Podgrudok black (chernushka) in nature. Distinctive and recognizable features
Hat 7-10 (15) cm in diameter, almost spherical, then flat, depressed and later pleroco, funnel-shaped, dark smoky, then brownish-gray and dark brown, almost black. The edge at a young age is bent 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, turns brown at the break. The taste is sweetish, the smell is pleasant, mushroom. The plates are frequent (14 pieces per 1 cm), do not separate from the pulp, thin, adherent or slightly descending, crescent-shaped, whitish, the edge is solid, the taste is caustic.
Leg 3-6X2.2-3 cm, straight, slightly curved, cylindrical, narrowed towards the base, solid, smooth, one-color with a hat.
controversy 6X6-8 microns, spherical, short-ovate, ellipsoid, tuberous, colorless, white in mass, with one drop of oil.
Piedmont belt (near Goryachiy Klyuch - 8th km, 1-2th km southwest of the village of Kutais), in oak forest, hornbeam-oak forests, on clay soil. July - October. Soil temperature 15-18-10°. Very rare, singly.
Based on the materials of the book by E.I. Kovalenko, N.N. Kovalenko, A.E. Kovalenko "Edible and poisonous mushrooms of the Kuban"
Habitat - deciduous, coniferous and mixed forests. It occurs from July to October. Grows in groups.
The hat is up to 15 cm in diameter, at first convex, depressed in a mature mushroom, with curved edges, dirty gray, then brown or black, sticky. The flesh is white, brittle, without milky juice, turns red at a break or cut, then turns brown and finally turns black. The taste is sweetish.
Plates adhering to the stem or descending, white, darken from pressure. Spore powder is white.
Leg up to 5 cm long, 2.5-3 cm thick, even, dense, of the same color with a hat.
A little-known edible of the third category. Used boiled and salted. Turns black when tanned. Extremely damaged by insects.
And blackening: a description of the mushroom and what the breast looks like in the photo
It needs a lot of light and little heat to grow actively. This mushroom is huge quantities grows in deciduous and mixed forests of the middle zone of our country. Usually, its mycelium dislocations are located near aspens and birches. It is these trees that create the most favorable conditions for their existence.
The loader among the people has a simpler name. This is a dry bag. So called a mushroom is not accidental. Unlike ordinary ones, they never become covered with mucus and do not become wet. The surface of their caps is always dry and slightly rough to the touch.
Normal loading looks like this. This is a fairly strong hat with edges turned inward with a diameter of up to 20 cm. The upper surface of the hat is matte white with yellowish blotches. In the process of growth, the fungus is prone to cracking. Feature- the absence of milky juice on the cut of the stem and cap. Podgrudok or dry breast belongs to the second category of edibility. It can be used for salting and without pre-soaking in water
Loader black or black
From the beginning of July until the very end of October, the coniferous and deciduous forests of our country can please you with a rich harvest of another variety of dry mushrooms. This is a black boot. It is also called black russula. And this is no coincidence. Outwardly, the black load really resembles a russula. The hat is up to 15 cm in diameter and has a glossy surface of dark blue, almost black. Milky juice is absent.
Black podgrudok can be used in boiled, fried and salted form. Does not require soaking by direct use.
Podgrudok porcini and mushroom cracker
Pogruzdok porcini and rusk mushroom are the names of the same specimen. This is a variety of milk mushrooms and agaric mushrooms, which are found in large numbers in bright places in deciduous forests. They can be used for eating without pre-boiling and soaking. They are distinguished by the absence of bitterness and unpleasant taste. are classified as unknown. But don't neglect them. They contain a fairly large amount of protein and various active substances that improve digestion. Dry milk mushrooms make an excellent mushroom powder for sauces and seasonings.
What does a blackening load look like
Blackening podgruzdok is another type of agaric mushrooms that are found by mushroom pickers in mixed and deciduous forests and at the same time go unnoticed. Many confuse them with poisonous and inedible due to their unsightly appearance. But let's try to figure it out.
There is a certain opinion among mushroom pickers that lamellar must have a milky juice. Dry milk mushrooms do not have milky juice. And that doesn't mean it's poisonous. Blackening pogruzdok appearance resembles a real mushroom. But unlike him, with the course of his hat, and the leg begin to turn black. Older specimens are almost black in all parts.
