Content
Birch russula is a mushroom included in the russula species. It is considered conditionally edible, which means that it can only be eaten after heat treatment or preservation. The main thing is to get rid of the pungent taste and toxic film on the cap.
Where do birch russula grow?
This variety loves moist soils and cool places, so it grows in the northern regions: Russia, Ukraine, Belarus, Great Britain, Scandinavia. From the name it is clear that birch russula are comfortable in birch forests. You can also find them among conifers, next to which birch trees grow, as well as on marshy soils.
What do birch russulas look like?
In appearance they are typical russula with a pale copper-red or light lilac color. The stem of the mushroom is light, almost white. Brittle, flat, depressed in the center, with a yellowish center, the cap grows up to 5 cm in diameter. Young birch representatives of the Russula family are distinguished by a wavy edge. The skin is always easy to remove from them.
The plates of birch russula are sparse and brittle, and their flesh is fragile and grayish. The leg is flat or slightly narrowed towards the cap; its structure is strong, but with increased moisture it becomes brittle. The spores of the birch variety Russula are white.
Is it possible to eat birch russula?
Traditionally, birch russula is not used in cooking, because according to the classification they belong to the conditionally edible category. This means that with additional processing, representatives of this species do not cause poisoning, but their skin contains toxins that irritate the intestines. If the mushroom is thermally treated, after peeling it, it will lose its bitterness and become suitable for consumption.
Taste qualities
Birch russula is not the most delicious of the family members. It is bitter, with pronounced pungent notes. But this quality does not interfere with canning the product: the pickles turn out rich.
The pulp of the fruit is fragile, its texture is pleasant, however, it is difficult to bring birch representatives of the Russula family out of the forest intact; you need to carefully place them in a basket, leaving enough space so as not to squeeze the fruiting bodies. When cooked correctly, the caps and stems are great for roasts, pasta, and soups.
Benefits and harms
Recently, this variety has been valued in folk medicine as a detox.The product cleanses the stomach and intestines, removes waste and toxins from the body. Mushroom raw materials contain rare vitamins: E, PP, group B and C.
With a low calorie content (less than 19 kcal per 100 g), birch russula is enriched with fatty acids, disaccharides, monosaccharides and dietary fiber. The product also contains a set of microelements: sodium, potassium, phosphorus, iron and magnesium. The lecithin content prevents the deposition of cholesterol plaques.
Interestingly, in addition to its benefits for the human body, the mushroom is actively used in cheese making. The enzyme russulin contained in the product accelerates the coagulation of milk.
Birch representatives of the Russula family are toxic if improperly prepared. When eaten raw, they cause diarrhea, bloating, and nausea. This species takes a long time and is poorly absorbed by the body, so the maximum daily serving is 150 grams, while it is better for children and the elderly not to eat russula.
Collection rules
The mushroom ripeness calendar is capricious: in different years more or less fruits appear, depending on weather conditions. The harvest season begins in July and ends in mid-October. It is correct not to pull out the birch russula, but to cut it with a sharp knife, so as not to damage the mycelium and get a new harvest next season.
False doubles of birch russula
There are more than 10 varieties of false russula; they all have a pronounced bitter taste and unpleasant odor, and are often brightly colored. They will not provoke serious poisoning, but they burn the mucous membranes, irritate the stomach, cause a gag reflex, and disrupt the functioning of the gastrointestinal tract.Main false varieties:
- The most elegant russula. It completely copies the birch variety, but still belongs to the false mushroom. His hat is paler and a little smaller, but just as flat and concave. The taste is sharper. The leg is long, 5–6 cm long, hollow, with a pinkish or gray tint. This doppelganger does not cause severe poisoning, but after consuming it, nausea and diarrhea will occur.
- Russula brittle. It has an unstable color: it can be red-violet, olive-green, gray, white, yellowish. It has sparse plates and a slimy, finely scaly skin. These mushrooms are inedible due to their sharp bitter taste and unpleasant odor.
- Purple-brown russula. They can be distinguished from birch trees by their specific smell, reminiscent of that of a snuff box or cigarette case. Their spore powder is ocher, and the taste of the caps is unpleasantly bitter. Young fruits have a lilac-red tone.
- Russula pink. It has a cap 4-10 cm in diameter, a hemispherical shape, which later unfolds and becomes concave in the center. The surface of the mushroom is dry, with a smooth, thick edge; in humid weather it becomes slightly sticky. A distinctive feature is a pink-red color with vague white-yellow spots and a non-removable skin.
You can learn more about rose russula from the video:
How to cook birch russula
Birch russula mushrooms not only have unique nutritional qualities, but also smell pleasant. Dishes cooked in this mushroom broth with the addition of caps and legs absorb all the beneficial substances and have a rich aroma.
Birch russula belongs to the category of conditionally edible, allowed for consumption only after heat treatment, which also removes bitterness.As for the spiciness, it cannot be removed by frying, so it is better to pickle or boil the fruits. They are first washed, sorted and cleared of the top film, which contains toxins.
Cold canned snacks are often made from birch russula. To prepare caps in breadcrumbs you will need:
- large caps (300 - 500 g);
- egg;
- 200 g flour;
- 100 g breadcrumbs;
- salt;
- sunflower oil (0.5 - 1 l)
Preparation procedure:
- Peel the caps and cut them into halves.
- Stir the egg, add salt.
- Dip each part in egg, flour, and breadcrumbs.
- Throw into boiling oil and fry.
- Place in half-liter jars and sterilize for 1 hour.
The workpieces should be stored in a dark place.
Russula produces aromatic mushroom caviar, for the preparation of which you will need:
- 1 kg of mushroom mass;
- 50 g salt;
- onions (1 - 2 heads);
- sunflower oil (500 g).
Sequencing:
- The russulas are washed, peeled and filmed, boiled for 30 minutes, skimming off the foam.
- Afterwards they are placed on a towel or in a canvas bag to dry for 4 hours.
- Finely chop or grind in a meat grinder with an onion, add salt and pepper to taste.
- Place the resulting mass in jars and pour hot vegetable oil.
- Then they roll up the lids.
The preparations are stored in the refrigerator for up to 2 months.
Birch russula can also be salted in barrels.To do this, mushrooms are placed in stacks (legs up) in a container, sprinkled with salt, and the top layer is currant leaves, horseradish and garlic. Place the fern on the very top, pour boiling water over everything and leave for 40 days.
Conclusion
Birch russula is not a universal mushroom. When preparing it, difficulties arise: proper cleaning, processing, and aging are needed. True gourmets who know a lot about the bitter-sharp taste can appreciate the properties of such fruits. It is recommended for experienced mushroom pickers to collect such mushrooms.
