Edible and inedible russula. Russula mushrooms are so tasty and healthy: let’s talk about their benefits and harms. Boiled russulas have become blue in color.

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 preliminary 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 with poisonous mushrooms, due to inexperience mistaken for russula (or other edible mushrooms);
Poisoning from overeating false russula;

All these reasons entail consequences of varying degrees of 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 and wastewater like a sponge. 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.

The 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 several character traits 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 in 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 silent 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 withdrawing 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 there is strong elevated temperature, it is necessary to give antipyretics
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.

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

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

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

Russula mushroom – photo and description

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

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

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

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

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

Variety of species

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

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

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

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

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

edible;
inedible;
poisonous.

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

If the cap is too bright, the color of the flesh gradually changes during cooking, and the mushroom itself exudes bad smell, it is better to avoid the suspicious object.

Where can I meet

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

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

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

Medicinal properties

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

Edibility level

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

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

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

Collection and cooking

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

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

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

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

Russula photo

Autumn is a real haven for avid mushroom pickers. The measured rustling of leaves underfoot, a cool breeze and the unforgettable aroma of a rainy forest are the main companions of hunting for mushrooms: russula, chanterelles, champignons...

In order for such a pastime to bring only joyful memories and pleasant moments, you should be well versed in mushrooms. For example, edible and inedible russula. How to distinguish them so that there are no unpleasant surprises during consumption? Our article will be devoted to this topic.

You will find answers to such interesting questions: where do these mushrooms grow? What are their varieties? You will also be able to see photos and descriptions of edible and inedible russula, and detailed instructions by their identification.

So, meet - a delicious beauty, a forest princess, an appetizing component of any dish... And simply - edible russula!

Attractive family

The Russula family is a very common species of mushrooms growing in the vast expanses of our homeland. They are named so because they can be eaten not only after heat treatment, but also raw. And although this family is not considered a delicacy or rare, its taste and nutritional qualities are very attractive and tempting even for spoiled gourmets.

The mushroom family grows in mixed and coniferous forests, next to the roots tall trees, entering into a kind of friendly symbiosis with them (the biological name of the association is mycorrhiza).

The usual edible russula consists of a cap, plate, stem, pulp and spore powder. Different types Russula differ from each other in color, shape and other external characteristics and properties.

To find out what edible russula looks like, you should get acquainted with the main types of this tasty mushroom.

Russula greenish

Most often found in forests planted with deciduous or coniferous-deciduous trees. He loves the proximity of such crops as oak, beech and birch. It begins to grow in the second ten days of July and delights mushroom pickers with its presence until the beginning of October.

What do these edible russulas look like? Photos and description of this species are below.

What types of inedible russula exist?

Gall

Most often, this mushroom grows in acidic soils, especially near beech, oak and spruce. Appears at the very end of June and grows until September.

The plant has a small cap (four to nine centimeters in diameter) with a straw-yellow color and frequent light orange plates.

The hollow club-shaped stem of the mushroom, three to seven centimeters long, also has a light yellow tint.

The pulp of russula is white, unpleasantly bitter in taste and smell. Despite this, many people use it in salted form after prolonged boiling and soaking in several waters.

Acrid Russula

This type of mushroom is also considered conditionally unsuitable for food. According to some foreign sources, it even has a certain dose of toxicity, which is due to the minimal proportion of muscarine alkaloid found in the plant. However, mushroom pickers in our region sometimes use this russula in pickles (after thorough soaking and heat treatment).

Stinging or emetic are two more names for the fungus, indicating its bitter and pungent taste, which causes disturbances in the functioning of the gastrointestinal tract.

This russula has a small reddish cap (up to eight to nine centimeters in diameter) and a cylindrical pinkish leg (up to seven centimeters in height).

Birch Russula

This species is considered inedible or conditionally inedible due to its pungent, slightly bitter taste. Cases of low-risk poisoning have been reported after consuming this mushroom.

This russula loves to settle in birch trees, swamps and other wet surfaces. It grows from mid-June until November.

