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Blackening russula: description and photo

Blackening russula: description and photo


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Blackening podgruzdok belongs to the russula family. Outwardly, it resembles a lump. This variety and other dark mushrooms are combined into one group. A characteristic feature of the representatives is the black color of the flesh.

Where blackening loads grow

The species forms mycelium next to hardwood trees. Mushrooms settle in coniferous, deciduous, mixed forests. The preferred habitat is Western Siberia and the temperate zone of Russia. They can also be found in broadleaf, spruce thickets. Blackening podgruzdok is widespread in Western Europe and Asian countries.

It grows mainly in small groups. Fruiting is long, begins in mid-summer and ends at the end of October. According to the observations of mushroom pickers, loadings grow even in cold areas, for example, on the Korean Isthmus. They appear in the Leningrad Region in August.

What does blackening look like

On average, the diameter of the cap varies from 5 to 15 cm. However, there are large specimens with the upper part of more than 25 cm. When young mushrooms appear, they have a white color of the cap, over time the color becomes dirty gray, brown. There are brown fruit bodies with an olive tint. In the center, the cap is dark gray, lighter at the edges. Photos correspond to the description of loading blackening.

The surface is dry, only in wet weather there is little mucus on the skin. On the first day after the appearance, the shape of the cap is spherical, later it becomes flat. Shallow pits are visible in the center. There are often cracks on the surface of the cap, through which the white flesh is visible.

The plates are large and thick. Rarely located. In young mushrooms, they are white, old ones are distinguished by a gray, brown-pink tint. There are atypical specimens with black plates.

The height of the leg is 10 cm. The structure is dense, the color is white. The shape is cylindrical. As it grows, the stem also takes on a dirty gray tint.

The flesh of the blackener is thick, but fragile. The composition includes ferrous sulfate, which, upon contact with air, oxidizes and stains the cut pink. The taste is slightly bitter, the aroma is weak and pleasant.

Is it possible to eat a blackening load

Mushrooms belong to 4 categories. It is an edible species. They are allowed to be eaten boiled or salted. However, it is worth using young fruit bodies, the old ones have rather tough pulp. They are usually wormy.

Attention! Japanese scientists consider blackening as a poisonous species.

Taste qualities

The podgruzdok, which is blackening in taste, strongly resembles a lump. The pulp is crispy, however, bitterness is noted, therefore, the mushroom is boiled for 20 minutes before use. For salting, be sure to soak in salted water for 3-5 days. For young mushrooms, the procedure takes only 6 hours. The bitterness will go away with the liquid. After that, the skin will be easier to peel.

Attention! Mushroom pickers are attracted by the fruity, unobtrusive aroma of blackening.

Benefit and harm

The pulp contains a blackening load:

  • vitamins E, PP, F, B1, B2;
  • mono- and disaccharides, dietary fiber;
  • saturated, unsaturated acids;
  • trace elements: sodium, phosphorus, iron, calcium, potassium, magnesium.

Mushrooms are nutritious and dietetic food. They have anti-inflammatory and antibacterial properties. Promote the improvement of metabolic processes in the body.

Attention! A blackening load is suitable if you just need to fill the stomach and get rid of the feeling of hunger.

It should be remembered that mushrooms, with illiterate preparation, can provoke severity, pain, disruption of the gastrointestinal tract. They are not advised to use them for people with stomach problems. Heavy food can be dangerous for people of age who still have diseases of the liver, kidneys, gall bladder, and immunity.

Even edible varieties can be troublesome with individual sensitivities. A person can react sharply to a particular type of mushroom. It is not recommended to eat blackening food for children under 12 years old, pregnant and lactating mothers.

Attention! Any new mushrooms should be tried in portions of 100-200 g, so as not to risk your health.

Collection rules

It is best to go for mushrooms in the early morning. It was at this time that the optimal lighting mode was. It is necessary to know the characteristics of the collected mushrooms. In a new forest, in a different climate, the country is better off collecting under the supervision of a local mushroom picker. Familiar species may turn out to be poisonous counterparts. An error can lead to fatal consequences.

The terrain is of no small importance. It is not recommended to collect podgruzdok blackening in forest belts near highways, cemeteries, fertilized agricultural fields, chemical enterprises.

When collecting mushrooms, it is important to pay attention to the shape, color of the cap, color and smell of the pulp, characteristic features, soil. This will help you recognize the venomous species.

Blackening podgruzdok is able to grow in the substrate. After a few days, it appears on the surface and breaks down the top layer. At this point, cracking of the soil is noted. Another feature of the type is slow decomposition in vivo. In the process, the fruiting body darkens. A dried specimen can survive until the next season.

After returning from the forest, the obligatory stage is the bulkhead of the crop. It is then that suspicious and dangerous species are cut off.

Attention! If there is the slightest doubt, it is better to discard the mushroom.

False doubles loading the blackening

A mushroom picker, due to inexperience, can confuse the blackening podgruzdok with a false toadstool, which is a poisonous mushroom. To prevent this from happening, you should know the main features of the false double.

A pale toadstool is a spherical or flat type of cap. The color is green, light gray, olive. Plates are frequent, small, white. The leg is high. Has a thickening at the base. The color is beige. The surface is covered with a mesh pattern. The flesh of a pale toadstool is light; when cut, the color does not change.

Attention! In a poisonous species, a ring is visible under the cap, which disappears with age.

The blackening load has harmless counterparts. They will not do any harm, and the joint tandem will be a delicious dish on the table.

  1. The podgruzdok is white and black. He has a whitish hat with a gray tint. The plates are thick. The pulp is light, but when cut it turns black immediately. They grow in birch and aspen groves. The fruiting period begins in the fall. Rare.
  2. The podgruzdok is black. It is characterized by an external resemblance to the blackening load. You can distinguish mushrooms from each other by the color of the pulp. In a black mushroom, the cut has a brown tint and is covered with spots. Lives in coniferous forests.

Application loading blackening

First of all, young mushrooms are cleared of forest debris, sand, grass. After the preliminary preparation described earlier, frying, pickling is carried out using hot or cold methods.

Attention! Podgruzdok blackening in the process of salting turns black.

Conclusion

Blackening podgruzdok is an edible mushroom. Although some sources indicate its conditional purpose. The main thing is not to be confused with false doubles. This kind of russula is really good fried and salted. Do not neglect it.


Watch the video: büdös galambgomba, Russula foetens, stinking russula, Der Stink-Täubling (May 2022).

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