Russula yellow. Russula yellow Harm of golden-yellow russula
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 so 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. In young mushrooms, the edges of the cap are 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.
Golden-yellow russula is a representative of the Russula family. This is an edible species. A distinctive feature of this species is the strong scent of roses.
The Latin name of the mushroom is Russula chamaeleontina.
The cap of the golden-yellow russula at a young age is hemispherical, over time it opens up or becomes concave in the center. Its diameter is 3-8 centimeters. The color of the cap can be purple-red or orange.
The golden yellow russula pulp is very brittle. The pulp has a sweetish taste. It emits a characteristic rose scent, which intensifies noticeably during cooking. The color of the pulp is white.
The plates of these russula are bright yellow, which is their characteristic feature; with age they become orange. The plates are quite frequent, branching, and they are practically free from the stem. The spore powder is also bright yellow. The spores are ovoid, with warts.
The leg is cylindrical, club-shaped, brittle, thin. Its length is 4-8 centimeters, and its girth reaches 2 centimeters. The color of the leg is golden, then grayish-yellow.
Places where golden-yellow russula grows.
This type of russula grows in broad-leaved and deciduous forests; in more rare cases, they are found in coniferous forests. Golden-yellow russula bear fruit from July to the end of September. This species is widespread throughout Eurasia.
Advantages of golden yellow russula.
Mushroom pickers love golden-yellow russula because they are easy to spot in the forest thanks to their bright caps, for their pleasant taste and because they are as healthy as honey mushrooms or boletus mushrooms.
Similarities between golden yellow russula and other mushrooms.
Golden yellow russula can be confused with the inedible stinging russula. But the color of the stinging russula is more red, and the leg is bright white. Its plates are reddish, and its flesh tastes bitter. This russula should not be eaten as food, as it can cause serious poisoning.
Evaluation of the edibility of golden yellow russula.
Golden yellow russula is edible and also very tasty. It has a pleasant, non-bitter taste. At maturity, its flesh becomes very brittle and crumbles easily, so it is recommended to collect young specimens by twisting them or cutting them with a knife.
Even fresh golden yellow russula has a pleasant taste. But it is recommended not to eat them raw, but to boil them for 15 minutes. It is best to fry and stew them. It is advisable not to freeze golden-yellow russula, as after this they begin to taste bitter.
The benefits of golden yellow russula.
Thanks to the rich composition of golden-yellow russula, they are very beneficial for the body. They contain vitamins B1 and B2, E, C and PP. They also contain lecithin, which normalizes cholesterol levels in the blood.
The enzyme trassulin was also found in russula. This unique substance was recently found in russula. It helps milk coagulate, and the resulting fermented milk product is very healthy. Russulas help the body get rid of toxins, while they enrich it with vitamins.
These mushrooms help with blood thickening and prevent the formation of blood clots. In addition, they have an antibacterial effect. They have low calorie content, but at the same time they have high nutritional value.
Thanks to this, golden-yellow russulas are popular among people on a diet. Russulas are satisfying and do not leave a feeling of discomfort in the stomach.
Russula helps get rid of dead skin on the legs and corns. To do this, rub russula juice into problem areas, after which the skin becomes soft and tender.
Harm of golden yellow russula.
Golden-yellow russulas, despite their low calorie content, are quite difficult to digest by the body. For these reasons, people with stomach and heart problems should avoid these mushrooms. It is dangerous to give any mushrooms to children, including russula. You should consume no more than 150 grams of russula per day.
Related species of golden yellow russula.
Whole russula is an edible relative of the golden-yellow russula. Its cap has a hemispherical or prostrate shape. The color of its cap can be brownish or olive-yellow. Its surface is mucous. The edges are wavy. The pulp is brittle, with a sweetish taste and a bitter aftertaste. The color of the pulp is white. The leg is white with a pink coating with yellow spots at the base.
Whole russulas grow in coniferous forests. They settle in calcareous soil. They bear fruit in groups. They are collected from July to October.
Blue russula is another edible species. The cap is fleshy, convex or depressed in shape. The skin is easily separated from the cap. The pulp is relatively strong, odorless, non-caustic, and white. The leg is solid, strong in youth, and then hollow. The leg color is white.
Blue russula grow in coniferous forests, mainly in spruce forests. This species is found in the European part of our country and in the Baltic states. Most often it grows in groups. Fruiting occurs from August to September.
Red, green and brown, they can have a quite pleasant taste and at the same time be highly poisonous - of course, we are talking about russula.
This mushroom is divided into different types, on which its color and edible qualities depend, and during culinary processing it requires minimal effort, which is how it got its name.
