Edible russula: photos and types of mushrooms. Russula: types and their characteristics

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 of lamellar mushrooms of the order Agaricaceae of the Russula family. 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 mushrooms of medium taste. 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 colors 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; here is a brief description of 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, soups are prepared from dry milk mushrooms, fried foods, pickled. Its taste is acrid.

Grows in wet birch and birch-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 blue. 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. Has a depressed cap 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. At a young age it 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 in late summer - early 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. Everyone has inedible 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 the characteristic feature of poisonous mushrooms - a ring on the stalk.

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 poisonous mushrooms gastrointestinal tract damage 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 at different times, 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, with false mushrooms - after 1-6 hours. You can remove poison from the body by vomiting. She is called by drinking a glass warm water with 1 spoon of table salt or 1 teaspoon of mustard. You can also induce vomiting by drinking a large amount of cool water, and then pressing two fingers on the root of the tongue.

Gastric lavage is mandatory. After the procedure, a 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.

Was this article helpful?

Thank you for your opinion!

Write in the comments what questions you have not received an answer to, we will definitely respond!

You can recommend this article to your friends!

You can recommend this article to your friends!

691 once already
helped

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

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

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

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

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

Relatively “calm” colors are characteristic of edible russulas turning brown(R. xerampelina), edible(R. vesca), green-red(R. alutacea) and whole(R. integra). The color of their caps varies in pink-brown tones, with an admixture of burgundy and purple. A characteristic difference between these russulas is the color of the legs and plates: young mushrooms are white; with age, they acquire a slightly pinkish (yellowish) tint, often with rusty spots. The white pulp of the last three types does not change color when broken and either has no odor or has a pleasant mushroom (nutty) taste, is absolutely safe for health and acquires great taste and smell when boiled, fried, salted and pickled. But in russula, the initially yellowish flesh quickly turns brown when cut, and even smells like fish - why not? characteristic features"false" mushroom? Oddly enough, the unpleasant smell of this russula quickly disappears with minimal (5 - 7 minutes) heat treatment, and the mushroom itself is even considered a delicacy in some countries for its exceptional taste.

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

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

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

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

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

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

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

• Back
• Forward

1" :pagination="pagination" :callback="loadData" :options="paginationOptions">

A cheerful round dance of colorful russula mushrooms circles from mid-summer until the very first frosts, killing the entire mushroom kingdom. Strong, beautiful russula mushrooms, edible and inedible, regularly appear in pine forests, deciduous and mixed forests, in swamps - wherever there is organic litter and moisture. Photos and descriptions of edible and inedible types of russula, and tips on how to distinguish them, can be found below.

Russula Edible - photo and description of species

What do edible Russulas look like?

All russulas have white, strong flesh, but differ in the color of the cap. Their growth is usually up to 10-12 cm, at first it is a small, strong, hemispherical fungus, which opens as it grows into an umbrella on a strong white brittle leg. The plates of russula are large, usually white, turning gray with age. The skin of the cap is easily separated from the pulp - but only to the middle, then it has to be cut off with a sharp knife.

Mushrooms in colorful caps are called that way - green russula (Russula aeroginea Fr.), yellow (Russula claroflava Grove.), black (Russula adusta Fr.), pink (Russula rosea Quel.), etc. There are other types of edible russula - edible, whole, kid, etc. There is no point in listing all types of russula, but it is necessary to distinguish them from each other and from inedible russula, poisonous toadstool and fly agarics. Russulas with a pink cap and a reddish leg are usually bitter in taste and must be boiled before being eaten.

Photo: Appearance of Russula laika (also called green-red russula)

It is much more dangerous to make a mistake and cut off the pale toadstool (green form), yellow or porphyry fly agaric, mistaking them for edible russula, photos of which we will give below. If a mushroom has a ring on its leg or at least a ridge from it, and the base is surrounded by a bulbous growth, it is a poisonous mushroom! Edible russula always have a fragile, smooth, white leg.

Edible Russula bluish-green - description of the species, photo

The cap of the green russula (5-14 cm) is greenish-gray. Plates with brown spots. The russula pulp turns brown in places of damage. The taste is mild or slightly bitter. Green russula is widespread throughout the country. Russula grows in damp forests. Delicious mushroom.

