Description of russula mushrooms and what they look like (+23 photos)?

The peak of the mushroom season is in the fall, but by July, both deciduous and coniferous forests are ablaze with the colorful caps of mushrooms known colloquially as russula. There's a lot of conflicting information surrounding these mushrooms, particularly regarding their safety.

Characteristic signs and features of the fungus

Russula mushrooms are very easy to find, as they don't hide in the grass, under stumps, or disguise themselves as the color of fallen leaves, unlike milk mushrooms, butter mushrooms, and many other mushrooms.

Appearance and photo

First of all, their elegant (usually matte and dry, sometimes cracked) caps of various colors catch the eye:

• pink;
• red;
• white;
• yellow;
• green;
• purple;
• blue;
• brown;
• orange.

The photo below shows popular varieties: food, ocher, and green.

The caps of very young mushrooms appear hemispherical, later becoming flatter or funnel-shaped. The cap's rich color can fade when exposed to sunlight or washed out by rain.

A more detailed description will give a complete idea of ​​the appearance:

• a smooth, cylindrical stem (white or with a tint) up to 10 cm long and up to 4 cm thick;
• the bottom of the cap is decorated with adnate plates, usually frequent and brittle, with a color varying from white to yellow;
• Young specimens have white flesh, while older specimens have grey and brown flesh.

Morphology

These mushrooms are called Russula in Latin (derived from "reddish") and belong to the Russulaceae family. The genus Russulaceae contains 275 species, of which approximately 60 are found in Russian forests. Many are similar to each other, but can also differ in the following morphological characteristics:

• cap size (ranging from 2 to 20 cm);
• the shape of the edge of the cap (raised, tucked down);
• edge trim (wavy, ribbed, bumpy, smooth);
• the degree of separation of the skin from the flesh of the cap (easily, up to half, along the edge);

  

• color of the cap and gills;
• the shape of the stem (usually smooth, sometimes thickened or pointed at the base);
• the color of the leg (usually white, sometimes beige, pink, gray);
• the nature of the stem surface (smooth, velvety);
• taste of the pulp (sweetish, bitter);
• color of spore powder (white, cream, yellow).

Place of distribution

They grow on all continents except Antarctica, but are most often found in deciduous forests with a temperate climate, where they usually prefer to live in symbiosis with trees:

• oak;
• beech;
• birch;
• poplar;
• alder.

Some species (such as the efflorescent Russula) grow in damp coniferous forests. The ochre variety can burrow into moss or forest litter.

Consumption

There's no consensus on the edibility of these mushrooms due to the diversity of their species and the cultural traditions of different countries. Russian scientists confidently assert that all russula are at least conditionally edible, while many Western mycologists claim this family is toxic.

Residents of France and Germany avoid collecting them, considering them completely unfit for consumption. This is likely due to the fact that the Russula mayrii, a common mushroom in beech and coniferous forests of Europe and America, has an extremely unpleasant taste and is a gastrointestinal irritant.

Most russula mushrooms are classified as category three mushrooms, meaning they have a decent flavor but aren't particularly rich in vitamins and minerals. Exceptions:

• the aforementioned Russula Mayri and the pungent variety, which belong to the fourth category due to their pungent taste and negative impact on the gastric mucosa;
• The white russula, which has much in common with the real milk mushroom and belongs to the second category, as the most delicious and healthy russula.

Varieties of Russula

This family is extremely numerous, and almost half of the mushrooms found in the forest will be russula. It can be difficult for an inexperienced mushroom picker to determine which species their find belongs to. Below, we'll look at some of the most popular varieties, which, once found, can be relied upon for their excellent culinary qualities.

Green

This species is characterized by a pale green cap, approximately 10 cm in size, with a depressed brown or yellow center. This mushroom has a pleasant, slightly sweet flavor and firm flesh.

It is very productive and is one of the most common. It should not be confused with the death cap, the main difference between which is the presence of a ring on the stem of the death cap.

Wavy

It's also called the black-purple mushroom because of the deep red cap with a black center. Young mushrooms are gray-green and tart, but when they mature, they become very tasty, sweet, and aromatic.

Another advantage is its high density, which prevents the mushroom from disintegrating during transportation.

Food

Its distinctive feature is the skin, which falls 1-2 mm short of the cap's edge, exposing the flesh and gills. The color can range from pink to red with a brown or purple tint.

The edible variety has a rather dense and squat stem. This variety is very tasty and suitable for all types of culinary preparation.

Collection rules

The best time to pick russula mushrooms is in August or early September. They'll be ripe enough, but not overripe. Avoid picking mushrooms on the side of the road; head deeper into the forest, where the air is cleaner.

Most russula mushrooms are very brittle, so you should either choose stronger varieties (discussed above) or harvest them with extreme care, gently untangling the mushroom from the grass, carefully removing twigs, and transporting without shaking.

Distinction from false and inedible mushrooms

Some russula can resemble inedible and poisonous mushrooms. As mentioned above, the green russula resembles a toadstool, but lacks a "skirt" (a membranous ring at the top of the stem) and a tuberous swelling at the bottom.

An old red fly agaric mushroom, with white flakes falling off, can be confused with a red russula. They can be distinguished by the latter's lack of a thickening at the bottom of the stem and a white ring at the top.

The following russulas are also considered false species:

• blood-red;
• pungent (usually dark purple with a black center and pink stem);
• pungent (bright red with a characteristic tobacco aroma);
• black.

False varieties can be distinguished by the absence of worm damage, their garish coloration, and their unpleasant odor. They are not poisonous, but they have a bitter, pungent taste.

Useful properties and restrictions on use

This family of mushrooms has the following beneficial properties:

• contains vitamins B2, PP, C, iron, phosphorus, magnesium, potassium;
• is a source of protein;
• combines low calorie content (15 kcal/100 g) and high nutritional value;
• does not accumulate radiation compared to other varieties;
• the pungent species has the property of suppressing staphylococci;
• A highly active enzyme called russulin is obtained from the russula glabra for the production of cheese.

Their use is contraindicated for the following categories of people:

• children under 7 years old;
• elderly people;
• suffering from gastrointestinal diseases.

Recipes and cooking features

These mushrooms can be subjected to all kinds of culinary processing:

• fry;
• extinguish;
• to cook (for example, in soup);
• salt;
• dry.

A time-tested recipe for fried russula mushrooms with onions is delicious. For this recipe, you'll need:

• 0.5 kg mushrooms;
• 2 onions;
• 5 cloves of garlic;
• butter;
• 1 tbsp lemon juice;
• spices and herbs to taste.

The vegetables are finely chopped and quickly fried in oil over medium heat. Sliced ​​mushrooms are added, lemon juice is added, and spices are added to taste. Everything is mixed and fried over high heat.

Answers to frequently asked questions

These mushrooms raise many questions, from the interpretation of their name to how to prepare them. Below are answers to the most frequently asked questions:

Russula mushrooms are very productive, growing until late frosts. They are delicious, good for pickling, and packed with vitamins. Unfortunately, they are also very fragile and brittle, and can be bitter, which makes them unpopular among mushroom pickers. However, choosing the right variety can solve this problem.