Yellow boletus multi-colored russula. Description and photos of edible and inedible mushrooms of the Russula family

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Russulas belong to the lamellar genus. Their colorful, fragile caps reach 10-11 cm in season.

Mushrooms with caps of brown-green or beige colors up to 5-6 cm in diameter are considered delicacy. They have a sweetish taste with a delicate nutty hue.

About the benefits and harms of russula for the human body, as well as the use of beneficial properties of mushrooms in various fields We'll tell you in our material.

How to choose a good product and check its quality

Russulas are very fragile. They are collected in baskets or trays lined with moss or leaves.

When collecting in the forest or buying at retail outlets, pay attention to the following factors:

Appearance. The hat should not be more than 7-8 cm in diameter and crumble. A high-quality mushroom has a sticky, smooth surface without spots. The leg is white, crispy to the touch.
Smell. The food grade has virtually no odor, unlike the pungent variety, which emits a characteristic fruity smell, especially at the break.
Taste. Good product has a sweetish, fresh taste. Bitterness indicates its old age or inedibility.

When collecting yourself, it is important to distinguish an edible mushroom from a toadstool. The leg of the latter is noticeably thinner and has a fringed ring. If you have the slightest doubt, it is better to refuse the product. A mistake can cost your life.

Why they are useful: chemical composition, nutritional value, calorie content

Russula is a low-calorie product- 100 g contains only 15-18 kcal.

The glycemic index is 15, which means that after eating, the sugar level will rise slightly.

100 g of fresh product contains:

proteins - 1.68 g;
fat - 0.71 g;
carbohydrates - 1.55 g.

The remaining weight comes from water and coarse dietary fiber.

Contains the following vitamins:

C (ascorbic acid);
B2 (riboflavin);
PP (nicotinic acid).

They contain lecithin, which has a beneficial effect on liver function, nervous system, preventing the deposition of cholesterol plaques on the walls of blood vessels.

Features of the influence on the human body

Russulas are low in calories, so they are used in the diet of those losing weight. Coarse fiber works in the gastrointestinal tract as an absorbent, absorbing and removing waste and toxins from the body.

For adult men and women

Product at moderate and correct use promotes:

increasing hemoglobin levels;
relieving swelling;
strengthening blood vessels;
intensification of creative activity;
relief of hangover syndrome.

Russula is useful for women during menopause due to lecithin and riboflavin, which help maintain emotional balance.

Men should eat the product when they are nervous and mentally exhausted. It will help normalize sleep and restore libido.

Harm can be caused by excessive use or improper combination with other products.

Pregnant and nursing

For women while expecting a baby and while breastfeeding, any mushrooms are prohibited to avoid allergies or colic in the child.

Nutritionists classify russula, despite low calorie content, to heavy food, to which the body of the expectant mother, fetus and newborn can react unpredictably.

Children

The digestive system in children finishes forming by the age of 7. Before this age, pediatricians do not recommend including mushroom dishes in children's diets, so as not to provoke the development of allergies.

Children generally find mushrooms unattractive to eat. But if the baby persistently wants to try a dish with russula, then you can take a risk (not earlier than 5 years and no more than 20 g at a time).

In old age

With age, the body's metabolism slows down, which can lead to the development of obesity and atherosclerosis. To prevent these diseases, it is useful for older people to replace meat with russula.

These mushrooms also promote active restoration of neurons in brain, a decrease in the number of which threatens Alzheimer's disease and even dementia.

They are especially useful for older people whose work involves creativity.

Special categories

It quickly satisfies hunger, saturating the body with useful substances.

Also, these mushrooms are indispensable in the process of giving up bad habits , removing poisons and toxins from the body, gradually eliminating dependence on nicotine and alcohol.

Athletes have mixed feelings about mushroom dishes. Bodybuilders resolutely refuse to use them, especially during the cutting period.

But those involved in aerobic sports (running, race walking, etc.) have a favorable attitude toward russula, consuming it in between intense training sessions.

For people prone to allergies, it is not recommended to include mushrooms in their diet, especially salted ones.

Potential dangers and contraindications

The main contraindication to the use of any products is individual intolerance. Main danger Russula - their resemblance to the deadly toadstool.

Therefore, when collecting, you should be vigilant, discarding the product in case of the slightest doubt.

