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The green-red russula mushroom is a typical representative of the extensive russula family. Another name for the mushroom is the kidney russula. Its distinctive feature is stable harvests from season to season, since this mushroom practically does not react to changes in humidity.
Where green-red russula grow
The range of the green-red russula is very extensive: the mushroom is found everywhere in the temperate climate of Asia, Europe and North America.
Prefers deciduous forests, in conifers it is problematic to find a green-red variety. Large solitary mushrooms or their small colonies of 5-6 specimens can most often be found near oak, birch or maple, with which it enters into a symbiotic relationship during the formation of mycorrhiza.
What green-red russula look like
The green-red russula is a very noticeable mushroom. Thanks to the large caps depressed inward (with a diameter of more than 15 cm), they are clearly visible from long distances. Due to the relatively high stem, the fruiting body always rises above the level of the cover vegetation.
Color also plays an important role. The red hat is clearly visible against the background of forest grass.
Description of kidney russules
Young mushrooms have spherical caps. As they grow, they first become flat, and then generally become depressed inward. Moreover, the edges of the cap can be bent to such an extent that the hymenophore layer is clearly visible from the side and from above. The diameter of the caps in some specimens can be up to 20 cm. The cap has smooth edges.
The color of the top of the cap can be in different shades of red: from red-brown to red-violet. You can find representatives with a gradient color.
The pulp of the mushroom is dense and white. Near the skin of the cap, the color of the flesh is slightly yellowish.
The hymenophore occupies the entire space from the bottom of the cap - from the stem to its edge. It consists of thick radial plates that can branch out. The color of the hymenophore is cream, changing to dark yellow closer to autumn. The plates of the hymenophore are very tightly adhered to the stem of the fungus. The spore powder has a dark yellow color.
The powerful leg of the mushroom can reach 11 cm in height, and its diameter sometimes reaches 3 cm. It always has a cylindrical shape. The color of the leg is white, in rare cases, white-pink or white-yellow.
The leg of the russula is green-red, whole, it has no internal cavity. Near the surface, the pulp is dense and elastic, in the center it is slightly loose.
Is it possible to eat green-red russula
The green-red russula belongs to the third category of edible mushrooms. They can be salted without prior heat treatment, but other cooking methods involve boiling the mushrooms for at least 15 minutes.
Taste qualities of kidney russules
In terms of taste, green-red russula are slightly inferior to food or wonderful varieties, however, in this matter, not so much taste and smell play a role, but the consistency of the pulp. In green-red mushrooms, it is slightly tougher.
Benefit and harm
The use of russula, like all mushrooms, is the large amount of protein contained in the fruit bodies. In the ratio of the mass of protein to the total mass of the fruiting body, green-red russula are significantly ahead of leguminous plants and are practically close to white meat.
Representatives of the Syroezhkovy family do not contain poisonous mushrooms, therefore, when using them, you can not fear for your life. However, do not forget that in large quantities, mushrooms are not a very healthy food, since the body spends a lot of time and energy to process them.
It is not recommended to eat mushrooms for children under 5 years old, as well as for pregnant and lactating women.
False doubles of kid's russules
The outward resemblance of the russula laikova has with many of its relatives from the russula family. And although there are no poisonous mushrooms among them, there are many conditionally edible ones. Their use will not lead to death or even poisoning, however, their taste will be quite mediocre or even unpleasant.
These mushrooms include, first of all, the burning russula. Outwardly, it resembles a laika russula, however, even after prolonged heat treatment, it has a very bitter taste, surpassing even chili peppers.
Unlike green-red, stinging russula is found equally in deciduous and coniferous forests, since it can form mycosis with the roots of almost any tree. It is very difficult to distinguish it outwardly from green-red, therefore, a tasting way of identifying it is used.
Try the mushroom pulp at the cut with your tongue. This will not cause poisoning, but the bitter taste will immediately make it clear the species of the fungus.
Another member of the family, Mayra's russula, has similar properties.
Its external differences from green-red are also insignificant. A hat of this type is rarely more than 14 cm in diameter. You can also distinguish it from the kid by the taste of the cut.
The next false mushroom is the brown russula. Here, the differences are already clearly visible visually, but in different conditions they can manifest themselves in different ways. This type of hat is usually covered with a thin layer of mucus that is not immediately noticeable. This variety is characterized by an unpleasant odor, which is not always possible to neutralize during heat treatment.
You can distinguish a brown russula by the already indicated mucus, as well as by the color of the cut. After some time after cutting, its color changes to pink.
Also, the russula tuberous-azure can be attributed to false doubles. It has many shades (from blue-green to red-purple), some of which may match the color of the green-red russula.
This species is characterized by an unpleasant smell and taste. You can also distinguish them by changing the color of the slice. Unlike green-reds that do not change color, lumpy-azure change the color of the cut to shades that are completely uncharacteristic for other species - from gray to bluish.
Application of green-red russula
Mushrooms are harvested from the beginning of July and lasts until the first frost. Kidney russula are universal mushrooms: they can be used both for salting and for preparing first and second courses.
Nevertheless, it is recommended, taking into account their characteristics, to use them only in the following forms:
- salty;
- dried;
- fried.
In the latter case, before frying the mushrooms, it is necessary to remove the skin from the cap and cook for 20 minutes after boiling.
Conclusion
The green-red russula, although it belongs to the third category, has a good taste and can be used in salting or drying without pretreatment. The fungus is found mainly in deciduous forests, since it enters into symbiosis with only a few tree species. This species has a large number of twins, therefore, when collecting it, you must be careful not to spoil the taste of the dishes prepared from it.
