The russula is buffy. Middle strip of russia. What are russula: types, names, photos

Is not just a territory that unites several central regions of the country: Vladimir, Kaluga, Moscow, Ryazan, Smolensk, Tver, Tula, Yaroslavl.

- this is the edge of picturesque and truly Russian nature: coniferous and deciduous forests, clean lakes and rivers, fresh air and a harmonious climate familiar to us from childhood.

- these are slowly flowing rivers with wide floodplains, occupied by flooded meadows. Thick, dark, overgrown with moss, like enchanted spruce forests. Magnificent deciduous forests, consisting of huge oaks, ash trees, maples. These are sunny pine forests and cheerful, eye-pleasing birch forests. Dense thickets of hazel on a carpet of tall ferns.

And beautiful meadows, strewn with flowers, exuding delightful smells, replace huge islands of impassable thickets, where tall fluffy spruces and pines live their measured centuries-old life. They seem to be incredible giants who slowly make way for uninvited guests.

In the thicket, everywhere you can see old dried snags, which are so bizarrely bent that it seemed that there, behind the hillock, a goblin was hiding, and a pretty kikimora peacefully slumbering near the stone.

And endless fields, going either into the forest or into the sky. And all around - only the singing of birds and the chatter of grasshoppers.

Here originate the largest rivers of the Russian plain: Volga, Dnieper, Don, Oka, Western Dvina. The source of the Volga is a legend of Russia, the pilgrimage to which never stops.

V middle lane more than a thousand lakes. The most beautiful and popular of them is Lake Seliger. Even the densely populated Moscow region is rich in beautiful lakes and rivers, sometimes not even disfigured cottages and high fences.

The nature of the middle lane, sung by artists, poets and writers, fills a person with peace of mind, opens his eyes to the amazing beauty of his native land.

It is famous not only for its literally fabulous nature, but also for its historical monuments. It - face of the Russian province, in some places, in spite of everything, even preserved the architectural appearance of the XVIII-XIX centuries.

In the middle lane there are most of the cities of the world famous Golden Ring of Russia - Vladimir, Suzdal, Pereslavl-Zalessky, Rostov Veliky, Uglich, Sergiev Posad and others, old landowners' estates, monasteries and temples, architectural monuments. Their beauty cannot be described, you have to see it with your own eyes and, as they say, feel the breath of deep antiquity.

But the most fruitful and happy for me was my acquaintance with central Russia ... She took possession of me immediately and forever ... Since then I have not known anything closer to me than our ordinary Russian people, and nothing more beautiful than our land. I will not trade Central Russia for the most famous and stunning beauties of the globe. Now, with a condescending smile, I recall my youthful dreams of yew forests and tropical thunderstorms. I will give all the elegance of the Gulf of Naples with its feast of colors for a willow bush wet from the rain on the sandy bank of the Oka or for the winding river Taruska - now I often and for a long time live on its modest banks.

Written by K.G. Paustovsky.

Or you can just climb into some remote village and enjoy nature far from civilization. The people here are very welcoming and welcoming.

The ocher russula belongs to the numerous russula family. It is also called lemon russula, pale ocher, ocher yellow, ocher white and pale yellow. This is a conditionally edible mushroom.

The Latin name for the mushroom is Russula ochroleuca.

At first, the shape of its cap resembles a hemisphere with curved edges, over time it becomes prostrate, and even later it becomes a little depressed. The diameter of her cap is 6-10 centimeters. The edges of the cap can be smooth or ribbed. The surface of the cap is dry, dull, and becomes a little slimy in wet weather. The color of the cap is most often yellowish-ocher color. The skin can be easily removed from the edges.

Under the cap of the lemon russula, there are thin, frequent plates. Mostly the color of the plates is white or cream, and sometimes it can be yellowish. Spore powder of ocher color.

The leg is thin, hollow inside. Its length reaches 7 centimeters. The surface of the leg may be slightly wrinkled. The color of the leg is white, sometimes yellow.

The flesh of the ocher russula is dense, but breaks easily. The color of the pulp is whitish, and under the skin with a slight yellow tint. At the break, the flesh becomes darker. The pulp has a rather pungent taste, and it has no smell.

Places of growth of lemon russula.

