Russula Spp.
Russula is a large mushroom genus comprising approximately 750 species worldwide, with about 25 species identified in Israel. Russulas grow in forest soil and form mycorrhizal associations with tree roots. Not all species are edible, and accurate professional identification is required.
Recent research has begun to explore Russula species as a potential source of medicinal activity, mainly due to their polysaccharides, antioxidants, and other bioactive compounds
Similar to other medicinal mushrooms, polysaccharides and beta-glucans from Russula species have been studied. A 2024 review reported that Russula-derived polysaccharides exhibit antioxidant, anti-inflammatory, immunomodulatory, anti-cancer, and antimicrobial activities.
A 2025 review described phenolic compounds, flavonoids, and various antioxidants identified in different Russula species. These compounds demonstrated immunomodulatory, antioxidant, and anti-inflammatory activities.
Research-based medicinal activities:
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Immune modulation: Russula polysaccharides were found to modulate immune system activity, with studies showing that polysaccharide structure and molecular weight influence biological activity. A 2025 publication also reported anti-inflammatory, antioxidant, and anti-cancer activities of Russula species as part of their immune-supportive effects.
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Another 2024 review reported that Russula polysaccharides are capable of scavenging free radicals and may also influence blood glucose levels.Antioxidant activity:
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Antimicrobial and anti-cancer activity: An additional in vitro study from 2025 demonstrated antibacterial and anti-cancer activity of compounds extracted from Russula species.
Some mechanisms of action of Russula species have been investigated and are relatively well characterized. Studies indicate that species type, growth conditions, harvest time, and other factors affect the quality and activity of the bioactive compounds.
Most available data are derived from in vitro studies, and further clinical research is required.
Summary
Russula species are of growing interest for their potential medicinal contribution, particularly as immune-supportive, antioxidant, and anti-inflammatory agents. However, clinical trials have not yet been conducted, and current evidence is largely preliminary.
Recipe
Russula “shawarma” – recipe by Noam Haklai
Ingredients:
2 medium onions, chopped
Approximately 400 gr fresh Russula mushrooms
Cumin, salt, black pepper, oil for frying
Preparation:
Clean the Russula mushrooms thoroughly, rinse, and slice into thin strips.
Sauté the onions over medium heat until translucent. Add 1 teaspoon cumin and ½ teaspoon turmeric and continue sautéing briefly.
When the aroma of the spices develops, add the sliced mushrooms and sauté for about 20 minutes, until they release their liquid and are fully cooked.
Season with salt and freshly ground black pepper to taste.
Seasoning can be adjusted as desired; sumac, turmeric, or paprika may be added.
