Show photos of russula of all types. The difference between russula and toadstool

If you literally translate the name of the Russula family from Latin, it will sound like “reddish”. It is believed that edible type these mushrooms should have a predominant reddish tint. But if you take a closer look at what russula looks like, you can find out that there are species with yellow, green and brown caps, which are also edible. In fact appearance always depends on the place where the mushrooms grow.

Classification of species

There are many types of russula. They are different from each other external characteristics, including the color of the cap and stalk. The most common types of russula include:

There are also varieties of russula - golden and yellow.

Russula scaly has a thick or hollow stalk. It is also called greenish. The pulp tastes like a nut. The mushroom prefers to live in places where oaks and birches grow, most often found in deciduous forests. Russula usually appears in last decade June, maintains yield until winter frosts.

Olive Russula matures earlier than all other species. Already in the second ten days of June it can be observed in the forest. At this time, there are almost no mushrooms, so mushroom pickers often go hunting for this species, which grows in coniferous and mixed forests. You can find it either alone or not. in large groups.

With age, the cap of this mushroom becomes flat. In young specimens it is hemispherical. The top of the mushroom can have different shades - from olive to purple. The cap has an average diameter, sometimes reaching 20 cm. It is quite fleshy, equipped with orange plates. What does a russula mushroom look like, every lover should know quiet hunt. The mushroom pulp is juicy, white, has no smell and taste. The leg is long and purple-red in color.

Russulas in Rus' are called mushrooms of the genus Russulla, which unites up to 750 species of mushrooms. In addition to the russula itself, it also includes some other mushrooms, such as podgrudki and valui.

Russulas are mushrooms known to everyone since childhood. They do not hide under foliage; their bright caps can be seen in various forests. In both appearance and structure, all types of russula are, in general, very similar: the caps of young mushrooms are completely spherical, but as they get older they become a little funnel-shaped. Almost all russula have white, smooth legs, the white flesh is dense in young mushrooms, and with age it becomes brittle, brittle, and crumbly. Even if you carefully place the russulas in a basket, you still run the risk of bringing home only mushroom crumbs, and only the young ones, with the russula cap still unopened, remain intact. Due to this brittle pulp, russula, in general, cannot be confused with any other mushrooms.

From the name of these mushrooms it may seem that they can be eaten raw. In fact, everything is completely the opposite; in their raw form, these mushrooms are a terrible acrid bitterness, and the name “russula” can be translated as “raw acridity” so that you don’t even think of trying them. But in salting and during heat treatment, the pungency of russula completely disappears.

Most mushroom pickers do not distinguish russula by name at all. For them, russula is russula: red, yellow, lilac, pink, green. So don’t worry if you suddenly couldn’t determine the type of a particular russula: they are all edible. There are no poisonous russulas, only those that are inedible due to their bitter or unpleasant taste. The main thing is to be able to distinguish between such inedible species- but most of them are marked by a red leg or an unpleasant odor. The rest are normal, edible mushrooms. So you can safely collect russula without fear of getting poisoned. And, compared to russula, the taste is superior to “dry”. They are boiled, fried, sometimes even dried; dense young mushrooms are salted.

Everyone has inedible russula bright red or reddish caps, some also have red legs. Although there are also edible mushrooms with red caps. "The devil is in the details" (C)

Not edible mushroom because of the pungent taste. The pungent russula grows throughout the summer and autumn in damp deciduous, mixed, coniferous forests and in the swamps. That is, almost everywhere. The mushroom cap is bright red, pinkish-red, and the skin is easily removed. Looks like it's edible marsh russula. It is quite difficult to distinguish them and the habitats of these russula are similar.

Grows in wet pine-blueberry forests, pine forests, in swamps, peat bogs. The cap of this russula is red and brownish in the middle; the white plates become creamy with age. The skin from the cap is easily removed. The pulp of marsh russula is white and not caustic.

An inedible mushroom that grows in coniferous forests in autumn. The cap is red, pink-red, the skin of the cap cannot be removed. The plates of this russula are descending, the leg is reddish.

There are several other types of inedible (hot, bitter) russula with pink caps of different shades. All have reddish legs.

Considered delicious delicious mushroom among russula. Some identifiers note a special nutty smell and taste.

The mushroom cap is pink, reddish or brownish, unevenly colored. The main distinguishing feature of this russula is that the skin does not reach the edge of the cap by about 1-2 mm, exposing the pulp and ends of the plates. The leg is dense, thick, very short.

