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Forked Russula (Russula heterophylla) is an edible mushroom from the Russula family, familiar to European forests. The period of active growth is from late July to September.
Where do forked russula grow
Russula forked (multi-lamellar) can be found in broad-leaved and mixed forests, especially with a predominance of birches, aspens and oaks. The mushroom grows both singly and in groups, sometimes forming entire glades. Most often, forked russula can be found in young plantings.
What do forked russula look like
Russula forked refers to agaric mushrooms. At a young age, the cap has a hemispherical shape, but as it grows, it opens and forms a wide funnel. Depending on the growing conditions, the diameter of the cap can vary from 5 to 12 cm. The skin is thin, dry, slippery in rainy weather, finely serrated along the edge, easily removed up to ¼ of the cap diameter. The color of the film cover can be:
- grey-green;
- bluish green;
- yellowish green;
- brownish;
- yellow (rare).
The central part of the funnel is colored more intensely – olive, and in some cases, dark brown, in the middle there may be a velvety. The plates are located almost close to each other, closer to the stem they are intertwined and grow downward to it. The color of the plates is milky, cream or yellowish-greenish, sometimes they have brown-brown fragments.
The leg of the forked russula is strong, in the form of a cylinder and less often a cone, solid at the base and in some cases hollow closer to the cap. Voids in the stem structure appear as the fungus grows. Height – an average of 6 cm. The surface of the leg is smooth, without gloss, the color is almost white. With increased humidity, yellowish spots may appear, in old mushrooms the legs become wrinkled.
The pulp of the forked russula has a dense structure, the plates are brittle. When cut or broken, the milky juice does not stand out. The flesh is white, becoming yellowish in the air.
Is it possible to eat forked russula
Russula heterophylla is an edible mushroom. Some types of russula can be consumed fresh, without pre-treatment. It is safe if the mushroom picker is experienced and accurately distinguishes one variety from another. In view of their prevalence, russula is multi-lamellar, along with food, green and yellow, a product familiar to the table. There are a great many recipes for preparing these mushrooms, and most of them are simple and quick, even an inexperienced hostess can do it.
Palatability
The taste of fork russula is tender and sweetish, there is no pronounced mushroom smell. The bitter taste is also absent.
Benefit and harm
Russula is a low-calorie product rich in vitamins and minerals. The pulp of the mushroom is 90% water, in 100 g – only 19 kcal. A serving of 150 g is enough to satisfy the body’s daily need for protein. The composition of the pulp includes:
- vitamins: PP, B1, B2, C, E;
- minerals: K, Ca, Mg, Na, P and Fe.
Mushrooms contain a large amount of protein. This is a favorite product of vegetarians, who thus make up for the protein deficiency that occurs due to the rejection of food of animal origin.
The use of russula in acceptable quantities has a positive effect on the human body:
- immunity is strengthened;
- the risk of cancer is reduced;
- metabolic processes are normalized;
- vessels are cleansed;
- harmful substances are adsorbed and quickly removed;
- improves the condition of nails, teeth, hair, skin.
The presence of russula in the diet prevents emotional disorders and mental exhaustion. Mushrooms remove excess water and promote weight loss.
However, like many other products, fork russula has its own contraindications. They are not recommended to eat in the following cases:
- pregnancy and lactation;
- inflammatory processes in the digestive system;
- chronic diseases of the gastrointestinal tract;
- heart diseases;
- violations of the liver;
- individual intolerance.
Collection rules
In adulthood, with an open hat, forked russula are very fragile. A wide basket or bucket is suitable for collecting them; in a plastic bag or backpack, they will quickly turn into dust. Increased fragility is due to the presence of special vesicular cells in the fruiting body, called spherocysts.
Young, not overgrown specimens are suitable for food. Old mushrooms accumulate harmful substances and can be dangerous to humans. The collection of forked russula and other species near industrial enterprises and highways is fraught with poisoning.
Mushrooms are cut off together with the stem, checked for worminess, then the cap is cut off and carefully put into the basket with the plates down. In this position, they will remain clean, spruce needles and other plant debris will not get stuck in them. This will greatly facilitate the work on the bulkhead. After harvesting, fork russula retain its beneficial properties for 1-2 days, so they need to be processed and cooked immediately.
When going to the forest for mushrooms, be sure to take with you:
- a bottle of water and a snack (sandwiches);
- hydrogen peroxide and plaster;
- phone (to call 112);
- GPS navigator (if available);
- basket and knife.
False twins of forked russula
Fork russula can be confused with a deadly fungus – pale grebe (Amanita phalloides). You can distinguish a poisonous double by a characteristic tuberous thickening at the base of the leg. Young, pale grebes have a film (Volva) covering the fruiting body; in mature ones, the “skirt” on the leg is clearly visible.
Symptoms of pale toadstool poisoning do not appear immediately, but 6-72 hours after eating it. A person has the following symptoms:
- vomiting;
- diarrhea;
- intestinal colic;
- muscle pain;
- decrease in heart rate and pressure;
- increase baked.
Most poisonings are fatal due to toxic hepatitis and acute heart failure.
The use of forked russula
Fork russula is widely used in cooking:
- fry;
- they cook;
- salt;
- marinate;
- leaven;
- freeze.
Unlike other types of mushrooms, russula can be salted in a day. It is enough to clean them from forest debris, rinse, soak for a short time, and then, adding salt, spices and garlic, place under oppression for 12 hours.
The healing properties of russula have been known since time immemorial. Witch doctors used it to treat ailments such as:
- headache;
- boils;
- frostbite;
- corns (dry calluses);
- failures in the psycho-emotional sphere.
Conclusion
Forked russula may be inferior to mushrooms and aspen mushrooms in taste, but in the skillful hands of a skilled chef it can turn into a gourmet dish. These mushrooms are a storehouse of substances useful for the body. Russula is easy to find and pleasant to collect, and a trip to the forest is not only a useful activity, but also a rest for the soul.
