How to grow russula at home?

Ecology of consumption. Homestead: Plant mushrooms. "Who will plant them, these are mushrooms." But you can plant them, I checked in practice. The fact is that mushrooms reproduce in two ways. With the help of mycelium (here we are powerless, the main thing is not to harm). And yet - by spores that ripen in the hat.

Plant mushrooms. "Who will plant them, they are mushrooms." But you can plant them, I checked in practice. The fact is that mushrooms reproduce in two ways. With the help of mycelium (here we are powerless, the main thing is not to harm). And yet - by spores that ripen in the hat.

Everyone knows the "witch's rings" when mushrooms grow like a ring. The explanation is simple. The hat is round, not far from the ground, spores are poured out “for themselves”. The next year, the fungi grow in a small, dense ring. And again, everyone is dusting for themselves. And after 10-15 years, the ring reaches a diameter of 1-2 meters. This effect should be used, especially for the propagation of mushrooms in the forest, at their summer cottage, on an alpine hill.

This is done simply. As a rule, a mushroom picker, finding an old flabby or wormy mushroom, simply leaves it on the ground, and even turns the cap upside down. There is absolutely no sense from this. I do this. I take the hat and put it on a spruce branch, or prick it on a dry one. This kills two birds with one stone.

Firstly, the cap does not rot, but dries, the spores mature and gather dust over a large area. You look, and several new foci of myceliums are tied. Secondly, the mushroom dries up. And in winter, in the most hungry time for animals, you look, and will please any hare, squirrel or bird.

You work in 5 seconds, and the benefits are great. If every mushroom picker “picks up” at least 20-30 mushrooms per trip, then the number of mushrooms will become more and more, not less and less. Leave the mushrooms to your descendants, do not deprive them of this pleasure. Source - magazine "Do it yourself"

Mushrooms on the site

Believe it or not, up to 30 species of a wide variety of mushrooms can be grown on the garden plot.Of course, some of them settle in our gardens on their own, but we simply do not notice some of them, we kick others, considering them to be toadstools. However, despite the strong adherence of compatriots to porcini mushrooms, milk mushrooms and similar gifts of the forest, it will not hurt to reconsider our attitude to some of them, growing literally under our feet, edible and tasty, but unfamiliar.

So, in Europe, the lilac-footed ryadovka is considered one of the most delicious mushrooms. On our site, it grows on potato ridges. The dissonant name dung beetle does not detract from the value of this mushroom, which can grow on a lawn, in a shady place on manured garden soil. When fried, to taste, the shaggy white dung leaves behind the most delicious mushrooms. Umbrella mushrooms, ring mushrooms, and several types of champignons willingly grow on composts. One hat of a variegated umbrella is enough for a whole frying pan. And what to say about shiitake - legends are made about the healing properties of this mushroom with the Japanese name.

My own practical experience confirms that it is possible to grow forest mushrooms on the garden plot - boletus, boletus, oil cans and others.

Very often, field or forest mushrooms appear on garden plots by self-seeding. The slender pig is often found in the beds with cucumbers, if they grow nearby: birches. On our lawn, fertilized with a fertile substrate, two species of edible spit fungus grow by self-seeding. Sometimes in the gardens you can find threshers in abundance. violins, morels and other mushrooms.

In addition to forest and field mushrooms, tree mushrooms - various types of oyster mushrooms - successfully grow in the open-air garden. mushrooms are summer, autumn and winter, and it is hard to believe. - shiitake. On compost beds, you can successfully grow mushrooms and ringworms. And now let's take a closer look at the mentioned mushrooms and the methods of growing them in the garden.

Macorizic mushrooms

These are mushrooms that live in symbiosis with trees, that is, their fruiting bodies are formed only after the mycelium is introduced into the roots of trees and the formation of mycorrhiza, or. in other words, fungus root. This is why many cap mushrooms grow only in the forest. Moreover, often a certain mushroom is confined to a certain tree species, as evidenced by the popular names of these mushrooms: boletus, boletus, oak, etc. Different mushrooms have different preferences for soil fertility and its acidity.

The relationship between the tree and the fungus, in general terms, is as follows: the host tree stimulates the growth of mycelium only if it lacks mineral substances. obtained from the soil. Then the branched hyphae of the fungus begin to supply the tree with mineral salts and water from the topsoil in exchange for carbohydrate nutrition in the form of tree sap with sugars. Therefore, porcini mushrooms are more likely to appear under a birch on poor sandy soil than on fertile soil. The question arises, how to make forest mushrooms grow in the garden?

White mushroom

White mushroom, or boletus (Boletus edulis). - the tubular mushroom is without a doubt the most welcome guest, both in the kitchen and in the garden. Its nutritional value and taste can hardly be overestimated. For a person who grew up in Russia, no mushrooms smell as pleasant as dried porcini.

It makes no sense to describe the appearance of the porcini mushroom, it is not familiar, perhaps, to newborns. But the fact that porcini mushrooms growing under different trees differ from each other in appearance is interesting.

Those. that grow under birches, the cap is light, the flesh is tender and, according to some mushroom pickers, the most delicious. Porcini mushrooms, shade under the spruce, darker. And the most beautiful white mushroom, with a red-brown cap, grows under a pine tree. It is believed that each of these varieties of white fungus forms mycorrhiza only with its own tree species.

The porcini mushroom on a dry matter basis contains 41% protein, which is more than in any other mushroom, and significantly more than in meat (31%).

Porcini mushrooms prefer sandy soils if they grow under birch trees; on fertile soils with a high nitrogen content, their fruiting bodies are formed worse. Although under oak trees, which are much more demanding on soil fertility, porcini mushrooms are more likely to grow in rich soil.

