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Russula - edible mushrooms or not? Types of russula. False and real russula. Russula mushrooms

Russula marsh mushroom in the photo


The marsh russula mushroom is edible, its cap is 6-15 cm, early age convex, with a tucked edge, later open or concave in the middle, smooth, bright, red, strawberry color. The plates are white, then colors butter. The leg is white or with a reddish tint, 5-12 cm long, 1-3 cm thick. Pulp with a mild taste. The pulp is not fibrous, fragile, and when broken it looks as if it were assembled from small crystals. The milky juice is neither white nor transparent. Ocher spore powder.

Grows in acidic soils, peat bogs, under spruce or pine. It is easy to find by its bright color.

Look at this russula mushroom in the photo that illustrates its appearance:

Russula marsh mushroom
Russula marsh mushroom

The marsh russula differs from the red fly agaric (Amanita muscaria) in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Wine-red russula mushrooms in the photo

What wine-red russula mushrooms are known to botanists and can be eaten? The mushroom is edible. The cap is 5-12 cm, convex at an early age, with a tucked edge, later from open to concave in the middle, smooth, bright, brown-red or wine-red. The plates are whitish, light ocher. The leg is white, with a purple tint, 5-9 cm long, 1-2 cm thick. The pulp has a mild taste and turns gray when cut. The pulp is not fibrous, fragile, and when broken it looks as if it were assembled from small crystals. The milky juice is neither white nor transparent. Spore powder is light creamy.

Grows in damp forests, on peat bogs, under spruce or pine.

Fruits from July to October.

The wine-red russula differs from the red fly agaric (Amanita muscaria) in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Yellow-ocher russula mushrooms in the photo

Russula yellow-ocher mushrooms are edible. The cap is 5-10 cm, convex at an early age, with a tucked edge, later from open to concave in the middle, smooth, yellow-ocher. The plates are whitish, later grayish-yellow, with a teary edge. The leg is white, grey, 4-8 cm long, 1-2 cm thick. The pulp is tasteless, non-fibrous, fragile, and when broken it looks as if it were assembled from small crystals. The milky juice is neither white nor transparent.

Spore powder is light ocher.

Look edible mushrooms Russula in the photo that shows the appearance:

Russula mushrooms yellow-ocher
Russula mushrooms yellow-ocher

Fruits from July to October.

The yellow-ocher russula differs from the yellow fly agarics in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Green mushroom of the genus Russula

Green mushroom of the genus Russula
Green mushroom of the genus Russula

The green russula mushroom is edible. The cap is 5-10 cm, convex at an early age, with a tucked edge, later from open to concave in the middle, smooth, bright, grass-green or olive-green. The plates are whitish or the color of butter; when damaged and in old age, rusty-brown spots appear. The leg is white, rusty at the bottom, 5-8 cm long, 1-2 cm thick. The pulp has a slightly pungent taste, is not fibrous, fragile, and when broken it looks as if it were assembled from small crystals. The milky juice is neither white nor transparent. Spore powder is light ocher.

This green mushroom of the russula genus grows in deciduous, mixed and coniferous forests, under a birch, spruce or pine tree.

The green russula differs from the pale grebe (Amanita phalliodes) in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Golden yellow russula in the photo


The golden yellow variety is edible. The cap is 5-8 cm, convex at an early age, with a tucked edge, later from open to concave in the middle, smooth, bright, dark yellow or orange-yellow with a dark middle. The edge of the cap has an orange tint. The plates are yellowish or yellow or orange-ochre. The leg is hollow, white, with a pink or yellow tint, 5-9 cm long, 1-2 cm thick. The pulp is white with a mild taste. The pulp is not fibrous, fragile, and when broken it looks like small crystals. The milky juice is neither white nor transparent. Spore powder is light ocher.

Look at this variety of russula in the photo, which shows the appearance of the mushroom at different stages of development:

Golden yellow russula
Golden yellow russula

Grows in coniferous, mixed and deciduous forests.

Fruits from July to October.

The golden-yellow russula differs from the yellow fly agarics in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Russula brown in the photo

These varieties of russula mushrooms are edible: the cap is 6-15 cm, convex at an early age, with a tucked edge, later from open to concave in the middle, smooth, ocher-brown or nut-brown. The plates are whitish, creamy yellow with brown spots. The leg is white, grey, 4-8 cm long, 1-3 cm thick. The pulp has a mild taste, the flesh in the cap is white with a brown tint. The pulp is not fibrous, fragile, and when broken it looks like small crystals. The milky juice is neither white nor transparent. Spore powder is creamy.

Russula brown grows in coniferous and mixed forests under spruce.

Fruits from July to October.

Russula brown differs from yellow fly agarics in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Food russula in the photo

The mushroom is edible. The cap is 5-10 cm, convex at an early age, with a tucked edge, later from open to concave in the middle, with short ridges along the edge, smooth, dirty red or brownish. The plates are white. The leg is white, yellowish, narrowed downwards, 3-6 cm long, 1-2 cm thick. The pulp has a mild taste, is not fibrous, fragile, and when broken, seems to be assembled from small crystals. The milky juice is neither white nor transparent. Spore powder is white.

