Turkish russula: mushroom description, photo

Russula Turkish is often found in the baskets of mushroom pickers. This is an edible and even useful species, the main thing is not to confuse it with poisonous counterparts.

Where do Turkish russula grow?

Russula Turkish (lat. Russula turci) grows mainly in coniferous forests, mainly together with spruces and firs. Widespread in Europe. It has other names – Merrill, Brick, Bluish. Grows singly or in small groups. You can see it from mid-July to mid-autumn.

What do Turkish russula look like?

The hat has a size of 3 to 10 cm and is purple-brown in color. In young, it is convex, but straightens out as it grows, forming a small depression in the center. The skin is covered with a slimy coating and well leaves when you try to remove it.

The pulp is firm and white in color, in older species it acquires a yellow tint. The bottom of the russula consists of infrequently planted plates of cream color. Reproduction occurs with the help of spiny egg-shaped spores.

The Turkish russula leg has the shape of a cylinder, in most cases it expands at the base. The flesh in this place is quite fragile. The color of the legs is white with a pink tint, it may be slightly yellowish.

Is it possible to eat Turkish russula

Turkish russula are considered edible. Some mushroom pickers do not collect them, opting for more noble species, however, there is no harm from them.

The taste of the mushroom

Turkish russula has a pleasant aroma and is not bitter. It tastes rather sweet, and fruity notes are felt in the smell. There are several ways to prepare it for consumption.

Benefits and harm to the body

Turkish Russula knowingly falls into the baskets of mushroom pickers. It has the following useful properties:

• contains vitamins PP and B2, which are necessary for the normal functioning of the body;
• favorably affects the gastrointestinal tract, even in the presence of diseases in this area;
• contains a small amount of calories, suitable for use in the fight against excess weight;
• quickly brings a feeling of fullness due to its high nutritional value;
• helps prevent blood clots and blood clots;
• with the help of russula, you can get a dairy product that is very useful for problems with the heart and blood vessels.

There is no harm from Turkish russula, but there are a number of contraindications for their use. These include:

• individual intolerance to fungi by the body;
• heart, kidney, or liver problems;
• children up to 12 years;
• During pregnancy and breastfeeding.

Adults are advised to consume no more than 200 g of Turkish russula per day.

False doubles

The closest species to the Turkish one is the amethyst russula Russula amethystina. They are very similar, the main difference is a more pronounced spore network.

There are several types of russula, which, at first glance, can be confused, they are not suitable for eating:

1. Pink Kele – has a dark pink, depressed hat in the center. Found among coniferous trees. Beige spores, fruity smell. Considered inedible.

   

2. Burning acrid or vomit – its color is pink or bright red. The hat grows up to 5 cm, turns a little pale at the edges. The leg is white, brittle. There is pronounced bitterness in the taste. It is not used for food.

   

3. Birch – prefers swampy forests with deciduous trees, mainly birches. The hat is beige or cream in color, reaches 5 cm in diameter. The leg is light, shaped like a cylinder. The mushroom is very fragile and crumbles in the hands. Not recommended for consumption.

   

4. spicy – an inedible mushroom with a dark purple cap. The plates on the lower part are narrow, light brown in color. Grows in spruce forests.

   

5. graceful – the mushroom is fragile and brittle even in appearance. Prefers mixed or deciduous forests. The hat is pinkish or pale purple, the plates are often planted, of a yellowish tint. They are not used for food.

   

All types of russula are similar to each other, so you need to be especially careful when collecting them.

The main thing is to know the main differences between edible and poisonous specimens:

• a dangerous mushroom often has a ring on the leg, a wavy fringe under the cap;
• at the base of the toadstools there is a film called volva, edible species do not have such a part in their structure;
• the leg of the safe species is thicker and smoother;
• the pulp of russula is denser than that of a poisonous mushroom, but at the same time fragile;
• the mushroom should be examined for the presence of worms and traces of slugs – no one starts on dangerous ones;
• most often confused with a pale russula toadstool with a greenish cap color, they can be distinguished by the lower part – in a poisonous species, the leg has scales of gray or olive color.

These simple tips will help to distinguish a useful mushroom from a dangerous one.

Collection rules

There are certain rules for picking mushrooms, in particular Turkish russula:

1. They are placed in baskets or an enameled bucket. Due to their fragility, bags, backpacks and packs are not suitable for collection. It is also important to place them on top, avoiding pressure from the contents of the basket.
2. You can cut, break or uproot – the mycelium will not suffer, it is located underground and is highly branched.
3. Everything that was collected is not subject to long-term storage. Processing is needed almost immediately after coming from the forest.

Use

Turkish russula is used in various forms. Before any processing, mushrooms are recommended to be boiled for about 5 minutes, and then proceed to frying, salting or pickling. Water after cooking must be drained.

Turkish russula is often salted. After the necessary processing, the mushroom is placed in a saucepan with salt and garlic is added there. Then the blanks are allowed to stand for a day and currant leaves, onions are placed in them, oil is poured. In this form, mushrooms are packed in jars and left for 30 days.

For marinating russula, several methods are used. They all differ in additional ingredients, but include the addition of vinegar.

There are a number of rules for cooking mushrooms:

• before the cooking process, they are sorted out, washed well and cleaned;
• pour water into the pan at the rate of 1 part of mushrooms to 2 parts of liquid;
• bring to a boil and reduce the flame;
• the resulting foam is removed, salt, pepper and bay leaf are added to the broth;
• cooking time from boiling water is 30 minutes;
• liquid after all procedures must be drained.

Fried Turkish russula is no worse than other mushrooms, but this method of processing is not so common. Most often, the dish is consumed with a side dish.

Conclusion

Russula Turkish takes pride of place among edible mushrooms. Its beneficial properties and various cooking options contribute to this. In addition, they are more common than the more noble species.