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Russula Morse belongs to the Russula family. Representatives of this genus can be found everywhere in the forests of Russia. They appear in mid-summer. It is believed that the genus Russula accounts for about 47% of the mass of all forest mushrooms. Because of their careless appearance, people called them “sloppy.”
Where do Morse russula grow?
This species lives in broad-leaved and coniferous thickets. Selects places mainly with limestone soil. Morse russula are often found in the forests of England and Ireland.
The mushroom grows singly or in small groups. Fruiting begins in July and lasts until November, but the time may vary depending on the weather conditions of the growing region.
What do Morse russulas look like?
Main features of the forest mushroom:
- The cap grows up to 12 cm in diameter.When emerging, young specimens have a cone-shaped or ball-like shape. Subsequently, the cap is leveled and becomes flat. Shallow pits are visible in the center. The surface color is yellow or brownish-yellow. This shade creates the appearance of a dirty, stained mushroom.
- The skin is dry, smooth. Easily removed from the cap. There are pressed strokes along the edge.
- The bottom of the cap is decorated with narrow, brittle plates. They are painted white or yellow. The edges often take on a purple tint. Over time, the plates darken. White-brown blotches appear along the contour.
- The pulp is white, however, a few hours after cutting it becomes darker in color. Characterized by a sharp almond odor.
- The leg has a smooth, even surface. Thickenings are observed on the lower part. Height 3-8 cm, thickness 2-3 cm. The color of the leg is white; when it ages, it becomes covered with dark spots. The pulp is dense.
- The spores are ellipsoidal and white.
Is it possible to eat Morse russula?
These mushrooms are classified as edible. They are allowed to be eaten. Morse russula does not contain poisonous or toxic components.
Taste qualities of mushroom
As already noted, the pulp has a pronounced bitter aroma of almonds. The taste is bitter, so before eating, the mushroom must be soaked in salt water for several hours. During cooking, remove the skin. The species is suitable for pickling.
Benefits and harms
Morse russula has a number of positive qualities:
- The pulp produces B vitamins, which in turn help improve metabolic processes in the body.
- Vitamins E, PP, F and dietary fiber have a beneficial effect on the digestive system.
- Mono- and disaccharides are involved in the synthesis of proteins from amino acids.
- Saturated and unsaturated acids help maintain the tone and healthy appearance of the skin.
- Mushrooms are characterized by anti-inflammatory and antibacterial properties.
- The chemical composition of Morse russula includes useful macro and microelements: sodium, phosphorus, iron, calcium, potassium, magnesium.
- The fruiting bodies are recommended to be consumed as part of a diet. Nutritional value – 20 kcal per 100 g of product.
- Mushrooms are added to the diet of people suffering from obesity. Due to the balanced content of proteins, fats and carbohydrates, the product dulls the feeling of hunger for a long time.
In some cases, edible mushrooms can harm the body. Doctors advise limiting consumption to people with chronic diseases of the cardiovascular system, liver, gallbladder, and pancreas. Patients suffering from allergic diseases or individual tolerance should not abuse the product of forest origin. Mushrooms are strictly prohibited for children under 12 years of age. Women during lactation and pregnancy should minimize the amount of russula in the diet or completely exclude them from the diet.
False doubles
In order not to get confused while picking mushrooms, you need to familiarize yourself in advance with the main signs of false doubles of Morse russula.
- Russula fading. The diameter of the cap varies from 5 to 10 cm. The surface color is blood red. The shape of young mushrooms is spherical, old specimens have a flattened upper part. The skin is velvety, dry, often cracked. It separates from the pulp easily. The leg is white, sometimes pink.The mushroom grows in deciduous forests, next to beech trees. You can also find this species in coniferous thickets. Prefers limestone soils. It has no special value in cooking.
- Russula yellow. An edible mushroom that is easy to find in the forest due to its bright yellow color. A young specimen looks like a balloon, which deflates after a few days. The diameter of the cap is up to 10 cm. The skin is easily torn off at the edges. The surface of the mushroom is glossy and sticky. The pulp is strong, white. The leg is light, in the sun it turns gray. This subtype grows in pine-birch forests. Loves damp places, found near swamps, in moss.
Collection rules
It is better to go out on a “quiet hunt” early in the morning. You need to have a sharp knife, basket or bucket with you. It is not recommended to twist or pull mushrooms out of the ground. It is advisable to carefully trim the leg with a knife. Then the mycelium will remain intact. The collected fruiting bodies are placed in the basket, since the Morse russula, like other representatives of this genus, has a rather fragile structure. In a bag or backpack they can easily break and crumble. After which they will become unsuitable for further use.
The shelf life of edible mushrooms in the refrigerator is no more than 48 hours. They must first be cleared of forest debris. Young specimens are used for food.
Consumption of Morse russula
To prepare Morse russula, you do not need to be an experienced cook. The main methods of processing mushrooms are pickling, hot and cold pickling. All technological processes are standard and no different from pickling other forest mushrooms.
An interesting and unusual recipe - mushroom caviar from Morse russula:
- Fresh young mushrooms are soaked for three days. Change the water three times a day.
- Afterwards they are washed under running water and boiled in a salty solution for 20 minutes.
- The cooled fruit bodies are passed through a meat grinder or crushed in a blender.
- The onions are peeled, finely chopped and fried in a frying pan with vegetable oil. For ½ kg of russula you will need 1 medium-sized onion.
- Combine onions with mushrooms, add spices, salt and pepper to taste.
- The mixture is simmered with the addition of a small amount of water and vegetable oil for about 15 minutes.
You can serve caviar as an independent dish or as a filling for pita bread, tartlets, tomatoes, eggplants, and spicy sauces.
Conclusion
Morse russula are delicious mushrooms. It’s not difficult to prepare them; you just need to choose the right recipe. When collecting, it is recommended to carefully inspect the mushrooms so as not to eat a false double.