Vyacheslav stepanov: mushrooms of the Kaluga region - black podgruzdok (russula adusta)
common names
Common namesRUSSUS BLACK, BLACK HAT
Cap: 5-10 (15) cm in diameter, convex at first, then protruding convex with a recurved, later raised edge, slightly depressed, sometimes funnel-shaped, often strongly wavy-curved, sticky, at first fawn, pale brownish, grayish brownish , then dirty-brown, brown, brown-brown, darker in the middle, with a light, almost white edge, with numerous adhering particles of earth and debris. Records
Gills Records: medium frequency, slightly descending, whitish at first, then dirty gray, with dark brown and black spots, pungent in taste, darkening when pressed. controversy
SporesSpore powder white.
Stem: short, 3-5 cm long and 2-3 cm in diameter, cylindrical, dense, solid, then full, whitish, then grayish, darkens when pressed. pulp
Flesh Pulp: dense, then friable in the stalk, brittle, white, then grayish, turns gray and darkens almost to black on the cut, almost black in old mushrooms with a slight unpleasant sour smell, very often worms, starting from the stalk. fruiting calendar
Accepted designations/Legend
The appearance of single mushrooms / seldom
Layers of low fruiting / not much
Periods of sustainable, mass fruiting/a lot
The divisions on the time scale correspond to the five days of the month
Ticks on the time axis correspond to the five-day weeks of the month
Habitat Habitat: from early July to October in deciduous (with birch), coniferous and mixed (with pine) forests, in bright places, glades, along paths, in groups, not infrequently, annually. More common in more northerly forested regions
Edible or conditionally edible mushroom (category 4), used salted, sometimes (after thorough washing!) pickled (after boiling for about 15-20 minutes). Before boiling, some mushroom pickers are soaked to soften the causticity of the plates. Blackens in blanks.
Photos of the mushroom on the Internet
Other photographs of this mushroom in the WEB
Remarks
RemarksAddition: young mushrooms follow, and not because they smell more pleasant, but because it is almost impossible to find a large and non-wormy mushroom. Old mushrooms are completely black and thoroughly corroded, rot for a week or two, standing out on the grass in a black handful. There are three more types of half-loads with blackening pulp: Loader black and white(Russula albonigra) with a whitish, dirty grayish cap and quickly blackening flesh, rarely found in autumn in birch and spruce forests; Loader often lamellar(Russula densifolia) with a brown-brown cap and very frequent plates ( feature) with reddening and then blackening flesh and a burning taste, rarely found in autumn in coniferous and deciduous forests. All of them are used in a salty form Mentioned in reports
Links to the Informes Black loader (Russula adusta) on this site is mentioned in reports:
Sergey Appolonov dated July 26, 2004
Kirill Bykov dated 11.09.2004
Yuri Semenov dated July 28, 2002
Yuri Semenov dated 25.08.2002
Yuri Semenov dated July 14, 2003
Yuri Semenov dated 11.08.2003
Stanislav Sviridov's report dated 06.10.2002
Russula adusta, black top
Hat: Diameter 7-15 cm, at first flat-convex, then flat-concave, at first white-grayish, then unevenly colored, dark olive-brown, black. The flesh is greyish, thick, brittle, at the break it first turns red, then turns gray. The taste is sweetish.
Hymenophore: The plates are white at first, later grayish, darken when pressed, adherent.
Spore powder: White.
Leg: Relatively short and thick, 3-7 cm long, up to 3 cm thick, cylindrical, solid, of the same color with a hat or lighter, often with dark spots, darkens when pressed.
Similar species: There are enough similar mushrooms with gray caps and blackening pulp in the russula genus. The differences are pretty minor. For example, blackening loader, Russula nigricans- the flesh undergoes the same metamorphoses upon contact with air (from pink to dark gray), but there are rare plates. Russula albonigra blackens radically, without any flirting with the red part of the spectrum. At R. acrifolia distinctly bitter flesh. Well, and so on. All this deserves a detailed analysis, which will, no doubt, be carried out in a historical perspective.
Edibility: Considered good edible mushroom. Does not require any special measures.
Author's notes: As you surely already know Russula adusta- the record holder for attendance by worms. In our area, it is often found, especially at the beginning of the fruiting period, from mid-July to mid-August, but I can say without exaggeration: I still do not know what it tastes like. Once I found two (!) completely non-wormy mushrooms in a very damp, dark and completely non-mushroom broadleaf in the Tula region, but it so happened that already at the cooking stage these specimens were mixed with the rest of the mushrooms, and I could not figure out what such is found in this wonderful mushroom larvae of mushroom flies.
