Content
Blue russula is an edible mushroom that is ideal for frying and preserving for the winter. Also, due to its antibacterial effects, it is often used in folk medicine, in the treatment of abscesses and ulcers. Blue russula has poisonous counterparts; in order not to make a mistake in your choice, you need to study the description, view photos and videos.
Where do blue russulas grow?
Blue russula grows in deciduous and coniferous forests of the Baltic states and the European part of Russia. Since the species often grows in large families, you can get a good mushroom harvest from one clearing.The collection is carried out from August to the end of September.
What do blue russulas look like?
Blue or azure russula has a small fleshy cap with a diameter of up to 80 mm. In small specimens the cap is hemispherical or convex, while in older specimens it is flat and fragile.
The surface is covered with a blue-amethyst, dark purple or sky-olive film, which can be easily removed for cleaning. The snow-white dense pulp does not change color after mechanical damage. The bottom of the cap is covered with white forked-branched plates.
The leg is dense, fleshy, snow-white. The length does not exceed 50 mm. In young specimens the pulp is dense and fleshy, while in old mushrooms it is fibrous and multi-chambered.
Is it possible to eat blue russula?
Blue russula belongs to the 3rd group of edibility. It is wonderful fried, stewed, salted and pickled.
Taste qualities of mushroom
The pulp of blue russula is odorless and has an excellent taste. Mushrooms reveal their flavor when salted. To improve the taste, russula can be salted together with saffron milk caps, volushki, milk mushrooms and other lamellar mushrooms.
Benefits and harm to the body
Blue russula is an edible mushroom; the pulp contains vitamins and microelements. The tissues contain more than 20% protein, so dishes made from mushrooms can replace meat and fish. They also have antibacterial properties, so they are used in folk medicine to get rid of abscesses and skin diseases. This species is capable of converting milk into cottage cheese, resulting in a tasty fermented milk product that is recommended for use by people with cardiovascular diseases.
Blue russula is not recommended for use:
- for gastrointestinal diseases;
- children under 7 years old;
- with gallbladder pathology;
- with renal failure.
False doubles
To prevent inedible look-alikes from ending up in the basket, you need to know the distinctive characteristics. For a poisonous specimen:
- the root zone is painted pink;
- the lamellar layer is rough and thick;
- dense pulp;
- Strong smell;
- bright hat;
- there is a skirt on the leg;
- the pulp is bitter.
In order not to make mistakes during mushroom hunting, you need to know the common inedible species:
- The pale grebe is the most dangerous specimen and can be fatal. The characteristic difference between the pale toadstool and the russula is the skirt on the leg, a greenish cap, clean snow-white plates and a neutral taste.
- Stinging russula - this species belongs to the conditionally edible mushrooms. They have a light red cap, fragile snow-white flesh, a delicate fruity aroma and an unpleasant taste. It is better not to take these mushrooms during picking, as the pulp contains muscarine, which can cause food poisoning.
- Yellowing russula is an inedible specimen with a red-brown or purple cap, yellow dense flesh and a fruity aroma. The taste is burning, bitter, unpleasant. The leg has a pink-violet tint, the skin from the cap is difficult to remove. If eaten, yellowing russula can cause nausea, vomiting and stomach upset.
If, due to inexperience and ignorance, false doubles are caught in the basket, you need to know the signs of poisoning and how to provide first aid.
The first symptoms are:
- pain in the epigastric region;
- nausea and vomiting;
- diarrhea;
- heaviness in the right hypochondrium;
- lethargy or excessive excitability;
- tachycardia;
- lowering blood pressure;
- loss of consciousness.
When the first signs appear before the medical team arrives, the following measures must be taken:
- induce vomiting;
- drink a laxative;
- give the patient a horizontal position;
- put heat on your stomach and legs;
- drink warm sweet tea;
- call an ambulance.
Collection rules
Blue russula is collected from mid-August to the end of September. 8 recommendations to follow when mushroom hunting:
- Collection cannot be carried out along the highway, near industrial enterprises and near gas stations. Since mushroom pulp quickly absorbs toxic substances and can cause food poisoning.
- Collect only familiar specimens.
- It is better to put the mushroom harvest in shallow baskets made from natural material.
- Blue russula should have a solid leg and snow-white plates.
- If a wormy specimen gets into the basket, it will quickly infect its fellows.
- The blue russula is cut with a knife or carefully twisted so that the mycelium is not damaged.
- Collection is best done in the morning, in dry, sunny weather.
- Arriving home, the mushroom harvest is immediately cleaned and processed.
Application
Blue russula is a healthy and tasty variety. It is fried, pickled and salted. Before cooking, the mushrooms are washed, cleared of soil, and the skin is removed from the cap.Prepared blue russulas must be cooked immediately, as the flesh may darken and become bitter.
Natural blue russula
Cleaned mushrooms are boiled in salted, acidified water. For 2 liters of water take 40 g of coarse salt, 10 g of citric acid or juice from ½ lemon. 20 minutes after boiling, the blue russula are placed in sterile jars and filled with hot brine. The jars are sterilized for about half an hour, sealed with lids and, after cooling, stored in a cool room.
Salted blue russula
For 2 kg of mushrooms you will need 4 tbsp. l. coarse salt, 5 peas of allspice, bay leaf, dill seeds, horseradish, currant, cherry and oak leaves.
Pour 250 ml of water into the pan, add salt and bring to a boil. Place mushrooms in hot brine, add spices and boil for about 15 minutes. The prepared preserves are placed in jars, filled with brine and stored in a cool room for a month.
Mushroom caviar
Washed and peeled blue russula are boiled in salted water for about half an hour. Boiled mushrooms are transferred to a colander, pressure is applied and left to remove the liquid. After 3 hours, chop the mushrooms, add onion pulp, salt and spices. Prepared caviar is placed in sterile jars and stored.
Conclusion
Blue russula is a delicious mushroom from which you can prepare a variety of culinary dishes. When collecting mushrooms, it is necessary to take only familiar specimens, since false russula can lead to food poisoning.
