Or conditionally edible mushrooms. What does russula look like: description and types of mushroom

Jul-8-2017

Russula (Latin Rússula, from Latin rússulus - reddish) is a genus lamellar mushrooms family Russulaceae (lat. Russulaceae).

Russula belongs to the lamellar genus. It includes about thirty varieties. Our today's hero is deservedly called the most common edible mushroom. It is difficult to find a person who has not tried or at least not heard about russula.

They grow mainly in coniferous and deciduous forests. Appear in June, but the most best period for collection - this is from the beginning of August to September.

Mushroom caps differ as it depends on the species. There are pinkish russulas, yellow, green and so on.

The cap is first spherical, hemispherical or bell-shaped, later spread out, flat or funnel-shaped, less often convex; the edge is curled or straight, often striped or ribbed. The skin is of various colors, dry, less often wet, shiny or matte, sometimes cracking, easily separated from the pulp or adherent.

The plates are adherent, notched, descending or free, of equal or unequal length, sometimes forked, usually frequent, sometimes sparse, with a blunt or pointed edge, often brittle, white or yellowish to buffy.

The leg is cylindrical, smooth, less often thickened or pointed at the base, white or colored, dense or hollow inside.

The pulp is dense, fragile or spongy, especially in the stem, white, when cut and does not change color with age, or turns brown, gray, black, red, with a mild or acrid taste.

Spore powder is white to dark yellow.

Most mushrooms of this genus are edible, some have a bitter taste, but this usually disappears after soaking and boiling. Species with pungent flesh are inedible and are often described as poisonous. When consumed raw, they strongly irritate the mucous membranes, which can lead to vomiting, but such an action cannot be considered poisoning in the full sense.

Types of russula mushrooms:

Russula blue-yellow (Russula cyanoxantha)

Synonyms: blue-green russula, multi-colored russula.

Photo and description of blue-green russula mushrooms

Features an incredible variety of colors. There are mushrooms with caps of brown-red, dark green, purple, blue colors, the color may be blurred or multi-colored. But more often the main shade is a mixture of purple, blue or bluish shades. The cap is up to 15 cm in diameter. In wet weather, the surface is sticky, shiny, with a slightly ribbed edge; the skin is removed to 2/3 of the radius of the cap. The pulp is white, with a pleasant mushroom taste and smell. The plates of blue-yellow russula, unlike the plates of all other russula, are soft, flexible, and completely unbreakable.

The leg is white, sometimes slightly blue.

Distributed throughout temperate and forest-steppe zone Russia, forms mycorrhiza with deciduous (birch, aspen, oak), and less often with coniferous (pine) species. Fruits from June to the end of October.

Similar species

It differs from various russula of similar color primarily in its flexible, unbreakable plates.

Pharmacological and medicinal properties

Chinese researchers discovered a significant amount of bioactive components in chloroform and methanol extracts of the mushroom, including various ergosterol derivatives, inosine, adenine, L-pyroglutamic and fumaric acids, D-allitol, various polyphenols, etc.

Polysaccharides of the alcoholic extract of fresh fruiting bodies of this russula exhibit antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 70 and 60%, respectively.

Other studies have shown moderate antioxidant activity of Russula blue-yellow mycelial extract.

An edible and tasty mushroom that does not require pre-boiling. All types are suitable culinary processing and types of workpieces, except drying.

Olive herring russula (Russula pseudo-olivascens Kärcher)

Family: Russulaceae.

Photo and description

The cap is 5–12 cm in diameter, convex, then prostrate, depressed in the center, bare, slightly slimy, then dry, with a ribbed edge, olive, greenish. The skin is easily separated from the cap. The flesh is white, turning brown with age.

The smell of herring is characteristic, which is especially noticeable at the base of the stem of aging mushrooms. The plates are adherent, dense, whitish, then creamy, turning brown under pressure.

The stem is central, up to 10 cm high, 1.5–3 cm thick, white or dirty pinkish-yellow, brownish, smooth.

Distributed throughout the temperate zone of Russia, in deciduous and mixed forests, quite often and everywhere. Fruits in July–August.

Similar species

A characteristic russula, reliably distinguished from other similarly colored species by its herring smell.

An alcoholic extract from fresh fruiting bodies exhibits antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 90%.

Traditional and folk medicine

In traditional and folk medicine does not apply.

Rules for collection and procurement for medicinal purposes

IN medicinal purposes not going to.

Russula (Russula vesca Fr.)

Family: Russulaceae.

Synonyms: edible russula.

Photo and description

The cap is 5–10 cm in diameter, fleshy, usually finely mesh-wrinkled, uneven in color, pinkish, white-pink, burgundy-red, reddish, buffy in the middle, brownish, often with white fading spots, with a smooth or slightly ribbed edge. The peel usually does not reach the edge of the cap by 1–2 mm. The plates are white or yellowish-white, frequent, mostly of the same length, many are branched at the stem.

The pulp is white, with a pleasant nutty taste and smell. Leg 3–5 × 1–3 cm, smooth, somewhat thinner towards the base, slightly wrinkled, white.

The fungus is distributed throughout the temperate forest zone of Russia, forms mycorrhiza with various deciduous and coniferous species, often. Fruits in July–October.

Similar species

Similar colored specimens of the herring russula (R. xerampelina) are distinguished by a noticeable herring odor.

Pharmacological and medical properties

Not studied.

Traditional and folk medicine

In Russian folk medicine it is used as a diuretic.