Russula should not be eaten if you have the following diseases:

kidney;
liver;
gallbladder;
stomach and intestines during an exacerbation.

Include with caution in the diet for gout and urolithiasis.

Despite the name, russulas need to be boiled before cooking., after cleaning and rinsing in running water.

After initial processing, the mushrooms are placed in boiling salted water.. If the product is intended for pickling, then it is placed in a sieve or colander immediately after boiling.

Russulas intended for preparing standard dishes are kept on low heat for 5 minutes, then the water is drained.

After such preparation, the mushrooms can be stewed, fried, frozen for future use, or used for making soups.

Russulas are a protein product. It is recommended to eat them for lunch, in an amount of no more than 150 g (calculated for a raw product), combining them with cereals and vegetables.

For older people, the norm is reduced to 100 g. If digestion allows, it can be combined with meat, fish and poultry, creating exquisite, palatable dishes (for example, beef Burgundy).

You should not eat russula more than three times a week, even during the season, so as not to overload the gastrointestinal tract.

Use in cooking

Russulas can make any dish festive, giving it a delicate taste and appetizing aroma.

Universal filling

For preparation you will need:

300 g of prepared mushrooms (you can take salted ones, after soaking them);
50 g leek or regular onion;
a pinch of salt;
10 ml vegetable oil.

Mushrooms are cut into strips, onions into cubes. The latter is fried until light yellow, add mushrooms, simmer until the liquid has completely evaporated, salt, add herbs if desired.

The filling can be used to prepare:

pies and pancakes, mixed with an equal amount of boiled potatoes or rice;
casseroles with cabbage, potatoes, buckwheat, pasta;
Julien's

The filling can be seasoned with 20 g of sour cream or finely grated cheese.

Mushroom soup

To prepare 4 servings you will need:

400 g potatoes;
200 g russula;
50 g of onions and carrots;
green;
10 ml vegetable oil or 20 g butter.

Boil potatoes in 1 liter of water, mash without removing. In a frying pan, onion half rings and finely grated carrots are sautéed in oil, and mushrooms cut into strips are added to the frying.

After 5-7 minutes. mix with potatoes boiled in water, salt, boil over low heat for 5-10 minutes, leave for half an hour.

Before serving, season with sour cream and sprinkle with herbs.

In this video there is one more interesting recipe Russula dishes:

Can it be used for weight loss?

Russulas fit perfectly into the diet of those losing weight, giving dietary food satiety and a pleasant taste.

Mushrooms satisfy the feeling of hunger for a long time, stimulate metabolism, but you should not eat them at night, so as not to overload the kidneys and liver.

Those on a weight loss diet should not eat salted mushrooms, or those cooked with large amounts of butter, cheese or sour cream.

Traditional recipes for treating diseases

The medicinal properties of russula are based on the content in the composition:

potassium, which removes excess fluid from the body;
riboflavin, which promotes tissue regeneration;
lecithin, which relieves nervous tension and fatigue.

A decoction is prepared for swelling- 50 g of chopped mushrooms are boiled in 100 ml of water for 5 minutes, then filtered.

The resulting medicine is drunk every day on an empty stomach, as a diuretic, for 5 days. After a week, the course can be repeated.

The decoction not only relieves swelling, but also has a slight tonic effect.

A compress of fresh russula is applied to bruises, contusions and shallow cuts for speedy healing.

A mushroom compress can also help with sore joints, alleviating the patient’s suffering.

In cosmetology

Fresh juice has a skin softening and rejuvenating effect. It is used: VKontakte

Silent hunting is an exciting activity. But it can also be dangerous. There is a high chance of adding it to your cart. inedible mushrooms and get poisoned. Experienced mushroom pickers will never pass by russula. They consider this mushroom safe. However, russula can be poisoned. Let's figure it out together why this happens and how to avoid it.

Is it possible to get poisoned by russula?

Russulas are difficult to confuse with any other mushrooms. Their hats are “elegant” in color – from pale yellow, green, pink to rich dark purple. While the mushroom is young, the shape of the cap is hemispherical, with the edges tightly pressed to the stem. Over time, it unfolds and becomes almost flat, similar to an inverted saucer with a diameter of up to 10 cm.

On the lower part of the cap there are even, frequent plates. Straight cylindrical leg, clean white. An adult mushroom has a stalk with a diameter of up to 2 cm and a length of 7-10 cm. In general, all the pulp of the russula is white, strong, crispy and juicy, with a pleasant sweetish aroma.

