Russula mushrooms: characteristics of species and habitat. How to distinguish edible russula from toxic ones

Russula is the most common mushroom in Russia. Russula mushrooms grow in any forest - deciduous, coniferous or mixed. These beautiful mushrooms are undeservedly deprived of attention: mushroom pickers and cooks consider russula to be third-rate and take them only when they cannot find other mushrooms. Of course, taste is an individual matter, and you need to find your own approach or style, if you want, for each type of mushroom. Russula cannot be cooked in the same way as other mushrooms, and often this detail scares off cooks. In practice, russula girba is even easier to prepare than white russula, and the taste of salted russula can surprise with its nutty undertones and make your culinary imagination work to its fullest. There are many types of russula, it’s worth understanding them in order to determine the cooking method for each type and cook these delicious mushrooms with confidence.

There are 13 main varieties of russula. They can be divided into 3 groups:
. Delicious (4 varieties)
. Edible (3 varieties)
. Inedible and poisonous

Delicious

Or greenish russula(Russula virescens). The cap is from 5 to 15 cm in diameter, hemispherical in young mushrooms, then mushroom-shaped with a hole in the center and with inverted edges in mature mushrooms. The skin is light green or gray Green colour with white areas, often torn. The plates are white or fawn. The leg is thick, fleshy, dense. The pulp has a nutty taste. Grows in deciduous forests in summer and autumn. This is very delicious mushroom, is considered the best among russula.

Attention! Russula scaly looks like a toadstool - deadly poisonous mushroom. Be extremely careful!

(Russula vesca). The hat is 5-9 cm, pink or brown-pink in color, with an adhesive surface (matte when dry). Young russulas have hemispherical caps, while mature ones have flat caps. The plates are sparse, white or with red spots. The leg is white, fleshy. Russula has a nutty taste and a light mushroom aroma. It grows all summer and autumn in deciduous and coniferous forests. This is a very tasty mushroom, one of the best among russulas. It has a slight resemblance to the fly agaric, unlike which it does not have spots on the cap and a “skirt” on the leg.

(Russula cyanoxaniha). The cap is from 5 to 15 cm, purple, steel with a bluish tint or green with purple hues. When young, spherical, then flat in shape with drooping edges and an adhesive surface. The plates are frequent, unbreakable, and white. The pulp is white, dense in young mushrooms and curdled in mature ones. Grows in deciduous forests in summer and autumn. It differs from other russula in its flexible plates.

(Russula integra). The cap is from 6 to 15 cm, spherical in youth and flat with raised edges in maturity. Color ranges from brown-red to chocolate brown. The plates are milky white and then yellowish. The pulp is white, dense and brittle in young mushrooms and yellowish, crumbly in mature mushrooms. It grows all summer and autumn in deciduous forests. You should distinguish whole russula from purple-brown russula, which has a bitter taste.

Edible.

It can be noted that this group includes mushrooms without a distinct taste, which should be taken and cooked only if you really want mushrooms. However, these mushrooms are edible, they can be prepared: salted and pickled, given some flavor and aroma with the help of spices, or used as fillings.

Marsh Russula or float(Russula paludosa). The cap is 8-15 cm, bright red, dark in the center. Bell-shaped in youth, mature - with lowered edges. Adhesive film, white or yellowish plates, often adhere to the stem, and may be reddish in cross section. The pulp is white and odorless. It grows mainly in coniferous forests in summer and autumn.

(Russula decolorans). The cap is 3-10 cm, orange-red, with a sticky-mucous film in young mushrooms, dry and smooth in mature ones. The plates are frequent, white or butter-yellow in mature ones, and gray in old ones. The leg is long, smooth, white in young and mature, gray in old. The flesh is white, turning gray with age. It grows summer and autumn in coniferous forests. It is very important not to confuse fading russula with the pungent russula, in which the plates and spore powder are white, and the pulp is not graying.

