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Whole russula is an edible mushroom. Among the synonymous names: wonderful, reddish-brown, flawless russula. The mushroom belongs to the genus of the same name.
Where whole russules grow
Whole russula prefers calcareous soils. Grows in deciduous and coniferous forests. It is often found in mountainous regions. It usually settles in groups. Whole russula are most common in temperate European countries.
What whole russules look like
The cap of a whole russula, like its counterparts, initially has a spherical shape. However, it gradually deforms, becomes prostrate, with a depressed center. The surface of the upper part of the mushroom is wavy. The color is bright red, in the middle there is a brown, brown, olive-yellow tint. The diameter of the cap is 5-12 cm.
Fresh skin is dense, slightly slimy, shiny. It can be easily removed from the cap. The edges are gradually covered with grooves, bent upward. The edging of the cap is weak, cracked or smooth.
The plates are wide, fleshy, rarely planted. They are not adherent to the leg, bifurcated. Spore powder of ocher color.
The leg looks like a cylinder. It grows up to 10 cm in height, 2-3 cm thick. The structure is solid, but over time it becomes spongy inside. The color of the leg is white, yellow spots are visible at the very bottom. The length is often covered with a pink bloom.
The pulp is tender, but very fragile. Young mushrooms have a sweetish taste, overripe specimens have a pungent taste. The color is white, does not have a pronounced odor.
Is it possible to eat whole russula
Whole russula belongs to the third category of mushrooms. It is an edible species. Freshly harvested fruit bodies are cleaned of forest debris, washed well enough. Then it is boiled and given to the necessary thermal procedures.
Mushroom taste
Whole russula does not have a particularly pronounced taste. Therefore, they are collected and cooked only if you really want mushrooms. However, young specimens can be boiled, fried, salted. Thanks to spices, you can give a pleasant taste and aroma.
Benefits and harm to the body
Whole russula contains many beneficial and nutritious substances. Vitamins E, PP, F, B1, B2, minerals, fatty amino acids, dietary fiber - and these are not all elements. Mushrooms contain proteins, carbohydrates, fats. Nutritional value - 19 kcal.
A complete product is added to the diet of people on diets. The product helps to reduce weight, fight obesity. This is possible due to the prolonged feeling of fullness and lack of appetite. Suitable for cleaning the digestive tract.
In the juice of mushrooms, scientists have discovered the enzyme russulin, which is used to curdle milk and produce fermented milk products.
The crushed pulp of a whole russula is used to make foot care products. Active substances soften rough integuments, moisturize the feet, and promote the removal of dry calluses.
Lecithin prevents the appearance of cholesterol in the blood. The daily norm of mushrooms for an adult is 150 g.
Despite all the positive qualities, there is a category of people who should eat mushrooms with caution.
- Patients with chronic diseases of the liver, kidneys, cardiovascular system.
- People with allergic ailments, intolerance to the substances that make up the whole russula.
- If there is a disturbance in the work of the pancreas, gallbladder.
- Women during pregnancy or lactation.
False doubles
Whole russula outwardly resembles representatives of its kind, but with less pleasant taste.
- The russula is pungent and caustic. An inedible variety, even a poisonous one. The cap grows 5-10 cm in diameter. The color changes: in dry weather the mushroom is blood red, after rain the color is pale yellow. The skin is sticky. The stem is smooth, even with white or pink flesh. The taste is pungent, bitter. The aroma is pleasant fruity.
- Black russula. Conditionally edible mushroom. The diameter of the cap is up to 15 cm. The shape changes from curved to convex. The surface is slightly sticky. The color is dark brown. The size of the leg is 6 cm high. Its structure is dense, fleshy, but fragile. In a break, the pulp darkens. This species is often found in a pine forest, under trees. In terms of taste, it belongs to the 4th group. They are used exclusively for salting.
Collection rules
Whole russula begin to bear fruit in July. The process lasts until the onset of cold weather. At the end of September, mushrooms cease to appear. It is advisable to collect them in the early morning. You need to choose extremely young, fresh specimens with a slightly sticky skin. They are the tastiest and most crunchy.
The leg is cut off with a knife, so the mycelium remains intact in the ground. The harvested crop is cleared of forest debris and land. Whole fruits are placed in a bucket or basket. Their structure is rather fragile; if they are improperly transported, the mushrooms break down quickly.
It is recommended to store whole russula no more than two days. It is advisable to immediately start up them for processing. Rotten, spoiled, warm fruit bodies should not be consumed.
Use
In case of illiterate preparation, you can spoil the taste of the mushroom dish. Whole russula are not suitable for drying. Don't use them for soups. The best option for use is pickling or frying.
It is worth noting that mixing russula with other varieties is not advised, because their flesh is quite tender. With prolonged cooking, they fall apart, lose their elastic structure.
Salting is carried out in several ways:
- with a dry procedure, the fruiting bodies are not washed, but rubbed with salt, the readiness period is 1 week;
- for cold - it is necessary to soak whole russula in salt water, suitable for consumption after 2 weeks;
- with hot salting - the mushrooms are boiled for half an hour, then washed with cold water, the product will be ready after 1 month.
The subsequent steps are the same. Pre-prepared mushrooms are placed in a container. Sprinkle each layer with salt. The norm for 500 g is 1-1.5 tbsp. l. salt. It is important not to forget to add spices: bay leaf, black peppercorns, cloves, allspice. During the specified time, observe that there is no mold. Be sure to keep the container in a cool place.
There is an opinion that whole russula can be eaten raw. However, it is not. The pulp contains a large amount of bitterness, which is removed by heat treatment. A fresh mushroom, of course, will not kill a person, but it can cause discomfort and upset the gastrointestinal tract.
Conclusion
Whole russula - edible mushroom.Use a variety for pickling, pickling, frying. After cooking, the taste is sweet and pleasant. However, you should know all the external signs so as not to be confused with false doubles.
