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Germany · Thüringen · Saale- Holzland- Kreis| Common Animals Fish Mushrooms Flora |
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Russula virescens |
July: Peak fruiting, mushrooms grow actively.
Edible after boiling. Popular among mushroom hunters for taste and versatility. Commonly used in Russian and Eastern European cuisine.
Grows in deciduous forests, often with oak and birch. Has a distinctive greenish-brown spotted cap.
Collect in deciduous and mixed forests from August to October Choose young and undamaged specimens
Do not confuse with inedible similar species. Cool and process harvested mushrooms quickly.
Clean from forest debris and rinse. Remove damaged parts. Used boiled or pickled.
Caps: Frying, boiling, pickling
Stems: Optional, often tough
Stems: Optional, often tough
Fried Green Russula (Frying)
Slice caps and fry with onions
Slice caps and fry with onions
1. Clean and slice caps.
2. Fry in butter with onions until golden brown.
3. Season with salt and pepper to taste.
2. Fry in butter with onions until golden brown.
3. Season with salt and pepper to taste.
Green Russula Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice mushrooms and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
Pickled Green Russula (Pickling)
Pickle after boiling
Pickle after boiling
1. Boil mushrooms for 10 minutes and drain.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pour marinade over mushrooms and refrigerate for several days.