False russula. Edible russula: photos and types of mushrooms

Taxonomy:

Division: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina (Agaricomycetes)
Class: Agaricomycetes (Agaricomycetes)
Subclass: Incertae sedis (indefinite position)
Order: Russulales
Family: Russulaceae (Russula)
Genus: Russula (Russula)
View: Russula nigricans (Russula blackening)

Other names for the mushroom:

Russula blackening

Russula blackens - a species of mushroom included in the genus Russula, belongs to the Russula family.

It has a cap from 5 to 15 centimeters (sometimes larger specimens are found - even up to 25 centimeters in diameter). At first the cap is whitish in color, but then becomes dirty grayish, brown with a soot-colored tint. There are also brownish specimens with an olive tint. The middle of the cap is darker, and its edges are lighter. On the cap there are adhered particles of dirt, earth, and forest debris.

Russula blackens has a smooth cap, dry (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and prostrate. Its center becomes smooth over time. Cracks may form on the cap, exposing the beautiful white flesh.

The plates of the mushroom are thick, large, sparsely spaced. At first they are white, and then they turn gray or even brownish, with a pinkish tint. There are also atypical ones - black plates.

Leg Loading blackening - up to 10 centimeters. It is strong and cylindrical in shape. As the mushroom ages, it becomes a dirty brown color.

The flesh of the mushroom is thick and breakable. Usually white, it slowly turns reddish at the incision site. It has a pleasant taste, slightly bitter, and a pleasant faint aroma. Ferrous sulfate colors such pulp pink color(then it turns green).

Distribution area, growing time
Russula blackens forms a mycelium with hard trees. Grows in deciduous and mixed forests. The mushroom can also often be seen in spruce and wide deciduous forests. Favorite place distribution - temperate zone, as well as region Western Siberia. The mushroom is not rare in Western Europe.

Found in large groups in the forest. It begins to bear fruit in mid-summer, and this period ends until winter. According to the observations of mushroom pickers, it is found in such a northern region as the Karelian Isthmus, at the end of the forest it is often found in the Leningrad region.

Mushroom look-alikes

. It has thick and flowing plates, as well as a whitish cap of a grayish tint. The pulp of such a mushroom can turn black almost immediately. Redness is not visible in such mushrooms. In autumn, in birch and aspen forests it is quite rare.
Frequently plated loader (Russula densifolia). It is distinguished by a brownish-brown and even brown with a black cap. The plates of such a cap are very small, and the mushroom itself is smaller. The pulp first turns reddish, but then slowly turns black. In autumn, it is quite rare in coniferous and mixed forests.
. When broken or cut, the flesh of this mushroom turns brown. But it has almost no dark, almost black shades. This mushroom is an inhabitant of coniferous forests.

These types of fungus, as well as the Russula itself, form separate group mushrooms They differ from others in that their flesh takes on a characteristic black color. Old mushrooms of this group are quite tough, and the color of some of them can have both white and brown shades.

Is this mushroom edible?
Russula blackens belongs to the fourth category of mushrooms. It can be consumed fresh (after thoroughly boiling for at least 20 minutes), as well as salted. When salted it quickly turns black. It is necessary to collect only young mushrooms, since old ones are quite tough. In addition, they are almost always wormy. However, Western researchers consider this mushroom inedible.

Video about the Russula blackening mushroom:

additional information
The fungus can grow in the substrate. Some old specimens of the fungus may come to the surface, causing the soil layer to break through. The mushroom can often be wormy. Another one characteristic feature mushroom - it slowly decomposes in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms last for quite a long time, until next year.

Russulas are often eaten almost raw, which is how they get their name. These mushrooms are found in large quantities in our forests, so mushroom pickers collect them only in cases where there is no other harvest. However, several simple rules cooking will help you extract the maximum nutritional value from these interesting mushrooms.

