Milk turns black on the cut. Load up the black one. Load and value
If the summer heat is accompanied by torrential rains, then at this time you can find a black mushroom that looks like a milk mushroom. It is harvested only when it is small, because it is heavily affected by worms.
Black podgruzdok grows in mixed, deciduous and deciduous forests. He prefers birch and oak groves. Less commonly found in pine forests and spruce forests. It grows out of a deciduous substrate and its caps make their way through thick and dry soil.
Adults and large blacks are tough and tasteless. By description, they resemble charred wood fires. The caps decompose and dry out very slowly, thereby preserving the mushroom until the next year.
Only young specimens are collected for food, because the pulp is often affected by worms.
Podgruzdok grows in all areas that can be attributed to the temperate climatic zone. Mushrooms begin to appear in mid-summer and grow until the frost begins. They can meet alone or in groups, sometimes very large.
Black podgruzdok is an edible mushroom of the fourth category. It can be salted for the winter or boiled. In salted form, it is usually consumed with russula.
Appearance: what does it look like?
The black podgruzdok changes its appearance as it grows. Over time, its cap increases in size, it can reach from 5 cm to 25 cm in diameter. The young mushroom has a light gray hue, as it grows, it darkens and turns into a gray-brown. Further, it acquires a black-brown tint and finally becomes soot-brown. The middle of the cap is darker, and the edges, on the contrary, are light. The surface of the cap is smooth and dry, with a lot of debris usually sticking to it. In rainy summers, it can be slightly slimy.
The shape of the cap of the black podgruzdka in a young form is convex, with the edges wrapped in a circle; as it grows, it becomes flattened. Its center is slightly depressed, and the edges are bent, blunt and smooth. In mature mushrooms, the caps burst and expose the white tissue. On the inside, the cap has plates that are up to 2 mm thick. Records according to the description can be both rare and frequent.
Mushrooms have a stem 3 to 10 cm long and 1-4 cm thick. The stem is strong and cylindrical, covered with whitish-brown longitudinal veins. Juveniles have a whitish leg, and in maturity it becomes the color of the cap.
The flesh of young individuals is thick and dense, becomes brittle over time and, when broken, quickly takes on an orange-red color. The podgruzdok has a pleasant fruity aroma and a bitter taste when raw. Spore powder is white.
Active growth requires a lot of light and little heat. This mushroom grows in the 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.
Podgruzdok people also have a simpler name - it is a dry milk mushroom. It is not by chance that the mushroom is called that. In contrast, they never get covered in mucus or get wet. The surface of their caps is always dry and slightly rough to the touch.
A regular load looks like this. This is a fairly strong cap with edges bent inward and up to 20 cm in diameter. The upper surface of the cap is dull white with yellowish blotches. During the growth process, the fungus is prone to cracking. A characteristic feature is the absence of milky juice on the cut of the stem and cap. Podgruzdok or dry lump belongs to the second category of edibility. It can be used for salting and pickling without first soaking in water.
Black podgruzdock or black russula
From the beginning of July to the very end of October, the deciduous forests of our country can delight you with a rich harvest of another type of dry milk mushroom. This is a black load. It is also called black russula. And this is no coincidence. Outwardly, the black podgruzdok really resembles a russula. The hat is up to 15 cm in diameter and has a glossy dark blue, almost black surface. There is no milky juice.
Black podgruzdok can be eaten boiled, fried and salted. Does not require soaking before direct use.
Podgruzdok porcini and mushroom rusk
Podgruzdok porcini and mushroom rusk are the names of the same species. This is a variety of lamellar mushrooms that grow in bright places in deciduous forests. They can be eaten without boiling or steeping. They are distinguished by the absence of bitterness and unpleasant taste. Mushrooms are classified as little known. But don't neglect them. They contain a fairly large amount of protein and various active substances that improve digestion. Dry mushrooms make excellent mushroom powder for making sauces and seasonings.
What does a blackening load look like
Blackening podgruzdok is another type of lamellar mushrooms that are found by mushroom pickers in mixed and deciduous forests and at the same time go unnoticed. Many confuse them with due to their unsightly appearance. But let's try to figure it out.
