What do you know about the pink-footed russula? all about the forest beauty!

Description of the russula pink.

As the russula matures, the pink cap changes from semicircular to flat, and it is not depressed. Its diameter is 3.5-11 centimeters. The edges of the cap are smooth. The surface of the cap is velvety, dry, but at high humidity, mucus appears on it. The color of the cap is carmine-red, and its central part is brighter; after rain, its color can change to lemon-whitish. The skin peels off very poorly, often cracking.

Quite frequent plates are located under the cap. They can branch and intertwine. They are almost free, loosely attached to the fruiting body. The color of the plates is light cream. Disputes are almost spherical, with a well-defined mesh, warty. The color of the spore powder is light cream.

The leg of the pink russula has a regular cylindrical shape. It is hard and very thin. In the upper part, the coloring of the leg is white, and at the bottom it is most often pinkish with red veins.

The flesh of the pink russula is very strong. The color of the pulp is white, but in the air it can turn gray. Under the skin, the color of the flesh is reddish. The peculiarity of the pink russula is its fruity-mint smell, and not a bitter mint taste.

Variability of pink russula.

This species of russula has a changeable cap color - it varies from dark pink to red, while the center is more intensely colored. The leg is also changeable, at first it is white, but later a pinkish tint appears.

Places of growth of pink russula.

The russula pink grow ubiquitously in the forests of North America and Eurasia. Their favorite places are deciduous forests, but they are often found in conifers. The pink russula do well in the mountainous regions, where they settle on the slopes of the hills.

Most often, pink russules bear fruit from July to October. In years with high humidity, these mushrooms bear fruit very well.

Evaluation of the edibility of russula pink.

The taste qualities of this type of russula are very mediocre. These mushrooms are considered conditionally edible, and some mycologists attribute them to poisonous species. To get rid of the bitter taste of the pulp, boil pink russules for a long time. They can be consumed salted.

External description of birch russula.

The fruit body of the birch russula is fleshy, it consists of a leg and a cap. The cap is very fleshy and brittle at the same time. Its diameter is 2-5 centimeters. In immature fruiting bodies, the edges of the caps are wavy. As they grow older, the cap becomes slightly depressed. Its color can be different - from copper to reddish, but most often it is pink-lilac with a yellowish tinge. In high humidity, the cap becomes spotty and its color becomes creamy. The top skin of the cap is easily removed.

The flesh of the birch russula is very fragile. The color of the pulp is white. The smell of the pulp is weak, and the taste is pungent. The hymenophore of the birch russula is lamellar. It is formed by thin and sparse plates. The structure of the plate is brittle. They grow together a little with the surface of the leg. The edges of the plates are uneven. The color of the plates is white. Spore white powder. Spores are ovoid.

The legs of birch russula at a young age are very dense, and after rain they become very brittle, as they become soaked. Most often, the thickness of the leg is the same, but sometimes the upper part of it is thinner. The color of the leg is yellowish or whitish. The surface of the leg is wrinkled. Inside, it is hollow, especially in adulthood.

Places of growth of birch russula.

Birch russula are common in Northern Europe. These mushrooms got their name because they grow in birch forests, they are also found in deciduous-coniferous forests, in which there are many birches.

Birch russula prefer wet places; they can be found on sphagnum and in marshy areas. This species is common in Russia, Great Britain, Scandinavia, Belarus. Birch russules begin to bear fruit in July and end in the first half of autumn.

Evaluation of the edibility of birch russula.

Birch russula are classified as conditionally edible, but some mycologists consider them inedible. It is not recommended to consume birch russula raw, as they can cause gastrointestinal upset. Toxic substances are contained only in the upper film, which covers the fruiting body, if the film is removed, then the mushrooms will be safe.

Description of wavy russula

It is a plastic mushroom. The cap in young specimens is bell-shaped or hemispherical; in the process of growth, the convex shape changes to an outstretched one, and reaches up to a depressed one, while the edges are bent. The diameter of the cap in mature specimens is 13-15 centimeters.

The characteristic color of the cap of young mushrooms is gray-green, later the shade becomes olive or purple with a black-purple or dark brown center. The cap is dense, smooth, fleshy. In young fruiting bodies, the surface of the cap is shiny, sticky, and in adults it becomes dull. The edges of the cap can be wavy or even. The skin can be removed by a third from the cap.

