Content
- 1 Are there false russulas?
- 2 What can russula be confused with?
- 3 How to distinguish false russula
- 4 Photo and description of inedible russula
- 5 How to distinguish edible from inedible russula
- 6 Is it possible to get poisoned by russula?
- 7 Symptoms and signs of russula poisoning
- 8 What to do if you are poisoned by poisonous russula
- 9 Conclusion
Russulas are a broad group of lamellar mushrooms. Among them there are edible and poisonous species. Russulas, which can be eaten, are distinguished by their good taste and ease of preparation. In nature, there are also inedible mushrooms, the appearance of which resembles useful varieties. The differences between these groups are clearly visible in the photos of edible and inedible russula.
Are there false russulas?
Russulas are tasty and healthy representatives of the mushroom kingdom. They are valued for their taste, rich composition and universal use. This group also includes species that are classified as inedible due to their bitter taste. Therefore, they are often called false, although they also belong to the genus Russula.
Other inedible varieties that have their own names are considered false russula. Most of these doppelgängers are poisonous and deadly.Russulas and false russulas are similar in appearance in the structure of the fruiting body and color.
What can russula be confused with?
False lookalikes have characteristic features that distinguish them from edible mushrooms. Their pulp contains harmful toxins that can cause poisoning. In some cases, false fungi are fatal.
Death cap
A poisonous species with a bell-shaped or flat cap up to 11 cm in size. One of the most dangerous mushrooms for humans. Its color is white, light green, olive, gray. The leg is thin, up to 12 cm long and 2 cm in diameter. There is a thickening at the base. The main difference between russula and toadstool is the different shape of the stem and the presence of a ring in the poisonous variety.
Fly agaric red
An inedible agaric mushroom with a large cap up to 20 cm in size. Its color is bright orange or red. White flakes are located on the surface. The young mushroom does not have them, which is why there is confusion with Russula. The leg of the fly agaric is taller, reaching 8 - 20 cm. The flesh of the false double is poisonous, causing poisoning and hallucinations.
Talker brown-yellow
A false inedible double, having a cap measuring from 3 to 10 cm. Its shape is convex or depressed, with curved edges. The color is yellowish, ocher or orange. Narrow plates are often located. The leg is thin, up to 5 cm long, tapering towards the base. The fruit body is dense, light in color. The talker contains poisonous toxins.
Entoloma poisonous
A poisonous counterpart to russula, which, when ingested, causes severe intestinal upset. Its upper part is up to 20 cm in size, with a large tubercle, gray-brown or yellowish in color. The leg is dense, white, curved.This false twin has an unpleasant aroma; young specimens have a mealy odor.
Hebeloma adhesive
An inedible, poisonous counterpart, which is distinguished by a cap with a diameter of 3 to 10 cm. Its color is yellow-brown, with a darker tubercle in the center. Sometimes the hebeloma becomes brick-red in color. Its stem is long, thin, reaches a height of 3 - 10 cm. Gebeloma grows in groups under aspens, oaks, birches, in clearings and forest edges. It ripens from September to November.
Stropharia crown
A poisonous mushroom that looks like russula in appearance. In young specimens, the conical cap gradually becomes flat. The surface is smooth, yellow, with plates of a darker color; flakes are located along its edges. The size of the upper part is 2 - 8 cm. The leg is cylindrical, tapering towards the base. Stropharia is inedible and dangerous to humans. It grows singly or in rare groups on plains and meadows.
Lazy web spider
A false double of russula with a small cap up to 7 cm in diameter. Its shape is slightly convex or prostrate. There are red or orange scales on the surface. The pulp of the mushroom is dense, inedible, yellowish, with an unpleasant odor. The leg is short and thick, up to 6 cm long. The cobweb is found in September and October, in damp areas, under birch and pine trees.
Mycena rosea
Mycena is a poisonous mushroom similar to russula. Its cap is small, up to 6 cm in size, bell-shaped or flat in shape. The fruit body is smooth, pink in color, and has a pungent odor. The stem is thin, up to 10 cm long. The false twin bears fruit abundantly from July to November. Often grows under beech or oak, singly or in small groups.