The birch form of the porcini mushroom is more common, since there are birches in almost every forest. The porcini mushroom prefers to grow under sufficiently mature trees - twenty years and older. If they are not there, then it is best to bring young birch trees from the forest, but those that grew near an adult birch, where porcini mushrooms were seen.

In this case, one can hope that the roots of the trees already have mycorrhiza.

It is easier to breed porcini mushrooms in the garden if there are adult birches there. I have tried two methods. The first method is simple, but not effective enough. It consists in the usual laying out of pieces of a mature mushroom under the leaf litter within a radius of 1.5 m from the trunks of birch trees. The second method turned out to be more productive, it is based on preparing a suspension of spores isolated from old mushrooms and sowing them.

Making a spore suspension at home

From the caps of large mature (and even overripe) porcini mushrooms collected in the forest under birches, it is necessary to separate the tubular layer (hymenophore), where spores form, pass this mass through a meat grinder, transfer to a container with water (1-2 kg of mushroom mass per 10 l of water) and mix thoroughly. Then add 15 g of dry baker's yeast to the mixture, mix again and leave everything to infuse (for convenience, the mixture can be poured into three-liter cans) at room temperature for two weeks. Soon, foam with pulp particles and small debris forms on the surface of the liquid.

In the middle of the container there will be a clear liquid, and at the bottom spores will collect in a layer of several centimeters.

The addition of baker's yeast spores to the spore suspension is very effective in stimulating their germination. Yeast is a nutrient substrate, and also helps to mix the crushed mass of mushroom pulp and release spores.

Sunlight falling on the plantation in the morning and in the evening stimulates the fruiting of the porcini mushroom.

The foam must be carefully removed from the surface with a spoon, the water must be carefully drained, and the sediment with spores from different containers must be combined into one jar and allowed to stand for another week. After that, drain the supernatant once more, and pour the remaining suspension with spores into plastic liter bottles and store in the refrigerator.

The finished spore suspension sometimes acquires a not very pleasant smell, but remains viable for a year.

It is advisable to use a suspension of spores within a month after preparation, since during long-term storage the activity of spores decreases.

Sowing spores and caring for a mushroom plantation

Before sowing, the suspension with spores must be diluted with water in a ratio of 1: 100. evenly pour the liquid under the birches (you can use a watering can with a strainer) and wait for the harvest. With good care of the plantation, the fruiting bodies of the porcini mushroom may appear as early as next year. What is this care?

As you know, all mushrooms love high soil and air humidity. Therefore, in the dry season, crops must be watered and protected from the hot midday sun. In the cultivation area of ​​porcini mushrooms, under the trees, it is advisable to plant shrubs or other plants that create a light shade and protect the area from the sun on the south side.

Watering is needed not only during the development of the mycelium in the soil, but also after the appearance of full bodies. In the second half of the day, when the sun's rays no longer fall on the plantation due to the crowns of trees and shrubs, it is advisable to arrange a slight "mushroom rain". that is, watering with a fine spray with water heated during the day.

After the night, the caps of the mushrooms are moistened with morning dew, then the moisture evaporates, and at this time the mushroom grows, since along with the evaporation of moisture, nutrients from the mycelium come into it.Then watering and drying out the caps in the evening also stimulates the growth of the fruiting body.

The introduction of mineral fertilizers into the soil can have a negative effect on the development of mycelium, therefore, they should not be used on a mushroom plantation.

Growing porcini mushrooms in garden plots with different conditions

In 2006, two different sites were "seeded" with a suspension of spores of porcini mushrooms collected in the forest and prepared according to the technology described above: one in the Moscow region, the other in the Tver region. On a plot of two hundred square meters near Moscow, sparsely growing birches of various ages were present; in the second plot, young birches grew. Previously, porcini mushrooms were not found in both garden plots. In previous years, pigs, russula and boletus were found on a site in the Tver region. In addition to the different ages of the birches in different plots, the differences in conditions were as follows: in 2007, which is considered non-fungal due to the dry summer, the plot outside Moscow was regularly watered, while the plot in the Tver region was not. Probably, these reasons led to different results, namely: in the first section, my work was rewarded with 20 porcini mushrooms for three waves of fruiting in August, in the second - porcini mushrooms never appeared.

Porcini and boletus mushrooms are in a competitive relationship, so it is better to sow their spores in different, isolated areas with birches.

It is obvious that the presence of old birches and regular watering have a beneficial effect on the growth of porcini mushrooms. One of the possible reasons for the absence of mushrooms in the second site, in my opinion, is the presence of the boletus mycelium, which is in competition with the porcini mushroom and suppresses the development of its mycelium.

Boletus and boletus

Both of these tubular fungi are widespread in our forests, including those near Moscow. They are. undoubtedly popular with their compatriots and very tasty.

The boletus (Leccinum) is represented by two species. In common with aspen, the boletus L. aurantiacum grows - a beautiful mushroom with a red cap and a leg covered with red scales.

Unfortunately, aspen is a rare tree species in the garden.

Another species of boletus, L. vulpinum, is found under the pines. He has a darker cap and black scales on the stem. Gardeners, especially in recent years, willingly plant pines and other conifers on their plots.

Aspen mushrooms grow better on poor sandy soils than on rich ones.

The fruiting bodies of both species have a bright taste and a strong pleasant smell that is different from other mushrooms. Boletus boletuses are little affected by insect larvae and are well stored. It is the perfect mushroom for stir-fry. The mushroom pieces, which partially retain their shape when fried, form a tasty crust. Fried boletus has a slightly sour taste. Mahra (tubular layer), as a rule, is also suitable for soup and roast. The broth turns out to be dark, but thin slices of boletus caps with terry become a decoration of mushroom soup.

