of water, bring to a boil. Pour vinegar into the spicy solution.
- Add russula to the resulting marinade. Cook for 5 minutes.
- Sterilize the jars.
- Distribute hot mushrooms in containers, fill with brine, cover with lids.
Mushroom boiling
- Rinse, sort out the mushrooms, put in a saucepan.
- Fill cold water based on the ratio: 1 part of the product accounts for 2 parts of liquid.
- Place the saucepan on the stove, bring to a boil, remove the foam.
- Reduce heat, add black pepper, salt, bay leaf. Cook for 30 minutes.
Remember, in no case should you use the water in which the mushrooms were cooked, since during the heat treatment all harmful substances from the product have moved into the liquid. After cooking, immediately drain the broth and rinse the pan.
Mushrooms stewed in sour cream
- Rinse, cut 450 grams of russula into slices, fry over high heat in vegetable oil for 5 minutes.
- Peel 2 heads of vegetable onions, chop into cubes.
- Chop a bunch of dill.
- Add onions and herbs to fried mushrooms, pour 450 milliliters, 20% fat. Season with salt and pepper. Simmer covered for up to half an hour.
- Serve as a sauce (after passing through a blender) to rice, pasta or a separate dish.
Conclusion
Russula is the most common type of edible mushroom that grows in deciduous and coniferous forests. Currently, it is believed that they can be eaten raw, but this is not the case. Some species are inedible and have a pungent taste. One of the brightest representatives - "caustic russula", which causes poisoning, intoxication of the body and when used in large quantities may cause lethal outcome... Edible varieties (food, scaly, brownish, herring, blue-yellow) have a faint smell, sweetish-nutty taste, white leg and plates. A distinctive feature of russula is a very brittle pulp. To preserve the structure of the mushroom in cooking, it is scalded with boiling water.
Russula - forest bread that supplies the body with sodium, magnesium, calcium, iron, phosphorus, potassium, vitamins B1, B2, B3, E, C. The mushroom acts as an antibacterial agent, strengthens the immune system, helps in the fight for a slim body, prevents blood clots, thickening of blood, normalizes the work of the cardiovascular system. Contraindicated in children under 7 years of age, pregnant and lactating women, people with impaired liver, kidney, stomach, allergy to the product.
A safe daily dose of russula per day is up to 150 grams.
If, after eating mushrooms, severe pain in the abdomen, nausea, vomiting, diarrhea, increased body temperature, hallucinations appear, and hands and feet become cold, urgently call an ambulance medical assistance... These symptoms indicate poisoning, a serious condition that can pose a threat to human life. Before the arrival of the doctor, provide the victim with first aid - drinking plenty of fluids and sorbent (activated carbon).
A widespread genus of fungi can often be seen in both coniferous and deciduous forests. They make up 30-40% of the total mushroom mass growing there. Russula got their name because some of them can be eaten raw. But not all species are good for food. There are no deadly poisonous russules, but some have a pungent taste and mild toxicity. They irritate the stomach lining and can cause intestinal upset.
Features of mushrooms
Russula are lamellar mushrooms. A description of the features inherent in most species is as follows:
- 1. Young mushrooms have spherical or bell-shaped caps, then they become flat, funnel-shaped or convex. They have straight, curved, sometimes ribbed edges. The caps break easily, which reduces the value of the mushrooms.
- 2. The skin is dry and dull, less often moist and shiny. For most, it separates well from the pulp at the edges. Its color depends on the type of mushroom.
- 3. The plates are usually dense, white or yellowish. They are straight in shape, with blunt or sharp edges.
- 4. The leg is white, even cylindrical in shape, in some species it is thickened or pointed at the bottom. It is usually dense, sometimes hollow on the inside.
- 5. The pulp is firm, fragile. In old mushrooms, it is spongy and crumbles easily.
- 6. The color of the spore powder ranges from white to yellow.
The first russula appear in July and grow in late summer. They grow under deciduous trees: birch, oak, alder and others. They can often be seen under the pines and firs. This type of fungus forms mycorrhiza with woody roots.
Most russules are edible, only a few of them are slightly toxic. They are prepared in different ways: fried, salted, pickled. These mushrooms are quite healthy, they contain B and PP vitamins.
Russula grows in Eurasia, Australia, North America and East Asia. In nature, there are 275 of their species. Sometimes interspecific differences between them are almost imperceptible.
Description of edible species
The best russula are specimens with yellow, blue, green hats.... There should be as little red tint in them as possible. The following types are edible.