This is the most famous species of russula, these mushrooms are ubiquitous, they grow in many forests of the temperate zone. Lemon russula bear fruit from August to October. Their favorite places of growth are coniferous forests, especially spruce. They also grow in deciduous forests with good moisture levels. These mushrooms settle on the forest floor and mosses. In the southern regions of Russia, they are rare.

Evaluation of the edibility of ocher russula.

Ocher russula was assigned the third category. These are conditionally edible mushrooms, but some researchers consider them poisonous. Before eating, this type of russula must be boiled beforehand.

Rules for the collection and processing of russula.

Russula is best harvested from August to September. It is recommended to do this early in the morning. It is advisable to cut off the mushrooms with a knife so that the tip of the leg remains in the ground and the mycelium remains intact. Before you put the lemon russula in the basket, it should be cleared of forest debris.

The collected mushrooms must be processed immediately upon arrival from the forest. They are sorted, cleaned, damaged areas cut off and washed. Young, not overripe fruit bodies are best suited for processing.

The most popular way to process russula is salting. They were called russula because they can be consumed already a couple of days after salting. The nutritional value of russula is reduced due to excessive fragility.

Boil russula for about 15 minutes before cooking, as they are conditionally edible. The broth must be drained, it cannot be consumed, since harmful substances remain in it.

Related species.

Marsh russula is a fairly well-known species. Her cap has a convex shape. Its surface is dry, most often dark red, with lighter edges. The stem is pink or white. The pulp has a light fruity smell, but it has no taste. The color of the pulp is white.

Swamp russula grow in mixed forests. The fruiting period is in summer and autumn. Marsh russula is edible.

The green russula is no less well-known representative of the family than the previous two species. Its cap can be from convex to concave. The color range of the cap varies from dirty yellow to green. The surface of the cap is shiny. The pulp tastes sweet. The color of the pulp is yellow or white.

Green russula grow in mixed and deciduous forests. Fruiting occurs in summer and autumn. There is a risk of confusing this type of russula with pale toadstools.

Wheat russula ( lat. Russula ochroleuca) is a species of mushroom included in the genus Russula of the Russulaceae family.

Synonyms:

Russula pale ocher
Russula pale yellow
Lemon russula
Russula, ocher-yellow
Russula ocher-white
Russula ocher yellow

This is the most famous russula, which is ubiquitous in many forests of the temperate zone.

The buffy russula has a cap of six to ten centimeters. At first, it looks like a hemisphere, slightly convex, has curved edges. Then it becomes a little open, a little pressed. The edge of the cap of this mushroom is smooth or ribbed. The hat is matte, dry, and a little slimy during wet weather. The usual color of such a cap is yellowish ocher. The skin can be easily removed only from the edges of the cap.

The ocher russula has frequent, thin plates. Mostly they have a white, creamy, sometimes yellowish tint. Spore powder is light, sometimes ocher.

The leg of the buffy russula is thin, up to seven centimeters long, dense. May be a little wrinkled. The color is white, sometimes yellow.

The flesh of the mushroom is dense, white, easily broken, under the skin a little yellowish. It gets darker at the incision site. The pulp has no smell, the taste is rather pungent.

The ocher russula lives in our forests from late August to October. Favorite forests - coniferous, especially spruce and broad-leaved with a sufficient level of moisture. It grows on mosses, on forest litters. In the southern regions of the country, it is quite rare.

A close species - ocher-yellow russula bears a resemblance to a brown russula. Its fruiting body is dense and the taste is softer. It lives mainly in mountainous areas.

Russula are mushrooms of the Basidiomycetes department, agaricomycete class, of the order Russulaceae (russulal, russula), russula family, russula genus (lat. Russula).

The mushrooms got their Russian name due to the fact that many of them can be eaten after daily salting. Some russula can be eaten raw, but there are also bitter types that should be soaked before cooking to remove the bitterness. The Latin name of the genus originated from one of the colors of their cap: the word "russulus" is translated as "reddish".

Russula: description and photos of mushrooms. What does a russula look like?

Hat

The fruit body of russula consists of a cap and a leg. The shape of the cap changes as it grows and develops. In young russula, it is semicircular, almost spherical, hemispherical; then it becomes convex or convex-outstretched, and in old mushrooms - flat with a concave center or funnel-shaped.