(Russula daroflava). The cap is 4-10 cm, dark yellow in color, spherical in shape for young mushrooms and flat in mature mushrooms. The plates are narrow, adherent to the stem, white in young ones, gray in mature ones. The pulp is tender, white, dense in young ones, loose and gray in mature ones. The smell is not pronounced or absent. It grows in summer and autumn on peaty soil next to birch trees.

Inedible and poisonous

This group includes conditionally edible and poisonous mushrooms. Yes, among russula there are a couple of species that are dangerous to eat.

Conditionally edible mushrooms can be eaten, but they may be either tasteless or difficult to process. These include (Russula ochroleuca) with a specific cap color, similar to yellow russula. You can distinguish it from the yellow russula by color: the ocher ones have a dirty color, while the yellow ones have a bright, clean color. Russula golden yellow(Russula risigalina) is also edible, but has an inexpressive taste. It differs from the yellow one in its smaller size (cap 3-7 cm) and egg-yellow spore powder. Green russula(Russula aerguinea) with ugly hats of an unpleasant green (swamp) color, 5-10 cm in diameter. The mushroom is tasteless and, among other things, looks like a toadstool. Russula is beautiful(Russula lepida), despite its name, has bitter, hard and tasteless pulp. It is distinguished by a blood-red cap 5-10 cm in diameter. Russula purple-brown(Russula badia) is purple-red when young. Cap 8-12 cm, spore powder is ocher. It has a specific smell, reminiscent of a cigar box. The taste is unpleasant and can be very bitter.

(Russula emetica) - truly inedible and even poisonous. It has a cap 5-10 cm, blood-red in color, which in rainy weather becomes ocher-yellow and slippery. The leg is smooth, white or pink, with brittle flesh. The flesh of the cap is white, reddish under the skin. It has an interesting fruity smell and a very pungent taste. Be extremely careful - the mushroom is poisonous!

Now that you've been warned and can tell the difference between tasty russula and poisonous one, don't be afraid to collect and cook them. Russulas are very brittle. This is the most main feature this type of mushroom and its main disadvantage. Untangling from the grass, freeing from twigs and transporting must be careful, without jerking or shaking.

For inexperienced or novice mushroom pickers and cooks, the name of the mushroom (russula) can be confusing. These mushrooms are not eaten raw, it is not accepted. If you wish, you can eat raw russula - you will get poisoned and die if it was the right kind, it is forbidden. For better taste Russulas are pickled, salted, fried, stewed and boiled. Pickled and salted russulas turn out best, which is why they got their name. After just a day of salting, the russula can be eaten; you just need to add a traditional mushroom dressing of butter and onion or garlic.

Pickling

Mushrooms should be washed, coarsely chopped or left whole, pour saline solution and put it in a dark place. You can add a few black peppercorns, currant leaves, dill or other fragrant herbs.

Pickling

It differs from pickling in that vinegar is added to the solution. Usually used for canning, but in the case of russula it makes sense quick marinating without conservation. This way, you can always have a ready-made cold snack in the refrigerator.

Frying

Mushrooms need to be peeled, but not washed. Chop not too finely and fry in oil. Russulas fry quite quickly and it is very important not to turn them into coals, trying to get rid of the imaginary poison. Inedible or simply tasteless russulas should be removed at the sorting stage and not bother your head with thoughts of poisoning during cooking. If in doubt, cook it.

Cooking

Russulas are washed, peeled, cut into medium pieces and boiled in two waters. Bring to a boil in the first water, cook for several minutes, then transfer the mushrooms to another container with boiling water and cook there for 15-20 minutes. For those who are suspicious, pre-soaking can be recommended.

