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The russula mushroom is known to many, but it is rarely found on the home table. It is rare to see in dishes and preparations such a variety as russula almond. It will especially appeal to connoisseurs of the nutty spicy aroma, thanks to which it got its name. Otherwise, it is also called laurel cherry (due to the similarity in smell with the drug of the same name).
Where do almond russula grow
Almond russula can be found in deciduous or mixed forests, very rarely in coniferous ones. The most favorable conditions for its growth are in oak and beech plantings. This representative of the Syroezhkovs grows singly, occasionally there are small groups.
The fruiting period is quite long – mushrooms can be harvested throughout the summer and autumn.
What do almond russula look like
The cap of the almond russula gradually changes as the fungus grows: at first it is raised, bell-shaped, then it becomes almost flat, and by the end of ripening it is concave, with a pronounced depression in the center.
Coloration also depends on age, ranging from sandy yellow in young specimens to rich brown in older specimens.
The hat is round in shape, in mature mushrooms it is ribbed along the edges. Its average diameter is 5-8 cm. The pulp is white, very fragile, not changing color at the cut site.
The lower edge of the cap consists of plates of different lengths, partially fused with the stem. Their color can be milky, beige or cream, and in old mushrooms – reddish. The spore powder is usually white, and the spores themselves are round, colorless.
The leg of this species has a regular cylindrical shape. It is smooth to the touch, but inside it is porous and easily broken. The color changes from brownish – in its lower part to white – closer to the hat. The height of the leg is 7 – 10 cm.
Is it possible to eat russula almonds
Despite the specific taste and unusual aroma, almond russula undoubtedly belongs to edible mushrooms. It can be used both for cooking hot dishes and for salting for the winter. During processing, the mushroom does not lose its pronounced pleasant aroma.
Taste qualities of almond russula
The cap of this variety of russula does not have pronounced flavoring shades. It can be distinguished from other mushrooms only by the smell of almonds. A completely different thing is the leg. It has a pronounced burning taste, which is why not many dare to use almond russula for cooking any dishes.
Benefit and harm
Almond russula, like any other mushrooms, has both beneficial properties and contraindications for eating.
They are very nutritious due to the high amount of protein in the composition, while containing a very small amount of calories. This quality allows you to use for the preparation of dietary dishes for people seeking to get rid of extra pounds.
The composition of laurel cherry russula includes a large number of micro and macro elements: such as phosphorus, potassium, iron, calcium, magnesium, as well as vitamins of groups B, C, E and PP. All these substances are necessary for the balanced operation of various systems in the human body.
In addition, mycologists note the content of lecithin in the product, a substance that prevents the deposition of cholesterol on the walls of blood vessels, which favorably affects the functioning of the circulatory system and the condition of the heart.
Such mushrooms are well absorbed, without causing a feeling of heaviness and discomfort in the digestive organs. It is believed that they help cleanse the body, removing harmful substances and toxins. But all of their use should be avoided by people with diseases of the gastrointestinal tract, especially in the acute phase. Healthy people should limit themselves to portions of no more than 150 – 200 g.
Any pickled or fried mushrooms are strictly contraindicated for problems with the liver and gallbladder, as they put a very heavy burden on these organs.
Russula should not be included in the diet of children under the age of 6 years. The digestion of such mushrooms requires a significant participation of enzymes that are not produced by the child’s body in the proper amount.
It is important to remember the danger of confusing edible specimens with similar poisonous counterparts when collecting. Therefore, you should not use russula, the appearance of which raises any doubts.
False doubles
Although almond russula has a characteristic recognizable aroma, it can often be confused with some other mushrooms on the outside.
Juvenile specimens are very similar to valui. The main difference is in the size of these species. Valui are much larger, and also have a sharp taste and an unpleasant odor. Such a mushroom grows exclusively in birch plantings.
There are twins among close “relatives”. One of these is Morse Russula. The difficulty is that the double has a similar color and almond smell. However, there is still a difference: although the Morse hat has the same yellow-ocher color, it sometimes casts purple. And the pulp of this variety has a pronounced spicy taste.
Another similar mushroom is fragrant russula. It is lower than almond, has smooth edges of the cap, in contrast to the ribbed ends of its “relative”, and the cap itself has a reddish tint. Despite the fact that the smell also has notes of almonds, it smells of anise.
Light yellow russula is very similar in appearance to almond. You can recognize it by its pleasant floral aroma. In addition, the flesh of a light yellow representative does not have a pronounced burning taste.
The ocher russula has almost the same hat. Her leg is more watery, with a gray tone, and the surface of the cap is almost always moist, slimy. The taste of this mushroom is unexpressed, neutral, without bitterness. There is also no characteristic almond smell.
The use of russula almonds
Almost all types of russula are excellent for preparing hot dishes (frying, stewing), and for preparing for the winter. The only restriction in the use of the almond variety for food is the specific burning taste of the leg and bright aroma.
Before cooking, any forest mushrooms must be thoroughly washed, peeled, prying and removing the skin, then cut out the middle. You need to cook them immediately, avoiding the darkening of the pulp.
Especially tasty are fried russula with potatoes, as well as in pickled and salted form. Canned blanks must be stored in a refrigerator or cellar. You can eat almond russula already 10-14 days after salting.
In addition, all varieties of russula contain the enzyme russulin, which ferments milk, so they are often used to make cottage cheese and cheeses.
Conclusion
Russula almond is a mushroom with a somewhat unusual taste and a bright characteristic aroma. It can be used to prepare a variety of hot dishes, as well as for winter preparations. It has many useful properties due to the vitamins, micro and macro elements it contains.
