Mushrooms Russula brown

Russula edible russula and brown (R . mustelina)are among the most delicious types suitable for preparation in any way . Raw fruits have a pleasant sweet nutty flavor . Both types differ in color hats and plates (russula in food - red-brown hat and white plates, while russules brown - Hat brown and cream-colored plates) . Russula vesca growingsummer and fall in the dry oak forests, pine forests and beech forests, as well as on their edges . On the marshes and in the mountains it is not found . Russula brown is also growing in summer and autumn, but mainly in mountainous coniferous forests, especially under spruce and fir trees, often very abundant, although in some areas may not be available at all . Young fruit russulesbrown color and general appearance similar to a young white mushrooms . Both of these syroezhek distributed throughout Europe and Asia, and Russula vesca is growing in North America . Together with Russula vesca often grows russula heterophile (R . Heterophylla) . The basic color of the cap in her green . In mountainous coniferous forests under the pines and fir growsRussula integra (R . integra) . It is the red-brown bonnet plate adult fungi are yellow. edible, but lower quality than a food russule and brown . Russula mustelina hat has a diameter of 5 - 13 cm, ocher, ocher-brown . Plates whitish, then sour cream . Leg sizes 3-10 / 1.5 - 3 cm, white, sometimes with rustyspots . The flesh is white, slowly gets light brown color . 04 FeS drop stains in gray-orange tone. Spore print cream . Spores colorless, 6-8 / 5 - 7 pm .