Russula: types of mushrooms and photos

Description of the golden yellow russula.

The cap of the golden-yellow russula at a young age is hemispherical, over time it opens or becomes concave in the center. Its diameter is 3-8 centimeters. The color of the cap can be purple-red or orange.

The flesh of the golden yellow russula is very brittle. The pulp has a sweetish taste. It emits a characteristic rose scent, which is noticeably intensified during cooking. The color of the pulp is white.

The plates of these russules are bright yellow in color, which is their characteristic feature, with age they turn orange. The plates are quite frequent, branching, they are practically free from the stem. The spore powder is also bright yellow. Spores are ovoid, with warts.

The leg is cylindrical, clavate, fragile, thin. Its length is 4-8 centimeters, and the girth reaches 2 centimeters. The color of the leg is golden, then grayish-yellow.

Inedible mushrooms

It should be noted right away that there are quite a few inedible russules. Also, many carry out several thermal treatments so that their fruiting bodies can still be consumed. Inedible russules do not contain any toxins. Instead, their fruiting bodies are very bitter.

Inedible species include:

1. Stinging.
2. Blood red.
3. Mayr's russula.
4. Spicy.
5. Birch.

Stinging

The mushroom is very tasteless. No wonder he has a second name - russula emetic. The fruit body has a rather pungent taste. Moreover, the bitterness is so strong that it is enough just to touch the raw fruiting body (especially the hat) with your lips. A strong tingling sensation will appear immediately, which will go away after a few minutes. The size of the cap of the stinging russula can reach 11 cm in diameter.

Blood red

It is an inedible species due to its strong bitterness. It should be understood that with a large use of the fruit bodies of a blood-red russula, a slight upset of the gastrointestinal tract can be observed. Its cap usually grows up to 10 cm in diameter.

Mayr's russula

It is inedible, as it contains a large amount of burning, irritating substances. When fruiting bodies with such substances are consumed, mild signs of poisoning may be observed. Prolonged soaking and boiling does not remove the bitterness from the fruit chalk. On average, her cap grows up to 9 cm in diameter.

Spicy

In general, it belongs to the 4th group of edibility. However, those who are familiar with its fruiting bodies note that it should not be eaten. The reason for this is the high content of burning substances in its composition. If not cooked correctly, there may be a mild gastrointestinal upset that causes stomach pain. Her hat is medium in size, can reach 10 cm in diameter.

Birch

In general, it belongs to the category of conditionally edible. However, due to its poor taste, many consider it inedible. It is categorically impossible to eat raw mushrooms, as this will most likely lead to an upset gastrointestinal tract. The size of the birch cap can vary within 5 cm. That is, these are rather small mushrooms.

Good day. These mushrooms are known to everyone, even those who do not belong to the lovers of "quiet hunting". The name speaks for itself a lot, but is it fair? Russula mushrooms, photos and descriptions of which are given in the article, are the subject of today's proceedings.

The russula is fragile. Related species

The russula does not have a fragile double with which it can be confused. But there are species related to it that have similar external characteristics, but different biological characteristics and belong to different gastronomic groups. How to distinguish russula brittle?

Russula sardonyx

Russula sardonyx (limon-lamellar) - Russula sardonia. Hat: convex or flattened.Color: deep purple, wine-purple or red-brown, sometimes with greenish-yellow and yellow-brown tints.

The plates are densely arranged, fit tightly or descend on the pedicle. The color in young specimens is lemon-cream, in mature mushrooms it is bright yellow.

The stem is cylindrical, smooth, spongy. The color is the same tone as the hat, with a purple or purple tint.

The pulp is strong. Yellow color. Smell: fruity, pungent. The taste is pungent, bitter. The mushroom is poisonous.

Russula sardonyx is found in Europe in mixed and coniferous forests. Grows under the pines.

Turkish russula

Turkish russula - Rússula túrci. Hat: convex or depressed. It differs from the russula in its fragile lack of dark pigmentation in the center of the cap. The color remains deep purple throughout the life of the fungus.