Many gourmets put boletus to taste in fried and boiled form in the first place.

Boletus mushrooms have an undeniable advantage over porcini and aspen mushrooms: the likelihood of their appearance on the garden plot after sowing is much higher.

Boletus, or common boletus (Lec-cinuni scabrum). the taste is closest to porcini mushroom. At a young age, it has dense flesh and a beautiful velvety cap; in middle-aged boletus boletuses, the terry becomes loose. This mushroom is in many ways inferior to porcini and orange-cap boletus in consistency. Its less dense fruiting body contains more water and is poorly stored. The boletus legs quickly become stiff and fibrous. To make boletus boletus more attractive in dishes, remove the terry and pre-blanch them to remove some of the excess water.

With proper care of the boletus plantation, its yields are more frequent and higher than those of the porcini mushroom. With regular moistening of the earth, they can appear under the birches by themselves.In the garden area, where the growth of mushrooms is under constant supervision, boletus mushrooms do not have time to worm, they can be collected in a timely manner, although under natural conditions these mushrooms are strongly affected by insect larvae and quickly deteriorate.

Sowing spores and caring for a mushroom plantation in a garden plot

A joint suspension of boletus and boletus was prepared in the same way as in the case of porcini mushroom. Boletus spores, when standing in jars, settled in the form of a dark layer. The boletus spores mostly remained in the mixture with the pulp, poorly precipitating, so it was necessary to use a suspension of spores together with the pulp.

Sowing of boletus and aspen mushrooms was carried out in August 2006 on a garden plot in the Moscow region throughout its entire territory, except for two acres allocated for the porcini mushroom.

In dry weather, the soil was regularly moistened, as on a plantation with porcini mushrooms. The mushroom site was protected from direct sunlight in the daytime by planting plants, but was illuminated by the morning and evening sun. When fruiting bodies appeared, watering was daily.

Mushroom harvest

Sowing spores, we hoped that the boletus would take root on the roots of the pine trees, and the boletus - on the roots of the birch trees. In 2006, one boletus grew on this site, and in 2007 there were none. Boletus boletus yielded large yields. For the sake of fairness, it must be said that boletus boletus came across in this garden area in 2006 before our sowing. But in the non-mushroom 2007 they grew several times more than in the wet mushroom 2006.

However, we do not lose hope for good "harvests" of aspen mushrooms in the future: the appearance of even a single mushroom inspires confidence.

Chanterelles and dry milk mushrooms

Chanterelles and milk mushrooms are also mycorrhizal fungi. These mushrooms have gnmenophores. where the spores ripen, in the form of plates, therefore they are called lamellar. The chanterelle is in symbiosis with conifers, although it is also found in deciduous forests, and dry milk mushrooms form mycorrhiza with birches. Both mushrooms prefer calcareous soil. Chanterelle (Cantharellus cibarius) grows steadily from June until frost, constantly and everywhere, even in a dry year.

In Europe, and in Russia, many people prefer chanterelles to other mushrooms. There are reasons for this. They are bright yellow so they are easy to find. They often come across in groups, so you can collect a lot of them. Even those who are not particularly versed in mushrooms know that chanterelles are not poisonous. Chanterelles often spontaneously appear on garden plots if there are conifers there.

As for the taste of chanterelles, their taste and smell, though mushroom, are weak. They are good in frying, as they are a little fried, but it is better to cook them together with other, more aromatic mushrooms. published

There are many types of russula, and it can be difficult to distinguish them from each other. All russula, which have a mild taste, are usually used in food, but their relatives with a sharp taste are not used in cooking.

General information about the mushroom

Russulaceae belong to the genus of lamellar mushrooms of the russula family (Russulaceae). From Latin the word "russulus" is translated as reddish. One of the theories of the origin of the Russian name of the mushroom is related to the fact that in salting it quickly becomes suitable for eating, unlike other types of mushrooms, that is, it is used practically "raw".

Characteristics of the russula mushroom

Hat

The cap in young mushrooms is spherical, hemispherical or bell-shaped, later becomes prostrate, flat or funnel-shaped, sometimes convex, the edge is tucked or straight. The color is varied, the surface is dry, shiny or dull, sometimes cracking, the skin is easily separated from the pulp or grows to it.

Pulp

The pulp is dense, fragile or spongy in structure, white, as the mushroom matures and at a break, it can either change color to brown, gray, black, red, or remain unchanged. The taste is mild or pungent.

Leg

The leg is cylindrical, even, sometimes sharpened or thickened towards the base, white, dense or hollow inside.

Where russules grow

Russula grow in deciduous, coniferous and mixed forests, sometimes in swamps. These mushrooms are very fragile. Therefore, it is recommended to collect them separately from other mushrooms.

When russula appear

The fruiting season for russula begins in May and lasts until the end of October. Russula grow profusely after rains.

Edible russula

Most russula belong to edible mushrooms, some have a bitter flesh, but this bitterness disappears after soaking and boiling. Species of russula with a burning, pungent pulp are inedible, as they irritate the mucous membranes, which leads to vomiting.

Edible russula are eaten fried, boiled, salted and pickled after boiling for 5-7 minutes. The most delicious are salted russula.

Types of russula mushroom

Green russula (Russula aerugínea)

Edible mushroom.

The diameter of the cap is 4-14 cm, the shape is convex, flattens and depressions with age. The color is grass-green, rarely yellowish-brownish. The skin is shiny, slimy, removable. The stem is cylindrical, white, in old mushrooms with brownish spots. The pulp is strong, white, turns yellow over time. The smell is weak, the taste is sweet.

