hat 7-10(15) cm in diameter, almost spherical, then flat, depressed and later plyroco, funnel-shaped, dark smoky, then brownish-gray and dark brown, almost black. The edge at a young age is curved down, solid, wavy. The surface is smooth, dry, fibrous, the skin is separated from the pulp along the edge (up to 1/4 of the radius of the cap). The pulp is up to 1 cm thick, dense, white, then brownish-dirty-brown to black, turning brown at the break. The taste is sweetish, the smell is pleasant, mushroom. The plates are frequent (14 pieces per 1 cm), not separated from the pulp, thin, adherent or weakly descending, crescent-shaped, whitish, solid edge, pungent taste.
Leg 3-6X2.2-3 cm, straight, slightly curved, cylindrical, narrowed towards the base, solid, smooth, one-color with a cap.
Controversy 6X6-8 microns, spherical, short-ovoid, ellipsoidal, tuberous, colorless, white in mass, with one drop of oil.
Foothill belt (surroundings of Goryachiy Klyuch - 8th km, 1-2nd km southwest of the village of Kutais), in oak forests, hornbeam-oak forests, on clay soil. July - October. Soil temperature 15-18-10°. Very rarely, individually.
Based on materials from the book by E.I. Kovalenko, N.N. Kovalenko, A.E. Kovalenko "Edible and poisonous mushrooms of Kuban"
If the summer heat is accompanied by heavy rains, then at this time you can find a black mushroom that looks like a milk mushroom. It is only collected when it is small because it is highly susceptible to worms.
Podgrudok black grows in mixed, deciduous and broad-leaved forests. He prefers birch and oak groves. Less common in pine forests and spruce forests. It grows from a leafy substrate and its caps poke through thick, dry soil.
Adults and large representatives of the black pod are hard and tasteless. According to the description, they resemble charred wood brands. The caps very slowly decompose and dry out, thereby preserving the mushroom until next year.
Only young specimens are collected for food, because the flesh is often affected by worms.
Podgruzdok grows in all areas that can be classified as a temperate climate zone. Mushrooms begin to appear in mid-summer and grow until the onset of frost. They can occur alone or in groups, sometimes very large.
Podgrudok black is an edible mushroom of the fourth category. It can be salted for the winter or boiled. When salted, it is usually consumed together with russula.
Appearance: what does it look like?
The black podgruzdok changes its appearance as it grows. Over time, its cap increases in size and can reach from 5 cm to 25 cm in diameter. The young mushroom has a light gray tint; as it grows, it darkens and turns into gray-brown. Then it acquires a black-brown tint and finally becomes sooty brown. The middle of the cap is darker, and the edges, on the contrary, are lighter. The surface of the cap is smooth and dry, usually a lot of debris sticks to it. In rainy summers it can be slightly slimy.
The shape of the cap of the black cap when young is convex, with the edges wrapped in a circle, and as it grows it becomes flat and spread. Its center is slightly depressed, and its edges are bent, blunt and smooth. On mature mushrooms, the caps burst and expose white tissue. On the inside, the cap has plates that are up to 2 mm thick. According to the description, the plates can be either rare or frequent.
The mushrooms have a long stalk from 3 to 10 cm in height, and a thickness of 1-4 cm. The stalk is strong and cylindrical in shape, covered with whitish-brown longitudinal veins. Juveniles have a whitish stalk, which becomes the color of the cap when mature.
The flesh of young individuals is thick and dense, over time it becomes brittle and, when broken, quickly takes on an orange-red color. Podgrudok has a pleasant fruity smell and bitter taste when raw. Spore powder is white.
Cook the loading for 20 minutes, after keeping it in water for 3 days.
How to cook loading
You will need: loading materials, water for soaking, water for cooking, a knife for cleaning, salt
1. Pour cold water over the mushrooms and let them soak for 3 days, changing the water every 24 hours. This will ensure easy cleaning of the loaders.
2. Clean soaked food. They are often difficult to clean, so use a toothbrush and scrub well. Using a knife, carefully cut off any darkened or yellowed areas, if any.
3. Place peeled mushrooms in a saucepan, add water until they are completely covered, add 1 teaspoon of salt and place over moderate heat.
4. Bring the toppings to a boil, cook for 20 minutes and remove from heat.
5. Drain the hot water, rinse the mushrooms with cold water and leave to cool. The cooling process must take place in cold water, otherwise the loads will darken.
6. Place the mushrooms in a saucepan and sprinkle with salt and seasoning. The amount of salt depends on the volume of the pan.