The plates are light beige and never white. The leg is cylindrical. Color: white or pink.

Despite the specific smell of iodoform, which cannot be eliminated during processing, the Turkish russula has a rather good taste and belongs to the group of conditionally edible mushrooms. It does not cause poisoning when consumed.

Distributed in Europe. It grows under spruce and fir trees, forming large groups.

Russula blue-yellow

Russula blue-yellow - Russula cyanoxantha. The mushroom is large. Hat - 15 cm. Color: greenish-brown, violet-gray. Leg - 12 cm.

The blue-yellow russula, unlike the russula, is brittle, does not have bitterness, in Europe it is considered a delicacy.

Death cap

Sometimes, for a number of reasons, the brittle russula cap becomes light, greenish-gray, which makes it look like a pale toadstool (Amanita phalloides) - a deadly poisonous mushroom. Distinctive features are the absence of a ring and a swollen base with a brittle volva in a russula.

Description of false russula

Distinguishing poisonous mushrooms from edible ones is quite simple, because there are several external signs that allow you to reliably identify true and false representatives. The main danger of fake mushrooms is that they can spoil the dish with their overly bitter taste. But even in this case, the person will not receive severe poisoning and even more threats to life.

However, it is important to identify false russules by:

1. The end of the stem is usually pinkish.
2. The flesh is denser than that of the true species.
3. At the same time, the plates are coarser and thicker.
4. On false russula, you can never meet worms because of bitterness, but on true russules they are very common.
5. There is no characteristic small skirt on the leg.

The russula is fragile. Botanical description

The cap of a young mushroom is convex, hemispherical; as it grows, it opens and becomes flattened, even concave, depressed in the center. Along the edge of the plate, one can see through, thus giving the impression that the edges are jagged.

As it grows up, the hat changes color several times: at first it is purple-red, red-violet, violet-lilac, pink-violet, sometimes gray-greenish, and then fades to pale pink, lemon yellow or white. In the center it is colored more intensely. Turns olive green when pressed.

Skin: smooth, slimy, oily, sometimes velvety or finely flaked in the center. Most often it works well. Hat diameter: 2.5-6 cm.

The blades are sparse, narrowly adherent, close to the pedicle and branching in the middle, almost free, often with a serrated edge. Color: white, cream, yellowish.

Spores are rounded, warty, colorless, covered with an amyloid reticular pattern. Spore powder color: white.

The stem is cylindrical or club-shaped, of medium thickness, with small longitudinal stripes, mealy. Length: 3-7 cm, diameter: 5-20 mm. Color: white, yellowish.

The cap and leg are elastic at the beginning, then they become very fragile. Flesh: spongy white, beige, yellowish. Smell: sweetish, floral. Taste: intensely bitter, pungent.

How to distinguish russula from other mushrooms

Despite all the similarities, the photos and descriptions of russula presented on this page will allow you to distinguish them from other mushrooms, as well as to identify the differences between russula of different species.

For example, herring russula differs from other similarly colored species in its characteristic fishy smell. Russula greenish stands out from other mushrooms with a cracked, spotted cap. Despite the high variability, the brown russula has a characteristic bitter taste. According to the description, the blue-yellow mushroom russula differs from other forest cousins ​​primarily in its flexible unbreakable plates.

Russula are greenish (scaly) and what can be done with them

Greenish russula (scaly), perhaps the most delicious russula of all. It undergoes absolutely all types of culinary processing. All types of blanks can be made from scaly russula, except for drying.

Family: Russulaceae.

Synonyms: scaly russula.

Description. The cap of a greenish russula is 5-12 cm in diameter, bluish-green, green, fleshy, with more or less rough, warty, cracking with age, thick, dry, tightly adherent skin. The plates are white or slightly yellowish. The pulp is very dense and fragile, with a pleasant taste and smell, and slowly takes on a rusty hue when broken. The leg is furrowed, white, slightly brownish with age, 3-8 X 1-2 cm.