Load or dry weight
These mushrooms have white caps with yellowish spots. Their shape is first convex, then funnel-shaped. Legs are short, narrowed downwards. Podgruzdki are collected from mid-summer to October. They prefer coniferous and mixed forests. Mushrooms are salted, pickled, fried after boiling. The taste of the podgruzdkov is spicy, somewhat pungent.
Yellow
The cap of the mushroom is covered with yellow skin. At first it is hemispherical, then it takes the shape of a funnel. The size of the cap is from 5 to 10 cm. The skin comes off easily at the edges. The plates are white, yellow or grayish in older specimens. Russula have a sweetish taste, devoid of bitterness.
Blue
This species of russula is commonly 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. He has a yellow-green cap, first round, then concave, up to 10 cm in diameter. Despite the unattractive appearance, green russula very tasty. It is fried, boiled, salted and pickled. This species is sometimes confused with pale toadstools.
Food
The mushroom has an attractive pinkish-brown cap that reaches 5-9 cm in size. It has a cylindrical white stem. Russula are harvested in the 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. White legs have brown spots at the bottom.
Swamp
This russula can be found in damp, often swampy places, mainly near pine trees. It grows from July to September. The cap of the mushroom is first convex, then takes the shape of a funnel. It is red at the edges, and turns brown towards the center. The stem is white, often with a pinkish tinge. This is very delicious mushroom which is fried, boiled, pickled and salted.
Greenish
The 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, russula are blanched, after which they are boiled, fried or marinated.
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
Occurs from July to October in mixed forests... She has rounded or open 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 species, there are also conditionally edible species. These mushrooms have a bitter taste, but after boiling, they can be used for salting. These types include Valui, golden yellow russula, beautiful, black podgruzdok and others.
Inedible russula
They are also called false. They have an unpleasant pungent taste.
Birch
The mushroom grows from mid-summer to October. He prefers clearings near birches, as it forms mycosis with them. These russula have bright red and purple hats.
Blood red
Grows near pine trees from August to October. Russula have small rounded or flat caps of dark red color. 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 smell and acrid taste.
Russula Kele
This mushroom was named after the French mycologist L. Kele, who first described it. He has a purple-violet cap up to 6 cm in size, covered with a sticky skin that can be easily removed. The leg is fragile, cylindrical, 5-7 cm high. The pulp is purple, with a pleasant gooseberry scent. The taste is very pungent. The mushroom grows near conifers.
Fragile
The russula has an extremely fragile pulp. She has a thin flat hat, concave in the center. The color is purple or pink around the edges and purple in the center. The leg is white with a yellowish tinge, slightly swollen below. The pulp has an unpleasant burning taste.
The following two types of fungi are toxic and cause mild poisoning.
Russula Myra
Grows in deciduous beech forests. He has a convex or slightly concave cap from 6 to 9 cm in diameter. In young russula, the color is deep red, then it fades. The skin adheres tightly to the pulp. The stem is cylindrical, dense, white, and may be yellowish at the base. The pulp is pungent, with a pleasant honey or fruity aroma. When eaten raw, the mushroom causes poisoning.
Scorchingly caustic
This species is found where pines grow. The russula has a red or pinkish flat-convex or outstretched cap. The pulp has an unpleasant odor and a pungent taste.
Difference between edible and inedible russula
To understand whether a found mushroom is edible or inedible, you need to carefully consider it. For inedible species the following signs are characteristic:
- bright, flashy color of the cap;
- dense pulp, which changes color when heated;
- rough plates;
- a strong, sometimes unpleasant odor that can cause sneezing;
- they are not damaged by worms.
But these traits can also be found in edible species. Some mushroom pickers advise to bite off a piece of mushroom and chew. If a burning taste appears on the tongue, then they cannot be collected. But this advice needs to be taken with caution.
The most dangerous thing that can happen when picking mushrooms is to mistake the pale toadstool for an edible green or greenish russula.
In appearance, these mushrooms are similar, but they have differences that need to be paid special attention to:
- 1. The russula has a cylindrical or somewhat narrowed leg. In a pale toadstool, it looks different (thickened from below, has a ring and veins).
- 2. Hats may look similar, but pale toadstools have films underneath.
Although russules do not pose a great danger to the body, even with mild signs of poisoning, action must be taken. You should rinse your mouth and try to induce vomiting. Drink a glass as an emetic warm water with 1 spoonful of salt or soda. This can also be done by drinking plenty of water and pressing down on the root of your tongue. After providing first aid, the victim should be immediately sent to the hospital.
A large number of different types russula. Sometimes it is difficult to distinguish an edible mushroom from an inedible one, in addition, there is a danger of mistaking a pale toadstool for a russula. Even mushroom properties such as color and smell will not always help here. Therefore, it is better not to take risks and not collect specimens that are in doubt.
Loading...
