|
Finland · Western Finland · Finland Proper| Common Animals Fish Mushrooms Flora |
|
Russula emetica |
July: Peak fruiting, mushrooms grow actively.
Edible but requires boiling to neutralize bitterness. Used in some regions after prolonged soaking and boiling. Requires caution and experience in preparation.
Causes bitterness and can be toxic without proper processing. Grows in coniferous forests, easily recognized by bright red cap.
Collect in coniferous and mixed forests after rain Select only young and fresh specimens
Must soak in several changes of water to remove bitterness. Use only after thorough heat treatment.
Quickly separate caps from stems. Rinse and soak multiple times for 12-24 hours. Used boiled or pickled.
Caps: Soaking, boiling, frying
Stems: Often discarded due to toughness
Stems: Often discarded due to toughness
Boiled Russulas (Boiling)
Boil multiple times, changing water to remove bitterness
Boil multiple times, changing water to remove bitterness
1. Soak caps in cold water for 12 hours, changing water several times.
2. Boil in salted water for 15-20 minutes, drain water.
3. Repeat boiling 2-3 times.
4. Use for soups or frying.
2. Boil in salted water for 15-20 minutes, drain water.
3. Repeat boiling 2-3 times.
4. Use for soups or frying.
Fried Russulas (Frying)
Pre-boiled caps fried with onions
Pre-boiled caps fried with onions
1. Pre-boil caps as described above.
2. Fry in butter with onions until golden.
3. Season with salt and pepper to taste.
2. Fry in butter with onions until golden.
3. Season with salt and pepper to taste.