The whole family is called russula lamellar mushrooms, which includes more than 270 species, and approximately 60 of them grow in our country. These mushrooms come in a wide variety of shades based on the color of their caps: from white, greenish and bright yellow to pink, red and even purple. There are also different options in size: from 4 cm in diameter to 16 cm.

The pulp of the mushroom is always dense, and the size is small. They do not grow in large colonies, but singly or in groups of 3-4. At the same time, many mushroom pickers collect them only in the leanest seasons, but russulas can be an excellent addition to the second course - find out more now in the section “How to deliciously cook russulas.”

Russulas are found in large quantities in our forests

NOTE

Despite their name, these mushrooms should not be eaten raw. Firstly, in their raw form they are quite bitter, and secondly, thanks to culinary processing, not only bitterness disappears from the fruiting bodies, but also substances that have a negative impact - mainly car exhaust waste and chemical industry products that end up in forests , if the relevant enterprises are located nearby.

Taste and nutritional value of russula

Despite the fact that, in terms of their taste, russulas belong to category 3 and 4 mushrooms (some of them are classified as conditionally edible), Russulas contain a lot of vitamins and other substances beneficial to the body:

vitamins C, E, group B;
iron, potassium, calcium, magnesium, sodium, phosphorus and potassium;
alimentary fiber;
light carbohydrates;
saturated and unsaturated fatty acids.

The calorie content of russula is low - only 19-20 kcal per 100 g of live weight. This is explained by the fact that, like many other mushrooms, it consists of 80-90% water.

Gallery: Russula mushrooms (25 photos)

Features of russula (video)

NOTE

People suffering from heart disease and chronic diseases of the digestive system should not consume these mushrooms. You should also refrain from feeding russula to children under 10 years of age, and for adults, the daily portion should not exceed 150 g based on raw weight.

Edible types of russula

Russulas form several dozen edible species, which have a very diverse range of colors and sizes. Some of them are similar to their poisonous counterparts, so before you go into the forest, you should learn to distinguish the doubles well. Here are the most common types of true, edible russula.

Valuy

It also belongs to the family Russulaceae, although many consider it a different species. The cap is yellow or brown, with a pleasant blush. They look like raw potatoes due to their color and spherical shape. The skin is slimy to the touch and has a glossy texture in appearance.

Loader blackening

There are specimens of both regular sizes and very large ones.– with caps up to 25 cm in diameter. The shades are white, milky, and when the mushrooms mature, the caps begin to turn black, which is where the name of the species comes from.

Loader blackening

Russula birch

The mushroom has a pleasant white color with pink tints . Grows in birch and other deciduous forests with slight shade. If the summer is particularly warm and humid, the harvests become very large - representatives of this species love excess water.

Marsh Russula

This mushroom seems to have come straight out of a picture - the cap is a classic red-brown shade (reminiscent of an apple or the surface of a pomegranate in color), and the legs and plates are snow-white. These mushrooms have a strong bitterness. y, but if you remove the film from the cap, then this drawback will immediately go away: moreover, it is very easy to remove it.

Marsh Russula

Russula browning

This mushroom has a very rich smell and also looks very beautiful thanks to its brown-brown cap and white stem. . Mainly grows in taiga(in pine forests). It begins to bear fruit in the second half of July and continues until October.

Inedible and poisonous russula

There are several varieties false mushrooms, which must be distinguished from edible ones before going into the forest. Not all of them are poisonous and dangerous to health, but in terms of taste, all of the species listed below are noticeably lower than the edible representatives.

Bile Russula

This species is not poisonous, but is particularly bitter. The caps of the mushroom are orange, yellow with reddish hues. Hats of typical sizes are from 4 to 10 cm in diameter. Characteristic feature = the white flesh at the break has a rich geranium smell. This way you can check the mushroom if you have any doubts.

Bile Russula

Russula is caustic

This species is also not particularly dangerous, but The pulp tastes very bitter and acrid. Its characteristic feature is pinkish flesh at the break. Another important difference from edible lookalikes– such a mushroom is very fragile: it literally breaks when the fruiting body is twisted.

