Russulae belong to the syruphose agaric mushrooms. In this family, there are more than 250 species of mushrooms, most of which are fit for human consumption. The name of the family was due to the fact that just a few centuries ago, these mushrooms were used even in its raw form. In the people, almost all edible mushrooms are called leishim meat. Mushroom pickers know that collecting syroezhek falls in June-October, when the mushrooms are tender and fragrant taste. In this article we will talk in detail about the benefits and dangers of russula, as well as methods of cleaning and cooking of lean meat.
Botanical description
Russula are edible cap mushrooms that grow on a straight leg. Their hat at a young age has a spherical shape, but later on it finishes and reaches a diameter of 10 centimeters or more. Mushrooms from this family can be found in almost any forest: deciduous, pine, birch. In addition, russula often found mushroom pickers on the outskirts of roads, near rivers and marshes.
Did you know? On the territory of Russia you can find a real moving mushroom, which is called plasmodium. Plasmodium is, of course, slower than a turtle, but in a few days it is able to climb a small stump.
The skin on the cap is matt, less often - shiny, painted in different colors. The contours of the cap are different scarring or banding. The hat is smoothly separated from the leg. Sometimes the cap may crack, especially if the fungus is old or if there is an increased level of precipitation in the region. Plate sprouted, frequent, branched. Depending on the type of Syroezhkovs, the plates may have blunt or pointed edges. The color of the plates varies from white to lemon yellow.
Leg syruzhek has a dense, smooth, cylindrical structure. Most species of the family have white legs with no sharpened ends. The flesh is dense only in the leg, on the cap the density is slightly less.
The flesh is different snow-white color, but old mushrooms can change the color of the pulp. It has a very delicate flavor range, our receptors barely catch the taste of russules. If you caught a mushroom with a bitter or sharp taste, then, most likely, you picked up a poisonous representative of meat.
The following species of mushrooms remain the most popular representatives of the Syrmej family:
- scaly russula (greenish). Mushroom pickers note that this representative of the family is the most delicious and fragrant, suitable for absolutely any culinary ideas and masterpieces. His cap has a greenish-brown color and reaches 12 cm in diameter. At the cut point, the pulp acquires a rusty hue;
Important! Pale toadstool is very similar to the greenish russula, which is an edible mushroom. But there is an important difference: the pale toadstool has a film under the cap.
- russula food. The cap has an uneven shape, a brownish shade, reaching a diameter of 8-10 cm. The edge of the cap may be flat or ribbed. The mushroom has a weak fishy flavor;
- russule blue and yellow. Differs in a variety of color skin on the cap. Color can be purple, greenish-purple, maroon. The cap is shiny, up to 15 cm in diameter.
Energy value and calorie
Caloric content of representatives of the Syroezhkov family can vary from 15 to 20 kcal per 100 g of product (depending on the type). 100 g of the product contains 0.7 g of fat, 1.7 g of proteins and 1.6 g of carbohydrates. The water base of the fungus is 90%.
Learn more about edible morels, chanterelles, poplar rows, truffles, boletus mushrooms, boletus, aspen woods, white podgruzdkah, boletus, boletus, ceps, honey agarics, boletus mushrooms, waves.
Chemical composition
The composition of this inhabitant of the mycological world contains ash, dietary fiber, mono / disaccharides, saturated and monounsaturated fatty acids, Omega-6 fatty acids, linoleic acid (belongs to the group of polyunsaturated fatty acids). Vitamin composition is rich in the following useful chemical compounds:
- vitamin C;
- thiamine (vitamin B1);
- tocopherol (vitamin E);
- Riboflavin (vitamin B2);
- nicotinic acid, niacin (vitamin PP).
Russulae are also rich in essential minerals:- ferum;
- magnesium;
- calcium;
- phosphorus;
- potassium;
- sodium.
Learn how to dry, pickle, freeze mushrooms.
Beneficial features
Russulae perfectly complement any diet menu, as they contain the minimum number of calories. They are useful for many vital functions in the body due to the content of vitamins and macro / microelements. And due to the presence of a natural lecithin emulsifier, the mushroom pulp prevents the deposition of "harmful" cholesterol. 
The benefits of syroezhek is as follows:
- The natural cleaner of the body, in addition, saturates it with many useful substances. Chemical compounds from the composition of fungi are able to absorb toxins and harmful radicals and remove them from the body;
- The composition of russula pulp contains an important and irreplaceable substance Rasulin, which contributes to the coagulation of milk.
- favorable effect on the blood and the circulatory system as a whole. Lecithin, vitamin C, magnesium, potassium and iron strengthen the walls of blood vessels, improve the functioning of the heart, thin the blood. In addition, iron is involved in the construction of red blood cells - erythrocytes;
Did you know? Mushroom can be called the largest and heaviest living creature on earth. Some mycelium, living underground, occupy an area of several hundred hectares and have a total weight of more than a hundred tons!
