Edible red russula. Russula mushrooms

05.07.2020

Russula is a genus of lamellar mushrooms of the family Russula. Today, 270 species are known, among which almost all are suitable for human consumption. The russula got its name due to its unique property - it cooks much faster than other mushrooms. It is a nutritious, low-calorie product (only 15 calories are concentrated in 100 grams), which instantly satiates, does not lead to obesity.

Russula is a large mushroom with a hat, the plates of which are white or yellowish in color. They should not be brown, black or red, as this indicates not edible species... Russula grow on the ground under bushes and trees.

Mushrooms are harvested from June to October. All types with a mild taste are suitable for food.

Fresh russula supply the body with vitamins B1, B2, C, E, PP, lecithin, rasulin enzyme, potassium, calcium, magnesium, sodium, phosphorus, iron.

The rich chemical composition determines the beneficial properties of the product: it normalizes the concentration of cholesterol in the blood, cleanses the body of toxins, toxins, prevents blood clotting, thrombus formation, and has antibacterial properties.

Botanical description

Russula - cap mushrooms growing on a straight stem, without tubers and rings. In young representatives, the apex is hemispherical, which straightens with age, becomes flat, reaching 10 centimeters in diameter. The russula are ubiquitous: in a rare birch forest, in a pine and deciduous forest, on the side of the road, on a mossy shore, on the edge. The best period for collecting forest beauty is August-September.

Description:

Hat. Initially, it has a bell-shaped, hemispherical, spherical configuration, later it becomes funnel-shaped, flat or prostrate, less often - convex. The edge of the cap is striped or ribbed, curled or straight. The peel of various colors, shiny or dull, dry, less often moist, adherent, easily separating from the pulp, sometimes cracking.
Plates. Descending or free, adherent, notched, of equal or unequal length, frequent, sometimes sparse, forked-branched. The color of the plates is white, yellowish, the edges are obtuse, pointed, depending on the species.
Leg. White or colored, cylindrical, even, rarely pointed, thickened at the base, dense or hollow inside.
Pulp. White, does not change color with age and on the cut, spongy, fragile, dense in the stem, with a mild subtle taste. Burning, pungent notes indicate that the mushroom is poisonous and unsuitable for human consumption.
Spore powder. The color ranges from white to dark yellow.

Russula - edible in 90% of cases, some have a bitter taste, which, as a rule, disappears after heat treatment and soaking.

Popular edible species

The russula is food. The cap of the mushroom is fleshy, uneven in color, finely reticulate-wrinkled, reddish, white-pink. In the middle it is brownish, buffy. The diameter reaches 5 - 10 centimeters. The edges of the cap are slightly ribbed or smooth, the plates are frequent, of the same length, yellowish-white, branched at the stem. Fruiting in July-October. Similarly, the mushroom can be confused with herring russula, the latter, in turn, has a pronounced fishy smell.

In folk medicine it is used as a diuretic, in cooking for pickling, salting, making soups.

Russula are greenish (scaly). This is the most delicious type of mushroom among all the existing ones. All kinds of blanks are made of them, subjected to all types of culinary processing, with the exception of drying. The hat of the scaly russula is green, sometimes with a bluish tinge, fleshy, with a tightly adherent skin. Its surface is thick, dry, rough, warty, cracking with age, reaching 5 - 12 centimeters in diameter. The plates are white, sometimes with a yellowish tint. The pulp is dense, fragile, emits a pleasant mushroom smell. The leg is white, furrowed, and becomes brown with age. At the break, the russula changes color, becomes a rusty color. The fruiting period is July - October.

According to the conclusion of Chinese biochemists, R. Virescens extract has a beneficial effect on the regulation of blood lipids. With regular use of the mushroom for 30 days, there is a decrease in triglycerides, total cholesterol. In addition, the level of serum, hepatic malondialdehydes decreases, the content of the enzyme superoxide dismutase increases.

The main useful property of this species of russula is the ability to suppress Ehrlich's carcinoma and Sarakoma-180 by 90%.

Brown russula. The cap of the mushroom is dark red, brown-ocher, yellowish, olive, burgundy with a purple-brown or black center, strongly convex. Reaches 5 - 15 centimeters in diameter. Sometimes with a purple edge wrapped inward. The plates are soft, branched at the stem of a cream, ocher or brown color, turn brown when pressed. When broken, the flesh is white, after a while it darkens, the leg has a herring smell, which intensifies towards the base, the cap has a crab or nutty taste. The stem is white, rarely with rusty blotches, it can be pink or red.

The russula is blue-yellow. A distinctive feature is a variety of colors, which can be multi-colored, blurred. The color of the cap varies from purple, blue to dark green, red-brown, the diameter reaches 15 centimeters. The surface of the mushroom is sticky, shiny, with a ribbed edge. The pulp and leg are white, the plates are flexible, completely unbreakable. Fruiting from June to October.

The polysaccharides of the fruit bodies of the fungus have antitumor, antioxidant activity.

Olive russula (herring). The cap is convex, outstretched, 5 - 12 centimeters in diameter, naked, slightly mucous, depressed in the center, with a ribbed edge. The pulp is white, turns brown with age. The skin is easily detached from the cap. Olive russula gives off a characteristic herring smell, which is especially felt in aging mushrooms at the base of the stem. The plates are frequent, adherent to the leg, white. With age, they become creamy, with pressure they turn brown. The leg thickness is 2 centimeters, the height is up to 10 centimeters, the surface is smooth, dirty pinkish yellow or white.

Fruiting in July-August.

Used for salting, pickling, soups, frying.

Healing properties and contraindications

Russulas are low-calorie (100 grams of fresh product contains 19 calories), since they are 90% water, have a rich vitamin and mineral composition.

It is difficult to overestimate the benefits of forest gifts for the human body. Interestingly, in ancient times, mushrooms were used by folk healers to treat various ailments: frostbite, boils, headaches, psycho-emotional disorders.