The mushroom cap is small (three to five centimeters in diameter), slightly pressed in the center, fleshy and easily brittle. The color of the surface is very diverse: from burning red to bluish-pink.

Russula plates are also very fragile (due to their thinness and rarity).

A fragile light mushroom stem soaking in rainy weather, often thins towards the top. It can be wrinkled on the outside and hollow on the inside.

Sardonyx Russula

It is considered inedible due to its bitter taste; in its raw form it can provoke various poisonings and disorders of the gastrointestinal tract.

This mushroom has a brown or red color with an obligatory purple tint. The diameter of the cap varies from four to ten centimeters.

The frequent blades of the plant, adherent to the stem, have a lemon, slightly greenish color, and the spindle-shaped stem can change color depending on the age of the individual specimen. At the very beginning it may be white, and then darkens and becomes purple or violet.

The pulp, strong and yellow in appearance, has a rich, pungent taste and a delicate fruity smell.

The sardonyx (or pungent) russula loves to settle near pine trees, creating a symbiotic association with the roots of this tree.

So, we got acquainted with many varieties of edible and inedible russula. Recognized them detailed description and place of growth, taste and nutritional properties, methods of preparation.

Now let's discuss some general rules How to distinguish edible russula from unsuitable and poisonous ones.

Universal signs

Before picking this or that delicious mushroom beauty, you should stop and carefully examine its appearance.

Inedible varieties are characterized by the following distinctive features:

The end of the leg is painted pink.
The cap plates are rough and hard.
There is a film or “skirt” on the leg.
The plant is not damaged by worms.
The color of the cap is often bright and rich red.

If you nevertheless pick a mushroom that is unfamiliar to you and doubt its nutritional qualities, take a close look at it during the cooking process. When heat treated, the pulp of inedible plants changes color, which can also occur when the cap or stem of the mushroom is broken.

And yet, the signs listed above may also apply to edible russula.

What to do if food poisoning occurs

First of all, it should be remembered that eating any type of russula is not associated with a serious danger to the human body.

However, if poisoning occurs, some urgent and important actions should be taken. For example, it is recommended to immediately flush the stomach using artificially induced vomiting and diarrhea. After that, you need to thoroughly rinse your mouth and drink activated charcoal. The dosage of the drug is most likely familiar to you: one or two tablets per ten kilograms of weight.

If unpleasant symptoms and the pain continues - it is necessary to urgently consult a doctor.

And finally

As you can see, russula are very common and tasty mushrooms, rich in vitamins and minerals, growing near the roots of such mighty trees as oaks, spruces, birches, pines, beeches and others.

However, unfortunately, not all of them taste pleasant and healthy. This article contained many photos of edible and inedible russula. Such illustrations will serve as good informative and visual clues if you are going into the forest in search of unfamiliar, mouth-watering mushrooms.

Have a pleasant and useful time!

07:15

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. A 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 the functioning of the liver and nervous system, and prevents 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 the 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, mushrooms can be stewed, fried, frozen for future use, or used for making soups.

Russulas belong to protein products. It is recommended to eat them for lunch, in an amount of no more than 150 g (calculated for raw product), combining 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, mushrooms are added, simmered until the liquid has completely evaporated, salted, and herbs are added 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;
greenery;
10 ml vegetable oil or 20 g butter.

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

This video contains another interesting recipe for a dish made from russula:

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 diet for weight loss should not eat salted mushrooms, as well as those cooked with big amount 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: In contact with

Russulas are fungi of the basidiomycetes department, class Agaricomycetes, order Russula (Russula, Russula), family Russula, genus Russula (lat. Russula).

Yours Russian name mushrooms were obtained due to the fact that many of them can be eaten after daily pickling. Some russula can be eaten raw, but there are also bitter-tasting types that it is advisable to soak before cooking to remove the bitterness. The Latin name of the genus arose from one of the colors of their cap: the word “russulus” translates as “reddish”.