The plates are located often, their color is initially white, but over time they gradually turn yellow. Most often, the plates are wide, they can be either descending or free. The length of the plates is the same and different. The texture of the plate is brittle with pointed edges.

The leg of the russula is wavy, cylindrical, flat. Its height ranges from 4 to 10 cm, and its thickness is 1-3 cm. The color of the leg is white with a pinkish tinge in the upper part and yellow-brown at the base. In mature specimens, the legs turn gray and even brown.

The flesh of the black-purple russula is dense, especially in the leg. The color of the pulp is white, but when broken or cut, it has a characteristic pink tint, then it turns red, and then turns gray and can even turn black. The taste and smell of the pulp of young mushrooms is pungent, but the mature fruiting bodies have a sweetish taste and a pleasant fruity aroma. The wavy russula does not have milky juice. Spores are spiny, yellow-white in color, almost spherical in shape.

Growing places of black-purple russula

These mushrooms are found in coniferous and deciduous forests, among pines, oaks, beeches. They bear fruit from mid-August to October. They grow singly or in groups. They prefer mountainous or hilly terrain. They are found most often in humus under trees.

Edible russula wavy

Russula wavy is an edible mushroom of the 3rd category. It has a strong flesh, so it does not break when picked. Black-purple russula are suitable for cooking various hot and cold dishes, as well as for salting.

Dangerous resemblance

The edible wavy russula has a poisonous "twin" - the burning russula. These mushrooms are very similar in appearance, but the latter is very toxic. It is not for nothing that the stinging russula is called vomiting and nauseous, it causes gastrointestinal upset. There is evidence that these russules contain muscarine. Some mushroom pickers, nevertheless, use burning russules for food, for this they pre-boil them for 20 minutes and wash them.

The cap of the stinging russula is at first convex, and over time it becomes more and more open, and as a result, completely depressed. The edges of older specimens are ribbed. Coloring from bright red to pinkish with ocher and white spots. The leg is cylindrical, hollow, strong.

Scorching russula quite often grow on peat bogs in various places. Also found in deciduous forests, less commonly grow in coniferous forests. These mushrooms love mountainous terrain. They bear fruit from July to October.

Edible russula greenish and its photo

Category: edible.

Cap of a greenish russula (Russula virescens) (diameter 5-16 cm): green, but can be yellowish or bluish. In young mushrooms it is hemisphere-shaped, in older mushrooms it is spread. Fleshy, often cracked. The skin is very thick, it is difficult to separate from the pulp.

Leg (height 4-12 cm): usually white.

If you look closely at the photo of the greenish russula, you can see small scales at the very base of the leg.

Plates: frequent, white or light cream color.

Flesh: firm and whitish, slightly pungent in taste.

Doubles: the greenish representatives of the pale toadstool (Amanita phalloides), differ from the russula in that they have a ring on the leg and a volva.

This edible russula grows from mid-July to early October in temperate countries.

Where can you find it: in deciduous and mixed forests, most often in the vicinity of oaks and birches.

Eating: one of the most delicious russula, which can be eaten after 15 minutes of boiling, pickled, salted or dried.

Application in traditional medicine: not applicable.

Other names: russula scaly.

What are edible russula: food

Category: edible.

Hat for food russula (Russula vesca) (diameter 4-12 cm): matte, pink-red, brick or red-brown. In young mushrooms, it is hemispherical, becoming almost flat over time. Slightly sticky to the touch in wet weather. The edges are bent towards the inner side, sometimes wavy and ribbed. The skin does not completely cover the flesh, exposing the plates at the edges, it is easily removed only from the edges.

Leg (height 3-7 cm): white, yellow or pink-rusty, very short, cylindrical. Dense in young mushrooms, hollow in older ones.

The plates of this species of russula mushrooms are very frequent, white or yellowish, sometimes with rusty spots.

Pay attention to the photo of food russula: its pulp is fleshy and dense, white, brittle. No pronounced odor

Doubles: russula relatives, but only the food peel does not cover the plates.

When it grows: from mid-July to late September in Europe.