7. Your loads are welded!
How to salt loadings in a quick way
ProductsLoading - 1 kilogram
Water - 5 liters
Citric acid - 1 pinch
Salt - 1 teaspoon for cooking mushrooms and 2 tablespoons for brine
How to salt loadings
1. Rinse the mushrooms well to remove dirt and needles. It is necessary to rinse with strong pressure with cold water. If the mushrooms have a yellowed layer, it must be removed using special brushes or toothbrushes, thoroughly rubbing the dirty area. If the loads are old, then the yellowed areas should be cut off with a knife.
2. Place the toppings in a saucepan, add water, add 1 teaspoon of salt and put on moderate heat.
3. Cook the mushrooms for 20 minutes and add a pinch of citric acid.
4. Remove from heat and cool the loading.
5. Prepare the brine: add 2 tablespoons of salt to 1 liter of water.
6. Pour brine into the mushrooms, transfer to an airtight container and place in cold running water.
7. When the mushrooms have cooled, they are ready to eat.
Fkusnofacts
- Often loads and breasts confused, but these are completely different mushrooms. Milk mushrooms have a wet cap, they have pubescent edges with fringe. As for the caps, their caps are never covered with a wet shell; on the contrary, they are always dry and rough to the touch. The hat can reach up to 18 cm, but it lacks such elegance as the fringe of milk mushrooms.Loadings grow in deciduous and mixed forests, in sandy-turf soil. As a rule, myceliums are located near birch, aspen, wild apple and pear trees.
Active growth of plantlets requires a lot of light and a little warmth. Appear they are in June and can be collected until late autumn - mid-November, until low air temperatures are observed.
Loads are growing large families. Although they need light, they hide under leaves and soil. To collect them, sometimes you have to dig the soil.
IN difference from milk mushrooms, the loading can be fried, without soaking. You can also make soups from them. But most often they are consumed in salted form.
Mushrooms of this type bitter, therefore, before cooking, you need to pre-soak for a long time in water. The loads are soaked in water for 3 days, the water is changed every 24 hours. It is important to use running cold water; if you use warm water, the mushrooms will turn black.
A special feature of caps is that as they grow, they always form on the cap. lumps of soil, which are difficult to remove. Cleans well after soaking in cold water. You can use a toothbrush to carefully remove pine needles and dirt. Its fibers will remove even small particles of dirt.
Before as salt, the loading must be boiled - this will help get rid of the bitterness of the mushroom. It will be enough for the loading to boil for 20 minutes in salted water.
If when cooking mushrooms oversalted loading, you need to place them in cold water and soak for 10 minutes.
Reading time - 4 min.
Taxonomy:- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (indefinite position)
- Order: Russulales
- Family: Russulaceae (Russula)
- Genus: Russula (Russula)
- View: Russula nigricans (Blackening Podgruzdok)
- Other names for the mushroom:
Russula blackening
Blackening Podgrudok is a type of mushroom included in the genus Russula and belongs to the Russula family.
It has a cap from 5 to 15 centimeters (sometimes larger specimens are found - even up to 25 centimeters in diameter). At first the cap is whitish in color, but then becomes dirty-grayish, brown with a soot-colored tint. There are also brownish specimens with an olive tint. The middle of the cap is darker, and its edges are lighter. On the cap there are adhered particles of dirt, earth, and forest debris.
The blackened cap has a smooth, dry cap (sometimes with a slight admixture of mucus). It is usually convex, but then becomes flat and prostrate. Its center becomes smooth over time. Cracks may form on the cap, exposing the beautiful white flesh.
The plates of the mushroom are thick, large, sparsely spaced. At first they are white, and then they turn gray or even brownish, with a pinkish tint. There are also atypical ones - black plates.
Leg Loading blackening – up to 10 centimeters. It is strong and cylindrical in shape. As the mushroom ages, it becomes a dirty brown color.
The flesh of the mushroom is thick and breakable. Usually white, it slowly turns reddish at the incision site. It has a pleasant taste, slightly bitter, and a pleasant faint aroma. Ferrous sulfate turns the pulp pink (then turns green).
Distribution area, growing time
The blackening plant forms a mycelium with hard trees. Grows in deciduous and mixed forests. The mushroom can also often be seen in spruce and deciduous forests. The favorite place of distribution is the temperate zone, as well as the region of Western Siberia. The mushroom is not rare in Western Europe.
Found in large groups in the forest. It begins to bear fruit in mid-summer, and this period ends until winter. According to the observations of mushroom pickers, it is found in such a northern region as the Karelian Isthmus, at the end of the forest it is often found in the Leningrad region.
Mushroom look-alikes
- . It has thick and flowing plates, as well as a whitish cap of a grayish tint. The pulp of such a mushroom can turn black almost immediately. Redness is not visible in such mushrooms. In autumn, in birch and aspen forests it is quite rare.
