Russula yellow (lat. Russula claroflava) - a species of mushroom included in the genus Russula ( Russula) family Russulaceae ( Russulaceae).
Other name: Russula light yellow
Characteristics of the mushroom
hat
Intense yellow color. In young mushrooms it is hemispherical and convex. As the mushroom grows, it becomes flat, then funnel-shaped. The diameter of the cap reaches 10 cm, it is smooth, sometimes dry or slightly sticky. The edges of the cap are smooth, even with peelable skin. The plates at the base of the stem are white, yellowish towards the edge. With age they acquire a gray tint.
Pulp
Strong, white, usually turning gray in air. Consists of frequent fragile plates. Young mushrooms are elastic, but with age they become loose. When scrapped, it turns gray over time.
Spore-bearing layer
Ocher-colored spore powder. Spores are 8.5-10 × 7.5-8 µm, ovoid, spiny, with a well-developed mesh. Pileocystids are absent.
Leg
Diameter 1-2 cm, height 5-10 cm. The leg is brittle, white, smooth, cylindrical, grayish at the base, dense. With age, chamber cavities appear in it.
When and where does it grow?
Yellow russula grows from mid-June to October. Prefers pine-birch forests, swampy areas, in moss and blueberry fields. They like to grow in small groups.
Eating
Yellow russula is edible. The taste of the mushroom is mild, with some nutty flavor. The smell is weak.
Attention! Poisonous doubles
Inexperienced mushroom pickers may confuse Russula yellow with Amanita bright yellow. Unlike russula, the fly agaric has white flakes on its cap, the stem is rough, there is a ring on the stem in the upper third, and the base of the stem is swollen.
The yellow russula mushroom grows in humid forests. It is most widespread in birch and pine forests, and is often found in blueberry fields. The mushroom is edible and of good quality.
- the cap is painted yellow or its shades
- the pulp consists of plates
- has a mild taste
- at the break the flesh turns gray
- grows under trees
The hat has a diameter of 5-10 cm. Its shape is convex in the middle, and flatter towards the edges. In the center it is slightly pressed inward. It is yellow. It can be dry or slightly sticky.
The flesh is dense and white. Consists of frequent fragile plates. At the beginning of the season, the plates are whitish in color. Over time they become loose. When cut, they gradually acquire a gray color.
After some time, when the spores ripen, the plates acquire a yellowish tint. Sometimes there are gray spots on the records. When the spores mature, a yellow powder appears on the cap. The spores are oval in shape, yellowish in color, and have a warty surface.
The leg has a diameter of 1-1.5 cm and a height of 6-10 cm. The leg is brittle, white, cylindrical in shape. Mature species have gray spots on the stem.
The taste of the mushroom is mild, with some nutty flavor. The smell is weak.
Where does it grow
This species grows in birch or birch-pine forests. In birch-pine forests it grows only under birch trees. Loves damp places and often grows along the edges of swamps. Often prefers peat bogs and damp birch forests. It is found in areas with little grass cover, mosses, and fallen leaves. Grows singly or in small groups.
Growing time is from mid-summer to October. Appears in July, earlier than all other autumn species. It is found in forests until October, when the leaves fall from birch trees.
The mushroom is unpretentious. Its share in the total forest reserves is almost half of all species. Found in all regions of Russia.
The mushroom grows in the vicinity of boletus, yellow-brown floater, and thin pigwort.
Yellow russula is often classified as a conditionally edible mushroom due to the bitter milky juice in its pulp.
Also, its cap has increased fragility. It often harbors fungal worms. For these reasons, it did not gain popularity among mushroom pickers.
What can be confused with
Inexperienced mushroom pickers may confuse it with the poisonous fly agaric. The main differences between them are that the fly agaric has white flakes on its cap, and the stem has a fringe with a green ring. Russula yellow does not have these signs.
It is also often confused with ocher-yellow russula, which grows in coniferous forests rather than birch forests. Her cap is dirty yellow and her plates are white. Has a pungent taste. It is edible, but less tasty.
The mushroom can also be confused with Russula gall, which has a light brown cap and a lighter stalk. Grows under oak trees. It tastes very bitter. The lilac-legged russula has a yellow cap and a purple-tinged leg. It's edible. Grows under oak trees.