The skin of the cap is grass-green, bluish-green or light gray with a greenish tint. The central part of the green russula cap is usually darker, brownish-olive green. Russula bluish-green is the only one of the russulas that has a clearly defined greenish color of the cap. The edge of the cap is slightly ribbed. This type of russula is characterized by brown spots on the plates. Young mushrooms have white plates, later they turn yellowish. As it grows, brown spots appear on the surface of the white stem. The pulp in damaged areas turns brown. The taste of russula is mild, young mushrooms are slightly bitter.

A fairly common and early type of russula (sometimes appears in June). Grows in damp forests, especially in places with grass, along forest edges, field edges, roadsides on park lawns, etc.

Russula bluish-green - delicacy mushroom in fried and stewed dishes. Any bitterness disappears completely during cooking. The mushroom, like other russula, can be stored dried.

Photo: Features of the Russula Green species

Edible Russula purple-red - photo, description

The cap of the red russula (4-15 cm) is brownish-red with a gray tint. The plates are yellowish-white. The pulp is white, greying. The taste is mild. Purple-red russula is widespread throughout the country. Grows in taiga-type coniferous forests. A good edible mushroom.

The color of the cap of this type of russula is from reddish-bluish to brownish-red with a gray tint. In a young russula mushroom, the central part of the cap is darker, but later fades to a yellowish-brown tint and becomes lighter than the main color of the cap. The plates of young mushrooms are white, later - with a yellowish tint. The plates often have brown spots. The stem of the red russula mushroom is initially white and dense, but over time it becomes porous and has gray flesh, approximately the same color as the old mushroom.

The species is quite common and highly productive throughout the country. Grows in swampy coniferous forests and lichen and rock pine forests.

Edible Russula graying - what it looks like

The cap of the graying russula (4-15 cm) is brick-red to red-yellowish in color. The pulp is white, greying. The taste is mild; young mushrooms have a slightly bitter taste. Widely distributed throughout the country.

Gray russula grows in taiga-type coniferous forests. A good edible mushroom. The cap is brick-red to red-yellowish in color, slightly slimy in young mushrooms. The flesh is white, but turns gray in damaged areas and in old mushrooms to such an extent that the mushroom becomes completely ash-gray. The pulp of gray russula tastes soft; in young mushrooms it may be slightly bitter. The plates are light, turning yellow over time.

The species is widespread throughout the country. Grows in taiga-type coniferous forests, lichen and swamp forests. One of the most productive species in our country. Russula is a good edible mushroom. It is used in the same way as other russula, but is not used raw due to its bitter taste. Excellent scrambled eggs are obtained from gray russula if you break a couple of eggs into a frying pan with lightly fried mushrooms and add salt to taste. Gray russula is procured by the trading network.

Edible Russula yellow - description and photo of the mushroom

The cap of the yellow russula (4-15 cm) is bright yellow. The pulp is white, greying. The taste is nutty. Grows in damp birch forests. Delicious mushroom. The cap is a bright lemon yellow color, fading and slightly ribbed at the edges. The plates of an adult russula mushroom are light ocher-yellow. The white leg as the fungus grows, as well as damaged areas become obvious gray shade. The old mushroom is completely gray.

It grows throughout the country and is a fairly common species in damp birch forests, coastal forests and taiga-type forests. Yellow russula is a delicious first-class mushroom that can be used in a wide variety of dishes. Particularly delicious dishes are made from fresh russula. Our problem is that, due to ingrained habits, we leave many of the delicious types of russula in the forest, while in Central Europe they are the most desirable prey for mushroom pickers.

Even a novice mushroom picker, tasting russula, can very quickly learn to recognize them without knowing their name. Moreover, russulas appear in early summer, around the end of June, and by using them for food, you can extend the mushroom season.

Edible Russula brown - photo of the mushroom, description

The cap of Russula brownish (5-12 cm) is dark red, olive-brown or yellow-brown with a greenish tint. The stem has a reddish tint; in damaged areas or when pressed, the mushroom turns brown. The taste is nutty. The smell is herring (especially with old mushrooms). Widely distributed in damp forests throughout the country. Delicious mushroom.