It is found in deciduous and mixed forests of Europe, under birches.

Green-red russula (Rússula alutácea)

Edible mushroom.

The cap is 5-20 cm in diameter, in young mushrooms it is hemispherical, later flat, fleshy, the edge is even, the color is violet-red or red-brown. Leg 5-10 cm long, 1.3-3 cm thick, cylindrical, white with a pink or yellow tint, smooth. The pulp is white, the taste and smell are not expressed.

Grows singly or in small groups in deciduous forests of Eurasia and North America.

Amethyst or bluish russula (Rússula amethýstina)

Edible mushroom.

The cap is thin, in young mushrooms, hemispherical, flattens with age, 4-7 cm in diameter. The edge is ribbed. The surface is dry, the skin is peeled off, the color is wine-brown and purple. Leg 4-8 in height, 1-2 cm in thickness, tapers downwards, fragile, white, yellow or brown in mature mushrooms. The pulp is brittle, white, the taste is not pronounced, the smell is similar to iodoform.

Grows under oak and spruce trees, from late summer, in the temperate zone of the Northern Hemisphere.

Russula golden (Rússula áurea)

Edible, rare mushroom.

The cap is 4-9 cm in diameter, hemispherical in young mushrooms, later flattened or depressed, the edge is smooth. The color ranges from brick-red, red-orange and copper-red to bright yellow in the center. The skin is removed. The leg is even, white, changes color with age. The pulp is strong, white, without a special smell, with a sweetish taste.

The species grows in deciduous forests of Eurasia and North America.

Azure russula, or blue (Rússula azúrea)

Edible mushroom.

The diameter of the cap is 3-10 cm, the shape is convex, later flat. The color is amethyst blue or dark purple. The skin is removed, covered with a bloom. The leg tapers upwards, made, white, pubescent. The pulp is white, the taste is sweet, the smell is not pronounced.

Distributed in the coniferous forests of Eurasia, under spruce trees.

Russula tuberous-azure, or blue (Rússula caerúlea)

Edible mushroom.

The cap is 3-12 cm in diameter, convex-conical in young mushrooms, later flattened-depressed, there is a tubercle in the center. The color of the cap is purple or wine red. The skin is removed. The leg tapers upwards, made, white with a gray base. The pulp is white, gray or brown at the break. Differs in fruity aroma and sweet taste.

Grows under pine trees, in the coniferous forests of Eurasia and North America.

Russula light yellow (Rússula clarofláva)

Edible mushroom.

The cap is 3-12 cm in diameter, in young mushrooms it is hemispherical, later convex or flat, the edge in mature mushrooms is furrowed. The color is yellow or greenish-yellow. The skin is shiny, sticky, removable.The leg is cylindrical, tapering downward, soft, white with a yellow tint. The pulp is white, turns gray on the cut, the aroma is floral, the taste is sweet or tangy.

Mycorrhizal forming agent with birch, grows in swamps.

Russula related (Rússula consobrína)

Edible mushroom.

The hat is 5-10 cm in diameter, hemispherical, later prostrate, gray-olive. The skin is thick, removable. The leg is 5-8 cm high, 2-2.5 cm thick, cylindrical, white. The pulp is white, with a weak fruity aroma and a pungent taste.

Found in coniferous and mixed forests

Blue-yellow russula (Rússula cyanoxántha)

Edible mushroom.

The diameter of the cap is 5-15 cm, the shape is hemispherical, later convex-prostrate, the surface is dry or sticky, wrinkled, the edge is ribbed, in the center is green or brown in color, along the edge is violet-gray. The skin is removed. The leg is 5-12 cm high, 1.5-3 cm in diameter, in mature mushrooms it is hollow, white. The pulp is white, purple-reddish under the skin, not pungent.

Grows in deciduous forests.

Gray russula (Rússula decolórans)

Edible, rare mushroom.

The cap is 4-11 cm in diameter, hemispherical, flattens with age, the edge is smooth at first, later furrowed. Color from brownish red and brownish orange to brownish. The peel does not come off well. The leg becomes thinner upward, white in color, becomes gray and wrinkled with age. The pulp is white, gray at the break. It has a faint odor and a sweetish taste.

Distributed in the spruce forests of Eurasia and North America.

Russula forked, or multi-lamellar (Rússula heterophýlla)

Edible mushroom.

The cap is 5-12 cm in diameter, hemispherical, later becomes depressed. Colored green, brownish, rarely yellow. The skin is dry, velvety, peeled off along the edge. The leg is cylindrical, white. The pulp is white, turns yellow in air. The taste is sweetish, the smell is not pronounced.

Found in deciduous forests of Europe.

Whole russula, or wonderful (Rússula íntegra)

Edible mushroom.

The cap is fleshy, hemispherical in young mushrooms, then prostrate, 4-12 cm in diameter, red with a yellow center. The surface is wavy. The skin is sticky, shiny, easy to remove. The leg is cylindrical, thick, strong. The surface is wrinkled. White with a pink tint and yellow spots at the base. The pulp is white, dense, sweetish taste, the smell is not pronounced.

Grows in coniferous forests, on calcareous soils.

Russula golden yellow (Rússula chamaeleontína)

Edible mushroom.

The diameter of the cap is 2-8.5 cm, the structure is finely fleshy, the shape is convex, later flattened and depressed. Color from yellow with a red-pink tint to dark red or white. The skin is removed. The stem is thin, cylindrical or clavate, white, yellow-gray in mature mushrooms. The pulp is brittle, white, sweetish taste, pink smell.