The effect of russula on the human body:

Provide vitamins, minerals, protein. Interestingly, to satisfy the body in proteins, it is enough to eat 150-200 grams dried mushrooms in a day. This property looks especially attractive to vegetarians and raw foodists who suffer from a lack of protein in the diet due to exclusion meat products from the menu.
Strengthens immunity, prevent cancer due to the content of selenium.
They clean the blood vessels, prevent the formation of cholesterol plaques, blood thickening, the formation of blood clots, which are the reasons for the development of cardiovascular pathologies.
They normalize metabolism, remove excess fluid from the body, and promote weight loss.
They prevent emotional disorders, mental exhaustion, and calm the nervous system.
Improves the condition of teeth, nails, hair, skin, bones.
Cleanse the stomach and intestines (adsorb harmful substances from the body).

Interestingly, mushroom juice is used externally in the fight against corns (horny skin of the legs). The safe daily dose of russula for a healthy adult is 150 grams. Be extremely careful when collecting gifts from the forest so as not to pluck poisonous specimens.

Russula, like other types of mushrooms, belong to the category of hard-to-digest foods. Despite the medicinal properties of the product, they are not recommended for people with acute inflammatory processes. digestive system, impaired functions of the liver and heart, with individual intolerance, children under 7 years old, pregnant and lactating women.

When to collect?

The russula grows on forest edges, clearings, in all forests. The first young mushrooms appear in June, and the most fruitful season is in August. The most delicious russula with yellow and green caps. Do not collect overgrown gifts of nature, they accumulate harmful foreign substances from the environment. Fresh, young mushrooms that are not bitten by insects are suitable for food. Throw away wormy specimens immediately.

In order to come back to the known place the next time and collect a rich harvest of mushrooms, you should spare the mycelium: russula, like any gifts of nature, cannot be pulled out of the ground, they must be carefully cut with a knife at the base.

Safety regulations:

Do not pick a mushroom without identifying it. Collect only those specimens in which you are confident, otherwise you can cut off an inedible poisonous product that can cause intoxication of the body and even lead to death.
All russula on the inside have white plates, white legs, without scales, films, rings. Cut mushrooms practically do not change color. They remain white (rarely, they barely turn yellow).
If it rained profusely in the summer, give up picking mushrooms, as they have become saturated with water, lost their taste, and released toxic substances.
After harvesting, the mushrooms are sorted out again to identify "random" unusable specimens, then placed in a cool salty solution for an hour or three to eliminate insects and bitter taste.
Before eating russula in food, they are subjected to reliable heat treatment! Never use the product raw!

Mushrooms are harvested in the morning before the sun warms them up. This way they will last longer. Cut specimens are immediately cleaned of debris, adhering needles, grass, earth and leaves, and placed in the basket with the hat down.

Mushroom picker equipment:

a stick for finding mushrooms;
electronic GPS navigator;
basket for mushrooms;
disinfectant and plaster;
telephone (to call the rescue service);
basket and knife for mushrooms;
water and sandwiches.

Remember, poisonous mushrooms are often disguised as edible ones, so before heading into the forest, refresh the information on how to distinguish a good specimen from a toadstool. Do not put your health at risk of death.

Mushroom is an insidious product, follow safety rules!

Selection and storage

If you are not a mushroom picker, russula can be bought on the market from people who know a lot about them. The most important thing is to choose the right product. Examine the mushroom carefully. A real russula has a dense or hollow stem, smooth, white. The flesh is extremely fragile, it may darken on cut (extremely rare). There are no membranes. Hat in various colors with white or yellow plates. But in no case can they be brown, black or red. If there is a purple or purple spot on the cap, it is most likely a false inedible russula.

In the selection process, give preference to dense mushrooms, avoid old, dry specimens. The best quality and tastiest russula are blue-green or yellow.

After harvesting, the crop retains its nutritional properties for the next 24 to 48 hours. It is believed that the mushroom is a perishable food that should be cooked right away. If the preparation of the dish is planned for the next day, then dry russula is placed in the refrigerator.

Dried mushrooms can be stored for up to 1.5 years. And salted and pickled no more than 1 year. Interestingly, after drying, forest bread retains useful amino acids and dietary fiber, only protein, which makes up 40% of the original amount, is removed.

Chemical composition

Russula is a dietary product rich in useful minerals, vitamins and elements. Mushrooms are digested in the body for a long time, creating a feeling of satiety, therefore, they are indicated for use by people (in boiled form) who have embarked on the path of combating excess weight.

Russula contain lecithin - the most important substance for the human body. It is a fat-like organic compound, a building material for cell membranes. Lecithin consists of 17% of nerve tissues, 30% of the brain and 50% of the human liver. It improves memory, strengthens brain activity, preserves the conductivity of nerve fibers, protects liver cells, normalizes the composition of bile, and strengthens the heart muscle. Without lecithin, proper absorption of fat-soluble nutrients (A, E, K, D) is impossible.

Cooking applications

After collecting russules, consider the peculiarity of the mushroom. This is an extremely fragile product. To facilitate cleaning, pre-pour boiling water over them. The film is removed if it is bitter, if not, the mushroom is boiled with it. The casing does not allow the product to boil, preserves its integrity.

Before eating, mushrooms are soaked for two hours, boiled for at least 5 minutes, and only after that they are subjected to the main processing processes - pickling, salting or frying.

Russulas are harmoniously combined with meat and vegetables. On their basis, vegetarian mashed soups, pie fillings, sauces are prepared. Russula serve as an excellent side dish or served as a separate dish.

Salting mushrooms

Ingredients:

garlic - 3 cloves;
onion - 1 head;
rock salt - 60 grams;
vegetable oil - 45 milliliters;
blueberries - 5 leaves;
fresh edible russula - 1 kilogram.