Russula grows in deciduous, mixed and coniferous forests, in parks under birch trees or under pine trees.

Fruits from June to October.

Russula differs from red fly agarics in the absence of a ring and volva, and a fragile, non-fibrous stalk.

Whole russula in the photo

The mushroom is edible. The cap is 6-10 cm, convex at an early age, very smooth and dense, with a rolled edge, later from open to concave in the middle, smooth, dark olive, chocolate. The plates are whitish, later yellow-ocher. The leg is white, 4-8 cm long, 1-3 cm thick. The soft-tasting pulp turns gray when cut. The pulp is not fibrous, fragile, and when broken, it looks like it is made up of small crystals. The milky juice is neither white nor transparent. Spore powder is light ocher.

Grows in coniferous, mixed and deciduous forests, under pine trees, under spruce trees and under oak trees.

Whole russula bears fruit from July to October.

It has no poisonous counterparts.

Russula is hot and caustic in the photo

Mushrooms are inedible. You need to know what the pungent russula mushroom looks like: the cap is 5-9 cm, convex at an early age, with a tucked edge, later open or concave in the middle, smooth, bright, pink, light red. The plates are adherent, white, yellowish in old mushrooms. The leg is white, graying, 5-9 cm long, 1-2 cm thick. The flesh of the leg is white, the cap is pinkish, with a bitter, burning taste, and a fruity smell. The pulp is not fibrous, fragile, and when broken it looks as if it were assembled from small crystals. The milky juice is neither white nor transparent.

Grows in damp forests, on peat bogs, under birch, alder or pine.

Fruits from July to October.

Look at what the pungent russula mushroom looks like in the photo and remember that you shouldn’t take it into your basket:

Russula is pungent and pungent
Russula is pungent and pungent

Can be confused with edible marsh russula.

In our country, russula (Russula) is rightfully considered the most numerous mushroom. Of more than 250 known species, included in the genus of the same name, at least 80 are found in the territory of the former CIS alone, which is about 45% of the total mushroom mass of domestic forests. But, despite this, they never “suffer” from excessive attention from mushroom pickers due to two serious shortcomings. Firstly, in the nutritional value table, russulas are included only in the third, “mediocre” category. And, secondly, in almost all species, the pulp becomes so brittle and crumbly with age that even with careful collection, lovers of “silent hunting” have difficulty bringing home more or less whole large mushrooms, not mushroom crumble. Nevertheless, it is russula that has a number of invaluable advantages. Not only do these mushrooms react equally resistant to heat, cold, drought or constant dampness, but they also grow equally well in almost every forest - deciduous, coniferous, and mixed. And if we take into account that they are found from late spring to mid-autumn, even in the leanest year, and at the same time they never “hide” like the same boletus mushrooms, but together “exhibit” their colorful caps, then for a novice mushroom picker, russula can become just a godsend. A significant “advantage” in their favor is the fact that for consumption most species require minimal culinary processing, since even when salted they acquire the “necessary readiness” on average within a day.

From a botanical point of view, russulas include lamellar mushrooms, the name of which includes the term Russula, but people call them anything but talkers, bruises, rednecks, nigellas, podgrudki, etc. Such a varied appearance is successfully characterized by folk saying about thirty-five sisters from different mothers. Indeed, the color of these mushrooms includes red, gray, pink, green, and yellow. purple colors, which can also change under the influence of the sun. Despite the fact that at first glance many russulas look similar in appearance, they may have different sizes and the shape of the caps, and those, in turn, are also distinguished by a wavy or striped-ribbed edge, easily or difficult to remove, slimy, matte or cracking skin, etc. Determining absolutely all the features of a single species is sometimes only possible for an experienced mycologist, so mushroom pickers don’t really delve into the “subtleties” of the species and, as a rule, when collecting, they identify russulas by the most noticeable signs - appearance and the color of the hats. Typical russula in at a young age has a spherical or hemispherical cap, which, as the mushroom grows, takes on a prostrate, flat or even funnel-shaped shape, like a milk mushroom, with a curled or straight, sometimes cracked edge. The legs of most species are cylindrical and smooth, painted, like the plates, porcelain-white, and the flesh of young mushrooms is dense and white and does not change color when cut. Although among russula there are also species with colored legs (usually pink), and those that change color when cut (to brown, gray and even black).