Extinguishing

The best way to cook russula mushrooms. Combines cooking and frying, eliminating even the most suspicious doubts. There are two ways: wash the mushrooms, peel them, cut them and place them in a layer in a frying pan. Simmer, stirring occasionally. Second method: boil and simmer. More liquid will be released - you can make, for example, a broth or sauce based on liquid, which is poured into a separate container, or you can simply let the moisture evaporate. When stewing russula, you can add peppers (peas, whole chili peppers), Bay leaf or curry leaves, cloves and generally enrich the russula with different flavors. Although aesthetes argue that russula is already tasty and that there is no need to spoil their wonderful nutty taste. Of course, there is no need to spoil it, but it can be strengthened. If the nutty taste is not observed, then you can add sour cream and simmer in it.

Fans of potatoes with mushrooms can be recommended to fry the potatoes separately and add separately fried russula at the last stage of cooking - this way you can easily control the process of frying these fundamentally different ingredients. You can do the same with other products: cook them separately from the russula and mix them at the last stage of cooking. Or do not mix and serve separately.

Everything applies to russula traditional recipes cooking mushrooms, but the best way All that's left to cook is the salting. You can salt russula even while camping, which is what experienced hikers, hunters or summer residents use. Garlic cloves and aromatic herbs are used as aromatic additives. For quick salting the garlic is cut into slices, the herbs are crushed, and a little more salt is used than for long-term cooking.

Salted russula

Ingredients:
500 g mushrooms,
2 tbsp. spoons of salt (per 1 liter of water),
5 cloves of garlic,
herbs (blueberry sprouts, mint, tarragon, dill).

Preparation:
Wash the mushrooms, place them in a pickling container, add garlic, sprinkle with salt, add herbs and fill with spring water. Leave for 10-12 hours. Serve the mushrooms with butter. You can add onions.

Russulas are very tasty, easy to prepare mushrooms, excellent cold appetizer, a great addition to potatoes and vegetables.

Alexey Borodin

Russula (lat. Russula) – these are the most common mushrooms in forests: they make up 30-45% of the mass of all mushrooms. They are named so because some of their varieties can be eaten raw. There are edible and inedible specimens. You can learn about what russula looks like and how to determine if the mushroom in front of you is poisonous or not from our article.

Description of the Russula family

Russulas belong to the genus lamellar mushrooms order of agaricaceae of the family Russulaceae. Their fruiting bodies are fleshy and large. You can recognize russulas in the forest by their bright caps of various colors with a diameter of 2-20 cm, spherical, hemispherical, bell-shaped with white flesh and white even legs. You can read about what colors russulas are in the “Types of russulas” section. The caps of Russulas break easily, which is why the economic importance these mushrooms. As they mature, they change their shape, becoming prostrate, flat and funnel-shaped, sometimes twisted. Mushrooms have adherent descending plates with a blunt or sharp edge. The color of the spores ranges from white to yellow.

Did you know? In order to determine what type of russula is - lamellar or tubular, you need to look under the cap. Its lower layer consists of many plates.

Russulas grow in July, their mass appearance is recorded in August and early autumn. Basically, all of them are edible, only a small part of them is not suitable for food due to mild toxicity or unpleasant taste. Suitable for fresh and pickled consumption. They are included in the third category edible mushrooms, which includes medium-sized mushrooms taste qualities. Some are categorized below because they do not represent nutritional value.

Many may be interested in the question of what tree russula grows under. The fact is that these mushrooms are mycorrhiza-formers with tree roots. They can often be found under deciduous trees: oak, birch, alder, as well as under spruce and pine trees. Russulas contain a number of useful substances, in particular vitamins - 1 kg of mushrooms contains 264 mg of vitamin B and 6 mg of vitamin PP.

Did you know? The best ones for eating are considered to be russulas, whose caps have more green, blue, yellow color and less red.

Types of russula (with photo)

In the nature of Eurasia, Australia, East Asia and America, usually in coniferous and deciduous forests, there are about 275 species of russula, we present short description the most common.

Did you know? Since the differences between species groups of russula are insignificant, sometimes for precise definition The type of fungus may require chemical analysis or microscopic examination.

