Greenish russula mushroom. Green russula: range, description, difference from toadstool, recipes

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

A beautiful, strong mushroom is found in oak and birch forests, where it grows singly or forms small mushroom glades. 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 pine forests on 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 flowers, slightly puffy at the edges and can be 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

Most delicious view – 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, deadly poisonous death cap, looks like 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 tissues poisonous substance muscarine, which is part of fly agarics and causes severe poisoning. For this reason, this species cannot be considered edible.

An attractive mushroom with a dense, smooth cherry or red-brown color and with a purple tint it looks like 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, when eaten raw, causes digestive problems.

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

Beneficial features

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 red mushrooms purple have an antibacterial effect, they 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 is not large quantities 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 dishes in large quantities put a strain on the liver, especially with gallbladder pathologies. Therefore, such foods are eaten in moderation and with caution.

You should not include russula 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 species 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 water 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. onions, 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.

Russula.

(Russula, from Latin russulus - reddish) - genus lamellar mushrooms family Russulaceae. hat first spherical, hemispherical or bell-shaped, later prostrate, flat or funnel-shaped, less often convex; the edge is curled or straight, often striped or ribbed.
Cap coloring and varied, depending on the color of the skin. The skin is dry, less often wet, shiny or matte, sometimes cracking, easily separated from the pulp or adherent. Records adherent, notched, descending or free, equal or unequal in length, sometimes forked, usually frequent, sometimes sparse, with a blunt or pointed edge, often brittle, white or yellowish to ocher. Leg cylindrical, smooth, less often thickened or pointed at the base, white or colored, dense or hollow inside.
Milky juice is always absent. Pulp dense, fragile or spongy, especially in the stem, white, when cut and does not change color with age, or turns brown, gray, black, red, with a mild or acrid taste. Spore powder from white to ocher. In Russia about 60 species.
Most mushrooms of this genus edible, some have a bitter taste, but this usually disappears after soaking and boiling. Selected species inedible. Look - Inedible species of Russula

Russula acute lamellar

Russula acute lamellar.
Edible mushroom.

Russula acute lamellar

Russula acute lamellar.
Edible mushroom.

Russula acute lamellar(Russula acrifolia) or Russula caustic. hat 4-15 cm in diameter, fleshy, semicircular, flat-spread, concave-spread, with a drooping, sharp, smooth edge.
The skin is adherent, white, and with age it becomes from brownish-gray to dark brown, sometimes brown-olive. Pulp white, dense. In air, its color changes as follows: it immediately turns red, then becomes grayish or brownish-pink, brownish-gray.
The taste of the cap and stem is slightly spicy, while in the plates it is very spicy. It has no special smell. The mushroom is edible.

Green russula.
Edible mushroom.

Green russula(Russula aeruginea). hat reaches 4-14 cm in diameter, first convex, then flattened and depressed.
Coloring grass-green, sometimes yellowish-brownish, but not grayish or lilac. The skin is shiny, slimy, and peels off along about one third of the cap. Pulp strong, white, then yellowish.
The taste is sweetish, the plates are pungent, and the smell is barely noticeable. Russula edible

Green russula. Edible mushroom.

Green russula.

Russula is greenish.
Edible mushroom.

Russula greenish(Russula virescens). hat reaches 5-15 cm in diameter, at first hemispherical, then convex and flattened-depressed.
Coloring from gray-green to dark green, some with ocher zones. The skin cracks into small angular scales and is removed along half of the cap. Records quite frequent, often intertwined near the stem, almost free from the stem, creamy, often with brownish spots. Leg usually cylindrical, strong, white, sometimes reddish-brownish, occasionally cracking into brownish scales in the lower part. Pulp strong, white, with a faint sweetish or nutty taste, with a very faint odor. The reaction to iron(II) sulfate is pinkish or pinkish-brown. Spore powder white. Spores are 5.5-10x4.5-7 µm, almost spherical, elliptical or ovoid, spinous, with a reticulum to varying degrees. Pileocystids are absent. Edible a, is one of the most highly valued representatives of the genus.

Russula is greenish.

Russula is greenish. Edible mushroom.

Russula is greenish.

Russula is greenish. Edible mushroom.

Russula is greenish.

Russula food.
Edible mushroom.

