The russet belongs to the higher lamellar fungi. Category of edible mushrooms - 3 - with medium taste. Plates and pulp have a burning taste, which disappears after boiling.
Raw green is predominantly found indeciduous forests, mostly birch forests. Can also be found in coniferous forests. In the pine forest you can find on the fringes and among the moss. Prefers sandy soils, because of what, presumably, on the bonnet often there are particles of earth or sand. It forms mycorrhizas (mycelium) with the roots of the trees. You can find this mushroom from July to October. The fungus can grow either singly or in families.
The hymenophore (opposite side of the cap) is tubular, the color is white, as the fungus ages, dark spots appear.
Hat in diameter 5-10 cm.In a young mushroom it is semicircular, then becomes convex-prostrate or flat. The head itself is sticky, as it dries it becomes shiny, with a thin edge with scars. The older the fungus, the hat becomes more wavy and uneven. Its color is from dirty-whitish to green or olive-green.
The leg of the fungus is 4-7 × 2-3 cm in size,cylindrical surface smooth or wrinkled. The color of the legs is white. With age, it can appear brown spots. Drilling of the foot is noted in old specimens of green russet, as well as in the development of the fungus during the heat period. Inside, the leg is not good, it becomes wadded to old age.
The pulp of the fungus of the green russet has a mild taste, the color is white, when pressed, browning, the odor for a person is practically imperceptible.
The color of the plates is white, they are often located, adherent.
Has spherical colorless spores with cream powder.
Raw green is an edible mushroom, while a pale toadstool is a poisonous fungus, the use of which can lead to death.
The main differences:
For clarity, below is a photo of green russula and pale grebes.
Gather young mushrooms with slightly lowered margins on the bonnet, less fragile, not affected by worms and beetles.
Collected mushrooms can be stored for 1-2 daysin the refrigerator, without soaking. Marinated and salted mushrooms can be consumed within 1 year, dried fruits have a longer period of use, but after drying up to 60-70% of the protein is lost.
In 100 g of the product contains about 1.7% protein, 0.7% fat, 1.5% carbohydrates. Caloric content is about 19 kcal. Thus, green russet 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 a number of researchers, they help prevent the development of blood clots. With their help you can curdle milk.
It is not recommended their use by children under 12years, persons with disabilities of the kidneys, liver, heart, with individual intolerance of the components of this fungus, pregnant and lactating women. Adults need to limit their intake to 150 grams per day.
There are similar names - a greenish russet,and a mushroom olive-green russet (olive russet). The latter, unlike the green russula, grows in mountainous and coastal forests, preferring pine trees. Can induce indigestion, although some are tolerated well. It has yellow spores, the plates are white at first, but after a while they are light yellow, a pink-tinted leg, the cap is up to 2 times or more in comparison with that of a green russule.
Before boiling the mushrooms thoroughlysorted and washed, cleaned of contamination, placed in a saucepan, poured into water in a ratio of 2: 1. Then put on medium flame to a boil, after which it is made quieter, it is necessary to monitor the formation of foam, which must be periodically removed. Add salt, black pepper peas, bay leaf. The cooking time after boiling is half an hour. Water then must be poured out.
For pickling after placing mushrooms in a saucepan (withcarrying out the same preliminary actions as for boiling), salt is added. Next, 3 cloves of garlic are cleaned, of which small plates are made, placed to the mushrooms. Cover with blueberry branches and put them in a cool and dark place for 12 hours. On top add a sliced from one medium bulb, add 3 tablespoons of vegetable oil and mix, then spread on the jars and close. Mushrooms need to be rammed, adding new ones. After an average of 1 month, mushrooms can be consumed.
You can marinate mushrooms in different ways,the most common - with vinegar. The legs are cut, poured mushrooms with boiled water, brought to a boil, allowed to cool down, and then placed in a colander. In the cans add currant leaves, cherries, dill umbrellas, laurel leaves. The brine is made based on 250 g of water 25 g of rock salt and 50 ml of vinegar. It is boiled and poured into cans with mushrooms. Sterilization is carried out in a pot of water. After boiling on the fire, hold for 20 minutes, then roll up the lids.
Raw rye green refers to edible fungi 3rdcategories. Can be found everywhere. The main difference from a pale toadstool is the absence of a ring on the leg. Dishes from these mushrooms can be used as dietary. Can be subjected to pickling, pickling and boiling.
