All the colors of the rainbow: what russula looks like and what is the difference between its types. Russula mushrooms, edible and inedible - photo and description of what russulas look like

or
Conditionally edible mushrooms

Conditionally edible mushrooms most often include mushrooms that are poisonous or have a pungent taste in their raw form, but quite edible after culinary processing . The food use of such mushrooms is based on the fact that their poisons are neutralized at temperatures above 70°C or are highly soluble in hot water and are removed during boiling. Before preparing dishes from conditionally edible mushrooms, they must be boiled in large quantities water at least 35-40 minutes or twice for 20 minutes, the broth is not used, and the boiled mushrooms are washed with water. Caustic and bitter substances from some laticifers are also removed by boiling or soaking in cold water within a few days. Conditionally edible mushrooms suitable for drying, can be consumed only after a certain storage period (usually 2-3 months), during which time toxic substances decompose and become harmless. Some mushrooms that are considered the best and very tasty are considered conditionally edible - such as:

• morels,

  The morel is conical. Conditionally edible mushroom.

• pink wave,

  Pink wave. Conditionally edible mushroom.

• black breast,

  The breast is black. Conditionally edible mushroom.

• purple row,

  The row is purple. Conditionally edible mushroom.

• autumn honey fungus.

  Autumn honey fungus. Conditionally edible mushroom.

Other conditionally edible mushrooms:

• Valuy.

  Valuy. Conditionally edible mushroom.

• Oyster mushroom.

  Oyster mushroom. Conditionally edible mushroom.

Russula

Russula (Russula).

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. The skin is of various colors, 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 buffy. Leg cylindrical, smooth, less often thickened or pointed at the base, white or colored, dense or hollow inside. 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 dark yellow.

Toxicity

Most mushrooms of the genus Russula(Russula) edible, some have a bitter taste, but this usually disappears after soaking and boiling.
Views from pungent and pungent pulp inedible, they 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.

In Russia About 60 species of russula grow.

Area. Distribution of Russula in Russia

Inedible
species of Russula (Russula)

Russula birch Russula birch	Russula birch (Russula betularum) Coloring quite varied: from dark red or copper-red, but more often paler, lilac-pink, sometimes almost white, yellowish in the center.	Conditionally edible Or no edible mushroom. There are known cases of mild gastrointestinal poisoning.
Russula watery Russula watery	Russula watery (Russula aquosa) Coloring lilac-red tone, yellowish in the center.	Conditionally edible mushroom
Russula pungent Russula pungent or Russula emetic	Russula pungent or Russula emetic (Russula emetica) Coloring reddish, light red or red. A cap with a very pungent and bitter taste and a fruity smell.	Mushroom inedible due to its bitter taste, according to other sources it is conditionally edible. The mushroom is mildly poisonous and causes disturbances in the gastrointestinal tract. There is also information about the presence of muscarine in it. Used in pickles after boiling and washing for twenty minutes.
Russula gall Russula gall	Russula gall (Russula) Coloring straw yellow or light ocher, sometimes fading to beige. The skin is sticky in wet weather, peeling off only along the edge of the cap.	Inedible- has a strong pungent taste.
Russula blood red Russula blood red	Russula blood red (Russula sanguinea) Coloring blood-red, wine-red or violet-red, often fading, very rarely whitish. The peel is very difficult to remove.	Inedible
Russula brittle Russula brittle	Russula brittle (Russula fragilis) Coloring very diverse: usually pale purple, or red-violet, violet-lilac, olive-greenish, gray or even lemon yellow or white.	Inedible because of the bitter taste. In its raw form it can cause mild gastrointestinal poisoning.
Russula Meira Russula Maira or noticeable	Russula Meira or noticeable (Russula nobilis) Coloring at first blood red, then washing out and becoming red-pink, sometimes completely white. The peel is removed only along the edge of the cap.	Counts inedible and even poisonous mushroom due to its bitter taste. In its raw form it can cause mild gastrointestinal poisoning.
Russula sardonyx Russula sardonyx	Russula sardonyx or acute or yellowing (Russula sardonia) Coloring violet-red or red-brown, rarely greenish or greenish-yellow, yellow-brown. The peel is almost never removed. Pulp with a faint fruity odor and strong pungent taste.	Inedible because of the bitter taste. In its raw form it can cause mild gastrointestinal poisoning.

Russulas are quite widespread both in forests and small plantings. Due to the fact that these are the simplest and most numerous varieties, people do not pay enough attention when collecting them. However, this approach is incorrect, since among them you can find false species that are not edible.

Russulas are excellent mushrooms in terms of their taste and nutritional qualities.

Today there are several main false types of russula. Moreover, some of them are noticeably different from each other, while others, at first glance, are completely identical. It is very important to know what such a mushroom looks like and to be able to distinguish edible from inedible, so as not to harm your health and not spoil the taste of mushroom dishes.

The first sign of difference edible russula- color of the hat. As a rule, edible inhabitants The forest cap can have pale gray, greenish and brown shades. If there are bright red or purple spots on the cap, then most likely you are facing false mushroom, the collection of which is better to refuse.

