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Turkish russula often ends up in mushroom pickers' baskets. This is an edible and even useful species, the main thing is not to confuse it with its poisonous counterparts.
Where turkish russula grow
Turkish russula (lat.Russula turci) grows mainly in coniferous forests, mainly together with spruces and firs. Widespread in Europe. It also has other names - Merrilla, Brick, Bluish. Grows singly or in small groups. You can see it from mid-July to mid-autumn.
What Turkish russula look like
The hat has a size of 3 to 10 cm and is purple-brown in color. In young ones, it is convex, but as it grows, it straightens out, forming a small depression in the center. The skin is covered with a slimy coating and comes off well when trying to remove it.
The pulp is dense and white in color; in older species it acquires a yellow tint. The bottom of russula consists of infrequently planted cream-colored plates. Reproduction takes place with the help of ovoid prickly spores.
The leg of the Turkish russula has the shape of a cylinder, in most cases it expands at the base. The pulp in this place is quite fragile. The color of the leg is white with a pink tinge, it may be slightly yellowish.
Is it okay to eat Turkish russula
Turkish russula are considered edible. Some mushroom pickers do not collect them, making a choice in favor of more noble species, however, there is no harm from them.
Mushroom taste
Turkish russula has a pleasant aroma and does not taste bitter. It tastes rather sweet, and the smell is fruity. There are several ways to prepare it for consumption.
Benefits and harm to the body
It is not in vain that the Turkish russula falls into the baskets of mushroom pickers. It has the following beneficial properties:
- contains vitamins PP and B2, which are necessary for the normal functioning of the body;
- has a beneficial effect on the gastrointestinal tract, even in the presence of diseases in this area;
- contains a small amount of calories, suitable for use in the fight against excess weight;
- quickly brings a feeling of fullness due to its high nutritional value;
- helps prevent blood clots and blood clots;
- with the help of russules, you can get a dairy product that is very useful for problems with the heart and blood vessels.
There is no harm from Turkish russula, but there are a number of contraindications for their use. These include:
- individual intolerance to fungi by the body;
- heart, kidney, or liver problems;
- children under 12 years of age;
- During pregnancy and breastfeeding.
Adults are advised to consume no more than 200 g of Turkish russula per day.
False doubles
The closest to the Turkish species is the amethyst russula Russula amethystina. They are very similar, the main difference being a more pronounced spore network.
There are several types of russula that, at first glance, can be confused, they are not suitable for eating:
- Pink Kele - has a dark pink hat depressed in the center. Found among conifers. Spores are beige, smell with fruity notes. It is considered inedible.
- Burning acrid or emetic - its color is pink or bright red. The cap grows up to 5 cm, slightly fades at the edges. The leg is white, brittle. A pronounced bitterness is felt in the taste. It is not eaten.
- Birch - prefers swampy forests with deciduous trees, mainly birches. The hat is beige or cream in color, up to 5 cm in diameter. The leg is light, shaped like a cylinder. The mushroom is very fragile and crumbles in the hands. Not recommended for consumption.
- Spicy - an inedible mushroom with a dark purple cap. The plates on the lower part are narrow, light brown in color. Grows in spruce forests.
- The most graceful - the mushroom is fragile and brittle even in appearance. Prefers mixed or deciduous forests. The cap is pinkish or pale purple, the plates are often planted, yellowish. Do not eat.
All types of russula are similar to each other, so you need to be especially careful when collecting them.
The main thing is to know the main differences between edible and poisonous specimens:
- a dangerous mushroom often has a ring on a leg, a wavy fringe under the cap;
- at the base of toadstools there is a film called volva, edible species do not have such a part in their structure;
- the leg of the safer species is thicker and smoother;
- russula pulp is denser than that of a poisonous mushroom, but fragile;
- the mushroom should be examined for the presence of worms and traces of slugs - no one starts on dangerous ones;
- most often confused with a pale toadstool russula with a greenish color of the cap, they can be distinguished by the lower part - in a poisonous species, the leg has scales of gray or olive color.
These simple tips will help you distinguish a healthy mushroom from a dangerous one.
Collection rules
There are certain rules for picking mushrooms, in particular Turkish russula:
- They are placed in baskets or an enamel bucket. Due to their fragility, bags, backpacks and bags are not suitable for collection. It is also important to place them on top, avoiding the pressure of the contents of the basket.
- You can cut, break or uproot - the mycelium will not suffer, it is located underground and is highly branched.
- Everything that we managed to collect is not subject to long-term storage. Processing is needed almost immediately after arriving from the forest.
Use
Turkish russula is used in various forms. Before any processing, it is recommended to cook the mushrooms for about 5 minutes, and then start frying, salting or pickling. Water after cooking must be drained.
Turkish russula is often salted. After the necessary processing, the mushroom is placed in a saucepan with salt and garlic is added there. Then the blanks are allowed to stand for a day and currant leaves, onions are placed in them, oil is poured. In this form, the mushrooms are packed in jars and left for 30 days.
Several methods are used to marinate russula. They all differ in additional ingredients, but include the addition of vinegar.
There are a number of rules for boiling a mushroom:
- before the cooking process, they are sorted out, washed well and cleaned;
- water is poured into the pan at the rate of 1 part of mushrooms to 2 parts of liquid;
- bring to a boil and reduce the flame;
- the resulting foam is removed, salt, pepper and bay leaf are added to the broth;
- the cooking time from boiling water is 30 minutes;
- the liquid after all procedures must be drained.
Fried Turkish russula is just as good as other mushrooms, but this method of processing is not so common. Most often, the dish is consumed with a side dish.
Conclusion
Turkish russula takes pride of place among edible mushrooms. Its beneficial properties and various cooking options contribute to this. In addition, they are more common than more noble species.
