Russula mushrooms. Types of russula. False russula. Russula agaric mushroom: description and how to clean it

Russula - genus lamellar mushrooms family Russulaceae. Today, 270 species are known, almost all of which are suitable for human consumption. Russula got its name thanks to unique property– it cooks much faster than other mushrooms. This is a nutritious low-calorie product (only 15 calories are concentrated in 100 grams), which instantly saturates and does not lead to obesity.

Russula is a large mushroom with a cap, the plates of which are white or yellowish in color. They should not be brown, black or red as this indicates they are inedible. Russulas grow on the ground under bushes and trees.

Mushrooms are collected 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, rhassulin, potassium, calcium, magnesium, sodium, phosphorus, and iron.

Rich chemical composition determines the beneficial properties of the product: normalizes the concentration in the blood, cleanses the body of waste and toxins, prevents blood thickening, blood clots, and has antibacterial properties.

Botanical description

Russulas are cap mushrooms that grow on an even stalk, without tubers or rings. In young representatives, the apex is hemispherical, which straightens with age and becomes flat, reaching 10 centimeters in diameter. Russulas are widespread everywhere: in rare birch forests, in pine and deciduous forests, on the roadside, on a mossy bank, at the edge. The best period for collecting forest beauty is August-September.

Description:

1. 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 skin is of various colors, shiny or matte, dry, less often wet, adherent, easily separated from the pulp, sometimes cracking.
2. Records. Descending or free, adherent, notched, equal or unequal in length, frequent, sometimes sparse, forked-branched. The color of the plates is white, yellowish, the edges are blunt, pointed, depending on the type.
3. Leg. White or colored, cylindrical, smooth, rarely pointed, thickened at the base, dense or hollow inside.
4. Pulp. White, does not change color with age and when cut, spongy, fragile, dense in the stem, with a soft, subtle taste. Burning and pungent notes indicate that the mushroom is poisonous and unsuitable for consumption.
5. Spore powder. Color varies from white to dark yellow.

Russulas are edible in 90% of cases, some have a bitter taste, which, as a rule, disappears after heat treatment and soaking.

Popular edible species

1. Russula food. The mushroom cap is fleshy, uneven in color, finely mesh-wrinkled, reddish, white-pink. In the middle it is brownish and ocher. It reaches 5–10 centimeters in diameter. The edges of the cap are slightly ribbed or smooth, the plates are frequent, of equal length, yellowish-white, branched at the stem. Fruits 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, and making soups.

1. Russulas are greenish (scaly). This is the most delicious type of mushroom among all existing ones. All kinds of preparations are made from them, subjected to all types culinary processing except for drying. The cap of the scaly russula is green, sometimes with a bluish tint, fleshy, with tightly adherent 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, and emits a pleasant mushroom smell. The leg is white, furrowed, and becomes brown with age. When scrapped, the russula changes color and becomes rusty. Fruiting period – July – October.

According to the conclusion of Chinese biochemists, R. Virescens extract has a beneficial effect on blood regulation. With regular consumption of the mushroom for 30 days, a decrease in triglycerides and total cholesterol is observed. In addition, the level of serum and liver malondialdehydes decreases, and the content of the enzyme superoxide dismutase increases.

The main beneficial property of russula of this type is the ability to suppress Ehrlich carcinoma and saracoma-180 by 90%.

1. Russula turns brown. The mushroom cap 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 the purple edge folded inward. The plates are soft, branched at the stem, cream, ocher or brown in color, and turn brown when pressed. When scrapped, the flesh is white, darkens over time, 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 spots, it can be pink or red.

1. Russula is blue-yellow. Distinctive feature– a variety of colors, which can be multi-colored or blurry. The color of the cap varies from purple, blue to dark green, red-brown, and its diameter reaches 15 centimeters. The surface of the mushroom is sticky, shiny, with a ribbed edge. The flesh and stem are white, the plates are flexible and completely unbreakable. Fruits from June to October.

Polysaccharides from the fruiting bodies of the fungus have antitumor activity.

1. Russula olive (herring). The cap is convex, prostrate, 5–12 centimeters in diameter, glabrous, slightly mucous, depressed in the center, with a ribbed edge. The flesh is white, turning brown with age. The skin is easily separated from the cap. Olive russula emits a characteristic herring smell, which is especially noticeable in aging mushrooms at the base of the stem. The plates are frequent, adherent to the stem, white. With age they become creamy and turn brown when pressed. The thickness of the leg is 2 centimeters, height is up to 10 centimeters, the surface is smooth, dirty pinkish-yellow or white.

Fruits in July-August.

Used for salting, pickling, making soups, frying.

Healing properties and contraindications

Russulas are low in calories (100 grams of fresh product contains 19 calories), since they consist of 90% water and have a rich vitamin and mineral composition.

Benefit forest gifts For human body difficult to overestimate. Interestingly, in ancient times, mushrooms were used by folk healers to treat various ailments: frostbite, boils, headaches, psycho-emotional disorders.

The effect of russula on the human body:

1. Supplied with vitamins, minerals, protein. Interestingly, to satisfy the body in proteins, it is enough to eat 150 - 200 grams dried mushrooms in a day. This property looks especially attractive to vegetarians and raw foodists who suffer from a lack of protein in their diet due to the exclusion of meat products from the menu.
2. They strengthen and warn through content.
3. They clean blood vessels, prevent the formation of cholesterol plaques, blood thickening, and the formation of blood clots, which are the causes of the development.
4. Normalize metabolism, remove excess liquid from the body, contribute.
5. Prevent emotional disorders, mental exhaustion, calm the nervous system.
6. Improves the condition of teeth, nails,...
7. Cleanses the stomach and intestines (adsorb harmful substances from the body).