The fungus is widespread in the middle (rare) and southern part of the forest zone of Russia, everywhere infrequently and abundantly. Forms mycorrhiza with oak and birch, inhabits forests with their participation. Fruiting in July-October.

Medicinal properties: Chinese biochemists have found that R. virescens extract has a beneficial effect on the regulation of blood lipids. After a 30-day course, a decrease in total cholesterol, triglycerides and total low-density lipoprotein cholesterol was noted. In addition, a decrease in the level of serum and hepatic malondialdehydes (biomarkers for measuring the level of oxidative stress), and an increase in the content of the enzyme superoxide dismutase have been shown.

Polysaccharides of the alcoholic extract of mycelial culture exhibit antitumor activity. One of the main beneficial properties of this species of russula is the suppression of sarcoma-180 and Ehrlich's carcinoma by 90%.

The russula is fragile. How to cook

As mentioned, russula brittle has a bitter, pungent taste. Eaten raw may cause mild toxicity. Proceeding from this, russula fragile is not widely used.

To obtain the benefits of brittle russula in cooking, it is pre-soaked and boiled several times beforehand, but this deprives it of most of the nutrients, but the unpleasant taste partially remains. Therefore, the mushroom has no nutritional value. Use russula brittle only for salting and pickling.

Pickled mushrooms, according to connoisseurs, have a spicy, piquant, memorable taste. When cooking, you should not mix the mushroom with any others. When salting russula with a brittle combination, the combination is permissible.

Description of the green russula.

The cap of the green russula is not too fleshy. Its diameter reaches 14 centimeters. The surface of the cap is sticky. In dry weather, the hat shines and looks quite appetizing. The caps of young specimens have a pale greenish or whitish color, and by old age they become brown.

The spore-bearing layer in the green russula is represented by the lamellar type. In young fungi, the plates are white, and in overripe specimens, they are creamy. The plates are fragile, at first they are located quite often, then they diverge. They are almost free from the leg, sometimes branching next to it. The color of the spore powder is cream. The spores are warty, elliptical, with an indistinct mesh.

The leg is straight, cylindrical. She is quite thick - her girth can be up to 5 centimeters. The color of the leg is white, and with age, brownish spots appear on its surface.

The flesh of the green russula is strong.It tastes sweet, and almost no smell. The color of the pulp is at first white, and over time it becomes yellowish.

Places of growth of green russula.

Green russula can grow wherever there are forests. They inhabit deciduous and mixed forests. The Russian climate is the most favorable for this species, therefore the population of green russula is quite numerous.

Green russula bear fruit from July to October. They love cool weather, so they are most abundant in the fall. It is at this time that the harvest of green russula is most abundant. They grow in single specimens or in few groups.

Green russula are widespread in European mixed and deciduous forests. These mushrooms form mutually beneficial alliances (mycorrhiza) with downy birch and drooping birch.

Evaluation of the edibility of green russula.

Green russula belongs to the edible species of russula. It has a pleasant, not bitter taste. According to their taste, they are referred to the 4th category. This type of russula is the safest for consumption.

Green russula can be subjected to various types of culinary processing. They are suitable for frying, stewing, salting, pickling. This kind of russula can even be eaten raw.

The advantages of green russula and the rules for their collection.

Green russula, unlike many other russula, almost do not crumble during collection and tolerate transportation well, since they have a fairly dense structure, which is one of the main advantages of this species.

It is worth remembering that any mushrooms should be collected away from city limits and roads, as they absorb toxic substances and fumes from the air and soil.

The similarity of the green russula with other mushrooms.

It is easy to recognize this type of russula by the greenish tint of the cap. But beginners, nevertheless, can confuse the green russula with the pale toadstool. You can distinguish the pale toadstool by the ring on the leg, which the russula does not have.

Chemical composition of green russula.

Green russula is a dietary product - its calorie content is 19 kilocalories per 100 grams. They are composed of fats, proteins and carbohydrates. In addition, they are rich in minerals and vitamins. They contain vitamins PP, C, E, B1 and B2. They also contain minerals: Mg, Ca, K, P, Na and Fe.

