Content
Russula ocher belongs to the Russula family, which in the forests of Russia is represented mostly by edible subspecies. Some, like the ocher variety, have ambiguous taste characteristics. Other names for the mushroom: lemon, pale ocher, ocher-yellow, pale yellow russula.
Where do ocher russulas grow?
Ocher russula is widespread everywhere. This is a well-known species that grows in temperate forests. Favorite places are deciduous and coniferous forests, especially spruce forests.Mushrooms settle mainly on mosses and forest floors. Ocher specimens are found in broad-leaved thickets with high humidity levels. Russula is a rare guest of the southern regions of Russia.
What do ocher russulas look like?
The species has the following external characteristics.
- The cap is 5-10 cm in diameter. Painted in light ocher color of different shades. There are green spots. The center of the cap is a rich brown color. In the early stages of development, the shape of the upper part of the mushroom is hemispherical. Over time, it opens up, acquiring a flat appearance, depressed in the middle.
- The surface is matte, smooth, even. The skin is easily removed. In humid weather it becomes sticky and slimy.
- The edges are curved, ribbed or smooth.
- The plates are white or light cream in color, frequent, thin. They are tightly attached to the cap.
- The leg is hard, solid, thin inside. The surface may be wrinkled. The shape is cylindrical. The height of the lower part of the mushroom is 3-9 cm. The color is white, sometimes yellow.
- The pulp is fragile, breaks easily, and is light in color. When exposed to air, it quickly darkens. The taste is pungent, there is no intense odor.
- Ocher-colored spore powder.
Is it possible to eat pale ocher russulas?
These mushrooms are assigned category 3. They belong to the conditionally edible subspecies. However, some researchers consider this species to be poisonous. In any case, the mushrooms must be boiled before use.
Taste qualities of ocher russula
Ocher russula has an unpleasant taste and a peppery aftertaste. But experienced mushroom pickers collect the mushroom and remove the bitterness from it by boiling it in several waters. The bitterness level in taste characteristics is determined by the place of growth.
Benefits and harms
The chemical composition of Russula ocher is not original. It is almost the same as that of mushrooms in central Russia. Forest plants contain proteins, fats, and carbohydrates that are beneficial for the body. Nutritional value – 15 kcal. The pulp also contains saturated acids, ash, and dietary fiber. Vitamins of group B predominate; there are also vitamins E and PP. The composition is dominated by minerals: calcium, potassium, phosphorus, iron, sodium.
Thanks to its beneficial elements, ocher russula juice has a softening effect. Porridge from fresh mushrooms treats corns, calluses, moisturizes and nourishes dry skin of the feet.
Ocher mushrooms are characterized by anti-inflammatory and antibacterial properties. Medicinal qualities appear when consumed orally.
Russulas are included in the diet of obese people. The product helps to lose weight and fight obesity. This is possible due to a feeling of fullness and a prolonged lack of appetite.
Meanwhile, ocher russula can cause poor health. Doctors do not recommend eating mushrooms for people:
- having chronic heart and liver diseases;
- with diseases of the gallbladder, pancreas;
- for allergy sufferers;
- having intolerance to certain elements;
- pregnant women, as well as during breastfeeding;
- children under 12 years old.
False doubles
Ocher russula can easily be confused with other varieties, which will ruin the pleasure of mushroom dishes.
- Russula gall. Conditionally edible mushroom. The cap size is up to 11 cm in diameter. Color: light yellow, white, straw, red. In young specimens the shape of the cap is convex, in aging specimens it is prostrate.The skin is dry and can be easily removed at the edges. The height of the leg is 7 cm. It is smooth and thickens towards the base. The pulp is whole, the structure is brittle. The color is identical to the hat. The inside of the leg is loose. Appears at the end of June. It grows everywhere in Russia. Prefers deciduous and coniferous forests.
- Green russula. Large mushroom. The upper part has a diameter of 10-30 cm. Foma is spherical or flat. The surface is dry, even, smooth. The color of the cap is olive, light green. The leg is cylindrical, grows up to 15 cm in height. The color of the pulp is yellow, white. Prefers to grow in pine or deciduous forests. They settle near a tree.
- Toadstool fly agaric. There is a risk of confusion with a poisonous mushroom - fly agaric. Its main features: there are white flakes on the cap, remnants of the cuticle on the scaly stem, and a thick base. In young fly agarics, the lower part is surrounded by a veil. The color of the cap is yellow. Another difference is the smell; in the ocher mushroom it is more pleasant.
Collection rules
Ocher russulas appear in the forest between August and September. It is better to organize a mushroom hunting trip early in the morning. It is advisable to make the cut using a knife, so the mycelium remains in the ground. The harvested crop must be cleaned of excess sand and leaves, then placed in a basket or bucket. When transporting mushrooms in a bag, the pulp immediately breaks down. Crumbs remain from the fruit, unsuitable for further processing.
After coming from the forest, the russula are sorted, damaged areas are cut off and washed. Mushrooms can be stored in the refrigerator for no more than 48 hours. After this period, the products cannot be consumed. Young specimens that are not overripe are suitable for processing.
Consumption of ocher russula
Of course, all types of russula are edible to one degree or another.But problems arise with collecting, preparing and storing mushrooms for future use due to their natural fragility. Their flesh breaks and crumbles easily. For this reason, the ocher variety is not dried; it is not suitable for dry storage. Mushrooms are not used for soups. The main methods of preparation are frying and salting.
How to cook fried ocher russula:
- Soak the mushrooms in salt water for more than 2 hours.
- Then boil for about 15 minutes over medium heat.
- Rinse and dry.
- Heat a frying pan and pour in vegetable oil.
- Add mushrooms and fry for 20 minutes.
Salted mushroom dishes can become a real delicacy if prepared correctly. They make excellent mushroom julienne and caviar. When combined with other mushrooms that have a pronounced taste, a good tandem is obtained. Ocher russula can be used as a base part, base. Goes great with milk mushrooms.
Conclusion
Ocher russula has an uncertain taste reputation. As a rule, the mushroom is classified as an inedible species. Therefore, inexperienced mushroom pickers are advised to collect well-known reliable mushrooms. After all, a mistake will lead to negative consequences for the body.