The edges of the cap in different types of russules can be ribbed, wavy-curved, tuberous or smooth, changing with age. In some species, the edges are straight, in others they are lowered or raised. The sizes of the caps vary from 2 to 15 cm.

The skin covering the cap, even in mushrooms of the same species, can have:

either smooth, damp and sticky;
or dry, matte, soft velvety.

The adhesive surface can dry out over time, and sometimes it is dry initially.

The peel from the pulp of the cap lags behind in different ways:

easy (in birch russula (lat. Russula betularum);
up to half (in the solar russula (lat. Russula solaris);
only along the edge (in the golden russula (lat. Russula aurea).

The color of the russula cap includes almost all shades of the solar spectrum: red, yellow, green, purple, bluish, brown. The color is not always monotonous: sometimes it has uneven spots and various color transitions, as if fading in the sun.

1. Golden russula (lat. Russula aurea), author of the photo: archenzo, CC BY-SA 3.0; 2. Turkish russula (lat. Russula turci), photo by: Maja Dumat, CC BY 2.0; 3. Green russula (lat. Russula aeruginea), author of the photo: Jerzy Opioła, CC BY-SA 3.0; 4. Light yellow russula (lat. Russula claroflava), author of the photo: Jerzy Opioła, CC BY-SA 4.0; 5. Fiery russula (lat. Russula emetica), author of the photo: Dohduhdah, Public Domain; 6. Black podgruzdok (lat. Russula adusta), photo by Igor Lebedinsky, CC BY 3.0.

Hymenophore

The russula hymenophore, or the lower surface of the cap, consists of widely or narrowly adhered plates of various lengths, thicknesses, frequencies and colors. The russula plates can be white, light yellow, light cream, slightly pinkish, ocher, lemon yellow.

Leg

More often there are russules with cylindrical, regular-shaped legs, less often - with fusiform (olive russula (lat. R. olivacea), clavate (russula golden (lat. R. aurea), cylindrical, but narrowed towards the base (russula food, or edible (lat. R. vesca). The leg is attached to the middle of the head. Its pulp changes with age; in young mushrooms, it can be full, that is, loose, cotton-like or dense. With aging, cavities appear in it, it becomes spongy and fragile. The color of the leg can be both light: white, yellowish, cream, pinkish, and dark: gray or brown. At its base, rusty spots may be present, as, for example, in the green russula (lat. R. aeruginea). The surface of the leg is smooth, naked, silky or velvety, and may become slightly wrinkled with age.

Pulp

The flesh of the cap is mostly white or very light shades; thick or thin; odorless or with a faint aroma and a different taste. When the fruiting body of the russula breaks, milky juice is not released.

The plates, pulp and legs of russula are very fragile. The fragility and fragility of these mushrooms is given by spherocysts - special groups of vesicular cells that are found in the fruiting body.

Spore powder

The russula spore powder also has a different color: whitish, cream, light cream, yellow, light ocher.

Where and when do russula mushrooms grow?

Russula are one of the most common mushrooms. They grow in Europe, Russia, Asia and America: from the Arctic to the tropics, but the overwhelming majority are inhabitants of middle latitudes. Some species are found even in Africa.

Russula live in symbiosis, i.e. mutually beneficial partnership, with many types of trees (depending on the type of mushroom) (, beech, hornbeam, poplar, linden, alder, aspen), and in some cases with shrubs and herbaceous plants, and therefore are widespread in all types of forests: coniferous, deciduous, mixed. Different types prefer different soils: moist, sandy, waterlogged. Mushrooms bear fruit from spring to autumn, but the main season of russula is August-September, since they appear most actively at this time.

What are russula: types, names, photos

Among the existing variety of russula, the number of which according to various sources ranges from 275 to 750, it is rather difficult to determine a specific species. An ordinary mushroom picker can recognize only 2-3 dozen species, in other cases it is necessary to contact a specialist and even use chemical analysis. Externally, the russula can be distinguished by the shape of the cap and leg, the structure of the subcap layer, as well as the color of the skin and pulp of the cap and leg, plates and spore powder. Russula are very fragile, and from similar to them this quality of milkmen (lat. Lactarius) differ in that they do not emit milky juice when cut and pressed.

Mushrooms of the genus Russula are divided into:

edible;
conditionally edible;
inedible.

Below are some of the russula varieties that fall into each of these categories.