It is found throughout Eurasia, in deciduous and coniferous forests.

Smooth-skinned russula (Rússula mustelína)

Edible mushroom.

The cap is 5-14 cm in diameter, strong, hemispherical in young mushrooms, later convex or flat. The color is ocher-brown, darker in the center. The skin is thick, removable. The leg is cylindrical in shape, strong, made, white. The flesh is strong, white, yellow or brown in old mushrooms. The taste is sweet, the aroma is cheesy.

It grows in the mountainous coniferous and mixed forests of Eurasia and North America.

Buffy russula (Rússula ochroléuca)

Edible mushroom.

The diameter of the cap is 4-10 cm, the shape is hemispherical, later flattened, the edge becomes furrowed. The color is yellow or ocher, sometimes greenish-yellow. The skin is shiny, slimy, removable. The leg is cylindrical, white. The pulp is white, odorless, the taste is bitter or insipid.

Found in pine, mixed and deciduous forests of Europe.

Marsh russula (Rússula paludosa)

Edible mushroom.

The hat is fleshy, convex, the edge is blunt, diameter is 7-12 cm.The surface is dry, dark red in the center, bright pink along the edge. Stem 5-10 cm high and 1-2 cm thick, clavate or fusiform, hard, solid, tomentose, pink or white. The pulp is white, dense, becomes loose with age. The aroma is weak, fruity, the taste is not pronounced.

Grows in groups in mixed and coniferous forests of Eurasia and North America.

Maiden's russula (Rússula puelláris)

Edible mushroom.

The cap is 5-11 cm in diameter, thin-fleshy, convex, flattens as the mushroom matures, the edge is grooved. The peel is peelable, sticky, dark purple to brick red. The leg is cylindrical or fusiform, white. The pulp is brittle, white, turns yellow at the break, the smell is not pronounced, the taste is sweetish.

Distributed in Eurasia, in coniferous and deciduous forests.

Pink russula, or beautiful (Rússula rósea)

Edible mushroom.

The cap is 3.5-11 cm in diameter, in young mushrooms it is hemispherical, later convex or flattened. The color is red, bright in the center. The peel is cracked, it comes off poorly. The leg is clavate, later cylindrical, white above, pinkish below. The pulp is strong, white, gray in the air. The aroma is fruity-mint, the taste is mint.

Grows in Eurasia and North America, in deciduous forests.

Turkish russula (Rússula túrci)

Edible mushroom.

The diameter of the cap is 3-10 cm, the shape is convex, flattens with age. The color is lilac, dark purple, gray-violet or violet-brown. The skin is shiny, slimy, removable. The leg is cylindrical or clavate, white. The pulp is strong, white, turns yellow with age. The taste is sweetish, the smell is iodine.

Grows in the pine forests of Europe.

Wavy russula (Rússula bresadólae)

Edible mushroom.

The cap is 4-9 cm in diameter, hemispherical, later convex, fleshy. The skin is smooth, colored in red-violet and brown tones. The leg is short, strong, cylindrical, white. The flesh is strong, white, reddish under the skin of the cap, the taste is insipid or slightly pungent, the aroma is apple, with sourness.

Grows in deciduous and coniferous forests of Europe.

Food russula (Rússula vésca)

Edible mushroom.

The diameter of the cap is 5-11 cm, the shape is hemispherical, flattens with age. Color from wine red, light pink, lilac brown to beige, greenish brown, light gray, rarely white. The skin is removed. The leg is cylindrical, strong, white. The pulp is white, the smell is not pronounced, the taste is nutty.

It is widely found on the territory of Eurasia, in deciduous forests.

Greenish russula (Rússula viréscens)

Edible mushroom.

The cap is 5-15 cm in diameter, hemispherical, later flat. Painted in gray-green or dark green. The skin is cracked, removed. The leg is cylindrical, strong, white. The pulp is white, the smell is weak, the taste is nutty, sweetish.

Grows in deciduous forests of Eurasia.

Brown russula (Rússula xerampelína)

Edible mushroom.

The cap is 3.5-10.5 cm in diameter, convex in young mushrooms, flattens with age. The color is violet-red along the edge, in the center it is violet-black. The skin is matte, velvety. The leg is cylindrical or clavate, red. The pulp is white, turns yellow or brown in the air. The smell is weak in fresh mushrooms, in dry ones - strong, shrimp.

It grows in the mountainous and lowland coniferous forests of Eurasia.

Poisonous and inedible species of russula

Watery russula (Rússula aquósa)

Inedible, rare mushroom.

The cap of young mushrooms is hemispherical, later flattened, 4-5 cm in diameter. The skin is slimy, lilac-red, removable. The leg is 4-6 cm high, 0.5-1 cm thick, thickens downward, fragile, watery, white. The pulp is watery, fragile, the taste is sharp, the smell is rare.

Grows in humid forests and swamps in Europe.

Birch russula (Rússula betulárum)

Inedible mushroom.

The diameter of the cap is 2-5 cm, the structure is fleshy, but fragile, the shape is flattened, the edge is wavy.Color from dark red to pale pinkish. The skin is easily removable. The leg is wrinkled, white or yellowish, thinning upwards. The pulp is fragile, white. The taste is spicy, the smell is not pronounced.

Grows in birch and spruce forests of Northern Europe.

Russula, burning or emetic (Rússula emética)

Inedible mushroom.

The cap of young mushrooms is convex, later flat, 5-9 cm in diameter, the color is red, the skin is removed. Ribbed edge. The leg is cylindrical, white. The pulp is white, pinkish under the skin, brittle. The smell is fruity. The taste is bitter.

Found in coniferous and deciduous forests.