Russula: description and photo of mushrooms. What does russula look like?

hat

The fruiting body of russula consists of a cap and a stalk. The shape of the cap changes as it grows and develops. In young russula it is semicircular, almost spherical, hemispherical; then it becomes convex or convex-prostrate, and in old mushrooms it becomes flat with a concave center or funnel-shaped.

The edges of the cap of different types of russula can be ribbed, wavy-curved, tuberous or smooth, changing with age. Some species have straight edges, while others have lowered or raised edges. Cap sizes vary from 2 to 15 cm.

The skin covering the cap, even for mushrooms of the same species, can be:

or smooth, damp and sticky;
or dry, matte, gently velvety.

The adhesive surface can dry out over time, and sometimes it is dry to begin with.

The skin separates from the flesh of the cap in different ways:

easily (in birch russula (lat. Russula betularum);
up to half (for sunny russula (lat. Russula solaris);
only along the edge (in golden russula (lat. Russula aurea).

The color of the russula cap includes almost all shades of the solar spectrum: red, yellow, green, purple, bluish, brown. The color is not always uniform: sometimes it has uneven spots and various color transitions, as if fading in the sun.

1. Golden russula (lat. Russula aurea), photo author: archenzo, CC BY-SA 3.0; 2. Turkish russula (lat. Russula turci), photo by: Maja Dumat, CC BY 2.0; 3. Green russula (lat. Russula aeruginea), photo by: Jerzy Opioła, CC BY-SA 3.0; 4. Light yellow russula (lat. Russula claroflava), photo author: Jerzy Opioła, CC BY-SA 4.0; 5. Stinging russula (lat. Russula emetica), photo by: Dohduhdah, Public Domain; 6. Black podgrudok (lat. Russula adusta), photo author: Igor Lebedinsky, CC BY 3.0.

Hymenophore

The russula hymenophore, or the lower surface of the cap, consists of widely or narrowly adherent plates of varying length, thickness, frequency and color. Russula plates can be white, light yellow, light cream, slightly pinkish, ocher, lemon yellow.

Leg

More often there are russulas with cylindrical, regular shaped legs, less often - with spindle-shaped ones (olive russula (lat. R. olivacea), club-shaped (golden russula (lat. R. aurea), cylindrical, but narrowed towards the base (food russula, or edible (lat. R. vesca). The stem is attached to the middle of the cap. Its pulp changes with age; in young mushrooms it can be full, that is, loose, cotton wool-like or dense. As it ages, it develops cavities and becomes spongy and brittle. The color of the leg can be either light: white, yellowish, cream, pinkish, or dark: gray or brown. At its base there may be rusty spots, as, for example, in green russula (lat. R. aeruginea). The surface of the leg is smooth, bare, silky or velvety, and may become slightly wrinkled with age.

Pulp

The flesh of the cap is mainly white or very light shades; thick or thin; odorless or having a weak aroma and a different taste. When the fruiting body of the russula is broken, the milky juice is not released.

The plates, pulp and legs of russula are very fragile. Spherocysts give these mushrooms fragility and brittleness - special groups vesicular cells that are located in the fruiting body.

Spore powder

Russula spore powder also has different colors: whitish, cream, light cream, yellow, light ocher.

Where and when do russula mushrooms grow?

Russulas are one of the most common mushrooms. They grow in Europe, Russia, Asia and America: from the Arctic to the tropics, but the vast majority are inhabitants of mid-latitudes. Some species are even found in Africa.

Russulas live in symbiosis, i.e. mutually beneficial partnership, with many types of trees (depending on the type of fungus) (beech, hornbeam, poplar, linden, alder, aspen), and in some cases with shrubs and herbaceous plants, and therefore are widespread in all types of forests: coniferous, deciduous, mixed. Different species prefer different soils: moist, sandy, marshy. Mushrooms bear fruit from spring to autumn, but the main season for russula is August-September, since at this time they appear most actively.

