Blue-yellow russula: mushroom description, photo

Blue-yellow russula is a tasty, nutritious mushroom that is ideal for preparing culinary masterpieces. You can recognize the species by a blue-green or purple hat and an elastic, fleshy leg. In order not to make a mistake in choosing and not to collect false twins, you must carefully read the description, view photos and videos.

Where do blue-yellow russula grow

Russula blue-yellow prefers to grow in families or singly in deciduous, spruce and mixed forests, on acidic soil. They can be found from July to the end of August in the lowlands and mountains.

What do blue-yellow russula look like

Despite the name, the hat of the blue-yellow russula can be painted in a variety of colors. In order not to pick up false mushrooms, you need to read the description of the species:

• Smooth hat with a blurry color. It can be blue-green, violet-gray, purple or pink. The convex shape straightens out over time and forms a pronounced depression in the center.
• The hat measures 16 cm.
• After rain, the bright surface becomes glossy and covered with mucus.
• The bottom of the cap is covered with snow-white dense plates, oily to the touch.
• The pulp is dense, has no smell.
• The leg is thick, fleshy, cylindrical in shape, about 10 cm long.
• With age, the flesh of the leg becomes loose and cottony.
• The color of the scales is snow-white with a purple tint.
• In case of mechanical damage, the pulp does not darken.
• The taste is pleasant, mushroom or nutty.

Is it possible to eat blue-yellow russula

Blue-yellow russula belongs to the 3rd group of edibility. For its good taste, the species is popular in Europe. It is ready for use without pre-boiling.

The taste of the mushroom

Due to its delicate mushroom or nutty taste, blue-yellow russula is consumed fried, stewed and salted. Small specimens look great in marinades and soups.

Benefits and harm to the body

Blue-yellow russula contains vitamins, amino acids and trace elements. Therefore, it is recommended to use it for many diseases. The view is low-calorie and easily satisfies the feeling of hunger. They do not contain fats, so mushroom dishes are perfect for people who care about their health.

With regular use, blue-yellow russula stops the growth of cancer cells, strengthens the walls of blood vessels and the heart muscle. Due to the high content of B vitamins, the nervous system is strengthened, immunity is increased, symptoms of stress and depression disappear.

Despite the beneficial properties, mushroom dishes are considered heavy food. Therefore, they cannot be used:

• children up to 7 years;
• pregnant and lactating women;
• with gastrointestinal diseases;
• in gout;
• with renal and hepatic insufficiency.

False doubles

Few mushroom pickers know that the blue-yellow russula has inedible “brothers”. In order not to harm your body, you need to know the distinctive properties:

• the pulp is very dense and strong;
• the hat is brightly colored, it can be bright red, lilac-pink with a sharp darkening in the center;
• regardless of the weather, the surface is slimy and glossy;
• the base of the leg is painted scarlet or pink;
• the lamellar layer is rough and dense;
• during heat treatment and mechanical damage, the pulp changes color;
• the leg is surrounded by a thin film.

The most common types of inedible twins are:

1. bilious – prefers coniferous forests and acidic soil. In the forests can be found from mid-July to early October. The species has a small hat, painted in a straw-lemon color, a hollow, light yellow leg no more than 7 cm long. The snow-white pulp is bitter, emits an unpleasant aroma.

   

2. caustic russula – a poisonous species, the pulp of which contains muscarine, which can lead to food poisoning. This species has a reddish, dense hat and a cylindrical pink leg. The taste of russula is burning-bitter, there is no aroma

   

3. Birch – inedible species with a bitter, pungent taste. When used, nausea, vomiting, pain in the epigastric region may occur. This species prefers to grow in birch and spruce forests, in swampy and humid areas. Grows from late June to early November. The small cap is brittle and fleshy. The color of the hat can be from pale pink to dark purple. The leg is fibrous, hollow, soaking in rainy weather.

   

4. Russula sardonyx – a poisonous mushroom, if consumed, can lead to an upset of the gastrointestinal tract. The 10-centimeter hat is painted red or brown with a purple tint. The pulp is dense, bitter, with a delicate fruity aroma.

   

If the first signs of poisoning are noticed, it is necessary to call a medical team. Before the ambulance arrives:

• wash the stomach;
• take laxatives and activated charcoal;
• put heat on the epigastric region and to the legs;
• get rid of tight clothing.

Collection rules

To collect healthy and tasty mushrooms without harming the body, you need to listen to the recommendations for collecting.

1. Since the mushroom pulp quickly absorbs toxins and heavy metals, you can not take the blue-yellow russula that grows along the highway and in the industrial zone.
2. Collection is carried out in the morning, in dry sunny weather.
3. Blue-yellow russula, so that they do not crumble and have a marketable appearance, are collected in shallow baskets made of natural material.
4. You should pass by unfamiliar specimens, as poisonous twins of blue-yellow russula can often be found in the forest.
5. It is advisable to collect only young mushrooms, since they have a dense pulp structure, they are less likely to be wormy.
6. So that the mushrooms do not change color and appearance, cleaning and processing is carried out in the near future

Use

Blue-yellow russula is a healthy and very tasty mushroom, with a nutty taste and a pleasant smell. There are a large number of recipes for making blue-yellow russula.

Rice cup soup

The dish can be prepared from fresh mushrooms with the addition of vegetables, vermicelli or a variety of cereals.

Ingredients:

• mushrooms – 500 g;
• liquid – 2,5 l;
• onions and carrots – 2 pcs.;
• potatoes – 5 pcs .;
• spices – to taste.

Preparation:

1. Russula is washed, cleaned and boiled for 10 minutes in salted water.
2. Add chopped potatoes.
3. After 10 minutes, lay the carrot-onion roast.
4. At the end of cooking, add your favorite spices.

Vareniki with blue-yellow russula

A delicious, nutritious meal that everyone will love.

Products:

• liquid – 250 ml;
• flour – 600 g;
• margarine – 50 g;
• egg – 1 pcs .;
• mushrooms – 700 g;
• onions – 2-3 pcs.;
• spice.

Preparation:

1. Mix flour, eggs, melted margarine, water and knead an elastic dough.
2. The dough is covered with a film and left in a warm room for 40 minutes.
3. Russula and onion are cut into small cubes and fried in vegetable oil.
4. The dough is rolled out and blanks for dumplings are made with the help of a glass.
5. The cooled filling is placed in each circle, the edges are pinched and boiled in salted water for about 10 minutes.
6. The dish is served with sour cream and fresh herbs.

Frozen Russula

If there are a lot of russula, then they can be dried or frozen. Freezing is a simple, easy way that preserves its appearance and taste for a long time. Thawed mushrooms are not re-frozen. Freezing blue-yellow russula:

1. Mushrooms are sorted, cleaned and boiled.
2. After they sink to the bottom, they are transferred to a colander to get rid of excess moisture.
3. After drying, the russula is laid out in containers or bags and sent to the freezer.

Conclusion

Blue-yellow russula is a delicious, nutritious mushroom. It brightly reveals the taste in fried, stewed and canned form. Russula has false twins, so during mushroom hunting, you must follow the recommendations of experienced mushroom pickers and know the description of the species.