The color of the russula cap is extremely variable. It is often burgundy in color with a dark burgundy central part, or olive-brownish, or partly red with brownish-green, sometimes yellowish-brown with a greenish tint. The light stem has a red tint of varying degrees of saturation (weak shades are better distinguished when the mushroom stem is quickly rotated). The best identifying signs of russula turning brown are the coloring of the flesh in a yellowish-brownish color in places where it is broken or pressed and the smell of herring or lobster, which is especially strong in old mushrooms. Russula brownish has a pleasant nutty taste.

This type of russula is widespread throughout the country. Grows in damp coniferous forests containing deciduous trees. Russula brownish is a delicious mushroom that has a pleasant piquant taste if only one type of mushroom is used for cooking. A few caps of brown russula significantly improve the taste of any other mushroom dishes. The mushroom is used like other types of russula. Can be stored frozen. Drying is not the best method of preservation, since the pulp dries out and hardens so much when dried that it takes a long time to soak the mushrooms.

Edible Russula marsh - description and photo of the mushroom

Marsh russula is a large mushroom. The cap (8-20 cm) is the color of a ruddy apple or brownish-red. The ends of the plates at the edge of the cap are reddish. The leg is long, white, with a reddish tint. The pulp is white, soft in taste. Widely distributed throughout the country. Grows in coniferous swampy forests. A good edible mushroom.

The cap of a young mushroom is spherical, later - with a depression in the central part and a ribbed edge, the color of a ruddy apple, blood-red or brownish-red. In old mushrooms, the central part of the cap fades. On many specimens of marsh russula, the red color of the cap extends to the ends of the plates and their points. The pulp of the marsh russula mushroom is white, dense, and soft in taste. The leg, compared to other russulas, is long, strong, and hard. The stem flesh of old mushrooms becomes porous. The leg is white, but on one side it often has a reddish tint.

The large and fleshy marsh russula is a common and high-yielding mushroom in the damp coniferous and swampy forests of our country. Marsh russula is a good edible mushroom, especially when fried. It can be salted, dried or stored frozen. Prepared by the distribution network.

Russula Inedible - photos and descriptions of species

Inedible Russula caustic - description and photo of the mushroom

The cap of the caustic russula is 5-9 cm, bright red, slimy when it rains. The plates and stem are pure white. The pulp is loose, white, hot and bitter. Grows in taiga-type coniferous forests and swampy forests. Widely distributed throughout the country. Inedible mushroom.

The hat is bright red with a ribbed edge. The skin of the russula cap can be easily removed almost completely; in rainy weather the skin is slimy, in dry weather it is shiny. The plates are pure white spore powder. The pulp is loose, white, hot and bitter. The stem of young mushrooms is white, but over time it acquires a gray tint (without the slightest sign of red). The mushroom is widespread throughout the country. It grows singly in damp coniferous forests with a developed moss cover, lichen and swamp forests from mid-summer to late autumn.

Russula caustic is an inedible mushroom and it is better not to collect it. The leg of some species may be reddish or with a reddish tint. Russulas, which are mild in taste, are good edible mushrooms, but the hot-bitter types are best left in the forest, although it is possible that some of them, after boiling, can be salted in a mixture with other mushrooms. There are no poisonous species among russula.

Inedible Russula related - description of the mushroom, what it looks like

The cap of the related russula (5-12 cm) is brown-gray, slimy. The pulp is brittle, white, graying. The leg is whitish, also turning grey. The taste is unusually hot. A relatively common species, it grows throughout the country, including Northern Finland, and is distributed locally in Lapland. Grows in spruce forests. Inedible mushroom.

The cap of this species of russula is even brown-gray in color and is slimy in rainy weather. The skin of the cap can be almost completely easily separated from the pulp. The plates are grayish-white. The pulp is brittle, soft, initially white, becoming gray as it grows. The taste of the pulp is unusually hot and lingers in the mouth for a long time after tasting the mushroom. The leg with soft flesh turns gray over time.

The species is quite widespread throughout the country, with the exception of Lapland, where it is found in places. Russula related grows in spruce forests with moss cover. Due to its pungent and pungent taste, russula belongs to the category of inedible mushrooms.

The above descriptions and photos of russula, both edible and inedible types, are not exhaustive. However, these are the main types of russula that you may come across in our latitudes.

