Content
Russula mushroom is known to many, but it is rarely found on the home table. It is rare to see such a variety as almond russula in dishes and preparations. It will especially appeal to connoisseurs of the nutty, spicy aroma, which is how it got its name. Otherwise, it is also called cherry laurel (due to the similarity in smell with the drug of the same name).
Where do almond russula grow?
Almond russula can be found in deciduous or mixed forests, very rarely in coniferous forests. The most favorable conditions for its growth are in oak and beech plantings. This representative of the Syroezhkov grows solitarily; small groups are occasionally found.
The fruiting period is quite long - mushrooms can be collected throughout the summer and autumn.
What do almond russulas look like?
The cap of the almond russula gradually changes as the mushroom grows: at first it is raised, bell-shaped, then it becomes almost flat, and by the end of ripening it is concave, with a pronounced depression in the center.
The color also depends on age: from sandy yellow in young specimens to rich brown in older specimens.
The shape of the cap is round; for mature mushrooms, the edges are ribbed. Its average diameter is 5 - 8 cm. The pulp is white, very fragile, and does not change color at the cut site.
The lower edge of the cap consists of plates of different lengths, partially fused with the stem. Their color can be milky, beige or cream, and in old mushrooms it can be reddish. The spore powder is usually white, and the spores themselves are round and colorless.
The leg of this species has a regular cylindrical shape. It is smooth to the touch, but inside it is porous and easily broken. The color changes from brownish - in its lower part to white - closer to the cap. The height of the leg is 7 - 10 cm.
Is it possible to eat almond russula?
Despite its specific taste and unusual aroma, almond russula is undoubtedly an edible mushroom. It can be used both for preparing hot dishes and for pickling for the winter. When processed, the mushroom does not lose its pronounced pleasant aroma.
Taste qualities of almond russula
The cap of this variety of russula does not have pronounced flavor shades. It can be distinguished from other mushrooms only by its almond smell. The leg is a completely different matter. It has a pronounced burning taste, which is why not many people decide to use almond russula to prepare any dishes.
Benefits and harms
Almond russula, like any other mushroom, has both beneficial properties and contraindications for consumption.
They are very nutritious due to the high amount of protein in the composition, while containing a very small amount of calories. This quality allows it to be used for preparing dietary dishes for people trying to get rid of extra pounds.
The composition of laurel cherry russula includes a large number of micro- and macroelements: such as phosphorus, potassium, iron, calcium, magnesium, as well as vitamins B, C, E and PP. All these substances are necessary for the balanced functioning of various systems in the human body.
In addition, mycologists note the content of lecithin in the product, a substance that prevents the deposition of cholesterol on the walls of blood vessels, which has a beneficial effect on the functioning of the circulatory system and the condition of the heart.
Such mushrooms are well absorbed, without causing a feeling of heaviness and discomfort in the digestive organs. It is believed that they help cleanse the body by removing harmful substances and toxins. But people with gastrointestinal diseases, especially in the acute phase, should refrain from using them.Healthy people should limit themselves to servings of no more than 150 - 200 g.
Any pickled or fried mushrooms are strictly contraindicated for problems with the liver and gall bladder, as they put a very heavy load on these organs.
Russula should not be included in the diet of children under 6 years of age. Digestion of such mushrooms requires a significant participation of enzymes that are not produced by the child’s body in the proper amount.
When collecting, it is important to remember the danger of confusing edible specimens with similar poisonous counterparts. Therefore, you should not eat russula, the appearance of which raises any doubts.
False doubles
Although almond russula has a characteristic, recognizable aroma, in appearance it can often be confused with some other mushrooms.
Young specimens are very similar to valui. The main difference is the size of these species. Waluis are much larger and also have a pungent taste and unpleasant odor. This mushroom grows exclusively in birch plantings.
There are doubles among close “relatives”. One of these is Morse russula. The difficulty is that the double has a similar color and almond smell. However, there is still a difference: although Morse’s cap has the same yellow-ocher color, it sometimes has a violet tint. And the pulp of this variety has a pronounced pungent taste.
Another similar mushroom is the aromatic russula. It is lower than the almond one, has smooth edges of the cap, in contrast to the ribbed ends of its “relative,” and the cap itself is distinguished by a reddish tint. Despite the fact that the smell also has notes of almond, the aroma of anise is felt in it.
Light yellow russula is very similar in appearance to almond russula. You can recognize it by its pleasant floral aroma.In addition, the pulp of the light yellow representative does not have a pronounced burning taste.
The buffy russula has almost the same cap. Its stem is more watery, with a gray tone, and the surface of the cap is almost always moist and slimy. The taste of this mushroom is unexpressed, neutral, without bitterness. There is also no characteristic almond smell.
Consumption of almond russula
Almost all types of russula are excellent both for preparing hot dishes (frying, stewing) and for preparing food for the winter. The only limitation in using the almond variety for food is the specific burning taste of the stem and bright aroma.
Before cooking, any wild mushrooms must be thoroughly washed, peeled, peeling and removing the skin, and then cut out the center. They need to be cooked immediately, avoiding the flesh from darkening.
Fried russula with potatoes, as well as pickled and salted, are especially tasty. Canned products must be stored in the refrigerator or cellar. You can eat almond russula 10 - 14 days after salting.
In addition, all varieties of russula contain the enzyme russulin, which ferments milk, so they are often used to make cottage cheese and cottage cheese.
Conclusion
Russula almond is a mushroom with a somewhat unusual taste and a bright characteristic aroma. It can be used for preparing a variety of hot dishes, as well as for winter preparations. It has many beneficial properties due to the vitamins, micro- and macroelements it contains.