Rules for collection and procurement for medicinal purposes

Fresh boiled or fried fruit bodies are used for medicinal purposes.

Used for frying, making soups, salting and pickling.

Greenish russula (Russula virescens (Schaef.) Fr.)

Family: Russulaceae.

Synonyms: scaly russula.

Description

The cap is 5–12 cm in diameter, bluish-green, green, fleshy, with more or less rough, warty skin, 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; when scrapped, it slowly acquires a rusty tint. The leg is grooved, white, slightly brownish with age, 3–8 × 1–2 cm.

The fungus is distributed throughout the middle (rare) and southern part of the forest zone of Russia, everywhere infrequently and sparsely. It forms mycorrhizae with oak and birch and inhabits forests with their participation. Fruits in July–October.

Similar species

It differs from other green-colored russulas by its cracked, spotted cap.

Pharmacological and medical 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 serum and liver malondialdehyde levels (biomarkers for measuring the level of oxidative stress), and an increase in the enzyme superoxide dismutase have been shown.

Polysaccharides of the alcoholic extract of the mycelial culture exhibit antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 90%.

Traditional and folk medicine

Not used in traditional and folk medicine.

Rules for collection and procurement for medicinal purposes

Not collected for medicinal purposes.

Perhaps the most delicious russula. All types of culinary processing and types of preparations are suitable, except for drying.

Russula brown (Russula xerampelina (Schaef.) Fr.)

Family: Russulaceae.

Synonyms: herring russula, aromatic russula.

Description

The mushroom cap is brown, yellowish or ocher-brown, often to reddish or brownish-ocher, or dark red with an almost black center, purple-brown, sometimes with a violet edge, 5–15 cm in diameter, strongly convex, with a curled edge inward. There are also other color variations, such as olive or burgundy. The plates are cream to ocher-brownish, relatively soft, strongly branched at the stem, and turn brown when pressed. The pulp is white and slowly turns into Brown color, has a wonderful nutty or crab flavor and smell in the cap and a noticeable herring smell at the base of the stem. The leg is 4–8 × 1.5–3 cm, white, sometimes with rusty spots, in some varieties it may be partially or entirely pinkish or red.

Distributed in the temperate forest zone of Russia. It forms mycorrhiza with pine, and much less often with spruce. Grows in coniferous and mixed forests from July to October.

Similar species

Despite the high variability, it is a characteristic mushroom, reliably distinguished by its complex of characteristics from other non-bitter russulas.

Pharmacological and medical properties

A study of the protein composition of fruiting bodies showed that brown russula is characterized by a highly valuable protein and amino acid composition (including essential amino acids) with a coefficient of biological value BV (biological value) = 83% (for example, for meat BV = 85%).

Polysaccharides of the alcoholic extract of the mycelial culture exhibit antitumor activity, suppressing sarcoma-180 and Ehrlich carcinoma by 70 and 80%, respectively.

Traditional and folk medicine

Not used in traditional and folk medicine.

Rules for collection and procurement for medicinal purposes

Not collected for medicinal purposes.

Very tasty russula. All types of culinary processing and types of preparations are suitable, except for drying.

Based on the book by M. Vishnevsky “Medicinal mushrooms. Great Encyclopedia"

Inedible russulas are found in the forests and are not recommended to be eaten in any form. This page presents some poisonous russulas that you should be careful not to collect in your basket. All poisonous russula mushrooms are accompanied by detailed botanical characteristics. Descriptions and photos of poisonous russula will help you identify these types of mushrooms while collecting them in the forest.

Russula small

The cap is 2-3 cm in diameter, thin-fleshy, flat-spread, sometimes concave, with a thin, slightly wavy, ribbed edge in mature specimens. The skin is separated by 2/5 of the radius of the cap, slightly slimy, then becomes dry, matte, painted in a soft pink tone, the middle fades with age. The plates are free, thin, frequent, white, then slightly yellowish. Leg 2-5 x 0.4-0.8 cm, very brittle, white (sometimes reddish), with whitish or reddish flakes. The pulp is very thin, with a mild taste, without much odor. When exposed to sulfonaniline, after some time it turns eosin-red. The spore powder is light yellowish-creamy.

Small russula forms an association and. It also grows in mixed forests, infrequently, in June - October. Inedible.

Russula moss-loving

The cap is 3-7 cm in diameter, thin-fleshy, semicircular, flat-prostrate, with a blunt, initially smooth, then ribbed edge. The skin is separated almost completely, mucous, pale purple or wine-greenish along the edges, the middle is brown-olive, greenish-olive. The plates are attached, sparse, ocher. Leg 4-7 x 0.8-1.3 cm, fusiform, white, hollow, brittle. The pulp is loose, white, spicy in taste, without much odor. Spore powder is ocher, yellow.

Russula moss-loving forms an association with birch (Betula L.) and. Grows in swamps, among sphagnum, solitarily, infrequently, in June - November. Inedible.

You can see inedible russula in the photos that show appearance mushroom:

Russula birch

The cap is 3-8 cm in diameter, thin-fleshy, convex, then flat, depressed, first with a sharp, then with an almost blunt, ribbed edge. The skin is easily separated, slimy, sticky after rain, glossy, very varied in color: from carrot-red to pale pinkish-lilac, sometimes fades to whitish, sometimes with blurry (lighter than the main tone), almost white-grayish spots. The plates range from attached to almost free, frequent, with abundant anastomoses, white.