Russula food(Russula vesca). hat reaches 5-11 cm in diameter, at first hemispherical, then convex and flattened-depressed.
Coloring very varied: wine red, light pink, lilac-brown (f. vesca), beige (f. romellii), greenish-brown (f. viridata), light gray (f. neglecta), rarely pure white (f .lactea). The peel is removed halfway, with early age exposes the edge of the cap. Records quite frequent, often branching near the stem, adherent, white, then light cream. Leg usually cylindrical, strong, white, often yellow-brown at the base, sometimes with a faint tint to the cap. Pulp strong, white, under the skin with a corresponding shade, without much odor, with a weak nutty taste. Spore powder white. Spores are 5.5-8.5x4.5-6.5 microns, ovoid, finely warty, with an almost indistinct mesh. Pileocystids are cylindrical or club-shaped. Edible, is one of the most highly valued representatives of the genus.

Russula food.

Russula food. Edible mushroom.

Russula food.

Russula food. Edible mushroom.

Russula food.

Russula is blue or azure.
Edible mushroom.

Russula blue or azure(Russula azurea). hat reaches 3-10 cm in diameter, first convex, then flattened and depressed.
Coloring amethyst blue or dark purple, sometimes lilac or olive blue. The peel comes off quite well, with a noticeable bluish, sometimes almost cobwebby coating. Records quite frequent, often branching near the stem, intertwined, narrowly adherent to the stem, pure white. Leg tapering upward, completed, then spongy, white, in young mushrooms velvety-pubescent like a cap. Pulp strong, then brittle, white, without much odor, with a sweetish taste. Russula edible, has a pleasant, non-bitter taste.

Russula is blue or azure.

Russula is blue or azure. Edible mushroom.

Russula is blue or azure.

Russula is yellow.
Edible mushroom.

Russula yellow, light yellow russula, pale yellow russula, bright yellow russula (Russula claroflava). hat reaches 3-12 cm in diameter, at first hemispherical, then convex, flattened and slightly depressed, in old mushrooms with a grooved edge.
Coloring yellow or ocher, less often, especially in the center, greenish-yellow. The skin is shiny, sticky, removable along half the cap. Records quite frequent, branching at the stem, almost free, light ocher, graying when damaged. Leg cylindrical or tapering downward, white or yellowish, soft but not brittle. Pulp strong, white, usually graying in air, with a faint sweetish or floral odor and a sweetish or slightly pungent taste. Spore powder ocher color. Spores are 8.5-10x7.5-8 microns, ovoid, spiny, with a well-developed mesh. Pileocystids are absent. Russula edible, has a pleasant taste, but is valued less than other russulas, in particular, ocher russula.

Russula is yellow.

Russula is yellow. Edible mushroom.

Russula is yellow.

Russula is golden yellow.
Edible mushroom.

Russula golden yellow(Russula chamaeleontina or Russula luteus). hat reaches 2-8.5 cm in diameter, thin-fleshy, first convex, then flattened and depressed.
Coloring varied - pure yellow (f. lutea), with a red-pink or apricot tint (f. batschiana), yellow in the center, and reddish-pink closer to the edge (f. chamaeleontina), or even dark red or white (f. bicolor). The skin is matte or shiny, removable throughout most of the cap, sometimes completely. Records quite frequent, very sparsely branched, almost free of stems, bright yellow or bright ocher, then orangeish, sometimes brighter than the skin of the cap. Leg thin, brittle, cylindrical or club-shaped, white, then grayish-yellowish. Pulp very brittle, white, then slightly yellowing, with a sweetish taste and a characteristic pink smell, which intensifies very noticeably when cooked. Spore powder bright ocher color. Spores are 6.5-9?5.5-8 microns, oblong-ovoid, with warts, only some of which are connected by scars. Pileocystids are absent. Russula edible, has a pleasant, non-bitter taste.

Green russula (Russula aeruginea, gramincolor) a little out of favor among mushroom pickers. And all because green russula is confused by inexperienced mushroom pickers with the poisonous toadstool. In fact, there are differences between toadstool and russula, visible to the naked eye and shown in the picture below.

Green russula can be found in coniferous and deciduous forests from June to October.

