Content
The Russula family unites a large number of species that differ in appearance and nutritional value. This includes edible mushrooms, poisonous and conditionally edible. Russula brittle is a fairly common mushroom; officially it is classified as conditionally edible, but if the processing technology is violated, the fruiting body can cause intoxication.
Where do brittle russula grow?
Russula brittle is widespread throughout Europe. In Russia, the main concentration of the species is in the European part, in the Urals, Karelia, Siberia, mainly in Altai. Russula brittle can often be found in the central part and Moscow region. The mushroom prefers acidic soils and grows in mixed forests, coniferous and deciduous, in humid and dry environments. On the edges, in the shade of low-growing bushes, under birch and coniferous trees.
Grows alone or in small groups, does not form a family. The mushroom season of Russula brittle coincides with the time of collecting the bulk of the species that are more valuable from a culinary point of view.It occurs at the end of August and lasts until October.
What brittle russulas look like
Russula brittle changes the color of the cap several times during the growth period: in a young mushroom it is bright purple, then green fragments appear, by full maturity the color brightens significantly, becoming pale pink with a dark spot in the center.
The presence of a dark pigment distinguishes it from another representative - rose russula, a poisonous mushroom with a uniformly colored cap; the color does not change throughout the entire ripening period. Brittle acquires similarity only in its mature form. The photo below shows how the color of the cap changes as it grows.
External characteristics of russula brittle:
- The young mushroom has a round, sloping cap with concave edges, 6 cm in diameter.
- Over time, the surface becomes flat, with a shallow crater and a dark spot in the center.
- The peel is smooth if the mushroom grows in a damp environment. Slippery, closer to oily, velvety in open dry areas.
- Translucent plates give the impression that the edges of the cap are jagged.
- Fruit stem – up to 8 cm, cylindrical in shape, medium thickness. The surface is white, with small longitudinal stripes, elastic, solid.
- The spore-bearing plates are sparse, white or light beige, with a clear border near the stalk.
The pulp contains a small amount of water, it is brittle, this feature complicates transportation. The color is white or beige, the taste is bitter, the smell is specific, reminiscent of a flower.
Is it possible to eat brittle russula?
Russula brittle belongs to the 4th lowest group of mushrooms, occupying a niche between conditionally edible and toxic.Many consider it poisonous and not without reason. Brittle russula may well cause poisoning if the processing technology is not followed.
The taste has a strong bitterness. You can get rid of it by pre-treatment: repeated soaking and cooking. The chemical composition of the raw fruiting body is not inferior to edible representatives in terms of the range of substances useful to humans; it includes:
- vitamins;
- proteins;
- amino acids;
- carbohydrates;
- micro- and macroelements.
But during processing, the brittle russula loses all its beneficial properties, and the toxins partially remain; only salt breaks down the substances. Therefore, after processing, russula can be salted. The result is a product with low nutritional value.
In the case of brittle russula, the time and effort spent are not worth the end result. Soaked mushrooms, even if you managed to get rid of the bitterness, cannot be fried or cooked into mushroom soup.
How to distinguish brittle russula
Russula brittle does not have a false twin, but there are two types of mushrooms that are similar in appearance, but with different biological characteristics and relation to gastronomic classification. Russula sardonyx is shown in the photo below.
A poisonous mushroom with the following external characteristics:
- purple or red-brown cap;
- the plates are densely located, tightly adjacent or descending onto the stem;
- the color of the spore-bearing plates in young specimens is lemon, in mature mushrooms it is bright yellow;
- The shape of the leg is cylindrical, the surface is smooth, the structure is spongy. Color with a violet or lilac tint.
The pulp is yellow, with a sharp fruity odor and pungent taste.
Turkish russula is very similar in appearance to brittle one. But this is a representative of conditionally edible mushrooms with a fairly good taste.
It is not popular due to the specific odor of iodoform, which cannot be removed during processing. The mushroom does not cause poisoning, but also has no nutritional value. Used in folk recipes as an antiseptic. Differs from brittle russula:
- by the color of the leg - it is pink on the mushroom;
- the fact that the cap is always the same dark purple color as it grows;
- the fact that the plates are light beige and are never white;
- because there is no dark pigmentation in the center of the cap.
The main difference is the pungent smell and sweet taste.
Symptoms of Russula brittle poisoning
Based on toxicity, mushrooms are divided into 3 categories. The first group includes representatives with mild symptoms of intoxication, local gastrointestinal lesions and minor harm to health. The next division is ascending. The last small group can be fatal. Brittle russula is classified in the first toxicity category. When poisoned by this species, the toxins affect the mucous membrane of the digestive tract and cause symptoms of gastroenteritis:
- paroxysmal cramps or constant pain in the abdomen;
- nausea;
- frequent vomiting;
- diarrhea;
- headache.
The effect of toxins is observed 2-3 hours after consumption; they have a pathological effect only on the stomach and intestines and do not affect other organs. The danger in this case is dehydration. If measures are not taken to eliminate poisoning, symptoms may last more than a day.
First aid for russula brittle poisoning
At the first signs of intoxication, you must call an ambulance.To alleviate the condition, stop vomiting and remove toxins that have not yet entered the bloodstream, it is recommended to provide first aid:
- Make a solution of potassium permanganate, the water should be warm and light pink. The patient is given a drink of about 300 g in small portions, after each dose it is necessary to mechanically induce vomiting by pressing on the root of the tongue with your fingers. Water volume – 1.5 l.
- They provide sorbents that block toxins: activated or white carbon, Polysorb, Enterosgel.
- If there is no diarrhea, it is induced artificially with laxatives. In the absence of medications, an enema is given with boiled water with manganese.
Symptoms of Russula brittle poisoning are often accompanied by a decrease in blood pressure and body temperature. It is necessary to place a heating pad on the stomach and legs, and wrap the patient in a blanket. Drink strong hot tea or chamomile decoction.
Conclusion
The conditionally edible mushroom Russula brittle is unpopular among mushroom pickers. It is rarely taken because of its bitter taste and specific floral smell. After soaking and heat treatment, the fruit body completely loses its beneficial chemical composition, so the mushroom has no nutritional value. It can only be used for pickling; fried or boiled brittle russula can cause poisoning.
