Content
An inconspicuous mushroom with an uneven tubular edge from the huge Russula family, basement, belongs to the conditionally edible species. Its Latin name is Russula subfoetens. In fact, it is a large russula, which during the ripening period emits a sharp, unpleasant odor.
Where the basement grows
The fungus is common in regions with a temperate climate: the European part of Russia, Siberia, the Caucasus. Prefers moist deciduous forests located in lowlands. Rarely found in coniferous forests and moss thickets. Such mushrooms differ from their counterparts grown among oaks and aspens by their small size and pale color.
The peak of fruiting occurs at the beginning of summer, the process lasts until the onset of cold weather. The basement grows in large groups.
What does the basement look like?
The cap is large, up to 15 cm in diameter. Its shape in young mushrooms is spherical, later it becomes prostrate, with a ribbed and uneven edge. This feature is formed as the basement matures. In young specimens, the edge is curved down and absolutely smooth. A depression is formed in the center of the cap.
The color can be light yellow, ocher, cream, dark brown - the older the cellar, the more intense the pigment. The surface is smooth, but with high humidity it becomes oily and slippery.
The cylindrical thick and dense stem reaches 10 cm in length, its circumference is approximately 2 cm. The color of the stem is white, overripe mushrooms develop yellow spots, and the inside becomes hollow. When potassium hydroxide is applied, the skin of the leg turns bright yellow.
The plates are thin, frequent, adherent to the stem. In young mushrooms they are white, in overripe ones they are creamy, with brown spots.
The pulp of the young cellar is white and tasteless. As it ripens, it begins to emit an unpleasant odor and becomes pungent. It is quite difficult to bring the basement from the forest to the house, since it is very fragile.
The spores are ellipsoidal, warty, and cream-colored. The spore powder is pale yellow.
Is it possible to eat basement mushroom
The species is classified as a conditionally edible species. The fruiting body does not contain dangerous toxins, but the peppery taste and smell of rancid oil do not allow this russula to be eaten.
Taste qualities of mushroom
Only old cellars with open caps have an unpleasant aftertaste. Young specimens with a convex round cap are eaten after 3 days of soaking. At the same time, the water is drained regularly, once a day.
Before cooking, remove the skin from the mushroom cap.The leg is often not eaten as food, since in most basements it is eaten away by worms.
The basement is used for making pickles with spicy marinades and a lot of spices.
Benefits and harm to the body
Like all russula, basement is a low-calorie, protein-rich plant product. At the same time, its pulp is rich in dietary fiber, which helps cleanse the body.
Mushrooms, and especially russula, are a difficult-to-digest product that is not recommended for people with gastrointestinal diseases. Pregnant women and children under 7 years old should not eat these mushrooms. The fruiting bodies of the basement are not consumed without preliminary heat treatment.
False doubles
Almost the twin brother of the basement - the mushroom Valuy, Latin name – Russula foetens. Its flesh is denser and fleshier, and its color is red. The double tastes sharper and has a strong unpleasant odor. In shape and appearance, these varieties of russula are practically indistinguishable. Valuy is also classified as a conditionally edible species.
Gebelo makleykaya, false valui, horseradish mushroom - all these are the names of the most dangerous double of the basement. The Latin name of the species is Hebelo macrustuliniforme. The appearance of both basidiomycetes is almost identical. A striking distinctive feature of the double is the strongly pronounced smell of horseradish when breaking the pulp. Unlike the basement mushroom, horseradish mushroom is never wormy.
Russula almond, laurel cherry (Russula grata), exudes a sweet almond scent. Its fruiting body is somewhat smaller than that of the basement. The cap is round, dome-shaped, the leg is cream-colored, longer and thinner than that of the basement. The double is considered an absolutely edible species.
Russula related - a brother of the basement, very similar to him. The Latin name is Rússula consobrina.The cap of the russula is smoother and rounder, gray in color. The smell of the double is unpleasant, pungent, similar to the amber of rotten cheese, and the taste is oily. It belongs to the conditionally edible species due to the specific taste of the pulp.
Collection rules
It is correct to collect forest gifts in wet, rainy weather. You can find a basement in the thickets of moss, under the trees. At the beginning of June, you can already go out on a quiet hunt - the peak of fruiting of the cellar occurs at this time.
Only young mushrooms with a rounded cap, the edges of which are attached to the stem, are placed in the basket. Its surface should be flat and smooth.
Old specimens with an open cap should not be collected - the bitterness and unpleasant odor are almost impossible to remove.
Use
The fresh basement is washed, adhering leaves and dirt are removed. The legs are cut off and they almost always contain worms. Remove the skin from the cap - it may taste bitter. Then the basement is filled with cold water and left for 3 days. Every 12 hours, the liquid is drained, as foul-smelling mucus forms in it. Then fresh cold water is poured into the pan with mushrooms.
Only after 3 days of soaking is the basement subjected to heat treatment - boiled in salted water 2 times for half an hour. Then the caps can be stewed or fried. But experienced mushroom pickers claim that the caps of young mushrooms salted or marinated with garlic and vinegar are especially tasty.
Conclusion
Basement is a conditionally edible variety of russula. It is not harmful to human health, but not everyone will appreciate its taste. The pulp of overripe basidiomycetes is bitter and has an unpleasant odor. Only young fruiting bodies with a rounded cap are eaten. After a long soaking, the cellar is marinated.In terms of taste, it belongs to category 3.
