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The white-black podgruzdok belongs to the class Agaricomycetes, order Russulaceae, family Russulaceae. The Latin name of the species is Russula albonigra, the Russian name is white-black podgrudok. In reference literature it can be found under other names - white-black Russula or Chernushka.
What does a white and black load carrier look like?
In order not to confuse edible and inedible specimens, it is necessary to study their structure and distinctive features. The description and photo of the white-black load will allow you to easily identify it in the forest.
Description of the cap
The cap of this species grows in diameter from 7 to 12 cm.In young specimens, the flesh is convex, flattens with age, and the edges are curved. In older specimens, a concavity appears on the cap. The color also changes with age: at first the surface is off-white, then brownish, turning into a black tint.
The mushroom cap is matte, dry and smooth; in rainy weather it becomes sticky to the touch
The hymenophore consists of narrow, frequently spaced plates. They have different lengths and can be connected to a shortened mushroom stalk. Young mushrooms are distinguished by light (white or cream) plates; with age, the color of the hymenophore darkens, turning into a brown or even black tint. The spore powder is white or cream in color.
Description of the leg
The load develops a dense, hard, light-colored leg. Over time, its color changes, becoming darker, almost black.
The diameter of the leg at the base does not exceed 2.5 cm, the length ranges from 3 to 7 cm
The surface is smooth, the shape is cylindrical.
Where and how does the white-black plant grow?
Favorite places for loading white-black are coniferous and deciduous forests of Russia. In the forests of Asia and America, representatives of this species are quite rare. The main period of appearance is from July to October.
Is the mushroom edible or not?
White-black mushrooms belong to the edible (IV) category of mushrooms, but the taste of the fruiting bodies can be called mediocre. Improper preparation or consumption raw can cause gastrointestinal disorders. Western researchers insist that these representatives of the mushroom kingdom are inedible and even poisonous, but in Russia mushrooms are collected and stored for the winter.
How to pickle black and white pickles
To prepare the quick salting method, you will need the following ingredients:
- white and black loading pads – 2 kg;
- citric acid – ½ tsp;
- salt – 2.5 tbsp. l.;
- water for brine.
Preparing mushroom bodies involves thoroughly washing them to remove debris, pine needles and dirt adhering to the surface. The film is easily removed from the cap, so it can be cleaned off. If there are yellowed areas, cut them off.
Step-by-step salting technology:
- The washed fruiting bodies are placed in a pan and filled with brine consisting of water and 1 tsp. salt.
- Place the pan on the stove and cook over low heat for 20 minutes.
- Add citric acid to the container with mushrooms, mix the contents, and turn off the burner.
- Remove from the stove, drain the water, and allow the mushrooms to cool.
- The brine is prepared from water and salt at the rate of 1 liter 2 tbsp. l.
- Warm liquid is poured into the containers and the jars are closed.
The cold method takes about a month, but the mushroom bodies turn out crispy and aromatic. For this salting method, the following components are required:
- mushrooms – 2.5 kg;
- allspice – 5-6 peas;
- bay leaves – 2-3 pcs.;
- horseradish leaves – 2 pcs.;
- dill – 1 bunch;
- cherry and currant leaves - 5 pcs.;
- salt – 125 g.
Step-by-step cooking process:
- Peeled and washed mushrooms are soaked in cold water for a day. The room should be cool.
- Readiness for pickling is checked by the cap: if it is elastic and does not break, then the mushroom is suitable for further processing. The fragility of the cap indicates that the product is not yet ready and it continues to be soaked, periodically changing the water.
- Place all the leaves specified in the recipe on the bottom of a wooden or enamel container.
- Mushrooms are loaded in layers about 5 cm thick, sprinkling each with salt.
- Sprinkle dill on top and place a load.
After a month, the loading can be used for food.
Doubles and their differences
The white-black podgrudka has similar species that are easy to confuse if you do not know the main differences.
The often-plate loader is very similar to the white and black variety. The types differ in taste. It is classified as conditionally edible and can be used as food after soaking and boiling. Another difference is that the flesh on the cut first turns red and then turns black, while in the white-black it immediately darkens.
Often lamellar is very hot when raw
Podgrudok blackening is characterized by a pleasant taste with a slight bitterness and a subtle mushroom aroma.
The blackening subspecies of russula is classified as conditionally edible.
Black plant grows only in coniferous forests. Another difference is that the flesh does not turn black when cut, but acquires a brownish tint.
The black species is also classified as conditionally edible
Conclusion
The white and black loader is used for winter preparations. It is used for food only after boiling and soaking. Most often, the cold or hot salting method is chosen for canning.
