Russula stinging (Russula emetica) photo and description

Russula stinging (Russula emetica)

• Russula caustic
• Russula vomit
• Russula nauseating

head at first convex, then more and more prostrate, and finally depressed and bumpy. Its edges in mature mushrooms are ribbed. Easily detachable skin is smooth, shiny, and sticky in wet weather.

The color of the cap varies from bright red to light pink with white or buffy depigmented spots of various sizes. The white leg turns yellow over time, especially in the lower part. White plates have greenish-yellow hues, then turn yellow.

Leg dense, strong, cylindrical (its base is sometimes thickened, sometimes narrowed), covered with a fine network of wrinkles.

Records russula zhgucheeedka not very frequent, often forked, very wide and weakly attached to the stem. The flesh is spongy and damp, with a slight fruity odor and a sharp peppery taste.

Споры colorless, with amyloid prickly and partially reticulate ornament, have the form of short ellipses, 9-11 x 8-9 microns in size.

Spore powder is white.

Pulp spongy and damp, with a slight fruity smell and a sharp peppery taste. The flesh may eventually take on a reddish or pinkish color.

The russula is quite often found on peat bogs and in the most damp and swampy places of deciduous (less often coniferous) forests, in mountainous areas. It occurs in damp deciduous and coniferous forests, along the edge of sphagnum swamps, in swamps with pine and even on peaty and peaty soils.

Season

Summer – autumn (July – October).

Similarities

Russula pungent can be confused with the red variety, which is small and also inedible due to the bitter taste of Russula fragilis.

Mushroom conditionally edible, 4 categories. It is used only salty, fresh has a burning taste, so it was previously considered poisonous in the literature. According to foreign experts, it is slightly toxic, causes disruption of the gastrointestinal tract. There is also evidence of the presence of muscarine in it. Some mushroom pickers use it in pickles after twenty minutes of boiling and rinsing. It darkens slightly in the sun. When pickling russula, it is recommended to boil it twice (due to bitterness) and drain the first broth.