It does not darken at the cut site. When broken, the pulp does not release a liquid similar to milk, which is characteristic of many agaric mushrooms. That is why this mushroom has no bitterness.

The distribution zone of russula is quite wide: from the European part to Far East. They grow in damp forests, both deciduous and coniferous. And also in the foothills and near peat bogs. In "harvest" mushroom year Russulas are even collected in parks within the city.

Many people believe that these mushrooms are exclusively edible. After all, judging by the name, they can be eaten “raw”, that is, without prior soaking and prolonged cooking. Russulas have excellent taste. These mushrooms are used for frying and pickling.

So can you get poisoned by them?

Among the varieties of russula, edible mushrooms are indeed more common. However, there are false doubles.

Scientists - mycologists (studying mushrooms) claim that false russula cannot be called poisonous mushrooms. They are conditionally edible and have an unpleasant taste. A small dose of such mushrooms in food may not cause pronounced symptoms of poisoning. But their repeated use can provoke serious disturbances in the functioning of the digestive system.

In addition, it is possible to be poisoned by edible russula, which grew in the “dangerous” zone.

Causes of poisoning

Poisoning with russula, like many other mushrooms, can occur for several reasons:

Poisoning with edible russula, which has absorbed waste and heavy metal salts;
Poisoning by poisonous mushrooms, mistaken for russula (or other edible mushrooms) due to inexperience;
Poisoning from overeating false russula;

All these reasons have consequences varying degrees severity, but they are all quite serious. Therefore, we need to deal with them in more detail.

First reason

Mushrooms have a porous structure, so they tend to accumulate water and various substances, including toxins. Russulas growing near highways and production facilities: construction sites, factories, are especially susceptible to this.

They absorb exhaust gases like a sponge and waste water. And they usually contain residues of petroleum products, gas, oils, metals, rubber and other harmful substances. All these chemical wastes are poisonous. Once in the human body, they cause poisoning.

Second reason

A person who has a poor understanding of the types of mushrooms runs the risk of picking up forest “gifts” that are not only unsuitable for food, but even life-threatening. Many agaric mushrooms, especially for inexperienced pickers, look alike. In addition, such species, well known to everyone, are found in nature. poisonous mushrooms, which at first glance are very difficult to distinguish from their edible “brothers”.

For example, in some areas there is a red fly agaric, on the cap of which the white specks are barely visible or completely absent. This makes it very similar to pink russula. And if you do not pay attention to the club-shaped leg inherent in fly agarics, it is quite possible to get severe poisoning by mistake.

Third reason

Poisoning caused by this method, namely false russula, is less dangerous, but is especially common. After all, some people don’t even know about the existence of such mushrooms. In fact, russula has doubles. Distinguish them from safe mushroom not easy. But some characteristic features they have.

Inedible russula is found in nature: it is pungent and pungent. Otherwise it is called bilious, bitter or emetic.

The appearance of such russula is practically no different from the type of edible mushroom. Usually the cap is bright red in color. Upon careful examination, you will notice that its color is uneven - it is darker in the center, paler at the edges. And the leg is not white, but pale pink or slightly gray. There is also no pleasant mushroom smell. And the main difference is the acrid taste.

All parts of this mushroom are very bitter. If you lick a cut of false russula, you will feel a tingling and strong bitterness on your tongue.

Scientific fact: only red-capped russula contains the enzyme rassulin. This is a very active substance used in the production of rennet cheese. Just half a gram of this enzyme is enough to turn 100 liters of milk into cottage cheese within half an hour. It is this substance that gives the mushroom its bitterness.

Getting into the stomach large quantities, rassulin affects its microflora. And symptoms of poisoning will appear very soon.

Symptoms of russula poisoning

Considering that the person who went to quiet hunt, will still be able to distinguish a fly agaric from a russula, and will not collect mushrooms near busy highways or near the fence of a chemical plant; the greatest danger for him remains poisoning from caustic russula.

Signs of such poisoning depend primarily on the amount of mushrooms consumed, the body weight of the eater and concomitant diseases of the gastrointestinal tract.