Theoretically poisonous mushrooms There are no russulas among them, but there are either edible or conditionally edible. The conditional edibility of the latter is due to the bitter taste of the pulp, which disappears only after heat treatment. They are not suitable for fresh consumption or frying, but are successfully used by mushroom pickers for pickling and pickling. The only exceptions can be species with very pungent and pungent flesh, which are defined by foreign experts as mildly poisonous or inedible. Their raw pulp, as a rule, causes severe irritation of the mucous membranes and vomiting, in the worst case - a slight disruption of the gastrointestinal tract, which is still difficult to call poisoning in the full sense. Moreover, even such “relatively dangerous” russula are used by some mushroom pickers for pickling after a long (at least 20 minutes) boiling and thorough washing. The vast majority of lovers of “silent hunting” try to refrain from collecting conditionally edible russula, as they believe that prolonged pre-processing significantly reduces their already mediocre taste. Not last role The characteristics characteristic of most “false” (inedible doubles) mushrooms - “screaming” bright color, discoloration of the pulp at the break and during cooking, and an unpleasant odor - often play a role in refusing to collect such species. Based on this, some mushroom pickers call many conditionally edible russula “false”, although from a scientific point of view this is not entirely correct, since even edible species may have similar “suspicious” properties.

For example, “screaming” color is typical for edible Marsh Russula(R. paludosa) and Russula golden(R. aurea). In the first species the cap is bright red, maybe with faded light orange or dark brown spots, and in the second it is first cinnabar red, and with age it becomes chrome yellow or orange with red spots. Adult specimens of golden russula, by the way, look very atypical for russula - with bright golden plates, yellowish legs and golden flesh under the cap. At a young age, both species have white cylindrical legs and white flesh that does not change when cut, without an expressive taste or smell, and the color of their plates can vary from white to slightly pinkish or yellowish. Swamp russula forms mycorrhiza with pine, but is found not only in coniferous forests, but also on wet peat bogs, along the edges of swamps, and golden russula is a permanent inhabitant of both coniferous and deciduous forests. Despite such a “defiant” appearance, both marsh and golden russula are considered quite tasty edible mushrooms of the 3rd category.

Conditionally edible plants have a similar “screaming” appearance. Russula pungent(R. emetica) and Russula Meira(R. nobilis), which have a strong (worse than chili pepper) hot-bitter taste and are considered by foreign experts to be at least inedible mushrooms. Since the second species grows, as a rule, in beech forests, we have the ones described above edible varieties more likely to be confused with Russula stinging beetle. It forms mycorrhiza with conifers and deciduous trees, but grows mainly in damp and swampy places, along the edges of swamps and on peat bogs, like the marsh russula. However, unlike marsh russula, stinging russula has a light fruity smell of pulp, which over time can also turn pink. The most reliable way to distinguish these species is to lick the flesh at the break: this will not cause digestive upset, but it will definitely save the future mushroom dish. After all, the edible russula listed above can be prepared without pre-treatment, and the pungent russula will never lose its pungent taste without long (!) boiling and washing. By the way, using the same principle you can “calculate” the conditionally edible Blood red russula(R. sanguinea): it is characterized by the same “screaming” appearance and sharp taste of the pulp, but does not change color at all when broken.

Relatively “calm” colors are characteristic of edible russulas turning brown(R. xerampelina), edible(R. vesca), green-red(R. alutacea) and whole(R. integra). The color of their caps varies in pink-brown tones, with an admixture of burgundy and purple. Characteristic difference These russulas are characterized by the color of the legs and plates: white in young mushrooms, with age they acquire a slightly pinkish (yellowish) tint, often with rusty spots. The white pulp of the last three types does not change color when broken and is either odorless or has a pleasant mushroom (nutty) smell, is absolutely safe for health and acquires an excellent taste and smell when boiled, fried, salted and pickled. But in the brownish russula, the initially yellowish flesh quickly turns brown when cut, and even smells like fish - what are not characteristic signs of a “false” mushroom? Oddly enough, the unpleasant smell of this russula quickly disappears with minimal (5 - 7 minutes) heat treatment, and the mushroom itself is even considered a delicacy in some countries for its exceptional taste.

Conditionally edible plants have a similar appearance Russula is beautiful(R. rosacea) and Russula fading(R. pulchella), often found in deciduous forests under birch and beech trees on calcareous soil. In both of these species, the flesh is dense and white; it does not change color when cut, but is slightly bitter, so it exhibits its best taste when salted. The color of the caps of these russulas cannot be called constant, since it can change due to fading: in the beautiful russula, it goes from rich pink to pale with a dark center, and in the fading russula, the red-violet cap becomes pale pink-brown with a light center. A noticeable feature of both species is that the skin is separated from the cap very poorly, while in the “edible analogues” listed above it is easily separated (at least up to the middle of the cap). Despite the fact that these mushrooms do not pose any particular danger (in terms of toxicity), their taste in boiled and fried dishes can only cause disappointment, so it is better to use them exclusively in pickles, and preferably in combination with other mushrooms.

