Russula golden red: description and photo

Russula golden-red adorns the forests in summer and autumn. She also becomes a desirable prey for avid mushroom pickers. This is one of the most elegant edible mushrooms of the Russula family. The shape of the caps in young specimens is bell-shaped, which increases their resemblance to a chanterelle.

Where do golden-red russula grow

There are golden-red russula everywhere in deciduous and coniferous forests. They are collected all over the world. In Our Country, mass harvesting is not done except in the southernmost regions. Golden-red varieties grow in small groups, but if several specimens were found, then there are others nearby.

Golden-red russula prefer the ground with a dense grass cover, which is sure to have trees. Therefore, experienced mushroom pickers check not only the sunny edges, but also the undergrowth.

What do golden red russula look like

Bright umbrellas appear in the forests usually by July, mass collection begins in August – September, and may drag on until October. A rather large hat of golden-red russula reaches 13 cm in diameter. At first it is convex, its dome resembles an umbrella. Then it straightens out, in some specimens a hollow appears in the center. The color of the golden-red variety – in accordance with the name – with yellow spots, uneven. The mushroom has external features:

• The surface of its cap is glossy and smooth, has no mucus;
• The edges of the cap are ribbed;
• The skin easily lags behind the pulp;
• The flesh is white, under the skin it is bright yellow, and over time it turns completely yellow;
• The mushroom plates are also white, with a yellow edge;
• The ripening spore powder is yellow;
• The leg is long, up to 10 cm, rather thick, sometimes pale or bright yellow;
• The pulp is very fragile, breaks easily, resembles cotton wool in structure, tastes fresh, odorless.

Is it possible to eat golden-red russula

This is an edible mushroom that has received wide recognition among specialists in “silent hunting”. According to the classifier, golden-red russula belongs to the third category. This means that it can be consumed without health risks, but pre-treatment is desirable. Usually, housewives lightly boil the fruiting bodies, after which the cooking process is limited only by personal imagination.

Taste qualities of golden-red russula

The tight flesh of the golden-red russula does not smell of anything. This sometimes stops mushroom pickers who are used to relying on aroma: pleasant means edible, unpleasant means it is better to throw it away. The mushroom has a sweetish aftertaste, due to which this type of russula was transferred to the third category. The remaining members of the family belong to the fourth, that is, they are conditionally edible. Especially tasty golden-red variety after stewing, salting or frying. It is recommended to cook it for 15 minutes beforehand. and drain the water.

The only thing you should not do is to dry the golden-red russula, because it has almost no smell and, when dried, will be invisible in ready-made dishes.

Benefit and harm

Golden-red russula is very nutritious, rich in vitamins, dietary fiber and trace elements. The calorie content of this species is similar to that of oils: it is approximately 19 kcal per 100 g of product.

The golden-red variety contains lecithin, which prevents the deposition of cholesterol in the vessels.

Mushroom pickers do not favor this russula, but not for poor taste, but for brittleness. It is extremely difficult to bring it home whole. However, it is worth showing a little accuracy – and you can appreciate the delicate, refined taste.

In the mushroom, scientists also discovered russulin, an enzyme that ensures the coagulation of milk and can be successfully used in cheese making.

Golden-red russula is not harmful to health, but you need to be careful in the forest so as not to bring home a false, poisonous specimen.

This mushroom is contraindicated in people who suffer from gastrointestinal diseases, as well as children under 2 years old; limited and cautious use should also be on the menu for children under 7 years old.

False doubles

Often, golden-red russula is confused with fly agaric: its bright color looks like a warning, which stops inexperienced mushroom pickers. But in the fly agaric, the hat is pink with white spots, while in the golden-red variety it is rich, bright, with yellow splashes. When broken, a poisonous mushroom exudes an unpleasant odor, while an edible one has almost none.

But it is easiest to confuse golden-red russula with conditionally edible varieties:

• Pungently. She has a bright red hat. The flesh under the skin is reddish, the leg also has a pink tint. An incredibly bitter, pungent member of the species can irritate the stomach lining;

  

• Blood red. Its cap and stem are pink, which is a feature of this variety;

  

• Gallbladder. The color of the cap of this mushroom is yellow, sometimes orange. The pulp is burning even after soaking and is not suitable for food;

  

• Bolotnaya. It also has a reddish skin on the cap, grows on peat bogs. But, unlike the species listed above, it has a pleasant taste. A slight marsh smell is easily removed by soaking.

  

The use of russula golden red

Russula golden-red is usually used in cooking, for preparing delicious dishes. This is a universal mushroom that is eaten fried, boiled, salted and pickled after a preliminary 5 – 7-minute boil. Salted or pickled – are considered the most delicious types.

Learning how to cook golden-red russula is easy, even a novice hostess can do it.

1. The easiest way is to lightly fry in butter after preliminary boiling and serve with any side dish.
2. For cream soup, a pre-fried mushroom, chopped with a blender, is used.
3. Salted russula. Experienced housewives recommend the hot method. They are poured with brine (100 g of salt per 1 liter of water) and put on fire. After boiling, the pan is removed and left to cool. As soon as the mushrooms settle to the bottom, you can try.

Separately, it is worth noting the healing properties of russula. It is a natural antibiotic that allows you to resist pathogens of various diseases – staphylococci and harmful bacteria. Golden-red russula tincture helps to support the body’s natural defenses. Even eating it in the usual menu will serve to improve health.

Conclusion

Russula golden-red is one of the most delicious representatives of its family. It is distinguished by the complete absence of bitterness, and the sweetish aftertaste is easy to remove by soaking. It grows almost everywhere, which means that if you wish, you can provide your table with useful preparations for the winter. It is best to collect russula in early August, just at this time its massive growth begins.