Edible russula

Appears from July to October in coniferous and mixed forests. Recognizable by its white cap, sometimes with yellow splashes and slightly pubescent edges. The shape of the cap varies from convex to funnel-shaped. The leg is short, narrowed downwards, white or slightly brown in color. In cooking, dried milk mushrooms are used to prepare soups, fried dishes, and marinate. Its taste is acrid.

Grows in wet birch and birch forests pine forests. Appearance time: July – October. At the very beginning it has a hemispherical yellow cap. Over time, it changes to flat and funnel-shaped. Reaches a diameter of 5-10 cm. A characteristic feature is the peeling skin along the edge of the cap. The legs are white. The plates are white, becoming pale yellow and gray over time. Yellow russula is classified as the third category of edible mushrooms. It has a sweetish, non-acrid taste. Used fresh and salted.

A mushroom found in coniferous forests. The hat with a diameter of 3-10 cm is painted in Blue colour. The color is uneven: it can be black-purple in the center, lighter towards the edges. The leg is white, 3-5 cm high.

Inhabitant of coniferous and deciduous forests. It can be recognized by its yellowish-green flat-convex cap up to 10 cm in size. Despite its rather unattractive and inedible appearance, the mushroom has a pleasant taste. It is salted, fried and boiled.

Did you know? If you are wondering what poisonous mushroom green and greenish russula can easily be confused with, it is the toadstool. However, russulas do not have a ring on the stem or a thickening at the base.

The cap of this russula has a beautiful and attractive color - red with gray spots. Her leg is smooth and white. Found in July–September. Grows mainly in deciduous and coniferous forests.

. Appears in late summer - early autumn in groups in deciduous forests. It has a depressed cap that is dark green and brown closer to the center. The leg is white with brown spots at the base.

It got its name because it is often found in swampy areas and pine forests. Where marsh russula grows is usually damp and humid. Grows from June to September. IN at a young age has a convex cap, later it becomes depressed. It is painted red, closer to the center - brown. The leg is white, sometimes with a pink tint. The mushroom is very tasty, suitable for boiling, frying, pickling and pickling.

. It grows throughout the summer until October. It lives in deciduous and mixed forests, most often under birch trees. It has a large cap - up to 15 cm in diameter. In young russula mushrooms it is hemispherical, over time it becomes convex or prostrate. Colored gray-green or bluish-green. In cooking it is used for frying, boiling and pickling after blanching.

. Starts to grow in mid-summer. It is noticeable with its large, convex, outstretched cap up to 20 cm in bright colors: red, yellow, purple. The leg has a height of 3-12 cm and a diameter of 4 cm, white, sometimes with a pink tint.

. Mushrooms of this type can be collected from July to October. The caps of this species in a well-ripe form are rounded, greenish or purple. The leg is thick, mostly white, but can be reddish or purple. The mushroom has a pleasant taste. Belongs to the third category.

Now you know what they look like edible russula. There is also a category of conditionally edible mushrooms, which may have an unpleasant taste and be unsuitable for cooking, but are suitable for pickling. The conditionally edible ones include: brown russula, maiden russula, ocher, golden yellow, beautiful, blackening russula, white russula, black russula, valui, graying russula and others.

Inedible russula

It is immediately necessary to make a reservation that there are no poisonous russulas in the direct sense of the word. The inedible category includes mushrooms that have a burning, pungent taste; among them there may be mildly poisonous or toxic ones that, if ingested, cause irritation of the oral mucosa and mild gastrointestinal disorders. Many of them often have external characteristics similar to their edible counterparts, which is why they are called false russula. Inedible non-toxic mushrooms include:birch russula, red, pink, Kele, brittle, caustic, gall and others.

. The caps of this russula have a variety of bright colors and shades: red, pink, purple, gray. Forms mycosis with birch roots. Found from June to November.

. Grows in pine forests at the end of summer - at the beginning of September. The cap of this mushroom is small - up to 6 cm, flat-convex, dark red in color. This russula smells pleasant and has a pungent taste.

