The load is greenish. The loader is white and black. Similar species and how they differ
White-black podgruzdok ( lat. Russula albonigra) - belongs to the russula genus, is included in the russula family. There are also such names of the mushroom: Black-and-white podgruzdok, Russula white-black, Nigella white-black. The mushroom has an interesting minty aftertaste of the pulp.
The white-and-black podgruzdok has a hat with a diameter of seven to twelve centimeters. At first, the flesh is convex, but then it has a tucked edge. As the fungus develops, the cap flattens and becomes concave. The color of the cap also changes - from white with a dirty tint to brown, almost black. It has a matte, smooth surface. Usually it is dry, only in wet weather - sometimes sticky. Often different forest debris can stick to such a hat. The skin is easily removed from the cap.
The plates of such a fungus are narrow and frequent. As a rule, they are of different lengths, often switching to a short stem. The color of the plates is at first white or slightly creamy, and then they gradually turn black. The spore powder is white or light cream in color.
The white-black loader has a small leg - from three to seven centimeters. Its thickness is up to two and a half centimeters. It is smooth, dense, cylindrical in shape. As the mushroom matures, it gradually turns black.
This mushroom has a dense, hard stem. If the mushroom is young, then it is white, but then becomes darker. The smell of the mushroom is weak, indefinite. But the taste is mild, has a light mint note. Sometimes there may be specimens with a sharper taste.
White-black podgruzdok grows in many forests - coniferous, broad-leaved. Growing time - from July to early October. But it is quite rare in the forests of Europe, Asia and North America.
It belongs to edible mushrooms, but its taste is rather mediocre. According to some Western researchers, it is still inedible or even poisonous. The fungus can cause gastrointestinal upset.
Blackening podgruzdok - a type of agaric fungus belonging to the russula family, main feature which is the absence of milky juice in the pulp of the fruiting body. This type are classified as conditionally edible mushrooms (Cat. 4). Also, these mushrooms are known to many inhabitants under other names: nigella, black russula.
The appearance of the loader is noteworthy - rather gloomy and unattractive, which is why many hunting enthusiasts, 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 of the blackening podgruzdka is rather thick, the flesh is fleshy. In diameter, the mushroom cap reaches 150 mm. In young specimens, it has a characteristic bulge, which tumbles with maturity, forming a small funnel, the edges become open and sinuous. The surface of the cap itself is slightly sticky, has a grayish-brownish color with characteristic dark brown spots. The skin is quite firmly attached to the fruiting body, which makes it difficult to remove.
The leg of the nigella is dense, of the correct cylindrical shape, quite smooth to the touch. In length reaches 80 mm. The color of the stem of young mushrooms often matches the color of the cap; in adult mushrooms it is dark gray.
The pulp of the fruiting body of the nigella is white and fleshy, when broken it changes color to red, then darkens. As mentioned above, this type of mushroom does not secrete milky juice. The taste of the pulp is sweetish with a slight bitterness, the aroma is persistent and bright, reminiscent of a 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 cut / broken, it immediately darkens, they have a light fruity aroma. Spores are white, rounded.
Where does it grow
Most often, black russula is found in forests with a temperate cool climate (mixed, coniferous, deciduous). The main tree partner of this type of fungus is pine, however, nigella is often found in birch groves, in small forest clearings, along forest paths and roads. Can grow both singly and not large groups.
The peak of fruiting of the black podgruzdka is from mid-summer until the onset of 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 the load with a species such as the blackening russula, the color of the skin of the cap of which can also have the same color as that of the nigella. The main difference is the less saturated color of the mushroom.
Another twin of the nigella is a white-black podgruzdok, the main difference of which is a fairly developed lamellar body (often located falling plates), as well as a light gray cap. The flesh of this type of mushroom immediately blackens when broken.
Often-plate loader - this species has a hat of a rich dark color, the plates under which are very small. Most often grows in coniferous forests.
Edibility
The blackening mushroom is a completely edible mushroom, however, as a rule, only young specimens are collected for cooking 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 nigella for subsequent cooking is that this species is a real delicacy for many forest insects and worms.
The most popular are salted blackies, which are thoroughly soaked and boiled before that. Such processing allows you to get rid of specific bitterness and aroma. Salty podgruzdki have a pleasant taste and aroma, the fruiting body darkens when salted.
Also, the preparation of young podgruzdki often involves such heat treatment as stewing, frying and pickling. A prerequisite in this case is the primary processing (soaking and subsequent boiling for 20-30 minutes). Blackening podgrudok, 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 nigella mushrooms. Old specimens are not used for culinary purposes due to the fact that their flesh is too hard.
I would like to draw attention to the fact that the blackening podgruzdok is a well-bearing type of mushroom, and in lean seasons it can become a full-fledged replacement for real mushrooms.
