Red russula is edible. Harm and contraindications. Green mushroom of the genus Russula

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, several simple rules preparations will help you extract the maximum nutritional value these interesting mushrooms.

The whole family is called russula lamellar mushrooms, which includes more than 270 species, and approximately 60 of them grow in our country. Based on the color of the cap, these mushrooms give big variety shades: 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 negative impact– mainly car exhaust waste and food products chemical industry, which end up in forests if the corresponding enterprises are located nearby.

Taste and nutritional value of russula

Despite the fact that in their own taste qualities 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

These mushrooms should not be consumed by persons suffering from heart disease or chronic diseases organs digestive system. 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

Russula 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 shading. 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 false mushrooms, which must be distinguished from edible ones before going 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. Her characteristic feature– pinkish flesh at the break. Another important difference from edible look-alikes– such a 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 easy to distinguish poisonous mushrooms from edible ones, because there are several external signs, allowing 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 and even more so a threat to life.

Nevertheless, it is important to determine false russula according to the following characteristics:

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 temperate climatic zone 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 lot a large number 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 enterprises. 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 - boil the caps in hot water for 15 minutes at a low boil, then rinse them under running water. cold water until completely cooled.
4. If you don’t have time to cook the mushrooms, you can soak them in cold or salted water for 2 hours.

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. Deadly poisonous russula no, but some have a pungent taste and mild toxicity. They irritate the stomach lining and can cause intestinal disorders.

Features of mushrooms

Russulas belong to agaric 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: birches, oaks, alders 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. Edibles include the following types.

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 the unattractive appearance, green russula 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 very delicious mushroom, which 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. Mushroom growing 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 bad smell 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 green or greenish russula for edible pale grebe.

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 russulas do not represent great danger for the body, but 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.

Large quantities grow in the forests various types Russula. Sometimes it can be difficult to distinguish edible mushroom from inedible, in addition, 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.

Russula is the most common mushroom belonging to the Russula family. On this moment More than 270 species of Russula are known, about 10 species grow on our territory. Almost all representatives of this family are either suitable for consumption or are of little use, being conditionally edible or toxic mushrooms.

The cap of russula can be spherical or bell-shaped. In mature mushrooms it is spread out or flat. Sometimes funnel-shaped with a curled or straight edge (some representatives have a ribbed edge). The skin color ranges from greenish-brown to red (in poisonous russula), dry to the touch, shiny or matte. Easily separated from the pulp (which is attached to some mushrooms). The plates are descending (free), adherent, of varying lengths, frequent (rare in some representatives), brittle. Their color varies from white to yellowish shades.

Russula mushroom has dense flesh, fragile in the stem. The color is white, changing when cut and as it ripens. The stem of russula is cylindrical, smooth, sometimes thickened at the base. The color is white (or to match the cap). The leg is hollow inside.

Russula wavy is an edible representative of Russula, growing in deciduous forests. It is distinguished by a purple cap with a depressed center. Sometimes there are yellow spots on the cap. The stem of the wavy russula is short, club-shaped, and white (cream) in color. The pulp is white, pungent in taste.

Russula pale green is an edible mushroom belonging to category 4. Its main difference is the color of the cap. It ranges from olive green to off-white shades with a faded center. At first, the cap has a hemispherical shape, but in mature mushrooms it straightens. Slightly sticky to the touch, with a thin ribbed edge. The skin on the cap is easily separated from the pulp. The leg reaches 5 cm in length and 2 cm in diameter. It lives in deciduous and, less often, coniferous forests. Young mushrooms look like their poisonous relative, the toadstool. They can be distinguished by the absence of a volva or coverlet.

Russula is a mushroom belonging to category 3, considered one of the most delicious among russulas. It differs in the shape and color of the cap. Most often it has a hemispherical shape, sometimes wavy-curved. In wet weather it is sticky, in dry weather it is matte. The color is pinkish, brick-reddish, brownish-red. Often unevenly colored, with light spots. The skin is easily separated from the white pulp. The leg is short, up to 3-5 cm. It likes to grow in deciduous forests in well-lit places.

