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Forked russula (Russula heterophylla) is an edible mushroom from the russula family familiar to European forests. The period of active growth is from the end of July to September.
Where the forked russula grow
Forked russula (multi-lamellar) can be found in deciduous and mixed forests, especially with a predominance of birches, aspens and oaks. The mushroom grows both singly and in groups, sometimes forming whole glades. Most often, forked russula can be found in young plantings.
What do fork russules look like?
Fork russula belongs to lamellar mushrooms. At a young age, the cap has a hemispherical shape, but as it grows, it opens and forms a wide funnel. Depending on the growing conditions, the diameter of the cap can vary from 5 to 12 cm. The skin is thin, dry, in rainy weather it is slippery, finely rounded along the edge, it can be easily removed up to ¼ of the diameter of the cap. The color of the film cover can be:
- gray-green;
- bluish green;
- yellowish green;
- brownish;
- yellow (rare).
The central part of the funnel is colored more intensely - olive, and in some cases, dark brown, velvety may be present in the middle. The plates are located almost close to each other, closer to the leg, they intertwine and grow downward to it. The color of the plates is milky, cream or yellowish-greenish, sometimes there are brown-brown fragments on them.
The peduncle of the forked russula is strong, in the form of a cylinder and less often of a cone, solid at the base and, in some cases, hollow closer to the cap. Voids in the leg structure appear as the fungus grows. Height - 6 cm on average. The surface of the leg is smooth, without gloss, the color is almost white. With high humidity, yellowish spots may appear, and in old mushrooms, the legs become wrinkled.
The pulp of the forked russula has a dense structure, the plates are brittle. No milky sap is released when cut or broken. The pulp is white, turns yellowish in air.
Is it possible to eat forked russula
Russula heterophylla is an edible mushroom. Some types of russula can be eaten fresh without pretreatment. It is safe if the mushroom picker is experienced and unmistakably distinguishes one variety from another. In view of their prevalence, russula are multi-lamellar, along with food, green and yellow ones - a product familiar to the Russian table. There are a great many recipes for cooking these mushrooms, and most of them are simple and quick, even an inexperienced housewife can do.
Taste qualities
Fork russula tastes tender and sweetish, there is no pronounced mushroom smell. There is also no bitter taste.
Benefit and harm
Russula is a low-calorie product rich in vitamins and minerals. The pulp of the mushroom is 90% water, 100 g - only 19 kcal. A serving of 150 g is enough to meet the body's daily protein requirement. The pulp contains:
- vitamins: PP, B1, B2, C, E;
- minerals: K, Ca, Mg, Na, P and Fe.
Mushrooms are high in protein. It is a favorite product of vegetarians, who thus compensate for the protein deficiency that occurs due to the refusal of food of animal origin.
The use of russula in acceptable quantities has a positive effect on the human body:
- increased immunity;
- the risk of cancer is reduced;
- metabolic processes are normalized;
- vessels are cleaned;
- harmful substances are adsorbed and quickly removed;
- improves the condition of nails, teeth, hair, skin.
The presence of russula in the diet prevents emotional distress and mental exhaustion. Mushrooms remove excess water and promote weight loss.
However, like many other products, fork russules have their own contraindications. They are not recommended to be eaten in the following cases:
- pregnancy and lactation;
- inflammatory processes in the digestive system;
- chronic diseases of the gastrointestinal tract;
- heart diseases;
- liver dysfunctions;
- individual intolerance.
Collection rules
In adulthood, with an open hat, russula are forked very fragile. A wide basket or bucket is suitable for collecting them; in a plastic bag or backpack, they will quickly turn into dust. Increased fragility is due to the presence of special vesicular cells in the fruiting body, called spherocysts.
Young, not overgrown specimens are suitable for food. Old mushrooms accumulate harmful substances and can be dangerous to humans. The collection of fork russula and other species near industrial enterprises and highways is fraught with poisoning.
The mushrooms are cut off together with the stem, checked for worminess, then the cap is cut off and carefully folded into the basket with the plates down. In this position, they will remain clean, spruce needles and other plant debris will not get stuck in them. This will make the bulkhead work much easier. After collection, forked russula retain useful properties for 1-2 days, so you need to process and cook them immediately.
When going into the forest for mushrooms, you must take with you:
- a bottle of water and a snack (sandwiches);
- hydrogen peroxide and a patch;
- telephone (to call 112);
- GPS navigator (if available);
- basket and knife.
False doubles of fork russula
The forked russula can be confused with the deadly mushroom, the pale toadstool (Amanita phalloides). A poisonous twin can be distinguished by its characteristic tuberous thickening at the base of the leg. Young, pale toadstools have a film (volva) covering the fruiting body; in mature ones, a "skirt" on the leg is clearly visible.
Symptoms of pale toadstool poisoning do not appear immediately, but 6-72 hours after eating it. A person has the following symptoms:
- vomiting;
- diarrhea;
- intestinal colic;
- muscle pain;
- decrease in pulse and pressure;
- enlargement of the liver.
Most poisonings are fatal due to toxic hepatitis and acute heart failure.
Application of fork russula
Fork russula is widely used in cooking:
- fried;
- boiled;
- salt;
- pickle;
- fermented;
- freeze.
Unlike other types of mushrooms, russula can be salted in a day. It is enough to clean them of forest debris, rinse, soak for a while, and then, adding salt, spices and garlic, place them under pressure for 12 hours.
The healing properties of the fork russula have been known since time immemorial. Healers used it to treat ailments such as:
- headache;
- boils;
- frostbite;
- corns (dry calluses);
- disruptions in the psycho-emotional sphere.
Conclusion
Fork russula may be inferior to boletus and boletus in taste, but in the skillful hands of a skilled chef it can turn into an exquisite dish. These mushrooms are a storehouse of substances useful for the body. The russules are easy to find and pleasant to collect, and going to the forest is not only a useful activity, but also a rest for the soul.