Russula loves deciduous and mixed forests. Often found on the edges, along forest roads, on paths.

No less tasty, and maybe more so, than russula for food. It also grows in light deciduous forests. It can be found as early as the beginning of July, and it grows until the end of October. The greenish russula has a really greenish cap, in all shades: from bright blue-green to pale, dull gray-green. The thick skin does not separate from the pulp and, which is especially characteristic, cracks into uneven “plates”, larger in the center and smaller at the edges. By these cracks you can distinguish greenish russula from other species.

This is a common species widespread in the middle zone. The cap of the green russula is of rather faded greenish tints, maybe almost gray, darker in the center. Green russula is found in the forest more often than its sister with cracks, and constantly throughout the summer. For some reason, naked slugs really like this type of russula. Sometimes you can see a completely corroded cap lying next to the stem.

Russula yellow, pale yellow (Russula claroflava)

This russula grows in damp birch, pine, pine-birch forests, sometimes among blueberry trees. Yellow russula has dense, elastic flesh that turns gray when cut. When boiled, this russula is completely unsightly: gray or even black. But when salted (not immediately, but after a week or two), the mushrooms become white again.

This mushroom is found in deciduous trees, most often in deciduous forests. This russula is smaller, thinner than the previous one, with looser pulp and plates that are very yellow in adult mushrooms.

Gray Russula (Russula decolorans)

A very large, beautiful russula. Like yellow russula, its flesh also turns gray when cut. The mushroom grows only in pine forests, among mosses and lichens, and in blueberries. Young mushrooms have a bright red or orange, shiny, completely spherical cap. Middle-aged mushrooms are also very good: large, hemispherical caps, still bright, dense on high stalks. But old mushrooms are not pretty. The hat fades and becomes covered with gray spots. And the pulp, and the plates, and the stem turn gray, so that the mushroom does not look like a russula.

Russula blue-yellow (Russula cyanoxantba)

Russula with a very variable cap color. It is almost impossible to describe the color of this russula; people call this incomprehensible mixture of colors grey-brown-crimson. Even specimens growing nearby may have caps of different colors: greenish, brownish, olive, violet-purple, grayish, but most often uneven blurry spots of all colors on one cap.

This russula is distinguished from other types by its plates: soft, not brittle, and oily to the touch. These russulas grow in different forests throughout the country, from July to October.

Russula green-red, kid (Russula alutacea)

This large mushroom grows in deciduous forests, in the middle zone in birch and oak forests, and in the south - in beech forests. Its fleshy cap reaches 15-20 cm in diameter. There are yellowish or olive spots and stains on a red background. The plates are wider and thicker than those of other species, white only in young mushrooms, then they turn yellow. The leg is thick, powerful, but flimsy inside.

Russula brown has several varieties, differing both in habitat and in the color of the caps. The caps are burgundy, red with a greenish-olive tint, and variegated red-yellow with uneven spots.

The pulp of this russula turns brown in the air. The plates become brown and yellowish when pressed on them. Russula has an unusual smell; some authors consider it herring-like, others - crab or lobster. And yes, in our opinion, the taste of this russula is clearly fishy, but it is definitely tastier than the russula.

The massive mushroom grows in dry coniferous forests in dry, mushroom-free weather, when it is difficult to find anything edible other than this russula. Russula maidenhair is smaller than many other russulas. The mushroom cap is no more than 6 cm in diameter, pinkish, with a darker middle. The plates, legs, and pulp are very brittle, white in young mushrooms. With age they turn yellow.

The russula family also includes a mushroom that is not loved by many bad smell- This Valuy.

Valuy (Russula foetens, "stinking russula")

Valuy is actually russula, even from the Latin name it is translated as stinking russula. And many mushroom pickers don’t like this mushroom, because from afar it is very similar to. The same cap is yellow-brown, slimy in wet weather, has a white stem, and grows in birch forests or forests mixed with birch. Can you imagine how disappointed the mushroom picker is when, instead of the king, he finds a kind of quasimode with a mushroom! Valuy is a really ugly mushroom, and even with an unpleasant odor, something like rancid oil. The pulp is dense, white-yellowish, and has a burning taste. True, valui is considered an edible mushroom and is used in pickling. And some sources say that the taste of salted mushrooms is unique, the smell disappears when salted correctly, and the mushrooms remain firm and juicy. But is it worth bothering with them when you can collect tasty ones for pickling?