The name of the russula genus Russula is translated from Latin as “reddish”, and the genus includes more than sixty species of various colors - from red, brown, green to yellow and white. Mushrooms are elegant and undemanding - they grow on various soils in dry and damp cold weather. They have brittle white flesh and light-colored plates. Contrary to the sonorous name, the fruiting bodies are not eaten raw, and many of them have a bitter taste.

Young russulas are collected together with their stems and carefully placed in baskets on a layer of leaves or moss - fragile mushrooms are difficult to bring home intact. They are suitable for preparing various main courses and homemade pickles.

Types of Russula

This beautiful, strong mushroom is found in oak and birch forests, where it grows alone or forms small mushroom clearings. The cap is wide, first round, then spread out, up to 18 cm in diameter. The skin is greenish, pale, brownish-green in the center, easily removed.

The leg is dense, 8–10 cm high, light cream, smooth, without thickening at the base and without a ring on the leg. The pulp is white, brittle, with creamy thin plates attached to the stem, neutral taste, without bitterness.

A common species that grows in deciduous and coniferous forests, it is noticeable from afar thanks to the bright red tones of the glossy cap - red-burgundy in the center and slightly lighter at the edges. Depending on the place of growth, shades can vary - from lilac-red to crimson and pink.

The cap is hemispherical, up to 6–10 cm in diameter, in old mushrooms it is spread out, while the edges remain curved and slightly wavy. The plates are thin, frequent, milky white. The pulp is strong, slightly pink at the break from the cap, neutral in taste or slightly bitter. The leg has a regular cylindrical shape, creamy white color, and in dry weather it takes on a pink tint.

In pine forests on sandy soil you can find these delicious mushrooms with a rounded hemispherical cap, which later becomes slightly convex or flat, and then completely concave in the middle. The skin is light red, may have shades of purple, beige or pink flowers, slightly puffy at the edges and can be easily removed. The plates are numerous, milky white, then cream.

The leg is dense, thick, white, up to 7 cm high, brownish at the base, and in dry weather takes on the color of a cap. The pulp is pleasant to the taste, without bitterness, with a mild aroma of pine nuts.

Places of distribution and time of collection

The most delicious kind - food russula settles in deciduous or mixed lowland forests under beech, oak and birch trees. The collection time extends from the beginning of June until the end of August. The common type is valued above others for its pleasant taste, nutty aroma and dense pulp.

Russula wavy collected from late summer to mid-October, found in mixed and deciduous forests, on plains and in mountainous areas. The species forms fairly strong, dense fruiting bodies, and therefore is loved by mushroom pickers no less than the previous one.

It often grows under birch trees, forming mycorrhizae with these trees, as well as in light oak forests. The harvest season is in late summer and September. And even in warm October you can come across entire clearings of greenish mushrooms.

The fragile caps, not having time to emerge from the ground, quickly open, attracting hordes of insects to the appetizing pulp. Old specimens are especially fragile and, when collecting them, you can bring home a basket of mushroom crumbs.

Experienced mushroom pickers take only the tight fruiting bodies of young mushrooms, carefully placing them in a basket. They are cut off together with the leg, which is suitable for food, and at the same time checked for worms.

False russula

The eye-catching colored russulas are not considered the best mushrooms, but are still collected en masse due to their availability and lucky ability to grow everywhere. Their disadvantages are not only fragility, blandness of taste, and the presence of some bitterness, but due to their external diversity they have very dangerous doubles.

One of the most dangerous mushrooms, a deadly poisonous pale grebe, similar to green russula. A greenish glossy cap, up to 15 cm in diameter, frequent white plastics and a neutral taste - these are the main similarities of these species.

Characteristic differences between the pale grebe there is a wide and then fringed ring on the leg and a thickened cup-shaped base, a kind of “bag” near the ground. Often in old toadstools the ring disappears and therefore you need to remain vigilant, and if in any doubt, beware and not take a suspicious mushroom at all.

The convex caps of light red or pinkish color are easily confused with the also colored russula and wavy russula. The fragile pulp is white, turning pink closer to the skin, with a light fruity aroma and a pungent, unpleasant taste.