Black podgrudok differs from other blackening russula with difficulty. The frequency of the plates is one of the signs that make it possible to incline the fungus to the species Russula adusta. One, but not the only one.
Mushroom, by the will of fate most life under a thick layer of bedding, crawls out like this. And it's good if it gets out - a significant part of the black loads will never see the light of day. However, why light - mushroom flies still fly to the smell
Other names: nigella, black russula
It usually grows in the northern half of the forest zone in coniferous and deciduous forests, sometimes in large groups, in July - October.
Hat up to 15 cm in diameter, at first flat-convex, depressed in the middle, with curved edges, later becomes funnel-shaped with the growth of the fungus. hairless, slightly sticky, in young mushrooms with a dirty grayish color, then olive-brown, and in old ones it is dark brown.
Records frequent, narrow, whitish or grayish, often with dark spots, somewhat bitter in taste.
Leg short, thick, dense, cylindrical, even, smooth, the same color with a cap or lighter, darkens when touched.
pulp rather brittle, white or brownish-gray, without milky juice, in contrast to the plates, non-caustic.
controversy rounded, mostly white.
Conditionally edible mushroom. Usually used for salting after pre-boiling or soaking. It differs from black breast in the absence of milky juice.
FROM poisonous mushrooms has no resemblance.
Black loader » gifts of the forest
The hat is up to 20 centimeters in diameter, at first almost flat or depressed in the middle, with an edge bent down. Later it becomes funnel-shaped with a straightened edge, naked. The color of the cap in a young mushroom is dirty grayish, then olive-brownish-gray and, finally (in a mature mushroom), it becomes dark brown. The plates are frequent, narrow, at first whitish-grayish, then grayish, blacken from pressure. The leg is short, even, at first solid, then hollow, of the same color as the cap or slightly lighter than it, darkens when touched. The pulp is dense, brittle, white, becoming gray or brownish-gray with age, without milky juice. The hat tastes not bitter, but the plates are very caustic.
They grow in groups in coniferous, but more often in mixed and birch forests from the second half of summer to autumn frosts.
Black pods are used for food only when salted, but when salted, they usually turn black. Before salting, mushrooms are carefully selected, as they often come with worms, and then boiled or soaked.
All About Mushrooms!: Black Loader
The cap of the mushroom is up to 15 cm, flat-convex, later funnel-shaped with curled edges, dirty gray in young mushrooms, then brownish-gray, dark brown in mature mushrooms, slightly sticky.
Loads and value
widely known mushroom value and less podgrudok black and podgrudok white belong to the genus Russula. They are characterized by fragile legs. They are usually not collected much, since more valuable mushrooms are always found in the forest. These same mushrooms are conditionally edible. They are salted, less often marinated, but they must first be soaked in cold water to destroy bitterness or boiled.
This mushroom is also called russula black. It occurs in all forests, especially in deciduous ones, grows all summer from June to October in groups.
The cap is up to 15 cm in diameter, convex in a young mushroom, depressed in a mature one, with curved edges, dirty gray, later brown or black, sticky. The flesh is white, brittle, without milky juice, turns red at the break, then turns brown and finally turns black. The mushroom is very similar to the mushroom, although it belongs to the genus Russula.
From all the grubs black loader differs in that it does not have milky juice. Plates adhering to the stem or descending, white, darken from pressure. Leg up to 5 cm long, 2.5-3 cm thick, even, dense, of the same color with a hat. These mushrooms are highly damaged by insects.
A little-known mushroom, edible, category 3, eaten boiled and salted, turns black when salted.
Value
It grows in deciduous and mixed forests from July to October, occurs frequently and abundantly, is one of the most common mushrooms in our forest zone.
The cap of a young mushroom is spherical, tightly attached to the stem, later straightens and becomes flatter, up to 8-15 cm in diameter, with a ribbed-striped edge, ocher-yellow or yellow-brown, very slippery in wet weather, shiny in dry weather. The skin peels off easily. The pulp is dense, white, in old mushrooms it is yellowish, very bitter, with an unpleasant odor. The plates are adherent, in young mushrooms they are white, in mature ones they are yellow or rusty-yellow with brownish spots and with droplets of a clear liquid. Leg up to 10 cm long, up to 3 cm thick, sometimes thickened in the middle, white, loose, hollow.
