Russula food - a description of where it grows, the toxicity of the fungus

Russula food - one of the most popular types of mushrooms among their lovers. It grows most often in mixed forests, where birch predominates, but is also found in conifers. Most often, it grows in solitary specimens, but the locations of these fungi come across in groups.

The appearance of the mushroom

The representative of this species has a pink and white hat. Its dark red appearance also occurs. In diameter, the hat is about 10 centimeters. It has a fairly dense structure. When pressed, it does not fail. The mushroom leg is also dense. Edible russula is very easy to identify by its peel on the hat. She steps back a little from the edge of the surface. There is a small indentation in the middle of the cap. On the hat you can also see white stains that cover it in places.

The plates on the inside of the hat turn yellow over time. While young mushroom they remain white. As they grow, they appear a yellowish tint. It is very easy to determine the age of the fungus from them. But even quite old russula retains the density of the legs, which is especially appreciated by mushroom pickers.

Places of growth

Mushroom edibility

The name of the fungus is sometimes misleading. It is better not to try it raw. It must undergo minimal heat treatment.

This mushroom is very healthy. It contains many substances necessary for the body, among which you can find:

• Magnesium, calcium and phosphorus, which strengthens bones.
• Sodium and potassium, normalizing the water-salt balance.
• Iron is necessary for hemoglobin.

The calorie content of this mushroom is about 19 kcal. This is a fairly nutritious mushroom, it contains dietary fiber, useful vitamins and active biological substances. Due to its low calorie content, it is used to treat and cleanse the gastrointestinal tract. With regular use, heart function is restored and blood pressure normalizes.

But most mushroom pickers are in no hurry to take this mushroom to their baskets. All because of brittle pulp. Therefore, it is difficult to convey them to the house as a whole.

Also another property of russula is its ability to curdle milk. Therefore, it is sometimes used in cheese making. Another component of russula is very useful for the body. It contains lecithin, which prevents the formation of cholesterol.

How to cook russula

Other members of this family have a slightly bitter taste. This does not apply only to those that have a pink, yellowish or greenish tint. But it is better to soak the Russula food in advance in water, then without fear it can be eaten. It can also be dried. Although this is a non-toxic mushroom, it should undergo minimal treatment.

It got its name due to the fact that it takes very little time to prepare it. Only 5-7 minutes are enough for it to be eaten. It can be consumed fried, boiled and salted. But also it is used as blanks for the winter.

Proper storage

Russula can be stored in the refrigerator for 5 days.But at the same time, you need to know that they should not have contact with each other, otherwise they will quickly begin to deteriorate. You can store it by wrapping each mushroom with a damp cloth. To preserve mushrooms for a longer period, they will have to be dried or frozen. Dried mushrooms are stored in tightly closed dark containers in a cool dry place. Frozen mushrooms can be stored for 8-10 months, but the temperature should not be higher than -18 degrees.

How not to make a mistake with the choice

Safe Russula are pinkish or slightly yellowish in color. They have a slightly sweet taste. Such russula will not bring harm to the body even in its raw form, but it is better not to risk it. False russula smell. They exude an unpleasant, even pungent smell. Russula food has a weak mushroom, slightly nutty flavor.

Russula is a nutritious and very tasty mushroom, but it is necessary to correctly distinguish it among inedible species, then the body will receive only benefit.

Video: Russula food (Russula vesca)