Interestingly, some edible russula, the color of which contains yellow, also often mislead lovers of “silent hunting”. For example, at Russula light yellow(R. claroflava) the color of the cap is a rich, burning yellow, and its white flesh not only turns gray when cut, but also quickly darkens when boiled, which is not typical for many edible russula. They have a less “suspicious” appearance Russula graying(R. decolorans) and Russula almond(R. laurocerasi), in which the color of the caps can vary from yellow-ocher to brown-honey. In the first type, the pulp turns gray when cut, but has a pleasant mushroom smell and sweetish taste, while in the second, it does not change color, but has a slightly pungent taste with a typical almond aroma. In terms of taste, these species are inferior to many of the edible russulas described above, but they still end up in the baskets of careful (inexperienced?) mushroom pickers more often than the same golden and swamp russulas.

With a high probability external signs these edible species can be confused with conditionally edible representatives of the genus - Russula ocher(R. ochroleuca) and We value(R. foetens), which are often found in damp forests. In the ocher russula, the white flesh also darkens slightly at the break, but is odorless and has a very pungent taste. Valuy, despite its classification as a conditionally edible mushroom, many mushroom pickers generally try to avoid. Not only does its very fragile white flesh turn brown when broken, but it also has a pungently bitter taste and a repulsive smell of rancid oil. To use this mushroom for food, even before salting it has to be soaked for a long time or boiled with repeated changes of water, and such “tests” are only possible for seasoned mushroom pickers. Therefore, if you do not consider yourself an expert in this “culinary art,” when collecting “light-capped” russula, try to avoid specimens with a very unpleasant smell and taste.

Separately, it is necessary to say about green- and blue-capped russulas, which in most literary sources are called the most delicious in any form (boiled, salted and dried). The fact is that it is the green hats - Russula scaly, or greenish(R. virescens), Green russula(R. aeruginea) and their analogues - have a dangerous poisonous double- pale toadstool. The fruiting period of these mushrooms coincides, they grow the same in mixed and deciduous forests, and even look similar in appearance with snow-white legs and plates, as well as grass-green or gray-green caps. Therefore, when collecting green-capped russula, they cannot be “tested on the tongue”, and “falseness” can be determined by other external signs typical of the pale grebe - the presence of a ring and a volva on the stalk. And, of course, try never to eat “suspicious” green caps of russula collected without legs.

Color of blue-capped russula - tuberculate azure(R. caerulea), blue(R. azurea), blue-yellow(R. cyanoxantha) and others - perhaps it can be called the most unstable. The color of their caps can vary from rich wine-violet to burnt blue-green with all sorts of inclusions of light or dark (burgundy, yellow and brown) spots. Blue color is the main trump card of these russulas, because it is practically absent in the color of conditionally edible mushrooms, although purple is found with all sorts of variations of red and pink, such as, for example, Russula sardonyx(R. sardonia) or Russula brittle(R. fragilis). Compared to other species, blue-cap russulas also have the advantage of having relatively strong, elastic flesh, which, when freshly prepared and salted, exhibits the best taste, although in some specimens it may turn gray at the break. As a rule, it is these russulas that most lovers of “quiet hunting” consider the most “safe” to collect, but to be on the safe side, they still recommend tasting their pulp with your tongue and collecting only mushrooms with a mild, non-acrid taste.

Mushroom pickers unanimously call the most unrepresentative russula loading - blackening(R. nigricans), black(R. adusta), often-plate(R. densifolia), etc. Outwardly, these conditionally edible mushrooms are more similar not to russula, but to milk mushrooms - with short legs, attached plates and inverted caps with a depressed center, but differ from the latter in the absence of caustic milky juice , and the black loader also has an unpleasant smell of mold. The caps of these mushrooms are always dirty (in the soil and leaves) and are painted in dirty brown, dark gray or brown-soot shades. But the differences between podgruzki and the so-called “real” russula are not limited to this. Firstly, podgruzki belong to the 4th category of edibility, therefore they are recommended mainly for pickling. Secondly, their flesh always turns pink when cut, after which it gradually darkens (greys, turns black). Thirdly, even before salting, it is strongly recommended to soak or cook these mushrooms for at least 20 minutes. When salted, by the way, they also acquire an “unpresentable” dark color. And lastly, but probably most importantly, these loads are always very wormy. Considering that mild indigestion can be caused by both improperly prepared and wormy mushrooms, it is better to leave the loadings for the forest inhabitants to eat, and turn attention to other russula, of which there are more than enough in our forests.

Despite the fact that many mushroom pickers ignore russula, it is still wrong to completely “write them off”. Indeed, in the old days, salted russulas were second only to milk mushrooms and saffron milk caps in popularity, which already says a lot. And, to be honest, it's like that richest choice It would be a shame not to take advantage of the species to collect at least a handful of talkers, bruises or reds, if not for soup, then at least for quick pickling. But don’t forget: if you determine the edibility of russula “on your tongue,” always be attentive and very careful with green-capped ones.

Taxonomy:

  • Division: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Incertae sedis (indefinite position)
  • Order: Russulales
  • Family: Russulaceae (Russula)
  • Genus: Russula (Russula)
  • View: Russula nigricans (Russula blackening)
    Other names for the mushroom:

Russula blackening

Blackening Russula is a species of mushroom included in the genus Russula and 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 becomes dirty grayish, brown with a soot-colored tint. There are also brownish specimens with an olive tint. The middle of the cap is darker, and its edges are lighter. On the cap there are adhered particles of dirt, earth, and forest debris.