It belongs to the kingdom of fungi, the class Agaricomycetes, the genus Lamelidae and the Russula family named after it.
Russula mushroom – photo and description
Despite their diversity and individual properties of the species, all russula have a similar structure and similar external characteristics, differing only in the color of the cap, which with age turns from round to flatter with raised brims.
Its diameter can reach up to 15 cm, and the color varies from more natural tones (green and brown) in edible mushrooms to bright and eye-catching (red) in poisonous ones.
To make it even more deceptive, you can see small yellow spots on the caps of some russulas, and they feel completely different to the touch depending on the weather - both dry and sticky. The skin on them, as a rule, is matte and shiny, easily separated from the pulp, which is a definite advantage during culinary processing.
However, in addition to different caps, russulas also differ in the color of their legs and plates. Their color is light, ranging from white to yellow tones, like the color of the spore powder. Sometimes pink shades are found, but only in poisonous individuals.
In terms of its structure, the pulp of russula is white, dense and slightly elastic, but with age it turns into fragile and brittle, crumbly.
Variety of species
By their nature, russula are so diverse, but at the same time similar to each other, that sometimes even experts cannot with complete confidence attribute any mushroom to one or another species.
There are 750 species of russula in total, which greatly complicates the matter, but there are still criteria by which a person can navigate the family of these mushrooms. Of course, these are external characteristics.
The color of the cap and legs, plates and spores is quite a convenient thing, instantly catching the eye, but even with this taken into account, only 20-30 species are easily distinguished, while the rest have to be puzzled over and resort to chemical analysis.
On the territory of Russia you can find about 60 representatives of the Russula family.
Most people who are interested in collecting mushrooms or who seriously study them divide russula into three categories:
- edible;
- inedible;
- poisonous.
To distinguish the representatives of the last two points from the first, you just need to look closely and smell.
If the cap is too bright, the color of the flesh gradually changes during cooking, and the mushroom itself emits an unpleasant odor, it is better to avoid the suspicious object.
Where can I meet
Russula grows on most continents - you can easily find it after visiting Europe, Asia and America. More specific places where, if you look closely, you can easily see its colored cap, are just as varied.
These mushrooms grow both in coniferous and deciduous forests, as well as in ordinary city parks and birch undergrowth. The greatest chances of encountering russula appear in late summer and early autumn.
But it cannot be grown under artificial conditions due to the excessive whimsicality of each individual species to individual natural and biological conditions of existence.
Medicinal properties
In addition to a pleasant taste, some russula have medicinal properties. For example, extracts have a beneficial effect on blood lipids, and the properties of the mycelium make it possible to produce alcohol preparations, which are very helpful for certain cancer diseases.
Edibility level
As mentioned above, different species can be both edible and poisonous, but there is not a single russula that can cause fatal poisoning in a careless mushroom picker.
However, you should be on guard, as sudden vomiting, severe irritation of the mucous membranes of the oral cavity and disruption of the gastrointestinal tract are unlikely to seem pleasant.
In addition, there is a possibility that instead of delicious russula, you will fill the basket with a very poisonous pale toadstool, skillfully masquerading as it, and therefore do not take such a risk if you are overcome by even minor doubts at the sight of a suspicious green cap.
Collection and cooking
To collect mushrooms you will need a well-sharpened knife, as well as a basket or enamel bucket. Under no circumstances should galvanized buckets or plastic bags be used.
When you find a mushroom, carefully cut it off, but do not uproot it - in order for the russula to continue to multiply, it is necessary to leave the mycelium in the ground intact.
Before any culinary processing, russula must be soaked. They can be boiled, fried, stewed and pickled, but they are completely unsuitable for drying.
These gifts of the forest are very diverse and tasty if you approach them correctly. Bon appetit.
Russula photo
Russula (lat. Russula) – these are the most common mushrooms in forests: they make up 30-45% of the mass of all mushrooms. They are named so because some of their varieties can be eaten raw. There are edible and inedible specimens. You can learn about what russula looks like and how to determine if the mushroom in front of you is poisonous or not from our article.
Description of the Russula family
Russulas belong to the genus of lamellar mushrooms of the order Agaricaceae of the Russula family. Their fruiting bodies are fleshy and large. You can recognize russulas in the forest by their bright caps of various colors with a diameter of 2-20 cm, spherical, hemispherical, bell-shaped with white flesh and white even legs. You can read about what colors russulas are in the “Types of russulas” section. The caps of Russula mushrooms break easily, which reduces the economic importance of these mushrooms. As they mature, they change their shape, becoming prostrate, flat and funnel-shaped, sometimes twisted. Mushrooms have adherent descending plates with a blunt or sharp edge. The color of the spores ranges from white to yellow.