Interestingly, mushroom juice is used externally in the fight against corns (keratinized skin on the feet). Safe daily dose of russula for an adult healthy person– 150 grams. Be extremely careful when collecting forest products so as not to pick poisonous specimens.

Russula, like other types of mushrooms, belong to the category of difficult-to-digest foods. Despite healing properties product, they are not recommended for use by people with acute inflammatory processes digestive system, impaired functions of the heart, with individual intolerance, children under 7 years of age, pregnant and lactating women.

When to collect?

Russula grows on the edges, clearings, and in all forests. The first young mushrooms appear in June, and the most productive time is in August. The most delicious russulas have yellow and green caps. Do not collect overgrown gifts of nature, they accumulate harmful foreign substances from environment. Fresh, young mushrooms that have not been bitten by insects are suitable for food. Throw away wormy specimens immediately.

In order to return to a well-known place 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 at the base with a knife.

Safety regulations:

1. Don't pick a mushroom without identifying it. Collect only those specimens that you are sure of, otherwise you can cut off an inedible poisonous product that can cause intoxication of the body and even lead to death.
2. All russulas on inside have white plates, white legs, without scales, films, or rings. Cut mushrooms practically do not change color. They remain white (rarely - barely turn yellow).
3. If it rains heavily in the summer, avoid picking mushrooms, as they have become saturated with water, lost their taste, and released toxic substances.
4. After harvesting, the mushrooms are re-sorted to identify “random” unsuitable specimens, then placed in a cool salty solution for an hour or three to eliminate insects and a bitter taste.
5. Before eating russula, they are subjected to reliable heat treatment! Do not consume the product raw under any circumstances!

Mushrooms are picked in the morning before the sun heats them up. This way they will last longer. The cut specimens are immediately cleaned of debris, adhering needles, grass, soil and leaves, and placed in a basket with the cap down.

Mushroom picker equipment:

• stick for searching for mushrooms;
• electronic GPS navigator;
• mushroom basket;
• disinfectant and patch;
• telephone (to call emergency services);
• basket and knife for mushrooms;
• water and sandwiches.

Remember, poisonous mushrooms are often disguised as edible ones, so before you go into the forest, refresh the information on how to distinguish a good specimen from a toadstool. Don't put your health at mortal risk.

Mushroom is a treacherous product, follow safety rules!

Selection and storage

If you are not a mushroom picker, you can buy russula at the market from people who know a lot about them. The most important thing is to choose the right product. Examine the mushroom carefully. Real russula has a dense or hollow stem, smooth, white. The pulp is extremely fragile and may darken when cut (extremely rarely). There are no membranes. Cap of various colors with white or yellow plates. But under no circumstances can they be brown, black or red. If there is a crimson or purple spot on the cap, most likely it is a false inedible russula.

When choosing, give preference to dense mushrooms, avoid old, dried out specimens. Russulas that are blue-green or yellow are considered to be the highest quality and tastiest.

After harvesting, the crop retains its nutritional properties for the next 24 to 48 hours. It is believed that the mushroom is a perishable product that should be cooked immediately. If you plan to prepare the dish 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 ones for no more than 1 year. Interestingly, after drying, forest leaves retain useful amino acids and alimentary fiber, only the protein leaving is 40% of the original amount.

Chemical composition

Russula – dietary product, rich in beneficial minerals, vitamins, and elements. Mushrooms take a long time to digest in the body, creating a feeling of fullness, therefore they are recommended for consumption by people (in boiled form) who have embarked on the path of fighting excess weight.

Table No. 1 “Nutritional value of russula”

Components	Contents per 100 grams of product
	19 calories
	90 grams
	5.5 grams
	1.7 grams
	1.5 grams
and disaccharides	1.5 grams
	0.6 grams
	0.18 grams
	0.175 grams
(stearic, myristic, palmitic)	0.091 grams
	0.058 grams

Russulas contain lecithin, an essential substance for the human body. It's fatty organic compound, construction material for cell membranes. Lecithin consists of 17% of nerve tissue, 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. Without lecithin, proper absorption is impossible (A, E,).

Use in cooking

After collecting russula, take into account the peculiarity of the mushroom. This is an extremely fragile product. To make cleaning easier, pour boiling water over them first. The film is removed if it is bitter; if not, the mushroom is boiled along with it. The shell prevents the product from boiling and maintains its integrity.

Before use, mushrooms are soaked for two hours, boiled for at least 5 minutes, and only then subjected to the main processing processes - pickling, salting or frying.

Russulas go harmoniously with meat and vegetables. Vegetarian puree soups, pie fillings, and sauces are prepared on their basis. Russulas serve as an excellent side dish or served as an independent dish.

Pickling mushrooms

Ingredients:

• – 3 cloves;
• onion - 1 head;
• – 60 grams;
• vegetable oil – 45 milliliters;
• blueberries – 5 leaves;
• fresh edible russula- 1 kg.

Cooking method:

1. Clean the mushrooms from dirt, rinse, place in a container, sprinkle with salt.
2. Peel the garlic, cut into small slices, add to the russula, along with blueberry sprigs. Leave in a dark, cool place for 12 hours.
3. Peel the onion, chop, mix with oil. Add to mushrooms. Mix the contents thoroughly.
4. Fill the jars and place in the refrigerator. After a month, the salted russula are ready to eat.