Also in the russula family there are mushrooms, which some mistakenly classify as milk mushrooms, calling them dry milk mushrooms. This loading. Indeed, their appearance is breast-shaped, not russula-shaped: large, dense, with a short stalk, with curled edges of funnel-shaped caps, with plates descending onto the stalk. But one cannot fail to notice their main difference from milk mushrooms - this complete absence milky juice. That’s why people call these mushrooms dry milk mushrooms, that is, those that don’t get wet.

Several types of russula are called podgrudok, but most often there are two: white podgrudok (Russula delica) and black podgrudok ( Russula adusta). The fruiting body of these mushrooms is formed underground, and when the mushroom appears on the surface of the soil, there is always a lot of stuck debris on its cap. Loaders, even very young ones, are often wormy. They grow in large groups and love soil rich in humus.

White podgrudok (Russula delica, "pleasant russula")

A large, sometimes very large mushroom with a white cap, which in old mushrooms turns yellow, brown and sometimes cracks. White podgruzok is found in deciduous and mixed forests.

These mushrooms can not only be salted, but also fried and boiled like regular russula. Unlike real milk mushrooms, milk mushrooms are not bitter at all. These mushrooms have their own sweetish-spicy taste.

Black podgrudok (Russula adusta, "black russula")

The most common type among the group of russula-podgrudki with strongly blackened pulp. This group also includes loading blackening, black and white And often-plate. All of them are usually not distinguished by mushroom pickers and are popularly called nigella. But it should be clear: nigella is usually called a genus of milkweeds.

Podgrudok black is the largest mushroom among black podgrudok. It grows mainly in pine forests from late summer to late autumn. Young mushrooms have a light, fawn or grayish cap, gradually turning brown to a dark dirty brown color. The pulp is not caustic, sweetish-sharp, slowly turning gray when cut.

They also change the color of the cap, turning black, too large mushroom growing in deciduous and mixed forests. It is distinguished by very thick and sparse plates, and also by the fact that at first its flesh turns red when cut, and then turns black.

These mushrooms have an original smell. The blackish podgrudka has a fruity smell, while the black podgruzdka has an earthy smell.

Blackening russula (Russula nigricans, “blackening russula”)

Russulas could be excellent mushrooms for collecting - they came out with both taste and yield - but each one has an almost irremovable drawback that does not allow them to take the place of the leader. In most russulas this is extremely fragile flesh, in podgrudki it is 146% wormy, and in valuevs there is a stinky smell. Although we don’t specifically go “hunting” for russulas, if we come across them, we sometimes collect them - they diversify the general mushroom fry quite well, adding their own original tone.

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Russulas are delicious mushrooms that mushroom pickers “hunt” for every year as soon as the next season comes. mushroom season. Externally, russula can be so varied that people do not worry too much about how to recognize whether it is really an edible mushroom. And not everyone, unfortunately, knows whether false russula exist in principle. But there are false russulas, among which there are very few conditionally edible ones! This means that poisoning by false russula is very likely. So, how to distinguish false russula from edible one and what does this mushroom look like?

Are there false russulas?

In fact, all mushrooms that are called false russula have their own names. And they call them that only because they are indeed very often confused with real russulas. Often the real one pale grebe mistaken for real russula, but at the same time it is called toadstool. Conditionally edible or not poisonous mushrooms, similar to russula, have their own names that correspond to the family and external distinctive features mushroom. It is worth knowing about the most famous representatives of Russula, which are most often mistaken for real Russula.

Description of false russula

It is important for any mushroom picker to know how to distinguish real russula from false ones, since among its species there are also poisonous mushrooms. However, it’s worth starting with conditionally edible and inedible false russula:

Russula is caustic (burning or vomiting) - it is characterized by a bright red cap, from which the film is easily separated. The flesh of this mushroom also has a reddish tint, and the stem is pink. In general, this false russula causes a lot of controversy to this day; some mycologists consider it absolutely poisonous, others - simply inedible. But for a mushroom picker this no longer matters, since one thing is clear - you cannot collect such russula.
Russula gall is distinguished by a burning taste and a brownish-yellow tint of the cap. This mushroom is also prohibited from being eaten.
Blood-red russula is also not intended for consumption due to its pungent taste and unpleasant bitterness. This false russula is very insidious, as it tends to change the color of the plates over time from white to cream.
Ocher-yellow, dark purple and reddening - all these false russula are not poisonous, but because of their unpleasant taste they are not eaten.