Cooking method:

Clean the mushrooms from dirt, rinse, place in a container, sprinkle with salt.
Peel the garlic, cut into small slices, add to russula, along with blueberry sprigs. Leave in a cool, dark place for 12 hours.
Peel the onion, chop, mix with butter. Add to mushrooms. Mix the contents thoroughly.
Fill the jars, place in the refrigerator. After a month, the salted russula are ready to eat.

Pickling mushrooms

There are several ways to do this: with vinegar, garlic and onions.

Let's consider each of them.

Marinating with vinegar:

Peel the mushrooms, cut the legs short, remove the foil from the cap if necessary.
Pour boiling water over russula, boil for 5 minutes, cool, then discard in a colander.
Sterilize the jars, put bay leaves, dill umbrellas, a sprig of tarragon, currant leaves on the bottom.
Prepare the marinade: for 250 milliliters of water, you need 25 grams of rock salt and 50 milliliters of vinegar. Calculate the amount of brine you need based on the amount of mushrooms.
Arrange the russula in the jars, fill with boiling marinade, tighten the lids.

Garlic pickling:

Rinse, boil the mushrooms.
Peel the garlic and chop it into thin slices.
In a saucepan, put the first layer of mushrooms with the cap down, sprinkle with salt and garlic, then the second, third. Please note that 1 kilogram of russula will require 15 - 20 grams of salt. The amount of garlic depends on individual preference.
Keep the mushrooms in a cold place for 14 days. After 2 weeks, they acquire a spicy, rich taste. Well suited as a snack with vodka.

Remember, russula prepared in this way are not stored for a long time, they must be eaten within 4 - 7 days.

Ingredients for pickling with onions:

russula with hard caps - 1 kilogram;
purified water - 400 milliliters;
vinegar - 250 milliliters;
sugar - 15 grams;
carnation - 3 buds;
bay leaf - 4 pieces;
onions - 300 grams;
rock salt - 20 grams;
allspice - 5 peas.

Cooking principle:

Peel the mushrooms, soak, boil for 15 minutes, throw in a colander to remove excess liquid.
Add sugar, salt, onion, the indicated spices to 400 milliliters of water, bring to a boil. Pour vinegar into the spicy solution.
Add russula to the resulting marinade. Cook for 5 minutes.
Sterilize the jars.
Distribute hot mushrooms in containers, fill with brine, cover with lids.

Mushroom boiling

Rinse, sort out the mushrooms, put in a saucepan.
Pour cold water based on the ratio: 1 part of the product accounts for 2 parts of liquid.
Place the saucepan on the stove, bring to a boil, remove the foam.
Reduce heat, add black pepper, salt, bay leaves. Cook for 30 minutes.

Remember, in no case should you use the water in which the mushrooms were cooked, because during the heat treatment all harmful substances from the product have moved into the liquid. After cooking, immediately drain the broth and rinse the pan.

Russula chops

Choose mushrooms with large and flat caps (500 grams), soak in salt water, boil for 5 minutes, drain in a colander.
Prepare the batter: combine flour (70 grams), water (60 ml), eggs (1 piece), salt, spices (to taste), mayonnaise (30 ml), grated garlic (3 cloves).
Dip the cap into the mixture, then place in a hot skillet with vegetable oil.
Fry on both sides until golden brown. Serve with vegetable salad.

Mushrooms stewed in sour cream

Rinse, cut 450 grams of russula into slices, fry over high heat in vegetable oil for 5 minutes.
Peel 2 heads of vegetable onions, chop into cubes.
Chop a bunch of dill.
Add onions and herbs to fried mushrooms, pour 450 milliliters of sour cream, 20% fat. Season with salt and pepper. Simmer covered for up to half an hour.
Serve as a sauce (after passing through a blender) to rice, pasta or a separate dish.

Conclusion

Russula is the most common type of edible mushroom that grows in deciduous and coniferous forests. Currently, there is a perception that they can be eaten raw, but this is not the case. Some species are inedible and have a pungent taste. One of the brightest representatives - "caustic russula", which causes poisoning, intoxication of the body and, if consumed in large quantities, can cause death. Edible varieties (food, flaky, brownish, herring, blue-yellow) have a faint smell, sweetish nutty taste, white leg and plates. A distinctive feature of russula is a very brittle pulp. To preserve the structure of the mushroom in cooking, it is scalded with boiling water.

Russula is a forest bread that supplies the body with sodium, magnesium, calcium, iron, phosphorus, potassium, vitamins B1, B2, B3, E, C. The mushroom acts as an antibacterial agent, strengthens the immune system, helps in the fight for a slim body, prevents blood clots, thickening of blood, normalizes the work of the cardiovascular system. Contraindicated in children under 7 years of age, pregnant and lactating women, people with impaired liver, kidney, stomach, allergy to the product.

A safe daily dose of russula per day is up to 150 grams.

If, after eating mushrooms, severe pain in the abdomen, nausea, vomiting, diarrhea, increased body temperature, hallucinations appear, and hands and feet become cold, urgently call an ambulance. These symptoms indicate poisoning, a serious condition that can pose a threat to human life. Before the arrival of the doctor, provide the victim with first aid - drinking plenty of fluids and sorbent (activated carbon).

Russula are bright and unusual mushrooms, their peculiarity is that they do not hide under fallen leaves, but as if they call mushroom pickers with their bright color.

Mycologists distinguish several dozen species of russula, while some members of the family grow exclusively in certain places.

Many species of russula are native to Europe and are found throughout Asia, and some are found in Africa and North America.

In appearance and structure, all types of russula are similar to each other. In young specimens, the caps are almost spherical, and as they grow, they level out and become funnel-shaped. In adult mushrooms, the caps can be quite large - about 15 centimeters in diameter.

The legs of almost all russules are smooth, cylindrical, and white. The pulp is dense, but in old mushrooms it becomes loose and brittle. When russules are removed from the basket, only young mushrooms remain intact.

