Turkish russula: description and photo, where it grows, use

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.

Russula golden - description, where it grows, the toxicity of the mushroom

It is worth noting an interesting fact that the fruit bodies in question are one of the most popular mushrooms. Russula are common all over the world. In addition, such specimens are very easy to assemble. Due to the bright and memorable color, such fruits can be found without problems in wooded areas. Almost all representatives of this species have a pleasant taste and aroma. Therefore, they are highly valued in the culinary world.

Description

1. Fruiting bodies may have a cap no more than 12 cm in diameter. If we take into account young specimens, then they have a convex shape. Only over time does the cap become open. You can often see a depression in the center. The edges become ribbed.
2. The surface of young fruiting bodies is glossy and smooth. You may also notice that it is covered in mucus. The color of the cap is almost always brick red. Older fruits have a matte and velvety surface. Their color is often ocher-yellow or orange with reddish spots.
3. As for the general structure of the fruiting body, the pulp is crumbly and brittle. In most cases, it has a whitish tint. At the same time, after cutting the mushrooms, the color does not change in any way.Under the cap there are frequent plates that fit tightly to the leg. They are rounded to the edges of the cap.

Spreading

1. The fruit bodies in question often grow in forests with old oaks, beech, hazelnuts, spruces and aspens. Linden, elm and similar broadleaf trees can also be found in such woodlands.
2. In most cases, such specimens prefer to choose calcareous soil. The fruiting season is mid-summer. It ends in the middle of autumn. Instances can be found singly or in small groups.

Virulence

Mushrooms are edible. However, such specimens, in comparison with relatives, cannot boast of high taste and a bright rich mushroom aroma. This applies to raw fruits. When cooked, mushrooms acquire a completely different, rather good taste and aroma.

Similar species

1. The morse russula is similar to the fruit bodies under discussion. Such an instance belongs to edible mushrooms. The hat of such a russula in diameter can reach up to 12 cm. Separately, it is worth noting the fact that in young fruiting bodies, the cap looks like a ball.
2. Over time, it takes on the shape of a bell. Old fruiting bodies can already be seen with a flat cap. There is also an old skin on it, while it separates from the pulp without any problems. The hat is often yellow-brown. The leg has a dense structure and a white color. It is rare to see spots on it.
3. In most cases, the legs of such mushrooms are almost even, only sometimes they thicken closer to the ground. These russula can often be found in Russian forests. It is this type of fruiting bodies that account for about 48% of all other fruits.
4. In most cases, mushrooms are salted. The problem is that they taste rather bitter. Therefore, before salting, they must be soaked and get rid of the skin from the cap.
5. There is also another species that is similar to our mushrooms. The fragile russula is considered a conditionally edible fruiting body. It is small in size. The diameter of its cap can be up to a maximum of 6 cm. Most often it is painted in a pinkish-purple hue. In young specimens, the cap is initially convex.

Golden russules are quite common all over the world. As for the collection of such fruiting bodies, then you should not have any problems with this. The distribution of these copies is quite extensive. After cooking, the mushrooms acquire excellent taste and pleasant aroma.

Blackening podgruzdok (Russula nigricans)

or

Russula blackening

Blackening podgruzdok - a type of mushroom included in the genus russula, belongs to the russula family.

It has a cap from 5 to 15 centimeters (sometimes larger specimens are found - even up to 25 centimeters in diameter). At first, the cap is whitish in color, but then it becomes dirty grayish, brown with a shade of soot color. There are also brownish specimens with an olive tint. The middle of the cap is darker and the edges are lighter. On the cap there are adhering particles of dirt, earth, forest debris.

The blackening podgruzdok has a smooth, dry cap (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and spread. Its center becomes smooth over time. Cracks may form on the cap, which expose a beautiful white flesh.

The plates of the fungus are thick, large, and sparsely located. At first they are white, and then they turn gray or even brownish, with a pinkish tint. There are also atypical black plates.

Leg Loading blackening - up to 10 centimeters. It is strong, cylindrical in shape. As the fungus ages, it becomes a dirty brown color.

The pulp of the mushroom is thick, breaking. Usually white, slowly turns reddish at the site of the incision. It has a pleasant taste, slightly bitter, and a pleasant weak aroma. Ferrous sulfate turns this pulp pink (then it turns green).

