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South Africa · Kwa Zulu- Natal · Umzinyathi| Common Animals Fish Mushrooms Flora |
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Russula integra |
http://en.wikipedia.org/wiki/Russula_integra
July: The Edible Russula continues fruiting.
Edible, widely used. One of the most popular edible Russula species. Used in traditional Russian cuisine.
Cap 5–10 cm wide, variegated, smooth surface. Stem white, firm, up to 8 cm long.
Grows in coniferous and mixed forests, especially under spruces and pines Found from July to September
Harvest only fresh and undamaged specimens. Avoid old mushrooms with soft flesh.
Clean debris with a soft brush or cloth. Suitable for frying, stewing, and pickling. Recommended to boil or fry.
Cap: Variegated, usually reddish-brown with yellowish tones
Stem: White, firm, often with yellowish spots
Stem: White, firm, often with yellowish spots
Fried Russula integra (Frying)
Delicate taste and firm texture
Delicate taste and firm texture
1. Slice mushrooms and fry in butter.
2. Season with salt and cook until golden brown.
3. Serve with herbs or side dish.
2. Season with salt and cook until golden brown.
3. Serve with herbs or side dish.
Pickled Russula integra (Pickling)
Well preserved, rich flavor
Well preserved, rich flavor
1. Boil mushrooms for 10 minutes.
2. Marinate in vinegar with salt, sugar, and spices.
3. Store in a cool place.
2. Marinate in vinegar with salt, sugar, and spices.
3. Store in a cool place.