Gray russula: mushroom description, photo

Russula gray belongs to agaric mushrooms of the Russula family. It is believed that this genus is the most diverse and numerous in the territory of the Federation. Of all the mushrooms in the forests, their number is 30-45%. The name, as a rule, comes from the color of the hats. There are edible and non-edible species.

Where do graying russula grow

The graying russula is popular in European countries, since the mushroom has practically no twins, it is difficult to confuse it with other varieties. Grows in damp, coniferous thickets. Often found next to pine. It also prefers deciduous forests, forms an association with alder and birch. Graying russula grows in blueberries, moss thickets.

What graying russula look like

It is a rare agaric fungus. The hat is up to 15 cm in diameter. At first, a hemispherical shape is noted, which over time acquires a slightly depressed appearance. The color of the young skin is brown, brick, red-orange, depending on the place of germination. Gradually, the color changes, the hat at the end of the season becomes a dirty gray hue.

In newly appeared russula, the film is sticky, the edges are smooth. In older specimens, the surface becomes smooth, even, dry, matte. The edging becomes ribbed. The peel is easily removed from only ½ of the cap. The pulp is dense.

The leg is solid, solid inside. The surface is wrinkled and hard. It is shaped like a cylinder. Color white or grey. The height of the lower part of the mushroom is 5-10 cm. The pulp of the leg is loose. When pressed or dried, it turns gray, and then blackens.

The blades are wide but thin. They stick tightly to the hat. In the first days, the color of the plates is white, gradually fading, becoming gray.

Is it possible to eat gray russula

Belongs to the third category of edible mushrooms. Young hats are used for food. They can be fried, boiled, canned, salted.

The taste of the mushroom

There is no doubt about the edibility of russula. Another thing is important – the presence of bitterness in taste. Some mushroom pickers recommend trying them right in the forest, chewing on a small piece of the hat. It is believed that if the color of the mushroom is less red and burgundy, then it is more tasty.

The graying russula is a good addition to boletus, boletus, boletus. Because they will absorb excess moisture and remain crispy. When salted, mushrooms quickly absorb salt. In a day they become suitable for consumption.

Benefits and harm to the body

The nutritional value of graying russula is 19 kcal. The product is nutritious, the composition includes:

• vitamins E, PP, group B;
• ascorbic, nicotinic acid;
• minerals: magnesium, iron, phosphorus, calcium, potassium, sodium, magnesium;
• mono- and disaccharides.

Due to the concentration of important elements, mushrooms have beneficial properties.

1. Good prevention of gastrointestinal diseases.
2. Positively affect the state of the circulatory system. They thin the blood and prevent the formation of blood clots.
3. For the full functioning of the cardiovascular system, a fermented milk product is consumed. It is obtained by acidifying milk with a mushroom.
4. Graying russula is included in the diet of those who are losing weight. The product helps to reduce weight, fight obesity. This is possible due to a feeling of satiety and a prolonged lack of appetite.
5. Lecithin prevents the appearance of cholesterol in the body.

Despite all of the above positive qualities, graying russula can harm a person. They are not advised to use for people with chronic diseases of the liver, kidneys. In the presence of allergic diseases or intolerance to certain macronutrients. Do not eat mushrooms for children under 12 years of age, as well as for pregnant and lactating women.

False doubles

It should be noted right away that there are no poisonous russula in the direct sense. The category of inedible mushrooms includes specimens with a caustic, bitter taste. Among them may be toxic and slightly poisonous varieties. Similar external signs indicate the presence of false brothers.

1. Russula watery. The hat is spherical, up to 5 cm in diameter. The peel is sticky, it is easy to remove. The color of the surface of the fungus is red-lilac. Leg thickness 1 cm, height 5 cm. It is thicker at the bottom. The pulp is watery, fragile, white. The smell is rare.

   

2. Russula birch. The upper part has a diameter of up to 5 cm. The structure of the pulp is brittle, fleshy. The edge is ribbed. The color of the surface is bright red, pale pink. It all depends on the place of growth. The skin is easy to clean. The leg is white, sometimes a yellow tint is visible. Its surface is wrinkled, thickens downwards. The pulp of the mushroom tastes bitter. There is no smell. Often found in spruce and birch forests.

   

3. Russula bile. The shape of the hat is convex. Size 5-10 cm. Over time, it thickens, a small tubercle appears in the center. Color beige or light yellow. The peel is sticky, removed along the contour. The white flesh has a geranium odor and a bitter taste.

   

4. Russula olive. Mushroom large. The upper part has a diameter of 10-30 cm. Thomas is spherical or flat. The surface is dry, even and smooth. The leg grows up to 18 cm in height. The shape is cylindrical, the color is white, the thickness is 2-6 cm.

   

Collection rules

Mushrooms appear from June to October. They should be collected in baskets or buckets. The plates are quite brittle, crumble, so mushroom pickers are not advised to carry them in bags.

Graying russula fresh are stored for no more than two days without pre-treatment. Definitely in the fridge. Longer storage methods include pickling, salting. Canned mushrooms in a jar cost about 1 year. Thanks to drying, russula do not lose their nutritional and taste qualities for 2 years.

Preparation

The use of graying russula in cooking is quite diverse. They can be consumed fried, salted, boiled, meanwhile, they are not suitable for making soups.

The heat treatment rules for all subspecies of russula are the same: first soak for a couple of hours in cold water, then boil for 10 minutes to eliminate bitterness in the pulp. After that, you can proceed to fry the mushrooms.

An unusual recipe for graying russula chops.

1. Separate the top from the bottom.
2. Wash and clean hats.
3. Soak in salted water.
4. Dry with paper towel.
5. Dip each mushroom in batter and then roll in breadcrumbs.
6. Pour vegetable oil into a heated frying pan, lower the hats there.
7. Fry on low heat for 15 minutes.

It can be served as an independent dish or with a side dish. For a richer taste, it is advised to pour over with sour cream and garlic sauce.

Conclusion

Russula graying is a rare mushroom that is not only tasty, but also healthy. Grow prefers in pine, deciduous forests. Has no twins. However, inexperienced mushroom pickers may confuse this species with false counterparts. When collecting mushrooms, you must carefully examine the find. Otherwise, by eating an inedible copy, you can provoke a violation of the digestive tract.