Marinating mushrooms

There are several ways to do this: with, garlic and onions.

Let's look at each of them.

Marinating with vinegar:

1. Peel the mushrooms, trim the stems short, and remove the film from the cap if necessary.
2. Pour boiling water over the russula, boil for 5 minutes, cool, then drain in a colander.
3. Sterilize the jars, place a bay leaf, dill umbrellas, a sprig of tarragon, and currant leaves on the bottom.
4. Prepare the marinade: for 250 milliliters of water you will need 25 grams of rock salt and 50 milliliters of vinegar. Calculate the required amount of brine based on the number of mushrooms.
5. Place the russula in jars, pour boiling marinade over them, and screw on the lids.

Marinating with garlic:

1. Wash and cook the mushrooms.
2. Peel the garlic and chop into thin slices.
3. Place the first layer of mushrooms in a saucepan, cap side 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.
4. Keep the mushrooms in a cold place for 14 days. After 2 weeks they acquire a sharp, rich taste. Good as a snack for.

Remember, russulas prepared in this way are not stored for a long time; they must be eaten within 4 to 7 days.

Ingredients for pickling with onions:

• russula with hard caps – 1 kilogram;
• purified water – 400 milliliters;
• vinegar - 250 milliliters;
• – 15 grams;
• cloves – 3 buds;
• bay leaf – 4 pieces;
• onions – 300 grams;
• rock salt – 20 grams;
• allspice – 5 peas.

Cooking principle:

1. Peel the mushrooms, soak, boil for 15 minutes, drain in a colander to remove excess liquid.
2. Add sugar, salt, onion, and the indicated spices to 400 milliliters of water and bring to a boil. Pour vinegar into the spicy solution.
3. Add russula to the resulting marinade. Cook for 5 minutes.
4. Sterilize the jars.
5. Distribute the hot mushrooms among containers, fill with brine, and close with lids.

Cooking mushrooms

1. Wash, sort the mushrooms and place in a saucepan.
2. Fill cold water based on the ratio: 1 part product to 2 parts liquid.
3. Place the pan on the stove, bring to a boil, skim off the foam.
4. Reduce heat, add a pot of black pepper, salt, bay leaf. Cook for 30 minutes.

Remember, under no circumstances should you drink the water in which mushrooms were cooked, since during heat treatment all harmful substances from the product moved into the liquid. After cooking, immediately drain the broth and rinse the pan.

Mushrooms stewed in sour cream

1. Wash, cut 450 grams of russula into slices, fry over high heat in vegetable oil for 5 minutes.
2. Peel 2 heads of vegetable onions and chop into cubes.
3. Cut a bunch of dill.
4. Add onions and herbs to the fried mushrooms, pour 450 milliliters, 20% fat. Salt and pepper. Simmer covered for up to half an hour.
5. Serve as a sauce (after passing through a blender) for rice, pasta or as a separate dish.

Conclusion

Russula is the most common type of edible mushroom, growing in deciduous and coniferous forests. Currently, there is an opinion that they can be eaten raw, but this is not the case. Some species are inedible and have a burning taste. One of the brightest representatives is “caustic russula”, which causes poisoning, intoxication of the body and when consumed in large quantities may cause fatal outcome. Edible varieties (edible, scaly, brown, herring, blue-yellow) have a slight odor, a sweetish-nutty taste, and a white stem and plates. A distinctive feature of russula is its highly brittle pulp. To preserve the structure of the mushroom in cooking, it is scalded with boiling water.

Russula is a 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 the formation of blood clots, blood thickening, normalizes the functioning of the cardiovascular system. Contraindicated for children under 7 years of age, pregnant and lactating women, people with liver, kidney, or stomach disorders, or allergies to the product.

The safe daily dose of russula per day is up to 150 grams.

If, after eating mushrooms, you experience severe abdominal pain, nausea, vomiting, diarrhea, your body temperature rises, hallucinations appear, and your hands and feet become cold, call an ambulance immediately medical care. These symptoms indicate poisoning, a serious condition that can pose a threat to human life. Before the doctor arrives, provide the victim with first aid - plenty of fluids and sorbent (activated carbon).

A cheerful round dance of colorful russula mushrooms circles from mid-summer until the very first frosts, killing everything mushroom kingdom. Strong beauties russula mushrooms, edible and inedible, regularly appear in forests, deciduous and mixed forests, in swamps - wherever there is organic litter and moisture. Photos and descriptions of edible and inedible types of russula, and tips on how to distinguish them, can be found below.

Russula Edible - photo and description of species

What do edible Russulas look like?

All russulas have white, strong flesh, but differ in the color of the cap. Their growth is usually up to 10-12 cm, at first it is a small, strong, hemispherical fungus, which opens as it grows into an umbrella on a strong white brittle leg. The plates of russula are large, usually white, turning gray with age. The skin of the cap is easily separated from the pulp - but only to the middle, then it has to be cut off with a sharp knife.

Mushrooms in colorful caps are called that way - green russula (Russula aeroginea Fr.), yellow (Russula claroflava Grove.), black (Russula adusta Fr.), pink (Russula rosea Quel.), etc. There are other types of edible russula - edible, whole, kid, etc. There is no point in listing all types of russula, but it is necessary to distinguish them from each other and from inedible russula, poisonous toadstool and fly agaric. Russulas with a pink cap and a reddish leg are usually bitter in taste and must be boiled before being eaten.