Edible russula

Edible russula are quite tasty mushrooms. They can be eaten fried, salted, pickled, and some even raw. The main thing is to know how they look.

Russula green(lat.Russula aeruginea ) - edible russula. Has a pungent taste that disappears upon boiling. The shape of the cap is initially hemispherical, then convex-outstretched, and then flat, with a sunken center, 4-9 cm in diameter. The cap is light at the edges and dark in the middle, has a green, olive green, yellowish green color, often with rusty brown spots. The legs are covered with the same spots, the height of which is 4-7 cm, and the diameter is from 1 to 2.5 cm. The plates are white or cream-colored. Spores are creamy. The skin is sticky, peels off easily in places. The flesh of this russula is white, which does not change color on the cut. The mushroom has no special smell. The green russula grows in all types of forests from June to October.

Russula yellow (light yellow, pale yellow, bright yellow) (lat. Russula claroflava) got its name from the color of its cap, which is convex at the beginning and flat as it grows. The cap reaches 8 centimeters in diameter. The stem is cylindrical or barrel-shaped, with age it changes color from white to gray. White plates become grayish-black as the fungus ages. The light flesh of the russula turns gray on the cut. It has a mild or astringent taste but is odorless. Spore powder of light ocher color. The skin is partially removed.

The fungus grows in small groups on moist, mossy soils, under poplars, birches or alders. This russula is not very tasty, but quite edible.

Food russula (lat.Russula vesca ) - one of the most common types of mushrooms. Its cap, up to 10 cm in diameter, is dry, sometimes finely wrinkled, with a smooth or slightly tubular edge, with a non-peeling or slightly peeling skin. The skin often does not reach the edge of the cap by 1-2 mm. It is pink, white-pink or burgundy-red, with large white spots in most mushrooms. The plates are frequent, branched near the pedicle, white or yellowish-white. The stem is pink, cylindrical, thinning downward. The flesh is quite strong and white. This edible russula is boiled, fried and salted.

Russula brownish, fragrant, purple, or herring (lat. Russula xerampelina) - an edible mushroom that fully justifies the name "russula", as it can be eaten raw. A hat, with a diameter of 6 to 15 centimeters, first convex, then flat-depressed and straight. The color of the cap, depending on the tree under which this russula grows, is different.
- Under conifers, it is red with wine, carmine, brown or purple hues.
- Under the oak trees - red-brown, pink or olive.
- Under the birches - yellow, yellowish-green, with purple edges.

The skin of the cap is slimy at first, then velvety, half lagging behind the pulp. The pulp is white, turns brown with age, and turns green in reaction with ferrous sulfate. The leg is brownish-reddish, with a pink tinge, turning brown with age, 4-8 centimeters high. Spores are yellowish cream. The taste of young russula is slightly spicy, later expressionless. The smell, on the contrary, is hardly noticeable at first, over time it becomes herring. Russula grow brown from August to November in coniferous and deciduous forests.

Swamp russula (lat. Russula paludosa) , popular name - float. This is the largest mushroom of the genus russula, with a cap diameter of up to 16 cm, a leg 10-15 cm high and 1-3 cm in diameter. Has a convex orange-red cap with a slightly depressed yellowish center. The fruit body is covered with dry skin, which becomes slightly sticky in wet weather. The plates of the marsh russula are white, yellowish or light golden. Its pulp is pink, gray with age, and has a pleasant taste. Edible marsh russules grow in large groups on the sandy soil of coniferous forests.

Russula is greenish, or scaly (lat. Russula virescens) - an edible mushroom, one of the best species of the russula family to eat. The cap of the mushroom is large, up to 14 cm in diameter, with a velvety skin that quickly cracks into scales. Its shape, like many russules, changes with age. In young mushrooms, it is spherical; in large russules, its center becomes concave. The color of the cap is a mixture of green, yellow, blue, ocher, copper and olive shades. The leg is white, with brown scales below. The plates are white. The mushroom is fleshy, with a sweetish nutty taste and odorless. Its flesh is dense and brittle; on cut it turns from white to rusty. Greenish russula grow singly or in groups, preferring space under oak, beech and birch trees in deciduous and mixed forests.