Distribution area, growing time
The blackening podgruzdok forms mycelium with hard tree species. Grows in deciduous, mixed forests. Also, the mushroom can often be seen in spruce and deciduous forests. A favorite place of distribution is the temperate zone, as well as the region of Western Siberia. The mushroom is not rare in Western Europe either.

In the forest, it is found in large groups. Begins to bear fruit in mid-summer, and this period ends until winter. According to the observations of mushroom pickers, it is found in such a northern region as the Karelian Isthmus, at the end of the forest it is not uncommon in the Leningrad region.

Mushroom twins

• Podgruzdok white and black (Russula albonigra). He has thick and falling plates, as well as a whitish hat, a grayish tint. The pulp of such a mushroom can turn black almost immediately. Redness is not visible in such mushrooms. In autumn, in birch and aspen forests, it is quite rare.
• Lamellar podgruzdok (Russula densifolia). It is distinguished by a brownish-brown and even brownish cap with a black tint. The plates of such a cap are very small, and the mushroom itself is smaller. The pulp first turns reddish, but then slowly turns black. In autumn, in coniferous and mixed forests, it is quite rare.
• The podgruzdok is black. When broken or cut, the flesh of this mushroom turns brown. But it has almost no dark, almost black shades. This mushroom is an inhabitant of coniferous forests.

These types of mushroom, as well as Podgruzdok blackening itself, form a separate group of mushrooms. They differ from others in that their flesh acquires a characteristic black color. Old mushrooms of this group are rather tough, and some of them can have both white and brown shades.

Is this mushroom edible
Blackening podgruzdok belongs to the fourth category of mushrooms. It can be eaten fresh (after boiling thoroughly for at least 20 minutes), as well as salted. In salty form, it quickly takes on a black tint. You need to collect only young mushrooms, since the old ones are quite tough. Moreover, they are almost always wormy. However, Western researchers consider this mushroom to be inedible.

Video about the blackening Podgruzdok mushroom:

additional information
The fungus can grow in the substrate. Some old specimens of the fungus can come to the surface, this breaks the soil layer. The fungus can often be wormy. Another characteristic feature of the fungus is that it decomposes slowly in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms persist for quite a long time, up to the next year.

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.

Turkish russula

Some russula mushrooms exude the aroma of almonds, others - fruits, from the third emanate unpleasant odors. Turkish russula smells of fruit, especially in adulthood, and also has a sweet taste, which is why it often ends up in mushroom baskets.

Turkish russula

Turkish russula - lat Russula turci

In another way, it is called Merrill's russula, brick russula or bluish russula.

External characteristics

Mushroom cap

The brick russula hat reaches 30-100 mm in diameter and at first has a convex appearance. As it grows, it opens and becomes flat, with a depression that smoothly extends from the edges to the center.

The skin is easily separated from the hats and becomes covered with mucus. It is painted in violet-gray, brown-violet, wine-red or lilac hue. Dry skin feels like felt.

The hats (and legs) are filled with tight white flesh, which acquires a yellowish tone as russula matures and is shaded by a lilac shade under the skin. The hat bottom is covered with infrequent plates slightly growing to the stem, having a cream color, which transforms into ocher color as it ripens.

Bluish russules reproduce by spiny ovoid spores that form in ocher spore powder.

Stipe

The legs of Turkish russula grow in the form of a cylinder, sometimes expanding downward and filling with easily breaking pulp. They are white, occasionally shaded with pink, and yellowish in rainy weather. The pulp in the leg base smells like iodoform.

Places of growth and fruiting

Merrilla's russula prefers sour soils and grows in conifers rich in pine, spruce and fir trees. It is collected everywhere in the Carpathians and European countries.

The fungus bears fruit in single specimens or in small groups and yields from July to October.

Similar species

This fungus bears a resemblance to the amethyst russula, often taken for its synonym, although in fact they are completely different mushrooms. The amethyst analog differs from its counterpart by a more pronounced mesh on the spores and a drier skin, it can grow under oak trees.

Edibility

Since the mushroom has a sweetish-tasting pulp with a pleasant fruity aroma, emanating mainly from the lamellar row, it was recognized as edible and attributed to the fourth category of edibility.

Since the Turkish russula is a conditionally edible mushroom, it must first be boiled, and the broth drained, and only then proceed to frying or salting.