The symptoms are as follows:

Immediately after eating mushroom dishes made from hot red russula, a strong feeling of bitterness and dryness appears in the mouth, burning of the tongue and palate
Over the next hour, the condition worsens - heaviness and pain in the intestines are felt in the stomach and right hypochondrium
If you do not take action, profuse salivation and vomiting will soon begin. The first vomit will contain eaten mushrooms, later it will contain bile
Diarrhea may occur along with vomiting
There is also general weakness, headache, dizziness and general weakness.

First aid for russula poisoning

Many people mistake the first signs of russula poisoning for overeating and do not take any measures. But this is precisely what leads to a worsening of the condition. First aid in this case should be aimed at removing hazardous substances from the body. It is carried out by gastric lavage and cleansing enemas.

Without medical intervention, it is safest to start flushing the esophagus and stomach according to the plan:

Washing begins as soon as the first signs of poisoning appear. To do this, you should drink as much fluid as possible: warm water with the addition of potassium permanganate (weak pink solution)
Drink at least a liter of water in small sips and apply pressure to the root of the tongue
induce vomiting
It is necessary to drink liquid and induce vomiting until the vomit is “clean”, without pieces of food and bile.
Next, you should take medications - adsorbents: activated carbon, Polysorb, Smecta
Place the victim in bed and ensure peace. If a very high temperature is observed, antipyretics should be given.
Periodically give the patient liquid in small portions to restore electrolytes and prevent dehydration. The most effective remedies will be: herbal infusion, rice infusion.

If, after taking the first independent measures, the condition worsens, or a child or a pregnant woman has been poisoned by mushrooms, you must immediately call a doctor.

Today we will talk about the most common mushrooms in our country - russula. They taste great beneficial properties, they are widely used in cooking.

Description and appearance

Russula belongs to the lamellar genus. Family - Russula. It includes about thirty varieties. Our today's hero is deservedly called the most common edible mushroom. It is difficult to find a person who has not tried or at least not heard about russula.

They grow mainly in coniferous and deciduous forests. Appear in June, but the most best period for collection - this is from early August to September.

Mushroom caps differ as it depends on the species. There are pinkish russulas, yellow, green and so on. Let's take a closer look at the varieties of the mushroom.

Species

Green

This is an edible mushroom with easily removable skin on 2/3 of the cap. The hat itself is green in color, can be depressed or convex, the surface is sticky. The leg is cylindrical, almost completely white. There are grooves on the edges of the cap. The pulp is brittle, white, and has a characteristic bitter taste. It is recommended to boil it before use to remove the bitterness. You need to collect young individuals whose edges are drooping.

Yellow

The cap has a bright yellow color, the surface is dry, the shape is flat or convex. The stem is white, but turns gray as the mushroom grows. The pulp resembles cotton wool in structure and is white. Orange-yellow under the skin, darkens after cutting. An edible variety of russula, which is best boiled or salted. After cooking, the pulp becomes dark. It is recommended to collect young mushrooms with drooping edges.

Blue-yellow

The skin is removed on 2/3 of the cap. The cap itself may have a dry or sticky surface, green or brown in the center, and predominantly violet-gray at the edges. The pulp is white, but may have a purple tint, and is cotton-like. The taste is not pungent, the structure is strong. The leg is white, dense, but becomes hollow over time. Perhaps the best variety of russula in terms of taste. It is recommended to boil, salt and marinate it

Inedible, pungent

This inedible variety mushroom. The hat is convex, slightly depressed, red in color and shiny. The leg at the base is predominantly pink. The young mushroom has a spherical cap. The pulp is white, brittle, the taste is burning. Unpleasant taste is the reason for inedibility. Plus it can cause gastrointestinal upset.

Gall

Edibility has not been precisely determined, therefore salting is allowed, but only after a very long soaking. The cap has a convex shape, then the center is pressed in, the color is straw yellow. The edges of the mushroom have an initially smooth structure, but over time they acquire stripes. The pulp is pale yellow, burning and acrid.

Pale ocher

It has a barrel-shaped stem, a strong structure, a whitish tint with an admixture of brown. The cap is smooth, ocher-yellow. At first the shape is convex, but over time it becomes prostrate. The pulp has a dense structure, white color, brittle, slightly darker when cut. The taste is quite pungent. This is a conditionally edible variety of russula, which is boiled and salted.