Bile and acrid false varieties

In addition to the popular false representatives, it is necessary to be able to distinguish doubles among normal mushrooms by special characteristics. The first of them is gall russula. It has an ocher or yellowish color with a red tint. At high level humidity in the forest or immediately after rain, the cap, when wet, has a lot of mucus on its surface. This variety tastes bitter and not very pleasant, but not poisonous.

Apart from its unpleasant taste, gall russula is practically incapable of causing harm.

Russula caustic is a rather controversial type false variety and it is difficult to classify it as a poisonous mushroom. Some mycologists consider it safe for the human body, while others are confident that it can cause harm to human health. This is due to the fact that this type Quite bitter in taste. The bitterness disappears only after repeated boiling. But judge for yourself: after boiling it many times, all the poisons, even if they were there in small quantities, will disappear completely, although nothing tasty or beautiful will remain from the mushroom itself. Especially considering that caustic russula is very soft and easily falls apart in your hands. But it is impossible to consume it raw (very bitter).

It is very easy to distinguish caustic russula from the real one. In appearance, it has a bright red cap, which when cut has a slight pink tint. This type of fungus is found mainly in coniferous forests.

This representative has a similar twin - the bloody russula. It tastes and looks exactly the same, only the pulp on the break has White color.

Bolotnaya

There is another one false appearance- marsh russula. The false swamp variety tastes very pleasant and sweet. The mushroom has a row nutrients, useful for humans. It looks bloody, but distinctive feature is that it is almost impossible to remove the skin from a marsh-type cap. The leg is also painted pink.

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, blue colors, the color may be blurred or multi-colored. 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

In traditional and folk medicine does not apply.

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 pulp is white and slowly turns into Brown color, 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"

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

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

Delicious

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

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

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

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

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

Edible.

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

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

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

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

Inedible and poisonous

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

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

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

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

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

Pickling

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

Pickling

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

Frying

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

Cooking

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

Extinguishing

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

For lovers of potatoes with mushrooms, we can recommend frying the potatoes separately and adding separately fried russula on last stage cooking - this way you can easily control the process of frying these fundamentally different ingredients. You can do the same with other products: cook them separately from the russula and mix them at the last stage of cooking. Or do not mix and serve separately.

Everything applies to russula traditional recipes cooking mushrooms, but the best way All that's left to cook is the salting. You can salt russula even while camping, which is what experienced hikers, hunters or summer residents use. Garlic cloves and aromatic herbs are used as aromatic additives. For quick salting the garlic is cut into slices, the herbs are crushed, and a little more salt is used than for long-term cooking.

Salted russula

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

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

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

Alexey Borodin

It is very difficult for novice mushroom pickers to distinguish edible russula from inedible ones due to the diversity of their types and colors

The Russula family is called Russula in Latin, meaning “reddish.” It is traditionally believed that the caps of edible russula should have mainly reddish tints. Although, if you study the photo and description of russula mushrooms, you can understand that mushrooms with yellow, green and even brown caps are also edible. After all appearance Russula is often determined by the nature of the place where it grows.

Russula greenish or scaly (R. Virescens)

This russula has a fleshy, thick, dense leg, and the flesh tastes like a nut. The greenish russula prefers to live in deciduous places, especially where birch is adjacent to oak. It begins to grow at the end of June and ends only with the onset of winter frosts. Greenish russula can be found both individually and in groups.

Video about what green russulas look like

This mushroom has a greenish-gray cap, up to 10 cm in diameter, has a darker depression in the middle, and closer to the edges the skin is almost white. Because of the inclusions, the color of the cap appears mottled. The skin does not separate from the cap. The solid greenish leg is smooth and reaches 8-10 cm. White mushroom The pulp is slightly dry and has a strong, dense structure. Recommended for mushroom pickers to watch photo of what the greenish russula mushroom looks like, because it is one of the most delicious among russulas and is suitable not only for pickling and cooking, but also for frying. On the other hand, it is somewhat reminiscent of the deadly poisonous pale grebe, so you need to be able to clearly distinguish them.

Russula blue-green (R. Cyanoxaniha)

The caps of this type of russula can reach 15 cm, and their color is steel with a bluish tint, lilac or green-violet. The young ones have spherical, sticky caps, but with age they become flat, their edges droop - this is shown in the photo of what a russula looks like. The unbreakable and frequent plates are white in color; this distinguishes them from the plates of other russulas. The white flesh of the mushroom is dense in young specimens, and becomes curdled in mature specimens. Distributed in summer and autumn in deciduous forests.

Olive Russula (R. Olivacea)

This is one of the earliest russulas; it can be found in the forest as early as mid-June. At this time, there are almost no mushrooms, so mushroom pickers are favorable to olive russula, growing in mixed or coniferous forests in small groups or singly. Its initially hemispherical cap becomes flat with age, possible colors: greenish-olive, purple-violet, ocher. The cap is medium-sized, but sometimes reaches 20 cm, quite fleshy, with frequent yellowish-orange plates. The white, juicy pulp of the mushroom is tasteless, odorless, and does not change color. The long leg is purple-red in color. This russula can be salted and cooked.