How to distinguish false russula
To distinguish false russula from real one, you need to know the characteristics of each type. Most often, edible species are confused with fly agarics and toadstools. These poisonous mushrooms are most common in Russia.
Fly agaric is distinguished from russula by white plates, an expanded stalk near the base, and the presence of a white ring. At the same time, the upper part of the false double is more convex.
The greatest danger is represented by the pale grebe, which belongs to the poisonous category. The differences between mushrooms lie in the structure of the fruiting body. The russula has a cylindrical leg, while the toadstool has a thinner and longer leg, has veins and a ring. You can distinguish a russula from a toadstool by its cap. The false double has a film underneath it.
Photo and description of inedible russula
Russulas comprise a large group, among which there are poisonous species. The pulp of inedible mushrooms contains toxins. Because of them, the product has a bitter taste and disrupts the functioning of the stomach.
Inedible varieties of russula:
- Meira, or noticeable. It is distinguished by a cap measuring 3–9 cm and has a blood-red color. With age it becomes pinkish. Its plates are frequent and adhere to the stem. They are whitish or light beige in color. The leg is cylindrical, strong, white. It has a fruity aroma and a very pungent taste. The species is classified as inedible due to its bitter taste. When eating raw mushrooms, signs of poisoning appear.
- Kele. Red poisonous russula, identified by the color of the cap.The color of this mushroom representative is dark, with a purple or cherry tint. The species is found in coniferous forests. The cap is from 5 to 10 cm in size, fleshy, with a shiny surface. In older specimens, its edges turn upward. Thin, white plates gradually acquire a yellow tint. The leg also has a purple tint. The dense, fleshy flesh becomes more brittle with age. The Kele variety grows singly or forms small groups. The aroma of the mushroom is pleasant, fruity. Russula Kele tastes caustic, so it is classified as an inedible variety.
- Stinging. In young representatives of this species, the convex cap with ribbed edges gradually turns into a prostrate and lumpy one. The shiny skin becomes sticky in rainy weather. The color of the cap ranges from pale pink to deep red. They have white or yellowish spots on the surface. The spongy flesh has a fruity or pungent aroma. Russula is classified as false because of its pungent taste.
- Sardonyx, or yellowing. The cap of this variety ranges in size from 4 to 10 cm. Its color is red with a brown or purple tint, sometimes greenish. The plates are frequent, bright yellow. The pulp is strong, yellowish, with a pungent taste. The species is classified as inedible due to its bitter taste. It grows under pine trees and is distinguished by its late appearance. When exposed to ammonia, russula acquires a red tint.
- False blushing. According to the photo and description, false russula is distinguished by a convex and outstretched cap. There is a recess in the center. The color is purple, with lilac and brown undertones. There are pronounced grooves along the edges of the cap. The pulp is white-red, with a bitter aftertaste.False russula grows in groups in spruce and pine forests.
- Blood red. A representative of this species has a convex or flat cap measuring from 4 to 10 cm. Its color is rich, bright red, wine. The leg is cylindrical, with a red tint. The pulp is acrid in taste, which is why the variety belongs to the inedible category. In their raw form, mushrooms cause poisoning, so they are often considered false russula.Attention! Blood-red russulas are found in Eurasia, North America, and Australia. They prefer coniferous and mixed forests, where they form mycorrhizae with pine trees.
- Gall. An inedible species with a bitter taste. Its hat is 4 - 10 cm in size, yellow in color, sometimes has a beige tint. The skin becomes sticky at high humidity. Rare plates grow to the stem. The pulp is white, with a floral smell. The gall variety is found in the southern regions of Europe; usually the mycelium forms a symbiosis with beech, oak, and conifers.
- Brittle. These small mushrooms with a cap up to 6 cm in size have a variety of colors: with a pale purple, gray, greenish or yellow tint. Their skin is slimy and easily peeled off. In adult specimens, the leg is cylindrical, fragile, and yellowish. White or beige pulp with a sweet smell, tends to crumble. The variety is considered inedible due to its bitter, pungent taste.