Bolotnaya

The leg is club-shaped, hard, but sometimes can be hollow. Color pink or white. The cap is fleshy, convex in shape, slightly compressed in the middle. The edges are dull. The pulp is white, dense in young mushrooms, but becomes loose over time. Has a characteristic fruity smell. This is an edible species that is boiled and pickled.

Maiden

Expanded leg towards the base, first solid, then hollow. The structure of the leg is brittle, the color is whitish or yellowish. The cap is initially convex, but then becomes prostrate. The color is brown-gray or yellowish-gray. The pulp is white or yellow, brittle. The edges of the cap are ribbed and thin. Edible look.

Turkish

The cap is wine red, orange or black. The surface is shiny. At first its shape is hemispherical, but with age it becomes depressed. The leg is white, club-shaped. The pulp is white with a characteristic fruity odor and brittle structure. Edible look.

Food

It has a dense, white stem. The cap is flat-convex and may have a pink, reddish or brownish uneven color. The pulp is dense and white, the taste is not at all pungent. Perhaps one of the most delicious russula, which are boiled for further consumption, are excellent for drying, pickling, salting and preparing second courses.

Greenish

The leg is white, with brownish scales at the base. In a mature mushroom, the cap becomes outstretched. Before this, matte, fleshy, hemispherical. The pulp is white in color, dense in structure, may be a little spicy, but not pungent in taste. You can safely call it one of the most delicious varieties of russula. Suitable for salting, marinating, drying.

Browning

The leg is white, may have a reddish tint. As it grows it becomes brownish. The hat of young individuals is hemispherical, while that of older individuals is wide, brown or burgundy in color. The center is usually darker. The pulp is white and has a characteristic smell of shrimp or herring. Before use, it must be boiled for a long time to eliminate bad smell. Suitable for salting and marinating.

Where does it grow

This mushroom grows in almost all forests. Loves proximity to moss, forest edges, and clearings. But it most often grows on roadsides. Russulas begin to be collected in June, and the peak season is August-September.

Today, science distinguishes about 30 varieties of this mushroom that grow in Russia.

Peculiarities

I would like to talk about some features and facts associated with this mushroom and its varieties.

There is one theory according to which the mushroom was named. It is based on the fact that when salted, a mushroom quickly becomes suitable, while other mushrooms require at least several days. In this regard, russula can be used supposedly in its raw form.
You need to look for mushrooms in deciduous, coniferous and mixed forests. They are often found in swamps. You can go for them in May, and end the season in October. The main condition for finding them is rain.
On the inside of all russula there are white plates, and all have white legs. They do not have rings, films or scales. After cutting, the mushrooms remain white.
During collection, it is important to take into account the characteristics of the mushroom. They are extremely fragile. Therefore, they are usually collected separately from other types of mushrooms.
To make the process of cleaning russula easier, pour boiling water over them before processing.
It’s easy to remove the film from the mushroom, but it’s not always worth doing. This is explained by the fact that the film will not allow the mushroom to fall apart during cooking.
If the mushroom tastes bitter, you have a caustic russula. To eliminate this taste, you need to sprinkle them with salt, place them in the refrigerator overnight, and boil them the next day.
A bitter taste after cooking indicates the need to remove the films from the cap. Even if this does not help, drain the water, add new water and boil the mushrooms for another 20 minutes.

How to choose and where to buy

You can only buy such mushrooms from private traders, mushroom pickers who come to the market to sell their harvest. The most important thing is to learn how to choose them correctly.

The fact is that russula is often confused with toadstool. Now we will tell you how to prevent such a mistake.

True russula has a smooth, white stem shape. There are no membranes, the inside of the leg is dense or hollow. The pulp is extremely fragile and can rarely change color or darken when cut. If you see specks of red or purple, do not take such a mushroom: most likely it is a false russula.

Choose the densest mushrooms, avoid dry and old ones. The best in terms of quality are yellow and blue-green russulas. This is perhaps a real delicacy. Many people believe that these varieties are suitable for consumption raw.

Watch the following video about russula mushrooms, how best to collect them and what to make from them.

Storage methods

Once you have collected the mushrooms, rest assured that they will not lose their properties in the next 24-48 hours. But keep in mind that in this case you cannot wet the russula, but immediately place it in the refrigerator.

Salted and pickled mushrooms can be consumed within 12 months. Dried ones can last for more than a year.