Marsh Russula

The species is very similar to bloody russula, but the skin on the cap is very difficult to remove. At the same time, it is quite difficult to distinguish it by all other characteristics: the flesh is white, tastes sweetish, with a bright mushroom aroma, and the leg is also colored pink. After heat treatment This type is quite suitable for consumption.

Russula is caustic

Description of false russula

It is quite easy to distinguish poisonous mushrooms from edible ones, because there are several external signs, allowing you to reliably identify true and false representatives. The main danger of fake mushrooms is that they can spoil the dish with their overly bitter taste. But even in this case the person will not receive severe poisoning and even more so a threat to life.

Nevertheless, It is important to identify false russula by the following signs:

The end of the leg, as a rule, has pinkish tints.
The pulp is denser than that of true species.
The plates are at the same time coarser and thicker.
You will never find worms on false russulas because of the bitterness, but on true russulas they are very common.
Finally, the leg does not have the characteristic small skirt.

How to prepare russula for the winter (video)

Places and times for collecting russula

These mushrooms grow almost everywhere - they can be found in the temperate climate zone of Europe, North America and Asia. Russulas choose both deciduous and coniferous forests, and thanks to its unpretentiousness, it sometimes even invades wetlands and urban park areas.

The first mushrooms appear already in May, but the real harvest occurs in August and the first half of autumn, when the number of russula is at its greatest. Despite their wide habitat, these mushrooms need to be collected exclusively in a forest area remote from the city - otherwise the fruiting bodies accumulate quite a lot a large number of industrial waste.

How to cook delicious russula

For some reason, it is believed that russula are second-rate mushrooms, which can only be cooked in the leanest seasons. Of course, you need to work with them a little longer before cooking. However, a few simple rules will help you quickly get rid of the characteristic bitter taste of these mushrooms and make pickling options for the winter and ready meals of them.

The first mushrooms appear already in May

To prevent russula from becoming bitter

Here is a simple recipe on how to properly clean these beautiful mushrooms and get rid of bitterness:

First of all, you can collect russula only in forests far from major highways and chemical plants. Otherwise, the mushrooms will absorb a lot of waste, and it will be unsafe to eat such a dish.
Only the caps are suitable for cooking; the stems can be mercilessly discarded.
And most importantly: to remove bitterness, you need to clean the caps, removing the film from them, which makes the surface of the mushroom glossy. You can also use this technique - boil the caps in hot water for 15 minutes at a low boil, then rinse them under running water. cold water until completely cooled.
If you don’t have time to cook the mushrooms, you can soak them in cold or salted water for 2 hours.

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

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

Mushrooms are collected from June to October. All types with a mild taste are suitable for food.

Fresh russula supply the body with vitamins B1, B2, C, E, PP, lecithin, rhassulin, potassium, calcium, magnesium, sodium, phosphorus, and iron.

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

Botanical description

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

Description:

Hat. Initially it has a bell-shaped, hemispherical, spherical configuration, later it becomes funnel-shaped, flat or prostrate, less often - convex. The edge of the cap is striped or ribbed, curled or straight. The skin is of various colors, shiny or matte, dry, less often wet, adherent, easily separated from the pulp, sometimes cracking.
Records. Descending or free, adherent, notched, equal or unequal length, frequent, sometimes sparse, forked-branched. The color of the plates is white, yellowish, the edges are blunt, pointed, depending on the type.
Leg. White or colored, cylindrical, smooth, rarely pointed, thickened at the base, dense or hollow inside.
Pulp. White, does not change color with age and when cut, spongy, fragile, dense in the stem, with a soft, subtle taste. Burning and pungent notes indicate that the mushroom is poisonous and unsuitable for consumption.
Spore powder. Color varies from white to dark yellow.