Photo: Appearance of Russula laika (also called green-red russula)

It is much more dangerous to make a mistake and cut pale grebe(green form), yellow or porphyry fly agaric, mistaking them for edible russula, photos of which we will give below. If a mushroom has a ring on its leg or at least a ridge from it, and the base is surrounded by a bulbous growth, it is a poisonous mushroom! Edible russula always have a fragile, smooth, white leg.

Edible Russula bluish-green - description of the species, photo

The cap of the green russula (5-14 cm) is greenish-gray. Plates with brown spots. The russula pulp turns brown in places of damage. The taste is mild or slightly bitter. Green russula is widespread throughout the country. Russula grows in damp forests. Delicious mushroom.

The skin of the cap is grass-green, bluish-green or light gray with a greenish tint. The central part of the green russula cap is usually darker, brownish-olive green. Russula bluish-green is the only one of the russulas that has a clearly defined greenish color of the cap. The edge of the cap is slightly ribbed. This type of russula is characterized by brown spots on the plates. Young mushrooms have white plates, later they turn yellowish. As it grows, brown spots appear on the surface of the white stem. The pulp in damaged areas turns brown. The taste of russula is mild, young mushrooms are slightly bitter.

A fairly common and early type of russula (sometimes appears in June). Grows in damp forests, especially in places with grass, along forest edges, field edges, roadsides on park lawns, etc.

Russula bluish-green - delicacy mushroom fried and stews. Any bitterness disappears completely during cooking. The mushroom, like other russula, can be stored dried.

Photo: Features of the Russula Green species

Edible Russula purple-red - photo, description

The cap of the red russula (4-15 cm) is brownish-red with a gray tint. The plates are yellowish-white. The pulp is white, greying. The taste is mild. Purple-red russula is widespread throughout the country. Grows in taiga-type coniferous forests. A good edible mushroom.

The color of the cap of this type of russula is from reddish-bluish to brownish-red with a gray tint. A young russula mushroom central part The cap is darker, but later fades to a yellowish-brown tint and becomes lighter than the main color of the cap. The plates of young mushrooms are white, later - with a yellowish tint. The plates often have brown spots. The stem of the red russula mushroom is initially white and dense, but over time it becomes porous and has gray flesh, approximately the same color as the old mushroom.

The species is quite common and highly productive throughout the country. Grows in swampy coniferous forests and lichen and rock pine forests.

Edible Russula graying - what it looks like

The cap of the graying russula (4-15 cm) is brick-red to red-yellowish in color. The pulp is white, greying. The taste is mild; young mushrooms have a slightly bitter taste. Widely distributed throughout the country.

Gray russula grows in taiga-type coniferous forests. A good edible mushroom. The cap is brick-red to red-yellowish in color, slightly slimy in young mushrooms. The flesh is white, but turns gray in damaged areas and in old mushrooms to such an extent that the mushroom becomes completely ash-gray. The pulp of gray russula tastes soft; in young mushrooms it may be slightly bitter. The plates are light, turning yellow over time.

The species is widespread throughout the country. Grows in taiga-type coniferous forests, lichen and swamp forests. One of the most productive species in our country. Russula is a good edible mushroom. It is used in the same way as other russula, but is not used raw due to its bitter taste. Excellent scrambled eggs are obtained from gray russula if you break a couple of eggs into a frying pan with lightly fried mushrooms and add salt to taste. Gray russula is procured by the trading network.

Edible Russula yellow - description and photo of the mushroom

The cap of the yellow russula (4-15 cm) is bright yellow. The pulp is white, greying. The taste is nutty. Grows in damp birch forests. Delicious mushroom. The cap is a bright lemon yellow color, fading and slightly ribbed at the edges. The plates of an adult russula mushroom are light ocher-yellow. As the fungus grows, the white stalk, as well as the damaged areas, acquire a distinct gray tint. The old mushroom is completely gray.

It grows throughout the country and is a fairly common species in damp birch forests, coastal forests and taiga-type forests. Yellow russula is a delicious first-class mushroom that can be used in a wide variety of dishes. Particularly delicious dishes are made from fresh russula. Our problem is that, due to ingrained habits, we leave many of the delicious types of russula in the forest, while in Central Europe they are the most desirable prey for mushroom pickers.

Even a novice mushroom picker, tasting russula, can very quickly learn to recognize them without knowing their name. Moreover, russulas appear in early summer, around the end of June, and by using them for food, you can extend the mushroom season.

Edible Russula brown - photo of the mushroom, description

The cap of Russula brownish (5-12 cm) is dark red, olive-brown or yellow-brown with a greenish tint. The stem has a reddish tint; in damaged areas or when pressed, the mushroom turns brown. The taste is nutty. The smell is herring (especially with old mushrooms). Widely distributed in damp forests throughout the country. Delicious mushroom.

The color of the russula cap is extremely variable. It is often burgundy in color with a dark burgundy central part, or olive-brownish, or partly red with brownish-green, sometimes yellowish-brown with a greenish tint. The light leg has a red tint varying degrees saturation (weak shades are better distinguished with rapid rotation of the mushroom stem). The best identifying signs of russula turning brown are the coloring of the flesh in a yellowish-brownish color in places where it is broken or pressed and the smell of herring or lobster, which is especially strong in old mushrooms. Russula brownish has a pleasant nutty taste.