Russulas are fungi of the basidiomycetes department, class Agaricomycetes, order Russula (Russula, Russula), family Russula, genus Russula (lat. Russula).
Mushrooms received their Russian name due to the fact that many of them can be eaten after daily pickling. Some russula can be eaten raw, but there are also bitter-tasting types that it is advisable to soak before cooking to remove the bitterness. The Latin name of the genus arose from one of the colors of their cap: the word “russulus” translates as “reddish”.
Russula: description and photo of mushrooms. What does russula look like?
hat
The fruiting body of russula consists of a cap and a stalk. 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-prostrate, and in old mushrooms it becomes flat with a concave center or funnel-shaped.
The edges of the cap of different types of russula can be ribbed, wavy-curved, tuberous or smooth, changing with age. Some species have straight edges, while others have lowered or raised edges. Cap sizes vary from 2 to 15 cm.
The skin covering the cap, even in mushrooms of the same species, can be:
- or smooth, damp and sticky;
- or dry, matte, gently velvety.
The adhesive surface can dry out over time, and sometimes it is dry to begin with.
The skin separates from the flesh of the cap in different ways:
- easy (in birch russula (lat. Russula betularum);
- up to half (for sunny russula (lat. Russula solaris);
- only along the edge (in 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 uniform: sometimes it has uneven spots and various color transitions, as if fading in the sun.
1. Golden russula (lat. Russula aurea), photo author: 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), photo by: Jerzy Opioła, CC BY-SA 3.0; 4. Light yellow russula (lat. Russula claroflava), photo author: Jerzy Opioła, CC BY-SA 4.0; 5. Stinging russula (lat. Russula emetica), photo by: Dohduhdah, Public Domain; 6. Black podgrudok (lat. Russula adusta), photo author: Igor Lebedinsky, CC BY 3.0.
Hymenophore
The russula hymenophore, or the lower surface of the cap, consists of widely or narrowly adherent plates of varying length, thickness, frequency and color. Russula plates can be white, light yellow, light cream, slightly pinkish, ocher, lemon yellow.
Leg
More often there are russulas with cylindrical, regular shaped legs, less often - with spindle-shaped ones (olive russula (lat. R. olivacea), club-shaped (golden russula (lat. R. aurea), cylindrical, but narrowed towards the base (russula edible, or edible (lat. R. vesca). The stem is attached to the middle of the cap. Its pulp changes with age; in young mushrooms it can be full, that is, loose, cotton wool-like or dense. As it ages, it develops cavities and becomes spongy and brittle. The color of the leg can be either light: white, yellowish, cream, pinkish, or dark: gray or brown. At its base there may be rusty spots, as, for example, in green russula (lat. R. aeruginea). The surface of the leg is smooth, bare, silky or velvety, and may become slightly wrinkled with age.
Pulp
The flesh of the cap is mainly white or very light shades; thick or thin; odorless or having a weak aroma and a different taste. When the fruiting body of the russula is broken, the milky juice is not released.
The plates, pulp and legs of russula are very fragile. The fragility and fragility of these mushrooms are given by spherocysts - special groups of vesicular cells that are located in the fruiting body.
Spore powder
Russula spore powder also has different colors: whitish, cream, light cream, yellow, light ocher.
Where and when do russula mushrooms grow?
Russulas are one of the most common mushrooms. They grow in Europe, Russia, Asia and America: from the Arctic to the tropics, but the vast majority are inhabitants of mid-latitudes. Some species are even found in Africa.
Russulas live in symbiosis, i.e. mutually beneficial partnership, with many types of trees (depending on the type of fungus) (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 species prefer different soils: moist, sandy, marshy. Mushrooms bear fruit from spring to autumn, but the main season for russula is August-September, since at this time they appear most actively.
What are the types of 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 quite 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, russula can be distinguished by the shape of the cap and stem, the structure of the subcap layer, as well as the color of the skin and pulp of the cap and stem, plates and spore powder. Russulas have great fragility, and from laticifers similar to them with this quality (lat. Lactarius) differ in that when cut and pressed they do not release milky juice.