Russula is caustic (emetic) – poisonous mushroom calling food poisoning. It tastes very bitter and contains the alkaloid muscarine, which causes collapse and breathing problems. IN large quantities- mortally dangerous. It bears fruit at the same time as edible russula and is distinguished by its bright red, light red cap color. The edge of the cap is downward, blunt. The pulp is pinkish, with a bitter taste and fruity aroma. Grows near deciduous (sometimes coniferous) trees.

Photos of mushroom

In the photo, the russula is wavy, pale green, edible, caustic. The difference is mainly in the color of the cap. They bear fruit from August to September, in deciduous, less often coniferous forests. They grow solitarily, sometimes in groups. They bear fruit every year.

Young russula is characterized by the presence of a spherical, hemispherical or bell-shaped cap, which in the process of growth and development of the fungus acquires a prostrate, flat or funnel-shaped shape. The edges of the cap can be either curled or straight. The surface is covered with dry or wet, matte or glossy, occasionally cracking skin of various colors. Depending on the species characteristics, the skin can be easily removed from the pulp or be attached.

The plates are of the adherent and notched type, and can be descending or free. Often there are species with forked branches, as well as with blunt or pointed edges.

The leg is cylindrical, dense, with a cavity inside, sometimes it can be thickened or pointed towards the base. The main color is white. The pulp has a dense consistency, brittle or spongy type.

A feature of the family is the fragile fruiting body of the mushrooms, which can make collection and transportation difficult. In older specimens, there is often a change in the color of the flesh and the presence of a relatively pungent taste rather than a mild one. It is widely believed that the pulp of russula is suitable for consumption within a day after salting, which is how the whole family of these popular mushrooms in our country got their name.

Russula: features of collection (video)

Photo gallery

Common types

The popularity of russula in our country is due to their decent taste and wide distribution. A significant part of the species of this genus are edible, but some have a pronounced bitter taste, which, however, quickly disappears as a result of soaking and subsequent boiling.

Varieties with pungent, pungent flesh are classified as inedible. Some lovers quiet hunt These types are called “false russula”. There are not too many varieties of mushrooms that are unsuitable for food.

Habitat

Russulas grow almost everywhere. Russula adusta prefers acidic soils pine forests, where it bears fruit from mid-summer to October. The species Russula aeruginea is widespread in deciduous and mixed forests, where it forms mycorrhiza with birch trees. Russula albonigra can be found not only in coniferous forests, but also in deciduous forests, forming mycorrhiza with birch and pine trees. The distribution range of Russula alutacea is broadleaf forests, where fruiting bodies grow both singly and in small groups. Light yellow russula is characterized by the formation of mycorrhizae with birch trees and most often grows in wetlands of forests.

Inedible species Russula betularum, similar to the edible Russula species, is most often found in wetlands or damp woodlands. Russula fragilis is widespread in coniferous and deciduous forests. Another species commonly found in coniferous forests is Russula undulata. The Russula Mayor or Russula mairei, which belongs to the category, requires special attention poisonous mushrooms, and can cause serious health problems if consumed.

Beneficial features

Despite the fact that russula is not one of the noble mushrooms popular among mushroom pickers, there is no doubt about their benefits. The pulp contains vitamins B1, B2, PP, C and E, and is also characterized by a sufficient amount dietary fiber, unsaturated and saturated fatty acids, monosaccharides and disaccharides. A high content of potassium and phosphorus was noted. Calorie content per 100 g of product is only 19.0 kcal.

Cooking methods

Russulas are good boiled, fried, pickled and salted. They can be cooked significant amount tasty and healthy dishes. Preparation should always begin with the preparation of the fruiting bodies, which must be thoroughly cleaned and, if necessary, soaked or pre-boiled.