This type of russula is widespread throughout the country. Grows in damp coniferous forests containing deciduous trees. Russula brownish is a delicious mushroom that has a pleasant piquant taste if only one type of mushroom is used for cooking. A few caps of brown russula significantly improve the taste of any other mushroom dishes. The mushroom is used like other types of russula. Can be stored frozen. Drying is not the best way preservation, since the pulp dries out and hardens so much when dried that it takes a long time to soak the mushrooms.

Edible Russula marsh - description and photo of the mushroom

Marsh russula is a large mushroom. The cap (8-20 cm) is the color of a ruddy apple or brownish-red. The ends of the plates at the edge of the cap are reddish. The leg is long, white, with a reddish tint. The pulp is white, soft in taste. Widely distributed throughout the country. Grows in coniferous swampy forests. A good edible mushroom.

The cap of a young mushroom is spherical, later - with a depression in the central part and a ribbed edge, the color of a ruddy apple, blood-red or brownish-red. In old mushrooms, the central part of the cap fades. On many specimens of marsh russula, the red color of the cap extends to the ends of the plates and their points. The pulp of the marsh russula mushroom is white, dense, and soft in taste. The leg, compared to other russulas, is long, strong, and hard. The stem flesh of old mushrooms becomes porous. The leg is white, but on one side it often has a reddish tint.

The large and fleshy marsh russula is a common and high-yielding mushroom in the damp coniferous and swampy forests of our country. Marsh russula is a good edible mushroom, especially when fried. It can be salted, dried or stored frozen. Prepared by the distribution network.

Russula Inedible - photos and descriptions of species

Inedible Russula caustic - description and photo of the mushroom

The cap of the caustic russula is 5-9 cm, bright red, slimy when it rains. The plates and stem are pure white. The pulp is loose, white, hot and bitter. Grows in taiga-type coniferous forests and swampy forests. Widely distributed throughout the country. Inedible mushroom.

The hat is bright red with a ribbed edge. The skin of the russula cap can be easily removed almost completely; in rainy weather the skin is slimy, in dry weather it is shiny. The plates are pure white spore powder. The pulp is loose, white, hot and bitter. The stem of young mushrooms is white, but over time it acquires a gray tint (without the slightest sign Red). The mushroom is widespread throughout the country. Grows singly in damp coniferous forests with a developed moss cover, lichen and swamp forests from mid-summer to late autumn.

Russula caustic is an inedible mushroom and it is better not to collect it. The leg of some species may be reddish or with a reddish tint. Russulas, which are mild in taste, are good edible mushrooms, but the hot-bitter types are best left in the forest, although it is possible that some of them, after boiling, can be salted in a mixture with other mushrooms. There are no poisonous species among russula.

Inedible Russula related - description of the mushroom, what it looks like

The cap of the related russula (5-12 cm) is brown-gray, slimy. The pulp is brittle, white, graying. The leg is whitish, also turning grey. The taste is unusually hot. Relatively normal look, grows throughout the country, including Northern Finland, and is distributed locally in Lapland. Grows in spruce forests. Inedible mushroom.

The cap of this species of russula is even brown-gray in color and is slimy in rainy weather. The skin of the cap can be almost completely easily separated from the pulp. The plates are grayish-white. The pulp is brittle, soft, initially white, becoming gray as it grows. The taste of the pulp is unusually hot and lingers in the mouth for a long time after tasting the mushroom. The leg with soft flesh turns gray over time.

The species is quite widespread throughout the country, with the exception of Lapland, where it is found in places. Russula related grows in spruce forests with moss cover. Due to its pungent and pungent taste, russula belongs to the category of inedible mushrooms.

The above descriptions and photos of russula, both edible and inedible types, are not exhaustive. However, these are the main types of russula that you may come across in our latitudes.

Russulas are one of the most common mushrooms throughout Russia. Despite the name, not all types of russula can be eaten raw. Only blue-yellow russula, growing in temperate and forest-steppe zones, do not require preliminary boiling.

In this article we will tell you how to distinguish russula from other mushrooms, what can be done with russula, what is their the nutritional value. You can also look at many types of russula in the photo (edible, greenish, blue-yellow, scaly, brown and others), learn about their medicinal properties, assembly and preparation rules.

How to distinguish russula from other mushrooms

Despite all the similarities, the photo and description of russula presented on this page will allow you to distinguish them from other mushrooms, as well as identify the differences between different types of russula.

For example, herring russula differs from other similarly colored species by its characteristic fishy smell. Russula is greenish and stands out from other mushrooms with a green, cracked, spotted cap. Despite its high variability, russula brownish has a characteristic bitter taste. According to the description, the blue-yellow russula mushroom differs from other forest counterparts primarily in its flexible, unbreakable plates.

Food russula: photos and properties

Family: Russulaceae (Russulaceae).

Synonyms: Russula is edible.

Description. The cap of the food russula is 5-10 cm in diameter, fleshy, usually finely mesh-wrinkled, uneven in color, pinkish, white-pink, burgundy-red, reddish, buffy in the middle, brownish, often with white fading spots, with smooth or slightly ribbed edge. The peel usually does not reach the edge of the cap by 1-2 mm. The plates are white or yellowish-white, frequent, mostly of the same length, many are branched at the stem.

Pay attention to the photo of food russula: its pulp is white and has a pleasant nutty taste and smell. Leg 3-5 X 1-3 cm, smooth, somewhat thinner towards the base, slightly wrinkled, white.

The fungus is distributed throughout the temperate forest zone of Russia and forms mycorrhiza with various deciduous and coniferous species quite often. Fruits in July-October.

Similar species. Similar colored specimens of the herring russula (R. xerampelina) are distinguished by a noticeable herring odor.