How to distinguish false russula from real ones

Most often, in a basket with real russulas, there may be a burning-caustic or vomiting russula. Outwardly, it is very similar to the edible marsh russula, so it is difficult to distinguish it from real russula at first glance. But other false russula also often end up in mushroom pickers’ baskets. Anyone who has not seen false russula either in a photo or in person should be wary of the following signs of the fungus:

To finally be convinced that russula is false, you need to taste it in the literal sense of the word. This will not create any threat for a person, it will only cause slight discomfort in the form of a burning sensation of the tongue, which will go away after 15 minutes.

All lovers of quiet hunting are familiar with russula mushrooms; photos and descriptions of this species can be easily found in any guide.

Specimens of this species are edible and poisonous. A dangerous mushroom can easily be confused with one that can be eaten, because they often grow very close to each other (photo 1).

All lovers of quiet hunting are familiar with russula

Characteristics of russula and its distinctive features:

curled or flat cap;
wavy or slightly convex edges;
smooth skin;
the plates are spotted, with purple veins or amber drops;
the pulp is white, sometimes acquiring light shade the color that the cap has (photo 2).

There are many russulas in every forest. Many mushroom pickers believe that among the representatives of this family there are none that can cause serious poisoning. But this is not true at all. It is always important to distinguish between edible and poisonous species. After all, even one dangerous mushroom in a frying pan can harm your health. Therefore, you need to know what russula mushrooms look like, which should not be touched.

There are many russulas in every forest

Poisonous russula

Pink kele (photo 3). Grows mainly in coniferous forests. Cap pressed in the middle, dark pink. The leg is smooth, a little paler than the cap by color. Beige spores. Has a fruity smell.
Burning-caustic (emetic) (photo 4). Bright red or hot pink. It is distinguished by a cap with a diameter of about 5 cm, the edges of which are usually paler than the central part. The skin is moist, slightly sticky, and easily separates from the body of the mushroom. The leg is snow-white, smooth, and breaks easily. The plates are smooth and sparse. It tastes very bitter.
Birch (photo 5). It grows in deciduous swampy forests, often next to birch trees - hence the name of the mushroom. It has a subtle coconut aroma. Small, only 3-5 cm in diameter. The cap is pale yellow, cream or beige. The leg is cylindrical, white. The mushroom is very fragile and breaks easily in the hand.
Acute (photo 6). Purple, lilac with a dark blue or black tint. The lower part is smooth, lilac in color, the plates are narrow, light brown. Prefers coniferous, often spruce, forests.
Most graceful. Similar view- Russula is brittle (photo 7). Thin, fragile mushroom. Pale purple, pink, in the central part it has a lilac or pale lilac color, the plates are light yellow, frequent. The skin is easily removed. Grows in deciduous and mixed forests.

It is equally important for the mushroom picker to know exactly what it looks like edible russula and which of the representatives of this family are tastier.

Russula mushrooms (video)

Safe and tasty types

Let's look at the photo and description of the most common russula in our latitudes, which can be safely eaten.

Greenish or scaly (photo 8). The cap is green, thick and fleshy. The skin is difficult to remove. The pulp is white, dense. Loves coniferous, mainly spruce forests.
Black (photo 9). The size is small, the cap in young specimens is spherical, in adults it opens up to 17 cm in diameter. The skin peels off easily. You can find it in birch or oak groves.
Short-legged (photo 10). The cap is depressed in shape, white or greenish in color. The leg is thick and short. Grows in mixed or deciduous forests.
Red swamp (photo 11). This mushroom is also called a floater because it looks like a float on the water. Found in mixed or coniferous plantings. Prefers marshy soils. The hat is red or hot pink. The pulp is snow-white and shiny.
Russula Velenovsky (photo 12). A light brown semicircular mushroom with a snow-white stem. The pulp is pale yellow. Grows from May to November in deciduous forests. Easy to find under an oak or birch tree.
Fading (photo 13). The mushroom is pale green or copper-red in color with a small white stalk, sparse blades and yellowish or grayish flesh. After it is cut, it acquires a pink or beige tint.
Fetid (photo 14). Many people are familiar with this representative of the russula family under the name valui. In the woods middle zone occurs very often. Differs in spherical brown hat, thick, smooth stem, shiny skin that can be easily removed. The smell is pungent, the pulp resembles the taste of a pickled cucumber. Edible, but requires pre-soaking before cooking.

