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Germany · Niedersachsen · Goslar| Common Animals Fish Mushrooms Flora |
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Russula atropurpurea |
July: Peak fruiting, mushrooms grow actively.
Conditionally edible, requires heat treatment. Considered a common edible mushroom, often collected with other Russulas. Used in home cooking, especially pickled.
Cap is dark purple or purplish with central depression. Flesh is white, firm, without strong taste or smell.
Collect in deciduous and mixed forests, especially under oaks and beeches, from July to October Choose firm, undamaged specimens with purplish-brown caps
Do not confuse with inedible Russulas with acrid taste. Cool and process immediately after harvesting to retain freshness.
Clean from leaves and dirt, rinse under running water. Remove stems if they are too tough. Used after boiling.
Caps: Frying, boiling, pickling
Stems: Dense, can be used for soups or discarded
Stems: Dense, can be used for soups or discarded
Fried Purple Russula (Frying)
Slice caps and fry with onion and spices
Slice caps and fry with onion and spices
1. Slice the mushroom caps.
2. Fry in oil with onion until golden.
3. Season with salt and spices to taste.
2. Fry in oil with onion until golden.
3. Season with salt and spices to taste.
Purple Russula Soup (Boiling)
Add to vegetable soups or mushroom broths
Add to vegetable soups or mushroom broths
1. Slice mushrooms and boil for 10 minutes.
2. Add to soup with vegetables or broth.
3. Cook until done, season to taste.
2. Add to soup with vegetables or broth.
3. Cook until done, season to taste.
Pickled Purple Russula (Pickling)
Boil and marinate in vinegar-based brine
Boil and marinate in vinegar-based brine
1. Boil mushrooms for 10 minutes.
2. Make marinade with vinegar, sugar, salt, and spices.
3. Pour over mushrooms and let sit in fridge for 2–3 days.
2. Make marinade with vinegar, sugar, salt, and spices.
3. Pour over mushrooms and let sit in fridge for 2–3 days.