Pungent russula

Description of the family russula

The russula belong to the genus of lamellar mushrooms of the agaric order of the russula family. Their fruit bodies are fleshy and large. You can recognize russula in the forest by the bright, various colors of hats with a diameter of 2-20 cm, spherical, hemispherical, bell-shaped with white flesh and white straight legs. You can read about what color russula are in the section "Types of russula".
The hats of russula break well, which reduces the economic value of these mushrooms. As they mature, they change their shape, becoming open, flat and funnel-shaped, sometimes twisted. Mushrooms have adherent descending plates with a blunt or sharp edge. The color of the spores ranges from white to yellow.

Did you know? In order to determine which species the russula belongs to - to plate or tubular, you need to look under the cap. Its lower layer consists of many plates.

Russula grow in July, their mass appearance is recorded in August and early autumn. Basically, all of them are edible, only a small part of them are unsuitable for food due to their low toxicity or unpleasant taste. Suitable for fresh and pickled consumption. They are included in the third category of edible mushrooms, which includes mushrooms of average taste. Some are categorized below because they have no nutritional value.

Many may be interested in the question under which tree the russula grows. The fact is that these fungi are mycorrhizal organisms with tree roots. They can often be found under deciduous trees: oak, birch, alder, as well as under spruce and pine trees.
Russula contain a number of useful substances, in particular, vitamins - in 1 kg of mushrooms there are 264 mg of vitamin B and 6 mg of vitamin PP.

Did you know? The best for eating are russula, which have more green, blue, yellow and less red in the color of their caps.

When to collect russula

The first mushrooms appear in May, but the real harvest falls on August and the first half of autumn, when the number of russula is as large as possible. The legs of these mushrooms are very fragile, so it is recommended to carefully cut the russula with a knife, and not twist them out of the ground. It is the fact that russula crumbles strongly that makes mushroom pickers refuse to collect russula. It is best to choose medium-sized mushrooms. In order for them to break less, and it would be better to carry them from the forest to the house, it is worth immediately separating the caps from the legs. They won't break and a lot more will fit into the basket.

So that russules do not taste bitter

Here's a simple recipe for how to properly peel these beautiful mushrooms and get rid of the bitterness:

1. First of all, russula can only be collected in forests remote from major highways and chemical plants. Otherwise, the mushrooms will absorb a lot of waste, and it will be unsafe to eat such a dish.
2. Only hats are suitable for cooking, the legs can be mercilessly discarded.
3. To remove the bitterness, you need to clean the caps by removing the film from them, which makes the surface of the mushroom glossy.
4. And you can also use this technique - boil the caps in hot water for 15 minutes at a low boil, then rinse them with running cold water until they cool completely.
5. If there is no time to cook the mushrooms, you can soak them in cold or salted water for 2 hours.

FAQ
Is it possible to collect russula within the city? Despite the wide habitat, it is necessary to collect these mushrooms exclusively in a forest area remote from the city - otherwise the fruit bodies accumulate a fairly large amount of industrial waste.

Features of russula varieties

Russula is the most common mushroom belonging to the russula family.At the moment, more than 270 species of russula are known, about 10 species grow on our territory. Almost all members of this family are either suitable for human consumption or of little use, being conditionally edible or toxic mushrooms.

The cap of russules can be spherical, bell-shaped. In mature mushrooms, it is spread or flat. Sometimes funnel-shaped with a curled or straight edge (in some representatives, the edge is ribbed). Skin color from greenish-brown to red shades (in poisonous russula), dry to the touch, shiny or matte. Easily separates from the pulp (grown in some mushrooms). The plates are descending (free), adherent, of various lengths, frequent (rare in some representatives), brittle. Their color ranges from white to yellowish shades.

The russula mushroom has a dense pulp, fragile in the leg. The color is white, changing when notched and as it ripens. The leg of russula is cylindrical in shape, even, sometimes thickened at the base. The color is white (or to match the cap). The leg is hollow inside.

Undulating russula is an edible representative of russula that grows in deciduous forests. It features a purple hat with a depressed center. Sometimes there are yellow spots on the cap. The leg of the wavy russula is short, clavate, of white (cream) shades. The pulp is white, with a pungent taste. Pale green russula is an edible mushroom belonging to the 4th category.

