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Autumn is the time to gather mushrooms. The forest product is divided into two categories: edible and conditionally edible. In addition, the convention has a division into categories. The fourth category of conditionality is the pink russula.
Mushroom Description
Mushroom taste has a slight bitterness, because it is sometimes attributed to inedible. He is known by other names - the russula is a beautiful, russula rosy. It can be easily identified by the following features:
- Spores of a light cream color.
- White flesh, dense, rather fragile with a bitter taste, when the mushroom is broken, it becomes gray when it comes into contact with air.
- The leg is cylindrical, slightly thickened pink below, 1-3 cm in diameter, and 3-8 cm in height.
- Rare, narrowly sprouted, fragile plates, which are initially white and then light cream.
- The hat is pale red. And the middle of a rich shade.
In rainy weather, the color of the cap is washed out a little and becomes pale pink; the skin can be whitish with a lemon tint, cracked, and poorly removed. When the mushroom is a young cap of a round shape, then it becomes flat depressed in the center, but not with a funnel. The diameter of the cap can reach 4-11 cm. When moisture gets on the cap, it becomes sticky, in dry weather it is a bit velvety to the touch.
- Bitter russula that grows under beeches, and has a slightly fruity aroma and bitter taste.
- The burning russula is characterized by more vivid colors and grows in raw coniferous forests, and the taste fully corresponds to the name.
- False red or ruddy grows under oaks, it is very rare to find it under beeches in deciduous forests, it has characteristic ocher-yellow plates and a bright taste of bitterness.
Germination place
Pink russula can grow individually and in groups. She loves the drained soil of birch groves, mixed birch forests and pine forests. Grows in temperate climates. The fruiting period falls in August and ends in October.
Mushroom features
Collected mushrooms can be stored in the refrigerator for no more than 3-5 days. They need to be put as far as possible from other products. And frozen mushrooms are stored no more than 10 months in the freezer. Dried mushrooms retain no more than 12-18 months in a dry, dark place.
It is not a poisonous mushroom, but it has an unpleasant taste, unlike other edible mushrooms. They can not get rid of them, but you can provoke problems in the work of the digestive system.
The bitterness in the russula is given by the enzyme rassulin. This substance is used to make rennet cheese. It is enough to add 0.5 grams per 100 liters of milk to make cheese. Such a potent substance, getting into the digestive system, affects the microflora of the stomach, causing various kinds of severity.
If it happened that a person has eaten cooked meals from mushrooms, certain symptoms of poisoning may occur:
- After eating food with mushrooms, there is a feeling of bitterness and dry mouth, itching of the tongue, palate.
- Within an hour, cracks appear in the intestines, and heaviness under the right edge.
- Vomiting with diarrhea.
- Weakness, headache, dizziness.
If at the first symptoms (the appearance of bitterness) not to take action, the state of health will worsen. The first step is to flush the stomach and make an enema. Next, if necessary, take a febrifuge. It is important to provide bed rest and rest. After washing it is necessary to take a lot of liquid: sweet tea, decoction of herbs, rice decoction.
How to prepare the Russula?
If there are various diseases of the gastrointestinal tract (ulcer, gastritis) and cardiovascular, then the use of Russula should be abandoned. It is very hard absorbed by the body. And for people with good health, the recommended dose is 130 grams. Children under 7 years old do not recommend eating mushroom.
Most often, the pink russula is collected for therapeutic purposes, cleaning the intestines.
Thus, the pink russula, despite the bitterness in the pulp, takes place in mushroom cooking.
Video: Russula rosea (Russula rosea)
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