This species is not as dangerous as the previous one, and some mushroom pickers even use delicious-looking mushrooms for food, after boiling them for at least half an hour. At the same time, scientists discovered in the tissues the toxic substance muscarine, which is part of the fly agaric and causes severe poisoning. For this reason, this species cannot be considered edible.

An attractive mushroom with a dense, smooth cap of cherry or red-brown color and a purple tint, similar to wavy russula. The pulp is firm, yellowish, with a fruity aroma, becoming yellow closer to the skin. The taste is unpleasant, acrid. The peel is difficult to remove. Leg with violet or mauve tint.

It grows mostly in coniferous forests, forming mycorrhiza with pine. It is not considered edible due to its bitterness and, when eaten raw, causes digestive problems.

In coniferous and mixed forests, more often under pine trees, you can find these eye-catching blood-red mushrooms. The cap is up to 10 cm in diameter, at first convex, later widely spread, wine-red in color, sometimes with a lilac tint. The peel is difficult to remove.

The pulp is white, reddish near the skin, bitter or acrid to varying degrees, in the stem with a sweet aftertaste, fruity aroma. The species is inedible due to its bitterness and can cause indigestion when eaten raw.

Beneficial features

Russula is a storehouse of valuable substances, vitamins and microelements. More than 20% crude protein is found in the tissues, which is almost twice as much as in most vegetables. From the fleshy, dense pulp you can prepare nutritious Lenten dishes, partially replacing meat and fish products. The tissues of russula contain the most important mineral elements for the body - calcium and phosphorus, magnesium and iron.

Red and purple mushrooms have an antibacterial effect and are used in folk medicine to treat abscesses and pyoderma.

An enzyme was found in the red-colored species, which scientists named russulin, after the Latin name of this genus of mushrooms. The enzyme has powerful activity and is not large quantities is able to quickly curdle milk, replacing rennet enzymes in cheese production.

Contraindications for use

Many species have some bitterness and, when raw or undercooked, can cause digestive disorders, and russula stinging, which is also called nauseating, provokes vomiting and severe irritation of the mucous membranes.

Mushrooms are not recommended for food for people with gastrointestinal diseases. Marinated mushroom preparations and fried foods in large quantities put a strain on the liver, especially with gallbladder pathologies. Therefore, such foods are eaten in moderation and with caution.

You should not include russula in the diet of children under six years of age - this is a heavy food for them, requiring the active work of enzymes, the production of which is still insufficient in the child’s body.

It would be useful to remind you of the enormous danger that threatens the unlucky mushroom picker, who can confuse russula with poisonous mushrooms, especially with toadstool.

Recipes for cooking dishes and preparations

Before cooking, wash the mushrooms thoroughly, then quickly peel them by lifting the skin from the edges and lightly cutting out the middle. The peeled fruiting bodies are immediately processed, preventing darkening. They are suitable for any preparations and dishes, except first courses.

Natural russula

They use species without bitterness - edible and green russula. After initial processing, they are boiled in acidified and salted water at the rate of 40 g of salt and 10 g of citric acid per 2 liters of water. It should be taken into account that during cooking they will shrink significantly, decreasing in volume, and at the end of cooking they will sink to the bottom.

After boiling the mushrooms for 20 minutes, they are placed in jars and filled with boiling broth, after which they are sterilized for at least an hour and a half. The product is then sealed, cooled and stored in a cold place.

Russula in hot salting

This healthy spicy pickle is one of the best mushroom preparations. For 2 kg of mushrooms you will need 4 tablespoons of salt, 2 bay leaves, 6 black peppercorns, 4 black currant leaves, a little cloves and dill seeds.

Pour 1 glass of water into a bowl, add salt and bring to a boil. Mushrooms are immersed in boiling brine, the foam is removed, after full boiling, spices are added and simmered over low heat for 15 minutes. Readiness can be determined by the settling of the pieces to the bottom and the lightening of the brine. The workpiece is cooled and placed in jars, filled with brine and closed. The pickle is ready in a month and a half.

Russulas fried in breadcrumbs

Large caps of species without bitterness are peeled, cut into halves, salted, dipped in egg, breaded in flour and sprinkled with breadcrumbs. The pieces are fried in a large amount of boiling vegetable oil.