Its main difference is the color of the cap. It ranges from olive green to off-white with a faded center. At first, the cap has a hemispherical shape; in mature mushrooms, it straightens. Slightly sticky to the touch, with a thin ribbed edge. The skin on the cap is easily separated from the pulp. The leg reaches 5 cm in length, 2 cm in diameter. Inhabits deciduous, less often coniferous forests. Young mushrooms look like a poisonous relative - the pale toadstool. You can distinguish it by the absence of a Volvo, a bedspread.

Edible russula is a mushroom belonging to category 3, considered one of the most delicious in russula. Differs in the shape and color of the cap. Most often it has a hemispherical shape, sometimes wavy-curved. Sticky in wet weather, matte in dry weather. The color is pinkish, brick reddish, brownish red. Often colored unevenly, with light spots. The skin is easily separated from the white flesh. The leg is short, up to 3-5 cm. Likes to grow in deciduous forests in well-lit places.

Muscarine in russula

The russula caustic (vomit) is a poisonous mushroom that causes food poisoning. It tastes very bitter, contains the toxic alkaloid muscarine, which causes collapse and respiratory failure. The russula vomit bears fruit at the same time as the edible russula, it is distinguished by a bright red, light red color of the cap. The edge of the cap is down, blunt. The pulp is pinkish, with a bitter taste and fruity aroma. Grows near deciduous (sometimes coniferous) trees.

In large quantities, this mushroom is deadly. In terms of chemical structure, muscarine is trimethylammonium chloride salt of 2-methyl-3-hydroxy-5-aminomethyltetrahydrofuran. Only 50 mg of the substance can cause severe poisoning in an adult. Symptoms may take several hours to appear. Poisonings of this nature are the most dangerous, since the poison can no longer be removed completely from the body. Even after recovery, liver failure and high blood pressure are observed for a long time. Fortunately, inedible russules contain small amounts of muscarine, which makes them less dangerous. But even small doses of a toxic substance in the composition provoke severe digestive upset.

At the first signs of muscarine poisoning (stomach cramps, vomiting, diarrhea, sometimes convulsions, dizziness, loss of orientation in space, vision and hallucinations appear), you should immediately seek medical help.

Russula fading

Description

The beautiful russula is characterized by a bright color of the cap, which "fades" over time, hence the name of the species.

Hat

Fading russula caps are usually small (up to 10 cm in diameter), but there are extremely large overripe specimens. The color is usually close to crimson, with darker edges. Enlightenment can be observed in the center. Small russules have spherical, gradually opening caps. The surface of the cap is dry and smooth. With the maturation of the mushroom and an increase in its size, the color of the cap turns pale. The skin is difficult to separate from the cap.

Leg

The leg of a beautiful russula is relatively thick and low (about 3 cm in thickness and 6 cm in length). It is cylindrical in shape with a downward extension. Its color is predominantly white with a pinkish tinge in the upper third. In the lower third, yellow spots may appear.

Pulp

In young specimens, the flesh is white, and in old specimens it is grayish, it turns red on the cut, then turns gray. The consistency is dense, tough, especially at the legs, so many people prefer to eat only hats. The raw mushroom tastes bitter, but when cooked it is sweetish.

Distribution and collection

The beautiful russula is widespread almost all over the world, but prefers temperate latitudes. Symbiotic coexistence is usually found in russules fading with deciduous trees. But the growth of this species is also possible in coniferous forests.

Similar species

The fading russula has a rather characteristic appearance so as not to be confused with other mushrooms. The only mushroom that looks a little like her is the russula, burning or emetic.

The latter is distinguished by whiter plates (not darkening in mature mushrooms) and pulp that does not gray out on the cut. This mushroom has a very bitter taste, therefore it is considered inedible.

Its use can cause stomach troubles, which reflects its name. However, according to some sources, russula emetic becomes edible when boiled well.

Edibility

The beautiful russula has, according to many consumers, very mediocre taste. The legs of these mushrooms are rarely eaten because of their rigidity. We can say that russula is an amateur mushroom, suitable for those who prefer a strong food consistency. After boiling, russula are fried with potatoes, salted and pickled.

Interesting facts

Russula mushrooms, including such as the fading russula, are characterized by a number of interesting properties:

• Russulin contained in russula promotes milk curdling, therefore russula components can be used in cheese making.
• Lecithin, which is part of this mushroom, lowers the content of bad cholesterol in the blood.
• Regular use of russula cleanses the gastrointestinal tract.

• The russula got its name not because it can be eaten raw. Quite the opposite: like any conditionally edible mushroom, it requires preliminary digestion.

