Blue-yellow russula: description of the mushroom, photo

Blue-yellow russula is a tasty, nutritious mushroom that is ideal for preparing culinary masterpieces. The species can be recognized by its blue-green or purple cap and elastic, fleshy leg. In order not to make a mistake in your choice and not to recruit false doubles, you need to carefully read the description, view photos and videos.

Where do blue-yellow russulas grow?

Blue-yellow russula prefers to grow in families or alone in deciduous, spruce and mixed forests, on acidified soil. They can be found from July to the end of August in the lowlands and mountains.

What blue-yellow russulas look like

Despite the name, the cap of the blue-yellow russula can be painted in a variety of colors. To avoid picking up false mushrooms, you need to read the description of the species:

• Smooth cap with vague colors. It can be blue-green, violet-gray, purple or pink. The convex shape straightens over time and forms a pronounced depression in the center.
• The cap size reaches 16 cm.
• After rain, the bright surface becomes glossy and covered with mucus.
• The bottom of the cap is covered with snow-white dense plates, oily to the touch.
• The pulp is dense and has no smell.
• The leg is thick, fleshy, cylindrical, about 10 cm long.
• With age, the flesh of the leg becomes loose and cotton-like.
• The color of the scales is snow-white with a purple tint.
• When mechanically damaged, the flesh does not darken.
• The taste is pleasant, mushroom or nutty.

Is it possible to eat blue-yellow russula?

Blue-yellow russula belongs to group 3 of edibility. For its good taste, the species is popular in Europe. It is suitable for consumption without prior boiling.

Taste qualities of mushroom

Due to its delicate mushroom or nutty taste, blue-yellow russula is consumed fried, stewed and salted. Small specimens look great in marinades and soups.

Benefits and harm to the body

Blue-yellow russula contains vitamins, amino acids and microelements. Therefore, it is recommended to use it for many diseases. The variety is low in calories and easily satisfies hunger. They contain no fat, so mushroom dishes are perfect for people who care about their health.

When consumed regularly, blue-yellow russula stops the growth of cancer cells, strengthens the walls of blood vessels and the heart muscle.Thanks to the high content of B vitamins, the nervous system is strengthened, immunity is increased, and symptoms of stress and depression disappear.

Despite their beneficial properties, mushroom dishes are considered heavy food. Therefore they should not be used:

• children under 7 years old;
• pregnant and lactating women;
• with gastrointestinal diseases;
• for gout;
• with renal and liver failure.

False doubles

Few mushroom pickers know that blue-yellow russula has inedible “brothers”. In order not to harm your body, you need to know the distinctive properties:

• the pulp is very dense and strong;
• the cap is brightly colored, it can be bright red, lilac-pink with a sharp darkening in the center;
• regardless of the weather, the surface is slimy and glossy;
• the base of the leg is painted scarlet or pink;
• the lamellar layer is rough and dense;
• during heat treatment and mechanical damage, the pulp changes color;
• the leg is surrounded by a thin film.

The most common types of inedible lookalikes are:

1. Gall – prefers coniferous forests and acidic soil. It can be found in forests from mid-July to early October. The species has a small cap, colored straw-lemon, a hollow, light yellow leg no more than 7 cm long. The snow-white pulp is bitter and emits an unpleasant aroma.
   
2. Acrid Russula - a poisonous species, the pulp of which contains muscarine, which can lead to food poisoning. This species has a reddish, dense cap and a cylindrical pink stem. The taste of russula is pungent and bitter, there is no aroma
   
3. Berezovaya - an inedible species with a bitter, pungent taste.When consumed, nausea, vomiting, and pain in the epigastric region may occur. This species prefers to grow in birch and spruce forests, in swampy and damp areas. Grows from late June to early November. The small cap is brittle and fleshy. The color of the cap can range from soft pink to dark purple. The leg is fibrous, hollow, and gets wet in rainy weather.
   
4. Russula sardonyx – a poisonous mushroom, if consumed can lead to gastrointestinal upset. The 10-centimeter cap is colored red or brown with a purple tint. The pulp is dense, bitter, with a delicate fruity aroma.
   

If the first signs of poisoning are noticed, it is necessary to call a medical team. Before the ambulance arrives:

• wash the stomach;
• take laxatives and activated charcoal;
• apply heat to the epigastric region and legs;
• get rid of tight clothes.

Collection rules

In order to collect healthy and tasty mushrooms without harming the body, you need to listen to the recommendations for collecting.

1. Since mushroom pulp quickly absorbs toxins and heavy metals, blue-yellow russula growing along highways and in industrial zones should not be taken.
2. The collection is carried out in the morning, in dry sunny weather.
3. Blue-yellow russula, so that they do not crumble and have a marketable appearance, are collected in shallow baskets made of natural material.
4. You should pass by unfamiliar specimens, as you can often find poisonous counterparts of the blue-yellow russula in the forest.
5. It is advisable to collect only young mushrooms, since they have a dense pulp structure and are less likely to be wormy.
6. To prevent the mushrooms from changing color and appearance, cleaning and processing are carried out as soon as possible

Use

Blue-yellow russula is a healthy and very tasty mushroom, with a nutty taste and a pleasant smell. There are a large number of recipes for making blue-yellow russula.

Russula soup

The dish can be prepared from fresh mushrooms with the addition of vegetables, noodles or a variety of cereals.

Required Products:

• mushrooms – 500 g;
• liquid – 2.5 l;
• onions and carrots – 2 pcs.;
• potatoes – 5 pcs.;
• spices - to taste.

Preparation:

1. The russulas are washed, peeled and boiled for 10 minutes in salted water.
2. Add chopped potatoes.
3. After 10 minutes, add the carrot and onion fry.
4. At the end of cooking, add your favorite spices.

Dumplings with blue-yellow russula

A tasty, nutritious dish that everyone will enjoy without exception.

Products:

• liquid – 250 ml;
• flour – 600 g;
• margarine – 50 g;
• egg – 1 pc.;
• mushrooms – 700 g;
• onions – 2-3 pcs.;
• spices.

Preparation:

1. Mix flour, eggs, melted margarine, water and knead an elastic dough.
2. The dough is covered with film and left in a warm room for 40 minutes.
3. Russula and onion are cut into small cubes and fried in vegetable oil.
4. Roll out the dough and use a glass to make dumplings.
5. Place the cooled filling in each circle, pinch the edges and boil in salted water for about 10 minutes.
6. The dish is served with sour cream and fresh herbs.

Frozen Russulas

If there are a lot of russula, they can be dried or frozen. Freezing is a simple, easy method that preserves the appearance and taste for a long time. Thawed mushrooms are not frozen again. Freezing blue-yellow russula:

1. The mushrooms are sorted, cleaned and boiled.
2. After they sink to the bottom, they are transferred to a colander to get rid of excess moisture.
3. After drying, the russula are placed in containers or bags and placed in the freezer.

Conclusion

Blue-yellow russula is a tasty, nutritious mushroom. It brightly reveals its flavor when fried, stewed and canned. Russula has false doubles, so during mushroom hunting, you must follow the recommendations of experienced mushroom pickers and know the description of the species.

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