It is recommended to prepare pickled russula for the winter as follows:

• Pour 1 kg of clean and chopped mushrooms with water in the amount of 0.45 liters and boil for 15-20 minutes;
• drain the mushroom broth and add a teaspoon of sugar, a tablespoon of salt, bay leaf and peppercorns;
• bring the marinade to a boil, add a glass of 9% table vinegar and pour the broth over the mushrooms;
• Boil the mushrooms for five minutes, then pour into clean jars and roll up.

Russula: preparations for the winter (video)

Russulas salted “in a rustic way” are also very good. You will need a couple of kilograms of russula, two tablespoons of salt and fresh garlic. Peeled and well-washed russula should be placed in a clean bowl with the caps down, sprinkling the layers of mushrooms with a mixture of salt and chopped garlic. Salted russula should be placed in a cool place. The mushrooms will be ready to eat in about a week. This cold appetizer retains its flavor perfectly. forest mushrooms and is very suitable for any festive feast.

The Russula family is called Russula in Latin, meaning “reddish.” It is traditionally believed that the caps of edible russula should have mainly reddish tints. Although, if you study the photo and description of russula mushrooms, you can understand that mushrooms with yellow, green and even brown caps are also edible. After all appearance Russula is often determined by the nature of the place where it grows.

Russula greenish or scaly (R. Virescens)

This russula has a fleshy, thick, dense leg, and the flesh tastes like a nut. The greenish russula prefers to live in deciduous places, especially where birch is adjacent to oak. It begins to grow at the end of June and ends only with the onset of winter frosts. Greenish russula can be found both individually and in groups.

Video about what green russulas look like

This mushroom has a greenish-gray cap, up to 10 cm in diameter, has a darker depression in the middle, and closer to the edges the skin is almost white. Because of the inclusions, the color of the cap appears mottled. The skin does not separate from the cap. The solid greenish leg is smooth and reaches 8-10 cm. White mushroom The pulp is slightly dry and has a strong, dense structure. Recommended for mushroom pickers to watch photo of what the greenish russula mushroom looks like, because it is one of the most delicious among russulas and is suitable not only for pickling and cooking, but also for frying. On the other hand, it is somewhat reminiscent of the deadly poisonous pale grebe, so you need to be able to clearly distinguish them.

Russula blue-green (R. Cyanoxaniha)

The caps of this type of russula can reach 15 cm, and their color is steel with a bluish tint, lilac or green-violet. The young ones have spherical, sticky caps, but with age they become flat, their edges droop - this is shown in the photo of what a russula looks like. Unbreakable and frequent plates have White color, they differ in this from the plates of other russula. The white flesh of the mushroom is dense in young specimens, and becomes curdled in mature specimens. Distributed in summer and autumn in deciduous forests.

Olive Russula (R. Olivacea)

This is one of the earliest russulas; it can be found in the forest as early as mid-June. At this time, there are almost no mushrooms, so mushroom pickers are favorable to olive russula, growing in mixed or coniferous forests in small groups or singly. Its initially hemispherical cap becomes flat with age, possible colors: greenish-olive, purple-violet, ocher. The cap is medium-sized, but sometimes reaches 20 cm, quite fleshy, with frequent yellowish-orange plates. The white, juicy pulp of the mushroom is tasteless, odorless, and does not change color. The long leg is purple-red in color. This russula can be salted and cooked.

Russula blue-yellow (R. Cyanoxantha)

These types of russula are found in forests dominated by birch and pine trees from the end of June until almost the first snow. Despite the name, the mushroom can have other colors: brownish-greenish and bluish-greenish are the most typical, but yellowish with pink edges are also found. This russula has a thin cap with frequent hard plates, and the skin is easily separated. The mushroom pulp is elastic and white, not crumbly and does not change color when broken, the taste is slightly nutty, and there is almost no smell. This is a mushroom that is quite valued in cooking and can be boiled, salted and fried.

Russula blue (R. Azurea Bres)

Blue Russula can be found mainly in spruce forests in groups, in August-early October. It has a relatively small (9 cm) cap, but it is fleshy and quite voluminous; in adults it is flat and has a depression in the middle, while in young animals it is convex. Its color is blue-lilac, darkening towards the center and lighter at the edges. The skin is easily separated from the white, firm pulp, which has no distinct odor. The blue russula has a 6-centimeter stalk, which becomes tubular in old age. This type of russula is especially tasty when salted.

