What do russula mushrooms look like and what do they describe? (+23 photos)

One of the most common mushrooms in Russia is the serushka mushroom. Experienced mushroom pickers never overlook these inconspicuous little mushrooms, as they are considered a great delicacy when prepared properly.

This species is considered conditionally edible because it contains a caustic milky juice that can be toxic to humans. Due to its unattractive appearance and dull grayish cap, milk mushrooms often go unnoticed.

Characteristic features of the variety

Mushrooms belong to the genus Lactarius and the family Russulaceae. To distinguish this inconspicuous mushroom from others, it's important to pay attention to its morphological features. Photos and descriptions of the common russula mushrooms are provided below.

Other names for serushka

Serushka mushrooms have many other names. Among them:

• purple milk mushroom;
• serukha or seryanka;
• gray hollow;
• milkweed gray or gray-lilac;
• plantain or plantain;
• greenfinch;
• path;
• gray rowan;
• bitter.

The grey milkweed differs from other species of milkweed by its sparsely arranged yellow plates and milky juice, which does not change colour in the air.

Appearance and photo

It's crucial to remember what this mushroom looks like; then even inexperienced and novice mushroom pickers will have no trouble distinguishing it from other species. The mushroom's appearance matches its name, as the cap is most often grayish.

However, specimens with a faint pink, pale purple, or bright brown color are occasionally encountered. The fruiting bodies of the russula are small and often blend into the ground and leaves.

Morphology

Greenfinches have the following species characteristics:

1. The mushroom cap can reach 10 cm in diameter. The center of the cap has a small tubercle that gradually becomes funnel-shaped. The edges are convex, curved toward the center, and wavy. The surface relief includes concentric and flat areas. Coloration can vary. The lamellar portion consists of sparsely spaced, sinuous gills, initially straight and fused to the stem. The predominant color is light yellow.

   

2. The spores are small, spherical, and yellow in color, with ornamentation. The spore powder is also yellow.
3. The stem is massive, up to 2 cm wide and 8-10 cm high. It has a firm consistency and a hollow interior. It is cylindrical in shape, with longitudinal grooves on the surface. The color matches the cap or is slightly lighter.
4. The pulp is dense and soft in consistency, has a pleasant aroma, and from a distance resembles fruit.
5. Juice. When cut, the fruiting body releases a milky, white, tart-tasting juice. It does not oxidize or change color when exposed to air.

Place of distribution

They are most common in mixed or deciduous forests. The most favorable growing conditions are found in birch or aspen thickets, as the area is well-lit and the upper soil layers are always warm. Purple milk mushrooms also thrive in marshy areas, which is why they experience increased growth after heavy autumn rains.

The peak harvest occurs in early July and lasts until late autumn. This variety grows in virtually all regions. It can be found throughout Europe and Asia. It is especially common in Siberia and northern Russia. A temperate climate is considered the most comfortable. They grow primarily in groups.

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Consumption

When picking mushrooms, it's essential to be able to distinguish edible from poisonous varieties. Greenfinches themselves pose no threat to human life and are considered conditionally edible due to the pungent white juice inside.

Rules and meeting places

Experienced mushroom pickers advise focusing on low-lying areas with plenty of moisture, as well as areas with abundant birch trees. Purple milk mushrooms are harvested from midsummer to late fall. Only young specimens should be collected, as older ones accumulate harmful environmental pollutants over time.

To collect the mushrooms, bring a sharp knife and a basket. Plantain mushrooms often hide in leaves and blend into the ground, especially in the canopy, so you need to look carefully. Once found, cut the plantain mushrooms at the root and carefully clean them of leaves, dust, and soil. Place the collected mushrooms cap-side down in a basket to ensure better storage.

Experts recommend picking purple milk mushrooms early in the morning, before they warm up in the sun and can be stored for a long time. After harvesting and before consumption, each purple milk mushroom must be carefully inspected to ensure it is truly a russula. Afterward, the selected ones are soaked in water for several hours before cooking.

Differences between edible milk caps and their poisonous counterparts

True milk mushrooms can often be confused with false or poisonous ones, which can be harmful to human health. Members of the Trichomycetes species are most similar to milk mushrooms. Poisonous milk mushrooms include the white, soap, sulfur, mouse, and tiger milk mushrooms. To avoid poisoning from poisonous milk mushrooms, it's important to know some of their appearance:

1. Young white rowan mushrooms are white or milky white, which develop dark spots with age. The leopard rowan resembles the white rowan mushroom, as its cap is covered with large brown spots. Rowan mushrooms, whose caps are very similar in shape to the russula rowan mushroom, are dirty yellow and are also not edible.

   

2. The soap mushroom has olive-colored caps and spotted stems. This subspecies is not poisonous, but has been classified as inedible due to its soap-like appearance after cooking.

   

The flesh of all Trichomycetes is distinguished by its pungent, strong aroma. The stem is generally dark gray. False Trichomycetes grow primarily in subclay and subsandy soils.

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The beneficial properties of milk cap mushrooms and restrictions on consumption

This variety has numerous beneficial properties, thanks to its composition. For example, milk cap mushrooms contain a large amount of amino acids, vitamins, and minerals. Potassium, also found in milk cap mushrooms, normalizes cardiac and vascular function, restores acid-base, water-salt, and electrolyte balance, and promotes protein and carbohydrate metabolism.

B vitamins prevent the development of gallstones, obesity, and nervous system disorders. Phosphorus promotes the growth of the musculoskeletal system and is responsible for transport functions in the body.

In folk medicine, infusions and decoctions are used to treat diabetes, cancer, depression, nervous disorders, hypertension, rheumatism, arrhythmia, and osteoporosis. Greenfinches have antibacterial, antimicrobial, and immunostimulant properties.

Our ancestors often used milk caps to treat stomach ailments and even added them to cholera medicine. This species is also often used in dietary nutrition due to its low calorie content and high content of nutrients in the right proportions. Due to its high polysaccharide content, it is often used as an immune stimulant.

Pickling at home

Serushka mushrooms are most often used for pickling at home. Before cooking, harvested mushrooms should be thoroughly rinsed and soaked in warm water with salt for several hours to remove bitterness and toxins. It is important to remember that if 20-30% of the fruiting body is spoiled, then such a mushroom cannot be eaten.

To pickle, you'll need 2-3 kg of mushrooms, salt, peppercorns, and garlic. Bay leaves, dill, currant sprigs, and horseradish are added for added flavor. The mushrooms are soaked, then dried and peeled with a sharp knife. Next, they're placed in oak barrels. All ingredients are layered, remembering to salt them. Then, the lid is covered and a press is placed on top. The barrel is placed in a cool, dark place. The mushrooms are ready after one and a half to two months.

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Answers to frequently asked questions

Questions about the preparation, benefits, calorie content and cooking of milk mushrooms are the most common:

Serushka mushrooms are common in Russia, often used in cooking and especially valuable in folk medicine. They're fairly easy to distinguish from their inedible counterparts, but if in doubt, it's best to leave the mushroom in the forest.