Leg 3-6 x 0.7-1 cm, cylindrical, slightly widened at the bottom, very brittle, solid or hollow, mealy, white.

The pulp is fragile, white, tastes very pungent, and odorless. Under the influence of FeS04 it turns pinkish Orange color. Spore powder is white.

Russula birch forms an association with birch (Betula L.). Grows in various types forests, singly and in large groups, often in June - November. Inedible.

Russula immaculate

The cap is 1.5-4 cm in diameter, thin-fleshy, convex, then flat-spread, with a finely ribbed edge. The skin is separated by 2/3 of the radius of the cap, smooth, pinkish-whitish, greenish-olive. The plates are adherent, white. Leg 2-3 x 0.4-0.6 cm, smooth, white, finely wrinkled. The pulp is white, acrid, with the smell of apples. Spore powder is white.

Russula immaculate forms an association with birch (Betula L.) and oak (Quercus L.). Grows in deciduous forests, rarely, in July - August. Inedible.

Russula watery

The cap is 4-5 (8) cm in diameter, thin-fleshy, semicircular, then flat-spread, concave-spread, first with a sharp, then with an almost blunt, often ribbed thin edge. The skin is easily separated, slimy, purple-red, often dirty yellowish in the middle, fading to grayish. The plates are from attached to almost free, white. Leg 4-5 (6) x 0.5-1 cm, club-shaped, very brittle, hollow or hollow, white, grayish-white.

The pulp is fragile, white, watery, pungent in taste, especially in plates, with a faintly distinguishable rare odor. Spore powder is white.

Russula watery forms an association with birch (Betula L.) and pine (Pinus L.). It also grows in deciduous forests with excessive moisture, among sphagnum, rarely, in July - October. Inedible.

Russula orange-pink

The cap is 5-10 cm in diameter, fleshy, semicircular, flat-spread, slightly concave-spread or concave-spread with a wide tubercle, with a blunt, slightly ribbed edge. The skin is separated by less than 1/4 of the radius of the cap, dry, matte, velvety, orange-pink, yellowish-creamy with pink spots. The plates are attached, moderately frequent, wide, forked, white, sometimes with a pink tint along the edge. Leg 3-5 (8) x 1.5-2 cm, cylindrical, sometimes evenly narrowing or widening downward, brittle, initially made, then with cavities or hollow, mealy, finely scaly, white, may have a pinkish tint at the base. The pulp is fragile, white, sweetish in taste, without much odor, turning red in the stem under the influence of sulfonaniline. Spore powder is white.

Russula orange-pink forms an association with oak (Quercus L.) and birch (Betula L.). Grows in deciduous and mixed forests, in small groups, rarely, in August - September. Inedible.

Russula light yellow

The cap is 3-8 (12) cm in diameter, fleshy, convex, flat-spread, concave-spread, with a blunt smooth or slightly ribbed edge. The skin is separated along the edge of the cap, mucous, bare, yellow, lemon yellow, chrome yellow. The plates are free, of moderate frequency, white, light yellow, turning gray when dried. Leg 4-6 (10) x 1.2-2 cm, cylindrical, sometimes thickened downward, hard, fleshy, mealy, soon bare, white, graying. The pulp is loose, white, initially slightly pink when exposed to air, then graying, tastes bitter, and is odorless. The spore powder is light ocher.

Light yellow russula forms an association with birch (Betula L.), spruce (Picea A. Dietr.), pine (Pinus L.) and aspen ( Populus tremula L.). Grows in coniferous and mixed forests, sufficiently moist, singly or in small groups, often in July - October. Inedible.

Russula brittle (fragile)

The cap is 3-5 (7) cm in diameter, thin-fleshy, flat-spread, slightly concave-spread, first with a sharp, then blunt ribbed edge. The skin is separated by 3/4 of the radius of the cap or removed completely, slimy, red, smooth, pink at the edge, in the center purple, brown, olive-gray-brown or with an olive tint, sometimes fading to white. The plates are adherent, narrow, moderately dense, white, then cream. Leg 3-7 x 0.7-1 cm, often eccentric, cylindrical, slightly widened at the bottom, hard at first, then brittle, bare, smooth, white. The pulp is very fragile, thin, white, tastes very pungent, and odorless. Spore powder is light cream.

Russula brittle (fragile) forms an association with birch (Betula L.), pine (Pinus L.), aspen (Populus tremula L), and. Grows in deciduous, mixed and coniferous forests, in groups, often in May - October. Inedible.

Russula graceful

The cap is 3-5 cm in diameter, thin-fleshy, flat-spread, with a sharp, long-smooth, then short-ribbed edge. The skin is separated by 1/2 of the radius of the cap, at first sticky, then dry, matte, dark purple, violet, sometimes with an admixture of olive tones. The plates are attached, frequent, forked with blades, white.

Leg 3-4 x 0.5-1 cm, fusiform, hard, hollow, smooth, the same color as the cap.

The pulp is white, creamy when cut, dense, after some time it becomes loose, fragile, the taste test is sharp, there is a strong fruity smell. Spore powder is light cream.

Russula graceful forms an association with birch (Betula L.) and oak (Quercus L.). Grows in deciduous and mixed forests, in small groups and singly, in June - November. Inedible.