Russula (R. Vesca)

The caps of edible russula reach a width of 5-9 cm, have a brown-pink or white-pink color and a sticky surface that becomes matte when dried. Young specimens have hemispherical caps, while adults have flat caps with sparse white plates, sometimes with reddish spots. The legs are fleshy and white. Edible russula has a light mushroom aroma and a nutty flavor. This is one of the most delicious views Russula It does not look like a fly agaric at all - neither in that it does not have a skirt on its leg, nor in such a bright hat with white spots on the cap. These russulas are the most popular among mushroom pickers, so edible russulas in photos and in real life are the most recognizable. Most often they grow in deciduous forests, where birch trees predominate, although they are not uncommon among conifers. She can grow either alone or in families, and this happens from mid-summer to the end of September.

Edible russula can be salted and cooked. To make salted russula crispy and elastic, they should be doused with boiling water before salting.

The cap of a whole russula grows up to 15 cm; in youth it is spherical in shape, and in maturity it becomes flat with raised edges. Color varies from chocolate brown to reddish brown. The plates are initially milky white and later become yellowish. The dense and brittle white flesh of young mushrooms turns into crumbly, yellowish color with age. It grows in deciduous forests throughout the summer and autumn. Here it is important to distinguish between edible and inedible russula, since the purple-brown russula, which has a bitter taste, is very similar to whole russula.

Marsh Russula (R. Paludosa)

This variety of russula grows in damp forests dominated by pine trees or pine and birch trees, often on peat bogs. Growth time is from mid-summer to late September. Swamp russula often grows alone, although small groups are also found. Semiconical in young mushrooms, the cap becomes more convex with age.

The bright red color of the cap in the center is darker, sometimes brown. The skin is smooth, slightly sticky. Swamp russula has white pulp, with a delicate taste and odorless. The plates are white, but sometimes slightly yellowish. The tall (up to 12 cm) white leg has a diameter of up to 3 cm, and sometimes becomes pinkish-reddish. These russulas can not only be salted and pickled, but also boiled and fried.

This medium-sized (up to 10 cm) russula has an orange-red cap with a slimy, sticky skin in young specimens, smooth and dry in mature ones. The frequent plates also change with age: from white in young to yellow in mature and gray in old. Young mushrooms have a smooth, long white stalk, which turns gray in older ones. The white flesh also turns gray with age. In summer and autumn it grows in coniferous forests.

What brings confusion to the question of whether the fading russula is an edible mushroom or not is the fact that it is very similar to the inedible, pungent russula, which has white spore powder and plates and non-greying pulp.

This type of russula got its name from its beautiful golden-yellow or yellow-red color. It begins to grow at the end of June and ends at the beginning of October. The mushroom is found in coniferous and deciduous forests, often in the form of small seeds. The golden russula has a medium-sized cap, which is initially hemispherical and convex, then turns into a fleshy flat or prostrate cap with slightly ribbed or smooth edges. It is lighter towards the edges. The stem of the mushroom is up to 9 cm high, but thin (less than two centimeters) and has an even cylindrical shape. The leg is sometimes slightly curved, at first white, smooth, dense, later becoming pale or bright yellow.

Russula yellow (R. flava)

Almost everyone knows what yellow russula looks like: a thin, flimsy cap with a diameter of no more than 10 cm. At first it has the shape of a hemisphere, and with age it becomes prostrate, having a depression in the middle. The skin on the cap is dry and smooth, the color ranges from lemon yellow to rich yellow, and is easily separated from the pulp. The flesh of the mushroom is white, fragile, gradually turning gray at the break, sometimes to an almost black color. It has no specific smell. The plates are slightly yellowish or just white. The smooth white leg reaches 10 cm in length. Yellow russula can be boiled and salted, although its taste leaves much to be desired.

Did you know that there is such a variety of russula? Which of the following species did you collect? Tell us about it in