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.

Mayra's russula (Russula nobilis)

Other names:

• Russula fageticola;
• Russula fagetorum.

External description

Mayra's russula has a cap-toed fruiting body, with dense white flesh, which may have a slightly reddish tint under the skin. The pulp of this mushroom is characterized by a pungent taste and aroma of honey or fruit. Upon contact with a solution of guaiacum, it intensively changes its color to a brighter one.

The cap of Mayr's russula is 3 to 9 cm in diameter, and has a hemispherical shape in young fruiting bodies. As the mushroom matures, it becomes flat, sometimes slightly convex or slightly depressed. The color of the cap in Mayr's russula is initially deep red, but gradually fades, becoming reddish-pink. The skin adheres tightly to the surface of the cap and can only be removed at the edges.

The leg of Mayr's russula is characterized by a cylindrical shape, very dense, often white in color, but at the base it can be brownish or yellowish. The fungal hymenophore is represented by the lamellar type. The plates in its composition at first have a whitish color, in mature fruiting bodies they become creamy, often grow with the edges to the surface of the leg.

Fungal spores in Mayr's russula are 6.5-8 * 5.5-6.5 microns in size, have a well-developed mesh. Their surface is covered with warts, and the shape is obovate.

Season and habitat of the mushroom

Mayr's russula are widespread throughout southern Europe. You can meet this species only in deciduous beech forests.

Edibility

Mayr's russula is considered a slightly poisonous, inedible mushroom. Many gourmets are repelled by the bitter taste of the pulp. When consumed raw, it can provoke not severe poisoning of the gastrointestinal tract.

Similar types and differences from them

Mayr's russula has several similar species:
1. Russula luteotacta - this type of mushroom can be found mainly in hornbeams. Distinctive features of the species are spores of a non-reticular structure, the pulp, which acquires a rich yellow color when damaged, weakly descending down the pedicle of the plate.
2. Russula emetica. This type of mushroom is found mainly in coniferous forests, has a rich color of the cap, the shape of which becomes funnel-shaped with age.
3. Russula persicina. This species grows mainly under beeches, and its main distinguishing features are cream-colored spore powder, reddish stem and yellowish plates in old mushrooms.
4. Russula rosea. This type of mushroom grows mainly in beech forests, has a pleasant taste and a reddish stem.
5. Russula rhodomelanea. This fungus grows under oak trees and is characterized by sparsely spaced blades. Its pulp turns black when the fruit body dries.
6. Russula grisescens. The fungus grows in coniferous forests, and its pulp turns gray upon contact with water or high humidity.

Actions in case of poisoning with russula brittle

At the first symptoms of poisoning, an ambulance should be called.In its absence, they remove toxins from the body and carry out treatment on their own. To do this, take orally:

• potassium permanganate solution - after which it is necessary to induce vomiting;
• sorbents (activated or white carbon, Polysorb, Enterosgel);
• laxatives (or an enema).

With a decrease in body temperature and pressure, a heating pad is placed on the stomach and legs, wrapped in a blanket. Also, the victim should be given strong hot tea or chamomile decoction to drink.

If you do not take action, the symptoms of poisoning can last a day or more.

Types of russula mushrooms

Among the species of russula, there are such mushrooms that we do not call that. If not in the know, then these include:

• value, or fists;
• black podgruzdki, or blackies;
• blackening podgruzda, or russula blackening;
• podgruzdki white;
• loadings are greenish.

The listed mushrooms are edible, only before use it is recommended to soak in two or three waters to avoid a pungent taste. In appearance and properties, these representatives of the mushroom kingdom are similar to the Millers, although they belong to the russula family.

Inedible

Immediately, we note the inedible species of russula, of which there are not so many. These mushrooms are not poisonous, but the bitterness they contain gives the right to classify them as conditionally edible. The pungent taste is removed by some types of pre-processing: soaking or boiling, but eating raw is out of the question.