In Russian folk medicine, due to its properties, russula is used as a diuretic.

Collection and procurement rules: Fresh boiled or fried fruit bodies are used for medicinal purposes.

Use in cooking: These edible russulas are used for frying, making soups, salting and pickling.

Greenish russula (scaly) and what can be done with them

Russula greenish (scaly) is perhaps the most delicious russula of all existing ones. It is subjected to absolutely all types of culinary processing. All types of preparations can be made from scaly russula, except for drying.

Family: Russulaceae (Russulaceae).

Synonyms: Russula scaly.

Description. The cap of the greenish russula is 5-12 cm in diameter, bluish-green, green, fleshy, with more or less rough, warty skin, cracking with age, thick, dry, tightly adherent skin. The plates are white or slightly yellowish. The pulp is very dense and fragile, with a pleasant taste and smell; when scrapped, it slowly acquires a rusty tint. The leg is grooved, white, slightly brownish with age, 3-8 X 1-2 cm.

The fungus is distributed throughout the middle (rare) and southern part of the forest zone of Russia, everywhere infrequently and sparsely. It forms mycorrhizae with oak and birch and inhabits forests with their participation. Fruits in July-October.

Medicinal properties: Chinese biochemists have found that R. virescens extract has a beneficial effect on the regulation of blood lipids. After a 30-day course, a decrease in total cholesterol, triglycerides and total low-density lipoprotein cholesterol was noted. In addition, a decrease in serum and liver malondialdehyde levels (biomarkers for measuring the level of oxidative stress), and an increase in the enzyme superoxide dismutase have been shown.

Polysaccharides of the alcoholic extract of the mycelial culture exhibit antitumor activity. One of the main beneficial properties of this type of russula is the suppression of sarcoma-180 and Ehrlich carcinoma by 90%.

Edible russula mushroom and its photo

Family: Russulaceae (Russulaceae).

Synonyms: herring russula, aromatic russula.

Description. The mushroom cap is brown, yellowish or ocher-brown, often to reddish or brownish-ocher, or dark red with an almost black center, purple-brown, sometimes with a purple edge, 5-15 cm in diameter, strongly convex, with a curled edge inward. There are also other color variations, such as olive or burgundy. The plates are cream to ocher-brownish, relatively soft, strongly branched at the stem, and turn brown when pressed.

If you look closely at the photo of the edible russula mushroom, you will notice a brown tint on the broken white pulp. The flesh has a wonderful nutty or crab flavor and smell at the cap and a noticeable herring smell at the base of the stem. The leg is 4-8 X 1.5-3 cm, white, sometimes with rusty spots, in some varieties it may be partially or entirely pinkish or red.

Distributed in the temperate forest zone of Russia. It forms mycorrhiza with pine, and much less often with spruce. Grows in coniferous and mixed forests from July to October.

Medicinal properties: A study of the protein composition of fruiting bodies showed that brown russula is characterized by a highly valuable protein and amino acid composition (including essential amino acids) with a coefficient of biological value BV (biological value) = 83% (for example, for meat BV = 85%).

Polysaccharides of the alcoholic extract of the mycelial culture exhibit antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 70 and 80%, respectively.

Use in cooking: This type of russula mushroom is distinguished by its exceptional taste qualities. All types of culinary processing and types of preparations are suitable for it, except drying.

Russula blue-yellow and its medicinal properties

Family: Russulaceae (Russulaceae).

Synonyms: Russula blue-green, Russula multi-colored.

Description. Features an incredible variety of colors. There are mushrooms with caps of brown-red, dark green, purple, and blue colors; the color can be blurry or multicolored. But more often the main shade is a mixture of purple, blue or bluish shades. The cap is up to 15 cm in diameter.

Pay attention to the photo: the edible blue-yellow russula mushroom has a sticky, shiny surface with a slightly ribbed edge; the skin is removed to 2/3 of the radius of the cap. The pulp is white, with a pleasant mushroom taste and smell. The plates of blue-yellow russula, unlike the plates of all other russula, are soft, flexible, and completely unbreakable. The leg is white, sometimes slightly blue.

Distributed throughout the temperate and forest-steppe zones of Russia, it forms mycorrhiza with deciduous (birch, aspen, oak), and less often with coniferous (pine) species. Fruits from June to the end of October.

Medicinal properties: Chinese researchers discovered a significant amount of bioactive components in chloroform and methanol extracts of the mushroom, including various ergosterol derivatives, inosine, adenine, L-pyroglutamic and fumaric acids, D-allitol, various polyphenols, etc.

Polysaccharides of the alcoholic extract of fresh fruiting bodies of this russula exhibit antitumor activity. Due to its medicinal properties, blue-yellow russula are used to make drugs that suppress sarcoma-180 and Ehrlich carcinoma by 70 and 60%, respectively.

Other studies have shown moderate antioxidant activity of Russula blue-yellow mycelial extract.

Use in cooking: Edible mushroom blue-yellow russula does not require preliminary boiling. All types of culinary processing and types of preparations are suitable, except for drying.

Russula herring (olive) and what to do with the mushroom

Family: Russulaceae (Russulaceae).

Description. The cap is 5-12 cm in diameter, convex, then prostrate, depressed in the center, bare, slightly slimy, then dry, with a ribbed edge, olive, greenish. The skin is easily separated from the cap. The flesh is white, turning brown with age. The smell of herring is characteristic, which is especially noticeable at the base of the stem of aging mushrooms.