Dangerous russula

Where did the name "russula" come from? This is a delicious food mushroom that can not only be fried and stewed, but also eaten raw, while being careful. But among russules there are also inedible species. All inedible russules are distinguished by reddish or bright red caps. And in many European sources they are generally referred to as poisonous.

Pungent russula is most common. It grows everywhere throughout the fall and summer, among swamps, in mixed and deciduous forests. It looks like a swamp russula, but you can distinguish it by its brighter red cap. The skin is removed from the pungent russula in one motion, and the reddish flesh is exposed. The pulp is fragile and very brittle.

Blood-red russula is also inedible. It grows in the fall in coniferous forests. The skin, in general, is not removed from her cap. Her leg is reddish, and the plates are descending.

There are several other types of inedible russula that all taste bitter and pungent. They all have pink caps of various shades and reddish legs. As noted, there are many types of russula, but mushroom pickers do not need to know all of their names, they just need to distinguish between inedible red-footed species.

Edible russula

The rest of the russula are edible, but of different taste. Recognized leaders are also distinguished among them.

Food russula got its name for a reason, it is considered a delicious, especially tasty mushroom, you can cook a variety of dishes from it and even dry it.

The basic characteristic of edible russula is that the skin does not cover the edges of the cap, so the flesh and ends of the plates remain exposed. For this, in England, the food russula is called "golodub". The color of her cap can be red-brown or purple-red. The leg is thick, dense and so short that it seems as if the cap is on the ground.

Food russula grow in deciduous forests, giving particular preference to deciduous forests. It is found in oak forests, birch forests, near forest roads, on forest edges and paths.

Greenish russula is also an edible variety, maybe even tastier than food russula. Also, this species grows in deciduous light forests, under birches, beeches and oaks. Greenish russula begin to meet quite early - in July and continue to grow until the end of October. These mushrooms grow quite abundantly.

Green russula can be fried, dried, salted and stewed. The pulp does not change color when dried. But the most delicious russula is boiled. In a greenish russula, the cap has various greenish shades, it can be bright blue-green, greenish-ocher and dull gray-green. The edges of the cap are usually lighter. The skin is thick, it is inseparable from the pulp. The skin is characteristically cracked, it is along these cracks that the greenish russula differs from other species.

The green russula appears even earlier than its relative, the greenish russula - at the end of June. This species is widespread in the middle lane. The color of the cap is pale greenish tones, sometimes it can be almost gray, in the center it is darker. The peel is removed in half of the cap.

These russula are very fond of slugs, they gnaw large holes in the caps and legs. Young green russula are dense and very tasty. They are salted and crunchy on the teeth.

Russula yellow or pale yellow russula. In some places this mushroom is very numerous. It grows in moist pine-birch and birch forests, sometimes it can be found among blueberries. It has an elastic flesh that turns gray when cut.

When boiled, this russula turns gray or even black, so it is not boiled.

Russula golden-yellow grows in deciduous forests, but more often in broad-leaved ones. This russula is smaller in comparison with the yellow russula, has a looser flesh, and the plates are much yellower.

Gray russula is another delicious mushroom. These russula grow exclusively in pine forests, among lichens and mosses. Gray russula is a very large and beautiful mushroom. Young specimens have orange or red caps with shiny surfaces. The hat is completely spherical in shape, so these russules look like bright balls scattered on the grass. Ripe russules also look very beautiful, they are large and have hemispherical caps growing on high legs. And old specimens look unsympathetic: the cap becomes faded and becomes covered with gray spots. The pulp turns gray so much that the mushroom becomes unlike a russula.

In addition, worms grow in large numbers in gray russules. Slugs leave marks in the mushrooms, which turn black. The russula are very productive mushrooms, so there is always the opportunity to collect plenty of young specimens.

The russula blue-yellow is a mushroom with a variable color, it is almost impossible to describe the color of its cap. Even old mushrooms have caps of a wide variety of colors: brownish, greenish, purple-purple, olive, grayish. Most often, the color is uneven, with blurred spots, and all colors are present on the cap. The plates of the blue-yellow russula are unbreakable, soft, oily to the touch. They grow in different types of forests and are harvested from July to October.

The green-red russula or kidney russula is also a variegated russula. These large mushrooms grow in deciduous forests: among birches, oaks and beeches. A fleshy hat in diameter reaches 15-20 centimeters. There are olive or yellowish streaks and spots on a red background. The general background of the cap can be leathery yellow.

The plates of the green-red russula are thicker and wider than those of other species. The leg is thick and powerful, but wadded inside.

Brown russula is of several varieties, which differ among themselves in the place of growth and color of the cap. The hat can be red with a greenish tint, burgundy, red-yellow with uneven spots. If a leaf sticks to the red cap, then a yellowish color is obtained under it. The pulp of russula that turns brown in the air turns brown, but this does not affect the taste of the mushroom.

The plates are yellowish, if you press on them, then they also turn brown. Many mushroom pickers note the unusual smell of a brownish russula. Some say that this mushroom has a herring smell, while others say that it smells of lobsters and crabs, in general it is exotic.

The maiden's russula is smaller than its cousins, but this mushroom has some remarkable properties. Firstly, girls' russula grow in dry weather, when there are no other edible mushrooms, secondly, it is an extremely widespread mushroom, sometimes the soil is covered with them, and thirdly, these mushrooms have a delicate, pleasant taste, in which there is no bitterness and spice. This russula really lives up to its name.

The hat of a girl's russula does not exceed 6 centimeters in diameter. The color of the cap is pinkish, yellowish, with a darker middle. The stem, flesh and plates are extremely brittle, they are white in young mushrooms, and turn yellow with age.

The types of russula are not easy to identify, but you shouldn't worry because they are all delicious and edible. There are also species such as blue russula, brittle, azure, whole, gray. All species cannot be listed, all of them can be collected and eaten, except for the red-footed, which, as noted, are poisonous.

