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Russula grow in almost every forest. Different species of this family of mushrooms prefer to build their symbiosis with certain trees. And they differ, at first glance, in the color of the cap. Among the russula there are species with a bright red cap. One of them is the Russula Meira, which attracts with its flashy colors. But it is better for an inexperienced mushroom picker to avoid it so that there are no unpleasant consequences if the mushrooms are not processed enough.
Where do Meira's Russulas grow?
Russulas are the most common mushrooms in Russia.They make up 30% of the total mushroom mass growing under natural conditions. The Russian name for the mushroom comes from the fact that some of them can be consumed already on the second day after pickling. But among them there are also inedible and conditionally edible species that can be eaten only after heat treatment or simply not collected.
Russula Mairei (Latin: Russula mairei) is a mildly poisonous mushroom. It has another name: “noticeable russula” (Russula nobilis). The mushroom attracts attention with its bright red cap, which you cannot pass by without noticing it. This mushroom grows mainly in deciduous forests. Most often, Meira can be found under beech trees in southern European territory.
Russula Meira appears not in large colonies, but one mushroom at a time or in a family of 3-4 pieces. Fruits throughout the summer-autumn period. The most active growth of mushrooms occurs in August and September.
What do Meira's russulas look like?
The main features of Mayr's russula are the same as those of other representatives of this family, but there are also special features characteristic only of this species.
The appearance of Mair's russula can be described as follows:
- The cap is 30-90 mm in diameter; in young specimens it has a hemispherical shape. As the mushroom grows, it becomes flatter and even slightly concave towards the center. The color of the cap changes with age from deep red to light pink.
- The pulp is dense, but crumbles easily, has a persistent fruity aroma, and does not change color when broken. The skin is dry and smooth; in wet weather it becomes sticky and separates freely only along the edge.
- The plates on the underside of the cap are frequent, whitish, of medium width, grow to the stem, change color with age and turn from white to cream.
- The leg is straight, cylindrical, white with a slight brown color at the base, grows up to 6-8 cm in height and 1 cm in diameter. It has a dense structure and smooth surface.
The cap and stem of the Mair mushroom are very fragile and break easily. Their fragility is given by special vesicular cells located in the fruiting body. When any part of the mushroom is broken, no milky juice is released, and the edges remain dry.
Is it possible to eat Meira's russula?
Western experts consider Russula Mair to be an inedible mushroom because of its pungent taste. If eaten raw, it can cause irritation of the oral mucosa, minor gastrointestinal upset and stomach pain. And a cooked mushroom can only spoil the entire dish with its bitter taste. Therefore, it is not recommended to eat Meira even after heat treatment.
Russian mushroom pickers believe that Meira's russula can be eaten, but only in pickled and pickled form after long boiling. And this significantly reduces its beneficial properties and taste. However, it reduces the risk of poisoning.
How to distinguish Mayr's russula
There are several types of red russula that are similar in appearance to Meira. In order not to confuse the types, you need to know their main differences, even though they are insignificant.
Russula emetica
Russula emetica or Russula stinging grows mainly in damp and swampy places of deciduous and coniferous forests, in mountainous areas. It has a bright red cap with easily detachable skin, infrequent, sometimes forked plates with a yellowish-green tint. The white leg is covered with many wrinkles and turns yellow over time.The pulp becomes pink or yellow with age. It is considered conditionally edible.
Russula luteotacta
Russula luteotacta or yellowing russula prefers to grow under the hornbeam, has a non-network structure of spores, plates that slightly go down the stem of the mushroom. And the flesh of the body, when damaged, changes color to deep yellow.
Russula persicina
Russula persicina grows under beech trees, like Mair's species, but differs from it in its reddish stem. As well as cream-colored spore powder and plates that turn yellow over time.
Russula rosea
Russula rosea or pink russula has a stalk intertwined with red veins downwards, cream-colored plates, reddish towards the stalk. The skin on the cap is often covered with cracks and is difficult to remove. It is considered conditionally edible, which can be eaten after preliminary boiling. It has a pleasant mint taste without bitterness.
Russula silvestris
Russula silvestris or wild russula is very similar in appearance to Meira. It can be determined by the reaction to a solution of guaiacum juice.
Russula rhodomelanea
Russula rhodomelanea grows mainly under oak trees. It has sparse plates than Meira's russula, and the flesh of the mushroom body turns black when it dries.
Russula Meira is not very common in Russia. One of the main differences between this mushroom and other species can be taken to be the fact that it grows under beech trees.
Symptoms of Russula Poisoning
Russula Mayra poisoning may not be severe. It depends on the amount of mushrooms eaten and the general condition of the body.
Symptoms may include:
- the appearance of bitterness and dry mouth;
- feeling of weakness, dizziness, headache;
- pain and heaviness in the stomach and right hypochondrium;
- nausea and diarrhea.
You should definitely pay attention to the appearance of signs and immediately take measures to cleanse the body of poisons.
First aid for russula poisoning Meira
The main actions in case of poisoning with Mair's mushrooms should be aimed at removing toxic substances using gastric lavage and enemas.
You should proceed as follows:
- Drink in small sips about 1 liter of warm water diluted with potassium permanganate until pink.
- Touch the root of the tongue with your fingers to induce vomiting.
- Continue to drink water and induce vomiting until the vomit is clear and free of food and bile.
- Take activated charcoal and lie down to regain your strength.
You need to continue to drink water little by little to avoid dehydration. A decoction of herbs such as chamomile, peppermint and juniper berries is suitable.
Conclusion
Russula Meira attracts with its bright appearance and at the same time warns the mushroom picker that he needs to be attentive and careful with it. The bitterness that this type of russula contains can cause minor poisoning, and poorly processed mushrooms will ruin the entire dish. Therefore, you need to know which mushrooms to collect and which ones to pass by.
