Several dozen species of russula grow in the forests of Russia. These colorful mushrooms are great for fried potatoes, and some types can be harvested for future use.
It is necessary
- - russula;
- - knife;
- - a guide to the mushroom picker.
Instructions
Step 1
To collect really edible mushrooms, you need to know what russula look like, and not to confuse them with poisonous and slightly edible mushrooms. Despite the dozens of different species, russules have a number of common features that make it easy to distinguish them from toadstools.
Step 2
Please note that russula, unlike other mushrooms, do not hide in shady places and are not masked by colors that resemble fallen leaves. On the contrary, funny mushrooms seem to lure mushroom pickers on purpose.
Step 3
Before you cut a mushroom, take a close look at its cap. All young russula have a hat that resembles a small ball. As the fungus grows, it becomes completely flat. In a mushroom that has reached a serious age, the cap slightly resembles a funnel. Almost all types of russula have a straight stem of a cylindrical shape and a snow-white color. Cut off the russula and see how fragile the flesh of the leg is. Often mushroom pickers cannot bring the mushrooms home whole, the russula breaks so easily.
Step 4
Mushrooms can grow to a considerable size. In some russula, the diameter of the cap is 15 cm or more. However, there are species that mushroom pickers bypass. These mushrooms are very small and thin!
Step 5
By the way, inedible as well as poisonous russula grow in the world. How to distinguish edible russula from them? Pay attention to the color of the cap. If the mushroom is poisonous or inedible, its cap is colored reddish or bright red. Even the legs of such mushrooms can have a red tint. In Russia, for example, there is a burning-caustic inedible russula, which grows in damp forests of mixed, deciduous and coniferous types.
Step 6
Edible russula can be boiled, fried, stewed and harvested for future use. During drying, the pulp of the mushroom does not darken, remaining snow-white at the break. By the way, Valui, an incredibly tasty salted mushroom, belongs to russula. It is impossible to fry and stew it, since the mushroom has a very unpleasant taste. But when salting, the bitterness disappears completely.