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

Description of the family russula

The russula belong to the genus of lamellar mushrooms of the agaric order of the russula family. Their fruit bodies are fleshy and large. You can recognize russula in the forest by bright, different colors of hats with a diameter of 2-20 cm, spherical, hemispherical, bell-shaped with white flesh and white smooth legs. You can read about the color of russula in the section "Types of russula". The hats of russula break well, which reduces the economic value of these mushrooms. As they mature, they change their shape, becoming open, 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 which species the russula belongs to - lamellar or tubular, you need to look under the cap. Its lower layer consists of many plates.

Russula 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 unsuitable for food because of their low toxicity or unpleasant taste. Suitable for fresh and pickled consumption. They are included in the third category of edible mushrooms, which includes mushrooms of average taste. Some are categorized below because they have no nutritional value.

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

Did you know? The best for eating are russula, which have more green, blue, yellow and less red in the color of their caps.

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 cite short description the most common.

Did you know? Since the differences between species groups of russules are small, sometimes chemical analysis or examination of microscopic signs may be necessary to accurately determine the type of fungus.

Edible russula

Appears from July to October in coniferous and mixed forests. Recognizable by the white cap, sometimes with yellow blotches 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, fried foods are prepared from dry milk mushrooms, and they are pickled. Its taste is pungent.

It grows in moist 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, over time they become pale yellow and gray. The yellow russula belongs to the third category of edible mushrooms. Has a sweetish, non-pungent taste. It is consumed fresh and salted.

A fungus found in coniferous forests. The hat with a diameter of 3-10 cm is colored blue. The color is uneven: in the center it can be black and purple, to the edge it is lighter. 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 kind of poisonous mushroom you can easily confuse a green and greenish russula, then this is a pale toadstool. However, russules do not have a ring on the stem and a thickening at the base.

The hat of this russula has a beautiful and attractive color - red with gray spots. Her leg is even, white. Comes in July - September. It grows mainly in deciduous and coniferous forests.

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

It got its name from the fact that it is often found in swamp areas, pine forests. Where the russula grows, it is usually damp and humid. It 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 delicious, suitable for boiling, frying, pickling and salting.

... It grows throughout the summer until October. Inhabits deciduous and mixed forests, most often under birches. 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. It is painted gray-green or bluish-green. In cooking, it is used for frying, boiling and salting after blanching.

... It begins to grow in the middle of summer. It is noticeable with a 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 species can be harvested from July to October. The caps of this species, when mature, are roundly spread, greenish or purple in color. The leg is thick, mostly white, but it can be reddish or purple. The mushroom tastes good. Belongs to the third category.

Now you know what edible russula look like.There is also a category of conditionally edible mushrooms, which may have an unpleasant taste, be not suitable for cooking, but are suitable for pickling. Conditionally edibles include: brown russula, maiden, buffy, golden yellow, beautiful, blackening russula, white podgruzdok, black podgruzdok, value, gray russula and others.

Inedible russula

Immediately it is necessary to make a reservation that there are no poisonous russula in the direct sense of the word. The inedible category includes mushrooms that have a pungent pungent taste, among them there may be weakly poisonous or toxic ones, which, when ingested, cause irritation of the oral mucosa, mild gastrointestinal disorders. Many of them often have external signs similar to their edible counterparts, which is why they are called false russula. Non-toxic inedible mushrooms include: russula birch, red, pink, Kele, brittle, pungent, bilious and others.

... The hats of this russula have a variety of bright colors and shades: red, pink, purple, gray. Forms mycosis with birch roots. Occurs 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. This russula smells good 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 it becomes prostrate. Colored in pink color... The russula is bitter in taste.

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

... Usually grows in groups 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, spicy in taste.

The inedible toxic mushrooms are Mayra's russula and pungent russula.

... The russula has a number characteristic features, a short description will help you recognize her when you meet and bypass her. First of all, it is a deep red hat. At first, it is hemispherical, then flat, slightly depressed. The stem is white, may be brown or yellow at the base. It grows in beech forests. When used, it provokes mild poisoning.

It lives in moist pine forests. It is characterized by a red or red-pink cap with a diameter of 10 cm, flat-convex, and later prostrate shape. Has a burning unpleasant taste and unpleasant odor.

How to distinguish edible russula from inedible russula

You can determine which russula mushroom is in front of you - edible or not, by several signs. So, inedibles are characterized by dense flesh, pink color of the end of the leg, no damage by worms, rough plates, film or skirt on the leg. All inedible russula species usually (but not always) have a bright, flashy color and bad smell... When cracked and cooked, the flesh changes color.

All lovers of quiet hunting are familiar with russula mushrooms, photos and descriptions of this species can be easily found in any identifier.

Instances of this species are edible and poisonous. A dangerous mushroom is easy to confuse with one that can be eaten, because they often grow very close (photo 1).

All lovers of quiet hunting are familiar with russula

Characteristics of russula and its distinctive features:

twisted or flat cap;
wavy or slightly convex edges;
smooth skin;
the plates are spotty, with purple streaks or amber drops;
the pulp is white, sometimes acquiring a light shade of the color that the cap has (photo 2).

There are many russula in every forest. Many mushroom pickers believe that there are no representatives of this family that can cause serious poisoning. But this is not at all the case. It is always important to distinguish between edible and poisonous species. After all, even one dangerous mushroom in a pan can harm your health. Therefore, you need to know what russula mushrooms look like, which should not be touched.