Place the workpiece in half-liter jars 1 cm below the neck and sterilize for one hour. Then seal, cool and store in a cool place.

Mushroom caviar

Thoroughly washed and cleaned fruit bodies are boiled for 30 minutes, constantly skimming off the foam, then placed on a sieve and placed in a porous canvas bag under pressure for 4 hours to drain excess liquid.

The mushrooms pressed in this way are finely chopped or ground in a meat grinder with a large grid together with a small head of onion, add 50 g of salt per 1 kg of mushrooms and ground black pepper. The resulting caviar is placed in sterile jars, filled with boiled oil and covered with clean, dry lids. The food is stored for a short time, about one month, in the refrigerator.

Video about russula mushrooms

Elegant colored russula grow everywhere - in pine and deciduous forests, in clearings and forest edges, in the grass near white-trunked birches. Almost a third of all collected mushrooms belong to one or another species of Russolaceae. With its unpretentiousness, accessibility, bright colors and the ease of preparation they attract mushroom pickers, who are in no hurry to bypass these wonderfully healthy and satisfying gifts of the forest.

The Russula family is called Russula in Latin, meaning “reddish.” It is traditionally believed that the caps of edible russula should have mainly reddish tints. Although, if you study the photo and description of russula mushrooms, you can understand that mushrooms with yellow, green and even brown caps are also edible. After all, the appearance of russula is often determined by the nature of the place where it grows.

Russula greenish or scaly (R. Virescens)

This russula has a fleshy, thick, dense leg, and the flesh tastes like a nut. The greenish russula prefers to live in deciduous places, especially where birch is adjacent to oak. It begins to grow at the end of June and ends only with the onset of winter frosts. Greenish russula can be found both individually and in groups.

Video about what green russulas look like

This mushroom has a greenish-gray cap, up to 10 cm in diameter, has a darker depression in the middle, and closer to the edges the skin is almost white. Because of the inclusions, the color of the cap appears mottled. The skin does not separate from the cap. The solid greenish leg is smooth and reaches 8-10 cm. White mushroom The pulp is slightly dry and has a strong, dense structure. Recommended for mushroom pickers to watch photo of what the greenish russula mushroom looks like, because it is one of the most delicious among russulas and is suitable not only for pickling and cooking, but also for frying. On the other hand, it is somewhat reminiscent of the deadly poisonous pale grebe, so you need to be able to clearly distinguish them.

Russula blue-green (R. Cyanoxaniha)

The caps of this type of russula can reach 15 cm, and their color is steel with a bluish tint, lilac or green-violet. The young ones have spherical, sticky caps, but with age they become flat, their edges droop - this is shown in the photo of what a russula looks like. The unbreakable and frequent plates are white in color; this distinguishes them from the plates of other russulas. The white flesh of the mushroom is dense in young specimens, and becomes curdled in mature specimens. Distributed in summer and autumn in deciduous forests.

Olive Russula (R. Olivacea)

This is one of the earliest russulas; it can be found in the forest as early as mid-June. At this time, there are almost no mushrooms, so mushroom pickers are favorable to olive russula, growing in mixed or coniferous forests in small groups or singly. Its initially hemispherical cap becomes flat with age, possible colors: greenish-olive, purple-violet, ocher. The cap is medium-sized, but sometimes reaches 20 cm, quite fleshy, with frequent yellowish-orange plates. The white, juicy pulp of the mushroom is tasteless, odorless, and does not change color. The long leg is purple-red in color. This russula can be salted and cooked.

Russula blue-yellow (R. Cyanoxantha)

These types of russula are found in forests dominated by birch and pine trees from the end of June until almost the first snow. Despite the name, the mushroom can have other colors: brownish-greenish and bluish-greenish are the most typical, but yellowish with pink edges are also found. This russula has a thin cap with frequent hard plates, and the skin is easily separated. The mushroom pulp is elastic and white, not crumbly and does not change color when broken, the taste is slightly nutty, and there is almost no smell. This is a mushroom that is quite valued in cooking and can be boiled, salted and fried.