There is a certain opinion among mushroom pickers that edible lamellar mushrooms must necessarily produce milky juice. Dry milk has no milky juice. And this does not mean that it is poisonous. Blackening podgruzdok in appearance resembles
Blackening podgruzdok is a type of lamellar mushrooms belonging to the russula family, the main feature of which is the absence of milky juice in the pulp of the fruit body. This species is classified as conditionally edible mushrooms (category 4). Also, these mushrooms are known to many inhabitants under other names: nigella, black russula.
The appearance of the load is remarkable - it is rather gloomy and unattractive, which is why many hunting lovers, 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 cap is blackened, rather thick, the flesh is fleshy. The diameter of the mushroom cap reaches 150 mm. In young specimens, it has a characteristic bulge, which tumbles with maturation, forming a small funnel, the edges become open and winding. 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 fruiting body, which makes it difficult to remove.
The leg of the nigella is dense, regular cylindrical in shape, quite smooth to the touch. It reaches 80 mm in length. The color of the leg of young mushrooms often coincides with the color of the cap, in adult podgruzdki it is dark gray.
The flesh of the fruiting body of nigella is white and fleshy; when broken, it changes color to red, after which 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 containers.The lamellar body is narrow, the plates themselves are adherent, branching, not too often located. The color of the plates is creamy, immediately darkens when cut / fractured, and have a light fruity aroma. Spores are white, rounded.
Where does it grow
Most often, the black russula is found in forests with a temperate cool climate (mixed, coniferous, deciduous). The main tree partner of this type of mushroom is pine, nevertheless, it is often found in birch groves, in small forest glades, along forest paths and roads. It can grow both singly and in small groups.
The peak of fruiting black podgruzdka is from mid-summer until the first frost.
Twins and similar species
Nigella, like most edible mushrooms, has twins that closely resemble this species.
It is very easy to confuse a load with a species such as a blackening russula, the color of the skin of the cap of which can also have the same color as that of a blackened russula. The main difference is the less intense color of the mushroom.
Another twin of nigella is a white-black podgruzdok, the main difference of which is a rather developed lamellar body (often located falling plates), as well as a light gray cap. The pulp of this type of mushroom immediately turns black when broken.
Frequent lamellar podgruzdok - this species has a cap of a rich dark color, the plates under which are very small. Most often grows in coniferous forests.
Edibility
Blackening podgruzdok is quite an edible mushroom, however, as a rule, only young specimens are harvested for cooking due to the soft and tasty pulp. In adult mushrooms, the pulp is very tough with a pronounced bitter taste. Another indisputable fact in favor of collecting nigella for subsequent preparation is that this species is a real delicacy for many forest insects and worms.
The most popular are salted nigella, which are thoroughly soaked and boiled before that. Such processing allows you to get rid of the specific bitterness and aroma. Salted podgruzdki have a pleasant taste and aroma, the fruit body darkens when salted.
Also, often the preparation of young podgruzdkov implies such heat treatment as stewing, frying and marinating. A prerequisite in this case is the initial treatment (soaking and subsequent boiling for 20-30 minutes). Blackening podgruzdok, 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 black mushrooms. Old specimens are not used for culinary purposes due to the fact that their pulp is too tough.
I would like to draw your attention to the fact that blackening podgruzdok is a well-fruiting type of mushroom, and in lean seasons it can become a full-fledged replacement for real milk mushrooms.
Video: blackening podgruzdok (Russula nigricans)
In the photo, mushroom Podgruzdok
Grows in coniferous forests, especially under pine trees, on sandy soil.
Fruiting from July to October. Occurs singly or in small groups.
Black podgruzdok has no doubles. See what the load 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 in conifers and deciduous ones. They usually grow in groups, which is very popular with mushroom pickers. They hide under the foliage, so they need to be looked for and dug up.
Among the edible qualities, the mushroom is popular for its medicinal properties. It is actively used in pharmacology for the manufacture of various medicines, as well as in folk medicine.
Podgruzdok belongs to the russula family. Found in forests from June to November. They are of several types:
- white;
- black;
- blackening;
- frequent plastic.
The appearance of the podgruzdok is similar to a lump. The similarities are visible in the shape of the cap. But it has no fringed edges, dull white or with spots of a boring shade, dry. Its size is no more than 20 cm in diameter. Fashion mushroom is distinguished by the presence of a dent on the top of the cap, 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's consider in more detail all the types of loadings presented, see the photos later in the article.