As you can see in the photo, this type of russula mushroom has plates attached to the stem. Basically, they are frequent, whitish, then creamy, and turn brown when pressed. The stem is central, up to 10 cm high, 1.5-3 cm thick, white or dirty pinkish-yellow, brownish, smooth.

Distributed throughout the temperate zone of Russia, in deciduous and mixed forests, quite often and everywhere. Fruits in July-August.

Medicinal properties: An alcoholic extract from fresh fruiting bodies exhibits antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 90%.

Use in cooking: Used for frying and making soups. If you don’t know what to do with russula, feel free to use any recipe for pickling or pickling mushrooms - thanks to its characteristic taste, the olive variety is perfect for these purposes.

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

Russula small

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

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

Russula moss-loving

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

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

You can see inedible russula in the photos that show appearance mushroom:

Photo gallery

Russula birch

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

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

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

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

Russula immaculate

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

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

Russula watery

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

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

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

Russula orange-pink

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

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

Russula light yellow

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

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

Russula brittle (fragile)

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

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

Russula graceful

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

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

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

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

Soft russula

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

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

Russula is disgusting

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

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

The pulp is initially fleshed out, then loose, brittle, white, tastes slowly, weakly spicy, with a weak aromatic and at the same time unpleasant smell. Spore powder is yellow.

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

Russula brilliant

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

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

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

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

Russula Kele

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

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

Mealy russula

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

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

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

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

Russula grayish

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

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

Russula pink-legged

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

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

Russula blood red

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

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

Russula forest

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

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

Russula sunny

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

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

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

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

Russula sister

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

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

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

Russula is caustic

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

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

Russula is pungent and pungent

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

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

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

Russula is the most common mushroom in Russia. Russula mushrooms grow in any forest - deciduous, coniferous or mixed. These beautiful mushrooms are undeservedly deprived of attention: mushroom pickers and cooks consider russula to be third-rate and take them only when they cannot find other mushrooms. Of course, taste is an individual matter, and you need to find your own approach or style, if you want, for each type of mushroom. Russula cannot be cooked in the same way as other mushrooms, and often this detail scares off cooks. In practice, russula girba is even easier to prepare than white russula, and the taste of salted russula can surprise with its nutty undertones and make your culinary imagination work to its fullest. There are many types of russula, it’s worth understanding them in order to determine the cooking method for each type and cook these delicious mushrooms with confidence.

There are 13 main varieties of russula. They can be divided into 3 groups:
. Delicious (4 varieties)
. Edible (3 varieties)
. Inedible and poisonous

Delicious

Or greenish russula(Russula virescens). The cap is from 5 to 15 cm in diameter, hemispherical in young mushrooms, then mushroom-shaped with a hole in the center and with inverted edges in mature mushrooms. The skin is light green or gray Green colour with white areas, often torn. The plates are white or fawn. The leg is thick, fleshy, dense. The pulp has a nutty taste. Grows in deciduous forests in summer and autumn. This is very delicious mushroom, is considered the best among russula.

Attention! Russula scaly is similar to pale toadstool - a deadly poisonous mushroom. Be extremely careful!

(Russula vesca). The hat is 5-9 cm, pink or brown-pink in color, with an adhesive surface (matte when dry). Young russulas have hemispherical caps, while mature ones have flat caps. The plates are sparse, white or with red spots. The leg is white, fleshy. Food russula It has a nutty taste and a light mushroom aroma. It grows all summer and autumn in deciduous and coniferous forests. This is a very tasty mushroom, one of the best among russulas. It has a slight resemblance to the fly agaric, unlike which it does not have spots on the cap and a “skirt” on the leg.

(Russula cyanoxaniha). The cap is from 5 to 15 cm, purple, steel with a bluish tint or green with purple hues. When young, spherical, then flat in shape with drooping edges and an adhesive surface. The plates are frequent, unbreakable, and white. The pulp is white, dense in young mushrooms and curdled in mature ones. Grows in deciduous forests in summer and autumn. It differs from other russula in its flexible plates.

(Russula integra). The cap is from 6 to 15 cm, spherical in youth and flat with raised edges in maturity. Color ranges from brown-red to chocolate brown. The plates are milky white and then yellowish. The pulp is white, dense and brittle in young mushrooms and yellowish, crumbly in mature mushrooms. It grows all summer and autumn in deciduous forests. You should distinguish whole russula from purple-brown russula, which has a bitter taste.

Edible.

It can be noted that this group includes mushrooms without a distinct taste, which should be taken and cooked only if you really want mushrooms. However, these mushrooms are edible, they can be prepared: salted and pickled, given some flavor and aroma with the help of spices, or used as fillings.

Marsh Russula or float(Russula paludosa). The cap is 8-15 cm, bright red, dark in the center. Bell-shaped in youth, mature - with lowered edges. Adhesive film, white or yellowish plates, often adhere to the stem, and may be reddish in cross section. The pulp is white and odorless. It grows mainly in coniferous forests in summer and autumn.

(Russula decolorans). The cap is 3-10 cm, orange-red, with a sticky-mucous film in young mushrooms, dry and smooth in mature ones. The plates are frequent, white or butter-yellow in mature ones, and gray in old ones. The leg is long, smooth, white in young and mature, gray in old. The flesh is white, turning gray with age. It grows summer and autumn in coniferous forests. It is very important not to confuse fading russula with the pungent russula, in which the plates and spore powder are white, and the pulp is not graying.