Russula blue-yellow (R. Cyanoxantha)

These types of russula are found in forests dominated by birch and pine trees from the end of June until almost the first snow. Despite the name, the mushroom can have other colors: brownish-greenish and bluish-greenish are the most typical, but yellowish with pink edges are also found. This russula has a thin cap with frequent hard plates, and the skin is easily separated. The mushroom pulp is elastic and white, not crumbly and does not change color when broken, the taste is slightly nutty, and there is almost no smell. This is a mushroom that is quite valued in cooking and can be boiled, salted and fried.

Russula blue (R. Azurea Bres)

Blue Russula can be found mainly in spruce forests in groups, in August-early October. It has a relatively small (9 cm) cap, but it is fleshy and quite voluminous; in adults it is flat and has a depression in the middle, while in young animals it is convex. Its color is blue-lilac, darkening towards the center and lighter at the edges. The skin is easily separated from the white, firm pulp, which has no distinct odor. The blue russula has a 6-centimeter stalk, which becomes tubular in old age. This type of russula is especially tasty when salted.

Russula (R. Vesca)

The caps of edible russula reach a width of 5-9 cm, have a brown-pink or white-pink color and a sticky surface that becomes matte when dried. Young specimens have hemispherical caps, while adults have flat caps with sparse white plates, sometimes with reddish spots. The legs are fleshy and white. Edible russula has a light mushroom aroma and a nutty flavor. This is one of the most delicious views Russula It does not look like a fly agaric at all - neither in that it does not have a skirt on its leg, nor in such a bright hat with white spots on the cap. These russulas are the most popular among mushroom pickers, so edible russulas in photos and in real life are the most recognizable. Most often they grow in deciduous forests, where birch trees predominate, although they are not uncommon among conifers. She can grow either alone or in families, and this happens from mid-summer to the end of September.

Edible russula can be salted and cooked. To make salted russula crispy and elastic, they should be doused with boiling water before salting.

Whole russula (R. Integra)

The cap of a whole russula grows up to 15 cm; in youth it is spherical in shape, and in maturity it becomes flat with raised edges. Color varies from chocolate brown to reddish brown. The plates are initially milky white and later become yellowish. The dense and brittle white flesh of young mushrooms turns into crumbly, yellowish color with age. It grows in deciduous forests throughout the summer and autumn. Here it is important to distinguish between edible and inedible russula, since the purple-brown russula, which has a bitter taste, is very similar to whole russula.

Marsh Russula (R. Paludosa)

This variety of russula grows in damp forests dominated by pine trees or pine and birch trees, often on peat bogs. Growth time is from mid-summer to late September. Swamp russula often grows alone, although small groups are also found. Semiconical in young mushrooms, the cap becomes more convex with age.

The bright red color of the cap in the center is darker, sometimes brown. The skin is smooth, slightly sticky. Swamp russula has white pulp, with a delicate taste and odorless. The plates are white, but sometimes slightly yellowish. The tall (up to 12 cm) white leg has a diameter of up to 3 cm, and sometimes becomes pinkish-reddish. These russulas can not only be salted and pickled, but also boiled and fried.

Russula fading (R. decolorans)

This medium-sized (up to 10 cm) russula has an orange-red cap with a slimy, sticky skin in young specimens, smooth and dry in mature ones. The frequent plates also change with age: from white in young to yellow in mature and gray in old. Young mushrooms have a smooth, long white stalk, which turns gray in older ones. The white flesh also turns gray with age. In summer and autumn it grows in coniferous forests.

What brings confusion to the question of whether the fading russula is an edible mushroom or not is the fact that it is very similar to the inedible, pungent russula, which has white spore powder and plates and non-greying pulp.

Golden Russula (R. Aurata)

This type of russula got its name from its beautiful golden-yellow or yellow-red color. It begins to grow at the end of June and ends at the beginning of October. The mushroom is found in coniferous and deciduous forests, often in the form of small seeds. The golden russula has a medium-sized cap, which is initially hemispherical and convex, then turns into a fleshy flat or prostrate cap with slightly ribbed or smooth edges. It is lighter towards the edges. The stem of the mushroom is up to 9 cm high, but thin (less than two centimeters) and has an even cylindrical shape. The leg is sometimes slightly curved, at first white, smooth, dense, later becoming pale or bright yellow.

Russula yellow (R. flava)

Almost everyone knows what yellow russula looks like: a thin, flimsy cap with a diameter of no more than 10 cm. At first it has the shape of a hemisphere, and with age it becomes prostrate, having a depression in the middle. The skin on the cap is dry and smooth, the color ranges from lemon yellow to rich yellow, and is easily separated from the pulp. The flesh of the mushroom is white, fragile, gradually turning gray at the break, sometimes to an almost black color. It has no specific smell. The plates are slightly yellowish or just white. The smooth white leg reaches 10 cm in length. Yellow russula can be boiled and salted, although its taste leaves much to be desired.

Did you know that there is such a variety of russula? Which of listed types Did you collect? Tell us about it in