What are the types of russula: types, names, photos

Among the existing variety of russula, the number of which varies different sources ranges from 275 to 750, it is quite difficult to determine the specific type. An ordinary mushroom picker can recognize only 2-3 dozen species, in other cases it is necessary to contact a specialist and even use chemical analysis. Externally, russula can be distinguished by the shape of the cap and stem, the structure of the subcap layer, as well as the color of the skin and pulp of the cap and stem, plates and spore powder. Russulas have great fragility, and from laticifers similar to them with this quality (lat. Lactarius) differ in that when cut and pressed they do not release milky juice.

Mushrooms of the genus Russula are divided into:

edible;
conditionally edible;
inedible.

Below are some varieties of russula that fall into each of these categories.

Edible russula

Edible russula are quite tasty mushrooms. They can be eaten fried, salted, pickled, and some even raw. The main thing is to know what they look like.

Green russula(lat.Russula aeruginea ) - edible russula. It has a pungent taste that disappears when boiled. The shape of the cap is initially hemispherical, then convex-spread, and then flat, with a sunken center, 4-9 cm in diameter. The cap is light at the edges and dark in the middle, has a green, olive-green, yellowish-green color, often with rusty-brown spots. The same spots cover the leg, the height of which is 4-7 cm, and the diameter is from 1 to 2.5 cm. The plates are white or cream-colored. The spores are creamy. The skin is sticky and comes off easily in some places. The pulp of this russula is white and does not change color when cut. The mushroom has no special smell. Green russula grows in forests of any type from June to October.

Russula yellow (light yellow, pale yellow, bright yellow) (lat. Russula claroflava) got its name from the color of its cap, which has a convex shape at the beginning and a flat shape as it grows. The diameter of the cap reaches 8 centimeters. The leg is cylindrical or barrel-shaped, changing color from white to gray with age. The white plates become grayish-black as the mushroom ages. The light flesh of russula turns gray when cut. It has a mild or astringent taste, but is odorless. Spore powder is light ocher in color. The peel is partially removed.

The mushroom grows in small groups on moist, mossy soils, under poplars, birches or alders. This russula is not very tasty, but quite edible.

Food russula (lat.Russula vesca ) – one of the most common types of mushrooms. Its cap, up to 10 cm in diameter, is dry, sometimes finely wrinkled, with a smooth or slightly ribbed edge, with undetectable or slightly peelable skin. The peel often does not reach the edge of the cap by 1-2 mm. It is pink, white-pink or burgundy-red, with most mushrooms having large white spots. The plates are frequent, branched near the stem, white or yellowish-white. The leg is pink, cylindrical, thinning downward. The pulp is quite strong and white. This edible russula is boiled, fried and salted.

Russula is brownish, aromatic, purple, or herring (lat. Russula xerampelina) - an edible mushroom that fully justifies the name “russula”, since it can be eaten raw. The cap, with a diameter of 6 to 15 centimeters, is at first convex, then flat-depressed and straight. The color of the cap, depending on the tree under which this russula grows, varies.
- Under coniferous trees it is red with wine, carmine, brown or purple hues.
- Under oak trees - red-brown, pink or olive.
- Under the birches - yellow, yellowish-green, with purple edges.

The skin of the cap is initially slimy, then velvety, with half of the flesh behind it. The pulp is white, becomes brown with age, and in reaction with ferrous sulfate becomes green. The leg is brownish-reddish, with a pink tint, turning brown with age, 4-8 centimeters high. The spores are yellowish-cream. The taste of young russula is a little sharp, later inexpressive. The smell, on the contrary, is barely noticeable at first, but over time it becomes like herring. Russulas that turn brown grow from August to November in coniferous and deciduous forests.

Marsh Russula (lat. Russula paludosa) , the popular name is float. This is the most big mushroom a kind of russula, with a cap diameter of up to 16 cm, a stem 10-15 cm high and 1-3 cm in diameter. It has a convex orange-red cap with a slightly depressed yellowish center. The fruit body is covered with a dry skin that becomes slightly sticky in humid weather. The plates of marsh russula are white, yellowish or light golden. Its flesh is pink, turning gray with age, and has a pleasant taste. Edible marsh russula growing in large groups on sandy soil of coniferous forests.

