A giant russula torulosa! it is one of the russulas.
Now we will start with another family that also has numerous specimens and many of them of quality «russulas». one of the characteristics of this family so close to the lactarius is that it breaks like them reminiscent of the breakage of a chalk or an apple but this one does not contain juice in its tissues.
Outside these families to apply this can be deadly. Neither are valid home methods to know if they are deadly or not. For example the popular saying of cooking mushrooms with a silver coin and if it turns black it is bad and if it does not blacken it is good; «this saying is false, the excellent edible Cantharellus cibarius or Saltzaperretxico turns it black because it contains sulfur; on the other hand the deadly amanita phalloides does not blacken it».
After having seen the characteristics of the russulas and knowing that this family has more than 700 different species, we will list the poisonous mushrooms in alphabetical order to be able to look them up on the Internet if you are interested in it.
The golden rusula. the easiest to identify: russula aurata.
Do you like to go mushroom picking in the countryside? Undoubtedly, this is an activity that can be very interesting, especially when you have a guide or you have installed on your cell phone an application that helps you to identify them. But in addition to these tools, you also have this blog. In fact, this time we are going to talk about edible russulas.
Edible russulas are native to temperate regions of the world, especially in the Old Continent. They grow in coniferous, deciduous or mixed forests. Therefore, they are adapted to live in areas where rainfall is abundant, summers are rather mild and winters are cold with frost.
They are very characteristic mushrooms: the mushroom or fruiting body can measure up to 11cm in height. They have a cap between 5 and 10 centimeters in diameter, with a hemispherical shape in young specimens, and convex and flattened in adults.
The cuticle is of variable reddish to reddish-brown color, darker in the center. The cuticle is easily detachable. The lamellae are 4 to 9 millimeters wide, bifurcate near the stipe and are somewhat greasy to the touch. When young, they are white, but as they mature they become cream colored.
Easy edible fungi guide #2 -yellow russula
Russula is a genus of mycorrhizal fungi belonging to the order Russulales, which includes about 750 species. They are characterized by yellowish or white spores, generally free and light or white lamellae, and the absence of a partial veil or remnants of the volva on the stem. The species of the genus Lactarius, belonging to the same family, have similar characteristics, but exude latex when cut. The genus Russula was described by Christian Hendrik Persoon in 1796. In Latin, russula means ‘reddish’.
As in the genus Lactarius, the flesh of the fruiting bodies of Russula species have a characteristic consistency that causes them to break in a manner similar to the flesh of an apple. This aspect, together with the appearance of the lamellae and the foot, helps to identify them easily. They do not have any remains of the veil (no ring or remains of the veil attached to the cap). The lamellae are fragile and brittle, except in some cases, and cannot be bent parallel to the cap without breaking. The spore varies from white to orange to cream or yellowish colors.
Rusulas . edible
At the end of June we collected the first chanterelles in heights near the coast, the truth is that there were a few days of rain that favored it, although it seems early it must be remembered that one of the several common names of this species, is mushroom of San Juan and refers to its appearance.
This is, as its name indicates, a beautiful bolete that we always see around this time in the Alerce trees of La Pesanca, when young it has very bright colors that attract attention and it is also edible; but it is not given interest in this sense.
Wonderful specimens of the vinosa; excellent edible after boiling it for 15 minutes and throwing away the water, it can be prepared in sautéed, garlic or scrambled eggs, etc., personally I love it in omelet.
The amethysteus is a variety that is distinguished by having in the cuticle some spots with amethyst tones; for me of a similar value to the type species. It is somewhat abundant in some areas, although not as abundant as cibarius.
These two boletes we see with some facility in summer and are excellent edibles, for many the aereus the best of all; aestivalis is also a good edible; but it is often found wormy,