How to distinguish edible from inedible russula
All russulas have common features. Young specimens have a ball- or bell-shaped cap. Later it becomes flat or funnel-shaped. Its edges remain curled or straight. Dry skin sometimes cracks. The leg is smooth, cylindrical, sometimes thicker near the base.
To recognize russula among inedible varieties, pay attention to the structure and color of the fruiting body. The specimens with whitish, green and yellow caps have the best taste.
Inedible specimens are determined by the following characteristics:
- bright color of the cap, the predominant shade is red;
- dense pulp that changes color when heated;
- rough plates;
- strong unpleasant odor;
- homogeneous pulp, not damaged by worms.
Such characteristics may also be present in edible species. One way to identify a false specimen is to taste a small piece. If there is a burning sensation in the mouth, such russula is left in the forest. This method is safe for health if you do not swallow the pulp and rinse your mouth with water. The discomfort will go away within 5 to 20 minutes.
Difficulties arise in how to distinguish between edible and inedible red russula. The food variety has the greatest value. It is characterized by a duller color of the cap with brown, wine, greenish and brown undertones. The stem and flesh are strong and white. This species differs from inedible ones by its pleasant mushroom aroma and nutty taste.
Is it possible to get poisoned by russula?
Most false russula have a bitter taste. Even after boiling, stewing, frying and other processing, such a product cannot be eaten. The most dangerous are inedible doubles, in which toxins remain in the pulp even after heat treatment.
Poisoning with false russula occurs in the following cases:
- improper processing of the product;
- the pulp contains heavy metal ions or other contaminants;
- exceeding the daily intake of mushrooms;
- long-term storage of the product;
- individual reaction of the body.
Before cooking, russula is placed in clean cold water. They are kept for 5-6 hours. As a result, toxins harmful to human health are removed from the pulp. The water must be drained. Then the mass is placed in a pan for boiling. Fill it with cold water and turn on low heat. The minimum cooking time is 10 minutes.
Inedible russula mushrooms absorb metal ions, radionuclides and other contaminants. This product is hazardous to health. Therefore, they go to environmentally friendly places to pick mushrooms. It is not recommended to collect them near highways and industrial facilities.
With excessive consumption of russula, signs of poisoning often appear: stomach pain, nausea, weakness. Therefore, it is important to follow the daily norm, which is 150 g per day. The product is a heavy food, so its consumption is limited.
After including russula in the diet, an individual reaction may occur. The product should be taken with caution in the presence of chronic diseases. If there are disturbances in the functioning of the stomach, intestines, kidneys, liver and other organs, first consult a doctor.
Symptoms and signs of russula poisoning
The first signs of false russula poisoning appear within 30 minutes. Sometimes symptoms may appear later, after several hours. It depends on the age, body weight of the person, the number and type of mushrooms eaten.
Signs of false russula poisoning:
- heaviness and sharp pain in the abdominal area;
- feeling of dryness and bitterness in the mouth;
- nausea and vomiting;
- high salivation;
- diarrhea.
When poisoned by false mushrooms, the victim feels weakness throughout the body. Dizziness, headache, and fever often occur. Body temperature drops, intoxication damages liver cells, and blood pressure drops.
What to do if you are poisoned by poisonous russula
In case of poisoning by false russula, the victim is given first aid. First of all, it is necessary to remove dangerous substances from the body. To do this, do a gastric lavage and take sorbents. Be sure to call an ambulance. In case of severe intoxication, treatment is carried out in a hospital under the supervision of a doctor.
Before the doctor arrives, the patient is given first aid:
- give more warm liquid;
- induce vomiting to empty the stomach;
- take activated carbon, Polysorb or similar drugs;
- the victim is provided with bed rest.
Treatment of poisoning after eating false mushrooms takes several days. In severe cases, this process lasts for weeks. Following a diet helps speed up the recovery of the body. Heavy foods are excluded from the diet. You should also drink more liquids: herbal tea or infusions.
Conclusion
Photos of edible and inedible russula will help mushroom pickers find the differences between them. Beneficial mushrooms have characteristic features. It is important to know the external characteristics of different types of russula. Among them there are inedible specimens, which are characterized by a bitter taste. The greatest danger is represented by toadstools and other poisonous varieties of mushrooms.