Russula blackens has a smooth cap, dry (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and prostrate. Its center becomes smooth over time. Cracks may form on the cap, exposing the beautiful white flesh.

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

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

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

Distribution area, growing time
Russula blackens forms a mycelium with hard trees. Grows in deciduous and mixed forests. The mushroom can also often be seen in spruce and deciduous forests. Favorite place distribution - temperate zone, as well as region Western Siberia. The mushroom is not rare in Western Europe.

Found in large groups in the forest. It 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 often found in the Leningrad region.

Mushroom look-alikes

  • . It has thick and flowing plates, as well as a whitish cap of 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.
  • Frequently plated loader (Russula densifolia). It is distinguished by a brownish-brown and even brown with a black cap. 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, it is quite rare in coniferous and mixed forests.
  • . When scrapped or cut, the flesh of this mushroom acquires brown. But it has almost no dark, almost black shades. This mushroom is an inhabitant of coniferous forests.

These types of fungi, as well as the Russula itself, form a separate group of fungi. They differ from others in that their flesh takes on a characteristic black color. Old mushrooms of this group are quite tough, and the color of some of them can have both white and brown shades.

Is this mushroom edible?
Russula blackens belongs to the fourth category of mushrooms. It can be consumed fresh (after thoroughly boiling for at least 20 minutes), as well as salted. When salted it quickly turns black. It is necessary to collect only young mushrooms, since old ones are quite tough. In addition, they are almost always wormy. However, Western researchers consider this mushroom inedible.

Video about the Russula blackening mushroom:

More information
The fungus can grow in the substrate. Some old specimens of the fungus may come to the surface, causing the soil layer to break through. The mushroom can often be wormy. Another characteristic feature of the mushroom is that it slowly decomposes in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms last for quite a long time, until next year.

The so-called quiet hunt loved by many. IN autumn forest During the peak mushroom season, you can find a large number of mushroom pickers. There are even more mushrooms there. Among them there are those that can be eaten, but there are, on the contrary, poisonous ones - these should be avoided. Take, for example, russula - there are several types of them. As with other mushrooms, there are edible and inedible russula. How can you tell them apart?

Usually mushroom pickers don’t care much about the name of a particular species. The main thing is that it is an edible mushroom. What do edible russulas look like?

There are a huge number of ways to prepare this product. The most popular of them is . There will also be fans of mushroom soup, pickles and even mushroom pie.

"Wrong" product

According to statistics, russula make up 45% of the mass of all mushrooms in the forest. There are many varieties of them. Those whose caps are colored predominantly in pink, blue, green and yellow shades can be safely eaten. What can you say about others? How to distinguish false russula?

Some types of russula are poisonous. Externally, with the exception of color, they are similar to their counterparts, but have a very unpleasant taste and negative influence on the human body.

This is the so-called false russula:

How not to make a mistake?

How to distinguish edible from poisonous russula?

  • The most important difference is the taste. You need to chew the raw mushroom a little. If you feel a burning sensation on your tongue, it is not suitable for food.
  • Second difference? smell. Some poisonous varieties emit a very pungent aroma. It may cause sneezing.
  • Finally, the third difference is coloring.

What is the danger?

Due to the fact that these mushrooms can be edible and inedible, a completely logical question arises: is it possible to be poisoned by russula? The doctors answer in the affirmative. However, such poisoning, although it has unpleasant consequences, is not fatal in itself. It causes nausea and stomach upset. Therefore, you need to be wary of mushrooms that raise doubts.

There are a huge number of russulas. The name suggests that they can be eaten even raw. However, this must be done carefully, because some of them have an unpleasant taste and can harm the body. To understand whether a species is edible or not, you need to pay attention to its color and smell. If in doubt, it is better to put it aside and not take risks. And if you don’t have any, you can safely enjoy the mushroom taste.

Kira Stoletova

Russula mushroom is often found in our forests. It is harvested throughout the summer, but the peak yield occurs in early autumn. There are about 270 types of russula, most of them are edible. Only a few should not be eaten due to bitterness or toxicity. By taste qualities The mushroom belongs to category III and has beneficial properties.

General description of the mushroom

Russula is a tubular or lamellar mushroom, belongs to the order Russulaceae, family Russulaceae, genus Russula. It grows in forests with deciduous trees or mixed coniferous-deciduous flora. It is often found at the bottom of ravines, forest edges, clearings, and next to other mushrooms. It can only develop in a forest ecosystem and cannot be grown artificially. But some species are found even in the garden if it is located next to a forest.

The distribution area occupies almost the entire Northern Hemisphere. Mushrooms are found in Central, Western and Eastern Europe, the European part of Russia, the Caucasus, Siberia, the territory of Crimea, and the countries of North America.