Video: blackening load (Russula nigricans)
In nature, there is a huge variety of mushrooms: there are edible, and there are poisonous. Only edible species are used for food. Man appreciates this miracle of nature for its nutritional properties. After all, mushrooms have a number of useful substances. They contain proteins, trace elements, mineral salts and vitamins that normalize the metabolic processes of the human body. For this, mushrooms are also called "forest" meat.
Summer time brings many surprises to mushroom pickers. The most common in the forest zone are mushrooms from the russula family. In this article, we will introduce readers to the black load, give a description of the fungus, and talk about the features of its growth. Consider what is useful for loading and what are the most common types of it found in nature. In general, we will tell you what types of edible mushrooms exist.
Edible mushrooms and their types
There are a lot of edible mushrooms in nature - thousands of species. The most delicious are oyster mushrooms, mushrooms, butternut squash. Caesar mushrooms, greenfinches, mushrooms, russula, umbrella mushrooms and others should be added to this list. Many of them are delicacies, such as the Caesar mushroom, which grows on the Mediterranean coast.
There are conditionally edible ones. These include volushki, milk mushrooms, valuuy mushroom, dubovik, bitter, common morel, dung beetle and others. These gifts of the forest, after heat treatment, lose the poisonous properties inherent in them in their raw form. It is advisable to use young mushrooms for food, after boiling them in a large amount of water for at least 40 minutes. As a result of this treatment, all bitter and caustic toxic substances will be removed.
Edible mushrooms are a storehouse of nutrients. Next, we will talk about black loading - a bright representative of the russula family.
Short description
Loaders are fairly large mushrooms, their hat can reach a diameter of 25 cm, but usually this figure is kept within 5-15 cm. The flesh is fleshy and brittle, white color. As it grows, it can be from pink-gray to blackening on the cut. This is due to the fact that mushroom plates age, acquiring a dark gray color on dents. Spore powder of white color.
The hat itself initially has a flat-convex shape, the edges are bent. Changes occur with the age of the fungus. The older he is, the more depressed, similar to a wide funnel and straightened naked form it acquires. By old age, the edges of the cap become wavy. During the ripening period, the hat changes color: at first it is dirty gray, as it grows, it changes shade to olive-brown or dark brown with a greenish tint. The cap skin cannot be removed. After rain, it is always dry and smooth, sometimes slightly slimy.
The black mushroom mushroom has a thick stem 2-3 cm thick. It is short, no more than 5 cm in height, and the same color as the hat itself. To the touch is dense, cylindrical in shape, without creases. When touched, a smooth structure is felt, but the surface immediately turns black.
Generic affiliation and features
Black loader is a representative of the russula genus, the russula family. By appearance it is similar to an ordinary mushroom, for which it received the name black russula. Unlike milk mushroom, it does not have a characteristic fringe along the edge of the cap, which has a slightly grayish, and sometimes blackish tint. There is no milky juice in the pulp, and with age, the mushroom cap becomes sticky. In appearance, it may resemble a dense and strong russula.
Places of growth and seasonality
The black loader, the photo and description of which we have provided you, is a frequent guest in the forest zones of our territory. It is found almost everywhere. But the largest concentrations of mushrooms can be observed in coniferous, broad-leaved and mixed forests. Their presence is given out by small tubercles above the ground, covered with dry foliage.
It grows mainly on acidic sandy soil near pine trees. Prefers well-lit places, so it can often be seen along forest paths, near water bodies and in clearings open to the sun. The easiest way to find a load is if you go to the northern part of the forest. It can be oak or birch groves.
On the territory of our country in the forest belt, in addition to black, there is a white load. The peak of ripening falls on the summer months - July-August. Black will delight the harvest of mushroom pickers until October, meeting in the forest zone not only singly, but also with whole large families.
In addition to Russia, black loading is common throughout the globe, where a temperate climate prevails - this North America, Canada, Western Europe, Central Asia, Far East.
Similar species and how they differ
The description of edible mushrooms will not be complete, if not to say about their types. This also applies to downloads. This type of mushroom, belonging to the russula family, forms a separate independent group, which includes:
- podgruzdok black and white;
- often lamellar or thick-leaved;
- podgruzdok greenish and blackening;
- black and white and short-legged;
- white false load.
For example, a subspecies of a black fungus has become a blackening load. Both representatives in general have similar characteristics: they are found in birch and coniferous forests, do not have milky juice, and are good in salting, since both have a sharp and sweetish taste. But the pulp of the blackening russula does not turn red, but immediately becomes black. Her leg in adulthood has a dirty yellow color, becomes covered with brown spots and blackens. Mushroom plates are rare, the skin on the cap is easily separated. This is their difference.
Black podgruzdok is often confused with another representative of the species - a thick-leaved or often-lamellar mushroom. The second grows on little-known soils, has a yellowish-brown tint. The cap of the mushroom is often decorated with adherent plates. It has an earthy smell, and the taste is excessively burning.