Mushrooms of the genus Russula are divided into:
- edible;
- conditionally edible;
- inedible.
Below are some varieties of russula 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 what they look like.
- Green russula(lat.Russula aeruginea ) - edible russula. It has a pungent taste that disappears when boiled. The shape of the cap is initially hemispherical, then convex-spread, 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 same spots cover the leg, 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. The spores are creamy. The skin is sticky and comes off easily in some places. The pulp of this russula is white and does not change color when cut. The mushroom has no special smell. Green russula grows in forests of any type 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 has a convex shape at the beginning and a flat shape as it grows. The diameter of the cap reaches 8 centimeters. The leg is cylindrical or barrel-shaped, changing color from white to gray with age. The white plates become grayish-black as the mushroom ages. The light pulp of russula turns gray when cut. It has a mild or astringent taste, but is odorless. Spore powder is light ocher in color. The peel is partially removed.
The mushroom 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 ribbed edge, with undetectable or slightly peelable skin. The peel often does not reach the edge of the cap by 1-2 mm. It is pink, white-pink or burgundy-red, with most mushrooms having large white spots. The plates are frequent, branched near the stem, white or yellowish-white. The leg is pink, cylindrical, thinning downwards. The pulp is quite strong and white. This edible russula is boiled, fried and salted.
- Russula is brownish, aromatic, purple, or herring (lat. Russula xerampelina)
- an edible mushroom that fully justifies the name “russula”, since it can be eaten raw. The cap, with a diameter of 6 to 15 centimeters, is at first convex, then flat-depressed and straight. The color of the cap, depending on the tree under which this russula grows, varies.
- Under coniferous trees it is red with burgundy, carmine, brown or purple hues.
- Under oak trees - red-brown, pink or olive.
- Under the birches - yellow, yellowish-green, with purple edges.
The skin of the cap is initially slimy, then velvety, with half of the flesh behind it. The pulp is white, becomes brown with age, and in reaction with ferrous sulfate becomes green. The leg is brownish-reddish, with a pink tint, turning brown with age, 4-8 centimeters high. The spores are yellowish-cream. The taste of young russula is a little sharp, later inexpressive. The smell, on the contrary, is barely noticeable at first, but over time it becomes like herring. Russulas that turn brown grow from August to November in coniferous and deciduous forests.
- Marsh Russula (lat. Russula paludosa) , popular name is float. This is the largest mushroom of the russula genus, with a cap diameter of up to 16 cm, a stem 10-15 cm high and 1-3 cm in diameter. It has a convex orange-red cap with a slightly depressed yellowish center. The fruit body is covered with a dry skin that becomes slightly sticky in humid weather. The plates of marsh russula are white, yellowish or light golden. Its flesh is pink, turning gray with age, and has a pleasant taste. Edible marsh russula grow in large groups on the sandy soil of coniferous forests.
- Russula greenish, or scaly (lat. Russula virescens) – an edible mushroom, one of the best species for eating in the Russula family. The mushroom cap is large, up to 14 cm in diameter, with a velvety skin that quickly cracks into scales. Its shape, like that of many russula, changes with age. In young mushrooms it is spherical, in large russula its middle 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; when cut, it turns from white to rusty. Greenish russula grow singly or in groups, preferring space under oaks, beeches and birches in deciduous and mixed forests.
- Russula blue, or azure (lat. Russula azurea) - a species growing under coniferous trees, 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 purple with a bluish admixture. The leg is whitish, velvety. The skin has a bluish coating and can be easily removed. Spore powder is white. Blue russulas are edible mushrooms with a pleasant taste.
- Frequent plate loader, or nigella algae (lat.Russula densifolia ) - a mushroom of the russula genus. The diameter of its cap is less than 20 cm. When cut, the whitish flesh first turns red and then turns brown and black. The plates are light. As the mushroom ages, the outer color of the mushroom changes from grayish to olive, brown and brown. Loading is growing 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 the russulas. Grows in large groups in light pine or broad-leaved forests, in fresh, sandy soils, from June to August. Its cap is from 5 to 12 cm in diameter, of a traditional shape for russula: convex in young mushrooms and flat, funnel-shaped in old ones. Its color is bluish, gray, dirty gray or dirty lilac-blue, lighter towards the edges and dark in the middle. The leg is light. The peel is removed up to half the cap. The pulp of russula is dense, white, odorless, fresh or slightly pungent.
