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Usually rains and the autumn season are a time of expanse for mushroom lovers. Chanterelles, champignons or golden yellow russula become valuable delicacies for mushroom pickers. In addition to ordinary mushrooms, there are also inedible ones, which in many ways can resemble edible ones. It is worth noting that the Russula family is rich for the most part in edible varieties, and golden yellow is one of the most valuable mushrooms.
Where do russula grow golden yellow
Mushrooms can grow anywhere, but on their own schedule and in favorable conditions for the development of the fruiting body. Spores can be grown independently at home, as well as used for industrial purposes. In the wild, a variety of golden yellow mycelium is found in coniferous, mixed and deciduous forests, rarely along river banks, in swamps. Often this family of several species can be found in fields or berry meadows at once.
What do golden yellow russula look like
In appearance, russula is quite easy to determine – an agaric mushroom with a hat of a yellow or golden hue. The size of the cap depends on the time of growth, the adult mycelium reaches 5-10 cm in diameter. From one mycelium grows from 4 to 9 pieces. The fruit body acquires a reddish tint along the edges of the cap, young ones become bright yellow. In some cases, the edges crack and the top skin folds inwards. When harvested, it quickly crumbles: the leg or hat breaks.
Description Russula golden yellow
The appearance changes according to the ripening time: a young mushroom has a hemispherical shape of a cap, an old one has a depression in the center and a flat surface with edges concave inward. The color also changes from the usual red at the time of initial growth to bright yellow when fully ripe. The surface is soft and elastic to the touch, in wet weather it has a slight sticky coating. The center of the cap does not change color, sometimes the dent has a pale yellow or even beige tint.
The stem is usually flat or slightly curved cylindrical in shape. In the section, a pinkish shade of spongy pulp predominates. The size of the legs reaches 8-10 cm in length and 2-3 cm in diameter, the surface is rough with noticeable scalyness. The pulp tastes sweetish with a mushroom aftertaste, crumbles a lot, so the russula is collected in a separate container. The spores are in egg-shaped sacs, the consistency resembles a powder. The plates are located very close, not attached to the leg.
Is it possible to eat golden yellow russula
Basically, most mushrooms from the Russula family are edible. The fruiting body of a yellow color can be eaten in all variations. Usually the taste of the pulp is sweetish, but its presence depends on the area of growth and the nutritional value of the soil. Russula that grew in the fields or next to the river are simply edible and almost always have no taste. Many cooks recommend soaking them in salt water, then the taste becomes tender and very spicy.
Taste qualities of russula golden yellow
Forest mushrooms are the most valuable in terms of taste, because they are very nutritious and have a pleasant taste and aroma. Usually the leg, and the mycelium itself, are odorless, so mushroom pickers do not collect many varieties of russula. The taste of the golden-yellow pulp is well remembered with a single use and leaves a sweetish aftertaste. Russula belongs to category 3 on the scale of consumption of edible mushrooms. The inedible yellow varieties are odorless and bitter in taste. They can be used, but you need to know the intricacies of cooking such varieties. When spore sacs are formed, the fruiting body loses all taste, so the collection is carried out in the early stages of growth. Many believe that a special taste appears when stewing or frying mushrooms over a quick fire.
Benefit and harm
Like all mushrooms, russula is nutritious and beneficial for the human body. The golden yellow mushroom is rich in fiber and low in calories – about 20 kcal per 100 g fresh. The daily norm for an adult is 150-200 g. The composition contains lecithin, which quickly breaks down cholesterol. Due to the high content of russulin, russula can be consumed even raw. Vitamins PP and B1 are contained in excess, so we can say that mycelium is more useful than carrots. In some cases, its use can stop diarrhea and improve digestion.
Russula is harmful for diabetics. In general, the fungus cannot harm a person even with a weak immune system, but excessive consumption disrupts the digestion process. Its presence in the diet of children under 7 years of age is also not recommended. If you have problems with the liver, you can not eat mushrooms raw or pickled.
False twins of golden yellow russula
Often, due to inexperience, mushroom pickers confuse yellow mycelium with gall toadstool. It is considered a false double, but in any weather it has a very slimy and sticky coating on the hat. The fruit body tastes bitter and irritates the mucous membrane, but the fungus is not fatal.
The caustic russula is similar to an old edible mushroom: there is a dent in the cap and reddish edges. The mushroom is conditionally poisonous, because it has a sharp and bitter taste. In case of poisoning, damage to the esophageal mucosa, diarrhea can occur.
Birch russula is considered a low-risk mushroom. It grows mainly in meadows, fields and deciduous forests. The pulp tastes bitter, the mouth will burn for a long time after consumption. You can distinguish it by the young mycelium – the hat is almost round and light pink.
Yellow russula is odorless and initially does not even taste bitter. Signs of poisoning are immediately noticeable – redness around the eyes, irritation of the oral mucosa and cornea. You can determine the edibility after cooking – a bitter aftertaste. Also, young mycelium is always a poisonous yellow hue, edible – reddish-pink.
The use of russula golden yellow
Russula, like other edible varieties of mushrooms, are versatile in use. They are mainly used in cooking, and dry powder from dried mushrooms is used in folk medicine. After 7-10 minutes of boiling or soaking, the mushrooms are fried, stewed with vegetables or pickled for the winter. Mushroom tincture is a natural antibiotic, so it is useful to use it in severe infectious diseases.
Conclusion
Russula golden yellow – an edible mushroom with valuable taste qualities. The name reflects the essence of the product, so you should be more careful when harvesting. The mycelium of this species is not common and is similar to poisonous varieties, in this case, you need to focus on the aroma and external characteristics. If you wish, you can get your own mycelium and do home cultivation.