Bile russula (Rússula féllea)

Inedible mushroom.

The diameter of the cap is 4-9 cm, the shape is convex, flattens with age, with a tubercle in the center, the edge is ribbed. Straw yellow or light ocher color. The skin is sticky, peels off along the edge. Stem fusiform or clavate, hollow, light buffy. The pulp is white in color, has a geranium smell and a strong pungent-bitter taste.

Grows in the south of Europe, mycorrhizal with beech, oak.

Brittle russula (Rússula frágilis)

Inedible mushroom.

The cap is 2-6.5 cm in diameter, convex in young mushrooms, flattens with age and becomes brittle. Color from pale violet, red-violet, violet-lilac to olive green, gray, yellow or white. The skin is removed. The leg is cylindrical or clavate, white. The pulp is brittle, white with a yellow tinge, the smell is sweetish, the taste is very bitter.

Found throughout Europe, in coniferous and deciduous forests.

Mayra's russula, or noticeable (Rússula nóbilis)

Inedible mushroom.

The diameter of the cap is 3-9 cm, the shape is hemispherical, later convex, flattened. Painted in a blood red color, which fades with age. The skin is peeled off along the edge. The leg is cylindrical, white. The pulp is strong, white, reddish under the skin, has a fruity odor and a pungent taste.

Found in southern Europe, where it grows in beech forests.

Olive or olive green russula (Rússula olivácea)

Inedible mushroom.

The hat is 10-30 cm in diameter, the shape is convex or flat, in young mushrooms it is olive green, turns red with age. The surface is matte, dry, smooth, the skin is peeled off along the edge. Leg 7-18 cm long, 2-6 cm thick, from cylindrical to clavate, white.

Grows singly in the mountain pine forests of North America and Europe.

Blood-red russula (Rússula sanguínea)

Inedible mushroom.

The diameter of the cap is 3.5-10 cm, the shape is convex, later flattened. The color is blood red, wine red or violet red, fading with age. The stem is cylindrical, hollow in old mushrooms, red in color. The pulp is strong, white, fruity smell, bitter, pungent taste.

Distributed in Eurasia, North and South America, Australia, in coniferous and mixed forests.

Pungent russula, yellowing or sardonyx (Rússula sardónia)

Inedible mushroom.

The hat is 3.5-10 cm in diameter, the shape is convex, later flattened. The color is violet-red or red-brown, occasionally greenish or greenish-yellow. The peel is not removable. The leg is fusiform, lilac, purple or lilac-pink. The pulp is strong, yellowish, fruity smell, pungent taste.

Found in Europe, in coniferous and mixed forests, under pine trees.

Growing russula at home

For the cultivation of russula, a site is selected in a darkened place, with an area of ​​2.5-3 m2, in which depressions are made (30 cm), and they are filled with a nutrient mixture:

A layer of fallen leaves, grass or wood bark (10 cm) is lined at the bottom.

The second layer consists of forest humus or soil from under trees (10 cm).

Further, dry mycelium mixed with dry soil is evenly scattered over the entire area.

Lay out 3 cm of plant residues on top, as in the first layer.

The fourth layer consists of garden soil (3-5 cm).

After sowing, the site is moistened with a drip method.The first crop appears after 1.5-2 months, and then every 1-1.5 weeks.

Indoors, russula are grown in the same way, only by planting in boxes.

The mycelium lives for about 5 years. Mushrooms can be planted at any time of the year.

Calorie russula

100 g of fresh russula contain 15 kcal. Energy value is:

• Proteins ………………… ..1.7 g
• Fats …………………. 0.7 g
• Carbohydrates, …………… 1.5 g

Interesting facts about the mushroom

Russula are rich in vitamins such as riboflavin (vitamin B2) and vitamin PP.

Fresh russula lowers blood cholesterol levels and is also a low-calorie food that is often used in dieters.

There are many edible mushrooms. They grow both by themselves (usually in the forest) and are very actively cultivated in recent years in special farms. Mushrooms have a special taste and smell, some of them are a real delicacy and are highly valued.

The nutritional value of mushrooms is enormous. Currently, the world's population annually consumes about 6 million tons of mushrooms. Of these, only 0.7 million tons are collected in the forests, the rest are grown on mushroom farms, dachas and in personal plots.

Since ancient times, people have tried to "tame" and "domesticate" mushrooms. The pioneers in mushroom growing were the Chinese, who at the dawn of our era learned how to grow shiitake mushrooms. We, Europeans, are more familiar with champignon, which has been grown for over 300 years. But mushrooms are in no hurry to reveal their secrets to man and, despite such a venerable age of cultivation, it was possible to "domesticate" no more than two dozen species.

We cultivated mainly such - oyster mushroom (common, pink, lemon yellow, etc. - read more - Growing mushrooms at home - part 2), white and royal (brown) champignon, honey mushroom (winter, autumn, summer, meadow) , ink mushroom (white dung beetle) and ringlet.

Shiitake mushroom, which has become traditional abroad for a long time, we began to produce only for the last ten years.

Recently we have learned to cultivate porcini mushrooms, yellow and gray chanterelles, russula-podgruzdki, Polish mushrooms, boletus and mushrooms. Even delicious white and black truffles have joined the "guard" of cultivated mushrooms.

Oyster mushroom, honey mushroom and shiitake perfectly master any plant residues - straw, hay, seed husks, sawdust or shavings of deciduous trees, foliage, reeds, corn cobs, pomace from fruits and vegetables, etc., as well as deciduous wood both garden and forest. Moreover, the wood is suitable both freshly sawn and those that have been lying for several years (but not rotten).