The cap of the green russula is 5-9 cm in diameter, sometimes up to 15 cm, at first hemispherical, convex, later convex-prostrate or flat, depressed, with smooth or slightly ribbed edges. The color may be lighter at the edges. Distinctive feature The species has a greenish cap with a darker color in the center. In addition, there are rusty or red-yellow spots in the center of the cap. The skin is sticky in wet weather and covered with thin radial grooves.

The mushroom stalk is 4-9 cm tall, 8-20 mm thick, cylindrical, even, dense, smooth, shiny, white or with rusty-brown specks. At the base, the leg may narrow slightly. The leg turns gray when cut.

Description of green russula (Russula aeruginea, gramincolor) in pictures

Photo of green russula in nature

Spreading.

Europe, Asia, North-West Africa, North America(1-5). On the territory of Russia it is found in the European part and in Far East(3-5). The species has been recorded in all adjacent areas. In the Moscow region it was recorded in Odintsovo, Naro-Fominsk (found in 2004), Ruza and Domodedovo districts (6-8). It is possible to be located in other areas of the region.

Number and trends of its change

With a wide range, the species is not found often, in single specimens or small groups of 2-5 fruiting bodies. In the Odintsovo district, in the Zvenigorod Biological Station of Moscow State University and Sima Quarry reserve, constant observations are being made of the development of the species (known since 1965). There is a decline in population numbers. In 2006-2007 The species was not found in known localities (8).

Features of biology and ecology

The fruiting bodies consist of a cap and a central stalk. The cap is 5-10 (up to 15) cm in diameter, hemispherical, in mature fruiting bodies - flat outstretched or slightly depressed, fleshy, dense, matte, dry, with a blunt thick edge, greenish or gray-greenish, lighter along the edge. The skin cracks and does not separate from the pulp.

The plates are creamy white, sometimes forked. The leg is 5-10 cm long and 2-3 cm in diameter, cylindrical, smooth, dense, white, with a greenish or brownish tint at the base. Spore powder is white. Fruiting bodies are formed in July-September. Edible. Symbiotroph. Forms mycorrhiza with broadleaf species(oak) and birch. Lives in cleared deciduous and mixed forests (1-4).

Limiting factors

Violation of natural habitats (deforestation), natural changes plant communities, as well as collection by the population.

Security measures taken

The species is listed in the Red Book of the adjacent Ryazan region(2002). The species category in the Red Book of the Moscow Region has been changed from 2nd to 3rd. The habitats of the species are protected on the territory of one reserve (Odintsovo district) (6).

Compliance with the protection regime of protected areas where the species has habitats. Monitoring the state of populations.

It would be advisable to develop a method for isolating and maintaining the species in collections of pure cultures.

Information sources

1. Skirgiello, 1991; 2. Nordic macromycetes, 1992; 3. Vasilyeva, 1973; 4. Lebedeva, 1949; 5. Garibova, Sidorova, 1997; 6. Gorlenko, Sidorova, Sidorova, 1989; 7. Vishnevsky, Sidorova, 1997; 8. Data from the compiler of the essay. Compiled by I.I. Sidorova.

Photo: “Russula virescens BŻ2.1” by Jerzy Opioła - own work. Licensed under CC BY-SA 3.0 from Wikimedia Commons - https://commons.wikimedia.org/wiki/ File:Russula_virescens_B%C5%BB2.1.jpg #/media/File:Russula_virescens_B%C5%BB2.1.jpg

Russula belongs to the higher lamellar mushrooms. Category of edible mushrooms - 3 - with average taste. The plates and pulp have a burning taste, which disappears after boiling.

Area

Green russula is mainly found in deciduous forests, mainly birch. Can also be found in coniferous forests. IN pine forest can be found on the edges and among moss. Prefers sandy soils, which is presumably why there are often particles of earth or sand on the cap. It forms mycorrhiza (mycelium) with the roots of trees. You can find this mushroom from July to October. The mushroom can grow either singly or in families.

Description of the mushroom

The hymenophore (opposite side of the cap) is tubular, white in color, and as the mushroom ages, dark spots appear.

The cap is 5-10 cm in diameter. In a young mushroom it is semicircular, then becomes convex-spread or flat. The cap itself is sticky and becomes shiny as it dries, with a thin, scarred edge. How older mushroom, the more the cap becomes wavy and uneven. Its color ranges from dirty whitish to green or olive green.