And the name comes from the fact that pickles from these mushrooms are prepared faster than from the rest.

Not all mushroom pickers collect russules. Many neglect them, because there are boletus, moss and other, more "valuable" mushrooms. However, fried or salted russula are also quite edible and tasty.

Edibility, medicinal properties, benefits and possible harm

Among mycologists, there is still a dispute about the edibility of the stinging russula. Some argue that this species is inedible due to the presence of the alkaloid muscarine in it. It can lead to serious disturbances in the functioning of the intestines and stomach. Others call it conditionally edible, refer to the fourth category and recommend using it for food only in salted form after thorough washing and boiling for at least 20 minutes.Foreign experts classify this species as weakly poisonous. In folk medicine, purple and sickening russules are used as an antibacterial agent that helps to cope with abscesses. Mushrooms are rich in vitamins and minerals. They are a source of protein, are low-calorie foods. But do not forget that russula are quite heavy for the stomach and liver, therefore, people with diseased kidneys, gastrointestinal tract, pregnant women, the elderly should limit their consumption.

Kele's russula (Russula queletii)

Synonyms:

• Russula sardonia f. queletii
• Russula flavovirens

Kele's russula is considered one of the few russules that can be easily identified by the combination of the following features:

• the predominance of purple flowers in the color of the cap and legs
• growing near conifers
• off-white spore print
• acrid taste

Ecology

Forms mycorrhiza with conifers, especially spruce and some types of pines (two-needled pines). Curiously, the European Kele russula is considered to be more tied to spruce trees, while the North American ones come in two "versions", some associated with spruce and others associated with pines.

Description

Hat: 4-8, up to 10 centimeters. In youth, fleshy, semicircular, convex, later - flat-convex, with age, prostrate, depressed-prostrate. In very old specimens, the edge is wrapped up. Sticky, sticky in young mushrooms or in wet weather. The skin of the cap is smooth, shiny.
The color of the cap in young specimens is dark blackish-purple, then becomes dark purple or brownish-violet, cherry-violet, purple, purple-brownish, sometimes greenish tints may be present, especially at the edges.

Plates: widely accreted, thin, white, with age, acquire a creamy, later - yellowish color.

Leg: 3-8 centimeters long and 1-2 centimeters thick. Color from pale purple to deep purple or pinkish purple. The base of the stem can sometimes be colored in shades of yellow.
Smooth or slightly pubescent, matte. Dense, fleshy, whole. With age, voids form, the pulp becomes brittle.

Flesh: white, firm, dryish, brittle with age. Under the skin of the cap - purple. Almost does not change color on cut and when damaged (it may turn yellow quite a bit).

Spore powder: from white to cream. Spores: ellipsoidal, 7-10 * 6-9 microns, warty. Chemical reactions: KOH on the surface of the cap gives a reddish-orange color. Iron salts on the surface of the leg: pale pink.

Smell: pleasant, almost indistinguishable. Sometimes it can seem sweetish, sometimes fruity or sour.

Taste: acrid, spicy. Unpleasant.

Season and distribution

Grows singly or in small groups in coniferous and mixed forests (with spruce).
Occurs from mid-summer to late autumn. Different sources indicate different ranges: July - September, August - September, September - October.
Widespread in the Northern Hemisphere (possibly in the Southern).

Edibility

Most sources classify the mushroom as inedible due to its unpleasant, pungent, pungent taste.
The mushroom is probably not poisonous. Therefore, those who wish can experiment.
Perhaps soaking before salting helps to get rid of the acridity.
One thing is clear: when conducting experiments, it is advisable not to mix Kele's russula with other mushrooms. So that you do not feel sorry if you have to throw it away.

Other information:

It's funny that different sources describe so differently which part of the cap is easily peeled off. So, for example, there is a mention that it is a "russula with a non-peeling skin." There is information that the skin can be easily removed in half or even 2/3 of the diameter. Whether it depends on the age of the mushroom, on the weather, or on the growing condition is unclear. One thing is clear: this russula should not be identified on the basis of “peelable skin”. As, however, and all other types of russula.

When dry, Kele's Russula almost completely retains its color. The cap and leg remain in the same violet range, the plates acquire a dull yellowish tint.