Soft russula

The cap is 3-6 cm in diameter, thin-fleshy, convex, then flat-prostrate, with a blunt, smooth, short-ribbed edge with age. The skin separates by % of the radius of the cap, sticky, glossy when dry, smooth, yellow or brownish-greenish, brownish-olive, yellow in the center, often pale olive. (The skin of young specimens is yellow-brown; with age it can fade to yellow-olive-greenish.) The blades are adherent, cream-colored, and become yellow with age. Leg 4-7 x 1-2 cm, club-shaped, hollow inside, loose, white. The pulp is white, brittle, with a sweet taste and a pleasant fruity smell. Spore powder is light cream.

Soft russula forms an association with birch (Betula L.) and pine (Pinus L.). Grows in deciduous and mixed forests, infrequently, in June - October. Inedible.

Russula is disgusting

The cap is 3-5 (10) cm in diameter, thin-fleshy, convex, flat-spread, often slightly depressed in the center, with a thin, wavy, drooping, ribbed or ribbed, translucent edge. The skin is separated by 1/3 of the radius of the cap, smooth, slightly mucous, sticky, matte, has a very variable color: from purple or dark red, lilac-pink, light pink, to olive-violet-lilac, in the center the color is more saturated. The plates range from attached to almost free, of moderate frequency or sparse, without plates, with anastomoses, cream, ocher.

Leg 5-6 x 0.5-1 cm, cylindrical, narrowed at the bottom or fusiform, sometimes bent, brittle, hollow or hollow, white, may turn slightly gray or brown with age.

The pulp is initially completed, then loose, brittle, white, tastes slowly, slightly pungent, with a weak aromatic and at the same time unpleasant odor. Spore powder is yellow.

Russula abominable forms an association with oak (Quercus L.), spruce (Picea A. Dietr.), pine (Pinus L.) and aspen (Populus tremula L.). Grows in various types of forest, in large groups, often in June - October. Inedible.

Russula brilliant

The cap is 2-7 cm in diameter, thin-fleshy, convex, flat-spread, with a blunt, initially smooth, then ribbed edge. The skin is separated by 40% of the radius of the cap, smooth, slightly mucous, shiny when dry, dark red, purple, sometimes with an olive tint, lighter along the edge. The plates are attached, frequent, wide, with anastomoses, buffy.

Leg 4-7 x 0.5-1.5 cm, cylindrical, slightly thickened towards the base, hard, made or with cavities, mealy, thin felt-scaly, light pink all over or only at the base.

The pulp is loose, white, tastes fresh, with a faint honey smell. Spore powder is ocher, yellow.

Russula forms an association with birch (Betula L.), oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous and mixed forests, often in July - November. Inedible.

Russula Kele

The cap is 3-8 cm in diameter, fleshy, semicircular, flat-spread or concave-spread, first with a sharp, then blunt, long smooth, then slightly ribbed edge. The skin is separated by 30% of the radius of the cap, slimy, matte, dark purple, dark lilac-red, burgundy. The plates are attached or almost free, of moderate frequency, forked on different levels, white. The leg is 4-7 x 1.5-2 cm, club-shaped or fusiform, initially hard, then brittle, smooth, purple-red in most cases up to the cap. The pulp is loose, white, tastes very sharp, smells fruity. Ocher spore powder.

Russula Kele forms an association with spruce (Picea A. Dietr.) and pine (Pinus L.). Grows in coniferous and mixed forests, in small groups, rarely, in August - October. Inedible.

Mealy russula

The cap is 3-8 (9) cm in diameter, thin-fleshy, rounded, rounded-prostrate, with age it becomes from flat-prostrate to funnel-shaped, sometimes asymmetrical, the edge is smooth, sometimes slightly wavy, sometimes torn, from ribbed to knotty-ribbed . The peel is difficult to remove, at first sticky, then dry, matte, powdery, often bare, light ocher-brown, light yellow, brownish-cream, strongly fading. The plates are adherent or descending, frequent, forked, white, after some time they become creamy and secrete drops of liquid.

The stalk is 1-7 x 1-2 cm, often asymmetrical, narrowed downwards, brittle, solid, sometimes hollow, mealy or bran, white, acquiring a brownish-ocher tint with age.

The pulp is very flexible, white, tastes very sharp, sometimes slightly bitter (especially in plates), with a faint fruity or honey smell. Spore powder is white.

Russula forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous and mixed forests, very rarely, in August - September. Inedible.

Russula grayish

The cap is 6-8 (12) cm in diameter, thin-fleshy, convex, then flat-spread, concave-spread, first with a sharp, then almost blunt, smooth or ribbed edge. The skin is separated by 3/5 of the radius of the cap, slimy, light red, sometimes with ocher spots. The plates range from attached to almost free, frequent, with abundant anastomoses, white with a gray tint. Leg 4-6 x 0.5-1 cm, cylindrical, slightly widened at the bottom, very brittle, hollow or hollow, gray. The pulp is fragile, white, tastes very sharp, without much odor. Spore powder is white.

Grayish russula forms an association with birch (Betula L.) and pine (Pinus L.). Grows in various types of forest, singly and in small groups, rarely, in June - November. Inedible (poisonous).

Russula pink-legged

The cap is 5-10 cm in diameter, fleshy, semicircular, flat-spread or concave-spread, initially with a blunt, long smooth, then ribbed edge. The skin is separated up to 1/4 of the radius of the cap, glossy, as if varnished, painted in bloody, purple-red tones. The plates are attached or almost free, of moderate frequency, creamy. Leg 4-7 x 1.5-2.5 cm, club-shaped or fusiform, initially hard, then brittle, smooth, bright red, with a yellow base. The pulp is strong, white, tastes very sharp, and smells fruity. Spore powder is light ocher.