The stem of the mushroom has a size of 4-7×2-3 cm, a cylindrical shape, the surface is smooth or wrinkled. Leg color is white. With age, brown spots may appear on it. Browning of the stem is observed in old specimens of green russula, as well as when the fungus develops during hot periods. The inside of the leg is not hollow, and in old age it becomes cottony.

The pulp of the green russula mushroom has a mild taste, is white in color, turns brown when pressed, and the smell is almost imperceptible to humans.

The color of the plates is white, they are often located, adherent.

It has spherical colorless spores with creamy powder.

Differences from the pale grebe

Russula green is an edible mushroom, while toadstool is poisonous mushroom, the use of which can be fatal.

Main differences:

The russula does not have a ring on the stalk, but the toadstool has one. It should be taken into account that the old toadstool mushroom may not have this ring.
The stem of the russula can be straight or tapering towards the base, while in the toadstool it is thickened in this place and looks like a tuber.
The leg of the pale toadstool has light yellow or light green streaks and veins, while the russula has a white leg.
There is a film under the cap of the pale toadstool, which is absent in the species of russula in question.

For clarity, below is a photo of green russula and pale toadstool.

What mushrooms to collect, how to cook and store them

You need to collect young mushrooms with slightly drooping edges on the cap, less fragile, not affected by worms and beetles.

Collected mushrooms can be stored for 1-2 days in the refrigerator without soaking. Pickled and salted mushrooms can be consumed for 1 year; they have a longer shelf life dried mushrooms, but after drying up to 60-70% of the protein is lost.

Nutritional, energy value and chemical composition

100 g of product contains about 1.7% proteins, 0.7% fats, 1.5% carbohydrates. Calorie content is about 19 kcal. Thus, green russula is a dietary product.

It contains many useful elements, minerals (potassium, phosphorus, iron, sodium, calcium, magnesium) and vitamins (nicotinic acid, thiamine and riboflavin, ascorbic acid and tocopherol).

According to some researchers, they help prevent the development of blood clots. You can use them to curdle milk.

Their use is not recommended for children under 12 years of age, persons with impaired functioning of the kidneys, liver, heart, with individual intolerance to the components of this mushroom, pregnant and lactating women. Adults need to limit their consumption to 150 grams per day.

Available similar names- greenish russula, as well as the olive green russula mushroom (olive russula). The latter, unlike green russula, grows in mountain and coastal forests, preferring pine forests. May cause digestive upset, although well tolerated by some. It has yellow spores, the plates are initially white, but after a while they turn light yellow, the stem has a pink coating, the cap is up to 2 times or more larger compared to that of green russula.

Boiling, salting and marinating

Before boiling, the mushrooms are carefully sorted and washed, cleaned of contaminants, placed in a saucepan, and filled with water in a ratio of 2:1. Then they put it on a medium flame until it boils, after which it is turned down, it is necessary to monitor the formation of foam, which must be removed periodically. Add salt, black peppercorns, bay leaf. Cooking time after boiling is half an hour. The water must be poured out after this.

To pickle, after placing the mushrooms in a pan (using the same preliminary steps as for boiling), add salt. Next, peel 3 cloves of garlic, from which they make small plates that are placed on the mushrooms. Cover with blueberry branches and place in a cool and dark place for 12 hours. Add sliced 1 medium onion on top, add 3 tablespoons of vegetable oil and mix, then put into jars and close. Mushrooms need to be compacted, adding new ones. After an average of 1 month, mushrooms can be consumed.

You can marinate mushrooms different ways, the most common is with vinegar. The stems are cut off, the mushrooms are poured with boiled water, brought to a boil, allowed to cool, and then placed in a colander. Currant leaves, cherries, dill umbrellas are added to the jars, bay leaves. The brine is made based on 250 g of water 25 g rock salt and 50 ml of vinegar. It is boiled and poured into jars with mushrooms. Sterilization is carried out in a pan with water. After boiling, keep on the fire for 20 minutes, then roll up the lids.

Finally

Green russula refers to edible mushrooms 3rd category. Can be found everywhere. The main difference from the pale grebe is the absence of a ring on the leg. Dishes made from these mushrooms can be used as dietary ones. They can be salted, pickled and boiled.