General description of the russula mushroom:

  • Hat. In young specimens it is spherical or bell-shaped. Then it opens up and turns flat. Over time, a notch appears in the center, the edges rise up or are slightly bent. The cap is covered with a thin skin, which is relatively easy to remove and fits tightly to the pulp only in the center. Mushrooms are colorful, the color depends on the variety.
  • Records. They are located on the lower part of the cap and grow tightly together with it. Mostly white in color (less often an ocher shade), with grooves and pointed edges, radiating from the center to the edges, long and brittle.
  • Leg. It has the shape of a cylinder, the lower part is flat, slightly narrowed, and much less often thickened. The inside is initially filled and dense, but with old fungi it is hollow. There are species in which the leg is always hollow.
  • Pulp. It breaks easily, is fragile, can be dense, solid or spongy. Painted white or other light colors. When damaged, it turns pink only in some inedible varieties.
  • Controversy. Small, white or yellow.

Different types differ in shade, shape, but general characteristics they are similar. All of them are famous and often seen.

There are several dozen edible russula. Not all of them grow in Russia; some are rare. Most of the tops are colored gray-green, yellow or blue.

Food

Russula is one of the most delicious varieties. It grows with a semicircular top, which then flattens out and an indentation appears in the center. The color is brown with different shades: gray, lilac, beige, green - there are also white mushrooms. The peel is removed by half. Under the cap, frequent light plates are clearly visible, in which club-shaped or ovoid spores mature.

The leg is a smooth cylinder, without thickenings. The lower part is yellow-brown or the same as the cap. The center is dense, crispy, with a faint nutty flavor.

The harvest begins in mid-summer and ends in September. Mushrooms are found in forests with coniferous or deciduous trees. A related gray variety often grows nearby.

Browning

Russula brownish has a large cap with a diameter of up to 10 cm. From convex, it gradually turns into flat and funnel-shaped. The skin is brown, with purple spots visible. When it's dry outside, it's matte, in the rain it becomes velvety or glossy, and it's easy to clean. The plates are fused with the stem.

The leg resembles a kubar or a mace and has a shade of red carmine. When scrapped it turns brown, hence the name of the mushroom. The middle is dense, acquires a yellowish tone after the cut. After drying, there is a distinct smell of shrimp. The mycelium is in symbiosis with pine trees and fir trees.

Bolotnaya

Swamp russula is one of the most delicious varieties. Unlike other edible varieties, it has a red tint to the cap, which turns orange in older bodies. The top is fleshy and convex. The plates are frequent, branched, and adhere to the stem. They are brown or creamy yellow.

The leg is about 10 cm, of medium thickness, reminiscent of a spindle or club. The inside is hollow and the top is painted pink. Young russula mushrooms have a dense center, which becomes loose over time. The time of intense offering occurs at the end of summer and the first weeks of autumn. The species grows in deciduous and mixed forests. The mycelium grows together with the root system of oak, spruce, pine, and birch.

Forked

Russula fork has a funnel-shaped cap, 5-12 cm in size. It is colored in different shades of brown, sometimes gray, yellow or greenish, with an olive speck in the middle. The plates grow densely and go down; they have a creamy, green-yellow tint with small brown spots. The skin is dry on top and can only be peeled off at the edges.

The leg tapers downward and is strong. After rains, yellow spots form on it. The center is dense, crunchy, and turns slightly yellow when broken. It grows next to deciduous trees, ripens closer to autumn, mushrooms gather in small groups.

Brown-violet

The brown-violet russula has a fleshy cap with wavy edges and a funnel shape. The color is purple with a brown tint, sometimes burgundy. The peel is sticky in the center and becomes dry at the edges, with a matte sheen. The plates branch and grow to the stem. At first they are milky white; as the spores mature, they darken.

The leg has a pronounced thickening in the center, the base is narrow, with a yellowish tint. The middle is loose and breaks easily. The mycelium enters into symbiosis with birch and fir trees. It is recommended to harvest in early autumn: then the mushroom grows in groups.

Blue

Azure, or blue edible, russula has a color reminiscent of amethyst. Sometimes olive and lilac shades are visible. It has a dense and thick cap, the skin is easily removed, and the top is covered with a bluish coating similar to a cobweb. The plates are dense and branch at the base.

The stem of the russula is thickened, narrowed at the top, white, the structure varies from dense to spongy. In young mushrooms it is covered with a velvet edge. The middle breaks easily, is sweetish, without aroma. This species is found under fir trees in August and September.

White

Russula white, or Crimean, has a middle top of off-white color. It is concave in the middle, the edges are slightly wavy or straight. The lower plates are small and frequent, have a greenish tint. The leg is short and thick, the middle is dense. Russulas of this variety resemble milk mushrooms, but after cutting, no milky juice appears. The mushroom tastes bitter. The variety grows among mixed trees and is harvested until early October.