The rose-legged russula forms an association with spruce (Picea A. Dietr.). Grows in coniferous forests on acidic soils, in groups, rarely, in July - October. Inedible.

Russula blood red

The cap is 6-8 cm in diameter, fleshy, initially semicircular, then flat-spread, often depressed in the center, initially with a sharp, then blunt, smooth or slightly ribbed edge. The skin is separated by 1/4 of the radius of the cap, slimy in wet weather, matte in dry weather, dark red, red, carmine. The plates are fused to slightly descending, frequent, forked at the stem, with plates and anastomoses, white, often with yellow spots. Leg 3-6 x 0.8-2.5 cm, club-shaped or fusiform, completed, bare, smooth, pink in whole or in part, sometimes with yellow spots. The pulp is dense, white, tastes very sharp, without much odor. When exposed to FeSO4, it turns orange. Spore powder is ocher.

Russula blood-red forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous and mixed forests, in large groups, infrequently, in August - September. Inedible.

Russula forest

The cap is 3-4 cm in diameter, thin-fleshy, at first spherical, with age it becomes concave-prostrate, the edge is strongly ribbed, raised upward. The skin is separated by 1/2 of the radius of the cap, slimy, glossy, sticky, cherry-pink to light purple, fades until it completely loses color. The plates are white, sparse, weakly adherent (almost free). The leg is 4-5 x 1 cm, white, hollow, brittle, smooth, slightly thickened at the base. The pulp is white, thin, brittle, the smell is fruity. Spore powder is white.

Russula forms an association with birch (Betula L.) and pine (Pinus L.). Grows in coniferous and mixed forests in clearings, singly and in scattered groups, rarely, in September - November. Inedible.

Russula sunny

The cap is 2-5 cm in diameter, thin-fleshy, semicircular, then flat-prostrate, concave-prostrate, with a blunt, wavy, strongly ribbed edge. The skin is separated by 1/4 of the radius of the cap, smooth, dry, sulfur or lemon yellow, brighter in the center. The plates are adherent, sparse, thick, white, then yellowish.

The leg is 2-5 x 0.5-1.5 cm, cylindrical, white, becomes hollow with age.

The pulp is white, loose, acrid, especially in plates, with the smell of mustard. Spore powder is light cream.

Russula forms an association with oak (Quercus L.) and spruce (Picea A. Dietr.). Grows in deciduous forests, in groups, very rarely, in July - September. Inedible.

Russula sister

The cap is 3-10 (12) cm in diameter, fleshy, semicircular, then flat-spread or concave-spread, with a drooping, coarsely wavy, ribbed edge. The skin is separated by 1/4 of the radius of the cap, smooth, often with a gray-brown, sulfur-umber color, usually with an olive tint, dark brown or almost black in the center, sometimes with rusty spots. The plates are adherent, frequent, wide, thick, whitish, then become dirty gray-brownish, sometimes with droplets of liquid or small brown spots.

The leg is 2-6 x 1.5-2.5 cm, dirty gray, cylindrical, becomes hollow with age. The pulp is white, then acquires a gray-brownish tint, acrid, with the smell of goat cheese. When exposed to FeSO4, it turns brown. Spore powder is light cream.

Russula sister forms an association with oak (Quercus L.). Grows in oak forests, in scattered groups, rarely, in August - October. Inedible.

Russula is caustic

The cap is 4-7 cm in diameter, fleshy, convex or flat-spread, with a blunt, first smooth, then short-ribbed edge. The skin is separated by 1/4 of the radius of the cap, sticky, bare, orange-ocher, reddish-yellow, pale yellow-ocher, fading. The plates are attached, moderately frequent, slightly widen towards the edge of the cap and become rounded, forked, with few plates, white, straw-yellow or the color of the cap, secreting drops of liquid. Leg 3-6 x 1-1.5 cm, cylindrical, can be curved, hard, solid, bare, smooth, yellowing. The pulp is initially strong, then loose, white, the same color as the cap, tastes very sharp, with a sweetish smell (with age, with the smell of pelargonium or mustard sauce). When exposed to FeSO4, it turns grayish-yellow. Spore powder is creamy.

Russula caustic forms an association with oak (Quercus L.), spruce (Picea A. Dietr.) and pine (Pinus L.). Grows in deciduous and coniferous forests, singly, very rarely, in August - September. Inedible.

Russula is pungent and pungent

The cap is 3-8 (10) cm in diameter, thin-fleshy, convex, then flat-spread, concave-spread, first with a sharp, then almost blunt smooth or ribbed edge. The skin is separated by 1/2 the radius of the cap, slimy, bright red, fading to light pink. The plates are attached to almost free, frequent, with abundant anastomoses, white or slightly creamy.

Leg 4-6 x 0.8-1.5 (2) cm, cylindrical, slightly widened at the bottom, very brittle, solid or hollow, mealy, white. The pulp is fragile, white, tastes very sharp, without much odor. Spore powder is white.

The pungent russula forms an association with birch (Betula L.), oak (Quercus L.), spruce (Picea A. Dietr.), pine (Pinus L.), aspen (Populus tremula L.), willow (Salicx L. ) and alder (Alnus Mill.). Russula stinging grows in various types of forest, singly and in large groups, often in June - November. Inedible (poisonous).

Inedible russula mushrooms in the photo (click to enlarge):

Russulas are quite widespread both in forests and small plantings. Due to the fact that these are the simplest and most numerous varieties, people do not pay enough attention when collecting them. However, this approach is incorrect, since among them you can find false species that are not edible.

