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Champignons that are black under the cap can be eaten if the darkening is not due to spoilage. There are several options for why blackening occurs. However, if you are unsure of the edibility of the product, it is better to throw it away.
Why do champignons turn black?
Fresh young champignon has an attractive white appearance, a glossy cap with a matte tint. Mushrooms change during storage. They can be 100% eaten under the following conditions:
- The white color has been preserved. A pink tint is acceptable, but not yellow.
- The skin of the cap has become velvety or smooth, but there are no yellow spots on its surface.
- A solid film has been preserved in the area between the stem and the cap.
- The mushroom plates are dense, not loose, and have a pinkish tint.
- The cut of the leg darkened slightly, but not much blackened.
- When inhaled, a pleasant mushroom aroma is felt.
All these signs are inherent in young, freshly cut fruiting bodies. When the champignons have darkened under the cap, it is impossible to say that they are 100% edible. Here you need to figure out the reason.
The video shows an example of identifying poisonous toadstool among champignons:
Why do champignons have black plates under the cap?
When buying fresh young champignons, the consumer sees perfectly whole white bodies. If the product has been sitting on the counter for a long time, a black spore-bearing layer becomes visible under the cap. A similar picture can be observed when the purchased product has been lying in the refrigerator at home.
When the cap ripens, black plates appear under the opened edge
There is nothing wrong with the black plates, the mushrooms are just ripe. When this time comes, the cap opens. A lamellar spore-bearing layer appears under it. It also matures and acquires a dark color. When such champignons are black inside, this is normal, they are safe to eat, but only after heat treatment.
Consumption of old forest mushrooms, in which the spore-bearing layer has become very black, is guaranteed to result in poisoning.
Why are champignons black inside?
Immediately after picking, mushrooms rarely end up on the table. Artificially grown fruiting bodies are stored on store shelves for a certain period of time. If the harvest is harvested in the forest, then it remains in the basket for some time. In any case, the product will turn black, but only slightly.The process is associated with the oxidation of the body in air. To ensure edibility, black specimens must be broken or cut. If the body has retained its elasticity and remains white inside, then these mushrooms are suitable for eating.
When the entire fruit body turns black, especially on the cut, the sign already indicates the inedibility of the mushroom. Attention is also paid to the black plates. If the spore-bearing layer is very blackened, wet to the touch, and emits an unpleasant smell of mold, then such a champignon is dangerous.
Why do champignons turn black when fried?
Inexperienced mushroom pickers are alarmed by the fact that the completely white fruiting bodies turn black during frying. You should not rush to throw them away if you are 100% sure that the mushrooms are all fresh and they are really champignons.
If the product turns black during frying, then this is considered a normal process.
Blackening is normal for any mushrooms that are cooked. Fruiting bodies contain carbon. After exposure to high temperatures, a natural darkening process occurs. The main thing is that fresh champignons do not turn black before frying, and that they are all white.
Why did the champignons turn dark after defrosting?
One way to store mushrooms is to freeze them. Often the product is in the refrigerator in the store. If the temperature is too low, or the fruiting bodies were stored in unsealed packaging, they will turn slightly black after defrosting.In general, when champignons turn black in the refrigerator, you can eat them without fear if the following signs are absent:
- after defrosting, sticky mucus appeared;
- large black spots appeared on the cap;
- the black spore-bearing layer turned black and began to rot;
- there was a bad smell.
The appearance of the listed signs indicates spoilage of the frozen product.
Is it possible to eat darkened champignons?
Changing the color of the mushroom during storage is a normal process. However, if it turns black, you need to find out how safe it is and what caused it.
Black plates under the cap and blackening of the skin do not mean that the champignon should not be eaten
Is it possible to eat champignons with black plates?
The edibility of fruiting bodies with a black spore-bearing layer is judged by several facts. Firstly, you need to be sure that these are really champignons grown in environmentally friendly conditions. Secondly, it is necessary to analyze how much the plates have blackened. If mucus has already formed under the cap, there is a bad smell, and the spore-bearing layer has become acridly black, then the fruiting bodies should not be eaten.
It is safe to eat champignons with black plates if they have turned slightly black, and this is due to the ripening of the mushrooms. Such fruiting bodies are boiled for 40 minutes. It is advisable to fry them further.
Is it possible to eat blackened champignons?
If not only the plates, but also the entire pulp have turned black, you need to find out how deep the process has gone. During long-term storage, the skin may turn slightly black, which is considered normal. If porcini mushrooms, when broken, emit a pleasant aroma, then they are edible, but after heat treatment.
Champignons that have turned black as a result of improper or long-term storage should not be eaten if the following symptoms occur:
- a bad specific aroma appeared;
- the skin has become sticky, resembles mucus;
- black plates are affected by mold or rot;
- Large black spots appeared on the surface of the cap.
If at least one sign appears, the mushrooms are thrown away.
Is it possible to eat champignons raw if they have darkened?
Experienced mushroom pickers prefer to eat raw mushrooms, considering them healthy. They are right. Raw champignons contain many vitamins, amino acids and other microelements that are beneficial for the functioning of the body. The fruiting body does not contain fats that are harmful to the figure and some internal organs of a person. Natural fiber has a beneficial effect on the digestive system.
Only perfectly white fruiting bodies without visible darkening can be eaten raw. It is optimal to consume young specimens immediately after cutting.
If the champignons have darkened, can they be cooked?
Fruiting bodies that have slightly changed color are considered suitable for cooking. It doesn’t matter that the champignons are dark under the cap or on the surface. The main thing is that they are elastic, white inside, and emit a mushroom aroma. In addition, you need to find out the shelf life. It should not exceed three days (except for freezing).
Cook the mushrooms for at least 10 minutes. If in doubt, it is better to increase the cooking time to 40 minutes. Further heat treatment in the form of frying or stewing will only be beneficial.
Is it possible to get poisoned by darkened champignons?
It is important to note the fact that if consumed incorrectly, even fresh mushrooms can be poisoned. The product is difficult for the stomach and is contraindicated for children, the elderly and people with gastrointestinal diseases.
You are guaranteed to be poisoned by darkened mushrooms if mold is visible under the film packaging
If the fruiting bodies have turned black, then the likelihood of poisoning increases due to insufficient heat treatment. When a product gives off a bad smell or rot has appeared, poisoning is guaranteed. You can't take risks. The product must be thrown away.
First aid
Poisoning cannot be treated on your own. At the first signs of nausea, abdominal pain, or fever, call a doctor immediately. The victim is given first aid. First of all, the stomach is washed. Give 1.5 liters of warm boiled water to drink, press the tip of your finger on the root of the tongue to induce a vomiting effect. The procedure is carried out 2-3 times.
To cleanse the intestines, the victim is given an enema. The procedure is carried out similarly 3 times using warm boiled water. Of the drugs, only sorbents are given that reduce intoxication and restore water balance. The victim is given a decoction of rose hips or dried fruits or weakly brewed black tea to drink in small but frequent portions. Before the doctor arrives, you should not give anti-poisoning medications due to the likelihood of worsening the victim’s condition.
Conclusion
Black champignons under the cap can be eaten with 100% confidence in their edibility. When in doubt, it is foolish to put your health at risk.
Can champignon grow on a tree? If the stem is cut and the core is dark and the surrounding area is white, is this normal? If after cooking 30 min. and frying the mushroom is bitter - is it worth eating?