Mushroom conditionally edible, 3rd category. After boiling it is suitable for salting. It is recommended to collect young mushrooms with an unopened hat.
White loader
Often and rather abundantly found in coniferous and deciduous forests, grows mainly under birches and aspens from July to October, differs from all milk mushrooms in that it does not have milky juice. The hat is the same as that of a real mushroom, only its edges are not fringed, and on top it is always dry and often with adhering earth, up to 20 cm in diameter, matte, white, sometimes with yellow-brown spots. The flesh is white, dense, does not change color when broken. The plates are descending, frequent, thin, bluish-white. The stem is white, in a young mushroom it is even, solid, later it becomes hollow.
The mushroom is conditionally edible, of the 2nd category, it is salted and pickled, but pre-soaked.
Loads and value
Black loader - Wikipedia.
Black loader(lat. Russula adusta) is an edible mushroom of the genus Russula of the Russula family. In some areas, this mushroom is called black russula.
Description[edit]
- Hat 5-15 (25) cm, convex-prostrate, depressed in the center. In young mushrooms, it is grayish or pale-yellow, turning brown with age, slightly sticky.
- The plates are adherent or slightly decurrent, narrow, different lengths, often branching, first white, then grayish, turning black when pressed.
- Spore powder is white.
- Leg 3-6x2-3 cm, dense, the same shade as the cap, but lighter, cylindrical, solid smooth, blackens when touched.
- The flesh on the cut is reddening, then slowly graying, not caustic, sweetish-sharp. No milky juice. Turns black when touched. The smell is strong and characteristic, described in various sources as the smell of mold or old wine barrels.
Grows under pine trees in acidic soils. It occurs from July to October, but is not abundant. It is distributed mainly in the northern half of the forest zone, in coniferous, deciduous and mixed forests. Mushroom edible, 4th category, goes only in salting. Before salting, it is necessary to pre-soak or soak. Blackens when salted.
Literature[edit]
- Serzhanina G.I. Cap mushrooms of Belarus. - Minsk: Science and technology, 1984.
This article is a stub for mycology. You can help the project by correcting and supplementing it.
Gifts of nature - articles: black podgruzdok
insert-tree-mushroom Synonyms: Omphalia adusta (Pers.) Gray 1821
Russula nigricans var. adusta (Pers.) Barbier 1907
Agaricus adustus Pers. 1801
Russula adusta f. gigantea Britzelm. 1895
Russula subusta Burl. 1915
Etymology: (Russula) adusta (lat. adustus- scorched, charred).
Hat: 5-10 (15) cm in diameter, densely fleshy, semicircular, flat procumbent, depressed in the center, as a rule, with a sharp smooth edge lowered. The skin is adherent, slimy, naked, in dry weather shiny, umber, dirty brown-black, often with an olive tint, dark gray-brown in the center, lighter towards the edge.
Records: adnate with a tooth, frequent, narrow, white, turning yellow with age and then acquiring the color of the hat, with darker brown spots.
Leg: (2)3-5(7) x 2-3(5) cm, cylindrical, full, hard, glabrous, smooth, whitish, then one tone lighter than the cap.
pulpb: dense, white, slightly turning pink in the air, then blackening, the taste is fresh or slightly spicy. Under the action of FeSO4 it turns pink, then turns green. The taste of the plates is mild.
Disputes: from ellipsoid to rounded, (7)7.5-9(10) x (6)5-7(8) µm, ornamentation warty-fine reticulated.
Spore powder: pure white.
Basidia: 40-65 x 8-10 µm. Cystidia 50-80 x 5-7 µm, cylindrical, infrequent, stain blue from sulfvanillin. The cap cuticle is gelatinous, consisting of hairs and rare dermatocystids, which are divided at the apex.
Habitat: grows in mixed and coniferous forests, in groups, often.
Season: in June - September.
Distribution in Kazakhstan: quite common in the northern part of the country.
Area: Europe, Asia, North. America, Australia.
Edibility: the mushroom is edible, but as a rule it is used only for salting after preliminary boiling.
Still not a breast, but no longer a milky. This representative of the mushroom kingdom, although it resembles in its appearance the most valuable mushroom for pickling and even belongs to the same family with it, still belongs to a completely different genus. Black podgrudok - a mushroom that is harvested only when young. Why is that? Let's find out!