Important to know

Russula is often confused with toadstool, the poisoning of which is deadly. Every lover of quiet hunting should clearly remember the main differences between these completely different mushrooms:

The edible specimen does not have a ring on the stem, and the pale grebe (often called the green fly agaric) always has a characteristic wavy collar under the cap.
The dangerous mushroom has a small film at the base. It's called a Volvo. Russulas do not have it.
The stem of the safe mushroom is denser and smoother than that of the green fly agaric.
Russula breaks more easily than toadstool, but the flesh of the edible specimen is denser.
And finally, pay attention to the appearance of the mushroom you find. There will never be worms, slugs or any insects on a dangerous one. They do not feed on poisonous mushrooms.
The most similar to the pale toadstool is the green type of russula. Please note that in the “villain” the leg is covered with barely noticeable olive or grayish scales, while in the edible specimen the lower part is smooth, often snow-white or acquiring a slight tint to the color of the cap (photo 15).

Remembering these simple tips, you not only can’t go wrong in choosing non-poisonous species, but you can also help your body cope with some ailments. After all, the russula mushroom is not only tasty, but also healthy.

Healing properties

Representatives of this species contain vitamins B1, B2, PP, E and C.

Some types have antibacterial properties and help cope with skin diseases.

Russulas are very nutritious due to their high protein content and at the same time low in calories, which allows them to be used in cooking dietary dishes when fighting overweight bodies.

Useful for diseases of the gastrointestinal tract.

Representatives of this species contain vitamins B1, B2, PP, E and C

Helps cleanse the body.

These mushrooms are rich in potassium, magnesium and phosphorus, and contain both calcium and iron.

These mushrooms got their name because they can be eaten raw. This is actually true, but it’s still not worth the risk, especially since preparing russula is a completely hassle-free task.

Are russulas useful (video)

How to cook mushrooms

Each housewife decides for herself how to prepare russula. Most people prefer to cook mushroom soups or fry with potatoes. Some types are better for pickling, others are good for pickling. The correctly chosen recipe plays an important role, because the taste of some specimens is unsaturated: it is preferable to add them to assorted mushrooms; others should be prepared certain time so that they also do not lose their taste.

Cold pickling. The recipe calls for green russula, as it is believed that this is the most “pickling” mushroom.

Ingredients: 1 kg of mushrooms, 5 tbsp. l. table salt, 10 oak leaves, 5 medium garlic cloves, 1 tbsp. l. cumin, 5 black peppercorns, 3 bay leaves.

Cooking mushrooms:

Wash the russula, peel, chop coarsely, add peeled garlic, cumin and pepper, mix.
Place the resulting mixture of mushrooms, spices and garlic in sterilized jars, topping with leaves and sprinkling with salt.
Fill the jar, pour hot water and roll up (photo 16).

Hot salting. Soak well-washed russula in salt water for 1 hour. Drain the water, cook the mushrooms for 20 minutes, adding a few peas of allspice and bay leaf. Place in clean jars, add 30 ml of sunflower oil to each jar, close with nylon lids, cool and put in the refrigerator. You can try it after 2 weeks (photo 17).

Soup. For a three-liter pan you will need 1 kg of russula, 5 medium potatoes, 1 carrot, 1 onion, 70 g of rice or millet. Finely chop the processed mushrooms and pour cold water, add bay leaf and cook for 30 minutes, periodically removing the foam. Finely chop the carrots and onions and fry until golden brown. small quantity sunflower or any vegetable oil. Add to the mushrooms along with the washed cereal and coarsely chopped potatoes. Cook until the potatoes are done, add salt to taste. Serve with herbs and sour cream (photo 18).

Mushrooms of this family are brittle and fragile, so housewives often have difficulties with the question of how to clean russula. It is necessary to carefully sort them out, throw away the wormy ones, rinse with cold water, and then pour boiling water over them or pour it over the mushrooms for 10-15 minutes, and only after that start cleaning. Why is this procedure needed? Very hot water It will “harden” the russula, which is why they will not break and the skin will come off easily.

Silent hunting is a popular hobby for residents of central Russia. To avoid trouble, follow the advice of experienced mushroom pickers: if you’re unsure, don’t take it. Always sort through your mushroom catch after a walk in the forest and don’t be afraid to throw out even slightly suspicious specimens. The picking season is long, and every mushroom is waiting for its mushroom picker!

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