Quite a lot is already known about growing oyster mushrooms both intensively (on compost) and extensively (on stumps).

Honey mushrooms and shiitake can be grown in the same way.

Champignons and forest mushrooms feel great on compost made from humus and garden soil; they need to be grown on personal plots in shady places and in semi-dark rooms. Cultivating mushrooms is not as difficult as some might imagine.

Now porcini mushrooms are also grown. Under the mushrooms, you need to allocate a shaded area of ​​2.5-3 m2, on which to make a "pit" 30 cm deep and fill it with a nutrient mixture.

At the bottom of the pit, pour a layer of fallen leaves, grass, wood dust or bark (layer thickness 10 cm). On top of it is a layer of dung humus or earth taken under the trees (layer thickness 10 cm). Then sprinkle the grain mycelium evenly over the entire surface.

The third layer (3 cm thick) is again plant residues. And finally, the last one is garden soil (3 - 5 cm).

After sowing, the substrate must be moistened with a drip method. In dry weather and high temperatures, moisturize as needed, both before the appearance of the mushrooms and during their growth.

The first mushrooms will delight you in 1.5-2 months, and then they will appear every 1-1.5 weeks.Grow outdoors from May to late autumn. Mycelium lives up to 5 years.

Indoors, a porcini mushroom is grown in the same way as in a personal plot, only it is planted in boxes, which are placed in semi-dark places with diffused sunlight or with electric lighting (3-4 hours a day). The premises need to be well ventilated, to maintain high humidity in them (containers with water are installed next to the boxes).

Mushrooms grow at a temperature of 5-30 ° C, the optimum temperature for them is 12-26 ° C.

Since mushrooms do not have a growing season, they can be grown at any time of the year.

In the same way, on a personal plot, in utility rooms, outbuildings, basements, sheds, garages, yes, and on balconies, loggias, in storerooms, you can grow a yellow chanterelle (Cantharellus cibarius); russula-load (Russulaceae); Polish mushroom (Xerocomus badius); also called brown mushroom or chestnut flywheel; common butter dish (Suillus), gray chanterelle (Craterellus cornucopioides).

TO growing all these mushrooms the same technology is used, only some features need to be taken into account:

• the Polish mushroom bears fruit most abundantly under chestnuts;
• chanterelles feel better on sandy and clay soils;
• russula-loadings love deep shadow;
• the habitat of boletus can be lightly sprinkled with oak leaves or sawdust of deciduous trees;
• camelina has the same characteristics as the porcini mushroom. Today it has become possible to grow even such exotic delicious mushrooms as truffle.

The cultivation of truffles is, in essence, only about the correct planting, and then - to the exact determination of the place of formation of the mushroom harvest. The process of mushroom growth itself occurs at a depth of 30-40 cm underground and stretches over time from two to five years, until the first harvest appears. Subsequent harvests - 2 times a year: in spring - from late March to early May; in autumn - from mid-September to late November.

Planting dates - all year round. The mycelium is applied under the roots of already growing trees and shrubs or during planting of seedlings.

There are several signs by which you can determine the place of formation of fungi: the ground is noticeably fluffed and raised; the strong persistent smell of mushrooms in this place attracts many insects; dogs and other domestic animals (eg pigs and poultry) tend to "rummage" in the mushroom site. In addition, you yourself, without even wanting to, will hear the characteristic mushroom smell.

Dig out the truffles carefully, raking the ground with your hands (or using small garden tools) and choosing the "tubers". Then the "excavation site" is again covered up.

Mushrooms are kept fresh (7-8 days) at a temperature of 7-13 ° C. Truffles can be frozen, dried, salted and pickled.

Hydrogel helps to solve the problem of moisture at all stages of growing any mushrooms. These are granules of a polymer (potassium-based) that absorbs water and water-soluble fertilizers, and then gives them to the plants as needed. Moreover, the mass of the absorbed liquid is many times greater than its own. Dry hydrogel is a colorless granular powder.

Add hydrogel to the soil, and your plants will have a kind helper, making sure that they are comfortable (neither damp nor dry) and nutritious (all fertilizers will go to their intended purpose). For mushroom growers, it is irreplaceable, since with its use there is no problem with constant moisture.

The hydrogel is absolutely sterile and non-toxic, retains its properties at high and low temperatures in the soil for 5-7 years. Just 1 g of the superabsorbent water-retaining hydrogel accumulates in the soil up to 3.5 liters of water per month. Its consumption rate for open areas is 3 g / m2; for greenhouses - 5 g / m2, and for flowerpots - 2 g per 5 liter container.

I am sure that with such an assistant, mushroom growing will become an exciting and profitable activity for you. Try it!

How to grow forest mushrooms right on the site - advice

1. Collect young mushrooms in the forest, and not by cutting with a knife, but by pulling the stalk together with the mushroom root.
2. Grind the lower part with roots in a meat grinder.
3. Bring the resulting mass into the soil for digging at a distance of 3 m from the tree trunk.

The mycelium filaments contained in the mushroom roots are able to penetrate the roots of trees.

The mycelium takes root well on the roots of aspen and birch, respectively, the method is suitable for breeding aspen and boletus boletus.

Avid mushroom pickers achieve results in the cultivation of porcini mushrooms.

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September gives a huge harvest of mushrooms every year. Especially in a forest glade, russules stand out. They do not hide under the foliage, like others, and beckon with their bright colors and ask them to collect. These mushrooms are safe and can be eaten. And today we will tell you about how to salt russula at home.

However, there are pungent and non-pungent varieties. These two groups prepare differently.