Maiden

Russula maidenica has a thin cap, flat or with a small dent in the center, the edges with grooves. The color of the mushroom on top is brick or brown-lilac, and fades over time. The plates grow densely, at first they are white, over time they become beige, they branch near the stem and are fused with it. The skin comes off easily and becomes dirty in the rain.

The leg has the shape of a spindle or cylinder, is thick, and when cut it will take on a dirty yellow color. The middle of the leg is spongy or dense. The pulp is fragile and turns yellow when damaged. This russula tastes sweetish and has no aroma. Grows under fir trees, pines, beeches, oaks, and fir.

Blackening

Podgrudok black, or the blackening variety, belongs to the conditionally edible group. The pulp has a slight bitterness, but is not poisonous. The cap turns from convex to flat, with a central indentation. The color is brown, then almost black, more intense in the middle. Aging mushrooms develop cracks on the surface. Peel at high humidity sticky, debris, pine needles, and fallen leaves collect on it.

Hymenophore pink-brown, sometimes black. The plates are thickened and sparse. The leg is elongated and cylindrical, first white, then brown. When cut, the flesh turns pink. The species grows in the forests of Western Siberia, Karelia, and is also found in Western Europe.

Greenish or scaly

Greenish or scaly at the beginning of life it has a semicircular top, then catches appear in the center, the edges turn out. Color green or gray-green. The skin cracks on the periphery, has small scales on top, and is easy to clean. The plates are rare, white in young specimens, fawn in older specimens.

The leg is fleshy and dense, cylindrical in shape. The pulp has an original nutty flavor. It is considered one of the most delicious, suitable for frying, stewing, and pickling. The autumn variety appears in September, grows in deciduous forest, prefers acidic soil.

Smelly or piggy

Smelly, valui, svinushka or tolokonnik, is considered conditionally edible mushroom, has a bitter taste. The cap is first semicircular, then straightens. The hat color comes in violet, purple, brown, and olive shades. The skin on top is covered with mucus and is rough. The plates are dirty white and release dark juice when damaged.

The stem is thickened, dense, with a reddish tint, which becomes gray in old mushrooms. The center is fleshy and turns brown when cut. The species got its name because of its interesting smell. Some compare it to herring, while for others the aroma is reminiscent of almonds or oatmeal. To prevent the pork from becoming bitter, they are pre-soaked and then boiled in several waters. They are suitable for salting and marinating.

Golden

A rare golden variety found in deciduous forests. The hat gradually turns from semicircular into flat with a slight indentation in the center. Color in red-yellow, orange and brick tones, reminiscent of gold. The plates are sparse, with branches, ocher color.

The stem is dense, old mushrooms develop voids. The surface is rough, scaly. The shade is white, gradually turning brown. The middle is strong at first, but softens with age. There is no smell, the taste is soft and sweetish.

Almond or cherry laurel

Almond or cherry laurel has a convex cap, which can be concave in youth. The color first resembles yellow ocher, then becomes brown. The plates are frequent, with sharp edges, and in old age they acquire a rusty color.

The leg is cylindrical, brown and fleshy below. This russula tastes a little hot and has a pronounced almond aroma, which is why it is called almond. The species grows in deciduous or mixed forests; the mycelium forms a symbiosis with oaks and beeches.

Inedible russula

There are practically no truly poisonous mushrooms in the Russula genus. Some species accumulate small amounts of toxins that can cause stomach upset, mucosal irritation, or acute gastritis. But no fatal poisonings with these mushrooms have been recorded.

Inedible varieties have a bitter, sometimes burning taste, and therefore are not suitable for collecting and cooking. Most have bright red caps; when cut, the flesh takes on a pink tint. But there are also exceptions.

Brittle

The brittle russula is small in size, its cap is about 6 cm in diameter, has a flat shape with a slight indentation. The color is lilac-violet with admixtures of red, brown green and gray. The skin is slimy and easy to clean. The plates are sparse, free, with jagged edges.

The leg is in the form of a club or a cylinder, at first white in color, then turns yellow. The middle is dense, becoming loose with age. The pulp is fragile, its color is white or yellowish. The aroma is sweet, the taste is bitter, then it is a mushroom and is considered inedible.

Pink

Russula rosea is considered conditionally edible. In appearance it resembles a distant relative - the edible russula-like hygrophorus. It has a bitter taste, but it disappears after soaking and long cooking. The hat is semicircular, without dents. Color ranges from dark red to pale pink. The skin is dry, mucus appears only in wet weather. The plates fit tightly to each other and have a pink tint.

The leg is hard and cylindrical in shape. The center is dense, but crumbles easily. These mushrooms are found in coniferous plantings. To get rid of the unpleasant taste, russula is soaked in water for about 5 hours. Then it needs to be boiled for 1.5-2 hours, draining the water 1-2 times.

Red

Russula red, or blood-red, is so named because of the bright color of the cap. It is thick, with a skin that is difficult to remove. Sometimes it will acquire lilac, violet shades, and fades in old age. The plates are frequent, branch, move onto the stalk, at first whitish, then acquire a creamy tint.