Russula greenish, or scaly (lat. Russula virescens) – an edible mushroom, one of the best species for eating in the Russula family. The mushroom cap is large, up to 14 cm in diameter, with a velvety skin that quickly cracks into scales. Its shape, like that of many russula, changes with age. In young mushrooms it is spherical, in large russula its middle becomes concave. The color of the cap is a mixture of green, yellow, blue, ocher, copper and olive shades. The leg is white, with brown scales below. The plates are white. The mushroom is fleshy, with a sweetish nutty taste and odorless. Its flesh is dense and brittle; when cut, it turns from white to rusty. Greenish russula grow singly or in groups, preferring space under oaks, beeches and birches in deciduous and mixed forests.

Russula blue, or azure (lat. Russula azurea) - a species growing under coniferous trees, often under spruce trees. The diameter of the mushroom cap is from 3 to 10 cm. It is convex in early age and flat with a concave center at the time of spore maturation. The hat comes in a variety of colors purple with a bluish admixture. The leg is whitish, velvety. The skin has a bluish coating and can be easily removed. Spore powder is white. Blue russulas are edible mushrooms with a pleasant taste.

Frequent plate loader, or nigella algae (lat.Russula densifolia ) - a mushroom of the russula genus. The diameter of its cap is less than 20 cm. When cut, the whitish flesh first turns red and then turns brown and black. The plates are light. As the mushroom ages, the external color of the mushroom changes from grayish to olive, brown and brown. Loading is growing in the southern regions in deciduous and coniferous forests. The extract of this russula is used in medicine.

Russula gray (lat. Russula grisea ) - the earliest of the russulas. Grows in large groups in light pine or deciduous forests, on fresh, sandy soils, from June to August. Its cap is from 5 to 12 cm in diameter, of a traditional shape for russula: convex in young mushrooms and flat, funnel-shaped in old ones. Its color is bluish, gray, dirty gray or dirty lilac-blue, lighter towards the edges and dark in the middle. The leg is light. The peel is removed up to half the cap. The pulp of russula is dense, white, odorless, fresh or slightly pungent.

Loader white, or dry mushroom (lat. R u ssula d e lica ) . Synonyms: cracker, russula, pleasant, excellent. White podgrudki are often found in coniferous and deciduous forests in the northern part of the forest zone of Russia. They grow from July to October. The cap, up to 20 cm in diameter, is at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with a straightening edge, pure white, sometimes with brownish-yellow spots (scorching), at first thin felt, then bare. White loading is characterized by the presence of adherent soil particles in the center of the cap.

The stem of the mushroom is up to 5 cm long, smooth, at first solid, then hollow, white, thin felt. The pulp is white, does not change when broken, is not pungent in the tissue of the cap, and bitter in the blades. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white. The spores are colorless, ovoid-round. Usually this mushroom is salted. Salty podgruzdok tastes good and has a pleasant white color.

Conditionally edible russula

Conditionally edible russula can be eaten only after heat treatment and in no case should it be eaten raw. This group includes:

Black russula, black podgrudok, or nigella (lat. Russula adusta) has a dirty white-gray cap when young and brown when mature. Its legs are lighter. The plates are dirty gray, the spores are colorless. The flesh first turns pink and then turns gray when cut, and on the stem it turns black when pressed. The cap of a young mushroom is convex and outstretched, then with a funnel in the center. The diameter of the cap is from 5 to 15 cm. The taste of the mushroom is mild, the smell is unpleasant. Black russula grow mainly in pine forests from July to October.

Russula ocher (lat. Russula ochroleuca) has many similar species epithets: pale ocher, pale yellow, lemon, ocher-yellow, ocher-white, ocher-yellow. The color of the cap corresponds to the name, its diameter is 5-12 cm. Hemispherical at first, then it becomes convex. The skin of this type of mushroom comes off easily in strips. Their stem is white with a brown tint, height from 3 to 8, diameter from 1 to 2.5 cm. The plates and spores are white or creamy. Ocher russulas are conditionally edible mushrooms that are often found in European forests of all types.