. Just like the previous species, it is found in pine forests in August-September. At the beginning of development, her hat has a convex shape, then becomes spread out. Painted pink. Russula tastes bitter.

. It has a small cap 3-8 cm in diameter. On different stages As it develops, it changes shape: it goes from semicircular to concave-prostrate with ribbed edges. Her color dark shades– red, purple, burgundy. The leg is purple-red. This russula has a pungent taste and a pleasant smell.

. Typically grows in clumps in all types of forests. Her hat is 3-5 cm, flat-spread with red skin. The skin is light pink at the edges, brown towards the center, purple with an olive tint. The pulp is fragile and has a sharp taste.

Inedible toxic mushrooms are Russula Meira and Russula pungent.

. Russula has a number of characteristic features; a brief description will help you recognize it when you meet it and avoid it. First of all, it is a rich red hat. First hemispherical in shape, then flat, slightly depressed. The leg is white, may be brown or yellow at the base. Grows in beech forests. When consumed, it causes mild poisoning.

Lives in humid pine forests. It is characterized by a red or red-pink cap with a diameter of 10 cm, flat-convex, and later prostrate in shape. It has a pungent, unpleasant taste and unpleasant odor.

How to distinguish edible from inedible russula

You can determine which russula mushroom is edible or not based on several criteria. Thus, inedible ones are characterized by dense flesh, a pink color at the end of the leg, absence of damage by worms, rough plates, a film or a skirt on the leg. Not everyone edible species Russula, as a rule (but not always), has a bright, flashy color and an unpleasant odor. When broken and cooked, the flesh changes color.

Important! These characteristics are also present in some edible types of russula.

You need to be very careful not to confuse the edible green and greenish russula with the poisonous toadstool, which are somewhat similar. Here are the differences in the structure and color of the stem and cap that may be useful to you.

Leg. In russula it is straight, may be narrowed downwards, and white. In the pale grebe, it is thickened at the base in the form of a tuber, has a ring and light green or light yellow streaks and veins.

hat . The pale grebe has a film under the cap.

Important! Old pale toadstools may not have characteristic feature poisonous mushrooms- rings on the leg.

First aid for mushroom poisoning

Although, as we have already written, russula do not pose a strong danger to human health, nevertheless, even with a mild degree of poisoning, someone who has eaten a toxic mushroom will require immediate help. In the case of russula, mouth rinsing, possibly inducing vomiting and gastric lavage will be required. In case of serious poisoning with poisonous mushrooms, damage to the gastrointestinal tract may occur, of cardio-vascular system, central nervous system, liver and kidneys. It is important to provide assistance at the first symptoms of poisoning. Because, for example, treatment of lesions caused by toadstool, carried out on the second day, will already be in vain.

Various poisonous mushrooms cause specific consequences when consumed internally, but what they all have in common is diarrhea, vomiting, and abdominal pain. The first signs of poisoning may appear in different time, depending on the mushroom eaten. So, for example, poisoning with toadstool will manifest itself within 8-18 hours, with lines - after 6-10 hours, with fly agarics - after 30 minutes or 2-6 hours, false honey mushrooms– in 1-6 hours. You can remove poison from the body by vomiting. She is called by drinking a glass warm water with 1 spoon table salt or 1 teaspoon mustard. You can also provoke vomiting by drinking a large number of cool water, and then press two fingers on the root of the tongue.

Gastric lavage is mandatory. After the procedure, the person needs to consume Activated carbon(1-2 tablets per 1 kg of weight). As you can see, there are many varieties of russula. Unfortunately, it is not always easy to distinguish between edible and inedible russula. Sometimes even such characteristics as color, smell and taste cannot help with this. Remember: if you have the slightest doubt about whether the mushroom in front of you is good or poisonous, it is better to get rid of it.

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Edible russula - Quite popular mushrooms in our latitudes. You can find a large number of them in the forests, but you need to be able to distinguish between edible and inedible russula. It is also important to remember their photo and know some description.

