Blackening podruzdok - description, where the poisonousness of the fungus grows

The content of the article

1 Description of the species
2 Where grows
3 Twins and similar species
4 Edibility
5 Video: Blackening Podgruzdok (Russula nigricans)

Blackening podruzdok - a type of lamellar mushrooms belonging to the Russula family, the main feature of which is the absence of the milky juice in the pulp of the fruiting body. This species belongs to conditionally edible mushrooms (4 cat.). Also, these mushrooms are known to many inhabitants and under other names: nipper, black russula.

The look of the podgruzdka is remarkable - rather gloomy and unattractive, which is why many fans of the hunt, not knowing about its edibility, simply bypass it. These mushrooms are a favorite delicacy of various insects and their larvae.

Description of the species

The hat is blackened, rather thick, fleshy flesh. In diameter, the cap of the mushroom reaches 150 mm. In young specimens - has a characteristic bulge, which collapses with maturation, forming a small funnel, the edges become prostrate and tortuous.Directly the surface of the cap itself is slightly sticky, has a grayish-brownish color with characteristic dark brown spots. The skin is quite tight to the fruit body because of what it is difficult to remove.

Leg of nippy is dense, regular cylindrical, smooth enough to touch. In length reaches 80 mm. The color of the feet of young mushrooms often coincides with the color of the cap, in adult podgruzdkov - dark gray.

The flesh of the black's fruit body is white and fleshy, when broken it changes color to red, after it darkens. As mentioned above, this type of mushroom does not produce milky juice. The taste of the pulp is sweetish with a slight bitterness, the aroma is persistent and bright, reminiscent of the combination of the smell of mold and wine packaging.

The lamellar body is narrow, the plates themselves are adherent, branching, not too often located. The color of the plates is creamy, when the incision / breakage immediately darkens, they have a light fruity aroma. Spores are white, rounded.

Where grows

Most often, the black russula is found in forests with a temperate cool climate (mixed, coniferous, deciduous). The main tree partner of this species of mushrooms is pine, nevertheless, often nippers are found in birch groves, on small forest glades, along forest paths and roads.It can grow both singly and in small groups.

The peak of fruiting black podgruzdka - from mid-summer until the onset of the first frost.

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Twins and similar species

Chernushka, like most edible mushrooms, has twins that closely resemble this species.

It is very easy to confuse podgruzdok with such a look as a blackened Russula, the color of the skin of the cap of which may also be of the same color as in Chernushka. The main difference is the less saturated color of the fungus.

Another double of the black hole is a white-black underload, the main difference of which is a sufficiently developed lamellar body (often located falling plates), as well as a light gray cap. The pulp of this type of fungus immediately turns black upon breaking.

Frequently plate-like podgruzdok - this species has a hat of a saturated dark color, the plates under which are very small. Most often grows in coniferous forests.

Edibility

The blackening podruzhdok is quite an edible mushroom, however, as a rule, only young specimens are collected for preparation due to the soft and tasty pulp.In adult mushrooms, the flesh is very hard with a pronounced bitter taste. Another indisputable fact in favor of collecting chernushki for the subsequent preparation is that this species is a real delicacy for many forest insects and worms.

The most popular are salted Chernushki, which are thoroughly soaked and boiled before. This treatment allows you to get rid of the specific bitterness and aroma. Salty podruzdki have a pleasant taste and aroma, the fruit body darkens when salted.

Also, often the preparation of young sub-loads also implies such heat treatment as stewing, roasting and pickling. Mandatory in this case condition - primary processing (soaking and subsequent boiling for 20-30 minutes). Black podruzdok, like many types of mushrooms, can be dried, in this form it can be stored for one year.

Important! For cooking, it is better to use young Chernushka mushrooms. Older specimens are not used for culinary purposes due to the fact that their pulp is too hard.

I would like to draw your attention to the fact that blackening podruzhdok is a well-fruiting type of mushrooms, and in lean seasons it can be a full-fledged substitute for real mushrooms.

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