The black loader, the photo and description of which is presented above, is also confused with other members of the family, for example, with a white loader. Both belong to the group of edible mushrooms. Only the first one has a rather bland taste. For the same reason, it is confused with the black and white mushroom, which got its name from the ability of the cap to change color during growth.
The nutritional value
This mushroom is edible. It is easy to collect, but should be done while it is young. The older the loader becomes, the wormier it is. If we talk about taste, they are low. The fungus retains the smell of damp earth, characteristic of mold, for a long time. The pulp has a sweetish and pungent taste in plates, a little spicy.
Experts attribute the black load to category IV and recommend using it together with other mushrooms. More often it is used for salting, cooking soups, marinating and frying. After soaking and heat treatment, the pulp acquires a black color, the pungent smell disappears, and a pleasant sweetish taste remains. Mature mushrooms, on the other hand, are tough and tasteless.
Black russula dishes do not have high calorie, for which they are loved and preferred by diet lovers. Black loader does not have toxic doppelgangers, nevertheless, picking mushrooms is better for a specialist.
medicinal properties
Black podgrudok is used in pharmaceuticals as an antisarcoma agent. Back in 2004, a group of scientists obtained a derivative of ellagic acid from a fungus, called nigrikacin. The extract successfully inhibits the activity of cancer cells, thereby stopping the growth of sarcoma and carcinoma. In addition, it contains substances that have antibacterial and antioxidant effects.
Written by Nikolay Budnik and Elena Mekk.
Black podgruzdok on Uloma Zheleznaya is rare, but grows in large groups. To be precise, we call the Black Loader and actually it, and the Blackening Loader, and the Often Plate Loader. While we are not ready to separate them, especially since they are almost the same in appearance, taste, and method of use.
We met Black Loader in rather dry places, usually under pine trees. This mushroom is almost always wormy. That's probably why we don't collect it. We can’t say anything about the taste of Black Loading, because we haven’t tried it ourselves.
1. Black loader is rare on Uloma Zheleznaya.
2. It usually grows in fairly dry places.
3. It is rare to find a single mushroom.
4. Usually he comes across in groups and families.
5. Mushrooms are almost completely buried in the forest floor.
6. Growing up, they raise moss, leaves, and any forest debris on their hats.
7. And this is the same mushroom, peeled from above.
8. The first black loads appear in mid-July.
9. In our area, this is the period of the strongest heat.
10. Maybe that's why they are so wormy.
11. These mushrooms are already completely decomposed.
12. Only such young, buried specimens can be without worms.
13. And these are certainly affected by larvae.
14. Black loaders love coniferous forest.
15. Can they grow in a mixed spruce-pine forest, ...
16. ...but prefer pines.
17. Often only mushroom caps are visible.
18. Black loader - a rather large mushroom.
19. It can reach large sizes.
20. This is the height of the black load.
21. These mushrooms grew in autumn dampness, which is why they are so large.
22. The mushroom cap is painted in different shades of brown.
23. Its middle is usually darker.
24. Dots, stripes, strokes are often visible on the hat.
25. At a young age, the cap is almost round, with edges turned inward.
26. Very soon the edges straighten out.
28. The hat becomes uneven.
29. In old age, its edges are often wavy.
30. On the hat, particles of forest debris are usually visible adhering to it.
31. And some forest folk ate this mushroom in the ear.
32. This is how the hat fits to the leg.
33. Mushroom plates of medium frequency.
34. At first they are light.
35. Then the plates turn gray.
36. In old age, they completely darken, brown spots appear on them.
37. This is how records sometimes look from the inside.
38. And so they join the leg.
39. You can look at it closer.
40. The stem of the mushroom is usually straight and thick.
41. She is white-grayish in color.
42. The leg is a little twisted, uneven.
43. Gray and dirty-brown spots are often visible on it.
44. This is how the leg joins the ground, ...
45. ... and so - to the hat.
46. In section, the stalk is solid, not hollow.
47. Look at it closely.
48. Unfortunately, the leg is almost always wormy.
49. On the cut, the pulp of the mushroom is dense and white.
50. Gradually it becomes almost black.
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 grows in large quantities in deciduous and mixed forests. middle lane 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. Characteristic- 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. The blackening blackening in appearance resembles a real breast. 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, NIGERUSHAT
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 (characteristic) with reddening and then blackening flesh and 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: It is considered a 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. I once found two (!) completely non-wormy pods in a very damp, dark and completely non-mushroom broadleaf tree. Tula region, but it so happened that already at the stage of preparation, these specimens were mixed with the rest of the mushrooms, and I could not find out what the larvae of mushroom flies find in this wonderful mushroom.
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.
The mushroom, which, by the will of fate, spent most of its 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.
WITH 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 bad smell. 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 descending, narrow, of different lengths, often branching, first white, then grayish, blacken 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.