(Russula daroflava). The cap is 4-10 cm, dark yellow in color, spherical in shape for young mushrooms and flat in mature mushrooms. The plates are narrow, adherent to the stem, white in young ones, gray in mature ones. The pulp is tender, white, dense in young ones, loose and gray in mature ones. The smell is not pronounced or absent. It grows in summer and autumn on peaty soil next to birch trees.

Inedible and poisonous

This group includes conditionally edible and poisonous mushrooms. Yes, among russula there are a couple of species that are dangerous to eat.

Conditionally edible mushrooms can be eaten, but they may be either tasteless or difficult to process. These include (Russula ochroleuca) with a specific cap color, similar to yellow russula. You can distinguish it from the yellow russula by color: the ocher ones have a dirty color, while the yellow ones have a bright, clean color. Russula golden yellow(Russula risigalina) is also edible, but has an inexpressive taste. It differs from the yellow one in its smaller size (cap 3-7 cm) and egg-yellow spore powder. Green russula(Russula aerguinea) with ugly hats of an unpleasant green (swamp) color, 5-10 cm in diameter. The mushroom is tasteless and, among other things, looks like a toadstool. Russula is beautiful(Russula lepida), despite its name, has bitter, hard and tasteless pulp. It is distinguished by a blood-red cap 5-10 cm in diameter. Russula purple-brown(Russula badia) is purple-red when young. Cap 8-12 cm, spore powder is ocher. It has a specific smell, reminiscent of a cigar box. The taste is unpleasant and can be very bitter.

(Russula emetica) - truly inedible and even poisonous. It has a cap 5-10 cm, blood-red in color, which in rainy weather becomes ocher-yellow and slippery. The leg is smooth, white or pink, with brittle flesh. The flesh of the cap is white, reddish under the skin. It has an interesting fruity smell and a very pungent taste. Be extremely careful - the mushroom is poisonous!

Now that you've been warned and can tell the difference delicious russula from poisonous, do not be afraid to collect and cook them. Russulas are very brittle. This is the most main feature this type of mushroom and its main disadvantage. Untangling from the grass, freeing from twigs and transporting must be careful, without jerking or shaking.

For inexperienced or novice mushroom pickers and cooks, the name of the mushroom (russula) can be confusing. These mushrooms are not eaten raw, it is not accepted. You can eat it if you want raw russula- you can’t get poisoned and die if it was the right type. For better taste Russulas are pickled, salted, fried, stewed and boiled. Pickled and salted russulas turn out best, which is why they got their name. After just a day of salting, the russula can be eaten; you just need to add a traditional mushroom dressing of butter and onion or garlic.

Pickling

Mushrooms should be washed, coarsely chopped or left whole, poured with saline solution and placed in dark place. You can add a few black peppercorns, currant leaves, dill or other fragrant herbs.

Pickling

It differs from pickling in that vinegar is added to the solution. It is usually used for canning, but in the case of russula, quick pickling without canning makes sense. This way, you can always have a ready-made cold snack in the refrigerator.

Frying

Mushrooms need to be peeled, but not washed. Chop not too finely and fry in oil. Russulas fry quite quickly and it is very important not to turn them into coals, trying to get rid of the imaginary poison. Inedible or simply tasteless russulas should be removed at the sorting stage and not bother your head with thoughts of poisoning during cooking. If in doubt, cook it.

Cooking

Russulas are washed, peeled, cut into medium pieces and boiled in two waters. Bring to a boil in the first water, cook for several minutes, then transfer the mushrooms to another container with boiling water and cook there for 15-20 minutes. For those who are suspicious, pre-soaking can be recommended.

Extinguishing

The best way to cook russula mushrooms. Combines cooking and frying, eliminating even the most suspicious doubts. There are two ways: wash the mushrooms, peel them, cut them and place them in a layer in a frying pan. Simmer, stirring occasionally. Second method: boil and simmer. More liquid will be released - you can make, for example, a broth or sauce based on liquid, which is poured into a separate container, or you can simply let the moisture evaporate. When stewing russula, you can add peppers (peas, whole chili peppers), bay leaves or curry leaves, cloves, and generally enrich the russula with different flavors. Although aesthetes argue that russula is already tasty and that there is no need to spoil their wonderful nutty taste. Of course, there is no need to spoil it, but it can be strengthened. If the nutty taste is not observed, then you can add sour cream and simmer in it.

Fans of potatoes with mushrooms can be recommended to fry the potatoes separately and add separately fried russula at the last stage of cooking - this way you can easily control the process of frying these fundamentally different ingredients. You can do the same with other products: cook them separately from the russula and mix them at the last stage of cooking. Or do not mix and serve separately.

All traditional recipes for preparing mushrooms are applicable to russula, but salting remains the best method of preparation. You can even salt russula in hiking conditions, which is what experienced hikers, hunters or summer residents use. Garlic cloves and aromatic herbs are used as aromatic additives. For quick salting the garlic is cut into slices, the herbs are crushed, and a little more salt is used than for long-term cooking.

Salted russula

Ingredients:
500 g mushrooms,
2 tbsp. spoons of salt (per 1 liter of water),
5 cloves of garlic,
herbs (blueberry sprouts, mint, tarragon, dill).

Preparation:
Wash the mushrooms, place them in a pickling container, add garlic, sprinkle with salt, add herbs and fill with spring water. Leave for 10-12 hours. Serve the mushrooms with butter. You can add onions.

Russulas are very tasty, easy to prepare mushrooms, an excellent cold appetizer, and an excellent addition to potatoes and vegetables.

Alexey Borodin