There are many russula in every forest

Poisonous russula

Pink kele (photo 3). It grows mainly in coniferous forests. Hat depressed in the middle, dark pink. The stem is even, slightly paler than the cap in color. Spores are beige. Has a fruity scent.
Burning and caustic (emetic) (photo 4). Bright red or hot pink. It is distinguished by a hat with a diameter of about 5 cm, the edges of which, as a rule, are paler than the central part. The skin is moist, slightly sticky, easily detached from the body of the fungus. The leg is snow-white, even, it breaks easily. Plates are even, rare. It tastes very bitter.
Birch (photo 5). It grows in deciduous swampy forests, often next to birches - hence the name of the mushroom. It has a subtle coconut flavor. Small, only 3-5 cm in diameter. The hat is pale yellow, cream or beige. The leg is cylindrical, white. The mushroom is very fragile; it breaks easily in the hand.
Spicy food (photo 6). Purple, lilac with dark blue or black tint. The lower part is smooth, lilac; the plates are narrow, light brown. Prefers coniferous, more often spruce, forests.
The most graceful. A similar species - russula fragile (photo 7). Thin, fragile mushroom. Pale purple, pink, in the central part has a lilac or pale lilac color, light yellow plates, frequent. The skin is easily removable. Grows in deciduous and mixed forests.

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

Russula mushrooms (video)

Safe and tasty views

Consider a photo and description of the most common russula in our latitudes, which can be safely eaten.

Greenish or scaly (photo 8). The cap is green, thick and fleshy. The skin is difficult to remove. The pulp is white, firm. Loves coniferous, mainly spruce forests.
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.
Short-legged (photo 10). The hat is depressed, white or greenish. The leg is thick and short. Grows in mixed or deciduous forests.
Red marsh (photo 11). This mushroom is also called a float because it looks like a float on water. Found in mixed or coniferous plantings. Prefers swampy soils. The hat is red or bright pink. The pulp is snow-white, shiny.
Velenovsky's russula (photo 12). Light brown mushroom of a semicircular shape with a snow-white leg. The pulp is pale yellow. Grows from May to November in deciduous forests. Easy to find under oak or birch trees.
Fading (photo 13). The mushroom is pale green or copper-red in color with a small white stalk, sparse plates and yellowish or grayish flesh. After being cut, it becomes pink or beige.
Fetid (photo 14). Many people know this representative of the russula family under the name Valui. In the forests of the middle zone, it is very common. It features a spherical brown cap, a thick, straight leg, and a shiny skin that can be easily removed. The smell is pungent, the pulp resembles the taste of pickled cucumber. Edible, but needs to be soaked before cooking.

It is important to know

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

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

Remembering these simple tips, you not only will not be mistaken in choosing non-toxic species, but you can also help your body cope with some ailments. After all, the russula mushroom is not only tasty, but also healthy.

Healing properties

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

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

Wheat russules 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 meals 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

Help cleanse the body.

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

These mushrooms got their name due to the fact that they can be eaten raw. This is actually so, but it is still not worth the risk, especially since the preparation of russula is a completely troublesome business.

Are russula useful (video)

How to cook mushrooms

How to cook russula, each housewife decides for herself. Most prefer to boil mushroom soups or fry with potatoes. Some species are better to pickle, others are good for pickling. A correctly chosen recipe plays an important role, because the taste of some specimens is unsaturated: it is preferable to add them to a mushroom assortment; others should be prepared certain timeso that they also do not lose their taste.

Cold salting. The recipe requires green russula, as it is believed to be the most salted mushroom.

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

Cooking mushrooms:

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

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

Soup. A three-liter saucepan will require 1 kg of russula, 5 medium potatoes, 1 carrot, 1 onion, 70 g of rice or millet. Finely chop the processed mushrooms, cover with cold water, add bay leaves and cook for 30 minutes, periodically skimming off the foam. Finely chop the carrots and onions and fry until golden brown in a little sunflower oil or any vegetable oil. Add to mushrooms along with washed cereals and coarsely chopped potatoes. Cook until the potatoes are ready, season with salt to taste. Serve with herbs and sour cream (photo 18).

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

Quiet hunting is a popular hobby for residents of central Russia. To avoid trouble, follow the advice of experienced mushroom pickers: not sure - don't take it. Always check your mushroom catch after walking in the woods, and don't be afraid to throw out even slightly suspicious specimens. The harvesting season is long, and each mushroom is waiting for its own mushroom picker!

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Today we will talk about the most common mushrooms in our country - russula. They have excellent taste, useful properties, they are widely used in cooking.

Description and appearance

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

They grow mainly in coniferous and deciduous forests. Appear in June, but the best harvest period is from early August to September.

Mushroom caps are different as it depends on the species. There are pinkish russula, yellow, green, and so on. Let's take a closer look at the varieties of the mushroom.

Kinds

Green

It is an edible mushroom with 2/3 caps easily removable. The hat itself is green in color, it can be depressed or convex, the surface is sticky. The stem is cylindrical, almost completely white. There are grooves on the edges of the cap. The pulp is brittle, white, has a characteristic bitter taste. Before use, it is recommended to boil it to get rid of the bitterness. You need to collect young individuals whose edges are lowered.

Yellow

The hat has a bright yellow color, the surface is dry, the shape is flat or convex. The leg is white, but turns gray as the mushroom grows. The pulp is similar in structure to cotton wool, white. Under the skin it is orange-yellow, after cutting it darkens. An edible variety of russula that is best boiled or salted. After boiling, the flesh turns dark. It is recommended to collect young mushrooms whose edges are lowered.

Blue-yellow

The skin is removed by 2/3 of the cap. The cap itself may have a dry or sticky surface, green or brown in the center, and predominantly violet-gray at the edges. The pulp is white, but can have a purple tint, cotton-like. The taste is not pungent, the structure is strong. The leg is white, dense, but becomes hollow over time. Perhaps the best type of russula in terms of taste. It is recommended to cook, salt and pickle.

Inedible pungent-caustic

It is an inedible type of mushroom. The hat has a convex shape, slightly depressed, red and shiny. The leg is predominantly pink at the base. A young mushroom has a spherical cap. The pulp is white, brittle, the taste is burning. Unpleasant taste is the reason for inedibility. Plus can cause gastrointestinal upset.