Photo: Ivan

First aid for mushroom poisoning

Although, as we already wrote, russules do not pose a strong danger to human health, nevertheless, even with a mild degree of poisoning, a person who has eaten a toxic mushroom will require urgent help. In the case of russules, mouthwash, possibly vomiting and gastric lavage, will be required.
In case of serious poisoning with poisonous mushrooms, damage to the gastrointestinal tract, cardiovascular system, central nervous system, liver and kidneys can occur

It is important to help with the first symptoms of poisoning. Since, for example, the treatment of lesions caused by pale toadstool, carried out on the second day, will already be in vain

Various poisonous mushrooms cause special consequences when consumed internally, but they will have diarrhea, vomiting, and abdominal pain in common.
The first signs of poisoning can appear at different times, depending on the mushroom eaten. So, for example, pale toadstool poisoning will manifest itself within 8-18 hours, lines - after 6-10 hours, fly agarics - after 30 minutes or 2-6 hours, false mushrooms - after 1-6 hours.
You can remove poison from the body with the help of vomiting. It is called by drinking a glass of warm water with 1 teaspoon of table salt or 1 teaspoon of mustard. You can also provoke vomiting by drinking a large amount of cool water, and then press with two fingers on the root of the tongue.

Gastric lavage is mandatory. After the procedure, a person needs to use activated charcoal (1-2 tablets per 1 kg of body weight).
As you can see, there are many varieties of russula. Unfortunately, distinguishing between edible and inedible russula is not always easy. Sometimes even characteristics such as color, smell and taste cannot help in this. Remember: if you have the slightest doubt whether the mushroom is good or poisonous in front of you, it is better to get rid of it.

Description and characteristics of the edible mushroom

The pink russula belongs to the genus Russula of the Russulaceae family. This species has the following names: Beautiful russula, pink russula, pale pink russula. Latin names: Russula rosea, Russula lepida, Russula rosacea.

The cap of the russula at a young age is semicircular, as the fruiting body matures, it flattens, it can crack at the edges. The diameter of this part is from 3 to 11 cm. The surface is dry, velvety to the touch, if it is wet or just raining in the forest, it becomes slippery. The edges are straight. The color of the cap is carmine red, the central part is brighter, after rain it can turn lemon. The skin is very tight, it is difficult to peel off, and often cracks.

The hymenophore (the lower part of the cap) is a frequent lamellar layer, the laminae can intertwine or branch. Their color is light cream, loosely attached to the mushroom. Spores are warty, spherical, with a pronounced mesh. The color of the powder is light cream.

The flesh on the cut is firm, white, reddish under the skin. May turn gray when broken.

The leg has a regular cylindrical shape. Hard, thin, white in the upper part, and pinkish below, with barely noticeable reddish veins.

A bit of history

This species was first described in 1796 by Jacob Christian Gottlieb Schaeffer, a German mycologist. He also gave the mushroom the binomial name Russula rosea.

False doubles

They exist in these mushrooms, and you need to be very careful when collecting them. The most common doubles are: russula acrid, blood red and bilious

In order not to confuse them with edible ones, you need to pay attention to the smell, color of the cap, color of the leg and the density of the skin.

The main features of similar species are shown in the table below.

Name
Vivid signs
What to look for
Corrosive russula
Has a bright red hat. The spores are quite strong and do not show their true color until ripe.

After ripening, it acquires a bright red color.The edges of the cap are mostly raised. Occurs in single specimens. Diameter from 7-10mm. The mushroom has a glossy shine on the cap. Acrid - russula has a pronounced bitter taste.

bright color
Strong smell
bitter taste
grows in woodlands

Blood red russula
Hat color: crimson, scarlet, bright red. The edges of the cap are wavy, sometimes torn. In hot weather, color loss is observed. Characteristic stickiness to the touch. The plates are narrow, white, sometimes speckled. The smell is practically not manifested, the taste is bitter.
bright color, glossy
no smell
there is stickiness to the touch
bitter taste
grows only among mosses

Bilious russula
The color of the cap is yellow-brown, the edges are most often torn. Spores are white. It is 4-10 cm in diameter. It is often found among beeches.
color yellow
practically odorless
burning taste
grows most often next to beech

To be sure to distinguish false mushrooms from edible ones, look at the difference in the photo.

Inedible varieties

Russula-like mushrooms are called false or inedible. They may differ from the real ones in the pink color of the end of the leg. In addition, such fruits are not damaged by insects and worms. They cannot be fatally poisoned (for this you need to eat a huge amount of them), but it is quite possible to undermine health.