1. The russula is pungently caustic - a mushroom of light pink or bright red color. The difference from other types is an easily removable film on the cap, the removal of which reduces the bitter taste.
2. The russula is fading, less saturated with pink-red tones than the previous mushroom, but also has a persistent bitterness.
3. The blood-red is distinguished by the aforementioned color of the cap, and the leg of this species is also painted in bright pink.
4. Mayr's russula - looks like red, only with bitterness, one more difference - it crumbles strongly.
5. Sharp russula - purple or lilac mushroom with burning pulp.
6. Birch russula - light pink with an easily removable film, as the name suggests, grows in birch plantings.

A uniting quality in inedible russula, they are also incorrectly called false, bright, as if screaming about danger. But as mentioned above, after appropriate processing, the mushrooms are edible.

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 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 - also light brown, but this species has such a color at the stem 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 with areas of yellow tint. Differs in the finest nutty taste.
11. Azure, or blue-blue-violet mushroom in color similar to the 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 in color turning to reddish purple. Edible mushroom of the third category.
14. Greenish - considered the most delicious russula, with a green or gray-green cap.

Inedible and poisonous russula

There are several varieties of false mushrooms that must be distinguished from edible ones before heading into the forest. Not all of them are poisonous and hazardous to health, but in terms of taste, all of the below listed species are significantly lower than edible representatives.

Bilious russula

This species is not poisonous, but it has a special bitterness. The mushroom caps are orange, yellow with reddish tints. Hats are typically 4 to 10 cm in diameter. Special feature = the white flesh at the break has a rich geranium scent. So you can check the mushroom if in doubt.

Bilious russula

Russula caustic

This species is also not very dangerous, but the pulp tastes very bitter, pungent. Its characteristic feature is a pinkish flesh at a break

Another important difference from edible counterparts is that such a mushroom is very fragile: it literally breaks down when the fruiting body is twisted.

Marsh russula

The look is very similar to the bloody russula, but the skin on the cap is very difficult to remove. At the same time, according to all other signs, it is quite difficult to distinguish it: the pulp is white, tastes sweet, with a bright mushroom aroma, and the leg is also painted in pink shades. After heat treatment, this species is quite suitable for consumption.

Russula caustic

Description and biology of russula

The russula belongs to the family of the russula from the order of the Russulovs, in Latin russulus is reddish. These are lamellar mushrooms in their youth with a rounded cap, which gradually straightens with the growth of the fruiting body.

The leg, reaches a height of 10 centimeters, without any growths like a ring or a volva, more often cylindrical and only in some species slightly pointed. Fungus plates are adherent frequent, white or yellowish.

The pulp of the mushroom is dense with age, it becomes fragile, soft, pleasant taste, although some types of russula are pungent, so they are even considered poisonous.

If we briefly describe what russula look like, then these are multi-colored mushrooms on white, rarely painted in other colors, legs. In terms of color, these cheerful mushrooms represent the entire color palette.

The size of russula caps reaches 25 centimeters in diameter.

The number of open species of russula is huge, Wikipedia gives the number - 257, 60 of which are found on the territory of Russia.

Russula grow in deciduous, mixed and coniferous forests, forming a symbiosis with trees: from birch to spruce.

Similar species

The blue and yellow russula can be confused with three edible relatives:

• gray (Russula palumbinal) with a purple-gray cap. Its main differences are white fragile plates, a leg with a pinkish tint. This species grows more readily in deciduous forests.
• wine-red (Russula vinosa), colored in the color corresponding to the specific name, growing mainly in pine forests; it is also distinguished by grayish-cream plates that darken with age;
• whole or wonderful (Russula integra), having a cap of blood-red and brownish tones, yellowish and later gray plates and inhabiting coniferous forests.

The conditionally edible russula fragilis (Russula fragilis) is somewhat similar to the blue-yellow, characterized by a more uniform and rich brown-purple color of the cap and a pronounced pungent taste.