It is extremely important that even after drying, russula does not lose such important dietary fiber and amino acids. Only the protein leaves, which leaves about 30-40% of the original amount

Nutritional value and calorie content

Everything here looks quite interesting and useful. This is a dietary product from which, nevertheless, you can get significant benefits.

Per 100 grams of product there are:

Chemical composition

These mushrooms are very rich in useful elements, vitamins and minerals. This determines the abundance of beneficial properties, as well as pleasant taste.

Among the main vitamins beneficial for humans and present in russula, we can highlight:

Vitamin PP;
Vitamins B1, B2;
Vitamin C;
Vitamin E.

As for minerals, it should definitely be noted: Fe, K, P, Na, Mg, Ca.

Useful properties

It just so happened that nature chose russula to enrich them with vitamins PP and B2. They are of great importance for human health and the functioning of our body.
The pungent and purple russula act as an antibacterial agent and help cope with abscesses.
They are very useful to use for those who are faced with serious gastrointestinal diseases.
Due to the low calorie content of the mushroom, it is perfect for those who are struggling with excess weight.
Russulas are nutritious, create a feeling of fullness, and after them you don’t want to eat. As a result, they help in the fight against obesity.
They are recommended to be eaten to prevent the formation of blood clots, as well as to provide protection against blood thickening.
Russula is used to curdle milk, creating an incredibly healthy fermented milk product. It is useful for people who suffer from problems with the heart and blood vessels.

Harm and contraindications

There are several contraindications for people who should not consume these types of mushrooms. Namely:

Individual intolerance to the components of the fungus by humans;
Serious disturbances in the functioning of the heart, kidneys, liver;
Not recommended for children under 12 years of age;
Contraindicated for pregnant women, as well as women during breastfeeding child.

In general, many doctors believe that russula can be given to children after 7 years of age. But in limited quantities and only the most delicious and safe types.

As for adults, they should also not overuse russula - no more than 150 grams per day. Delicious and high-quality types of russula are no exception.

Application

In cooking

Perhaps it is the culinary sphere that allows you to fully appreciate all the taste capabilities of this mushroom. Yes, it has excellent beneficial properties, but prepare some dish from russula, and you will no longer be able to refuse it. This will be your favorite mushroom.

Please note that before use, the mushrooms must be filled with water and kept for several hours. Before the main processing processes, that is, frying, salting, marinating, it is advisable to boil them for 5 minutes. This will eliminate the bitterness.

Now we will share with you several recipes for making russula. Namely, we will tell you how to properly salt, marinate and how to properly boil them.

Salty

Take a set of the following ingredients:

One small onion;
3 tbsp. vegetable oil;
3 cloves of garlic;
1 kilogram of fresh edible russula;
4 tbsp. rock salt;
A few blueberry leaves.

Preparation:

Clean the mushrooms from dirt, rinse, place in a saucepan, add a little salt. Peel the garlic, cut it into small pieces and place it with the mushrooms. Cover the mushrooms with blueberry sprigs and place in a dark and cool place for 12 hours. Now add chopped onion on top, add oil and mix everything. Place mushrooms in prepared jars and close. As the mushrooms compact, add more russula to the jars until the jar is full. After about 30 days, the mushrooms are ready to eat.

Pickled

You can marinate russula in several ways. Now we will describe them to you.

Recipe with vinegar

Clean the mushrooms thoroughly, if necessary, remove the film from the cap, cut the stems short.
Boil water and pour it over the mushrooms. Place on the fire, bring to a boil, turn off and leave to cool.
Meanwhile, prepare the jars.
After cooling, drain the mushrooms in a colander.
Leave the currant or cherry leaves in the prepared jars, although you can use both. Also add bay leaves and dill umbrellas. To improve taste qualities add some tarragon sprigs. Place the mushrooms in jars.
Make a marinade based on 250 ml of water - 50 ml of vinegar and 25 grams of rock salt. Make brine based on the number of mushrooms available.
Boil the marinade and pour it into jars with mushrooms.
Place the jars in a wide saucepan with water to sterilize. After the water boils, keep the jars on the fire for 20 minutes.
Take out the containers and screw on the lids. The mushrooms are ready.

With garlic

Please note that for 1 kilogram of russula you will need a large tablespoon of salt. You can use garlic at your discretion. Mushrooms will not be stored for long in this way, but you will hardly be able to resist eating them all at once.

