Russula fragile: description and photo

The Russula families are united by a large number of species that differ in appearance and nutritional value. This includes edible mushrooms, poisonous and conditionally edible. Brittle russula is a fairly common mushroom, officially it is classified as conditionally edible, but if the processing technology is violated, the fruiting body can cause intoxication.

Where do russula grow brittle

Brittle russula are widespread throughout Europe. In Our Country, the main concentration of the species is in the European part, in the Urals, Karelia, Siberia, mainly in Altai. Often russula brittle can be found in the central part and the Moscow region. The fungus prefers acidic soils, grows in mixed forests, coniferous and deciduous, in wet and dry environments. On the edges, in the shade of undersized shrubs, under birch and coniferous trees.

Grows singly or in small groups, does not form families. The mushroom season of russula brittle coincides with the time of collection of the main quantity of species that are more valuable in terms of culinary. It falls at the end of August and lasts until October.

What do russula look like brittle

Russula brittle during the growth period changes the color of the cap several times: in a young mushroom it is bright purple, then green fragments appear, by full maturity the color brightens significantly, becomes pale pink with a dark spot in the center.

The presence of a dark pigment distinguishes it from another representative – pink russula, a poisonous mushroom with a uniform color of the cap, the color does not change during the entire ripening period. Fragile acquires similarity only in a mature form. The photo below shows how the color of the cap changes as it grows.

External characteristics of russula brittle:

1. In a young mushroom, the cap is round, sloping, with edges concave inward, 6 cm in diameter.
2. Over time, the surface becomes flat, with a small funnel and a dark spot in the center.
3. The peel is even if the mushroom grows in a damp environment. Slippery, closer to oily, in an open dry area – velvety.
4. Translucent plates give the impression that the edges of the cap are serrated.
5. Fruit stem – up to 8 cm, cylindrical shape, medium thickness. The surface is white, with small longitudinal stripes, elastic, solid.
6. Spore-bearing plates are rare, white or light beige, with a clear border near the stem.

The pulp contains a small amount of water, it is brittle, this feature complicates transportation. The color is white or beige, the taste is bitter, the smell is specific, reminiscent of a flower.

Is it possible to eat russula brittle

Russula brittle belongs to the 4th lowest group of mushrooms, occupies a niche between conditionally edible and toxic. Many consider it poisonous and not without reason. Brittle russula may well cause poisoning if the processing technology is not followed.

There is a strong bitterness in the taste. You can get rid of it by pre-treatment: reusable soaking and boiling. The chemical composition of the raw fruiting body in terms of a set of substances useful to humans is not inferior to edible representatives, it includes:

• vitamins;
• proteins;
• amino acids;
• carbohydrates;
• micro and macro elements.

But in the process of processing, the brittle russula loses all the useful properties, and the toxins partially remain, only salt breaks down substances. Therefore, after processing the russula, you can salt it. The result is a product with low nutritional value.

In the case of brittle russula, the time and effort spent is not worth the end result. Soaked mushrooms, even if you managed to get rid of bitterness, you can not fry or cook mushroom soup from them.

How to distinguish russula brittle

Russula does not have a false twin, but there are two types of fungus that are similar in appearance, but with different biological characteristics and attitudes towards gastronomic classification. Russula sardonyx is shown below in the photo.

A poisonous mushroom with the following external stat:

• purple or red-brown hat;
• plates are located densely, fit tightly or descend on the leg;
• the color of the spore-bearing plates in young specimens is lemon, in a mature mushroom it is bright yellow;
• the shape of the leg is cylindrical, the surface is smooth, the structure is spongy. Purple or lilac color.

The flesh is yellow, with a sharp fruity odor and a pungent taste.

Russula Turkish outwardly is very similar to brittle. But this is a representative of conditionally edible mushrooms with a fairly good taste.

It is not popular due to the specific smell of iodoform, which cannot be eliminated during processing. The mushroom does not cause poisoning, but it is not of nutritional value either. Used in folk recipes as an antiseptic. Differs from brittle russula:

• by the color of the stem – it is pink in the mushroom;
• the fact that the hat, as it grows, is always the same dark purple color;
• the fact that the plates are light beige are never white;
• the fact that there is no dark pigmentation in the center of the cap.

The main difference is the pungent smell and sweet taste.

Symptoms of russula poisoning brittle

According to toxicity, mushrooms are divided into 3 categories. The first includes representatives with mild symptoms of intoxication, local lesions of the gastrointestinal tract and minor harm to health. The next division is ascending. The last small group can be fatal. Brittle russula belongs to the first category of toxicity. When poisoned by this species, toxins affect the mucosa of the digestive tract and cause symptoms of gastroenteritis:

• paroxysmal cramps or constant pain in the abdomen;
• nausea;
• frequent vomiting;
• diarrhea;
• headache.

The action of toxins is noted 2-3 hours after consumption, they pathologically affect only the stomach and intestines, do not affect other organs. The danger in this case is dehydration. If measures are not taken to eliminate the poisoning, the symptoms may last more than a day.

First aid for poisoning with brittle russula

At the first sign of intoxication, an ambulance should be called. To alleviate the condition, stop vomiting and remove toxins that did not have time to get into the blood, it is recommended to provide first aid:

1. Make a solution of potassium permanganate, the water should be warm, light pink. Give the patient to drink in small portions of about 300 g, after each dose, it is necessary to mechanically induce vomiting by pressing the root of the tongue with your fingers. The volume of water is 1,5 liters.
2. They give sorbents that block toxins: activated or white carbon, Polysorb, Enterosgel.
3. If there is no diarrhea, it is caused artificially with laxatives. In the absence of medical preparations, an enema is given with boiled water with manganese.

Symptoms of russula poisoning are often accompanied by a decrease in pressure and body temperature. It is necessary to put a heating pad on the stomach and legs, wrap the patient with a blanket. Drink strong hot tea or a decoction of chamomile.

Conclusion

Conditionally edible mushroom russula brittle unpopular among mushroom pickers. It is rarely taken because of the bitter taste and specific floral smell. After soaking and heat treatment, the fruiting body completely loses its useful chemical composition, so the mushroom has no nutritional value. It can only be used for salting, fried or boiled russula brittle can cause poisoning.