Edible russula (Russula vesca) is a cap mushroom of the third category, which has good taste qualities, it is eaten fresh, used to prepare first courses, fried, marinated, salted and even dried. Collected mushrooms are dried in dryers at a temperature not higher than 40-50 °C. Dried raw materials contain no more than 12% moisture. Russula vesca (Russula vesca) dried. Local names are podpinka, golubinka. Structure Cap 5-10 cm in diameter, hemispherical, convex-pillow-like, later flattened or concave-spread, densely fleshy, grayish-reddish or grayish-pinkish-brownish, most often with a purple tint, sometimes reddish-olive in the center, with a thin, with a smooth edge, bare, sticky, matte when dry. The skin is removed. Plates are narrow, white. The spore mass is white. The leg is 2-5 X 1.5-2.5 cm, shorter than the diameter of the cap, white (sometimes pinkish), dense, hard, slightly narrowed downwards and sometimes reddish. The pulp is white, dense, sweet, does not change when cut or turns a little red, with a pleasant mushroom smell. Practical use Edible syroizhka is a cap mushroom of the third category, which has good taste qualities, it is consumed fresh, used to prepare first courses, fried, marinated, salted and even dried. Collected mushrooms are dried in dryers at a temperature not higher than 40-50 °C. Dried raw materials contain no more than 12% moisture.
