Russula Morse: description and photo

Russula Morse belongs to the Russula family. Representatives of this genus can be found everywhere in the forests of Our Country. They appear in the middle of summer. It is believed that it is the russula genus that makes up about 47% of the mass of all forest mushrooms. For their careless appearance, they were nicknamed “sloppy” by the people.

Where do Morse Russula grow?

This species settles in broad-leaved and coniferous thickets. Chooses places mainly with limestone soil. Morse Russula are often found in the forests of England and Ireland.

The mushroom grows singly or in small groups. Fruiting begins in July and lasts until November, but the time may vary depending on the weather conditions of the growing region.

What do morse russula look like

The main features of the wild mushroom:

1. The hat grows up to 12 cm in diameter. When emerging, young specimens are cone-shaped or ball-like in shape. In the future, the hat is leveled and becomes flat. In the center, shallow pits are visible. The surface color is yellow or brown-yellow. This shade creates the appearance of a dirty, stained mushroom.

   

2. The skin is dry and smooth. Easily removed from the hat. There are indented lines along the edge.
3. From below, the hat is decorated with narrow, brittle plates. They are painted white or yellow. The edges often take on a purple hue. Over time, the plates darken. White-brown blotches appear along the contour.
4. The flesh is white, however, a few hours after cutting it becomes a darker shade. It has a strong almond scent.
5. The foot has a smooth, flat surface. Thickening is observed on the lower part. Height 3-8 cm, thickness 2-3 cm. The color of the legs is white, when it ages, it becomes covered with dark spots. The pulp is dense.

   

6. Spores ellipsoid, white.

   

Is it possible to eat russula Morse

These mushrooms are edible. They are allowed to be eaten. Russula Morse do not contain poisonous or toxic components.

The taste of the mushroom

As already noted, the pulp has a pronounced bitter aroma of almonds. Bitterness is noted in the taste, therefore, before use, the mushroom must be soaked in salt water for several hours. During cooking, the skin is removed. The view is suitable for salting.

Benefit and harm

Russula Morse has a number of positive qualities:

1. B vitamins are formed in the pulp, which in turn contribute to the improvement of metabolic processes in the body.
2. Vitamins E, PP, F and dietary fiber have a beneficial effect on the digestive system.
3. Mono- and disaccharides are involved in the synthesis of proteins from amino acids.
4. Saturated, unsaturated acids help maintain the tone and healthy appearance of the skin.
5. Mushrooms are characterized by anti-inflammatory and antibacterial properties.
6. The chemical composition of Morse russula includes useful macro and microelements: sodium, phosphorus, iron, calcium, potassium, magnesium.
7. Fetal bodies are recommended for use in dietary nutrition. Nutritional value – 20 kcal per 100 g of product.
8. Mushrooms are added to the diet of people suffering from obesity. Due to the balanced content of proteins, fats and carbohydrates, the product dulls the feeling of hunger for a long time.

In some cases, edible mushrooms can harm the body. Doctors advise limiting the use of people with chronic diseases of the cardiovascular system, liver, gallbladder, pancreas. Patients suffering from allergic diseases or individual tolerance should not abuse the product of forest origin. Mushrooms are strictly prohibited for children under 12 years old. Women during lactation and pregnancy should minimize the number of russula in the diet or completely exclude them from the diet.

False doubles

In order not to get confused while picking mushrooms, you need to familiarize yourself in advance with the main signs of false twins of Morse russula.

1. Russula fading. The diameter of the cap varies from 5 to 10 cm. The color of the surface is blood red. The shape of young mushrooms is spherical, old specimens have a flattened upper part. The skin is velvety, dry, often cracked. It separates from the pulp easily. The stem is white, sometimes pink. A mushroom grows in deciduous forests, next to beeches. You can find this variety even in coniferous thickets. Prefers limestone soils. In cooking, it does not carry special value.

   

2. Russula yellow. An edible mushroom that is easy to find in the forest due to its bright yellow color. A young specimen looks like a balloon, which deflates after a few days. The cap diameter is up to 10 cm. The peel is easily torn off at the edges. The surface of the fungus is glossy, sticky. The pulp is strong, white. The leg is light, in the sun it becomes gray. This subtype grows in pine-birch forests. Likes damp places, found near swamps, in moss.

   

Collection rules

It is better to go out on a “quiet hunt” in the early morning. You need to have a sharp knife, a basket or a bucket with you. It is not recommended to twist, pull mushrooms out of the ground. It is advisable to carefully cut the leg with a knife. Then the mycelium will remain intact. The collected fruiting bodies are put in the basket, since the Morse russula, like other representatives of this genus, has a rather fragile structure. In a bag or backpack, they can easily break, crumble. After that, they will become unsuitable for further use.

The shelf life of edible mushrooms in the refrigerator is no more than 48 hours. They must first be cleared of forest debris. Young specimens are used for food.

The use of russula Morse

To cook Morse Russula, you do not need to be an experienced chef. The main methods of processing mushrooms are pickling, hot and cold salting. All technological processes are standard and do not differ from salting other forest mushrooms.

An interesting and unusual recipe – mushroom caviar from Morse russula:

1. Fresh young mushrooms are soaked for three days. Change the water three times a day.
2. After they are washed under running water and boiled in saline for 20 minutes.
3. The cooled fruit bodies are passed through a meat grinder or crushed in a blender.
4. Onions are peeled, finely chopped and fried in a pan with vegetable oil. For ½ kg of russula, 1 medium-sized onion is required.
5. Combine onions with mushrooms, add spices, salt, pepper to taste.
6. The mixture is stewed with the addition of a small amount of water and vegetable oil for about 15 minutes.

Caviar can be served as an independent dish or as a filling for pita bread, tartlets, tomatoes, eggplant, spicy sauces.

Conclusion

Russula Morse – delicious mushrooms. Cooking them is easy, you just need to choose a good recipe. When collecting, it is recommended to carefully inspect the mushrooms so as not to eat a false double.