Blue russula, or azure (lat. Russula azurea) - a species growing under coniferous trees, more often under spruce trees. The diameter of the mushroom cap is from 3 to 10 cm. It is convex at an early age and flat with a concave center by the time the spores mature. The hat is colored in various shades of violet with a bluish admixture. The leg is whitish, velvety. Skin with a bluish bloom, well removable. Spore powder is white. Blue russula are edible mushrooms with a pleasant taste.

Frequent plate loading, or black lily (lat.Russula densifolia ) - a mushroom of the genus russula. The diameter of its cap is less than 20 cm. The whitish flesh on the cut first turns red and then turns brown and black. The plates are light. As it ages, the outer color of the fungus changes from grayish to olive, brown and brown. Podgruzdok grows in the southern regions in deciduous and coniferous forests. The extract of this russula is used in medicine.

Russula gray (lat. Russula grisea ) - the earliest of russula. Grows in large groups in light pine or deciduous forests, on fresh, sandy soils, from June to August. Its cap is from 5 to 12 cm in diameter, traditional for russula shape: convex in young mushrooms and flat, funnel-shaped in old ones. Its color is bluish, gray, dirty gray or dirty lilac-bluish, lighter towards the edge and dark in the middle. The leg is light. The peel is removed to half of the cap. The flesh of the russula is dense, white, odorless, fresh or slightly eating.

Podgruzdok white, or dry weight (lat. R u ssula d e lica ) ... Synonyms: rusk, russula, pleasant, excellent. White pods are often found in coniferous and deciduous forests in the northern part of the forest zone of Russia. They grow from July to October. The cap, up to 20 cm in diameter, is first flat-convex with a curved edge and an indentation in the middle, then funnel-shaped with a straightening edge, pure white, sometimes with brownish-yellow spots (tan marks), at first fine-grained, then naked. A white load is characterized by the presence of adhering soil particles in the center of the cap.

The stem of the mushroom is up to 5 cm long, even, at first solid, then hollow, white, thin. The pulp is white, does not change at the break, not pungent in the tissue of the cap, bitter in the plates. The plates are descending, narrow, clean, sometimes forked to the outer edge, bifurcated, white. Spores are colorless, ovate-rounded. Usually this mushroom is salted. The salty podgruzdok tastes good and has a pleasant white color.

Conditionally edible russula

Conditionally edible russula can be eaten only after heat treatment and in no case should it be eaten raw. This group includes:

Black russula, black podgruzdock, or nigella (lat. Russula adusta) has a dirty white-gray in youth and brown in maturity. Its leg is lighter. The plates are dirty gray, the spores are colorless. The pulp first turns pink, and then grays on the cut, blackening on the stem when pressed. The cap of a young mushroom is convex-outstretched, then with a funnel in the center. The diameter of the cap is from 5 to 15 cm. The taste of the mushroom is soft, the smell is unpleasant. Black russula grow mainly in pine forests from July to October.

Buffy russula (lat. Russula ochroleuca) has many similar species epithets: pale ocher, pale yellow, lemon, ocher yellow, ocher white, ocher yellow. The color of the cap corresponds to the name, its diameter is 5-12 cm. It is hemispherical at first, then it becomes convex. The skin of this type of mushroom is easily stripped off. Their leg is white with a brown tint, from 3 to 8 in height, and from 1 to 2.5 cm in diameter. The plates and spores are white or creamy. Ocher russula is a conditionally edible mushroom that is often found in all types of European forests.

The russula is pink, beautiful, or rosaceous (lat. Russula rosea) - conditionally edible mushroom. Named for the color of the cap, although it is not actually pink, but has shades from red to pinkish and can change under the influence of the weather to a pale lemon. The diameter of the cap is from 4 to 12 cm. Its shape is semicircular, eventually flat-spread with a concave center. The skin does not separate from the pulp of the cap. The height of the leg is from 3 to 8 cm, diameter is from 1 to 3 cm, its color is white or pinkish, approximately like that of the cap. The plates are pinkish or creamy, sometimes reddish closer to the stalk. The pulp is white with a sweetish odor, firm, but brittle. Spore powder has light ocher or cream shades. Pink russula grow singly or in groups, from July to October, mainly in deciduous, but sometimes also in coniferous forests, on well-drained soil.

