Edible and inedible mushrooms on thin long legs with white, brown and other caps
Some forest mushrooms grow on legs so thin that they can be damaged by the slightest touch. Collect such fragile fruiting bodies very carefully, trying not to break off the cap. Among the edible mushrooms on thin legs, various types of russules can be distinguished; fruit bodies with similar features are also found among the load.
Russula on thin legs
Green russula (Russula aeruginea).
Family: Russulaceae (Russulaceae)
Season: early July - late September
Growth: singly and in groups
Description:
The stem is cylindrical, white, with rusty-brown specks. The skin can be easily removed by 2/3 of the radius of the cap.
The cap is green, convex or depressed, sticky.
The flesh is brittle, white, with a bitter taste. The edge of the cap is furrowed. The plates are frequent, adherent, white, then creamy yellowish, sometimes with rusty spots.
A good edible mushroom, used fresh (boiled to remove bitterness is recommended) and salted. It is better to pick young mushrooms with a lowered edge.
Ecology and distribution:
It grows in deciduous, mixed (with birch), sometimes in coniferous forests, in young pine-birch, on sandy soils, in grass, in moss, on the edges, near paths.
Yellow russula (Russula claroflava).
Family: Russulaceae (Russulaceae)
Season: mid-July - end of September
Growth: singly and in small groups
Description:
The plates are adherent, frequent, yellow.
The cap is bright yellow, dry, convex or flat.
The leg is white, smooth, gray with age. The skin is well removed only along the edge of the cap. The pulp is cotton-like, white, orange-yellow under the skin, darkens on the cut.
This thin white stem edible mushroom is used fresh (after boiling) and salted. When boiled, the pulp darkens. It is better to pick young mushrooms with a lowered edge.
Ecology and distribution:
It grows in damp deciduous (with birch) and pine-birch forests, on the outskirts of bogs, in moss and blueberries. Forms mycorrhiza with birch.
Blue-yellow russula (Russula cyanoxantha).
Family: Russulaceae (Russulaceae)
Season: mid June - end of September
Growth: singly and in groups
Description:
The cap is dry or sticky, greenish or brownish in the center, violet-gray, violet-purple or grayish-green along the edge. The skin is removed 2/3 of the radius of the cap.
The leg is first dense, then hollow, white.
The pulp is white, sometimes with a violet tinge, strong, not pungent. The plates are frequent, wide, sometimes branched, silky, white. The pulp is cotton-like in the stem.
The best of russula. It is used fresh (after boiling), salted and pickled.
Ecology and distribution:
Grows in deciduous and mixed forests (with birch, oak, aspen).
Russula emetica.
Family: Russulaceae (Russulaceae)
Season: mid-July - October
Growth: singly and in small groups
Description:
The cap is convex, outstretched, slightly depressed, sticky, shiny, of red tones. The cap of young mushrooms is spherical.
The pulp is brittle, white, reddish under the skin, with a burning taste. The skin can be easily removed.
The plates are of medium frequency, wide, adherent or almost free. The leg is cylindrical, brittle, white.
This small, thin-stalked mushroom is inedible due to its bitter taste. According to some reports, it can cause upset of the gastrointestinal tract.
Ecology and distribution:
Grows in deciduous and coniferous forests, in damp places, near swamps.
Bile russula (Russula fellea).
Family: Russulaceae (Russulaceae)
Season: June - September
Growth: singly and in small groups
Description:
The cap is initially convex, then half-spread, depressed in the center, straw-yellow. The edge of the cap is smooth at first, then striped.
The pulp is yellowish-white pale yellow, stinging, bitter. The plates adherent to the stem, frequent, thin, at first whitish, then light yellow.
The leg is even, loose, with a hollow in old age, whitish, straw-yellow underneath. The skin is easily removed only along the edges.
Information on edibility is contradictory. According to some reports, it can be used salted after prolonged soaking.
Ecology and distribution:
Forms mycorrhiza with beech, less often with oak, spruce and other tree species. It grows in various types of forests on drained acidic soils, often in hilly and mountainous areas.
Rusula fragilis (Russula fragilis).
Family: Russulaceae (Russulaceae)
Season: mid-August - October
Growth: singly and in small groups
Description:
The plates are narrowly adherent, relatively sparse. The flesh is white, very brittle, with a pungent taste.