Pungent russula, or emetic, caustic, nauseous (lat.Russula emetica)

It got this name because of its taste. The cap is hemispherical at first, then becomes flat, with a diameter of 4 to 8 cm. The skin is bright red in color, smooth, shiny, easily detached. If there is high humidity in the forest, the hat may be sticky. The pulp is white in color, has a subtle sweet smell. Grows in coniferous and deciduous forests.

Pungent russula

Russula fragilis (lat.Russula fragilis)

Its cap is up to 5 cm in diameter, thin-fleshy, violet-lilac, sometimes greenish in the middle. The surface is flat, sometimes there is a tubercle, wet. The pulp is brittle. Prefers pine forests and forest edges for growth, occurs from August to September. Despite being inedible, some mushroom pickers still eat this species after boiling.

Russula fragile

Russula Kele (lat.Russula queletii)

The dark, almost black-violet cap in young specimens is convex, then becomes prostrate, its diameter is from 4 to 10 cm. The skin color is brown, cherry, brownish-purple with a green tint. The pulp of the fruit becomes brittle with age, the tone may not change at the cut, sometimes it turns yellow. The taste of Kele russula is hot and pungent, very pungent. It grows under conifers during the summer.

Russula Kele

Signs and differences between edible russula and inedible

Experienced mushroom pickers recognize these varieties. It is easy to distinguish them:

1. Unsuitable species have dense flesh, pink color of the end of the leg, they are not damaged by insects, they have rough plates, as well as a characteristic skirt.
2. Inedibles "signal" their disgusting taste with a bright, flashy color of the cap, they have an unpleasant odor.
3. When cracked and boiled, the edibles do not change color.

Taxonomy, characteristics and description of the structure

Fungus russula mushrooms (Latin name - Russula emetica) are also known as caustic, nauseous, vomiting, bilious russula.

Systematics:

• genus russula (Russula);
• species of russula (Russula emetica).

The shape of the cap of the acrid russula at a young age is convex, with smooth edges, tightly pressed to the very leg, but then begins to resemble a saucer. In matured mushrooms, it is brittle, fleshy, covered with bright, even skin. The color varies from light pink to bright red with whitish or yellowish-red spots of various sizes.

The hymenophore is a layer of spore-forming cells that is responsible for reproduction and is located on the underside of the cap of the fungus.Stinging russula refers to mushrooms with a lamellar hymenophore. Its plates are regular in shape, of equal length, rather strong, with sharp edges, white, tightly fitting to the stem.

The flesh of the russula pungent is white on the cut, but with age it takes on a pinkish or reddish tint. It has a spicy and even bitter taste. Has a subtle fruity scent. Brittle enough.

The leg of a sickening russula is white, fragile, and cylindrical in shape. But over time, especially in the lower part, it turns yellow. In length it reaches nine centimeters, and its girth in an adult mushroom reaches two centimeters.

A bit of history

The science that deals with the description and study of fungi is called mycology. The very first descriptions of the stinging russula are found back in 1774.

Cooking recipes

Primary processing before cooking

The fruit must be checked for damage. Then rinse them in running water

Since they are very fragile, the procedure must be carried out with care. Then pour boiling water

Hot water treatment takes 5-10 minutes, after which the mushrooms are ready to eat.

How to cook edible russula

For this, it is necessary to use only healthy, whole specimens. Cooking should not take more than 20 minutes, as there is a high probability that small fruits will "creep".

Mushroom Pasta Sandwich

Components:

• russula - 600 g;
• onion - 1 pc. large;
• mayonnaise to taste;
• sour cream - optional;
• salt to taste;
• vegetable oil for frying;
• sliced ​​bread.

Cooking method:

1. Pour russula over with boiling water and leave for a few minutes so that they become plastic. Then cut them into large pieces.
2. Peel a large onion and chop it finely. After that, send to a skillet with sunflower oil and fry until caramelized.
3. Attach the russula to the onion and fry until tender.
4. Season with salt and pepper to taste.
5. Transfer the resulting mass from the pan into a convenient container and use a blender to grind it until smooth.
6. Add equal amounts of mayonnaise and sour cream to the pate.
7. Toast the bread until golden brown.
8. Spread the resulting mushroom pate on it.

Bon Appetit!

Salting

1. Rinse the mushrooms with clean water, remove excess.
2. Fill with salt water for a few hours (2–4).
3. Place the product in scalded glass jars. Add peppercorns, salt, a couple of bay leaves.
4. Pour boiling water over the jar and roll it up. Store in a warm place for 2-4 days.