Birch russula (caustic birch) (lat.Russula betularum ) - a conditionally edible mushroom that has a flat cap from 2 to 5 cm in diameter. Its color is the most varied: from dark red to white with a yellowish center. The skin can be easily removed. The leg is fragile, with cavities, soaked from dampness, wrinkled on top, light. The flesh of the russula is white, grayish when wet, practically odorless, the taste is spicy. Spores are white.

According to their name, these mushrooms grow under birches in deciduous and mixed forests. They like wet or swampy places. Birch russula are edible after boiling.

Valui (lat.Russula foetens ) - conditionally edible mushroom. Other names for the mushroom: plakun, goby, svur, kulbir, uryupka, kubar, underfloor, cam, cowshed. Grows in the forest zone of North America and Eurasia. It is found in mountain, spruce, deciduous forests. Most abundant in oak and birch forests. Valuy is harvested from July to October. The cap of the mushroom is yellow-brown or ocher. Its maximum diameter is 15 cm. At first, it is spherical, adjacent to the stem. Later it becomes flat, depressed in the center. The edge of the cap is thin and ribbed, with a peeling skin. The mushroom is covered with mucus, especially in wet weather, for which it was nicknamed the crybaby. The leg is cylindrical, 6-12 cm high and up to 3 cm thick. Light, can be covered with brown spots at the base. Bloated, empty inside. Its flesh is initially white and firm, turning brown at the cut. It tastes hot and pungent and has an unpleasant odor of dampness. In dry and hot weather, the smell disappears completely. Valuy plates are often located, they are adherent, at first white, later yellow. At the edges of the plates, drops of liquid are released, drying in air and leaving brown spots. Its spores are round, colorless at the time of appearance and light ocher, prickly at the time of ripening. Mushrooms are suitable for pickling. To do this, it is better to collect valui with a hat up to 6 cm. Their legs are cut to the base and blanched before salting. When cooked in this way, they taste good. Valui is also used for making mushroom caviar.

Blackening podgruzdok, or russula blackening (lat.Russula nigricans ) - a large conditionally edible mushroom, first with a convex, then with a flat-outstretched cap and a slightly depressed center. The cap color ranges from whitish to sooty brown. Its maximum diameter is 20 cm. The flesh is white, first reddening and then blackening in the cut. The stem of the mushroom is short, strong, and covered with veins. The plates are not typical for russules: thick, different in length, sparse, yellowish at first, later dark and even black. Podgruzdok grows from July to October, mainly in coniferous forests.

Blushing russula false (lat. Russula fuscorubroides) ... The fungus grows singly or in small groups in pine and spruce forests from June to August. He has a smooth lilac-purple or black tint cap, convex-flat in young specimens and depressed in the middle with fringed edges in mature specimens. Its diameter is from 4 to 14 cm. The leg is 4-9 cm high and 7-15 mm thick, purple, with blood-red longitudinal grooves, cylindrical, tapering upward. The plates are adherent, narrow, arcuate, ocher-white. Spores are also buffy-white. Because of the pungent taste, russula is used to prepare hot spices. It can be eaten after preliminary boiling in two or three waters.

Systematics:

Department: Basidiomycota (Basidiomycetes)
Subdivision: Agaricomycotina
Class: Agaricomycetes (Agaricomycetes)
Subclass: Incertae sedis (undefined)
Order: Russulales
Family: Russulaceae (Russula)
Genus: Russula (Russula)
View: Russula ochroleuca (Buffy russula)

Other names for the mushroom:

Synonyms:

Russula pale ocher
Russula pale yellow
Lemon russula
Russula, ocher-yellow
Russula ocher-white
Russula ocher yellow

(lat. Russula ochroleuca). A mushroom belonging to the genus russula is included in the russula family.

This is the most famous russula, which is ubiquitous in many forests of the temperate zone.

External description

The ocher russula has frequent, thin plates. Mostly they have a white, creamy, sometimes yellowish tint. Spore powder is light, sometimes ocher.

The leg of the buffy russula is thin, up to seven centimeters long, dense. May be a little wrinkled. The color is white, sometimes yellow.

The flesh of the mushroom is dense, white, easily broken, under the skin a little yellowish. It gets darker at the incision site. The pulp has no smell, the taste is rather pungent.

Spreading

Edibility

Similar species

The buffy russula bears a resemblance to the brown russula (Russula mustelina). Its fruiting body is dense and the taste is softer. It lives mainly in mountainous areas.