The cap is purple or purplish red, sometimes olive green or even light yellow, convex or depressed.
The leg is white, brittle, slightly clavate.
Information on edibility is contradictory. According to domestic data, it can be used salted after boiling with a decoction drain. It is considered inedible in Western sources.
Ecology and distribution:
It grows in coniferous and deciduous (with birch) forests, in damp places, on forest edges, in bushes.
Mayra's russula (Russula mairei), poisonous.
Family: Russulaceae (Russulaceae).
Season: summer autumn
Growth: in groups and singly
Description:
The pulp is firm, brittle, white, with a honey or coconut smell.
The cap is bright scarlet, convex or flat, sticky in wet weather.
Stem smooth, whitish, slightly clavate. Plates are relatively sparse, fragile, narrowly adherent, white with bluish.
The most poisonous of russula; causes gastrointestinal upset.
Ecology and distribution:
Grows in deciduous and mixed forests on fallen leaves and even rotten trunks, on drained soil. Widely distributed in the beech forests of Europe and adjacent regions of Asia.
Pale ocher russula (Russula ochroleuca).
Family: Russulaceae (Russulaceae)
Season: end of August - October
Growth: singly and in groups
Description:
The cap is smooth, ocher-yellow, convex, then prostrate.
The pulp is dense, brittle, white, slightly darker at the cut, with a pungent taste.
The stem is barrel-shaped, strong, whitish, with a brown tint. The base of the stem turns gray with age. The plates are adherent, relatively frequent, white.
Conditionally edible mushroom. Used fresh (after boiling) and salted.
Ecology and distribution:
This mushroom with a thin stem with a brown tint grows in coniferous (spruce) and damp broad-leaved (with birch, oak) forests, in moss and on litter. More common in the southern regions of the forest zone.
Marsh russula (Russula paludosa).
Family: Russulaceae (Russulaceae)
Season: mid-July - October
Growth: singly and in groups
Description:
The cap is fleshy, convex, slightly depressed in the center, with a blunt edge. The plates are weakly adherent, frequent, sometimes branched, white or buffy.
The skin of the cap is dry, dark red in the center, bright pink along the edge. The flesh is white, dense in young mushrooms, then loose, with a fruity odor.
The stem is clavate or fusiform, hard, sometimes hollow, tomentose, pink or white.
Edible mushroom. Used fresh (after boiling) and salted.
Ecology and distribution:
It grows in coniferous (with pine) and mixed (pine-birch) forests, in damp places, on the outskirts of swamps, on sandy-peat soils, in moss, in blueberries.
Maiden russula (Russula puellaris).
Family: Russulaceae (Russulaceae)
Season: mid-August - October
Growth: in groups and singly
Description:
The flesh is brittle, whitish or yellowish. The cap is first convex, then prostrate, sometimes slightly depressed, yellowish or brownish gray. The edge of the cap is thin, ribbed.
The stem is slightly widened towards the base, solid, then hollow, brittle, whitish or yellowish.
The plates are frequent, thin, adherent, white, then yellow.
Edible mushroom. Used fresh (after boiling).
Ecology and distribution:
Grows in coniferous and less often deciduous forests.
Turkish russula (Russula turci).
Family: Russulaceae (Russulaceae)
Season: July-October
Growth: singly and in groups
Description:
The cap is wine-red, black or orange, shiny. The shape of the cap is hemispherical at first, then depressed. The plates are adherent, rare, white or yellowish.
The leg is clavate, white.
The pulp is brittle, white with a fruity odor.
Edible mushroom.
Ecology and distribution:
Found in the mountainous coniferous forests of Europe and North America. Forms mycorrhiza with pine and fir.
Food russula (Russula vesca).
Family: Russulaceae (Russulaceae)
Season: mid-July - end of September
Growth: singly and in small groups
Description:
The cap is flat-convex, pink, reddish, brownish, unevenly colored. The plates are frequent, of the same length, white or yellowish.
Stem, dense, narrowed towards the base, white; skin does not reach 1–2 mm to the edge of the cap, it is removed up to half.
The flesh is whitish, dense, not spicy or somewhat pungent in taste. The plates are frequent, narrowly adherent, creamy white, sometimes forked-branched.
One of the most delicious russula. Used fresh (after boiling) in second courses, salted, pickled, dried.
Ecology and distribution:
It grows in deciduous and broad-leaved (with birch, oak) forests, less often in conifers, in bright places, in grass.