The leg is cylindrical, pink or reddish in color, turning yellow at the bottom. Hollow inside. The center is dense, pink just under the skin. It tastes bitter and acrid, has a fruity aroma. If such russulas are eaten raw, it is easy to get serious gastric upset.

Maira

Russula Maira, or honey, grows in many European countries, found in beech forests. The hat is not blood red at first, then turns pink. The shape is spherical, then becomes convex, with a slight depression in the center. The plates are frequent, whitish in young mushrooms and creamy in old ones.

The leg is cylindrical with a slight pink tint, brownish-yellow at the base. The center is dense, reddish when cut, and has a honey-fruity aroma. The taste of this type of russula is acrid, bitter and pungent. It is considered poisonous and causes stomach upset when eaten raw.

Kele

Russula Kele has a purple-violet, lilac or violet cap, sometimes greenish at the edges. At first it grows in a semicircle, then it becomes flat, and after the spores are released, the edges bend upward. The plates are white, become dirty gray or cream with age, grow widely and grow to the stem. The skin is difficult to remove, only along the edge.

The leg is cylindrical, painted in an intense pink-violet color. The top is smooth, with a slight edge, the inside is dense. The pulp is dry and brittle, purple under the skin, turning yellow when scrapped. The aroma is weak, with light fruity notes. The taste is bitter and acrid. The mushroom is non-poisonous, but once it gets into dishes, it spoils all mushrooms.

Stinging

Russula stinging is found in forests of all types. It has a non-red cap, semicircular in youth, then becomes flat. The plates are white, turning yellow in old age. The skin will come off well. The leg has a faint pink tint and is cylindrical in shape. The taste is bitter and pungent.

The species is considered mildly poisonous. The mushroom contains small doses of muscarine. No deaths have been recorded after consuming this species, but it can cause serious problems with the stomach.

Sardonyx

The pungent sardonyx russula looks attractive, has a violet-red or red-brown cap, sometimes with a green or yellow-green tint. The shape is flat with a slight indentation; in young specimens it is convex. The plates are frequent, grow to the leg and descend slightly onto it. The shade of the plates is bright yellow or lemon.

The leg is fusiform, sometimes cylindrical, with a spongy structure. The color of the leg is lilac or violet-pink. The center is hard, with a yellowish tint, has a weak fruity aroma, a pungent taste, and causes mild poisoning in its raw form.

Valuevidnaya

The value-shaped mushroom variety has an ocher-colored cap, sometimes yellow-brown, cream or gray-brown. At first, the shape of the cap is semicircular, then it becomes flat, and a bulge appears in the center. Old mushrooms are funnel-shaped. The edge is wavy and jagged. The plates are white and darken with age.

The leg is dense, solid, then becomes hollow, the color changes from white to creamy yellow. The smell is pronounced mushroom, the taste is pungent. Found in mixed and deciduous plantings, ripens in late August and September.

Gall

The variety called gall has a flat cap, colored straw yellow. The edges have slight ribbing, the skin on top is sticky, and can only be cleaned along the edges. The structure of the plates is branched, they are often located, have a light ocher color with yellowish edges.

The leg is spindle- or club-shaped, hollow, light ocher in color, and wrinkles in old age. The center is white and smells like geranium. The taste is pungent, which is why the representative of this family is inedible.

How to collect russula correctly

Russula is an edible, fragile mushroom; it breaks easily. You need to collect it in a basket, without putting too much on top of each other. You need to look for mushrooms under a tree; young specimens hide in the litter, which is carefully raked so as not to damage the caps. The leg is cut off with a sharp knife. Be sure to look at the base so as not to confuse them with poisonous mushrooms. Before putting a find into a basket, it is checked for the presence of worms. If there are a lot of them, it is better to throw away the mushroom: it will infect the rest.

How to distinguish from a pale grebe

The most poisonous mushroom in our forests is the pale grebe. She looks like a russula.

Description and distinctive features of the toadstool:

  • A young mushroom has an ovoid shape, while an old one has a flat cap without dents.
  • Color greenish, pale yellow, yellow, yellow-green.
  • The stem is 3-5 cm, colored like a cap, only lighter, and hollow in older specimens.
  • At the bottom there is a characteristic ovoid sac.
  • A dense ring is visible under the cap on the stem.
  • The pulp is odorless; when cut, it is never visible that it turns blue or yellow.

Here are a few features to look for when differentiating the 2 types:

  • An edible mushroom never has a ring on its stem.
  • The leg is always thicker than that of the toadstool and in relation to the cap; in most edible species it is white or slightly yellowish, sometimes pink when the cap is red.
  • There is never any thickening at the bottom.
  • Worms do not eat the toadstool - it is always whole.

Not only the fruiting bodies of the toadstool are poisonous, but also the spores. If russula and toadstool grow under a tree, you cannot collect edible mushrooms. Poisonous spores fall on him, and he becomes dangerous. Also avoid picking berries that grow next to the toadstool.