• Not pungent - these are mushrooms with a yellow, green and blue hat, they never taste bitter. Therefore, soups are cooked from such russula or simply fried as an addition to a side dish.
• But the caustic ones (with a red, pink, purple cap) are most often salted. When interacting with salt, russula give off bitterness and can be eaten after a few days.

Salting features

Salting russula is as easy as salting milk mushrooms and is the best way to preserve them for later processing. Canned mushrooms can be fried, stewed and pickled.

Before salting russula for the winter, you need to follow a few simple and effective tips:

1. In the beginning, experts recommend washing the mushrooms and removing dirt from them. Mushrooms need to be soaked in cool water for at least 5 hours, sometimes you need to leave them for 24 hours. Change the water every three hours. To prevent the russula from fermenting, you must leave them in a cool place.
2. Too large mushrooms are cut by 4-6 cm, and small ones are left the same. Simultaneously with the cutting, there is a check on how well the russula were washed and all defects were removed.
3. Salting mushrooms can be done in three ways: dry, hot, cold. When cooking, use only glass or enamel dishes. To prevent the russula from turning black, you cannot use iron containers.

Recipes for the winter

Dry salting russula

You need to take:

• Russula - 2 kg.;
• Salt - 80 g.

Cooking process:

1. In this method of salting, russula are not washed, but cleaned with a special brush and wiped with a wet rag. If, nevertheless, the mushrooms were washed in advance, then it is necessary to give them time to dry.
2. The russula are placed in barrels or jars with their legs up. Sprinkle dry salt every 5 cm.
3. The container is covered with a circle or other utensils, and an object is placed on top that will act as a load. This is done so that the mushrooms release juice and harden within three days. Then the dishes are filled to the top with new layers of mushrooms, alternating with salt, and left for 10 days.
4. The russula salting is complete, now you can serve it. There is no need to add too many spices, with this method of salting the mushrooms acquire their unique taste.
5. If the mushrooms are too salty, they can be immersed in cold water for several hours.

Cold salting russula

You need to take:

• Russula - 2.5 kg;
• Salt - 250 g;
• Water - 500 ml;
• Garlic - 5 cloves;
• Currant leaves - 3 pcs.;
• Dill.

Cooking process:

1. Within two days, it is necessary to soak the mushrooms in cold water, change the water at least 2 times a day, and preferably every 3 hours. Then put the russula in salt water for 5 hours (2.5 liters of water - 50 g of salt).
2. Divide the dill in advance and cut the garlic into cubes;
3. Currant leaves are placed on the bottom of the jar or barrel;
4. Divide the mushrooms into 5 equal parts and lay them in layers with the legs up, pour salt (1 tablespoon) between the rows, evenly distribute a part of the dill and garlic. I fill in all this with 0.5 liters. clean water and cover with gauze. A plate, a circle (of a smaller diameter) is placed on top, and a load is placed;
5. Lowered into a cellar or placed in another cool place;
6. After 10 days, new russules are placed on top;
7. Serve after 14 days of salting.

How to salt hot

You need to take:

• Russula - 2 kg.;
• Salt - 100 g;
• Garlic - 2 heads;
• Water - 1 l.;
• Condiments: tarragon (tarragon), horseradish, dill.

Cooking process:

1. First, the mushrooms are washed, cut and soaked in cold water for 2 days;
2. Pour water into an enamel pan and add 2 tbsp. salt. When the liquid has boiled, throw russules and cook until tender. Boiled mushrooms sink to the bottom of the pan, this happens 30 minutes after the start of cooking;
3. Then the mushrooms are thrown into a colander and washed with water;
4. Mushrooms are laid out in layers with hats down in a previously prepared container, salt, garlic and spices are poured between the rows;
5. Put a plate on top under oppression. Lowered into the basement or hidden in a cool place;
6. After a week, you can try, russula should be ready by this time.

Extra salting in a jar

You need to take:

• Russula - 1 kg.;
• Salt - 90 g;
• Garlic - head;
• Dill, horseradish.

Cooking process:

• First, the mushrooms are washed, cut and soaked;
• Then russules are thrown into boiling salted water for 20 minutes. Throw the ready-made mushrooms in a colander and give time to drain the water;
• Cut the garlic in advance, divide the dill into inflorescences;
• Mushrooms are put into a clean dish, sprinkled with salt and garlic is added. The whole mass is mixed;
• Mushrooms are put in a jar, horseradish leaves, dill inflorescences are placed on top and sprinkled with salt;
• Close the container with a lid, put it in a cold place (cellar or refrigerator) and stand for 14 days.

Several recommendations

1. Russula are very sensitive to the material from which the dishes are made. Therefore, for salting mushrooms, glass or enamel dishes are chosen. This will help to avoid blackening and unpleasant mushroom taste. Previously, wooden barrels were used. However, they are too much of a hassle. After salting the mushrooms, the tub must be soaked for 14 days in cold water. Then the barrel should be steamed with a soda solution (for 20 liters of water - 100 g of soda). Instead of lye, you can take juniper branches. After that, it must be dried well. Instead of a wooden barrel, you can take plastic containers.
2. If during cooking it was found that all the mushrooms do not fit in one container, then you can divide them several times. The only condition is that the russula must be dipped in clean salted water every time. This will help bring out the bitterness and make them lighter.
3. It is recommended to store salted mushrooms in a cold place (the temperature does not exceed 4 degrees).
4. Before further use, russula must be prepared: rinse with water to get rid of excess salt; make soup; fry, stew and serve with a side dish.

So, there are several ways of salting russula, and everyone chooses which one is suitable for him. By following a few simple recommendations for salting mushrooms, you can achieve unprecedented taste masterpieces.

Article author: Tatiana