In the photo Podgruzdok is white
White podgruzdok (dry weight) has a short and thick leg. She is white. The older the mushroom, the more likely 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 clumps of earth or foliage. The plates are white, thin. Their shade can be bluish or slightly greenish. The pulp is dense, white. Does not change its color when scrapped. The plates are white, caustic.
The podgruzdok is white in appearance and resembles a fiddle. The essential difference is the absence of milky juice. See what the white load looks like in the photo:
This type is used in cooking fried, for mushroom broths, pickled and salted. They also prepare alcoholic tinctures on fruiting bodies and treat sarcomas and carcinomas with them.
In the photo Frequent plate loading
Another name for this species is black lamina. It is found more often in the south of Russia, in coniferous, mixed or deciduous forests.
The hat is distinguished by a more grayish, sometimes brownish tint, which, with the growth of the mushroom, becomes olive, and sometimes brown. 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 shade as the cap.
The pulp on the break turns red, then brown, and then turns black. This lump has light plates that do not reach its legs.
The taste is inexpressive, the smell is weak.
In medicine, an extract from a lamellar load is used. It has antimicrobial activity. To relax muscles in medicine, it is the properties of this type of mushroom that are used.
In the kitchen, the podgruzdok is often fried, broths are made, marinated and salted. The mushroom does not need to be pre-cooked.
In the photo Podgruzdok blackening
The blackening podgruzdok has a hat of up to 20 cm. During 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 rarely spaced apart.
The flesh of the body is firm, rather dense, when it reacts with air, it changes its shade to dark. The mushroom tastes pleasant, not pungent. The black leg is solid and takes on a brown tint.
Look at this mushroom load in the photo:
From the description of its main differences from other subspecies, it can be seen that its distinctive 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. Loves the soil under coniferous and deciduous trees.
Black mushroom
In the photo Podgruzdok is black 
The pulp on the cut is blackening
Black podgruzdok differs from blackening mainly only in the shade of pulp on the cut. It turns red. Its taste and other qualities remain similar.
In pharmacy, it is used as an antioxidant and anti-sarcoma agent. Nigrikacin is obtained from it.
The mushroom is used for food fried, salted or pickled. It is also suitable for making soups.
Podgruzdok, the description of the species of which we have provided you, are quite frequent guests in the forests of our territory. They grow under foliage or needles and show their presence only in small bumps above the ground. Mushroom pickers love these mushrooms for their taste.
Kira Stoletova
Many different types of mushrooms grow in the forests of Russia, but the mushroom is especially popular among them. It is edible and tastes great and is used in both cooking and medicine.
Description
The podgruzdok has the taste, aroma and description of real milk mushrooms.
Product Features:
- the surface of the cap is pleasant to the touch, dry and velvety;
- a hat without a fringe at the edges (such a fringe is always present in milk mushrooms);
- reaches a height of 20-22 cm;
- young individuals have funnel-shaped caps;
- the lamellar part has a bluish tint;
- the pulp is fragile;
- a low, solid, cylinder-shaped leg (5-7 cm in height and up to 4 cm in diameter).
The spore powder is white. There is no juice, like the milkmen, the pulp at the break remains white.
Lovers of podgruzdki collect them in deciduous forests, in conifers, the collection time is from July to October. Smoky, whitish-brown caps hide deep under the fallen leaves at the base of the trees. To find them you will have to work hard.
All podgruzdki belong to the Syroezhkov family, despite their external resemblance to milk mushrooms. The most popular types are:
- often lamellar;
- blackening and black;
- white.
White podgruzdok
Edible podload, white or dry, does not emit milky juice on the cut.
Description of the organism:
- dry hat with brown spots;
- surface diameter reaches 20 cm;
- thin plates;
- the color of the plates is greenish, whitish or with a blue tint;
- the color of the pulp at the break does not change;
- the short leg reaches 5 cm.
The old mushroom has a hollow stem. The type of White Podgruzdok, or Dry Podgruzdok is distinguished by the rare placement of plates. The old representatives of the species have an exceptionally brown hat.
Frequent lamellar
The type of Podgruzdok is often lamellar (thick-leaved) is sometimes called "nigella" because of its characteristic appearance:
- a brown hat that changes color with age;
- the diameter of the cap is 10-12 cm;
- the surface is dry in adults and covered with mucus in juveniles;
- the pulp turns red and black on the cut;
- the young leg is white, then it darkens.