Russulas are excellent mushrooms in terms of their taste and nutritional qualities.

Today there are several main false types of russula. Moreover, some of them are noticeably different from each other, while others, at first glance, are completely identical. It is very important to know what such a mushroom looks like and to be able to distinguish edible from inedible, so as not to harm your health and not spoil the taste of mushroom dishes.

The first sign of difference between edible russula is the color of the cap. As a rule, edible inhabitants The forest cap can have pale gray, greenish and brown shades. If there are bright red or purple spots on the cap, then most likely you are facing false mushroom, the collection of which is better to refuse.

Bile and acrid false varieties

In addition to the popular false representatives, it is necessary to be able to distinguish doubles among normal mushrooms by special characteristics. The first of them is gall russula. It has an ocher or yellowish color with a red tint. When there is a high level of air humidity in the forest or immediately after rain, the cap, when wet, has a lot of mucus on its surface. This variety tastes bitter and not very pleasant, but not poisonous.

Apart from its unpleasant taste, gall russula is practically incapable of causing harm.

Russula caustic is a rather controversial type false variety and it’s hard to attribute it to poisonous mushrooms. Some mycologists consider it safe for the human body, while others are confident that it can cause harm to human health. This is due to the fact that this species has a rather bitter taste. The bitterness disappears only after repeated boiling. But judge for yourself: after boiling it many times, all the poisons, even if they were there in small quantities, will disappear completely, although nothing tasty or beautiful will remain from the mushroom itself. Especially considering that caustic russula is very soft and easily falls apart in your hands. But it is impossible to consume it raw (very bitter).

It is very easy to distinguish caustic russula from the real one. In appearance, it has a bright red cap, which when cut has a slight pink tint. This type of fungus is found mainly in coniferous forests.

This representative has a similar twin - the bloody russula. It tastes and looks exactly the same, only the flesh on the break is white.

Bolotnaya

There is another one false appearance- marsh russula. The false swamp variety tastes very pleasant and sweet. The mushroom has a row nutrients, useful for humans. It looks like a bloody one, but its distinctive feature is that it is almost impossible to remove the skin from the marsh-type cap. The leg is also painted pink.

Autumn is a real haven for avid mushroom pickers. The measured rustling of leaves underfoot, a cool breeze and the unforgettable aroma of a rainy forest are the main companions of hunting for mushrooms: russula, chanterelles, champignons...

In order for such a pastime to bring only joyful memories and pleasant moments, you should be well versed in mushrooms. For example, edible and inedible russula. How to distinguish them so that there are no unpleasant surprises during consumption? Our article will be devoted to this topic.

You will find answers to these interesting questions: where do these mushrooms grow? What are their varieties? You will also be able to see photos and descriptions of edible and inedible russula, and detailed instructions by their identification.

So, meet - a delicious beauty, a forest princess, an appetizing component of any dish... And simply - edible russula!

Attractive family

The Russula family is a very common species of mushrooms growing in the vast expanses of our homeland. They are named so because they can be eaten not only after heat treatment, but also raw. And although this family is not considered a delicacy or rare, its taste and nutritional qualities are very attractive and tempting even for spoiled gourmets.

The mushroom family grows in mixed and coniferous forests, next to the roots tall trees, entering into a kind of friendly symbiosis with them ( biological name associations - mycorrhiza).

Regular edible russula consists of a cap, plate, stem, pulp and spore powder. Different types Russula differ from each other in color, shape and other external signs and properties.

To find out what edible russula looks like, you should get acquainted with the main types of this tasty mushroom.

Russula greenish

Most often found in forests planted with deciduous or coniferous-deciduous trees. He loves the proximity of such crops as oak, beech and birch. It begins to grow in the second ten days of July and delights mushroom pickers with its presence until the beginning of October.

What do these edible russulas look like? Photos and descriptions of this species are below.

What types of inedible russula exist?

Gall

Most often, this mushroom grows in acidic soils, especially near beech, oak and spruce. Appears at the very end of June and grows until September.

The plant has a small cap (four to nine centimeters in diameter) with a straw-yellow color and frequent light orange plates.

The hollow club-shaped stem of the mushroom, three to seven centimeters long, also has a light yellow tint.

The pulp of russula is white, unpleasantly bitter in taste and smell. Despite this, many people use it in salted form after prolonged boiling and soaking in several waters.

Acrid Russula

This type of mushroom is also considered conditionally unsuitable for food. According to some foreign sources, it even has a certain dose of toxicity, which is due to the minimal proportion of muscarine alkaloid found in the plant. However, mushroom pickers in our region sometimes use this russula in pickles (after thorough soaking and heat treatment).

Stinging or emetic are two more names for the fungus, indicating its bitter and pungent taste, which causes disturbances in the functioning of the gastrointestinal tract.

This russula has a small reddish cap (up to eight to nine centimeters in diameter) and a cylindrical pinkish leg (up to seven centimeters in height).

Birch Russula

This species is considered inedible or semi-inedible due to its pungent, slightly bitter taste. Cases of low-risk poisoning have been reported after consuming this mushroom.

This russula loves to settle in birch trees, swamps and other wet surfaces. It grows from mid-June until November.

The mushroom cap is small (three to five centimeters in diameter), slightly pressed in the center, fleshy and easily brittle. The color of the surface is very diverse: from burning red to bluish-pink.

Russula plates are also very fragile (due to their thinness and rarity).

