Autumn is a real expanse for avid mushroom pickers.The measured rustling of leaves under your feet, the cool breeze and the unforgettable aroma of the rain forest are the main companions of the hunt for mushrooms: russula, chanterelles, champignons ...
To such pastime brought onlyhappy memories and pleasant moments, should be well oriented in mushrooms. For example, edible and inedible russines. How to distinguish them so that in the process of use there are no unpleasant surprises? Our article will be devoted to this topic.
Вы найдёте ответы на такие интересные вопросы:Where do these mushrooms grow? What are their varieties? You can also see photos and descriptions of edible and inedible syroezhek, and detailed instructions for their identification.
So, meet - delicious beauty, forest princess, an appetizing component of any dish ... And just - edible Russula!
Attractive family
The Russula family - very commonspecies of mushrooms growing in the expanses of our country. They are named so because they can be eaten not only after heat treatment, but also in raw form. And although this family is not considered delicacy or rare, its taste and nutritional qualities are very attractive and tempting, even for spoiled gourmets.
The mushroom family grows in mixed and coniferous forests, near the roots of tall trees, entering into a kind of friendly symbiosis (the biological name of the association is mycorrhiza).
Regular edible Russula consists of a cap, plate, legs, pulp and spore powder. Different types of russules differ from each other in color, shape and other external features and properties.
To find out what russula look like edible, you should get acquainted with the main types of this delicious mushroom.
Green Russula
Most often found in forests planteddeciduous or coniferous-deciduous trees. Loves the neighborhood of such cultures as oak, beech and birch. It begins its growth in the second decade of July and pleases mushroom pickers with its presence until the beginning of October.
What do these edible russules look like? Photos and descriptions of this view are below.
Cap mushroom usually reaches five to fifteencentimeters in diameter, at an early stage it has a hemispherical shape, and then becomes convex, slightly depressed in the middle. The usual color of the cap, as the name suggests, varies between gray-green and dark green. The skin of the cap is not smooth, as it has a habit of cracking and peeling off.
The plates of the fungus have a cream color.Near the base, they are intertwined and separated from the stem, which has a cylindrical shape and a white (less often red-brown) color. Closer to the root of the foot is covered with small scales.
The russula greenish pulp is strong and white. It has a sweet, slightly nutty flavor and a faintly recognizable smell.
Hunting for this mushroom should be verybe careful not to confuse him with a toadstool. Although the similarity in these two plants is present, there is still the main difference - the poisonous fruit has a ring on the stem and a volvo.
How to cook green russula? First of all, it should be boiled (no more than fifteen minutes), and then it can be eaten. Also good mushroom pickled and pickled.
The Russula is ocher
It grows in southern latitudes, mainly from the second decade of August to the first decade of September. It prefers to settle near spruce, birch and oak trees, burrowing in the moss and raw foliage.
The cap of these edible syroezhek has a yellow color and a convex shape, in wet weather, its skin is slightly sticky to the touch, and in hot weather - rather dry.
The dense leg of a mushroom four to eight centimeters high is white or slightly yellow.
The plates of the plant are thin and frequent, cream or yellow in color. The flesh is white and firm, slightly pungent and spicy to taste. Very tasty ocher russula in salted or pickled form.
Food Russula
This species is found in almost all forests and forest plantations, it does not grow only in the mountains. Prefers to settle near the birches and oaks. Below you can see a photo of edible food rinds.
The hat of this species, with a diameter of five to elevencentimeters, has a flat, slightly convex shape and a variety of colors: from pure white or light gray to lilac-brown or rich red.
The plates of the fungus, adherent to the leg, are located quite often. In the first stage, they have a white color, then - light cream.
The Russula leg is strong and cylindrical, most often white, with a slight tint of hat color.
The pulp of the plant also possesses the correspondinghat shade. It has a pleasant delicate taste of hazelnut and a slightly open aroma. Before use, it is recommended to boil the mushroom for fifteen minutes.
Blue-yellow Russula
Another kind of edible mushroom.It grows in mixed forests, forming a symbiotic association with the roots of deciduous plants, such as birch, oak, aspen. It begins to grow from the beginning of June and up to the first days of September.
The russula cap is quite large, can reachFifteen centimeters in diameter, two-tone (the color of the cap is usually green or brown, and the edges - with a purple tint). The surface is wrinkled and fibrous.
The plates are wide and silky, light cream or white.
The leg of the fungus is also large, about seven to twelve centimeters in length and two to three centimeters in thickness. The color is white with a purple tint.
The flesh is light, strong, very tasty after cooking in the form of pickled or salted product.
Gray Russula
Another type of edible russula. Her other name is fading. This species is found in coniferous forests with high humidity, likes to settle near the pines, in the thickets of moss and blueberries.
The cap of a mushroom can be up to eleven centimeters in diameter. Brown-orange peel is removed difficult.