Black podgruzdok (Russula adusta) belongs, like the breast, to the Russula family, but to the Russula genus, in the pulp of which there is no milky juice. That is why some people call the hero of our article a black russula or nigella. This is an agaric fungus that belongs to the category of conditionally edible.
- the cap is fleshy and thick enough, has a diameter of 5 to 15 cm. In young podgruzdki it is convex, and as the fungus grows older 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 loads, in mature ones it is darker, dirtyish, up to black. On its surface, uneven black or dark brown spots are clearly visible. The peel fits snugly to the pulp, is not removed;
- the stem 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 creamy, grayish, often of the same shade as the surface of the cap, and in mature fruiting bodies it is dark gray;
- the pulp is brittle, but dense, thick enough, white in color, when damaged, it first turns red, then darkens significantly. Milky juice does not emit, it tastes bittersweet, emits a bright aroma, reminiscent of the smell of a wine barrel and mold at the same time;
- the plates are narrow, branching, moderately frequent, sometimes slightly descending along the stem, adnate. The color is white, creamy, darkens when damaged. The plates emit a light fruity aroma;
- spores rounded, 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 a pine, however, the fungus also develops well under birch trees, it is often found in forest clearings or along roads and paths. It grows both in splendid isolation and in the company of brothers.
The fruiting period is long, starting from mid-summer, in July, and lasts until severe frosts (until October).
Similar species and how to distinguish from them
This load in the world of mushrooms has several counterparts, or rather, representatives of this kingdom, very similar to it. It can be confused with the blackening load (Russula nigricans), from which the hero of the article differs in a darker hat and moldy smell, as well as in more frequent plates. When damaged, the pulp of the double does not redden beforehand, but immediately turns black.
It can also be confused with the black-purple russula (Russula atropurpurea), which can sometimes acquire almost the same skin color as the black pod. It can be distinguished by the absence of a black spot in the middle of the cap, as well as by a less saturated color than that of black-purple.
Primary processing and preparation
The opinions of mycologists regarding the category to which black dressing can be attributed in terms of taste vary. Some publications say that this mushroom belongs to category 3, others say 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, they are very fond of worms - this is another argument in favor of collecting small mushrooms that have not yet been affected by larvae.
Usually, the mushroom is salted after prolonged soaking or boiling - this way they get rid of its specific smell and bitterness. The salty load has a pleasant, slightly sweet taste. Turns black when tanned.
Some mushroom pickers also roast or marinate members of this species.
Black podgruzdok fructifies well and in a lean year it may well replace real milk mushrooms. Moreover, this species does not have twins among poisonous mushrooms, so you can safely collect and harvest it.
Not all russulas are pleasing to the eye: among them there are dark, almost black specimens that do not cause appetite among lovers of "silent hunting". However, such russula as Black Podgrudok, although unappetizing at first glance, is quite suitable for salty consumption.
Loader black
Loader black- lat. Russula adusta
In another way, the mushroom is called the Black Russula, Black Load or Nigella.
External characteristics
mushroom cap
Nigella has a large hat, at a young age - convex, with curved edges, in mature age - in the form of a wide, deeply depressed funnel, reaching 15 cm in diameter. Hats of old mushrooms are distinguished by a wavy edge.
The surface is dry and smooth, except during the rainy season, when mucus appears on it. The skin is painted in a dirty-gray shade, as it grows, it becomes greenish-brown or olive-brown and a little sticky.
Inside the hat (and stem) is a pulp of a sharp-sweet taste, which, when damaged, first turns red, then turns gray and black. The hat bottom of Chernushka is decorated with accreted or slightly descending narrow branching plates of different lengths. In young fungi, they are painted white, in mature ones they are gray. If you press on the lamellar area, it will turn black.
The black load reproduces by white spores.
Stipe
The black bridle has a fleshy, smooth, cylindrical stem of the same color as the hat, but lighter in color. If you click on it, it will turn black. The thickness of the legs is 20-30 mm, the height is 30-60 mm.
Black loader - lat. Russula adusta
Places of growth
Mushrooms prefer temperate climates, acidic soils and pine forests. They are found in Russia, in Central Asian, North American and Western European countries.
Fruiting occurs in small groups or singly in July - October.
Similar species
Black russula is similar to the following edible mushrooms:
- Blackening loader. It is distinguished by immediately blackening pulp, rare plates, peeling off the skin on hats, dirty yellow color of the legs.
- Loader often lamellar. The species is different from Chernushka by yellow-brown color, frequent accreting plates.