The fragile light-colored stem of the mushroom, which gets wet in rainy weather, often becomes thinner towards the top. It can be wrinkled on the outside and hollow on the inside.

Sardonyx Russula

It is considered inedible due to its bitter taste; in its raw form it can provoke various poisonings and disorders of the gastrointestinal tract.

This mushroom has a brown or red color with an obligatory purple tint. The diameter of the cap varies from four to ten centimeters.

The frequent blades of the plant, adherent to the stem, have a lemon, slightly greenish color, and the spindle-shaped stem can change color depending on the age of the individual specimen. At the very beginning it may be white, and then darkens and becomes purple or violet.

The pulp, strong and yellow in appearance, has a rich, pungent taste and a delicate fruity smell.

The sardonyx (or pungent) russula loves to settle near pine trees, creating a symbiotic association with the roots of this tree.

So, we got acquainted with many varieties of edible and inedible russula. We learned their detailed description and place of growth, taste and nutritional properties, and cooking methods.

Now let's discuss some general rules How to distinguish edible russula from unsuitable and poisonous ones.

Universal signs

Before picking this or that delicious mushroom beauty, you should stop and carefully examine its appearance.

Inedible varieties are characterized by the following distinctive features:

1. The end of the leg is painted pink.
2. The cap plates are rough and hard.
3. There is a film or “skirt” on the leg.
4. The plant is not damaged by worms.
5. The color of the cap is often bright and rich red.

If you nevertheless pick a mushroom that is unfamiliar to you and doubt its nutritional qualities, take a close look at it during the cooking process. When heat treated, the pulp of inedible plants changes color, which can also occur when the cap or stem of the mushroom is broken.

And yet, the signs listed above may also apply to edible russula.

What to do if food poisoning occurs

First of all, it should be remembered that eating any type of russula is not associated with a serious danger to the human body.

However, if poisoning occurs, some urgent and important actions should be taken. For example, it is recommended to immediately flush the stomach using artificially induced vomiting and diarrhea. After which you need to thoroughly rinse your mouth and drink Activated carbon. The dosage of the drug is most likely familiar to you: one or two tablets per ten kilograms of weight.

If unpleasant symptoms and pain continue, you should urgently consult a doctor.

And finally

As you can see, russulas are very common and delicious mushrooms, rich in vitamins and minerals, growing next to the roots of such mighty trees as oaks, spruce, birch, pine, beech and others.

However, unfortunately, not all of them taste pleasant and healthy. This article contained many photos of edible and inedible russula. Such illustrations will serve as good informative and visual clues if you are going into the forest in search of unfamiliar, mouth-watering mushrooms.

Have a pleasant and useful time!

To all lovers quiet hunt Russula mushrooms are familiar; photos and descriptions of this species can be easily found in any guide.

Specimens of this species are edible and poisonous. A dangerous mushroom can easily be confused with one that can be eaten, because they often grow very close to each other (photo 1).

All lovers of quiet hunting are familiar with russula

Characteristics of russula and its distinctive features:

• curled or flat cap;
• wavy or slightly convex edges;
• smooth skin;
• the plates are spotted, with purple veins or amber drops;
• the flesh is white, sometimes taking on a slight tint of the color of the cap (photo 2).

There are many russulas in every forest. Many mushroom pickers believe that among the representatives of this family there are none that can cause serious poisoning. But this is not true at all. It is always important to distinguish between edible and poisonous species. After all, even one dangerous mushroom in a frying pan can harm your health. Therefore, you need to know what russula mushrooms look like, which should not be touched.

There are many russulas in every forest

Poisonous russula

1. Pink kele (photo 3). Grows mainly in coniferous forests. Cap pressed in the middle, dark pink. The leg is smooth, slightly paler in color than the cap. Beige spores. Has a fruity smell.
2. Burning-caustic (emetic) (photo 4). Bright red or hot pink. It is distinguished by a cap with a diameter of about 5 cm, the edges of which are usually paler than the central part. The skin is moist, slightly sticky, and easily separates from the body of the mushroom. The leg is snow-white, smooth, and breaks easily. The plates are smooth and sparse. It tastes very bitter.
3. Birch (photo 5). It grows in deciduous swampy forests, often next to birch trees - hence the name of the mushroom. It has a subtle coconut aroma. Small, only 3-5 cm in diameter. The cap is pale yellow, cream or beige. The leg is cylindrical, white. The mushroom is very fragile and breaks easily in the hand.
4. Acute (photo 6). Purple, lilac with a dark blue or black tint. The lower part is smooth, lilac in color, the plates are narrow, light brown. Prefers coniferous, often spruce, forests.
5. Most graceful. A similar species is brittle russula (photo 7). Thin, fragile mushroom. Pale purple, pink, in the central part it has a lilac or pale lilac color, the plates are light yellow, frequent. The skin is easily removed. Grows in deciduous and mixed forests.

It is equally important for a mushroom picker to know exactly what edible russula looks like and which members of this family are tastier.

Russula mushrooms (video)

Safe and tasty types

Let's look at the photo and description of the most common russula in our latitudes, which can be safely eaten.

