Content
- 1 Where do golden-yellow russulas grow?
- 2 What do golden yellow russulas look like?
- 3 Description of golden yellow russula
- 4 Is it possible to eat golden yellow russulas?
- 5 Taste qualities of golden yellow russula
- 6 Benefits and harms
- 7 False doubles of golden-yellow russula
- 8 Use of golden yellow russula
- 9 Conclusion
Usually the rains and autumn season are a time of relaxation for mushroom lovers. Chanterelles, champignons or golden yellow russula become valuable delicacies for mushroom pickers. In addition to ordinary mushrooms, there are also inedible ones, which in many ways can be similar to those suitable for human consumption. It is worth noting that the Russula family is rich in mostly edible varieties, and the golden yellow one is one of the most valuable mushrooms.
Where do golden-yellow russulas grow?
Mushrooms can grow anywhere, but on their own schedule and in favorable conditions for the development of the fruiting body. Spores can be grown independently at home, and also used for industrial purposes. In the wild, a variety of golden-yellow mycelium is found in coniferous, mixed and deciduous forests, rarely along river banks, and in swamps. Often this family of several species can be found in fields or berry meadows.
What do golden yellow russulas look like?
Russula is quite easy to identify by its appearance - a lamellar mushroom with a cap of a yellow or golden hue. The size of the cap depends on the time of growth; adult mycelium reaches 5-10 cm in diameter. From one mycelium grows from 4 to 9 pieces. The fruit body acquires a reddish tint along the edges of the cap, young ones become bright yellow. In some cases, the edges crack and the top skin curls inward. When harvested, it quickly crumbles: the stem or cap breaks.
Description of golden yellow russula
The appearance changes according to the period of ripening: a young mushroom has a hemispherical cap, an old one has a depression in the center and a flat surface with concave edges. The color also changes from the usual red at the time of initial growth to bright yellow at full maturity. The surface is soft and elastic to the touch; in wet weather it has a slight sticky coating. The center of the cap does not change color; sometimes the dent has a pale yellow or even beige tint.
The leg is usually flat or slightly curved cylindrical in shape. In the cut, the pinkish tint of the spongy pulp predominates. The dimensions of the leg reach 8-10 cm in length and 2-3 cm in diameter, the surface is rough with noticeable scaliness. The pulp tastes sweetish with a mushroom aftertaste and crumbles a lot, so the russulas are collected in a separate container. The spores are found in egg-shaped sacs and have a powder-like consistency. The plates are located very close and are not attached to the stem.
Is it possible to eat golden yellow russulas?
Basically, most mushrooms from the Russula family are edible. The yellow fruit body can be eaten in all variations. Usually the taste of the pulp is sweetish, but its presence depends on the area of growth and the nutritional value of the soil. Russulas that grew in fields or near a river are simply edible and almost always have no taste. Many chefs recommend soaking them in salt water, then the taste becomes delicate and very piquant.
Taste qualities of golden yellow russula
Forest mushrooms are the most valuable in terms of taste, because they are very nutritious and have a pleasant taste and aroma. Usually the stem, and the mycelium itself, are odorless, so mushroom pickers do not collect many varieties of russula. The taste of the golden-yellow pulp is well remembered after a single use and leaves a sweetish aftertaste. Russula belongs to category 3 on the scale of consumption of edible mushrooms. The inedible yellow varieties have no aroma and are very bitter in taste. They can be consumed, but you need to know the intricacies of cooking such varieties. When the spore sacs are formed, the fruiting body loses all its taste, so harvesting is carried out in the early stages of growth. Many people believe that a special taste appears when mushrooms are stewed or fried over high heat.
Benefits and harms
Like all mushrooms, russula is nutritious and beneficial for the human body. The golden-yellow mushroom is rich in fiber and low in calories - approximately 20 kcal per 100 g fresh. The daily norm for an adult is 150-200 g.The composition contains lecithin, which quickly breaks down cholesterol. Due to the high content of russulin, russula can be consumed even raw. Vitamins PP and B1 are contained in excess, so we can say that mycelium is healthier than carrots. In some cases, its use can stop diarrhea and improve digestion.
Russula is harmful for diabetics. In general, the mushroom cannot harm a person even with a weak immune system, but excessive consumption disrupts the digestion process. Its presence in the diet of children under 7 years is also not recommended. If you have liver problems, you should not eat mushrooms raw or pickled.
False doubles of golden-yellow russula
Often, due to inexperience, mushroom pickers confuse yellow mycelium with gall toadstool. It is considered a false double, but in any weather it has a very slimy and sticky coating on the cap. The fruit body tastes bitter and irritates the mucous membrane, but the fungus is not fatal.
The caustic russula is similar to the old edible mushroom: there is a dent on the cap and reddish edges. The mushroom is conditionally poisonous because it has a sharp and bitter taste. In case of poisoning, damage to the esophageal mucosa and diarrhea may occur.
Birch russula is considered a low-hazard mushroom. It grows mainly in meadows, fields and deciduous forests. The pulp tastes bitter and the mouth will burn for a long time after consumption. You can distinguish it by the young mycelium - the cap is almost round and light pink.
Yellow russula is odorless and initially does not even taste bitter. Signs of poisoning are immediately noticeable - redness around the eyes, irritation of the oral mucosa and cornea. Edibility can be determined after cooking - a bitter aftertaste.Also, young mycelium is always a poisonous yellow hue, edible ones are reddish-pink.
Use of golden yellow russula
Russula, like other edible varieties of mushrooms, are universal in use. They are mainly used in cooking, and dry powder from dried mushrooms is used in folk medicine. After boiling or soaking for 7-10 minutes, the mushrooms are fried, stewed with vegetables or pickled for the winter. Mushroom tincture is a natural antibiotic, so it is useful to use for severe infectious diseases.
Conclusion
Golden-yellow russula is an edible mushroom with valuable taste. The name reflects the essence of the product, so you should be careful when harvesting. Mycelium of this species is rare and is similar to poisonous varieties; in this case, you need to focus on the aroma and external characteristics. If you wish, you can get your own mycelium and start growing it at home.