- White podgruzdok. It has a fresh taste.
- black and white mushroom. His hat changes color as he gets older.
Edibility
Despite the presence of a pronounced smell of mold, Black Podgruzdok is considered an edible mushroom, suitable for brining after pre-soaking. Salted mushrooms have a pleasant sweetish taste.
In the photo mushroom Podgrudok
It grows in coniferous forests, especially under pines, on sandy soil.
Fruiting from July to October. Found singly or in small groups.
The black loader has no twins. See what the loader looks like in the photo and read the description about it below in the article:
These mushrooms can be found in almost all forests of Russia: both coniferous and deciduous. They usually grow in groups, which is very popular with mushroom pickers. They hide under the foliage, so you need to look for them and dig them out.
Among the edible qualities, the mushroom is popular for its medicinal properties. It is actively used in pharmacology for the manufacture of various drugs, as well as in traditional medicine.
Podgrudok belongs to the russula family. Found in forests from June to November. They are of several types:
- white;
- black;
- blackening;
- often plastic.
In its appearance, the loader looks like a breast. Similarities can be seen in the shape of the hat. But it does not have fringed edges, dull white or with spots of a brown shade, dry. Its size is not more than 20 cm in diameter. In fashion, the mushroom is distinguished by the presence of a dent on the cap on top, and an adult with funnels. The pulp is brittle. The plates of this type of mushroom are often white, sometimes they can have a bluish tint.
Let us consider in more detail all the presented types of loading, see the photo later in the article.
In the photo, the loader is white
White podgrudok (dry milk mushroom) has a short and thick leg. She is white. The older the mushroom, the more likely it is that the stem will be hollow in the middle.
The russula mushroom has a cap in diameter from 7 to 20 cm, a shade of pure white, dry. Often has adhering lumps of earth or foliage. The plates are white and thin. Their hue can be blue or slightly greenish. The pulp is dense, white. Does not change its color when broken. The plates are white, caustic.
The white podgruzdok in appearance resembles a violin. A significant difference is the absence of milky juice. See what the white load looks like in the photo:
This species is used in cooking in fried form, for mushroom broths, marinated and salted. They also prepare alcohol tinctures on fruiting bodies and treat sarcomas and carcinomas with them.
In the photo, often-lamellar loading
Another name for this species is the common-lamella nigella. It occurs more often in the south of Russia, in coniferous, mixed or deciduous forests.
The cap has a more grayish, sometimes brown tint, which becomes olive and sometimes brown with the growth of the fungus. Its diameter is rarely more than 12 cm. In young mushrooms, the cap is sticky, with age it becomes dry. The leg is the same color as the cap.
The flesh turns red when broken, then brown and then turns black. This breast has light plates that do not reach its legs.
The taste is inexpressive, the smell is weak.
In medicine, an extract from a frequent plate load is used. It has antimicrobial activity. To relax muscles in medicine, it is the properties of this type of fungus that are used.
In the kitchen, the load is often fried, broths are made, marinated and salted. The mushroom can not be pre-boiled.
In the photo, the blackening loader
The blackening podgruzdok has a hat up to 20 cm. In the course of growth, it changes its shade from whitish brown, and in the old mushroom it becomes black. The plates are white sometimes yellowish, but as they grow older they also become dark. They are quite rarely located from each other.
The flesh of the body is firm, rather dense, when reacting with air, it changes its shade to dark. The taste of the mushroom is pleasant, not burning. The black stalk is solid and acquires a brown tint.
Look at this mushroom loader in the photo:
From the description of its main differences from other subspecies, it can be seen that its distinguishing feature is a dark color, which gave it its name.
You can find it most often in the forest temperate zone of Russia from July to October. Likes soil under coniferous and deciduous trees.
Mushroom podgrudok black
In the photo, the loader is black
The pulp on the cut is blackening
The black podgrudok differs from the blackening one mainly only in the shade of the pulp on the cut. She turns red. Taste and other qualities remain similar.
In pharmacy it is used as an antioxidant and antisarcoma agent. Nigrikacin is obtained from it.
The mushroom is used in food in fried, pickled or pickled form. It is also suitable for making soups.
Podgrudok, the description of the species of which we have provided you, is quite frequent guests in the forests of our territory. They grow under foliage or needles and give out their presence only as small bumps above the ground. Mushroom pickers love these mushrooms for their taste qualities.