Where to find it: In all types of forests, especially in the vicinity of birches and oaks.

Eating: delicious mushroom. It is used in any form, provided that it is boiled for 15 minutes.

Application in traditional medicine: not applicable.

Other names: edible russula.

Edible

The rest of the mild-tasting russula can indeed be eaten raw, but don't do it because of the potential confusion over the mushroom mix.

Let's list the edible russula with a brief description:

1. Marsh - red or dark orange in color with a dense cap, grows in damp coniferous stands in glades. Taste for 5.
2. Stormy - a weak herring aroma will confuse a novice mushroom picker, but these brown maroon mushrooms are a delicacy because of their rich taste.
3. Yellow - from a distance it looks like a chanterelle, but in the shape of the cap and legs, it is a typical russula. Mushroom of the third category with no pronounced taste.
4. Green-red - the color of the cap changes in this color scheme, and on one mushroom. The taste is C grade.
5. Golden - yellow-red caps of this mushroom will tell you that it is a welcome guest in salting and frying.
6. Brittle - pink-purple color and fragility of the pulp characterize this russula. Moreover, it has no taste, it can only be used in pickles.
7. Cherry laurel, or almond - resembles Valui in light brown color, differs in a leg without a hole and a straightened cap.
8. Morse is also light brown, but this species has such a color at the leg and plate. Average taste, good mushroom in pickles with preliminary soaking.
9. Gray - so named due to the fact that cuts or breaks turn gray in the air. The mushroom itself is yellow-brown on a leg high for russula, up to 10 centimeters.
10. Blue-yellow - blue-lilac in color with areas of yellow tint. Differs in the finest nutty taste.
11. Azure, or blue - a blue-violet mushroom in color similar to a purple ryadovka. Taste puts azure on the 2nd-5th place among russula.
12. Turkish - fragrant and tasty russula of brown or purple flowers, grows in conifers.
13. Wonderful, or impeccable - olive green turning into reddish purple. Edible mushroom of the third category.
14. Greenish - considered the most delicious russula, with a green or gray-green cap.

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.

Features of the mushroom

The collected mushrooms can be stored in the refrigerator for no more than 3-5 days. They should be placed as far away from other foods as possible. And frozen mushrooms are stored for no more than 10 months in the freezer. Dried mushrooms can be stored for no more than 12-18 months in a dry, dark place.

It is not a poisonous mushroom, but it has an unpleasant taste unlike other edible mushrooms. It is impossible to poison them, but you can provoke problems in the work of the digestive system.

The bitterness in russula is given by the enzyme - rassulin. This substance is used to make rennet cheese. It is enough to add 0.5 grams to 100 liters of milk to make cheese. Such a potent substance, getting into the digestive system, affects the microflora of the stomach, causing all sorts of severity.

If it so happened that a person overeats cooked dishes from mushrooms, certain symptoms of poisoning may occur:

1. After eating food with mushrooms, there is a feeling of bitterness and dry mouth, itching of the tongue, palate.
2. Within an hour, cramps appear in the intestines, and heaviness under the right rib.
3. Vomiting with diarrhea.
4. Weakness, headache, dizziness.

If you do not take action at the first symptoms (the appearance of bitterness), your health will deteriorate. First of all, you need to flush the stomach and make an enema. Further, if necessary, take an antipyretic agent

It is important to ensure bed rest and rest. After washing, you need to take a lot of liquid: sweet tea, herbal decoction, rice water

Taste characteristics of golden-red russula

Russula golden-red rather tasty mushrooms. Their taste is a little sweet, and they have no smell.

Other mushrooms of this genus

Morse russula is an edible mushroom. The diameter of the cap reaches 12 centimeters. In young specimens, the caps look like balls, after which they become bell-shaped, and even later become flat. The cap is covered with dry skin, which easily separates from the pulp. The color of the cap is yellow-brown. The leg is dense, white in color, sometimes with spots. Most often, the legs are straight, but sometimes they can be thickened in the lower part.

Russula are often found in the forests of Russia. It is this species that accounts for about 47% of all other mushrooms. Mostly Morse russules are salted, as they are quite bitter. They must be soaked and the skin removed from the cap.