- Loader white, or dry mushroom (lat. R u ssula d e lica ) . Synonyms: cracker, russula, pleasant, excellent. White podgrudki 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 at first flat-convex with a curved edge and a depression in the middle, then funnel-shaped with a straightening edge, pure white, sometimes with brownish-yellow spots (scorching), at first thin felt, then bare. White loading is characterized by the presence of adherent soil particles in the center of the cap.
The stem of the mushroom is up to 5 cm long, smooth, at first solid, then hollow, white, thin felt. The pulp is white, does not change when broken, is not pungent in the tissue of the cap, and bitter in the blades. The plates are descending, narrow, clean, sometimes forked towards the outer edge, bifurcated, white. The spores are colorless, ovoid-round. Usually this mushroom is salted. 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 podgrudok, or nigella (lat. Russula adusta) has a dirty white-gray cap when young and brown when mature. Its legs are lighter. The plates are dirty gray, the spores are colorless. The flesh first turns pink and then turns gray when cut, and on the stem it turns black when pressed. The cap of a young mushroom is convex and 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 mild, the smell is unpleasant. Black russula grow mainly in pine forests from July to October.
- Russula ocher (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. Hemispherical at first, then it becomes convex. The skin of this type of mushroom comes off easily in strips. Their stem is white with a brown tint, height from 3 to 8, diameter from 1 to 2.5 cm. The plates and spores are white or creamy. Ocher russulas are conditionally edible mushrooms that are often found in European forests of all types.
- Russula is pink, beautiful, or rose-shaped (lat. Russula rosea) - conditionally edible mushroom. Named for the color of the cap, although it is not actually pink, but has shades of red to pinkish and can change with the weather to a pale lemon color. The diameter of the cap is from 4 to 12 cm. Its shape is semicircular, eventually becoming flat-spread with a concave center. The skin does not separate from the flesh of the cap. The height of the leg is from 3 to 8 cm, the diameter is from 1 to 3 cm, its color is white or pinkish, approximately like the cap. The plates are pinkish or creamy, sometimes reddish closer to the stem. The pulp is white with a sweetish odor, dense but brittle. Spore powder has light shades of ocher or cream color. Rose russula grow singly or in groups, from July to October, mainly in broad-leaved, but sometimes in coniferous forests, in well-drained soil.
- Russula birch (caustic birch) (lat.Russula betularum ) – a conditionally edible mushroom that has a flat cap from 2 to 5 cm in diameter. Its color is very diverse: from dark red to white with a yellowish center. The peel comes off easily. The leg is brittle, with cavities, soaked from dampness, wrinkled on top, light in color. The pulp of russula is white, grayish when wet, practically odorless, and has a pungent taste. The spores are white.
According to their name, these mushrooms grow under birch trees in deciduous and mixed forests. They love damp or swampy places. Birch russula are edible after preliminary boiling.
- Valuy (lat.Russula foetens ) - conditionally edible mushroom. Other names for the mushroom: plakun, goby, svinur, kulbir, uryupka, kubar, podtopolnik, kulak, cowshed. Grows in the forest zone of North America and Eurasia. Found in mountain, spruce, and deciduous forests. It is most abundant in oak forests and birch forests. Valui is collected from July to October. The mushroom cap is yellow-brown or ocher. Its maximum diameter is 15 cm. At first it is spherical, adjacent to the leg. Later it becomes flat, depressed in the center. The edge of the cap is thin and ribbed, with peeling skin. The mushroom is covered with mucus, especially in wet weather, for which it is nicknamed the crybaby. The leg of the value is cylindrical, 6-12 cm high and up to 3 cm thick. Light, may be covered with brown spots at the base. Bloated, empty inside. Its flesh is initially white and dense, becoming brown when cut. It tastes pungent and pungent and has an unpleasant smell of dampness. In dry and hot weather the smell disappears completely. The plates of the valuu are located frequently, they are adherent, initially white, later yellow. Drops of liquid are released along the edges of the plates, drying in the air and leaving brown spots. Its spores are round, colorless at the time of appearance and light ocher, spiny at the time of ripening. Mushrooms are suitable for pickling. To do this, it is better to collect valui with a cap up to 6 cm. Their legs are cut to the base and blanched before salting. Cooked this way they taste good. Valui is also used to make mushroom caviar.