Did you know? In order to determine what type of russula is - lamellar or tubular, you need to look under the cap. Its lower layer consists of many plates.
Russulas grow in July, their mass appearance is recorded in August and early autumn. Basically, all of them are edible, only a small part of them is not suitable for food due to mild toxicity or unpleasant taste. Suitable for fresh and pickled consumption. They are included in the third category of edible mushrooms, which includes mushrooms of average taste. Some are classified below because they have no nutritional value.
Many may be interested in the question of what tree russula grows under. The fact is that these mushrooms are mycorrhiza-formers with tree roots. They can often be found under deciduous trees: oak, birch, alder, as well as under spruce and pine trees.
Did you know? Russulas contain a number of useful substances, in particular vitamins - 1 kg of mushrooms contains 264 mg of vitamin B and 6 mg of vitamin PP.
The best ones for eating are considered to be russulas whose caps have more green, blue, yellow colors and less red.
Types of russula (with photo)
Did you know? In the nature of Eurasia, Australia, East Asia and America, usually in coniferous and deciduous forests, about 275 species of russula are found; here is a brief description of the most common.
Since the differences between russula species groups are minor, sometimes chemical analysis or examination of microscopic features may be necessary to accurately determine the type of mushroom.
Edible russula 
Appears from July to October in coniferous and mixed forests. Recognizable by its white cap, sometimes with yellow splashes and slightly pubescent edges. The shape of the cap varies from convex to funnel-shaped. The leg is short, narrowed downwards, white or slightly brown in color. 
In cooking, dried milk mushrooms are used to prepare soups, fried dishes, and marinate. Its taste is acrid. 
Inhabitant of coniferous and deciduous forests. It can be recognized by its yellowish-green flat-convex cap up to 10 cm in size. Despite its rather unattractive and inedible appearance, the mushroom has a pleasant taste. It is salted, fried and boiled. 
Did you know? If you are wondering what poisonous mushroom green and greenish russula can easily be confused with, it is the toadstool. However, russulas do not have a ring on the stem or a thickening at the base.
The cap of this russula has a beautiful and attractive color - red with gray spots. Her leg is smooth and white. Found in July–September. Grows mainly in deciduous and coniferous forests. 
. Appears in late summer - early autumn in groups in deciduous forests. It has a depressed cap that is dark green and brown closer to the center. The leg is white with brown spots at the base. 
It got its name because it is often found in swampy areas and pine forests. Where marsh russula grows is usually damp and humid. Grows from June to September. At a young age it has a convex cap, later it becomes depressed. It is painted red, closer to the center - brown. The leg is white, sometimes with a pink tint. 
The mushroom is very tasty, suitable for boiling, frying, pickling and pickling. 
. It grows throughout the summer until October. It lives in deciduous and mixed forests, most often under birch trees. It has a large cap - up to 15 cm in diameter. In young russula mushrooms it is hemispherical, and over time it becomes convex or prostrate. Colored gray-green or bluish-green. In cooking it is used for frying, boiling and pickling after blanching. 
. Starts to grow in mid-summer. It is noticeable with its large, convex, outstretched cap up to 20 cm in bright colors: red, yellow, purple. The leg has a height of 3-12 cm and a diameter of 4 cm, white, sometimes with a pink tint. 
. Mushrooms of this type can be collected from July to October. The caps of this species, when well mature, are rounded and greenish or violet in color. The leg is thick, mostly white, but can be reddish or purple. The mushroom has a pleasant taste. Belongs to the third category. There is also a category of conditionally edible mushrooms, which may have an unpleasant taste and be unsuitable for cooking, but are suitable for pickling. The conditionally edible ones include: brown russula, maiden russula, ocher, golden yellow, beautiful, blackening russula, white russula, black russula, valui, graying russula and others.
Inedible russula
It is immediately necessary to make a reservation that there are no poisonous russulas in the direct sense of the word. The inedible category includes mushrooms that have a burning, pungent taste; among them there may be mildly poisonous or toxic ones that, if ingested, cause irritation of the oral mucosa and mild gastrointestinal disorders. Many of them often have external characteristics similar to their edible counterparts, which is why they are called false russula. Inedible non-toxic mushrooms include:birch russula, red, pink, Kele, brittle, caustic, gall and others.
. The caps of this russula have a variety of bright colors and shades: red, pink, purple, gray. Forms mycosis with birch roots. Found from June to November. 