Brittle russula is a conditionally edible mushroom. This is a small russula, the diameter of the cap of which is 2.5-6 cm. Its color is most often pink-purple. Its shape is first convex, and then it opens and reaches concave. Short scars are visible along the edge of the cap. The leg is cylindrical, smooth, mealy, white.

There are often brittle russula. They grow in mixed, coniferous and deciduous forests. They prefer to settle on acidic soils. They can be found under pine, birch, hornbeam, oak, and other trees. Brittle russula bear fruit from August to October, in good years they are found already in June. These mushrooms grow in the European part of our country, in Karelia, Belarus, the Baltic States and Ukraine.

In terms of taste, russula brittle are referred to the 4th category. They are eaten exclusively in salty form, and raw russula brittle can provoke a mild gastrointestinal upset.

Description of the mushroom

The taste of the mushroom has a slight bitterness, which is why it is sometimes referred to as inedible. It is known by other names - beautiful russula, rose-shaped russula. It can be easily identified by the following features:

1. Spores are light cream in color.
2. White pulp, dense, rather brittle with a bitter taste, when the mushroom is broken, it turns gray on contact with air.
3. The leg is cylindrical, slightly thickened from below, pink, 1-3 cm in diameter and 3-8 cm in height.
4. Rare, narrowly sprouted, fragile plates, which are initially white and then light cream in color.
5. The hat is pale red. Moreover, the middle is a rich shade.

In rainy weather, the color of the cap is washed out a little and becomes pale pink, whitish with a lemon tint, the skin may crack, it is difficult to remove. When the mushroom is young, the cap is rounded, then flattened and depressed in the center, but not with a funnel. The diameter of the hat can reach 4-11 cm. When moisture gets on the hat, it becomes sticky, in dry weather it is a little velvet to the touch.

1. Bitter russula that grows under the beeches and has a slightly fruity aroma and bitter taste.
2. The stinging russula is characterized by brighter colors and grows in damp coniferous forests, and the taste lives up to the name.
3. False red or ruddy grows under oak trees, it is very rare to find it under beeches in deciduous forests, it has characteristic ocher-yellow plates and a bright taste of bitterness.

Preliminary preparation

How to salt russula - inexpensive, fast and tasty

The russula have one property - the pulp of these mushrooms, especially some of the species, tends to be bitter, so eating them raw will not work, and before cooking russules for food, they must undergo special training.

The rules for the preliminary preparation of these mushrooms are not at all complicated, but in order for russules to be properly salted, they cannot be neglected.

It is important to remember that each type of russula has its own taste characteristics - some require more effort in preliminary preparation, others less - everything is decided depending on the specific type. Therefore, before you start cooking mushrooms, you definitely need to have information about the features of the type of russula that you want to cook

Fruit bodies must be carefully examined and sorted out, removing rotten, overripe or overly damaged specimens.
The mushrooms must be peeled and rinsed under running water using a small brush to remove stubborn dirt.

The peel from the cap must be carefully removed - it is she, most often, the source of most of the bitterness. At the same time, be careful, as the cap of the Russula easily crumbles.
For the final elimination of bitterness from the pulp of mushrooms, the fruit bodies must be soaked in water

The period of soaking depends on the type of mushroom, and can be from 6 to 24 hours. At the same time, the water should be changed approximately every 3 hours. After soaking, the fruiting bodies must be rinsed under running water.
Too large specimens are cut into 2 - 3 parts. Small ones can be left as they are. The main thing is that all individual pieces are the same size - then they will be salted evenly.
You can use enamel and glassware, but they don't like iron russula and can turn black.

It is important, in the future, to follow the rules for storing homemade pickles. Usually they are stored in a refrigerator or cellar, where the temperature regime must be maintained from 0 to +8 degrees.

Also, do not forget about sterilizing the jars in which you will place the russula. Violation of sterilization technology is a very dangerous thing, often leading to very unpleasant consequences. Usually glass jars for pickles are sterilized twice - just before placing the product in them, and immediately after closing the lids.

There are many not at all complicated recipes for salting russula for the winter, and this article presents some of them.

Please note that some recipes use mushrooms that have already undergone special processing, while others this processing is part of the recipe.