Greenish russula - description with photo

Greenish russula (Russula virescens) has a cap, the diameter of which can reach up to 16 cm. Its color is green, usually there is a blue or yellow tint. Young mushrooms have a hemispheric shape, while adults have a prostrate shape. The skin is quite thick and difficult to separate from the pulp.

The stem of the mushroom reaches up to 13 cm in height, the color is white or slightly grayish. The pulp is whitish, dense and slightly pungent in taste. The plates are frequent, white or cream in color.

The mushroom is often confused with the toadstool (Amanita phalloides), which has a ring on the stalk and a volva.

When it grows and where to find it: appears in early July and until October. Many people often encounter the mushroom in mixed and deciduous forests, near birch and oak trees.

Food russula - information

Russula edible or food (Russula vesca) with a cap diameter of up to 10 cm. As a rule, it is colored pinkish or brownish-pink. In young mushrooms it is hemispherical, in mature ones it becomes flat. It feels a little sticky and fleshy.

The mushroom stem can reach 8 cm in height. Color white, pink, yellow, cylindrical, hollow shape.

The plates are frequent, yellowish or white, sometimes you can see rusty spots on it.

When it grows and where to find it: can be found in the month of July and until the end of September. It grows in forests of all types, often found near birch and oak trees.

Russula short-legged edible - photo and description

Short-legged Russula (Russula brevipes) has a cap with a diameter of 8-20 cm, the color is white, matte, sometimes there are yellow spots. Mature mushrooms have a depressed or flat shape.

The stem of the mushroom reaches up to 6 cm in height, is short, and cylindrical in shape.

When it grows and where to find it: You can go to the forest to collect from the beginning of August until the beginning of October. This species can be found in deciduous forests.

Russula whole - edible mushroom

Whole russula (Russula integra), also called russula impeccable, wonderful. The mushroom is distinguished by a hemispherical and then prostrate cap, with a diameter of up to 13 cm. The color is red-brown, dark yellow, olive or slightly purple. It is slightly sticky to the touch and the skin easily peels away from the pulp.

The plates are grayish or yellowish, fleshy. The flesh is brittle, white in color, the taste of young mushrooms is sweet, and that of mature ones is pungent.

The leg can reach up to 6 cm in height, the color is usually white or pink. The shape is cylindrical, quite strong.

When it grows and where to find it: at the beginning of July and until mid-September. Can be found on calcareous soils of mixed or coniferous forests.

Russula fading - photo, information

Cap of Fading Russula (Russula decolorans) reaches a diameter of up to 16 cm, shades are yellow, reddish, orange, brick, brown. Old mushrooms have a straightened and depressed shape.

The stem of the mushroom reaches a height of 6-12 cm, is quite dense, wrinkled, solid, cylindrical in shape, gray or white.

The pulp is dense, gray or white. The plates are wide and thin, gray or yellowish in color.

When it grows and where to find it: appears in July and until the end of September. Found in deciduous forests among beech roots.

How to distinguish edible from inedible russula

Most often, you can put vomiting or pungent russula in the basket. Also others false russula can easily end up on your table, to prevent this from happening it is important to know the following signs of an inedible mushroom:

You can also taste the mushroom. This will not create any threat; perhaps there will only be a burning sensation of the tongue or slight discomfort that goes away after 5-20 minutes.

Death cap

The most dangerous and poisonous mushroom - white grebe. A person can easily confuse this mushroom with green russula. The white toadstool has a cap with a diameter of up to 14 cm, the plates are frequent, white, and the taste is neutral.

Mushrooms can be distinguished by the presence of a ring on the stalk and the thickened cup-shaped base of the toadstool. Also beware of these types of russula: “Russula acute”, “Russula blood-red” and “Russula caustic (scorching)”.