Russula is pink, beautiful, or rose-shaped (lat. Russula rosea) - conditionally edible mushroom. Named for the color of the cap, although it is not actually pink, but has shades of red to pinkish and can change with the weather to a pale lemon color. The diameter of the cap is from 4 to 12 cm. Its shape is semicircular, eventually becoming flat-spread with a concave center. The skin does not separate from the flesh of the cap. The height of the leg is from 3 to 8 cm, the diameter is from 1 to 3 cm, its color is white or pinkish, approximately like the cap. The plates are pinkish or creamy, sometimes reddish closer to the stem. The pulp is white with a sweetish odor, dense but brittle. Spore powder has light shades of ocher or cream color. Rose russula grow singly or in groups, from July to October, mainly in broad-leaved, but sometimes in coniferous forests, in well-drained soil.

Russula birch (caustic birch) (lat.Russula betularum ) – a conditionally edible mushroom that has a flat cap from 2 to 5 cm in diameter. Its color is very diverse: from dark red to white with a yellowish center. The peel comes off easily. The leg is brittle, with cavities, soaked from dampness, wrinkled on top, light in color. The pulp of russula is white, grayish when wet, practically odorless, and has a pungent taste. The spores are white.

According to their name, these mushrooms grow under birch trees in deciduous and mixed forests. They love damp or swampy places. Birch russula are edible after preliminary boiling.

Valuy (lat.Russula foetens ) - conditionally edible mushroom. Other names for the mushroom: plakun, goby, svinur, kulbir, uryupka, kubar, undertopolnik, kulak, cowshed. Grows in the forest zone of North America and Eurasia. Found in mountain, spruce, and deciduous forests. It is most abundant in oak forests and birch forests. Valui is collected from July to October. The mushroom cap is yellow-brown or ocher. Its maximum diameter is 15 cm. At first it is spherical, adjacent to the leg. Later it becomes flat, depressed in the center. The edge of the cap is thin and ribbed, with peeling skin. The mushroom is covered with mucus, especially in wet weather, for which it is nicknamed the crybaby. The leg of the value is cylindrical, 6-12 cm high and up to 3 cm thick. Light, may be covered with brown spots at the base. Bloated, empty inside. Its flesh is initially white and dense, becoming brown when cut. It tastes pungent and pungent and has an unpleasant smell of dampness. Dry and hot weather the smell disappears completely. The plates of the valuu are located frequently, they are adherent, initially white, later yellow. Drops of liquid are released along the edges of the plates, drying in the air and leaving brown spots. Its spores are round, colorless at the time of appearance and light ocher, spiny at the time of ripening. Mushrooms are suitable for pickling. To do this, it is better to collect valui with a cap up to 6 cm. Their legs are cut to the base and blanched before salting. Cooked this way they taste good. Valui is also used to make mushroom caviar.

The loader is turning black, or Russula blackening (lat.Russula nigricans ) - a large conditionally edible mushroom, initially with a convex, then with a flat-spread cap and a slightly depressed middle. The color of the cap varies from whitish to sooty brown. Its maximum diameter is 20 cm. The flesh is white, first turning red when cut and then turning black. The mushroom stem is short, strong, covered with veins. The plates are not typical for russula: thick, different in length, sparse, at first yellowish, later dark and even black. The load grows from July to October, mainly in coniferous forests.

Russula reddening false (lat. Russula fuscorubroides) . The fungus grows singly or in small groups in pine and spruce forests from June to August. It has a smooth lilac-purple or black cap, convex-flat in young specimens and depressed in the middle with fringed edges in mature ones. Its diameter is from 4 to 14 cm. The leg is 4-9 cm high and 7-15 mm thick, purple, with blood-red longitudinal grooves, cylindrical, tapering upward. The plates are adherent, narrow, arched, ocher-white in color. The spores are also ocher-white. Because of its pungent taste, russula is used to prepare spicy seasonings. It can be eaten after preliminary boiling in two or three waters.