- The loader is turning black, or Russula blackening (lat.Russula nigricans ) - a large conditionally edible mushroom, initially with a convex, then with a flat-spread cap and a slightly depressed middle. The color of the cap varies from whitish to sooty brown. Its maximum diameter is 20 cm. The flesh is white, first turning red when cut and then turning black. The mushroom stem is short, strong, covered with veins. The plates are not typical for russula: thick, different in length, sparse, at first yellowish, later dark and even black. The load grows from July to October, mainly in coniferous forests.
- Russula reddening false (lat. Russula fuscorubroides) . The mushroom grows singly or in small groups in pine and spruce forests from June to August. It has a smooth lilac-purple or black cap, convex-flat in young specimens and depressed in the middle with fringed edges in mature ones. 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, arched, ocher-white in color. The spores are also ocher-white. Because of its pungent taste, russula is used to prepare spicy seasonings. It can be eaten after preliminary boiling in two or three waters.
Russula is multi-colored. The cap is 3-7 cm in diameter, thin-fleshy, rounded-prostrate or flat-prostrate, with a blunt, short-ribbed edge with age. The skin is separated 2/3 of the cap radius, smooth, dull brown-purple-green to olive-violet, darker in the center - purplish-brown, becoming olive-greenish-brown with age. The plates are attached, white, then turn yellow, sparse, wide. Leg 2-6 x 0.5-1.5 cm, white, turns brown at the base with age, dense, then completed. The pulp is white, then turns yellow, pungent, with a slight unpleasant odor. When exposed to FeSO4 it turns orange. Spore powder is creamy.
Russula forms an association with birch (Betula L.) and alder (Alnus Mill.). Grows in deciduous forests, in groups, rarely, in June - October. Edible.
Russula olive
The cap is 6-15 (20) cm in diameter, densely fleshy, convex, flat-prostrate, slightly depressed, with a rolled, blunt, wavy, ribbed edge in mature specimens. The skin is separated by 1/3 of the radius of the cap, slightly sticky, velvety when dry, red, wine-brown, soon acquiring an olive-brown tint or completely olive, in the center it is colored in darker tones. The plates are attached, of moderate frequency, wide, thick, with plates, ocher, yellow. The leg is 5-10 x 1.5-2.5 cm, cylindrical, often narrowed downwards, hard, formed, bare, smooth, almost all carmine pink. The pulp is yellowish, dense, white, tastes fresh, sweetish, without much odor. When exposed to FeSO4, it turns orange, while phenol turns bright red. Spore powder is yellow to rich ocher.
Olive russula mushrooms form an association with birch (Betula L.) and oak (Quercus L.). Grows in deciduous and mixed forests, singly or in groups, abundantly in places, often in July - October. Edible.
Russula yellow
The cap is 3-7 cm in diameter, thin-fleshy, flat-spread, slightly depressed in the center, with a blunt, long-smooth, then ribbed edge. When dried, yellow russula becomes glossy, lemon-yellow, egg-yellow, apricot-yellow. The plates are attached, frequent, narrow, with anastomoses, ocher, yellow. The leg is 2-6 x 0.6-1.5 cm, club-shaped, very brittle, with cavities, bare, sometimes slightly mealy, white, in exceptional cases pinkish. The pulp is very fragile, white, tastes fresh, with an odor of iodoform at the base of the stem. Spore powder is ocher-yellow.
Russula yellow mushrooms form an association with birch (Betula L.), oak (Quercus L.), linden (Tilia L.) and pine (Pinus L.), and grow in mixed forests, in groups, often in June - October. Edible.
