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Svalbardand Jan Mayen · Svalbard| Common Animals Fish Mushrooms Flora |
Russula rugosa |
June: Russula rugosa starts fruiting, first mushrooms appear.
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3 September, 2024
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9 August, 2021
Sometimes used in pickling and salting, but care needed due to potential bitterness In folk cuisine considered a mushroom "for connoisseurs"
Cap is deep red or burgundy, sometimes wrinkled Gills are pale, stem whitish, flesh firm
Collect in deciduous and mixed forests in late summer and autumn Prefer mature but not overripe mushrooms with bright red caps
Flesh can be slightly acrid — taste carefully Avoid mushrooms with damage or signs of rot
Clean the cap from debris, rinse under water If flesh is bitter — do not use for cooking
Caps: Boiling, pickling after pre-boil
Stems: Rather tough, good for soups
Stems: Rather tough, good for soups
Pickled Dark Red Russula (Pickling)
Pre-boil to remove bitterness before pickling
Pre-boil to remove bitterness before pickling
1. Boil mushrooms for 10–15 minutes, then drain.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pickle and refrigerate for 3 days.
2. Prepare marinade with vinegar, sugar, salt, and spices.
3. Pickle and refrigerate for 3 days.
Dark Red Russula Soup (Boiling)
Use after pre-boiling
Use after pre-boiling
1. Pre-boil mushrooms for 10 minutes.
2. Add to soup with potatoes, onions, and carrots.
3. Simmer until vegetables are tender, season to taste.
2. Add to soup with potatoes, onions, and carrots.
3. Simmer until vegetables are tender, season to taste.