Greenish russula (Russula virescens).
Family: Russulaceae (Russulaceae)
Season: mid-July - mid-October
Growth: singly and in groups
Description:
The stem is white, with brownish scales at the base.
The cap is fleshy, matte, yellow or blue-green, in young mushrooms it is hemispherical. The cap of mature mushrooms is spread out. The skin does not come off, often cracks.
The flesh is whitish, dense, not spicy or somewhat pungent in taste. The plates are frequent, narrowly adherent, creamy white, sometimes forked.
One of the most delicious russula. Used fresh (after boiling), salted, pickled, dried.
Ecology and distribution:
Grows in deciduous, mixed (with birch, oak) forests, in bright places. Distributed in the southern regions of the forest zone.
Brown russula (Russula xerampelina).
Family: Russulaceae (Russulaceae)
Season: mid-July - October
Growth: singly and in small groups
Description:
The cap is wide, burgundy, brown or olive, darker in the center.
The flesh is white, turns brown on the cut, with a shrimp or herring odor. The plates are adherent, white, turning brown with age.
The stem is white, sometimes with a reddish tint, becomes ocher or brownish with age. Caps of young mushrooms are hemispherical.
Used salted, pickled, sometimes fresh (after boiling to remove unpleasant odors).
Ecology and distribution:
Grows in coniferous (pine and spruce), deciduous (birch and oak) forests.
Other mushrooms with thin legs
White podgruzdok (Russula delica).
Family: Russulaceae (Russulaceae)
Season: mid-July - October
Growth: in groups
Description:
The cap is initially convex, white, becomes funnel-shaped with age, sometimes cracks. The plates are descending, narrow, white with a bluish-greenish tinge.
The leg is dense, white, slightly narrowed below and slightly brownish.
The pulp is white, dense, not spicy.
Good edible mushroom, used salted (after boiling).
Ecology and distribution:
This mushroom with a thin long stem grows in deciduous and mixed (with birch, aspen, oak) forests, less often in conifers (with spruce). A significant part of the life cycle of the fruiting body takes place underground; only tubercles are visible on the surface.
Blackening podgruzdok (Russula nigricans).
Family: Russulaceae (Russulaceae)
Season: mid-July - October
Growth: in groups
Description:
The cap is compressed in the center, grayish in youth, then brownish. The plates are sparse, thick, adherent, yellowish, then brownish, later almost black.
The pulp on the cut first turns red, then blackens, the smell is fruity, the taste is pungent.
The leg is firm, at first light, then turning brown and blackening.
Conditionally edible mushroom. Used salted after boiling for 20 minutes. It turns black in salting.
Ecology and distribution:
Grows in coniferous (with spruce), mixed, deciduous and broad-leaved (with birch, oak) forests
Valui (Russula foetens).
Family: Russulaceae (Russulaceae)
Season: early July - October
Growth: singly and in small groups
Description:
The cap of young mushrooms is almost spherical, with an edge pressed to the stem, slimy. The cap is convex, sometimes prostrate and depressed in the middle, tuberous, with an edge, dry or slightly sticky, brown. The cap is often eaten away by insects and slugs. sometimes cracked.
The stem is swollen or cylindrical, often narrowed towards the base, whitish, yellowish, brownish at the base. On the plates, drops of transparent liquid and brown spots are often visible after they dry. The plates are rare, narrow, often forked, adherent, yellowish. In young mushrooms, the stem is solid, then acquires a cellular structure.
The pulp is dense, hard, white, then yellowish, in mature mushrooms it is brittle, with a herring smell and a bitter taste. In mature mushrooms, a rusty inner cavity forms in the stem.
Conditionally edible mushroom; in the West it is considered inedible. Usually, young mushrooms with an unopened cap with a diameter of no more than 6 cm are collected. The peels are removed from the Valuev after soaking for 2-3 days and boiling for 20-25 minutes. salted, less often pickled.
Ecology and distribution:
This thin-stemmed mushroom with a brown cap forms mycorrhiza with both coniferous and deciduous trees. Grows in deciduous, mixed (with birch) forests, less often in conifers, at the edge of the forest, on forest edges, in the grass and on the litter. Prefers shady, humid places. Common in forests in Eurasia and North America, in Russia it is most common in the European part, the Caucasus, Western Siberia and the Far East.