Plates of fading russula firmly attached to the leg, are often and ornately arranged. The leg itself, slightly tapering upwards, takes on a dark gray shade with age and wrinkles strongly.
The pulp of the fungus is strong and white, but in the air it quickly takes on a dark color. Slightly sweet in smell and taste, often used to prepare main dishes, very tasty in the form of pickles.
So, we have disassembled in detail several types of edible russules. What are their inedible relatives? Let's find out.
Mushrooms unfit or poisonous?
Before considering the differences between edible andinedible russules, it should be noted that the truly poisonous fungi of this family practically does not exist. If the plant is considered unfit for human consumption, it is only because it irritates the mucous membranes of the stomach (thereby provoking pain and vomiting). Such an incident cannot be called a classic case of mushroom poisoning.
What are the types of inedible russules?
Gall
Most often, this fungus grows in acidic soils, especially next to beech, oak and spruce. Appears at the very end of June and grows up to September.
The plant has a small cap (four to nine centimeters in diameter) with straw yellow color and frequent light orange plates.
The hollow club-shaped mushroom stem is three to seven centimeters long and also has a light yellow shade.
The russula pulp is white, unpleasantly bitter in taste and smell. Despite this, many people use it in a salty form after long boiling and soaking in several waters.
Corrosive russula
This type of fungus is also considered conditional.unfit for food. According to some foreign sources, it even has a certain dose of toxicity, due to the minimal proportion of the alkaloid muscarine found in the composition of the plant. However, mushroom pickers of our region sometimes use this russula in pickles (after careful soaking and heat treatment).
Burning or vomiting - two more names of the fungus, indicating its bitter and spicy taste, causing disruption of the organs of the gastrointestinal tract.
This russula has a small reddish cap (up to eight to nine centimeters in diameter) and a cylindrical pinkish stem (up to seven centimeters high).
Birch Russula
This species is considered inedible or conditionally inedible due to its sharp, slightly bitter taste. After the use of this fungus, cases of low-risk poisoning were recorded.
This russula loves to settle in birch and spruce forests, swamps and other wet surfaces. It grows from mid-June until November.
The cap of the fungus is small (three to five centimeters in diameter), slightly pressed in the center, fleshy and easily brittle. The color of the surface is very diverse: from hot-red to bluish-pink.
The russula plates are also very fragile (due to their subtlety and rarity).
The fragile light leg of the fungus, soaking in rainy weather, often thins upwards. It can be wrinkled on the outside and hollow on the inside.
Sardonyx Russula
It is considered inedible because of the bitter taste, in its raw form can provoke various poisonings and disturbances in the work of the gastrointestinal tract.
This mushroom has a brown or red color with the obligatory shade of purple. The diameter of the cap varies from four to ten centimeters.
Frequent plants adhering to the stemhave a lemon, slightly greenish color, and the spindle-shaped foot can change color depending on the age of an individual specimen. At the very beginning it can be white, and then darkens and becomes purple or violet.
The flesh, strong and yellow in appearance, has a rich pungent taste and a delicate fruity smell.
The sardonyx (or sharp-eating) russula loves to settle near the pines, creating a symbiotic association with the roots of this tree.
So, we met with many varieties of edible and inedible syroezhek. They learned their detailed description and place of growth, taste and nutritional properties, methods of preparation.
Now let's discuss some general rules on how to distinguish edible russula from unfit and poisonous.
Universal signs
Before disrupting this or that delicious mushroom beauty, you should stop and carefully examine its appearance.
For inedible varieties such distinctive features are characteristic:
- The end of the legs is painted in pink.
- Hat plates are rough and hard.
- On the leg there is a film or “skirt”.
- The plant is not damaged by worms.
- The color of the cap often has a bright and saturated red color.
If all of you have broken a mushroom unknown to you anddoubt its nutritional qualities, look closely at it during the cooking process. During heat treatment, the pulp of inedible plants changes color, which can also occur if the cap or leg of the mushroom is fractured.
Yet the above signs may apply to edible russula.
What to do if food poisoning comes
First of all, it should be remembered that eating any kind of syrozhek is not associated with a serious danger to the human body.
However, if the poisoning comes, you shouldtake some urgent and important actions. For example, it is recommended to immediately flush the stomach with artificially induced vomiting and diarrhea. After which it is necessary to thoroughly rinse the mouth area and drink activated charcoal. The dosage of the drug is most likely familiar to you: one or two tablets per ten kilograms of weight.
If the unpleasant symptoms and pain persist, it is necessary to consult a doctor as soon as possible.
And finally
As you can see, russula is a very common and tasty mushrooms, rich in vitamins and minerals, growing next to the roots of such powerful trees as oaks, spruces, birches, pines, beeches and others.
Unfortunately, however, not all of them are pleasant.and wholesome to the taste. This article cited a lot of photos of edible and inedible syroezhek. Such illustrations will serve as good informative and visual clues if you are going to the forest in search of unfamiliar mouth-watering mushrooms.
Have a pleasant and rewarding time!
