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Golden-red russula adorns forests in summer and autumn. It also becomes a desirable prey for avid mushroom pickers. This is one of the most elegant edible mushrooms of the Russula family. The shape of the caps of young specimens is bell-shaped, which increases their resemblance to a chanterelle.
Where do golden-red russulas grow?
Golden-red russula are found everywhere in deciduous and coniferous forests. They are collected all over the world. In Russia, mass procurement is not done except in the southernmost regions.The golden-red varieties grow in small groups, but if several specimens are found, there are others nearby.
Golden-red russulas prefer soil with thick grass cover, which must have trees. Therefore, experienced mushroom pickers check not only the sunny edges, but also the undergrowth.
What do golden-red russulas look like?
Bright umbrellas usually appear in the forests by July, the mass collection begins in August - September, and can last until October. The rather large cap of the golden-red russula reaches 13 cm in diameter. At first it is convex, its dome resembles an umbrella. Then it straightens out, and in some specimens a hollow appears in the center. The color of the golden-red variety - in accordance with the name - with yellow spots, uneven. The mushroom has external features:
- The surface of its cap is distinguished by a glossy shine and smoothness, and has no mucus;
- The edges of the cap are ribbed;
- The skin easily separates from the pulp;
- The pulp is white, under the skin it is bright yellow, and over time it turns completely yellow;
- The plates of the mushroom are also white, with a yellow edge;
- Ripening spore powder is yellow;
- The leg is long, up to 10 cm, quite thick, and can be pale or bright yellow;
- The pulp is very fragile, breaks easily, resembles cotton wool in structure, tastes fresh, odorless.
Is it possible to eat golden-red russula?
This is an edible mushroom that has gained wide recognition among specialists in “silent hunting”. According to the classifier, golden-red russula is classified in the third category.This means that it can be consumed without risk to health, but it is advisable to carry out pre-treatment. Usually housewives lightly boil the fruiting bodies, after which the cooking process is limited only by personal imagination.
Taste qualities of golden-red russula
The tight pulp of the golden-red russula does not smell of anything. This sometimes stops mushroom pickers who are accustomed to relying on the aroma: pleasant means edible, unpleasant means it’s better to throw it away. The mushroom has a sweetish taste, which is why this variety of russula was moved to the third category. The remaining representatives of the family belong to the fourth, that is, they are conditionally edible. The golden-red variety is especially tasty after stewing, salting or frying. It is recommended to cook it for 15 minutes first. and drain the water.
The only thing you shouldn’t do is dry golden-red russula, since it has almost no odor and, when dried, will be invisible in ready-made dishes.
Benefits and harms
Golden-red russula are very nutritious, rich in vitamins, dietary fiber and microelements. The calorie content of this type is similar to butter: approximately 19 kcal per 100 g of product.
The golden-red variety contains lecithin, which prevents the deposition of cholesterol in blood vessels.
Mushroom pickers do not favor this russula, but not for its poor taste, but for its fragility. It is extremely difficult to bring it home intact. However, if you show a little care, you can appreciate the delicate, refined taste.
Scientists also discovered russulin in the mushroom, an enzyme that ensures milk coagulation and can be successfully used in cheese making.
Golden-red russula will not harm your health, but you need to be careful in the forest so as not to bring home a false, poisonous specimen.
This mushroom is contraindicated for people who suffer from gastrointestinal diseases, as well as for children under 2 years of age; limited and careful use should also be on the menu for children under 7 years of age.
False doubles
The golden-red russula is often confused with fly agaric: its bright color looks like a warning, which stops inexperienced mushroom pickers. But the fly agaric has a pink cap with white spots, while the golden-red variety has a rich, bright cap with yellow splashes. When broken, a poisonous mushroom emits an unpleasant aroma, while an edible one has almost none.
But it’s easiest to confuse golden-red russula with conditionally edible varieties:
- Burning and caustic. It is distinguished by a bright red cap. The flesh under the skin is reddish, the leg also has a pink tint. An incredibly bitter, pungent representative of the species can cause irritation of the gastric mucosa;
- Blood red. Its cap and stem are pink, which is a feature of this variety;
- Bile. The color of the cap of this mushroom is yellow, sometimes orange. The pulp is hot even after soaking and is not suitable for food;
- Bolotnaya. It also has a reddish skin on the cap and grows in peat bogs. But, unlike the types listed above, it has a pleasant taste. The slight marsh smell is easily removed by soaking.
Application of golden-red russula
Golden-red russula is usually used in cooking to prepare delicious dishes. This is a universal mushroom that can be eaten fried, boiled, salted and pickled after preliminary boiling for 5 - 7 minutes. Salted or pickled are considered the most delicious types.
Learning how to cook golden-red russula is easy; even a novice housewife can do it.
- The easiest way is to lightly fry it in butter after pre-boiling and serve with any side dish.
- For cream soup, pre-fried mushroom is used, chopped using a blender.
- Salted russula. Experienced housewives recommend the hot method. They are filled with brine (100 g of salt per 1 liter of water) and put on fire. After boiling, remove the pan and leave to cool. As soon as the mushrooms settle to the bottom, you can try.
Separately, it is worth noting the medicinal properties of russula. It is a natural antibiotic that allows you to resist pathogens of various diseases - staphylococci and harmful bacteria. Tincture of golden-red russula allows you to support the body's natural defenses. Even eating it on a regular menu will improve your health.
Conclusion
Golden-red russula is one of the most delicious representatives of its family. It is distinguished by a complete absence of bitterness, and the sweetish taste can be easily removed by soaking.It grows almost everywhere, which means that if you wish, you can provide your table with useful preparations for the winter. It is best to collect russula in early August, just at this time its massive growth begins.