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

Popular edible species

Russula food. The mushroom cap is fleshy, uneven in color, finely mesh-wrinkled, reddish, white-pink. In the middle it is brownish and ocher. It reaches 5–10 centimeters in diameter. The edges of the cap are slightly ribbed or smooth, the plates are frequent, of equal length, yellowish-white, branched at the stem. Fruits in July-October. Similarly, the mushroom can be confused with herring russula, the latter, in turn, has a pronounced fishy smell.

IN folk medicine It is used as a diuretic, in cooking for pickling, salting, and making soups.

Russulas are greenish (scaly). This is the most delicious view mushrooms among all existing ones. All kinds of preparations are made from them, subjected to all types of culinary processing, with the exception of drying. The cap of the scaly russula is green, sometimes with a bluish tint, fleshy, with tightly adherent skin. Its surface is thick, dry, rough, warty, cracking with age, reaching 5–12 centimeters in diameter. The plates are white, sometimes with a yellowish tint. The pulp is dense, fragile, and emits a pleasant mushroom smell. The leg is white, furrowed, and becomes brown with age. When scrapped, the russula changes color and becomes rusty. Fruiting period – July – October.

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

Main useful property Russula of this type has the ability to suppress Ehrlich carcinoma and saracoma-180 by 90%.

Russula turns brown. The mushroom cap is dark red, brown-ocher, yellowish, olive, burgundy with a purple-brown or black center, strongly convex. Reaches 5 – 15 centimeters in diameter. Sometimes with the purple edge folded inward. The plates are soft, branched at the stem, cream, ocher or brown in color, and turn brown when pressed. When scrapped, the flesh is white, darkens over time, the leg has a herring smell, which intensifies towards the base, the cap has a crab or nutty taste. The leg is white, rarely with rusty spots, it can be pink or red.

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

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

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

Fruits in July-August.

Used for salting, pickling, making soups, frying.

Healing properties and contraindications

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

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

The effect of russula on the human body:

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

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

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

When to collect?

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

In order to return to a well-known place next time and collect a rich harvest of mushrooms, you should spare the mycelium: russula, like any gifts of nature, cannot be pulled out of the ground, they must be carefully cut off at the base with a knife.

Safety regulations:

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

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

Mushroom picker equipment:

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

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

Mushroom is a treacherous product, follow safety rules!

Selection and storage

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

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

After harvesting, the crop retains its nutritional properties for the next 24 to 48 hours. It is believed that the mushroom is a perishable product that should be cooked immediately. If you plan to prepare the dish the next day, then dry russula is placed in the refrigerator.

Dried mushrooms can be stored for up to 1.5 years. And salted and pickled ones for no more than 1 year. Interestingly, after drying, forest fruit retains beneficial amino acids and dietary fiber; only protein is lost, which makes up 40% of the original amount.

Chemical composition

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

Russulas contain lecithin, an essential substance for the human body. It's fatty organic compound, construction material for cell membranes. Lecithin consists of 17% of nerve tissue, 30% of the brain and 50% of the human liver. It improves memory, strengthens brain activity, preserves the conductivity of nerve fibers, protects liver cells, normalizes the composition of bile, and strengthens the heart muscle. Without lecithin, proper absorption is impossible (A, E,).

Use in cooking

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

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

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

Pickling mushrooms

Ingredients:

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

Cooking method:

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

Marinating mushrooms

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

Let's look at each of them.

Marinating with vinegar:

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

Marinating with garlic:

Wash and cook the mushrooms.
Peel the garlic and chop into thin slices.
Place the first layer of mushrooms in a saucepan, cap side down, sprinkle with salt and garlic, then the second, third. Please note that 1 kilogram of russula will require 15 – 20 grams of salt. The amount of garlic depends on individual preference.
Keep the mushrooms in a cold place for 14 days. After 2 weeks they acquire a sharp, rich taste. Good as a snack for.