Bilious

The edibility is not precisely determined, therefore salting is allowed, but only after a very long soaking. The hat has a convex shape, then the center is pressed in, the color is straw yellow. The edges of the mushroom are initially smooth in structure, but over time they acquire stripes. The flesh is pale yellow, burning and acrid.

Pale ocher

It has a barrel-shaped stem, a strong structure, a whitish shade with an admixture of brown. The cap is smooth, buffy-yellow. At first, the shape is convex, but over time it becomes prostrate. The pulp is dense, white, brittle, slightly darker on the cut. The taste is rather pungent. This is a conditionally edible variety of russula, which is boiled and salted.

Swamp

The stem is clavate, hard, but sometimes it can be hollow. The color is pink or white. The cap is fleshy, convex, slightly compressed in the middle. The edges are blunt. The flesh is white, dense in young mushrooms, but becomes loose over time. It has a characteristic fruity aroma. It is an edible species that is boiled and salted.

Maiden

The extended leg to the base, first solid, then hollow. The structure of the leg is brittle, whitish or yellowish in color. The hat is initially convex, but then becomes prostrate. The color is brownish gray or yellowish gray. The flesh is white or yellow, brittle. The edges of the cap are ribbed, thin. Edible look.

Turkish

The hat is wine red, orange or black. The surface is shiny. At first, its shape is hemispherical, but with age it becomes depressed. The leg is white, clavate. The pulp is white with a characteristic fruity aroma and a brittle structure. Edible look.

Food

Has a dense, white leg. The hat is flat-convex, it can have a pink, reddish or brownish uneven color. The pulp is dense and white, not pungent in taste. Perhaps one of the most delicious russula, which is boiled for further use, is perfect for drying, pickling, salting and preparing second courses.

Greenish

The leg is white in color, with brownish scales at the base. In a mature mushroom, the cap becomes open. Before that, matte, fleshy, hemispherical. The flesh is white in color, dense in structure, may be slightly pungent, but not pungent in taste. You can safely call one of the most delicious varieties of russula. Suitable for salting, pickling, drying.

Storming

The leg is white, may have a reddish tint. As it grows, it becomes brownish. The cap of young individuals is hemispherical, while that of older ones is wide, brown or burgundy. The center is usually darker. The pulp is white, has a characteristic smell of shrimp or herring. Before use, it is necessary to digest for a long time to eliminate the unpleasant odor. Suitable for salting and pickling.

Where grows

This mushroom grows in almost all forests. Loves the neighborhood with moss, forest edges, clearings. But most often it grows on roadsides. Collecting russula begins in June, and the peak season is August-September.

Today science distinguishes about 30 varieties of this mushroom that grow on the territory of Russia.

Features:

I would like to talk about some of the features and facts associated with this fungus and its varieties.

There is one theory according to which the mushroom was named. It is based on the fact that when salted, the mushroom quickly becomes suitable, while the rest of the mushrooms take at least a few days for this. In this regard, russula can be used allegedly in its raw form.
You need to look for mushrooms in deciduous, coniferous and mixed forests. They are not uncommon in swamps. You can go for them in May, and end the season in October. The main condition for the possibility of finding them is rain.
On the inside of all russules there are white plates, and all have white legs. They do not have rings, films or scales. After cutting, the mushrooms remain white.
When collecting, it is important to consider the peculiarity of the mushroom. They are extremely fragile. Therefore, they are collected, as a rule, separately from other types of mushrooms.
To make the process of cleaning russules easier for yourself, pour boiling water over them before processing.
It is easy to remove the film from the mushroom, but it is not always worth doing. This is explained by the fact that the film will not allow the mushroom to fall apart during cooking.
If the taste of the mushroom turned out to be bitter, in front of you is a caustic russula. To eliminate this taste, you need to sprinkle them with salt, place them in the refrigerator overnight, and boil the next day.
The bitter taste after boiling indicates the need to remove the films from the cap. Even if this does not help, drain the water, fill in a new one and boil the mushrooms for another 20 minutes.

How to choose and where to buy

Such mushrooms can only be purchased from private owners, mushroom pickers who came to the market to sell the harvested crop. The most important thing is to learn how to choose them correctly.

The fact is that russula is often confused with pale toadstool. Now we will tell you how to avoid such a mistake.

A true russula has a smooth, white leg shape. There are no membranes, the inside of the leg is dense or hollow. The pulp is extremely fragile; it can rarely change color or darken at the cut. If you see spots of red or purple on the hat, do not take such a mushroom: most likely, it is a false russula.

Choose the densest mushrooms, avoid dry and old individuals. The best in terms of quality are yellow and blue-green russula. This is perhaps a real delicacy. Many people believe that these varieties are suitable for consumption raw.

Watch the following video about russula mushrooms, how best to collect them and what to make of them.

Storage methods

Once you have collected the mushrooms, be sure that they will not lose their properties in the next 24-48 hours. But keep in mind, in this case, you cannot wet the russula, but immediately place it in the refrigerator.

Pickled and pickled mushrooms can be consumed within 12 months. Dried can serve for more than a year.

It is extremely important that even after drying russula does not lose such important dietary fiber and amino acids. Only protein leaves, which leaves about 30-40% of the original amount

Nutritional value and calorie content

Everything here looks quite interesting and useful. It is a dietary product that can still provide significant benefits.

For 100 grams of the product there are:

Chemical composition

These mushrooms are very rich in useful elements, vitamins and minerals. This determines the abundance of useful properties, as well as pleasant taste.

Of the main vitamins that are beneficial to humans and present in russules, one can single out:

Vitamin PP;
Vitamins B1, B2;
Vitamin C;
Vitamin E.

As for minerals, it should certainly be noted here:Fe, K, P, Na, Mg, Ca.

