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Whole russula is one of the edible mushrooms. Among the synonymous names: wonderful, red-brown, impeccable russula. The mushroom belongs to the genus of the same name.
Where do whole russulas grow?
Whole russula prefers calcareous soils. Grows in deciduous and coniferous forests. Often found in mountainous regions. As a rule, it settles in groups. Whole russulas are most common in European countries with temperate climates.
What do whole russulas look like?
The cap of the whole russula, like its counterparts, initially has a spherical shape. However, it gradually becomes deformed, becomes prostrate, with a depressed center.The surface of the upper part of the mushroom is wavy. The color is bright red, in the middle there is a brown, brown, olive-yellow tint. Cap diameter 5-12 cm.
The fresh skin is dense, slightly slimy, and shiny. Removes well from the cap. The edges gradually become covered with grooves and bend upward. The edging of the cap can be weakly mesh, cracked or smooth.
The plates are wide, fleshy, and sparsely planted. They are not attached to the leg, they are forked. Ocher-colored spore powder.
The leg resembles a cylinder in appearance. It grows in height up to 10 cm, thickness 2-3 cm. The structure is solid, but over time it becomes spongy inside. The color of the leg is white, with yellow spots visible at the very bottom. The length is often covered with a pink coating.
The pulp is tender, but very fragile. Young mushrooms have a sweetish taste, while overripe specimens have a pungent aftertaste. The color is white and does not have a pronounced odor.
Is it possible to eat whole russulas?
Whole russula belongs to the third category of mushrooms. This is an edible species. Freshly harvested fruiting bodies are cleaned of forest debris and washed fairly well. Then it is boiled and given the necessary thermal procedures.
Taste qualities of mushroom
Whole russula does not have a particularly pronounced taste. Therefore, they are collected and cooked only if you really want mushrooms. However, young specimens can be boiled, fried, or salted.Spices can add a pleasant taste and aroma.
Benefits and harm to the body
Whole russula contains many useful and nutritious substances. Vitamins E, PP, F, B1, B2, minerals, fatty amino acids, dietary fiber - and that’s not all the elements. Mushrooms contain proteins, carbohydrates, and fats. Nutritional value – 19 kcal.
A complete product is added to the diet of people on diets. The product helps to lose weight and fight obesity. This is possible due to a prolonged feeling of satiety and lack of appetite. Suitable for cleaning the gastrointestinal tract.
Scientists have discovered the enzyme russulin in mushroom juice, which is used to coagulate milk and produce fermented milk products.
Foot skin care products are made from the crushed pulp of whole russula. Active substances soften rough skin, moisturize feet, and help remove dry calluses.
Lecithin prevents the appearance of cholesterol in the blood. The daily intake of mushrooms for an adult is 150 g.
Despite all the positive qualities, there is a category of people who should eat mushrooms with caution.
- Patients with chronic diseases of the liver, kidneys, and cardiovascular system.
- People with allergic diseases or intolerance to the substances that make up whole russula.
- If there are disturbances in the functioning of the pancreas or gall bladder.
- Women during pregnancy or lactation.
False doubles
Whole russula is similar in appearance to representatives of its genus, but with a less pleasant taste.
- Russula is pungent and pungent. Inedible variety, even poisonous. The cap grows 5-10 cm in diameter.The color changes: in dry weather the mushroom is blood-red, after rain the color is pale yellow. The skin is sticky. The leg is smooth, even with white or pink flesh. The taste is acrid, bitter. The aroma is pleasant fruity.
- Russula black. Conditionally edible mushroom. The diameter of the cap is up to 15 cm. The shape varies from curved to convex. The surface is a little sticky. The color is dark brown. The height of the leg is 6 cm. Its structure is dense, fleshy, but fragile. When broken, the flesh darkens. This species is often found in pine forests, under trees. According to taste characteristics, it belongs to group 4. Used exclusively for pickling.
Collection rules
Whole russulas begin to bear fruit in July. The process lasts until the onset of cold weather. At the end of September, mushrooms stop appearing. It is advisable to collect them early in the morning. You need to choose exclusively young, fresh specimens with slightly sticky skin. They are the most delicious and crunchy.
The stem is cut off with a knife, so the mycelium remains intact in the ground. The harvested crop is cleared of forest debris and soil. Whole fruits are placed in a bucket or basket. Their structure is quite fragile; if transported incorrectly, the mushrooms quickly break.
It is recommended to store whole russula for no more than two days. It is advisable to immediately recycle them. Rotten, spoiled fruit bodies that have been kept warm cannot be consumed.
Use
If prepared incorrectly, the taste of the mushroom dish can be ruined. Whole russulas are not suitable for drying. They are not used for soups. The best way to use it is pickling or frying.
It is worth noting that it is not recommended to mix russula with other varieties, because their pulp is quite tender. When cooked for a long time, they fall apart and lose their elastic structure.
Salting is carried out using several methods:
- with the dry procedure, the fruiting bodies are not washed, but rubbed with salt, the readiness period is 1 week;
- for cold - it is necessary to soak whole russula in salt water, ready for consumption after 2 weeks;
- for hot pickling - boil the mushrooms for half an hour, then rinse with cold water, the product will be ready after 1 month.
Subsequent steps are the same. Pre-prepared mushrooms are placed in a container. Sprinkle each layer with salt. The norm per 500 g is 1-1.5 tbsp. l. salt. It is important not to forget to add spices: bay leaf, black peppercorns, cloves, allspice. During the specified time, observe that there is no mold. The container must be in a cool place.
There is an opinion that whole russula can be consumed raw. However, it is not. The pulp contains a large amount of bitterness, which is removed by heat treatment. A fresh mushroom, of course, will not kill a person, but it can cause discomfort and gastrointestinal upset.
Conclusion
Whole russula is an edible mushroom. The variety is used for pickling, pickling, and frying. After cooking, the taste is sweetish and pleasant. However, you should know all the external signs so as not to be confused with false doubles.