Russula blue (R. Azurea Bres)

Blue Russula can be found mainly in spruce forests in groups, in August-early October. It has a relatively small (9 cm) cap, but it is fleshy and quite voluminous; in adults it is flat and has a depression in the middle, while in young animals it is convex. Its color is blue-lilac, darkening towards the center and lighter at the edges. The skin is easily separated from the white, firm pulp, which has no distinct odor. The blue russula has a 6-centimeter stalk, which becomes tubular in old age. This type of russula is especially tasty when salted.

Russula (R. Vesca)

The caps of edible russula reach a width of 5-9 cm, have a brown-pink or white-pink color and a sticky surface that becomes matte when dried. Young specimens have hemispherical caps, while adults have flat caps with sparse white plates, sometimes with reddish spots. The legs are fleshy and white. Edible russula has a light mushroom aroma and a nutty flavor. This is one of the most delicious types of russula. It does not look like a fly agaric at all - neither in that it does not have a skirt on its leg, nor in such a bright hat with white spots on the cap. These russulas are the most popular among mushroom pickers, so edible russulas in photos and in real life are the most recognizable. Most often they grow in deciduous forests, where birch trees predominate, although they are not uncommon among conifers. She can grow either alone or in families, and this happens from mid-summer to the end of September.

Edible russula can be salted and cooked. To make salted russula crispy and elastic, they should be doused with boiling water before salting.

The cap of a whole russula grows up to 15 cm; in youth it is spherical in shape, and in maturity it becomes flat with raised edges. Color varies from chocolate brown to reddish brown. The plates are initially milky white and later become yellowish. The dense and brittle white flesh of young mushrooms turns into crumbly, yellowish color with age. It grows in deciduous forests throughout the summer and autumn. Here it is important to distinguish between edible and inedible russula, since the purple-brown russula, which has a bitter taste, is very similar to whole russula.

Marsh Russula (R. Paludosa)

This variety of russula grows in damp forests dominated by pine trees or pine and birch trees, often on peat bogs. Growth time is from mid-summer to late September. Swamp russula often grows alone, although small groups are also found. Semiconical in young mushrooms, the cap becomes more convex with age.

The bright red color of the cap in the center is darker, sometimes brown. The skin is smooth, slightly sticky. Swamp russula has white pulp, with a delicate taste and odorless. The plates are white, but sometimes slightly yellowish. The tall (up to 12 cm) white leg has a diameter of up to 3 cm, and sometimes becomes pinkish-reddish. These russulas can not only be salted and pickled, but also boiled and fried.

This medium-sized (up to 10 cm) russula has an orange-red cap with a slimy, sticky skin in young specimens, smooth and dry in mature ones. The frequent plates also change with age: from white in young to yellow in mature and gray in old. Young mushrooms have a smooth, long white stalk, which turns gray in older ones. The white flesh also turns gray with age. In summer and autumn it grows in coniferous forests.

What brings confusion to the question of whether the fading russula is an edible mushroom or not is the fact that it is very similar to the inedible, pungent russula, which has white spore powder and plates and non-greying pulp.

This type of russula got its name from its beautiful golden-yellow or yellow-red color. It begins to grow at the end of June and ends at the beginning of October. The mushroom is found in coniferous and deciduous forests, often in the form of small seeds. The golden russula has a medium-sized cap, which is initially hemispherical and convex, then turns into a fleshy flat or prostrate cap with slightly ribbed or smooth edges. It is lighter towards the edges. The stem of the mushroom is up to 9 cm high, but thin (less than two centimeters) and has an even cylindrical shape. The leg is sometimes slightly curved, at first white, smooth, dense, later becoming pale or bright yellow.

Russula yellow (R. flava)

Almost everyone knows what yellow russula looks like: a thin, flimsy cap with a diameter of no more than 10 cm. At first it has the shape of a hemisphere, and with age it becomes prostrate, having a depression in the middle. The skin on the cap is dry and smooth, the color ranges from lemon yellow to rich yellow, and is easily separated from the pulp. The flesh of the mushroom is white, fragile, gradually turning gray at the break, sometimes to an almost black color. It has no specific smell. The plates are slightly yellowish or just white. The smooth white leg reaches 10 cm in length. Yellow russula can be boiled and salted, although its taste leaves much to be desired.

Did you know that there is such a variety of russula? Which of the following species did you collect? Tell us about it in