Russula brown-olive
The cap is 5-8 cm in diameter, fleshy, convex, with age it becomes concave-prostrate, the edge is initially smooth, then ribbed. The skin is separated by 1/2 of the radius of the cap, dry, without shine, green or olive tones predominate, often fading to off-white towards the edge.
The plates are adherent, white, sometimes with ocher-brown spots; with age they turn into light ocher-cream tones. The leg is 4-5 x 1.5-2 cm, smooth, solid, white, sometimes with a slightly pinkish tint, then becomes yellowish to brown.
The flesh is whitish or brownish, with a mild taste; older specimens have a herring smell. When exposed to FeSO4 it turns green, and from aniline water it turns copper-red. Cream to ocher spore powder.
Russula olive brown forms an association with birch (Betula L.), oak (Quercus L.), spruce (Picea A. Dietr.) and pine (Pinus L.). Grows in various types of forest (mainly coniferous), in large groups and individually, often in June - November. Edible.
Russula dark purple
The cap is 5-10 (15) in diameter, densely fleshy, spherical, then rounded-prostrate, concave-prostrate. The edge is smooth or drooping, wavy-curved, not ribbed. The skin is easily separated, smooth, slightly mucous, dark red, purple-brown-violet, olive-dark violet, in the center it can be ocher, olive-greenish or black. The plates are initially adherent, become loose with age, wide, thick, initially white, over time they become yellowish with a grayish tint. The leg is 3-5 (8) x 1-2 (3) cm, cylindrical, sometimes slightly curved, dense, white, often acquiring a pink tint with age, sometimes turning gray or brown at the base. The pulp is white, pungent, then sweetish, turns gray, turns brown with age, with an apple smell. When exposed to naphthol, it turns gray-violet; with resorcinol, it turns black after an hour. Spore powder is white.
Russula dark purple forms an association with oak (Quercus L.) and grows in deciduous and mixed forests, in groups, rarely, in June - November. Edible.
Russula orange (carrot red)
The cap is 5-7 cm in diameter, densely fleshy, semicircular, then prostrate-concave, with a blunt ribbed edge. The skin peels off easily, slightly glossy, brick-, copper- or carrot-red, brick-orange or carmine. The plates are free, relatively wide, frequent, first yellowish, then yellowish-brownish. The stem is 2-3 x 1-2 cm, cylindrical, short, strong, smooth, in older specimens it is loose, wrinkled, white, sometimes with a dirty pink tint. The pulp is white, loose, with a mild taste and a pleasant fruity smell. When exposed to phenol, it turns intense pink. Spore powder is creamy.
Russula orange (carrot-red) forms an association with birch (Betula L.). Grows in deciduous and mixed forests, in groups, rarely, in July - October. Edible.
Russula azure
The cap is 3-7 (10) cm in diameter, fleshy, spherical, then flat-prostrate, the edge is blunt, strongly ribbed. The skin is separated by V of the radius of the cap, when wet it is slimy, when it dries it becomes dull, with a powdery-velvety white coating, amethyst-violet, dull-lilac, with a dark (to black) middle, sometimes brownish-violet, gray-bluish-olive , gray along the edge. The plates are pure white, closely adjacent to each other, of the same length, sometimes forked, attached, and sometimes become free with age. The leg is 3-5 x 1-2 cm, cylindrical or slightly wider at the bottom, durable, pure white. The pulp is white, juicy, in mature basidiomas it is dry, without much taste or smell, with phenolalanine it turns copper-red (it turns black after some time). Spore powder is white.
Russula azure forms an association with birch (Betula L.) and pine (Pinus L.). Grows in coniferous and mixed forests, singly and in small groups, rarely, in July - September. Edible.
Russula tuberculate azure
The cap is (3) 5-7 (12) cm in diameter, thin-fleshy, initially almost conical, with age it becomes flat-spread, but the tubercle in the center of the cap always remains, with a blunt smooth or ribbed edge. The skin is separated at the V radius of the cap or removed completely, smooth, glossy, matte when dry, from purple to slate blue, sometimes fading to yellow-brown. The plates are attached, frequent, with rare plates and anastomoses, at first ocher, becoming yellowish with age. The leg is 4-7 x 1 cm, club-shaped, loose, made or with cavities, smooth, white, sometimes slightly gray, especially at the base. The pulp is white, the smell is slightly fruity, the taste is slightly pungent, slightly gray. Under the influence of sulfovaniline it turns eosin-red. Spore powder is yellow.