1. Greenish or scaly (photo 8). The cap is green, thick and fleshy. The skin is difficult to remove. The pulp is white, dense. Loves coniferous, mainly spruce forests.
2. Black (photo 9). The size is small, the cap in young specimens is spherical, in adults it opens up to 17 cm in diameter. The skin peels off easily. You can find it in birch or oak groves.
3. Short-legged (photo 10). The cap is depressed in shape, white or greenish in color. The leg is thick and short. Grows in mixed or deciduous forests.
4. Red swamp (photo 11). This mushroom is also called a floater because it looks like a float on the water. Found in mixed or coniferous plantings. Prefers marshy soils. Red or hot pink color. The pulp is snow-white and shiny.
5. Russula Velenovsky (photo 12). A light brown semicircular mushroom with a snow-white stalk. The pulp is pale yellow. Grows from May to November in deciduous forests. Easy to find under an oak or birch tree.
6. Fading (photo 13). The mushroom is pale green or copper-red in color with a small white stalk, sparse blades and yellowish or grayish flesh. After it is cut, it acquires a pink or beige tint.
7. Fetid (photo 14). Many people are familiar with this representative of the russula family under the name valui. In forests middle zone occurs very often. It is distinguished by a spherical brown cap, a thick, even stem, and shiny skin that is easily removed. The smell is pungent, the pulp resembles the taste of a pickled cucumber. Edible, but requires pre-soaking before cooking.

It is important to know

Russula is often confused with toadstool, the poisoning of which is deadly. Every lover of quiet hunting should clearly remember the main differences between these completely different mushrooms:

1. The edible specimen does not have a ring on the stem, and the pale grebe (often called the green fly agaric) always has a characteristic wavy collar under the cap.
2. The dangerous mushroom has a small film at the base. It's called a Volvo. Russulas do not have it.
3. The stem of the safe mushroom is denser and smoother than that of the green fly agaric.
4. Russula breaks more easily than toadstool, but the flesh of the edible specimen is denser.
5. And finally, pay attention to the appearance of the mushroom you find. There will never be worms, slugs or any insects on a dangerous one. They do not feed on poisonous mushrooms.
6. The most similar to the pale toadstool is the green type of russula. Please note that in the “villain” the leg is covered with barely noticeable olive or grayish scales, while in the edible specimen the lower part is smooth, often snow-white or acquiring a slight tint to the color of the cap (photo 15).

Remembering these simple tips, you not only can’t go wrong in choosing non-poisonous species, but you can also help your body cope with some ailments. After all, the russula mushroom is not only tasty, but also healthy.

Healing properties

Representatives of this species contain vitamins B1, B2, PP, E and C.

Some species have antibacterial properties and help cope with skin diseases.

Russulas are very nutritious due to their high protein content and at the same time low in calories, which allows them to be used in the preparation of dietary dishes in the fight against excess body weight.

Useful for diseases of the gastrointestinal tract.

Representatives of this species contain vitamins B1, B2, PP, E and C

Helps cleanse the body.

These mushrooms are rich in potassium, magnesium and phosphorus, and contain both calcium and iron.

These mushrooms got their name because they can be eaten raw. This is actually true, but it’s still not worth the risk, especially since preparing russula is not a hassle at all.

Are russulas useful (video)

How to cook mushrooms

How to prepare russula, each housewife decides for herself. Most people prefer to cook mushroom soups or fry with potatoes. Some types are better for pickling, others are good for pickling. The correctly chosen recipe plays an important role, because the taste of some specimens is unsaturated: it is preferable to add them to assorted mushrooms; others should be cooked for a certain time so that they also do not lose their taste.

Cold pickling. The recipe calls for green russula, as it is believed that this is the most “pickling” mushroom.

Ingredients: 1 kg of mushrooms, 5 tbsp. l. table salt, 10 oak leaves, 5 medium garlic cloves, 1 tbsp. l. cumin, 5 black peppercorns, 3 bay leaves.

Cooking mushrooms:

1. Wash the russula, peel, chop coarsely, add peeled garlic, cumin and pepper, mix.
2. Place the resulting mixture of mushrooms, spices and garlic in sterilized jars, topping with leaves and sprinkling with salt.
3. Fill the jar, pour hot water and roll up (photo 16).

Hot salting. Soak well-washed russula in salt water for 1 hour. Drain the water, cook the mushrooms for 20 minutes, adding a few peas of allspice and Bay leaf. Place in clean jars, add 30 ml to each jar sunflower oil, close with nylon lids, cool and put in the refrigerator. You can try it after 2 weeks (photo 17).

Soup. For a three-liter pan you will need 1 kg of russula, 5 medium potatoes, 1 carrot, 1 onion, 70 g of rice or millet. Finely chop the processed mushrooms, pour cold water, add bay leaf and cook for 30 minutes, periodically removing the foam. Finely chop the carrots and onions and fry until golden brown in a small amount of sunflower or any vegetable oil. Add to the mushrooms along with the washed cereal and coarsely chopped potatoes. Cook until the potatoes are done, add salt to taste. Serve with herbs and sour cream (photo 18).

Mushrooms of this family are brittle and fragile, so housewives often have difficulties with the question of how to clean russula. It is necessary to carefully sort them out, throw away the wormy ones, rinse with cold water, and then pour boiling water over them or pour it over the mushrooms for 10-15 minutes, and only after that start cleaning. Why is this procedure needed? Very hot water It will “harden” the russula, which is why they will not break and the skin will come off easily.

Silent hunting is a popular hobby for residents of central Russia. To avoid trouble, follow the advice of experienced mushroom pickers: if you’re unsure, don’t take it. Always sort through your mushroom catch after a walk in the forest and don’t be afraid to throw out even slightly suspicious specimens. The picking season is long, and every mushroom is waiting for its mushroom picker!

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