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

Ingredients for pickling with onions:

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

Cooking principle:

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

Cooking mushrooms

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

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

Mushrooms stewed in sour cream

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

Conclusion

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

Russula is a forest bread that supplies the body with sodium, magnesium, calcium, iron, phosphorus, potassium, vitamins B1, B2, B3, E, C. The mushroom acts as an antibacterial agent, strengthens the immune system, helps in the fight for a slim body, prevents the formation of blood clots, blood thickening, normalizes the functioning of the cardiovascular system. Contraindicated for children under 7 years of age, pregnant and lactating women, people with liver, kidney, or stomach disorders, or allergies to the product.

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

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

Jul-8-2017

Russula (Latin Rússula, from Latin rússulus - reddish) is a genus of lamellar mushrooms of the Russulaceae family (Latin Russulaceae).

Russula belongs to the lamellar genus. 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 the beginning of August to September.

Mushroom caps differ as it depends on the species. There are pinkish russulas, yellow, green and so on.

The cap is first spherical, hemispherical or bell-shaped, later spread out, flat or funnel-shaped, less often convex; the edge is rolled or straight, often striped or ribbed. The skin is of various colors, dry, less often wet, shiny or matte, sometimes cracking, easily separated from the pulp or adherent.

The plates are adherent, notched, descending or free, of equal or unequal length, sometimes forked, usually frequent, sometimes sparse, with a blunt or pointed edge, often brittle, white or yellowish to buffy.

The leg is cylindrical, smooth, less often thickened or pointed at the base, white or colored, dense or hollow inside.

The pulp is 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 is white to dark yellow.

Most mushrooms of this genus are edible, some have a bitter taste, but this usually disappears after soaking and boiling. Species with pungent flesh are inedible and are often described as poisonous. When consumed raw, they strongly irritate the mucous membranes, which can lead to vomiting, but such an action cannot be considered poisoning in the full sense.

Types of russula mushrooms:

Russula blue-yellow (Russula cyanoxantha)

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

Photo and description of blue-green russula mushrooms

Features an incredible variety of colors. There are mushrooms with caps of brown-red, dark green, purple, and blue colors; the color can be blurry or multicolored. But more often the main shade is a mixture of purple, blue or bluish shades. The cap is up to 15 cm in diameter. In wet weather, the surface is sticky, shiny, with a slightly ribbed edge; the skin is removed to 2/3 of the radius of the cap. The pulp is white, with a pleasant mushroom taste and smell. The plates of blue-yellow russula, unlike the plates of all other russula, are soft, flexible, and completely unbreakable.

The leg is white, sometimes slightly blue.

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

Similar species

It differs from various russula of similar color primarily in its flexible, unbreakable plates.

Pharmacological and medicinal properties

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

Polysaccharides of the alcoholic extract of fresh fruiting bodies of this russula exhibit antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 70 and 60%, respectively.

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

Edible and delicious mushroom, which does not require pre-boiling. All types of culinary processing and types of preparations are suitable, except for drying.

Olive herring russula (Russula pseudo-olivascens Kärcher)

Family: Russulaceae.

Photo and description

The cap is 5–12 cm in diameter, convex, then prostrate, depressed in the center, bare, slightly slimy, then dry, with a ribbed edge, olive, greenish. The skin is easily separated from the cap. The flesh is white, turning brown with age.

The smell of herring is characteristic, which is especially noticeable at the base of the stem of aging mushrooms. The plates are adherent, dense, whitish, then creamy, turning brown under pressure.

The stem is central, up to 10 cm high, 1.5–3 cm thick, white or dirty pinkish-yellow, brownish, smooth.

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

Similar species

A characteristic russula, reliably distinguished from other similarly colored species by its herring smell.

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

Traditional and folk medicine

Not used in traditional and folk medicine.

Rules for collection and procurement for medicinal purposes

Not collected for medicinal purposes.

Russula (Russula vesca Fr.)