Russula azureum forms an association. Grows in mixed and forests, singly, rarely, in July - October. Edible.
Russula spotted
The cap is 3-6 (10) cm in diameter, densely fleshy, flat-spread, slightly depressed in the center, with a blunt ribbed edge. The skin separates at the radius of the cap, is slimy, shiny, becomes dull when dried, intensely red fading to orange or yellowish-ocher, usually with numerous small dark spots. The plates are attached, become loose with age, sparse, wide, ocher, yellow, cream, with brown or reddish spots along the edge of the plate. Leg 3-8 (10) x 1.5-3 cm, cylindrical, often narrowed downwards, filled with cavities over time, hard, mealy, white, with pinkish-yellowish spots, turning brown over time. The pulp is dense, white, slightly grey, tastes slowly pungent, in older specimens it is sweetish, with a pleasant, faint, fruity odor. Spore powder is egg-yellow, yellow.
Written by Nikolay Budnik and Elena Mekk.
Russula yellow is a good edible mushroom. Its flesh turns almost black when cooked. But the taste is very good - slightly spicy, with a pleasant pine smell. Yellow russula can be fried, salted, pickled and even dried. We sometimes add it raw to salads to prevent tumors.
Now we do not remove the skin from russula. At the same time, the caps do not break so much, and the skin does not affect the taste in any way. In addition, cleaning time is saved.
Russula yellow can be found in damp places, especially in forests where fir trees grow among birches and pines. Sometimes there are a lot of mushrooms. Yellow russula helps us out in the hot summer, when there are practically no other mushrooms.
1. The yellow russula is called that because its cap is bright yellow.
2. In the forest it can be seen from afar.
3. Yellow caps look especially good on green moss.
4. And they look good on fallen leaves.
5. Yellow russula appears on Uloma Zheleznaya at the end of July....
6. ...and grows until mid-September.
7. These small mushrooms are especially good.
8. Mushrooms of this size may still not be worm-free.
9. And for large russulas you don’t even have to bend over...
10. ...especially for these.
11. We only take mushrooms with caps bent inward.
12. Among such abundance, several young mushrooms can still be found.
13. Yellow russula usually grows in large families.
14. She loves damp places.
15. Usually this is a birch forest,...
16. ...in which there are pine trees...
17. ... and there are Christmas trees.
18. Mushrooms can usually be found on moss...
19. ...or among grass that has moss inside.
20. Yellow russula is a medium-sized mushroom.
21. These are young mushrooms.
22. This is the size of mushrooms we take.
23. This is the size of a middle-aged mushroom cap.
24. He has such a leg.
25. This is an old mushroom.
26. This is the size of the cap of an old mushroom.
27. The hat is painted yellow.
28. She can be very bright,...
29. ...or may have muted tones.
30. Young mushrooms have the edges of their caps turned inward.
31. Then they straighten, and the cap becomes almost flat.
32. Even in old age, it retains its round shape,...
33. ...but the edges of the cap become ribbed and ribbed.
34. Russula has plates of yellow medium frequency.
35. They are fragile and brittle.
36. Young mushrooms have almost white plates.
37. Gradually they darken.
38. Brown spots appear on the plates.
39. This is what the plates of an old wormy mushroom look like.
40. And this is how the plates are attached to the leg.
41. The stem of the mushroom is of medium length and thickness.
42. It is usually cylindrical, white and dry.
43. Sometimes the leg seems to be dented.
44. Often the leg is almost completely hidden in the moss.
45. Old mushrooms have stems that turn grey.
46. In young people it is white and even.
47. This is how the legs join the ground.
48. They can also be curved.
49. On the section, the leg is dense, non-hollow.
50. Old mushrooms have legs that become loose and wadded.
51. The pulp of the mushroom is white, dense, dry.
52. In old age, she becomes fragile and brittle.
53. With age, the flesh of mushrooms turns gray, and even turns black when cooked.