Beneficial features

It just so happened that nature chose russula to enrich them with vitamins PP and B2. They are of great importance for human health and the functioning of our body.
Pungent and purple russules act as an antibacterial agent, help to cope with abscesses.
They are very useful for those who are faced with serious gastrointestinal diseases.
Due to the low calorie content of the mushroom, it is perfect for those who are struggling with excess weight.
The russula are nutritious, create a feeling of fullness, after which you do not want to eat. As a result, they help fight obesity.
They are recommended for food to prevent blood clots and to provide protection against blood clots.
With the help of russula, milk is curdled, creating an incredibly healthy fermented milk product. It is useful for people who suffer from problems with the heart and blood vessels.

Harm and contraindications

There are several contraindications for people who should not consume these types of mushrooms. Namely:

Individual intolerance to the components of the fungus by humans;
Serious disorders in the work of the heart, kidneys, liver;
Not recommended for children under 12 years of age;
Contraindicated in pregnant women, as well as women during the period breastfeeding child.

In general, many doctors believe that russules can be given to children after 7 years. But in limited quantities and only the most delicious and safe types.

As for adults, they should also not overuse russula - no more than 150 grams per day. Delicacy and high-quality russula are no exception.

Application

In cooking

Perhaps, it is the culinary sphere that makes it possible to fully appreciate all the taste possibilities of this mushroom. Yes, it has great beneficial properties, but cook some kind of dish out of russula, and you can no longer refuse it. This will be your favorite mushroom.

Please note that before eating, the mushrooms must be filled with water and kept for several hours. Before the main processing processes, that is, frying, salting, pickling, it is advisable to boil them for 5 minutes. This will eliminate the bitterness.

Now we will share with you several recipes for making russula. Namely, we will tell you how to salt them properly, pickle them and how to boil them correctly.

Salty

Take a set of the following ingredients:

One small onion;
3 tbsp vegetable oil;
3 cloves of garlic;
1 kilogram of fresh edible russula;
4 tbsp rock salt;
Several blueberry leaves.

Preparation:

Clean the mushrooms from dirt, rinse, place in a saucepan, add a little salt. Peel the garlic, cut it into small slices and place with the mushrooms. Cover the mushrooms with blueberry sprigs and place in a cool, dark place for 12 hours. Now pour the chopped onion on top, add oil and mix everything. Place the mushrooms on the prepared jars, close. As the mushrooms are tamped, add more russula to the jars until the jar is full. After about 30 days, the mushrooms are ready to eat.

Pickled

There are several ways to marinate russula. Now we will describe them to you.

Vinegar recipe

Peel the mushrooms properly, if necessary, remove the foil from the cap, cut the legs short.
Boil water, pour mushrooms with it. Place on fire, bring to a boil, turn off and leave to cool.
In the meantime, prepare the jars.
After cooling, discard the mushrooms in a colander.
Leave the leaves from currants or cherries in the prepared jars, although both can be used. Also include bay leaves, dill umbrellas. Add some tarragon sprigs to improve the taste. Arrange the mushrooms in the jars.
Make a marinade based on 250 ml of water - 50 ml of vinegar and 25 grams of rock salt. Make brine based on the number of mushrooms available.
Boil the marinade, pour it into jars with mushrooms.
Place the jars in a wide pot of water to spread. After boiling the water, keep the jars on fire for about 20 minutes.
Take out the containers, screw on the lids. The mushrooms are ready.

With garlic

Note that for 1 kilogram of russula, you need a large tablespoon of salt. You can use garlic as you like. Mushrooms in this way of pickling will not be stored for long, but you are unlikely to resist not to eat them all at once.

So, you need to cook according to this recipe as follows:

Rinse the mushrooms, remove all dirt;
Peel the garlic, cut it into thin slices;
Place the mushrooms in a jar or pan, but always with the cap down;
The layers are sprinkled with salt and garlic;
You need to withstand mushrooms for 14 days by placing the jars in a cold place;
After 2 weeks it can be served. It goes well with vodka, has a spicy and rich taste.

With onions

You will need the following ingredients:

Purified water - 400 ml;
1 kilogram of russula with hard caps;
250 ml vinegar;
Several clove buds;
300 grams of onions;
Lavrushka leaves;
Allspice (peas);
1 tsp Sahara;
1 large tablespoon rock salt

Preparation:

Peel the mushrooms, fill them with water and boil for about 15 minutes, then discard them in a colander so that all the liquid is glass. Pour water into a saucepan, add the specified spices, salt, sugar, small onions. Bring the mixture to a boil, then add the vinegar. Dip the cooked russula into this marinade and boil for 5 minutes. Spread the hot mushrooms in the jars, and let the brine stand on the fire for another 2-3 minutes. Pour the brine into the jars and close them with lids.

How to cook

Now let's talk in more detail about how to cook these mushrooms correctly.

Before boiling, they must be thoroughly rinsed, sorted out in order to find the strongest specimens.
Clean them from dirt, place in a saucepan. Now pour cold water at the rate of 1 volume of mushrooms for 2 volumes of water.
Place the saucepan over medium heat, bring to a boil, then reduce the flame.
Next, watch out for the formation of foam, which must be removed during cooking. Then add some salt, bay leaf and black peppercorns.
After boiling water, mushrooms are boiled for 30 minutes.
Under no circumstances use the water left after boiling russules for food.

Russula chops

Not many people decide to fry russula. But in vain. They turn out to be very tasty. Served as an independent dish or used with a side dish. Some even manage to fry russula chops.

To make chops, take a peeled russula, choose the largest and flattest caps, and put them in cold salted water for a while. Then discard in a colander.

The hat should be dipped in the prepared batter. Next, the mushroom is sprinkled with breadcrumbs for breading. You need to fry quickly, the fire must be strong. Then place all russula together in a pan, pour in the batter that should have remained. Now fry your mushrooms, but this time over low heat. This will take about 15 minutes.

The russula is not very suitable for making soup, since it creates a characteristic bitter taste.