False russulas are usually too brightly colored

The extensive Russula family belongs to the genus Russula (Russula). In fact, true poisonous russulas do not exist in nature, and in addition to the clearly edible ones, there are simply conditionally edible species. For the latter, the convention of edibility lies in the bitter taste, which, however, disappears after heat treatment. Therefore, they cannot be eaten raw or fried, but they can be salted or pickled without restrictions.

But there are several species that have particularly caustic and burning flesh; they are classified abroad as poisonous or inedible russula. Their raw pulp causes vomiting in the taster and severe irritation of the mucous membranes of the mouth; in the worst cases, it can lead to a slight disruption of the gastrointestinal tract, but this still cannot be called real poisoning.

The following signs may alert a mushroom picker and make him refuse to take suspicious mushrooms:

• too bright color;
• unpleasant odor;
• change in color of mushroom pulp when cutting or cooking.

Knowing these signs, many mushroom pickers tend to classify conditionally edible russula to false, but from a scientific point of view this is incorrect, since false and real russulas can have similar “suspicious” qualities.

Yellow types of inedible russula

The confusion with the edibility of russula is such that mushroom pickers often classify some yellow russula as questionable. For example, light yellow russula (R. Claroflava) has a bright yellow cap, and its initially white flesh turns gray when cut, and even darkens when cooked, and this is not typical for most edible russulas.

Even after studying edible and inedible photorussula, a mushroom picker can most likely confuse them. For example, ocher russula (R. Ochroleuca) with value (R. Foetens), since both mushrooms prefer rain forests. In R. Ochroleuca, when broken, the flesh also darkens slightly, has no smell, but has a very pungent taste. It differs from the yellow russula in color: while the latter has a clear and bright color, the ocher russula has a dirty yellow color.

Valuy, although it is considered a conditionally edible mushroom, is ignored by most mushroom pickers, since its flesh turns brown when broken, moreover, it smells unpleasantly of rancid oil and tastes hot and bitter. Valui for use as food must first be soaked for a long time, then boiled in several waters, which not every housewife will decide to do.

Therefore, for those who do not want to spend many hours at the stove, it is better, when collecting russula with light caps, to avoid those specimens that have an unpleasant taste and smell.

Golden-yellow russula (R. Risigalina), although edible, has an inexpressive taste. It is smaller in size than the yellow one, and its spore powder is egg-yellow.

Green and brown russula

Green russula (R. Aerguinea) has a not very attractive marsh-colored cap, in some ways even reminiscent of a pale toadstool, and its taste is as attractive as its appearance.

Purple-brown russula (R. badia). In the photo, inedible russula of this species in their youth have beautiful lilac-red caps that grow up to 8-12 cm. They have an ocher spore powder, and a specific smell, like a cigar box, and a very bitter, unpleasant taste.

Hot and caustic russula

If someone definitely wants to see what poisonous russula looks like, he should look at a photo of the pungent russula (R. Emetica). She has a blood-red cap measuring 5-10 cm, which in rainy weather becomes slippery and buffy-yellow. The cap is convex, thinly fleshy, then becomes concave-spread or flat-spread, its ribbed or smooth edge is initially sharp, then becomes blunt. The flesh of the smooth white or pink stem is brittle, and the cap is slightly reddish under the skin. The skin is slimy, separated up to half the radius of the cap from the edges, it is bright red, but fades to light pink. The frequent plates have abundant anastomoses and are white or slightly cream in color. The smell of the mushroom is pleasantly fruity, and the taste is very pungent. But still, this russula is only inedible, and it does not pose such a danger as the most poisonous mushroom.

