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On the territory of Russia you can find about thirty species of russula, with different colors and shades of caps. They can easily be found in the forest of any region. The third part of the entire mushroom mass belongs to them. One of the species is called fading russula.
The name tells little about color or external features. To guarantee the collection of a real mushroom, it is important to clearly know all its distinctive characteristics and the places of greatest distribution.To prevent poisonous specimens from ending up on the table, it will be useful to find out the similarities and differences between representatives of the Russula family and their counterparts.
Where do fading russulas grow?
Fading or graying russulas are found in damp pine forests of Eurasia and North America among lichens and mosses. They are not distinguished by abundant fruiting, but they are not difficult to find in the forest. Depending on the weather and climatic conditions, their collection time begins in June and continues until October. The most widespread “silent hunting” occurs in August-September. Russula can be collected not only among pine trees, but also in oak forests, deciduous forests, and on mountain slopes.
Russula fading, like all its many species, live in a symbiotic relationship with the trees around them. They form mycorrhizae. Mushrooms receive carbohydrates and amino acids from higher plants, while they themselves make it easier for the tree to absorb water, minerals and antibiotic substances. This is important for russula, especially if the growing soils are extremely poor.
What do fading russulas look like?
Russula fading is a fairly large mushroom. The diameter of its fleshy cap reaches 12 cm. The shape in the form of a hemisphere changes over time and becomes flat-convex or, conversely, concave. The color can be different: yellow, orange, yellow-brown, yellow-red. The edges of the cap are thin, with faint stripes. The plates of the fruiting body are thin, fragile, and break easily. Their color changes over time from white in young mushrooms to gray in old ones. When broken, the flesh turns gray, regardless of the age of the russula. The spores are pale yellow and shaped like ellipses with spines.
The leg reaches 10 cm in length, its diameter is about 1.5 cm, while at the top it is narrower than at the base.Its structure is dense at the bottom and hollow or “cotton” in the center. Newly emerging mushrooms have white stems; over time, their surface turns gray and wrinkles appear on it.
At all stages of their life, fading russulas look different:
- at a young age they look like bright round balls scattered on the grass;
- in maturity - attracts with its size, high legs and shape of the cap;
- in old age they are extremely inconspicuous, with faded, spotted caps, gray flesh, often damaged by worms.
Is it possible to eat fading russula?
Fading russulas are edible mushrooms that, according to their nutritional value, belong to the third category. They got their name not because they are eaten raw, immediately after picking, but because pickling takes much less time than other mushrooms. Within a day they are eaten, almost raw.
Mushroom pickers are not very fond of russula. When collecting them in the forest, they put only the elastic caps of young specimens in the basket. It is very difficult to bring them home safe and sound: due to their fragility, they break easily. If handled carelessly, only crumbs may remain from the mushrooms. However, they are used for second courses, salted, marinated separately and together with other mushrooms - boletus, boletus, boletus.
Taste qualities
After minimal culinary processing, fading russula can be eaten. They have a pleasant sweetish nutty taste, absorb moisture during processing and remain crispy. Raw specimens may taste bitter if their fruiting bodies are no longer young.Some people advise tasting the found russula by chewing a small piece of its cap. It is believed that the absence of red shades indicates a higher taste of the fruiting bodies.
Benefits and harms
The beneficial properties of fading russula are associated with their chemical composition, which includes:
- vitamins B1, B2, E, C;
- monosaccharides;
- saturated and unsaturated fatty acids;
- alimentary fiber.
Russulas are rich in microelements:
- iron;
- sodium;
- calcium;
- magnesium
They are suitable for dietary nutrition for obesity, since they have a low calorie content - 19 kcal per 100 g of product.
The reddish-colored mushrooms contain the enzyme russulin, which is used in the production of cheeses to curdle milk.
Scientists have discovered antibiotic properties in russula that help destroy staphylococci and harmful bacteria - pullularia.
Mushrooms also contain lecithin, which can help lower cholesterol levels in the blood.
The product's dietary fiber normalizes the functioning of the gastrointestinal tract and helps cleanse it.
Despite the above positive qualities, russula has contraindications for use. They should not be used:
- persons with intolerance to the product and allergic reactions to it;
- pregnant and lactating women;
- children under 12 years of age;
- people with chronic liver and kidney diseases.
Collection rules
The best time to collect mushrooms is late summer-early autumn. It is better to go for a “quiet hunt” in the morning.To do this, you will need comfortable clothes and shoes, a small sharp knife and a wicker basket with elastic walls. A stick may be useful for searching for russula in the grass. It is necessary to collect young, strong, intact mushrooms. They should be carefully cut off, leaving part of the root in the soil, or twisted so as not to damage the mycelium. After carefully inspecting them, clean them from leaves and soil and, making sure they are edible, carefully place them in the basket. At home, mushroom raw materials are sorted, debris is removed, washed and processed - fried, stewed, pickled, salted.
False doubles of fading russula
False russula is a poisonous or slightly toxic mushroom, which in appearance is very similar to fading. For this reason they are confused. Most often, false representatives have a bitter and pungent taste. Duplicates include russula:
- watery: it is very fragile, has a red round cap, sticky skin, a watery stem and a radish smell;
- birch - a small mushroom with thin legs, a conical pink cap with yellow spots and a warty edge, a faint fruity smell;
- gall – the shape of its cap is convex, with a small tubercle, its color is from yellow to beige, and the flesh is white with a pronounced geranium smell;
- olive - a large mushroom, the flat or spherical cap of which reaches 30 cm in diameter, and the stem is 18 cm in height.
Application of fading russula
The presence of healing qualities, rich chemical composition, and taste of fading russula allow them to be used in different areas of life:
- in cooking - for pickling, marinating, stewing, boiling, preparing sauces, side dishes;
- in industry - as enzymes for coagulating milk and making cottage cheese or cottage cheese;
- in medicine - traditional healers use representatives of the Russula to treat purulent wounds and lower cholesterol levels;
- during the training process - to dry the body during intense physical activity, improve metabolism.
Conclusion
Russula fading is one of the many types of known mushrooms. Its unassuming appearance is not a reason to ignore it during a “quiet hunt,” especially since its taste in pickles and marinades is rated as very high. In order for its benefits to be obvious and undeniable, you should avoid poisonous counterparts, observe the consumption rate of russula and prepare them correctly.