- Frequently plated loader (Russula densifolia). It is distinguished by a brownish-brown and even brown with a black cap. The plates of such a cap are very small, and the mushroom itself is smaller. The pulp first turns reddish, but then slowly turns black. In autumn, it is quite rare in coniferous and mixed forests.
- . When broken or cut, the flesh of this mushroom turns brown. But it has almost no dark, almost black shades. This mushroom is an inhabitant of coniferous forests.
These types of fungus, as well as the blackening Podgruzdok itself, form a separate group of mushrooms. They differ from others in that their flesh takes on a characteristic black color. Old mushrooms of this group are quite tough, and the color of some of them can have both white and brown shades.
Is this mushroom edible?
Blackening Podgrudok belongs to the fourth category of mushrooms. It can be consumed fresh (after thoroughly boiling for at least 20 minutes), as well as salted. When salted, it quickly turns black. It is necessary to collect only young mushrooms, since old ones are quite tough. In addition, they are almost always wormy. However, Western researchers consider this mushroom inedible.
Video about the Podgruzdok blackening mushroom:
additional information
The fungus can grow in the substrate. Some old specimens of the fungus may come to the surface, causing the soil layer to break through. The mushroom can often be wormy. Another characteristic feature of the mushroom is that it slowly decomposes in natural conditions. During decomposition, the mushroom turns black. Dried mushrooms last for quite a long time, until next year.
Not yet a milk mushroom, but no longer a milkfish. This representative of the mushroom kingdom, although its appearance resembles the most valuable mushroom for pickling and even belongs to the same family together with it, still belongs to a completely different genus. Podgrudok black is a mushroom that is harvested only when young. Why is that? Let's find out!
Black milk mushroom (Russula adusta) belongs, like milk mushrooms, to the Russula family, but to the genus Russula, in the pulp of which there is no milky juice. That is why some call the hero of our article black russula or nigella. This is a lamellar mushroom that belongs to the category of conditionally edible.
- The cap is fleshy and quite thick, with a diameter of 5 to 15 cm. In young mushrooms it is convex, and as the mushroom matures it becomes prostrate with a concave center. The edge of the cap is curved. The surface of the mushroom is slightly sticky to the touch. The skin is colored brownish-gray in young ones, while in mature ones it is darker, dirty, even black. Uneven black or dark brown spots are clearly visible on its surface. The skin fits tightly to the pulp and cannot be removed;
- the leg is cylindrical, smooth to the touch, moderately dense, up to 8 cm high and up to 3 cm in diameter. The color of its surface in young pods is cream, grayish, often the same shade as the surface of the cap, and in mature fruiting bodies it is dark gray;
- the pulp is brittle, but dense, quite thick, white, when damaged it first turns red, then darkens significantly. Does not emit milky juice, tastes bitter-sweet, emits a bright aroma, reminiscent of both the smell of a wine barrel and mold;
- the plates are narrow, branching, moderately frequent, sometimes slightly running down the stem, adherent. The color is white, cream, and darkens when damaged. The records emit a light fruity aroma;
- The spores are round and white.
Distribution and fruiting season
Russula black prefers to grow in various forests of the northern temperate climate zone - coniferous, deciduous or mixed. The main partner tree is pine, but the fungus also develops well under birch trees and is often found in forest clearings or along roads and paths. Grows both in splendid isolation and in the company of fellow creatures.
The fruiting period is long, starting in mid-summer, in July, and lasting until severe frosts (until October).
Similar species and how to distinguish them from them
This load in the world of mushrooms has several doubles, or rather, representatives of this kingdom, very similar to it. It can be confused with the blackening cap (Russula nigricans), from which the hero of the article differs in a darker cap and a moldy smell, as well as more frequent plates. When damaged, the flesh of the double does not first turn red, but immediately turns black.
This mushroom can also be confused with the black-purple russula (Russula atropurpurea), which can sometimes acquire almost the same skin color as the black russula. It can be distinguished by the absence of a black spot in the middle of the cap, as well as by its less saturated color than the black-purple one.
Primary processing and preparation
The opinions of mycologists regarding the category into which black suet can be classified in terms of taste vary. Some publications say that this mushroom belongs to category 3, others - that it belongs to category 4. However, in any case, only young black mushrooms are collected - mature representatives of this species are tasteless and tough. In addition, worms love them very much - this is another argument in favor of collecting small mushrooms that have not yet been affected by larvae.
Usually the mushroom is salted after a long soaking or boiling - this way they get rid of its specific smell and bitterness. The salty load has a pleasant, slightly sweet taste. When salted it turns black.
Some mushroom pickers also fry or marinate representatives of this species.
Black milk mushrooms bear fruit well and in a lean year can easily replace real milk mushrooms. Moreover, this species has no counterparts among poisonous mushrooms, so you can safely collect and prepare it.
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