Drying

It is not recommended to do this at home, as russules in the sun quickly darken and lose their beneficial properties. The possible use of kitchen electric dryers will correct the situation and preserve the attractive appearance of the fruit.

Similar species

4 related species look like a pink russula. Edible marsh (Russula paludosa) with a cap painted in orange-red tones, settles in humid places, and its pulp does not taste bitter at all. The 3 inedible relatives also have their own differences:

• bitter (Russula amarissima) grows only under beeches, has an extremely bitter taste and a faint fruity smell;
• stinging (Russula emetika) is colored more intensely, prefers damp forests, especially conifers, and the taste of its pulp is fully consistent with the name;
• false red or ruddy (Russula pseudointegra) settles under oak trees, less often under beeches and in deciduous forests, it is distinguished by ocher-yellow plates and a distinctly bitter taste of pulp.

How to distinguish russula false doubles?

Some mushrooms are often disguised as edible russules, so all lovers of a quiet hunt should know them and not be confused with useful fruits, correctly identify dangerous species

Pay attention to the difference between them in the photo, and in more detail the characteristics of the twins can be found in the table:

Russula name	Differences	Places and times of growth
Blood red, sardonyx	A bright blood color, it can be crimson, scarlet, carmine. If the weather is hot, the hat may fade. The skin is sticky, shiny.The leg has the shape of a cylinder, clavate, pink. The pulp is dense, the taste is spicy.	Grows in sandstone, pine and mixed forests. Growing time - late summer - mid autumn.
False spicy	The color range of the cap ranges from lilac to light purple, the center is often black. The leg is pink or purple. The pulp is yellow, pungent and bitter.	Moderate latitudes of Eurasia, prefers sandstones in coniferous, pine forests. It grows in late August - early October.
Birch	The hat is white, yellow, sometimes purple, its diameter is 3–7 cm. The surface is slippery, and becomes dull when dry. The leg is white, 3–9 cm high, fragile.	Wetlands near birch forests. Growing time - June-early October.

Poisoning signs and first aid

When collecting russules, you need to constantly carefully monitor so that a poisonous species does not get into the basket. If, nevertheless, the poisoning has occurred, the person who has eaten the mushrooms became ill, nausea, vomiting, headache appeared, then it is necessary to be able to provide first aid:

1. Calling an ambulance is the main thing to do. You cannot self-medicate.
2. Flush the stomach with a weak solution of potassium permanganate, induce vomiting.
3. Give a sorbent: activated carbon, Enterosgel.
4. Provide the patient with plenty of drink: water without gas, you can add a couple of drops of lemon.
5. Lay the victim on the bed, cover with a warm blanket.

Russula have many varieties: edible, conditionally edible, inedible. In appearance, they can all be very similar. Therefore, before going into the forest for mushrooms or preparing something from the already harvested crop, it is worthwhile to carefully study how “good” russula look like, and take a responsible attitude to the inspection of the fruit bodies so as not to incur unpleasant consequences.

Flawless russula taste

The russula flawless is an edible mushroom. According to its taste, it was assigned the 3rd category. These mushrooms can be eaten fresh or salted.

Similar species

Whole russula can be confused with other types of russula, but they have a spicy or peppery taste. This mushroom looks like a green-red russula.

Other mushrooms of this genus

Scaly russula is an edible mushroom. The diameter of its cap is 5-15 centimeters. At first, the shape is hemispherical, but with age, a depression forms in the center, and the edges rise up. The color of the cap is green or gray-green. The edges of the cap are slightly torn, the skin is removed up to half of the cap. The leg is white, dense.

Scaly russula grow in deciduous forests, choosing areas with acidic soil. These mushrooms are harvested from summer to autumn. Outwardly, this mushroom bears a resemblance to the poisonous pale toadstool, so care must be taken when collecting.

Black russula is a conditionally edible mushroom. The diameter of its cap ranges from 5 to 15 centimeters, and the shape changes from convex to funnel-shaped. The color of the cap is dark brown. The surface of the cap is slightly sticky. The leg reaches a height of 3-6 centimeters, while the diameter is quite large - 2-3 centimeters. In structure, the leg is dense, and in color it coincides with the cap. When touched, the leg turns black.

Black russula grow under the pines. They prefer acidic soils. Fruiting from July to October, but not too abundant. They grow mainly in the northern regions. In terms of taste, they belong to the 4th category, they are suitable exclusively for salting. The taste of salty russules is sweet and pleasant.