- mushroom juice actively fights with rough skin on the heels. The bellies will leave after just a few sessions of juice compresses;
- a beneficial effect on the organs of the gastrointestinal tract occurs due to the relatively easy absorption in the stomach and intestines;
- niacin or vitamin PP has a beneficial effect on metabolic processes in the body;
- thanks to ascorbic acid, the immune system is strengthened, which protects us from many infectious diseases. In addition, vitamin C helps to assimilate iron trace elements normally;
- Riboflavin protects the human respiratory system from the negative effects of external factors, improves the functioning of the thyroid gland and organs of vision. Vitamin B2 also has a beneficial effect on the skin, hair, nails and mucous membranes.
Of course, russules do not have the same healing miraculous properties as, for example, honey or birch sap. But such mushrooms are relatively easily absorbed by the body, they relieve the digestive tract organs, saturate them with vitamins and help to lose those extra pounds.Find out which mushrooms grow on trees, what are the main types of edible mushrooms.
Harm and contraindications
Russula will not harm the human body, unless you eat their poisonous counterparts. Experts identified a list of contraindications to the use of these mushrooms:
- children under 7 years old;
- individual intolerance to the product by the body. Some people may experience various allergic reactions, especially if the mushrooms are used raw;
- in case of serious pathologies of the stomach, liver and kidneys, mushrooms can be eaten only after consulting a doctor;
- people with gastritis, ulcers and pancreatitis are forbidden to use mushrooms in their raw state.
For children's meals, mushrooms must be subjected to intensive heat treatment, since the young organism perceives certain substances of the fungi as foreign microorganisms.
Nutritionists believe that 150 g of the product is considered the daily norm of syringes for an adult. It is in this dosage that the mushrooms will benefit and do absolutely no harm.
Cooking syroezhek
Representatives of the Russidae family can be salted, boiled, fried, braised, marinated. They will look absolutely harmonious in any exquisite culinary masterpiece. Mushrooms can be added to soup, salads, make pies and roasts based on them.
Important! The most delicious and healthy russula are those with no red or burgundy color on the cap.It is necessary to cook mushrooms in two waters with pre-soaking in salted water. Mushrooms should be boiled for 15-20 minutes. If you want to fry the russula in vegetable oil, you must first boil them for 5-7 minutes. There are more than a dozen recipes for making such mushrooms.
Below we give an example of salted russules: - Wash the mushrooms and remove visible debris from them.
- 500 g of syroezhek put in a container for pickling and add there 5 medium cloves of garlic and 2 tbsp. l salt (1 liter of water).
- Add herbs and spices (mint, dill, tarragon, basil, allspice, bay leaf, etc.).
- Cork a container and leave it in a cool, dark place for 10-12 hours.
- Serve the mushrooms to the table along with the spices (you can pre-fill with oil).
Learn how to freeze porcini mushrooms, oyster mushrooms, champignons, chanterelles, wild mushrooms.
How to clean the russula
Cleaning syruzhek should be carried out according to standard technology:
- cleaning debris and grass at the collection stage in the forest (also discard all damaged and suspicious mushrooms);
- at home, it is necessary to soak the collected product so that all the larvae and insects will leave the hard-to-reach places;
- after washing it is necessary to remove the film from the cap and cut the lower part of the leg into 1/3 of its length;
- After cleaning, rinse the mushrooms again under running water.
Storage conditions
Collected russula can not be stored for more than five hours, as they can change color and lose their taste. Fried and boiled mushrooms can be stored in the refrigerator or on the balcony (in winter).
Salted and canned mushrooms are stored for no longer than a year in a dark, cool place. Dried russula should be stored in fabric or paper bags in a dry ventilated place where the air temperature does not fall below +15 ° C.
Pay attention to the distinctive features of false boletus, pigs, inedible mushrooms, pale toadstools, satanic mushrooms.
The main differences between edible and inedible
Each mushroom picker should know the basic rules for distinguishing between edible and inedible mushrooms, which should be followed when collecting syroezhek. Here are some of the main characteristics of the poisonous representatives of the mushroom kingdom:
- inedible mushrooms have a characteristic dense flesh and an unpleasant smell;
- their plates are coarse, a skirt or film may be present on the leg;
- the end of the foot is colored pink or its shades;
- the bright color of the cap with different shades characterizes many poisonous species of mushrooms, but with this color there are some edible russines;
- during heat treatment, the mushroom pulp of poisonous members of the family changes color.
Did you know? Mushrooms are probably the only organisms that can survive in extreme conditions (without atmosphere, under high doses of radiation exposure and strong atmospheric pressure).
These rules will undoubtedly help every novice mushroom picker, but knowledge comes with experience. In order to experience did not give you the price of health, carefully read photos of edible and inedible syroezhek. Take experienced mushroom pickers to the forest for the first time and consult them regularly.
Finally, I would like to note that the russula is a fairly popular type of fungus in our country, and if you don’t have time to pick your own mushrooms, then in August-September you can easily find them on the market. Just remember the basic rules for cleaning and distinguishing edible mushrooms from poisonous ones in order to get a tasty dish, and not a hospital soup.
