Russula Mayra: photo and description

Russula grows in almost every forest. Different species of this family of mushrooms prefer to build their symbiosis with certain trees. And they differ, at first glance, in the color of the hat. There are among the russula species with a bright red hat. One of them is Mayr’s russula, alluring with its flashy colors. But it is better for an inexperienced mushroom picker to bypass it so that there are no unpleasant consequences if the mushrooms are not processed enough.

Where do Mayr’s russula grow?

Russula are the most common mushrooms in Our Country. They make up 30% of the total mushroom mass growing in natural conditions. The name of the mushroom comes from the fact that some of them can be consumed already on the second day after salting. But among them there are also inedible and conditionally edible species that can be eaten only after heat treatment or simply not collected.

Meir’s russula (lat.Russula mairei) is a mildly poisonous mushroom. It has another name “russula noticeable” (Russula nobilis). The mushroom attracts attention with its bright red hat, which you cannot pass by without noticing it. This mushroom grows mainly in deciduous forests. Most often Meira can be found under beech trees in southern Europe.

Mayr’s russula appears not in large colonies, but one mushroom or a family of 3-4 pieces. It bears fruit throughout the summer-autumn period. The most active mushroom growth occurs in August and September.

What do Mayr’s russula look like?

The main features of Mayr’s russula are the same as those of other members of this family, but there are also special features that are characteristic only for this species.

The appearance of Mayr’s russula can be described as follows:

1. The cap is 30-90 mm in diameter, in young specimens it has a hemispherical shape. As the fungus grows, it becomes flatter and even slightly concave towards the center. The color of the cap changes with age from rich red to light pink.
2. The pulp is dense, but crumbles easily, has a persistent fruity aroma, does not change color when broken. The skin is dry and smooth, becomes sticky in damp weather, loosely separates only along the edge.
3. The plates on the underside of the cap are frequent, whitish, of medium width, adhere to the stem, change color with age and turn from white to cream.
4. The leg is straight, cylindrical, white with a slight brown color at the base, grows up to 6-8 cm in height and 1 cm in diameter. It has a dense structure and a smooth surface.

The cap and stem of Mayr’s mushroom are very fragile and break easily. Their fragility is given by special bubble cells located in the fruiting body. When any part of the fungus is broken, no milky juice is released, and the edges remain dry.

Is it possible to eat russula Meyer

Meir’s russula is considered by Western experts to be an inedible mushroom because of its burning taste. Eaten raw, it can cause mouth irritation, mild gastrointestinal distress, and stomach pain. A boiled mushroom is only able to spoil the whole dish with its bitter taste. Therefore, it is not recommended to eat Mairu even after heat treatment.

mushroom pickers believe that Mayr’s russula can be eaten, but only in pickles and pickled after a long boil. And this significantly reduces its useful properties and taste. However, it reduces the risk of getting poisoned.

How to distinguish Mayr’s russula

There are several types of red russula that look similar to Meira. In order not to confuse the species, you need to know their main differences, although they are insignificant.

Emetic russula

Russula emetica or russula stinging grows mainly in damp and swampy places of deciduous and coniferous forests, in mountainous areas. It has a bright red hat with an easily detachable skin, infrequent, sometimes forked plates with a yellowish-green tint. The white leg is covered with many wrinkles, turns yellow over time. The flesh becomes pink or yellow with age. It is considered conditionally edible.

Russula luteotacta

Russula luteotacta or yellowing russula prefers to grow under a hornbeam, has a non-web structure of spores, plates that slightly descend down the stem of the mushroom. And the flesh of the body, when damaged, changes color to rich yellow.

Russula persicina

Russula persicina grows under beeches, like Mair’s species, but differs from it in its reddish stem. As well as cream-colored spore powder and plates that turn yellow over time.

Russula rosea

Russula rosea or pink russula has a stem intertwined with red veins downwards, cream-colored plates, reddish towards the stem. The skin on the cap is often covered with cracks, it is difficult to remove. It is considered conditionally edible, which can be eaten after preliminary boiling. It has a pleasant minty taste without bitterness.

Russula silvestris

Russula silvestris or wild russula is very similar in appearance to Meira. It can be determined by the reaction to a solution of guaiacum juice.

Russula rhodomelanea

Russula rhodomelanea grows predominantly under oak. It has rarer plates than Mayr’s russula, and the flesh of the mushroom body blackens when dried.

Mayr’s russula is not very common in Our Country. One of the main differences between this mushroom and other species is the fact that it grows under beech trees.

Mayr’s russula poisoning symptoms

Mayr’s russula poisoning can be mild. It depends on the amount of mushrooms eaten and the general condition of the body.

Symptoms may be:

• the appearance of bitterness and dryness in the mouth;
• feeling of weakness, dizziness, headache;
• pain and heaviness in the stomach and right hypochondrium;
• nausea and diarrhea.

On the appearance of signs, you should definitely pay attention and immediately take measures to cleanse the body of poisons.

First aid for poisoning with Mayr’s russula

The main actions in case of poisoning with Mayr’s mushrooms should be directed to the removal of toxic substances with the help of gastric lavage and enemas.

You should proceed as follows:

1. Drink in small sips about 1 liter of warm water, diluted with potassium permanganate to a pink color.
2. Fingers touch the root of the tongue, causing vomiting.
3. Continue to drink water and induce vomiting until the vomit is clear, free of food debris and bile.
4. Take activated charcoal and lie down to recuperate.

You need to continue to drink water little by little to avoid dehydration. Suitable decoction of herbs such as chamomile, peppermint and juniper berries.

Conclusion

Mayr’s russula with its bright appearance attracts and at the same time warns the mushroom picker that you need to be careful and careful with it. The bitterness that is in this type of russula can provoke a slight poisoning, and poorly processed mushrooms will ruin the whole dish. Therefore, you need to know which mushrooms to collect, and which ones are better to pass by.