Contents
The Russula family includes a large number of varieties with all kinds of color and nutritional value. Greenish russula is an edible representative of the species with an unusual color and taste, which are fully revealed after heat treatment.
Where do greenish russula grow
The distribution area of uXNUMXbuXNUMXbgreenish russula in Our Country is the Far East, the Urals, the Central part, Siberia. There is a greenish russula in the forests near Moscow and near St. Petersburg. The variety is quite common and popular among mushroom pickers.
Prefers to grow on acidic soils of coniferous, mixed or deciduous forests. Often you can find single specimens in an open clearing under birch trees. It does not grow in families of 2-3 pieces, it is rare. The mushroom picker is located mainly under a coniferous or leaf cushion; on mosses, a greenish russula is a rare phenomenon. For her, a moderately humid environment is better than a waterlogged place in the shade.
What do greenish russula look like
The greenish russula practically does not change color over the entire period of growth, the greenish color of a mature specimen is diluted with white patches in the form of a grid with various cell sizes. According to the characteristic pattern on the surface of the cap, the mushroom is also called scaly russula.
The external characteristic is as follows:
- The hat is greenish in color, in a young mushroom a tone is darker than in a ripe one. The shape is rounded, sloping, in the center there is a slight depression. The margins are even or slightly serrated, concave inward in young specimens, and at the old margin of the cap are more often raised upwards. Diameter – 15 cm. The protective film is slippery, sticky.
- The spore-bearing plates are large, rarely located, beige at the base, yellow towards the edge of the cap. The controversial powder is white.
- The leg is thick, short, can be straight or curved. The surface is uneven, the structure is solid, dense.
The pulp of the greenish fungus is brittle, which complicates transportation during harvesting, tasteless, white, with a slight nutty smell.
Is it possible to eat greenish russula
Mushrooms of this species belong to the 4th category in terms of suitability for consumption. The group includes conditionally edible specimens, greenish russula occupy a leading position in terms of nutritional value among the family. They have a good taste and a pleasant delicate aroma, do not contain toxins. The chemical composition is very diverse, all substances are useful to humans in one way or another.
The taste of the mushroom
In raw fruiting bodies, taste qualities are weak, the flesh is fresh, the smell is barely perceptible. After boiling or frying, the gastronomic qualities of the greenish russula are significantly enhanced, resulting in a dish with a pleasant mushroom taste and nutty aroma. The fragile structure complicates the processing, the upper film is easily removed, but the fruiting body requires careful handling.
Benefits and harm to the body
Greenish russula is not inferior in nutritional value to mushrooms of the 1st category. The product is non-caloric, with a low glycemic level. Mushrooms are included in the diet of overweight people with high blood sugar. The chemical composition of the fruiting body includes:
- Vitamins: nicotinic and ascorbic acid, riboflavin.
- Macro- and microelements: calcium, phosphorus, magnesium, iron.
- Protein in the composition – 1,7 g, the structure is not inferior to the protein of animal origin.
- Carbohydrates – within 1,5 g.
- Fat – 0,8 g.
Substances are completely preserved after processing and are involved in the work of almost all body systems:
- lecithins are a building material for the cell membrane, improve the condition of the liver, blood vessels, prevent the appearance of cholesterol formations;
- fiber is involved in the work of the digestive tract, acts as an absorbent, removes toxins and toxins;
- riboflavin stabilizes the emotional background, relieves irritation, overstrain;
- immunostimulants increase the body’s resistance to infection;
- sterols in the composition stimulate the endocrine system, increase the production of testosterone, which is important for men;
- iron is involved in hematopoiesis, increases hemoglobin.
It is not recommended to use mushrooms:
- women during pregnancy and lactation;
- children up to 5 years;
- people with an allergic reaction to the constituent elements.
False doubles
The greenish russula does not have an officially recognized false twin. But depending on the composition of the soil and lighting, the greenish color of the cap may be less or more intense. At first glance, the mushroom becomes similar to the fly agaric.
This type of fly agaric is the same size as a greenish mushroom, and also has scales on the surface. If the russula has a section on the hat in the form of a pattern, then the fly agaric fragments are convex, easily separated from the surface. The shape is rounded, without a recess in the center. The species differ in the structure of the fruit stem: the poisonous mushroom has a ring at the top, while the greenish russula does not have it. The smell of a poisonous representative is sharp, specific, repulsive.
Another similarity is not in favor of the greenish russula with pale toadstool – the most toxic mushroom in nature.
Here the resemblance is more obvious than with the fly agaric, since the latter in a light color is a rare phenomenon, mainly this species with a red cap. But the pale toadstool can be dark yellow, lemon or greenish. The structure of mushrooms is outwardly similar: the same sloping shape, a depression in the center.
Poisonous and edible specimens are distinguished by the upper protective layer: in the toadstool it is dry, without a pattern, monophonic. According to the structure of the leg, the pale grebe grows from a fruiting egg, which persists for the entire period of growth and, like the fly agaric, has a ring in the upper part. The smell of a poisonous mushroom is sugary, sweet.
Collection rules
Greenish russula is harvested from July to the end of September, the duration of the autumn season depends on precipitation. Mushrooms are taken only in an ecologically clean area. Greenish russula located near landfills, gas stations or in the vicinity of chemical plants absorb and accumulate heavy metals from the soil and air, becoming toxic. And also it is not recommended to pick mushrooms along the roadsides, exhaust gases completely reduce the nutritional value of the fungus, the composition contains carcinogens.
Use
Greenish russula are the most delicious and sought after among their family. Mushrooms can:
- add to soup
- fry with potatoes and onions;
- stew with vegetables;
- bake with sour cream and cheese;
- use as a filling for baking.
Greenish russula is dried. Freeze boiled and raw. It will not work to salt the mushrooms, there is a small amount of water in the fruiting body, and the recipe provides for the use of oppression, the greenish russula will not be able to maintain integrity. You can pickle mushrooms, but the delicate aroma and taste interrupt the spices.
Conclusion
Greenish russula is a conditionally edible mushroom of the 4th category. The mushroom was assigned to the last group because of the insipid taste and slight smell when raw. Gastronomic qualities are enhanced only after heat treatment. This variety is popular with mushroom pickers, russula is the most delicious and versatile in processing.
