Edible russula description
Who doesn’t love russula? In the total amount of forest reserves of mushrooms on Earth, they account for almost 50% and are one of the most widespread species. And this is not surprising, because these mushrooms are very unpretentious. They grow from the beginning of summer to the very winter both in coniferous forests and deciduous ones, they also feel great in mixed ones. Found on almost all continents, even in Antarctica!
Why russula are called that way
Mushrooms of a bluish-yellow color, which grow in the forest-steppe and temperate zones, do not need boiling before frying. And after salting, they are ready for use in 24 hours. This is probably why these mushrooms were named so.
Russula – beautiful appetizing mushrooms with caps of different colors
There are even some that can really be eaten raw, that is, without any culinary processing. They taste like a nut.
External description of russula
These mushrooms are a real decoration of forest glades! More than 80 of their species are known. The cap of these mushrooms is round in shape, in the center it has a small depression. Hats are found in almost all colors of the rainbow:
- yellow;
- blue;
- green;
- brown;
- red;
- orange;
- pink.
The plates on the underside of the cap are thin and densely located. The color of the plates ranges from pale yellow to white. Spores ripen in them, with which the fungus multiplies.
The legs, in the shape of a regular cylinder, are quite strong. They are solid inside. At the break it is white, sometimes with a pinkish tinge. The pulp is fragile, sometimes even loose. It has a characteristic mushroom aroma.
One of the species of the russula family is edible. It grows everywhere from July to October. The diameter of its fleshy cap is 5 to 10 centimeters. The pulp is white in color and has a rather pleasant taste and aroma reminiscent of nutty.
The color of the cap of this species is uneven: from pinkish-white to deep red, burgundy. In its middle thickens to brownish, on which white fading spots are often observed
The edge of the cap is usually smooth, but it can also be slightly ribbed. The skin ends in 1, or even 2 cm from its edge. The yellowish-white or pure white plates most often have the same length, and branch out near the stem.
Legs are straight, white, though slightly wrinkled. Closer to the base, they have a slightly smaller diameter.
The hostesses respect this mushroom for the fact that it is very tasty in any form, it is prepared easily and quickly.
The russula make delicious aromatic soups. They are also good fried with onions. And what delicious pickled or salted!
By the way, these mushrooms are most delicious in salted form.
With any method of preparation, the loss of the beneficial qualities of the mushroom is minimal, since the proteins included in its composition, as well as vitamins and trace elements, are perfectly preserved.
These are the most common mushrooms, as they do not require any special conditions. They have slender white legs and colorful hats. They are prepared quickly and easily. They are good in boiled, fried, stewed, salted and pickled forms.