Russula belongs to the highest agaric mushrooms. Category of edible mushrooms - 3 - with an average taste. The plates and flesh have a burning taste, which disappears after boiling.
Area
Russula green is mainly found in deciduous forests, mainly birch. It can also be found in coniferous forests. In the pine forest can be found at the edges and among the moss. It prefers sandy soils, because of which, presumably, particles of earth or sand are often present on the hat. It forms with the roots of trees mycorrhiza (mycelium). You can find this mushroom from July to October. The fungus can grow both individually and in families.
Mushroom description
The hymenophore (opposite side of the cap) is tubular, white in color, dark spots appear as the fungus ages.
The hat is 5-10 cm in diameter. In a young mushroom, it is semicircular, then becomes convex-spread or flat. The hat itself is sticky, as it dries, it becomes shiny, with a thin edge with scars. The older the mushroom, the hat becomes more wavy and uneven. Its color is from dirty whitish to green or olive green.
The leg of the mushroom has a size of 4-7 × 2-3 cm, the shape is cylindrical, the surface is smooth or wrinkled. The color of the legs is white. Brown spots may appear on it with age. Browning of the leg is noted in old specimens of russula green, as well as during the development of the fungus during the heat. Inside the leg is incomplete, it becomes cottony by old age.
The flesh of the Russula mushroom has a mild taste, the color is white, with a brown color when pressed, the smell is almost imperceptible to humans.
The color of the plates is white, they are often located, grown.
Has spherical colorless spores with cream powder.
Differences from Pale Toadstool
Russula green is an edible mushroom, while pale grebe is a poisonous mushroom, the use of which can be fatal.
The main differences:
- The russula does not have a ring on the leg, while the pale grebe has it. It should be borne in mind that the old mushroom does not have a pale toadstool.
- The foot of the russula can be straight or tapering to the base, while the pale grebe is thickened in this place and looks like a tuber.
- On the leg of the pale grebe there are light yellow or light green stains, veins, while the russula has a white leg.
- Under the cap of a pale toadstool there is a film that is absent in the species of russula in question.
For clarity, below is a photo of green russula and pale grebes.
What mushrooms to collect, how to cook and store them
You need to collect young mushrooms with slightly lowered edges on the hat, less fragile, not affected by worms and bugs.
Harvested mushrooms can be stored for 1-2 days in the refrigerator, without soaking. Pickled and salted mushrooms can be consumed for 1 year, dried mushrooms have a longer shelf life, but after drying up to 60-70% of the protein is lost.
Nutritional, energy value and chemical composition
100 g of product contains about 1.7% protein, 0.7% fat, 1.5% carbohydrates. Calorie content is about 19 kcal. Thus, Russula green is a dietary product.
It contains many useful elements, mineral elements (potassium, phosphorus, iron, sodium, calcium, magnesium) and vitamins (nicotinic acid, thiamine and riboflavin, ascorbic acid and tocopherol).
According to some researchers, they help prevent the development of blood clots. With their help, you can curd milk.
Their use is not recommended by children under 12 years of age, by persons with impaired renal, liver, heart function, with individual intolerance to the components of this fungus, pregnant and lactating women. Adults need to limit their intake to 150 grams per day.
Similar mushrooms
There are similar names - greenish Russula, as well as mushroom olive green Russula (olive Russula). The latter, unlike green russula, grows in mountain and coastal forests, preferring pine. May cause digestive upset, although some people tolerate it well. It has yellow spores, the plates are initially white, but after a while light yellow, the leg with a pink bloom, a hat up to 2 times or more compared to that of the green russula.
Boil, pickle and pickle
Before boiling, the mushrooms are carefully sorted and washed, cleaned of impurities, placed in a pan, filled with water in a ratio of 2: 1. Then put on a medium flame to a boil, after which it is made quieter, it is necessary to monitor the formation of foam, which must be removed periodically. Add salt, peas of black pepper, bay leaf. Cooking time after boiling is half an hour. After this, water must be emptied.
For salting after placing the mushrooms in a pan (with the same preliminary steps as for boiling), add salt. Then 3 garlic cloves are peeled, from which small plates are placed that are placed on the mushrooms. They are covered with blueberry branches and put in a cool and dark place for 12 hours. On top add a cut from one medium onion, add 3 tablespoons of vegetable oil and mix, after which they are laid out in jars and closed. Mushrooms need to be tamped, adding new ones. After an average of 1 month, mushrooms can be consumed.
You can pickle mushrooms in many ways, the most common - with vinegar. The legs are cut, the mushrooms are poured with boiled water, brought to a boil, given time to cool, and then placed in a colander. Currant leaves, cherries, dill umbrellas, bay leaves are added to the jars. The brine is based on 250 g of water, 25 g of rock salt and 50 ml of vinegar. It boils and is poured into jars of mushrooms. Sterilization is carried out in a pot of water. After boiling, keep on fire for 20 minutes, then roll up the lids.
Finally
Russula green belongs to edible mushrooms of the 3rd category. It can be found everywhere. The main difference from a pale toadstool is the absence of a ring on the leg. Dishes from these mushrooms can be used as dietary. They can be salted, marinated and boiled.