Russula birch: how to cook, photo and description

Birch russula is a fungus included in the russula species. It is considered conditionally edible, which means that it can only be eaten after heat treatment or conservation. The main thing is to get rid of the pungent aftertaste and toxic film on the hat.

Where do birch russula grow

This variety loves moist soils and cool places, therefore it grows in the northern regions: Our Country, Ukraine, Belarus, Great Britain, Scandinavia. From the name it is clear that birch russula is comfortable in birch forests. You can also meet them among conifers, next to which birch trees grow, as well as on swampy soils.

What do birch russula look like

In appearance, typical russula with a pale copper-red or light lilac color. The stem of the fungus is light, almost white. Brittle, flat, depressed in the center, with a yellowish center, the hat grows up to 5 cm in diameter. Young birch representatives of the Syroezhkov family are distinguished by a wavy edge. The skin is always easily removed from them.

The plates of birch russula are rare and brittle, and their flesh is fragile, grayish. The leg is flat or slightly narrowed towards the cap, it is strong in structure, but becomes brittle with increased moisture. The spores of the birch variety Russula are white.

Is it possible to eat birch russula

Traditionally, birch russula is not used in cooking, because according to the classification they belong to a conditionally edible category. This means that with additional processing, representatives of this species do not cause poisoning, but their skin contains toxins that irritate the intestines. If the mushroom is thermally processed, having previously peeled it, then it will lose its bitterness and become usable.

Palatability

Birch russula is not the most delicious member of the family. It is bitter, with pronounced sharp notes. But this quality does not interfere with preserving the product: pickles are saturated.

The pulp of the fruit is fragile, its texture is pleasant, however, it is difficult to bring birch representatives of the Russula family from the forest whole, it is necessary to carefully place them in a basket, leaving enough space so as not to squeeze the fruiting bodies. When cooked properly, caps and legs are great for roasts, pasta, and soups.

Benefit and harm

Recently, this variety has been valued in folk medicine as a detox. The product cleanses the stomach and intestines, removes toxins from the body. Mushroom raw materials contain rare vitamins: E, PP, group B and C.

With a low calorie content (less than 19 kcal per 100 g), birch russula is enriched with fatty acids, disaccharides, monosaccharides and dietary fiber. The product also contains a trace element set: sodium, potassium, phosphorus, iron and magnesium. The content of lecithin prevents the deposition of cholesterol plaques.

It is interesting that, in addition to benefits for the human body, the fungus is actively used in cheese making. The enzyme russulin contained in the product accelerates the coagulation of milk.

Birch representatives of the Russula family are toxic if not properly prepared. Eaten raw, they cause diarrhea, bloating, and nausea. This species is poorly absorbed by the body for a long time, so the maximum daily serving is 150 grams, while children and the elderly should not eat russula.

Collection rules

The mushroom ripeness calendar is capricious: in different years, more or less fruits appear, depending on weather conditions. The harvest season starts in July and ends in mid-October. It is correct not to pull out the birch russula, but to cut it with a sharp knife so as not to damage the mycelium and get a new crop next season.

False twins of birch russula

There are more than 10 varieties of false russula, they all have a pronounced bitter taste and unpleasant odor, often brightly colored. They do not provoke serious poisoning, but they burn the mucous membranes, irritate the stomach, cause a gag reflex, and disrupt the digestive tract. The main false varieties:

1. Russula is the most elegant. It completely copies the birch variety, but still belongs to the false mushroom. His hat is paler and a little smaller, but just as flat and concave. The taste is sharper. The leg is long, 5-6 cm long, hollow, with a pinkish or gray tint. This double does not cause severe poisoning, but after its use nausea and diarrhea will appear.

   

2. Russula brittle. It has an unstable color: it can be red-violet, olive-green, gray, white, yellowish. She has rare plates, slimy finely scaly skin. These mushrooms are inedible due to the sharp bitter taste and unpleasant smell.

   

3. Purple brown russula. You can distinguish them from birch trees by a specific smell, reminiscent of the one that a snuffbox or cigarette case has. Their spore powder is ocher, the taste of caps is unpleasantly bitter. Young fruits have a purple-red tone.

   

4. Russula pink. It has a cap 4-10 cm in diameter, hemispherical in shape, which later unfolds, becomes concave in the center. The surface of the fungus is dry, with a smooth thick edge, in wet weather it becomes slightly sticky. A distinctive feature is a pink-red color with indistinct white-yellow spots and a non-removable skin.

   

You can learn more about pink russula from the video:

How to cook birch russula

Birch russula mushrooms have not only unique nutritional qualities, but also smell good. Dishes cooked on such a mushroom broth with the addition of caps and legs absorb all the nutrients and have a rich aroma.

Birch russula belongs to the category of conditionally edible, allowed for consumption only after heat treatment, which also removes bitterness. As for spiciness, it cannot be removed by roasting, so it is better to pickle or boil the fruits. They are pre-washed, sorted and cleaned from the top film, which contains toxins.

Cold canned snacks are often made from birch russula. To prepare hats in breadcrumbs you will need:

• large hats (300 – 500 g);
• egg;
• 200 g flour;
• 100 g breadcrumbs;
• salt;
• sunflower oil (0.5 – 1 l)

Procedure:

1. Peel the caps, cut into halves.
2. Stir the egg, add salt.
3. Dip each part in egg, in flour, in breadcrumbs.
4. Throw in boiling oil, fry.
5. Arrange in half-liter jars, sterilize for 1 hour.

Store blanks in a dark place.

Russula produces fragrant mushroom caviar, for the preparation of which you will need:

• 1 kg of mushroom mass;
• 50 g salt;
• onion (1 – 2 heads);
• sunflower oil (500 g).

Sequencing:

1. Russula is washed, peeled and peeled, boiled for 30 minutes, removing the foam.
2. After they are folded on a towel or in a canvas bag to dry for 4 hours.
3. Finely chop or grind in a meat grinder with an onion head, add salt and pepper to taste.
4. The resulting mass is laid out in jars and poured with hot vegetable oil.
5. Then roll up the lids.

The blanks are stored in the refrigerator for up to 2 months.

Birch russula can also be pickled in barrels. To do this, mushrooms are stacked (legs up) in a container, sprinkled with salt, the top layer is currant leaves, horseradish and garlic. A fern is laid out at the very top, everything is poured with boiling water and left for 40 days.

Conclusion

Birch russula is not a universal mushroom. Difficulties arise when harvesting it: proper cleaning, processing, and aging are needed. Real gourmets who know a lot about the bitter-sharp taste are able to appreciate the properties of such fruits. Collecting such mushrooms is recommended for mushroom pickers with experience.