So, you need to prepare this recipe as follows:

Wash the mushrooms, remove all dirt;
Peel the garlic, cut it into thin slices;
Place the mushrooms in a jar or pan, but be sure to have the cap down;
The layers are sprinkled with salt and garlic;
Mushrooms need to be kept for 14 days, placing the jars in a cold place;
After 2 weeks you can serve it. Pairs perfectly with vodka and has a sharp and rich taste.

With onions

You will need the following ingredients:

Purified water - 400 ml;
1 kilogram of russula with hard caps;
250 ml vinegar;
Several buds of cloves;
300 grams onions;
Bay leaves;
Allspice (peas);
1 tsp Sahara;
1 large tablespoon of rock salt.

Preparation:

Clean the mushrooms, cover them with water and boil for about 15 minutes, then drain in a colander to drain all the liquid. Pour water into the pan, add the indicated spices, salt, sugar, small onions. Bring the mixture to a boil, then pour in the vinegar. Dip the boiled russula into this marinade and boil for 5 minutes. Distribute the hot mushrooms among the jars, and let the brine stand on the fire for another 2-3 minutes. Pour the brine into jars and close them with lids.

How to cook

Now we’ll tell you in more detail about how to properly cook these mushrooms.

Before boiling, they need to be thoroughly washed and sorted to find the strongest specimens.
Clean them from dirt and place them in a saucepan. Now fill cold water based on 1 volume of mushrooms to 2 volumes of water.
Place the pan over medium heat, bring to a boil, then lower the flame.
Next, watch for the formation of foam, which must be removed during cooking. After this, add a little salt, bay leaf and black peppercorns.
After the water boils, cook the mushrooms for 30 minutes.
Under no circumstances should you use the water left after cooking russula for food.

Russula chops

Not many people decide to fry russula. But in vain. They turn out very tasty. Served as a separate dish, or eaten with a side dish. Some even manage to fry chops from russula.

To make chops, take peeled russulas, select the largest and flattest caps, put them in salted cold water for a while. After this, drain in a colander.

The cap should be dipped in the prepared batter. Next, the mushroom is sprinkled with breadcrumbs. You need to fry quickly, the fire should be strong. Then place all the russula together in a frying pan, pour in the batter that should have remained. Now finish frying your mushrooms, but over low heat. This will take about 15 minutes.

Russula is not very suitable for making soup, since it creates a characteristic bitter taste.

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

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

Types of Russula

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

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

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

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

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

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

Places of distribution and time of collection

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

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

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

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

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

False russula

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

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

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

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

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

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

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

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

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

Useful properties

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

Red and purple mushrooms have an antibacterial effect and are used in folk medicine for the treatment of abscesses and pyoderma.

In red-colored species, an enzyme was discovered, which scientists named russulin, in honor of Latin name this genus of mushrooms. The enzyme has powerful activity and small quantity is able to quickly curdle milk, replacing rennet enzymes in cheese production.

Contraindications for use

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

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

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

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

Recipes for cooking dishes and preparations

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

Natural russula

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

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

Russula in hot salting

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

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

Russulas fried in breadcrumbs

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

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

Mushroom caviar

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

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

Video about russula mushrooms

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

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

Features of mushrooms

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

1. Young mushrooms have spherical or bell-shaped caps, then they become flat, funnel-shaped or convex. They have straight, curved, and sometimes ribbed edges. The caps break easily, which reduces the value of the mushrooms.
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. The plates are usually dense, white or yellowish. They are straight in shape, with blunt or sharp edges.
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. The pulp is dense and fragile. In old mushrooms it can be spongy and crumble easily.
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. The following species are edible.

Loader or dry load

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

Yellow

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

Blue

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

Green

This mushroom grows in mid-latitudes. It has a yellow-green cap, first round, then concave, up to 10 cm in diameter. Despite 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. The mushroom grows near coniferous trees.

Brittle

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

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

Russula Myra

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

Burning and caustic

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

The difference between edible and inedible russula

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

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

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

The most dangerous thing that can happen when picking mushrooms is to mistake 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. Russula has a cylindrical or slightly narrowed stem. In the pale grebe it looks different (thickened below, has a ring and veins).
2. The caps may be similar, but the pale grebes have membranes underneath them.

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

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