Russula green: area, description, difference from pale grebe, cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Russula belongs to the higher agaric mushrooms. Category of edible mushrooms - 3 - with an average taste. The plates and pulp have a burning taste, which disappears after boiling.

Area

Russula green is predominantly found in deciduous forests, mainly birch. It can also be found in coniferous forests. In a pine forest can be found on the edges and among the moss. Prefers sandy soils, due to which, presumably, particles of earth or sand are often present on the cap. It forms mycorrhiza (mycelium) with the roots of trees. You can find this mushroom from July to October. The mushroom can grow both singly and in families.

Description of the mushroom

Hymenophore (opposite side of the cap) tubular, white, dark spots appear as the fungus ages.

The cap is 5-10 cm in diameter. In a young mushroom, it is semicircular, then it becomes convex-prostrate or flat. The hat itself is sticky, becomes shiny as it dries, with a thin edge with scars. The older the mushroom, the more wavy and uneven the cap becomes. Colourfrom off-white to green or olive green.

The foot of the mushroom has a size of 4-7 × 2-3 cm, cylindrical in shape, the surface is smooth or wrinkled. Leg color is white. With age, brown spots may appear on it. Browning of the legs is noted in old specimens of green russula, as well as with the development of the fungus during the heat period. Inside the leg is not hollow, it becomes wadded in old age.

The pulp of the green russula mushroom has a mild taste, the color is white, turning brown when pressed, the smell is almost imperceptible to humans.

The color of the plates is white, they are often located, adherent.

Has globular colorless spores with creamy powder.

Differences from the pale grebe

Russula green is an edible mushroom, while pale grebe is a poisonous mushroom that can be fatal if eaten.

Main differences:

• Russula lacks a stalk ring, while pale grebe has one. In this case, it should be borne in mind that the old mushroom of the pale toadstool may not have this ring.
• Russula's stalk may be straight or tapering towards the base, while the pale grebe's stalk is thickened at this point and looks like a tuber.
• On the leg of the pale toadstool there are light yellow or light green stains, streaks, while the leg of the russula is white.
• Under the cap of the pale toadstool there is a film that is absent in the species of russula in question.

For clarity, below is a photo of green russula and pale grebes.

What mushrooms to pick, how to cook and store them

You need to collect young mushrooms with slightly lowered edges on the cap, less fragile, not affected by worms and beetles.

Collected mushrooms can be stored for 1-2 days in the refrigerator without soaking. Pickled and s alted mushrooms can be consumed within 1 year, dried mushrooms have a longer period of use, but after drying, up to 60-70% of the protein is lost.

Nutritional, energy value and chemical composition

100 g of product contains about 1.7% protein, 0.7% fat, 1.5% carbohydrate. The calorie content is about 19 kcal. Thus, green russula is a dietary product.

It contains many useful elements, mineral elements (potassium, phosphorus, iron, sodium, calcium, magnesium) and vitamins (nicotinic acid, thiamine and riboflavin, ascorbic acid and tocopherol).

According to some researchers, they help prevent the development of blood clots. They can be used to curdle milk.

Their use is not recommended for children under 12 years of age, persons with impaired functioning of the kidneys, liver, heart, with individual intolerance to the components of this fungus, pregnant and lactating women. Adults should limit their intake to 150 grams per day.

Similar mushrooms

There are similar names - greenish russula, as well as olive-green russula mushroom (olive russula). The latter, unlike green russula, grows in mountain and coastal forests, preferring pine forests. May cause indigestion although is well tolerated by some. It has yellow spores, the plates are white at first, but after a while they become light yellow, the stem is covered with pink, the cap is up to 2 times or more larger than that of the green russula.

Boiling, s alting and pickling

Before boiling, the mushrooms are carefully sorted and washed, cleaned of impurities, placed in a saucepan, poured with water in a ratio of 2:1. Then they put it on a medium flame until it boils, after which it is made quieter, it is necessary to monitor the formation of foam, which must be periodically removed. Add s alt, black peppercorns, bay leaf. Cooking time after boiling - half an hour. After that, be sure to pour out the water.

For s alting, after placing the mushrooms in the pan (with the same preliminary steps as for boiling), add s alt. Next, 3 garlic cloves are peeled, from which small plates are made that are placed on the mushrooms. Cover with blueberry branches and put in a cool and dark place for 12 hours. On top add cuttings from one medium onion, add 3 tablespoons of vegetable oil and mix, after which they are laid out in jars and closed. Mushrooms need to be compacted, adding new ones. After an average of 1 month, mushrooms can be consumed.

You can marinate mushrooms in many ways, the most common is with vinegar. The legs are cut, pour the mushrooms with boiled water, bring to a boil, give timecool, then place in a colander. Currant leaves, cherries, dill umbrellas, bay leaves are added to jars. The brine is made based on 250 g of water, 25 g of rock s alt and 50 ml of vinegar. It is boiled and poured into jars with mushrooms. Sterilization is carried out in a pot of water. After boiling, keep on fire for 20 minutes, then roll up the lids.

In closing

Russula green belongs to the edible mushrooms of the 3rd category. May be found everywhere. The main difference from the pale grebe is the absence of a ring on the leg. Dishes from these mushrooms can be used as dietary. Can be s alted, pickled and boiled.