Mushrooms russula, their photos and description. How to cook edible russula
Every mushroom picker is familiar with russules - beautifulcolorful mushrooms. Our latitudes number several dozens of edible species. Photos with them can be found in any fan of "quiet hunting", and they grow in almost every forest - at least deciduous, even coniferous. And so it will be interesting for beginner mushroom pickers to know how to distinguish the russet mushrooms from the rest, and is there any poisonous among them?
Rush: description
Most of the russules differ in colorpeel on the bonnet, it is the same in form all: in young mushrooms it has the shape of a ball, it straightens up with age and becomes hat-shaped, and in especially old specimens, the edges may bend upwards. In most of these fungi, the stem has a cylindrical, even shape and a white color. In young specimens the flesh is dense, it softens with age, the structure becomes uneven, brittle.
Also among the russets there are also inediblerepresentatives. They can be distinguished by a characteristic feature - a reddish (sometimes bright red) hat, on the legs also there is redness. These include hot-caustic, swamp and blood-red russules, photos of which can be seen below. False russules can be distinguished by hats with a brighter color and a different patchiness.
Raked edible rump
Few of mushroom pickers can distinguish russulesby name, the main thing is that it is suitable for food. The most popular (including taste) is the russet diet. Its main feature is that the peel on the bonnet (the color varies from pink to the combination of brown and red) quite a bit does not reach the edges. Leg is rather short, but thick and dense.
Another of the valuable varieties of this fungusthe russet is greenish (scaly), the upper part of which is of different colors: from a bright bluish-green to a dull green, with a fraction of gray (with edges usually lighter), as in the photo. The skin is strong, inseparable from the pulp, but it can crack, which is a characteristic feature of this fungus russula. It can be found in various forests from late July to mid-autumn. Also in the summer (end of June) there is another representative of these edible mushrooms - green russet. It is especially common in the middle latitudes. The description of this mushroom is similar to its congeners, but the hat is characterized by a poorer choice of green shades (mostly dull and faded), with the skin can be removed for the most part. But this russula is often confused with a dangerous representative of poisonous mushrooms - pale toadstool. Therefore, if you are not sure of the correct identification of any fungus, then it is better not to take it.
To bright and memorable data representativesedible mushrooms are russules yellow and golden yellow. The first is very good in salting. It is worth paying attention to the russula, which is named after the irreversible changes in the age specimens. Still there is a russet blue-yellow, green-red, brown, brittle, blue, whole, related, maiden, gray and many others. How to cook these mushrooms? They can be boiled, fried, stewed, marinated and salted. Detailed recipes with photos can be found in sufficient quantities on specialized resources.
As you could see, the russet is prettyare diverse in nature and are mostly edible and easily distinguishable. Just in your search, remain always attentive and do not hurry to cut the mushroom, as soon as it was seen - it can be false or poisonous. For a more detailed description, together with a photo of each species of russula, you can refer, for example, to Wikipedia.