Black Russula

Such false russulas as black(R. Adusta), blackening(R. Nigricans), often-plate(R. Densifolia) and other loads are the most unpresentable of their kind. These are all conditionally edible mushrooms, outwardly more reminiscent of milk mushrooms (milky mushrooms), rather than russula. They have short legs to which plates are attached, the centers of the caps are depressed, but they do not secrete milky juice. Black loading also has an unpleasant moldy smell. These mushrooms always have dirty caps covered in leaves and soil, which are also painted in sooty brown or dark gray inconspicuous shades. But these are not all the differences between classic russula and podgruzki:

• Podgruzki, belonging to the 4th category in nutritional value, are used mainly for pickling.
• When cut, their flesh invariably first turns pink and then darkens further to gray or even black.
• Before salting, such mushrooms must be soaked or boiled for at least 20 minutes. But even when salted, the loads get an unpresentable dark appearance.
• The loads are almost always wormy. And since mild food poisoning can be obtained not only as a result of improper preparation, but also due to the activity of worms, it is best not to be greedy and leave these mushrooms for the inhabitants of the forest, but to give preference to other russulas, which are always abundant in a good forest.

Russula blood red

Translated from Latin, this russula is blood red. (R.Sanguinea) sounds threatening - “bloody” or “bloodthirsty.” The 5-11 cm caps of these mushrooms have various shades of red: crimson, pink, carmine or scarlet; in the sun they can all fade to pale pink. Matte in dry weather, when it rains the cap becomes shiny and slightly sticky. It has a smooth or slightly wrinkled surface. The caps of young mushrooms are hemispherical in shape, while those of older mushrooms become slightly depressed or spread out.

With slightly ribbed or wavy edges, the skin can be easily removed, but not in the center of the cap. Although these are not false russulas, photos of these inedible mushrooms It is advisable to look: the blood-red russula has a solid bright pink (sometimes greyish) smooth leg, not exceeding 8 cm in height and having a club-shaped or cylindrical shape. The plates of the cap are frequent and narrow, cream or white, sometimes with yellowish spots. The white and dense pulp has no distinct odor, but has a pungent taste. Grows on acidic and sandy soils in mixed and pine forests, sometimes in open areas.

Similar russulas:

• pink-footed russula (R. Rhodopus) has a mild, pleasant taste, and its cap shines even in dry weather;
• marsh russula (R. Helodes) grows exclusively in mosses and has a lighter stalk;
• brown russula (R. Xerampelina) smells like raw herring and is darker in color.

Russula acute

Many mushroom pickers are interested in the question: how to distinguish these conditionally false russulas from completely edible ones? Russula (R. Sardonia) has light purple, lilac or purple caps, and the center is either greenish or almost black. The caps of young mushrooms are convex, and then they become slightly depressed with smooth or slightly ribbed edges. The skin adheres to the flesh very tightly. The solid leg, up to 9 cm high, is smooth and even, lilac or pink in color. The yellow plates are narrow and frequent. The yellow pulp is very caustic. The mushroom grows from late summer to early October throughout temperate zone Eurasia, preferring sandy soils pine forests or spruce forests.

Birch russula

This birch russula (R. Betularum) has a small cap (up to 7 cm), acquiring colors from yellow or beige to lilac or pinkish. Young mushrooms also have hemispherical or convex caps, which over time flatten to slightly depressed or almost flat. In the rain, the skin becomes slippery and separates easily from the pulp. The white club-shaped or cylindrical legs are very brittle and become hollow inside in old mushrooms. Frequent white plates are sometimes almost free, sometimes attached or even torn. The fragile white pulp is pungent in taste, but has a pleasant fruity aroma. These russulas grow near swamps or in damp areas of the forest around birch trees. Growth time: mid-June - end of October. In some places in Europe it is even listed in the Red Book.

Do you know how to distinguish edible russula from their inedible counterparts? By what signs are you able to do this? Share your experience on

All lovers of quiet hunting are familiar with russula mushrooms; 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 a lot of russula 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 color, the plates are narrow, light brown in color. 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 stem. 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 appearance found mushroom. 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 types 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 cooking 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 a completely hassle-free task.

Are russulas useful (video)

How to cook mushrooms

Each housewife decides for herself how to prepare russula. 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, add 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 a bay leaf. Place in clean jars, add 30 ml of sunflower oil to each jar, 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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