The aroma and taste are weak. A light edge on the cap is characteristic at any age of the fungus. The cap is bare in old mushrooms, cracking. Most often, nigella occurs from August to October in the European part of the Russian Federation. Prefers broad-leaved forests for the formation of mycorrhiza.
Black and blackening load
The popular black mushroom is found in the coniferous and deciduous forests of the temperate zone of Russia.
It differs from other types by the following description:
- rare and thick yellowish plates;
- dense pulp on the cut has a red or brick tint;
- the taste is pleasant, without pungency;
- the leg is dense;
- the size of the leg is from 3 to 7 cm in height and up to 3 cm in diameter.
Irina Selyutina (Biologist):
It is better to collect a black carriage while it is young, because this mushroom is susceptible to the "invasion" of worms - the older, the more wormy. The taste of the mushroom is low, it retains the smell of damp earth for a long time, reminiscent of the smell of mold. The pulp is sweetish, slightly spicy. The pungent taste is inherent in the plates. The black podgruzdok belongs to the IV taste category. After soaking and heat treatment, the pulp turns black, the smell disappears, but the sweetish taste remains. After processing, old mushrooms do not improve their qualities - they become tough and tasteless.
The black load often has doubles:
- podgruzdok is often lamellar (thick-leaved): it is characterized by the fact that its cap is often adorned with adherent plates, the taste is excessively pungent, the smell is earthy;
- podgruzdok black and white (russula white and black): the mushroom was named for the "ability" of the cap to change color during the growth process.
The type of Podgruzdok blackening on the pulp has black streaks. The hat changes its color from gray to brownish-black. This is where the name comes from. Massively bears fruit from late July to mid-October.
Beneficial features
Loads have a lot of useful properties important for the human body, due to the chemical composition, which includes such important elements:
- vitamins of group B, A, P and PP;
- zinc;
- copper;
- manganese;
- ergosterol;
- amino acids;
- cellulose;
- stearic acid;
- chitin.
Vitamins strengthen the body, support it during viral epidemics. The amino acids in proteins act as a natural barrier against bacteria. Fiber contributes to normal bowel function.
Contraindications
Excessive amounts of chitin accumulate in these forest organisms. Especially there is a lot of it in the legs. Because of this, this product is considered difficult for digestion, and therefore people suffering from diseases of the gastrointestinal tract should use it with caution.
When harvesting, it is important to adhere to simple rules, for example, not to collect loads near busy highways, settlements, landfills or factories. Mushrooms are natural sponges and absorb all harmful substances from the environment: exhaust gases, radionuclides, etc. When the crop harvested in dangerous places is consumed, severe poisoning occurs, similar to poisoning by poisonous mushrooms.
Elderly people, pregnant women and young children should eat "forest meat" in moderation and after consulting a doctor.
Application
Loadouts are widely used in various spheres of human life: in cooking, medicine, pharmaceuticals and dietetics.
In cooking
Mushrooms contain more phosphorus than fish.
Culinary experts are happy to use different types of them for making salty snacks, pickling. Soups with this product have a bright, pronounced taste and aroma.
In the Volga region, they like to salt the load in a dry way and use such preparations all winter.
Mushrooms with onions, sour cream, fried in sunflower or olive oil, are served both as a main course and as a side dish for meat or fish.
In medicine and pharmaceuticals
Scientists have isolated ellagic acid from the load of blacks. Its derivative, isolated in 2004, was named nigrikacin. It is a powerful anti-cancer agent and is used in the treatment of cancer. In addition, it was found that the fungus contains substances with antioxidant and antibacterial properties.
To suppress the growth of Ehrlich's carcinoma, an extract of white lumps infused with alcohol at a dosage of 300 mg / kg is used.
Podgruzdok White - Excellent Russula - Russula Delica
A real lump - gathering in an enchanted forest a white lump, a raw lump, a wet lump, pravsky,
Conclusion
It is important to take precautions when picking mushrooms. You cannot take mushrooms near the roads, you cannot walk into the forest without means of protection against mosquitoes and ticks, without a knife and a compass, you should carefully sort out all the collected specimens and part with the suspicious without pity, or even better - not take them.
