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Pink russula is a conditionally edible mushroom that is found in Our Country. It is also known under the names russula beautiful and pink. In the scientific literature, the variety is called Russula lepida, or Russula rosacea. Despite the mediocre taste, it is popular with mushroom pickers.
Where do pink russula grow
The species is found in Eurasia and North America. Prefers broad-leaved forests, but can also grow under coniferous trees. It is often found in mountainous regions and on hillsides.
The most active fruiting is observed in rainy summer. Warm weather also favors mushroom growth. They love partial shade, enter into symbiosis with deciduous trees and conifers. They are collected in clearings, forest edges, next to forest paths and ravines.
Pink russula grow singly, but often form groups. They grow best in well-drained soil. They do not grow in swampy areas, and in areas that are prone to flooding in spring or after rains.
It is not recommended to pick mushrooms near highways, factories and other industrial facilities. Harmful substances can accumulate in the pulp: heavy metal ions and radionuclides. Therefore, mushrooms are sent to ecologically clean regions.
How beautiful russula look
According to the photo and description, pink russula consists of a cap and a leg. The mushroom got its name due to its pinkish color. In young specimens, it is hemispherical in shape. As it grows, the shape becomes convex, a depression appears in the center. The hat takes on a flatter shape, but does not turn into a funnel.
The color scheme of the mushroom is diverse: from pale pink to bright red. In the central part, the color is more intense. The size of the hat varies from 3 to 11 cm.
The fungus belongs to the lamellar category. Under his hat are frequent plates. They branch and intertwine with each other, but are located freely. Light beige plates often have a reddish tint near the stem.
The leg itself is large and powerful. In shape, it resembles a club with a thickening near the base, and near the cap it becomes cylindrical. The upper part of the stem is white, below it has a pink undertone and reddish streaks.
The pulp of pink russula is light, dense, but very fragile. At high humidity in air, it acquires a gray color. The aroma of a representative of this species is unusual, reminiscent of mint and fruit. Its spore powder is beige, with spores of a spherical shape.
Edible or not pink russula
Pink russula are included in the group of conditionally edible mushrooms. This includes varieties that are acceptable for use in food. They are pre-treated: soaked in water and boiled for 20-30 minutes. Be sure to drain the liquid after cooking. It contains toxins that are removed from the pulp during heat treatment.
Pink russula are suitable for home canning. It is best to pickle mushrooms for the winter. The boiled mass is added to various dishes. It is stored in the freezer for storage.
Taste qualities of pink russula
Pink russula is not considered a delicacy. Their taste is rather mediocre. The pulp has a bitter taste. To get rid of it, the mass is boiled for a long time over low heat.
Benefit and harm
Russula contains vitamins B, C and E. The pulp of mushrooms is rich in amino acids, potassium, calcium, magnesium, phosphorus. This is a low-calorie product that is added to the diet menu. 100 g of it contains 19 kcal. The pulp contains a protein that is well absorbed by the body.
The use of pink russula benefits the body:
- hemoglobin rises;
- swelling goes away;
- vessels are strengthened;
- sleep is normalized, fatigue is relieved.
At the same time, mushrooms are heavy food for the stomach. When russula is included in the menu, they must comply with the norm – no more than 150 g per day. If this amount is exceeded, the work of the gastrointestinal tract is disrupted. The product is not recommended for children, women during pregnancy and breastfeeding.
The first signs of poisoning are pain in the abdomen, vomiting, diarrhea, weakness. When such symptoms appear, the victim is given activated charcoal or another sorbent. In case of poisoning with russula, it is recommended to drink more warm water and do a gastric lavage. After that, you can seek medical help.
False twins of russula with a pink hat
Pink russula has twins that don’t taste good. Some varieties are poisonous and cause poisoning. Therefore, when picking mushrooms, attention is paid to the shape and color of the cap, as well as other distinctive features.
The most common doubles:
- Emetic russula, or russula is burning-caustic. The main difference is the intense, bright red color of the cap. An inedible specimen that has a bitter aftertaste. Young mushrooms have a convex cap. Then it grows and becomes flat, with a funnel in the center. Its size is 5 – 9 cm. The leg is white or pinkish, cylindrical in shape. The pungent variety forms mycosis with deciduous and coniferous trees.
- Russula very bitter. A variety of russula that grows only under beech trees. It has a slight fruity aroma. Its flesh is very bitter in taste. Hat – wide, dark red. The plates are frequent, white with pink streaks. The leg is large, white with a pink bloom.
- Russula pseudointegra, or russula ruddy. The fungus is found in oak forests, sometimes growing under other deciduous trees. Adult specimens have yellowish plates. The pulp is very bitter in taste. The hat is spherical, bright pink. The leg is cylindrical, with a visible thickening near the base.
How to cook pink russula
Pink russula is eaten after heat treatment. First, the fruiting bodies are cleaned of forest debris: moss, branches, leaves, earth. They are then placed in water to soak. The mass is boiled over low heat to get rid of the bitter taste.
Boiled mushrooms are added to soups, sauces, side dishes, salads, pie fillings. They are combined with meat, chicken, rice and vegetables. The product is fried, boiled, baked and stewed. For the winter it is better to salt them. To do this, mushroom raw materials are placed in salt water for 2 – 3 hours. During this time, bitter juice will come out of the pulp. Then the mass is placed in a jar, add 3 tbsp. l. salt and fill with water.
Conclusion
Pink russula is a mushroom that is eaten only after processing. This variety, which has an unusual pink color, is used to make soups, sauces, side dishes. For these mushrooms, they go to deciduous or coniferous forests, be sure to check glades, clearings and other areas located in partial shade when collecting.