. Grows in pine forests in late summer - early September. The cap of this mushroom is small - up to 6 cm, flat-convex, dark red in color. This russula smells pleasant and has a pungent taste. 
. Just like the previous species, it is found in pine forests in August-September. At the beginning of development, her hat has a convex shape, then becomes spread out. Painted pink. Russula tastes bitter. 
. It has a small cap 3-8 cm in diameter. At different stages of development, it changes shape: it goes from semicircular to concave-prostrate with ribbed edges. Its color is dark shades - red, purple, burgundy. The leg is purple-red. This russula has a pungent taste and a pleasant smell. 
. Typically grows in clumps in all types of forests. Her hat is 3-5 cm, flat-spread with red skin. The skin is light pink at the edges, brown towards the center, purple with an olive tint. The pulp is fragile and has a sharp taste. 
Inedible toxic mushrooms are Russula Meira and Russula pungent.
. Russula has a number of characteristic features; a brief description will help you recognize it when you meet it and avoid it. First of all, it is a rich red hat. First hemispherical in shape, then flat, slightly depressed. The leg is white, may be brown or yellow at the base. Grows in beech forests. When consumed, it causes mild poisoning. 
Lives in humid pine forests. It is characterized by a red or red-pink cap with a diameter of 10 cm, flat-convex, and later prostrate in shape. It has a pungent, unpleasant taste and unpleasant odor. 
How to distinguish edible from inedible russula
You can determine which russula mushroom is edible or not based on several criteria. Thus, inedible ones are characterized by dense flesh, a pink color at the end of the leg, absence of damage by worms, rough plates, a film or a skirt on the leg.
All inedible types of russula, as a rule (but not always), have a bright, flashy color and an unpleasant odor. When broken and cooked, the flesh changes color.
Russula yellow is a mushroom of the Russula family, genus Russula.
The Latin name of the mushroom is Russula claroflava.
This mushroom is also called light yellow russula. Russula yellow belongs to the edible category of mushrooms.
Description of yellow russula
It is very easy to spot yellow russula in the forest due to its bright yellow cap. The shape of the cap is hemispherical, over time it becomes almost flat, and in older specimens it becomes funnel-shaped. The diameter of the yellow russula cap is 5-10 centimeters.
Its surface is dry and smooth. The skin is peeling off along the edge of the cap. Initially, the edges are slightly curled, and then become smooth and blunt. The cap is covered with sticky, shiny skin, which is removed approximately halfway.
The leg is always white, never has a reddish tint, and is grayish at the base. It is cylindrical in shape and smooth. The structure of the leg is dense.
The plates are white, then they become pale yellow, and when they age or are damaged they turn gray. The pulp is not caustic, elastic, white in color, and most often turns gray when exposed to air. The pulp has a faint floral odor, and the taste can be sweetish or pungent. At the break, the flesh turns gray and then turns black. The spore powder is ocher, the spores are spiny, ovoid, with a clearly visible mesh.
Places where yellow russula grows
They grow in damp birch and pine-birch forests. These mushrooms can be found in moss and along the edges of swamps. They are most often found in northern forested regions. Yellow russulas settle in small groups.
Evaluation of yellow russula
These are edible mushrooms, they belong to the 3rd category. It is recommended to collect young fruiting bodies that still have dense flesh. Yellow russulas can be used fresh or salted. These mushrooms have a pleasant taste, but they are less valued than other types of russula.
Externally, yellow russula is similar to ocher russula, but the latter grows in drier places, found under deciduous and coniferous trees. The ocher russula has a sharper taste, and the plates are lighter. When damaged, russulas do not turn gray.
Russula ocher is also called pale yellow, ocher-white and lemon. This is the most famous species of russula and is found in many temperate forests. The diameter of the cap of the ocher russula is 6-10 centimeters. At first its shape resembles a hemisphere with curved edges, then it becomes spread out and slightly depressed. The surface of the cap is dry, matte, and during the rainy season it becomes covered with mucus. The color of the cap is yellow-ocher. The skin is separated from the edges of the cap. Her leg is dense, long and thin. The surface of the leg may be wrinkled. The color of the legs is white and sometimes yellow.
Ocher russulas bear fruit from August to October. Favorite places of growth are spruce and deciduous forests, with a good level of moisture. These mushrooms grow in forest litter and mosses. In the southern parts of the country, ocher russulas are rare.
Ocher russulas are eaten; in terms of taste, they belong to the 3rd category. In some sources they appear as conditionally edible and even inedible. Before eating, ocher russulas are pre-boiled.