Family: Russulaceae.

Synonyms: edible russula.

Photo and description

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

The pulp is white, with a pleasant nutty taste and smell. Leg 3–5 × 1–3 cm, smooth, somewhat thinner towards the base, slightly wrinkled, white.

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

Similar species

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

Pharmacological and medical properties

Not studied.

Traditional and folk medicine

In Russian folk medicine it is used as a diuretic.

Rules for collection and procurement for medicinal purposes

Fresh boiled or fried fruit bodies are used for medicinal purposes.

Used for frying, making soups, salting and pickling.

Greenish russula (Russula virescens (Schaef.) Fr.)

Family: Russulaceae.

Synonyms: scaly russula.

Description

The cap is 5–12 cm in diameter, bluish-green, green, fleshy, with more or less rough, warty skin, cracking with age, thick, dry, tightly adherent skin. The plates are white or slightly yellowish.

The pulp is very dense and fragile, with a pleasant taste and smell; when scrapped, it slowly acquires a rusty tint. The leg is grooved, white, slightly brownish with age, 3–8 × 1–2 cm.

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

Similar species

It differs from other green-colored russulas by its cracked, spotted cap.

Pharmacological and medical properties

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

Polysaccharides of the alcoholic extract of the mycelial culture exhibit antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 90%.

Traditional and folk medicine

Not used in traditional and folk medicine.

Rules for collection and procurement for medicinal purposes

Not collected for medicinal purposes.

Perhaps the most delicious russula. All types of culinary processing and types of preparations are suitable, except for drying.

Russula brown (Russula xerampelina (Schaef.) Fr.)

Family: Russulaceae.

Synonyms: herring russula, aromatic russula.

Description

The mushroom cap is brown, yellowish or ocher-brown, often to reddish or brownish-ocher, or dark red with an almost black center, purple-brown, sometimes with a violet edge, 5–15 cm in diameter, strongly convex, with a curled edge inward. There are also other color variations, such as olive or burgundy. The plates are cream to ocher-brownish, relatively soft, strongly branched at the stem, and turn brown when pressed. The flesh is white, slowly turns brown when scrapped, has a wonderful nutty or crab flavor and smell in the cap and a noticeable herring smell at the base of the stem. The leg is 4–8 × 1.5–3 cm, white, sometimes with rusty spots, in some varieties it may be partially or entirely pinkish or red.

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

Similar species

Despite the high variability, it is a characteristic mushroom, reliably distinguished by its complex of characteristics from other non-bitter russulas.

Pharmacological and medical properties

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

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

Traditional and folk medicine

Not used in traditional and folk medicine.

Rules for collection and procurement for medicinal purposes

Not collected for medicinal purposes.

Very tasty russula. All types of culinary processing and types of preparations are suitable, except for drying.

Based on the book by M. Vishnevsky “Medicinal mushrooms. Great Encyclopedia"

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

Russula small

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

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

Russula moss-loving

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

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

You can see the inedible russula in the photo, which shows the appearance of the mushroom:

Russula birch

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

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

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

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

Russula immaculate

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

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

Russula watery

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

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

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

Russula orange-pink

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

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

Russula light yellow

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

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

Russula brittle (fragile)

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

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

Russula graceful

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

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

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

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

Soft russula

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

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

Russula is disgusting

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

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

The pulp is initially completed, then loose, brittle, white, tastes slowly, slightly pungent, with a weak aromatic and at the same time unpleasant odor. Spore powder is yellow.

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

Russula brilliant

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

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

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

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

Russula Kele

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

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

Mealy russula

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

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

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

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

Russula grayish

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

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

Russula pink-legged

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

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

Russula blood red

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

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

Russula forest

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

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

Russula sunny

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

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

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

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

Russula sister

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

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

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

Russula is caustic

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

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

Russula is pungent and pungent

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

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

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

Inedible russula mushrooms in the photo (click to enlarge):